I have just bought a microwave and it only has an instruction book. No recipe book at all. So may be Sonia is right, it could be the fact that the goods is purchased abroad. But then again, don't Spanish people need some ideas how to cook in that particular microwave? Obviously not.

Glad you liked the recipe Sonia.

If I forget to soak my dry beans over night I pour boiling water on them, soak them in it for about two hours and then boil the beans, It might take a bit longer to get the beans soft but it works.

When I was a child we used to eat kohlrabi raw. My mum would peel it and gave it to us to munch on. She also would make a stewed kohlrabi - fry onions till just ready to turn golden, add shredded kohlrabi, a bit of water, salt, pepper, pinch of caraway seeds and stew till just soft. add a bit of roux to bind it together and cook for a while. Serve with roast pork or roast duck. It is a typical Czech recipe.

You can get spring onions in Carrefour sometimes. They are not exactly the same as UK ones, the onion bulbs are bigger and sharper but the greens are the same. I have also planted a few seeds in a pot and I am now harvesting my spring onions. And every time our daughter comes to visit us she brings a few bunches, I chop it up and put in the freezer. Where in Spain do you live?

I have heard that pomegranates are good but didn't know why. Thanks Georgie for the info.

Perish the thought relishmama, me drinking sangria?
Your recipe sounds lovely, we all have similar recipes.

Hi relishmama,
Our friend cooked lamb in his Restaurant in Spain in a very similar way and it was called Mishue Lamb. (not too sure about spelling) and it was delicious.

Hi ahp,
This is a recipe our Spanish friend cooked for us a few years ago. Rub the lamb with a mixture of salt, pepper, garlic and thyme, pour over about 1 glass of red wine and two or three tablespoons of brandy and leave to marinade for about an hour. Roast in the oven till it is very tender - falls of the bone.

Thanks for the tip snoozy, I will definitely have a go at the recipe.

kimi, the recipe sounds fantastic. I will have a go. But when you say crisp it up the outside you obviously have a layer of fat around it, am I right? The loin of pork I can buy here doesn't have an ounce of fat so I think that the meat would dry out, wouldn't it?

I have just logged in and saw your message. I suppose you don't need the recipe now. Sorry, but if you do then just put equal amount of tomatoes and cucumbers and a bit less peppers in the liquidiser (should be pestle and mortar but for quickness the liquidiser will do), add onions, stale bread to thicken it, olive oil, vinegar, garlic, salt and pepper - all to taste and there you have a Gazpacho.

Hi Inztantfunk,
You are more than welcome. Please do let me know how was your holiday and how you've got on at all those Tapas Bars. I have just learned that a we have got friends living in Nerja. We have lost touch with them quite a few years ago and they have moved to Nerja last year so no doubt we will be visiting them soon.

It used to be my favourite desert to make at my dinner parties - my party piece. I soaked the sponge with an alcohol, put fruit on it then the ice cream (in to which I've mixed some alcohol) and topped with egg whites. Everybody loved it. I haven't made it for years and we have made friends with a Scottish couple while back and I happen to mention the Baked Alaska and they have never tried it so I am going to make it again very soon.

Hiya,
I've got another information about Nerja so here is is:
Best tapas bar in Nerja - there aren´t many good ones! - is the Alameda Bar on Calle Jaen off Avenida Castilla Perez (one of the main streets); excellent selection of free hot and cold tapas including the best Spanish Omelette in Spain, and very cheap drinks. Another new bar has just opened at the main square by the Balcon de Europa - Bar Toboso; haven´t tried this myself yet but have heard very good reports about it although you do pay for Tapas there (about 1.50 Euros each).



For special meals there are 3 well known restaurants in Nerja centre. The first - the Rey Alfonso - is built into the cliff face at the far/sea end of the Balcon de Europa; prices mid range. The second is Miguels just 2 minutes walk up from the Balcon at the junction of Calle Pintada and Calle Cristo (Post Office street). Top prices but an excellent experience. Lastly, Casa Luque, near the Balcon at the Plaza Cavana - antique furnishings and beautiful sea front terrace; dear but worth it and for a cheaper option they also serve tapas outside on the square.



Mid price range - Sevillanos at the junction of Calle Cristo and Calle Gloria is a 3 storey old house serving excellent food and with lovely staff; a real favourite of ours.



