INDIAN CURRY FOR DIN DINS...
CURRY INDIO PARA CENAR...

After my consultations today I was eager to get home and prepare this delicious curry plate with my new bought bowls...pumpkin is in season and so are carrots....and both highly concentrated in betacarotenes, precursors of vit.A, a great antioxidant to fight against free radical damage ....

Tras las consultas de hoy estaba ya con ganas de volver a casa y prepararme este delicioso plato con mis nuevos bols que he comprado hoy...la calabaza es de temporada así como las zanahorias....y ambos muy concentrados en betacarotenos, que son los precursores de Vit.A, un estupendo antioxidante necesario para combatir contra los daños por los radicales libres...

The recipe:

- 1/2 pumpkin, organic
- 2 large organic carrots
- 3 cloves garlic
- tiny piece of fresh ginger
- 1/2 organic tomato
- 1 onion
- Bunch of fresh cilantro
- 2 tbs curry powder
- 1 tbs cumin
- pinch of sea salt
- 4 tbs extra virgin olive oil
-4 cups mineral water

Cut all veggies in small cubes, chop the onion, garlic, ginger and cilantro leaves. In a large deep pan with olive oil on a mediuem heat add onions and garlic, stir for a few minutes and add chopped ginger, stir few more minutes and then add curry powder. Stir few more minutes until onions turn translucent and then add carrots and pumpkin, stir for few more minutes ans at the end add tomato. Add the water and let cook for about 20-25 minutes or until carrots and pumpkin are tender. Blend it until smooth cream, if it´s too thick add some more mineral water.
Serve with few drops olive oil and a sage leave for nice presentation....ENJOY!!

La receta:

-1/2 calabaza pequeña, ecológica
- 2 zanahorias grandes ecológicas
- 3 dientes de ajo
- Un trocito pequeño de jengibre fresco
-1/2 tomate ecológico
- 1 cebolla
- Manojo de cilantro fresco
- 2 cucharas soperas de curry en polvo
- 1 cuchara sopera de cúrcuma
- un poco de sal marina (al gusto)
- 4 cucharas soperas de aceite de oliva extra virgen
- 4 vasos de agua mineral

Cortar en cubos todos los vegetales, cortar las cebollas, ajo, jengibre y cilantro en trocitos pequeños.
En una olla con aceite de oliva a fuego medio introduzca la cebolla, el ajo, sofría un poco y añada el jengibre.Tras unos minutos introduce el curry en polvo y deja pasar otros minutos.Cuando pasen unos minutos y la cebolla quede transparente añade las zanahorias y la calabaza, sofreir un poco más y al final añadir los tomates.
Después de unos minutos añade el agua y deja cocer unos 20-25 minutos o hasta que las zanahorias y calabazas estén tiernas. Servir y añadir unas gotitas de aceite de oliva y colocar una hoja de salvia encima para decorar. A DISFRUTAR!!

I LOVE IKEA...!
AMO IKEA....!

This morning I had some time free so decided to go to Ikea to find out what´s new over there...I love going there...I love all things white..i guess you´ve noticed that already...:-)
It´s about 45min by car so I woke up early to get there soon and avoid the crowds...I found very nice light blue bowls for my soups and for the pics....this plate from the pic here above is also something I bought!
After the morning shop I was really hungry specially as I only had a glass of water with lemon and fruits for breakfast..not much I´d say! So went home and made myself this nice and delicious salad!!

Esta mañana tenía un poco de tiempo libre asi que decidí ir a Ikea para ver que había como novedad... me encanta ir alli...me encanta todo lo blanco...me imagino que eso ya lo has adivinado....:-)
Se tardan más o menos unos 45minutos así que me levanté temprano para evitar demasiada gente...encontré unos bols celeste muy chulos para mis sopas y para mis fotos..el plato de la foto superior también lo compré hoy! Tras tanta compra matinal me entró hambre sobre todo porque para desayunar sólo tomé un vaso de agua con limón y frutas..no mucho diría yo! Asi que me fuí a casa y me preparé esta deliciosa ensalada!!

The recipe:

- 2 Endives
- 150g black beans, cooked
- 1/2 avocado, organic
- 1 small tomato
- 2 tbs extra virgin olive oil (D'OLIVA shop)
- Juice of 1 lemon
- 30g poppy seeds
- Pinch salt

Cut a endives, avocado and tomato in small pieces, add the beans, season with sal, add the lemon juice, olive oil and sprinkle with poppy seeds.

