search icon

Category: autumn

Almond-Crusted Scallops with Apple-Onion Puree

Scallops are a funny thing for me. My oldest niece used to have a severe allergy to them when she was little; and we actually don’t know if she still would have this reaction, since out of fear and for her own protection, she never eats them or anything that even contains their juices. My brother, sister-in-law and my youngest niece, on the other hand indulge in them all the time when they are in season, especially raw.  My brother, although not a fisherman by trade anymore, will be a fisherman at heart until the end of his days. I have no patience for it, but when I lived nearby I loved enjoying his bounty. We always had a continuous stream of seafood from what he caught or from the trades he made with his fisherman friends. Fresh, raw tuna, by the way, literally cut right off the just-caught fish still on the boat, is amazing. Nothing compares to eating raw fish that has just come out of the water. The Japanese have something on us there…


The Dutch do too. I love raw herrings when we visit The Netherlands. I remember this past summer on two of our visits to Noordwijk, where I simply couldn’t get enough raw herrings with onions, and I believe I ate three in a row (and could’ve continued if not out of fear of getting an upset tummy from my glutony). Of course, as with all fish, you want it to be extra fresh and hopefully not get sick from it, if you eat it raw.

I love seafood, but strangely enough since my niece was little, I’ve hardly eaten scallops. I’ve never really given it much thought until recently, when I purchased a bag of large, frozen scallops at the Chinese market we frequent. And I’m back in love with them…

I guess that out of empathy with my niece, I reacted as I did to my horse-back riding. We used to go on weekends together, so she could learn to ride; but it was not just riding. The stables were great because we were allowed to brush the horses, saddle them up, clean them up after riding, and clean up their stalls. It sounds like an awful lot of work, and it is, but for a true horse-lover, it’s pure heaven. The longer you can be with the horses, all the better. Anyway, my poor thing started having severe asthma attacks after some of the riding sessions, one of them landing her in hospital.

So, I quit altogether. And never rode again until many years later.


I’ve recently started taking up riding again and feel very rusty and slightly out of place… years without doing something will do that to me. I hope I can keep up the hobby as riding is not only fun, but therapeutic and helps relieve stress. Plus, it’s a beautiful way to be out in nature.

But back to the scallops….

Whilst they are lovely just sautéed with some butter or olive oil and a little bit of sea salt, there is just so much more you can do with them. I used some in a delicate soup the other day, which gave the soup just the right touch of gourmet, as well as texture and dose of protein. In Spain, they are called vieiras and are usually eaten inside the shell, stuffed, and are a famous delicacy from Galicia. The Galicians know best how to eat seafood in Spain, or maybe it’s because they have the best seafood.


Today, I’m sharing with you a recipe that I slightly adapted from Karlos Arguiñano, our own Spanish TV celebrity chef. He’s a delight to watch with his Basque accent and his humorous manner. He has at least one restaurant in the Basque Country and I can’t wait to go back and check it out. Honestly, I don’t know why I haven’t done so yet?!

His recipes are what we call “casero” or homey, but always with his special gourmet touch. I love to watch him on television.


I ate this all by myself as lunch with some green sprouting broccoli. But you could serve it as an appetiser for two, as well. I wouldn’t omit the Albariño from Galicia (or a fine white wine) as it adds depth to the sauce, which wouldn’t be achieved otherwise, and reduces the sweetness also. But if using wine bothers you as a Paleo person, then by all means do omit.

Almond-Crusted Scallops with Apple-Onion Puree
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 1-2
Serves 1-2, depending on accompaniment.
  • 6 scallops
  • 1/4 cup whole almonds
  • zest of two lemons or limes (about 1 tablespoon)
  • 4 cloves garlic
  • sea salt
  • freshly ground pepper
  • 1/2 medium white onion, finely chopped (about 1 cup)
  • 2 medium apples, peeled and sliced
  • 1/2 cup olive oil (butter will work well too)
  • additional sea salt
  • 3 tablespoons Albariño white wine
  • 2 thin fresh onions, finely sliced
  1. I used frozen scallops, so I defrosted first, sprinkled with some coarse sea salt and freshly ground pepper and set aside.
  2. Preheat the oven on the grill setting.
  3. In a saucepan, pour the olive oil and the finely chopped onion. Poach (on very low heat) for about 5 minutes, stirring frequently so they do not burn or brown too much.
  4. Add the apple pieces and cook an additional 6-8 minutes until tender.
  5. Allow to slightly cool before pouring into an immersion blender cup, food processor or blender. Puree until smooth.
  6. Add the Albariño and sea salt to taste. Stir well and set aside.
  7. Use the same saucepan as you cooked the onions and apples for the almonds. Wipe it clean with a paper towel, but don’t worry about getting all the oil off, just the pieces of onion.
  8. Add the almonds and over low heat, toast until golden. Be careful to not let them burn or they will turn sour. I stir them constantly, about 2 minutes. Turn off the heat and keep stirring letting them get a bit more golden.
  9. Pour into a clean immersion blender cup or blender.
  10. Add the garlic and lemon/lime zest. Pulse until very finely chopped.
  11. In an ovenproof dish, place the scallops, drizzle with a bit of olive oil.
  12. Spoon the almond mixture over each scallop (you will have mixture leftover).
  13. Bake under the grill for 5 minutes.
  14. To plate: pour some of the apple-onion sauce on each plate and place the cooked scallops on top.
  15. Sprinkle the fresh onion slices over top.
  16. Serve as an appetiser or a meal with a vegetable as accompaniment, if desired.

Fast and Easy Paleo Recipes

Chicken Liver Adobo – Guest Post by Adobo Down Under

I grew up in the south of Spain and had the privilege of attending a DOD school, on the Rota Naval Base. I say privilege because although my father was not military, my brother and I were allowed to go to school on the Base, and most importantly we had the opportunity to experience many things American that we wouldn’t have otherwise, since we both grew up in Spain. (Plus thanks to this, I have a perfect American accent when speaking English! ;))

One of the most important aspects of going to a Department of Defense school, aside from the quality education, is the diversity amongst the students and teachers. There are literally children from everywhere in the world, with mixed backgrounds, mixed races, different religions, and different languages and cultures. So, it’s a beautiful way to grow up without preconceived prejudices. I had friends of all nationalities…and some of my best friends still to this day are Filipino or half-Filipino.


