Tag Archives: cabbage

Kyrgystan…

Friday, September 20 –

Here’s another one that happened about a month ago. But I know that Hot Momma, Baby Bear, and Wingwoman were around to help us devour this dinner.photo 2 (1)

And a photo. Hooray!

Hopefully the chaos will simmer down now and I can get back on track with these dinners. Laos is going to happen tomorrow. Yay!

Kyrgystan
(recipe borrowed from the cooks at: www.kyrgyzchildrensfuture.org)

Kuurdak (Chyz-Byz) – (Stewed Brown Meat)

  • 2 lbs meat (beef, lamb or mutton — traditionally was organ meat) cut into small chunks
  • 4 onions, peeled and sliced
  • 1/2 cup vegetable oil (or mutton fat)
  • 3 green bell peppers, seeded and julienned
  • 1 cup cabbage, julienned
  • 1/2 tsp ground red pepper
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 bay leaves
  • 2 cups water (approximately)
  • 2 Tbs tomato paste

In large pan, fry the meat in vegetable oil or fat until browned, about 10-15 minutes. Add sliced onion, green peppers cut in circles, cabbage, ground red pepper, black pepper, salt, bay leaves, water, and tomato paste. Simmer in partially covered pan until water absorbed and ingredients are soft, about 30-45 minutes. Remove bay leaves. Serve hot.

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Guinea-Bissau…

Sunday, February 17 –

Last night’s dinner was a good jump-start to my love for this project. Thank you to my friends that continue to support this effort. We had BestestFianceEver, WingWoman (Jollof), ChinUp (Frango de Churrasco de photo(9)Guiné), and MyBuddy – with LightsOn showing up to hang out right at the very end of the evening.

I took one look at the name of this dish, and knew I had to make it. BestestFianceEver LOVES split pea soup, so it was a no-brainer to pick it. I did, however, change the recipe to this one instead – knowing that the flavor of boiling meat is just not my favorite. So I followed the new recipe to the letter except I used bacon fat to cook the onions and celery, and used the cooked bacon in the soup instead of ham. So I pretty much kept with the spirit of the soup, but didn’t stick with the cooking method. Figures, at the rate I’m going, right? Also, I didn’t measure any of the spices I put in (tumeric, thyme, basil, black pepper, salt, cayenne, 2 bay leaves), I just kept shaking until it looked spicy enough for an entire pot of soup.

The soup was thick and very potato-y, but the spices and heat were incredible. I will definitely keep this recipe around, just take out about half of the potatoes. The jollof was a perfect combination of rice and cabbage, and was also a great compliment to the chicken, which was lemony, spicy, goodness. Of all of the plain meals we have had for African countries, this was definitely not one of them. Huge success all the way around.

Can’t wait to move on to the H countries – with more potlucks coming up in the I countries. Exciting!

Guinea-Bissau
(recipe borrowed from the cooks at: www.celtnet.org.uk)

Pea Soup and Meat

  • 900g neck of mutton or lamb, sliced
  • 1 small pork shank
  • 4 strips bacon, cut lengthways into strips
  • 450g split dried peas
  • 100g rice
  • 2 large celery sticks, finely chopped
  • 2 large potatoes, coarsely grated
  • 2 large carrots, coarsely grated
  • 1 large onion, finely chopped
  • 2 bay leaves
  • salt and pepper to taste

Method: Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning. Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately either as a soup, ladled into bowls, or as a stew with rice.


Gaza Strip…

Friday, November 30 –

Did you miss me? I missed you. I let this blog dinner slide into being about a week late, and I felt guilty the whole time. But I’m all caught up now, I promise!

