Perfect as a side to steak, grilled chicken or one of a few tapas if you are planning to carry a Spanish theme at your next dinner party.
It's vegan, and with so many beans and veg it's nutritious and very delicious.
This 'rice with milk' is simple to prepare, deliciously creamy and sweet with a mesmerising aroma of cinnamon and a hint of lemon zest.
There is no better way to explore a culture and get to know the people than through sharing a meal at their table. The following recipe is my interpretation of what Spanish food is quintessentially about: seafood, cured pork sausages, olives and smoky peppers.
Since I’m on the topic of tapas (here and here), I thought I’d mention my all-time favourite: port and parsley butter mushrooms. Although the traditional recipe calls for sherry, I prefer to use port as it gives the sauce and mushrooms a beautiful glossy, sticky finish and the flavour is just so irresistibly deep. Again, it… [Read more…]
Spicy, smokey and a breeze to make. We’ve come across many a styles of this chorizo and potato dish in our culinary adventures across the Sydney tapas scene, and now we have a favourite recipe to make at home, too. It’s great as a side dish at barbecues, as an alternative to the supermarket bought potato… [Read more…]
I’ve always liked haloumi and often use it in salads or lightly fried and dressed with lemon zest oil, but recently I discovered this particular watermelon pairing at gallon. - our local wine bar. Mr Chipconnoisseur is so in love with the warm saltiness of the cheese and sweet chilll of the watermelon, he has asked me… [Read more…]
December 20, 2011
11