Every year when Christmas arrives, on Spanish television, they always advertise the same brands. Some of those brands are so representatives of Christmas. Well, in one of the typical tv Christmas spots, the host received the guests with a famous brand of chocolates. Well, I made my own version of this chocolates, but this time is salty. I like to call them "Raffoiellos".

Pour the cream in a pot and put it over low heat.

Add the oregano and salt. Cook it until the foie is melted and the mix is homogeneous.

Add the gelatine leaves (previously soaked in cold water until soft) in to the pot, already out the heat.

Mix well until gelatine disappears and filter the mix.

It's time to fill the silicone mold with the mix.

Then put it in the fridge to cool it down.

After five minutes, take the mould out and add a hazelnut in the center. Put back in the fridge for another ten minutes.

When the mousse it's solid enough, remove from the mold the halves and put them together to make a full sphere.

Then pass the balls through coconut flakes, and your foie appetizer is ready.

Foie Mousse

Every year when Christmas arrives, on Spanish television, they always advertise the same brands. Some of those brands are so representatives of Christmas. Well, one of the typical tv Christmas spots, the host received the guests with a famous brand of chocolates. Well, I made my own version of this chocolates, but this time is salty. I like to call them "Raffoiellos".

This week, I want to share a special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.

I tried it for the first time during my recent visit to the Guadalhorce Valley and the Caminito del Rey, and though it's pretty simple, it's delicious!

Perota soup is a well-known dish in Malaga, so much so that the first weekend of October is celebrated as its day in Alora, where it originated. 

This delight was a meal that field workers used to prepare during their breaks, using vegetables from their gardens to create a nutrient-rich soup. The workers made a base of hard bread on the plate and then served the soup over a base before eating. It was an excellent lunch to regain strength and continue their tasks in the field. 

This Andalusian recipe is one of those dishes that perfectly reflects the basic vegetables of the Spanish garden.

I hope you will enjoy this delicious recipe as much as I did!

400 g / 0,8 lb / 14 oz, a loaf of bread, "Pan Cateto"

Pour the extra virgin olive oil into a pot or casserole and place it over medium heat. 

Fry the sliced potatoes until they are gold and soft in the middle. Keep them on a plate with kitchen paper to use later.

In the same pot with the same olive oil, add chopped garlic and cook it until it gets colour, then add the onion, green pepper and asparagus chopped in small dice. Add a pinch of salt and cook for 10 to 15 minutes until it takes on colour. 

Add the chopped tomatoes, mix them well and cook for another 10 minutes approximately, until the liquids evaporate and it has this appearance. 

Have salted water boiling separately, ready to moisten the sofrito when it is the moment.

Once added the water, correct the salt and add white pepper. 

Boil for another 2 minutes approximately to settle the flavours. 

Now we would be prepared to assemble the dish, which is one of the keys to making it authentic. 

On a clay plate, crumble the bread forming a base that will absorb most of the liquid. 

Once the bread is placed, serve a spoonful of soup on top with enough liquid to soak the bread. 

The Perota soup should be moist and dry simultaneously, and you should let it settle for a few minutes before eating it. 

Then add the fried sliced potatoes and a sprig of mint to decorate. 

This dish depends on the year's season; it can be served with different garnishes. 

In winter, it is served with slices of orange and olives, and in summer with slices of cucumber. 

After eating this dish with so much history and peculiarity, I can tell you it is delicious. I hope you like it and if you can visit this beautiful area of Malaga Andalucia, remember to try a good Sopa Perota among the different delicacies of the place.

Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors

After a busy Christmas with a lot of work in the kitchen, we start the year by taking some fresh air in this beautiful and impressive part of the Spanish geography. I have visited the Gaitanes gorge to show you one of the most incredible trails in Spain, called the Caminito del Rey.

The Caminito del Rey is a walkway built on the Gaitanes gorge's walls between the Ardales, Alora and Antequera municipalities in Malaga, Andalusian, Spain. It is a walkway of more than three kilometres, plus 4.8 kilometres of access. This path is adjoined to the rock inside the canyon and has sections with a width of barely one meter. It was hung up to 105 meters above the Guadalhorce river on one of the walls that became vertical.

