The uses for fennel are many and varied. I am aware that many of you like to have recipes for sauces that can be used in Spanish cooking.
So here's one that uses the seeds from fennel which, when combined with parsley, delivers a tasty sauce.
It is often used to accompany roast pork meals or grilled fish dishes.
I have written in the articles section of how fish and seafood lovers are in heaven when they arrive in Galicia.
Scallops are a bit special in this region of Spain. Not to everyone's taste that is true. A bit fiddly say some cooks, but well worth the effort in my opinion.
Here's the recipe for a classic meal served far and wide across Galicia.
On a recent stroll through the countryside of Andalucia I saw fields full of artichokes or, as they call them in Spain, Alcachofas.
I also walked over lots of Lemons. So many oranges and lemons grow near me that hundreds just lay on the floor going rotten or being driven over by cars.
The artichoke is one of those foods I would never have eaten when living in northern Europe and one that has surprised me since living in Spain. I am now a fan.
It is always a joy when you come across a new discovery on the menu of a Spanish bar or restaurant. That was the case for me last week when, in one of the more modern bars in the city of Granada, I was served this dish as a tapas.
My friends had enjoyed it previously and they insisted I try it even though it sounded an odd mixture to me. But I am a big fan of sweet potatoes in Spain. They are so very tasty.
This recipe comes from the region of Murcia, where many a tomato is grown. Murcia is one of the farming hotbeds of Spain and the acres upon acres of fields are busy with people picking freshly grown produce at set times of the year. The tomato among them. Summer brings with it the opportunity to experiment at serving new and refreshing salads. This one is simple to prepare and will satisfy one and all.
Quail is a meal that takes time to prepare, and time to savour. On the face of it the bird can taste bland. But, as with this Basque recipe, that issue is solved when adding a well prepared sauce. This recipe is for four people.
I'm second to nobody in my admiration for the aubergines that are on sale in Spain and for the exciting variety of dishes in which they can feature. It's one of those vegetables that i had little contact with prior to first sampling Berenjenas con Miel (aubergines with honey) in the charming location of Ronda. Since then its been aubergines all the way for me. Here's a recipe for Berejenas Fritas. An easy and tasty meal whether it is served as a tapas or raciones.
This is the signature dish of Jerez de la Frontera. A fine city located at the heart of the so called 'sherry triangle.' Whether you choose to combine the kidneys with a fine dry wine or, as outlined here, with sherry; be sure either hails from Jerez. To use alcohol from anywhere but the home of this delightful dish would be a crime.
