A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
A spanish way with chicken from ” The Spanish Table” by Mirimar Torres.
A Spanish way with potatoes from ” Traditional Spanish Cooking” by Janet Mendel.
A lovely summer salad from ” The Food and Wines of Spain” by Penelope Casas.
A recipe from Malaga , Spain which can be found in Elizabeth Luard’s ” The Flavours of Andalucia” .
An old favourite from ” The Food and Wines of Spain” by Penelope Casas.
A recipe from ” The Flavours of Andalucia” by Elizabeth Luard.
I first discovered cider sangria in a little tapas bar cum sidreria in Llanes, Asturias. Many of you will already know that Asturias is the region where spanish cider is made and consumed in great quantity and the area is therefore very close to my heart. On my brief and unexpected return visit to Llanes I went straight back to that bar and Tony and i shared two litres of this very refreshing and quaffable nectar over a relaxed afternoon. Fortunately we didn’t have to do anything after other than get into a minibus and be driven to our accommodation in the Picos de Europa …
This version is from ” Apple ” by James Rich.
A delicious and light soup from ” Moro:the Cookbook” by Sam and Sam Clark.
This is from Rick Stein’s “Spain”
This spinach omelette is very popular in Valencia. Its good served warm or cool, cut into quarters, with some piping hot chips fried in olive oil and a tomato and onion salad. It’s from ” The Cooking of Spain” by Elizabeth Luard.
A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.
This is from Seville and can be found in Elizabeth Luard’s “The Flavours of Andalucia”.
A Galician recipe from Maria Jose Sevilla’s ” Spain on a Plate”.
Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.