A landscape worthy of seeing, and if you suffer from vertigo, it can be a good shock therapy since, despite being a super safe route, the views are dizzying.

This beautiful place in the Natural Site of the Gaitanes Gorge and the surrounding populations have been an essential point of influence for the growth of societies from ancient times to the present.

The company Sociedad Hidroeléctrica del Chorro used to own a part of the area where the hydroelectric power plant was located. And they needed access to both sides of the dam and canal to facilitate the passage of maintenance workers, transport of materials and surveillance.

Works began in 1901 and were completed in 1905. The road started next to the railway tracks and ran through the Gaitanes gorge.

Visits to the area were frequent while the reservoir was being built between 1914 and 1921, friends and family of Chief Engineer Rafael Benjumea, engineers and people interested in this project in general.

Given the incredible beauty that could be contemplated travelling along the road, Benjumea decided to improve it and reform the bridge between the two sides of the gorge. These two rocky walls, joined by the so-called "Balconcillo de Los Gaitanes", are the most famous in the province.

In 1921 King Alfonso XIII presided over the inauguration of the Guadalhorce-Guadalteba reservoirs, crossing the previously constructed road to do so, or at least he visited it. From then on, it began to be called Caminito del Rey.

The legend of the world's most dangerous route

Time dramatically deteriorated it: almost the entire route lacked a railing, and there were collapsed segments, leaving only the support beam. All these factors contributed to creating a black legend after several hikers lost their lives trying to cross it.

In 2014, work began to rehabilitate it. A new walkway was built, with wooden panels along its entire length. The rehabilitation work was completed in the first quarter of 2015 and reopened at the end of March that same year, arousing great expectations among the public.

Today it is a safe and well-maintained route. The path can be accessed through several entrances. There are parking areas and a bus that travels the accesses and exits of the way.

In summary, the Gaitanes Gorge and the Caminito del Rey are two impressive and popular attractions in Spain. They offer a unique and spectacular landscape and are an ideal destination for those seeking an exciting, different, fun experience.

Here is the link to the website if you want to complete the information and book tickets. Making the reservation in advance is essential as getting them on the same day is difficult.

And one more thing, if you can, take the guided tour. There are lots of legends and stories that this road holds and are worth listening to. Special mention to Pablo Covos, my group's guide, gave us excellent knowledge of the area and a sense of humour.

The legend of the world's most dangerous hiking trail, El Caminito del Rey

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish. 

 This week when I saw thistle at the food market, it reminded me that Christmas is already here and that it might be a good idea to show you this very different Christmas speciality. This vegan stew, made with thistle, almonds and other vegetables from the garden, is typical in many parts of Spain, especially in Aragon, Rioja and Navarra.

The thistle is a plant very similar to the artichoke plant, and its flavour is very similar and rich in vitamins and minerals. We can find them fresh in the market or buy them already cooked and canned. 
It is a food indicated for diabetics and generally for those who do not tolerate starchy foods well. It favours liver function and digestion. And its fibre content helps to control constipation and cholesterol. In short, it is the perfect food to compensate for the Christmas excesses.

 Now that you know more about this vegetable let's get into the kitchen.

Thistle with Almonds, "Cardo con Almendras" recipe

1 kg / 2,2 lb / 35 oz thistle (cleaned 700 g)

80 g / 0,17 lb / 2,8 oz raw peeled almonds

1 cup / 240 ml stock from cooking the thistle

1/4 cup / 60 ml  Extra virgin Olive oil  

We start by preparing the thistle for cooking. This vegetable needs to be cleaned well, as it is covered with a small, bitter white skin and some fibre threads that must be removed before cooking.

Remove the small lateral spikes from the stalk with a knife or a peeler. Then with a scouring sponge or brush and cold water, wash the thistle stalks well and remove the fibres with a little knife. Taking time with this step is essential, as the fibres are unpleasant to the palate.

Once you have removed all the fibre strands, cut the thistle stalks into approximately bite-size pieces and keep them momentarily in cold water, lemon and parsley to prevent them from losing their green colour.

