Monday, June 12, 2017

HEALTHY SUMMER RECIPES



I think it's a lot easier to eat a healthier diet in the summer because the season is packed with amazing fruits and vegetables that are just bursting with flavour.  


When the sun is shining, lighter meals just seem far more appealing and the truth is you don’t need to starve yourself on a wacky fad diet if you want to look better in your shorts or swimsuit this summer either. The secret is to choose healthy foods and take in fewer calories than you burn and it's easier to make better food choices in summertime as heavy, high-calorie dishes are just too much to bear when the sun rises early and goes to bed late.



I’m obsessed with Mediterranean cookery and I try to incorporate a healthy balance and harmony into my recipes. The Mediterranean diet generally encapsulates most of the criteria

Wednesday, June 7, 2017

Ingredients we love!




1,Sumac
If you have never tried cooking with Sumac, a decorative bush that grows wild throughout the Middle East and parts of Italy, you should seek it out and give it a try. I must admit that I love it and the dark purple-red berries are sold dried or ground and have a fruity, astringent taste. Sumac is used in the cooking of Lebanon, Syria, Turkey and Iran. Ground sumac is rubbed into meats for grilling and is good with potatoes, beetroot, and in mixed bean salads. It can also be added to marinades, salad dressings, sauces and yogurt.

2, za’atar is another incredibly versatile middle eastern spice blend and a fantastic ingredient to have kicking around your kitchen. It is made by grinding hyssop leaves to a coarse, aromatic, brownish green powder then mixing the powder with olive oil, toasted sesame

Thursday, May 11, 2017

“Se venden como Churros”


As if anyone needed another reason to eat chocolate, recently published research showed that dark chocolate and cocoa may help lower blood pressure, reduce the risk of stroke, and provide other cardiovascular benefits, multiple studies have shown. Good quality dark chocolate contains antioxidants called flavonoids, believed to improve the flexibility of blood vessels. Unfortunately, it only counts if eaten in moderation!

Once known as ‘the food of the gods' in Aztec culture, the story of chocolate really began with the discovery of the Americas when Columbus returned in triumph and laid before the Spanish throne a treasure trove of strange and wonderful things.

Saturday, April 29, 2017

DRESSED TO KILL


Good salads are essential to help you stay cool and healthy during the hot summer months and they do not have to be boring and tasteless.
SIMPLE SALAD DRESSING

I was pleasantly surprised walking around my local supermarket the other day at the many different varieties of lettuce and salad leaves available. You don’t even have to go through the hassle of cleaning your lettuce as you can buy ready mixed salad leaves, full of different flavours, textures and colours all cleaned and ready to eat. All you need to do is drizzle the leaves with a little dressing at the last minute and tuck in.

Sunday, April 2, 2017

Sweet Pea!



 The taste and texture of fresh peas has almost been forgotten in these times of convenience and frozen foods. Most people can’t even remember the last time they tasted sweet, fresh peas straight from the pod and rely solely on the frozen or, worse still, the tinned ones that sit in a fowl-smelling, cloudy liquid. I’m a big fan of fresh peas and early spring is the best time to use them.

Tuesday, February 28, 2017

“Life is like a pancake. No matter how flat or rough it is, it always has two sides…”

-->
Let’s face it…who doesn’t like pancakes? They have been popular in some shape or form the world over for centuries and Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies dating back to 5th century B:C!


With their beautifully freckled surface, glistening straight from the pan, pancakes are delicious eaten simply with lemon juice and sugar, but they can be filled with a variety of sweet ingredients such as maple syrup, fruit, ice cream or chocolate sauce.

Saturday, February 4, 2017

POTAJE…..Spanish One-pot wonders


Miserable weather calls for desperate measures. It’s a time to indulge in heart-warming dishes designed to keep out the cold, simple recipes to revive flagging spirits and jaded palates. I must admit that I rarely cook at home, but when I do I love to throw everything into one pot and place it in the middle of the table for serving. It not only saves on the washing-up but it also helps to stimulate and heighten your senses so you can enjoy your meal even more. One-pot dishes are real comfort food at this time of the year, winter warmers that sooth the soul. The Spanish of a great variety of one pot dishes called “potajes”. This basically means stew or mixture/jumble, this is peasant, rustic food and each region throughout Spain has one or two specialties normally prepared with pulses.

Friday, January 20, 2017

A Mediterranean Herb Garden


I couldn’t imagine my kitchen without fresh herbs. A simple dish can be transformed by using a few fresh herbs as they greatly enhance the taste, appearance and nutritional value of practically all the food we eat.


The word “herb” comes from the Latin herba, meaning grass or green plant. These days we associate herbs for their culinary and medicinal value. In the kitchen, bland food can be made exciting with the addition of herbs and they can also help to enhance and bring out the natural flavours of food in a similar way to salt, but it is important to use herbs correctly. Too many herbs can overpower and completely overshadow the natural flavour of food and too little in a dish will achieve nothing. The addition of herbs must be balanced to complement the natural flavours that are already in foods. They do deteriorate very quickly once they’ve been picked, so by growing a small selection of herbs, even in pots or a window box, they will always be on hand when you need them. Early spring is the perfect time to organise your herb garden. For the restaurants,

BACK TO LIFE

 
-->Paprika is one of those things that most of us take for granted, but its importance in Spain’s regional cookery cannot be overstated. It lends it’s deep, intense, sweet, spicy flavour to many of the country’s favourite dishes including “paella”, “habas a la Asturiana”, “sopa de ajo” as well as a multitude of “chorizos” and off course, local “sobrasada”. It is produced from cone-shaped peppers (capsicum annuum) that are ripened to redness and was introduced to Spain by natives of Hispaniola during Columbus’ second voyage to the New World in 1493. Hungarian scientist Dr. Szent-Gyorgyi was awarded the Nobel Prize in 1937 for isolating vitamin C in paprika. He also discovered that, pound for pound, paprika is a richer source of the vitamin than citrus and the red spice quickly became an important ingredient in preserving meats and sausages.