Archive for the 'Light lunches' Category
Mediterranean Hot Sandwiches
I like hot sandwiches and this, along with the traditional beef or pork with gravy sandwiches we always liked to eat at Bramham horse trials is one of my favourites. You can, if you wish, use a traditional white bread recipe rather than the Spanish bread. For me a good quality bread for all sandwiches is a must.
1 lb Spanish peasant bread dough – proved and ready for baking
2 tbsp Dijon mustard
8 slices of Jamon de York
8 oz pork sausage – ready cooked and thinly sliced
8 thin slices Spanish bacon
2 oz Manchego shavings (good quality aged cheese)
2 small handfuls of fresh baby spinach leaves
2 tsp freshly chopped oregano
8 oz Mozzarella cheese – sliced as thinly as possible
Roll out the dough on a floured work surface into a rectangle, about 8” x 16”
Preheat oven to 180° Celsius
Very thinly spread the mustard over the rectangle of dough – leaving ½” gap at the edges
Lay the Jamon de York on the mustard
Place the thin slices of sausage evenly over the ham
Top with the thinly sliced Spanish bacon
Scatter on the Manchego cheese shavings
Lay the Spinach leaves over the Manchego
Sprinkle over the oregano
Top with a layer of Mozzarella cheese
Roll up – starting on a long end
Seal seam together and pinch and tuck ends under
Turn the roll so the seam side faces downwards
Spray the preheated oven with hot water
Place the bread into the centre of the oven and bake for 35 minutes
Leave to cool for 10 minutes and then slice into sandwiches
Serve with mixed salad and a very cold Spanish beer
Sweet and Sour Sauce
I have been looking for a good (ie to suit my taste) recipe for Sweet and Sour. In the end I gave up, put the cookery books away and looked through my old scrap book of recipes scribbled out and altered over the years. Much to my annoyance, this is the only one I could find, so try it if you want, but it is to suit my taste, so it may not suit yours. I like arrowroot as a thickener rather than cornflour as it makes the sauce look “pretty”, but care must be taken you don´t overcook the arrowroot as it will go thin again! The original recipe was for just plain oil, ordinary olive oil if you must, but I have changed it to groundnut oil, mainly because it doesn´t add its own flavour to the finished dish! I tried it with tomato frito instead of tomato ketchup – it was not too good, didn´t look right, a bit too “red”, could have been the peppers in the tomato frito. I also tried pickled garlic, not my best idea!
2 tbsp groundnut oil
4 large cloves of garlic, minced
1 small onion, diced
Pineapple juice from an 11 oz can of pineapple chunks or rings (in juice! not syrup)
Use 5.5 oz pineapple – chop finely
1/2 cup of tomato ketchup
1/2 cup of soft light brown sugar
1/2 cup of red wine vinegar (or white if you prefer)
2 tbsp Worcestershire sauce
1/2 tsp chilli powder
Pinch of sea salt and freshly ground black pepper
Place 2 level tbsp cornflour into a bowl and mix to a paste with 1/2 cup cold water
Place the oil in a medium saucepan set over a medium heat
Add the prepared onions and garlic, sweat until opaque
Add the finely chopped pineapple and cook (stirring) for one minute
Then stir in the pineapple juice, ketchup, brown sugar, white vinegar and Worcestershire sauce
When combined, bring up to the boil while stirring (do not allow the mixture to burn – a heat diffuser may help)
When it reaches boiling point add the chilli and turn the heat down to a simmer
Leave to cook very slowly (ie simmer) for 30 minutes, stirring occasionally
Remove from heat and taste to check seasoning, adding salt/pepper to taste (if required – I don´t think it is necessary to add either salt or pepper). To thicken the sauce turn the heat up to medium and return the pan to the heat
Whisk in the cornflour paste again then add (slowly while stirring the sauce continuously), continue cooking until the sauce has thickened to suit your taste
If keeping for the storecupboard, leave to cool before refrigerating, alternatively use immediately with egg noodles and fried pork or chicken strips (quickly stir fry the latter, add some thinly sliced vegetables also, ie baby sweetcorn, snow peas, onion and whatever else you fancy throwing in), remove from heat, add sauce and noodles, serve and enjoy
Cold Soup
This is a lovely traditional cold soup, you can vary the amounts of tomatoes/cucumber depending on your personal tastes, just try small amounts until you get the right quantities for you. The soup must be served very very cold!
