Postcard from San Sebastián 

We’ve just returned from our holiday in San Sebastián and I have four more weeks of vacation to go! Recipes on their way. 😊 

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Grilled Pineapple with Coconut Ice Cream

Summer came to North Kessock for a few days and it was glorious.  It may return, it may not. We can at least be happy knowing that we made the most of it whilst it was here.  We lived outside, basking in the morning sun, watching the roof tiles steam and the bees buzzing in the clover.  There were long lazy bike rides in the afternoons and a few half hearted attempts at gardening.  With the evening came reading (me) and PacMan (D) on the patio with white wine (me) and local ales (D).  And interspersing all of this were as many barbecues as we could possibly fit into those lovely sun drenched days.

‘Twas grand.  🙂

If you are thinking of doing a spot of outdoor cooking/eating, can I warmly recommend the following dessert.  It’s very nice indeed and ridiculously easy if you buy the ice cream from the shop.  If you want a dessert that makes you moan expletives, however, make the ice cream yourself.  I used the wonderful David Lebovitz’s recipe (here) but replaced half the double/heavy cream with coconut milk.

It’s also a perfect recipe for the end of a BBQ meal as the pineapple cooks perfectly over cooling coals, meaning you can cook it slowly whilst you enjoy your main meal.

Grilled Pineapple with Coconut Ice Cream

Pineapple

Lime

Brown Sugar

Coconut Ice Cream (Bought or this recipe replacing half the cream for coconut milk)

Mint leaves

  • Cut the pineapple into 2cm rounds then cut into semi circles.  You may want to cut off the skin first – it’s easier to eat this way but less pretty.
  • Squeeze a little lime juice over each slice, both sides and rub with a little brown sugar.  Maybe 1/4 tspn per semi circle.
  • Place on BBQ over low heat for 20 mins, turning occasionally.  If your BBQ  is hotter, turn more frequently and reduce cooking time.
  • Serve warm with a scoop of coconut ice cream and some torn mint leaves.

Rocket and Walnut Pesto

Summer in Scotland has, thus far, looked like this.

My vegetable garden is protesting.  So much so, there is only one thing growing successfully: rocket.  It’s a hardy wee bugger.  The other plants are hunched and shrivelled and staring sulkily at the cold, grey sky; the rocket, though, is just getting on with the job of being all green and tasty.

Well done, rocket, well done.  Take centre stage for once…

Rocket and Walnut Pesto

75g rocket

60 g walnuts, toasted briefly

60g parmesan cheese, grated

Juice of 1/2 lemon

1 garlic clove, chopped (Not two, David.  Not two!)

Salt

Pepper

Extra virgin olive oil

  • Whizz together the walnuts and chopped garlic in a food processor.  Remove to a bowl.7
  • Add the rocket and a good glug of olive oil.  Whiz until just chopped.  Add the walnuts, garlic, cheese and lemon juice.  Whizz until it looks like pesto.
  • Stir in salt, pepper and possibly some more lemon juice to taste.

An Avocado & Goats Cheese Lunch

(Spot the ‘deliberate’ mistake.)

2014 was always going to be busy.  Wonderfully so.  My plans were to run the London Marathon in April (4 hours 11 minutes!), get married in July and go to America to teach a Scottish cookery course in September.  All fabulous but all requiring a lot of preparation.  It was do-able though.  Then I got a new job.   It’s also fabulous but the time and energy I’ve been devoting to it on top of the time and energy spent on the wedding etc has left me with little time or energy for my usual pastimes of experimenting in the kitchen, taking pictures and blogging.  I haven’t even been reading much!

Today I decided to have a wee holiday and do nothing.  By nothing, I mean I went for a long walk with Marco in the woods; I baked some bread and a lovely batch of shortbread; I read for a few hours in the sun and I took a picture of my lunch.   That’s it in the picture below.  It was a simple lunch but it was lovely.  Perfect for a sunny lazy day.

Avocado & Goats Cheese Spread

(enough to spread on two English muffins)

1 perfectly ripe avocado (don’t even bother with a hard fruit)

2 tblspns soft goats cheese

A squeeze of lemon juice

Dried chilli flakes

Sea salt flakes

  • Simply mash the avocado and goats cheese together along with the lemon juice.
  • Spread on crusty bread or crackers or (my favourites) a toasted English muffin and sprinkle with chilli flakes and sea salt.

A BBQ of Lamb Koftas & Fattoush

After 10 days in Italy we returned home to Scotland to blue skies, balmy breezes and a garden which had exploded with flowers and berries and green, green, green.    Temperatures have been consistently above 20 oC  and we’ve had a BBQ every other night.  Marco and I walk in a field of wild flowers first thing in the morning then in the cool woods in the early evening.  After many years of wet, windy and grey summers, we are finally getting a summery summer.  Well done, July.  Well done!

The best BBQ meal we’ve had so far was lamb koftas, grilled aubergine and a colourful, tart Lebanese salad, fattoush.  The fattoush recipe is below.  Not 100% happy with the kofta recipe so I’ll wait until I’ve tried that again before I post it.  It won’t be long though.  Looking forward to having this meal again soon!

Fattoush

(serves 4)

1 large cucumber

3 pitta breads

 6 medium perfectly ripe tomatoes

2 handfuls of parsley, chopped finely

1 handful of mint, chopped finely

6 radishes

3 spring onions

For the dressing:

3 tablespoons olive oil

Juice of 1/2 a lemon

1 heaped tspn sumac

  • Cut the cucumber into 2 cm chunks and place in a colander.  Sprinkle salt over the cucumber and leave.  After 30 mins, shake the cucumber to remove moisture and pat dry (no need to be thorough) with a clean teatowel.
  • Meanwhile, peel and deseed the tomatoes then chop roughly.
  • Toast the pitta under a hot grill until crisp and leave to cool.
  • Slice the radishes finely and chop the spring onion.
  • Mix the dressing together by putting the ingredients in a clean jar then shake vigorously.
  • Break the toasted pitta into bite sized chunks and toss with all the vegetables.  Drizzle with the dressing (you may not need all of it) and toss gently.
  • Serve immediately so the pitta retains some of its crispness.