Category Archives: Recipes

Spanish Turron at Christmas

Christmas in Spain is a time of different traditions from England or America, and one of the traditions most loved by Spaniards at Christmas time is the joy of eating Turron after dinner.

Turron, which is pronounced Too-Rron, is bought and sliced into cubes and served on plates along with coffee or brandy, and typically given as a gift when visiting friends and family. In Ronda most supermarkets sell dozens of varieties of Turron, though the best quality Turron can be bought from the Campinas store in Plaza Socorro. Continue reading Spanish Turron at Christmas

Recipe for Torrijas, an Easter Treat in Spain

Every Easter, known as Semana Santa in Spain, local bakeries and patisseries will make up special Easter desserts, and in Ronda the pick of the bunch is called Torrijas, a sweet treat made with bread as the base, filled with custard, and drowned in honey or sugar and served on a plate to be eaten with a knife and fork.

Of course as is typical of the Spanish, every region will have their own variation, so the recipe I’m going to share with you may not be exactly how your Spanish friends would make it, so be careful you don’t offend them by saying this recipe is the best, instead nod knowingly when they tell you what is missing, or how they’d make it, and then when their back is turned choose the recipe you prefer. Continue reading Recipe for Torrijas, an Easter Treat in Spain

Tortilla Española

Before we proceed to making this simple and delicious dish, let’s clear up a couple of confusing points. Here in Spain, a “tortilla” is an omelette. It has nothing to do with thin wraps of unleavened bread. Those are Mexican tortillas.

Secondly, an omelette pure and simple, consisting of nothing more than beaten eggs, is known as a “French omelette” (tortilla francesa). Much more substantial, with chunks of potato, is the meal we are about to prepare – the Spanish omelette, or “tortilla española”. Continue reading Tortilla Española

Lifting the lid on Tapas

The original Tapa was a small dish that the camarero (barman) would place over your drink – hence the name: lid. The reason for this practice is unclear: perhaps it was to keep the flies off; perhaps it was the combination of poverty and heat, which made eating a large meal impractical. Either way, the important thing was that the snack was free!

Nowadays, tapas have evolved from those humble beginnings to become practically an art form in Seville and Granada. In some cities (Granada and Jaen for example) you will often automatically be given a tapa whenever you order a drink; in most other places except to pay a couple of euros for most tapas. Continue reading Lifting the lid on Tapas

Gazpacho Andaluz

What can I say about gazpacho that hasn’t been said already, by the poets and playwrights of our region? It’s the Andalucian wonder-food, which has sustained us over centuries of poverty and hardship. “Cold tomato soup” doesn’t sound very spectacular, but believe me, it has magical properties.

It nourishes us when we’re hungry, cools us when we’re overheating, cures hangovers and soothes a thousand ailments. My family members think nothing of pouring a glass of tradtional gazpacho straight from the fridge, and consuming it as a refreshing drink.

Continue reading Gazpacho Andaluz