Yes, I have been reading the book 50 Shades of Grey. Well, I had to know what all the fuss was about didnt I? It was like there was a big secret that I was missing out on and that just wouldnt do at all. But really I am not too sure what all the …
50 Shades of Chorizo Its One Hot Little Sausage! Read More »
Coat your sliced sweet potato with a little olive oil. Griddle or BBQ your slices of sweet potato until cooked through, roughly 10 minutes, turning during cooking. Fry or BBQ your Chorizo sausages, 15 minutes, then slice into baguette sized lengths. Bring a pan of water to boil and then add your egg and cook …
Following on from my last post where I talked about the gastronomic delights and wonderful sights of San Sebastian, I was inspired enough to endeavour to make my own versions of Pintxos, the Basque form of Tapas. I am completely in love with Pintxos. Now that I have started making them, it seems as though …
Lay out your slices of baguette. Place 1/2 a slice of Iberico ham onto each slice. Heat the sunflower oil in a frying pan. Use a knife to help you crack the quails eggs as they can be tricky, the inner membrane can be tough. Gently break the quails eggs into the pan and fry …
Iberico Ham with Fried Quails Egg & Parmesan Pintxos Read More »
Lay your slices of baguette out on a plate. In a bowl mix your shredded smoked salmon with the cream cheese, spring onions and chopped dill. Add a squeeze of lemon juice and mix to combine. Season. Spread generously onto the slices of baguette, in Spain they heap on the toppings! Then garnish with an …
Lay your slices of baguette out onto a plate. Heat the sunflower oil in a frying pan and fry your Merguez Sausages for 10 minutes until cooked. Meanwhile, in a bowl, combine the sliced radish with the yoghurt and garlic. Season and set aside. Cut the sausages in half lengthways and then into short lengths …
Lay out your slices of baguette on to a plate. Top each slice with a sun-dried tomato. Then a slice of Goats cheese. then sprinkle over some pistachio nuts and finally, drizzle with balsamic glaze/syrup. Serve.
Lay out your slices of baguette on to a plate. Remove the skin from your salmon fillet and remove all bones. Cut into 6 chunks which would fit nicely onto the slices of baguette. First dust each piece of salmon in flour, then egg and finally into the breadcrumbs to coat. (I have used dried …
Salmon Croquette with Spicy Avocado Mayonnaise Pintxos Read More »
I have just returned from a weekend break in San Sebastian where I have gorged myself silly on the local Pintxos! I have been gushing all weekend about how wonderful the food has been and now that I come to write about it, I fear I may fail to convey the heady excitement I encountered …
