Category: Recipes

Limoncello Tiramisu Recipe

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Limoncello tiramisu, lemon variation of the classic tiramisu

Tiramisu is an Italian classic and a favourite of mine, however tiramisu doesn’t have to be coffee flavoured. This particular variation with lemon juice and limoncello is refreshing and tangy, and the perfect ending to any meal or dinner party and will be a favourite for those who love creamy lemon desserts. I don’t like the idea of making tiramisu with raw egg yolks like many traditional Italian recipes call for, so I cook it with limoncello to form a sabayon sauce (Italians call it zabaglione) which involves cooking the yolks with the lemon juice and limoncello over a double boiler, whisking continuously until it thickens and cooks. This only takes about 10 minutes at the most and in my opinion is worth doing.

Traditional Mantecados Recipe

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Mantecados with the traditional lemon & cinnamon flavour, vegan

Mantecados are very popular in Gibraltar, they are traditional at Christmas time and Easter and are also enjoyed at any time of the year. They are of Spanish origin and a bit reminiscent of shortbreads, but much more crumbly and are flavoured with lemon and cinnamon which is a classic combination of many Spanish sweets. They are finished off with sprinkled sugar and sesame seeds.

The traditional way to make mantecados (and many other Spanish traditional sweets) is with lard, which is obviously not suitable for vegetarians and vegans. However it is perfectly possible to substitute this for a mild olive oil or sunflower oil. These mantecados are have all the traditional taste, are just as crumbly, are dairy free and vegan, and incredibly moreish!

Traditional Pan Dulce Recipe

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Pan dulce, traditional from Gibraltar with nuts and candied fruits

‘Pan dulce’ literally means sweet bread in Spanish and it is traditionally made in Gibraltar at Christmas time and Easter time. Pan dulce is a loaf shaped cake (so to speak) which has a firm crumb, is a bit on the dry side and is laden with raisins, candied fruits, walnuts, almonds and pine nuts, perfect to enjoy with a cup of tea or coffee. This recipe makes 3 loaves with about 12 servings each, so there is enough to give to friends and family.

Traditional Borrachuelos Recipe

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Borrachuelos, sticky and sweet traditional Christmas sweet treat of Gibraltar

Borrachuelos are traditional in Gibraltar at Christmas time, they are thin pieces of dough which are fried until crispy and then drenched in syrup. They are lovely and sweet and it is impossible to just have the one. It wouldn’t be Christmas without borrachuelos, put it that way! This recipe is a little different to how many people make borrachuelos (also known elsewhere as ‘pestiños‘) because the dough in this recipe is rolled quite thin, making them very light. They are also they are shaped like diamonds whereas many people shape them as squares and curl up the edges, a bit like a bow.

Like many traditional sweets every family has their own version and this particular one has been handed down from my great grandmother, so it has definitely passed the test of time, and is a favourite with everyone in my extended family. This recipe makes about 80-90 individual borrachuelos.

Cream of Mushroom Soup

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Cream of mushroom soup (dairy free & vegan)

I guarantee this mushroom soup will surprise you at it’s simplicity but also it’s flavour. I used to not have cream of mushroom soup because I used to find it bland and gloopy, until I made it for myself. I figured the way to ramp up the flavour was to use dried mushrooms such as shiitake and porcini, and using them packs a punch of mushroom savoury flavour that is delightful. I don’t use any cream despite the title, or a roux as some recipes suggest. I use firm tofu, which not only provides a good amount of protein but it also makes it creamy and rich while making this soup super healthy.

Nutty Granola Recipe

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Nutty Granola

Few things for breakfast can be so satisfying for me as homemade granola. I love oats so much I tend to not buy it very often because I have little self control, but when I do have it at home I love to make granola. In fact granola is one thing that allows you to be creative and experiment and it is hard to go wrong.

In this recipe I use roasted pecan nuts, walnuts, almonds and sunflower seeds, but other times I have used desiccated coconut, dried cranberries and even candied apple. It’s all good! I also use raw coconut oil, mainly to give it a mild coconut flavour. I tend to shy away most times from using raw coconut oil for this very reason but I think it works very well with oats. If you don’t have any (and it can be quite pricey) sunflower oil works just as well. Also, agave nectar may not be in your pantry (although it is great to sweeten coffee), so you can use maple syrup or golden syrup. Use whatever you have, it is so easy to make and so rewarding.

Chickpea Dhansak Recipe

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Chickpea dhansak

I love Indian food, and this chickpea dhansak recipe is a perfectly healthy dish. Dhansak has elements of Persian and Gujurati cuisines and traditionally encompasses a meat such as mutton or goat cooked with lentils, vegetables and rice. This dhansak recipe uses the same principle but with none of the meat of course, making this dish vegetarian and vegan.

