I promised some recipes from Spain so here they are. I think I have told you everything there is to know about this holiday so I won’t bore you with lots of chat.
These are distinctly Spanish dishes. Just a couple of things I made on holiday which were nice so I thought
I would share them.
BAKED FETA WITH HONEY (THYME) AND WALNUTS
One thing I will say about this, the dish was meant to be baked with a few sprigs of thyme. Surprisingly, there were almost no fresh herbs in any of the amazing supermarkets I talked about in my Mijas – Part 1 post. This was the one downfall of the supermarkets. They didn’t even have a good selection of dried herbs which would have been better than nothing. I’m not sure where the locals get their herbs. Maybe I was missing something… It doesn’t really matter in all honesty. The dish was still delicious without it but I would recommend using it if you can.
1 block feta cheese
3 tablespoons honey
1 handful walnuts, roughly chopped
2 – 3 springs thyme
- Pre-heat the oven to 200 degrees celsius. Drain the feta and pat dry with a piece of kitchen towel.
- Place the feta in a oven-proof dish. Drizzle the honey on top and then scatter on the walnut pieces and the sprigs of thyme (you can pick off the leaves or just put the whole sprigs on top).
- Bake for 30 minutes. All ovens are different so keep an eye on the feta as it bakes. You still want the cheese to have some texture and not have completely melted in the dish. When it is ready the honey will have caramelised on the outside.
What I love about this is that the feta turns so creamy but still has a bit of texture to it. Admittedly, it isn’t the most attractive looking dish but it is all about the taste with this.
COURGETTE SALAD WITH CHILLI, MINT AND MOZZARELLA
This is a Jamie Oliver canapés recipe which I adapted to make a salad. It is a lovely light and refreshing dish and so easy and quick to make. It is a perfect summer dish.
3 courgettes, cut into ribbons lengthways using a vegetable peeler
1 lemon, juice only
2 tablespoons olive oil
1 clove garlic, finely chopped
1 chilli (or to taste), finely diced
1 ball mozzarella, torn into small bits
Small bunch mint leaves, roughly chopped
- Place the courgette ribbons in a bowl. Drizzle the lemon juice on top with 1 tablespoon of oil, the garlic, chilli and 1 teaspoon of salt. Leave for 10 minutes.
- Next add the torn mozzarella pieces and the chopped mint leaves. Mix well. Finish with a final drizzle of olive oil and serve.
GRILLED ASPARAGUS WITH PARMA HAM
This is so simple but so delicious.
12 asparagus spears
1 tablespoon olive oil
1/2 lemon, juice only
6 slices parma ham
- Heat a pan or a grill pan over a medium-high heat. Add the oil and allow to warm. Next add the asparagus spears. Cook for about 2 – 3 minutes on each side. Take off the heat and add a good sprinkle of pepper and the lemon juice. The pan will sizzle as you do this but the asparagus will absorb all the lovely flavour.
- Take a slice of parma ham. Then place two asparagus spears on top and wrap the ham around the asparagus.
MAGS’ MAGICAL SANGRIA
This is a real family favourite.
1/2 bottle red wine
Fizzy orange juice or lemonade (eg Fanta Orange or Fanta Limon)
1 apple, roughly diced
1 orange, roughly diced
- Place the cut up fruit in a jug with some ice. Now for Mags’ magical measuring trick…simply pour the cointreau into the jug to the count of 13. Bizarre, I know, but she had never been one for measuring precisely. Two minor points: 1. Make sure you have a pourer over the top of the bottle and don’t just hold it upside down to the count of 13; and 2. It is a fairly quick count, not a 1-mississippi count. Repeat with the brandy. Add the wine and then top with fizzy orange or lemonade or a mix of the two. Give it a good stir and then pour.
It may not be precise but it is delicious. Have a taste before you serve it and check if you think anything needs adjusting.