I remember learning how to make lumpia, eating pancit, longaniza and many other traditional Filipino dishes that I still enjoy today, although less frequently since going Paleo. For me these dishes are part of my teenage years and bring back very fond memories. I even learned some Tagalog, which I have mostly forgotten now, except for some “loanwords” that come from the Spanish language, such as “mesa”.


Spain has a long history with the Philippines and probably not always a good one, although the Spanish culture seems to have permeated into a number of aspects of the Filipino culture, language and life and vice versa. In Spain, our famous “manton de Manila”, which we claim to be traditional Spanish is something the Spanish conquistadores brought back from the Philippines, just like our “abanico” was brought back possibly from another part of Asia. My great-grandfather fought in the Spanish-American War, and I remember my grandmother telling me stories about his “adventures”.


So, when I discovered Anna, from Adobo Down Under, in the Sweet Adventures Blog Hop, I was delighted to see that she’s from the Philippines and her blog’s main focus is traditional Filipino food. And although Adobo’s blog is not Paleo, many of her savoury recipes are, and her other recipes can be easily Paleolised. I love to get inspiration from other cuisines around the world and I thought sharing Filipino food from a true Filipino would be inspiring to all of us to try something new, if you are not already familiar with this cuisine.

I’ve mentioned Adobo before on my blog, and how we follow each other on social media. We’ve become blogger buddies and I truly enjoy being witness to and learning from her life musings through what she shares on Instagram and Facebook. It’s always interesting to see how the seasons change in Australia, where Anna and her family live, and how beautiful it must be over there. I have many countries on my wish list, but I’m definitely partial now to visiting Australia and The Philippines… I hope one day I will be that lucky.

In the meantime, I will continue to follow and learn from Anna… and I hope you will too. She has a lovely blog, with beautiful stories, “musings” as she calls them, delicious recipes (which can be easily made into Paleo), and pretty photography.

But I’m sure you’re eager to see an example of her dishes, so without further ado, I leave you with her recipe for today’s post, which is the first guest post on my blog! (We had been planning this for months actually, but Anna has been studying a culinary course, so we had to wait until she was finished and could dedicate time to a post. It’s a true honour to finally be able to feature one of Adobo’s recipes by Anna herself, aside from this one I shared the other day and Paleolised.)

Ah, one last thing…please don’t forget to check her out and follow her on Instagram, Facebook and Twitter.



First of all, let me say G’day mate and Mabuhay!

I am Anna – writer, cook, baker and photographer behind the blog Adobo Down Under.  My blog contains musings on parenting, on learning to be Australian and basically engaging my readers into my world –  Filipino raising a family in Sydney Australia.

I’d like to thank The Saffron Girl for the invitation to guest post.  I have never done anything like this, and it has made me excited so much that I could not decide on what Filipino dish to share, considering Debra’s dishes are mostly Paleo.    It had to be something “adobo” as it is a classic in Filipino homes, and I think chicken liver adobo will be perfect.

If you are familiar with the Filipino cuisine, you would know our meals are always served, if not, made with rice.  From breakfast to dinner, from morning tea and snacks to desserts.  This particular dish is usually served with rice.   When I made this and took a photo of the cooked chicken liver adobo, no matter how many garnish, it still looked very unappealing. So I thought reinventing the dish into a simple pate would be the best option.  I hope you like it.

*Note from The Saffron Girl: you can use gluten-free soy sauce in this recipe, of course.

Chicken Liver Adobo – Guest Post by Adobo Down Under
Author: The Saffron Girl
  • 500g chicken liver, washed and trimmed of sinews
  • 2 tablespoons olive oil
  • 3-4 cloves garlic, crushed
  • ½ cup vinegar
  • ½ cup soy sauce (light or dark does not matter, but it will affect the colour of the dish)
  • 2-3 dried bay leaves
  • Salt and pepper to taste
  1. In a skillet or pan, heat the oil and cook the garlic until soft. Do not brown or burn as it will make the dish bitter.
  2. Add the chicken livers. Stir and cook for 5 minutes.
  3. Add the vinegar, soy sauce and bay leaves and bring to a boil.
  4. Season with salt and pepper. Turn down heat. Simmer for 15-20 minutes.
  5. You can already eat this chicken liver adobo with some rice; or butter some crusty bread slices and serve with some chopped parsley.
  6. To make a simple pate, cool the cooked chicken livers at room temperature.
  7. Process until smooth in a food processor.
  8. Spoon into small bowls or containers and drizzle with olive oil.
  9. Spread the pate on bread slices and serve with chopped parsley.
  10. Best eaten on the day, but can keep in the fridge for 2 days. Just add more olive oil to cover, then wrapped with cling film.
  11. ***
  12. Tips regarding chicken livers:
  13. When buying chicken livers, make sure you buy them fresh. They will be moist with a shiny flesh.
  14. When cleaning chicken livers, make sure to remove white sinews. Remove patches that appear greenish as they will make the dish bitter
  15. Gently rinse in a colander using cold running water
  16. Pat dry with a kitchen towel


Not Quite Icelandic Fish Soup

I have been mesmerised for days in the world of other bloggers and websites. One could almost say I have become obsessed; I’m doing research for changes that I want to make to this blog and the more I look, the more confused and overwhelmed I seem to get. My mind is doing summersaults, I go to bed thinking about layouts and wake up thinking about designs…and then there is the price factor. You have choices from a full-design by a web designer (which can be a lot of money but would save me all the hassle and time) or do-it-yourself options that would give me great satisfaction to produce, but that are not free in most cases, as there’s never a perfect template or platform to accommodate my needs. I want it all! A pretty site, a functional site and one that engages all of us, you and me.


