Lemon Cordial

12 Finished drink

An exceedingly simple recipe this week, but with the estival heat there is no better time to publish a recipe for a chilled, tangy lemon drink that goes down so well on a hot summer’s day. This one comes from my maternal grandfather……..

My grandfather liked his gadgets and was an early adopter of many, from video recorders to stylophones, bread slicers to blenders. My grandfather was a bank manager, but he was good with more than number. During the Second World War he was with the Royal Electrical and Mechanical Engineers (REME). He was good with his hands and he told me that whilst in training for REME he created a musical synthesiser. He told me that he wondered whether it was in fact the first and whether he could have been a millionaire!

He also played the violin, I guess that and his flirting with a synthesiser led him to buy a musical gadget called a stylophone. And just how many of you can recall Rolf Harris’ stylophone?………………

……………. So here is the original recipe, from some 40 years ago…… easy, delicious and perfect for the summer…………

 

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

 


2017 Lincoln W. Betteridge

Advertisements

No-Knead Rustic Loaf

06-finished-bread

Today I thought I would write about something different. Today I thought I would write a little less about the origins of the recipe and more about the actual process of writing one of my articles. Today I thought I would give you a little insight into what challenges I face in my weekly self-imposed task of publishing a recipe and article on this blog………

Some people ask me where I get the ideas for my articles, well the truth is that in general they are just my idle musings, just whatever is going through me head at the time, given expression on a piece of electronic paper. Often, as mentioned in other articles, these ideas pop into my head from a dopamine induced brain-fog I often succumb to as I run in the mountains. As I often avail myself of the local mountains, at least for the moment, I have no shortage of things to write about. I can only hope that these musings are something you are interested in reading!………

90-almond-blossom-and-green-fields

…….. This particular bread journey started last summer in Galicia where even the humblest of restaurants served us fantastic bread. The quality and variety of breads they served was one of the first things I noticed about the region. So the bread has somewhat of a Galician style to it.

The next influence was from a bakery on Zurita, the street where my mother-in-law lives, that bakes a “pan de aceite”, a bread with lots of olive oil in it. Their bread is delicious so I wanted to get some of that flavour into my bread too.

The third was a television programme that was talking about “Panishop”, a local bakery chain. They had started selling a “slow” bread with a longer raising cycle to give it a better, stronger flavour. I liked the sound of that too!

Lastly, but far from leastly, I wanted a bread that required no kneading.

For the full article and to read the reciope please click here.


2017 Lincoln W. Betteridge

Pork Rilette

06-in-pot-with-toast-started

I love living in Spain, the sun, the people and of course the fantastic food. In fact in my book, it is one of the best countries in the world for food. I live in the north of Spain, not that far from the French border. If there is one country in the world that could possibly push Spain into second place, it would be France. I am therefore ideally placed to sample the culinary skills of two of the finest exponents of the art. There is however one part of France that holds a special place in my heart, or should I say stomach, and that is the Périgord region.

91-beynac-et-cazenac

Beynac-et-Cazenac

I have visited Provence a couple of times, I have travelled through France a few times too, particularly up around Bordeaux and the western coast, I even worked in the centre of Paris for a couple of years. I am sure there are many culinary delights still waiting to be discovered, but so far Périgord is my preferred corner of France……..

……….Although traditionally more of a northern French dish, I wanted to share with you today the rilette, a coarse pâté-like dish normally eaten with bread or toast. Unlike a true pâté it contains no liver and it can be made with many different meats or indeed fish. I have chosen the traditional way with belly pork. It is amazing to me how the French can they take something as simple as belly pork and turn it into a veritable delicacy, with just the addition of a few other basic ingredients…….

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

Tarta de Santiago / St. James’ Almond Cake

19-piece-of-cake

This is the third and last article that I planned on writing with recipes gleaned from our summer 2016 trip to Galicia. The bad news is that it has taken me over 6 months to get the three recipes out, the good news is that I do believe that I have left the best till last. This cake is so simple, uses just four readily available main ingredients and, for those of you with allergies, it does not contain any wheat. It has to be one of my favourite cakes of all time. Although here in Spain it is relatively easy to find this cake in shops and in restaurants, the home-made variety is far superior and I would recommend even my Spanish readers giving it a try.

The cake gets its name from the city of Santiago de Compostela in Galicia, which in turn is named after the saint who is supposedly buried in the cathedral there (Originally Sancti Iacobi or in English Saint James). The city itself is a historic and beautiful one, and is also well known as the finishing line of the Camino de Santiago (St. James’ Way) long distance walk……….

2016 07 66 Santiago Cathedral

The Cathedral

…………… Anyway, back to the cake. This is another recipe from my wife’s Aunt who lives in La Coruña, the first being the “Empanada Gallega” which I published recently. As I mentioned at the start of this article, it is so easy and really is worth a try……

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

 

A Year in Review

2016 03 11 Cosuenda

Cosuenda, Zaragoza, Spain

As we approach the end of another year, my first full year writing on this blog, I thought I would have a reflective look back on 2016….. the highs and the lows. As an engineer I of course decided to base my review on the blog statistics. I know….. lies, blatant lies and statistics, but I had to start somewhere right?

Before I go any further, just let me say that the tools I use give me no personal information at all. I can see no names nor addresses. What I can see is a whole stack of information so that I can “improve” my blog. I can see which articles have proved most interesting to you all. I can see when most people connect in, i.e. what is the best day and time of day to send out new articles. For good or bad I tend ignore all these statistics. Sorry, but I write what I want, when I want. I write what I enjoy writing, no more no less.

Nevertheless, I thought I might be able to glean a gem or two from 2016. So, what do the statistics say, who are the winners and losers…….?

To see the rest of the article and some suggest links please click here.

Hello readers!

Who am I?

Well basically a mechanical and production engineer who moved into IT and whose  work has sent him around the world for the last twenty-five years. Apart from frequent flyer points it has given me a fairly unique insight into many cultures and their cuisine.


What does this blog contain?

Traditional recipes from around the world that use basic ingredients.


Why?

  • You won’t have to go on a shopping expedition to find strange ingredients.
  • No pre-prepared produce, you will always know what you are eating.
  • No out of season combinations, E.g. apple and strawberry tart where one of the two fruits would have to be flown in at a cost to you and the planet.
  • and if all the above is not enough, these recipes tend to be cheaper too!

Crusade?

So am I on a crusade to not eat strawberries at Christmas? Not really. But my intent is to provide information and alternatives so that you can take an educated decision about what you eat and when.