Hello!
Well I have finally settled in the south of Spain having spent one month touring down from Santander to Malaga. We stopped off in La Rioja to spend time with my daughter Lara and her wine maker partner Pete, it was beautiful, the vines were full of Autumnal colours and of course the Rioja had to be sampled daily! It is strange to see the bodegas of the many wines we buy in our supermarkets such as Faustino and Campo Viejo, to think real people make these wines!! The food has been pretty amazing as they seem to eat every part of the animal in the north, deep fried intestines beautifully bound in a light batter, testicles swinging in the butchers just waiting to be braised in wine and garlic......( gave that a miss!! ) trotters, tails, whole faces of pigs that look like halloween masks apparantley stuffed, but the most fascinating thing I saw has to be air dried donkey!! I have eaten air dried beef and even tuna known as mohama, but Im not sure about eating a donkey!!
Of course the pinchos and tapas are superb and my waistline is evidence of just how much I am loving this food!!
We are now at the finca where I will spend Christmas with my family, and then in the New Year will be organising the cookery classes and I have some bookings for cooking for groups that are coming to the finca. Dont forget if you have a special occasion to celebrate or you fancy a break let me know, the finca is ideal and easily accessible from Bournemouth, and its always sunny!!
Meanwhile have a fabulous Christmas and a joyful New Year is wished for you all. !
Camelia xx
Wednesday, 2 December 2009
Friday, 27 November 2009
A Yuletide Log To Impress
I just had to share this recipe with you for your Christmas table as this has to be the best chocolate log I have ever tasted. This is one of my family recipes handed down to me by my father, a rich truffle-like sponge with roasted pecans and coated with a creamy, thick, chocolate custard. It may look time-consuming and some of the ingredients are a little expensive but it is truly worth spoiling yourself, for the end result is so yummy you won’t ever want to buy a shop one again!If you want to get ahead you can make the sponge and freeze it for up to a month ahead, finishing it the day before you want to eat it. It would also make a great centre-piece dessert for New Year’s celebrations - just add sparklers for a really special effect.
I would like to wish you all a very Merry Christmas and a New Year filled with all good things.
Camelia xx
Chocolate Yule Log
Serves 8 to 10
Serves 8 to 10
50 grms/2oz Plain flour
100 grms/4oz Muscodavo sugar
1 tblspn Cocoa powder
5 Eggs
100 grms/4oz Toasted and ground pecan halves
(I quickly toss them in a hot dry pan then process in a processor)
50 grms/2oz Melted butter cooled
2 tblspn Maple syrup
A little caster sugar for dusting
For the custard frosting:
5 tblspn Maple syrup
1 tblspn Cocoa powder
284 ml Double cream
½ tspn Instant coffee granules
3 Egg yolks
250 grms/9oz Dark chocolate (70% cocoa solids) cut into squares
100 grms Pecan halves toasted and roughly ground
50 grms Unsalted butter softened to room temp.
3 tblspn Bourbon or whisky
100 grms/4oz Muscodavo sugar
1 tblspn Cocoa powder
5 Eggs
100 grms/4oz Toasted and ground pecan halves
(I quickly toss them in a hot dry pan then process in a processor)
50 grms/2oz Melted butter cooled
2 tblspn Maple syrup
A little caster sugar for dusting
For the custard frosting:
5 tblspn Maple syrup
1 tblspn Cocoa powder
284 ml Double cream
½ tspn Instant coffee granules
3 Egg yolks
250 grms/9oz Dark chocolate (70% cocoa solids) cut into squares
100 grms Pecan halves toasted and roughly ground
50 grms Unsalted butter softened to room temp.
3 tblspn Bourbon or whisky
Method for the sponge: Preheat oven to 180c/ gas4 /160c fan
Prepare and line a swiss roll tin 42 x 27cm with non stick baking parchment.
Sift both flours and cocoa powder into large bowl and put aside. In another bowl whisk the eggs and sugar with an electric whisk for about 15 mins until the mix is thick and pale. Fold in pecans, sifted flours, follow with melted butter and maple syrup. The mix should be the consistency of batter. Pour into prepared tin and bake for 15 mins until an inserted skewer comes out clean.
