So I lied, back in June (or something like that), I said it was hot, hot hot here. It wasn’t. Now it’s hot, hot, hot. I think I’m going to melt into the pavement and that’ll be it… It’s time for fruit, ice-creams, smoothies, colds soups and above all lots of water.
This is a fun way of making of making fruit even tastier, if that’s possible! It has a refreshing, light taste. As you may (or may not) know, I used to live in Genoa, home to pesto. While this sweet version would probably have the inventors of pesto turning in their graves, I think this is a delicious way to jazz up fruit or top ice-cream.
As my photo of ice – cream demonstrates, I couldn’t even stop it from melting in the five minutes it took to take the photo!
Preparation Time: 5 minutes Servings: 4 Cooking Time: None Total: 5 minutes
35g mint leaves
25 raw pistachios
3tbsp agave nectar
a squeeze of lemon juice
Fruit or ice – cream to serve
Blend all the ingredients except the lemon zest in a blender. Serve with fruit or ice – cream. Top with lemon zest.
Restaurante Hicuri, Plaza de los Girones, 4, 18009 Granada, Spain
The other week on our way back from Almeria, we stopped in Granada for the day. We LOVE Granada. It’s one of our favourite cities and now we live closer than ever before. We saw this restaurant on Happy Cow and decided to give it a go. Unfortunately on the way there we got completely lost, partly because we hadn’t ever been to the part of the city where the restaurant was and partly because the maps app on my mobile, just at that moment, decided to sent us on a completely wild goose chase over to the wrong side of the city. But don’t let that put you off, the restaurant is highly recommended. I’m sure that you have a far better sense of direction than us or a better phone ;).
When we arrived, we were boiling hot and super tired, but we were greeted by a nice cool restaurant, with fantastic decoration and delicious food. We chose the set menu because it represents good value for money, but it was, a bit big for both of us. I had a large green smoothie, a starter to share of carrot sticks with veganaise, followed by salmorejo (cold tomato soup) with avocado. Next up was oriental seitan and to finish fruit salad. Javi had a beer, part of the carrot sticks with veganaise, a fabulous salad with potatoes, avocadoes and beetroot. Then he had ratatouille with vegan sausages and potatoes and finally chocolate custard. And all for 12.50€ each.
Like I said, we were a bit full after all that! The food was fresh, tasty, seasonal and completely vegan. I’ll leave you with the photos and details.
Salmorejo con aguacate
Potato, Avocado and Beetroot Salad
Ratatouille with vegan sausages
Summer Opening Times
The other week we were on holiday. We decided to split our break in two, the first two nights in a fab four star hotel with spa, half board, all the pampering and then follow it up with the rest of the week in a self-catering house nearer the beach. We were looking forward to the hotel and the first thing we did when we arrived was go to the spa. and again the next day and again just before we left… We certainly got our money’s worth. The other thing we were looking forward to was the food in the four star hotel. I’d already warned them I was a vegetarian, which they said was no problem, so there we were imagining four star gourmet meals. All I can say is what a disappointment. The food was prepackaged, reheated and it tasted like it had all come out of a tin. Even the Spanish omlette was from a packet, really, in Spain there’s no excuse for that! So, in the end I couldn’t wait to get to my little self-catering cottage and cook something decent for myself! And this is what I cooked for our first lunch.
Mushrooms stuffed with bean salad. Success. Simple, light and delicious. I was lucky enough to find giant mushrooms on sale at the local supermarket (Where I live I can’t get them). The were labelled as “breakfast mushrooms” but we had them for lunch ;) If you can’t find large mushrooms then you can use small ones too, you’ll just need more. I used flageolet beans but if you can’t get those where you are any white beans will work just fine.
Preparation: 25 minutes + marinading time Servings: 4 servings Cooking Time: 15 minutes Total: 40 minutes
8 large mushrooms
1 clove garlic
5 tbsp extra virgin olive oil
2 pinches of salt
1 tin flageolet beans (Or any other bean you fancy)
10 green beans
6 cherry tomatoes
1 tbsp sherry vinegar
Wash and dry the mushrooms. Finely chop a clove of garlic and mix with 3 tbsp of extra virgin olive oil. Add a pinch of salt. Break the stems off the mushrooms and set them aside. Put the garlic mis in a flat bowl, add the mushrooms. Cover with clingfilm and place in the fridge overnight. In the morning turn the mushrooms over. Chop the onion, green beans, courgette and mushrooms stalks very finely and saute in 1 tbsp extra virgin olive oil with a pinch of salt. Meanwhile, drain and rinse the canned beans and finely chop the cherry tomatoes. Place the beans and tomatoes in a bowl. When the sauteed vegetables are soft, set aside 5 minutes to cool a little the add to the salad. Take the marinaded mushrooms and grill without adding extra oil until cooked to the centre. Dress the salad with vinegar and 1 tbsp of extra virgin olive oil. Taste to see if you need to adjust seasoning and spoon into mushrooms.