Bring plenty of water to a boil and blanch the thistle for a couple of minutes for the first time. Drain them and pour new water into your pot. This time with salt, the juice of half a lemon, a bunch of parsley and the bay leaf.

 When the water comes to a boil, add the thistle and cook it for about 15 minutes. Make sure the thistle is tender. Remove it from the heat and keep it in the cooking water while making the sauce.

Pour the olive oil into a pot and place it over medium heat. Add the raw almonds, browned on both sides. Remove them from the pot and let them rest on kitchen paper.

Add the chopped garlic to the pot with the same oil as the almonds. When it starts to brown, add the leek and the onion in brunoise and cook it for about 10 minutes.

When it starts to colour, add the ground almonds and continue cooking for another 5 minutes.

At this point, add the vegetable stock and the almond milk. 

Add salt, pepper and nutmeg and cook for another 10 minutes.

Finally, after this time, drain the thistle from the water and add it to the preparation. Add a little chopped parsley and toasted almonds, and cook for another 5 minutes.

Decorate your stew with some parsley leaves and toasted almonds. As I have done, I recommend presenting the elaboration in the pot or a soup bowl and serving each dish individually at the table.

If you want to give it a carnivorous touch, you can also sauté some strips of Iberian ham or bacon. Although it is not included in the original recipe, it gives it an interesting touch.

I hope you enjoyed this delicious, healthy and easy-to-make Christmas dish.

Thistle with Almonds, a Christmas meal you may not know about

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.

This week I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.

Spain has two regions very famous for their empanadas: Galicia and El Bierzo. Two beautiful neighbouring areas with very similar cultures and empanadas. The big difference is that the pie from El Bierzo always has potatoes and chard in the filling.

Well, today, I bring you a couple of versions of the Empanada Berciana. First, I prepared the classic "Empanada de Carne" using a meat filling and trying to emulate the empanada flavours that my grandmother used to do it. The meat used traditionally to make this empanada was left over from making chorizo on the day of the pig slaughter.

And the second one is " Empanada Vegetariana " with a filling which I have given a delicious Indian touch. I am sure you will like them.

But before we get into the kitchen, I want to show this Spanish speciality's possible origins.

Its origins are pretty uncertain, as the oldest data on this preparation dates back several centuries before Christ.

However, some sources say "Los Suevos", an old barbarian village from the north of Europe in the 4th century, were the empanada's precursors in the Spanish area.

Another theory about the first empanadas similar to the ones we know today in Spain dates back to the Arab invasions in the 8th century. They prepared a kind of empanada with lamb meat, bulgur and spices called "esfiha" or "fatay".

Despite its many origins, this delicious and humble dish probably originated in the mountains, where shepherds and travellers carried bread with food. The bread dough was cooked with the stuffing to preserve the meat better, evolving to prepare special dough to wrap the filling.

I have prepared two empanadas for approximately six people with these measures.

350 g / 0,8 lb / 12,3 oz marinated pork meat (chorizo type) 

Firstly we start by making the empanadas filling. We can even prepare it a day in advance or use leftovers from another dish from the previous day, such as a stew or casserole.

Pour the olive oil into a saucepan or pot and place it over medium heat. Then add the onion, garlic and a pinch of salt and cook for about 5 minutes.

Add the green and red pepper and continue cooking for another 5 minutes until the vegetables start to colour.

Add the marinated meat and mix well. Cook for another 5 minutes until the meat starts to release its fat.

Finally, add the chopped chard and a little salt and cook for another 5 minutes.

Remove from the heat and drain the meat filling to remove excess liquid. This could make the base of the empanada crust crumbly.

On the other hand, also prepare the potatoes. Cut the potatoes into 1/4 slices and boil them in water for five minutes. Drain and set aside. This makes them easier to cook in the pie and prevents the potato from becoming hard.

At this point, we have the filling of our first empanada ready and let's go for the vegetarian version.

Start with the potatoes, do the same as before, slice them into quarters, boil them 5 minutes and set them aside.

Pour the virgin olive oil into a saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes. Then, add the green pepper and cook for another 5 minutes.

Add the pre-cooked potatoes and a little salt and black pepper. Mix well and continue cooking for another 5 minutes approximately.

