make | SPAIN | huevos en el purgatorio

Well everyone, it's officially May! Not sure about you, but this year feels like it's going by really quickly to me!

We have both been waist-deep in revision and exam prep for the past couple of weeks - Sarah's taking her AS-Levels and I am doing my finals for my Law course at Uni.  It's all pretty stressful, but we're trying to take some time out to chill too - a little bit of yoga never did anyone any harm!  We are going to write a post too about how we combat procrastination and also about our top revision techniques for everyone else who is studying out there.

But, we've decided that it is finally warm enough for us to make some Spanish inspired recipes.  We've had a couple of trips to Spain, to stay on the Costa del Sol with our Aunty and Uncle.  It's so beautiful where they are - you feel as if you are right in amongst the local people, which is great as you see some of the real Spain as well as enjoying the touristy spots just along the coast a bit.  The Spanish food is really great too.  Because you're on the coast, you get to eat all the best of the sea (which is great for me as I love fish and seafood).

In the food shops, (our favourite was probably Mercadona - they had a brilliant catchy theme tune I wish I could sing to you over the internet!) you can buy super-fresh seafood that is almost always gone before lunchtime.  You've got to get there early to get the best.  When we emerged early enough, which was rarely as we were often up really late enjoying food, drinks and warm breezes on the terrace, we made sure we got there to pick up the best prawns I have ever eaten, and an amazing fish called 'dorada' (sea bream) which tastes amazing on the BBQ.

The top Spanish herbs are paprika (which I LOVE and have a massive jar of), oregano, thyme and rosemary.  These are all mega herbs to have in your kitchen, anyway, as they taste fantastic and can be used in a number of different cuisines.  When you're buying your paprika, do your best to get the best quality you can - it makes the world of difference.  I love the smoky flavour of ours, but they also make sweet paprika, and spicy, which are also great to have on hand.

I could wax lyrical about Spanish food, but I think I had better stop and get to the recipe.  I'll let you into some more Spanish secrets later on in the month!

In the cooking process...

This recipe is based on a dish that, OK, I know is Italian.  BUT I also know that Spanish families like to make it a lot too, and when you go out to eat in Spain, this is often on the menu.  Eggs in purgatory is basically poached eggs in a spicy tomato based sauce, done quickly on the hob and served with yummy bread and salad.  This could be a substantial lunch or a light supper.  Great when it's sunny out and you've been out all day and you can't be bothered to make a massive dinner.

We've also enjoyed this week, the first rhubarb of the season.  I know it's been out a while now, but it's our first rhubarb.  I know it's not Spanish but I wanted to share how we make it - you don't need to use any sugar!

Isn't it a beauty?

Local honey - from the bees of
our best friends
the Tylden-Pattensons

Anyway, to the recipes!!

Enjoy today  

rosinaviolets    x

Huevos en el Purgatorio (Eggs in Purgatory - Spanish style!)
Serves 4

2 onions, finely chopped (or 4 shallots, as we've used here)
3 cloves of garlic, smooshed
1 red pepper, in chunks
1 courgette, in chunks
1 red chilli, finely chopped
400g tin of chopped tomatoes
1 tsp smoked paprika
1/2 tsp dried oregano
4 eggs
handful of fresh flat leaf parsley, chopped

• Spray a big frying pan with a little oil and heat it up.  Cook those onions and garlic, and then throw in the paprika.  Should be smelling pretty fantastic already! 

• Now add the red pepper, courgette and chilli.  Cook for a minute or two and then throw in the chopped tomatoes and oregano.  

• Once that's cooked down (give it another minute or two), make four wells in the mixture and crack in your eggs as shown in the picture.  

• Cover the frying pan with foil, or if you have a lid you can use that.  Cook on a medium heat for about 10 minutes if you like your eggs done all the way through.  A little less if you want them a bit gooey in the centre. 

• Just before serving, sprinkle over your parsley. 

Stewed rhubarb - sweet, with no added sugar! 

Serves 4 

400g rhubarb 

1 dessert spoon honey (local is great as it can help to protect you against hayfever - and it helps your local beekeepers!) 

65ml (1/4 cup) cranberry juice (OK - I know this has sugar in it, but it's not much and it's got the added goodness of cranberries, and it tastes good, so I'll make an exception!) 

• Cut the rhubarb into inch-sized cubes (about 4cm).  

• Throw in a saucepan with the honey and cranberry juice.  Give it a bit of a stir.  

• Bring to boil and then turn down to a simmer for 15 minutes or so, until the rhubarb is soft, but hasn't yet turned to mush! 

• Serve with natural yoghurt or ice-cream.  Yum.