Too many cherries? Cherry Brandy anyone?
I don’t think I have been in a tapas bar from Sanlucar to Girona, Madrid to San Sebastián, which has not had this dish on their menu. It is possibly the epitome of Spanish tapas. After decades of sampling versions filled with all sorts of exciting ingredients, I have come to the conclusion that the traditional Catalan Truita de Patata is simply the best.
Here’s a tortilla recipe (Spanish omelette) a friend from Navarra gave me that delivers top results every time – as long as you follow it to the letter. And the first letter is R, for Rioja.
New garlic thrives around the Mediterranean, and its perfume can be detected on a spring walk through the woods and hillsides of the P.O. Don’t be tempted to eat this wild variety, as it is extremely pungent.
A teatime treat baked on rare rainy days by Kate’s husband, Olivier!
Rose Hip SyrupLooking for a Winter tonic? Cindy Guilbert recommends this easy and delicious recipe for rose hip syrup, which contains 20 times more vitamin C than oranges.
Asparagus has been around for many hundreds of years, cultivated originally by the ancient Egyptians, Greeks and Romans, and many ancient herbal textbooks mention it as both, food and medicine
This French tradition of serving a frangipane filled tart known as the ‘galette des rois’ (or the ‘gateau des rois’ in the South of France) on, or around the 6th January, (the first Sunday of each New Year) actually dates back to the 14th century.
A dinner party in France is seen very much as an opportunity for friends and family to spend quality time together and can last several hours and sometimes cover six courses or more.
First created during the reign of Louis XIV, these candied glazed chestnuts are eaten around Christmas time in France, a fairly costly luxury as true marrons glacés take several days to cook from start to finish.