Based in Andalucia, Spain, Pachamama Catering offers delicious 100% vegetarian catering with a Moorish zest. Pachamama cares for animals, the planet and your health.
Pachamama Catering reprezzzenting… on the Multi Cultural Day in Coin!
As off midday we will be offering a range of tasty delicacies for you to enjoy… The market promises to be a entertaining mixture of stands, music and performances from all over the world.
Pachamama has channeled her inner merchant last Wednesday during Spring Fair at Finca Anemona! It was absolutely lovely and a huge success, so I’m aiming at doing more markets in the near future… I will keep you posted where and when Pachamama will be present with a stand.
I’ve offered home-made lemonade for sale, that the day before was still hanging on the tree. There were moroccan preserved lemons as well. Besides all those lemony things, I had 4 plates on display with food to taste, that could be purchased in little plastic boxes. There was a good old hummus, mojo verde (which sold out incredibly fast), spring salad with fresh artichoke hearts, fresh beans and preserved lemon, and an aubergine salad.
For those who have bought a jar of preserved lemons, here’s a recipe for a delicious grilled pepper salad with preserved lemon:
Ingredients:
-2 red bell peppers
-1 preserved lemon
-1 clove of garlic
-pinch of grounded cumin
-juice of 1 lemon
-large dash of olive oil
-salt
Turn on the oven as hot a possible, and put a sheet of aluminum foil on the bottom of the oven. When the oven is hot, shove in the bell peppers halfway up the oven on a griddle. Turn around every now and then so they get charred evenly. When mostly black all over, take them out and let them cool down.
In the meanwhile, take a preserved lemon out of the jar, remove the flesh and rinse the peel under a running tap. Chop in large chunks.
Take a mortar, put the garlic in with a pinch of coarse sea salt and grind until you get a smooth paste. Add cumin and lemon juice. Stir. Add olive oil, stir again. There you have your dressing!
Now back to the peppers. Remove skin and seeds with your fingers. Please don’t wash them under running water, even though that seems a practical thing to do, as they will loose some of their intense sweet taste. Tear in large pieces.
Now arrange the pepper and the lemon on a nice dish, pour the dressing over. This is typically a dish that improves over time, so you can make this one well in advance if you like.
It’s surprising how many lovely Dutch women live around here! And the good thing is: they are all really different and fun to hang out with. Since half a year or so, we come together every month to catch up, exchange the latest news and help each other out with whatever. It’s a really nice little network of ‘Divas’! Until now, the group has come together in restaurants, but this month was different!
Last Wednesday the Divas came together on the beautiful finca of one of the girls in Alhaurin el Grande. A truly amazing place, with a beautiful garden and stunning views. Of course someone needed to take care of the catering! And that’s where I came in. For me it was a fantastic opportunity to give 25 women a taste of my cookery and I had lots of fun in the process!
Daniela provided me with the extra help I needed. She’s the wonderful bubbly 17 year old niece of my boyfriend. A complete ‘kitchen virgin’, she’s eager to learn and quick in picking up the routine of things. Above all, she’s a lovely person and a joy to work with!
Here’s what I served:
-Coffee & Moroccan Mint Tea
-’The Mother of all Carrot Cakes’ (causing some orgasmic reactions…!)
-Juicy Lemon Cake
After that, we had:
-A cute little plate with 3 Moorish tapas:
Falafel with Mojo, Aubergines with Garlic, Mint and Yoghurt and a Spicy Orange Salad with Black Olives.
-Wine, Tinto de Verano and other drinks
And for those who could not get enough of it, there was a lunch:
-Fish Kefta with Preserved Lemon and Coriander
-Tabouleh
-Roasted Vegetable Salad
-Moorish Cucumber Salad perfumed with Orange Blossom Water
-Tomato dip from Marrakesh
To see some pictures of the gathering, visit the gallery. Here’s a big THANK YOU to everybody who made it possible (you know who you are) and to all the girls who were there!
It’s been a while: time flies when you’re having fun! Just a quick post here to let you know I’ve been doing lunch last week for Debra’s yoga retreat. I’ve served a light lunch, because putting your legs up your neck goes much better on easily digestible food! ;
Here’s what the people ate:
-Tomato dip from Marrakech (yes, the same one everybody devoured on the Satsang. I knew the people at the retreat did not have it before, so could safely repeat this one)
-Courgettes marinated in Chermoula (also a repeat-recipe, for the same reason as the tomato dip)
-Salad with fava beans, artichoke hearts and preserved lemon
-Jewish Egyptian salad with fennel, celery, potatoes and parsley
-Bread
Everybody really liked it and later that day I even got a phone call from one of the attendants who wanted to share her enthusiasm about the lunch with me!
Last weekend (and the days before the weekend) we’ve been busy preparing, cooking and serving a lot of food for hungry people at the Satsang, that was given by Moni and Tomas from Canada. My friend Michaela came over from Holland to join me, which was great fun and handy too because I could not have done this one on my own!
We continuously prepared fresh Chai and Morocan mint tea, which were served with juicy lemon cake, carrot cake and banana-rama bread. Especially the carrot cake has caused a couple of serious cases of addiction over the weekend! 
On both days we served lunch. To those of you who were not there, you have missed the following:
Saturday:
-Sweet tomato dip from Marrakech
-Hummus al Tahini
-Beet lemon salad
-Courgettes marinated in Chermoula
-Spicy fava bean salad
-Moroccan potatoe salad
-Empanadas with spinach and feta
Sunday:
-Fava bean puree with cumin
-Ajlouk de courgette
-Carrot cilantro salad
-Salad of roasted peppers and preserved lemon
-Chickpea salad with parsley
-Tabouleh
_Mock minced meat empanadas with sultanas and pine nuts.
We also threw in some Pachamama merchandise! We sold the most delicious fresh organic olive oil in beautiful little bottles (the olives come from Menno’s garden and are handpicked by Michaela) and I made raw crackers with linseed, sunflower seed, pumpkin seed and sesame seed,flavored with onion and tamari: a healthy, tasty snack for everyone, and especially for the gluten-sensitive amongst us!
We’ve gotten rave reviews on the food and had great fun while doing all this! What more can you ask for?
We are getting serious now, with a flyer and business cards and all…!
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