Easter Simnel Cake

31 Mar Simnel Cake 004

Since I have been on a diet (yawn) my baking activities have become somewhat depleted, but as I have guests, I thought I should make an effort for easter and so baked a Simnel Cake – great fun, easy peasy and I bet you have most of the ingredients in your store cupboard.  I didn’t have any candied peel and so I just grated the zest from a large orange instead.  If you haven’t got raisins, just put in extra of what you do have!

 

Purists can attempt their own almond paste, but really bought marzipan is so good that I can find better things to do than make it!

 

Semana Santa here is usually wet or grey or both, and so is a lovely thing to do in your kitchen – the smell of the spices is very festive.  For those of  you in the UK, it will give you a nice cosy feeling on this Easter Sunday.

 

Happy Easter everyone!

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Ingredients:

  • 560g / 1 ¼ lbs ready made almond paste (marzipan)
  • 450g / 1 lb dried mixed fruits (currants, raisins, sultanas, glace cherries)
  • 80g / 3 oz candied chopped peel
  • 225g / 8 oz all purpose/plain flour
  • Pinch salt
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 175g / 6 oz butter
  • 175g / 6 oz caster sugar / fine sugar
  • 3 large eggs, beaten
  • Milk to mix
  • 2 tbsp apricot jam

Preparation:

170°C/Gas 3

  • Line a 7 inch cake tin with parchment or greaseproof paper.
  • Divide the almond paste into 3 and take one portion and roll it to a round the size of the cake tin.
  • In a large roomy baking bowl mix the mixed dried fruits and candied peel with the flour, salt and spices.
  • In another large bowl cream the butter with the sugar until light and fluffy. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition – do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of the flour and mix again, this should bring the mixture back together.
  • Carefully fold in half the flour and half the fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.
  • Put half of the cake mixture into the tin, smooth and cover with the round of almond paste. Put the remaining cake mixture into the tin and smooth the surface carefully. Bake in the center of the oven for 1 hour.
  • Lower the heat to 300°F/150°C/Gas 2 and bake for 2 hours, or until the cake is golden brown. Test by inserying a skewer into the cake, it should come out clean and dry. Remove from the oven and leave to cool in the tin.
  • Roll another third of almond paste, again to the size of the tin. Make the remaining almond paste equally into 11 tiny balls.
  • Once the cake is completely cool, remove from the tin and brush the top of the cake with apricot jam and cover with the disc of almond paste. Place the 11 tiny balls of paste evenly around the edge. Brush the paste all over with a little apricot jam and place under a hot grill until lightly browned.
  • The cake can then be decorated as you wish with tiny Easter eggs or any other Easter theme.

 

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New What’s On Guide for Costa Almeria

21 Mar

Those clever people at Costa Almeria Tours have gone and done something extremely useful indeed.

They’ve started the region’s first What’s On Guide covering everything you’d want to know about what’s happening from A (Agua Armarga) to Z (Zurgena) and everywhere in between.

We’re grateful to Jackie and Charlie who run Costa Almeria Tours for allowing us to make this link available to Yummy Almeria visitors.

If you look on the right of the page under ‘We’ve put all the Yummy stuff’ here‘, you’ll find the link to the guide at ‘What’s On‘. It’s updated whenever a new event is announced.

Enjoy! It’s all going on out there and now you can find it :)

ps. Take a look at the tours on offer from Jackie and Charlie – they are first class, really imaginative and great fun. We’re going to be reporting on a few on offer throughout the spring and summer. If you’re quick you may be able to book yourselves onto an Easter tour. Call 646 760 389 for more details

What’s On Guide

21 Mar

For the latest information about What’s On in our region, click here.

Bodega Mi Cortijo Restuarant, Mojacar Playa

18 Mar Mi Cortijo cats and dogs 003

It is always a bit of a quiet time during the first three months of the year for everyone here.  Restaurant owners take their well deserved holidays, and we are all doing those horrible jobs that we put off until the winter – the run up to Christmas is too busy, so it gets pushed back until now (before going out today, Mick and I finished painting the hall!).

 

Anyhow, we decided it was about time for an outing again and a bit of relaxation and so went down to Mojacar to meet up with some friends who had already visited Mi Cortijo.  It is located on a side street (second turning on the right after the Hortiflor roundabout if you are coming from Garrucha direction).  As soon as you turn up the street you will see it on the left hand side.  Parking is easy as it is in a residential area.

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It is obvious that this has been newly refurbished (it used to be a lovely home interiors shop) as it is very smart and tastefully done.  There is a large area with lots of tables and chairs, and barrels and bar stools where you can have breakfast, coffee, drinks or tapas and then a more formal dining room at the back.  We just went for tapas and a couple of glasses of wine – there is a fairly extensive tapas menu and some good healthy choices too (half of us are on diets!).

