Quick fixins

Summer vacation’s over and it’s back to the blackboard for many of us, children and adults alike. For Ale and I, this means late, light dinners a couple of nights a week. Tapas-type fixin’s are just perfect for these occasions: although they do require some minimal planning, once the pantry and fridge are stocked, dinner can be prepped in little time and the results are, like, unbelievable dude!

Last night I got back at 10:00 and, predictably, was feeling hungry-tired, so made tiny plates of scrambled eggs flecked with chorizo and veggies dipped in alioli. For tonight’s dinner, I’ll pick up some clams and skewers of shrimp and maybe a bunch of organic spinach…On Thursday I think we’ll just go out for sushi.


This is a piquant Spanish sauce that typically accompanies fish and vegetable dishes. It’s made from ingredients you probably already have in your pantry – garlic, olive oil, lemon juice – and is quick to prepare.

1. In a marble mortar, pound three good-sized garlic cloves along with a pinch of salt into a consistent mash.

2. Add the olive oil, drop by drop at first, until a thick paste has formed. What you’ll end up with is a sauce that’s thicker than mayonnaise but thinner than peanut butter.

3. Finally add a few drops of lemon juice to taste, making sure to blend well.

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