Identity Theft, Pizza, Burger, Spain

There is definitely something wrong! I know it! Lately, things are going quite differently around here. Just today, we did our spring cleaning, while winter just started a few days ago. My mind is off the track. Yes, you know, but this time it's even worse. I think I lost my identity. Someone robbed it. While I was thinking about writing something for the blog after such a long time and for not having just two entries for the whole year, the thoughts didn't come up in German, no, not even in English, but it was Spanish. I guess Rodrigo or Rodriguez is taking over again ...

Rodrigo's Paella

Summer and sun? – Check!

Lot’s of food? – Check!

Some drinks? – Check!

Crazy? – Check!

So far it has been a lovely summer with a fair share of sun, lot’s of food and some drinks. You can call me crazy for various known and unknown reasons. I leave that up to you, but for today, you can call me Rodrigo.

So, make sure to keep that in mind. I settled with a friend on that and he tries to call me Rodrigo. Since we have established that, we can go on with some food.

However, before we get to that, we need something else.

Spanish music? – Check!

These days with all those music streaming services and Internet radios, it’s not that complicated.

Now playing: Amistades Peligrosas – Me Quedaré Solo

Well, I don’t know about that, but I’m not sure whether I like that message. Anyway, that isn’t the subject of this post nor of this blog. I don’t want to get that personal here.

Calling back to mind what we want here now: Food.

Therefore I bring you now Rodrigo’s Paella …

You still remember, who Rodrigo is, don’t you? No Dices Más. Well, that is fitting now and the song that is playing right now: Moenia – No Dices Más.

Right, you don’t have to say anything as we start finally

Ingredients:
Olive oil
2 small chorizos
350 g chicken breast
100 g duck breast (optional, it was a leftover)
100 g shrimps
100 g mussels (ready to eat)
1 onion
2 cloves of garlic
150 g cherry tomatoes
1 red bell pepper
1 yellow bell pepper
Salt
Pepper
Paprika powder (mild)
3 cups of rice
2 bay leaves
700 ml chicken stock
Pinch of saffron

Method:
Put a large pan on heat and add some olive oil.

Get a sharp knife to do all the cutting. Make sure it’s really sharp, so you get a clear cut in case you should cut yourself … oops … I didn’t mean it. I am sure, you can get through the recipe without cutting yourself. Anyway, I heard you cut yourself more often, when the knife is too dull. So it’s better to use a sharp knife, that does its job properly.

Now we go on with doing our job properly.

Cut the chorizo into small pieces and add it to the pan. Cut the chicken breast (and duck breast) into small chunks and brown them together in the pan with the chorizo. When it all has gained some good colour remove all the meat from the pan and set aside.

Finely chop up the onions and fry them in the pan until translucent. Chop up the garlic and add it, too.

Then quarter the tomatoes and put into the pan.

Cut the bell peppers into mouth-manageable size and add them to the pan as well.

Season everything with salt, pepper and the paprika powder.

Afterwards add the rice and the chicken stock. Add the meat back again as well. Add also 2 bay leaves and the pinch of saffron.

Let it all simmer until the rice is cooked. If you feel, the paella gets too dry, add a tiny bit of water.

Almost there! At the end add the shrimps and the mussels and heat them up. That shouldn’t take too long.

Now you are ready to plate up and enjoy Rodrigo’s Paella.

Well, I am not 100% sure whether that is a typical paella for I have never eaten paella in Spain – or at least I don’t remember. I have to put it on my list I want to do. Argh, that list is too long anyway. I also have a kind of list or better say a pile of papers of recipes I still could post. There are 11 papers and I don’t know how to manage. Anyway, you might see some of those things on this blog one day, so make sure to come back.

First, though, have some more paella and, if you like a bottle of beer with it. For sure there are more days coming to enjoy and … if I am able to put my eyes on a computer screen again – besides work – I will write you something more.

Well then, see you, when I see you. Next time I may be Chris again and not Rodrigo anymore. We will see ... 

#Foodfitness with Beef and Cheese Empanadillas

It is about time I start putting up some more food here on our blog. It has been quite a while of inactivity, which doesn't mean I haven't been active. In fact I have been very active and I have been doing quite some exercise, enjoying it together with my beautiful wife. Life is really good!
Now, though, it is time again for some other kind of exercise again ... food fitness.
Let's have some Spanish food today, which you could also use for a picnic, if the weather so permits.