3 lbs 4 oz good quality red tomatoes – skin, peel, deseed and chop
1 small Spanish onion – peel and chop
1 green pepper – remove seeds and chop
3 cloves of garlic (or less if you prefer)
1 small (or half a large) cucumber – skin and chop (of leave skin on if you prefer)
1 small bread roll – tear into pieces and soak in cold water
2 tbsp extra virgin olive oil
1 tbsp good quality white wine
1 tbsp white wine vinegar
Sea salt
Cold Water (I put it in the freezer for a short while before preparing the dish)
Use either a food processor or blender, alternatively use a mouli
Prepare all the vegetables and dispose of the skin, pips etc
Blend, sieve into a large bowl
Squeeze the water out of the bread and add it to the vegetable mixture
Add the olive oil, white wine and vinegar, season with salt to taste, then blend well
Taste and add water (amount will depend on whether it is to be served in a soup dish with a spoon or in a glass to drink)
Chill very thoroughly before serving
Garnish for soup served in bowls – retain a little of the cucumber, deseeded tomato and green pepper (finely chopped), plus a hardboiled egg (chopped)
I also add freshly ground black pepper (to taste) as for me the pepper enhances the taste of tomato and I love tomatoes
White onion soup
I love white onion soup, these are the closest recipes to the soup my mother served, though her´s did not have cream, just milk and stock, I think in equal quantities and I don´t think Mum ever used mace. I think when I fancy this soup again, I will try different herbs and a little olive oil rather than all that butter.
- Recipe 1
1/4 cup unsalted butter
3 generous cups of finely chopped white onions
2 sticks of celery, washed and finely chopped
4 cups of vegetable stock (or chicken)
A blade of mace and bay leaf (in a muslin bag)
3/4 cup wholefat or semi skimmed milk
1/4 cup plain flour
2/3 cup of single cream
Sea salt and white pepper to taste
Herby croutons, if you like them
Sweat the onions and celery for about 5 minutes in melted butter (best not to brown for this soup). Or try half butter and half olive oil
Add the stock, mace and bay leaf, stir and gently bring up to boiling point, cover, reduce the heat and simmer gently until the vegetables are tender (I like sage with onions, but don´t know whether it would work with this soup)
Remove the muslin bag, leave the soup to cool, then blitz to a puree
At this point, add seasoning to taste
Blend the flour with the milk and slowly whisk into the soup
Return the pan to a gentle heat and bring up to a boil, stirring constantly
Reduce the heat and simmer gently for 5 minutes
Taste and adjust seasoning, if necessary
Stir in the cream and reheat gently before serving, do not allow the soup to boil
Serve with herby croutons, or if you like cheese on toast, mini cheesy toasts grilled, float on the top of the soup
- Recipe 2
2 tbsp unsalted butter
1 lb white onions, thinly sliced
2 cloves
2 rounded tbsp plain flour
1 pinch freshly grated nutmeg
A bay leaf
1 litre chicken or vegetable stock
300 ml milk
Salt and white pepper
150 ml single cream
3 tbsp grated cheshire cheese
Melt the butter in a saucepan, add the onions and cloves, sweat until they begin to soften, but do not allow them to brown
Sprinkle over the flour and mix well, cook – while stirring – for about 1 minute then add the nutmeg, the bay leaf and stock
Continue stirring while bringing it up the a boil
Simmer until the onions are softened, remove from the heat then gradually stir in milk
Continue stirring while the soup comes up to the boil, remove from the heat and take out the cloves and bay leaf
Serve as is, or liquidise if you like a smooth soup, add the cream and gently reheat (or do the cheffy thing and drizzle the cream onto the soup after you have served it into bowls)
Serve with grated cheese or cheesy toasts or croutons
Tomato Sauce
For me, one tomato sauce is pretty much like another. This one is quite basic but tastes nice.
2 tbsp virgin olive oil
1 medium Spanish onion, finely diced
4 cloves of garlic, crushed
2 lbs diced plum tomatoes
1/2 cup of red wine
1 tsp sugar
1 tbsp freshly squeezed lemon juice
1 tbsp Spanish brandy
Sea salt and freshly ground black pepper
1/2 cup of chopped basil leaves (freshly chopped – though I know most chefs would scream at this one, the basil is added to the recipe and used immediately, so whats the point of all this tearing – oh, and for me it has to be leaves only, I hate hay on on my plate, after all I am not a horse!)
