Ajoblanco
The ajoblanco can be considered one of the original cold soups that are so traditional in the southern Spanish region of Andalusia. Less famous…
August
Iberico ham and melon salad
The classic Spanish ham and melon combination turned into a fun and colourful summer salad with extra flavour enhancement. It’s mid October and we’re…
Deep-fried Padron Peppers
Galicians have a popular saying that describes Padron peppers better than anything else: ‘Os pementos de Padrón, uns pican e outros non’. It means…
Salmorejo from Cordoba
There are recipes with so much to tell that they could easily become a cooking book of their own right. I like to think…
Tiger nut horchata
You’ve probably heard of Mexican horchata before. But this is different. This is a tiger nut horchata. A drink so delicious that you won’t…
Beetroot salmorejo
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!
Tomato tartare with grilled mackerel
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.