Fig,Plum and Apple Crumble

Crumbles are the ultimate wintry or autumnal comfort foods.
My neighbour has two huge fig trees which Anouk always makes a bee line for...One ladden with white figs..the other with deep purple figs...the fruit is covered individually with bags to stop the blackbirds eating them.I love the thought of fat gluttonous birds drunk on figs.
In Ireland figs are crazily expensive and totally gourmet...here they grow wild and in vast quantities...which being Irish and living abroad I have a mixture of smug satisfaction and of course guilt.
But what better way of dealing with guilt -make a delicious comforting dessert.

First I chopped up some figs,plums and apple and stewed in a pan until softened ...then sweetened with agave syrup to taste.
For the topping I mixed some 5 cereal flakes(or you could use oat flakes) with about a quarter of the amount of flour.A few sprinkles of cinnamon and a tiny pinch of vanilla sugar were called for. I binded the mixture with a few splashes of sunflower oil (you could use margarine or butter) and threw in some sunflower seeds.I sweetened it with agave syrup( you could use brown sugar or rice syrup).
In a greased ovenproof dish pore in the stewed fruit then top with the crumble mixture and bake in a pre-heated oven at 200 C until the top is browned(about 15 or 20 minutes).
Try different stewed fruit...like apples with raisins,or banana and mango,or banana and chocolate or a mixture of red berries.

Smoked Aubergine Soup

We had a Bar-b-q- at the weekend...and I had some left over potato and aubergine charred black from the fire.Instead of turning it into some smokey dips I opted for this soup due to the rainy weather outside...Ain,t nothing like a soup on a grey day.

Saute 2 onions finely diced in olive oil with a pinch of salt.
When the onions are soft add 3 small mushrooms..diced finely.
Add 1 small aubergine,2 radishes,half a cougette chopped finely.
Cook until the aubergine softens and add the charred aubergine (with the burnt skin removed and composted)and cover with a light stock.
Simmer for about ten minutes then blend up for a thick rich soup.
I added the cooked charred potato deskined and cubed up with some cooked green peas before serving for a different texture and that lovely green colour

Pumpkin,Walnut, (among other cosas ricas) Gratin

They say here in the mountains that you can fell a change in the weather after the fiesta major (the big yearly village fiesta)and I can feel it coming and even though theres a pang of clinging to the love of hot summer days ...I like Autumn.I like golden leaves,pumpkins,the promise of vast amounts of wild mushrooms or at least the anticipation,fires,chestnuts and supreme comfort foods like this recipe...theres a earthly gorgousness of walnuts ,chard combined with the sweet spicey pumpkin and crispy potatoes on top...Its my welcome recipe for autumn.

The quantities of ingredients depend on the size of oven dish...try even amounts of chard and pumpkin mixture...

About 6 shallots (or 3 sweet onions).
Chard leaves (a decent amount).
One garlic clove.
Roasted pumpkin.
Boiled potatoes.
Coconut milk.
Powdered ginger.
Powdered nutmeg.
Curry powder.
Olive oil.
Salt and pepper.

Start off with a few shallots cut into quarters and saute until soft.
Next some chard...always treat it like two vegetables the crunchy stalk and soft spinach like leaves....cut the stalks length ways then into small dices and boil in just enough water to cover them until they soften slightly(honor the crunch folks),drain and use the same saucepan for the leaves...roll up them up together as tightly as possible and slice finely .Put a drop of oil with some garlic and fry until almost golden(do not burn,I,m against burnt garlic)then add the chopped leaves,salt and just a slash of water(use the chard cooking water...save the rest for stock) and wilt until wilted.
The pumpkin I removed from the freezer-god or goddess bless you freezer!
It(the pumpkin)was roasted in the oven until soft ....it really intensifies the flavour.
I prefer not puting any salt and let the natural flavour shine until I know if I,m going to use it for a sweet or savouring plate.
In a saucepan heat a teaspoon of curry powder,a pinch of nutmeg and a half teaspoon of dried ginger(I,m sure fresh would be better or different at least but heh there was nowt to be found in my pueblo),then add the soft roasted pumpkin with a dessertspoon of marigold bouillon powder(absolutely not nessesary if you have a beautifully sweet flavourful pumpkin ,mine was not and to be honest the poor crater(Irish for divil or scamp or soul) was a bit dull tasting,so a bit of organic dried stock powder was called for)
Mash well together with a splash of coconut milk,salt and pepper and a nob of butter if it takes your fancy.
Toast a handfull of walnuts and place in an oiled ovenproof glass dish .
Place shallots and chard on top.
Next the spiced pumpkin purree.
Lastly decorate the top with sliced cooked potatoes brushed with olive oil.
Bake in the oven about 180 or 200 degrees until goldenbrown on top and bubbling slightly in the layers below.
A word or two on the photo ..It was taken the next day.Day light is always the best .It doesnt show exact layers of vegetables because it was deplated various times and does not do justice to my gratin.But please try it as I,m very happy with this one people.

