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I battled to find a recipe for Romesco Sauce in my huge collection of books. And then when I did, I adapted it to suit the ingredients I had at home. It goes perfectly with seafood and I served it with octopus and crayfish over the festive season.
Head straight on to the Recipe For Romesco Sauce ♥
I am often inspired to make a recipe just by looking at the photograph. Other times the recipe name or the ingredient list will urge me to try it. When I get a recipe book to review I read the title of the recipe first to decide whether or not it takes my fancy. And if it does, then I read the ingredient list to see if it contains anything we dislike. If the recipe is something we would actually eat, I might give it a try. But not always, as most times I only test recipes I can publish. I recently came across a recipe that looked so good. And when it was on my list of recipes I could publish I went out and bought the ingredients. The first thing I had to do was make a caramel.
Today’s inspiration ♥ Recipe For Romesco Sauce ♥ can be found on Lavender and Lime Click To Tweet
When recipe testing from a book I follow the instructions as best I can. This might mean going against my instinct. And in this case I burnt the first lot of caramel. The second batch seemed to work better, but it seized as soon as I put it into the tin. I ignored that, and topped the caramel with fruit and then made the batter. There didn’t seem to be enough mixture as it did not quite cover the fruit. I put that aside and baked the cake and skewer tested it. Even though the skewer came out clean, the batter was not cooked properly which I discovered when I took it out of the tin. Not wanting to waste the ingredients,. I placed the cake back in the oven, making a pudding like texture with very soft plums. It is so delicious that I might have to adapt it for the blog.
Click on the links for conversions and notes. Romesco Sauce Save Print This is an ideal sauce to serve with seafood All Rights Reserved: an original recipe from Lavender and Lime Ingredients 5 medium orange, yellow or red peppers or a mixture 4 large garlic cloves 2 thick slices of ciabatta Olive oil for drizzling 2 Israeli tomatoes, roughly chopped 5mls smoked paprika 1.25mls dried chilli flakes 60g flaked almonds, lightly toasted 15mls lemon juice 15mls apple cider vinegar Salt and frshly ground black pepper to season Method Place the peppers and garlic onto a griddle pan on a high temperature Char until the skin is blackened and then place the peppers into a bowl Cover with clingfilm and set aside to cool Peel the garlic and place into a blender Drizzle the ciabatta with olive oil and toast on the griddle pan over a medium temperature When nice and crispy, remove and cut off the crusts Roughly chop and place into the blender Remove the skin from the peppers, deseed and destem and place into the blender together with the tomatoes, paprika, chilli flakes, almonds, lemon juice and vinegar Blitz until slightly chunky Season to taste and serve 3.5.3251
Inspiration published on Lavender and Lime March 8:
2017 – Tissue Salts For Anti-ageing
2015 – Don’t Look Back
2013 – Tuffy Hamper Give Away
2012 – Flour Tortillas
2011 – Mushroom and Gorgonzola Pasta
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