Spanish Romesco Sauce


1 Orange capsicum
1 teaspoon chilli flakes
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon salt
120 g almonds


1. In a dry pan roast the almonds  for 5 minutes stirring intermittently so that they dont’t burn.

2. Remove from pan and allow to cool.

3. Wash the orange capsicum and thread it on a skewer.

4. Roast the capsicum in the flame of your cooker, keep turning it so that the pepper chars evenly.

5. Once pepper is roasted put it in a zip loc bag for 10 minutes.


6. After 10 minutes wash off the charred skin from the pepper and cut it in half, remove the seeds and the membrane and chop finely.

7. In a grinder grind the toasted almonds and keep aside.

8. In a blender jug add the roasted capsicum, chilli flakes, vinegar, salt and lemon juice and blend to a fine puree.

9. In a pan add the olive oil and when it is hot add the garlic and sauté it.Add the garlic and oil to the blender together with the ground almonds and blend again for a few seconds to combine ingredients.

10. Adjust seasoning if required. Transfer to serving bowl and serve as a dip with tortilla chips.

NB- The Romesco sauce can be used added to any vegetable or pasta .


Virgin Sangria

No alcoholic Sangria -refreshing drink with delicious fresh summer  fruits.


1 peach stone and diced
1 lemon cut into round slices
1 orange cut into round slices
1 apple diced
12 grapes halved
350 ml cranberry Juice
150 ml orange juice
500 ml sparkling water apple flavour
100 ml lemon juice

1ce cubes


1. In a large jug add all the fruit reserving 4 slices of lemon for garnish.

2. Add to the jug all the juices and the sparkling water.Stir and mix well

3. Take four tall glasses and half fill with ice cubes. Pour the Sangria in each glass making sure there is some fruit in each, garnish with lemon slices.

Serve Immediately

NB- To make alcoholic version replace sparkling water with  white wine.

Spanish Paprika and Saffron Rice

Sweet paprika and saffron infused rice.


120 g Basmati rice
240 ml hot water
Pinch of saffron
1 teaspoon salt
1 teaspoon paprika
1 tablespoon olive oil


1. Wash the rice and soak it for  30 minutes in cold water.

2. In a bowl add two tablespoons of hot water and the saffron and keep aside for saffron to release its colour.

3. Add oil in a large pan with a lid and wait for it to heat up.

4. Drain the rice and add it to the hot oil , sauté the rice for a couple of minutes until all the grains are coated in oil.

5. Add the paprika and salt to the rice together with the saffron infused water.Mix the spices into the rice.

6. Add the hot water and bring the rice to boil. Reduce the heat to lowest setting, cover the rice and cook for 25 minutes.(Do not open the pan lid in this time)

7. After 25 minutes, open the lid all the water will be absorbed and rice should be cooked. Fluff up the rice with a fork.

8. Transfer the rice to a serving platter.Sprinkle some paprika and additional saffron strands on the rice to garnish.