The Adana Cookbook

The Adana Cookbook
Thanks to the friends of Adana who have contributed recipes and donations, without
which, this book would not have been possible.
All proceeds will go to Adana in order to help them to continue with their crucial work.
Compiled by Angie, Beth and Alethea
With Special thanks to Stuart Evans for the Front Cover
The Adana Cookbook
History of Adana
In the autumn of 1989, local Spaniard Fredrico Veler-Bracho Guillen and British resident Margaret Snead met feeding
stray cats on Estepona's Paseo Maritimo. It was clear both felt an urgent need for a refuge for Estepona's abandoned
animals but the language difficulties divided them. They called on long-term resident and animal lover Sonia
Longman for help and the seeds of ADANA were sown.
Frederico immediately negotiated the use of some land next to the slaughter house, the only site the Ayuntamiento
could offer. Temporary shelters for the dogs were built out of pallets and soon the place was overflowing with dogs
and cats.No stray was refused and even an eagle with a broken wing, remained until he was fit enough to be driven to
Coto Donana. Until the, the municipal dog catchers had trapped the terrified strays and locked them in enclosures
with no facilities for the 3 required days after which, if not claimed, they were destroyed." From now on, "Frederico
told the Mayor ADANA will take over the problem of Estepona's abandoned animals. The early days were tough but
ADANA slowly began to grow. In January 1990 ADANA was officially recognised as a charity. In 1997, apartment
blocks were being built around the kennels, residents objected to the noise and threats and vandalism followed.
Running up to Christmas, municipal orders were given to immediately vacate the premises. A frenzied search
followed and finally permission was given to take over the disused goat herd's refuge in Los Pedregales, pending
completion of ADANA’s own premises on land recently purchased from a legacy. Volunteers raced against the clock to
shovel out the goat’s droppings, paint inside the shelter and repair the hillside runs. On Christmas eve ADANA's
family moved into the kennels and are still there today. Recently the kennels were refurbished by the Ayuntamiento
in order to provide a municipal perrera for Estepona, so conditions are greatly improved for the animals, staff and
volunteers although there is now no provision for cats. ADANA also owns a successful thrift shop, thanks to another
legacy and the work continues to complete ADANA’s kennels on its own plot of land, which will complement the work
at the municipal perrera and also provide a large facility for cats.
The Adana Cookbook
The Kennels, Los Pedregales
The Adana Cookbook
“CUT NO MORE TREES!”
The Adana Cookbook
Soups &
Starters
The Adana Cookbook
Courgette Soup
Geoff and Jennie Thomas
Method
Slice the onions and cook slowly in the olive oil
until transparent and soft.
Serves 4-6
1/2 packet Boursin Herb or Garlic and Cream
Cheese
Crème fraiche
2 chicken stock cubes
2 tablespoons olive oil
5 courgettes
2 medium white
onions
Salt and pepper
In a pan, dissolve stock cubes in 24ozs of water.
Cut courgettes into rounds and add to the hot
stock. Add onions and seasoning. Cook gently
for 15 minutes or until courgettes are soft
Cool and blitz until smooth.
Serve with a swirl of crème fraiche
“Rumbotiddlepojay” but “Rumbo” for short...our magical Red Setter..Born a puppy
and at 13 years when we said goodbye, still a puppy!
The Adana Cookbook
Corn and Crab Chowder
Hastings and Jane Tarrant
Add stock and gently cook potatoes until they
are tender.
Add corn and crabmeat. Stir... Add dressed crab
and cook gently for 5mins.
Serves 4
1 large tin sweet corn
1 large tin white crab meat
2 small tins dressed crab (for flavouring)
3-4 potatoes, peeled and cubed
1.5 pints stock (chicken or vegetable)
1 onion, diced
A little oil for frying
Serve. Note; Carrots, celery and peas can be
added as an option to turn this dish into a main
meal.
Method
Gently fry diced onion in the oil.
Add cubed potatoes and cook 2-3 minutes.
“Old Greggan” an aristocratic Highlander and “Young Luckie”a mongrel rescue,
"ever the spice in the lives of those with whom they reside."
The Adana Cookbook
Chorizo, Tomato and Butter
Bean Soup
Method
Heat the oil in large pan.
Melissa Vaughn
Serves 4
1 tablespoon olive oil
1 large red onion, chopped
2 cloves garlic crushed
300g chorizo, diced
6 medium tomatoes, peeled, seeded and
chopped
2 medium carrots, peeled and chopped
1.5 litres chicken stock
3 x 300g cans of butter beans, rinsed and
drained
2 tablespoons chopped fresh mint
Add onion and garlic.
Cook, stirring until onion is soft.
Add chorizo, tomato, carrot and stock to pan.
Cover and simmer for 20 minutes.
Add beans to the pan, stir well. Stir half the mint
into the soup.
Serve in warmed soup bowls, garnished with the
remainder of the mint.
To the happy memories of my great big, cuddly, tabby boy cat, “DaVinci” and his
mischievous comical ways... He never really „grew up‟ which is appropriate as, neither
has his owner!
The Adana Cookbook
Gazpacho
Farah Dehmoubed
Serves 4
1 Kg of soft ripe tomatoes sliced into quarters
1/2 an English cucumber without skin
1/2 green pepper (optional if you enjoy the
flavour)
1/2 garlic (remove the centre core if you wish to
kiss someone later)
1/2 a day old medium baguette (soaked in some
water)
10 tablespoons of olive oil (less if you are on a
diet and add water instead)
3 tablespoons of white wine vinegar
Cold water
Salt to taste
Method
Mix ingredients in a closed blender until pureed.
(At this point you can put the pureed soup into a
bowl, add cold water and salt to taste.)
Leave in the fridge for an hour and consume
somewhat chunky gazpacho.
Alternatively, place the blended ingredients in a
sieve and squeeze out the pureed thick juice.
Add the water and salt. It should be more liquid.
Place in a jar and leave in the fridge.
This version is usually consumed in a glass.
If served in a soup bowl can be accompanied
with finely chopped cucumber, parsley and
tomatoes.
Enjoy in good health.
Dedicated to my Standard Poodle, “Romeo” who makes our lives complete..
“We love you”
The Adana Cookbook
Chicken in Lettuce Cups
The English Butcher
Makes 25-30
Serve as a canapé.
2 chicken breasts
2tbsps olive oil
Soya sauce
2 limes or lemons
3-4 garlic cloves, chopped finely
Packet of small cub lettuces, washed
1 small red chilli, roughly chopped
Sweet chilli Sauce
Bunch of coriander, chopped.
Method
Place chicken breasts in an oven proof dish and
marinate with soya sauce, olive oil, juice and
zest of one lime (or lemon) and garlic
Put in oven 180c /gas 4 and cook for5mins or
until chicken is cooked through. Cool completely
and dice.
Place chicken, chilli and coriander in blender. (I
usually have to do this in batches.)
Mix the juice of 1 lime (or lemon), coriander and
enough sweet chilli sauce to combine. Add salt
and pepper to taste.
Separate the lettuce leaves individually onto a
flat platter and fill with the chicken mixture. Do
not overfill as they eaten by hand!
To serve, scatter with more chopped coriander
The Adana Cookbook
Double Cheese Soufflés
Kyle Grierson
Serves 4
25g butter, plus more for buttering
25g flour
250ml milk
100g soft goat’s cheese, crumbled
50g parmesan, grated
2tbsp chives, chopped
4 eggs, separated
Method
Heat oven to 200c/gas6
Butter 4 x 250ml soufflé dishes.
Cook for a couple of minutes. Stir in the cheeses
and chives, then add egg yolks, season
generously and mix well.
Whisk egg whites until they are stiff and form
soft peaks. Carefully fold the egg whites into the
cheese mixture and pour into the buttered
soufflé dishes.
Cook for 12-15mins until the soufflés are risen
and golden.
Serve immediately.
Melt the butter in a pan and stir in flour. Cook
for a minute or so. Slowly add milk, stirring all
the time to make a thick sauce.
My Great Danes, “Scooby,” “Sinny” and “Boston,” three gentle giants...
Always with us, each and every day..
The Adana Cookbook
Aubergine Salad
Dave and Chrissy Mackeller
Serves 3-4
(This recipe is best made 1 day ahead)
1lb aubergine (diced into 1/2 inch cubes)
2 rounded tbsps chopped fresh coriander
1lb 8ozs ripe red tomatoes (skinned and halved)
3 tbsp olive oil
1 heaped tsp cumin seeds
1 large onion (peeled and finely chopped)
1 large red chilli, deseeded and finely chopped
4 cloves garlic, finely chopped
2 rounded tbsps chopped fresh mint
2 small pots of Greek yoghurt
Salt and pepper.
Pitta bread to serve
Method
Preheat oven 450 degrees (230oC)
Using two separate baking trays, place
aubergines into one and tomatoes into the other.
