Social media snacks

Log on to any of your social media pages and you’ll be tripping over links to fast food recipes, many of them are healthy and nutritious, we’ve had a fair bit of success replicating some of those BuzzFeed quick recipes. I’m unsure whether we are generally losing our attention span for reading recipes, but those fast how-to videos are fun to watch and full of great ideas for lunchtime.

Facebook friend Matthew Hirtes (The Hon Mr Gran Canaria) highlighted one yesterday, a veggie burger using red beans, so I gave it a go today with moderate success, and a little frustration!

Basically, my error lay in changing a few of the ingredients, that old problem of available pantry stock and living in the middle of fecking nowhere. Here’s what we did: (in brackets are my added extras)

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Blend a jar of cooked red beans, soaked Quinoa (I used Bulgur Wheat) seasoning, herbs, chopped onion, (garlic, chili flakes and a drop or 4 of hot sauce) sesame seeds, lemon juice. Shape into patty rounds and fry in a little olive oil.

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BUT…My mix was too wet, so I also rolled them in dried breadcrumbs.

Fry in a shallow griddle pan in olive oil with a little more patience than I had 🙂

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Basically, then eat as you would with a burger and the usual relish, toppings and whatnot. Thanks Matthew. I think. 🙂

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Rick Stein in my Spanish kitchen

Not really 🙂 Watching Rick Stein travel from Venice to Istanbul is making us dribble a bit though. It should be marked as unsuitable viewing for greedy folk prior to lunchtime.

So, after he conjured up this bean dish under the Greek sun the other day, via the Beeb, we practically ran to the kitchen to replicate it. The next day, we did it again for a lunch party of 6 friends, adding those little bits of Jamon tacos into the recipe – so this is a Spanish version – but it’s just as nice and flavoursome without.

Called Gigante something or other, because of the big beans I guess. Basically, it’s quick, easy, filling and cheap. It’s also really, really tasty.

Fry some garlic and onion in lots of olive oil. Season. (if you are choosing to add bacon or jamon then do it now).

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Wilt half a bag of fresh spinach. He added fresh, skinned, chopped tomatoes. You might add a tin, but remember it should be quite dry. We used some previously roasted cherry tomatoes which we had be given 🙂

(I roast them slowly, with balsamic, sugar, salt, pepper, garlic and rosemary)

So when the spinach has wilted (30 seconds or so) mix in a jar of those big butter beans, or whatever beans are in the store cupboard. I added them earlier to the pan in error, it didn’t make any difference.

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Transfer the lot to the oven, and bake until it’s all combined and hot. Take out and crumble feta cheese over the top and serve. (Lidl have just had the Greek promo on, but if you needed to then any similar cheese would be great). Serve in tapas dishes.

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There’ll be nothing left over!

 

 

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)

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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.

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