The world is full of restaurants, some good, some bad. I am sure we all could tell a story or two about restaurants, the food they serve and the service.
Have you ever wondered about the oldest restaurant that is still going? According to The Guinness Book of Records it is Sorbrino de Botin in Madrid, Spain.
The restaurant was opened in 1725 by Jean Botin and his wife. The restaurant was known as Casa Botin. The name changed when Mrs Botin died and her nephew took over. Today the Gonzalez family run it.
I believe there are three main dining rooms. The Bodega (cellar), The Castilla Room and the Felipe IV Room.
They say Ernest Hemingway said it was one of his favourite restaurants.
A cast iron, wood fired oven is kept going all the time. The specialities are the Cochinillo Asado - Suckling Pig and Cordero Asado - Roast Lamb.
The Suckling Pig is served on a plate with potatoes and what looks like a light gravy or jus. They also serve other meat and fish dishes.
The Hors D'oeuvres sound amazing, roast red peppers with codfish, to the simple cured ham and melon.
Keeping with the Spanish theme, I have added my Spanish Eggs. They are not only for breakfast you can make them for lunch or dinner.
Bernadette's Spanish Baked Eggs
Ingredients
4 eggs
1 chorizo sausage, sliced
One 400 gram can diced tomatoes
One 400 gram can cannellini beans, strained and rinsed
1 small onion, diced
1 clove garlic, chopped
2 tablespoons of extra virgin olive oil
Half a teaspoon of smoked paprika
Quarter of a teaspoon ground cumin
Pinch Cayenne pepper
Salt and pepper
Chopped parsley to garnish
Method
Preheat oven to 200 degrees celsius.
Heat oil in a medium sized fry pan. Add onion and cook over a low heat until tender.
Add garlic and spices, cook for another minute. Add tomatoes, beans and chorizo sausage and cook over medium heat for about 10 minutes. Stirring carefully so the beans don't go mushy. If the mixture becomes a little dry add couple tablespoons of water.
Take off heat and season with salt and pepper.
Place the tomato mixture into 4 ramekin dishes or a large flattish casserole dish.
Make a hole in the middle of the mixture by simply moving it with a spoon. Crack and place an egg into each ramekin or crack and place 4 eggs into the middle of the large flat casserole dish. Place on a tray as it is easier to put in and remove from oven.
Bake in oven for about 10 to 15 minutes until the egg whites set and egg yolks are cooked to your liking.
Sprinkle with parsley. I like to serve with crunchy white bread and depending on time of day, maybe a glass of orange juice or wine!
Enjoy!!!
Recently I was watching a movie and they mentioned something about Victory Gardens. After some investigation I discovered what they were and wanted to share.
During WW1 and WW2 there was a short supply with many things and food was top on the list.
Ration books were used to control different food items such as tea, sugar, butter and meat.
In Australia in January 1942 the Prime Minister, John Curtin launched "Dig for Victory", a publicity campaign urging householders throughout Australia to grow their own vegetables as a contribution to the war effort.
Posters were put up promoting the idea, "Dig for Victory" and "Sow The Seeds of Victory"
Peoples front and back gardens were now filling with fruit, vegetables and herbs. Australians already were keen vegetable gardeners and often had chicken sheds in their back yards.
Another idea was to establish "Garden Armies" invented by YMCA. In Melbourne, Australia, recruits rose from 500 to several thousand in just one month. This received media attention, women where photographed in overalls wielding pitchforks. Many councils then organised collectives and some councils provided incentives, including awarding volunteers with a badge (a three carrot design).
It wasn't just here in Australia but also the United Kingdom, United States, Canada and Germany where victory gardens were planted.
I belong to a garden page on Facebook. I see so many people growing vegetables. Pictures and comments from grandparents teaching children where vegetables actually come from, not just a can or packet from the supermarket! It is nice to see some traditions still survive.
The other day I cooked my version of Mexican Tostadas and they are on the make again list!
Bernadette's Mexican Tostadas
Ingredients
Serves 4
1 pkt of corn tortillas (Bread and butter size tortillas)
Vegetable oil
Half an iceberg lettuce, shredded
2 Avocados, peeled and seeded.
Three quarters of a cup of light sour cream
4 tablespoons of sweet chilli sauce
1 (approx 400 gram) can of refried beans
3 large skinless chicken breasts
1 400 gram can of tomatoes, peeled and diced
1 medium brown onion, peeled and chopped
1 tablespoon of cumin
1 teaspoon of ground coriander
1 teaspoon of chopped garlic
Half a teaspoon of dried chilli flakes
Water
Method
1. Cut the chicken breasts into cubes and place into a pot. Add the canned tomatoes, chopped onion, spices, chilli flakes and garlic. Add water to cover the chicken mix and place on a low heat. You may need to top up with water from time to time. Stir often and cook until chicken is tender. (about 1 hour) Take from stove and place to one side to cool.
2. To make a guacamole. Peel and remove the seed the from avocados. Place avocados in a blender with 2 tablespoons of sweet chilli sauce and three quarters of a cup of sour cream. Blend until smooth. If you don't have a blender use a bowl and fork. It won't be as smooth but works. Place in bowl and leave in fridge until ready to assemble.
3. In a shallow fry pan place about 1 inch (2.5 cm) of vegetable oil. Place onto a medium heat. Put one tortilla in the fry pan at a time and lightly brown each side. Remove and place on paper towels to drain. The tortilla will go crunchy. Make sure your oil doesn't get too hot. If you find the tortilla burning turn heat down. Do this until you have the right amount of tortillas. I suggest 2 per adult, 1 per child.
4. Now the chicken mix should be cooler, drain all the liquid away and with a fork shred the chicken mix. Then add two tablespoons of sweet chilli sauce, this combines it together.
5. Place the can of refried beans in a saucepan and gently warm.
6. To assemble: Place the tortilla on a plate carefully, lightly spread the refried beans and then add chicken mixture. Finally, top with lettuce and a little guacamole.
If you don't want the meat just leave off the chicken, it's still delicious.
Enjoy!!!
4 eggs