This dinner was just BestestFianceEver and me and it was wonderful. I started with the stuffed cabbage by prepping all of the veggies, spices, and stuff for the filling. I used somewhere between one cup and one andphoto(3) a half cups of ground lamb – it was one large handful. Then half a chopped onion, half a cup of rice, then two teaspoons of each of the spices. Mixed altogether and let sit while I prepped the cabbage. We only bought a half of a head of green cabbage and we boiled each leaf for a few minutes each until they were pliable. Then I filled them with the meat stuffing, wrapped them as carefully as I could, and set them at the bottom of another pot. BestestFianceEver had the genius idea of using the hot water from boiling the cabbage to pour over the cabbage rolls. I ended up using just over two cups of that water to almost cover a double layer of rolls. I dumped a couple of scoops of chopped garlic over the top and turned the heat on and let it simmer for an hour. (I never did see where the lemon juice in that recipe was supposed to go…)

While we were waiting for that to cook, I chopped a little cucumber, a little tomato, a few leaves of mint, a radish, and a green onion, mixing them altogether. I put on a sprinkle of parsley, a dash of olive oil, and a good squirt of lemon juice. I let that mix marinate together for about a half hour. Then I shredded some lettuce leaves and scooped the tomato mix and set it on top, pouring the juices over the whole as a salad dressing.

To round out the dinner I decided to make baked fried eggplant. Not necessarily a true Gaza Strip recipe, but it kept with the theme and it was less calories than doing true fried eggplant.

When there was only ten minutes left on the cabbage rolls I toasted some pita in the oven next to the eggplant and set the slices on the plates next to the salad mixture. A scoop of sour cream for my plate, a few cabbage rolls for each, and we were ready for dinner!

The salad was a bright, sharp flavor that cut nicely into the cabbage/meat flavor. The cabbage rolls were flavorful and filling. I would definitely make them again.

Gaza Strip
(recipes borrowed from the cooks at: www.webgaza.net)

Fattoush

  • 2 tomatoes
  • 2 cucumbers
  • 2 spring onions
  • Lettuce
  • 1 Radish
  • Parsley
  • Green mint
  • 1 loaf of pita bread
  • Dressing: Lemon, salt, and olive oil

Fattoush Preparation: Cut the vegetables into small – medium size pieces. The lettuce, parsley and green mint should be cut in small pieces. Cut the pita bread into squares of 1 square cm each and either fry them until golden brown or roast them under the grill. Add the bread to the vegetable mixture. Add lemon, salt, and olive oil to taste.

Malfouf – Stuffed Cabbage

  • Medium Cabbage
  • 1 ½ cups ground lamb
  • 1 medium diced onion
  • 1 cup short grain rice
  • Garlic, you need few whole garlic cloves peeled and some minced.
  • Optional, you may use whole head of garlic with the peel in between the layers
  • 2 to 3 teaspoons of the following spices: Cumin, Caraway, Coriander, Cinnamon, Salt and Black Pepper. You may all the above spices or omit whichever you do not like to use.
  • Cooking oil
  • 1 cup Lemon juice
  • 1 cup water or as needed

Preparation:     Wash and drain rice.    Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.    Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.    Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.    Prepare stuffing of meat, rice, salt, pepper and the above spices.    Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.    Press together firmly. Place layer of the saved stems.    Place the whole garlic heads in between the rolled Malfouf.    Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on to. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter.    You may serve this dish hot or at room temperature, depends on your personal taste.


Columbia… {potluck!}

Saturday, May 12 –

It was so beautiful outside this weekend that we finally got to have a potluck on the back deck. That’s an instant win, if you ask me. Plus we had ZombieMode (guacamole and chips), Bestie Extraordinaire (black bean soup with avocado cumin cream and plantains), CurlyCue (wine), Hot Momma (mojitos), RubsWithLove (wine), Sir VJ (seared beef with onion and tomato stew), and I made shrimp tacos with chipotle coleslaw.

The shrimp tacos with chipotle coleslaw were spicy and delicious. The shrimp were soft and firm, the coleslaw crunchy and spicy, all wrapped in freshly made tortillas from the market down the street. Making this recipe was incredibly easy. If you like shrimp tacos that are spicy, this is definitely a good recipe for you! The black bean soup with avocado cumin cream and plantains served over rice was warm, filling, and a great combination of flavors. The mojitos were perfect for the hot weather, made with crushed raspberries for extra summer-flavor kick. I didn’t get a chance to try the beef with the stew thanks to my crohn’s, but it disappeared very quickly so I’m going to assume it was amazing. It certainly smelled mouthwatering!