The sauce of the dhansak is made with red lentils that dissolve and become creamy and the blend of spices makes it a lovely comforting dish, with star anise being central to the sauce, cumin seed, garam masala, ground coriander and coriander leaf, turmeric, paprika and a squeeze of lemon to lift up the flavours. The result is a hearty, warm and delicious dish.

Chocolate Orange Tart Recipe – Vegan & Dairy Free

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Chocolate Orange Tart (Dairy Free & Vegan)

This dessert is definitely one for chocolate orange lovers (like me!), it is also dairy free and vegan. The biscuit base is super chocolatey and the filling is creamy, sweet and tart. I use Bourbon Cream biscuits because they are my favourite chocolate biscuit, and they are dairy free too. They have a creamy filling which helps bind the pie shell, but if you can’t find these biscuits a similar one such as Oreo cookies will also do the job. I like to use the concept of condensed milk thickening when it reacts with an acid, and in this case I use soya milk to provide the same reaction and keep it dairy free and vegan.

Unfortunately I have never seen condensed soya milk where I live so I provide the method to do it yourself which is quite easy. I would recommend using a brand of soya milk that is just hulled soya beans, with no sweeteners (such as apple concentrate) or thickeners (such as guar gum) because these can make it harder to have a completely smooth texture, which is not a major problem as this can be stirred back in but requires a bit of extra work.

Most of the flavour comes from the orange zest and you can’t really taste the soya milk, just the sweetness and creaminess it provides. Also if you cannot find Bourbon Creams biscuits, which are a chocolate biscuit and chocolate cream sandwich, you can always use Oreo cookies.There may seem to be quite a few steps, but the key is to multitask and do the pie shell and prepare the oranges while the soya milk is condensing. It is well worth the effort, and you’l be in chocolate orange heaven!

Cured Manchego & Tomato Pasta Salad

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Cured manchego cheese and pasta salad with tomato and rocket

This is a salad that we have had in my family for a long time. It is very tasty with bold flavours yet quite light, perfect for a nice sunny day.

I like to use cured manchego cheese because as it is available here and in Spanish supermarkets, it has a spicy and intense flavour. However if you cannot find cured manchego cheese then any hard cheese of choice will also work very well.

The intensity of the cheese and raw garlic contrasts with the sweetness of the tomatoes and pepperiness of the rocket leaves giving an all round burst of flavour with minimum effort.

Easy Traditional Chunky Guacamole Recipe

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Chunky guacamole

Guacamole is a traditional Mexican dish that is a favourite dip with many people made with avocado, earthy coriander and a citrus. Guacamole is so easy to make that I often wonder why anyone buys ready made at the supermarket. Also making it fresh tastes so much better. I like it chunky, so I mash the avocados with a fork and add the rest of the ingredients, however I appreciate other people may like it smooth, so make it whichever way you prefer. I also like to use lime juice instead of lemon because limes are more fragrant and make it more authentic. This is the perfect dip for your nachos, on it’s own or as an accompaniment for many Mexican dishes.

Date and Walnut Cake Recipe

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Date & walnut cake, dairy free and vegan

Dates and walnuts seem to naturally go well together. Date and walnut cake has always been a classic in my family especially in winter time or at Christmas, although I like it at any time of the year! This is an adapted recipe since it is dairy free and vegan, but no one can tell the difference when I have made it.

The cake is light and fragrant with the mixed spice, and not overly sweet. The date and walnut flavour combination is one made in heaven, perfect with an afternoon cup of tea of coffee. Eggs are replaced with with ground flax seed for structure, and with aquafaba (chickpea water) for moisture and binding. A lot has been written about aquafaba in the vegan community, and it is a great egg replacer for baking as it provides the same moisture that eggs would. The leavening comes from the reaction between the vinegar and bicarbonate of soda which makes it wonderfully spongy and soft with none of the vinegar taste. Making a cake vegan is actually quite easy with substitutions like the ones in this recipe.

Three Bean Chilli Recipe – Vegan

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Three bean chilli, vegan

Making a vegetarian or vegan chilli or ‘chilli con carne‘ is so easy that I think it is one of those go-to dishes for most people who are vegetarian or vegan. Usually ‘chilli con carne‘ uses some type of mince, even if vegetarian. This version however uses three different types of beans, and you can use any type that you wish, it will taste good. The secret is to use already cooked beans, that way you don’t have to spend forever cooking them!

Chipotle paste gives the dish a lovely heat, and the yeast extract (Marmite) gives it depth of flavour although you can’t taste this on its own. Beans are an excellent source of protein and mixing different varieties makes it more interesting. The flavours in this recipe will make anyone believe you have been slaving over a hot stove for hours when in fact it is the blender that has done most of the work! This is perfect for inviting friends over.