Sole gin chocolate truffles!

Melt 56g of butter(or vegetable margarine).
Add the following...
200g icing sugar.
3 heaped desertspoons of cocoa powder.
100ml of sunflower oil.
100g pitted sloes well intoxicated in gin from 8 months ago.
150g soft tofu
Blend together with a electric handblender or whatever takes your fancy.
Add 50g raisins (which were soaked in sloe gin over night)

Leave in the fridge until it firms up a bit.

With the help of a teaspoon and hands(messy) or idealy a mini melon scoop ,form the mixture into balls and leave on a tray in the freezer.

Melt about 150g dark 70% chocolate in a bain marie(mary,s bath?).

Dip the balls quickly into the melted chocolate and leave to cool on baking parchment.
Top some with walnut pieces.
Leave some with just the chocolate topping.
Don,t dip in chocolate and roll in dessicated coconut.
UMM or toasted mixed chopped nuts.

Store in the freezer .
Enjoy in winter time, summer time etc
Or with a wee glass of sloe gin.
Or with a coffee.
One at a time ...these babies are powerful!

It was my first time attempt at truffles and I am v v happy.
The butter doesn,t add to the flavor at all so margarine could easily be used to make vegan.
If you dont have any sloes in gin...you could add more raisins soaked in rum or whatever alcohol that you wish but maybe blend half with truffle mixture .
The freezer is my new God since Adrian made an orange and coconut ice-cream yesterday...Will be playing with the icecream machine more these days.
Happy summer and icecream eating people.

pink soba noodles

Beetroot adds a magical colour to everything it touches..hands,tabletops,cutting boards...but I love the transformation it adds to the brown noodles and especially the mushrooms(pink mushrooms!).I think colours of food effects us tremendously...when you don,t want brown food...love it up a bit with pink!

Cook soba noodles.
Rinse in cool water ,drain and leave to one side.

Prepare the vegetables.. Slice mushrooms,carrots,fresh beetroot,asparagus and garlic. In a small pan toast sunflower and pumpkin seeds...until they brown slightly..then remove from the pan. Heat up a wok to a very high temperature. Add some oil. Immediatly throw in vegetables... stirring constantly for a couple of minutes. Throw in a spoon of sundried tomato purree and some water when it seems too dry(the steam from the water cooks the vegetables fast but don,t put too much in..just enough to stop from burning). Enjoy the lovely pink colours of the vegetables. Add the noodles and stir well adding more water..again just enough to stop from burning. Plate up and springle liberally with seeds.

Whiskey leek rolls...with a walnut ,apple,potato salad and goats yoghurt dressing

We went to visit friends the other day in their Masia(Catalan gorgeous stone farmhouses)and when leaving we were given a pressie of two fat leeks and loads of asparagus.The asparagus was grilled and eaten with alioli...and this is what happened to the leeks ....

Cut the green part of the leeks and bottom part .
There before you ,you,ll have two white rolls of leeks.
Insert a sharp knife in one end and rotate and twist ...do the same at the other end until you have a hollow in the centre.

Now for the filling...
Saute finely diced green peppers,red peppers,a wee bit of courgettes,a wee bit of onion and garlic and black olives(all choped small) in olive oil until soft.
Add a sprinkle of fresh thyme.
At the end of cooking put up the heat and add a gurgle of whiskey .
The heat evaporates the alcohol but leaves that lovely flavour.

Wrap the leek rolls in tin foil with some stock and olive oil inside.
Place on a baking tray and cook in the oven (180c)until soft.

