Carolyn's Broccoli, Red Pepper and Apple Salad
Monday, January 30, 2023
By Carolyn Emmett
I make this recipe at least twice a month because it goes with so many things. It keeps well in the fridge, especially if I use Pink Lady apples, which are very crisp and retain their colour.
Dressing
- 2 Tbsps. Oil
- 3 Tbsps. fruit vinegar (apple is best)
- 1½ tsps. Dijon mustard
- 2 tsps. honey or maple syrup
- Salt and pepper
Method
- Blend together the dressing ingredients.
- Finely chop 1 head of broccoli (no stalk), 1 red pepper and 1 apple (with peel).
- Add to dressing and mix well.
- Lightly toast 40g of pine nuts and sprinkle on top (optional).
Carolyn Emmett and husband Kevin l ive in Montejaque in the Serrania de Ronda. They have had an exciting expatriate life, having lived in Canada, Indonesia, Botswana and South Africa before retiring to Montejaque in 2011. In 2013 Carolyn designed and produced The Cookbook and Village Guide (El Libro de Cocina y Guia del Pueblo), a bilingual recipe book that includes recipes from the locals, bars and restaurants and other extranjeros. All proceeds from the cookbook are earmarked for a social project in the village.
Tags: apple, broccoli, dressing, honey, maple syrup, mustard, pine nuts,Pink Lady, red pepper, salad, vinegar
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Simon’s West Country Chicken Curry
Monday, January 30, 2023
 This delicious medium curry has been developed and modified over several years. With influences from Asia and elsewhere, Simon reckons he’s now got it just right.
Ingredients (for two people):
2 chicken breasts cut into bitesize cubes
1 medium onion
2 cloves of garlic (crushed)
1 red pepper (sliced)
4 large button mushrooms (chopped)
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric
½ tsp garam masala
½ tsp hot chilli powder
1 tsp tomato puree
3 tbsps mango chutney
1 heaped tsp Bisto gravy powder or similar
1 heaped tsp plain flour
1 chicken stock cube
a splash of white wine or dry sherry
150 g basmati rice
Method:
Stir fry the chicken cubes to seal the meat
Add onion, garlic and pepper
Sweat for 1-2 minutes
Add the spices and stir
Add tomato puree and cook for 1 minute
Mix the Bisto and flour into a paste and blend with ½l of water
Add the stock to the pan and bring to the boil
Crumble in the stock cube, stir the mix and reduce the heat
Boil the rice in water for 10-11 minutes
With 5 minutes to go, stir in the chopped mushrooms and mango chutney
Drain the rice and serve with poppadums or chapatis
Accompanying Drinks:
Water, dry cider, a golden ale or una cerveza tostada
© Simon L Whitelock
About Simon Whitelock
 Simon is a retired mechanical engineer who lives near Bristol, England, with wife Marilyn. They have three children and six grandchildren between them. Simon is widely travelled and has visited places as far afield as Australia, New Zealand, Hong Kong, Singapore, Canada, USA, Scandinavia, Tunisia, Morocco and a dozen countries in Europe. He is a keen motorcyclist, genealogist and amateur cook.
Tags: basmati rice, Bisto, Bristol, cerveza tostada, chapati, chicken curry, chilli powder, cider, coriander, cumin, curry, flour, garam masala, garlic, golden ale, mango chutney, mechanical engineer, motorcyclist, mushroom, onion, pepper, poppadum, red pepper, rice, Simon Whitelock, stock, stock cube, tomato puree, turmeric, water, west country chicken curry, white wine
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Published at 12:28 AM Comments (0)
Rita’s Serrania Chilli Soup
Thursday, January 26, 2023
 Rita is rather good at cooking. Why else did Paul Whitelock marry her? Well, there were other reasons, but we don’t need to go into that here! Here’s a nice little recipe of hers that’s easy to prepare and which tastes delicious.
Ingredients – (Serves 4)
- 1 chorizo ring
- 1 medium courgette
- 1 can of sweet corn
- 1 jar of red kidney beans
- Mixed herbs
- Soya sauce
- Chilli – powder, fresh or paste
- 2-3 cans of chopped tomatoes (1-2 with onions)
Method
- Cut chorizo into small pieces and fry lightly.
- Slice the courgette, cut into quarters and add to chorizo.
- Then add the sweet corn and beans and continue frying.
- Add the herbs and spices.
- Finally add the tomatoes.
- Stir thoroughly while heating.
- Check taste and serve.
© Rita Whitelock
About Rita Whitelock
 German-born Rita is a retired intensive care nurse and medical administrator. Alongside her career she raised three children with her first husband. An accomplished cook, she famously catered on two occasions for the Sol Classic Car Club when they came on daytrips to Montejaque, where Rita has lived since 2005. Rita discovered Montejaque through twin-town Knittlingen, where she used to work.
Tags: chilli, chilli soup, chorizo, cooking, courgette, Paul Whitelock, recipe, red kidney beans, sweet corn, tomatoes, Rita Whitelock
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Published at 5:28 AM Comments (0)
Paul's Tortilla Española
Saturday, January 14, 2023
How to make a Spanish omelette - the Basque way
By Paul Whitelock
Paul Whitelock was taught how to make a Spanish omelette by a Basque friend at the age of 21. Here’s how…
Ingredients
- 2 medium potatoes, cubed or diced
- 1 onion sliced or chopped
- garlic (if desired)
- 4 eggs
- olive oil
Method
Fry the potatoes in sufficient olive oil in a non-stick frying pan over a medium heat. Cover with a lid. Just before the potatoes are cooked add the onion (and garlic).
In the meantime beat the eggs in a bowl with a pinch of salt and ground pepper. When the potatoes and onions are cooked, add them to the egg avoiding transferring too much oil from the frying pan. Mix well, so that the potatoes, onion and garlic are well-coated with the egg mixture.
Pour off excess oil from the pan and make sure the remaining film of oil is hot before adding the mixture to the pan. Turn down the heat immediately. Agitate the mixture with a wooden spoon to aid cooking. When the underside is cooked, turn omelette onto a plate and return to pan with the uncooked side downwards. Cook until the centre of omelette is still soft but hot. Don’t allow the underside to burn. Turn on to a plate and eat either hot or cold.
If omelette sticks, don’t panic – you can carefully reconstruct it by scraping stuck pieces onto a plate and reshaping it before returning to the pan.
To drink
A boisterous red wine should do the trick!
¡Salud y buen provecho!
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