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Category Archives: recipes

arancini o’clock

28 Friday Nov 2025

Posted by azahar in air fryer, casa azahar, home, homecooking, recipes, sevilla

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Tags

arancini, casa azahar, homecooking

I swear the main reason I make risotto is so I can make arancini from the leftovers. This was a smoked salmon and baby spinach one but almost any risotto will work. I used to just add more grated parmesan when I made the rice balls, but now I put a small cube of cheese in the middle (usually manchego) and bread them twice, first in fine breadcrumbs, then egg, then panko.

Fried until nicely browned in evoo and then finished in the air fryer. That way they get all hot and melty inside without burning. I usually cook them all at once (to get all the messy frying out of the way) and then freeze half, which are then ready to thaw and reheat in the air fryer any time. 

bitesize sevilla

06 Monday Jan 2025

Posted by azahar in culture, food & drink, gastronomy, music, podcasts, recipes, sevilla, spain, substack, work

≈ 1 Comment

Tags

bitesize sevilla, sevilla, substack

bitesize

So remember when I started off the New Year last week by saying goodbye to Twitter and writing my first Substack post? Well, I am just now coming up for air. I had no idea that one post was going to turn into its own publication and brand and open up all kinds of ideas and possibilities. Also Substack is the most unintuitive platform I have ever participated on, and so a lot of time this past week has been spent just trying to figure it out. I think this is because it is trying to be too many things. Aside from being a publishing platform for writers it has various other features such as the aforementioned separate publication option, plus posts, notes and chats (don’t ask). And there is also a podcast option, which I have yet to look at.

As a result of all this STUFF there, there are at least three “HOME” pages and two “SETTINGS”… plus you have to set everything up, which is tricky to do when you can’t remember which home or settings page you need, or even where you last found them on your dashboard. Anyhow, things are pretty much operational now and happily it’s not tricky to navigate simply as a reader, so please have a look if you’d like to… Bitesize Sevilla (two posts up so far!). And if you like what you see you can subscribe for free.

And so how is this different from all the other platforms I am on? Well, I’m glad you asked, because although Substack may seem like more of the same, the hope is that it will start generating some much needed income. Not only because of still being sidelined due to THE KNEE, but also just because it’s exciting to have a new project and do something a bit different. The writing for Bitesize will overlap with my other blogs, websites and social media, but the aim is to create an essential guide to all things Sevilla… all in one place.

For the moment the posts are all free to read as I am getting started by publishing a series of basic info posts, but once I start researching and writing more in depth pieces then people will be able to access those by subscribing to one of the payment options (monthly or yearly). I’m also considering a podcast for a bit later on. My feeling about most podcasts I’ve been listening to is that they’re just too long. I plan to make mine “bite sized”, maybe half an hour. And again, some will be open and others for paid subscribers only. But first things first. I have a LOT of writing to do now and so I’d better get to it!

dilly

29 Monday Jun 2020

Posted by azahar in azahars kitchen, cooking, homecooking, recipes, sevilla

≈ 1 Comment

Tags

azahars kitchen, cooking, dill, home cooking

dilly
It all started when I had a hankering last week for some tzitziki, which I hadn’t made in something like 35 years. So I got online, found a few recipes and, as usual, patched a couple together to make my own. Most called for fresh mint and/or dill, but I don’t like minty food so I went off to buy some fresh dill at the supermarket – and they were sold out! Instead I got some dried dill and well, it was just okay. So this week I was determined to try it again with fresh dill and it was heaven. A perfect summer dish, so light and fresh. You can find the recipe here in Azahar’s Kitchen.

Anyhow, this left me with a surplus of fresh dill, which I could tell wasn’t going to stay fresh long, even sitting in a glass of water in the fridge. But short of making tzitziki for the third time in a week, or dill pickles (something else I haven’t made for over 35 years) I didn’t know what to do with it. So I got back online and found this…

20 Bright & Fresh Recipes to Use Up a Bunch of Dill

dill feta

Which inspired me to make something completely different. But there are actually quite a few great sounding recipes there, so I expect my newly rekindled love affair with dill will continue throughout the summer. I also love how it feels so soft and silky when you run it through your fingers, though this could just mean that I’ve been in Lockdown too long.

it’s a salad…

03 Monday Feb 2020

Posted by azahar in recipes, twitter

≈ 2 Comments

Tags

recipes, twitter


Spotted on Twitter…
How do you make ceviche without fish? YOU DON’T.
You make a salad with a lime juice dressing. Duh.
Tapas Magazine – Ceviche sin Pescado

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