For lower prices, but still good food, El Refugio on Calle Diputacion, Venta San Miguel 1 km west of Nerja on the coast road opposite the Hotel Marinas de Nerja - very rustic with great food and, for totally English food but in a typically Spanish house with lovely internal Andalucian courtyard, the California just up from the Post Office on Calle Cristo. Paco Marie on Calle Gloria (between main street Calle Pintada and Post Office Street) do an excellent 3 course menu del dia.
Hope all this helps and you will have a lovely holiday.
Best Regards
Kamila

Hi,
Got the information about Nerja restaurants and bars. The person who answered my message has also got information about busses in Nerja and other important information. Let me know if you would like to know about anything else.
RESTAURANTS
There are many nice restaurants in Nerja town and prices vary. Some are set in courtyards with tropical trees and gardens. Unfortunately not all are open all the year round.

THE SAN MIGUEL
This is an excellent rustic style restaurant/bar that specialises in game. The Rabbit is superb! To reach here just travel 200 meters up the main road in the direction of Nerja town and it is down a somewhat rough track on the left hand side with a notice on the road that indicates Viveros (Garden Centre). You are equally welcome to call in for just a drink or a snack. There is a good atmosphere here and they serve traditional Andalucian food.

RESTAURANT AT BOTTOM OF LADERA HILL
The Restaurant at the bottom of the hill has a very pleasant open area overlooking Nerja town. They specialise of course in seafood. - Middle price range. You are also able to just have a drink in the bar area.

BAR RESTAURANTE EL PUENTE
Take the first right off the main roundabout going into Nerja Town. This restaurant is just on your left. Their car park is on the opposite side of the road. They serve an excellent “meal of the day” - 3 courses with glass of wine and bread for 7 euros. I can personally recommend their meat and potato soup, which compares favourable to a casserole!!

THE DON JUAN 95 252 5201
Situated opposite the Rui Monica Hotel (The bus stops here) is this small restaurant serving excellent food. They have a set 3-course menu at 1,200pts per head. We have never been able to fault the food here. The Chef is Spanish and his wife who serves on tables is English. Excellent value for money.

MARE NOSTRUM. Telephone 95 252 4262
Calle Fray Junipero Serra (just off Avenida Castilla Perez)
This Chinese restaurant is situated in the Residential/Business side of town. They serve a 3 course Menu of the day for just 695 pts (less than £3.00 per head). The food is good both in quality and value and there are several choices of main meal, finished off with a complimentary drink of either brandy or Chinese wine.


EL PORTICO. Telephone 95 252 05 58
An excellent Italian Restaurant up Calle Almirante Ferrandiz 37. Serves homemade pasta and has excellent wines. The staff are extremely friendly. They had a huge log fire burning in the entrance area when we were there over the Christmas period.
Reasonably priced with good ambience, food and service - Recommended. (Map spot 110).



REY ALFONSO.
This restaurant is actually built into the promontory at the Balcon de Europa. Most of the tables hug the semi circular windows that give panoramic views both to the east and west of the Balcon. The sea is always lit up at night and you have the most spectacular views. The food quality and service are very good with prices mid-range. When you go down to the Balcon just look over the edge and you will see the restaurant jutting out.

Au petit PARIS. Telephone 952 52 5726
An excellent Restaurant serving French food. The Restaurant is mentioned in all the French gastronomic guides. Not cheap but very nice.

No.34.
For a really special night out, this Restaurants décor is fabulous. The food is good and the service impeccable; however, it is extremely expensive and only recommended for a ‘special occasion’

Café Bar Alameda - Calle Jaen - (Spanish Tapas)
There is a friendly family run Tapas Bar opposite the Notories Office in the residential/business part of town. If you buy a beer you will be able to choose a tapas free of charge. However, larger tapas meals can be ordered for a small charge.

HAVELI
In our opinion, this Restaurant serves the best Indian food in Nerja. On Saturday nights they hold live music evenings under awnings at the back of the Restaurant.

TASTE OF INDIA,
Calle Carabeo - open 7pm - late Telephone 95 252 0043
This middle price range Indian Restaurant, serves good quality food and can be found in Carabeo. You will need to reserve a table, as this is a very popular venue for those who like Indian food.

