Spain Buddy recipe ebook
 

13 Comments

  1. Matthew Hirtes
    June 12, 2013 @ 10:27 am

    As a vegetarian, Elle, pimientos de padron is one of my favourite dishes to make or order out. According to my Turkish sister-in-law, they’re also a fixture on restaurant menus in Turkey. Indeed, when she visited us on Gran Canaria, she’d request a plate with every meal.

    Reply

    • Elle Draper
      June 12, 2013 @ 12:55 pm

      Yes, I’ve had them in Turkey myself… although many years ago. xx

      Reply

  2. Fiona
    June 13, 2013 @ 9:00 pm

    Absolutely delicious, not to mention morish – easy to scoff a whole plate in no time!

    Reply

  3. Judith Benson
    July 8, 2016 @ 4:19 pm

    Must try this recipe! Sounds amazing!!

    Reply

    • Elle Draper
      July 8, 2016 @ 4:53 pm

      It IS amazing! I’ve been wolfing it in vast quantities ;)

      Reply

  4. Serbo-Canadian of Macau
    July 9, 2016 @ 12:16 pm

    This is one of the very few dishes my father in Serbia knows how to make and enjoys making for himself (boiled eggs and tomato salad being about the rest of it, plus coffee and tea; my mom is a very good and an experimental cook still in her 70s, so he never had the need to learn how to cook, unlike myself, who leave alone in my late 40s and relocate between continents every now and then).

    He got the “peppery tooth” (hehe) from his own Macedonian mother (my granny), as extreme Southern Serbia and Macedonia (formerly known as “Southern Serbia”) are the best places for paprika growing in the Balkans.

    Reply

    • Elle Draper
      July 9, 2016 @ 12:21 pm

      If he can make this – you’ll always dine like royalty ;)
      Boiled eggs – even better! That’s lunch sorted then.
      E x

      Reply

  5. Cecilia
    July 13, 2016 @ 10:42 am

    Loved this ! I would like to bake them,what temperature and do you drizzle olive oil and coarse salt before putting in the oven ?

    Reply

    • Elle Draper
      July 13, 2016 @ 10:52 am

      Have your oven as hot as it will go. The flesh of these is quite thin so they can handle a fast hot cook.
      Enjoy!
      Elle x

      Reply

  6. Cecilia
    July 13, 2016 @ 11:19 am

    Thanks,I am going to bake them now so glad I went to market yesterday to bag 2 kg for € 1 !

    Reply

    • Elle Draper
      July 13, 2016 @ 11:34 am

      I’ve just run out – but will pick some up again soon x

      Reply

  7. Cecilia
    July 13, 2016 @ 12:07 pm

    Any recipes for baked aubergines ? Again another € 1 bagful from the mercadillo,I am hoping to fill the freezer for hubby before going away to see our grandsons.

    PS.our daughter’s neighbour in Portugal gave us a few bottles of her olive oil last year,do you know how long is it ok to keep them ?

    Reply

    • Elle Draper
      July 13, 2016 @ 12:14 pm

      I have to say – I’m not a fan of baked aubergines. In fact I’m not a fan of them at ball really. I think it’s the texture.

      But – I do wade through a whole aubergine when I deep fry with it. Here’s the link: http://www.spainbuddy.com/berenjena-con-miel-de-cana-recipe/
      If you can’t get cane honey – use something else sweet to drizzle over. Or go tarty with a squirt of lemon juice.

      Olive oil keeps for ages – but I’ve never put it to the test because I use it too quick.

      Reply

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