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Andalusian recipes, travel, and design

Category: butters | spreads | puddings | sauces | extras

Salisbury Steak with Quick & Easy Paleo Gravy

Although I’d love to say the contrary, there are days or evenings that getting into the kitchen to cook a meal is more of a chore than a pleasure. When that’s the case, I want to make something quick and easy, yet still healthy and Paleo.

The other night was one of those evenings, which tend to happen right after a trip. The house is not spic and span, I’m tired and with a million things on my mind, and concentrating on creating a entire feast for dinner is just not going to happen. I want something that can be done in 30 minutes or less… this recipe is great for a situation like this.

Salisbury steaks are a step up from a hamburger (my original idea) and yet they seem more elaborate.

Bon Appétit!


Ingredients, for 6 steaks:

800g minced beef
3-4 clove garlic, minced
1 teaspoon thyme
2 teaspoons herbes de Provence
1 teaspoon coarse sea salt
1/2 teaspoon ground nutmeg
1 egg
butter or fat of preference, for frying


Mix all of the ingredients together by hand until well blended. Form steak-shaped patties and set aside. You should have about 6 medium-sized patties.

When you’re ready to place the steaks into the gravy, melt some butter or fat of preference in a skillet over medium heat. Brown the steaks on each side. Then transfer to the gravy, as per below instructions.

Ingredients for the Gravy:

3 leeks, cleaned and finely sliced – or – 3 medium onions, julienned – or a mixture of the two
2 tablespoons grass-fed butter or fat of choice
3-4 medium mushrooms, sliced or quartered
1 tablespoon arrowroot powder
1/4 teaspoon ground black pepper
sea salt, to taste
1/4 cup white wine
1 1/2 – 2 cups filtered water


In a skillet over low heat, melt the butter or fat of choice. Add the leeks and/or onions and poach until the leeks/onions are tender. Add the mushrooms and sauté about 1-2 minutes. Add the arrowroot powder and sauté 30 seconds.

Then add the white wine and mix well. Cook for a minute and then add the water, first 1 1/2 cups and increase to 2 cups if necessary. Season to taste.

Now add in the browned steaks and cook, turning a couple of times, about 10 minutes. Serve alone or with your favourite side dish.



Ingredientes, para 6 “filetes”:

800g de carne de ternera picada
3-4 dientes de ajo, picados
1 cucharadita de tomillo
2 cucharaditas de hierbas de la Provenza
1 cucharadita de sal marina, gorda
1/2 cucharadita de nuez moscada
1 huevo
mantequilla o la grasa que prefieras, para freir

Como hacer los “filetes” Salisbury:

Amasa con las manos todos los ingredientes hasta que estén bien mezclados.  Con las manos, haz una hamburguesas en forma de “filete”, o sea, no redondas, sino ovaladas y alargadas. Ponlas en un plato hasta que las vayamos a cocinar.

Cuando la salsa gravy este lista, pon un poco de mantequilla u otra grasa a calentar en una sartén. Doramos los filetes Salisbury por ambos lados y los incorporamos a la salsa gravy, siguiendo las instrucciones de abajo.

Ingredientes para la salsa “gravy”:

3 puerros, limpios y cortados a rodajas finas – o – 3 cebollas, cortadas en juliana
3-4 champiñones medianos, cortados a trozos
2 cucharadas grandes de mantequilla o la grasa que prefieras (como la de pato/ganso/aceite de oliva)
1 cucharada grande de harina de tapioca o arrurruz (tambien se puede usar maicena, pero al ser de maíz es un grano y no es Paleo)
1/4 de cucharadita de pimienta negra, molida
sal, a gusto
1/4 taza (60ml) de vino blanco
1 1/2  – 2 tazas (375ml – 500ml) de agua

Como hacer la salsa:

En una sartén, derrite la mantequilla, y a continuación, pocha los puerros y/o las cebollas hasta que esten tiernos. Añade los champiñones y saltealos unos minutos.

Agrega la harina de tapioca/arrurruz/maicena y frie la unos segundos. Echa le por encima el vino y deja cocer unos minutos. Ahora añade el agua, primero los 375ml, y si hiciera falta, el resto. Mezcla bien y sazona.

