Category Archives: azahars kitchen

silicone sunday

01 Monday Dec 2025

Posted by in air fryer, azahars kitchen, cooking, homecooking, sevilla

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Well this works! I was in the middle of preparing yesterday’s lunch when I noticed that the roasting pan I had bought for the air fryer a couple of years ago was in pretty bad shape. A quick look online and a quick trip to El Corte Inglés later and… brand new “BPA free” silicone thingy. I was a bit unsure about it at first, and being non-biodegradable they’re not exactly “eco-friendly”,  but oh well. It’s mine now. As for functionality, it cooked everything just fine but it doesn’t really brown food as it doesn’t conduct heat. Anyhow, it will be useful for stuff like this…

Free-range chicken thighs marinated in yoghurt, lemon/lime and spices, with garbanzos, red onions, baby spinach and cilantro. Recipe here. 

anxovada

04 Friday Jul 2025

Posted by in azahars kitchen, cooking

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Omg how did I never hear of this sauce before now?? Go and make it now, you won’t regret it. Will be up on Azahar’s Kitchen soon but for now…

  • 1 small can of anchovy fillets in olive oil (about 10 fillets, with their oil)
  • 1 small ripe tomato
  • 1 garlic clove
  • Extra virgin olive oil
  • A pinch of freshly ground pepper

    1. Peel the garlic, chop it, and crush it in a mortar with a little black pepper.
    2. Add the drained anchovies (reserving the oil) and continue pounding until you have a paste.
    3. Blanch and peel the tomato, remove the seeds and water, dice it, and add it. Place it in the mortar and pound for a couple more minutes.
    4. Add a little extra virgin olive oil to the anchovy oil in the tin until you have about four tablespoons. Add it little by little, blending to emulsify.

boneless avocados & the blat

13 Thursday Feb 2025

Posted by in azahars kitchen, home, homecooking, spain

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I was intrigued as soon as I saw this box of “boneless avocados” (sin hueso) at the Triana market a couple of weeks ago but at the time I was on the hunt for apples and other things to make this fabulous recipe by my friend Debora Robertson (scroll down for recipe, or read the whole story it’s fun). Meanwhile I did a little research and discovered that these eensy avocados can be eaten whole, skin and all, and are meant to taste just like the regular sized ones. So last weekend I went back to Triana market and scored some to find out for myself.

I quickly cut one open that had quite dark skin on one side, thinking it would probably be spoiled, and my first surprise was to discover that it wasn’t exactly, errr… boneless. Also the flesh was fine. I sliced the rest lengthwise and saw some had a bit of fibrous “bone” in the centre, and others didn’t. Then I tried eating a bit with the skin on. Ummm… nope. You don’t want to do that. I toyed with the idea of making an adorable mini guac photo for you guys with a couple of these darlings, a cherry tom and a shallot but that would’ve meant going out for cherry toms, and I don’t even like them, so again… nope. You’re welcome.

So I decided to just treat them like normal avocados. Because they do taste just like the normal ones. But getting the flesh out was a bit fiddly, even a teaspoon was too big for the job. Then I discovered I had what is maybe a… I dunno, salt spoon? I don’t even know why have a couple of these in the cutlery drawer but it was perfect. But still fiddly. In the end I’m not sure if these are worth the extra effort, other than they seem to keep better/longer. So maybe good for when you just want a bit of avo on something like my Bluesky pal Alanna, or maybe when you don’t want to risk cutting your thumb off while you whack out an avocado stone with a massive knife (apparently this is a THING, I personally just ease them out with a soup spoon).

And so, I decided to put these babies on what was to become my latest culinary invention… the BLAT (bacon, lettuce, avocado and tomato sandwich). Subsequent googling has informed me that I was not in fact the first to come up with this idea, but it was a first for me. And let me tell you, it won’t be the last. Super omg delicious. Has anyone else tried these mini avocados? What did you think?

my first peugeot

22 Friday Nov 2024

Posted by in azahars kitchen, bluesky, casa azahar, homecooking

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peugeot

Have I mentioned how much I love Bluesky? Just like how I used to love Twitter? Anyhow, hot on the heels of asking for advice about purchasing a new printer I went on to ask about pepper grinders. Why? Because I’d just been making dinner and got so frustrated with my old bunged-up one, like I basically do every day. I had pretty much given up on finding one that works properly, even buying a small mortar & pestle to do the job instead. Problem is that it’s a bit faffy, so it’s become a daily choice between either faff or frustration. Because I use A LOT of black pepper. All the time.

Anyhoo… got some very interesting suggestions, ranging from practical to preposterous, but the one name that kept coming up was Peugeot. Honestly, I had no idea they even made pepper grinders and it’s still puzzling to me why they do. So I had a look around. It was very tempting to go for the Paris Chef stainless steel carbon-finished one that had originally been recommended, but there was no way I could justify paying more for a pepper grinder than I just had for a printer (especially as I shouldn’t be making frivolous purchases at the moment anyhow!). So I opted for a more modest wooden model – another Black Friday Week special offer – that seems to have the same grinding mechanism, which is the important part. I mean, just look at that! It’s arriving today and I’m way more excited about this than a grown-ass woman should be. Sure hope it works.