The salad...
Wash and chop...lettuce greens and apple.
Add diced cooked and cooled potatoes.
And walnuts(freshly shelled).
Mix a good few dollops of organic goats yoghurt with a few splashes of white wine vinegar.
Salt and pepper it.
Scatter with chopped chives.

puy lentil,potato and parsley salad

Happy springtime people!


I love puy lentils.I love their nutty earthy flavour.I love that they cook quickly and keep their shape.This is a fairly poderoso(powerfull) salad and super healthy.Pity about the picture(says perfectionist and self critical Jean)but heh its a new blog and I,m learning.I love parsley with this salad...its pure earth pleasure...

the vinegrette..
olive oil
white wine vinegar
dijon mustard
pinch of dried parsley
bigger pinch of dried tarragon
salt and pepper

Sweat some leeks finely diced in a wee bit of olive oil and a dash of water.
Finely dice carrots(organic or local with real flavour)and add to leeks.
Finely dice celery and add to leeks.
Meanwhile cook and cool lentils.
Same with potatoes cook and cool.
Stir in vinegrette with loads of fresh parsley.

I didn,t put exact measurements ...if anyone needs them just ask..
The salad can be served hot,cold or warm...

Coriander and almond pesto

Take one bunch of coriander,one clove of garlic,half a handful of almonds(raw if you want a smooth paste-toasted if you want some texture),squeeze of a lime or a lemon,chopped and seeded red chilli(about a thumbnail size),olive oil (about a tablespoon).Liquidize until you have a smooth paste and salt to taste(or more lemon,chilli or garlic...it,s all about playing folks...see what you like)
I make this always as a thick paste with a layer of olive oil on top ...it will keep for weeks in the fridge.its greated oiled down as a dressing,or on pasta,or on crostini,or in thai curries,or,or ,or....

parsnip pilaf

When I was small I never liked parsnips because we always had then boiled and I thought the taste was too overpowering...until I tried them roasted,now thats another story altogether(meaning its so good-it rocks).They turn milder,sweeter and less earthy.

Get 4 or 5 parnips (organic if possible )give them a good scrub ,top and tail ...then cut into bite size cubes.If they,re not organic you,ll have to peel them as all the pesticides get trapped just under the skin..but unfortunately all the vitamins too hang out by the skin(the choice as always is yours señores y señoritas)
Pop then into the oven18oc with a wee bit of olive oil and roast until soft.
Fry 1 or 2 onions diced finely in olive oil until transparent and soft.
Add dried thyme,tarragon(I,m still playing with it),dried parsley-all to taste.
Add crushed garlic and cook for a minute or so.
Then throw in a handful of chopped walnuts,the roasted parsnips and some cooked brown rice.
Salt it and pepper it ,then scatter some fresh chopped parsley on top...

Banana cake and confession time

Apart from the first few recipes of this blog(choc chip cookies,cheesey quiches, more cookies),I,m actually(don,t like that word)a quite healthy person.
I have something to admit...
I,ve changed from Vegan back to Vegetarian.
To any vegans out there this is a strange concept...maybe it seems like a sell out,cop out...or that I don,t care.But using these pages I,d like to explain...maybe to myself and certainly to all vegans out there.
I grew up in a farm in Ireland and at the age of 12 or 13 I decided to go vegetarian.I remember seeing a dog on the telly and for some reason I burst out crying ,ran down to my room and told my mum that I couldn,t eat meat anymore.
Cows for me were like the dogs or cats we had.They were my childhood friends each with different names and personalities.And when one disapeared,and I,d ask what happened they,ed say it died.So I,d look for the grave on our small 80 acre farm ,wouldn,t find it but instead find the freezer full...the penny drops.
In secoundry school few (if any?)were vegetarians and trying to explain to people why I was,was hard.Afterwards in college I went thru my punk phase...the idealistic hippyside of punk...I became interested in what the large multi nationals were doing(many destroying)to this beautiful planet.I read about the horrors of factory farming and animal testing.My idealistic bubble that I was in was now completely burst.
I tried to change the world...my art work in college was all about teaching the world...protesting against fox hunting...and hare coursing...
At the same time a good deal of my friends were veggie and vegan.I learned of making cakes without eggs,icecreams with soya milk,vegan pancakes...really I learned how to cook.and because of being vegan and wanting to change peoples eating habits I tried not to just make cakes or food the same as orginal recipes but better.
Eating beliefs maybe are like a type of religion,until you begin to question it.I almost became fruitarian at one stage after reading that trees give out shock waves of warnings to other trees when someone is cutting it down.The argument of feelings ,of feeling pain is just...it doesn,t justify eating without considering this...but I can,t judge anyone, nor do I have the right to,nor do I want to.Judging is to me ugly and unfair.

