Torrijas – Sugar coated eggy fried bread
Whilst Easter eggs and Hot Cross Buns form an important part of Easter celebrations in the UK, here in Spain, “Torrijas” (sugar coated eggy fried bread) are prepared and eaten …
Read MoreIberian Ways – travels in Spain and Portugal
The Spain and Portugal specialists for over 25 years
Whilst Easter eggs and Hot Cross Buns form an important part of Easter celebrations in the UK, here in Spain, “Torrijas” (sugar coated eggy fried bread) are prepared and eaten …
Read MoreFresh anchovies marinated in vinegar One of my first culinary memories of Spain was going into a bar in Madrid with a counter full of the most tempting tapas and …
Read MoreEveryone will have their own recipe for “flan”, the most popular Spanish pudding and here is mine. The secret to it is that the eggs must be free range and …
Read MoreThere are all sorts of different recipes for paella – each version differs slightly. Luis uses his Mum’s recipe for a mixed paella – totally traditional and very tasty indeed, …
Read MoreExploring Asturias on a rather dull, uninspiring Saturday morning in March, we were pleasantly surprised by the tiny, but so well stocked street market at the pretty town of …
Read MoreCome and join the magnificent La Gran Caceria “The Great Hunt” at Hotel Santemar, just back from the beautiful Playa del Sardinero in Santander from 1st -3rd and 7th – …
Read MoreAt the navigable limit of the River Asón in eastern Cantabria Limpias was for centuries an important and wealthy port, exporting wool and minerals from Burgos to the rest of …
Read MoreFried milk: Actually more of a fried, sweet bechamel, the dessert version of croquetas, and very yummy it is too! Milk is probably the weak point of northern Spanish …
Read MoreAsturian bean stew: Beans, chickpeas and lentils play a key role in the Spanish kitchen and if you’ve tried any of the marvellous dishes they make with them you’ll know why. Of all the …
Read MoreSpanish potato omelette: Now here’s a dish to stir up a debate! There are so many ways to cook this Spanish classic we almost don’t dare put pen to paper. …
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