THE ROUND BAR. Telephone 952 52 4974
You will find the Round Bar next to ‘Pacomari’ in the old part of town and facing one of Nerjas most expensive Restaurants, is a great Andalucian bistro type establishment serving value for money good quality food. However, if you just call in for a drink you are often served with complimentary Tapas.



LIVELY NIGHTS OUT


CAYMA - Calle Cristo 56 down from junction Arropierros. (around corner from Haveli Restaurant)
Opened on Valentines night 2004 this new night spot advertises so called “proper live music”
Specialising in music from the 50’s 60’s and 70’s. It is expected to appeal to the more mature customer. The bar is open from 8.00pm to 5.00am seven days a week.



FLAMENCO
The Burro Blanco Bar
Go up Calle Pintarda and take the first right turn into a small street and the Burro Blanco is the first bar on your left. The Flamenco dancers are extremely professional. Their costumes are magnificent. The bar usually charges 6 euros for your first drink, which covers the cost of the entertainment. Map spot G5



CLUB TROIPICANA. Telephone 95 252 5902
Club Tropicana is just around the corner. Go up the hill and follow the road around to the right, you will come across a rough bit of walkway that takes you into Punta Lara Urbanisation for a short time. Follow the road down the hill towards the main road (you will see the Marinas De Nerja Hotel). The Avelon Hotel is elevated on your right hand side. Turn left into Tropicana and follow the road around the villas to the right. Tropicana Club is on your right around the bend. They have a ‘Party Night’ on a Tuesday and on Thursday they have a BBQ night with live music.

PLAZA TUTTI FRUITTI & ANTONIO MILLON.
The biggest concentration of nightlife is here - there are wall-to-wall bars, many of them with dancing. The area doesn’t come to life much before midnight. The bars stay open until 3.30am Sunday to Thursday and 4.30am Friday and Saturday (one hour less in off-peak periods). There are other bars, which stay open later, but then it’s mainly in the Discos. Jimmy’s on Antonio Millon, Castillo on Diputacion and Narixa down an alley on the seaward side of the church on the Balcon de Europa.

SEVEN. Telephone 606 869 527
Open Thurs 10.30pm - 2.30am and Friday and Saturday 10.30pm to 3.30am. Apparently it is also a Sport Bar with multi-screen Premiership action on Sky Digital.

FELICITY’S . Telephone 95 252 83 62
Open 9pm until late 7 days a week. Advertised as situated in the heart of Nerja’s nightlife.

Hi chocy flower,
I have used the method you've suggested but the herbs never came out right when crushed them in the bag. The herbs defrosted too quickly and I couldn't crush them well enough.

Hi there,
I have looked at all my local papers but there wasn't anything for Nerja. I have looked in yellow pages and there are restaurants advertised there but before I'll write some of the addresses for you I have posted a message on Spanish Message board and waiting for a reply. I will let you know as soon as I'll have anything. People are usually very good on that message board so I hope that I will have a reply soon.

The best way to get alcohol in to a water melon is with a syringe. We used to put rum in to our melon when I lived at home and it worked well. But if I don't have time to fiddle about with injecting my melon I slice it in to a bowl and pour vodka directly on to the slices.

I don't know Nerja but live on the other side of Malaga. I have go our local paper here and I will look for some adverts in it for Nerja and will let you know tomorrow. Or should I say later (much later) on today.

Hiya Kimi or should I say Hola,
Coin is great. It is not far from Malaga airport and the coast. I don't know anybody who lives in Coin but my friend has got her friend living there and she loves it there. Hope you will manage to get over here in October.

Hiya Kimi,
I know the spelling well only because it is my favourite Tapas and I live in Spain now so see it written everywhere. I didn't mean anything by witting the name. Which part of Spain do you go to?

Thanks for your update Pete, I will definitely have a go at it.

Hi Michelle,
If you look under Giaconda Scott in here you will find a few recipes for Tapas. Have a look at Marinated Anchovies (boquerones) - as Kimi already spoke about them. Spanish serve lovely meatballs as Tapas, Potato salad with tuna, onion, olives and green peppers, favourite of mine is a roast red pepper salad served with onions, Patatas Bravas - potatoes served in a spicey tomato sauce and their version of mini Cornish Pasties called Empanadillas. Spanish also serve a lot of salads with mayonnaise, Chick Peas salad. Really anything goes. Some places will serve Tapas on special Tapas dishes and some will serve Tapas on a piece of French type of bread. The dressing you are talking about might be their Salsa Vinegreta which is made with onions, parsley, olive oil and vinegar. Combine a few slices of onions with salt, 1 tbsp of parsley and 1 cup of oil, leave it to marinate for an hour or so. Strain to remove the onion and parsley, add 1/3 cup of vinegar.

