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Posts Tagged ‘starter’

This is a lovely winter soup. The Stilton Cheese and the broccoli really complement each other. Or maybe I just love Stilton. Anyway, give it a go. If you can’t get hold of Stilton, I imagine other blue cheeses would work as well.

Ingredients

  • 1 broccoli, chopped (including stalks)
  • 400ml vegetable stock
  • 25g butter
  • 1 large onion finely chopped
  • 75g stilton crumbled
  • 100ml  double cream
  • salt and freshly ground black pepper

Method

Fry the onions in the butter on a low heat until they are soft. Add the broccoli and the boiling vegetable stock to the pan and cook for about 5 minutes. Now stir in the Stilton, and the double cream and blend until you have a smooth creamy consistency. Check for seasoning and serve with good bread.

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Tostas

This was inspired by many trips to La Latina, which I guess you could call the heart of the old Madrid. It is crammed with classic old tapas bars and boasts some of the most famous eateries in the city. One of the things that I tend to order are “Tostas” which are usually toasted bread, with caramelised onions and some kind of meat on top of that. I made ones with pork, morcilla (black pudding or blood sausage) and chorizo topped with red pepper.  Admittedly not my finest hour in terms of presentation, but it tasted really good.

Ingredients

for the onions

  • 6 onions
  • 1 tsp sugar
  • 1 bay leaf
  • 6 tbsp olive oil

for the topping

  • 1 red pepper
  • good quality crusty bread
  • morcilla (blood sausage or black pudding)
  • iberico chorizo
  • cinta de lomo (loin of pork)

Method

For the caramelised onions

Chop the onions into thin circles and fry in olive oil for about half an hour on a medium heat. Add the sugar after about five minutes or so, this makes the onions even sweeter and stickier.

for the toppings

Heat the skin of the red pepper over an open flame to scorch the skin. It should go black and then fall off easily, then I cooked them in olive oil over a medium heat for about 10 minutes. The rest of the ingredients were simply fried until cooked. Oh and you need to toast the bread!

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