Toss both well in olive oil.
Place aubergines on the top shelf in the oven for
about 25minutes until they have a golden brown
tinge.
Remove from the oven.
Chop the tomatoes. Dry roast the cumin seeds
and crush them in a mortar and pestle.
Heat 2tbsps of oil and fry onions for 5 minutes
until soft and golden.
The Adana Cookbook
Aubergine Salad con’t…
Add the chilli and garlic and fry for 1minute.
Add the tomatoes, aubergine, cumin and
chopped herbs, salt and pepper.
Bring everything to a gentle simmer and remove
from heat. Pile into a serving dish and leave
covered in fridge for 24hrs to allow the
flavours to develop.
Serve with pitta bread and Greek yogurt
sprinkled with coriander
“Bertie”
It wasn‟t to be dear Bertie and me, but Bertie and me, as all can see, is still my man
The Adana Cookbook
Method
Individual Tomato Tarts
Preheat oven to 180c/ gas 4
Roll out pastry to 5mm thickness.
Betty Grierson
Cut out 5 discs using a side plate.
Makes 5
1 packet ready made puff pastry
Dijon mustard
5 large good quality tomatoes
150g Gruyere cheese, grated
1 egg beaten
Salt, pepper and sugar to taste
.
Make an indentation with a slightly smaller
circular object e.g. a large glass, so that you have
a circle within a circle, leaving around 1cm
between the two. Place the pastry disks on a
baking sheet.
Spread Dijon mustard on the inner circle and
slice the tomato. Layer the slices on top of the
mustard. Sprinkle the tomatoes with a pinch of
sugar, salt and pepper. Sprinkle the grated
cheese on top. Brush the outer circle with the
beaten egg to glaze.
Bake for 20-25 mins until the pastry is golden
and has risen. Serve warm.
For “Bossy” Our most wonderful and gentle Great Dane who loved his walks in
Richmond Park
The Adana Cookbook
Prawn Toasts with a Twist
Robert Grierson
Serves 4
8ozs mayonnaise
4ozs grated Parmigiano
lb peeled, cooked prawns
Ciabatta Bread, sliced
Garlic clove
Method
Mix mayonnaise, Parmigiano and salt and
pepper to taste.
Toast one side of the bread and rub the
untoasted side with the garlic clove.
Spread the mayonnaise mixture on the
untoasted side and cover with the prawns.
Place the bread under a hot grill and cook until
brown and bubbling.
Serve with rocket with shavings of Parmigiano
and a drizzle of olive oil.
Dedicated to “Prince, ” a prince amongst dogs...gone now to rule Doggy Heaven
(To be sung to the tune of „Old Shep‟)
The Adana Cookbook
Salmon Rillettes
Mix the salmon with the cream cheese, anchovy,
onion and red wine vinegar.
Robert Grierson
Place in a glass serving dish and sprinkle the
capers over the top.
Serves 4
5ozs salmon fillet
4ozs cream cheese
3 anchovy fillets, chopped
1/2 onion, finely chopped
1tsp red wine vinegar
2tbsps capers
Salt and pepper to taste
Ciabatta bread to serve
Cover tightly and leave in the fridge until ready
to serve.
Serve with warm Ciabatta toast.
Method
Season the salmon with salt and pepper. Wrap
in foil and cook in a pre-heated oven 150c/gas 2
for 20mins. Cool.
Dedicated to “Houdini” the most Tibetan Terrier who now resides with Naomi and
continues to be little “Coco‟s “constant companion
The Adana Cookbook
Brochettes of Chicken, Beef and
Pork
The English Butcher
Makes 30
250g beef fillet
250g chicken breast
250g pork fillet
2 cloves of garlic, crushed
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp curry powder
2 tbsps oil
1 tbsp brown sugar
1 tbsp fish sauce
1 tsp sambal oelek
Sweet chilli Dipping Sauce to Serve
Wooden skewers, soaked
Method
Thread chicken, beef and pork onto skewers and
place in a shallow dish.
Combine garlic, coriander, cumin, curry powder,
oil, sugar, fish sauce and sambal oelek in a bowl.
Pour over the skewers and marinate for at least
1hour.
Heat griddle pan and cook the skewers in
batches, turning often until tender.
Serve with sweet chilli dipping sauce
The Adana Cookbook
Red Onion Tarte Tatin
30-35 minutes or until the onions become sticky
and caramelised.
Anne Gerrish
Serves 4
Remove from oven and increase oven
temperature to gas mark7 or 220c. Place onions
into oiled 24cm round shallow cake tin.
1 kg red onions, thinly sliced
2 tablespoons olive oil
25g butter
1 teaspoon brown sugar
1 tablespoon Balsamic vinegar
Fresh thyme, 6 sprigs
Ready made Puff Pastry
Roll out pastry to slightly larger circle than tin.
Place pastry over onions and tuck in around the
edges. Prick well with a fork all over to let air
escape and keep pastry crisp.
Method
Bake for 15-20mins or until pastry is golden
brown and crisp.
Preheat oven gas to mark 6 or 200c. Place
onions in large roasting pan. Add olive oil,
butter, sugar and vinegar and sprinkle with the
thyme. Mix well, arrange evenly and roast for
To serve , place plate over tin and invert the
tarte onto the plate. Slice into six slices. Serve
with a crisp green salad.
For my Adana Dogs,
“Rocky” and “Simba” Eleven years of love and trust
The Adana Cookbook
The Best Ever Chinese Spare
Ribs
Alethea Borgman
Serves 4
3 tablespoons hoi sin sauce
1 tablespoon ketchup (tomato)
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake (or sherry)
1 teaspoon rice vinegar (or half teaspoon
standard malt)
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs (around half a kilo)
2 star anise
Method
Place the ribs in a pan on the stove with the star
anise and boil for 30 minutes. This stage of precooking ensures that the majority of fat is
released and the meat will fall from the bone
once roasted.
Drain the meat and allow to cool completely.
Meanwhile, place all the remaining ingredients
for the marinade in a plastic container or non
metallic dish with lid. Place the ribs in the
marinade ensuring they are totally coated. Leave
preferably overnight or at least 2-3 hours
Place the ribs on a barbeque rack or baking
sheet. If using a conventional oven, bake in a
medium hot oven for around 30-40 minutes
until sizzling and crispy but not too charred.
To my darling Daisy girl,
If you can start the day without caffeine,
who left our lives far too early but remembered with love
The Adana Cookbook
If you can always be cheerful, ignoring aches
and pains,
If you can resist complaining and boring
people with your troubles,
If you can eat the same food every day and
be grateful for it,
If you can understand when your loved ones
are too busy to give you any time,
If you can take criticism and blame without
resentment ,
If you can conquer tension without medical
help,
If you can relax without liquor,
If you can sleep without the aid of drugs,
Then You Are Probably .........
The Family Dog!
The Adana Cookbook
Main Courses
The Adana Cookbook
Sea Bass baked in Sea Salt with
Rosemary
Maureen Jordan
Serves 2
1lb sea bass
2lb 3oz coarse rock salt
3-4 fresh rosemary sprigs
Lemon wedges to serve
Preheat the oven to 200C/400F/Gas 6.
Method
Scale and gut the fish (or ask your fishmonger to
do this for you). Place a layer of sea salt in the
bottom of a roasting tin large enough to hold the
fish comfortably.
Lay the fish on top of the salt, and then cover the
fish with the remaining sea salt. The fish should
be completely enclosed by the salt. Sprinkle a bit
of water on top of the salt (this will help it to
form a crust). Bake in a preheated oven and
cook for 25 minutes.
Remove the roasting pan from the oven. Break
the salt crust with a palette knife. Using a pastry
brush, remove the salt crystals from the surface
of the fish and from around the fish. Using a fish
slice, carefully remove the fish from the salt and
place onto a serving plate. Carefully remove the
fish skin and fins.
Serve with lemon wedges.
Dry the scaled, gutted fish with kitchen paper.
Stuff the body cavity with fresh rosemary sprigs.
To “Alfie Jordan” ... my lovely companion....
The Adana Cookbook
Seafood Risotto
Jazmin Roberton
Serves 4
500g clams & 500g mussels in their shells
100g prawns, peeled
200g squid, cleaned
1 small onion, chopped
6tbsps olive oil
2 cloves of garlic, chopped
1/2 glass white wine
350g Arborio rice
1 tbsp parsley
1.5 litres water
Salt and freshly ground black pepper
Method
Clean and scrub all shellfish. Place the clams in
saucepan with 1/2 cup of water and boil,
covered until the shells open (throw away any
that don't open).
Remove the meat set aside.
Strain the liquid and continue to simmer. Boil
the squid, together with the prawns in 1.5 litres
of lightly salted water for 10mins. Remove
prawns and squid and set aside. Filter the
cooking stock and add it to the liquid from the
shellfish.
