If you know me you'll know that this is one of my favourite tapas dishes. I've combined the jamón (Spanish ham) and mushrooms. But you can use just jamón, or mushrooms, or experiment with other fillings of your choice such as spinach, chicken, fish or cheese or seasoning with some parsley.  It is best to make the filling the day before and let it cool overnight which I find helps with splitting up the cooking time. Ingredients 300 g  mushrooms 180g  spanish ham (jamón) 1 large onion 400ml milk 70 g flour 1 teaspoon nutmeg breadcrumbs 2 eggs olive oil for cooking and deep frying butter (optional) salt parsley- optional - for garnishing Milk and flour quantities are approximations, you might need a bit more or less. But that's why it's also important to add the milk in slowly. 1.Wash the mushrooms and dry them thoroughly. 2. Peel and dice the onion very finely. Dice the ham very finely as well (unless you are using already finely diced ham pieces).   3.Heat the ...

 🥗 You can combine this dish with potatoes, rice or any sort of wrap. Vegans and vegetarians could try with tofu instead of chicken. Also, if you don't like peppers, try with tomatoes or courgettes! The dip is versatile and widely used to accompany various dishes. I know it is eaten all around the Mediterranean and Middle East, but I've made it the Greek way. Ingredients 700g approx. chicken breast 1 large red onion 1 - 2 green peppers 1-2 red peppers salt, pepper olive oil dry herbs of your choice - parsley, basil, oregano, thyme Tzatziki dip 1 - 1.5 large cucumbers 2 plain Greek yogurts (125g x 2) 1 tsp white wine vinegar extra virgin olive oil 1/3 clove of garlic 2-3 tsp lemon juice salt dry dill (or fresh if you can source) You will need 8-10 skewers. I'm using metal skewers. I used tongs to turn the skewers around on my pan, be careful! You can also use a heat protective item to help you turn them such as thick garden gloves! 1. Dice the chicken and marinate with oliv...

    We all love to pick this item up from the supermarket, but why not make it  fresh at home.  All you need are a few simple ingredients! Ingredients 200g cooked chickpeas (or a can of cooked chickpeas) half a clove of garlic 2-3 tbsp white tahini  lemon juice - 1/4 large lemon or 1/2 small lemon extra virgin olive oil 1 teaspoon cumin powder paprika  water salt Important Tahini is a sesame seed paste. I've bought a ready made bio version, but you can also prepare it at home by grinding sesame seeds with olive oil and salt. I  cooked raw chickpeas from scratch using my pressure cooker.  Soak raw chickpeas in water overnight (8-12 hours), covering the chickpeas by several inches. They will double in size by morning. Drain the water and rinse the chickpeas in the morning. I usually soak a large volume of chickpeas and use some for hummus and the rest for another dish. 1 cup of dry chickpeas will make approximately 3 cups of cooked chickpeas. The ch...

  A tasty and flavourful substitute for rice or potatoes, or a salad component!  This is traditionally cooked with bulgur wheat, but I like to make it with couscous!                                                                                  Ingredients 1 cup couscous 1.5 cups vegetable stock a bunch of parsley 1/2 red onion 1 tomato 1/4 cucumber turmeric powder cinnamon powder cumin powder salt, pepper lemon extra virgin olive oil Extras  a bunch of mint leaves spring onion stalks  1. Wash the tomato, cucumber (and spring onion if you are using) and peel the onion. Dice the onion, tomato and cucumber into very fine pieces. 2. Sauté the diced onions in a frying pan with olive oil until they become soft. I then grind them in a pestle & mortar along with the...