November 1st is All Saints’ Day and a Spanish tradition is to eat “Huesos de Santo”, which are finger shaped marzipan pieces with a sweet yolk filling. So here is a nice and easy recipe for you to do at home! Anyone with a sweet tooth will love these! Continue reading Lanzarote recipe – “Huesos de Santo”
One of the things that so many of us love to do in Lanzarote, is to throw a barbecue with good friends.
There are so many marinades that you can baste your meat and vegetables with… but here I am giving you what is probably the simplest marinade of all – a simple barbecue sauce. Continue reading Barbecue Sauce / Marinade Recipe
One of the special dishes on menus, in restaurants in Lanzarote, is Roast Suckling pig. Generally you have to order this in advance… but it’s also something you can easily cook at home. Ropers often have whole piglets displayed on the meat counter… and they will order you one in if you ask. Here’s a nice tasty variation on simply roasting the piglet.
You’ll never see me eating black pudding, but it’s one of Alan’s favourites. Here’s a typically Spanish way of cooking it… for those of you that aren’t as squeamish as I am! Continue reading Morcilla
I love tapas. I love that you can have lots of little bursts of flavour, instead of being restricted to one plate. One of my favourites is the fish croquettes from La Taberna in Marina Rubicon, Playa Blanca. I was wary when I went with friends… as I’d had not a tremndous experience there before. This place has always been great for a cup of “Cola Cao Caliente”, but the food wasn’t great. However, after giving it another try… we’ll definitely return! Their croquettes are amazing!
Right – have a little taste of Lanzarote with this lovely recipe for fish croquettes
- 3 cups of firm fleshed white fish – boiled. Cod, coley or hake are perfect for this.
- 1 cup of really thick “white sauce” – you can get this in a packet, or make your own. Just make sure it’s REALLY thick!
- a handful of finely chopped parsley. Always use fresh for this… the dried stuff doesn’t work so well. The parsley is of course optional
- Pinch of nutmeg (optional)
- Egg for coating – lightly whisked
- Breadcrumbs for coating – about 100 grams should do it
Take your fish, and mash it finely, ensuring that all skin and any tiny bones are gone.
Mix the fish with the parsley and white sauce together well, mashing as you go, until it reaches a thick and creamy consistency
I often put it in the fridge for half an hour at this point… as it firms it up and makes it easier to shape… but if you’re in a hurry, then don’t worry about that bit.
Roll into 1 inch balls… or barrel shapes 1 inch across.
Dip into the egg and then the breadcrumbs
Fry in hot oil, turning regularly, until they are browned and hot throughout.
Serve immediately with wedges of lemon, and / or with my favourite garlic mayonnaise
When standing at the deli counter in Hiperdino recently, I spotted Empanadillas de Batata on the shelf. These are small pasty like parcels containing sweet potato… and are traditionally served around Christmas. But they were so tasty – that I will be making them all year round! Of course you can stuff your empanadas or empanadillas with anything you like… but this recipe is just for batata.
- 3 large sweet potatoes
- 100 grams of unsalted butter
- 1 cup of brown sugar
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1 teaspoon of cloves (optional)
- 300 grams of pastry (either make your own… or buy ready made)
- A small of amount of milk for brushing
- A small amount of caster or icing sugar for dusting
Boil the sweet potatoes as you would for normal mashed potato. When cooked, mash them… adding the butter, sugar and all the spices. Don’t be tempted to add milk or cream, as the mixture needs to be kept dry.
Take your pastry and make little dough balls about the size of a 2 euro coin. Then with a rolling pin, roll each ball as thin as you possibly can. Put about a teaspoon of filling in the middle, fold into half (so it is crescent shaped) and seal with the edge of a fork.
Lay the empanadillas on a baking sheet and bake in a hot oven at 425 degrees until they just starting to brown. Then take them out and brush with a little milk… dust with sugar and return them to the oven for about 5 more minutes or until golden brown on top. Serve hot or cold! You can also sprinkle a little extra icing sugar on top afterwards for extra sweetness (as seen in the picture above)
Feel free to vary the fillings as much s you like – have fun! If going savoury… then brush only with milk, not sugar too!
Here’s a new Lanzarote recipe for you.
Albondigas are meatballs, often served as tapas, and usually with a tomato sauce. I like to spice mine up a little – so here’s the recipe I use. Let me know how you get on!
Makes 12 one inch meatballs
- 225 g ( 8 oz) minced beef or lamb
- 1 onion finely chopped
- 2 garlic cloves, finely chopped
- A good glug of olive oil
- 250 g tin of chopped tomatoes
- 1 tbs pimenton picante (spicy paprika)
- As many chopped chillies as your palate can handle (of course the chillies are optional)
- pinch of sugar
- salt and freshly ground black pepper
- fresh thyme, to garnish
Place the mince, onion, garlic, salt and pepper into a large bowl and mix well. If you think you’ve mixed enough… then mix for a couple more minutes just to be sure
Shape the mixture into 12 evenly sized meatballs
Heat the olive oil in a very large saucepan on a medium heat and cook the meatballs until they are brown – turning them frequently so they don’t burn
Add the tomatoes, chopped chillies, pimenton and sugar and stir once, very gently.
Turn the heat right down – cover and simmer for around 20 minutes until the tomatoes have pulped, and the meatballs are cooked throughout.
Serve with plenty of bread for dunking into the sauce, and garnish with your favourite fresh chopped herb – I like it with basil.
Pulpo con Vinagrette (Octopus with vingiagrette) is one of my favorite things to eat when we go out for a seafront lunch. It is so simple to make, and with octopus being freely available here on the Island, no problems with sourcing the ingredients either. So give this one a try, and let me know how you get on! Disfruta! Continue reading Lanzarote Recipes – Pulpo con Vinagrette
I’m not the best fisherman. But I have to say I’m rather proud of this Sea Bass I caught yesterday.
I only go fishing occasionally – but if I can start bringing fish like this home each time I’d be going a lot more often! It also keeps Elle happy as she gets to try out new recipes. Continue reading Fishing in Lanzarote – Last nights dinner!
As anyone who knows will testify… I love cookery programmes – and even more so if it comes with entertainment. “Heston’s Feasts” is a current favourite, as is the new series of “Jamie Does…“. Anyway – you came in here to read about an easy tortilla recipe didn’t you? Not about what I may or may not watch of an evening on television :o) Continue reading Easy Tortilla Recipe