Now it's time to add the courgette and the spice mix; turmeric, cumin and ginger powder. Cook over high heat, stirring continuously for a couple of minutes.

Back to the medium fire and add the chard and a little more salt and pepper. Cook together until the chard is tender and the potato starts to break down, which will be the optimum point of stuffing. 

Remove them from the heat and drain them as we did with the other filling to discard the excess liquid.

In a large bowl, put the fresh yeast and half of the lukewarm water to dilute it with the help of your hand or a whisk. Add the other half of the water, the salt, and the olive oil and mix well.

Now add the sifted flour little by a little while mixing with a spatula. We will add approximately 800 g of our flour, leaving the other 200 g to work the dough later.

When the dough starts to pull away from the edges of the bowl, it's time to start working with your hands.

Dust your hands and your work surface with flour to prevent the dough from sticking and to be able to knead it well.

Take the dough out of the bowl and Knead for about 5 to 10 minutes. Gradually add as much flour as you need until the dough is firm, elastic and homogeneous.

Then return it to the bowl and cover it with a tea towel. Let it rest in a warm place for about 30 minutes. To give you an idea, the dough will practically double in size thanks to the action of the yeast.

And now comes perhaps the least easy part of this recipe.

Take the dough and cut it into two halves, each one for each empanada. Then cut one of the halves in two again, but this time one part is a little more significant than the other, which will be the base and the lid.

Dust your work surface with flour, and with the help of a rolling pin, roll out the base of the empanada to the desired shape.

Place it on a baking tray with kitchen paper underneath.

Add the pre-cooked potatoes as a base, add a little salt and put the meat filling on top. You must leave a couple of centimetres of the dough free around the edges to close it well with the lid.

Now roll out the other small piece of dough to make the lid and place it on top of the filling.

Cut off the excess dough with scissors or a dough cutter before closing it to give it an excellent shape.

Close the edge of the empanada with your fingers as I do, prick the lid with a fork and make a hole in the middle, called a chimney. This ensures that it doesn't swell and that it cooks perfectly.

You can also make some fun decorations with the little bit of dough always left over.

Finally, paint the empanada with beaten egg and bake it in a preheated oven at 190 degrees for about 40 minutes.

For the vegetarian pie, we would follow the same steps for the vegetarian empanada. The only difference is that the potato is already integrated into the filling, so we can put the filling in at once.

Learn how to make the traditional Spanish Pie "Empanada"

This week I bring you one of my favourite traditional sweets.
It is a fried dough ball made with flour, eggs, water, milk and butter, usually filled with whipped cream, custard, chocolate ganache or other creams or jams. 
This delicious dessert is one of the stars of the bakery when Halloween or All Saints' Day celebrations arrive here in Spain. But it is also typical during Lent and Christmas.

I have found several theories about the origin of this traditional dish that I would like to share with you. So before we get cooking, let's see where these addictive sweet balls come from.

The first theory refers to their Roman origin. The name "Buñuelo" derives from the word "Puñuelo", which refers to a small ball of dough that the Romans kneaded with their hands. In the writings of the Roman 'Cato the Elder', during the 2nd century BC, a similar dessert called 'globos' is mentioned. 

There is also a theory that Sephardic Jews have been making fried dumplings from wheat flour called 'Bimuelos' to celebrate Hanukkah since the 10th century. The introduction of these buns into the celebration of All Saints' Day is a Christian modification due to their proximity to the Jewish Hanukkah. 

Legend has it that they originated in Almogía in Malaga in 1090 when the Sevillian king Mohamed ben Abad Al Motamid surrounded the town's fortress. Seeing that both food and wood for the ovens were in short supply, a baker called 'Abdelaziz ben Drisi el Jabazún' counted the stores and decided to make pancakes of flour dough and water. He then took them to the top of the castle and put them in the cauldrons of boiling oil that were used to throw at the attackers. 
This recipe became one of the favourite desserts of the inhabitants of Granada and Seville. 

Although the first written version with the name 'Buñuelos' in Spain is found in the cookbook for the kings. Francisco Martínez published a book entitled 'Arte de la cocina, repostería, panadería y conservas' in the 17th century.

