March 27, 2017
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Criar Un Libro De Cocina Es Un Trabajo Del Pueblo Entero – Comunicado de Prensa

Apr 8, 2014

[PRESS RELEASE IN ENGLISH]

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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Conejo al Ajillo – Rabbit with Garlic – Spanish Recipe

Mar 13, 2014
Lunch

Lunch

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
Salchicha

Salchicha

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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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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Gachasmigas – Spanish Wintertime Recipe

Jan 16, 2014

plate-gachasmigasGachasmigas is a specialty of the region of Murcia, using few ingredients and prepared on wet and windy days in the winter. A big pan of gachasmiga can feed a group of 30 or more people. Serve it with winter fruit or vegetables, figs, grapes, oranges… basically whatever you fancy!

Whilst gachasmigas is a dish that has few ingredients you do need to be quite fit to make it – you need to keep stirring till it’s cooked. It’s one of those dishes that warms you twice – once when you make it and once when you eat it!

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