ENJOY!

La receta:

-2 Endivias
-150g Alubias negras o pintas
- 1/2 aguacate ecológico
- 1 tomate
-2 cucharas soperas de aceite de oliva extra virgen (D'OLIVA)
-Zumo de un limóm
-30g de semillas de amapola
- Un poco de sal

Corta las endivias, los aguacates y los tomates en cubitos, añade la sal, zumo de limón, el aceite de oliva y esparce por arriba las semillas de amapola.
QUE LO DISFRUTES!

SECOND WORKSHOP AT D'OLIVA....

This time the workshop was intreeging as I was about to feed 8 doctors from the "Costa del Sol" refference hospital here in Marbella....I prepared myself to be asked many questions but must say the night went very well ...it was fun and had a beautiful audience...

Español: Esta vez el taller fue intrigante ya que estaba a punto de dar de comer a 8 médicos del Hospital de referencia "Costa del Sol" aquí en Marbella....Me preparé bien para esperar gran cantidad de preguntas complicadas aunque debo decir que la noche fue muy bien y tuve una audiencia estupenda...

As already mentioned in a previous post, this time as a request from the "Docs" I made two plates, one was a ceviche and the second one was a sweet salmon tartar..two raw and marinated fish dishes that are not only very healthy as they contein a lot of essencial fatty acids (omega 3) but are delicious!!!

Español: Como ya mencioné con anterioridad, esta vez y como propuesta por los doctores, hice dos platos, un ceviche y el segundo un tartar dulce de salmón, dos platos crudos y marinados de pescado que no sólo son muy saludables por contener ac.grasos esenciales (omega 3) pero también están deliciosos!!!

To go with these beautiful plates, two organic wines were presented aswell as part of the workshop, these great wines, one white young wine and a red wine were given by the shop D'OLIVA, that offer wines aswell in their section D'OVINO. If you are coming to the beautiful Andalusian region and you are heading this way please come to visit this beautiful shop....extra virgin olive oils, all from Spain which won at least one or more prices each as being the best extra virgin olive oils.....I only cook with these amazing oils and I am not going back to less....remember that oils tend to form cancerigenous molecules when treated at high temperatures...being coconut oil the one that can resist well to these high temperatures....extra virgin olive oil, when it´s of great quality like they sell in this shop, is good aswell for cooking, as it resist  very high temperatures too.....

Español: Para acompañar a estos preciosos platos, se sirvieron dos vinos ecológicos, un blanco joven  y un tinto cedidos por la tienda D'OLIVA donde tienen una sección de la tienda que se llama D'OVINO. Si alguna vez vienes a esta región de Andalucía no olvides por favor pasar por esta preciosa tienda donde tienen los aceites de oliva extra virgen de calidad superior y todos españoles...todos los aceites han ganado como mínimos un premio por su alta calidad....yo sólo cocino con estos impresionantes aceites y no vuelvo a probar otros nunca más..recuerda que los aceites al ser expuestos a altas temperaturas liberan moléculas cancerígenas..siendo el aceite de coco el que mejor aguanta las altisimas temperaturas y por ellos es menos perjudicial...lo mismo pasa con un aceite de oliva extra virgen de alta gama, aguanta muy bien altas temperaturas por lo que son muy buenos para cocinar con ellos.....


Here I show you some of the pictures of the workshop..enjoy!!
Aquí os enseño algunas de las fotos del último taller...que lo disfrutes!!

BLOG LANGUAGE.....IDIOMA DEL BLOG...........

Hi to you all...I have been writing my posts in english as I have many contacts that are not Spanish..but on the other hand...my spanish friends said they didn´t understand much..therefore...I will be writing in both languages..i hope you understand...:-)

THANK YOU XXX

Hola a todos..-he estado escribiendo mis posts en inglés porque tengo muchos contactos que no son españoles..pero por el otro lado ...mis amigos españoles me han dicho que no entienden demasiado..por lo que..a partirde ahora estaré escribiendo en ambos idiomas..espero que lo entendais...:-)

GRACIAS XXX

HASTA LA PASTA BABY....