You may ask why I’m seeking out other sites when I’m also a graphic designer. But as we say in Spain, «en casa de herrero azadón de palo», which translates to “in the house of the metal-worker, a wooden hoe is used” because he either doesn’t have the time to attend to his own matters or doesn’t have the creativity to do so. Well, I’m way too subjective and am having trouble deciding on so many items, that I needed to do the research and also reach out to other designers.

In the midst of all this information overload and what I am sure is driving a number of designers and people crazy with all my questions and indecisions, I  haven’t been taking care of myself in the Paleo way. I feel like an artiste on a mission, who forgets to eat, wash or comb his/her hair… I can just envision myself like a Jack Pollock or a slightly entranced Da Vinci… thankfully, my husband is travelling and not witness to any of this!

However, on this journey through cyberspace, I’ve discovered some blogs that are simply gorgeous. And I don’t just mean their look, but the content. One of these such blogs is Mimi Thorisson’s Manger.  Over the past few days, I’ve come to know Mimi and her life, which is truly enviable. Her stories are enchanting, soothing and have a “je ne sais quoi” about them.. maybe because she’s half-French, is living in Medoc in the countryside, and everything seems so idyllic.

Her husband is a professional photographer and apparently takes all of the photos for the blog. They are impressive and inviting. And her recipes are simply delightful. One in particular caught my eye because of the title: Icelandic Fish Soup. Mimi’s husband is Icelandic.

I have been to Iceland twice, but I think I sort of travelled there before then as a child in my dreams. My father used to go there often because of his job, and brought me back a hand-made cloth viking doll, which I treasured for years. It’s still somewhere to be found at my parent’s house, I’m sure. Reading Mimi’s post brought back childhood memories and real memories of my trips to this island-country.

I always imagined the “land of fire and ice” to be a cold place, up in the northern hemisphere with inhospitable people… but I couldn’t have been more wrong. Well, partially wrong. It is a cold place. But it could be colder actually if it weren’t for the currents of the gulf stream, which bring warmer air from Africa up to Iceland.

The two times I visited were in November; so it was dark most of the day. The sun rises about 10:30 in the morning, although it really never goes far above the horizon, and it goes back down around 3:30 or 4:00pm. The play of light is surreal and magical, just like Iceland itself.

There’s so much I could write and describe about my experience in this intriguing country, one where people do not really have last names. Okay they do, but in order to find them in a phone book, you need to know the father’s first name, then know if the person is a man or a woman which determines the ending of the “last name”, plus they are listed by first names! For example, Thorisson is the son of Thori, but Thori’s daughter’s last name would be Thorisdottir (with a little accent on the “o”). It’s a country to which I’d love to return, this time during the warmer months to see the different colours of summer.


Whilst reading Mimi’s blog, I came across this recipe for Icelandic fish soup and felt like it was just the right thing to bring me out of my artistic reverie and trance.

Below is my version of the soup, which has warmed up my tummy and brought me back to life….


Not Quite Icelandic Fish Soup
Recipe Type: Main
Cuisine: Icelandic
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Serves 4-6
  • 4-5 tablespoons butter (I used Kerrygold)
  • 2 medium red onions, julienned
  • 3 cloves garlic, quartered lengthwise
  • 1 celery stalk, finely sliced
  • 1/2 cup white wine
  • 1/4 cup moscatel or sherry
  • 6 cups filtered water
  • 2 small tomatoes, peeled and chopped
  • 4 parsnips, peeled and chopped (about 1-inch pieces)
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon saffron powder or a few sprigs of saffron, plus a few additional sprigs for garnishing
  • 1 teaspoon coarse sea salt, or sea salt to taste
  • some freshly ground pepper
  • 6 hake steaks, cubed (I used frozen fish, about 4 cups cubed)
  • thyme for garnishing, optional
  1. In a large pot over low heat, melt the butter with the onions, garlic and celery. Poach (cook on very low heat) for 10 minutes, until the vegetables are tender.
  2. Add the white wine and moscatel/sherry and reduce about 3-4 minutes.
  3. Add the tomatoes, filtered water, saffron, vinegar and parsnips. Cook for 20-25 minutes until the parsnips are tender.
  4. Add sea salt and freshly ground pepper to taste. I added 1 teaspoon of salt, but needed a bit more on my plate later.
  5. With a potato masher, very slightly and roughly squash the soup a bit, so that the parsnip pieces are not whole. But do not puree the soup.
  6. Add the fish pieces and cook 8-10 minutes until the fish is done.
  7. Serve immediately, garnishing with some saffron sprigs and thyme, if desired.


Cream of Swede (Rutabaga) & Turnip Soup with Kale-Cashew Pesto & Scallops

Living in the United Kingdom gives me the possibility of exploring the countries which are part of it, enjoy the unique opportunity of experiencing London as a local, and also have the chance to try what for me are new vegetables and fruits… quite a comparison contrast, but all three are high up on my list.


For me, trying new food is always interesting and fun. Such has been the case with the swede, or rutabaga. Before arriving in England, I believe I had never even seen or heard of it. In fact, I remember the first time my husband, who many times does the shopping, brought it home. I had to take a picture of it and send it to a friend, who had already been living here longer and is an avid gardener and foodie, to see if she knew what this strange white and purplish thing sitting on my counter was!


The inspiration for this recipe came to me last night, as I was trying to fall asleep… I am starting to feel slightly obsessed! 😉 This actually has an explanation that is more logical: the turnips were starting to go soft and I needed to use them. So what better than a creamy soup for a chilly and wet day?


I purposely kept the soup’s flavour a bit neutral, not adding too many spices so that it would pair well with the kale-cashew pesto I had planned. The addition of the scallops came a bit later to me, as I wanted to include some protein in my dish.

I’m in love with the combination and hope you will be too! If not, I hope you are at least inspired to come up with your own mix.

