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How to Make Home-Made Schezwan Sauce

This is delicious, fiery hot, sweet and sour at the same time with plenty of yin and yang. It is easy to make at home.

3 large ripe plum tomatoes, whizzed in a blender
10 dried red chillies, rehydrated in hot water, quick blast in the blender
A few spring onion tops, finely chopped
A few coriander stalks, […]

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

How to Make Home-Made Indian Five Spice

You’ve already heard of Chinese 5 spice, well, here’s my Indian version which is popular in Bengali kitchens.

Dry roast one tablespoon of each of the following:

cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds and nigella seeds

when cool grind to a powder in a pestle and mortar or spice grinder.

This makes around 120g which […]

By |January 30th, 2016|Andalucia|0 Comments|

Old Delhi-Style Butter Chicken

Vivek Singh, born in West Bengal but now based in London, think The Cinnamon Club, is my hero and this dish is based on one of his recipes. If I ever get to meet Viv then I’ll have to ask him about the Delhi connection because I spent one week there a couple of […]

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

How to Make Home-Made KFC Finger Lickin’ Chicken Coating

I am not a fan of fast food outlets but I used to make an exception to KFC’s fried chicken and it always interested me what the chicken coating contained. There are no secrets now that we have the internet so I have read a lot of copycat recipes which probably comes close to […]

By |December 17th, 2015|Andalucia|0 Comments|

How to Make Home-Made Baharat

A Middle Eastern spice mix called Baharat is used as a rub before cooking meat. It adds a certain something special when cooking Maglouba stew for example.

1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon whole cloves
½ teaspoon cardamom seeds
½” cassia bark or cinnamon stick
1½ tablespoons smoked paprika
¼ teaspoon ground nutmeg

Dry roast […]

By |November 22nd, 2015|Andalucia|0 Comments|

North African Lamb Stew with Couscous

A beef stew reminds me of Thursday lunch time at my school canteen in south London. I didn’t like it then and it has tainted me ever since.

However, if it’s called a casserole, well, that transforms it into something special… France’s beef bourguignon or cassoulet, Filipino puchero, Spain’s rabo de torro, Mexico’s mancha manteles de cerdo, Majorca’s tombet, […]

By |November 20th, 2015|Andalucia|0 Comments|

Payyoli Chicken Fry

This dish is named after the town of Payyoli in the South Indian state of Kerala where coconut often crops up in dishes such as this although it uses Kashmiri chillies which are grown in the far north.

Payyoli Chicken Fry

500g chicken thighs
1″ piece fresh ginger, peeled
1 garlic clove, peeled and smashed
½ teaspoon turmeric powder
1 […]

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

How to Make Home-Made Kitchen King Masala

I came across a recipe for Jatpat Aloo which called for kitchen king masala. Now, where could I possibly buy that in rural Andalucía? Anyhow, as I got it into my brain I knew I had to make it so I decided to ask my Indian mate, Amit, who lives in Indore. His lovely wife […]

By |November 6th, 2015|Andalucia|0 Comments|

Palak Soup | Spinach Soup

A large bunch of fresh spinach winked at me in Francisco’s fruit and veg shop today. He told me that it had been picked earlier this morning and by the look of the fresh soil on the roots I did not doubt him.

So Palak soup it is.

½ onion, peeled and chopped
1 large green tomato, […]

By |November 5th, 2015|Andalucia|0 Comments|

Chicken Crown with Ethiopian Berberé Spice

The crown is essentially the two breasts still on the ribcage with the legs and wings removed. Cooking meat with bone-in gives moister results, skin on and marinating helps too. This does all of those things.

One chicken crown
2 tablespoons Berberé spice
Olive oil
One carrot, peeled and diced
One small onion, peeled and diced
Small jar chick peas, […]

By |November 1st, 2015|Andalucia|0 Comments|