Mizmoe

Yesterday we spent the day looking around Alicante, had a bus ride (both frequent and on time), went into El Corte Ingles (not sure about the spelling on that one) and it was quite an experience, had a juice in the cafe (mango - lots of vitamins and minerals), then went on the tram to Benidorm, very cheap as it was only 5 euros 40 cents return from Alicante. This gave us a chance to look at other areas as we travelled through. Benidorm has changed a lot since my last visit in 1984. Suppose all places change over time, improved though, not just changed.

We are going to visit the UK in June to visit family and friends, the first visit since February 2007 and I am looking forward to it. We are told that things are much more expensive than when we left in 2007, but that goes for Spain as well. When we arrived the petrol was just under 90 cents for a litre, now it is closing on the 1 euro 30 cents. Food is much cheaper than in the UK, though again prices have increased since our arrival. I find buying from the small Spanish supermarket and going to markets to be the cheaper option, though Mercadona is a good place to do a large shop. In our local one they sell good quality meat, fruit and vegetales. I also like Carrefour.

I am really into toast (Spanish style). I like it with a little olive oil and lightly sprinkled with salt, though as a general rule I don´t add salt to anything. I also like it with butter and marmalade, I love Mandarin oranges and thought it would be a good idea to make some marmalade as they are quite cheap here in Spain.

I like it, try it and see if you do.

1/2 kg unwaxed mandarin oranges
Juice of 1 lemon
5 cups cold water
4 cups warmed jam sugar

You will need 2 ounces of rind - remove the rind using a very sharp knife, scrape off any pith and place on a square of muslin
Halve the mandarin oranges - squeeze out the juice and pour into a pan, put the pips from the mandarin and lemon onto the muslin square and tie loosely, suspend from the jam pan handle
Add the lemon juice and water to the pan
Bring to boil and simmer for 2 hours, remove the muslin bag after 90 minutes and discard
Strain through a jelly bag, return to the pan and add the sugar
Stir until the sugar has dissolved, then bring to boil and boil rapidly until setting point is reached (use the cold plate method)
Remove from the heat, leave to cool for 5 minutes then remove any impurities, ie scum
Pour into hot sterilized jars, place the waxed discs on top and cover with screw top lids when cold
Label with contents and date made

There are lots of lovely lemons and limes about at the moment (at least here in Spain - LOL) so I decided to have a “bash” and make some marmalade! I think I mentioned before that I do not like the Spanish verision, the one we tried didn´t have any sugar in it! Sour, oh yes! Can you imagine Seville oranges without any sugar or sweetener! 

6 large lemons
6 limes
3 lbs granulated sugar
3 pints cold water

- Pour the water into a preserving pan
- Using a very sharp vegetable peeler, remove the skin from the fruit, then slice into thin shreds, add to the water
- Cut the fruit in half, squeeze out the juice
- Add the juice to the water
- Put the pips onto a square piece of muslin laid over a bowl
Quarter the fruit, then slice, add to the muslin bag and tie loosely, fix to the jam pan handle so the bag is suspended in the liquid
- Place over a gentle heat and bring up to simmering point, simmer gently - uncovered - for about 2 hours or until the peel is completely soft – test a piece carefully by pressing it between your thumb and finger (tip - when you put the sugar in, the peel hardens, so make sure it is completely soft before adding it)
- Towards the end of the simmering stage, preheat the oven to 170° Celsius, pour the sugar into a large roasting tin, lined with foil and put into the oven to warm - gently - for 10 minutes
- Place the saucers (or small plates) into the freezer
- Remove the muslin bag of pips and leave it to cool on a saucer
- Pour the sugar into the jam pan, stir until all the crystals have dissolved - check as this stage is important (dip a clean wooden spoon into the liquid, run your finger along the back, you can feel any crystals of sugar)
- Increase the heat to high and gently squeeze the bag of pips over the pan to extract the jelly like substance containing the pectin then discard the bag and contents
- Stir the marmalade thoroughly
- When the mixture reaches a fast rolling boil, start the timer, after 15 minutes remove the pan from the heat and spoon a little of the marmalade onto a cold saucer, place the saucer in the fridge. The marmalade is ready if - when pushing the mixture with your little finger - it crinkles. If it isn’t ready, continue to boil the marmalade and test at 5 minute intervals until setting point is reached (I admit to testing more often when I think it is coming up to the ready stage)
- Take the pan from the heat and remove any impurities or scum from the top
- Leave for 20 minutes before potting into the prepared jars - these should be washed in hot soapy water, rinsed in hot water, then warmed thoroughly in a medium oven for 5 minutes, sterilise the lids also - put a waxed disc on each jar and leave to go cold, then seal with the lids, label with contents and date made