Cream of Swede & Turnip Soup with Kale-Cashew Pesto & Scallops
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Soup serves 6.
  • For the soup:
  • 1 swede/rutabaga, about 600g (1.3lbs), peeled and cut into cubes
  • 2 turnips, about 400g together (1lb), peeled and cut into cubes
  • 1 large leek, peeled and cut into large pieces
  • 3 cups filtered water
  • 2 tablespoons butter
  • 3 cups filtered water
  • 2 teaspoon coarse sea salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard seeds
  • For the pesto:
  • 1/3 cup cashews
  • 2 cloves garlic, peeled
  • 2 cups kale, chopped
  • 1/2 cup olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground pepper
  • For the scallops:
  • 2 scallops (or more if desired), per bowl
  • olive oil
  • fresh thyme sprigs, as garnish
  1. For the soup:
  2. In a large pot, place the swede, turnip and leek pieces with 3 cups of filtered water.
  3. Cook over low heat, for about 25 minutes, or until the vegetables are tender.
  4. Set aside to slightly cool.
  5. With an immersion blender, puree until smooth.
  6. Add 3 cups of filtered water (or more if too thick for your taste) and stir well.
  7. Add the salt, turmeric and mustard and place over low heat to warm up.
  8. In the meantime, make the pesto:
  9. Roast the cashews in a dry skillet until golden brown, about 3 minutes. Stir frequently so they do not burn.
  10. Combine the cashews and garlic in the food processor and process until very finely ground.
  11. Add the kale leaves, sea salt and pepper and process again until well chopped.
  12. Continuing processing, while adding the olive oil in a steady stream, until you have a creamy paste. (You can refrigerate or freeze, if not using all of it.)
  13. For the scallops:
  14. Place about 1 tablespoon of olive oil per 4 scallops, in a pan. Over medium heat, cook the scallops, until golden brown on each side, about 2 minutes each side.
  15. For serving:
  16. Pour two ladles of soup into each bowl.
  17. Drizzle with the kale-cashew pesto (the amount desired) and place two (or more) scallops into each bowl on top of the pesto.
  18. Finish with a sprig of thyme for each bowl.


Lamb Kefta Tagine with Zucchini, Updated

Update, 2 December 2015

I originally created this recipe for my first and only guest post to-date on another blog in October of 2013. It’s been over two years! And so much has changed in my life, and also in that of Naz’s, the author of Cinnamoneats where this post was originally featured. Back then, we were both living in the UK and now we are both ‘back’ in the US.

Naz is making big changes to her blog, rebranding it and in the process she’s doing away with guest posts. Coincidently, I was looking for this recipe to make again this week and went to her blog only to find it ‘under construction’ (she’s working diligently to have it ready soon!). Thankfully, I had the recipe saved in email and am now adding it to this post so we all have it readily available.

Original post, now with recipe included

Welcome to my first guest post on another blog! Naz, from Cinnamoneats, and I follow each other on Instagram and Facebook and have discovered we have quite a lot in common, aside from both being expats (she’s from Australia) living in the UK and being Paleo bloggers! I love her site and her delicious recipes and interesting posts; so it’s an honour to be featured on her blog today.


Naz originally asked me to share a traditional Spanish dish, but as I don’t have anything planned in the near future, I didn’t want to keep her waiting indefinitely… Therefore I thought something Moroccan would be suitable, as that’s very close to my heart and culinary interests as well. I’ve spoken about my passion about the Maghreb cuisine and how I have a ton of Moroccan cookery books… and this recipe is adapted from one of those books, which I purchased on my last trip to Spain.


Cocina Marroqui, by Ghillie Basan, is a great resource for recipes of tagines and couscous, as well as spice blends and tips on how to prepare delectable Moroccan meals. Ghillie even discusses odd bits about the culture and the people of this colourful country.


(mise en place and the lamb/mouton meat mixture)


(on the left is the base for the tagine; on the right are the vegetables poaching)

Tagines are very easy to make and usually encompass combinations typical of the local cuisine, such as spicy with fragrant or sweet and savoury. In this particular recipe, ras-el-hanout is the star. Once you take your first whiff of this spice blend, you’ll either be totally enchanted or possibly really dislike it (although I doubt that). The combination of spices and edible flowers plus chili and turmeric make it quite unique and aromatic, as well as healthy.

And although lamb is used in this recipe, you could very well make the tagine with beef or a beef/pork combination. It’s a great dish to make ahead and then heat up on the stove top. In fact, the longer you let it sit, the better it tastes as the flavours really permeate into the meat.

You can accompany the dish with some green vegetables or a fluffy “cauliflower couscous”…

Lamb Kefta Tagine with Zucchini

Serves: 4
Prep Time: 10
Cook Time: 30


For the Meatballs/Kefta
500g ground lamb
2 small red onions (finely chop 1 1/2 of the onions; julienne the remaining 1/2 onion)
2 cloves garlic, minced
10-12 fresh mint leaves, chopped
2 teaspoons Ras-el-Hanout
1/2 teaspoon chili powder
1 1/2 teaspoons coarse sea salt
3 cups filtered water

For the vegetables
2 medium zucchini, roughly peeled and chopped
2 cloves garlic, sliced
1 medium aubergine, roughly peeled and chopped
2 tablespoons olive oil
For the Tagine:
1 tablespoon ghee
2 tablespoons olive oil
1/2 small red onion, julienne-style
1 teaspoon cumin seeds
1 1/2 to 2 cups water from cooking the meatballs
coarse sea salt, to taste (I used about 1 teaspoon coarse sea salt)
fresh mint leaves, chopped, for garnishing


Mix the ground lamb with the onion, garlic, mint leaves, ras-el-hanout, chili powder, and the sea salt. Mix until everything is well incorporated. Scoop out balls with a measuring tablespoon and with your hands create the meatballs. Set them aside on a platter or clean surface.

