This is one of those versatile dishes that you can add to whatever you please. In my fridge today, were cherry tomatoes and some fresh coriander. So, you guessed it, that was what I used in the dish. A nice sweet flavour brought to this dish by the roasted cherry tomatoes. Really nice.
I love cinnamon rolls of all types. Every year when fall sets in, you see me breaking out the cinnamon and putting a tray of these in the oven. Baking with cinnamon reminds me of crisper days, fallen leaves, fresh chopped wood and autumnal skies. Okay it's May, but why wait!
These cinnamon rolls are the cake kind using baking powder and not yeast. If you prefer those kind, see the post Cinnamon Buns. What is great about using the baking powder way, is you don't have to wait for dough to rise, so these are in the basket at no time at all. Delicious whether it's spring or fall.
I think payella has to be one of Spain's most well know dishes. Well, to me anyway. Many people you talk to outside of Spain are aware of payella and have probably even eaten it in their home country. In recent years, payella has become very well known around the world and many people don't bat an eyelid when you say you are serving it for dinner.
Payella comes in a million different variations. You can add pretty much anything you like. The basis of the dish is a spiced stock and rice with vegetables. On top of that, you can add meat, chicken, fish or seafood of any kind. This particular payella is pretty basic. A toned down version that I know my kids will eat. I used chicken breast in this recipe, but mixing it up with some dark chicken meat, would be a very good variation.
Fajitas are such a fun food to eat. In our house, we love them. You can mix and match them with whatever fillings you prefer, but these here are our favourites. It is just classic and simple. It is also a fun way to entertain as everyone can make their own.
I have always been a lover of crisp & tangy rice salads. They make such great addition to any summertime pot luck or BBQ event. This particular salad uses wild rice, but any rice of your choice can be used. A keeper for summer. It can be made ahead and even tastes better the following day. Don't let it hang around too long in the fridge though, as rice has a tendency of not keeping too well.
Follow on Social Media
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
Search for your favourite recipes here!