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We ordered Jamon, mixed salad (which comes with tuna, but is left undressed), roasted peppers and tuna, sliced tomatoes with grilled Italian cheese, smoked ham and sliced potatoes on toasted bread, and then some toasts that we first thought were kebabs (pinchos), but in fact you went and chose some toppings of your choice – the boys chose alioli, anchovy and a chilli pepper topping (?) for us, but actually it was very nice.  Had I not been on a diet I probably could have had one or two more dishes to make a reasonably substantial lunch, but opted for another glass of wine instead!

 

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As the name suggests (Bodega) they also sell their house wine by the 2 litre bottle for 4.50 euros – red, white and rosado, which we didn’t try.

 

It is good to have another new place to go to with slightly more sophisticated and beautifully presented tapas than usual.  The service was lovely and friendly, swift but without bringing everything at once and the bill came to 14 euros a head which included a 10% tip.  We will definitely be going there again and would be a good choice for an evening drink too.  We didn’t look at the a la carte menu but if the tapas are anything to go by, take a look next time you are down that way and see for yourself.

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They are open all day from 8.30 a.m. until 11p.m daily.

Bodega Mi Cortijo Restuarant, Mojacar Playa Telephone number: 696 431 510.

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Lobster a L’Americaine

24 Feb Xmas 2012 006

Lobster 003

I have to admit that I should have posted this a while ago – actually during Christmas week as it is something I used to make every Christmas Eve for my parents, siblings, partners and whoever was spending Christmas with us when I lived in North London.

My dad and I used to go to Billingsgate market at some ungodly, freezing hour of the morning but I relished it and for those of you living in London, I urge you to go if you never have.  You get the pick of the best fresh fish and seafood and all the atmosphere that markets in the early hours have to offer.  It was also the only way one could afford to cook 8 or 10 lobsters as they were less that half the price of the fishmongers or supermarkets and obviously much fresher.

Xmas 2012 006

Anyhow, I digress.  This year, for various reasons, Mick and I decided to stay in Spain for Christmas by ourselves, and for the first time in 7 years my family opted to stay in London.  Strange though it was, it was enjoyable in a different kind of way and meant that despite this hideous recession, I was able to cook lobster for the two of us on Christmas Eve, using my old recipe (still on an apron that my dad brought back from the states I don’t know how many years ago – I have never written it out before, and had to have the apron on the work top until now that is!).   So here it is – the most delicious lobster dish if you want a change from cold lobster and salad – if you are on a budget, then serve half a lobster per person and throw in some plump prawns or langoustine at the end of cooking time.

It is not a difficult dish to make, just a little fiddly, you need time to prepare but the cooking bit is pretty last minute, so make up a green salad and lay the table in advance and serve the lobster with some jacket potatoes which can finish cooking whilst you cook and assemble the lobsters.  It has quite a few ingredients so take time to read the shopping list otherwise you end up missing something.  If you can’t find clam juice, simply leave it out or buy half a kilo (easily available here) and simmer them for a few minutes in some water and a decent splash of white wine, salt and pepper.  You can use the clams for a spaghetti vongole lunch!

Also, I have only ever cooked this on a gas hob – so if you have an electric hob just make sure you have a decent solid square pan and watch the heat!  – my dad bought me one that goes over the entire hob, which you do need if cooking for 6 of you – if you are cooking for two, then a decent roasting pan will do.  If you are cooking in warmer weather, then you could place the pan on the griddle of your barbeque – it may be easier.

Pour yourself a glass of Vina Sol, take a deep breath and have a go!

Xmas 2012 011

My recipe is for 6, just adapt according to how many you are cooking for.

As this is an American recipe they use “cups” – 1 cup = 8 ounces

6 lobsters around 1lb each

Half a cup of olive oil

9 tbsps butter (I think this is a bit heavy handed, so half it!)

1 cup finely chopped onions

9 shallots, finely chopped

4 large cloves, crushed

2/3rd ‘s cup of cognac warmed

9 large tomatoes peeled and seeded

6 oz tomato puree

1 and a half cups of clam juice (you can find them in bottles, look up on the internet for stockists, or just don’t worry about it!)

1 and a half cups water

1 and a half cups dry white wine

3 tablespoons chopped tarragon (or 3 teaspoons dried)

6 tablespoons fresh parsley chopped

3 teaspoons salt (or less)

1 teaspoon cayenne pepper

1 tablespoon thyme, chopped or 1 teaspoon dried

3 tablespoons of butter, cut into small pieces (or less!)