 In a saucepan, boil the water, butter, sugar, lemon zest and a little salt. When it comes to a boil, remove the lemon zest, add the flour, and start stirring with a spoon until the dough is compact and comes away from the sides. Remove from the heat and leave to cool.

 Once lukewarm, add the eggs one by one until well blended. 

 Place a deep frying pan or saucepan with the sunflower oil over medium heat. When it is hot, about 140 degrees, spoon the dough into small balls and add them to the oil to fry. 

When they puff up and rise to the surface of the oil, turn up the heat a little until the patties are golden brown. If the dough is well done, you will see that they will turn over on their own.

Remove with a  spoon and leave to drain over kitchen paper.

 When they are hot or cold, as you prefer to eat them, sprinkle them with the cinnamon and sugar mixture.

Finally, fill them with whipped cream. Make a small cut with a small knife and pour the cream into a piping bag.

You can fill them with whatever you like. Even without filling, they are delicious.

Thank you very much for reading this recipe. I hope you liked it and will cook this delicious Spanish cuisine recipe soon.
Have a sweet All Saints Day! 

Traditional Spanish pastries, "Buñuelos de viento" on All Saints Day

This week I bring you one of my favourite traditional sweets. It is a fried dough ball made with flour, eggs, water, milk and butter, usually filled with whipped cream, custard, chocolate ganache or other creams or jams.

This week I am opening my pantry to show you my favourite spices. I will give you some examples and tips on how to use them to achieve a good balance of flavours in your dishes and make them successful. 

Like all styles of food in the world, Spanish food has its spices in many traditional dishes and tapas; The saffron in the famous "Paella", the "pimentón" in the chorizo mix stuffing, the cumin in lentils stew. Villages who once conquered and inhabited the Iberian Peninsula, such as the Romans or Arabs, and the spice fever of the 15th century, in which European countries, including Spain and Portugal, competed to discover the best trade routes in search of spices, are responsible for the variety of the flavours in Spanish food. We can say that Spanish cuisine is full of spices used by other cultures and are now part of our most familiar flavours.

But before we start with the list of spices in Spanish cuisine, I would like to tell you a little bit about these ingredients that are a gift from nature.

It isn't easy to define what spices are, especially considering that there are more than 400 varieties with different origins, uses and formats. However, spices are substances of vegetable origin used in cooking to give flavour, aroma and colour to the food. They are plant parts that are more densely loaded with flavour than most other ingredients used in cooking. Whereas herbs always come from leafy parts, spices derive from seeds, fruits, roots, stems, and flowers and are usually dried. That said, some intensely flavoured leaves, such as bay and curry leaves, can be considered spices because they are used more as a potent background flavouring than as a fresh addition.

Although they can also be classified by their flavour, the standard organised way is to group them according to their origin from the plant.

The stem of a plant distributes water and sugars to where they are needed. Few spices derive from stems: lemongrass is the stalk of a tropical grass, and little-known mastic is the dried resin collected from lentisk trees; more famously, cinnamon and cassia are dried pieces of inner and outer bark, respectively, of Cinnamomum trees.

Roots are a plant's lifeline to water and nutrients, and rhizomes, corms, and bulbs are storage chambers that can produce new shoots and roots. Liquorice comes from dried roots, and asafoetida is derived from dried root sap. Turmeric, ginger, galangal, and garlic are all examples of underground stores.

The seeds of flowering plants are contained in fruits, and many have evolved to be sugar-rich to make an appealing animal meal, distributing the seeds over a wide area. Numerous spices are derived from fruits, including allspice, sumac, vanilla, and chillies. Several "seed" spices are technically fruits, including dill and ajwain.

Most spices are seeds; think of cumin, cardamom, mustard, and fenugreek, or less obviously, nutmeg, which is a seed kernel. It is little wonder that plants frequently concentrate their strongest-tasting defensive chemicals in seeds since these are the precious packets of new life that will sprout into the next generation of plants.

Many flowers are known for their attractive aromas, which have evolved to entice insects into paying a visit and pollinating the flower as they do so. Only a few have intense enough appealing flavours to be considered a spice, most famously saffron, whose red strands are pollen-receiving female sex parts (stigmas) of a crocus flower. Another unique flower spice, it may be surprising to discover, is clove.