Ahora incorporamos los filetes, previamente dorados. Cocemos unos 10 minutos hasta que la salsa espese y los filetes esten hechos por dentro, dando le la vuelta a los filetes de vez en cuando. Se puede servir con puré de patatas, coliflor o la guarnición que nos guste.

Strawberry Chia Pudding

I’ve never tried chia seeds until yesterday. I had been eager to find out what they are like and to see if I like them enough to start using in recipes, especially puddings since I miss having a comfort food that’s easy to make.


For my first attempt, I made a simple chia pudding with strawberries instead of just coconut milk. The result, I must say is delicious and quite filling. I may be experimenting with these seeds (at least enough to use up the package I purchased)… although in moderation, as there are controversial views on whether or not to include them in our Paleo/Primal diets on a regular basis. See here, here, and here for more information and make your own informed decision about consuming chia seeds.

Strawberry Chia Pudding
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Total time:
Serves: 1-2
  • 1 cup strawberry puree (about 20 medium strawberries)
  • Juice of 1 lime
  • 1/2 cup coconut milk
  • 1/4 cup chia seeds
  1. Place the strawberries in a blender and puree.
  2. Add the lime juice and coconut milk and blend well.
  3. Pour into a glass container and add the chia seeds.
  4. Stir to mix well.
  5. Refrigerate for a few hours or overnight, long enough for the seeds to absorb the liquids and create a gel.
  6. Stir before eating.

Almond Fudge Brownies with Ribera del Duero & Blackberry Coulis

I’ve purchased blackberries multiple times now to make a dessert I’ve been meaning to try. However, I keep eating them with my homemade kefir for breakfast, before I get around to buying the rest of the ingredients that I need.

But today, after opening up a bottle of Senorio Real, a Ribera del Duero, for lunch, I figured I could make a wine sauce with them. We get our Spanish wines every year when we travel by car to Spain; and last year, we finally made a switch from Riojas to Ribera del Duero. (I have to admit, I like the Riberas better. The Senorio Real is particularly fruity, with undertones of blackberry and vanilla. So, it was a perfect match for the fruit itself.)

The coulis can be used to accompany a dessert, such as the brownies I made today, or as a sauce for red meat, poultry or game. The delicate, yet slightly acidic flavour of the blackberries is balanced with the sweeter palate of the wine and makes a good combination for either savoury or sweet dishes.

The brownie recipe below is made with ground almonds, and is flour-less, gluten-free, dairy-free, and refined sugar-free. I couldn’t stop eating the dough by the spoonfuls before baking! And the best part of that is that I didn’t feel guilty at all, as it’s a healthy and nutritious treat all in one!

Almond Fudge Brownies with Ribera del Duero & Blackberry Coulis

For the Brownies, makes 6-8:


  • 250g ground almonds
  • 250g raw honey
  • 50g cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Seeds of 1/2 vanilla bean
  • 2 egg whites


In a bowl, mix the almonds, honey, cocoa, and spices. In another bowl, beat the egg whites, until stiff peaks form. Fold into the almond mixture and blend well. Cover and refrigerate for 1 hour.

On a sheet of wax paper, spread out the dough into a square of about 1.5 cm in height. Allow to sit to “dry” for another hour.

Preheat oven to 200C. Bake for 15-20 minutes. The inside should be soft and moist, whilst the outside should be dry and of a harder texture.

Let cool, cut into desired shape and serve with Ribera del Duero & Blackberry Coulis.

For the Coulis:


  • 3/4 cup Ribera del Duero or another young, fruity red wine
  • 6-8 tablespoons raw honey
  • 300g fresh blackberries
  • 1/2 vanilla bean, outer skin (from above recipe)


In a saucepan, bring the wine and honey to a boil. Reduce heat to a simmer, and add the berries and the vanilla bean. Bring back to a simmer and cook for 3 minutes. Remove from heat and allow the mixture to cool completely at room temperature.

Remove the vanilla bean and with a hand blender, puree the rest of the mixture. I allowed mine to cool in the fridge for about an hour before serving. You may also want to pour through a sieve to remove any seed pieces. I didn’t.


