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Posts Tagged ‘onion’

Things have been a little quiet at “The Pear Tree” recently. But we have been making lists of things we want to cook and things we have been practicing and  will be posting shortly. Another thing is that I keep forgetting my camera when we are at restaurants or markets or places where we have had amazing food. I am working on this, so hopefully more posts in the coming days. Here is a traditional Greek salad, without lettuce.

It was made for the night of the Eurovision song contest, for which we made food from a lot of countries. Bangers and Mash – UK, Goats cheese – France, Chorizo and Salchichon – Spain Smoked fish- Scandinavia and a shredded beetroot salad to represent the Ukraine, Moldova and other other eastern European countries. I love beetroot.The Greek Salad was dressed with fresh Olive oil from our friend Gabri’s mother. It is truly delicious.

Ingredients

  • fresh ripe tomatoes, chopped
  • 2 small cucumbers, diced
  • 1 small onion, sliced
  • feta cheese
  • black olives, pitted
  • oregano
  • olive oil
  • a little salt

Method

Chop the ingredients and mix together. drizzle with olive oil to finish and season with a little salt.

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We ate this in a restaurant a few months ago and was delicious. I have been wanting to cook this dish since then. The ink gives the dish a salty taste of the sea and the “chipirones”  even came with their ink conveniently packaged in a small perforated plastic bag. Now that’s evolution for you.

Ingredients

  • chipirones (baby squid) prepared
  • the ink of the chipirones
  • 1/2 onion
  • 1 clove of garlic, crushed
  • 1 cup basmati rice
  • tomato paste
  • 1/2 cup of white wine
  • olive oil
  • salt and freshly ground black pepper

Method


Fry the onion and garlic in olive oil to soften. Add the baby squid on a low heat.

Add tomato puree, and the wine and a little seasoning. cook in the pan for about 20 minutes on the low heat. At the end, stir in the ink and serve with basmati rice.

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Morcilla is Spanish blood sausage, or black pudding if you come from the island to the north of France that precedes its name with an adjective. This was simple and delicious.  Morcilla was bought it the biggest market in Madrid, to the north of the city in an area called “Cuatro Caminos”. Everyone says that the best Morcilla comes from and is eaten in Burgos, maybe it’s like Guinness and doesn’t travel. The Morcilla is simply sliced and fried in a drizzle of olive oil for about 5 mins. As it fries, you’ll get the aroma of cinnamon, onion and whatever other magical things they put in it… oh yeah, blood! Not one for the vegetarians.

Ingredients

  • Morcilla

for the salad

  • mixed leaves,
  • 1/2 red onion, sliced
  • handful of walnuts
  • some blue cheese
  • handful of raisins

for the dressing

  • 2 parts olive oil to 1 part balsamic vinegar
  • 1/2 tsp Dijon mustard
  • salt and freshly ground black pepper

Method

Fry the Morcilla for 3 minutes on either side in hot olive oil, serve on freshly sliced bread with the salad. Enjoy!

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I bought 3 sweet potatoes at the market the other day and was wondering what to do with them. Tortilla wasn’t at the top of the list to be perfectly honest. Curries, soups and flavoured mash was what I had in mind, however we had 6 eggs that needed to be eaten, so tortilla it was. I was thinking about how to go about this as obviously the qualities of sweet potato differ from a normal spud. Firstly, I made sure that the olive oil was really hot as I didn’t want the potatoes to soak the oil and become really soggy. I found that it also needed a touch more seasoning. I quite liked it, but Nancy thought it was delicious, so I would say it is definitely worth a go.

Ingredients

  • 4 free range eggs, beaten
  • 2 medium sized sweet potatoes, chopped
  • 1 onion, sliced
  • olive oil
  • salt

Method

I like to saute the onions in a tbsp of olive oil in a small pan on a low heat for a long time. This gives the tortilla that sweet caramelised  flavour When they are cooked, set aside.

