Over the years (it’s been over 9 years since we started this blog!) we have intermittently posted some of our favourite recipes, often giving them a Spanish twist. Traditionally we have more time to cook during the winter months as we have closed our house to B&B guests (until April), I have stopped all publishing design so we can focus on growing our Estate Agency and have some more time to ourselves. Well, it turns out that running an estate agency is incredibly hard work and there are definitely no days off. So far this winter we have not had as much time to cook so I thought I would put together a selection of ‘Winter Recipes’ for you to try out over the holidays.

I did have time this week to give my Granola recipe a Christmas twist and its delicious!

CHRISTMAS GRANOLA

My granola recipe has been very popular with our B&B guests and always gets devoured when I leave a kilner jar of it in Esperanza 9.

You can find my original granola recipe here. But for the Christmas version, I add a few more ingredients.

INGREDIENTS

250g dried oats (large)
75g unsalted blanched almonds, roughly chopped
30g sunflower seeds
75g dried cranberries
50g sultanas
75g pecans, roughly chopped
Zest of one orange
2 tsp cinnamon
1 tsp powdered ginger
1 tsp vanilla essence
4 tbsp runny honey

METHOD

Pre heat oven to 185C Fan.

Add all the ingredients into a mixing bowl except the honey. Mix thoroughly.

Pour in the honey (you may want to add more or less, it depends on the oats) and mix until all the oats are coated and well mixed. Tip the mix onto a non-stick baking tray and spread out evenly to cover the tray.

Place in the oven and set your timer for 9 minutes. Stir the mix on the baking tray and return to the oven for another 8 minutes, ovens vary so keep an eye on it as this can burn very quickly! The granola is ready when the oats are browning and the sultanas are bulging.

Leave to cool in the tray for about 45 mins, then pour into an air tight jar.

Serve with Greek style yoghurt, plum compote or grated apple and a sprinkle more cinnamon.

APPLE AND CRANBERRY STRUDEL

This is a fabulous and easy winter recipe. With a Spanish twist….Pedro Ximinez, the sweetest of the sherry family and packs a perfect Christmas punch!

IAN’S LEGENDARY SAUSAGE ROLLS

i’m not even going to apologise for calling these ‘legendary’. Honestly, i have never tasted better sausage rolls and believe me, I have tasted a few. The key is the flakey pastry. Delia Smith must be credited here but don’t be tempted to buy pastry for this recipe, it’s worth the extra time and it’s really not challenging.

CHRISTMASSY FRUIT PIES

Mincemeat is almost impossible to find in Spain, especially where we live, but we missed a mince pie at Christmas time, So Ian decided to make his own version with a Spanish vibe. He used an almond based pastry, deliciously flavoursome, light and crumbly and a good old slosh of our favourite sweet sherry, Pedro Ximenez.

MUM’S CHEESY BISCUITS

I’m including this recipe because my mother always used to make these for us as the family returned ‘home’ for Christmas. Log fire burning, G&T in hand and these incredibly moreish snacks, One of my favourite memories of her.