Turkish Style Hummus with Sumac Recipe

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Hummus with sumac

Hummus has always been a favourite of mine because it is so tasty and also so quick to make and I usually have the necessary ingredients at hand. Some time ago I was watching ‘Rick Stein’s Mediterranean Escapes’ on BBC1, an episode when he was visiting the city of Tarsus in Turkey, and I was surprised by how they were preparing hummus since it was a little different to how I usually prepared hummus. It looked fascinating and delicious so I quickly took some notes decided to replicate.

The sumac herb gives it a zesty flavour and can be found in most supermarkets now, it is a reddish purple colour and has a lemony aroma to it. This version of hummus is well worth trying although it is not the kind of dish you can make in advance, you have to serve it as it is made. Still, it makes for a wonderful starter, something to wow guests in a dinner party as it will be a little different to the norm.

Baked Marinated Tofu Recipe

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Baked Tofu

Tofu has the reputation for being bland but when you marinade it and bake it, it transforms into an incredible flavoursome food, perfect for salads. It is true that tofu in itself is pretty tasteless but that is also a good thing because you can flavour it whichever way you prefer, and this marinade is packed with savoury umami flavours that will make you wonder whether it is actually tofu that you are eating! This is also an excellent source of lean protein.

Bread Pudding (Pudin de Pan)

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Bread pudding, 'pudín de pan'

Bread pudding, or ‘pudí­n de pan‘ is a classic in Gibraltar and southern Spain. ‘Pudín de pan‘ is lovely and sweet made with bread, raisins and cognac, infused with lemon rind and cinnamon. In the olden days bread was used in desserts as a way to recycle it when it went stale. Nothing ever went to waste! A clever usage that is still popular today and makes for one of the most popular local home-made treats. You don’t need to use stale bread, although it is traditional to do so and recommended, but a regular loaf of sliced white bread will do, which obviously cuts back on preparation time.

Easy Sticky Toffee Pudding Recipe

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Sticky toffee pudding

Sticky toffee pudding is a British classic sweet one of those desserts that for me is complete comfort food and is one of my favourite desserts. This recipe is surprisingly light as the sponge is not heavy at all, and it is not overly sweet on the palate despite the name. Using  tea to infuse the dates gives it an earthy tone and more complex flavour. You can use regular tea or earl grey tea for a more earthy tone. I have made this recipe many times and never fails, in fact I make this as one pudding or like on this occasion, into 6 individual portions in ramekins. This way they can be frozen and enjoyed at a later date, which does not compromise texture or flavour.

Aubergine & Kidney Bean Bake Recipe

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Aubergine and kidney bean bake

This aubergine and kidney bean bake is a perfect winter warmer, full of warm flavours. The biggest chore in this recipe is chopping up the vegetables, the rest makes itself in the oven! I use a shortcut to cook the onions and garlic by placing them in a bowl with some oil and cooking in the microwave at full blast for a few minutes. This saves time and work, and there is one less pan to clean up afterwards but you can sweat them in the usual manner. I like to use Lebanese 7 spice to give the dish a Middle Eastern twist, but if you don’t have any you can always use a combination of cinnamon, ground coriander and ground cumin, a pinch of ground clove, ground cardamon and black pepper. I like to have this with vermicelli rice, but you can have it with potatoes too.

Traditional Anise Rosquitos Recipe

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Rosquitos

At Christmas and Easter there are certain sweets and desserts, such as Rosquitos, which are traditional of Gibraltar and the surrounding area which are usually passed on from generation to generation. Different families will also have different recipes for the same sweet, so there is no right or wrong way to do them really. Rosquitos are one of my favourite seasonal sweets, and are not really doughnuts but they have a ring shape. They are glazed in simple syrup which dries leaving a crystalline glaze that coats and sweetens each ring. It is also optional to add some aniseed liqueur to the syrup glaze, this depends on taste. Some of the steps may seem unusual but this is a recipe that has been handed down and it works.

Baked Sweet Potato

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Baked Sweet Potato

Baked sweet potato is typical in Gibraltar and southern Spain in autumn and winter,known as boniatos asados. They are even sold in supermarkets freshly baked. I consider this more of a sweet treat or dessert, and a very healthy one at that, because when baked it is incredibly sweet and oozes dark syrupy caramel but surprisingly it has less calories than regular potato.

Baked sweet potato is usually eaten cold, or room temperature, cut in half and scoop with a spoon! I usually choose sweet potatoes which are similar in size because then they will all take the same amount of time to bake. Obviously the bigger/fatter the sweet potato the longer it will take to bake.