Well done Pete, I wish I thought of that. I didn't think that chemists would sell syringes over the counter. I have a lot to learn in my old age.

You must have green fingers, that's fantastic to have such lovely herbs. I will try to water mine even if they are dry and hope for the best. I have bought a large pot of flat leaf parsley and it is doing well so far but my chives are looking very sorry for themselves.

Ta for the info, brucelee. I will try to make them one day but I seem to be very busy at the moment. Seem to have a stream of visitors and the time I have in between the visits I seem to spend catching up on my e-mails and cleaning the house for the next lot. Please keep posting your updates about your rolls.

What a great idea, Peter. I have never heard of injecting strawberries. I will have a go. I have saved a new syringe from an ink refill for my printer cartridges so I can inject alcohol in to a water melon.

Hi Mokey,
Lucky you, that you can grow herbs. I seem to be very unlucky with them. I always freeze all my herbs, I buy big bunches and chop it up and freeze in plastic bags. I make sure that the chopped herbs are thinly spread inside the bag so it is easy to just break a piece of it.

Hi brucelee,
Managed to log on after a log absence (too busy looking after our grandchild) and read your posting. My husband also loves Scotch rolls and every time his sisters visit us they bring a suitcase full of rolls, black pudding, square sausage and potato scones. I have been thinking about making the rolls but I have noticed that the rolls are not exactly white inside. The colour is kind of off white. That makes me think that there is a special flour being used for making them and that's why I have never tried making them. Good luck with your baking.

KayH, love your poem and you just spoke the way I feel about my breadmaker. I wanted one for my birthday (about five years ago) and I take it out every now and then and use it but I haven't master the perfect loaf. I have retired now so my breadmaker is standing on my kitchen worktop and guess what it's doing? The same thing your machine does. If it isn't collecting dust it has something standing on the top of it.

I always chop the herbs and then freeze it. It then sprinkles very well. I have tried to freeze parsley whole but it didn't scrunch well enough for me.

Hi Joanna Marie,
I have got a friend chef and he once said to me that there are two ingredients which must be used in Spanish Paella = olive oil and saffron. All the other ingredients are put in to your taste. You can only use fish and shell fish or just meat or mix chicken, fish, shellfish and chorizo sausage. It is not complicated to cook Paella, just make sure that you don't put too much liquid in the rice like I did the first time I've made it. It tasted nice but was too mashy. Oh, I forgot to say that the chef is Spanish.
Good luck with it.

My Kenwood Chef is 26 years old and I thought that I have al the attachments which were on the market then but I haven't seen this one.
Hi Trudi, I have got the "K" looking blade and I used to made pastry with it and it always came out OK.

Hi, I have eaten Serano ham which was frozen and it tasted OK. So I would assume that Parma ham would be the same.

Thanks Carol, I will check it out on the web page.

Hi Carol, I used it in past to roast my chicken but since we moved I put it in my cupboard and it still there three years later. You just jogged my memory and I remembered that I also have the dish. I used put in the chicken and roast it in the oven for about an hour. I then uncovered it and crisped it up. The chicken was always nice and moist.

Funny you should mention your roasting clay dish. I have got the same in my cupboard. I would be interested on proper way to use it. I had soaked it in water and then used it like an ordinary roasting dish. I never started in a cold oven though.

Are you sure you are not talking about pickled cabbage rather then real sauerkraut? I come from Czech Republic and we use a lot of it and I have never known it to be preserved in salt. The way sauerkraut was made is for it to go sour naturally in barrels. That one is the best and you don't need to rinse it at all. We not only cook with it but we also make a salad with it (without rinsing it). I have been buying sauerkraut in tins or jars for a long time now but I have never came across one which have been preserved in salt. If you have a good preserved sauerkraut then all you need to do is to drain it. If it is too much vinegar in it then you need to rinse it but not because it is too salty but because it is too sour.