Blanch the tomatoes, skin then dice finely, finally push through a fine sieve
Put the onion into a large frying pan with the olive oil and “sweat”, (I add a pinch of salt at this point as I do not like browned onions or garlic), add the garlic and continue to “sweat” for another minute, then add the tomatoes and heat gently
Add the red wine and sugar, bring back up to heat and cook for about 5 minutes – gently
Stir in the lemon juice and brandy, reheat then season to taste with sea salt and black pepper
Stir in the basil (or sprinkle if you must), I prefer to stir it in then serve immediately
You can use the sauce as a base for soups and/or stews, but it okay with spaghetti (for me cheese is a must)
The lemon juice adds a different touch but I do usually omit it at the cooking stage and squeeze a little over the spaghetti and sauce just before eating! I also enjoy a little freshly squeezed lemon juice on my soup (tomato based), something I picked up from a Cubano!
If you don´t fancy an ingredient, like brandy or wine or lemon juice – then omit it, but it won´t taste the same
When my daughter makes it into a soup with chicken or pork, vegetables (especially spinach). The spinach with a pork or chicken or soup if you like adds a healthy touch, as does Paprika (a must here in Spain and so tasty). Or alternately, we don´t bother just use a pack of tomato frito, ready made tomato and red pepper with sugar and goodness knows what else, you can buy it here in Spain and it does save a lot of time (and it is guaranteed to be tasty), but if you want to be a martyr, then by all means go through the process of making the sauce at home!
One tip (at least for my palate), the tomatoes must be fresh and ripe!
Marrow stuffed with veggies and cheese
1 tbsp olive oil and 1 tbsp melted butter
2 shallots, roughly chopped
2 sticks of celery – peeled, trimmed and chopped
2 tinned red peppers or 1 fresh – deseeded and chopped
2 oz tinned or frozen sweetcorn
2 oz frozen peas
2 x 1 oz fresh wholemeal breadcrumbs
4 oz Cheshire cheese, grated
1 tbsp fresh chives – finely sliced
Salt and black pepper
1 marrow, cut into 8 slices and deseeded
2 oz Cheddar cheese, grated
2 oz Manchego cheese, grated
Garnish – finely chopped Parsley leaves
Preheat the oven to 200° Celsius
Lightly butter a deep baking dish
- Heat the olive oil and butter in a large frying pan, sweat the shallots, celery and pepper for 3 minutes or until softened
- Remove the pan from the heat and stir in the sweetcorn & peas
- Stir half of the breadcrumbs into the vegetables along with the Cheshire cheese and chives, lightly season to taste
- Remove the ends from the marrow and cut into 8 pieces, remove the seeds, arrange the slices on the baking dish, stuff with the vegetable mixture, sprinkle over the remaining breadcrumbs and grated Cheddar cheese
Cover the dish with foil and bake for 15 minutes, remove the foil and sprinkle over the grated Manchego – return to the oven for about 10 minutes, or until the top is a light golden brown and the cheese is bubbling
Garnish with finely chopped parsley leaves and serve with a fresh tomato and onion salad and crusty Spanish Barra or French stick
When I eat any kind of marrow, I always think of my father who was an enthusiastic gardener – he grew the most magnificent marrows – quite often they were stuffed (usually with minced beef and vegetables), drizzled with butter and baked. This recipe is slightly different but equally as tasty. Mum felt that meat was an important part of a healthy diet and that we should have a large portion of protein in the form of meat every day – how times have changed, I rarely eat meat now, especially red meat as I prefer fish, chicken, pork, and quorn. Whilst I am not a vegetarian, most of the dishes I cook are meat free.
Onion and Cheese Frittata
For me, the onions in this Frittata are the main ingredient, while I normally sprinkle a little salt on onions to stop them browning, it is absolutely essential – to obtain the maximum sweet taste – to do so in this recipe. Onion/Goats’ Cheese and Sage – IMHO – are a match made in heaven. While I cook it in the oven, you could – if you wanted – cook it on the stove over a very low heat (on both sides), place the goats’ cheese and sage on top, then grill until just melted and turning brown. Cooking in the oven leaves you free to do other things!