Lemon and Cinnamon Cake Recipe

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Lemon & cinnamon cake. Dairy free & vegan

Lemon and cinnamon is a classic combination of many traditional sweets in Gibraltar and Spain, so why not have it in a cake? This cake is super spongy, light and moist. The combination of lemon and cinnamon is a match made in heaven, maybe because I am used to it, but I believe it works very well in cake. What’s more this recipe is completely dairy free and vegan!

Aside from being vegan this lemon and cinnamon cake is also ridiculously easy to make. As with many vegan cakes, the egg is replaced with vinegar which acts as a leavening agent with the bicarbonate of soda, giving the cake the lift and sponginess. The vinegar cannot be tasted and works very well, so there is no need for eggs.

When I made this for the family they loved it. None of them could tell it was dairy free and vegan, and I didn’t say!

Pearl Barley, Kale & Lentil Stew Recipe

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Pearl barley and lentil stew

I’m not sure whether to call this a hearty soup or a stew but in any case it is yummy and perfect to make in advance for lunch. I have made it with and without kale, and I prefer it with. Not only because kale tastes nice but it is also a good source of fibre and vitamins.

I like to use a mix of grains and dried legumes which take a similar amount of time to cook; pearl barley, red lentils, yellow split peas, marrowfat peas, small red beans and small white beans. These are cooked with red pepper, onion, green pepper, leek, garlic, potato, carrot and a good amount of smoked red paprika that makes the stew completely delicious!

Meat-free Spanish Puchero Recipe

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Puchero

This soup is based on the classic ‘puchero’ soup of Andaluci­a, southern Spain. The regular version is a broth made with chickpeas, vegetables and lots of cheaper cuts of meat and bone. Traditionally Puchero is consumed as a first dish, with the meats being served as the second dish, also known as the ‘Pringá‘. The leftovers are then made into croquettes, or another dish called ‘Ropa Vieja‘. Being a peasant dish meant that nothing went to waste.

However this version of puchero is 100% meat free and vegan! The rich savoury flavours are recreated with yeast extract (Marmite) and some miso paste. A little goes a long way and gives it real depth of flavour! This is an all-in-one meal, filling, comforting and very tasty.

I like to use large dried chickpeas, known is Spanish as ‘garbanzas‘ as they have a lovely plump texture and flavour, somewhat sweeter than the smaller chickpeas.

Traditional Gazpacho Recipe

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Gazpacho

Gazpacho is perfect for a warm summer day as it is refreshing, light, and extremely healthy! It is very typically Spanish, and rather than a soup, it is usually had as a cold drink either before a meal or during a meal, especially when the weather is good.

Gazpacho is also quite an economical dish, and incredibly easy to make, which explains why it is a traditional dish. You just need to make sure you have fresh and ripe ingredients and there is no way that this can go wrong. Good quality tomatoes are key, none of those bland salad tomatoes that you get in the supermarket. They need to be fragrant and ripe. The tomatoes need to be peeled otherwise you have to sieve the soup at the end. The easiest way is to put them in a bowl of boiling water for about a minute, remove them and they will peel easily.

The end result is a Gazpacho that is orange-red in colour. One thing to consider is the garlic, which some people may have a problem with. I love garlic and one clove is enough. I wouldn’t use more, especially if you are making this beforehand because the taste of garlic intensifies as time goes on. If you are uncertain, then use half a clove to be on the safe side.

Homemade Seitan Recipe

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Homemade seitan

Seitan (also known as ‘wheat meat’) has been used as a ‘mock meat’ in Chinese cuisine for centuries and you can find it as ‘mock duck’ in most Chinese restaurants. It is quite easy to make although if you can find it in a supermarket or local health food store it can be a little expensive. Seitan is made from regular wheat flour, when the starch is washed off and what remains is the gluten, which is why it is very high in protein (weight for weight a similar amount to beef!) However due to the fact that it is made from gluten means that it is not suitable and best avoided by those with gluten intolerance or coeliac disease.

Having said this vital gluten flour which is not the cheapest ingredient but it does go a long way. The yield is quite large as the seitan dough absorbs liquid while cooking, so even though I have said there are 2 portions in this recipe, they are quite large and could easily be 3 good servings. By wrapping the seitan in a cheesecloth it comes out looking smooth and very nice, not to mention succulent and moist. You need to wrap in muslin or a cheese cloth and then tie it with some string on each side to seal. Liquid will still be absorbed through the cloth but that way it will keep it’s shape. Also cooking in a pressure cooker cuts t the cooking time in half. Always follow the cooker manufacturer’s guidelines.

Don’t throw away the liquid left over as it is super tasty and can be used to make soups, sauces, and even gravy if you’re using the seitan to make a roast dinner!