Ingredients:
450 g flour
1 tsp. baking powder
1 tbsp. butter
1 egg
1 tsp. honey
pinch of salt
lukewarm water
1 onion (finely chopped)
some chillies (to your liking, finely chopped)
2 cloves of garlic (finely chopped)
500 g minced beef
smoked paprika
salt, pepper
2 tbsp. tomato puree
basil, rosemary, mint
3 spring onions (chopped in rings)
150 g grated cheese (whatever kind you fancy)
30 g sultanas
oil for frying

Method:
First of all we go for the dough, setting the tone for the whole thing, putting some energy in the preparation, for there will be much energy in the consumption as well, although I am not quite sure whether you want to hear it.
Put the flour with the baking powder in a bowl, rub in the butter. Then add the salt, honey and egg. Knead the dough in a fitness-like fashion adding as much of lukewarm water as it needs to bring the whole dough together.
Then let the dough rest for at least 30 minutes. In case you also need that rest, I guess you have to give it some more time. Otherwise you can you the time wisely to already prepare the filling.
You start off with the onions in a large pan, let the chillies and the garlic join. After the onions are translucent you can put in the meat and season it with salt, pepper and the smoked paprika. Once the meat has gained sufficient colour you can add the tomato puree and go on frying as long until it is all relatively dry. We don't want the filling too wet to cause any problems.
Just when it is all ready that far, turn off the heat and add the basil, rosemary, mint, spring onions, cheese and sultanas. It might look a little bit like this ...

You have some time for it to cool off a bit. That will be the time to prepare the individual empanadillas and have some extra exercise. If you still feel you need more exercise, do some push-ups, squats or crunches later on, but here we go with good old food fitness ...

Try to make it thin. This way you will enjoy the filling much later when all is finished. Give it your all. You want to feel those muscles in yours so you can actually say you have done some real exercise. Get some round shapes out of the dough for the final empanadillas. We got a special tool for it here so it will work out perfectly with the shape and sticking in the filling.
Give every circle of dough, we had 15 in the end, a teaspoon of filling or a little bit more, as your conscience permits and as you will be able to seal them properly afterwards. We don't want any filling to exit while frying. We only want to let the filling exit in your mouth while eating.

If it looks like this you might be doing it right. To ensure they are securely shut, you can use a fork to seal them well.
Then enjoy the time for frying the empanadillas in sufficient oil and hopefully they are securely shut. I didn't do it so well, when I tried it the other week, but this batch went perfectly well without incidents ... for my wife was helping to make it happen just fine.

Now the only thing that remains is enjoy your empanadillas with some salad and a beer ... any kind of beer. It doesn't need to be Spanish, although I wouldn't mind a bottle of Estrella de Galicia.
We hope you had enough exercise preparing the empanadillas. As for my part I feel like I still have to do some more exercise. These days I am kind of crazy about doing some exercise. That's not bad, after all the body feels a lot better when it is filled with muscles and not with ... anyway, I don't want to suggest anything here, but just that I am always going to enjoy some good food exercise, when it also leads to some tasty results. It would really make me feel bad, if I would put in all the effort in preparing  and eating if it wouldn't be worth it. 
In this very case here of the empanadillas we can assure you that it was absolutely worth it and we are going to enjoy it any time.
We hope you are having a good time and are keeping healthy!

Out of the Darkness - Bloggers Around the World Round-up: Spanish Tapas

Am I torturing myself? Why, the last few weeks I have been doing a lot of things I am not so comfortable with, like meeting new people or travelling long distances with the car into unknown territory. Besides that I have added some 'real life action' by having a lot to do. This way I have reduced the 'digital action' and the 'non action' as well.
I don't know whether this going to lead me anywhere, but I know where it took me the last few days.

