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How to Make Home-Made 4-3-2-1 Spice Rub

Now that the BBQ season is well under way (well it is in sunny Spain) this rub will liven up a chicken cooked on your grill.

Simply combine:

4 tablespoons salt
3 tablespoons brown sugar
2 tablespoons smoked paprika
1 tablespoon cayenne pepper

Double or more the ingredients to make enough to use throughout the summer. It will keep for […]

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

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|

Roasted Cherry Tomato Tart with Balsamic Onions & Wild Asparagus

Puff pastry in the freezer is a great standby to provide a carrier for things that need using up, just like this.

Ready made puff pastry
A handful cherry tomatoes
Bunch wild asparagus
Mozzarella ball
Garlic cloves
Big splash Balsamic vinegar
Olive oil
Dried oregano
Black pepper

Chop the tomatoes in half and slow roast, cut side up, with a couple of cloves of […]

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

How to Make Home-made Celery Salt

Make this at home as the commercially produced version will probably contain a preservative (sodium nitrate) and an anti caking agent (silicon dioxide or calcium silicate) but all you’ll need is just two simple and natural ingredients.

Leaves from one bunch celery
Maldon sea salt or other flaky sea salt

Wash and dry the leaves thoroughly then […]

By |April 1st, 2016|Andalucia|0 Comments|

Chicken, Salsa Verde and Farfalle

1 tablespoon olive oil
250g skinless chicken breast,thinly sliced
200g dried farfalle or pasta of choice
For the salsa verde:
Bunch rocket, chopped
Bunch fresh flat-leaf parsley, chopped
Bunch fresh coriander, chopped
1 tablespoon drained baby capers, roughly chopped
1 garlic clove, peeled, crushed and finely chopped
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 bird’s eye chilli, deseeded, thinly sliced
Extra-virgin olive oil
Black […]

By |April 1st, 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|

How to Make Home-Made Harissa Paste

This is a fiery North African paste used in soups, stews and when you need to liven up… chicken, for example.

75gr dried red chillies, rehydrated in boiling water, when soft drain but retain the soaking liquid
½ teaspoon coriander seeds, toasted
½ teaspoon caraway seeds, toasted
½ teapsoon cumin seeds, toasted
2 garlic cloves, peeled and smashed
Pinch sea salt
Extra […]

By |March 28th, 2016|Andalucia|0 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|