You can make marinated olives with fresh olives or with olives already in jars. My friend had a Tapas Bar and he used to make his own garlic olives.
Drain of 1/2 of the brine from a jar of green olives, the best ones are the ones which have been stuffed with red peppers. Add 1 or two garlic cloves, 1 tbs of sherry vinegar and fill the jar with olive oil. Leave it to marinate for at least 24 hours.
Good luck with it.
Kamila

Hi Gop, I always used Dutch unsalted butter when I made my cream. Just smell the butter you are going to use. Some butters have a smell to it which is kind of cheesy or like a margarine. The best butter to use must smell fresh and clean. (That the best way I can describe the smell). I suppose like fresh milk.
Good luck, Kamila

The fondue I always do and the easiest one is a meat fondue. Heat oil and dip in to it cubed steak pieces and cook in that oil. Serve with french bread, salad and various dips.

If you mean the hot chocolate drink Spanish people drink especially for breakfast (chocolate espeso) then it is made with milk and a special chocolate bars. According to the old custom the ingredients are water, chocolate and a bit of cornstarch. It must be thick enough for the wooden spoon to be able to stand up in it. It is then eaten with Churros or Porras (they are thicker ones) as Matthew said, and they are dipped in the chocolate. I have been told that you can buy the chocolate bars in a supermarket (in Spain of course).

You are absolutely right Kate, mild or sweet paprika is Dulce and the spicy one is Picante. Both come from Spain.

I have just glanced over the postings for this thread and I think that there was a talk of making cream in a blender. I used make the cream in my blender and it always turned out right. I found my mum's recipe and here it is:
1/8 l of full fat milk
1/8 kg of unsalted butter
warm up milk and butter only till the butter melts. Do not make it too hot. Pour slowly in to a blender and mix for two minutes. (definitely not less than that).
Pour the mixture in a glass and leave in a fridge preferably overnight or at least three hours.
Now why didn't I think of this on Christmas Eve? I bought a carton of cream (long life one) and it wasn't that good. Just like people in Italy I also can't get decent cream here in Spain. I have completely forgot about my recipe till now. This site is wonderful, I have got my memory back.

Just managed to get on my computer and saw your postings. Thanks Gaye for the tip about Monarch, will look at it in a minute.
The food was great but the portions were little that's why I managed to eat the pudding. The salmon starters were just a little blob of risotto and smoked salmon and the soup was only tiny cup. But because the food was rich I felt really full after it. It was well worth it. And now thinking what our daughter told us today about their evening yesterday (they went to a Chinese restaurant somewhere in Orpington/Bromley area and they were charged £70 a head and the food was awful) our meal sounds like a bargain.
Happy New Year to everybody.

Hello everybody,
Thanks to Lizzie, Georgie and Mary for their advise. I had a pair of trousers and a jumper on and I thought that I will give my fur (not real) coat an airing so I didn't need any layers to peel off. It was cold though. The food was absolutely fabulous. Everything was well presented, the service was excellent and the taste was out of this world. My daughter and I had a glass of champagne and men had a bloody Mary to start with, we then polished two bottles of red wine. I've had Smoked Salmon Three Ways ( smoked salmon, salmon risotto and salmon frothy soup) Then I had Roasted Breast of Partridge, Choux Farci, Potato Fondant, Black Pudding & Gin Sauce and to finish with I had Dark Chocolate Marquise With Kirsch Cherries. I certainly would recommend the restaurant. Thank you Gaye for the tip about Ryanair but they don't fly to Malaga. We have got our return ticket with Britannia.

Thank you all for your advise, I am packing now and ready to go tomorrow morning. Not looking forward to the cold but can't wait to see my grandson. The last time I saw him was in summer so he has changed a lot now. It has been really lovely here last few days so I am not really jealous at Mary any more. We have had our fair share of rain and cold here. I will tell you all about my peeling off, well as much as I will be able to and all about my meal. We don't have return tickets yet, waiting for a last minute bargain. But should be back by next weekend.

Thank you everybody for an advise. I will put layers on and peel it off if I am hot, my husband will like the thought of it. I suppose that Mary doesn't have to think about these things now. I always said that when I'll move to Spain I will not come to UK in winter. And what does my daughter do??? Have a baby just before Christmas. So we travel to Uk every winter for our grandson's birthday. I can't believe it that he is going to be 2 years old next week.

