The colder the salmorejo the better. Leave it in the fridge for as long as you can. Salmorejo tastes even better if you leave it to rest in the fridge overnight!
Spanish people eat bread with pretty much every meal. But of course, there’s so much more to Spanish food than bread, rice and potatoes! So if you’re following a low-carbs diet, these recipes are for you.
I love escabeches. I really do. Not only they’re quick and easy to cook. I also find them delicious. And since they keep perfectly well in the fridge for days, they are a terrific choice when planning your weekly tupperware menu.
This is a pintxo which is part of the Basque identity. It is also delicious, it can be done in no time and it needs hardly any cooking skills to master it. If that wouldn’t be good enough, it’s also a great option if you happen to be on a diet.
Now that we’re leaving winter behind to slowly enjoy warmer temperatures, it’s the perfect time to cook those recipes combining both warm and cold ingredients. This one today is a very delicious and simple recipe that you can serve both as a starter or completely cold as a tapa.