Anyway back to why I changed again...I,ve been living here in catalunia for 7 years ..in Barcelona there is an abundance of food...but compared to Ireland or England few vegan options in cafes or restaurants.Then with my move to this small village even less options...i.e. pan con tomate,pan con tomate or pan con tomate(bread with crushed tomato and olive oil).Don,t get me wrong I like pan con tomate but not everyday everywhere.And now for some reason almost everyone I now know eats meat and in spanish it gets tiring trying to justify ones beliefs.
I think with the birth of baby Anouk all has changed in my world.I want to teach her to enjoy food,be conscious of where it comes from,whats good for her.I maybe selflessly want my bones to be okay.I was okay during pregnancy ,vegan and healthy .I had cravings for tofu and seaweeds.I believe in listening to your body for good and bad cravings.But recently I got continuous cravings for cheese ..more and more.I,d take a curious nibble shocked that I,d even consider the idea.And then one day I declared I wanted to change and did.I still don,t quite get it,understand why but I like it.I now eat cheese but organic and from small farms and free range local eggs...I enjoy it and feel like I,m discovering food all over again...theres so much I haven,t tried.
Now two months later I,m eating probably 90% vegan but still happy with my decision...sorry for my rant ...I think I might have to continue this on a later date ...if anyone has been in a similiar situation I,d like to hear.
But for now I,ll frivolously give you this banana cake recipe and hope someone enjoys it.
Banana cake...
300g white organic flour
25g soya flour
40g polenta(better to use maize or semolina flour-I ran out)
20g baking powder
1 teaspoon vanillla sugar
50g brown cane sugar
400g banana
100ml sunflower oil
50ml olive oil
150ml soya milk
200ml water
Mix all the dry ingredients together .
Blend half of the bananas with the oil and water.
Chop the other half of the bananas into small cubes.
Mix liquids and dry ingredients together ,then fold in cubed banana.
Pour into 2 small loaf tins..or two 8 inch sandwich cake tins....bake until well risen...browned on top and do the skewer trick...
Place skewer into cake if it comes out clean its done.
I made this cake for a mamas and babies meeting thats new in the village.
I tried to put as little sugar as possible and it was still sweet enough with the bananas.

fennel salad

Pick a beautiful spring day...

Slice two small delicious bulbs of fennel as thinly as possible.

Combine lemon juice and olive oil with a wee bit of sea salt and black pepper.


Eat and enjoy...

roast artichokes with lemon dip

This is one of the simplest and most delicious ways of eating artichokes.Roasting enhances the flavour and the bottom of the artichoke becomes wonderfully caramely and crunchy..

First remove extra leaves on the stalks.
Cut the very tip of the stalk.
Cook artichokes in boiling water untill you can sink a fork between the base and the stalk.
Remove and drain of water.
Cut off stalks.
Place artichokes bottom side down with stalks alongside(they are so yummy)on a oiled(olive)baking tray with a chunk of lemon tucked into the top and a few garlics( with skin on) thrown around artistically.Awee bit of coarsely ground sea salt and pop into a hot oven..200c untill the bottoms are well brown (see photo above)
Take out the garlic when soft,this might be earlier than the artichokes or not.

Beat lemon juice and olive oil with a wee bit of salt and pepper.(and roast garlic if wished)

Gingerly stare off leaves, dip in the lemon mixture and thank the universe for artichoke season and their existense..

sweet and spicey fonio cake

Fonio is a type of millet from West Africa.It has all the 8 amino acids,is high in B vitamins ,calcium,iron,folic acid,zinc,magnesium and potassium...It is one of those superfoods that I,m going to harp on about quite a bit....
This cake was deliciously moist with relatively low sugar due to the carrot and apples and its vegan and its healthy...yeah!

preheat oven 180c ...

