The Garlic and Parsley Sauce is a basic one in Spanish cuisine. Simple to make and an excellent choice to boost the taste of dishes. It’s often used in meat and especially fish dishes, but it’s also excellent on salads (especially pasta and pulse salad), to dip bread, to spread over potatoes… you name it! [Read more…] about Salsa de ajo y perejil
You might have noticed that I have turned into a big fan of the Canary Islands. Had I never decided to travel there, I would have never discovered gofio and its recipes. So, what is gofio? It’s basically toasted flour. Traditionally wheat or corn flour, but nowadays you can find all sorts of toasted flours on the islands. [Read more…] about Mousse de Gofio
The tradition of filling courgettes, peppers or aubergines does not necessarily come from Spain, but Spanish cuisine does have its own way of doing it. There is a tendency to have meat in it, but also vegetarian and vegan versions can be found.
The following is a recipe that uses the meat of the courgettes to do a ‘sofrito’ with other vegetables and then tops the whole thing with plenty of béchamel (a recipe for this will be coming soon!). To make it vegan you just need a vegan béchamel. [Read more…] about Stuffed Courgettes
This is a very exciting recipe for me. It’s very straightforward but also very delicious. It’s the recipe from my good friend Antonia’s mum and the only thing I have done to it is bringing in some more precise measures, since the recipe would just say to use a bit of everything!
As usual, the whole thing starts with a ‘sofrito’ of onion, garlic and pepper. Later it adds the asparagus with some white wine. Since like myself, my friend is from Cadiz, I did, of course, use sherry wine, but another dry white wine will do the job too. [Read more…] about Rice with Asparagus
What I love about Christmas is food. It opens a window of opportunities to cook and bake delicious recipes. Around Christmas time my neighbours would always bring us some Pestiños over, which I always adored and hadn’t made myself until today. [Read more…] about Pestiños – Honey-coated Christmas Fritter
The Spanish potato omelette (tortilla de patatas or tortilla española) is one of the most known, widespread and tasty recipes you can possibly find in Spanish cuisine. It’s available all over the country and you are likely to find it on the menu of most Spanish restaurants and bars (in Spain and abroad!). This dish is so important that there are ongoing debates and research about where it originates from. Until not long ago, there was a widespread belief about the tortilla being invented in the Basque Country during the First Carlist War. The military troop of the General Tomás de Zumalacárregui stopped at a farmhouse. The lady the troop was served by had nothing left to cook but some potatoes, onions and eggs, which she decided to combine in an omelette.
[Read more…] about Tortilla de Patatas – Spanish Potato Omelette
Flan is one of the most common desserts all over Spain. You will see it listed on menus around the country. But beware, it is no longer always fresh! You should look for the word ‘casero’ (homemade) next to it or, if in doubt, ask. Otherwise, you might be served an industrial flan which is no more than a big disappointment.
Without any doubt, the Mojo Verde is the sister of the spicy Mojo Picón. They usually come paired up when you dine on the Canary Islands, but sometimes you only get one of them. There seems to be agreement that the word ‘Mojo’ comes from the Portuguese word ‘molho’ (sauce), and I assume that we would find similar recipes in this neighbouring country’s cuisine.
The Andalusian dish ‘Pipirrana’ lies half way between a salad and a gazpacho. It has a refreshing summerly taste, dominated by tomatoes and other gazpacho ingredients, but without blending. It’s a typical dish from southern Spain, which is especially important in the mountains of La Alpujarra, next to the Sierra Nevada in Granada. Different variations of the dish can be found in many locations, including Jaén, Cádiz, Seville or Murcia.
At first it seems a ridiculous idea, you cannot possibly fry milk! But there’s a trick to make that happen, which is to thicken milk with corn starch until it has the right consistency to be fried. The ingredients are relatively simple and the result is delicious (like most fried things, as a good friend of mine would say). There are no clear clues about the origins of this dessert, although it’s said that it comes from the region of Palencia, in Castile and León.