Guess where I was ?

After 30 years travelling, I still look at places in awe and amazement, I love the feeling of discovery, meeting new people, elliciting their stories. But I have to say that the element of surprise is thin on the ground.

Last week, he and I took a week away. A week is such a short time so he looked for a place where there is sun, wine, swimming and came up with Tenerife. Wooow far flung from the Yemen or Mongolia but why not? Afterall it is one of the most popular tourist destination; there bound be something in it. So we flew to Tenerife South and immediately took a couple of buses to the middle of nowhere.
Yes, the middle of nowhere exists on Tenerife and the very next day we experienced the most fantastic 3 hours trek from the perched village of Masca through stunning scenery down a gorge to a small bay on the coast reputed to have been a Pirate hideaway, only accesible by boat onto another bus back to the middle of nowhere and the most gorgeous restaurant experience, I have had in a long time.

To cut it short. The local wine is very palatable, the fish croquettes were superb, the turned over pizza looked great but what stroke me was the dish without a name, the house speciality which I recreated for you, it is just a delight, it is so good, amazing.

Description: A filo tartelette lined with crushed sweet pepper & palm honey at the bottom, topped with beef meat and a bechamel.

You will need individual ramekins or any small dish, tart mould whatever you can find
sheets of filo pastry cut and stacked to fill the ramequins
Sweet peppers
palm honey but since we don't have that treacle or honey will do
200 grs of mince meat
1 chopped onion
make a bechamel with butter, flour and milk


  • Cut your peppers in stripes and sweat them in a table spoon of oil, when they are soft, blend them and add a good teaspoon of honey
  • Cut your filo and line the ramequins or tartelettes moulds. Spread the pepper mixture onto the filo.
  • Do not wash your pan, you are going to cook the onion until soft and the mince until brown when this is done top the pepper mixture.
  • Make a bechamel and top the lot with it
  • Now 20 minutes in an oven mark 180 and enjoy

And the next day we left for La Gomera, an even smaller island to experience more food, sun, sea.

No comments:



Related Posts with Thumbnails