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…”

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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.

Thursday, January 19, 2017

Kick start to a healthy new year



We all know that in order to lead a healthy life we need to eat nutritious, wholesome food. So If you pledged to make healthier eating choices in your resolutions for the new year, picking up a few superfoods can make achieving your goals easy!
The term ‘superfood’ has become a popular buzzword in the language of food and health, but what are superfoods? Well it seems that there’s no official scientific definition of a superfood, but it’s generally accepted that superfoods contain high levels of much-needed vitamins and minerals. They can also be a source of antioxidants; substances that shield

Wednesday, January 18, 2017

MEDITERRANEAN SPICE

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I love the smell of the gently toasted spices and the way they fill the kitchen with the most amazing aroma. The sheer variety of flavours that they have to offer and can bring to a dish is endless, but seasoning with herbs and spices means complimenting your dishes, not overwhelming and hiding the true flavour of the food.

Mediterranean cooks have been blending spices for centuries and they were among the first of many foods brought back to Europe from the east by Marco polo. Spices encouraged the early voyages of Columbus and Vasco

Lost Flavours

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“When we loose a flavour, a fragrance, we loose a recipe”
CARLO PETRINI
 

 Most of us understand the importance of seasonality, freshness, colours and flavour in our cooking. As we become more educated about the food we eat we also see words like fresh, local, organic and artisan appearing everywhere on restaurant menus and food packaging. Although those words have never been more in fashion than they are right now, it’s often too easy to get lost in all the marketing jargon and slogans that we begin to forget what those wonderful words really mean. That is until you meet someone like Laura Buades.