Fry the onions gently in olive oil and add garlic.
Pour in the wine, increase the heat and reduce.
Add the rice and shellfish to the onion and garlic
mixture. Lower heat. Add a ladle of stock and
when the rice has fully absorbed the liquid add
the next ladle, stirring continuously until all the
stock has been used.
The risotto should be ‘al dente’ and have a
creamy consistency.
Add salt and pepper to taste and serve.
In memory of darling “Dizzy,” “Fatz,” “Brutus” and “Little Annie”
The Adana Cookbook
Cod with Chorizo and Lentil
Salad
Rosemary Borgman
Serves 2
2 x 150g cod fillets
1 tablespoon olive oil
60g chorizo, thinly sliced
1 garlic clove, peeled and thinly sliced
75g roasted red pepper, drained and sliced
1 x tin green lentils, rinsed and drained
5 x spring onion, chopped
1 small bunch parsley, chopped
Squeeze lemon juice, plus, two wedges to serve
3mins. Gently turn the fillets and cook for a
further 3-4 minutes.
Place on a warm plate and cover with foil to
keep warm. Add spring onions, garlic and
chorizo to pan and fry gently until chorizo has
browned. Add peppers, lentils, parsley,
seasoning and lemon juice. Heat through.
To serve, place the lentil and chorizo salad on a
plate with the fish resting on the top.
Garnish with the lemon wedges.
Method
Heat the oil in a pan. Season the fish and add to
pan skin side down. Cook over high heat for 2To my special “Cassy girl”
The Adana Cookbook
Fish Casserole
Penelope Lowry
Serves 4-6
1lb of Haddock and 1lb of Salmon
12ozs new potatoes
8ozs Cooked Prawns
10ozs fish stock
1tablespoon olive oil
6ozs green beans
1 large onion, sliced
4ozs white wine
5ozs carrots, thickly sliced
1 tablespoon corn flour
1 celery stick, chopped
1 tablespoon milk
1 clove garlic, sliced thinly
Pinch of saffron
2 tablespoons mixed parsley, thyme, chives
Salt and Pepper
Method
Heat oil in a heavy based pan; add onion, celery,
carrots. Cover and cook for 5 minutes.
Add garlic and potatoes. Cook uncovered for 5
minutes. Pour in stock and stir in saffron.
Simmer for 10 minutes. Add beans and then fish.
Dissolve corn flour with the milk and add to pan.
Finally add prawns and gently heat through and
season.
Serve with a garnish of fresh herbs.
Dogs all my life... now cats.... Loyalty, love and companionship from all of them
The Adana Cookbook
Green Fish Curry with Coconut
To serve 2-3 tsps lemon juice,
1large bunch coriander, chopped
Justin Grierson
Method
Heat oil in pan and add mustard seeds, cloves,
cardamom pods, cinnamon and stir fry for 20
seconds. Add half of the chopped onion and fry
gently 4-5 minutes.
Serves 4
2 tbsps vegetable oil
Half tsp mustard seeds
4 cloves
6 cardamom pods, gently crushed
1 cinnamon stick, broken in half
1 small onion, finely chopped
2inch piece fresh ginger, peeled and quartered
2 large garlic cloves, chopped
1tsp ground coriander
10flozs coconut milk
2-3 green chillies, left whole
Salt to taste and 1 tsp black pepper
3flozs water
10 curry leaves
3/4 tsp garam masala
2lbs/1kg white fish cut in large chunks
Place remaining onion, ginger, garlic, ground
coriander and 100ml coconut milk in food
processor and blend until smooth. Add this
mixture to pan along with the green chillies and
salt to taste cover and cook gently for 1215mins.
Add remaining coconut milk, water, black
pepper, garam masala and fish and cook
undisturbed for 3-5 minutes. To serve, stir in
lemon juice and coriander.
To “Scooby Doo,” the first of the Great Danes!
The Adana Cookbook
Oriental Baked Fish
Strain most of the liquid from the tomatoes and
blend for a few seconds.
Judy Aghion
Serves 4
2lbs (900g) fish, cod, haddock or halibut
1 cup of oil
2ozs (50g) almonds
2ozs (50g) raisins
2lbs (900g) tomatoes or 1 large tin of tomatoes
Oil, salt and pepper
Method
Bake fish in the oven with oil, salt and pepper
and cover with foil. Fry nuts and raisins in a
little oil taking care not to burn them.
Place tomato mixture into a pan with salt and
pepper and reduce to a thick sauce. When fish is
cooked, remove the skin and any bones.
Arrange fish on a serving dish. Pour the sauce
over the top and sprinkle with the nuts and
raisins.
This dish keeps hot very well and will not dry
out if kept covered with foil.
I often think of my wonderful dog, “Sammy” who was a great friend
The Adana Cookbook
Fish Pie with Saffron Mash
Kade and Loch Grierson
Serves 4-6
3lbs potatoes, peeled and diced
Large pinch saffron threads
2oz butter
3 fluid oz single cream
4oz asparagus tips
1 lb skinned salmon fillets, cut into large chunks
1lb skinned, boneless cod, cut into large chunks
8ozs raw peeled tiger prawns
1oz butter
Juice and finely grated rind of 1 lemon
2oz plain flour
1pt full fat milk
3ozs grated parmesan
1 handful fresh dill, chopped
Method
Place potatoes in pan of cold water and bring to
the boil. Add saffron and salt. Cover and simmer
for 10-12 minutes until tender. Drain, add
butter, cream and mash thoroughly.
Cook asparagus tips until just tender. Mix
salmon, cod, prawns and asparagus and place
into oven proof dish.
For the lemon butter sauce, melt butter in pan
and stir in lemon rind and juice. Add flour, cook
for 1 minute, stirring continually. Gradually add
milk to make a smooth thick sauce. Simmer for
2minutes then stir in two-thirds of the
parmesan, season. Add the dill and pour over
the fish and asparagus mixture. Drop spoonfuls
of the saffron mash over the fish mixture to
cover. Sprinkle with the remaining parmesan
and bake in the oven for 30-35minutes until
golden brown.
Two balls of unconditional love, thank you “Sammy” and “Jedi.” We feel honoured that
you chose to choose us to cuddle and dream with..
The Adana Cookbook
Linguine with Mushrooms,
Lemon, Garlic and Thyme
Method
“Bar Esther”
Tracey, Tom and Boys
Slice mushrooms and put into a bowl with oil,
salt, garlic, lemon juice, zest and thyme leaves.
Serves 4-6
Cook pasta to packet instructions and drain,
retaining some water.
225g chestnut mushrooms
80ml extra virgin olive oil
1/2 tsp salt
2 garlic, crushed
Zest and juice of 1 lemon
4-6 thyme sprigs, stripped
500g linguine
Bunch fresh parsley, chopped
3-4 tbsps freshly grated parmesan
Pepper to taste
Combine drained pasta into the mushroom
mixture. Toss well and add parsley, grated
parmesan and pepper to taste.
“Mini Bruce Jayes” The Toy Yorkie with attitude! Our bi-lingual
Brummie, Esteponian Madam!
The Adana Cookbook
Sausages with Puy Lentils
The English Butcher
Serves 6
12 pork sausages
10oz puy lentils
1x130g pack cubetti pancetta
1large onion, finely chopped
6-8 sprigs thyme
30 fluid oz beef stock
Method
Fry the pancetta and once crisp, remove from
pan. There should now be enough fat to brown
the sausages all over as evenly as possible.
Lift the seared sausages from the pan and set
aside.
Soften onion in remaining fat and add lentils.
Stir well.
Return all to pan, adding thyme and the beef
stock. Bring to boil.
Place in oven proof dish and put into preheated
oven, 400f, gas mark 6, and 200c.for 40-45
minutes. The sausages should be brown and
crispy and the lentils soft.
Serve with a fresh salad
The Adana Cookbook
Chicken Cacciatore
The English Butcher
Serves 4
1 tbsp olive oil
2 cloves garlic, chopped finely
1 onion, sliced and chopped finely
75g pancetta cubes or bacon chopped
3-4 stalks rosemary
6 thighs, skinned and cut into bite size bits
1tsp celery salt
1/2 glass white wine
1 can chopped tomatoes
2 bay leaves
1/2 tsp sugar
1 can cannellini beans
Method
Heat oil in large pan and slowly fry the pancetta,
onions, garlic and rosemary leaves.
Add chicken pieces and brown a little. Sprinkle
on celery salt.
Pour in wine and let it bubble. Add tomatoes,
sugar and bay leaves. Place lid on pan and let it
cook gently for about 20mins until chicken is
tender.
Drain the beans and add to the pan and heat
through.
This is a meal in itself but a bowl of new
potatoes and salad make it a feast!
