Albondigas de Arroz – leftover rice balls!

Elle over at Spain Buddy was extolling the tasty delights of these little fried balls of leftover rice, so when I was about to throw the leftover brown rice from the curry last week, I stopped an inch short of the dog’s nose – poor chap –  and remembered her post.

Stan was El Cocinero del Día, as he tends to be during the week – and most weekends too  – so he went about making them up.   Actually, we thought of the recipe at the same time, he having read it in one of our cookery books.  We have many…the latest is just gorgeous – literally.

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Anyway he set about rolling the rice, using grated cheese and bit of cheddar stuffed in the middle, spices and herbs and seasoning.  Then he dipped them in beaten egg…

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Then flour and breadcrumbs…

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A little left-over rice sure goes a long way!

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He fried them in hot olive oil in a shallow pan, and we ate them with chilli dipping sauce and some tsatziki.  Next time maybe a bit of chilli inside too – but that’s personal taste.  And yes, there were some left over for the canines!

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Shy eaters we have…

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Meatless sausages from Spain

That title sounds like a contradiction, in a country where the pig is devoured right down to the squeak.  Vegetarian I am not – but I was once, for 15 years, 2 of those in Spain.  To eat out in Spain as a vegetarian is a test in patience, as discussed last week with Kiersten, where Jamón and Tuna and even Chicken are all considered to be ‘not really’ meat, or suitable for someone who would rather not eat something with eyes.  But of course eating out in the cities as a vegetarian is easier.

Speaking of Kiersten, take a look at her Alpujarras Walking page.

So, this recipe adapted from one by the delicious Mr Slater is one we tried this week and all loved, carnivores too, and it was also a chance to test the mettle of the new pressure cooker – which, incidentally, I am terrified of.

Any Spanish housewife worth her saffron loves her beans.  Any pulse in fact, you know that appetite-whetting, mouth-watering feeling when you walk through a little quiet village around 1pm and you can smell Chorizo and onion stewed with beans?  Stews from all over Spain almost always include the humble pulse.

So we bought some dried white beans and Googled pressure cooking times, adjusted Nigel’s recipe, and came up with this:

2 cups (I use those American cup measurements for almost every recipe) dried white beans

3 bay leaves

3 large garlic cloves

seasoning

Put all of these into the pressure cooker and top with 2″ water.

Cook on high for 25 minutes, until they’re squashy enough to pop the skins with your finger and thumb.

Cheese

Leek

Egg

Chilli pepper

Mash the beans with 2 cups of a strong cheese, we used Irish Cheddar. Fry or boil a leek and add it to the mix.  Chop a red chilli pepper and throw it in.  Add a beaten egg and combine.

Egg

Breadcrumbs

Form into sausage shapes (no sniggering in the cheap seats) then egg, breadcrumb, repeat.

Fry until golden brown….eat 🙂

*Save a few of the cooked beans, add another clove of garlic, juice of a lime, a chilli, fresh mint, olive oil and blitz to spread on griddled breads.

Fresh fennel salad with lime

This is a lighter dish than what we have been eating of late.  Make it as a spring tapas, or as a side salad, it’s good enough on it’s own with some crusty bread for a light lunch.  http://www.30minutedinnerparty.com/2010/fresh-fennel-salad-with-parmesan-recipe 

So, describe your food!

A comprehensive list of often used Spanish Food words –  I found it really useful so am sharing with you! Pass it on…

tapas copyright carol byrne

Something for the weekend…

Josh decided to stay over at a friend’s house last weekend, their village fiesta was on and a party night was planned with lots of….no, wait, I’d rather not know…! The village in question was Cherin – a short trek of about 40 kms over the mountain on the other side of Ugijar, home to our ‘local’ supermarket so tied in with a restock of the fridge Stan took him. More

Persimmons!

I have been sooo lazy with this blog!  As November starts I shall make an early NY resolution to get on a bit more with it.

We are so lucky to live here in Las Alpujarras and I guess I just neeed to have my camera at the ready a little more – we are spoilt with the bounty of food that we receive from neighbours and friends, and the amount of wild food available, and we do use it all – I´m a great preserver! – I just need to take more photos and blog it as I do it…

Today the bag was from Antonio and the contents a ton of Caqui fruit – persimmon to you! More

Getting Arty-farty

Neighbours in for an unplanned drink? Don’t panic….quick tapas are the best tapas, what’s in season? Tomatoes right now…here’s how to make them arty farty in 2 minutes!

By the way, the balsamic reduction can be made in half an hour over the stove, or by popping to Lidl like me – it’s with the ketchup!

3 arty blobs of balsamic reduction

 

draw a sharp point of a knife quickly down

With chopped Tomatoes, crushed garlic and olive oil. ¿Quieres Tapas?

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! More