I often sing the praises of almonds grown in Spain. They grow in vast numbers, including in the La Alpujarra mountain range. Almonds are used in so much Spanish cooking and in so many different ways.
Here they are the core ingredient behind a very good Spanish pudding, almond cake. The almonds are best prepared by soaking in boiling water until the skins loosen and can be popped off with ease. Prepared in this manner, the almonds produce more flavour.
Santiago de Compostela in Galicia is famous for being an important destination for religious pilgrims. Most recently actor Martin Sheen made a film called "The Way" in which the stunning architecture of Santiago, and the sheer beauty of Galicia, is there for all to see.
But Galicia does not just specialise in empanadas, seafood, white wine, cheese or tasty meat. It also has its own pudding.
A good way to serve the artichoke hearts I have written about under the "How To" section of this site, is to deep fry them and serve as a tapas.
This is a meal that is far from exclusive to Spain. In some countries, including America, they are served as a takeaway, a bit like fish and chips.
Yes, it is a little time consuming to prepare, but both your and your visitors will appreciate the effort when you bite into these chunks of alcachofa.
Prepare to be amazed at how often chocolate makes it into Spanish cooking. The Spanish have a life long love affair with chocolate and it turns up in the most unexpected recipes. Like this one.
Combining two of my personal favourites. Prawns and chocolate. I would never have imagined this could work well. But, I am pleased to tell you, it works very well indeed.
The Spanish have a sweet tooth. I have never seen so many cakes and sweet pastries to choose from than in this country. A bewildering choice awaits you in so many cafes. Here's a recipe that is popular with many a Spanish mother seeking to please her children. And also to enjoy herself.