The Adana Cookbook
Meatloaf
Method
Susie Bond
Pre heat oven 375/190/Gas 5
Serves 4
500g lean minced beef
250g pork sausage meat
2 medium onions, finely chopped
1 small green pepper, finely chopped
1 dessertspoon tomato puree
2 cloves garlic, crushed
1tsp dried mixed herbs
2 tbsp fresh chopped parsley
2 slices white bread
3 tbsp milk
1 egg, beaten
Salt and pepper
Place beef, pork, onion, pepper, tomato puree
and garlic into a bowl and mix well adding salt
and pepper. Remove crusts from bread and soak
in milk. Squeeze out excess milk and add to
meat mixture along with mixed herbs and fresh
parsley. Stir in beaten egg to bind. Press mixture
into 2lb loaf tin and bake in oven for 75 minutes.
When cooked, allow to cool and turn out onto
plate.
Can be eaten hot or cold
Thanks to Penny Tuppence, Fred and Bramble
for all the love they gave me
The Adana Cookbook
Nasi Goreng
Hastings & Susie Tarrant
Serves 4-6
3 cups of water
12 ozs basmati rice
4 tbsps peanut oil
3 carrots peeled and diced
250g mushrooms, cleaned and sliced
1 red pepper, seeded and diced
3-4 spring onions, sliced finely
2-3 shallots, sliced finely
3 cloves of garlic, minced
1 tbsp ginger, minced
2-3 red chillies, sliced finely
1 lb raw peeled prawns, cleaned
1 cup of cooked, shredded chicken or pork
1 tsp paprika
2 tbsp tomato ketchup
2 tbsp soy sauce
2 cups bean sprouts
1/2 cucumber, seeded and diced plus 6ozs of
roasted peanuts, chopped roughly
Method
Cook rice until al dente.” Heat 2 tbsp of oil in a
large wok until hot. Add carrots, mushrooms
and peppers, stir fry for a few minutes. Add
spring onions and prawns. When the prawns
turn pink, remove all from wok. Add the cooked
chicken or pork to the mixture.
Add remaining oil to wok, when hot, add
shallots stir fry until brown; add garlic, ginger,
chillies. Stir-fry for 30 seconds until they are
aromatic. Mix ketchup, paprika and soy sauce
and toss and blend into rice mixture, add bean
sprouts, check seasoning. Transfer into large
bowl and garnish with cucumber and peanuts.
Serve immediately.
To all the dogs that have chosen us.. “Cyber,” “BT Boy” and “Pudding” and those that
left before their time
The Adana Cookbook
Lemon Lamb Paprika
Candy Maltby
Serves 2
1 large lamb fillet, sliced thinly
1 tsp paprika (not smoked)
Juice of one lemon
1 shallot, chopped
2 tbsps chopped parsley
Place in a low to medium oven for about 1hour
or until meat is tender. Check during cooking
and add a sprinkling of water if needed.
Sprinkle over the rest of the parsley.
Serve with rice or mash potato and a green
salad.
Method
Use an oven proof dish with lid. Gently fry
shallot and add lamb slices and brown. Add
paprika and combine well. Add lemon juice, half
the parsley and a little water to moisten.
To “Kitty” one of the greatest ginger Toms, with tremendous character and a
very loud purr!
The Adana Cookbook
Goulash
Method
Eileen Geddes
Pre-heat oven to 140c. Heat oil in casserole dish
until sizzling then brown the cubes of beef (you
will have to do this in batches.) Set aside.
Serves 6
2 1/2 lbs braising steak, trimmed and cut into
bite size cubes
1 tbsp hot pimenton
1 tbsp sweet pimenton, plus extra to sprinkle
2 tbsps olive oil
3 large onions, peeled and chopped
3 garlic cloves, crushed
2 tbsps plain flour
2-3 bay leaves
2 x 400g tins of chopped tomatoes
2 red peppers, sliced
Salt and pepper
8 fl oz sour cream
You will need a 3.5l, casserole dish with lid.
Lower heat to medium and stir in onions. Cook
for 5 minutes until they begin to caramelise. Stir
in garlic. Return meat to dish, sprinkle over the
pimenton and flour.
Add bay leaves and tinned tomatoes, season
well. Cover and transfer to oven and cook
slowly for 2 hrs.
When the 2hrs are up, add the sliced peppers
and cook for a further 30mins.
Before serving, stir in the soured cream and
sprinkle over pimenton.
Serve with rice.
In loving memory of “Lady”
From Eileen and Family
The Adana Cookbook
Pork Rolls with Pancetta and
Sage
The English Butcher
Serves 4
12 thin pork escalopes
12 slices prosciutto
3 rosemary strips, chopped finely
16 fresh sage leaves
40g butter
1 layer onions
4 tablespoons dry white wine
Salt and pepper
You will also need 4 skewers
Method
Place escalopes on board and season. Cover each
escalope with a slice of prosciutto, scatter a few
rosemary leaves and roll up.
Thread one sage leaf, one pork roll, until you
have approx three pork rolls and four sage leafs
on each skewer.
Heat butter in large frying pan. Add onions and
brown slowly. When the butter takes on a
hazelnut colour, place the skewers in the pan
with onions.
Cook at medium to high heat for 2-3 minutes
and then turn over and cook on the other side.
Pour over wine and cook for two more minutes.
Lower heat and cook for a further few minutes.
Season to taste. Remove pan from the heat and
allow to rest for 5 minutes before serving
The Adana Cookbook
Moroccan Chicken
Angie and Dave Ambrose
Serves 4
8 skinless chicken thighs
2 leeks, cleaned and sliced
3 tbsps olive oil
4 cloves garlic, crushed
2 large carrots, sliced
1 large sweet potato, peeled and chopped
Handful French beans, topped and tailed
8 asparagus spears cut in half
2 dessertspoons vegetable bouillon
1/2 litre boiling water
Small bunch coriander
Salt and pepper to taste
Method
Heat the oil and add the garlic. Add the leeks
and gently cook until just soft. Add chicken and
brown on both sides. Add carrots and cook for 2
minutes. Add the stock, sweet potato and
cumin, stir once and cover with lid. Reduce heat
and simmer for about 40mins. During this time
the sweet potato will have naturally thickened
the stock, if you wish you can add a little more
stock or water. Now add the French beans and
asparagus and cook for 10mins. If you wish, add
salt and pepper to taste.
Transfer to warmed casserole dish and sprinkle
with coriander. Serve with couscous or rice.
This recipe can also be made with lamb, using
fresh mint instead of the coriander.
Dedicated to the memory of “Fatty,” “Biscuit,” “Bonny” and “Clyde”
Cats we have loved
The Adana Cookbook
Coronation Salad of Chicken,
Mango and Avocado
Mike and Hilary Swift
Serves 8
1 kg (2lbs 4ozs ) chicken breast fillets, seasoned
2 tbsp groundnut oil
2 just ripe mangoes peeled and sliced
2 ripe avocados peeled and sliced
Juice of 2 limes
275g (9 ozs ) watercress or baby spinach
1 red chilli, halved & deseeded and shredded
2 tbsp olive oil
15g (1/2 oz) flaked almonds
350g (12ozs) mayonnaise
125ml (4 floz) plain Greek yogurt
3 tsp curry powder (or to taste)
7 tbsp mango chutney, chopped finely
A little milk
Leaves from 7 sprigs of mint, chopped
Method
Sauté the chicken breasts. Throw over
50ml(2flozs)water, cover and leave breasts to
steam. Check it is cooked through. Leave
chicken to cool completely and carve into neat
slices. Season all over. Mix together all the
ingredients for the dressing (except the mint) to
the consistency of double cream. Season. Stir in
the mint.Spoon over some lime juice on the
avocado to avoid discolouration. Gently toss the
salad leaves with the mango and avocado, the
chilli, the rest of the lime juice and the olive oil .
Season Place on a big platter and add the
chicken. Drizzle the dressing over the top and
scatter on the almonds. Offer the rest of the
dressing in a jug. Serve with wild brown rice.
“Dyls,” our beloved Beagle..
Forever in our hearts..
The Adana Cookbook
Lancashire Hot Pot
The English Butcher
Serves 4
400g potatoes, peeled and sliced
250g celeriac, peeled and sliced
3-4 sprigs of thyme
1/4 tsp nutmeg
110g butter, plus a little to finish
1-2 tbsp olive oil
800g stewing lamb or lamb steaks, cubed
1 large onion, peeled and sliced
2 carrots, peeled and sliced
2 sticks of celery, sliced
2-3 garlic cloves, crushed
2 sprigs of rosemary, leaves only
570ml hot beef stock
Salt and pepper to taste
Method
Pre-heat oven to 190c/gas5
Place the potatoes and celeriac in a bowl with
the thyme and nutmeg and season. Melt the
butter in a saucepan and pour 3/4 of it over the
potatoes and celeriac. Toss to coat the slices.