While the sponge is still hot, place a piece of baking parchment larger than the Swiss roll tin onto the work surface; dust with caster sugar, tip sponge onto paper and gently peel the lining paper off. Roll sponge and paper together with paper inside the roll to look like a Swiss roll; roll again in a tea towel, leave to cool.
Custard Frosting: Heat double cream in large saucepan, remove from heat, whisk in maple syrup, coffee, cocoa, egg yolks. Heat gently until slightly thickened, stirring all the time. Do not boil. Remove from heat, pour into another bowl; stir in softened butter, chocolate, and ground pecans in that order, working quickly (butter should be at room temp) keep stirring until sauce is smooth and dark. Put aside; chill for about an hour until set.
To finish: Carefully unroll sponge removing paper. Sprinkle alcohol over the sponge and spread a thin layer of frosting, then tightly re roll sponge. Place log on serving plate, cover with the remaining frosting.
Draw lines with a skewer to look like tree bark. Dust with cocoa powder and decorate - finally sift icing sugar over the log. Beautiful!
Merry Christmas
Monday, 5 October 2009
A Culinary Adventure!
Hello!
As you can see in this months recipe it will be the last regular recipe in the mag for a while as I am leaving the country for one year to explore other lands... well thats the plan! My husband and I are going to live in Spain for a while and hopefully we will then go to Australia and new Zealand to visit family, a rather late gap year but as I enter my 50th year I feel now would be a good time for an adventure! I will continue my blog with recipes and hopefully will find some new flavours to share with you all, so keep in touch.
This months recipe is my favourite and a well known dish in Andalucia , my grandmother would often have this bubbling away in the kitchen, the sauce is rich and yummy well worth the effort to make, and by making the day before it is an easy one for entertaining.
Whilst in Spain I will be doing some cookery courses in a beautiful Hacienda and also providing food and service for private dinner parties in peoples homes, so if you are interested please contact me on 07990966144. It is always nice to have your own personal chef and Im always ready for a challenge so if you have a property on the Costa Del Sol and want a special evening give me a call.
Meanwhile take care to you all and I look forward to sharing my news with very soon.
Camelia xx
As you can see in this months recipe it will be the last regular recipe in the mag for a while as I am leaving the country for one year to explore other lands... well thats the plan! My husband and I are going to live in Spain for a while and hopefully we will then go to Australia and new Zealand to visit family, a rather late gap year but as I enter my 50th year I feel now would be a good time for an adventure! I will continue my blog with recipes and hopefully will find some new flavours to share with you all, so keep in touch.
This months recipe is my favourite and a well known dish in Andalucia , my grandmother would often have this bubbling away in the kitchen, the sauce is rich and yummy well worth the effort to make, and by making the day before it is an easy one for entertaining.
Whilst in Spain I will be doing some cookery courses in a beautiful Hacienda and also providing food and service for private dinner parties in peoples homes, so if you are interested please contact me on 07990966144. It is always nice to have your own personal chef and Im always ready for a challenge so if you have a property on the Costa Del Sol and want a special evening give me a call.
Meanwhile take care to you all and I look forward to sharing my news with very soon.
Camelia xx
Hasta Luego!
Hasta luego - I’ll be seeing you! Sadly this will be my last recipe for a while as I am going on an adventure for a year starting in Spain.Our plan is to travel and see other parts of the world experiencing the culinary delights of other lands. Of course I shall be keeping in touch with Janine at Town & Village and hopefully making some guest appearances with some exciting recipes. My thanks go to all you readers and your lovely comments but especially to Janine and Ben who have always supported me. My blog will continue and I look forward to receiving your comments where I will always be happy to reply. So for now, keep well, keep happy and keep cooking!
Rabo De Toro Con Rioja
(Oxtail with Rioja) This recipe from Andalucia has to be one of my favourites. Succulent meat falling off the bone in a dark rich gravy. Oxtail is easily available from butchers and supermarkets and like all good stews, if possible, should be cooked the day before to allow the flavours to develop. I would recommend lots of crusty bread to mop up the lovely juices, but be warned, this one is a real finger sucking affair!