Do you know, too? Well, it has absolutely nothing to do with the Bloggers Around the World theme we are talking about in a minute, but let me tell you something about it anyway.
Just a few days ago, I came home from the place where you can find the tower, but as I used as much time as possible together with my friends - or maybe even a bit more - it got quite late when I finally made my way home in my car. So I got into my car and tried to drive home back through unknown territory. Good, I managed to get back home safely. Yes, I know, that's always the trouble with all those stories told from the present into the past. The fact that the person telling you the story is still alive shows you he must have survived. Ah, so what's the point now to continue telling you something? Argh!
Fine I only had a voice from my smartphone telling me where to drive while there was just darkness around me for miles after miles. At times perhaps the only ones around me were deers and boars - so I'm lucky I didn't take anyone of those along (more luck than brain). 
Anyway, things could have been worse, there could have been pouring rain. So, no big deal. However, I made it safely out of the darkness so I am able to write the round-up for August's Bloggers Around the World - Spanish Tapas.

The month was very short, for time went by so quickly - the way it is when you are enjoying yourself. Accordingly we have to keep this round-up brief.

Right at the beginning I like to show you some of the delicacies I did in my kitchen.

Yes, you just read about them anyway as it was my last post. Let's focus then on someone else. After all this is not just about me here.

So, please tell me what I can do. Caroline from Caroline Makes ... entered first. What was it? A lovely Paella ...

Hm, yes, I know, but we keep it anyway ...

Who else got the chance to pause and stop by in this fast paced month? It was Jill from Lapin d'Or and More (I love that name ... eh ... judge for yourself which one I mean).

Jill made some wonderful tapas to share with us.

I especially liked the 'croute' of red peppers. You can see them in the top right part of the picture. It's a lovely combination of red peppers, cheese and almonds. What's not to love about that?

What do I love from the next dish, the pea and ham soup? For sure the green colour does a very good job.

At the end ... eh ... let me say thank you to all who had a share this month. As a token of my gratitude let me give you some flowers ...

I hope you all still like me tomorrow and beyond ...

Bienvenido a mi casa - Tapas Night

¡Hola! ¿Cómo estás? Ahora hay tapas. Bienvenido a mi casa. Espero yo tengo algo para todos. Bueno, aquí tengo un pequeño selección de tapas de mi mesa ...

... y un poco mas ...

¡Que aproveche!

Nun, ich denke, ich sollte die Sprache wechseln, das wird mir sonst zu viel und ich brauche ewig mit dem Schreiben.

Oops, maybe that was the wrong one, too. I better switch to what I can write best. Anyway, by now you have noticed what this is all about ... Spanish tapas.

After all, that still is the theme for this month's Bloggers Around the World.

We better do this properly now. Turn up the sound system for the Gypsy Kings ... "Bamboleo ..." or something like that. Maybe we can get into the spirit a glass of Sherry first ...

I imagine it would be great fun to do this with some of my favourite bloggers, but ... anyway, it was fun the way it was.

What lovely kind of tapas do I have for you tonight?

Cheese Empanadas:

Have about 200 g puff pastry ready. Mix some 100 g of cheddar cheese or manchego to be more Spanish with a few anchovies, 80 g dried tomatoes, 50 g green olives and 50 g pesto rosso.

Roll out you puff pastry, cut out circles of all the pastry. Divide the filling among all those pastry rounds and try to seal them by putting a bit of water on the edges and folding over. If you have rolled out your pastry too thin or get your empanadas too close to the heat in the oven, what you can see on the photo might happen.

Brush your empanadas with egg wash before you transfer them for 13 minutes to the oven at 225 °C. Just make sure, you place the tray in the middle of the oven.

Roasted Peppers with Chilli Cheese:

You just need to get some cheese with enough fuego for this, a lovely cheese with enough heat in the form of chilli. If you have the right shop around you might get some Spanish cheese for this, but then a simple cheese with chilli will do. As you see, you cut it into nice cubes.

The peppers are a different story. Get them under the grill to char the skin of the peppers. Then toss them in a bowl and cover with cling film to cool down. Then try to remove the skin of the peppers ... if you can ... and cut the peppers into small pieces. Serve them together with the cheese and a dressing of honey and sherry vinegar.

Steak with Cheese and Salad:

Well, get some steak, season it with salt and pepper and let it lick the heat in your pan, one and half minute on both sides and do it twice. Then let the meat rest for 15 minutes.

Cut the steak into stripes and place them alternating with some lovely cheese on a large plate. In the centre of the plate place some green salad. Toss over some capers and green olives and ... if you are a tiny bit naughty like me ... some innocent looking, but fiery peppers. Additionally sprinkle over some black pepper and sea salt. Squeeze a lemon to leave its juice on top and add some good extra virgin olive oil. There you go!

