OK, I’ve got this under veggies which may be a bit of a stretch given the eggs. This has become one of our staple lunches. Heuvos Rotos is Spanish for Broken Eggs. It is usually made with fried eggs being…
OK, I’ve got this under veggies which may be a bit of a stretch given the eggs. This has become one of our staple lunches. Heuvos Rotos is Spanish for Broken Eggs. It is usually made with fried eggs being…
Or, Hake with Clams, Asparagus, Peas and Parsley, if you prefer. The Spanish love their hake and this is a very pleasant way of serving it taken from the eminent Mr. Stein’s book, Spain. I’m lucky enough to be able…
Pigs’ cheeks had become quite popular in Spain before we got locked out due to Covid-19. I don’t see them very often in the UK but we did find some in a butcher located inside a local garden centre, so…
Here is one of those delightful Spanish recipes using an Almond sauce. This one, though, is given a lift by being lightly spiced – fragrantly spiced rather than hotly spiced. As usual, the recipes vary markedly on the Internet but…
Based on a concept from a good friend and gourmet in Spain, this is a little development using my favourite Spanish morcilla, morcilla de Burgos. Croquetas [Croquettes] feature strongly on Spanish tapas menus so, if I can get over fretting…
This is work-in-progress. There was a restaurant in Jalón, Spain, whose chef, Mike, was sadly lost to cancer. He made stunning hamburgers, mincing his own steak, and also a very popular dish of chicken livers which he served either on…
Or Codorniz en Escabeche, to give it its proper Spanish name. I’m very fond of fish in escabeche and, on our journeys back through Spain to the ferry, we’ve seen bottled Quail in Escabeche, so I could hardly resist documenting…
Pigs’ Cheeks (most seem to write it as Pig’s Cheeks, which seems to imply a single pig) have become very popular in recent years, particularly in Spain, so here’s a recipe to try that uses them. Long, slow cooking is…
Arrocina beans were the original base for this. They are tiny white beans grown in the Gredos mountains of Spain. I’d never heard of them until I found the original of this recipe in Barrafina but I imagine any of…
This is similar to a paella but I think, technically, is what would be classed in Spain as one of the arroces. Since this one features a couple of my favourite ingredients, rabbit and morcilla de Burgos, I could hardly…