Sometimes the simple things in life are great, bringing back happy memories. This is one.

Rather than explain in the recipe how to make a lattice pie topping, I looked for a video – this particular one gives the traditional method followed by an easy method, very simple to follow and easy to do.

While I have just given a couple of options for the jam filling, as long as the jam or conserve is high fruit and low sugar, it should be okay. My choice is the lovely fig jam made with agave nectar available here in Spain.

Pastry
250 grams unbleached plain white flour
100 grams unrefined caster sugar
1 tsp fine salt
125 grams unsalted butter
1 fresh egg, plus 1 egg yolk – lightly whisked
Filling
250 grams high fruit jam – apricot, black cherry

1. Wrap the butter in original wrapper, chill in freezer until very firm, not frozen.
2. Sift flour, sugar and salt into a large baking bowl
3. Remove butter from freezer – while dipping in flour frequently throughout the process and tossing the grated butter to coat in flour – grate butter over the dry ingredients.
4. Add the egg and mix briefly – just until the dough holds together – do not over mix or knead.
5. Remove one third of the pastry (wrap in clingfilm and chill in the fridge); roll out the larger piece on a lightly floured work surface to 3 mm thick.
6. Use to line a 23 cm shallow tart tin with removable base and fluted edges; the sides should be a little thicker, so fold the overhang over and press into the fluted edges then trim off excess.
7. Prick base with the tines of a fork; cover and chill for 30 minutes.
8. Remove tart tin and reserved piece of pastry from the fridge, spread the jam evenly over the base.
9. Roll out the reserved pastry as before and prepare the lattice top as per instructions in the video.
10. Preheat oven to 200ºC, 180ºC fan assisted, 390ºF.
11. Bake for approximately 25 minutes or until a light golden colour.
12. Immediately (and this step is important, you do not want a “soggy bottom” with this tart – remove from the tin, transfer to a wire rack to cool.

After spending a lovely evening watching the Three Kings enter the Balcon de Europa, we decided to make our way home. Paid our bill and waited until the streets had cleared a little then left on our way through the narrow streets leading back to the Torrecilla area. Upon entering Plaza de Cavana we were approached by young woman (and neither of us had seen her approach), had flowers thrust into our hands with a demand for a few cents – within seconds four of these girls surrounded us; two asking me for money (I was not carrying any at the time) and two trying to get into my daughter´s purse and bag. This is the first time we have experienced anything like this in Nerja; not unfortunately the first time someone has stolen from my daughter whilst living in Spain.

Normally we are street wise, but we were both distracted, most certainly a stupid thing to do at this time of night. Luckily an English man approached very quickly and told us not to give them money and explained they were thieves; the “flower girls” disappeared as quickly as they had appeared and having thanked the couple who helped us, we made our way home without incident. Apparently they approach people who are distracted, often women on their own who, like me, are vulnerable.

These women are often at the local markets and were well known in the area; though I am sure there is more than one “gang”.

If you are visiting Nerja (or in fact any other tourist resort in Spain), be aware that there are pick pockets and other thieves in the area. One person was robbed twice during their eleven day holiday but many visitors enjoy their time here without experiencing problems.

We have become complacent since living in an inland village, carrying a bag when we go out, keeping our money and cards in one purse and so on. Had we followed our own rules, this incident would not have occurred.

Tips
- do not carry a bag (quite common for someone on a scooter to snatch your bag and sometimes your jewellery out of your ears or off your neck/wrist).
- carry valuables, including passport, driving licence, credit/banks cards and cash separately –  best carried in a body belt or in hidden pockets on the inside of your clothes. IMHO bum bags are easily removed, especially when worn so they are actually facing backwards.
- take only the money you need for the night out and not all in one purse or wallet or by one person in the group – divide it up – putting it under the baby in a push chair is not a good idea!
- if you go to an ATM to withdraw money, have someone with you who constantly watches your back, and anyone who is too close. We find it best to actually go to the bank during opening hours, it is much safer; and to put the money away before leaving without allow anyone to see where the money is kept.
- be aware – watch for people following you either on foot or on a scooter; it may be innocent, but be aware anyway.
- “No” is the same in Spanish as in English, with just a shorter vowel – so say it loudly, show confidence and get rid of them. I have considered carrying a pepper spray, but am unsure whether this is legal.
- for personal safety, women alone should not walk up an unlit quiet street.

All this we “forgot”. So the most important tip – be aware and do not “day dream” when out; do not allow yourselves to become distracted and do not advertise your “wealth” by wearing so much jewellery you look like a “Christmas Tree”.

The ratio for making Mum´s Yorkshire puddings was 2 rounded tablespoons of plain white flour to each fresh egg, the ingredients were never weighed. Mum taught me that the secret of well risen Yorkshire puddings was the beating using a metal spoon, definitely not a whisk. Mum often used white bread flour. I wonder if Mum made me mix the puddings using a spoon to keep me occupied just a little longer.