The day before
1.5 kg prepared oxtail cut into chunks
1 bottle of Rioja
1 onion cut into chunks
2 cloves of garlic
1 stick of celery cut into chunks
1 carrot cut into chunks
3 bay leaves
4 cloves
6 whole black peppercorns
A handful of parsley stalks
4 sprigs of fresh thyme
4 tblspns of olive oil
Salt and pepper
On the day
1 finely diced onion
1 finely diced carrot
120g chorizo cut into small chunks
1 tspn hot paprika
1 tspn sweet paprika
1 tspn fennel seeds
2 tblspns tomato puree
2 tblspns flour
2 tblspns olive oil
1.5 kg prepared oxtail cut into chunks
1 bottle of Rioja
1 onion cut into chunks
2 cloves of garlic
1 stick of celery cut into chunks
1 carrot cut into chunks
3 bay leaves
4 cloves
6 whole black peppercorns
A handful of parsley stalks
4 sprigs of fresh thyme
4 tblspns of olive oil
Salt and pepper
On the day
1 finely diced onion
1 finely diced carrot
120g chorizo cut into small chunks
1 tspn hot paprika
1 tspn sweet paprika
1 tspn fennel seeds
2 tblspns tomato puree
2 tblspns flour
2 tblspns olive oil
Method
1. Heat the oil in a large pan. Season the oxtail and brown on all sides.
2. Take the oxtail out of the pan and tip away the excess fat then add the onion, carrot and celery.
3. Once the vegetables start to colour (about 5 mins) add the peppercorns, thyme, garlic, cloves and bay leaves, and fry for a further 2 to 3 mins.
4. Place the oxtail back into the pan, add the Rioja and parsley, and cover with water. Bring to
a simmer and cook on a low heat until the oxtail is tender (approx 2 hours). The meat should
easily fall off the bone when pulled, but not on its own.
5. Remove the oxtail into a large bowl, and strain the juices over the meat. Leave to cool then
place in the fridge overnight.
6. The next day skim off as much fat as you can. Heat the oil in a large pan. Caramelise the
onion and carrot stirring occasionally, then add the chorizo for 3-4 minutes followed by the
flour for 2 minutes and finally add the paprika, crushed fennel seeds and tomato puree.
7. Add the oxtail and all the stock. Simmer for 15 to 20 mins.
8. Let it stand for 5 mins and serve with mash or traditionally with fried potatoes.
1. Heat the oil in a large pan. Season the oxtail and brown on all sides.
2. Take the oxtail out of the pan and tip away the excess fat then add the onion, carrot and celery.
3. Once the vegetables start to colour (about 5 mins) add the peppercorns, thyme, garlic, cloves and bay leaves, and fry for a further 2 to 3 mins.
4. Place the oxtail back into the pan, add the Rioja and parsley, and cover with water. Bring to
a simmer and cook on a low heat until the oxtail is tender (approx 2 hours). The meat should
easily fall off the bone when pulled, but not on its own.
5. Remove the oxtail into a large bowl, and strain the juices over the meat. Leave to cool then
place in the fridge overnight.
6. The next day skim off as much fat as you can. Heat the oil in a large pan. Caramelise the
onion and carrot stirring occasionally, then add the chorizo for 3-4 minutes followed by the
flour for 2 minutes and finally add the paprika, crushed fennel seeds and tomato puree.
7. Add the oxtail and all the stock. Simmer for 15 to 20 mins.
8. Let it stand for 5 mins and serve with mash or traditionally with fried potatoes.
Wednesday, 2 September 2009
Faggots In The Rain!
Hello! I hope this months recipe can bring a little Summer to your table as the weather outside certainly is not Summer! What is going on? I walked out of the supermarket today and thought I was in a monsoon, I dont think I have ever got so wet before, some say its good for the garden but hey how about us poor souls that need to feel the heat of the rays? My daughter and her partner have gone to work in Rioja Spain and phoned me to say it was so hot outside they had to go indoors , and they are only two hours away on an aeroplane!