307g wholewheat flour
27g soya flour
60g maize flour(semolina)
1og dessicated coconut
87g raisins
20g baking powder
1/2 teaspoon vanilla sugar
100g sugar
1/8 teaspoon powdered ginger
1/8 teaspoon powdered cinnamon
1/16 teaspoon nutmeg
1/32 teaspoon of love

mix the dried ingredients above together then add..

270g cooked fonio or millet(cold)
80g grated carrot
130g grated apple
300ml sunflower oil
150ml soya milk
200ml water
1 dessertspoon plum(or other) jam
rind of 1 lemon

Mix all ingredients together,beat well and fill a rectangular baking tray(10x15 inches) or two 8 inch cake trays.Bake for 25 minutes or until you pinch it with a skewer and it comes out clean.

Aubergines stuffed with quinoa,smoked tofu and black beans.

This was one of those quicky dinners turned good...
For two...
Cut two aubergines in half ,place on a baking tray with a dizzle of olive oil and whack them into a hot oven(250c),turning occasionly until soft and browned underneath...
Meanwhile defrost tomate sauce(see January blog)and a hand full of frozen black beans(or fresh or other cooked beans)and let them simmer in a saucepan.
I added a wee bit of dried tarragon because I,m growing it this year and need to start playing with it, as I know little or nowt about this herb. The only way to get to know a herb is by experimenting and tasting.

In a frying pan I fried some diced smoked tofu until crispy.At the end I put a splash of soya sauce,put a lid on it for spatter relief and let it cook for a minute more.(this soya smoked tofu is great for pizzas rissottos et al)

In another saucepan I cooked some quinoa.Wash it well first then boil in ample water until soft.I saved some for my wee baby(9 months old on the 3rd)as its high in protein,calcium and iron.
Mix the tomatoe beany mixture with the tofu,
quinoa,some chopped parsley, fried garlic and a splinkering of smoked paprika.

When the aubergines are done...scoop out a small bit of the flesh...mix with lemon juice(a squeeze),crushed garlic(to taste),coriander powder(a pinch), tahini(as you wish) ,olive oil,water, salt and pepper.This is the sauce done.hurragh!

Spoon the quinoa tomatoe mixture into the aubergines and serve with the above sauce.ummm
We ate these with a simple mixed leaf salad with balsamic vinegar,olive oil salt and pepper...also ummmm

catalan spinach with raisins,hazelnuts and chickpeas

My friend Alfonso made this one glorious summers day and I think I made it again 3 times that week.It is now one of my favourite ways of eating spinach and works equally well with chard.
It could not be easier to make either...
Heres what to do...
In a frying pan put a handful of raisins and hazelnuts(or almonds which I think is better) with
some olive oil.Fry until the raisins puff up and the nuts just change colour then add in some thinly sliced garlic and fry untill slightly golden.Remove from heat and place in a bowl.
In another frying pan, fry cooked chickpeas with a wee bit of chili flakes and coarse sea salt in olive oil until golden.You can add in more garlic if you are a garlic freak like me.
Wash spinach(or chard)and place in a saucepan with onions,olive oil(a splash),salt and cumin seeds(cos i love them)and let it wilt away.
Combine the above artfully on a plate with basmati rice ...its really an excuse to mix the raisin mixture with the spinach .What an excellent combination...Alfonso said you can use dates instead of raisins.I havent tried that but it must be good.

Am v pleased with self ..yes self made good...
made good candied ginger
And self made ginger syrup!
Both influenced,copied ,stolen,learnt...compliments of David lebovitz.
I don,t know which is tastier the candy or syrup-both are super easy to make
and muy rico(delicious)
I used different quantities because I had less ginger..In the future I´m gonna double,triple it
Here be the recipe:
300g ginger(peeled and cut into matchsticks or sliced thinly)
500g sugar
600ml water
In a stainless steel pot cover ginger with water and boil for ten minutes-drain,and then repeat the process .
Put the sugar,water and ginger in the pot with a pinch of salt and cook until it reaches 225F.
I had no idea what was 225F,so I let it simmer away and then did my jam test...which is put a blob of syrup on a plate and leave to cool a little..he says until it reaches the consistency of runny honey.
Then I jarred the syrup and left the ginger in a colander for a while to leave excess syrup drip away.
Next step I coated the candied ginger with loads and loads of granulated sugar...y voila!
David always says he´s his mother´s son and hates waste...well how´s this:I saved the skin off the ginger to pop into chai tea(I freezed it)and the boiling water I used as stock for a pumpkin soup.
YES,SELF IS VERY PLEASED and wishes to blow her own trumpet.thank you to people like David Lebovitz for such easy to follow recipes and to self for trying