This recipe was traditional in the area of the West Riding of Yorkshire in which I was “born and raised”; despite modern kitchen appliances, my friends (and their children) still use the traditional methods passed down from mother to daughter.

Plain white flour
Very fresh eggs
Milk or Milk/Water
Optional
Fine salt and white pepper
Light Yorkshire ale

1. So … measure the flour plus a little salt and pepper into a large strong baking bowl, make a well in the centre and add the whole eggs, stir with a metal spoon bringing the dry ingredients together, adding a little milk if necessary then beating (not whisking) until smooth, i.e. lump free.
2. Mum made me beat the pudding batter for about 15 minutes – or until my wrists hurt and I could not beat any more – when the batter was smooth, we slowly added the remaining liquid, while stirring until smooth.
3. The batter is better just a little thicker than single cream – Mum´s was between single and double cream.
4. The batter was rested (covered with a clean tea towel), at room temperature, for about an hour, sometimes longer.
5. The fats were heated until very hot, then the shelf was pulled out a little, the batter poured in and the door closed (the batter sizzled when poured into the tin).
6. The door was not opened until the pudding was ready – Mum said this was so heat was not lost, nothing to do with the pudding not rising – Mum´s Yorkshire Puddings never failed to rise.
7. Serve immediately with onion gravy.
8. Left overs – serve with fresh lemon juice with icing sugar sifted over the top, or jam/golden syrup.

Yesterday we decided to visit Malaga city, to view the Christmas lights and do some shopping. We first went into the train station, some of the shops in that building are wonderful. Also … it was warm and easy for me to negotiate.

The first store we entered was a “fashion jewellery boutique”, I saw something that interested me (as a possible “inexpensive” Christmas gift for my daughter). When I was approaching my daughter briefly lifted a necklace that she liked and thought I might find attractive. It was lovely, for this type of jewellery. An assistant who had watched me “like a hawk out hunting” shot over and very rudely (and in a patronising manner) spoke to my daughter while staring at me. The comment (in brief) was “don´t touch the jewellery”. Okay that´s fine … but one large Spanish gentleman touched everything he liked – not a word said.

Was this racism?

My daughter was quite happy to continue looking, with the intention of buying. I was not. Having a very quick temper, I told my daughter that I was leaving – having had every intention of buying, I had changed my mind and would not buy from a store who employed staff who were rude, very unwelcoming and patronising. Did she speak English? By the look on her face at the comment I would say so.

Did the assistant looked surprised when I “sailed” out of the shop in “high dungeon” – glowering at her in passing. You can bet your life she did. They were not doing a roaring trade. We passed by the shop twice more, no one was buying any of the produce, in fact – there was no one in the store.

And who can blame customers for boycotting them.

Clearly she needed training in approaching customers and also picking out possible thieves – I am not a shop lifter, at 65 with mobility problems and clearly not in good health, it must have been obvious that I could not run to escape the security, hobble maybe, escape absolutely not.

While on the subject of shop lifters, I did see two women later with large interesting pockets on the inside of their loose fitting coats, carrying lots of bags. They came and sat beside me then proceeded to empty their pockets which were full of goods they had stolen (two pairs of fashion boots, pretty loungerie, small leather goods like wallets and evening bags, perfume and make up items to name but a few. They then removed the safety tags and placed the goods in bags with the names of stores on them, discarding the security tags in a bin nearby. Very well organised. Did they look like shop lifters? Well dressed and groomed, Spanish, looked like mother and daughter out on a shopping trip together; I am sure the assistant we had problems with would not have given them a second glance.

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When I was battling Breast Cancer a number of years ago I WAS in poverty and I had no help from anyone. On a daily basis I faced a battle to find the necessary funds to buy daily essentials like food and make my way to the hospital. Chemotherapy is stressful – and believe me when undergoing that sort of treatment the last thing you need is a medical assesment. However to make ends meat and keep myself afloat I forced myself back to work too soon and ultimately it took longer for me to recover. It is not something I would advise others to do.

An earthquake occurred at 22.48 yesterday, measuring 2.8 on the Richter scale, with an epicentre in Jayena, Granada, was felt by some residents of Nerja (my home) and Maro (a nearby village) last night; no damage reported.

I was reading at the time, my daughter was designing a client´s website – I turned to her and asked “what was that noise”, “don´t know” the reply! then we went back to our work. While this earthquake was relatively minor, the one we experienced in Huescar shortly after we arrived in Spain was not though it wasn´t a bad one either  - oddly enough I was reading, and my daughter – designing a website at the time it occurred. The walls shook and made a sort of … grinding noise, then all was peaceful again.

One day we may well regret not paying attention to what is going on around us, hope not … but just think we might!

I love this liqueur – enjoy drinking it, enjoy using it in cooking especially for sponge puddings, cakes, frostings and fillings and sauces. So … when I found a potentially wonderful recipe online for a cream sauce recipe using Glayva, I had to have a look with a view to making it! Some people think using this liqueur in cooking is an abomination – not me!