I have just returned from cooking for the lunch club, they had home made faggots today with onion gravy mashed potato and mushy peas, real comfort food for a rainy day, it was surprising how many at first said" I dont eat faggots "but once they saw them and smelt the aroma were soon munching them up! These old recipes are dying out mainly because of offal scares in the past but if you get them from a reputable source are delicious, these ones had little offal in them and were mainly pork and bacon so dont forget to try these old favourites that we seem to be missing out these days they are quite delicious. I would recommend faggots from Oakley Butchers they make them fresh daily with real ingredients and no additives.
Well enjoy what is left of the good old English Summer and dont forget to try some good old fashioned English fare!
Cameliaxx
I have just returned from cooking for the lunch club, they had home made faggots today with onion gravy mashed potato and mushy peas, real comfort food for a rainy day, it was surprising how many at first said" I dont eat faggots "but once they saw them and smelt the aroma were soon munching them up! These old recipes are dying out mainly because of offal scares in the past but if you get them from a reputable source are delicious, these ones had little offal in them and were mainly pork and bacon so dont forget to try these old favourites that we seem to be missing out these days they are quite delicious. I would recommend faggots from Oakley Butchers they make them fresh daily with real ingredients and no additives.
Well enjoy what is left of the good old English Summer and dont forget to try some good old fashioned English fare!
Cameliaxx
Tuesday, 1 September 2009
Table for Two
My daughter's boyfriend produced this for her one evening. It looked so impressive I thought I would share his recipe with you. It’s simple, full of fresh flavours, and uses seasonal ingredients. You can use a different cheese if you prefer such as Roquefort or goats cheese, but the Tallegio seems to work very well with the creaminess of the risotto. Make sure you use a good risotto rice, such as Arborio or Carnaroli as it does make a difference to the flavour and texture. Enjoy!Camelia xx
CHICKEN STUFFED WITH TALLEGIO WRAPPED IN PARMA HAM WITH SUMMER RISOTTO
Ingredients:
2 skinless chicken breasts
1 tblspn of olive oil
Approx 20 grms Tallegio cheese sliced
6 slices Parma ham
2 tspns ready made pesto
4 sun dried tomatoes
Cherry tomatoes on the vine (optional)
Salt and pepper
For the risotto:
4 tblspns of olive oil
200grms risotto rice
1 medium onion finely chopped
2 garlic cloves finely chopped
600 ml hot chicken stock
150 ml white wine
A handful of broad beans shelled, with outer skin taken off
A handful fresh shelled or frozen peas
6 asparagus tips snapped at the join and cut into three
A handful of chopped fresh basil, fresh mint and parsley
50 grms Parmesan cheese
A bowl of iced water
A lemon
CHICKEN STUFFED WITH TALLEGIO WRAPPED IN PARMA HAM WITH SUMMER RISOTTO
Ingredients:
2 skinless chicken breasts
1 tblspn of olive oil
Approx 20 grms Tallegio cheese sliced
6 slices Parma ham
2 tspns ready made pesto
4 sun dried tomatoes
Cherry tomatoes on the vine (optional)
Salt and pepper
For the risotto:
4 tblspns of olive oil
200grms risotto rice
1 medium onion finely chopped
2 garlic cloves finely chopped
600 ml hot chicken stock
150 ml white wine
A handful of broad beans shelled, with outer skin taken off
A handful fresh shelled or frozen peas
6 asparagus tips snapped at the join and cut into three
A handful of chopped fresh basil, fresh mint and parsley
50 grms Parmesan cheese
A bowl of iced water
A lemon
Method
• Pre heat the oven to 180C/350F.
• Make a small pocket in each chicken breast, season inside and out with salt and pepper.
• Stuff the chicken with the pesto, sundried tomatoes and cheese.
• Wrap each breast tightly with 3 pieces of Parma ham ensuring the breast is sealed. Put the chicken to one side while you prepare the risotto.
• Heat one tblspn of the oil in a pan and quickly fry the beans, peas and asparagus until they start to brown. Place the beans, peas and asparagus in a bowl of iced water to refresh.