That's just a small selection. You can add also some olives with different fillings, some chorizo, serrano ham and more cheese to the table. Maybe you also want to offer some tortas de aceite as well. You can buy them in some shops or do your own.

Jamie Oliver has a lovely recipe for this in his book Jamie Does.

For sure you don't want to forget to serve some olive oil roasted padrón peppers sprinkled with some sea salt and more extra virgin olive oil.

Oui, c'est fini! Oh, wrong language again. After all, that was a Spanish tapas night. Maybe we can do something French another time, another challenge. Maybe, if I get someone to join me for a theme of French Chocolate ... something.

Anyway, I hope you enjoyed our little tapas night and I look forward to some further suggestions from you or any entries for the Spanish Tapas Bloggers Around the World challenge.

Nos vemos la próxima vez ...

All the small things - Tapas for Bloggers Around the World

What? You think I have forgotten? How could you possibly think a thing like this? That is ... that is ... true, I almost forgot that it's time for another round of Bloggers Around the World.
So, let' be nice and start all over again ...

¡Hola! ¿Qué tal?

I really honestly hope you are all doing well, no matter who you are and where you are. Maybe you have a hot, burning summer right now, or maybe you have too much water coming from above. No matter what, I hope you like to join us once more as we make our way to Spain.

However, I don't want you to do any elaborate cooking this month for our challenge. This month we like to concentrate on the small things. Anyway, that is what you should concentrate a bit more in real life, too. A small nice gesture from a family member, a friend or even a stranger can bring you joy. Maybe it's just a smile, a kind word, or a cool drink on a hot day.
Did I say drink? Yes, I did. That brings us closer to what we want to do here: food. And this time it's small food, tapas to be precise.

If you haven't already understood, in order to join us this time for Bloggers Around the World, it's ...

SPANISH TAPAS

You should have a lot of variation here. Just feel free to try new things or share your favourite ones. Here are some of my favourites as I tend to do tapas more often ...

.. fried dates filled with chorizo and wrapped in bacon ...

 

... garlic prawns ...

... cheese with thyme and honey ...

Of course I also want to try something new. So, have a go and give at a shot. If you like you can also invite some friends and have a tapas party with you. So, once again, you can make others happy.

Anyway, it's very easy to make me happy. Simply join us for our big tapas party here and share your tapas posts. Simple use the comment section down here and leave a comment with a link to your post ...

... and keep also the following in mind ...

1. Link to Cooking Around the World and this very challenge in your post.
2. Use the "Bloggers Around the World" badge (you know).
3. Use either an old post or write up something completely new.
4. You can enter as many posts as you manage or of course you can have just one big tapas party.
5. Enjoy the challenge end your life of course...

Of course you have time to join until the end of this very month. So, when it turns September, you shouldn't post any more posts for this, but rather watch out for the round-up.

I wish I could delight you with some impressions from Spain, but I simply don't have any suitable photos ready somewhere around me, although I wish I could take some fresh ones soon ...

Will You Remember ... Forgotten, Not Forgiven

Do you still remember the last time I did a weird, strange, crazy, bonkers, whatever kind of post? Well, I could check, but that wouldn't mean I remember, rather the opposite.

I can still hear the voices in my head - no, not those voices - rather the singing kind of voices, music that is.

One such song is called 'Will You Remember?' from the album 'To the Faithful Departed' by The Cranberries. Well, I don't want to tell you right now what I think most of the time when that song is in my head, but you can be sure, I'm telling you in a minute, what I am thinking of right now.

However, there is another song, 'Forgiven, Not Forgotten' by The Corrs. Right away, I can tell you my thoughts are not tending towards the suicide part. I have a feeling I am stable at the moment. After all, there is no 'one eyed furry toy' on the bed ...

... right, it has two eyes and besides that, I have absolutely no idea of the 'bleeding heart torn apart, left on an icy grave'. As far as I know, stones don't bleed.

While we are at it, just a quick side fact, a concert of The Corrs was the only one I ever have been to in my life and I don't know, whether I will ever make it to another concert of someone else still.

Now, if you are not that woman from California, who is just called "AJ" in medical literature and who remembers every day of her life since age 11, you forget things and can't remember.

