Sunshine and Oranges

Aqua de Valencia

(Valencian Water)

A wonderful, refreshing, summer punch from the sunshine city of Valencia, Spain

Agua de Valencia (Spanish, water of Valencia) is a cocktail made from a base of cava or champagne, orange juice, vodka or gin and cointreau. In general, it is served in pitchers of various sizes and is drunk in a broad cocktail or champagne glass. It was made for the first time in 1959 by Constante Gil in the bar Café Madrid de Valencia in the city of Valencia, Spain.


According to the writer María Ángeles Arazo in her book "Valencia Noche" the bar was frequented at that time by a group of Basque travellers that used to order "Agua de Bilbao" (Spanish, Water of Bilbao), referring to the bar's best cava. Tired of always ordering the same thing, they challenged the owner to offer them something new and he suggested that they try the "Agua de Valencia". They agreed to try what Gil made, and liking it, they continued to drink it in later visits.

For a decade the drink was known only to a small group of clients and it wasn't until the 1970s that it started to become known in the wider Valencian nightlife. Since then, it has grown to be a very popular drink.

Constante Gil left the bar in 2000. And he dedicated himself to painting "Tertulias de Café" (Spanish, social gatherings of the café), a homage to his experiences there. Gil died of a heart attack the 7th of June, 2009 in Valencia, Spain

Ingredients
• 20 cL Orange juice
• 5 cL Gin or Vodka
• 5 cL Cointreau
• 70 cL Cava

Method
• Squeeze half a litre of orange juice into a pitcher.
• Add a bottle of semi-dry cava.
• Add 5 cL each of coiuntreau and vodka or gin.
• Add sugar according to your taste.
• Place in the refrigerator.

As seen on 'COME DINE WITH ME'

Recipe from 'Come dine with me'

Seville Trifle

Lorraine concludeds her Spanish themed evening with this orange trifle on
Come Dine With Me, West Lancashire

Oranges first originated in either India or China, where they earned the name of "Chinese apples." They first appeared in writing in ancient texts dating back as far as 2200 B.C.

In 1493, on his second voyage, Christopher Columbus brought the first orange to America. Later, Ponce de Leon is believed to have been responsible for planting the first orange trees in North America, near St. Augustine, Florida.

In 1769, Spanish missionaries led by Father Junipero Serra planted the first citrus seeds in California.

While oranges were first cultivated commercially around the nineteenth century, orange trees have existed for centuries. They are now produced in countries throughout the world including the U.S., Japan, Brazil, Israel and Australia.

Oranges have been revered for centuries and symbolize love and happiness. For the Japanese, orange blossoms stood for chastity and in the Middle East, oranges represented fertility.

Serves 5

Ingredients

4 oranges, peeled and segmented
1 Pkt orange jelly
Large tub of double cream, whipped
1 bar of dark chocolate, grated
1 bag Amaretti biscuits
Chocolate orange matchsticks - for decoration
Small glass of Cointreau


Method
Peel the orange and soak in the Cointreau for a few hours.
Crumble the biscuits between serving glasses and spoon the oranges on top.
Make the jelly according to packet instructions and pour over biscuits and oranges. Refrigerate until set.. Spread the cream over and decorate with almond biscuits, grated chocolate and chocolate sticks.


Adults only

Add a small shot glass of Cointreau on the side

http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-11/seville-trifle-recipe

Blackpool Evening Gazette

Published on Thursday 17 March 2011 08:43

BLACKPOOL chefs are cooking up a storm this week as the resort once again appears on hit show Come Dine With Me.
The first programme from the five-night dinner party challenge was shown on Monday and sparks have already begun to fly between contestants.
Blackpool man Ross Chapman kicked off the week serving up traditional fish and chips.
On Tuesday mum of two Lindsay Pulford, hoped to impress with her Caribbean themed night and last night history student Chris Mosey served up “scouse” tapas.
Tonight cleaner Louise Dee will be changing the mood with an “old skool rave” to follow her meal.

Lorraine Rimmer, 50, a medical photographer with Blackpool Victoria Hospital will finish off the week also in Spanish style.
Some fiery rows are set to see ratings soaring according to Lorraine, 50, from West Park Drive. She said: “We had an absolute ball on Come Dine With Me.
“Money couldn’t buy the experience we had, we were having so much fun the producers had to tell us to calm down at one point.
“I was thrilled when I found out I had been picked to appear, more than 400 people auditioned for the show.
“I have kept in touch with a couple of the people but am so glad I took part.”

As part of the Channel 4 programme all five cooks each put on a three-course dinner party and secretly mark each other’s efforts.

The series has attracted a cult following and is characterised by the caustic comments of catty narrator Dave Lamb.
At the end of the week the chef with the highest points is crowned the winner.


Come Dine with me is shown on Channel 4 at 5pm

http://www.blackpoolgazette.co.uk/news/local/a_recipe_for_some_tv_fun_1_3187523

Recipe from 'Come dine with me'

Spanish chorizo, chickpea and spinach soup

Chorizo is a pork sausage that has many different varieties and is eaten all over Spain. Most chorizo that you would buy in stores has been cured, but “fresh” chorizo, which is softer is also available. Chorizo is made by chopping or grinding the pork and “marinating” it in spices. Spanish paprika (sweet or spicey) is the spice which is gives chorizo its characteristic flavor and distinguishes it from other sausages.

Chorizo may be sliced and eaten alone or with crusty French-style bread or can be fried. It is very common to use it as an ingredient in other dishes, such as stews and soups.

Serves six
 

Ingredients

Half a ring of chorizo sausage, sliced

1 onion peeled and chopped

2 cloves of garlic, peeled and finely chopped

1 large bag of washed, baby spinach

1 tin chopped tomatoes

1 tin of chickpeas

1 litre of chicken stock

1 tablespoon turmeric

extra virgin olive oil

2 hard boiled eggs

salt and pepper

Method

Place 2 tablespoons of olive oil into a pan and add the sliced chorizo. Fry for 2 mins.

Add the garlic and onion and fry until golden.

Then add the drained chickpeas, tomatoes and chicken stock.

Season with salt, black pepper and turmeric.

Bring to the boil and simmer for 40 mins.

Mix in the baby spinach and cook for a further 5 mins.

Remove a third of the mixture and blend.

Add the blended soup back into the pan and stir well.

Before serving sprinkle a good helping of chopped, hard boiled egg onto of the soup.

COME DINE WITH ME

LORRAINE RIMMER  -  As seen on Channel 4's 'COME DINE WITH ME'

Series 22 Episode 50 West Lancashire - Lorraine

It's the final day in west Lancashire, and last to host is medical photographer Lorraine Rimmer, who is looking forward to giving her diners a night of authentic Spanish cuisine.

 

Chorizo soup, empanadilla and tortilla

Paella Valenciana

http://www.channel4.com/programmes/come-dine-with-me/episode-guide/series-22/episode-50

Recipe of the day by Lorraine Rimmer

Lemons - oil on canvas

Lemon Curd and Honey Ice Cream

This is such an easy recipe,
even my 4 year old granddaughter can make it...yummy!

Serves  6 - 8
Ingredients
250g lemon curd
250g Greek style yoghurt with honey
250g half fat creme fraiche


Method
Mix all the ingredients together in a bowl and pour into a freezer container.
Freeze for 1-2 hours or until the ice cream has frozen about 1 cm around the sides
Stir gently, then return to the freezer and freeze for at least 4 hours until firm