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How to Make Home-Made Tikka Masala Curry Paste

Tikka Masala is a tasty British-Indian favourite and this home-made version beats the store bought jar by a country mile.

2 cloves garlic, smashed
1″ piece fresh ginger, chopped
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons home-made garam masala
½ teaspoon black peppercorns, toasted, then ground
½ teaspoon sea salt
2 tablespoons sunflower oil
2 tablespoons tomato purée
2 fresh red […]

By |June 2nd, 2016|Andalucia|0 Comments|

Blackened Cajun Tuna Steak

This is a quick and easy way to wake up your taste buds.

Firstly, heat up a griddle pan.

Meanwhile, mix one heaped teaspoon of Salsas y Especias Cajun Blackening Rub with olive oil then coat the steak with the mixture.

When the griddle is smoking hot carefully place the steak onto it. Cook for 3 minutes […]

By |April 7th, 2016|Andalucia|0 Comments|

Spicy Roasted Tomato Chutney

Caramelised onions and aromatic spices turn this into a heavenly chutney.

750g medium-ripe plum tomatoes, halved
1 large onion, sliced lengthways
½ teaspoon coriander seeds
½” piece cassia bark
¼ teaspoon ground nutmeg
¼ teaspoon allspice berries
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 tablespoon ghee
½ teaspoon dried oregano
2 large garlic cloves, peeled, crushed and finely chopped
1 tablespoon apple cider vinegar
1 tablespoon […]

By |March 31st, 2016|Andalucia|2 Comments|

How to Make Home-Made Thai Lemongrass Curry Paste

Lemongrass is hard to come by in rural Andalucía so I grow my own and with my first harvest I am making a typical Thai curry paste.

This is best done in a pestle and mortar which allows the ingredients to slowly release their oils and that doesn’t quite happen when a blender is used […]

By |March 31st, 2016|Andalucia|3 Comments|

Kashmiri Kabargah – Fried Lamb Ribs

Kabargah is usually made with mutton or goat ribs and often forms part of a celebratory meal in Kashmir but for me it was a mid-week supper made with pork ribs but living in rural Andalucía it’s not so easy to pop out and buy lamb ribs or sometimes lamb itself unless you want a […]

By |March 18th, 2016|Andalucia|0 Comments|

How to Make Home-Made Naam Prik Pao (Thai Chilli Sauce)

This is like a sweet and not too spicy chilli jam. Add it to soups, stir fries or even spread it on toast.

250ml vegetable oil
75g dried red chillies
½” piece tamarind broken off a block
20 garlic cloves, peeled and sliced
5 shallots, thinly sliced
2 tablespoons shrimp paste
2 tablespoons fish sauce
100g brown sugar

Mix the tamarind with 100ml […]

By |March 15th, 2016|Andalucia|0 Comments|

Korean Style Pork Ribs

1kg sheet ribs, cut into two pieces
100ml soy sauce
100g brown sugar
2 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoons cayenne pepper
6 garlic cloves, crushed and finely chopped
1 tablespoon fresh grated ginger
2 onions, peeled and pulped in a blender
50ml runny honey
1 tablespoon tomato purée
1 tablespoon freshly ground black peppercorns
½ teaspoon turmeric
Sesame seeds
Fresh coriander

Make a marinade of […]

By |March 4th, 2016|Andalucia|0 Comments|

How to Make Home-Mango Chutney

When the price of a mango is on offer then it is time to snap a few up and make chutney. It is more and more difficult to find a supermarket version of mango chutney that has identifiable bits in it so here’s a proper recipe that you can easily make at home.

1kg mangoes, […]

By |February 23rd, 2016|Andalucia|0 Comments|

Tasty Tuna Pâté

This is easily made with tinned tuna and cream cheese plus some store cupboards bits and bobs.

280g can tuna, drained
1 tbs cream cheese or Greek yoghurt
Knob butter
1 tbs zest lemon
1 tbs lemon juice
¼ teaspoon cayenne pepper
⅛ teaspoon turmeric
3 anchovies in oil, drained
2 tbs capers
Small garlic clove, smashed and roughly chopped
Bunch flat leaf parsley, roughly […]

By |February 19th, 2016|Andalucia|0 Comments|

How to Make Home-Made Khmeli Suneli

Khmeli Suneli is a traditional Georgian spice mix.

Georgia (the country not the US state) where Europe meets Asia use this mix in soups and meat stews giving a wonderful aroma and depth of flavour. There’s a myriad of versions but I rather like mine.

2 tablespoons dried marjoram
2 tablespoons dried dill
2 tablespoons dried thyme
2 tablespoons […]

By |January 31st, 2016|Andalucia|0 Comments|