I have been looking at these hot stones for ages now and thinking about getting one. My husband had a meal in a restaurant last year and they cooked his steak on the stone. And the other day my friend told me that she had a steak cooked on the stone. She said that the steak was beautiful but it smells and smokes when you cook on it. She suggested that it would be better used outside instead of a barbecue. There are a lot of different types for sale in stores here in Spain but I can't remember the name. I have to go shopping tomorrow or on Friday and I will have a look for a name. They usually have the names and instructions in different languages.

Hi Katalin,
If I remember correctly from my childhood Kolbasz (if that's the same sausage I am thinking of) hasn't got as much paprika in as chorizo. But it is a long time ago I was young and I could be very wrong.

Help, what do I wear? We are going to Uk to visit our daughter and her partner. They are taking us to a restaurant called Chapters Restaurant. I think it is in Bromley. Has anyone been there? What cloths should I pack in my case? My daughter tells me that it is not Posh. But she is young and I am old. What is acceptable for her is not necessarily acceptable for me. Any advise will be appreciated.
Thanks

You are so right MammaChef about Le Cruiset saucepans. I have got two sets of them and they are terribly heavy. I also have three sets (I can never have enough of saucepans) of stainless steel saucepans and they are the ones I use all the time. I love them. I use my Le Cruiset large saucepan for the oven for casseroles only.

Hi Mamma Chef,
I live on Costa del Sol. 5 minutes from Malaga airport. I have been here for 2 1/2 years now and love it. I travel to UK quite a bit. We have a daughter and a grandson there so we take turns to visit each other. I try to avoid coming in winter - don't like cold weather.

Hi all,
Just managed to get a minute with my computer so I thought that I will contribute to this conversation. We are going to celebrate 24th in the evening as usual with a typical Czech Christmas menu. Fish soup to start with and then breaded fish fillet. I can't get Carp easily (typical Czech meal) so I will choose white fish fillet. Because we are in Spain and Spanish also celebrate 24th with a fish meal we will kill two birds with one stone sort of speak. Because my husband is British we also celebrate 25th. Our daughter used to love it because she has always had two Christmases. I have decided to be very different for Christmas day this year and going to have a suckling pig. Very easily available in Spain and I have never cooked one so it will be fun to try something new.

Hi JJ, it sounds like the ingredients are of Asian origin and there are Asian shops in Spain. Which part of Spain does your Brother-in-Law lives in? If it is on Costa del Sol then I can tell you where they are so he can check out if those stores sell it.

Why don't you try to find somebody with a lots of lemons in their garden. I don't know where in Spain you live but I have seen an advert. for pick your own lemons in Estepona on Costa del Sol. It was for free. Or if you drive on country road you will see people selling fruit. E.g.. road from Malaga to Alhaurin el Grande.

Hello MammaChef, Thank you for this lovely recipe. I have tried it the other day and it was delicious. I didn't use cream cheese, used just milk and I forgot to put in mustard powder and it was still lovely.

Hi Duncan,
My daughter bought an oyster holder and knife for me for Christmas two years ago. I think she's got it in one of the gadget shops in Bluewater shopping centre in Kent. I will e-mail her and ask her if she'll remember which one.
Kamila

Great idea, I am certainly going to do it for my daughter to start with.

Hello Jilly,
I have bought my daughter breadmaker and she loves it and uses it all the time. I have got it from Argos catalogue and it wasn't expensive. It is Fastbake Coolwall Breadmaker. It does all the things Jill and Karen said. I myslef have a Zojirushi Breadmaker, it was expensive one and I can't get on with it so I stopped using it for a while.

Hi Susan,
Here is the recipe taken from my Spanish cook book.

[Recipe deleted due to breach in Copyright]

Hi Barbara,
This is recipe from Czech Republic, my mum used to make it.
1x grated horseradish
2x grated apples
1/2 cup of beef stock or water
1x tablespoon of oil
Mix all together and season with salt. Add sugar and vinegar to taste. It should have a sour sweet taste.