The next bunch of dinners are back to the regular dinner format (I cook and guests bring drinks). We don’t have another potluck until we hit the D countries. And… we are almost to a year of doing this! How amazing is that? Come July, this adventure will officially be almost a quarter of the way over. That’s just crazy to think about. And I still love it! (And my honey still let’s me get crazy with our dinners!)

{shrimp tacos with chipotle coleslaw and black beans with avocado cumin cream and plantains}

{guacamole}

{chipotle coleslaw}

{onion and tomato stew with seared beef}

Columbia
(recipe borrowed from the cooks at: www.mycolombianrecipes.com – the other two recipes are made by yours truly!)

Shrimp Tacos with Chipotle Slaw

  • 24 medium shrimp, peeled and de-veined
  • Salt and pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil
  • 8 tortillas
  • 1 lime
  • ½ cup fresh cilantro, chopped

Chipotle Slaw

  • 3 cups cabbage, thinly sliced
  • 2 cups carrot, thinly sliced
  • 2 tablespoons grated onion
  • ¼ cup heavy cream
  • ½ cup mayonnaise
  • 3 teaspoons chipotle pepper
  • Salt

Directions

1. To make the slaw: In a medium bowl combine the mayonnaise, heavy cream, chipotle pepper and salt.

2. Add the cabbage, carrots and onions to the mayo mixture and mix well. Set aside.

3. In a medium bowl mix the cumin, olive oil, lime juice, salt and pepper. Add the shrimp and toss to coat.

4. Place the shrimp in a large skillet over medium-high heat. Cook for about 2 minutes on each side or until the shrimp are cooked.

5. To serve, spoon chipotle slaw on the tortilla, then top with shrimp and fresh cilantro.

Guacamole

  •     3 avocados – peeled, pitted, and mashed
  •     1 lime, juiced
  •     1 teaspoon garlic salt
  •     1/2 cup diced onion
  •     2 handfuls chopped fresh cilantro
  •     2 roma (plum) tomatoes, diced
  •     4 cloves minced garlic
  •     pepper, to taste
  •     1 pinch ground cayenne pepper (optional)

Directions: Hand smash the avocado in a bowl, leaving some chunks for scooping. Mix in the lime juice. Then add finely diced onion and tomato. Mix in the chopped cilantro, garlic, salt, and pepper (and cayenne if you’re using it). Voila!

Raspberry Mojitos

  • 1 wedge of lime
  • 4 mint leaves
  • 4 raspberries
  • 2 oz. white Rum
  • 2 ounces club soda
  • ice

Directions: Place the mint leaves and raspberries into a glass and squeeze the juice from a wedge of lime over it. Gently smash the mint and raspberries into the lime juice with a muddler or the top tip of a wooden spoon. Add ice then add the rum and stir, and top off with the club soda.


Austria…

Sunday, October 9 –

This weekend was Austria, which included veal (yes, baby cow), apple and cabbage saute, and knodel. I made everything just a little bit quicker than was recommended, because most of two of the three recipes wanted me to prep stuff and then let it sit for an hour, which I didn’t have time to do. However, everything still turned out extra delicious.

I started by putting the knodel together (half of the recipe), which looked and smelled a lot like American Thanksgiving stuffing. It was sauteed onions mixed with toasted bread, with milk and eggs thrown in. I let it sit for 20 minutes instead of the hour the recipe called for, and then I had to come up with a way to get the baking dish into a pot of steaming water. This meant that I not only had to use my biggest pan for the boiling water, I had to put a little dish at the bottom to keep the knodel dish raised up off the bottom of the pan. It definitely looked like I had a “MacGyver” moment, but it worked just fine. Set to steam for an hour, I moved on to the saute.