This phrase reminds me of my year in the  United States, a very long time ago when I was still a young student...I went to study for a year with an exchange program organized  by the Rotary club where my father is a member and has been president twice....It was in California, Folsom to be more extact...I was 18 years and did my last year high school year....I remember all the other exchange students going on trips and having loads of fun while I was studing that entire year to enter university back in Spain. Back then I knew pretty well what I wanted to be...actually I told my father when I was 6 years of age that I wanted to be a vet...amazing how being so young I knew clearly what I wanted...Im 38 years now and still adore to help animals...it´s my passion...life without animals nor nature would not be possible for me....no way........anyway..the phrase is something I remembered from back then, my "american Dad" had his way of speaking spanish...he said "I know something in Spanish, hasta la pasta baby"...which of course it´s not spanish but was cute and made me laugh a lot...pasta does mean pasta...like in any other language but besides that...no spanish word! So...today I made this beautiful gluten-free algae pasta with these nice organic cherry tomatoes and herbs from my tiny garden.....

Recipe:

-250g gluten free algae pasta
-Organic,own grown cherry tomatoes (about 12)
-2 cloves fresh garlic
- A bunch of basil leaves (organic, I used two varieties, black and green)
-Extra virgin olive oil D'OLIVA brand (Spanish)
-Pinch of salt.

In a large pan, add olive oil on medium heat and then the chopped garlic, let cook a bit but don´t let it burn, then add the cherry tomatoes until they brake a bit, at the end add some basil leaves. Leave a few aside to sprinkle fresh on top of the pasta plate.
In another large deep pan, add mineral water and bring to the boil, add the pasta and cook until "aldente", remove water and add the pasta into the pan to mix with the cherry tomato sauce. Mix all together well and plate adding some fresh herbs on top. Season to taste and eeaaatttt...ñammmm!!!!I assure you that this simple dish tastes amazinggggg!!!!Enjoy!
Love, E

TARTE TATIN FOR MUM.....

I woke up being very tired after helping out a friend at another cooking workshop.....although it was beautiful outside...very sunny...I decided to stay the morning at home and do some baking....Mum asked me for a long time to make her my great "tarte tatin" and I thought today to be the perfect day for that!
As I like to keep my rules within the kitchen..this version of tarte tatin is a healthier version than the original one.....

For starters I make sure only to use organic fruits..these amazing appels come from Coín, a tiny cute spanish town up in the mountains here in Southern Spain where there is a lot of organic produce...In the normal version a lot of butter (very french) and sugar is used which for me and mum are a no no....instead..using more olive oil and tiny bit of sugar will do enough....then I add herbs on my tarte to give an extra flavor to it...and the result is absolutly lovely..you really must give it a try.....
Herbs are from my own garden...here is Spain it´s so easy to grow herbs...they grow like crazy..great for creating great looking and tasty plates!

For this recipe I have used:
- 6 apples (any kind aslong as they are organic!)
- Gluten free puff pastry (look in health stores,they usually have it)
- Herbs of your liking (i used oregano, thyme and basil,all fresh and organic from my garden)
- A tiny bit of butter, about a table spoon
- Same goes for olive oil, a table spoon
- A table spoon of sugar

In a pan or baking tray put the butter and oil, then on top add the sugar, try to spread the sugar as this will coat the apples later on...the peel the apples and cut them in quarters or halfs if you prefer big pieces, and put in tray in a circle (see picture below)...leave this on a medium heat until sugar has caramelized.
While you are doing this, preheat oven at 180 degrees.
Take the puff pastry and make a round shape to cover the pan, it is better to be a bit bigger and then you can fold the leftovers around as it will look nicer.
When the sugar has turned in a nice brown color, take it from heat and put the pastry on top to cover the apples completly. Then put it into the oven to bake for about 25 min or until pastry turns nicely brown.
Take it out from oven and with a flat big plate(must be bigger than pan) and wearing gloves (make sure you wear gloves, caramel when hot is very very dangerous as you can get burned very bad), turn the tarte around. And voilá..your tarte tatin is ready....enjoy!!

The "extra" pastry is nice as you can make nice folds to create a lovely shape of the cake....

Now that the pastry is nice and brown it´s time to turn it ..remember to always use gloves PLEASE!

The herbs as you can see go on top and creates a lovely combination of colors and flavors....mmmmm!!!
My Mum loved it and so did I!!!!
Love, E