In a deep, but wide pan, place about 3 cups of filtered water, over medium heat. When it starts to bubble, carefully add the meatballs. Cook for 10 minutes, stirring occasionally so they cook on all sides and do not stick to the pan or together. (I stir, moving from the bottom of the pot so I don’t break the meatballs.) With a slotted spoon, remove from the water and place on a plate or in a bowl. Set the water aside.

In a large saucepan, over low heat, add the zucchini, olive oil and garlic. Poach uncovered for about 10-12 minutes. Stir frequently. Add the aubergine and cook an additional 7-8 minutes. Stir frequently.

In the meantime, in a tagine (ceramic pot or another saucepan), sauté over low heat the 1/2 julienned onion and the cumin seeds in the ghee and olive oil, until the onion is translucent, about 3 minutes. Add the 1 1/2 cups of water from cooking the meatballs. (Add the remaining water only if necessary.)

Place the meatballs/kefta inside the tagine, along with the poached vegetables. Stir well. Add coarse sea salt, to taste. I used about 1 teaspoon. Cook covered for about 5-8 minutes, stirring occasionally. Then uncovered and cook an additional 12-15 minutes, or until liquid is partially reduced.

Sprinkle with fresh, chopped mint as garnish.

Fig & Olive Oil Tart

I was really debating whether to make this or simply eat the fresh figs. We bought some beautifully ripe figs the other day and I have been eating them for breakfast and as dessert; and I also used them in this delightfully autumnal recipe: Butternut Squash, Fig & Serrano Hash. 


The problem is that I’m home alone for a couple of weeks, and I can’t possibly eat everything by myself… maybe I should be having dinner parties, while my husband is travelling for business. How does that sound? 😉


Anyway, I was searching for a savoury fig recipe ideas to inspire me to make my own, but only found one that caught my eye. I will have to leave it for another fig occasion as I didn’t have two of the main ingredients nor anything substitutable. So, I decided that this tart sounded really good and perfect to keep around for breakfast, as well. I had to Paleolise it of course, and am very happy with the results.


Mikel López Iturriaga is a reporter and blogger, who loves food and shares recipes on El Pais newspaper. I’ve been inspired before by a number of his ideas.


Figs are very traditional in the Mediterranean cuisine, both in savoury and sweet dishes, and what better to pair it with than our very healthy olive oil and native rosemary!

A disfrutar!

Fig & Olive Oil Tart
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
  • 9-10 figs, rinsed, dried and quartered
  • 3 eggs
  • 1/3 cup raw honey
  • 1/2 cup olive oil
  • 1/2 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground rosemary
  • zest of one lemon, about 1 teaspoon
  • 1/4 teaspoon Himalayan salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 1/3 cups ground almonds/almond flour
  • 1/2 cup arrowroot powder
  • 2 tablespoons coconut flour
  • butter, for greasing
  1. Preheat oven to 180C (350F).
  2. Grease a tart tin with butter. The tin should be about 20cm (about 8in) in diameter.
  3. In a food processor, beat the eggs and honey for about 1 1/2 minutes, until light yellow.
  4. Add the olive oil, coconut milk, vanilla, rosemary, and lemon zest. Pulse about 30 seconds.
  5. Add the almond flour, arrowroot powder and coconut flour. Pulse until all is well mixed, about 45 seconds to 1 minute. Let stand about 5 minutes to thicken up a bit.
  6. Pour into a mixing bowl.
  7. Give it a stir and add about 3/4 of the cut figs to the dough. Give it another stir to mix well.
  8. Pour into the tart tin, scrapping the bowl with a spatula to get all of the dough.
  9. Bake for 15 minutes.
  10. Then add the remaining fig pieces on top, placing them in a pretty design, if desired.
  11. Bake an additional 10 minutes, then drizzle with some olive oil and bake 5 minutes longer.


Butternut Squash, Fig & Serrano Hash

I have to admit that this was impromptu decision to make this recipe… I had promised my readers to once again tackle the pumpkin fudge brownies, which I’m working to perfect. But sometimes I really am not into sweets; and making them means eating them and I still have a bunch of the first batch left. By the way, they are very fudgey, not cakey, which I’m really liking. Nonetheless, the pumpkin layer needs work to intensify the flavour. So I will make it again, but possibly not until next week…


In the meantime, I’ve used up my butternut squash for this hash recipe! We bought some deliciously ripe figs the other day and aside from eating them, I just wanted to create a recipe. This hash can be served for breakfast, lunch or dinner. I ate it as accompaniment to lamb chops… but the flavours go well with red meat, game and eggs of course!


I still have more figs… maybe I will indulge in a sweet treat after all.. hmm it’s tempting for the challenge alone! Freezing is always on option I suppose. 😉


(part of my mise en place)


(lamb chops with the pumpkin hash)

Fig, Jamon Serrano, & Butternut Squash Hash
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3
  • 1 small (800g/approx 1.7 lbs) butternut squash
  • 2 ripe figs, quartered or cut in eighths if large
  • 2 medium leeks, sliced
  • 2-3 tablespoons lard
  • 2 sprigs of fresh thyme
  • 1/2 teaspoon ground rosemary
  • 1/3 cup jamon serrano, diced (bacon bits can be used instead)
  • freshly ground pepper
  1. Preheat the oven to 180C (350F).
  2. Peel and cube the butternut squash. Spread out evenly onto an ovenproof dish.
  3. Bake for about 12-15 minutes, no longer. Set aside.
  4. In a skillet over low heat, melt the lard with the pumpkin pieces already in the pan.
  5. Cook about 8 minutes, stirring frequently. But be careful as the pumpkin cooks not too mash it.
  6. Add the leeks, figs, rosemary and thyme, and cook for 1 minute, then add the jamon serrano pieces.
  7. Cook for 2 minutes longer and turn off heat. Allow to sit about a few minutes so the flavours become more intense.
  8. If needed, adjust for salt. (I didn’t add any because the jamon serrano can result saltier when cooked.)
  9. Sprinkle with a few turns of the pepper grinder and serve.