Onion, cabbage, and apple – what a great combination. Everything got a chance to simmer down to become soft, tender, and flavorful without hitting the mushy point. I made half of the recipe I posted, and it still made quite a lot. Definitely more food than 3 people could eat. For one dinner of 4 people I’d recommend cooking 1/4 of the recipe as it’s posted. Once that was on to simmer for 20 minutes, I moved on to the Wiener Schnitzel.

Roommate Extraordinaire helped to tenderize the veal – with his knuckles (which worked really well, actually). We made about 3/4 of a pound instead of the 2 pounds the recipe called for, because there were only 3 of us. Then one at a time the veal went into the egg mixture, then the bread crumbs, then into the hot oil. Because we had smaller, more tenderized cuts of meat than the recipe called for it didn’t take as long on each side to make them brown. After I cooked each one we put it under foil so we could eat all at the same time and not have lukewarm meat.

Once everyone was dished up, with melted butter drizzled on top of the knodel, I was instantly struck by the thought “comfort food”. The cabbage and apple saute I will definitely make again. I will probably make the ratio of cabbage/onion/apple a little more even, then throw some sausage in with it and serve it with something like squash. Yum! The wiener schnitzel was alright, not my favorite, but the flavor and texture were both good. And then there is the knodel – the extra, super, mega delicious steamed stuffing. It tasted like Thanksgiving without the turkey, and stuffing has ALWAYS been my favorite part of Thanksgiving dinner, so I probably could have eaten the entire dish of knodel. It was the perfect side, and I could easily see it going with a great many other types of protein and veggie sides. I’m definitely marking this one down as a favorite.

The guys, Wonderful Boyfriend and Roommate Extraordinaire, picked up beer from Austria and they both said it was like a “good pale pilsner”. I started by drinking white wine (definitely not regionally correct) and moved on to cider with Roommate Extraordinaire. He picked up a dark, dry, unbelievably good cider that I’m including on here just because it was that good.

Things I have learned: Some countries take a really long time to marinade and prep the food, which make it a little harder to do if you only have a small amount of time to make everything. But so far I’ve managed to make everything taste good anyway, so I’m going to assume that the leftovers for this will be even better than the day-of. While veal is baby cow, it didn’t set off my crohn’s, so either I’m becoming stronger in my digesting abilities or it isn’t as hard to break down the fibers of veal. Either way, it was good but not something I’d chose to make again. When seasoned well, cabbage makes an excellent side dish and I need to learn to add it to my arsenal of ingredients that I use on a regular basis.

Austria
(recipes borrowed from the cooks at: www.allrecipes.com and www.food.com)

Wiener Schnitzel

  •     2 pounds veal
  •     1 cup all-purpose flour
  •     4 eggs
  •     1 tablespoon vegetable oil
  •     salt and pepper to taste
  •     4 cups bread crumbs
  •     1/8 cup oil for frying

Directions:  Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Knodel

  •     1 onion, chopped
  •     2 tablespoons chopped fresh parsley
  •     2 teaspoons butter
  •     1/2 (1 pound) loaf white bread, toasted and cut into cubes
  •     2 eggs, beaten
  •     1 cup milk
  •     salt and pepper to taste

Directions:  Butter one 9×11 inch baking dish. In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well. Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour. Firmly press mixture into baking dish; tightly cover with aluminum foil. Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.

Green Cabbage and Apple Sauté

  • 3 lbs head green cabbage, halved cored and coarsely shredded (12 cups)
  • 1 cup riesling wine
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons sugar
  • 1/4 cup extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 granny smith apples, peeled halved, cored and sliced 1/8 inch thick
  • salt & freshly ground black pepper

Directions:

  1.  In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
  2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

Andorra…

Wednesday, August 10 –

This dinner was a challenge to my sense of timing, more than anything. It is always a trick to get stuff to the table, all being warm and done at the same time. I started with the trinxat, which is basically a cabbage, potato patty. I chopped up two potatoes and a half a head of cabbage into roughly one- to two-inch pieces and dumped them in a big pot of boiling water. Then I moved on to braising the spinach (which if you’re like me and you’re not sure how exactly to braise something, youtube is a great resource). I used an entire package of spinach from the premade salad mix section of the grocery store. Then I took the spinach out of the pan, finished the recipe, and mixed it all together in a bowl and wrapped it in aluminum foil to keep it warm.

