The Family Kitchen Cook Book

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The Family Kitchen Cook Book Family Cook Book all Rights Reserved to Rocio Ferro-Adams Quails, turkeys and speciality hens, beef, sows, goats.

The Family Kitchen Cookbook is inspired by my life experience, travels and family and friends who have cooked from self-sufficient and sustainable farms for decades in Latin America and Italy and Spain. As a small child I sat in our family friends' kitchen in the morning and learned to cook, tasting ingredients and foods from a Roman Kitchen, eating fresh fruits and vegetables, learning how to com

bine them. In my late teens I travelled to Morocco with my mother Adelfa, visited relatives living in Colombia and ate from those tables. My Grandmother Ines Santamaria de Ferro a committed Catholic and a self-sufficient farmer with her husband Eduardo Ferro brought with them generations of Southern European (Portugal, Spain, Italy and German) inspired cooking from European diaspora some three hundred years before them, with new arrivals, mixing indigenous foods, with European customs. Homemade sausages and chesses and sweet breads, herbs and spices. My grandfather grew coffee as a speciality bespoke coffee for sale to local markets, which later became his hobby. Easter and Christmas are happy and large events. Inspired by their cooking, I took note from their great histories and foods and learnt that not much has changed, but that it is important to share our knowledge of good foods.

Summer cooking in Portugal, with access to such great ingredients, the Family have been cooking together over our holida...
30/08/2024

Summer cooking in Portugal, with access to such great ingredients, the Family have been cooking together over our holidays, before returning to London. UK. Clam and Salmon pasta, with spinach, and cream. A seafood tagliatelle in a tomatoes sauce, a pepper tortilla and much more. Cheese are exceptional here, bread and fruits. Family Cookbook By Rocio Ferro-Adams.

Pear and chocolate cake with ice-cream. A post Easter treat.
14/04/2023

Pear and chocolate cake with ice-cream. A post Easter treat.

In preparation for The Jubilee Weekend.@ The Family Cookbook. Rights Reserved.
01/06/2022

In preparation for The Jubilee Weekend.@ The Family Cookbook. Rights Reserved.

One pot beef wonder, lentil and vegetable pie. Serve with quinoa and cous-cous. rights reserved. Cooking by Rocio Ferro-...
13/03/2022

One pot beef wonder, lentil and vegetable pie. Serve with quinoa and cous-cous.

rights reserved. Cooking by Rocio Ferro-Adams.

Chocolate cake with chocolate gelatine and freeze dried raspberries for my husband’s birthday an altogether lighter cake...
25/02/2022

Chocolate cake with chocolate gelatine and freeze dried raspberries for my husband’s birthday an altogether lighter cake . Serve with raspberry sauce and cream or ice-ceeam.

Family Cookbook and Garden.

Winter filo delights at The Family Kitchen Cookbook. rights reserved cooking by Rocio Ferro-Adams.
21/02/2022

Winter filo delights at The Family Kitchen Cookbook.
rights reserved cooking by Rocio Ferro-Adams.

I make these delicious small quiches, which serve one in a variety of vegetables and meats. Crumbly pastry and carameli...
20/05/2021

I make these delicious small quiches, which serve one in a variety of vegetables and meats. Crumbly pastry and caramelized onion with goats cheese and ricotta. Vegetarian.

Family Kitchen Cook Book. Cooking by Rocio Ferro-Adams. All Rights

In The Family Kitchen this afternoon, stuffed squid with rice and spinach, a light sweet pepper cream sauce and a butter...
16/05/2021

In The Family Kitchen this afternoon, stuffed squid with rice and spinach, a light sweet pepper cream sauce and a butter bean dip.

800g of squid
300g of basmati rice
200g of frozen spinach
Two cloves of garlic
Basil leaves
Two large peppers one red and one orange
Six-8 tomatoes and one tin of tomatoes (400g)
Salt and pepper
A basil plant

Prepare and serve with a butter bean dip and lemon. Lightly cook the squid on a griddle pan with a teaspoon of olive oil and a squeeze of lemon and pinch salt.
Steam the rice in a rice cooker with three cups of water the frozen spinach which will mix in,( mix it in if it does not) and a little salt. The prepare the red pepper sauce, blanch the tomatoes and peel, deseed a d chop the peppers, add the garlic and tomatoes and water and cook. If there is not enough consistency add some of the tin of tomatoes until the colour and thickness is right and add two table spoons of olive oil and a little garlic. Cook for 20minutes until the peppers are soft and blend. It is also a good idea to roast the peppers before if possible which opens up the flavours of the vegetables.

Prepare an ovenproof dish, do not over cook the squid and fill with the spinach and rice mixture. Cover with the pepper sauce and basil leaves. And bake at 180 degrees for 25-35minutes. Serve with the rice and a mix of green leaves.

Family Kitchen. All rights reserved.

My Victorian inspired Eveleen cake. Inspired by this era, rose petals, rose water and buttercream, with homemade raspber...
11/04/2021

My Victorian inspired Eveleen cake. Inspired by this era, rose petals, rose water and buttercream, with homemade raspberry jam. This was made for my Mother’s Birthday today as a mixed creation.

This is a vanilla sponge (buttermilk) with homemade raspberry jam and rose water icing. The buttercream inside the cake is flavoured with vanilla, and the cake is covered with edible rose petals and streaked with the homemade jam.

This is one of my recipes, please get in contact for the recipe and instructions.

Rights Reserved. Cooking By Rocio Ferro-Adams.