Now, I will open my pantry to show you my favourite spices. You can also learn how I used each spice by going directly to the links recipes. Have a look and enjoy this festival of colours and flavours.

One of the first spices known since ancient times. Its seeds are used in cakes, sweets and liqueurs such as the French Pastis, the Bulgarian "Mastika", or the Spanish aniseed liqueur.

The star anise tree comes from Southwest China, Korea and Japan. Its star-shaped fruits are widely used in traditional Chinese medicine and cuisine, spreading to South Asia and Indonesia. In Japan, it was introduced by Buddhists, and many of these trees can be found in Japanese Buddhist temples. In Spanish cuisine, star anise is widely used to prepare sweets by infusing them in milk. It is also ideal for fish and meat stews and vegetable soups.

Possibly the most characteristic spice of Spanish cuisine. Discovered 3,500 years ago that the saffron flower is believed to have originated in Greece and is, therefore, one of the few spices in Europe. To obtain half a kilo of saffron, you will need about 40 kg of flowers, and each of these flowers has three stigmas which, when dried, will produce the most expensive spice in the world.

 In Spain, it was introduced by the Arabs, adapting perfectly to the Spanish climate and evolving to make the national harvest one of the highest quality worldwide, highlighting the plantations in Extremadura, Andalusia, Murcia, and Castilla la Mancha. Its aroma is intense and exotic. It is the aromatic mainstay of many dishes in our cuisine, such as paellas, traditional meatballs, or seafood stews. 

This is the sun-dried bark of the cinnamon tree of Indian origin; it can be used in twigs, pieces or powdered form. Although it is mainly used in desserts, it is also used to add flavour to some meat stews, punches, hot drinks or fruits.

I use it a lot in sprigs to infuse the milk and make desserts or mix it in powdered form with 50% sugar and sprinkle it on desserts such as "torrijas", "buñuelos", or rice pudding. It is a way to make your sugar more attractive, even to add to tea or coffee.

Basically, the dried flower buds of the clove tree. Whole or ground is handled sparingly due to its powerful taste. In sweet recipes, it flavours cakes, biscuits and preserves. At the same time, in savoury dishes, it goes well with pork, rabbit and game meats, in seasonings and in the dressing of red cabbage, in the preparation of moussaka, in mulled wines and in winter punches. One of the last times I used cloves in my cooking was to make an aromatic lemon oil which turned out very tasty, and I still have it in my pantry.

Although originally from the East, cumin arrived in the Mediterranean region 2,000 years ago. It was a spice much appreciated by Egyptians, Mesopotamians, Romans and Greeks. It is very present in Arab, Mediterranean and Spanish cuisine. 

It is essential to prepare various types of sausages, chickpea stews, meat stews, vegetable creams, and even the Canarian mojo itself. The list is endless. Besides, it is a common and valued condiment in our traditional kitchens that many homemade dishes have received an extra blessing from cumin.

Turmeric is the spice that gives the characteristic yellowish colour to curry mixtures and is also one of the most beneficial spices for health. Turmeric has a mild, slightly smoky flavour, which combines very well with other spices. You can enrich your stews, sauces, marinades and rice dishes with the beautiful colour and flavour it brings.

Native to southern Europe, the whole plant is used: bulb, leaves, stems, and seeds. It is characterised by its citric and aniseed flavour and aroma. Focusing on their properties as spice (leaves and seeds), they are ideal for seasoning meats, especially pork or fish. They can also be added to salads, bread, sauces, stews, soups and cakes. It is an ingredient that cannot be missing in the preparation of pickles, such as olives or gherkins. Taken in infusion, it is very effective for eliminating gas and favouring digestion due to its different properties. 

It is the fruit of the tropical tree Myristica fragrans and is native to the Moluccas (Indonesia), an archipelago known as the Spice Islands. The nutmeg tree not only gives us this fruit for flavouring dishes in the kitchen. Its shell, the mace, is also highly valued for its similar characteristics, although its flavour and aroma are milder. Essential oils are also extracted, and their use is extended to natural medicine. Nutmeg is also used in many dishes, from béchamel to confectionery. It forms part of spice mixtures such as Garam Masala or Curry, of brines, sausages, punches and, in general, in vegetable recipes, soups, meats, fish, bread and recipes for dairy-based sauces.

