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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|

Aromatic Oxtail Ragù

This is like making Rabo de Toro except it is spiced up using herbs, lots of garlic and a red chilli. When cooked you flake off the meat in order to create a ragù (save the bones for a stock or even soup).

1 kg oxtails, rinsed and patted dry with kitchen paper
Olive oil, glug
250 […]

By |October 6th, 2015|Andalucia|0 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|

Mount Olympus Pork: Pork in Spicy Tomato Sauce

I don’t know whether the Greek peasants living in the foothills of this mountain make this dish but I suspect they do or at least something quite similar. This recipe uses copious amounts of freshly ground black pepper which gives it a bite and a little red chilli for some background heat. I think this […]

By |October 2nd, 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|

Spicy Chicken Lettuce Wraps

Staring at a lonely chicken breast last night I was wondering what to make considering that the fridge was virtually empty.
Anyway, one carrot, red pepper and a red onion plus some store cupboard items soon turns it into a hearty supper for two. It  helps if you have lettuce too.

Slice then finely chop one […]

By |September 29th, 2015|Andalucia|0 Comments|

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|

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|

Chicken Legs with Tomatoes & Ginger (and Peas)

There’s been a sudden temperature drop in Andalucía today to a measly 23°C which is a good excuse for cooking something spicy for supper after the football tonight .

This is a quick and easy dish using a few spices to liven up chicken. To add depth of flavour dry fry coriander seeds and dried chillies […]

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