This was about the time that I started checking on the potatoes and cabbage, and started on the bread mixture. When someone says to me, “Get some good, crusty bread.” I usually head straight to the loaves of garlic rustic bread, which is exactly what I did here. I toasted the slices and spread a little bit of roasted garlic on top, topped with the tomatoes and serrano ham like the recipe calls for. It looked like a little open-faced sandwich of goodness.

The potatoes and cabbage were done by now, and I set my Wonderful Boyfriend to smashing it all together with the garlic. I diced and cooked the bacon, leaving the bacon grease in the pan. Our Roommate Extraordinaire made the patties and I cooked them in the bacon grease. (Yes, I really did. Everything is better with bacon. And garlic. And wine. But really, bacon makes my world a better place. Both the guys agreed wholeheartedly.)

While this was all being put together, I figured that I had to do something with the other half of the cabbage. Cabbage is dangerous to crohn’s, so I don’t cook with it much and I didn’t want it to go bad in our refrigerator. So I made coleslaw. I know, it’s not really something that screams “Andorra” from the recipes that I read, but I thought it wouldn’t hurt to make as a side. So I threw it together to go with the dinner we were making.

We ate outside, and both my Wonderful Boyfriend and Roommate Extraordinaire made sounds of contentedness throughout the meal. I would have to say that the spinach dish was my least favorite, but the dish was almost empty at the end of the meal, so I think the guys liked it.

After dinner was over, I started on the honeydew dish, which while it was cooking smelled like candied heaven. It made a lot more than we could eat in one sitting, so it will definitely be warmed and appreciated again over the next couple of days. The weird thing about this recipe was the way the sugar behaved. The recipe said to let the sugar melt over the heat and then throw in the melon. I did, and it instantly hardened into candy crystals. I let the little pieces melt again into the melons but had to scoop out the bigger crunchy pieces. I let the melons warm up and then I sprinkled a little more sugar on top to make up for what I scooped out. It worked much, much better that way. Then I added the honey as a drizzle from the bottle, and then juice from a whole lemon and a whole orange. I used white wine and poured about a quarter of the bottle into the mix. I let it bubble for a little bit and then took it off the heat so it would thicken. We were too impatient to wait for it to cool very much, so I scooped it over the vanilla ice cream and it turned into a melty, delicious mess. People with more willpower than us would probably have more luck waiting for it to cool a little longer so the ice cream wouldn’t turn into instant soup, but it tasted amazing anyway. Believe me, all three bowls were scraped clean of any lingering sauce.

Things I have learned: Making this many dishes at the same time is possible to do by yourself, but having an extra set of hands is nice. Don’t turn down help when easy stuff like smashing potatoes can be done out of the way. Cold melons makes hot sugar crystallize. And don’t be afraid to add something extra to use up an ingredient that would otherwise go bad, it might be just the right touch to round out the meal.

Recommendations from our sommelier, Leigh Olson: Today’s meal, with it very diverse flavors and ingredients, gives us an opportunity to do some course pairing.  Simply put, each course will have a specific wine matched to the dish.  Though not necessary, it is fun.

For the sake of tradition, we will assume that the salads ~ Catalan Spinach Salad and Andorran Onion Salad with Honey ~ would be served first.  Both salads have an underlying “green” flavor that is punctuated with some sweetness (raisins in the case of the spinach salad and honey for the onion salad).  In steps Sauvignon Blanc with its bright green grass flavor to complement the green flavors of these two salads.  Truth be told, if you are serving a salad this wine is a pretty sure bet.

