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Preserving

Sweden: For the Love of a Herring

♫ ♪ ♫ “In the stormy seas and the living gales, Just to earn your daily bread you’re daring, From the Dover Straits to the Faroe Islands, As you’re following the shoals of herring.” ♪ ♫♪ ♫ T. Duggins

Herrings, Sardines, Pilchard, Sill, Sprat, Smelts… it is confusing as they are all related but all […]

By |December 18th, 2015|Andalucia|0 Comments|

Chutney: There was an Old Person of Putney

“There was an Old Person of Putney,
Whose food was roast spiders and chutney,
Which he took with his tea,
within sight of the sea,
That romantic Old Person of Putney.”

Edward Lear, English artist, writer; known for his ‘literary nonsense’ & limericks (1812-1888)

Following straight after the kick off of the English football season is the inevitable glut of […]

By |September 15th, 2015|Andalucia|1 Comment|

Sweet Potato & Pear Chutney

Now you wouldn’t expect sweet potato to make good chutney?

1 large sweet potato peeled and diced
1 conference pear, peeled, cored and diced
1 carrot, peeled and diced
1 tbs orange zest
120ml fresh orange juice
100ml apple cider vinegar
1 onion, roughly chopped
1 garlic clove, crushed and roughly chopped
80g brown sugar
50g raisins
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp […]

By |September 14th, 2015|Andalucia|2 Comments|

Spicy Carrot & Apple Chutney

I couldn’t watch the football live online yesterday so I had to resort to listening to live commentary over the internet instead… which isn’t so bad but I found I was staring at my monitor listening intently when by some kind of magic I thought I saw the shape of a carrot on my […]

By |September 13th, 2015|Andalucia|0 Comments|

Hot and Sweet Plum & Raisin Chutney

This is really easy, so easy that even my Mum could make it.

1kg red plums, pitted and diced
1 large onion, roughly chopped
1 apple, peeled, cored and diced
250g raisins
250g brown sugar
2 dried red chillies, flaked (keep seeds in if you want it hot)
1 tsp salt
2 tsps yellow mustard seeds
250ml apple cider vinegar
250ml red wine vinegar
1 […]

By |September 12th, 2015|Andalucia|2 Comments|

My Fabulous Pineapple and Mango Chutney

This truly livens up a ploughman’s or cold cuts – give it a try, I insist.

2 tablespoons sunflower oil
3 dried red chillies, flaked (keep seeds in if you like it hot)
1 large red onion, roughly blitzed
4” piece fresh ginger root, peeled and finely chopped
½ red bell pepper, finely diced
1 large ripe mango, peeled and […]

By |September 12th, 2015|Andalucia|0 Comments|

Sweet & Sour Tomato Chutney

A fellow blogger from Bengal gave me inspiration to create my version of this fabulous sounding chutney. I have change several things but overall it is still sweet and sour and that’s what attracts me. And tasting as I cooked I believe it will turn out to be fabulous.

Panch Phoran ( ½ teaspoon of […]

By |September 10th, 2015|Andalucia|0 Comments|

Thanks Nigel: Dark & Sticky Fig and Grape Chutney

This is a play on one of Nigel Slater’s recipes for fruit chutney and as ripe figs start appearing in Andalucía with abundance, grapes too, it is time to start creating.

225g brown sugar
750g black figs
250g white grapes (seedless otherwise it is a pain deseeding them), cut in two
One apple (Granny Smiths), skin on, roughly […]

By |September 1st, 2015|Andalucia|5 Comments|

Quick & Easy Confit de Canard

The bag I removed from the freezer yesterday turned out to be duck and not the chicken legs I was expecting so I decided to make confit with them.

Confit from the Latin word, conficiere, is a method used in France to preserve food before fridges came along… and it usually takes two days including […]

By |March 2nd, 2015|Andalucia|0 Comments|

Cookery School at Casa Adora – Day 1

Barbara arrived recently from rainy England for one week for a 3 day cookery school. She is a busy school teacher who wanted to improve her cookery skills as well as having the opportunity to unwind.

Following is a 3 day menu which she prepared and cooked.

It was based on what to do with salmon, what […]

By |August 29th, 2014|Andalucia|0 Comments|
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