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
Some of you may know that one of my (too many?) websites is azahar’s kitchen, a recipe blog that I started back in 2009. It’s “moved house” a couple of times over the years, from WP.com to my own hosted sites.
Some of you may also be aware of a recent flutter of activity on that blog, which started after I published a new recipe (requested by my friend Ann when she saw a pic of my albóndigas al oloroso on social media). Then I found a bunch of photos that I had filed away for “later”, so I have added text to those and put them up too. There are still a couple to go.
This is totally a “hobby blog” just because I enjoy cooking, and also sharing the recipes I come up with (sometimes on my own, more usually a combination of several recipes I’ve found online or in books, which then get edited into one I prefer. So drop by and have a look. You can also subscribe to be notified when new recipes go up. 🙂
Got a surprise delivery today – my own SIGNED copy of José Pizarro’s new cookbook! I’m so excited. This was so unexpected but also just the sort of thing José would do. You may remember when he came to town last May with his team to do research for this book, and I took them around to some of my favourite traditional bars. I was thrilled to see at the Spanish Embassy party last week that not only was I given a mention in the acknowledgements, but there was also a photo of us from our day out. And now I have my own copy!
It’s a gorgeous book and I can’t wait to try out the recipes. Publishing date is May 30th but you can pre-order it here from Amazon. Happy cooking!
Saturday at the market is not usually my favourite place to be (too crowded), but I was in search of swordfish and ended up going to two of them. As it was late in the day none of the fish stalls at either Feria or Encarnación markets had any left, and so I bought some tuna instead. I asked for two pieces but didn’t expect them to be cut so thick, so Peter took one off my hands and we both headed to our respective homes to see what we could come up with. A couple of nights before we had tried this lovely atún encebollado (tuna with onions) at Bodeguita Romero, so I decided I’d like to try making it.
As usual, I looked on line and found several recipes, which I then adapted. Though apparently (as I was informed later on Instagram) I should not have left out the vinegar! In fact, I used manzanilla sherry instead of vinegar, which was delicious, but next time I’ll try it the more traditional way.
Season tuna with salt & pepper and brown in a pan with a good amount of olive oil. Then set tuna aside and add sliced onion and crushed (or sliced) garlic to the oil, sauté slowly until nicely browned, then turn up the heat and slosh in some manzanilla (or vinegar!). Let bubble for a bit, the turn heat down and return tuna to pan.
Peter opted to make fish and chips (with non-mushy peas). Which also looked tasty.