Words to live by…
Yeah, I know I should know better, but sometimes hopeful optimism takes over. Like yesterday. I was out having lunch with Peter and saw Caesar Salad on the menu, saying it was made with the restaurant’s own char-grilled chicken. Now I know that chicken isn’t a traditional ingredient in this salad, but I also know that this restaurant has a nice char-grill, so what the heck. And well, as I say, I should have known better.
I had even joked with the waiter that I wasn’t actually expecting a proper Caesar salad, saying that in all my years in Sevilla I’d never had a decent one (other than at home). But I was at least hoping for a nice crisp green salad with freshly grilled chicken and a “caesar-ish” dressing. Nope. What arrived was a plate of bagged mixed greens, some tiny hard croutons, parmesan, and chunks of tired chicken tasting of fridge. So as usually happens in these cases, Peter ate it. 😉
Later on I jokingly put a post up on Instagram saying I should give a master class to chefs in Sevilla who offer Caesar salad on their menu, and apparently ruffled some feathers. Suddenly I was “insulting” chefs, blah blah… who did I think I was, etc.
My point is… if you want to offer a mixed green salad with chicken and parmesan on your menu, go right ahead. Just don’t call it a Caesar salad.
So you know, been trying to stick to (mostly) low-carb options recently, and decided to make one of my favourite salads: wilted spinach, feta, garlicky bacon, chopped hard-boiled egg. Then I ended up with too much so turned the “leftovers” into an amazing omelette for flatmate Peter. Now and then, living with me has its advantages. 😉
Well okay, it’s not COLD here yet, but I did have to start using a light blanket this week instead of just a top sheet. And I’ve started cooking again, rather than mostly making salads, tortillas, etc at home. This pollo al ajillo actually has lots of garlicky sauce under the rice and chicken… made this batch with just thighs. Am beginning to think that chicken breasts are highly over rated. Plus am totally hooked on courgetti…
So I think I NEED one of these. Not sure if I actually need it more than I need a supersonic hair dryer, but at least this is more affordable. I have no idea how it works, but if it can make great chips like this with next to no oil then I’m in. Especially as diet and exercise changes are in the works. If you have an air fryer, or have used one, I’d love to hear your opinions.
Don’t judge me. I’m actually a great cook, love cooking. But I’m not tidy about it. Once I get going I tend to leave a trail of destruction in my wake… but the results are always tasty. I’ve tried tidying as I go, but find it gets in the way of the creative process. 😉
Anyhow, in this case I was making a tortilla and some other snacks that would end up being mostly consumed by flatmate Peter. In return he does the washing up. Win win! Because I’d never make all this stuff just for me. What’s your cooking style?
Ever since I first tried the fabulous courgette “spaghetti” at No Kitchen, I’ve been keen on replicating this at home. And so after finding a veggie spiralizer at my favourite kitchen shop Bazar Victoria the other day, I was ready to go (as was my assistant Morcilla). This particular spiralizer is a bit like a pencil sharpener, with two sizes (for courgettes and carrots) and in no time I had a plate full of lovely veggie “noodles”. But what to do with them? I thought they should just be blanched and then have some sauce plopped on them, but most of the recipes I found online said they should be sautéed in olive oil, and then further cooked with a bit of added water. THEN I decided to try a garlicky bacony carbonara – and it was wonderful. The great thing was that all the lovely garlicky bacony flavour was there, but I didn’t end up feeling STUFFED afterwards. This is WAY BETTER than cauliflower “rice”. Recipe coming soon!
I can’t believe it’s been A WHOLE YEAR since I posted anything on azahar’s kitchen. I only noticed after receiving the recipes from my fab cooking class at Taller Andaluz de Cocina and checking back to see how their spinach con garbanzos recipe varied from mine. And it kind of made me sad because I love cooking and sharing my recipes, but somehow there are always too many other things I need to catch up with online. Anyhow, I’ve just added a “subscription” widget to the sidebar (something that went missing – along with 265 subscribers – after moving the original WP kitchen blog over to my newest self-hosted site last summer). You know, in case you want to be notified by email if and when I start posting recipes again. It might even motivate me! 🙂