Next comes the Trinxat.  This course is pure comfort on a plate. There is nothing pretentious about the ingredients or the preparation. Just earthy, smooth  flavors.  In my mind a French Chablis would work wonderfully.  The brisk, flinty flavors would be a perfect contrast to the silky textures of the Trinxat.

For our last course, Pan con Tomate, we will end with a Soave (pronounced So-Ah-Ve as in Rico).  This is a wine from the northeast region of Venento in Italy and is a very subtle wine that will play nicely with the tomatoes and the ham.

Fun Facts:  Sauvignon Blanc was dubbed so due to its early origins as an indigenous grape in Southwest France ~ sauvage (“wild”) and blanc (“white”). The Chardonnay grape grown in the Burgundy Region that creates French Chablis has endured The French Revolution, The Little Ice Age, the Prussian Invasion, an odium outbreak, the phylloxera epidemic and two World Wars. Soave is experiencing a revival in the United State somewhat due to the movie “Letter to Juliet” which was filmed partly in the town of Soave, Italy.  Oh, how our movies inspire us!

Serving Temps:  Mid 40’s – 50 degrees.  No wine cooler, no problem.  Store your wines in the refrigerator and pull it out 45 minutes before serving.

Vessel of Choice:  General White Wine Glass with a tulip shape to capture the aromas of these three whites. Remember, if you can’t smell the wine, you can’t taste the wine.

Andorra
(recipes borrowed from the cooks at: www.alleasyworld.com, www.curiositykilledthecook.blogspot.com, and www.celtnet.org.uk)

Trinxat

  • Savoy or green cabbage
  • 10 thick slices of salt pork or bacon, diced
  • 2 lbs. potatoes, peeled
  • 3 tbsp. extra-virgin olive oil
  • 1 clove garlic, peeled and minced

Directions:  Boil the cabbage and potato until well done and very tender. Mash both ingredients together with a potato masher. Season to taste with salt, and set aside. In a frying pan, lightly brown salt pork or bacon on both sides, drain on kitchen roll and set aside. Fry garlic, in olive oil until soft, 2-3 minutes; then add oil and garlic to cabbage mixture, mixing until thoroughly combined, but still a bit chunky; Stir in the bacon or salt pork. Drop the mixture into hot oil by large spoonfuls, pat into smooth patties with a spatula and fry until browned on both sides, or mound onto a serving platter without frying and garnish with any leftover bacon.

Catalan Spinach Salad

  • 2 bunches of spinach, chopped and blanched
  • 2 Tbsp olive oil
  • 1 garlic clove, sliced
  • 1/3 cup raisins
  • 1/3 cup pine nuts (I used slivered almonds)

Directions:  Wash, chop, and blanch the spinach. Warm the oil and garlic in a pan until the garlic turns golden, then add the raisins and nuts, cooking until the raisins are plump. Place spinach in a bowl and top with the raisin/garlic/nut mixture.  Serves 4

Honeydew Melon with Caramelia Sauce

  • 1 Medium honeydew melon, peeled, de-seeded and cut into 2cm cubes
  • 4 tbsp Sugar
  • 2 tbsp unsalted butter
  • 120ml (just under a half cup) White or red wine
  • 1 tbsp runny honey
  • The juice of half an orange
  • The juice of half a lemon
  • vanilla ice cream

In a large frying pan, cook the sugar until it melts then add the honeydew melon and stir to coat in the sugar before adding the remainder of the ingredients. Continue cooking until the sauce begins to thicken and bubble then serve immediately with vanilla ice cream.

Bread with Tomatoes (Pan con Tomate)

  • 4 thick slices of good, crusty, bread
  • 4 garlic cloves, peeled
  • 2 large, very ripe, tomatoes
  • extra-virgin olive oil
  • sea salt
  • 4 slices Serrano ham

Method: Toast the bread, then rub it all over with the garlic. Halve the tomatoes then rub one half over the top of each piece of toast, squeezing them to get the pulp out. Season with salt, drizzle a little olive oil over the top, add the Serrano ham and serve.