• In a heavy based saucepan heat the remaining oil and gently fry the onion and garlic together until soft and translucent.
• Add the rice, continuously stirring until the rice starts to crack. This will take 5 to 10mins. This is very important to prepare the rice for absorbing the liquid.
• Add the white wine, stir, and turn the heat down to simmer slowly for a few minutes while you pan fry the chicken.
• Heat the oil into a pan and quickly brown the chicken for one minute on each side to brown, being careful not to break the seal. Place the chicken and the cherry tomatoes into a preheated oven to cook for approx 20 mins.
• Once all the wine is absorbed, gradually add the hot chicken stock stirring all the time until the liquid has been absorbed. This will take approx 15 to 20 mins.
• Add the asparagus, beans and peas, stir through then add the herbs, cheese and a squeeze of lemon, season with salt and pepper.
• Take the chicken out of the oven ensuring it is cooked through. Serve the chicken on top of the rice.
• Pre heat the oven to 180C/350F.
• Make a small pocket in each chicken breast, season inside and out with salt and pepper.
• Stuff the chicken with the pesto, sundried tomatoes and cheese.
• Wrap each breast tightly with 3 pieces of Parma ham ensuring the breast is sealed. Put the chicken to one side while you prepare the risotto.
• Heat one tblspn of the oil in a pan and quickly fry the beans, peas and asparagus until they start to brown. Place the beans, peas and asparagus in a bowl of iced water to refresh.
• In a heavy based saucepan heat the remaining oil and gently fry the onion and garlic together until soft and translucent.
• Add the rice, continuously stirring until the rice starts to crack. This will take 5 to 10mins. This is very important to prepare the rice for absorbing the liquid.
• Add the white wine, stir, and turn the heat down to simmer slowly for a few minutes while you pan fry the chicken.
• Heat the oil into a pan and quickly brown the chicken for one minute on each side to brown, being careful not to break the seal. Place the chicken and the cherry tomatoes into a preheated oven to cook for approx 20 mins.
• Once all the wine is absorbed, gradually add the hot chicken stock stirring all the time until the liquid has been absorbed. This will take approx 15 to 20 mins.
• Add the asparagus, beans and peas, stir through then add the herbs, cheese and a squeeze of lemon, season with salt and pepper.
• Take the chicken out of the oven ensuring it is cooked through. Serve the chicken on top of the rice.
Tuesday, 4 August 2009
Whats happened to Summer!!!!!
Hello to you!
I cant believe how quickly this year has gone by, before we know it it will be Christmas! I have been busy cooking for 65 people every week for a lunch club in Broadstone which is a challenge I am enjoying, its so nice to see so many happy faces and full tummies at the end of the meal, Im sure those ovens have magic fairies inside them!
Well this months recipe is assuming barbie weather but looking outside at the moment I dont somehow think thats going to happen! In fact I cant believe its raining again! The good news is you can always pan fry inside just make sure you get the pan nice and hot before you put the steaks in and always rest your meat before serving, it really makes a huge difference to the tenderness and flavour. I prefer ribeye steak as it has a layer of fat through the middle and has a lovely flavour, it is a lttle cheaper too.
Dont forget to send in your comments, its always nice to hear from you, meanwhile keep well, keep happy and most importantly keep smiling!!
Cameliaxx
I cant believe how quickly this year has gone by, before we know it it will be Christmas! I have been busy cooking for 65 people every week for a lunch club in Broadstone which is a challenge I am enjoying, its so nice to see so many happy faces and full tummies at the end of the meal, Im sure those ovens have magic fairies inside them!
Well this months recipe is assuming barbie weather but looking outside at the moment I dont somehow think thats going to happen! In fact I cant believe its raining again! The good news is you can always pan fry inside just make sure you get the pan nice and hot before you put the steaks in and always rest your meat before serving, it really makes a huge difference to the tenderness and flavour. I prefer ribeye steak as it has a layer of fat through the middle and has a lovely flavour, it is a lttle cheaper too.
Dont forget to send in your comments, its always nice to hear from you, meanwhile keep well, keep happy and most importantly keep smiling!!
Cameliaxx
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