Saturday, September 25, 2010

a snack

Brie melted over, pancake made with almond flour, grated coconut, milk and egg.
Olives on the side.


lamb dish

Lamb steaks.
Steamed carrot and leak.
Roast squash.
Pineapple with cured cheese.

bull liver

Bull's liver wrapped in bacon, with pineapple, melon and soft cheese

Friday, September 24, 2010

ox steak

Ox steak with squash fritters and mayonnaise
Papaya and fig.

Followed these instructions to the word, was excellent, but makes alot of smoke.

a breakfast

Mayonaise, Egg, Sausage, Bacon.
Soft Cheese, Melon, Papaya and Fig.

Thursday, September 23, 2010

my foot

Slowly I am going barefoot, so far my foot doesn't seem to be too bad... this is after running 5km on rough terrain.

fish dish

Smoked Mackerel
Mayonnaise with steamed garlic
Steamed red onion and leek

market purchases

Local native fruit and vegetables:

Domesticated fruit:

Grown locally but not native:

From the Canary islands:

All in season regardless


Sheep/cow cheese, avocado, pear
Melon wrapped in serrano ham

Wednesday, September 22, 2010

paleo pizza

Almond flour, grated coconut and egg base.
Tomato and onion with sausage and bacon
Cheese melted ontop

Avocado and pear

magra con tomate y fruta

Variant of "magra con tomate".
Diced pork, with lemon and coriander and tomato sauce.
Pear and Banana.

Tuesday, September 21, 2010

bandeja paisa, almost

Egg, Melon, Avocado and Plantain fritters
With bacon and chicken.

Remains Dinner

Chicken, duck, turkey, bull, bacon re-fried.
with Salsa Picante.
Sheeps Cheese. 

recovery breakfast

Slices of left over cake.

birthday cake

This is made in three layers.
The bottom layer is a mixture of grated coconut, honey, almond flour,
egg, protein powder, cooked as a kind of pancake. A layer of
chocolate almond butter spread. Then a kind of banana pancake on top.

Monday, September 20, 2010

birthday lunch

Baked Hake.
Coconut and almond pancake, filled with soft manchego cheese, sheep and cow milk
Homemade mayonnaise, courtesy of Asterio.
Rocket leaves, tomato, cheese... doused in olive oil.
With slices of plantain.

Sunday, September 19, 2010

cooking oils

This is my impressive collection of cooking oils. No other kitchen in
Murcia could dispose of such a variety of oils, as many are not
easily available here. From left to right, back row first:

The organic omega blend: I picked up in a health store in London, is
a mixture of Flax, Hemp, Sesame, Pumpkin, Evening Primrose all rich
sources of Omega 3,6 and 9. I don't cook with this, I tend to add it
fresh to foods.

Palm oil: found in a Nigerian store in Murcia.

Avocado oil: bought from Ecuador.

Flax seed oil: From a health store in Murcia.

Extra virgen Olive oil and Olive oil 0,4 acidity, standard oils from
the supermarket.

Sesame oil: This comes from a chinese store, it has too strong a
flavor, so I only use sparingly and in combination with other oil.

Butter: I have only recently re-introduced butter into my diet,
perhaps I will bring ghee, which is more resistant to cook with back
from the UK, next time I travel.

Virgin Coconut oil: Personal favorite, resistant to cook with - not
available in Murcia though as far as I know.

coconut pancake

Coconut pancake filled with almond coconut butter.
Grape, peach, melon, serrano jam on a stick.