3 additional tablespoons of chopped parsley

Ask your fishmonger to cleanly cut your lobsters in two if they are live and you can’t cope! – or you can buy cooked ones, you need to clean them whichever, just leaving the lovely white tail meat – break off the claws and crack the shells as this will make it easier to eat when they are covered in sauce!  If you are doing it yourself at home, make sure you catch the juice, liver and coral. (google it if you are not sure!).

Heat the oil and butter in your pan and add all the lobster pieces (only if they are uncooked, if cooked just put them in before flaming them in cognac below).   Cook until the shells turn red and then remove and set aside.  Add the onions, shallots, farlic and cook until transparent but not brown.  Return the lobsters and flame with the cognac and swirl until the flames subside and then add the chopped tomatoes, tomato puree, clam juice if using, water, wine, all the herbs, salt and cayenne (go easy on the cayenne as you don’t want to mask the wonderful flavours).  Simmer gently for 20 minutes and then remove the lobster again.  Over a high heat boil the liquid until slightly reduced – return the lobster with any juices reserved, plus the liver and coral. Now add a bit more butter ,check the seasoning and sprinkle with fresh parsley.  Serve on hot platters with lots of paper napkins and enjoy!  Trust me it is well worth the effort.

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Porridge and pomegranate

20 Jan Porridge and pom 004

If like the world and his wife (and me!) you have started the new year with the best intentions of changing your eating habits (don’t use that horrible word, diet!) I really really recommend starting the day with porridge.

I always think porridge has horrible connotations – gloopy, grey and not very appealing.

I have completely changed my view and since January 2nd have started each day with a beautiful bowlful.

It is a bit of a wonder food and can lower cholesterol, is very high in fibre and all kinds of other things which are good for a healthy heart!  Even if you have a busy life, have to be up at the crack of dawn to get to work, it literally takes five minutes to prepare.  So while you are waiting for the kettle to boil, you can make yourself a breakfast low in fat but one that will keep you going until lunchtime.  I am a great snacker, my downfall, because I never used to really eat breakfast.  Now I have cut out all the snacks, with the help of a bowl of porridge.  It is soooo easy too.  The Scots like to eat porridge made with water and served with salt, sounds ghastly but actually is ok.  However, you may prefer my version!

Porridge and pom 001

 

For one bowl

 

Put one cup of porridge oats into small saucepan and soak in skimmed or semi-skimmed milk for a few seconds.  Put on the heat gently and stir for a few minutes.  I like mine creamy and so add more skimmed milk so it is not stodgy, but rather like the consistency of rice pudding.

 

Empty into a breakfast bowl and have a large tablespoon of pomegranate seeds to go with it.  If you are not watching the calories, drizzle a teaspoon of maple syrup into the porridge – it is just fantastic.  I have all kinds of fruit with mine when I haven’t go pomegranate seeds (which by the way freeze fantastically well if you can be bothered – just take all the seeds out of the skin and put in a freezer bag – you can just scoop a tablespoon out whenever you want them) – half a banana sliced up is divine, raspberries or hot blackberries – whatever you feel like, but I promise you it just feels so good and will keep you from snacking during the morning.  I have lost 3lbs in two weeks by cutting out snacks, eating more fruit and vegetables, one glass of red wine a day, not three!!!!  And a bit of exercise too.  But I swear by starting the day with porridge has given me a kick start.  And even though we live in the Spain, the winter mornings can be chilly too!  So do give it a try.

 

The Chippy Restaurant – Vera

30 Dec The Chippy 032

Although we get the most amazing fish here, both at the supermarket and in restaurants, what you don’t find very often is really good English style Fish and Chips!  That was until the Millers opened the Chippy, a fantastic, authentic fish and chip shop in Vera, opposite Iceland.

The Chippy 020

It is a family run business and Graham, Mandy and their two lovely girls, Daisy and Rosie are always there with a smile and very friendly service.  The choice of fish is as good as any chippy you will find in the UK, always really fresh and beautifully cooked; as well as fish and chips, they do great pies, doner kebabs, battered sausages and also, specialities such as Graham’s hand made sheek kebabs, with mint and yoghurt sauce – just delicious.  If you have something you particularly like, they will do their best to get it in for you – you can call ahead and order, or order personally, and go and do a bit of shopping, or as we do, pop in to the Irish bar for a pint!

The Chippy 011

Having a great fish and chip shop locally is a funny kind of luxury – sometimes you just fancy it, or like me, you enjoy a night off cooking now and again but don’t always want to go out for a formal meal.  The fish and chips here are excellent value and a lot cheaper than you would find in the UK!   Incidentally, for those of you who know the Chippy already, they now have tables and chairs inside if you prefer to eat in, great for those of you who live a little further afield.