I couldn't be without my stainless steel garlic press. Just put in the whole garlic clove and out pops out peeled pressed garlic. I have bought two small whisks ( I thought they were cute, that's why two) - stainless steel so I can put it in a dishwasher but I forget to use it. I can't shake off my old habit of using the fork for whisking the eggs.

I had the same problem so next time I cooked belly of pork I decided on a different method. I cut of the rind, cut quite deep slits (actually I cut squares) and rub a lot of salt on it. I then put it back on top of the pork and cooked it my normal way. When the meat was ready I took it out of the oven and put the rind back in to cook it for a bit longer and to make it very crispy. It worked for me.
Good luck,
Kamila

Hi Lima,
If the chorizo looks like a sausage then it should be cooked. Well at least you cook the ones you buy in Spain. You can either fry it, grill it, barbecue it, put it in a stew, or cook it in white wine. If you buy it pre sliced like you would German pepper salami type then you just put it on bread or cracker.
Regards
Kamila

There is a vodka which is black. Not the black label one but it is black. My daughter was asked to a Market Research to taste it two years ago. I don't know where you can get it though.

Lucky dog to have Haggis for his dinner.
Hope you've enjoyed yours and the dog his. I have been introduced to Haggis 33 years ago and I love it. My husband is Scottish and I am Czech so I have never heard of Haggis till I met him.

Hi Vicki,
I wouldn't chance re heating your Haggis now if you've had it in the fridge since last weekend. Treat it like you would treat sausage meat.
I normally freeze Haggis and Black pudding straight away.

My granny also told me to eat bread if I had a fish bone stuck in my throat.
I was born in Czech Republic and our Christmas meal is Carp. And Carp has a lot of bones so we always had slices of bread on the table. I was very lucky that I never had a bone stuck in my throat though.

I am sure that Tesco has a few Polish sausages on their deli counter if that's what you are looking for.

Haven't made it yet Samm but might have a go tomorrow. Will let you know how it was.
Kamila

Hi Ginger,
How about quorn. (I think that's how you spell it). You can use it in many different ways. I am not vegetarian but I often buy it.
Kamila

Hi Rustie,
This is getting very interesting. I am sure I didn't see ferrous glutamate on the labels I looked at today.
But the olives had stabilizers in it which didn't have a name. Unless ferrous glutamate has a number. But all the olives had stabilizers in the containers, not only pitted black ones. I will have a look at some more tins/jars when I'll go to the shops again. May be E151 is ferrous glutamate???

Hi Lee,
I have found that if I freeze the herb butter mixture in portions I need it will melt slower. I also shallow fry the chicken for a short while - before the butter has a chance to run out and finish it in the oven just to make sure that the chicken is completely cooked.

Hello everybody,

I just came back from a large supermarket in Spain. I have looked at every jar/tin of black olives - pitted/unpitied and there wasn't any mention about any colouring at all. So the Spanish black olives are not dyed.

Hi all,
Sorry I haven been in touch. I have been very busy trying to organize coaches to take a few people to Seville and trying to find accommodation in Seville for UEFA cup. My husband has got tickets so we are trying to organize the best way to get there and somewhere to stay. Not easy.
I have asked few Spanish friends about the black olives but they didn't know. I was going to walk to the shops this afternoon but it started to rain. But I have to go shopping tomorrow so I will check a few jars of olives.
You can buy squid ink in the supermarkets so if it isn't a wind up then it could be a possibility. But only Martin can tell us why he said it.

These recipes made my husband really happy. I love to cook but one thing I don't cook a lot of are Scottish recipes. My husband was not long ago talking about Stovies his sisters mother-in-law used to make. I will certainly make it tonight. As it happens I have some lamb left over from yesterday.
I will check out the website Rustie suggested.
Thank you all.
Kamila

Hi all,
Thank you very much for your help with potato salad recipes. They all sound lovely. I didn't know the recipe for your German salad Monica and I will certainly try it next time I am going to have people round.
I love the recipe for Middle Eastern salad from Samm. Have you ever made it as a accompaniment to your roast or escallopes? I think it would go very well. I might try it midweek.
I also love Potato salad, Gayle and I have tried the salad with youghurt. You are right it is really nice and low in calories.
The barbecue went well apart from a few spot of rain (not much to have to go indoors) and temperature was pleasant for siting outside.
I should say that I am in Spain at the moment and that's why the good temperature.
Thanks
Kamila

