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Recipe for Mackerel in Brine – Receta de Estornino en Escabeche – Spanish Recipe

Nov 27, 2014

When I first moved to Spain I frequently saw tins of fish in escabeche or mussels in escabeche in the supermarkets, but I never really liked the look of them. I’m quite an adventurous eater, but the tins didn’t really catch my attention and when I tried them I wasn’t that impressed. When my friend Nasi said she wanted to cook Estornino en Escabeche for the La Murta cookery book I was intrigued. Would this be different, would it change my mind?

I think escabeche is a Marmite type dish, you either love it or hate it. I love it, when it’s home made!

Nasi making Escabeche

Nasi making Escabeche

Escabeche is found all around the Mediterranean, it is usually made with fish or seafood (sometimes with chicken, game or rabbit) and consists of an acidic marinade of vegetables & vinegar. This recipe works well with any oily fish – mackerel, herring or bonito. It is often served cold the next day after the flavours have had plenty of time to be absorbed. Make sure you have plenty of fresh Spanish bread for dipping in the sauce!

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Truffles – Trufas – Spanish Recipe in Spanish & English

Nov 21, 2014

Decadent & delicious, this is a super simple recipe for truffles that you can make with your children. Why not make a few batches and take them as gifts at Christmas. The recipe makes about 40 truffles (depending upon how much you taste whilst making them!) and they store well in the fridge for a few days. If you want to keep them for longer put them in a sealed plastic container in the freezer.

They also taste really nice frozen – sometimes I just can’t wait the 15 minutes for them to defrost!

This recipe is from Isabel López Soto from La Murta and is included in the village cook book. You might like to try adding different liqueurs – mint or orange would be good!

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Free Kindle Copy of Spanish Cooking Uncovered: Farmhouse Favourites… This Weekend Only!

Nov 14, 2014

FT-table-wordsFor this weekend only our Spanish Cooking Uncovered: Farmhouse Favourites kindle edition is free…

Enjoy more than 80 uncovered recipes from Grandma María Luisa’s Spanish Farmhouse Kitchen. Grandma María Luisa’s Spanish Cooking Uncovered: Farmhouse Favourites is a treasure trove of recipes discovered after over 70 years.

María Luisa’s handwritten recipes from the Civil War period uncover the secrets of traditional Mediterranean cooking. Enjoy more than 80 recipes using fresh, natural, healthy ingredients to feed a modern family, with a hand-picked wine choice for every dish!

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Free Kindle Copy Of Spanish Village Cooking… This Weekend Only!

Nov 6, 2014

mac-ipad-lamurta-wordsFor this weekend only our recipe book, Spanish Village Cooking – Recetas del Campo is free – Get your free Kindle copy now!

Dual language, English & Spanish, with over 150 recipes from a small village in the rural countryside of Murcia, Southern Spain.

Spanish Village Cooking – Recetas del Campo… Over 150 simple, family recipes from a rural village in Spain… Enjoy over 150 simple, family recipes from a small village in Murcia. These recipes have been handed down through generations, grandmother to mother to daughter, making use of local, homegrown ingredients and traditional cooking methods. The chefs of La Murta generously share their secrets, so you can enjoy fresh, Spanish food from the heart of the Sierra del Carrascoy.

See what other people have to say about Spanish Village Cooking – Recetas del Campo …

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Traditional Spanish Bread – Pan – Video

Oct 27, 2014
Bread proving

Bread proving

The traditional Spanish bread, pan, is a long loaf, kind of similar to the French baguette. You can also buy a pan redondo, a round loaf. In the traditional bakeries in Spain they make the bread daily and you can buy it warm in the mornings to have with your olive oil for breakfast. Of course you can also pop into a supermarket and buy their version of bread, which is usually fluffy, flavourless and hollow.

In Spain, especially in the Mediterranean area, there have been guilds of bakers for over 750 years.

Bread comes at every meal time in Spain – tostada y tomate for breakfast, a bocadillo for second breakfast, bread with your menu del día and of course bread to transport the tapas at supper! Or use bread for making migas or torrijas. For more Spanish food words take a look at this article:  Spanish Food & Drink Cheat Sheet

In the village of La Murta, where I live, home to 101 people, we make about 200 tonnes of bread per year – more than the weight of a jumbo jet! That’s about 548 kilos of bread per day. If the villagers had to eat it all we’d be eating over 5 kilos of bread each per day! It’s a good job our bread is enjoyed all around the region.

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Arroz con Costillejas y Magra de Cerdo – Rice with Spareribs & Pork – Spanish Recipe

Sep 18, 2014
Giant Paella - free food at fiestas

Giant Paella – our recipe ONLY makes enough for 6 people – not 200

Here in Murcia we don’t call our rice dishes paellas, we call them arroces. Paellas are Valencian, Arroces are Murcian.

We’ve eaten this dish at our friend’s house, Virtudes, so many times that I’ve lost count. Whenever there’s a big party at the caves Virtudes comes over with her huge rice pan and gets cooking. She usually has a small army of helpers and can get rice cooked for 40-50 people without breaking a sweat. I tried to make it a few times in the past, but I was missing that one step – cooking the spare ribs in a pressure cooker – this is the secret to tender meat and a delicious stock. With this recipe you can’t go wrong! Watch the video above to see an expert in action.

If possible it is best to use a paella pan, which has a large base and high sides, so the heat is spread evenly and the rice has room to expand. A large frying pan also works.

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Horchata de Almendras – Almond Milk – Spanish Recipe & Video

Jul 7, 2014

DSC_0027During the hot days of summer all around the Murcia area you will be able to buy this gorgeous and refreshing drink – Horchata. Made from almonds, sugar, lemon and ice, with a touch of cinnamon this is really a delicious way to use up your leftover almonds from the summer harvest. Keep a home made bottle in your freezer and defrost for 1/2 an hour before serving. I’ve even been known to add a little vodka to mine!

This recipe is from Pedro Pagán Noguera – Pedrico from La Murta

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