Food and Drink

English Breakfast

Probably one of the most popular meals on the Costa Blanca. Very few modern full English breakfasts have every last component of the dish. Breakfast often consists of a variety of each person’s preferred foods, with the exception of a few staples, particularly toast and eggs. More than 80% of English people agree that eating a full English breakfast is a national statistical aberration, which could be explained by this.

Serves: 1 Prep Time: 10 minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 Sausages
3 Rashers of Bacon
2 Mushrooms
2 Tomatoes
1 Slice of Black Pudding
2 Eggs
1 Slice of Bread

Instructions

Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
Cook the sausages first.
Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden.
After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients.
If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
Snip a few small cuts into the fatty edge of the bacon.
Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached.
Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top.
Season with salt and pepper and drizzle over a little olive oil.
Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes.
Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes, and with a small, sharp knife remove the green 'eye'.
Season with salt and pepper and drizzle with a little olive oil.
Place cut-side down on the grill plate and cook without moving for 2 minutes.
Gently turn over and season again.
Cook for a further 2-3 minutes until tender but still holding their shape.
For the black pudding, cut the black pudding into 3-4 slices and remove the skin.
Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For 'proper' fried bread, it's best to cook it in a separate pan.
Ideally, use bread that is a couple of days old.
Heat a frying pan to medium heat and cover the base with oil.
Add the bread and cook for 2-3 minutes each side until crispy and golden.
If the pan becomes too dry, add a little more oil.
For a richer flavour, add a knob of butter after you turn the slice.
For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds.
Add a good knob of butter and lightly splash/baste the egg with the butter when melted.
Cook to your preferred stage, season, and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

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Food and Drink

Food Around Spain

Spain, a land of vibrant culture and sun-drenched landscapes, is a culinary paradise, where each region boasts its own distinctive flavors. From the pintxos of San Sebastian to the hearty stews of Castile, the country offers a gastronomic journey that tantalises the taste buds. However, for a truly sun-kissed culinary experience, the Costa Blanca stands out.

This south eastern stretch of Mediterranean coastline, renowned for its pristine beaches and azure waters, also offers a rich tapestry of gastronomic delights. The region’s cuisine is a celebration of fresh, local ingredients, reflecting its coastal location and fertile inland valleys. Seafood, naturally, takes centre stage.

Think succulent prawns from Denia, grilled sardines enjoyed al fresco, and the ubiquitous paella, a dish that finds its most authentic expression here. Costa Blanca’s paella, often cooked over wood fires, features locally sourced rice, fresh seafood, and sometimes rabbit or chicken, creating a symphony of flavours that evoke the essence of the Mediterranean.

Beyond seafood, the region’s fertile hinterland provides a bounty of fresh produce. Citrus fruits, almonds, and olives flourish, contributing to the vibrant flavours of local dishes. The “naranja” (orange) is a regional icon, finding its way into salads, desserts, and even savoury sauces. Almonds, meanwhile, are transformed into turrón, a sweet nougat that is a traditional Christmas treat, but enjoyed year-round.

The Costa Blanca’s culinary scene is not just about traditional fare. Modern restaurants are also making their mark, blending innovative techniques with local ingredients. Michelin-starred establishments and trendy tapas bars offer a contemporary twist on classic dishes, showcasing the region’s evolving gastronomic landscape.

Local markets, like the bustling Mercado Central in Alicante, provide a sensory feast, revealing the region’s culinary essence. Here, you can find fresh fish, vibrant vegetables, and local delicacies, providing the perfect ingredients for a home-cooked Mediterranean meal.

Whether you’re savouring fresh seafood by the sea, indulging in a hearty paella, or exploring the vibrant local markets, the Costa Blanca offers a culinary adventure that is as captivating as its stunning scenery. It’s a place where food is not just sustenance but a celebration of life, sunshine, and the rich tapestry of Spanish flavors. Sources and related content

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Food and Drink

Sticky Toffee Pudding Ultimate

Like our 12th-century Priory and the racecourse that runs directly by our Village Shop, we take great pride in the fact that Cartmel is the birthplace of Sticky Toffee. We began baking in the rear kitchen of our Village Shop more than 30 years ago, which is where Cartmel Sticky Toffee Pudding got its start.

Serves: 4 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

225g Medjool dates
175ml boiling water
1 tsp vanilla extract
175g self-raising flour
1 tsp bicarbonate of soda
2 eggs
85g butter
140g demerara sugar
2 tbsp black treacle
100ml milk
1 scoop ice cream
175g muscovado sugar
50g butter
225ml double cream
1tbsp black treacle

Instructions

Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork.

Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200 ml / 7 fl oz) and sit them on a baking sheet.

Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.

Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (the mixture will be grainy from the sugar).

Add the eggs a little at a time, beating well between additions. Beat in the black treacle, then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk are used. Stir the soaked dates into the pudding batter.

The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 minutes, until risen and firm. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to a boil over medium heat, stirring all the time, until the sugar has completely dissolved.

Stir in the black treacle, turn up the heat slightly, and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.

Take the pan off the heat and beat in the rest of the cream. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen them well from the sides of the tins with a small palette knife before turning them out.

You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.

Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill). When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

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Food and Drink

Bread and Butter Pudding

In the 11th and 12th centuries, when it first appeared in England, poor cooks could only afford to soak the bread in boiling water, squeeze it dry, and then add whatever sugar and spices they happened to have on hand.

Serves: 4 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

25g / 1oz butter
8 thin slices of bread
50g / 2 oz sultanas
2 tsp cinnamon
350ml / 12fl milk
50ml / 2 fl oz double cream
2 free range eggs
25g / 1 oz sugar
grated, to taste nutmeg

Instructions

Grease a 1 litre / 2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice on one side with butter, then cut into triangles. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil. Crack the eggs into a bowl, add three quarters of the sugar, and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar, and leave to stand for 30 minutes. Preheat the oven to 180C/355F/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.