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Elisabeth Luard's Kitchen:

Elisabeth Luard's Kitchen:

posted on 16 August 2018 by admin

Green beans in tomato sauce with tinned tuna: "Pick plump, juicy home-grown green beans - French or runner - rather than skinny Kenyan for this summery turf-and-surf combination to serve as a light lunch with a plate of cured meats, embutidos, and plenty of bread for mopping up the rich tomato sauce. For vegetarians, finish with a sprinkle of crumbly fresh white cheese instead of tuna. Vegans would love it with toasted almonds."

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Elisabeth Luard's Kitchen

Elisabeth Luard's Kitchen

posted on 12 June 2018 by admin

"Cauliflower tossed with olives and herbs makes a fresh summer salad.The secret is to combine the dressing with the just-cooked cauliflower so the vegetable absorbs all the flavours. You can make it with broccoli or baby new potatoes, include quartered cherry tomatoes or diced fennel, and vary the fishy element with mojama or smoked mussels or shredded bacalao toasted in a dry pan - in fact, anything salty and fishy that takes your fancy. For a veggie version, finish with toasted slivered almonds."

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Elisabeth Luard's "Albondigas de pollo grenadinas"

Elisabeth Luard's "Albondigas de pollo grenadinas"

posted on 8 May 2018 by admin

"A sophisticated chicken from Granada, last refuge of the Moors in Andalusia, minced chicken prepared as meatballs - albondigas, an Arabic word - simmered in a saffron sauce thickened with egg and sharpened with lemon. Serrano ham, a Christian meat, deepens the flavour"

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Elisabeth Luard's "Tortilla de asparagos trigueros con jamon"

Elisabeth Luard's "Tortilla de asparagos trigueros con jamon"

posted on 8 May 2018 by admin

"Bundles of wild asparagus - skinny, bright green and a little woody at the ends - are sold by the roadside and in the markets of Andalusia and eaten either as a revuelto - scrambled with eggs - or in a classic spring tortilla. Vegetarians can replace the ham with little cubes of firm white cheese and diced spring onion."

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Elisabeth Luard's Kitchen

Elisabeth Luard's Kitchen

posted on 11 February 2018 by admin

"This is the traditional, home-made version of the famous turron de Jijona, a soft, crumbly honey-and-almond sweetmeat that takes its name from its place of origin, a little town surrounded by almond-groves and bee-hives high in the rolling hills above the port of Alicante."

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Elisabeth Luard's Ensaladilla Rusa

Elisabeth Luard's Ensaladilla Rusa

posted on 27 November 2017 by admin

Russian salad - diced cooked fresh vegetables sauced with mayonnaise - is the standby of every tapa bar throughout Spain and is a particular favourite of mine

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