The Chippy 012

Every time you pop into the chippy, don’t forget to give Mandy your email address or telephone number and you will automatically be entered into their monthly prize draw.  Each month somebody wins a free meal for two – it’s just a bit of fun, and anything that is free these days can’t be bad!

They have their own website too, so go to www.thechippyvera.com  for full details of their menu and prices too.  Give them a go, you won’t be disappointed.

The Chippy, Vera telephone number is 667 33 33 61.

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Mediterraneo Restaurant – Mojacar Playa

23 Dec Mediterraneo 001

Ok, this is without question, one of the best restaurants in this region for a menu del dia!  It is situated overlooking the beach, and near the Irish Rover.

Mediterraneo 004

We were taken here a few weeks ago by some friends, and we were so impressed wanted to go again and so we in turn, invited some other friends to join us for lunch.

The restaurant is bright and airy, has a formal restaurant with large windows overlooking the sparkling blue sea – it was a sensational day yesterday, which made it only the better!  On the pavement side, is an enclosed, less formal dining area where you can have drinks, or eat as well.

Mediterraneo 002

The menu del dia offered here resembles a top quality a la carte menu in other restaurants – there is an endless choice of starters, main courses and desserts – all for 10 euros per person at lunchtime and 12 in the evening.  Drinks are all on top as you would expect from this standard of menu.  Alternatively there is a vast choice of rice dishes or perhaps pizza for the younger members of your party!

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Yesterday we chose crunchy prawns (little filo parcels deep fried and served with a honey dressing), fois gras with a fig dressing, and a prawn cocktail which had crab sticks and pineapple pieces on a bed of iceberg lettuce.  All were fantastic.  Sue and I had chuleta de buey to follow – (on the bone steak, utterly divine), our friend, Gordon, had leg of lamb (actually, I have to say this looked a little disappointing, just two medallions which probably was not enough for most men,   so I would recommend the shoulder if you want lamb, as it comes on the bone and is a bit more “gala”!  Mick had an entrecote, cooked medium with a roquefort sauce.

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There is a fantastic choice of fish as well – probably 8 kinds– next time I will have hake.  There are about 10 choices of meat dishes and as said paella etc for those not wanting a three course lunch.

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All main dishes are served with hand cut chips and a small order of perfectly cooked fresh vegetables.  Digby and Kevin, the mutts, had the benefit of the steak bones later!

The desserts are very varied – I am not particularly crazy about puds, so had a gorgeous piece of fresh pineapple;  the others had chocolate brownies, blueberry panecotta and warm apple tart – all were good, even though maybe not homemade.

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With a bottle of house red, three glasses of white and a few soft drinks the bill came to 80 euros with a decent tip – unbelievable value and really good service too.

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If you want to give this lovely eatery a try, do book as both times we have been the interior restaurant has been packed, and the café part pretty busy.

Mediterraneo Restaurant Telephone 950 47 22 68

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Biscotti with Almonds and Figs

21 Nov Bici 001 (2)

We love these little festive biscuits with an espresso or coffee morning – they always seem to be a treat to buy from an Italian deli in London, as they seem expensive – but when you look at the ingredients, I suppose they are not really. But I found this recipe somewhere ages ago and have made them for us and our friends ever since and now would just never buy them.  Don’t be afraid of the way the “logs” look when you take them out after the first baking – they look pretty dreadful – but once they are sliced diagonally and then baked again, they look like the ones you buy in the shops (you may say a pointless exercise then, but it is fun to make them –and very easy!)

 

Makes 24-28

 

50 g butter

225g plain flour

150 g caster sugar (I just use granulated!)

pinch of salt

Half teaspoon baking powder

75 g whole almonds with skin (or you can use pistachios) chopped

100 g dried figs, or cranberries would be nice for Christmas, or apricots or cherries work well too, chopped – just use what you like

Zest of half lemon (I use the zest of a whole lemon)

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

 

Pre-heat the ovento 180 c,350 f, Gas mark 4

 

Melt the butter and set aside to cool.  Sieve the flour, sugar, salt and baking powder into roomy mixing bowl.  Add the fruit and nuts and lemon zest,  whatever you are using – don’t be tempted to add more than the recipe – it may break up the dough, which is already a little crumbly so stick to the quantities above.  Mix in well together.  Take the melted butter, egg yolk and whole egg, vanilla extract and give it a good old whisk with a fork.  Make a well in the middle of the bowl and add the egg mixture to it.  Stir firmly but take your time, until the mixture comes together in a ball.  I find flour varies and so if it is a little too crumbly, just add the smallish splash of milk until you have something that will come together in a ball – divide the mixture in two.

 

Cover a baking sheet with baking parchment (or brown parcel paper will do if you haven’t got any parchment).  Lightly flour a smooth surface and place one of your biscotti balls on top and then just lightly roll into a 10 cm log, you can just pat each end every couple of rolls to keep it nice and firm, but don’t overdo it or it will fall apart – you don’t want a skinny roll!  Place on the baking tray and then make the other log.  Place them side by side on the tray, leaving plenty of space between them (about 5 cms should do it) as they spread a little.  Bake on the middle shelf for about 35minutes, until golden (but not brown) and firm to the touch.   As said before, these kind of look like flat, gone wrong rock cakes at this point, but trust me on this, you will end up with the real thing!   Just leave to cool on the baking tray and go and do something else for an hour or so!  Turn the oven off.

 

When you come back pre heat the oven to 170c, 325f, Gas Mark 3 and cover 2 baking trays with baking parchment.

 

Using a sharp knife slice the biscotti on the diagonal into slices no thicker than 1 cm each.  Arrange these on the baking tray in a single layer.  Just be gentle and they should slice easily without breaking.  Bake on the middle shelf for around 20 minutes until crisp and  dark golden – keep an eye on them as oven vary and you don’t want them too dark.  You may like to swap the trays around halfway through cooking to ensure an even colour.  Cool and store, or if you are giving away as presents, put into cellophane bags and tie with ribbon.  They do need to be stored in an airtight container and best eaten within a week (this won’t be a problem!).

 

If your attempt fails the first time, stick with it as I promise you, you will have fun making these, they are just great to take to friends with a bottle of wine for after dinner, to have in a tin at home for when people drop by for coffee, or they make lovely tree presents at Christmas time if you package them beautifully,  and they are really easy to make without having a load of ingredients in your cupboard which you will only use once.

Do not be tempted to use self raising flour, or omit the baking powder, small amount though it is!  People forget the cooking is a science and unless you are prepared to experiment 6 times before achieving a good result, my advice is always stick to the recipe where baking is concerned.  Do experiment with the fruit and nuts though.

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El Batel Auditorium in Cartagena – Patti Smith

18 Nov Patti 034 (2)

On Friday, five of us went to see Patti Smith at the Congress centre by the harbour in Cartagena.   We love this city, about and hour and a half away from Vera, Almeria and although quite a drive for a night out, it was well worth the effort.  The auditorium itself is quite spectacular, designed by Jose Selgas and Lucia Cano of the Selgas Cano studio of Madrid, and completed only last March, it provides a surprisingly intimate venue within the 18,500 sq m structure.  It is like a vast corrugated warehouse in design, but at night turns iridescent with LED’s from within.  Quite spectacular and beautiful by the water.

 

We went early and our friend, Nevenka kindly drove us as she knew we would like wine with our tapas!  There was a great place right next door to eat which Nevenka had been to before.   We parked outside the restaurant, 100 yards from the venue and tucked into calamari, potatoes with morcilla (black pudding) and chorizo, pork in tomato sauce, baked potatoes stuffed with seafood among other things.  We took full advantage of the fact we didn’t have to drive and had a good few glasses of vino!

We walked over to the concert hall at 9 ish – John and Heidi had booked online so there was no hanging about – our tickets, unbelievably, were 30 euros each – another advantage of being able to see a legend in a smallish Spanish city!  Patti Smith  was just fantastic, yes legendary –and exceeded our expectations – she is, after all, 66 next month, but the voice was still there and the appreciate, mainly Spanish, crowd certainly got their money’s worth.

 

We would thoroughly recommend taking a look on what’s on in Cartegena, as often there are big names playing (Chick Corea being one of them in a couple of weeks – we are tempted to go again).

 

It is well worth staying overnight in the ancient city of Cartagena, check into a reasonable hotel (at this time of year 50 euros will get you a good double room), go for something to eat, see a concert.  Next morning, having done your research as to what you would like to do, visit the recently restored Roman Theatre, the Maritime museum (Cartagena was one of the most important defensive ports in the western Mediterranean), to name just a couple.  You really need to spend half an hour on the internet to get the best out of your visit.  But it is also a great place to just wander around, soaking up the atmosphere and enjoying the ancient and modern architecture.

It just reminds us of the many fabulous cities that really, are on our doorstep, and sometimes life gets in the way of visiting them!   I urge you to put a date in the diary and go, if only for the day.

 

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