Meanwhile, in a larger pan, heat a lot of olive oil to a high temperature. Carefully place you potatoes in the oil and cook for about 8 minutes. They should crisp up a little if the oil is hot enough. Remove the potatoes from the oil and set aside to cool. Then place the cool onions and potatoes in the whisked eggs and add almost a flat teaspoon of salt. Heat a tbsp of olive oil in a small frying pan, on medium heat. 

Pour the mixture into the pan and leave for 3 minutes or so. Then, place a plate over the pan and press to form a seal. Flip the tortilla and the slide back into the pan. Shape the tortilla with a spatula. cook for a further 3 minutes and flip again, (this will help to shape the tortilla. Serve with some good bread. This particular loaf was from a Galician bakery near plaza mayor in Madrid.

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Escalivada is a traditional Catalan dish which is oven grilled vegetables in olive oil. The vegetables used can vary, but Sergio made red peppers, aubergine and onion. He served it with Pan Tumaca, which is basically, toasted bread with garlic and tomato. Truly delicious.

Ingredients

  • 1 aubergine
  • 2 onions
  • 2 red peppers
  • 2 or 3 tomatoes blended
  • garlic
  • salt

Method

Brush the vegetables with olive oil. Place the aubergine, onions and red peppersin the oven at a high temperature, about 200C for about an hour. The skins should start to blacken. Remove skins and cut into long strips. Cover with olive oil and serve with the pan tumaca.

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Ok, I think I need to work on the name of this dish, but this is what I’m going with at the moment. I made it up last night, but it worked really well. Quantities are a little sketchy  but I will give you a rough estimate. Tasted really good and was really inexpensive. Also it’s a good one to make a lot of and then you have lunch the next day. I served it with a beetroot, red onion and pepper rice salad and sliced tomatoes.

Ingredients

  • 1kg of chicken wings

for the marinade

  • 4 tbsp of tomato ketchup
  • 3 tbsp of  dark soy sauce
  • 4 cloves of garlic (crushed with salt)
  • 2 tbsp of brown sugar
  • tabasco to taste

rice salad

  • 1 cup of basmati rice
  • 1 beetroot, cooked, diced
  • 1/2 red onion diced
  • 1/2 red pepper, diced
  • simple olive oil, white wine vinegar and mustard vinagrette
  • 1/2 tomato, diced

Method

for the chicken

Mix the marinade in a bowl, make it as spicy as you want… Then add the chicken, and stir with your hands. Leave the marinade for at least 30 mins in the fridge, but longer if you can. Cook them in the oven for about an hour at 200C or until they’re cooked.

for the rice salad


Prepare the rice as instructed on the packet. When it’s cooked drain and rinse with cold water until the rice is cold. Drain, then add the beetroot and other ingredients. Add vinagrette to taste.


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Coleslaw

Inspired by the fact that we still have a load of the home made mayonnaise in our fridge, I decided to make some coleslaw. I had totally forgotten about coleslaw… it was always something I had at school and was made for us at home, but I’m not sure I had ever made it myself before.

The best and only coleslaw anecdote I have (I bet that is the first time you have read those words today) was when we visited our French friend shortly after she had returned from living in Australia. She was so excited to prepare this “exotic” salad that she had discovered down under for us. Her excitement to see our reaction to the surprise salad immediately disappeared, like an excited spaniel that has brought a dead bird into the house, thinking he’s going to get a pat on the head and a treat. She couldn’t disguise her disappointment that coleslaw wasn’t a new phenomenon in our lives, but in fact a staple of our childhood  and we would much have preferred the foie gras.

So I made coleslaw last night and it was really great, especially with the home made mayo… and it’s full of raw vegetables so it can’t be bad for you…


Ingredients

  • 1/2 small white cabbage finely sliced
  • 3 carrots finely sliced into sticks
  • 1 apple finely sliced
  • 1 onion, finely sliced
  • 3 tablespoons of mayonnaise (or as much as you like)
  • 1 teaspoon of dijon mustard
  • salt an freshly ground black pepper to taste
  • flat leaf parsley to garnish

Method

Chop the fruit and vegetables very finely, mix the mayonnaise and the mustard, season to taste and garnish with flat leaf parsley.

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