For sure I have some things in my life I don't want to remember, but on the other hand there are a lot more things I want to remember, like for example - and that's especially, if you are a food blogger - 'what was it I had been cooking there' or 'where did I got that idea from'. Yes, I will not forgive myself I have forgotten and ... I won't forgive myself a few other things.

Anyway, due to several reasons, there are some food photos piling up in my 'to blog' folder and I have no clue what to make of some. In order not to have them just for nothing, I present you now ...

THE FORGOTTEN

We can only call this 'Steamed Vegetables'. Right, some ingredients are obvious, but that's all ...

I'm sure it was tasty and filling, but, yes, really, indeed that's all.

Then I can offer you some pasta: 'Fussili Putanesca'. While the name should give us already some more hints on how to prepare this dish, I don't care t do some kind of research on what I might have done to it ...

Now you might say, why bother anyway, those dishes don't look too good either. Maybe I can improve things a tiny little bit with this board of tapas ...

Fine, just a tiny little bit ... maybe. When you look at it, the things on he board are no big deal to reproduce. It's cheese with thyme and honey, garlic prawns, a coleslaw with red bell peppers and chilli, just some simple black olives and a piece of baguette. Well, I can't remember, why I took this photo in the first place. For sure I was not planning to do any kind of post with it ... but I'm doing it now this way.

Like some dessert? Maybe some sort of brownies. Well, some sort of brownies you get ...

I don't have to remember how they tasted, for I am sure they where utterly yummy.

What else?

Burgers. Sure. Homemade chips. Sure. So what?

And yet, there is more pasta ...

This time it's orecchiette al forno. Of course, you can do it by mixing the almost cooked pasta with your favourite tomato sauce, toss over some mozzarella and basil, grate over some parmesan and make it al forno in your oven for about 30 minutes, I reckon.

On the other hand, you could always have some vegetables together with chorizo ...

... I guess I did it already before. So why this picture. Yes, 'why' always seems to be the hardest question.

Apart from this, forgetting can also pop up with a different face. I was reading 'a certain blog' with a post about making chocolate buttons. Well, a lovely idea. So I made some with dates and pistachios. No big deal. Melt chocolate, give it in round shapes onto baking parchment and drop a few pieces of dates and pistachios onto them ...

Those are a real treat ... oh, oh ... memories seem to come back. I think, I added a bit of vanilla extract to the melted chocolate, too. Once they have cooled down, you can wrap them up nicely and give them away as a foodie gift ...

... oopsy ... I must have forgotten. Some time later they were still standing in that shelf and I had no choice but to  eat them for myself. What a shame! 

I don't like to give myself credit for those date and pistachio chocolate buttons, but I simply forgot the blog I got the idea from. So, if you notice, give me a shout and we rectify this.

At this point I'd say we better stop. After all, we can't go on like this forever and ever. I even think, some of these photos could have given me an advantage in this month's Bloggers Around the World. Spontaneously, quickly and without much further hassle I could have produced an Italian or Spanish posts to link up on days Italy or Spain would be playing in the World Cup.

Fine, one more ...

I made some utterly scrumptious courgette fritters. Already on their own they where a hit, but I had something bigger in mind for them ... and I will still do it ... if I manage to get them like this again. Then I make sure not to forget, but to go for it.

In the meantime ...

I won't remember the food that I ate. 

I won't remember champagne (because I didn't have any). 

I won't remember the things that I cooked. 

I will just shoot it in vain. 

Will you remember? 

Will you recall? 

Will you remember?

Still Summer - Zingy Chilli and Chocolate Gazpacho

I can't remember having a real summer last year, although the two weeks I was out hiking had been fine apart from the first day, where I got soaked completely. Fine, we had some rain, storm and sort of things this year, too, but mainly it was a real summer thing ... just a moment ... still is a real summer thing.
However, some people manage to complain all the time. "It's too hot", "I can't stand the heat" ... fine ... if you must. Should you belong into this category of people, you maybe also think, I would be too hot to stand in the kitchen at the stove and cook.
I'd say, it's no problem to have some more heat in the kitchen, but ... hey ... I can so also without and ... have some gazpacho ...

Bloggers Around the World: Spain Round-Up and ...

Did I already mention that the month is nearly half-way through again?! Well, the year isn't fairing any better. It is in it's last days! The last few days we had our food journey towards Spain with Bloggers Around the World.

