I have now made “my” tiramisú around 6 or 7 times, and it is always delicious. Everytime

The difference between “my” tiramisú and any other recipe that you can find on the internet is not only the amount of coffee, but also the fact that I put Baileys on it. Lots of Baileys.

Jon and I decided that it would be fun to record me making one and afterwards we uploaded it to youtube! I wonder if it’ll get superpopular and people will start putting Baileys into their tiramisús, and who knows, maybe one day in a hundred year’s time or something like that, people would actually think that Baileys was always part of the recipe

And here’s the video:

Jon and I enjoyed the experience of making the video so much, that we may do it again with a different recipe

Yes, I love it.

I made a traditional “Pepito” sandwich today for lunch. For those of you who don’t know, a “Pepito” is a sandwich in baguette or French bread filled with grilled loin of pork, lettuce, tomatoes and mayo. And of course, if you’re anything like me, you’ll fill the bread until nothing else could be held inside.

Well, the first bite and everything exploded… Mayo everywhere, pork juices everywhere, tomatoes, lettuce… What and mess! But you know what? I loved it!

A lot of people complain about the fact that English people eat too many sandwiches, but the truth is that we also do in Spain! The difference is that the technique has been perfected in Spain, both because of the bread and because of the fillings. The traditional English BLT tastes so much better when made in French bread and the juices from grilling the bacon are added to the bread! But then, we have all kinds of “sausages” like chorizo, salchichón, salami, etc that have only started to enter the British market.

I say give the British a couple more years and the quality of the sandwiches will considerably improve!

Spiced Fish Soup

Ingredients for 4 people (or serves two people for two days, which is what I do)

• 5 tablespoons vegetable or sunflower oil
• 2 ½ tablespoons brown mustard seeds
• a handful of fresh curry leaves
• 2 teaspoons cumin
• 1 teaspoon garam masala
• 1 teaspoon medium curry powder
• 1½ teaspoons chilli powder
• 2 teaspoons turmeric
• 2 large thumb-sized pieces of fresh ginger, peeled and grated
• 6 cloves of garlic, peeled and finely chopped
• 2 onions, peeled and finely chopped
• 2 handfuls of basmati rice
• 600ml water
• 600g fish (I get “Fish Pie Mix” from the Fish Tesco counter -Salmon, Cod and Haddock- and some prawns too)
• 1 x 400ml tin of coconut milk
• sea salt and freshly ground black pepper
• juice of 2 limes

In a big pan, heat up the oil and add the Spices (mustard seeds, cumin, garam masala, chilli powder, curry powder, turmeric and curry leaves). Cook for a few minutes, but be careful because after a couple of minutes the mustard seeds will start jumping like popcorn everywhere. Put a lid on when this starts to happen and cook for another minute or so. Next add the onions, garlic and ginger (I put the garlic and ginger in a garlic crusher for better results – see picture below). Continue cooking until the onions are soft. Then add the rice and water (put the rice in first, give everything a good stir and then add the water). Bring to the boil then reduce the heat and simmer gently for 15 minutes. Add your fish and the coconut milk with a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice.

It’s so easy to make. The only “difficulty” lies in getting all the ingredients ready first. Then you just chuck them all in a pan and it’s done.

I took the time to take a few nice pictures of all the ingredients as I was getting them ready, but completely forgot to take a picture of the finished product. Doh! Have a look at the piccies:
  
Vegetable oil                  Finely chopped onions                     Garlic

  
Fresh ginger                                        Crushed garlic and ginger

  
Mustard seeds                                     Cumin

  
Garam masala                                    Chilli Powder

  
Medium Curry Powder                     Curry leaves

  
Prawns                                                 Fish Pie Mix

  
Basmati Rice                                      Coconut milk                 Water

  
Salt                                                        Pepper

                             
                              Limes