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Leftover Lamb Shepherd’s Pie

This is real comfort food using up leftover leg of lamb. And using up all other left overs is comforting too.

Firstly, remove the meat from the bone of the leftover meat; it was cooked to the point where it was falling off anyway. With a sharp knife dice it as finely as you wish.

Meanwhile, […]

By |October 19th, 2015|Andalucia|1 Comment|

Baked Rosemary & Emmental Stuffed Chicken with Cider Braised Cabbage and Leeks

Grate Emmental cheese into a bowl then mix with crushed and finely chopped garlic, fresh or dried rosemary, a spoonful of Dijon mustard and black pepper. When this has turned into paste set aside.

Meanwhile, skin a chicken breast and cover it in cling film, lightly bash with a rolling pin to flatten it.

Spread the […]

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

Rabo de Toro

This is my version but every Spanish cook and family will have their own… leeks, shallots or pearl onions can be used, ginger is sometimes added and saffron too although I used turmeric. And if you are wondering where the turnip comes into it that’s because I stumbled upon it at the market this […]

By |October 5th, 2015|Andalucia|2 Comments|

Surprise Stuffed Chicken Breast w/Pancetta

Surprise Stuffed Chicken Breast w/Pancetta, Roasted Rosemary and Onion Potatoes, Sautéed Broccoli and Red Wine Gravy

The reason why I’ve called this ‘surprise’ chicken breast is because you can stuff it with whatever you wish… mushrooms, feta cheese, spinach, mashed sun-dried tomatoes, etc. etc. I just happened to have a block of cheddar cheese left […]

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

Cypriot Tavas with Andaluz Pork

Having an abundance of onions to hand I scoured a few cookery books looking for inspiration. Onion soup wasn’t doing it for me but Rena Salaman’s* Beef Tavas, which contains a lot of onions, gave me an idea to use up some pork. Tavas is a type of earthenware pot that is used in […]

By |September 30th, 2015|Andalucia|1 Comment|

Chicken Casserole with far too much White Wine

The day time temperature has dropped to 24.5°C which means it is chilly by usual standards so a casserole is called for with plenty of wine (in the casserole). This feeds two peckish people who are feeling the cold.

2 chicken legs, cut into thighs and drumstick, skin removed, bones-in
Olive oil
1 x 75cl bottle dry […]

By |September 17th, 2015|Andalucia|2 Comments|

Cabbage: More than just Plain Soup

I have a white cabbage but making chutney with it didn’t sound quite right so I made soup instead… which I know can be a little boring too but with a few additions it can be turned into something rather delicious.

Add a glug of olive oil to a large frying pan over low to […]

By |September 15th, 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|