I can't tell you what everyone did, but let me at least tell you about those that took part.

There was the lovely Lauren from Around the World in Eighty bakes. That already sounds like a lot of fun anyway and absolutely totally fits with my theme around here.
Anyway, Lauren was doing some experimenting in the kitchen ....

Lauren was doing some Spanish Plovorón. To find out how things turned out, well, you know what you have to do ... If that isn't sweet, I don't know!

We like to remain sweet. Sometimes I use to say I am already sweet myself, but ...
Let's go on. You already know, what I did for Bloggers Around the World, but nevertheless I tell you again ... that is remind you.

As was to be expected, something sweet again: Torta de Almendras.
What else was there? I don't know. I can't tell you. For sure there are a lot more lovely things to eat in Spain, but maybe in a different season ...

As we leave Spain behind us, we like to head over to our next stop. Whatever means of travel you like, we either have to use a plane or a ship, for we want to go across the ocean. As we are already in Spain, let's go back to the 15th century and set sails to the west for In... Stop! That's what they thought back then in the 15th century, but these days we know better.

Our next stop will be: The Caribbean!!!

Now that isn't any specific country. Therefore you have a broader variety of options. You could take us to Jamaica, Barbados, the Dominican Republic, Cuba, the Florida Keys and so on ...
You don't have to prepare any 15th century dishes, but of course you can, if you have any nice recipes from that age.
Another option could be ... hm ... The Pirates of the Caribbean. Maybe you have a pirate decorated cake or something like that.
This month you also wouldn't go wrong with rum.
Whatever you do ... just use your imagination and I am sure you will come up with something nice.

Before we depart, though, a few reminders (rules):

1. Leave a comment with a link to your post here in this very post.
2. Link to my blog and this challenge in your post.
3. Use the "Bloggers Around the World" badge (the one you find at the beginning and end of this post).
4. You can use a new or an old post, but it has to be adjusted accordingly (you know, all the linking).
5. Have fun and enjoy it!
 
If you aren't having fun, I'm sorry, I can't help you with that (maybe if you ask kindly). However, it would be of great advantage for your health, if you are happy and smile! 
The round-up of this leg of our trip you can find here next year at January 13th.
The Maya calendar might end before that, but mine doesn't ...

Pass me that chorizo ... eh ... we are having a chorizo stew

As far as I see things, I am going to need a lot of comfort in the coming weeks, but never mind I'm going to manage it ... somehow!
No, I don't want to start this kind of talk again.
A few weeks ago I read a lovely recipe on How to be a Gourmand from Jacqueline. It was a recipe for a Chorizo, Tomato and Chilli Bean Stew. Well, I thought, by myself, that is a very lovely recipe I should give a try ... and I forgot about it.
Anyway, as I have the custom to buy chorizo when I see it - that is, if I don't have any at home - I happen to have chorizo at home, most of the time.
Naturally then, as the days became colder, I came up with preparing a chorizo stew, not having any recipe ready as I went.

Well, if you read a lot, you can get a lot of ideas and inspiration. What are your favourite sources of inspiration? Don't be shy! Let me know.
But first of all pass me that chorizo ... eh ... we are having a chorizo stew ...

Ingredients:
A good splash of olive oil
300 g chorizo, sliced
1 medium sized onion, chopped
2-4 cloves of garlic, finely chopped
3 cl sherry
400 g tinned tomatoes
2-3 fresh red chillies, finely chopped (who cares about the seeds ...)
400 g potatoes, peeled, roughly chopped
A bunch of flat-leaved parsley
Salt and pepper

Instructions:
All the chopping is done and hopefully you haven't hurt yourself. Fine!
Then we can go ahead.
Heat up the olive oil in an appropriately sized pan and then add the slices of the chorizo. Let it go for a while until the chorizo pieces get a bit of colour.
Toss in the onions and the garlic and let them give your kitchen a nice touch of garlic in the air. Get the sherry ready. Reserve some for drinking later, but add 3 cl of the sherry to the stew and let a bit of it cook away.
After that it's time to pour in the tomatoes and if you like a bit more liquid comfort to soak up with bread, add some extra water.
While we are at it, we throw in the potatoes and the chillies as well ... don't be shy.
Bring it to the boil, cover it with a lid, reduce the heat and let it cook for 30 minutes.
As time goes by, remove the lid, chop the stalks of the parsley and put it in the stew and continue simmering for another 30 minutes.
Serve it with parsley on top together with a nice bread to tuck into the comforting stew.
Dig in!