Orange-Fennel Almond Cake with Orange Glaze

When I saw this recipe from Adobo Down Under, I was intrigued by the history behind it and how simple it is to create. I discovered Anna, from Adobo Down Under, through the Sweet Adventures Blog Hop, in which we both engage. Since then, I’ve been following her on Instagram and on Facebook.


Adobo has interesting recipes, many of which are traditional Filipino, from where Anna originates. (She has another recipe for an insanely gorgeous purple cake made with ube – or purple yam – that I so want to make since she shared it… now, I must find the yams!)

My husband’s birthday was this week and he asked me to make a cake for his office. So I obediently did. 😉 I made him my Paleo Banana Bundt Cake, which is very tasty, and sent him off with a box of homemade macarons as well. (Yes, I know… the macarons are not Paleo, but are quite a lot of fun to make, and I am obsessed with them. I don’t make them that often anymore because they are loaded with refined sugars.)


Anyway, I also wanted to have a cake at home, with which my husband could blow out his birthday candles… so Adobo’s cake looked perfect, as I had quite a few oranges laying around.

You only need two large oranges for the cake actually; however, I used one more for the topping, as you will see in the recipe. Additionally, I added a couple ingredients of my own, such as fennel seeds, and made it Paleo by swapping out the sugar for honey. The day before making the cake, I made Ras-el-Hanout spice blend and the scent of the fennel came to mind as a nice combination for the oranges. Fennel is a bit like anis, but not quite as powerful.

Note: My husband works in the chemical industry, and when I was explaining how the cake was made, he proceeded to tell me that the skin of the oranges is where most of the impurities and pesticides can be found. I’m guessing, as with other fruits and vegetables when cooked, the effect on our bodies of the impurities and pesticides are diminished.  However, if you’re very worried about this, then maybe peeling them prior to cooking would be an option. Of course the cooking time would need to be reduced. I haven’t tried it this way, and you would miss out on the texture of the skins, but it’s just a piece of information I thought I should through out there.

Orange Fennel Almond Cake with Orange Glaze
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
  • For the cake:
  • 2 whole oranges
  • 6 eggs
  • 1/3 cup raw honey (more or less to taste)
  • 1 1/4 cup almond flour (ground almonds)
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon baking soda
  • seeds of 1/2 vanilla bean
  • 1/2 teaspoon ground fennel
  • For the glaze:
  • 1 orange
  • 1/4 cup raw honey
  • 1 cup filtered water
  • 1 teaspoon fennel seeds
  • zest of 1 orange
  • additional fennel seeds for garnishing
  1. Place the whole oranges in a deep pot and fill with enough water to cover them completely.
  2. Over low to medium heat, cook for about 1 hour. Set aside to cool.
  3. Preheat the oven to 180C (350F).
  4. Grease a cake tin with some coconut oil. Set aside.
  5. When the oranges are cool, cut into quarters, remove any seeds and any inside white parts. Place into the food processor bowl. Pulse until smooth.
  6. Add the eggs, raw honey, vanilla, ground fennel and sea salt. Pulse until smooth.
  7. Add the almond flour, arrowroot powder and baking soda and pulse again until well blended.
  8. Pour into the cake tin and bake for 45-50 minutes.
  9. Remove from heat and allow to cool before glazing.
  10. For the glaze:
  11. Grate the orange and reserve the zest.
  12. Peel off what is left of the skin of the orange, and cut the flesh into small chunks.
  13. Place the orange pieces and the rest of the ingredients in a small pot, over low heat, and cook about 20-25 minutes until the orange pieces are caramelised. Allow to cool at room temperature.
  14. With an immersion blender, slightly puree. (Alternatively, you can leave with the chunks for a more rustic look.)
  15. Pour over the top of the cake and drizzle with some additional fennel seeds.
  16. Serve and enjoy!


Green Papaya Salad (Nom Xoai Xanh)

We visited Vietnam last year. I think it’s one of those places that does not leave you indifferent on many levels. The clash of modernisation with colonial vestiges from Chinese, French and even American influences and the native culture are sometimes perplexing. One example is that we were driven from the Hanoi airport to our hotel in a car that had wifi onboard, while on the side of the main highway, we drove past people with traditional clothing – and yes, the Vietnamese hat – working on the rice fields, had to avoid cattle crossing the road, and nearly missed a few accidents with mopeds carrying two, three people and sometimes even a whole dining room table! To see a glimpse of our time in this beautiful country, please view my travel log on Vietnam.


This incredible experience, from which I learned a lot about human history and how things are perceived depending on whose perspective we are looking upon something (French and Americans are called invaders in northern Vietnam, and the Chinese are also considered such but on a different level) left me with a lasting impression and a need to return that I hope to fulfill one day.


Part of the richness of our adventurous time in Vietnam was trying all the delicious food available and visiting the markets. Breakfast in the Asian countries I’ve visited consists mostly of a warm soup, such as Vietnamese Pho. Hanoi came to life each day we were there with everyone preparing and eating Pho or some other form of street food, while the shops slowly but energetically opened up, women balancing baskets on their shoulders headed to the market or were selling their wares on the street, and the silence of the night was thoroughly disrupted by an incessant noise that lasts until very late in the evening.


(grating the green papaya with the kitchen utensil that the Hanoi Cooking Centre gave me)

(Vietnam, although a one-party Communist country, is one of Asia’s fastest growing economies. In fact, if you were unaware of the political regime, you would think you are in a Capitalist nation, since it seems that everyone owns their own shop. Stores occupy the bottom part of almost every building in Hanoi and even in many areas of the countryside.)

Pho is one thing I need to make at home, but haven’t yet because I need to find a butcher that will sell me really good quality, grass-fed beef and have it very thinly sliced. I plan a visit to the London Borough Market soon… so I’ll be shopping for my ingredients, making Pho and sharing the recipe with all of you.


