Two Old Fools in Spain Again (31 page)
Ana’s Lemon Leaves
“Ana is my Spanish neighbour and she makes these for all the kids (and me). Ana cannot read or write and brought up her brothers and sisters while her dad worked in French vineyards and her mum worked on the land. Ana says her mum used to make this during the Civil War as a treat for her 8 children as she had no money. Honestly, they’re dead yummy!”
Frankie Knight
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Pick some very large lemon leaves. Wash thoroughly.
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Mix up some batter (egg, milk, flour) and dip the leaves, holding by the stalk, in the batter, making sure they are totally covered.
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Drop the whole sprig into very hot, deep fat and fry for a few minutes. When you see the batter start to separate from the leaf, remove carefully with a large kitchen spoon onto kitchen paper.
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Then place on a plate of sugar, turning to coat all the batter.
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Carefully remove the leaf from inside batter (it should come out easily).
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Discard leaf and eat batter immediately! It will be crunchy and taste of lemon.
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‘Preparations’
Lamb Steaks with Almonds and Paprika
8 lamb steaks
800g (28oz) chickpeas
Salt
Paprika
Olive oil
For the sauce:
4 garlic cloves, chopped
2 tinned piquillo peppers, diced
300g (10½oz) tomatoes, chopped
60g (2oz) hazelnuts, crushed
½ teaspoon hot smoked paprika
4 sprigs oregano, leaves removed and sliced
2 teaspoons sherry vinegar
Olive oil
Method
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Preheat your oven to 200ºC/400ºF/Gas Mark 6.
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Season the lamb steaks with salt and smoked paprika then fry in a frying pan for 1 minute each side until brown.
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Drain the chickpeas, transfer the lamb to a plate then add the chickpeas to the frying pan, season and fry for 2 minutes.
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Place the chickpeas in a cazuela or oven dish and arrange the lamb steaks on top. Bake in the oven for 10 minutes.
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While the lamb steaks are cooking, make the sauce. Pour some olive oil in the frying pan and sauté the garlic, pepper and hazelnuts.
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Add vinegar and bring to the boil, then add tomatoes and paprika and simmer for 1 minute. Lastly add the oregano and season the mixture with pepper.
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When the lamb is done, serve on top of the chickpeas and spoon the salsa over.
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Serve with vegetables and fresh crusty bread.
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‘Winter’
Cinnamon Easter Biscuits
Less than 30 minutes preparation
30-60 minutes cooking
About 40 biscuits depending on your cutter
180g (6.3oz) softened butter
200g (7oz) caster sugar
2 eggs
1 tsp vanilla extract
400g (14oz) plain flour
1 tsp vanilla extract
1 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon, plus extra for dusting
Icing sugar for dusting
Method
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Preheat the oven to 180ºC/350ºF/Gas 4 and line two baking trays with baking paper.
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In a large bowl, beat together the butter and sugar until pale and fluffy.
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Beat in the eggs and the vanilla. If the mixture starts to separate, add a little flour and beat again.
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Add the dry ingredients and mix together gently until all the ingredients are incorporated and you have a soft dough.
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Take half of the mixture and roll out onto a floured surface. The dough should be between ½ and 1cm (about ¼ inch) thick. Stamp out the biscuits with a cutter.
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Place onto the baking sheet, not too close together as they will spread out a little, then bake in batches for 10-15 minutes until the biscuits are lightly golden. Cut out the second lot while the first batch is cooking.
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Remove from the oven and place biscuits onto a wire rack to cool, then dust with icing sugar.
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‘Beginnings’
Copyright Notice
Copyright © Text, Victoria Twead, 2014
Copyright © Cover painting, Nick Saltmer, 2014
Copyright © Photographs, Victoria Twead 2014
Published by Ant Press, 2014
First Edition
The author asserts the moral right under the Copyright,
Designs and Patents Act 1988 to be identified
as the author of this work.
Also available in Paperback and Large Print editions.
The author reserves all rights. No part of this ebook may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews.