This is possibly one of the most internationally used spices and is also considered one of the oldest. The Piperaceae require humid and warm areas to grow and develop, which is why different types of pepper can be found in disparate parts of the world, such as South America, Asia, and Africa.

 Black, white and green peppers come from the same plant, "piper nigrum", and the differences in colour and flavour result from the seed's maturity level and subsequent drying process. Their flavours are different, so depending on the recipe, one type of pepper or the other may be more suitable. The best-known and most commonly used black pepper is harvested halfway through the ripening process, and the seed is boiled briefly before drying. It is used in grain or powder to season meat, poultry and generally high-protein dishes. Its flavour is the strongest of all the berries of the plant. Green pepper is harvested when the seed is still immature and green in colour. During drying, a chemical compound is usually added to preserve the colour. It can also be fresh, preserved in glass jars, or immersed in water or vinegar. White pepper is obtained from the fully ripe seed. It is used to season meat, poultry, fish, sauces and light-coloured dishes.

It is a small red chilli pepper from Cayenne (named after the city in French Guiana), the family of Solanaceae. The process begins by picking the fruits - chilli peppers - from the bush, allowing them to dry and then grinding them. The fruits will turn from yellow to the final characteristic dark red, during this process. It is a very hot spice that is used in tiny quantities. Cayenne pepper goes very well with seafood; it is used to boil seafood and to make a fish fumet or short fish stock. It can also be added to seafood puddings and fish stews. It is also used to make cheese sauces, spicy dishes, flavoured mayonnaise, stews, soups or game dishes.

It is one of the most characteristic spices of Spanish cuisine. Paprika is nothing more than the powder obtained by grinding peppers. The condition to grind it correctly is that it has been previously dehydrated. The simplest natural drying process is prolonged exposure to the sun. In the Extremadura area, owing to the ripening conditions of the fruit and the climate, the method used is smoking over a wood fire, usually oak. When the peppers are dry, with the appropriate humidity, they are ground, first with mallet mills and then finely, using rotary mills of the old stone type, modified to avoid losses due to dust.

It is used to make many preparations, such as chorizo. It is also used for many marinades and "adobos". I love it to add a smoky touch to my dishes. I have used it in sauces such as prawns in pil-pil sauce or rice dishes like Portuguese duck rice. It mustn't be over-roasted because it can add bitter aromas if you pass it.

Bay leaves come from the bay tree, a legendary evergreen growing throughout the Mediterranean. The good laurel keeps its green and crumbled leaf, giving off a delightful, bitter, and intense aroma. It is used in marinades, potajes, and stews.

Vanilla is one of the most recognised spices in the world. The Aztecs adored it for its digestive and stimulating properties. It has an exquisite aroma and unmistakable flavour, making it a highly prized element in gastronomy and the perfume industry.

It is an indispensable ingredient in pastries, ice crea, and it is present in dishes such as rice pudding, crème brûlée, custard and a whole host of regional cakes and sweets.

The best way to use it if you can get a natural pod is to remove the seeds with a knife and add it to a liquid medium such as cream, milk or egg.

A relative of ginger, it is the third most expensive and widely used spice in the world after saffron and vanilla. It is a green berry from which the seeds are extracted and ground and used to flavour rice, bread, desserts and curries, as well as to flavour coffees and teas. There is a large variety in India, and in Arab countries, it is often chewed to freshen breath. It is also used in perfumes. It has an intense aroma with a lemony to spicy taste.

And so much for this journey of colours and flavours through Spanish cuisine. I have to tell you that there are many spices that I have left out of the list, and also many dried herbs that could be considered spices, such as oregano, thyme, rosemary, garlic powder and some others.

I hope you enjoyed it and I wish you a tasty week!

The most used spices in Spanish Cuisine

This week I am opening my pantry to show you my favourite spices. I will give you some examples and tips on how to use them to achieve a good balance of flavours in your dishes and make them successful.

Foie Mousse

Ingredients

Preparation

I’m Chef H. Delgado

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