5 big Spanish onions
8 large organic eggs
200 grams of goats’ cheese
6 cloves of garlic
Handful fresh sage leaves
Olive oil
Sea Salt and freshly ground black pepper
Roughly chop the onion and garlic
Place a couple of tablespoons or so of olive oil into a large frying place and place over a high flame, when hot add the onions and garlic (don’t sprinkle with salt as the onions need to caramelise for this dish)
Roughly chop the sage leaves and put on top of the onions
Toss, turn the heat down to low and cover the pan with a lid
Leave the onions to cook slowly for about an hour, turning occasionally, and ensuring they don’t stick to the bottom of the frying pan or burn
The onions will reduce and turn brown
Beat the 8 eggs in a bowl adding fresh black pepper and some sea salt flakes
Slice the goats’ cheese horizontally to create two thin discs, use a very sharp knife – the cheese will probably crumble
Pour olive oil into a clay ovenproof dish and place the dish into a preheated oven set to a high temperature
When the onions are done remove the dish from the oven and pour in the beaten eggs – the eggs will sear slightly as they make contact with the hot oil in the dish
Immediately add the caramelised onions, spreading out evenly then lay the pieces of goats’ cheese on top, covering as much of the surface as possible
Sprinkle with some roughly chopped sage leaves
Return the dish to the oven and cook for 15 minutes on a medium heat
The eggs should rise, the goats’ cheese will be half melted and turning golden brown around the edge
Serve with a mixed salad or tomato/red onion salad and crusty Spanish Barra (or Italian crusty bread)
Chestnut mushrooms
1 pack (250 grams) chestnut mushrooms
2 oz unsalted butter & 2 tsp olive oil
1 tsp lemon peel or homemade preserved lemon, finely chopped
1 tsp of homemade pesto (shop bought or *)
1 “splash” dry white wine
Salt and freshly ground pepper – to taste
2 tbsp whipping cream (optional)
- Put the butter and olive oil in a frying pan over a very gentle heat
Brush the mushrooms (soft brush), and/or wipe with a damp cloth, then remove the stalks, cut into quarters and slice the caps
Add to the pan and toss to coat with the butter/oil mixture
Add the preserved lemon and pesto (see recipe below), stir – cook over a gentle heat for about 15 minutes, or until tender – stirring occasionally
Add the wine a few minutes before the end of cooking – if the mixture starts to dry out, add a little more
When the mushrooms are cooked, season to taste, stir in the cream (optional), serve with French omelette and hot buttered toast
2 cups fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup grated Parmesan
1/2 cup olive oil
4 garlic cloves
1/4 cup pine nuts
Sea salt
Crush the basil and parsley in a pestle and mortar until it forms a paste – add remaining ingredients, continue to pound until a creamy puree. Serve with pasta (or use in recipe above)
Cheese and onion pastie
Filling:
8 oz strong cheddar cheese – grated
1 large onion – softened in butter
1 lb potatoes, peeled and quartered
White pepper and a little Dijon mustard (to taste)
Rough puff pastry – ready made
Cook the potatoes in a pan of lightly salted water until tender, either put through a ricer or mash, if you want a richer filling add a little butter and milk/cream and whisk in
Add the remaining ingredients and mix together, add pepper and mustard to taste
Cut out four to six (depending on how much filling you want in the pastie) pastry circles using a saucer or small plate
Spoon the filling into one half, leaving an 1/2″ gap around the edge with the filling, brush the edge with water and fold over, crimp to seal then place on a lightly butter or oiled baking tray
Bake in the centre of a preheated oven set to 200 degrees Celsius until the pastry is crisp, fully cooked and a light golden brown
You can if you wish replace the Dijon with made English mustard for a sharper flavour or add bacon lardons (brown first and leave to cool). Some people like them made with a cheese shortcrust pastry
Cheese Pie/s
Yet another version of the lovely Greek cheese pies, I just love them, they bring back memories of my time in Kos.
1 lb feta cheese, either whole or in pieces
4 tbsp butter
6 eggs yolks or 3 eggs
1/2 cup chopped parsley
Ready made Filo Pastry
3 cups of white bechamel sauce
Salt, pepper, nutmeg
Filling:
Crush the Feta to a paste, add the bechamel sauce and eggs, stir well
Add the sea salt, white pepper and nutmeg
Oil a baking tin, place about 6 sheets of file pastry onto the tray, buttering them on both sides
Pour the batter over the pastry sheets and flatten with a spatula
Cover with six buttered pastry sheets
Trim the edges with a sharp knife and press the knife on the top sheet of pastry to mark portions – about 2 inches square
Bake in a moderate oven for 30 minutes, or until the top sheet is a golden brown
Leave to cool for a few minutes
Cut out the marked squares and serve
For small triangular pastries, butter the filo pastry, add the filling, fold into triangles, place on a baking tray and cook in a moderate oven until light golden brown
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