Baked squash stuffed with quinoa & halloumi

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Hollow out squash & par-bake

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Saute the scooped out squash & garlic in olive oil

Fill the par-baked squash with the sauteed squash + cooked quinoa + skinned seeded tomatoes + blanched spinach + chopped marinated olives + chives + dill + paprika + diced +  halloumi

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Return to oven and cook through

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Chorizo, red pepper and Romesco pizza – Italy meets Spain!

Prepare a batch of pizza dough, using your favourite recipe

Red pepper, chorizo and romesco pizzaMake the Romesco by pounding together in a pestle mortar:  roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

Spread over the the prepared Romesco over the pizza base

Red pepper, chorizo and romesco pizza

Finely grate Manchego & slice up some Iberico chorizo bellota

Red pepper, chorizo and romesco pizza

Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

Red pepper, chorizo and romesco pizza

Sprinkle over some grated Manchego + garlic oil

Manchego and chorizo

Cook on your oven’s highest setting for 7-10 minutes

Red pepper, chorizo and romesco pizza

Spoon over more garlic oil and chopped parsley

Red pepper, chorizo and romesco pizza

Red pepper, chorizo and romesco pizza

Good with an extra dollop of Romesco – shame to waste it!

Red pepper, chorizo and romesco pizza

Croque Monsieur

Ham + Gruyere + Dijon mustard + quality sliced white bread

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Spread mustard on bread

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Top with sliced ham & sliced or grated Gruyere

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Top with another slice of bread

Butter both sides of the bread & place the sandwich in a hot ‘dry’ frying pan

Cook over medium heat (about 3-4 minutes)  or until golden brown on both sides

 

croque monsieur

Make a thick Bechamel

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Allow to cool

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croque monsieur

Spread bechamel on the top slice & sprinkle over more grated Gruyere

Grill under a medium heat until cheese has melted and is golden

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Great for weekend brunch

& if you’re extra hungry, top with a fried egg for a Croque Madame!

Mexican sweetcorn, chilli & coriander fritters

Mexican sweetcorn and chilli fritters
Ingredients:

75g plain flour
25g cornflour
1 tsp baking powder
½ teaspoon of paprika
Pinch of chilli powder
As much finely chopped red chillies as you like
1 egg
S & P
150 ml milk, or more if needed
200g frozen or fresh sweetcorn
1 tblspn chopped coriander
1 tblspn chopped spring onions
1 small clove garlic, finely minced
3 tbsp Cotswold Gold rapeseed oil, mild olive oil or sunflower oil for frying
Method:

In a small bowl mix together the chopped coriander, spring onions, sweetcorn and diced chilli
Sieve the flours & baking powder into a bowl and add the paprika, chilli powder, S & P
Make a well in the centre, add the egg, milk & garlic and whisk to form a smooth batter the consistency of pouring custard
Stir in the sweetcorn and herbs and for a light batter be careful not to over-mix!
Add a couple tablespoons of your chosen oil to a frying pan and when hot drop in spoonful’s of the batter, as big as you like!
Fry for around 2 minutes each side and until crisp, golden and cooked through
Keep warm in the oven while you pan fry some sliced chorizo (optional) and garnish with some more diced chilli

Great served like this or with homemade guacamole or pico de gallo (see previous post for these recipes)

& a margarita, of course!

Greek, Mexican and Spanish inspired pizza

Pizza

Greek

courgettes

Slice courgettes thinly

Toast some pine nuts

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Spread tomato sauce on the pizza base

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Top with courgettes  + halloumi + pine nuts + oregano

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Drizzle with dill olive oil

Season and cook for 5 minutes at the highest temperature your oven can achieve

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Mexican

4

Avocado + garlic + red onion + red pepper + green chilli + lime juice +  sea salt

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Soak chipotle chillies in warm water

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Marinate raw prawns in olive oil and chopped chipotle chillies

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Fry for a minute or two

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Put the prawns + the oil & chipotle from the frying pan in a bowl

Add cayenne + sweet or smoked paprika + finely chopped garlic

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Spread guacamole on to the pizza base

Top with the prawns & drizzle over the marinade

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Add some finely sliced red chillies & Monterey Jack or mature Cheddar +spring onions + sea salt

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Top with more guacamole + finely sliced spring onions + extra red chilli if you like it hot!

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Spanish

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Make Romesco with roasted red peppers + toasted almond & hazelnuts + fried bread + cayenne + paprika + garlic + sea salt+ olive oil

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Spread over the pizza base

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Finely grate Manchego & slice up some Iberico chorizo bellota

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Top the Romesco with sliced ramiro peppers + chorizo + shredded spinach

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Sprinkle over some grated Manchego + garlic oil

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Spoon over more garlic oil and chopped parsley

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Good with an extra dollop of Romesco – shame to waste it!

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Brunch – chickpea pancakes

Chickpea pancakes for brunch

Infuse olive oil with rosemary and garlic

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Make a pancake batter – chickpea flour (or any flour you like) + water + S&P (or Greek yoghurt and water for a richer pancake)

Chill batter for a while

Fry up your pancakes in the rosemary and garlic infused olive oil

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Coarsely mash together avocado + lemon + S&

Fry up some good quality free range eggs  –  e.g. Old Cotswold Legbar

Old Cotswold Legbar eggs

Top pancakes with avocado + fried egg

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Or tomatoes

Chickpea pancakes for brunch

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Or pan-fried chorizo

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Or just a sprinkle of sweet/smoked paprika or cayanne

Chickpea pancakes for brunch

Chorizo – two ways

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Patatas a la Riojana OLYMPUS DIGITAL CAMERA chorizo

Fry the chorizo whole or slice on the diagonalchorizo

Divide the fried chorizo in 2 portionschorizo

Fry the potatoes until golden + peppers + garlic +  fried chorizo + paprika + chilli

Tomatoes/onions/salt cod/pork can be added if you fancychorizo

Add water + salt + pepper

Cover and cook until the potatoes are tenderchorizo & water absorbed

Chorizo braised in red wine

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Fry the  sliced chorizo in olive oil until golden & add some garlic & fry some more

Pour in the red wine + couple of bay leaves and braise until tender & wine reduced

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