Prawn and Garlic Pasta

prawn garlic pasta

 

PRAWN AND GARLIC PASTA

This prawn and garlic pasta dish is easy to prepare and takes about 15 minutes to make.

prawn and garlic pasta

INGREDIENTS

  • spaghetti or linguine
  • 360g frozen prawns
  • 4 cloves of garlic, finely chopped
  • a bunch of parsley with the leaves and stalks, finely chopped
  • 1 small tin of anchovies, finely chopped
  • a pinch of chilli powder
  • a can of tomatoes or 500g cherry tomatoes
  • extra virgin olive oil
  • salt and pepper
  • 1 glass of white wine
  • 2 tablespoons tomato sauce

METHOD

  1. Heat the water for the pasta in a large saucepan with a teaspoon of salt.
  2. Heat 1/4 cup of olive oil in a large, deep frying pan.
  3. Add the garlic, parsley and anchovies and grind in some black pepper.
  4. Fry for a couple of minutes and then add the tomatoes and tomato sauce and mash well to break up the tomatoes.
  5. Add a splash of white wine and a knob of butter.
  6. When the pasta is cooked, transfer to a colander, saving back some of the cooking liquid.
  7. Put the pasta into the frying pan and mix well.
  8. Serve with grated Parmesan cheese.

Celery and Roquefort Soup


 

Celery and Roquefort Soup

This soup is quick and easy to make.

INGREDIENTS

  • 1 head of celery
  • 1.2 litres of vegetable stock
  • 1/2 teaspoon salt
  • ground black pepper
  • 180g Roquefort or blue cheese
  • 1 jar chickpeas, drained (optional)

METHOD

  1. Wash the celery and cut in half.
  2. Put the celery into a pressure cooker.
  3. Add the vegetable stock and salt.
  4. Close the pressure cooker and bring up to pressure.
  5. Once it has reached pressure, turn down the heat and time 15 minutes.
  6. At the end of the cooking time, remove from the heat and leave to cool and release pressure.
  7. Add the blue cheese and blend with a stick blender.
  8. Serve.

NOTES

If you want a more substantial soup, add a jar of chickpeas and heat through. Otherwise it can be served with bread,.

Tzatziki Cucumber Salad

 

TSATSIKI CUCUMBER SALAD

This Greek salad is made with grated cucumber and dressed with Greek plain yoghurt, minced garlic, lemon juice, olive oil and chopped mint.

Tzatziki

If you grow your own cucumbers, this is a great recipe for the summer if you have an overabundance.

 

INGREDIENTS

  • coarsely grated cucumber
  • 120g plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2-3 cloves garlic, pressed
  • a handful of finely chopped mint
  • 1 teaspoon salt

METHOD

  1. Put the grated cucumber in a colander and sprinkle with salt.
  2. Mix well with your hands, pressing to release as much liquid as possible.
  3. Cover with a small plate and place a heavy object on the plate.
  4. Leave a for about an hour and then squeeze again with your hands to remove any liquid.
  5. Mix the remaining ingredients in a bowl
  6. Combine the cucumber with the sauce and check for seasoning.
  7. Chill in the fridge beforehand.

 

 

Vegan chorizo

SPICY VEGAN CHORIZO

This is a great recipe for spicy vegan chorizo and it doesn’t take long to make. Its main ingredients are sun-dried tomatoes and almonds, two things we have plenty of here at the cortijo.

The red pepper is roasted over a flame. Turn it a couple of times until the skin begins to blister and then pop it into a plastic bag. Before you need to add it to the mix, rub off the blackened skin.

Spicy Vegan Chorizo

This recipe is quick to prepare and tastes delicious.

 

INGREDIENTS

  • 220g dried tomatoes
  • 200g raw almonds
  • 120g soft rolled oats
  • ½ large red pepper, roasted
  • 2 teaspoons dried garlic
  • 2 teaspoons dried onion
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon spicy paprika
  • 2 teaspoons salt
  • 1 tablespoon white wine vinegar or cider vinegar
  • 3 tablespoons extra virgin olive oil

 

METHOD

  1. Steam the dried tomatoes over boiling water for 15 minutes.
  2. Transfer the tomatoes to a boil, add a splash of boiling water and cover.
  3. In the food processor, blend the almonds and oats until coarsely ground and then transfer to a separate bowl.
  4. Blend together the tomatoes and red pepper.
  5. Put the almonds and oats back in the blender.
  6. Add the remaining ingredients and pulse a couple of times.
  7. Divide the mixture in half.
  8. Roll out each half on greaseproof paper to form an even sausage shape.
  9. Roll up in the greaseproof paper and store in the fridge for 24 hours.

Garlic Soup

The traditional Spanish recipe for garlic soup soup contains ham and bread and this is a lighter version.

garlic soup

garlic soup

Garlic Soup

This recipe is easy to prepare and only requires turning after 20 minutes.

 

INGREDIENTS

  • 4 garlic cloves, halved then very thinly sliced
  • 1 teaspoon sweet paprika
  • ½ teaspoon spicy paprika
  • 1 vegetable stock cube
  • 1.2 litres of water
  • 1 pinch of salt

METHOD

  1. Heat a splash of olive oil in a sauté pan (with a lid).
  2. Add the garlic and sauté gently on a low heat with the lid on.
  3. After a few minutes, add the paprika and salt and stir well for a few seconds so that the paprika does not burn.
  4. Add the water and the stock cube.
  5. Turn up the heat and bring it to a boil.
  6. Turn the heat down and simmer for about 10 minutes.
  7. Break 4 eggs into the pan.
  8. Cover and cook for about 3 minutes until the whites are set.