Category: Blog
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Hello !
Let’s see if we get back to blogging on Food and Wine… In the meantime, the old posts should be available here…
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Limonada y roscos
Semana Santa is upon us, and we prepared our Limonada and Roscos de vino as usual! This year, the dried figs were replaced by North American staples: dried blueberries and dried cranberries. The limonada is delicious, and the roscos excellent…
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Brussel sprouts
Seems like the NY Times is reading this blog, or more likely, it is the season for Brussel sprouts…
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Canning
We have worked hard (especially Noe) to transform the 50 lbs of tomatoes pictured above in 14 liters of tomato sauce for the winter days… And we are not the only one doing so, what with the NY Times publishing a special on canning and preserving: http://topics.nytimes.com/top/reference/timestopics/subjects/c/canning_and_preserving/index.html
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Birthday cake
Eyquem took this cake to day care on his birthday, and it has become a favorite of his and his companions! Apple cake 1 yogurt (180-240ml, keep the container to measure other ingredients) 1 measure olive oil 1 measure brown sugar 3 measures flour 1 bag baking powder 3 eggs 2 apples Preheat the oven…
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Also in the salad
We took the baby garlic experience one step further, and used them raw in the vinaigrette. No need to wait a lot for them to give a very fragrant taste to the mix. Delicious!
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Fondue Suisse
Today we finally made the fondue Suisse. We had the cheese in our freezer for a year and needed to make it before the heat overpowers Málaga. Of course, we ended up with a Andalou-swiss fondue, as we used white wine from Granada instead of the Walliser white wine I would normally use. The recipe:For…
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pimentón
Pimentón, used in the previous recipe, is some kind of Spanish paprika. I thought it was just paprika until I learned there were two zones where they made pimentón DO (controlled region name). One, supposedly the best, according to my sources Pimentón de la Vera (I suspect that I could find other sources pointing to…
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Pollo al pimenton sobre cebollas y jamon
This is a very fresh recipe, but you should remember to marinate the chicken 12 hours in advance. Ingredients:4 chicken filets4 onions100g jamon (cured ham) , in dice 150 ml freshly expressed lemon juice2 Tbsp olive oilPimenton (smoked paprika) hot or sweet (we chose hot)150 ml dry white wine150 ml chicken broth 1. Put the…
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Our blog about food and wine
In this blog we will write about what we ate and what we drank.