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| Annie B's Christmas Newsletter 2010 |
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Pomegranate Panacea!
Pomegranates are in season! In the campo surrounding Vejer, the trees
are dripping and branches bending with the weight of these locally
abundant fruits. They are one of the healthiest fruits you can eat so
whilst they are in season eat, use and juice them as often as possible.
The
ancient city of Granada was re-named after this fabulous fruit during
the Moorish period. It is therefore no coincidence that the
Spanish term for a pomegranate is “una granada”. This king of
fruits is also featured in the coat of arms of the city.
Slice open a beautiful and colourful pomegranate
This month we have been using pomegranate
seeds in every class. All students have learnt how to easily remove
the seeds by cutting off the crown, making 8 small cuts around the top
and then breaking the fruit apart in a bowl of water.
The red arils
(seeds) then sink to the bottom of the bowl as the white peel floats to
the top. It’s incredibly easy to do this and makes having a dish of
these glistening seeds on hand in the fridge a healthy delight. Not
only do we constantly snack on them, but we add them to salads,
couscous and bulgar wheat, as well as using them as a garnish to Moroccan
inspired dishes.
Click here to watch Annie de-seed and juice pomegranates
Perfect Pomegranate Ideas
Salad of Roquefort, mango,
avocado, toasted walnuts
and pomegranate seeds |
Moroccan chicken with preserved lemon,
bulgar wheat, yoghurt salsa
and pomegranate seeds |
Think, Eat and Drink Pomegranate
More great news - we can enjoy pomegranate with breakfast and even add the juice to our pre-dinner cocktail!
The Healthy Pomegranate Breakfast
Chop half an apple and half a pear.
Mix with whole
almonds and any other seeds.
Pour over dark tahini or yoghurt.
Sprinkle with pomegranate seeds.
Enjoy! |
The Anipov Cocktail
Squeeze equal parts of fresh pomegranate
and orange juice into a jug.
Add vodka (to taste), mix and pour over ice.
Add a lime wedge and mint sprigs.
¡Salud! A health drink!
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November Gallery
It has been a very busy November in Annie B’s Spanish kitchen,
with guests from Dubai, New Zealand, Rio de Janeiro, Scotland, the USA
and of course Spain. Classes are still running until mid-December as we
prepare for Christmas.
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Happy PX Christmas
Pedro Ximenez, the sweetest and darkest of the Sherry
family, should be a Christmas essential in every household. A chilled
glass of this glistening nectar is the perfect accompaniment to
Christmas pud, mince pies, and blue cheese. Keep a jar of raisins
soaked in PX in your fridge to spoon over chocolate or vanilla ice cream
on Boxing day – makes a great instant pudding – particularly pretty if
served in a lovely glass. PX is also the perfect match to all things
chocolate. Yum.
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The information contained in
this newsletter is the property of Annie B's Spanish Kitchen and
represents the views of Anne Manson. Articles and information should not
be copied without prior permission from Anne Manson. For further information or if you wish to unsubscribe please email info@anniebs.es
© Annie Manson,
Peña Gastronómica de Vejer "La Viña", Vejer de la
Frontera, 11150 Cadiz, Andalucia, Spain
Tel: +34 620 560 649 | Email: info@anniebsspanishkitchen.com
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