Reserve the remaining butter. Heat 1 tbsp of oil
in a pan, add 1/2 the lamb and season sear well.
Repeat with the remaining lamb, adding more
oil if needed. Put the remaining butter in a pan
and sweat the onions, celery, carrots and garlic
for 10mins. Return the lamb to the pan with the
resting juices. Add the rosemary and cook for a
further 3-4 minutes. Spread one 1/3 of the lamb
and vegetable mix at the bottom of a casserole
dish, cover with one 1/3 of the potatoes and
celeriac. Continue to layer the meat and
potatoes and finish with a potato layer.
The Adana Cookbook
Sweet Chilli Beef Stir-Fry
“Millionhairs”
Trish and the Boys
Method
Place chilli oil in a shallow bowl and add soy
sauce, honey, garlic, chilli and stir well.
Add the strips of beef and leave to marinate
10mins.
Serves 4
1 tsp chilli oil
1 tsp each of soy sauce and runny honey
1-2 garlic cloves, crushed
1 large red chilli, deseeded and finely chopped
400g lean beef, cut into strips
1 tsp sunflower oil
1 broccoli head, chopped into pieces
200g mangetout, halved
1 red pepper deseeded and finely sliced
Heat the sunflower oil in wok, over a high heat
until very smoking hot. Stir fry beef for 3-4
minutes and remove from pan,(you may have to
fry the beef in batches.)
Wipe the pan clean and add broccoli, mangetout
and peppers along with 2tbsps of water. Stir-fry
for 3-4 mins until vegetables start to soften.
Return beef to wok and heat through.
Serve with plain egg noodles or boiled rice.
“Dempsy” Our sixteen-year old Boxer, who just loved his Chinese take-always,
much loved and missed
The Adana Cookbook
Chicken with Potatoes and
Rosemary
Tristan and Kate Tarrant
Serves 4
4 x skinless and boneless chicken breasts
2 lbs potatoes peeled and cubed
2 x red onions peeled and sliced
2 x cloves garlic finely chopped
Olive oil
Bunch rosemary
Method
In large oven proof dish dice the chicken into
bite size pieces
Mix the onions, garlic and potatoes. Strip the
leaves from the rosemary and mix all with
enough olive oil to coat generously.
Place in a preheated oven, 200degrees or gas
mark6 for 1hr 30 minutes or until the chicken is
cooked and the potatoes and onions are brown
and crispy
Serve with a fresh salad of tomatoes and basil.
“Nooks” and “Rums” who enriched our lives with laughter and joy,
remembered and missed with love
The Adana Cookbook
Marinate pork in lemon and orange juice
overnight. Soak the black beans overnight.
Cuban Roast Pork with Black
Beans
Peta and Gil Seville
Serves 4-6
Leg of Pork 1.5-2kg
Juice of 1 lemon and 1 orange
Salt
300grams Black beans
1 large onion, sliced
1 green pepper, sliced
3-4 cloves garlic, chopped
1/4 cup olive oil
1 tbsp cumin powder
White boiled rice to serve
Method
The following day, pat the pork dry and sprinkle
with salt. Place into a low oven 325, gas mark 3,
for 1hour. Baste and turn oven to higher
temperature and cook pork until it is very
tender and crackling is crisp, about 2hrs but
ovens vary!
Rinse beans and place in cold water. Ensure
water sits around 5cm above beans. Bring to
boil, cover and simmer gently until almost soft.
Meanwhile sauté onion, green pepper and garlic
in the olive oil until soft. Add cumin, salt and
black pepper. Add to the beans and simmer until
the beans are fully cooked.
The beans should be served on a large platter of
boiled white rice with the pork and crackling on
the side.
For “Winston” and “Mailing”
You were our little “Cuban Babies..” We dedicate this recipe to you
We miss you so much, even after seven years
The Adana Cookbook
Braised Lamb shanks
The English Butcher
Serves 4
4 large lamb shanks
Plain flour
Butter
Olive oil
2 red onions, thinly sliced
2 garlic cloves, crushed
100ml balsamic vinegar
500ml red wine, full bodied
2 tbsp tomato purée
A sprig of rosemary
Method
Heat the oven to 150C/fan 130C/gas 2.
Lightly coat the lamb shanks with flour and
season.
Heat a casserole dish and add a little butter and
olive oil. Add the onions and cook until soft, then
set to one side.
Add the lamb shanks to the pan and brown all
over.
Place the onions back in to the casserole dish
with the garlic, balsamic, wine, tomato purée,
rosemary and season. Cover, put in the oven and
cook for 2.5 hours until the meat is almost
falling from the bone.
Remove the lamb from the casserole and keep
warm. Boil down the juices to thicken if the
sauce seems too thin.
Serve with mashed potatoes drizzled with olive
oil.
The Adana Cookbook
Special Chicken Curry
Johnnie and Beth Tarrant
Serves 4-6
4 cloves garlic, peeled
8 skinned, boneless chicken thighs
cut into bite sized pieces
2 onions, peeled and finely chopped
Small tub Greek yogurt
250ml chicken stock
1/2 tsp dried chilli, 1 tsp salt
125 ml double cream
2-3 tbsp water
1 inch piece of fresh ginger
2 tsp each of ground cumin and coriander
4 tbsp ground almonds
1 tsp garam marsala
50g toasted, flaked almonds
1 tsp caster sugar
1 stick cinnamon
6 cardamom pods, bruised
2 bay leaves
4 tbsp vegetable oil
4 cloves
Method
Place garlic, ginger, cumin, coriander and chilli
into a food processor and blend. Add almonds
and water, blend. In a large pan, saute chicken in
oil, to seal, set aside. Place cardamom pods,
cinnamon stick and bay leaves into the hot pan.
Add the onions and cook slowly until lightly
browned. Pour in paste and cook until it begins
to colour. Add yogurt, stock and cream to make
a smooth sauce. Return the cooked chicken to
the pan and sprinkle over the marsala, sugar
and salt. Cover and cook slowly for 20mins.
Serve in a large bowl. Scatter over toasted
almonds. Accompany with plain boiled rice.
(Better cooked the day before and slowly reheated.)
Our”Sgt. Tiggs” who led us from the green fields of Richmond Park
to the hot sands of Playa del Cristo with great aplomb!
The Adana Cookbook
Steak and Kidney Pie
The English Butcher
Serves 4
700g stewing steak
1 large onion, peeled and chopped
4 carrots, 2 sticks of celery, diced
2 cloves of garlic
1 tbsp tomato puree
250ml red wine
50ml port
600ml veal stock
Few sprigs of thyme
200g beef kidneys, trimmed and peeled
1 tbsp brown sauce
1 tbsp Worcestershire sauce
300g puff pastry, rolled to 5mm thickness
1 egg, beaten
Olive oil for frying
Heat olive oil in large, heavy based pan with
cover. Add beef, season with salt and pepper and
seal on all sides. Remove the beef from pan and
set aside. In the same dish add a little more oil
and add the chopped onion, celery, carrots and
garlic and cook for 2-3mins. Stir in the tomato
puree and continue cooking for a further 23mins. Pour in the port and wine and bring to a
boil. Add the stock, thyme and the beef to the
pan. Cover and gently cook for 1.5 to 2hrs.
Meanwhile, pre-heat the oven
to180c/gas4/160fan. In a frying pan, fry the
kidneys quickly in hot oil until lightly coloured.
Leave to cool.
When the beef is cooked, place the beef and
kidneys into an oven proof dish, stirring in the
brown sauce and Worcestershire sauce. Top the
pie with puff pastry. Trim and crimp the edges.
Decorate with pastry leaves. Prick the top to
allow the steam to escape. Brush with the
beaten egg and bake 30-40mins until golden
brown.
The Adana Cookbook
Chicken and Ham Loaf
Elizabeth Helen Joy Rushton
Serves 2-3
250 gm chicken breast
200 gm raw ham
1 handful of pistachios
Small tub of cream
Salt and pepper
3-4 bay leaves
Method
Mix in the cream, pistachios, salt and pepper.
Using three or four bay leaves, place in the
bottom of a lightly greased loaf tin and gently tip
the mixture into the tin. Smooth the top and
cover with foil. Stand in a bain marie and place
in the oven. Cook for one and quarter hours and
then leave to cool in the oven. When cool,
transfer to the refrigerator. When ready to
serve, turn out on to a plate. You will find that a
tasty jelly will have formed around the loaf.
Serve as a light lunch with salad.
Set the oven to 200 degrees. Grind the chicken
and ham to a smooth consistency.
To my best friends, “Chiquititah” and “Daisy two!”
