Pollo al Chilindrón / Chicken in Tomato and Red Pepper Sauce

10 Finished dish

I have been quite busy the last few weeks. Having said that, those that know me would say  that I am never really not busy! Let’s just say then that I have been more busy than usual, processing all the fruit and vegetables this season brings. I am slowly filling up the larder, airing cupboards and freezers with bottled jams, chutneys and sauces, cupboards full of onions, garlic, apples and almonds as well as frozen fruit, vegetables and ready-made meals. I don’t mind, my efforts feed us through the winter months, and, to be honest, I like to be busy.

My Mother tells me that when I was a child the doctor prescribed “knock-out drops” to put me out when my energies showed no signs of waning. This would no doubt be frowned upon today. Nowadays my mother would have been given a booklet with advice on how to cope and I would have been assigned an acronym to cover my affliction. I don’t know if knock-out drops still exist….. but I do know my wife is searching incessantly for some…….

Today’s recipe is a simple traditional Spanish chicken and tomato dish. I chose it for a couple of reasons. Firstly it is quick so I can dedicate more time to the harvest. Secondly this dish uses tomato sauce, something I have in abundance at the moment. You can grow your own vegetables to make your own as I tend to do or, you can can go for the quicker option of buying what you need from a shop. Whichever route you take I would recommend that you buy the best ingredients. As this dish is so simple, there is nowhere to hide. I cook everything in the one pan, so there’s not much washing up with this recipe either!……………..

To read the rest of the artilce and to see the recipe please click here.


2017 Lincoln W. Betteridge



Cheese and Dried Tomato Banitsa

18 Finished banitsa

This recipe is courtesy of Kristina’s Mum. Kristina was the poor Bulgarian lady who was thrown in the deep end….. she ended up having to work in my team. Not only did she have to put up with me, she had to put up with a bunch of Spaniards who, perhaps unsurprisingly, tended to talk in Spanish. She did a fantastic job and ended up being a valued member of the team.

Over the months we worked together we occasionally touched on the subject of food. She mentioned that Bulgarian recipes used “white” and “yellow” cheese. I feared something had been lost in translation, until I received a Bulgarian cookery book that used ingredients called”white cheese” and “yellow cheese”. If more proof were needed, relatively recently I had to go to the dentist’s for some treatment. To recover from the shock I went into a delicatessen near the dentist’s looking for something interesting to eat……. and found to my surprise that they sold Bulgarian white cheese.

01 White Cheese

Kristina also introduced me to a new herb, Summer Savoury. I must admit to never having heard of it before. I found I liked the flavour very much and often sow the herb in the garden, using it fresh or drying it for use at a later date.

08 Summer Savoury

Although I have many hundreds of business-related trips I only ever visited Bulgaria once, visiting the capital, Sofia…………….

To read the rest of the artivle and see the recipe please click here.


2017 Lincoln W. Betteridge

Polvito Uruguayo (Caramel, Cream, Meringue Delight thingy!)

26 Finished pudding

The pudding this week is simply delicious. It has got to be one of the easiest puddings to make and it looks great. You won’t see me using much hyperbole on this blog, but today is an exception. Trust me….. you have to try this one!

I was recently in (San Cristóbal de) La Laguna in Tenerife with most of the family.

2017 07 28 San Cristobal de La Laguna

La Laguna

We had just come out from visiting the church “Iglesia de la Concepción”, we were hungry and it was raining lightly.

2017 07 38 Iglesia de la Concepción -San Cristobal de La Laguna - Iglesia de la Concepción

Iglesia de la Concepción

We made a dash for the first restaurant just across the square.

We had and would visit some fine restaurants during our stay on the island, but this one stood out from all the others. Exquisite food, great staff and very reasonably priced. Over the coming months I plan on publishing three recipes from our time in Tenerife, two of which come from this restaurant. So if you are out that way then let me recommend to you the “Tasca-Mesón Guerea

The name of the pudding might lead to some mirth from my Spanish-speaking readers and, due to the double entendre in the title,  I feel completely incapable of translating it into something English and repeatable! If however you serve it at your next candlelight supper, just feign innocence and introduce it in Spanish………………

To read the rest of the article and to see the recipe please click here.


2017 Lincoln W. Betteridge