Preparing a Tagine in The Family Kitchen. A step by step photo-guide chicken tagine. My mother and I travelled in Morocc...
11/04/2021

Preparing a Tagine in The Family Kitchen. A step by step photo-guide chicken tagine. My mother and I travelled in Morocco twice in my late teens for our holidays., Tangeir and other places. As she loved tagines I have decided to make her a chicken tagine served with couscous, to celebrate her birthday. I then visited twice more in my late twenties with my husband, and grew to love the place even more. Wonderful experiences and food.

One whole chicken deboned and cut into pieces, breast, legs and thighs (without skin)
Two medium peeled potatoes and chopped into small pieces.
Two medium tomatoes cut into 6 pieces each.
A cup of peas.
One small onion.
400g of chickpeas drained.
2 teaspoons of turmeric.
One teaspoon of cumin seeds.
1/2 a teaspoon of coriander seeds.
1/2 teaspoon of grated ginger.
700ml of chicken stock.
3 cloves of garlic.
Handful of green olives.
4 table spoons of olive oil.
Two cups of couscous.
One tablespoon of raisins or currents.
Five apricots dried.

Pan fry the chicken lightly and add it to a large tagine bowl after a few minutes. Add the tops toes, tomatoes and peas. In a large pan cook the onion and garlic in the left over oil, add the spices which should be ground, cook the onions and garlic, then add the chickpeas and some of the stock and cook for 10 minutes, add the turmeric. Then transfer the contents to the tagine bowl and and add the rest of the stock with a little salt. Ensure the liquid covers the potatoes and meat, and cover the bowl with a lid.

Cook in a preheated at 180 degrees for 1 1/2 hours. Prepare the couscous in a rice cooker or pan as instructed and add the dry fruits during the end of the cooking process. Once cooked, serve the tagine with the couscous.

Rights reserved. Cooking by Rocio Ferro-Adams.

A goats cheese and caramelised onion tart. Delicious! Family Cookbook. Cooking by Rocio Ferro-Adams.
06/04/2021

A goats cheese and caramelised onion tart. Delicious!
Family Cookbook. Cooking by Rocio Ferro-Adams.

Today my children helped to produce a white pizza, or pizza bianca,. It looks great and I am looking forward to sharing ...
03/04/2021

Today my children helped to produce a white pizza, or pizza bianca,. It looks great and I am looking forward to sharing
Family Kitchen Cookbook. All rights reserved.

Good Friday in The Family Kitchen. Food tells a story. Rights Reserved. Rocio Ferro-Adams.
02/04/2021

Good Friday in The Family Kitchen. Food tells a story.
Rights Reserved. Rocio Ferro-Adams.

Making sushi in the morning at 7:00am with the kids is great fun! Why not have a ago. Easy and healthy packed lunches. R...
26/03/2021

Making sushi in the morning at 7:00am with the kids is great fun! Why not have a ago. Easy and healthy packed lunches.

Rights Reserved. Cooking with Rocio Ferro-Adams.

Seabass on spaghetti, with a tomato and chorizo dressing. Easy! Family Kitchen Cookbook, cooking by Rocio Ferro-Adams
15/03/2021

Seabass on spaghetti, with a tomato and chorizo dressing. Easy!
Family Kitchen Cookbook, cooking by Rocio Ferro-Adams

This delightful book “Cooking Through Corona”, has been produced by Humdinger Designer 2021 in support of Age UK during ...
12/03/2021

This delightful book “Cooking Through Corona”, has been produced by Humdinger Designer 2021 in support of Age UK during the pandemic, I feature on pages 56-57 amongst many many cooks who made this book happen. Well done and keep happy cooking.

Rights Reserved.

I love cooking tagines, but how to cook them is an art especially choosing the right clay pot to cook them in.@ The Fami...
12/03/2021

I love cooking tagines, but how to cook them is an art especially choosing the right clay pot to cook them in.

@ The Family Kitchen Cookbook”. All Rights.

Happy Valentine’s Day from The Family Kitchen Cookbook. Rights. Cooking by Rocio Ferro-Adams.
14/02/2021

Happy Valentine’s Day from The Family Kitchen Cookbook.
Rights. Cooking by Rocio Ferro-Adams.

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The Family Kitchen Cook Book & Kitchen Garden

Welcome to The Family Kitchen Cook Book. My cooking has been inspired entirely by family and friends and generations of cooking. There are significant Mediterranean and British and North African influences in all my cooking. Having spent many Summers in Italy and Spain (in the kitchen from the age of seven) and in London, these influences can be tasted in my cooking. There is also Iberian Peninsula influences in the book throughout, reflected in the mix of herbs and spices and use of fruit, as well as influences from Latin America and the Old World. Many of my recipes are influenced by my mother Adelfa who is now in her 70's and my grandmother Ines Santamaria de Ferro, who loved cooking at Christmas and Easter and for her family and friends. Also by life in London and London Markets. My children also aged nine and eleven have helped to develop my chocolate and baking recipes.

My family and friends have contributed to the cook book, either deliberately by written contribution, or from memory of cooking shared - by those living in Colombia, Spain and Italy. I have also travelled in North Africa and particularly enjoyed the food, and I have included my favourite tastes in North African cooking.

Where I can, I mention people by name, and their favourite dishes. Some family and friends are no longer with us, having passed away in the last ten years. Their cooking remains alive in the next generations of family and hopefully this book. It celebrates their extraordinary time in the kitchen and life. Thank you again to all who have supported this cook book.

(I also love to garden and have a number of fruiting trees and herbs growing, which at times go into my home cooking and baking. A discussion group is included on this site).