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….
September
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…
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…
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.