Ah.. the recipe! Well, while in Hanoi, I took a cookery course with the Hanoi Cooking Centre. I had just started my blog and had never done anything like this, while on vacation. So, the idea was exciting and intriguing. I took a taxi to the school from our hotel, thinking I couldn’t manage the streets… one must cross the street through traffic! It turns out it’s not as hard as it first seems, although a bit nerve-wracking for the newcomer, and I ended up walking back to my hotel after the course.

The course I took was called “Street Food”. And since taking it, I’ve had on my agenda making all of the recipes.. but haven’t gotten around to it until now. However, I’ve made great use of the grater the school so kindly gave me!

Some of the ingredients are not easy to find, such as good quality green papaya or banana blossom. I bought a banana blossom sometime last year at an Indian store, but was thoroughly disappointed when I cut into it and it was rotting. ;(


(these are the dried, salted anchovies that I used)

But on our excursion to the Asian market this past week, we found green papaya and a whole plethora of other goodies! Therefore the first recipe I share with you from our Vietnamese adventure is Green Papaya Salad. I made a few alterations to keep it Paleo (no sugar and no peanuts) and added a couple of ingredients of my own, such as pomegranate seeds and created my own “fish sauce”.

I hope you enjoy!

Green Papaya Salad (Nom Xoai Xanh)
Recipe Type: Salad
Cuisine: Vietnamese
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
  • For Salad:
  • 1 green papaya (pawpaw), peeled and grated or spiralised
  • 2 green onions, finely sliced julienne style
  • 1 long Vietnamese chili, seeds removed and finely chopped (be careful they are very hot, so it’s wise to use some sort of gloves)
  • 3 cloves garlic, minced or cut julienne style
  • 1/2 cup cilantro leaves, roughly chopped
  • seeds of one pomegranate
  • 3 tablespoons cashews, roasted and crushed*
  • 1 small red onion, very finely sliced
  • 1 tablespoon arrowroot powder
  • olive oil or other fat for frying
  • Dressing:
  • 1 tablespoon coconut sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons dried, salted anchovies or dried shrimp, fried
  1. Peel the green papaya and with a spiraliser or grater, grate all of it until you’re getting close to the seeds. Place in a large bowl.
  2. Add the sliced green onions, the minced garlic, the Vietnamese chili, cilantro leaves, and pomegranate seeds. Toss and set aside.
  3. In a pan, add about 1 tablespoon of coconut oil over low heat.
  4. Fry the cashews until golden brown. Scoop them out and place on a plate with paper towels to soak up any extra fat.
  5. In the same remaining oil, fry the dried anchovies or shrimp. Scoop them out and also place on a plate with paper towels to soak up the extra fat and stay crispy.
  6. Clean the pan, when slightly cooled, with a paper towel and add new coconut oil or olive oil, enough to “deep fry” the sliced onion. Heat over medium heat.
  7. In a medium bowl, coat the sliced onion pieces with the arrowroot powder. Dust off any extra arrowroot powder with your hands.
  8. Once the oil is hot, carefully place the floured onions into the pan. Make sure to separate them before putting them in, or they’ll clump up.
  9. Allow to fry on one side before stirring/flipping to fry on the other side. (If you have a deep fryer, it’s easier to use that than a pan.)
  10. Scoop out of the pan and place on another plate with paper towels. Set aside and turn the oil off.
  11. In a mortar, place the fried anchovies/shrimp and grind with the pestle.
  12. Add the lime juice and coconut sugar and mix well. Set aside.
  13. Place the cashews on a flat surface, such as your counter top, and with the back side of a bowl, press into them, breaking them up into pieces. Scoop them up and place into a bowl. Set aside.
  14. When you’re ready to serve the salad:
  15. Toss the papaya mixture with the dressing and cashew pieces.
  16. Serve in individual plates or a large bowl and top with the fried onion pieces.


Ras-el-Hanout Spice Blend

Have you walked through a spice market in the Middle East or a spice souk in Morocco? If you have, you know how your senses go into a whirlwind and don’t know what to focus on. First it’s the wide array of colours, and then the fragrant aromas start to hit you… all at once.


I personally have to make a halt to control myself from plunging into each sack of spices. When I open a jar of Ras-el-Hanout, I am automatically transported to a spice souk… it’s like all the spices come together in a perfect medley, which is intoxicating and delectable altogether.


What is Ras-el-Hanout? It’s a delicious and aromatic blend of spices, typically used in the Moroccan cuisine, especially in tagines. You can purchase it ready-made in many supermarkets or online, but nothing will beat a homemade version, with which you can tinker and adjust to your particular palate. Additionally on the plus side of making it at home is that the spices will not loose their intensity, as you can control the amount you want to make based on how often you will use it.


Ras-el-Hanout encompasses a powerful bouquet of aromas from India, such as cinnamon, cloves and ginger, with native African flavours, and the delicate perfume of lavender and rose petals. It’s a poetic combination, which will add a very unique character to your dishes.

As I use this spice mix quite frequently, I have made enough to last me a few months. Also, I’ve made it a bit less piquant so I have room to expand on the level of heat when cooking. One word of advice: use the freshest of spices you have available, as that will create the most pungent mix.


The recipe below is an adaptation from the one in Cocina Marroqui by Ghillie Basan.

Ras-el-Hanout Spice Mix
Recipe Type: Spice Mix
Cuisine: Moroccan
Author: The Saffron Girl
Prep time:
Total time:
Makes about 1 cup.
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 1 tablespoon anis seeds
  • 1 tablespoon nigella seeds
  • 1 teaspoon ground allspice
  • 1 tablespoon cardamom pods
  • 1 tablespoon ground ginger
  • 2 tablespoons ground turmeric
  • 2 tablespoons cilantro seeds
  • 1/2 tablespoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 20 fresh mint leaves, toasted about 5 minutes in the oven at 180C (350F)
  • 2 small guindilla peppers
  • 1 tablespoon edible, dried lavender flowers
  • 20 edible, dried rose petals, crushed
  1. Grind all of the ingredients, except the lavender flowers and rose petals, until fine. Depending on your method, the mixture could turn out a bit more coarse or fine.
  2. (I ground my spices in the food processor bowl of my immersion blender. A coffee grinder will probably also work just as well, although you’ll have to do it in batches. A regular food processor may also work. In the worse case scenario, you can hand grind the spices in a mortar and pestle.)
  3. Add the lavender flowers and crushed rose petals to the mixture and blend well.
  4. Place into an airtight container for storage.
  5. This can last for 6 months with the adequate room temperature, although I always use it up way before that time period!