Lots of love “Puddles”
The Adana Cookbook
Gammon Steaks with Parsley
The English Butchers
Serves 2
2 tsps olive oil
2 garlic cloves, crushed
2 gammon steaks, (approx 200g each)
2 tbsps white wine vinegar
4 tbsps water
2 tsps honey
Black pepper
Small bunch parsley, chopped
Method
Heat oil in heavy based pan, add garlic. When
hot, add the gammon steaks and cook for 3
minutes each side. Remove to heated dinner
plates.
Take the pan off the heat. Whisk vinegar, water,
black pepper and honey. Quickly throw into the
hot pan and stir. Add the majority of the
parsley. Scrape all from the pan and pour over
the gammon steaks.
To serve, sprinkle over the remainder of the
parsley.
The Adana Cookbook
Thai Eggs
Marjorie Bedford
Serves 2 or 1 hungry man!
4ozs basmati rice
2 large free range eggs
1 handful of peas
100ml carton coconut cream
1 dessertspoon peanut butter
1 dessertspoon sweet chilli sauce
1 tsp mild curry paste
Fresh coriander or parsley, roughly chopped
Method
Cover rice with twice the quantity of cold water,
add pinch of salt and bring to boil, turn heat low
and cover. Simmer for 10mins.
Cook eggs in boiling water for 6-8 minutes,
adding peas for the last 5mins.
Whisk remaining ingredients, except the herbs.
Drain the rice and stir in the coriander. Halve
the eggs and place on top of the rice and cover
with the sauce.
For my little man, Griffen,
“The Good Companion”
The Adana Cookbook
Beef, Chestnut and Red Wine
Stew
Method
The English Butcher
In a small casserole dish, fry beef in a little oil
over a high heat until browned all over.
Serves 2
450g braising steak, cut into large cubes
300ml beef stock
1 large onion, chopped
2 large carrots, sliced
200g vacuum packed chestnuts
250ml red wine
3-4 sprigs thyme
Olive oil
Add onions and continue frying until they start
to brown. Add thyme, wine and stock and bring
to boil. Lower the heat and simmer for 1 hour
with the lid on.
Add carrots and chestnuts, season and cook
gently for a further hour or until the meat is
tender.
Serve with mashed or crushed potatoes.
The Adana Cookbook
Moussaka with Roasted
Aubergines
Method
Jack Sebastian Tarrant
Serves 6
450g minced lamb (or mixture of lamb and beef)
2 medium aubergines, cut in to chunks
2 tbsps olive oil
2 medium onions, peeled and chopped
2 cloves of garlic, peeled and chopped
1 heaped tbsp chopped, fresh mint
1 heaped tbsp chopped, fresh parsley
2 rounded tbsps tomato puree
75ml red wine
salt and pepper
250g strong cheddar and 1tbsp parmesan
275ml whole milk
25g plain flour
25g butter
1 bayleaf
Spread the aubergines on a baking sheet and
drizzle with 1 tbsp of the olive oil. Put into hot
oven 200c/gas 6 for 30 minutes. Meanwhile,
heat the remaining olive oil in a large frying pan
and gently fry the onions and garlic for 5
minutes. Turn up the heat, add the meat and
brown. In a small bowl mix the mint, parsley,
tomato puree and wine. When thoroughly
combined, pour over the meat and cook gently
for 20 minutes. Reduce the temperature of the
oven to 180c/gas4. Make the topping by placing
the milk, flour, butter and bay leaf in a saucepan.
Using a balloon whisk, stir over a medium heat
until simmering. Add the cheese. Combine the
roasted aubergines and the meat mixture and
transfer to a baking dish. Pour the cheese
topping over and sprinkle with the parmesan.
Bake for 50 minutes until the top is brown.
Serve with brown rice and a green salad.
For “Charlie,” my best play mate..
The Adana Cookbook
Meatballs with Fresh Tomato
Sauce
The English Butcher
Serves four (makes 22-24 meatballs)
8oz minced meat (pork, lamb or beef)
1 tablespoon chopped sage leaves
2oz mortadella chopped
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley
3oz white breadcrumbs
1 large egg
Salt and pepper
2lbs fresh red ripe tomatoes
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and crushed
12 large fresh basil leaves
Parmesan to serve
Salt and pepper
Method
Place all ingredients in bowl and blend
thoroughly with a fork. Take little spoons of
mixture and shape into small balls. Place on a
tray in the fridge for 30min to firm.
Heat 1 tablespoon of oil in large frying pan on
medium - high heat and fry the balls for 4-5
minutes, in batches until they are crispy and
brown all over, adding more oil if needed.
Skin tomatoes by pouring boiling water over
them and leave 1minute. Refresh under cold
water and peel carefully.
Heat oil in medium saucepan; add onions and
garlic gently cook 5mins. Add tomatoes with half
basil torn into pieces and cook over low heat for
one and half hours or until almost all the liquid
has evaporated. Add salt and pepper to taste.
Add the meatballs and the rest of basil and heat
through gently.
Add grated parmesan. Serve on pasta
The Adana Cookbook
Tagliatelle with Prawns, Parma
Ham and Parsley
Johnnie Tarrant (Legend)
Serves 4
75gm unsalted butter
2 cloves garlic, finely sliced
1 x 115g Parma ham, cut into strips
2 x 180g packs peeled raw king prawns, halved
lengthways
1 green chilli, deseeded and finely chopped
6 tbsps chopped parsley
500gm tagliatelle
Taste to check seasoning, remember the Parma
ham can be salty.
Cook the tagliatelle according to the packet
instructions. Drain, add the tagliatelle to the
frying pan, toss all together, add parsley, salt
and pepper and cook over low heat for 2
minutes.
Serve.
Method
Melt butter in a large frying pan, add garlic and
parma ham and cook 2-3 minutes. Turn up heat
and add prawns and chilli and cook 3 minutes
until prawns turn pink.
To “Torti,” the tortoiseshell cat of Twickenham
who roamed the streets with gay abandon…
The Adana Cookbook
“In ancient times cats were
worshipped as gods..
They have not forgotten this”*
*Terry Pratchett
The Adana Cookbook
Desserts & Tea-time Treats
The Adana Cookbook
Cheese Cake Crust
Patsy ‘Babe’
2ozs (50g) butter
1 cup digestive biscuit crumbs
1 1/2 lbs (700g) cream cheese
1tsp vanilla
1 cup sugar
4 eggs
1pt sour cream (570ml)
2 tbsps sugar (for topping)
1/2 tsp vanilla
Method
Melt butter and mix with biscuits. Press into
a loose bottom baking tin.
Mix cream cheese, sugar and vanilla, then beat
in eggs, one at a time.
Pour into tin and bake at 350f, 180c for 35mins.
Turn off oven and cool with door open. When
cold, mix together sour cream, sugar(for
topping) and vanilla, pour over mixture and
bake 425f, 220c for 5mins.
Cool, refrigerate and serve
For “Tigger” the cat,
faithful companion…….
The Adana Cookbook
Flour Free Chocolate Roulade
Em Stanley-Clarke
Serves 6-8
6 large eggs
1/2lb caster sugar
2ozs cocoa
12ozs Bournville chocolate
3/4 pint double cream
Method
Grease a Swiss roll tin, approx 13ins x 8ins.
Line with greaseproof paper, mitering the
corners so that they fit neatly and grease.
Whip egg yolks in a large bowl until they
thicken. Add sugar and beat again until thick.
Add cocoa and mix thoroughly. Whip egg whites
until stiff and fold gently into the yolk and cocoa
mixture. Pour the mixture into the prepared tin
and bake at 350F, gas mark 4, for 20 minutes or
until mixture is set. Allow sponge to cool before
turning out onto greaseproof paper lightly
dusted with castor sugar. Melt chocolate in a
bain-marie. Allow to cool but not harden and
pour over sponge base. Whip double cream
until thick, Spoon cream over the chocolate and
spread evenly with a spatula.
Roll up cake gently by moving your fingers
under the greaseproof paper. When it is
completely rolled up, tip onto serving plate,
seam side down. Decorate with icing sugar and
chocolate shavings.
In memory of “Gert”…
A very loved pussycat…..
The Adana Cookbook
Apricot and Pistachio Crumble
Method
Betty Grierson
Preheat oven to 190C, gas 4.
Serves 6
Grind the pistachios, (save a few whole to add to
fruit.)
3 x 420g tins apricots, drained, reserving the
juice
4tbsp reserved apricot juice
Butter for greasing
1 x 100g pack shelled pistachio nuts
41/2ozs cold cubed butter
9ozs plain flour
5ozs demerara sugar
2 pint baking dish
Grease the dish with butter
Make the crumble by rubbing the flour and
butter until it resembles breadcrumbs. Add
pistachios and sugar. Put the fruit and syrup into
baking dish, tucking in whole pistachios.
Spread the topping over the fruit and bake in
preheated oven for 35mins or until crust is
golden and crisp. If crust tends to singe, cover
with foil.
