well i couldnt turn everything off. but I did my bit. now I can go cook some dinner! ç I looked out of the window, during our hour...., ccnt see much of my village, but the small town down the road at foot of valley, was all dark. If it hadnt been for a few street lights, Id have thought it was a po...

What is Earth Hour???????

probably rather warmer in Mijas!!

I´m inland, adn at 850m altitude......

but it was lovely at the weekend. shorts and T.shirt would have been fine, so by comparison it really feels even colder now.

gorgeous.............

My attempts at cakes. well they taste fine. just never look that nice, as for icing... well nothing like that!

well you wouldnt want to be herte at the moment!

B***** freezing... and wet and miserable......

back to 4 jumpers and blanket wrapped round me!

p.penn wrote:Ooooh tapas, vino, sunshine.........

Tapas are an all year round thing. not just when there´s sunshine

and not necessarily with vino either Helen!!............

and nor do you need an excuse of tapas to have the vino.

I shall try to get some saffron, hubs says we have to be authentic and fry/boil the meat but I'm not keen on the idea, or spending a fortune on oil that will have to be thrown away after, but I shall probably shallow fry it. Enjoy your's Cooking mine now......... be a very ate lunch though¨ When I ...

The beans are probably some sort of broad bean ( about the only veg I dont like!) so I avoid them! they are very popular round here, and they eat them raw, as a tapa with a glass of wine! Out of interest, as I just ppped to the shop, I had a look at the pre-prepared spice packets. apart from loads o...

pre cooking meat will save lots of time. but not as good a flavour imo as doing it the "proper"way ( but there´s loads of "proper ways") the chorizo fried up is good a gives the colour...... but can do that with the spices anyway have NEVER EVER seen peas in a paella here!..... b...

Basically .its anything goes.. sadly real saffron isnt used so much these days here either. but some pre- prepared sachets of paella mix, some saffron , and colouring, and herbs, spices. Personally I always use saffron. it really does make a difference. I would chop ( finely) some onoins fry them up...

To be even more authentic.... so long as the paella isnt too big and too many people eating it.......... no plates/ bowls required. just eaten straight from paella dish, with fork / or spoon in 1 hand, and piece of bread and glass of vino in the other! But obviously you wont get it that way in a res...

to get more flavour out of the saffron soak it in some water , for as long as possible first, up to 24hrs!, and use it as fry meat and veg..

Also . to improve it. turn it off just before the rice is cooked. cover with tea toel .and leave for 10 -15 mins before eating!

I make it all the time!.. well different versions of it! There are as many recipes as people cooking it...... It was originally a poor man´s recipe made with leftovers!!!! When they make very large ones here for the fiestas ( fed 100-200 or more from 1 dish!) the meat is fried slowly in LOADS of oil...

I cant remember my parents not having a fridge. have to ask tem! Can remember NOT having a w/machine though! ( mid ´60´s, or later maybe! Did without a fridge at times as a student! I had one of theose clay cooler thingies for the milk bottle. Think I might soon end up without a fridge though´as its...

x 10 or more!!! just not allowed enough smilies!
Literally nearly fell off my chair!