Many years ago I enjoyed my Lemonade with a tot of Whisky and ice – the opinion of my male colleagues was “a waste of good Whisky”. My boss replied “it flavours Moe´s lemonade, if that is what she wants to drink then what gives you the right to criticise”. “We each enjoy or drinks in different ways”, “not all of us are connoisseurs, nor do we want to be”.

What a disappointment when I read the comment – it was referred to as “an orange flavoured liqueur” used to replace a popular orange liqueur in this recipe.

To quote the brief description from the Glayva website it is  ”An exotic fusion of the finest aged Scotch malt whiskies, a carefully selected range of spices, Mediterranean tangerines, cinnamon, almonds and honey“.

Hardly an orange flavoured liqueur now is it?

In my humble opinion (and I am no connoisseur) this lovely drink is best served over ice. First, the taste of Whisky (not Whiskey – wrong country), followed by the subtle taste of tangerines, almonds, herbs and spices – a lovely taste to be savoured slowly followed by “a rewarding afterglow”. Sip slowly, enjoy every last drop, this is a drink to be relished!

I digress – my main point is – Glayva is not an “orange liqueur” or even an “orange flavoured liqueur” – the main ingredient is Scottish Whisky with a subtle hint of tangerines, almonds, herbs and spices. Absolutely fabulous.

These small cakes are traditionally made using olive oil, if you prefer use cooled melted butter in its place. Many of the Spaniards I have known while in Spain (both adults and children) ate these before leaving the house for work or school, served with a cup of milky coffee or milk, breakfast itself came later around 11 am.

2 large fresh eggs and their weight – in the shells in the following:

• unrefined caster sugar
• plain white flour
• olive oil (or unsalted butter)

Pinch fine sea salt
1.25 tsp baking powder
Finely grated zest of 1 large lemon
Granulated sugar – to sprinkle on top of the cakes (optional)

Tip – the mixture should be quite thick, but I found them a little easier to work with when I added a little milk or lemon juice; I added about a teaspoon.

Preheat oven to 180ºC
Line a muffin tray with cup liners – either standard or mini muffin tins

Method 1

1. Sift the flour, baking powder and salt together, reserve.
2. Whisk the eggs until frothy.
3. Add the zest, gradually add the sugar – while whisking constantly – until the batter is smooth.
4. Continue whisking, while pouring in the oil (or melted butter) in a slow steady stream.
5. Sift in the dry ingredients, fold in gently.
6. Spoon the batter into the cups.
7. Bake for 20 to 30 minutes – baking time varies depending on the size of cup.

Method 2

I watched a chef making these cakes without raising agent

1. Separate the eggs, put the yolks, sugar (reserve two tablespoons for the egg whites) and lemon zest into a bowl, whisk until pale and fluffy
2. Whisk in the oil – added in a thin steady steam.
3. Sift the flour and salt into the bowl, gently fold in.
4. Whisk the egg whites until soft peaks form, gradually add the sugar while whisking until stiff peaks form.
5. Mix one third into the batter, fold in remainder.

Apparently, eggs are sized on their weight, as follows:-

1. Small – 53 grams and under
2. Medium eggs weigh between 53 – 63 grams
3. Large eggs weigh between 63 – 73 grams
4. Extra large eggs weigh more than 73 grams

I awoke and visited the bathroom, on my returning I looked up – a woman was sitting in the living room. I asked why she was in my apartment, her reply “it is time”.

I questioned what she meant.

She replied – “it is time, your guardian cannot put it off again”.

I asked what she meant by “put it off again”, now with understanding.

Her reply – “he put it off when you were a child, you fell down the stairs and your heart stopped, it was your time then. The year after your father died, you died, he put it off for the second time. In 2003 you had cancer, it was your time, again, he put if off. He cannot put if off a fourth time.”

I asked permission to say goodbye to my daughter, permission was declined.

As I looked back, my daughter lay sleeping peacefully on the bed. I was in bed also, asleep, but a different sleep.

Toffee made in Yorkshire on that important day – 5 November

455 grams Demerara sugar or soft brown sugar
190 ml cold water
60 grams unsalted butter
1 level tbsp golden syrup
1 level tbsp black treacle
1 tsp malt vinegar

Lightly butter a square shallow baking tin (or two if you prefer it to be quite thin)

Put all the ingredients into a strong saucepan over a medium heat – while stirring – until the sugar has dissolved.
Bring to the boil, reduce temperature and cook slowly, while stirring.
Drop half a teaspoonful into a cup of cold water, if it is still chewy, continue cooking, if hard – it is fully cooked – while you are testing, remove from the heat.
Pour into the tin/s and allow to cool a little, mark into squares when it has partially set.
Remove from tin and break.

*I like this toffee chewy – so I stop cooking when it is not quite hard when tested. Watch the fillings.

Just a note of caution – protect your hands and arms when making toffee – this is not a recipe for children to prepare!