Alioli

Had some delicious Alioli with little cubed roast potato last night up at Bar Atalyón in Murtas last night.

I always buy it, and assumed it was like mayo but with added garlic, on noticing Toni had a big homemade supply I asked for the recipe, and here it is. Tried it today and it works, perfectly, and took 15 seconds to make!

Whatever the quantity you want, use twice as much olive oil as cold milk. Add garlic chopped finely, again as strong as you like, salt to taste. Whizz all SLOWLY in a blender and…..

That’s it!

Terésa said she adds a slice of white bread and ground almonds, and uses it as a spread, like Hummus.

Sorry no pics, Josh managed to break his foot last night and I am a little pushed for time!

More TopTapas soon…

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

A dullish day here in Las Alpujarras, Andalucía, 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!

Enjoy!

Now you see 'em....