Oven-Baked Red Snapper, Spanish Style (Pargo Rojo al Horno)

We eat a lot of sea creatures in Spain. Yes I said “creatures” and not seafood because we eat almost everything that comes from the ocean. Maybe only Asians beat us in terms of culinary adventurers.


So this weekend when we visited the Asian food market Loon Fung, I couldn’t resist buying a lot of seafood, including these gorgeous red snappers. And I just knew I had to make them soon…


(Poaching the potatoes and onions)

My first intention was to bake them inside banana leaves. But both snappers would not fit properly in my oven dish with the banana leaf wrappings. Therefore, I had to resort to the unplanned Plan B, and baked them the regular, traditional Spanish way.


Baking fish with a bottom layer of vegetables, especially white potatoes, onions and tomatoes is very typical in most homes and restaurants in Spain. The flavours of the fish are soaked up by the vegetables and hardly any spices or herbs are necessary to make this dish taste wonderful.

I did, however, add some choi sum leaves to get some greens into the dish. You can omit these if you like of course. And I also added some Vietnamese basil, which I also had purchased at the Asian market. I just couldn’t resist to use it. But regular basil also works well to add a nice aroma.


As for poaching the potatoes and onions: the reason for this is that they take a lot longer to bake than the fish does. If you put everything in the oven at the same time, you’ll end up with raw potatoes. However, if instead of poaching you prefer to simply roast it all, place the potatoes and onions with some olive oil in the oven proof dish and bake about 30-35 minutes before adding the fish on top. Most fish are done very quickly, in about 20-25 minutes at the most, so be careful not to overcook it or it will turn out dry.

PS: For those of you who cannot deal with fish eyes starring out at you or looking at the head, simply ask your fish monger to cut the heads off or cut them off yourself at home. Fish heads can make great fish broth, so don’t throw them away and use them for this!

Oven-Baked Red Snapper, Spanish Style (Pargo Rojo al Horno)
Recipe Type: Main
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
For 2.
  • 2 red snappers, about 500g/1 pound each
  • some sprigs of Vietnamese basil (optional)
  • lemons slices, halved
  • 4-5 medium white potatoes, thinly sliced (about 2mm thick)
  • 2 small red onions (or equivalent), sliced
  • 8 cherry tomatoes, quartered
  • 3-4 cloves garlic, sliced
  • choi sum leaves, from about about 4 choi sum stalks (optional)
  • 1 cup olive oil
  • additional olive oil
  • 1-2 tablespoons white wine
  • coarse sea salt
  1. Rinse and cut off the fins of the fish. (I purchased my fish scaled and gutted.)
  2. Make two or three diagonal cuts on each side of the fish. Set aside.
  3. In a large, shallow pan, add the 1/2 cup of olive oil, the sliced potatoes and sliced onions.
  4. Over low heat, poach the vegetables for about 12-15 minutes, until softened.
  5. Every few minutes, carefully flip over with a spatula, so they cook evenly. Be careful not to mash the potatoes as they cook.
  6. While the potatoes and onions cook, preheat the oven to 180C (350F).
  7. In an oven proof dish, large enough for the vegetables and the fish, layer the choi sum leaves, the poached potatoes and onions, and the tomatoes, starting with the choi sum leaves.
  8. Don’t pour the potatoes and onions into the dish, but instead scoop them out with some of the olive oil, but not all of it.
  9. Sprinkle the garlic and some sea salt over top the layered vegetables. (I didn’t measure the salt, but used about two pinches.)
  10. Place the fish on top.
  11. Place the halved lemon slices inside the cuts in the side of the fish.
  12. And stuff the basil leaves/sprigs into the gut of the fish.
  13. Drizzle with some olive oil and the white wine.
  14. Sprinkle some additional coarse sea salt over top (about another two pinches).
  15. Bake for 20-25 minutes, or until the fish are done.


Baby Calamari with Garlic

This is one of my favourite dishes from Spain, which is usually served as a tapa or a second course at lunch. I don’t eat it frequently to be honest, just because I’ve found it hard to find fresh squid/calamari where I live.

But I always have it while in Spain; and while visiting with my parents, my mother prepared this dish, which I now share with you.

My mother and father love fish and seafood, as much as my husband and I do, and have found a little place nearby at which they get really good quality and fresh seafood.. lucky them, as we’ve found that it’s also not an easy task in the US! 😉


You can make this a bit simpler by cooking the squid with the garlic all at once, but you can risk burning the garlic. Also, make sure the calamari are completely dry; if not, they will release a lot of water and you’ll end up cooking them instead of sautéing.

Baby Calamari with Garlic
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3.
  • 500g (about 1 1/2 pounds) baby squid/calamari with heads, cleaned and pat-dried
  • 1 head garlic, minced
  • 3 tablespoons olive oil
  • sea salt, to taste
  • guindilla or red pepper flakes, to taste
  • cilantro or parsley, for garnishing
  1. Over medium heat, sauté the calamari (and calamari heads) with the olive oil in a pan, about 5-7 minutes, turning over a few times.
  2. Add the garlic and pepper and cook a couple of minutes longer, until the garlic are golden.
  3. Add sea salt, to taste.
  4. Garnish with cilantro or parsley and serve immediately.


Subscribe to Azahar

Get every new post delivered to your Inbox.