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.
Pisto Manchego is, as its name reveals, a dish that is said to come from the autonomous region of Castilla-La Mancha –the home of Don Quixote–. It has however spread around the country and can be found almost anywhere, with each place having its very own secret recipe. It is made of tomatoes and other seasonal vegetables, which are usually onions, garlic and green peppers, but can also include aubergines, courgettes or red pepper. [Read more…] about Pisto – the Spanish Ratatouille
The Spanish ‘Potaje de lentejas’ is one of many Mediterranean dishes where pulses are the highlight (see also the Chickpeas with Spinach). It’s a mix between a lentil soup and a stew, a traditional dish that is unfortunately mainly cooked in people’s homes and cannot be found that often on restaurant menus. This might be due to the believe that it is a simple dish which is not fancy enough to be eaten out. However, you can sometimes find it on lunch menus. But if it’s not a vegetarian place, it will most likely have some sort of meat. I have of course prepared a delicious recipe which is completely vegan! [Read more…] about Lentil Soup – The Secret Lies in the ‘Sofrito’
If you’ve been to the Canary Islands and you’ve eaten out, you’ve probably been served a ‘Mojo’ more than once – a yummy sauce which usually comes in either red (the ‘Mojo Rojo’) or in green (the ‘Mojo Verde’). They are both essential sides for some of the most typical Canarian dishes, and especially important when serving ‘Papas Arrugadas’ (‘wrinkly’ potatoes) – a dish of new potatoes boiled in salty water –. Although on the picture the red mojo looks very similar to Gazpacho (the Andalusian raw tomato soup), it is actually quite different, and you wouldn’t want to have it on its own as a soup or drink! [Read more…] about Mojo Picón – A spicy sauce from the Canary Islands
Today I would like to invite you to a trip to the Northwestern region of Galicia, which offers some of the most beautiful Spanish landscapes, very welcoming people and wonderful food -not very veggie-friendly though-. If you choose to walk the pilgrim’s path ‘Camino de Santiago’, your final destination will be the city of Santiago de Compostela, which you shouldn’t leave without trying their most famous cake, the ‘Tarta de Santiago’. Most bakeries in Santiago will sell it, especially around the 25th July for the day of St. James. But you will also be able to find it in many bakeries on the pilgrims way and generally around Galicia. [Read more…] about Tarta de Santiago – Traditional Almond Cake
Chickpeas are thought to come from the Mediterranean and can be widely found across countries with access to its shores. I personally love chickpeas in almost any dish and I am certainly a big fan of hummus and falafel. Within Spanish cuisine, Chickpeas with Chard are one of my favourite dishes, with simple ingredients and a superb taste! I’m unsure about where the recipe comes from originally, but I know that it is widespread in my home region Cadiz, with recipes varying slightly in each location. [Read more…] about Chickpeas with Spinach or Chard
The Gazpacho is said to be a dish from the Southern region of Andalusia. Certainly, Andalusians know how to make it delicious! It’s a cold tomato soup which is full of vitamins, since it’s just a blend of raw ingredients. However, if you’re looking for the true and only recipe, I must disappoint you. There is no such thing as ‘the Gazpacho recipe’, because there are as many recipes as people preparing it. The good news is that there are some commonly agreed ingredients, such as tomatoes, cucumber, garlic, olive oil and salt. More disputed ingredients include green pepper, onion, bread or vinegar. [Read more…] about Gazpacho – a Raw Vegetable Soup