Little Foodies Spain - Pan

I love Pan con tomate, bread with tomato. I think it's one of the nicest ways to eat bread. Whenever we're in Spain we have it for breakfast, with lunch or for a snack. It's just really GOOD! I like the whole ritual of toasting the bread, then rubbing the tomato on, spooning oil over the bread and then I very naughtily sprinkle with a little salt. When it's the weekend we rub the bread with garlic before the tomato, now that's goodness indeed. When we come home I forget about pan con tomate and don't make it so much. Why? I don't know. I guess because the tomatoes are in the fridge and there isn't the sun or the warmth. It's still really very good though! Especially with a few slices of Jamon Serrano, or Chorizo, or even Manchego Cheese.

To make some yourself. You will need a few thick slices of decent, rustic white bread
1 large very ripe tomato or a few smaller ones (must be very ripe as you need the juice)
1 clove of garlic (optional)
A little olive oil (the better quality the better it will taste as you're not cooking it)
A tiny sprinkle of salt (optional)

So feeling relaxed and happy with your lot, lightly toast the bread.
Cut the garlic clove in half and using the cut sides rub it over the bread several times
Cut the tomato in half and rub this over the bread several times
Drizzle with olive oil, a sprinkle of salt and eat.

I say feel relaxed and happy with your lot while you make it because I'm sure it adds to the flavour.

Little Foodies Spain

One of my favourite vegetable dishes is

Patatas Pobres / Poor Man's Potatoes
It's simply potatoes, garlic and olive oil
Pre-heat the oven to 200C/400F/Gas Mark 6
Peel and thinly slice 3 large potatoes
Peel and crush 2-3 cloves of garlic (you can use more or less)
A cup of olive oil
Mix the oil with the garlic and in an ovenproof dish layer the thinly sliced potato with the garlic and olive oil. Pop it in the oven for about half an hour. It may need longer, just check that the potatoes are cooked through. You can also fry it but I prefer the taste when it's done in the oven. The garlic seems to stay soft and like I said I think the taste is better.

Edit: Please note: I cooked this in a large shallow ovenproof dish, if you stack the potatoes high, it will require a longer cooking time.

Also you can cook this with a lot less oil. If I'm being really good I mix a lot less oil with the garlic and use a pastry brush to get it on the potatoes.

And... I start it off without tinfoil but if it starts to brown too much I cover it with foil.

We had this with lamb chops and veg from the garden the other evening. Delicious!

Little Foodies Spain - Arroz al horno

It was lovely to drive off the tunnel at Folkestone to find warm weather last Sunday. Since then of course it's been a little mixed. With wistful thoughts of packing up and heading off on that round the world tour, I needed hearty food, I think we all did. So I made...

Arroz al horno, Hearty Baked Rice
(Serves 4)

1 large potato (peeled and sliced into 1cm rounds)
4 slices of black pudding cut into quarters (This was a large one)
2-3 slices of pork belly
3 tomatoes (2 cut in half and 1 diced)
1 bulb garlic (left whole)
2 1/2 cups of HOT good flavoursome stock (must be full of flavour or dish will be bland)
1/4 cup olive oil
2 cups paella rice
1 tin of cooked chickpeas
1 teaspoon paprika


Heat the oven to high (Gas Mark 6, 200C, 400F)
First put the slices of pork belly in the hot oven and cook for approx 15-20 minutes. When done, take it out and cut into cubes. It may take longer, our oven can, if left to it's own devices cremate things!
I started this all off in the frying pan as I've cracked a few terracotta pots putting them on the stove but if you trust your pots on the stove, do use them...
Heat the oil in a frying pan, Add the bulb of garlic and potatoes, fry for about 5 minutes then add the halved tomatoes, the black pudding, and the chopped tomato. Fry for a further 5 minutes. Add the paprika, then the rice, stir and add hot stock.
Add the chickpeas and cubes of cooked pork belly. Arrange it evenly in the pan with the garlic in the middle and the potatoes and tomato halves around the edge.
Bake in the oven for approximately 20 minutes. Check the rice is done and serve immediately if it is. It may need a little longer and a tiny bit more stock. Check it near the end of cooking and adjust as necessary.

To change the leftovers slightly for little tummies this evening. Prior to heating I mixed in a few sprinkles of Japanese teriyaki sauce and milk to loosen it and give some sauce. Devoured!

While we were in Spain, Hubby ordered a dish of pigs cheek, it was delicious and while I was in the butchers yesterday I asked if I could order some. It comes in on Wednesday and then I think I'll have to brine it. I've pulled out Hugh F-W's meat book and Nose to Tail Eating by Fergus Henderson to swat up on the best way to prepare it. I'll then casserole it, espanol style! (If anybody can tell me in simple terms how to do the squigly sign over N's for Spanish words I'd very much appreciate it).