Monday, 18 April 2011

Sepia ink

 
Sepia a la plancha. A favourite dish in Spain

Sepia, also know as squid or cuttlefish is a favourite dish, eaten by the Spanish. The common cuttlefish, Sepia officinalis, has been found in the Mediterranean, North and Baltic Seas, although populations have been proposed to occur as far south as the South Africa.
The name Sepia refers to the type of ink it houses within its body. This ink is used to deceive large predators when they try to attack the cuttlefish. When a predator is near, the ink is shot out into the water to confuse the predator, while the cuttlefish swims (jets) to safety. Sepia is obtained from the ink sacs of these invertebrates.

Historically, artists used sepia for their pen and ink drawings. Sepia was prized for writing and for drawing during the classical era. Many of the great histories and literary masterpieces of Greco-Roman thought were first penned in sepia ink.This means that many of the masterpieces of draftsmanship were also created with sepia ink. A particularly effective and pleasing style was to sketch something in watered down sepia washes and finish the details with black india ink.
Although other inks took the place of sepia for writing, it maintained its place in the artist’s studio up until the late nineteenth century when it was supplanted by synthetic pigments.

Today, however, the term sepia is used to describe the brownish tint of old photographs. Rather than being true black and white photos, they have a warmer wash of brown over them.


Below is a selection of my pen and ink illustrations using sepia ink




Wednesday, 13 April 2011

Recipe of the day


Redcurrants painted in Acrylic

Redcurrant Sorbet

Redcurrants provide some vitamin C but less than blackcurrants. Low in calories and sodium. Currants are high in fiber, cholesterol-free and provide a good source of potassium.


Serves 4
Ingredients
500g redcurrants
300g caster sugar
3 tablespoons elderflower cordial
300 ml/half a pint of water

Method
Remove redcurrants from stems, wash and put in a pan with 2 tbsp water. Bring to the boil, lower the heat, cover and simmer for 5 mins until softened. Push through a sieve to make a purée. Stir in the elderflower cordial and set to one side to cool.

Put the caster sugar in a pan with 300ml/½pt water and leave over a low heat for 5 mins until the sugar dissolves. Raise heat and boil for 10 mins.

Tip redcurrant mixture into syrup and mix. Return to the boil, turn down and simmer for 2 mins. Cool, pour into a container and freeze for 3-4 hrs until frozen. Scoop into shot glasses and top with redcurrants

Adults only
Subsitute the elderflower cordial for elderflower wine or vodka

Wednesday, 6 April 2011

Spanish Fruit 'The Nispero'




Nisperos


There is nothing more wonderful than to walk into the garden and be able to eat fruit straight from the tree.
This was the case on my last holiday in Spain. This delightful, underrated little gem 'the Nispero' know in English as 'the Loquat', is a truly versatile fruit. It is eaten as a fresh fruit and goes well with other fruits in fruit salads. They are sweetest when soft and orange.

In Spain, the fruit is commonly used to make jam, jelly and chutney,or can be poached in light syrup.  Firm, slightly immature fruits are best for making pies or tarts. The fruit can also be used for wine.

Originally the tree was found commonly in China but now over 800 varieties can be found across Europe, Asia and Africa.

Offering a first-rate source of vitamin A, potassium, beta carotene, fiber and carbohydrates, loquats are low in calories.

So next time you are on holiday, and come across 'Loquats' - why not give them a try?



Loquat Jam


Monday, 4 April 2011

Recipe of the day



Tortilla de Espinacas
(Spinach Omelette)

Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables.
It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.
Spinach has a high nutritional value and is extremely rich in antioxidants. It is also considered to be a rich source of iron.

Serves 4-6


Ingredients
12 small eggs or 9 large, beaten
I large bag, pre-washed, baby spinach
3 cloves of garlic, chopped
Olive oil
Salt and pepper

Method
Add 2 tablespoons of olive oil to a frying pan. Fry but do not burn the garlic. Place the whole packet of spinich into the pan, a handful at a time. Cook for 1 minute. Add the eggs and blend into the spinach. Season.
Cook slowly, turning often until the omelette is cooked.

Suggestions
Fo a fuller, more substantial omelette, add sliced, cooked, potatoes at the same time as the spinach.



Tuesday, 29 March 2011

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'

Monday, 21 March 2011

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

Thursday, 17 March 2011

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