Looks a good one that, Lester
But when oh when is Katerina going to be allowed at the beer? And what happened to the official pipe?
It's been a bit of a scorcher here in sunny Spain this summer, with temperatures at SPB HQ regularly nudging the mid-30s, and accordingly our latest nosh neckfiller is a classic dish from down south offering an agreeable chilled alternative to frying bacon and eggs on the bonnet of the car. Introducing, then, Cordoban " …
Here in the States where I am, it's about as hot as Spain. It's now chilling in the refrigerator and in about 3 hours, lunch!!!!!
We used a garlic bread (with chunks of garlic in it) and initial tasting before setting it aside to chill indicate this will be tasty and hit the spot.
Quick, easy to put together and not a lot of fussing. 5-stars Lester.
We used a garlic bread (with chunks of garlic in it) and initial tasting before setting it aside to chill indicate this will be tasty and hit the spot.
I am not normally a fan of unadorned tomatoes for flavor, but I am going to give this a go. The garlic bread idea looks sound, but I prefer to test the base recipe first and then tweak to fit my tastes. Another possible addition is some fresh basil. Good thing I have some on hand. Perhaps a side-by-side will be in order...
It's nicer than it sounds and looks, especially in summer when there's no cooking required. See how they're not all peering dubiously at it before eating it in the photos?
If you want something that's worse than it sounds and looks, try Callos. A stew made with tripe and blood sausage...
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This post has been deleted by its author
Just blend surely.
If you leave the tomato skins on, you'll end up with nice little red flecks - adding an interesting colour as well as being far less hassle.
This is post-pub nosh. Not faggy resturant grub. It should be fast and easy to do. Fiddly steps like pealing tomatoes is completely incongruent with post-pub,