The Cottage Smallholder

Sorry, Nadine.

It's published by a company called Parragon (two Rs) and it's simply called Tapas.

No author is ascribed so it was probably a commissioned jobbie.

If you go to Amazon and search for this:

+parragon +tapas

it should appear.

Terrier said:

....don't think of doing it for us all on 23rd July..

You read my mind, Janet! We shall see.

My Grand Plan to prepare four Tapas as supper last night did not quite go to plan because I started reading and planning too late. I did manage to compile a shortlist of about 20 for which we have most of the ingredients.

So last night's supper was just two items grabbed from the CFC late afternoon, a handful of chips plus two Tapas sides.

Pre-cooked chicken slices with onion and tomato flavouring (not bad at all)

Reduced fat soured cream and chive dip for pennies (reasonable)

Fried potatoes : the Spanish fry them in chunks from raw in 1 cm of olive oil, which seems like a heck of a lot. So I parboiled the last 6 Jersey Royals we had, sliced them into approx 2 cm chunks. Flavoured some oil with garlic and dried chillis (de-seeded and chopped) and fried them over a moderate heat (3 from 9 on our ring). Then I laid them on kitchen towel, sprinkld over several pinches of mild smoked paprika and tossed them well. They were good, without being exceptional.

Garlic tomatoes : Three tomatoes halved horizontally, with some crushed garlic and sprigs of thyme pressed into each. Drizzled olive oil over and six cloves of garlic laid in between for squishing over after serving. Baked at 200 with the chips. Then removed the thyme and sprinkled over fresh thyme stripped from two sprigs. These were very good and the fresh thyme leaves added at the end made for a lovely zingy combo with the tomatoes.

I think a dip of some sort is vital with potatoes, or with chips (not mentioned in the tapas book!). So today I shall concentrate on salsas.

We are having roast chicken this evening. Hopefully with some Tapas on the side.