The Seville oranges are back on the market, they make the most beautiful clear orange jelly (marmalade) for people who have a “texture” problem with the chunky style, you can get the taste without the texture. You can, if you wish, add the thin pieces of zest to the marmalade. For this recipe, I use jam sugar (or liquid pectin with granulated sugar) as it cuts down on the cooking time. I tried some Spanish Marmalade, and while I like most of their food, I simply cannot eat the orange marmalade.

1/2 kg seville oranges
Juice of 1 lemon
5 cups cold water
4 cups warmed jam sugar

You will need 2 ounces of rind - remove any pith, shred the rind finely and place on a square of muslin
Halve the fruit and squeeze out the juice into a pan, put the pips onto the muslin and tie loosely, suspend from the jam pan handle
Add the lemon juice and water
Bring to boil and simmer for about 2 hours, remove the muslin bag after 90 minutes - if you intend putting this in the marmalade, put to one side
Strain through a jelly bag, return to the pan and add the sugar
Stir until the sugar has dissolved, then bring to boil and boil rapidly until setting point is reached (use the cold plate method and/or a sugar thermometer)
Remove from the heat, remove any impurities, ie scum, and leave to stand for a few minutes
Stir again, pour into hot sterilized jars, place the waxed discs on top and cover with screw top lids when cold

My daughter made me a breakfast pizza many years ago, after much research I still haven’t found one that lives up to hers. This is the closest I think I can get, without asking that is!

1 x 12″ pizza base (homemade or ready made)
2 large Marmande tomatoes, skinned, deseeded and chopped
1 clove garlic, crushed
2 anchoves, chopped
Black pepper
Small handful basil leaves, chopped
2 large organic eggs - boiled, cooled, quartered
2 tomato sausages, cooked, sliced, cooled
4 rashers streaky bacon, quartered - cooked and cooled
1 Marmande tomato - skinned, thinly sliced
8 chestnut mushrooms, sliced, lightly fried in olive oil
1 pack Mozzerella cheese, torn
Grated Manchego (or Pecorino) Cheese

Fry the garlic in a little butter for one minute, stir in the anchoves, followed by the chopped tomatoes and cook for 10 minutes over a low heat, stir in the basil leaves and black pepper (to taste), leave to cool
Meanwhile, boil the eggs for 7 minutes, take out of the hot water and immediately plunge them into cold water, peel and quarter
Grill the sausage until cooked through and a light golden brown, allow to cool and little then cut into chunky slices
Fry the bacon in a little olive oil until lightly cooked, remove from pan and put to one side, add the mushroom and fry until tender, place in a clean bowl

To assemble prior to baking - put the tomato sauce onto the pizza base (amount to taste), sprinkle over the mushrooms, bacon pieces and sausage, arrange the eggs over the top, cover with Mozzarella cheese and the sliced tomato

Bake in a preheated oven set to 450 degrees fahrenheit for 10 to 15 minutes, sprinkle on the manchego (or Pecorino) a few minutes before the pizza is due out of the oven, slice and serve

Recipes for Huevos Rancheros vary, some accompany the tortillas and eggs with chilli and cheese, others include salsa and sour cream. This is - apparently - a Mexican dish, which I innocently thought was of Spanish origin - just shows how wrong you can be.

