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Mum's Corner

                                 recipe of the week               
                         Best Oatmeal cookies ever!!!

Shopping list to make about 20-30 Biscuits:
  • 100g Butter
  • 100g Soft Brown Sugar
  • 100g Oats
  • 50g Self Raising Flour
  • 2 Tbsp of Milk
  • 1 Handful of Raisins
  • 1 Tsp Vanilla Essence

Step by Step:

  1. Preheat the oven to 180 degrees Celsius
  2. Grease 2 baking sheets
  3. Cream butter and sugar together until light and fluffy
  4. Stir in flour, milk, oats and vanilla essence
  5. Drop teaspoonfuls of mixture onto the baking sheets
  6. Bake for 10 minutes or until golden brown edges
  7. Enjoy!!


Shopping list to serve 4:
  • 500g of Monk fish tail cut into chunks
  • 4 Tbsp of Olive Oil
  • 1 finely chopped Onion
  • 4 finely chopped cloves of Garlic
  • 500g chopped tomatoes
  • Pinch of Saffron
  • 1.8 litres of Fish Stock
  • 375g Capellini pasta
  • 1kg of Mussels, scrubbed and cleaned
  • Salt and Pepper to season

Step by Step:

  1. Use half the Olive Oil to fry the Onion, Garlic and Tomatoes for 10 minutes.
  2. Add Monk fish, Saffron and Fish Stock and bring to a boil, then simmer gently for 5 minutes.
  3. Remove fish and set aside and continue to simmer for a further 25 minutes.
  4. Meanwhile, heat the remaining oil in a heavy casserole and break the pasta into shorter lengths and fry gently for 5 minutes, stirring constantly until pasta is golden.
  5. Gradually stir in the tomato broth and simmer gently until pasta is cooked. Add the Mussels, stir well and then add the Monk fish. Cook for a further 5-6 minutes until the Mussels opened.
  6. Season and serve with Aiolli.
  7. Enjoy!!!

                                                                                   BACALAO FRITO
                              COD FRITTERS

Shopping list to serve 4:
  • Oil for shallow frying
  • 250g cod
  • 150ml milk
  • 250g potatoes, cubed
  • 1 crushed garlic clove
  • 2 spring onions, finely chopped
  • 1 tbsp chopped coriander
  • 1 egg yolk
  • salt and pepper
  • Aiolli, mayonnaise or salsa to serve

Step by Step:
  1. Place cubed cod in a bowl with the milk, cover and place in the refrigerator for 2 hours
  2. Drain cod and then place in a saucepan with cubed potatoes, cover with water and simmer for 20 minutes until tender.
  3. Drain the fish and potatoes and then mash together.
  4. Mix in all the remaining ingredients except the oil and season with salt and pepper
  5. Drop teaspoon fulls of cod mixture into 1inch of heated oil and fry until golden brown, about 1-2 minutes.
  6. Leave fritters to drain on kitchen paper as you continue to fry the remaining mixture. Do not crowd the pan.
  7. Serve with dipping sauces and Enjoy!!   


                                                         VEGETARIAN FRIENDLY   
                                                   CHAMPIÑONES A LA PLANCHA  
                                GRILLED MUSHROOMS

Shopping list to serve 4:
  • 75mls extra virgin olive oil
  • 2 crushed garlic cloves
  • Juice and rind of 1/2 a lime
  • 1 finely chopped chilli pepper (optional)
  • 2 tbsp of parsley
  • 12 large flat mushrooms

Step by Step:

  1. In a small bowl combine all ingredients except the mushrooms and season to taste.  
  2. Place mushrooms stalk side down on a foil-lined grill pan and cook under a preheated grill untill the juices start to run,approximately 3 to 4 minutes.  
  3. Turn mushrooms over and cook for a further 4-5 minutes until cooked through.  
  4. Plate on a warmed serving dish and pour dressing over. 
  5. Leave to cool to room temperature.  
  6. Enjoy with a velvety soft Rioja!!!


                          Albondigas: Meatballs

Shopping list to serve 4:
  • 250g lean mince beef
  • 125g chorizo sausage (uncased)
  • 2 cloves of garlic, minced
  • 1/2 tsp of each; salt , oregano and grated nutmeg
  • 1/2 spanish onion chopped very finely
  • 1 egg, beaten
  • 1 tbsp of each  finely chopped parsley and dry sherry or brandy
  • 1 tbsp of flour
  • Pepper to taste
  • Oil for shallow-frying 


Step by Step:

  1. Mix all ingredients except flour and oil in a large bowl. 
  2. Shape the mixture into walnut size balls. 
  3. Toss them in the flour thoroughly. 
  4. Heat oil and fry for about 10 minutes, stirring until golden brown.
  5. Serve as a snack with tomato and chilli sauce or as a meal with salad and rice.
  6. Enjoy!!!!  


                   Quick AND Easy PaelLA

Shopping list to serve 4

  • 6 pieces of chicken with bone    
  • 125g bacon diced         
  • 75g chorizo, sliced
  • 1 medium spanish onion, diced
  • 2-3 garlic cloves
  • 1 red pepper, diced
  • 1 tin of chopped tomatoes
  • 600mls chicken stock
  • A pinch of saffron
  • 250g of Spanish short grain rice or risotto rice
  • 2 tbsp of olive oil
  • Salt and Pepper to taste


Step by Step:

  1. Heat the oil in a large heavy-based frying pan. Brown both chicken and bacon together. Remove and set aside.
  2. Now heat garlic and onion on low for about 5 minutes or until softened.
  3. Add tomatoes and cook for a further 3 minutes, then add red pepper and rice. Mixing well cook for 1-2 more minutes.
  4. Add saffron to boiling hot chicken stock then add to the frying pan.
  5. Cook until rice is almost to taste, add more boiling water if necessary
  6. Now return chicken and bacon back to pan and also add chorizo in and stir. Heat  for a further 5-7 minutes.
  7. Enjoy!!!!   


     Vegetarian friendly
                     TortillA de Pimiento Rojo:
           Spanish omelette with red bell pepper

    Shopping list to serve 4:
    • 4 tbsps of Olive Oil
    • 750g potatoes, thinly slices
    • 1 Spanish onion
    • 2 large red roasted peppers, thinly sliced (ready to use roasted peppers in water sold in a jar, is the easiest option)
    • 5 large eggs, beaten
    • Salt and Pepper to taste


    Step by Step:

    1. Heat 2 tbsps of olive oil in a medium non-stick frying pan. Add potato slices and onion and cook for 15 minutes, stirring frequently for 15 minutes or until both are tender and golden.
    2. Then add the red pepper slices and toss for a further 2 minutes.
    3. Remove vegetables from the heat and add to your bowl of beaten eggs and stir.
    4. Season with salt and pepper and return to your CLEANED and newly oiled (2 tbsps) frying pan.
    5. Cook over low heat for 10 minutes, until almost cooked through.
    6. Now comes the tricky part, the Flip, take a large plate and gently slide the omelette onto the plate, then cover the omelette with another large plate, flip them upside down CAREFULLY, so that you can then slide it back into the frying pan to finish cooking the other side, approximately 5 minutes.
    7. Leave to cool and serve at room temperature with some fresh greens dressed with balsalmic vinegar and olive oil.
    8. Enjoy!!!!  


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