pommegranite and apple muffins

pommegranites are beautiful.like precious jewels...My photos are not beautiful,but I am beginning...I look at other blogs in awe and want to instantly make perfect pictures...but hey I,m learning,relax jean!
Now back to pommeganites .We had a very sad looking pommegranite in the fruit bowl for the last month,maybe more...it was beginning to wrinkle...but inside it was perfect.From now on I,m gonna wait until theyre in that condition.The drunken,deep dark red colour disappeared after baking but the flavour was lovely and the muffins perfect ..not too sweet ,maybe the next time i,d put in a wee bit of lemon rind--
preheat oven to 180 degrees·
The recipe:
300g white flour
25g soya flour
150g white sugar
60g maize flour
25g dessicated coconut
19g baking powder
1/4 teaspoon vanilla sugar
Mix the dry ingredients together then make a well and add these wet ingredients:
150g of prommegranite precious seeds,fruit(whatever you call them)
125g of grated apple
300ml sunflower oil
200ml water
150ml soya milk
Mix figorously..whack the bejaysus (irish term) out of them and fill muffin or cup cake containers up to a level just over half way up....bake for 30 minutes..test to see if they are done by sticking a skewer in to the middle (if it comes out clean they are done)cool on a wire tray and enjoy.......

stuffed cabbage rolls with spicy tomato sauce

Ah ,,how to give a name to food...that,s appetizing........well anyway it was.And all out of the freezer.I try and make big batches of tomatoe sauce without herbs or spices,so that when you defrost you have the bases for pasta,curry,soups..whatever.
Freezing is a mums saviour.(well very useful)I resently bought a few freezing books.The stuffed cabbage leaves are handy to make in larger quanities(and I always make too much stuffing) and the sausages I didn,t make are of tofu and spices(a natursoy organic product)and also freeze well.
Tomatoe sauce:
onions 1 or 2 finely diced
garlic 1 or two cloves sliced
fresh ripe tomatoes(difficult in january so you could use tinned)diced
carrot(half of)diced finely
red pepper diced
wee bit of sugar
salt and pepper
Fry onions in olive oil(a well flavoured extra virgin oil) until soft.next the garlic for a minute or two,then the red pepper,then the carrot.Let them sweat a bit..then throw in tomatoes and sugar.Keep the heat to a minimum and let them cook,reduce and mingle for a half an hour.salt and pepper to taste.
The choice is yours to blend the sauce or leave it chunky.
If not freezing the sauce I would add a fresh bay leaf,oregano and marjoram,or thyme and rosemary,good flavoured black olives or chilli flakes..all depends on personal tastes and what you want to serve it with.
Come back on course jean!sorry I ranted on.........
This sauce I added a bay leaf and oregano and chilli flakes(aji molido) and a good shower of black pepper and the sliced sausages.
Stuffed cabbage leaves:
Cut the outer leaves of a good curly cabbage and blance in boiling water for 2 minutes..remove and dry..on with the stuffing...
A mixture of onions and garlic fried with cooked boiled brown rice.thyme,walnuts.again the possibities are endless for stuffings but I won,t rant on.
Place the filling in the cabbage leaves.Fold the sides over the filling then roll one end to the other.To serve heat them up in the frying pan before to give them a nice golden colour...enjoy

I Love artichokes!!!!!!!!!!!!!!!

Here be photos of todays food..and jean playing with letter types.I made a salad with the red cabbage and celery(from the photo of the other day)...with spring onions,carrots,apples,red cabbage,celery,mayo(soya or egg),walnuts,wine vinegar and umiboshi....ummm.
Then I sauted artichokes with lemon(to retain colour-does this work?),fresh mountain thyme,a guggle of wine and olive oil and more guggles of water..listo por mañana..ready for tomorrow....