Serve hot with ice-cream or cream.
To all of our wonderful and much loved dogs at Adana..
May they soon finding loving homes
The Adana Cookbook
Raspberry Trifle
Gordon and Rita Barber
Serves 6-8
150g sponge cake, cut into small slices
225g fresh raspberries
1/4 cup sherry
300ml double cream
1 tbsp icing sugar, sifted
100g plain chocolate, to serve
1pkt raspberry jelly
4 large egg yolks
2 tbsp golden castor sugar
1 tsp vanilla extract
30g plain flour
580ml full-fat milk
Method
Place sponge slices in the base of your trifle dish.
Scatter over raspberries and drizzle with the
sherry. Make the jelly as per packet instructions
and cool.
Pour jelly over the sponge and raspberries, and
cover with Clingfilm. Leave to set in fridge.
Prepare the custard by whisking together egg
yolks, sugar and vanilla essence. Slowly add the
flour and whisk in well.
Heat the milk until nearly boiling and pour onto
egg mixture, whisking all the time. Return the
custard mixture to the pan and cook on a gentle
heat until mixture thickens, stirring
continuously. Cool and pour over the set jelly.
Allow to cool. Whisk together cream and icing
sugar until you have soft peaks. Spoon over the
custard. Decorate with curls of chocolate.
In memory of “Schnapps”
The Adana Cookbook
Tiramisu
Soak sponges.
Melrose Properties
The sponge should be juicy but not swimming in
the coffee and marsala mixture.
Serves 8-10
2 pots of Mascarpone
4 egg yolks
4 ozs(125grms) sugar
1 cup strong coffee
4-6 ozs Marsala (amount depends on how
strong you want it)
1 packet Trifle Sponges
Cocoa Powder
Gently beat the egg yolks and sugar. Add the
mascarpone and mix to a thick cream.
Pour over the sponge and sprinkle with cocoa.
Keep in the fridge until ready to serve
Method
Put trifle sponges into a bowl. Mix coffee and
marsala, (the amount of marsala added depends
on how strong and alcoholic you want it.!)
MELROSE PROPERTIES
“One stop property service”
We pride ourselves on the friendly service we continue to provide for over 25 years
The Adana Cookbook
Really Easy Meringues
The English Butchers
Makes 10-12 small meringues or 1 large
one
3 large egg whites
1 cup granulated white sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
1 pot of double cream
Method
Heat oven to 220degrees
Beat egg whites for 7 minutes.
Fold sugar, vinegar and vanilla essence in with a
metal spoon
Cover oven tray with grease proof paper
With a small metal spoon, spoon little balls of
meringue onto tray, (these will spread a little, so
leave some space between them)
Put into oven. Lower oven temperature to 110
degrees and bake for 1 hour
Turn off and leave in oven until required
Serve with fresh fruit and whipped cream. If
preferred, sandwich the meringues together
with whipped double cream.
Double cream available from The English
Butchers
The Adana Cookbook
Rosie's Brownies
Gary and Rosie Gaultier
Makes 16 small squares
110g butter
225 g sugar
1 tsp vanilla
110g plain flour
110g shelled walnuts
100g dark chocolate
100g chocolate chips
2 eggs beaten
Method
Cream together butter, sugar and vanilla, add
beaten eggs slowly.
Melt chocolate and blend into mixture. Stir in
flour, walnuts and chocolate chips.
Pour into buttered dish and bake in oven 140c
225f.
Cook for 35 minutes. Ovens vary but the
brownies should be gooey, so when tested with
a skewer, the skewer will not come out clean.
For “Maddie”
Who was constant and true throughout all our travels..
The Adana Cookbook
Mousse de Mascarpone
Eileen Audus
Makes 12-15 portions
6 eggs
500 g mascarpone cheese
9 tablespoons sugar
1 - 1 1/2 tablespoons Bacardi or Cognac
12 sponge fingers or similar sponge cake
1/2 teacup strong coffee
grated dark chocolate or
“lenguas de gato” biscuits
drinking chocolate powder
The eggs, cheese and chocolate (if block is used)
should all be cooled in the fridge before starting.
Method
Prepare 12-15 sundae dishes by lining with
sponge (one sponge finger per dish or
equivalent.)
Dribble a small amount of coffee over the
sponge. (About 2 small teaspoons for each dish
is about right.) The sponge should not be
soaked in coffee and should retain its crispness.
Separate the eggs into two mixing bowls. Whisk
the egg whites until stiff then put them into the
fridge. Add the sugar to the egg yolks and whisk
until thick and creamy and pale in colour. The
whisk should leave a trail in the mixture. Mix in,
and then whisk the Bacardi or Cognac and the
mascarpone. Fold in the egg whites with a metal
spoon.
Share the mascarpone mixture between the
dishes. Top with coarsely-grated chocolate or
sprinkle with drinking chocolate powder. Cover
tightly with cling film and refrigerate until
needed.
A great dessert for entertaining as it should be
prepared 2 days in advance and will be good to
eat for up to 10 days. Serve with “lenguas de
gato” (cat’s tongue) biscuits.
My first dog “Madonna”
– Your bright cheerful face made it impossible to be sad...
The Adana Cookbook
Fruit Pudding
Method
Sally Cornet
Serves 4
110g ground almonds
110g castor sugar
110g unsalted butter, softened
2 eggs, beaten
1ibs fresh apricots, halved and stoned (plums or
nectarines could be used)
Grease an oven proof dish. Set oven to 150c /
gas 2
Put fruit in the dish. Mix almonds and sugar.
Add softened butter then add eggs.
Pour this mixture over fruit and bake until
golden brown.
Serve with vanilla ice-cream or whipped cream.
For all our black Labs,
wonderful memories, forever in our hearts...
The Adana Cookbook
Plum Oat Slices
Jo Latham
In a separate bowl, mix flour, oats and salt.
Melt butter and sugar over gentle heat.
With a wooden spoon, mix sugar mixture with
flour mixture and then hands!
Makes 15 squares
450g plums
1 tsp ground cinnamon
275g plain flour
150g porridge oats
1 tsp salt
225g butter
110g soft brown sugar
Split the mixture and line tray with half. Then
add slices of plums. Then add second half of
mixture. Cook on centre shelf for 25-30 minutes.
Remove and cool for 10 minutes. Score into 15
squares. Wait until completely cold before
removing from tin. Best left for 24 hours.
Then try....it is yummy.
Method
Cook in non-stick baking tin (25cmx15cm).
Oven at 200C / 400F.
Cut all plums in half and de-stone. Cut into slices
and add cinnamon.
For the friends, past and future of “Declan,” “Poppy,” “Mitzi,” “Helios”
who have given me much love and fun.
TIMJAYA S.L. B92897016
The Adana Cookbook
Courgette and Cardamom Cake
Bill Valmos
1 large courgette, grated
100g castor sugar
175g butter
100g honey
3 eggs, beaten
1 heaped tsp green cardamom seeds, crushed
Zest and juice of 2 limes
325g self-raising flour
75g ground almonds
3 tbsp Greek yoghurt
100g icing sugar
100g cream cheese
Method
Pre-heat oven to 180c/gas4 and grease a 900g
loaf tin.
Spread courgettes on paper towel and squeeze
out moisture. Cream sugar and 100g of butter
till pale, then beat in honey and eggs. Fold in
cardamom seeds and zest and juice of one lime.
Fold in flour, courgette and ground almonds. Stir
in yoghurt and pour into tin. Bake for 1 hour
until golden and cooked through. Remove from
oven to cool in tin.
Meanwhile, beat the icing sugar and remaining
butter until smooth. Mix in the cream cheese
and rest of lime juice. Turn out cake and ice.
Sprinkle over zest.
Three lovely Boxers gave me so much happiness for thirty five years..
I‟ll never forget them..
TIMJAYA S.L. B92897016
The Adana Cookbook
Lemon Cake
Spoon mixture into tin and bake for 30-35mins,
until firm to touch. Meanwhile add the
granulated sugar to lemon juice and heat until
sugar is dissolved.
Melrose Properties
175g (6ozs) soft margarine
175g(6ozs) caster sugar
grated zest and juice of 1 large lemon
2 large eggs, beaten
175g (6ozs) self-raising flour
4 tbsps milk
2 tbsp granulated sugar
When cake is baked and whilst still hot, prick
the surface and lightly brush on the lemon mix.
Allow to cool before removing from tin.
Method
Pre-heat oven to 180c/gas4
Lightly grease 900g (2lb) loaf tin and line
bottom with grease-proof paper.
Cream the margarine with the castor sugar and
lemon zest until light and creamy. Beat in the
eggs, fold in the flour and then add milk.