I found the info about black olives very interesting especially because I am getting to like olives now. I will ask around because I am in Spain at the moment and Spanish people eat a lot of olives. Will et you know what they say about it.
Kamila

Hi all,
Thanks for your recipes. Rustie your salad sound lovely. I am going to a barbecue tomorrow and I said that I will make potato salad. So I think our friend is just expecting potato salad as an accompaniment. She told my husband that if I make potato salad she will not have to think about doing any potatoes.
Hi Monica,
I am already making potato salad Czech style which I think is very similar to German one. It is made with mayonnaise. Am I right?
Hi Amanda,
Would your salad be nice without bacon?
Just considering all options here.
Thanks

Kamila

Hello,
I need help! Has anybody got a good recipe for potato salad without mayonnaise? Something different to just sour cream and chives?

Thanks
Kamila

Hiya Jill,
Forgot to answer you about our weather. Are you sure you want to know? Here it goes. It was lovely, sunny and hot. 26 degrees (sorry, only know centigrade ). A bit windy but that isn't a bad think.
Kamila

Hi Jill,
I will go and have a look at the place sometimes this week. I love tapas and a drink to go with it of course, what else. It is within walking distance from where I live. There are two lots of stairs to Torremolinos from the beach. One lot is right on the beach and the other is behind shops. I take it that you mean the very steep steps on the side of a very large hill. If it is then I might be lazy and take a drive to Torremolinos and find the bar that way. Hubby too lazy to walk anyway.
Hi Rustie,
I hope that we wouldn't have to just bump in to each other, we could arrange to meat but I think Jill said that she doesn't want to fly these days. It is a shame.
Kamila

Hi Rustie,
You are right, It must be Dream Topping. I always get those two mixed up. Especially now when I haven't made any cake for years.
Kamila

Hi Jill,
We are in a place called PlayaMar near Torremolinos and Malaga. Benalmadena is very near us, been there last night picking up my hubby from his trip watching Malaga football. (They all go by coach from Benalmadena). Do you remember which bar did you have the tapa? It sounds very tasty so wouldn't mind sampling it and I would try to get the recipe from the people.
Kamila

Hi Jessica,
I used to use Angel delight to decorate sponge cake and it freezes well. I think that's what it's called, it is the one where you add milk in to the powder and whisk it till it forms soft peak. It is white and it looks a bit like a whipped cream. shows you how long ago I've made any kind of cake. Daughter 27 now. Just put a tiny bit less milk in then they say on the packet. We didn't like icing or heavy butter icing so this was a very good alternative. I used to make all sorts of different shapes of cake for her birthdays, all with Angel Delight.
Kamila

Hi Karen,
I come from Prague and Hungarian Goulash is on everyday menu in every Pub. It is served mainly with dumplings (but completely different ones you all know from English cooking), with rice or with potatoes. I think that you can serve with it anything you fancy. The meat is cooked separately from potatoes or dumplings.
Kamila

Hi Jill,
I am in Spain at the moment and looked at various tapas since your posting but I didn't see any with squid salad. I also looked in my Spanish cookery book and couldn't find the recipe. Which part of Spain were you in? I am near Malaga. I will be here for a few months so I will keep my eyes open.
Kamila

Hi again,
I forgot to tell you that I have read in a newspaper an article about Spanish sardines and it said that you get the best sardines in a month where there is no "R" in the name. Which means that the best sardine season starts in May.
Kamila

Hi Pat,
I normally eat the bones but my huband picks the flesh off. The smaller the sardines the softer the bones.
Kamila

Hi Carol,
No I didn't cook anything marinaded in Youghurt. I was worried that the marinade would burn too quickly. Let me know if you'll have a go.
Kamila

Hi Carol,
Have you preheated the grill before putting your steak on it? Don't coat the grill with oil (it will smoke) but brush oil on the meat. I also have a similar grill to yours and even though the meat is not that fantastic it seems to cook better than yours with preheating the grill.

Kamila

Hi Helen,

I spend most of my time in Spain and their sardines are so fresh and tender that you can actually eat the bones. They are very soft. But if you don't want to eat them then the flesh will fall of very easily. Just make sure you go to a restaurant where they have very fresh fish. The best are the beach restaurants. Assuming that you are going to a sea resort.

Regards
Kamila