3 tbsp vegetable oil
4 x 5″ corn tortillas
14 oz plum tomatoes - skin & chop (or a tin whole tomatoes)
1/4 cup white onion - finely chopped
1/8 cup fresh coriander - finely chopped
1/2 tbsp chopped canned smoked jalapeno chiles in adobo *
1 garlic cloves, coarsely chopped
1/2 tsp sea salt flakes
4 large eggs
Garnish - freshly chopped coriander

Preheat oven to 90°C
Put 2 ovenproof plates in the oven to warm

Heat a tablespoon of oil in a 10″ heavy frying pan set over a moderate heat until hot - but not smoking

Place 2 tortillas (one on top of the other) into the frying pan and cook 30 seconds, turn over using tongs and cook 30 seconds more. While second tortilla cooks on the bottom turn the top tortilla over using the tongs. Turn the stack again and cook in same manner ie turning over the top tortilla and flipping the stack again so that both tortillas are softened and both sides puff slightly then deflate (don’t allow them to brown or become crisp). Wrap the tortillas loosely in foil and keep warm in the oven

Purée the tomatoes - with juice - onion, coriander, chilli, garlic, and salt in a blender then carefully pour the mixture into the hot frying pan - take care it may splash - simmer, stirring occasionally, until slightly thickened, about 10 minutes

Heat a tablespoon of oil in a 12″ heavy nonstick frying pan set over a moderate heat until hot but not smoking, break in the 4 eggs and cook to taste

Spoon a quarter of the salsa onto each plate, top with 2 tortillas, slightly overlapping, then (for each portion) place 2 eggs onto the tortillas and drizzle with some of the salsa, sprinkle with chopped coriander

Note - chipotle or smoked jalapeno chiles are sold dried or canned in a vinegary sauce called adobo made from soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns

I love American blueberry muffins for breakfast - however, I prefer wild bilberries, when you can get them! They are smaller and for me much nicer - they bring back memories of the gorgeous pies Mum made when I was young.

1-1/2 cups of unrefined caster sugar
3/4 cup butter
3 large eggs
3 cups plain flour
3/4 tsp salt
4 tsp baking powder
1/4 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1.5 cups buttermilk
1 tsp vanilla extract
* 1 quart bilberries or blueberries

Preheat oven to 180 degrees Celsius
Put the paper cases into the muffin tins

Sift together the flour, salt, baking powder, cinnamon and nutmeg, put to one side
Whisk together the caster sugar and butter until pale, fluffy and smooth
Lightly whisk the eggs and add to the sugar/butter mixture, beat again until combined
Slowly - and gently - fold in the dry ingredients then stir in the milk and vanilla extract
Fold in the bilberries and spoon the mixture into the muffin cases
Bake in the centre of a preheated oven for 25 to 30 minutes, or until a light golden brown
Leave to cool for 5 minutes in the tins then transfer to a wire cooling rack

* Americal measures differ from UK imperial measures, the imperial equivalent of 1 US quart is approx .83 - an imperial quart is 2 pints

6 smoked streaky bacon slices, halved
2 tomato sausages, grilled and thinly sliced
1 x 4″ piece ciabatta bread, sliced in half horizontally
2 tbsp olive oil
1 Marmande tomato - sliced (either raw or grilled)
2 large organic eggs
Parmesan cheese shavings

Dressing:

1 tbsp extra virgin olive oil
1 shallott, finely sliced (white only)
1/2 tbsp white wine vinegar
1 handful of rocket

Grill the sausage until cooked through then slice thinly, meanwhile grill the bacon until crips, transfer onto paper towels to drain - keep warm

Brush the cut sides of the ciabatta with a tablespoon of the olive oil and place - cut sides down - in the frying pan, cook over medium heat until golden brown

