How to Preserve Olives

It was fun in January to pick any olives we had and take a car boot full to a next village to have them separated from any unwanted leaves and weighed (see post here).  We were keen to keep some decent looking olives to one side and to preserve them in jars, this is how…

Spanish Style Tomatoes for Breakfast- Pa amb Tomaquet

Pa am Tomaquet is origionally a Catalan dish and has spread throughout Spain to the point where any breakfast establishment we have been to has Pan con Tomate or similar (Bread with tomato) on their breakfast (desayuno) menu.  We would see big slices of white toast being served with a small glass bowl of watery…

Walnuts

Of all the nuts walnuts are one of my favourites. The fruit and veg stalls in the local indoor markets in Portugal sold several varieties; one particular stall holder used to squeeze them open with her thumb to give us samples, they had a delicious creamy flavour. Walnuts are packed full of protein and essential…

Slow Cooker Spiced Mirabelle Plum Chutney

The Mirabelle plum is a French speciality but it grows in Spain and the UK too. This type of plum is small, oval, yellow and deliciously sweet. They are great when just picked straight from the tree and eaten fresh.  We are lucky to have a huge Mirabelle plum tree in our garden, there are…

Fig & Nut Energy Cake Bars

These are a great snack, breakfast, elevenses, lunch, after dinner, all of the above, any excuse to eat them really.  Another put everything into the food processor recipe and with a short baking time too.  Our boys LOVE them, so much so that they call them Figgy Nutty Cakey Bars.  They really do taste like…

Go Nuts! It’s Almond Pesto

Usually made with basil leaves and pine nuts, pesto is a simple but delicious combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a really versatile, delicious pesto. Basil, known as the king of herbs can easily be grown in a pot….

‘Av’ an avocado

There are hundreds of varieties of avocados, four common varieties sold  are Hass  (dark purple/ black knobbly skin), Ettinger and Fuerte (both pear-shaped, smooth & green skinned when ripe) and Nabal (more spherical). Depending on your preferences, these varieties range from nutty to light and buttery to watery.  All varieties are full of nutrients, each…

Five ways with Figs

Fig varieties are either classified as black or white, but they are notoriously difficult to identify the exact type as there are over 700 delicious edible varieties. Figs which are green when ripe are classified as white. e.g. the green muscatel variety is low in acid, excellent for drying, eating  straight from the tree or…

The Ultimate Veggie Sausages

We used to keep a few packs of the very versatile veggie sausage (Quorn or similar) in the freezer.  As they are not readily available abroad, we make our own.  This is a nutritious, tasty recipe which can be frozen and importantly withstand the heat of the BBQ without crumbling.  To use this adaptable recipe you will…

Food & Drink – Grow & Eat Your Own Produce

Food & Drink: Tea: Before we set off we cleared the shelves of all of the boxes of Decaf Ty-phoo from our local pound land, at £1 for 80 bags this is a bargain only 1.25 pence per bag.  We are using a Bodum teapot which gives us 4 cups of tea from one tea-bag, that’s…