MELROSE PROPERTIES
“One stop property service”
We pride ourselves on the friendly service we continue to provide for over 25 years
The Adana Cookbook
Carole's Rock Cakes
Elliot and Carole Horsford
8ozs (225g) self-raising flour
3ozs (75g) margarine
3-4 ozs (75-110g) sultanas
3ozs (75g) sugar
1 egg
3 dessertspoons milk little more if required
Method
Mix by hand, margarine and sugar in bowl. Add
flour, sultanas, egg and milk.
Brush baking sheet with melted margarine. Put
dessert spoonfuls of mixture in rough heaps
onto baking sheet, a little apart.
Put into oven on middle shelf and bake at 170 or
gas 6 for 20-25 minutes.
To all those animals great and small, who contribute their devotion, strength
and energy to our soldiers everywhere..
TIMJAYA S.L. B92897016
The Adana Cookbook
““If you
can’t
decide
“If you
can’t
decide
between
a Setter,
a
between
a German
German
Shepherd
orora a
Shepherd,
a Setter
Poodle....”Poodle...
Get them
Getall!
them all!!!..
AdoptAdopt
a Mutt!!!!
a Mutt!!!!
The Adana Cookbook
Doggy & Kitty Treats
The Adana Cookbook
Peanut Butter Goodness Dog
Treats
Craig and Rosie Roberton
Cut into 3-4 inch pieces and place on ungreased
cookie sheet.
Bake in oven for 20mins.
Makes 30 cookies
11/2 cups whole wheat flour
11/2 cups white flour
1/2 cup peanut butter (all natural or organic)
1 cup water
2 tbsp oil
You will feel rewarded when your dog thumps
his tail in appreciation!
Dogs do love peanut butter!
Method
Preheat oven to 350f, gas4. Combine oil, peanut
butter and water. Add flour, one cup at a time, to
form dough.
Knead dough into firm ball and roll out to
1/4inch thickness.
In memory of “Gizmo”
Never far from our thoughts, Rosie, Craig and Maxi
The Adana Cookbook
Veggie Bones
Method
Wendy Murray
Preheat oven to 350 degrees, gas4. Lightly
grease cookie sheet. Combine parsley, carrots,
cheese and oil.
Makes 24-36
2 3/4 cups flour
2 tbsp bran
2 tsp baking powder
3 tsp minced parsley (good for doggie breath)
1/4 cup shredded carrot
1/4 cup shredded cheese (your
choice...mozzarella, cheddar)
2 tbsp olive oil
1/2 tsp flaxseed oil (optional)
1/2 cup water
Combine dry ingredients separately and then
mix both together. Slowly add 1/2 cup water
and mix well. Dough should be moist but not
wet. Knead for a minute.
Roll out dough to 1/4" thickness. Using cookie
cutters of your choice cut out shapes and place
on baking tray. Bake for 20-30mins until
biscuits have browned and hardened slightly.
They will continue to harden as they cool. Store
in airtight container once thoroughly cooled.
In memory of “Jerry-Lee”
TIMJAYA S.L. B92897016
The Adana Cookbook
Cat Cookies
Nanette Roberts
Method
Makes 24
Mix the ingredients.
7ozs mashed sardines
1/4 cup dry non-fat milk
1/2 cup wheat germ
Roll into 24 balls.
Place on a greased cookie sheet and flatten with
a fork.
Bake in oven at 350 degrees, Gas 4, until brown.
Nanette has a small cattery with very spacious rooms and her paying guests are very spoilt and loved.
Proceeds from the cat hotel helps her to support the abandoned cats in her sanctuary... Anyone
wishing to book their cat into the hotel may contact Nan via Adana..
The Adana Cookbook
Irresistible Liver Cake Dog
Biscuits
Spread 1/2ins thick over a greased tray and
bake approximately 20-30mins at 200c /gas
mark 6.
Sonia and Hermione
Score with a knife and when cool break into
little pieces.
The biscuits will be hard and dry and will keep
well in a sealed jar or tin.
Treats....ideal as a reward or tit-bit)
125g ox, pig or chicken liver
1 big clove of garlic
1 large egg, beaten
Self-raising flour (see method)
Method
Chop liver and garlic and liquidize
Add beaten egg and continue to liquidize
While still whizzing add flour bit by bit until the
mixture reaches sponge cake consistency.
To all our wonderful doggies, both past and present, from
“Peep” in 1953 to ex-RSPCA dog “Chloe” who moved to Spain and thereafter “Tina,” “Tuli,” “Bobby,”
“Annie,” “Pedro,” “Bibi,” “Quinto,” “Teasel,” “Lucy,” “Otto” and very much alive,
“Harry” and “Truffles”
The Adana Cookbook
Tasty Salmon Treats
Martin and Janet Boalsh
1/3 cup tinned salmon or mackerel (drain)
1 cup dried breadcrumbs
1 egg, beaten
1 tbsp bacon grease or vegetable oil
1/2 tsp active dry yeast
Method
Pre-heat oven 350degrees.Mix ingredients
together, drop small spoonfuls onto a greased
baking sheet. Bake for 7mins until lightly brown.
Transfer onto a wire rack and cool. Keep in an
airtight container in the fridge.
In loving memory of our darling
“Katie,”
Never to be forgotten
The Adana Cookbook
Bad Breath Banishers
Method
Beth Grierson
2 cups of brown rice flour
1 tbsp activated charcoal (find in the chemist,
not a briquette)
3 tbsp’s rapeseed oil
1 egg, beaten
1/2 cup chopped mint
1/2 cup chopped parsley
2/3 cup low fat milk
Pre-heat oven to 350 degrees.
Lightly oil baking tray.
Combine the flour and the charcoal then slowly
stir in the other ingredients. Drop spoonfuls
onto the baking sheet leaving some space (the
cookies will spread)
Bake for 15-20mins.
Cool and store in an airtight container in the
fridge.
For all doggies owners everywhere
who suffer the trials and tribulations of doggy breath!
The Adana Cookbook
And so to sleep with a full tum ....
The Adana Cookbook
“At your
service
madam”
Conversion Table....
“You can,
of course,
just make
it up as
you go
along!”
wuff
The Adana Cookbook
Thanks to the following
contributors for Recipes
and Donations
Judy Aghion
Dave and Angie Ambrose
Eileen Audas
Gordon and Rita Barbour
Marjorie Bedford
Martin and Janet Boalsh
Susie Bond
Patrick and Alethea Borgman
Sally Cornet
Farah Dehmoubed
Gary and Rosie Gautier
Eileen Geddes
Anne Gerrish
Pat Gillis
Betty Grierson
Justin,Kade and Loch
Grierson
Kyle Grierson
Robert Grierson
Janet Headly
Elliot and Carole Horsford
Jo Latham
Sonia and Hermione
Longman
Bill Valmos
Melissa Vaughan
Penny Lowry
Dave and Chrissy
Mackeller
Candy Maltby
Wendy Murray
Melrose,Tracy and
family
Millionhairs,Trish and
boys
Craig and Rosie
Roberton
Jazmin Roberton
Elizabeth Rushton
Gil and Peta Seville
Em Stanley-Clarke
Mike and Hillary Swift
Hastings and Jane
Tarrant
Hastings and Susie
Tarrant
Tristan,Kate and JackSebastion Tarrant
John and Beth Tarrant
Geoff and Jennie
Thomas
Special Thanks to Lucia‟s
Mummy for her very generous
donation...
The Adana Cookbook
MELROSE PROPERTIES©
TIMJAYA S.L. B92897016
Established in 1984
“One stop property service”
We pride ourselves on the friendly service we continue to
provided for over 25 years
Sales
From your first initial contact we will help guide you thought
the process of finding the right property, financial and legal
arrangements to the completion of signing at the notary. We
are looking for properties in the Estepona area for our client
base. Maybe we have the right person waiting for your
property.
Insurance
With free quotes and no agency fees on House and Car
Insurance we will find you the best policy to suit your needs.
All transactions can be done by bank transfer, fax and post so
you so not have to live in Estepona to use our services.
Management Plan
Why do I need management? My property is secure, I have
neighbours and I am learning Spanish. This is a question most
people ask themselves when they are here in Spain. It is not
until after they have left to return home that they start
worrying about the property or have spent most of their
holiday trying to deal with a utility company or an Insurance
company. It is only then that it becomes clear
........For Your Peace of mind.
We are currently offering 2 months free
management
Rentals
Tel: 0034 952802912 / 0034 952803312
We have apartments for holiday rentals at reasonable rates.
Airport pick-ups, car hire, excursions and taxis can all be
arranged through the office at no extra cost. All apartments are
fully equipped. Do you have a property that you would like to
rent out? Call us and we will explain the benefits you receive
when renting your property.
www.melrose-properties.comCalle Levante 14p,
Puerto Deportivo, Estepona 29680, Malaga,
Spain
[email protected]
[email protected]
The Adana Cookbook