Place one slice of the bread, cooked side up, on each of the plates then top with half of the bacon, cover with the thinly sliced sausage, followed by 2 tomato slices

Whisk the extra virgin olive oil, shallot and vinegar in medium bowl, season to taste, add the rocket and toss until coated

Heat the remainder of the oil in the pan set over a medium medium heat and break in the eggs, cook to taste, put on top of the tomato, add the rocket and sprinkle over the parmesan shavings

A nice easy recipe for a breakfast dish that can be made the night before, then simply placed in the oven and taken back to bed for a lazy Sunday morning after a hard week at work!

2-1/2 oz soft brown sugar
3/4 oz unsalted butter, melted
1/3 fl oz light corn syrup
1/2 oz chopped pecans
4 x 3/4″ thick slices French bread
1 rounded tsp orange zest, finely grated
2-3/4 fl oz freshly squeezed orange juice
1-1/2 fl oz milk
2 tsp unrefined caster sugar
Pinch (or two) ground cinnamon
Few drops vanilla extract
1 egg white
1 small egg
Icing icing (sifted) for dusting

Stir together the brown sugar, melted butter and corn syrup in a small bowl
Pour into a buttered 9″ x 13″ baking dish and spread evenly
Sprinkle the pecans over the sugar mixture
Arrange the bread slices - in a single layer - over the pecans
Whisk the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg white and egg together then pour over the bread
Press down the bread slices to help absorb the liquid
Cover and refrigerate overnight
Preheat the oven to 175 degrees Celsius
Remove the cover and leave to stand for 20 minutes at room temperature
Bake in the centre of the preheated oven for 35 minutes, or until golden brown
Dust with the sifted icing sugar and serve immediately with lightly whipped cream and fresh berries

220 grams plain flour
20 grams baking powder
55 grams cold unsalted butter, diced
120 grams thick Greek or bio yogurt
4 oz small strawberries, washed, hulled and roughly chopped
Milk to glaze

Preheat oven to 220 degrees Celsius
Lightly butter a baking sheet

Sift the flour and baking powder into a large bowl
Using your fingertips only, rub the butter into the mixture until it resembles fine breadcrumbs
Add all the yogurt and strawberries, mix briefly to form a soft dough
Roll out the dough on a lightly floured surface to 1″ thickness
Dip a 3″ biscuit cutter in flour and cut the scones - roll out any remaining dough
Place the scones 2 inches apart on the baking sheets
Brush tops only with milk (don’t allow milk to run down the sides)
Bake in the centre of a preheated oven for 10 minutes or until risen and golden brown
Best served freshly baked with butter

Replace strawberries with blueberries or raspberries for a change!

Many years ago while holidaying in France, we were given lovely pieces of puff pastry with a cup of strong coffee for breakfast. It had the most surprising filling, I was expecting jam but it was bitter/sweet dark chocolate, absolutely gorgeous. I have just found a recipe that I discovered years ago, and … well I changed it … just a little - used Swiss chocolate and as life is too short to make puff pastry, I buy ready made! A tip - roll the pastry out about the thickness of a beer mat and you can, if you prefer, use milk chocolate.

1 sheet frozen puff pastry, thawed
6 pieces each - Lindt Swiss Thins – dark and orange
Glaze – 1 egg beaten with 1 tbsp cold water
Unrefined caster sugar

Roll out the pastry on a lightly floured work surface
Cut it into 12 squares
Place 1 piece of chocolate on the edge of a pastry square and roll up, completely enclosing the piece of chocolate
Repeat with remaining pastry
Place the rolls on a baking sheet, seam side down, cover in cling film and place in a refrigerator to cool a little
If you are rushed on a morning, make the day before and refrigerate
Preheat the oven to 200°C
Brush the top of each roll with egg wash and (if liked) sprinkle lightly with caster sugar
Bake in the centre of a preheated oven for 15 minutes, or until the pastries turn a light golden brown