Calanda peaches cooked in wine syrup, with yogurt mousse and wine sorbet
In this recipe we use the exquisite Calanda peaches to offer you our updated take on a delicious Spanish classic dessert: melocotones con vino….
October
Boletus carpaccio with Mahon cheese
When you have such a delicate ingredient as the Boletus Edulis, the less you cook it the better. That is why this carpaccio is…
How to make Spanish quince paste
Quince paste used to be my favourite way to eat fruit when I was a little child. Still today, this sweet and fragrant jelly…
Caramelized leeks with Romesco sauce
Leeks are great. But you already know that. What you might not know is how great they are when you caramelize them and serve…
Quail escabeche salad
One of my all-time favourite salads. A classic yet sophisticated Spanish recipe that borrows the best from the ‘escabeche’ technique to create a super…