Torta de Almendras for #BloggersAroundTheWorld

"Better days are coming for you ..." Those are the words coming from the speakers of my stereo right this moment where I start writing this together. I hope so!
On the other hand ... ('... four fingers and a thumb' - a friend used to say) ... if I would trust the weather forecast, all this needs to remain a dream for the distant future ...
Well, I don't even need a weather forecast to tell me things, I can already gather it from the calender that winter is just around the corner. It's just a matter of time before it happens ... (don't even like to think about it) ...
I already asked my doctor to prescribe me some sun, but it was to no avail, although I guess it would be cheaper than the other things he is prescribing me. Well, you can't argue with an expert ...
As to the sun for a few days now it's just elusive, but hope isn't ready to die yet. The same holds true for me, but I shall rather say that the situation isn't that bad altogether (... but enough already).

It's time to connect to our subject: Spain ... I would connect that directly with sun. Again memories come up of a distant warmth, memories of Barcelona, memories of Mallorca.
At least there is still the licor de almendra in the bar. We can work with that.
A word for caution though: alcohol is no solution, but then again, no alcohol isn't either.
Do not be worried, though, we are just using it for our Torta de Almendras - almond tart.
It seems to be very popular in Andalusia ... at least that is what my Spanish cook book Spanish Cooking from Cornelia Rosales de Molino claims.
I adapted the recipe a bit ... hm ... maybe a bit more and that not only to accomodate my licor de almendra.

Here we go ... If we cannot have the sun, we at least are having some pieces of Torta de Almendras ...

Ingredientes:
For the short crust pastry:
200 g flour
60 g sugar
100 g butter
1 egg
1 tbs milk
Pinch of salt
Few splashes of lemon juice

For the almond filling:
150 g ground almonds (if you ground your almonds yourself, you might get an even better aroma)
4 eggs
60 g sugar
4 tbs licor de almendra (or similar)
Zest of one lemon
Pinch of salt

Some sliced almonds for topping

Elaboración:
What shall I say? Oh, yes, of course, how to prepare the cake.
We start with the short crust pastry by carefully kneading together all it's ingredients. Yes, that's all that is to it. Shape the ready dough to a ball and (don't play ball with it) place it into the fridge for about half an hour.
I went to the dentist during that time period, which sadly took me longer then that just mentioned half hour.
On with the almond filling. No, you don't get that one at a dentist! I didn't get any other filling either. Nevertheless, a visit to the dentist is in the lower section of my top 1000000.
Almond filling! Back on track!
Separate the egg yolks from the egg whites. Then cream the egg yolks with the sugar and add the ground almonds and the licor afterwards. Don't forget the lemon zest.
We give our attention to the egg whites now. Add a pinch of salt. Now it's time to get them stiff. Either, you let out all you aggressions and beat them that way with a hand whisk or ... you use an electrical one and safe your energy.
As I didn't make it to my exercise at the gym this week (naughty boy) I had to go for the manual method ... oh, that feels so good. Really? Whatever!
Carefully (again) fold in the beaten egg whites into the almond mix.
Heat up your oven to 220°C. 
Then roll out your dough to fit it to an approximately 26 cm round cake tin. Don't forget to remove the dough from the fridge first for doing that.
Once the dough is in the tin, which you hopefully greased and papered before, make sure the dough goes a bit upwards towards the borders of the tin. Then pour over the almond mix, toss over some extra sliced almonds and then transfer your tin to the oven for 30 minutes.
Keep an eye on the cake after about half the time. If it gets too dark, it might not help to turn on the light ... Obviously I was referring to the cake. You can protect it with a piece of aluminium foil over it.
After the cake is finished at least leave it some time to cool before you go for it.
The sun might not be conjured up by this, but ... it is at least something.
Anyway, this month it's time for Bloggers Around the World with Spanish recipes or at least Spanish inspired ones.

Maybe a few more recipes will help. Just feel free to join. You are very welcome!
Well, I better have some cake then: Torta de Almendras, to be specific.
The chorizo has to wait until dinner.
Hmmm, maybe because I'm such a winter wimp I should consider changing location ...