Leftover magic under the Spanish sun

I was working hard this past week, travel articles and organic beauty were in fierce competition with the upcoming Mijas Rocks Málaga Music Festival, which I’m promoting like a dervish, as well as looking forward to!  My Twitter feed has swelled to incorporate tweets from movers and shakers, and a few head-bangers – all good!  I’m just waiting for Jon Bon Jovi to ask my advice on his leather trousers. Ahem.

So, meanwhile, Stan cleaned and washed and he’s a pretty good ‘housewife’ – well, basically I’m pretty crap at it, probably the most disorganised one you should ever meet…

And he cooked. He’s pretty inventive too. Some leftover Keema mix from his delicious Samosas were transformed into this, hmmm, let’s give it a Spanish angle and call it Picante Picada con Huevo.  That’s what it is, and it would be just as easy to use up some Bolognaise or Shepherd’s Pie filling – but we do like a bit of spice at our house… 🙂

A couple of flatbread strips on the side for dipping.  (Flour and water, griddle, hey presto)

SONY DSC

He added some home-made Triturate (cooked and sieved tomatoes) to the Keema mixture. Then added a couple of sheets of Filo, or Brick, as layers, and in a centre hollow dropped in an egg to each cazuela.  Baked until the egg whites were set but yolks still runny  – and we ate lunch in the little tat-filled courtyard we grandly call our garden.  The simple pleasures of leftovers and sunshine!  And a glass of vino too of course!  Ah, the rock star life…lol.

SONY DSC

Advertisements

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s

%d bloggers like this: