June 23, 2018
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Murcia-based, Spanish food & travel writer I'm the author of Going Native in Murcia, now in it's third edition. Get my new cookery books Spanish Village Cooking - Recetas del Campo and Spanish Cooking Uncovered: Farmhouse Favourites. I am also an editor and Booksmith.

Debbie Jenkins

Criar Un Libro De Cocina Es Un Trabajo Del Pueblo Entero – Comunicado de Prensa

Apr 8, 2014


En diciembre de 2013, después del éxito de su último proyecto de libro de cocina “Spanish Cooking Uncovered: Farmhouse Favourites”, Debbie & Marcus Jenkins se le ocurrió una idea para trabajar con sus vecinas y Comisión de Fiestas para cotejar todas las deliciosas recetas que habían comido en los últimos 9 años de vivir en el pequeño pueblo rústico de La Murta, Murcia en el sur de España.

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Sémola – Grits – Spanish Recipe & Video

Apr 1, 2014

This is a very old recipe, popular here in the countryside – campo – of Murcia & Cartagena. A little bit like couscous or Southern American grits, Sémola is a savoury dish made from flour, onion and chorizo. It’s smooth, nutritious and warming, eaten when it’s a little colder here in Murcia, normally for breakfast. You can add longaniza roja or blanca, some Murcian blood sausage – morcilla – or bacon too, if that’s your taste. Or use cornflour instead of wheat flour.

It’s a great recipe that uses up leftover meat, is simple to cook and can feed plenty.

This recipe is from Maravillas Fernandez Ramirez from La Murta.


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Easter in Spain – 8 Great Places to Visit – Murcia, Granada, Barcelona, Canaries, Málaga, Seville, Alicante & Valencia

Mar 14, 2014
Easter Tamborista - Drummer - Moratalla

Easter Tamborista – Drummer – Moratalla

Spain is well known for its Holy Week traditions (Semana Santa). Holy Week, the last week of Lent (the week immediately before Easter) sees religious processions, festivities, parties and traditions in all the cities around Spain.

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Conejo al Ajillo – Rabbit with Garlic – Spanish Recipe

Mar 13, 2014


Sometimes called Conejo al Ajillo Cabañil, this is a very old recipe thought to come from the campo farmers when people cooked in their countryside huts or cabins, cabañas – hence Cabañil. There’s an abundance of wild rabbits in the countryside of Murcia, making this dish very economical to prepare, if you hunt your own rabbits of course. It’s best prepared for a group of friends and family, enjoyed around an open fire with plenty of fresh bread. If you don’t like rabbit substitute the same quantity of chicken or lamb.

This is a lovely recipe from María del Loreto Rojo Garcia from La Murta, the wife of our Major. We enjoyed a lunch with them of Michirones and Conejo al Ajillo, followed by Arroz con Leche. All of these recipes are in the book Spanish Village Cooking – Recetas del Campo.


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The Making of A Cookery Book – Transcribing, Translating, Photographing & Testing The Recipes – Part 2

Feb 7, 2014

cod-balls-6x3With more than 70 notebooks the first major task was to index the recipes and find out what the scope of the book could be. Paco manfully got started cataloguing, reading and sorting through the notebooks, and realised he had 2668 individual, handwritten recipes. They covered all aspects of Mediterranean cooking – tapas, soups, salads, meat dishes, game, seafood, puddings…  Did I think we had enough material for a book? Wow, we had enough for 20 books!

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The Matanza in Spain – Fiesta de la Matanza – What Happens…

Feb 4, 2014


At the end of November or early December here in Murcia we often have a celebration called a matanza. A pig, that has been raised here in La Murta, is humanely slaughtered at a local abattoir and then returned to the villagers, where a skilled butcher will cut the meat and prepare it for different dishes, including salchichas.

The extended family and friends gather and enjoy breakfast together and watch the proceedings. Every part of the pig is used. The produce will be shared around the family and feed them through the winter months. Even the village cats get a little treat.

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Fiesta Funding – Working Hard to Party Hard!

Jan 31, 2014

Every year, throughout the year, in villages and towns around Spain, Fiesta Committees – Comisiónes de Fiestas – will be working hard to collect money to pay for the Fiesta Patronale. They will organise macropremios (bingo), parties, lunches, sell lottery tickets and arrange events. The committee is unpaid and works very hard so that you can party hard!

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Making Sausages Spanish Style – Salchichas

Jan 26, 2014

Salchichas are usually made from ground meat (in this case pork) with a skin around it, typically made from intestine.

During the matanza at the end of November, the butchers work on their recipes for salchicha – this video shows you the process in our village in La Murta. From the mincing of the meat, the addition of special spices and ingredients, to the filling of the sausage skins and separating into links. The salchichas are then hung for curing or popped straight onto the barbecue! Watch the video to see how they do it!

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