
Tapas Lunch and City Trip Planning
We’re planning a trip to Barcelona, a quick getaway, just the two of us for our wedding anniversary. I’ve always wanted to go. My Husband has been many times with work and would often tell me about great markets and restaurants that he had found and that we really should go. So after remembering how he spoke of all the delicious foods he ate that was it; destination booked.
So to get us in the mood for our trip I found all the maps, guidebooks and several cookbooks on the area that we had took them to the beach hut where I cooked a Spanish inspired lunch. It was just us at the hut as the kids were either out or working plus there was a seaside event going on in our town to sat and watched vintage planes whizzing around while we sat, read, ate, talked, snoozed and snoozed some more. Like a siesta.
Spanish Inspired Lunch
(serves 2 rather too well)
Asparagus and Potato Tortilla
250g chorizo, sliced
Bloodshot liqueur (a bloody mary vodka)
6 large mushrooms, sliced
Garlic
Spanish Sherry
Orange and Tomato salad
Green olives
Manchego Cheese, sliced
Salchichon – Spanish salami
Serrano Ham
Fig Preserve (only because I had some) or Quince Paste
Asturian Storm on the Beach
(sort of a Dark and Stormy cocktail – makes one long drink)
60ml Golden rum
15ml lime juice
30ml Spanish Cider
Topped up with good quality Ginger Beer
Asparagus and Potato Tortilla
6 eggs, beaten
5 new potatoes, cooked, sliced
3 spring onions, thinly sliced
6 asparagus spears, cooked
2 tsp tarragon, chopped
Salt and Pepper
Heat some oil in a large frying pan, add the cooked potatoes, and gently colour on both sides. Add the asparagus, then pour over the eggs, and add the tarragon. Give the pan a good seasoning wit the salt and pepper. Keep swirling the pan around so that any raw egg mixture can move the sides. Flip over and continue to cook for a further 5 minutes or so.
Bloody Mary Chorizo
250g chorizo ring, slice
1 shot of Bloodshot (a bloody mary vodka)
Heat a frying pan on a moderate heat and add the chorizo, keep moving around so they don’t catch. This should only take a couple of minutes. Pour over the vodka and allow to bubble away for a few minutes. Serve straightaway.
Garlic Mushrooms
6 Large mushrooms, sliced
2 cloves of garlic, crushed
Salt and pepper
2 tablespoons Spanish sherry
In a large frying pan, heat some oil, add the mushroom slices and the garlic, and cook until the mushrooms have started to wilt. Turn up the heat so the juices start to evaporate and then pour over the sherry. After a few minutes, pour out into a large dish. Garnish with fresh parsley.
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