The Sweet Adventures Blog Hop (SABH) is brought to you by 84th & 3rd, Delicieux, The Hungry Australian, The Capers of the Kitchen Crusader, and Dining With a Stud. This blog hop is open to all food (and lifestyle) bloggers. Link-up any new, related posts published from the 17th of September until the 24th.

Coconut Panna Cotta with Physalis Coulis

Although I’ve eaten this before in Italy and in a variety of restaurants, I’ve never made panna cotta at home. My only inspiration today was reading David Lebovitz’s blog and realising it’s such an easy dessert to make.
Panna Cotta is a traditional Italian dessert, which is basically cooked cream. I’ve made a slightly different version than David’s, which you can view here because I didn’t want to use any heavy cream.I wanted to make it completely from coconut milk and yoghourt, but I was afraid of having the coconut and yoghourt flavours become overpowering. With the combination below, you can probably omit the cow’s milk and use 3 cups of yoghourt instead. For my taste, I like the just enough coconut flavour one cup provides; and I’m not sure I would want to increase it to two. However, you may prefer it stronger. Additionally, I would’ve normally substituted honey in a recipe like this, but as it was my first time making it, I stuck to the original sugar.
Coconut Panna Cotta with Physalis Coulis
  • 2 cups of plain, sugar free yoghourt
  • 1 cup of coconut milk
  • 1 cup of cow’s milk
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract or the seeds of one vanilla pod
  • 4 1/2 teaspoons of powdered gelatin
  • 6 tablespoons of cold water
Prepare your molds by greasing them with coconut oil.
Heat the yoghourt and milks in a saucepan with the sugar. Once the sugar is dissolved, remove from heat and add the vanilla.
Sprinkle the powdered gelatin over the cold water and allow to sit about 5 minutes. Add to the milk mixture and mix well with a whisk.
Pour into molds and refrigerate for at least 2 hours. I let mine sit overnight.
Physalis Coulis
  • 250g of physalis, cut in half
  • 50g of sugar
  • 2 tablespoons of water
Wash and cut the physalis. In a saucepan, add the fruit, the sugar and the water. Allow to cook, reaching a boiling point. Simmer until the fruit is tender.
In a blender, or with a minipimer, pulse the mixture until you have a sauce. Strain, if you do not like the seeds in it. (I did not strain mine.)
Run a sharp knife along the edge of each panna cotta and unmold each onto your serving plates. Pour the coulis over and around the panna cotta.
If you’ve used molds, where you want to keep the panna cotta inside, simply pour the coulis on the top and serve inside the mold. (For example, wine glasses can also be used as a pretty serving container.)

This post is part of the Berry nice to meet you – Sweet Adventures blog hop hosted by Christina from The Hungry Australian. Please visit The Hungry Australian, Berry nice to meet you page for instructions on how to join!

Sweet Adventures are monthly blog hop events brought to you by your hostesses – The Hungry AustralianDining With a StudThe Capers of the Kitchen CrusaderDelicieux and 84th & 3rd.

Don’t forget to check out the other delicious berry creations this month below.

Thai Mango Pudding

While living in Germany, I was part of a “Gourmet” lunch group, where each month we met at a member’s house and savoured a gourmet lunch. The host provided the theme and menu, and we each prepared the selected dish in advance. Not only was this a lot of fun, but we also learned different cuisines and challenged ourselves to create tasty, well-presented dishes. I miss the group and hope that maybe I can create one in London like this.
For one of the first events I attended, I made this dessert for our Thai-themed lunch. It’s simple, very healthy, and quite delectable for the palate!
Thai Mango Pudding
  • 3 ripe to very ripe mangoes, peeled and cut into large slices
  • 1 banana, peeled and cut into slices (optional)
  • 1 cup coconut milk, preferably made from coconut pulp, as it’s thicker
  • 1/3 raw honey
  • 1/2 cup hot water
  • 1 packet gelatin (about 20g; it’s better to use powdered gelatine, as it works better than gelatin sheets)
In a blender, place the mangoes, banana and coconut milk, and pulse until all is well blended. Add honey and mix well.
Add gelatin to the hot water and mix well until dissolved. In a glass bowl, pour the mango mixture and add the gelatin mixture. Mix well.
Pour into a large mold or individual molds and refrigerate for at least two hours (preferably overnight) before serving.
Garnish with fruit, as desired.