Chiringuito

All along the beach here are little restaurants that serve fresh fish from their daily catch. They are called chiringuitos. It wonderful, the food is fresh of the barbeque, the skewers of sardines, squid or whole fish are all stuck into sand next to the fire to cook by the flames. After a long day in the kitchen, nothing beats watching the sunset over the beach with a cold glass of wine and fresh fish.

 

 

 

 

 

 

Torrijas

I would imagine one of the reasons I'm not on track for a summer bikini body this year is because I eat things like this. Originating from the South of Spain (where my family live), the torrija is a sort of custard sandwich if you will. It was created as part of lent to use up stale bread and once the bread has soaked up the milk and egg, it is fried and sprinkled with sugar and cinnamon. The weird bit is, you eat it cold. But actually,it's not weird at all, it's just bloody tasty.

Woody cake

Luke must like toy story. Who doesn't? These days they make kids films with the adult in mind. Nick, Chris and I went to see Kung Fu Panda 2 in 3D earlier in the month. Did it take 3 adults to take 1 child to see a film? I think not. I loved every minute of it! I also love pressing smarties into buttercream icing. Oh, and I like being served a cake like this and picking the smarties off before I devour it.

Lemon cake with cherries

It's so hot in Spain right now that I'm finding stepping out of the car hard work, let alone carrying shopping into the house. Still, really it is beautiful weather and I love to be able to take my breakfast outside into the shade and subconsciously try to identify all the animals making noises from neighbouring farms. I made a lemon cake the day before I flew out here, and topped it with the cherries I picked the day before that. There's something irresistible about a cherry, so firm, shiny and sweet.

 

Triple chocolate cake

Those of you who know me, or have read enough of my blog, know that I would choose lemon, or berries over chocolate any day. I've got to admit though, whilst making this cake with three layers of torte and bitter chocolate ganache against the sweet chocolate icing it was smoothered in, I did just want it out of the house as soon as possible before I started to pick off the maltesers! 

I am off to Spain today, will blog from there for the next few weeks and must tell you all about Fruit camp in Devon where I spent last Saturday, cherry picking and the like.

Raspberry and vanilla ice lollies

Lollies!
Fresh pureed raspberries, seived and whisked with a little icing sugar with a little vanilla ice cream between the layers. I used shot glasses so they were a little smaller than mini milks, perfect size for little ones before they have too much time to melt and get into a sticky mess!
I'm off to Spain on Monday and a little nervous of the heat, it's forecast 41 degrees, bleugh, bring on more ice lollies and maybe some iced tea whilst we're at it.

 

 

Afternoon tea

Milli's Catering packed up the car full of goodies last week for an afternoon tea in Wimbledon. What with the tennis and the warm sunshine, it couldn't have been more perfect! Here's the menu..

Quail egg and roasted cherry tomato tarts

Salmon blinis

Mini beef Yorkshire puddings

Broad bean, mint and feta crostini

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Mini lemon cupcakes

Hazelnut and chocolate meringue topped brownies

Berry tarts with passion fruit creme patisserie

Mini Vanilla Panna Cotta and rhubarb compote

Scones, clotted cream and jam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vanilla Panna Cotta with Rhubarb compote

 

I'm always amazed at how much a fancy Italian restaurant will charge you for Panna Cotta, it's got to be one of the easiest desserts to make. You need a saucepan and little bowl of water, what could be simpler?

Soak 3 gelatine leaves in some cold water. Meanwhile measure 250ml of semi skimmed milk and 250ml of double cream. Put the milk and cream in a saucepan with a vanilla pod and 30g of caster sugar and bring to the simmer. Now squeeze all the water out of the gelatine leaves and add the pan, take off the heat and whisk in until dissolved. Now pour into your ramekins or glasses. This will serve 4-5 or 10 shot glasses for mini desserts. Now make a fruit compote (cherry, raspberry, rhubarb, you choose) and serve a spoonful on top. Alternatively you can pour the panna cotta once cooled over the top of the compote at the bottom of the glass.