It may seem a bit odd to have something “Spanish” in the “British” section, but like I have said before: sometimes its not necessarily where the dish may come from, but sometimes where you had it/ made it/ or where it reminds you of is where you personally associate a dish “from” or with. As I keep saying food is more than the ingredients and flavours that go in it that create the “taste”; the energy gone into making and growing all have a vital part to play, but also the full environment and encounter associated with it has a big influence on our experience of the meal. A meal time is not just re-fuelling the tank, it is their to be lived, enjoyed and reaped.
On that note let’s press on with this recipe, this came to be as a result of a terms worth of learning the fruit and veg. in Spanish. The class shared a delicious meal all prepared in Spanish, to mark the end of term. Below is the soup that took shape from all the veg that was brought in by the children. This was served with bread, butter, a salad and cheese cubes. All in all that's my kinda Spanish class!
So as you may have guess by now this is not a “traditional” soup from anywhere, but as it came to be in the Spanish Lesson, it is known in our home as “Spanish soup”, and it is ALWAYS prepared in Spanish!
CREMA DE SOPA DE VERDURAS
1 ajo (garlic bulb)
2 chirivia (parsnips)
5 zanahorias (carrots)
3 calabacin (courgettes)
1 batatas (sweet potato)
3 patatas / papas (potatoes)
3 cebolla (onions)
1 judias verdes (pack of green beans)
2 puerro (leeks)
1 pimiento rojo (red pepper)
2 apio (sticks of celery)
3 tblspns aceite de oliva/mantequilla (Oil/butter) (although I do not recommend cooking in olive oil, but it was part of their learning)
pelar le verdura, (peel the veg)
cortar la verdura, (chop the veg)
freir la verdura (fry the veg)
anadir agua (add water, enough to cover the veg)
cocinar hasta que la verdura sea suave (cook till the veg is soft).
Mezclar la verdura (blend the veg)
Ilevar a ebullicion ( put back on heat and bring to boil)
apagar y servir (switch off the heat and serve)
So my attempt number one was not quite as welsh as I would have liked, but still rather very nice, so I thought I must still add it to the collection. They came out rather like a thin but very tasty quick scone.
1 AND 1/2 CUPS SELF RAISING FLOUR
ABOUT 80GRMS BUTTER
3 AND 1/2 TBLSPNS OF SUGAR
2 SPLASHES OF MILK
TWO PINCHES OF SALT
PINCH OF NUTMEG
PINCH OF MACE
TWO PINCHES GINGER
TWO PINCHES CINAMON
(OR ALTERNATELY YOU COULD ADD 1/2 TSPN OF MIXED SPICE)
CHOPPED RAISONS ABOUT 3 TBLSPNS (I ACTUALLY CHOSE NOT TO ADD THEM IN THIS ONE, JUST BECAUSE I FANCIED THEM PLAIN.)
-Mix the flour and butter with your fingertips to a breadcrumb consistency
-Sprinkle in your spice and sugar (if you are adding raisons add them now)
-Add the egg to the flour mix and using your finger tips start to mix in the egg, add in a splash of milk and start to form the dough into a ball, if any dry bits still remain add another splash, you should end up with a soft dough, but not sticky, if it is sticky add a sprinkle of flour.
-On a clean floured surface turn over your dough ready for rolling.
-Roll out your dough to a thickness of about 5mm
-Using a scone cutter cut out as many circles discs as you can- cut with a straight sharp clean cut without twisting. ( This step is fairly easy and children do love to do it!- some more confident ones even love to roll out the dough as you can't really go very wrong with it.)
-Gather the left over dough into a ball and roll out again in the same way to cut out more discs; continue until all the dough has been used up.
-Pre heat with a low heat, a non stick pan
-Place the discs on the warm pan with a couple of millimetres spacing around them
-On a low heat cook for 3 minutes on one side and then flip to cook on the other side, they should be beautiful and brown on both sides.
-Serve straight away, can be eaten plain or with butter, honey, fruit conserve, cream, or anything else that you can imagine up...
Last Minute Scones- makes about 9
This recipe is especially for busy mums who need a quick and simple scone for those last minute snacks. Designed to make on the go with no need of "exactness".
-3 Handfulls -Self raising flour (add about a tspn of baking soda if using plain flour)
-50-60g -butter (just using the guidlines on the pack of butter at 50g intervals)
-2 splashes -Milk
-1 & 1/2tspn sugar
-2 pinches -extra flour for sprinkling
-A couple of teaspoons of milk for milk wash
-In a mixing bowl, add flour, sugar, salt and cold hard butter (straight from the fridge) roughly cut into small pieces.
-Using your fingertips rub the butter into the flour mix giving a "breadcrumb" consistency. (A couple of pieces of butter can still remain in small pieces doesn't all need to be rubbed in, it gives it a nice crumbly scone).
-Add a splash of milk, start to combine into a dough, then add the second splash judging how much more you need to give a soft, but just a little short of "sticky" dough- it needs to be "just beginning to be sticky" consistency.
-Using a pinch of flour, flour your surface where you will roll out your dough.
-Sprinkle a second pinch of flour on top of the dough, roll out to a thickness of about two and half to three centimetres.
-Cut with a floured cutter going straight down and up in one clean action NO twisting.
-Using a pallet knife (or similar) lift and place onto baking tray.
-Pour about a teaspoon of milk in a cup/bowl and using a brush give a milk wash on the tops of the scones taking care that the milk doesn't drip down the sides, otherwise it till not rise evenly. (If you do not have a brush, you can just use your finger to spread the milk on the tops.
-Bake for 15 mins at gas mark 7, -220 degrees Celsius (gas mark 6, -200 degrees Celsius for fan assisted ovens). The tops and bottoms should be lightly golden, and feel like a thin crust has formed on the top.
-Remove and place on wire rack to cool, enjoy hot/warm with your favourite accompaniments.
My love of "britishness" extend far before my arrival is this country.
HERE YOU WILL FIND:
FAMILY RECIPES BORN FROM MY BRITISH INFLUENCE-
FAMILY STORIES FROM OUR TRAVELS OVER BRITAIN-
STORIES OF BRITAIN