We had the pleasure of catering our first charity lunch hosted by Bee at her fabulous villa in El Paraiso, perfectly organised by Debby, all donations raised went to Age Concern . 17 lovely ladies attended and all had a great afternoon. They enjoyed the buffet so much that they want to do it again soon with a different menu.
On Wednesday, Levi and a group of friends from Belgium asked us to cook a Paella at the lovely Villa Siempre Domingo in Marbesa. They enjoyed mixed tapas poolside and then tucked into a big Paella Mixta which went down very well. Finishing off with our very popular chocolate cheesecake and Tiramisu. Everybody was very happy.
Michelle asked us to cook a Paella for her delightful family at a lovely villa in Estacion De Cartama near Malaga. They started with mixed tapas on their roof terrace and then came down to the terrace for their Paella. Followed by desserts. We also made them lasagne and garlic bread and a dessert for the next day. What a lovely group and a pleasure to meet and cook for.
We had a very enjoyable 2 days cooking for John and his friends at their villa in Elviria. The group, from all over the world, were celebrating their graduation from University in Madrid. We served them Tapas, Paella and Desserts on Friday and a Barbecue on Saturday night. Lovely people and a pleasure to cook for.
Don't you sometimes just fancy a tasty veggie pasta dish for supper? This recipe is fabulously easy and quick to make and really goes down a treat. To make it vegan just substitute breadcrumbs for the Parmesan.
2 tablespoons olive oil
1 medium onion, chopped
1 small sweet potato (about 200g), peeled and cut into half inch dice
2 cloves garlic, finely chopped
1 fresh red chilli, finely chopped
salt and ground black pepper to taste
200ml vegetable stock
100g frozen chopped spinach
50g frozen peas
10 green olives stuffed with red pepper, sliced
140g dried penne pasta
A handful of Parmesan or breadcrumbs to finish
1) Using a large frying pan (that has a lid) heat the oil over a high heat. Add the chopped onion and sweet potato saute for 3 to 4 minutes, stirring constantly.
2) Add the garlic and chilli, turn the heat down to med/low and continue stirring all of the ingredients for a further 2 to 3 minutes.
3) Season with salt and ground black pepper to taste.
4) Add the vegetable stock, turn up the heat and bring back to the boil.
5) Put the lid on the pan and turn down the heat so that the sauce is simmering slowly. Cook for 15 minutes.
6) Then add the spinach, peas and olives and simmer for a further 10 minutes with the lid on.
7) In the meantime bring a pan of salted water to the boil and add the dried pasta. Cook for whatever time the cooking instructions recommend.
7) Drain off the pasta and pour it into an ovenproof casserole dish. Pour in the sauce and mix everything together well. Check for seasoning.
8) Sprinkle the top of the pasta with either the parmesan or breadcrumbs.
9) Put onto the middle shelf of a preheated oven at 220ºC.
10) Bake for 10 to 15 minutes, keeping an eye on it, until the top is golden brown.
11) Serve and enjoy!
You can't get anything more healthy and simpler to make than this. The marinade really gives the turkey a great flavour. Either cook on the hob or the barbecue. Fabulous!
Half a kilo of Turkey breast, trimmed
2 wooden skewers cut in half
Juice of half a lemon
1 level teaspoon paprika
1 level teaspoon chilli powder
1/4 teaspoon dried garlic (fresh will burn)
2 tablespoon olive oil
1) Cut the turkey breast into 1 inch cubes.
2) Mix all of the marinade ingredients together in a bowl.
3) Add the turkey and mix well making sure that the marinade is coating all of the meat evenly. Cover the bowl with cling film.
4) Marinade for at least an hour.
5) Then put the turkey onto the skewers. Keeping the excess marinade for later.
6) Using a medium sized frying pan over a high heat add a small amount of olive oil and when hot add the skewered turkey. Brown well on all sides then turn down the heat to low.
7) Cook for 5 more minutes on each side. Add the excess marinade and heat through.
8) Serve the turkey kebabs with the marinade poured over. We added some dressed mixed leaves and crunchy baked potato wedges.
Another really tasty recipe that can be produced with very little hassle. We guarantee that all who try will love it.
1 med/large pork fillet about 650g, trimmed
A mixture of olive oil and butter for frying
4 medium mushrooms wiped well with kitchen paper and thinly sliced
2 tablespoons brandy
150ml white wine
150ml double cream
1/2 chicken stock cube, crumbled
1/2 teaspoon french mustard
1 level teaspoon tarragon
A little salt and ground black pepper to taste
Chopped parsley to garnish
1) Put the pork fillet on to a chopping board and cut into 1 inch medallions. Beat each medallion out into thin escalopes and season with salt and pepper to taste.
2) Heat the oil and butter over a high heat in a large frying pan and sauté the escalopes for about 2 minutes on each side. Take the pan off the heat and arrange the escalopes on a serving plate keeping warm.
3) Put the frying pan back on to a high heat, add the mushrooms and sauté for 3 minutes. Pour in the brandy and flambé.
4) Add the white wine, cream and mustard. Then add the crumbled stock cube and the tarragon. Turn the heat down to low and stir well. Check the sauce for seasoning and add more if required.
5) Pour the sauce over the escalopes and garnish with the parsley
6) We served this with our favourite quickie "Smashed Potato" (in the picture). Put a large potato, that has been pricked all over, into the microwave. Cook on high for around 8 minutes until soft. Put it into a small ovenproof serving dish and mash well with a fork adding a little seasoning. Top with small knobs of butter and a little grated Parmesan. Place under a hot grill till golden brown. Serve with the Zurich Schnitzel.
This delicious and easy chilli marinade compliments the salmon perfectly in our really effortless recipe.
2 Salmon Cutlets, skinned and boned
1 fresh red chilli, finely chopped
1 inch piece of ginger, finely chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon cumin
1 teaspoon curry powder
1 tablespoon tomato frito/passata
Salt and ground black pepper to taste
Chopped coriander for garnish
1) Mix all of the marinade ingredients together well and pour on to a plate.
2) Rub the marinade into the salmon cutlets till evenly coated and cover with cling film. Allow to marinate for 1 hour.
3) Place some oiled foil onto a baking sheet.
4) Remove the salmon from the marinade and put onto the baking sheet. Put the excess to one side.
5) Put the salmon underneath a preheated hot grill for 10 minutes. Check it during the cooking time. You don't want it too high up or it may burn. We used the second shelf down.
6) In the meantime put the left over marinade into a small pan and bring to the boil. Pour it into a small bowl.
7) Place the cooked salmon on to a warm plate and garnish with the chopped coriander. Serve with your choice of vegetables. We served it with an aubergine provencale and a crisp baked potato with the marinade sauce on the side.
Pam and David Lynn want to share with you in their blog... all the interesting and exciting things that go on in their Personal Chefs Marbella world. Welcome!