Zero sugar sweet cake

A cake for a sunny Spanish Wednesday morning.

Two over-ripe, ready for the bin bananas, raspberry tea-soaked cranberries and raisins, olive oil, flour, baking soda and two eggs. Mixed to no recipe, using guess-timates and my #Lidl stand mixer. I did take care to add the eggs one at a time and to fold in the flour.

Cooked in the #Weber BBQ, for just 10 minutes, regulating the temp at 180 degrees by using a bowl of water in the bottom, and opening and closing the lid. Really sweet, despite no sugar, as the bananas were so ripe. Okay, practically rotten. But it tastes good!



Just one glitch – having kids at college, so there’s no-one to lick the bowl ūüė¶


A Hairy Pear

We seem to be Driving Over Hairy Pears at the moment. Well, that’s what our kids called them when we moved here, that first Spanish Autumn of 2006. Quince or Membrillo – it is a hairy pear, but can be used in a variety of ways. We stew them in Tangines, make Membrillo paste to go with cheese, add them to apple to make a winter crumble. Here’s a handy link to some insightful quince recipes, enjoy!¬†


Chestnuts on an open fire….

The smell of chestnuts roasting on an open fire, or from a cart of a Granada street vendor right now is the very scent of Christmas, it’s just around the corner – like it or not! Local villages here in the Alpujarras have special days where the whole population get together for a mass ‘roast off’ usually with fried donuts and giant pans of migas too. If you see a poster on your travels here for such an event, just turn up to be welcomed like a long lost member of the family – don’t be shy! Here’s a handy wiki link if you decide to do your own….compete with photos and a video too – no excuses now!

The Kids have grown up…They’re Scone Before You Know It!

A dullish day here in Las Alpujarras, Andaluc√≠a, so Issey and I took to the kitchen and knocked out some scones.¬† One of the first things I used to make with Josh – now 16 and only enjoys eating them!¬† A really simple foolproof and fast recipe for kids to make with you, so if you’re a hassled Mum of a toddler, give this recipe a go and get your little one interested in cooking!

Makes nice memories as well as nice scones….!

It’s a long time since she looked like this!

Newport kitchen, about 2001

225 g of Self Raising flour

55g butter

pinch salt

sugar to taste

cupful of sultanas

125g milk

beaten egg

Make breadcrumbs of the flour, butter and add the salt and sugar.

Add the sultanas.

Make a well and mix in the milk.

Happily mixing...

Roll or press into 1″ thick, cut out rounds with a little glass or cutter.

Pop them on a baking sheet, glazing with the egg. We got about 16 using a small wine glass.

Only 7 minutes at 225 degrees will see them ready, cool a little and butter up well. A big glass of milk and a happy kid is the result!


Now you see 'em....