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Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta. Photo by Lis Parsons.

Related:  ChorizoSpanishNigella t&tRoasted/oven prepared

Tilapia with Chorizo, Tomato and Butter Bean Mash I have been cooking with quite a lot of fish recently. My youngest loves it and my eldest will eat it, so long as it is a white fish. I used tilapia as it was the only white fish I had in, but you could actually do this with any fish of your choice. It was great served with the butter bean mash. Nigel Slater's gazpacho recipes Ask 40 cooks the correct way to make a classic recipe and you get 40 different answers. Many of them will go on to insist their way, and only their way, is right. Indeed some seem to have made a career out of it. And so it is with gazpacho – that cooling red soup that seems so right on a baking summer's day.

Purple Sprouting Broccoli with Clementine and Chilli This recipe came about as so many recipes do: I was in a kitchen (my publisher’s, in fact) and just seized upon the most immediately available ingredients. It worked so gloriously, and I have stayed true to it, cooking it faithfully and frequently – when the season allows – in my own kitchen. And when purple sprouting broccoli is not available, I simply use leggy tenderstem, or regular broccoli, instead.

** Roasted Potatoes with Red Peppers, Garlic, and Bacon Roasting potatoes and veggies is one of my favorite ways to cook them, aside from grilling. The flavors gets concentrated and the outside gets crispy, just the thought of it makes my mouth water! I am so happy that I finally learned to love vegetables. I am sad it took me so long, I was missing out on so much! Of course if you throw a little bacon in there it doesn't hurt either right? What to do with chorizo Vibrant, smoky and packed full of spicy flavours, chorizo must leave regular sausages with a bit of an image complex. If you go for the cured variety you don't have to sizzle a chorizo sausage before tucking in. But if you do manage to resist devouring the lot at the kitchen counter, we have some beautiful recipes that will warm up the chilliest of autumn nights. Beautiful brunch

Spanish Gin Tonics This authentic Spanish Gin Tonic recipe is quick and easy to make…and extra fun when made the Spanish way! Alright, for the final post in our Spanish series this month, we turn to what is probably the most famous cocktail here in Spain… …a Spanish gin tonic COXINHA Although a regular coxinha really is the size and shape of a pear, these are mini versions, and you can get a fabulous 70 out of not much more than three small chicken breasts (although I feel I should have used 6 chicken thigh fillets instead, given the name of this dish) and a great deal of flour. Yes, they are time-consuming to make, but if you get a bunch of friends together and get a little conveyer belt going, it is enormously companionable. I have given measurements below, but I find it easier to think in terms of ratios: in other words, for each cup of chopped cooked chicken, you will need a cup of flour and a cup of liquid. By the way, I find a small chicken breast fillet yields one cup of chopped meat. Helio, whose recipe this is, says that in Brazil these are commonly made and then frozen and then dipped in egg and breadcrumbs and deep fried from frozen.

Rosemary-Roasted New Potatoes Recipe Yunhee Kim Ingredients 1 (1-pound, 4-ounce) package refrigerated red potato wedges (such as Simply Potatoes) 2 tablespoons chopped fresh rosemary 3 garlic cloves, crushed 1 tablespoon olive oil 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon pepper Preparation 1.

Stuffed Breakfast Peppers — What's Cooking, Mexico? I have mentioned before that for me breakfast is the most important meal of the day because: 1) my parents always made me eat breakfast before school, even if that meant waking up at 5:00 am when my first class was at 7:00 am, and 2) the health benefits of starting your day with a delicious meal are many. However, there doesn’t seem to be as many ideas for breakfast as there are for lunches and dinners out there. That’s why I am always trying to come up with new things to make my breakfasts more exciting. Because, let’s face it, if your breakfast is not exciting, it is easier to skip it or opt for a less healthier option at the drive-thru or doughnut shop.

Catalan Tomato Bread (Pa Amb Tomàquet) This Catalan Tomato Bread recipe is easy to make with just 5 ingredients and always tastes so fresh and delicious! Ever since we moved to Barcelona, I’ve been getting lots and lots of requests for some authentic tapas recipes here on the blog. So this week, I’m excited to finally share two of my faves with you! Specifically, two of my Catalan faves, beginning with probably the most famous tapa in all of Catalonia… Pasta with meatballs in tomato sauce 1. To make the meatballs, just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls. 2. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge as you finish them.

Parmesan Roasted Potatoes Recipe Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop.