A few posts on the move from Blogger!

Kidneys in Sherry

Weather’s a bit cold….a few days of rain in store for us and it’s our fiesta weekend here in Murtas Las Alpujarras – so a quick warming dish, if you like kidneys that is!500g lambs kidneys
splosh of olive oil
3 cloves garlic chopped
150g mushrooms chopped – normal button are fine
50g jamon
small glass fino sherry
flat leaf parsleyThis is so easy….prepare the kidneys by skinning and snipping and discarding the cores, then quarter them.Heat the oil and cook the mushrooms, garlic and ham.Stir in the kidneys until sealed, add seasoning, sherry and reduce the liquid, you can add a little cream here too if you like, sprinkle with chopped parsley and serve hot.

Beetroot Crisps

Nabbed a tray of 8 beetroot the other day for less than a Euro.  I boiled them and peeled them, should have worn gloves!!  Then I pickled all but one in a large Kilner jar with wine vinegar and a little dill seed.  The leftover one I sliced thinly using my mandolin, then lay them on kitchen roll and sprinkle them lightly with salt. Deep fry for 1 or 2 minutes in hot oil, drain and salt a second time.  They make great crisps, the kids love them and you can also use sweet potato, parsnip or carrot instead, or a mixture of all those.  Have them with your dips for a change….

Going for a Dip

I always throw a few dips together when we have guests, they’ re a great starter, easy to make with a processor, and go down a storm. Here are my favourites:


In the food processor, half a jar of soaked chick peas, tablespoon of Tahini (creamed sesame seed paste) 3 crushed cloves of garlic, salt pepper, teaspoon of cumin. While the motor is running add enough olive oil and lemon juice to the consistency you want. Finish with a sprinkle of chili powder.

Baba Ganoush or Aubergine

Middle eastern again, prick an Aubergine all over and roast until soft.  Scoop out the flesh, mix with cumin, coriander leaves, lemon juice cayenne, salt and pepper.

Philly garlic dip

A small tub of natural or greek yoghurt, 2 tablespoons of mayo, 3 cloves of garlic crushed, a tub of Philadelphia cheese, flat leaf parsley, mash it all together….


2 avocados scooped out, a fiery chili pepper, a fresh tomato and a little diced onion, a squirt of lemon juice, mash it all up, keep the stone from the Avocado on top until you are ready to serve as it stops the dip turning brown.

So just some friends and a plate of breadsticks, a few beers, mix together and enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: