Cyprus & Cypriot Cuisine

Cyprus

Lania lies in the Northern Wildland built at the foot of Mount Troodos on the main Limassol to Troodos road

also called an Artist's Village




Cypriot Halloumi Cheese made from Goat's or Sheep's Milk & is believed to be an Aphrodisiac
for the Handmade Cheese, the ratio depends like 60:40 Goat's:Sheep's
Handmade baskets from the mountains
cheeses are flipped & pressed in the baskets

Whey mixture prepared with salt
Ruby straws scrapper ladle
scopped into cylindrical plastic mould
drained overnight & hung to dry for few weeks
young Haloumi placed on grease proof paper & put in the boiling Whey to cook for 90 minutes
inside the folded Cheese (like Pita Bread), Salt, dried Mint Leaves are stuffed

Traditional Cypriot Pizza Pie:
Combine Flour, Olive Oil, once mixed slowly Water to form smooth dough
dough left to stand
Haloumi cheese cut in cubes, Fresh Mint
kneaded with the dough until combined
spread across a large Pita tray & baked in Moderate oven till 45 Minutes till Brown & served with Tea or Coffee

Pan Fried Grilled Haloumi with Fig Syrup:
Dried Baby Figs Coriander Seeds Cloves Cinnamon Vanilla Slit Balsamic Vinegar Simmered together till a Thick Syrup
Fresh Watermelon Honey



In Cyprus, the Carob Syrup is known as Cyprus’s Black Gold & is widely exported

Carob Juice is traditionally consumed during the Islamic month of Ramadan

It also is believed to be an Aphrodisiac

Flower Infused Fresh Honey is believed to be great for Cough/Cold etc.




Mezze: Weed Pickled with Vinegar & Olive Oil







Fresh Strawberry Salad with Halloumi Cheese:

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some Extra Virgin Olive Oil
Season with salt and pepper. This will draw out and flavour the lovely strawberry juices
Preheat a large non-stick frying pan to medium hot and add a splash of olive oil
Press a basil leaf on to each slice of Halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute
Turn over carefully and fry for another minute until the Halloumi is light golden and crisp
Put the mint, the rest of the basil leaves and the Salad Leaves into the bowl with the strawberries and toss together
Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top
Finish with more Salad Leaves
To serve, drizzle with Balsamic Vinegar and Extra Virgin Olive Oil
  

Cypriot Smoked Pork (Lounza) prepared in a Traditional Way in an Deep Bottomed Clay Oven

Spinach and Feta Parcels:

Ingredients:

4 tbsp Olive Oil

1 kg Spinach, chopped, stalks discarded

1 bunch of Spring Onions, finely chopped

Salt, and freshly ground pepper

2 tbsp Parsley, chopped

½ tsp Nutmeg, freshly grated

100 g Feta Cheese, chopped

2 Eggs, lightly beaten

350 g Filo Pastry, thawed if frozen

50 g Butter, melted

Method:

1. Preheat the oven to 200°C/gas 6.

2. Heat the olive oil in a heavy-based saucepan. Add in the spring onion and fry gently until softened but not browned, around 2-3 minutes.

3. Add in the spinach and fry, stirring, until the spinach begins to wilt.

4. Cover and cook over a low heat for 5 minutes, stirring now and then.

5. Set the spinach aside to cool slightly, then season with salt and freshly ground pepper.

6. Mix in the parsley, nutmeg, feta cheese and eggs.

7. Cut the filo pastry sheets into 32 pieces, each 15cm square.

8. Brush four of the filo squares with a little melted butter. Stack the filo squares on top of each other, forming a star shape.

9. Repeat the process, making 8 filo star shapes in all.

10. Take a generous tablespoon of the spinach mixture and place it in the centre of the filo star. Fold the filo around the spinach mixture, forming a cracker-like top to the filo parcel.

11. Repeat the process, filling the remaining filo stacks.

12. Place the filo parcels on a greased baking sheet and brush with melted butter.

13. Bake for 20 minutes or until golden brown. Serve warm or cold.

Semolina Cake:
Sugar
Secret ingredient Mastica Powder Edible Gum is good for health
Whole Pistachios
Water
Whisk the Dough
Layer on Baking Tray
Brush with Sugar Syrup
Cut in Squares
Bake again in Oven for 10-15 Minutes

On the Hot Cake, Pour the Cold Sugar Syrup

Semolina Almond Cake:
Rose Water/Orange Blossom Water/Mastichi

Cookies:

Chocolate Orange Cake:
Wash Orange, Cut in Quarters with Skin, Put in Food Processor for Coarsely Chopped, Keep Aside

In the Processor, Add Eggs 2, 1/2 a Glass Sugar, Keo Cypriot Brandy (Optional) Olive Oil 1/2 Glass
Mix all, to this Mix Add 1 Glass each of Wholemeal Flour & Village Unbleached White Flou, 1 Tbsp Cocoa Powder 5 Tbsp Drinking Chocolate & Mix all together
Pour out in a Bowl
Add Walnuts in the Cake Batter & Mix Well
Pour in a Cake Tin 180 Degrees C for about an Hour
last 10 Minutes need to be observed
Spear the Cake to check
Pour the Cold Syrup (1/2 Glass Sugar 1 Glass Water Boiled to make the Sugar Syrup) on the Hot Cake

For Moorish Glaze:

Butter, Condensed Milk, Cocoa Powder & Drinking Chocolate
3/4 Pack of Butter Melted take off the heat
Add 5 Pouring Tbsp of Condensed Milk & Whisk
2 Tbsp Cocoa Powder & 5 Tbsp of Drinking Chocolate
Mix Well for a thick consistency

Garnish with Orange Slices & Walnuts!!

 
Sesame Seed & Anari Parcels:

Anari (Anthotyro or Myzithra) is made from the by-product of Halloumi Cheese and contains Sheep/Goat’s Milk with a Creamy, Soft texture

a local white Unsalted Haloumi Cheese similar to Ricotta Cheese

Honey, Toasted/Non Toasted Sesame Seeds
Filo Pastry brushed with Extra Light Olive Oil
Bake for 20-25 Minutes at 180 Degrees C








Famous People
George Calombaris The Press Club Restaurant in Australia

Fresh Fruit Custard

Fresh Fruit Custard

Classic Soul Food & Old Favorites!

Serves 3-4

Ingredients:

Eggs- 4 No’s

Sugar-

Milk- 300 Ml

Single Cream- 100 Ml

For the Fruit Bowl:

Bananas- Sliced

Oranges- Segmented

Pomegranate (Anar)-

Pears- Chopped

Apples- Chopped

Vanilla Essence-

Method:

Separate the Eggs Yolks from the Whites

Add the Eggs in the Double Boiler

Add Sugar in the Eggs & now start to Whisk as they heat in the boiler till it becomes Pale & Frothy

In a Sauce pan, add Milk Add Single Cream

Infuse it with Few Drops of Vanilla Essence, Crushed Cardamom Pods & Whisk

Pour the Egg Yolk Mixture into the Milk

Heat this Mixture on very Low Flame so it simmers gently

Gently stir the Custard till the Egg Yolks are cooked & the Custard thickens

If Needed let the Flame be little higher & also keep a watch on it

Take the Custard off the flame

Strain the Custard in case lumps are formed

Keep aside & let it cool

Add a touch of Vanilla Essence again

In a Bowl, Mix Bananas, Oranges, Pomegranate, Pears Chopped, Apples Chopped & keep it refrigerated till just before Serving

In the Fruits Bowl, Add the Custard through a Strainer & Combine Well

Serve in Individual Glasses like a Martini Glass etc.

Decorate it with Anar & Serve Fresh!

Tips:

Interestingly, ‘Stressed’ spelled backwards is Desserts!!

Few Techniques to keep in mind while making Fresh Custard are:

Preventing Oxidation

Using a Double Boiler

Cooking the Delicate Eggs

So the Double Boilers are good to have gentle heat & to have control over the heat

One of the Great Custard always has Fresh Scooped Vanilla Pods

Put a heat Diffuser Mat (Metal) under the Pan to avoid Overcooking/Burnt Custard

If the Custard is a bit Thinner in its consistency, just make some Flour-Custard Semi Liquid Mix & add it in the Custard so that it starts to Thicken

Feel free to share your views & do let us know how this one turned out :)

Fruit Custard

International Egg less Sweets Special

Fruit Custard

Serves 4 to 6

Ingredients:

Apples- 1 Medium

Oranges- 1 Medium

Pears- 1 Medium

Black Grapes- 12 to 15 No’s

Kiwi- 1 Medium

Papaya- ½ Cup

Pomegranate Seeds- ¼ Cup

Milk- 2 Cups

Custard Powder- 3 Tbsp.

Sugar- 3 Tbsp

Dry Fruits (5 Almonds, 5 Pistachios) - To Garnish

Cherries- To Garnish

Method:

Soak Almonds Overnight
Drain, Peel & Slice Almonds

In a Bowl, Add 3 Tbsp of Cold Milk with 2 Tbsp of Custard Powder and Mix it properly.

Boil the Remaining Milk

Gradually add the Custard-Milk Mix and Stir continuously.

Add Sugar and Mix Well.

Bring the Custard Mix to a Boil. Keep the Custard aside to Cool

Meanwhile, Wash & Dice Apples & Pears

Wash, Peel and Dice Papaya into Medium size.

Peel the Orange & remove the Skin and Seeds.

Wash, De Seed & Dice Grapes.

Gently Peel the Kiwifruit and Dice into Small Pieces. 
Roast, Cool, De Skin & Slice Pistachios

In the Meantime, as Custard Cools, add the Mixed Fruits

Garnish with Dry Fruits, Cherries and Serve Immediately!

 

Tips:

·         Try to use at least 4.5 % Fat Milk for a Creamy & Yummy looking Custard!

·         Can add Bananas as well but make sure that they are Mixed with the Custard just before Serving, as they tend to lose Water easily

·         Diced Apple and Pears should be Soaked in Water to prevent Discoloration.

It is Easy to Remove Pomegranate Seeds Soaked in Water as the Waste particles will float in water and can be discarded easily
Almonds can also be used this way- Microwave in 1/2 Cup Water for Couple of Minutes, Cool & Peel for Quick Usage
Chopped Dates can be added

Variation:

Keep the Custard to Chill in the Refrigerator.

Garnish with Dry Fruits, Cherries & Serve Chilled!

Feel free to share your views & do let us know how this one turned out :)

Spain & Spanish Cuisine

Some of the Essentials are:

The Food is made with a particular speed, the presentation, Saffron, Paprika, real Strong flavours are used!

Aceite de Olive is one of the essentials which is bit more Fruity Version of the Regular Olive Oil is used very liberally in the Cuisine

Bread (Pan) is a staple in Spain & is usually eaten at every meal. What Rice is to Asians, Bread is to Spanish so no part of the Bread is wasted!

Cheese (Queso)

Saffron (Azafrán) is one of the main Spice & Flavouring agents

The most famous of Spanish spices has to be Pimentón/ Paprika is the ground Bell Pepper & comes in Hot (Picante), Spicy (Ahumado) & Sweet (Dulce) like the Los Navitos brand  

Garlic (Ajo)

Northern Spain has a lot of Cheeses like Manchego Classic Hard & Dense just like Parmesan, Mahon Se Hot Semi Hard, variety of Blue & Goat Cheese, Quince Paste (Membrillo) is a Spanish Quince Paste with Manchego Cheese is a Combo!

Calasparra Rice is a Low Starch, Short Grained Rice which is Fluffy and separates when cooked

The right equipment is needed to Cook to perfection such as Cazuela in varied sizes

Mostly used for slow braised in Oven, Gas Stove etc.

Paella Pans in varied sizes & an even heat distribution Rack

Paella is the Main Course Saffron flavored Rice with either Meat (Rabbit), Seafood or even Pasta

It is cooked on an even Open Flamed High Heat mostly with Wood in a Cast Iron Paella which means Pan

Traditionally the Valencian Paella cooked on a wood (mostly Orange Wood is used to ) fire has only Rabbit, Chicken with Vegetables, Fresh Green & Garaffo (a kind of Lima) Beans & Saffron
mix of High acidity & High Sugar content Tomatoes Paste boiled till reduced
Rosemary, Saffron infused Water, Rice is added
served straight from the pan with Wooden Spoons with Valencian Wine



Andalucia is world's largest producers of the Olive Oil
During the Harvest Season in December, for the bestest Oil quality, the Olives are plucked by hands in the Groves

Castillo de Canena Castle in Jaén is where Olive Groves of the Guadalvivir Valley have existed for about 200 Years

Picual Olive Oil is produced mostly in Jaén and its neighboring Districts which counts for almost 50% of the production in Spain & about 20% of the World's!

The Olive Oil from the Low lands have more Body with a bit Bitter taste and a hint of Wood, while the Olives produced in the Mountain area are Sweeter with a Fresh Flavor

Picual Olive Oil is mostly used in Frying & sometimes for Salads, Gazpachos

Arbequina Olives are originally from the Town of Arbeca, in Lérida & is also grown in Huesca, Tarragona, and Zaragoza

Mostly used in its Fresh Raw form that goes perfectly with Vegetables, Grilled Fish etc.

Asparagus and Artichoke Salad:

use of Mediterranean Pesto

Town of Petrer:
Kms. from Alicante Province
120 Alioli varieties are present

Emulsion Blender Container needs to be Plastic
The different varieties of Andalucian Alioli's are Fried Garlic-Olive Oil, Tomato Puree-Olive Oil, Chocolate are Salsa Alioli (Garlic Mayonnaise) topped/Piped on Confit Potatoes & can be used as a Dip for Fried Fish and Calamari

while the Tomato Alioli is topped on Confit Cod Fish

The EVOO in which the Confit Garlic & Cod were made is used for the Alioli

Town of Toledo:
Famous for Saffron Fields & Olive Groves

Saffron Olive Oil Rissoto:
EVOO drizzled only after the Rice is prepared so that the Flavour is prominent on the Palate


Town of Alicante:
There are different varieties of Oil available here are Arbequina (Subtle Sweetest Oil from Spain tastes like Banana), Hojiblanca (means 'White Leaf'), Picual (gets its name from the Fruit's Pointed Top 'Pico') & Royal (Nutty Banana Flavour) Olive Oil

Picual Olive Oil Marinated Chicken with Saffron:

Dissolve Saffron in Lukewarm Water
Use Organic Chicken which is Marinated for 24 Hours in the Saffron Infusion
Heat the Oil, Add Chicken Fat side down, Vegetables (Carrot Onion Finely Slices), Saffron Infusion Marinade, Sherry Vinegar, Slow Cook for 1 Hour

Spanish Soup Ajo Blanco:
Blend Almonds, Garlic, Sherry Vinegar, Hojiblanca Olive Oil (used for its Wide Beans Bitter tasting Picante), Water till Cream Soup Texture is there
Top with Ham Slices

Special Olive Oil Ice Cream:
Make a Sugar Syrup with equal parts of Water & Sugar that are heated just to dissolve
Whisk Egg Whites, Lemon Juice, Lemon Zest & Whisk continuously while pouring Arbequina Olive Oil
Keep the Mixture to Freeze for 4 Hours


Add the Alicante Region's Special Red Wine with the Meal for a perfect experience





Town of Elda, Valencia:

Olive Oil Bonbons:

2 different types of Olives used to make the Arbequina Olive Oil used here

In the Melted Madagascar & Milk Chocolate, Boiling Cream is added to make a Ganache

Pour the Oil slowly while Whisking continuously just like Mayonnaise

Fill the Mixture in the Piping Bag to Put in the Tray with a Speck of Salt so that our Taste Buds open up before tasting the Sweetness of Chocolate

Empty the Tray upside down

Silver Oysters:

White Chocolate Shells look like Real Oysters

Saffron Cream made just like Mayonnaise Arbequina Olive Oil Caviar Milk Foam & a Pearl filled with Edible Vodka

Something that looks like a Rock from the Sea (with Algae!) is made from Panetonne (Sweet Bread)

Macaroon Cream made with Olive Oil & Vanilla 

Macaroons have a Rose Petal (Confit in Sugar) on Top

Isomalt Sugar can withstand High Heat which becomes the decoration for Macaroon

San Sebastian:
Port of Kaindra
Basque Country
Firm Anchovies salted kept stored & cured for about one year after which they are again Washed Filleted & stored in Tins with a lighter Olive Oil

Salad:
Garlic Fresh Croutons Olive Oil fresh firm Anchovies
Whisk 2 Egg Yolks Garlic Crushed & mashed Dijon Lemon Juice 1/2
Mix together Salad Leaves Boiled Halved Eggs Anchovies Croutons & serve with White Wine

Santo Domingo de la Calzada:

Pilgrimage to many Christians



Northern Spain:

Salted Cod Bacalao:
Piquillo Peppers (which come handy in a Tin)

Before refrigeration, there is a need to preserve the Codfish; drying and salting are ancient techniques to preserve nutrients and the process makes the codfish tastier

Potatoes Boiled in same water as the Cod, take the Cod's skin off & mix with mashed Potatoes, add Garlic 5 Cloves, Olive Oil, fill in the scooped out Peppers in a clay pot, Pimenton Peppers, Manchego Cheese (from La Manta region), bake for 15 Minutes


Bilbao is located in North Central Spain

Bola-Viga Restaurant located in Vizcaya, Bilbao headed by the Father-Son Duo of Chef Amelio & Óscar Alberdi

North Western Region:
Santiago de Campostela:

Pilgrimage Tourist destination Church

Brevos is a kind of a Green vegetable like a cross between Kayle & Cabbage
one of the famous dishes made in Church is the Empanada



Eastern Region:

Chorizo is a cured Sausage made from Pig Meat (comes from the Shoulders) & Pimenton Peppers, Dry Garlic Powder, Rock Salt



Breakfast:

Spanish Omlette:

The classic Potato Omlette

Heat Olive Oil for Deep Frying, Add the Chopped Potatoes & Cook till they are

Whisk 3 Organic Eggs, Drain the Potatoes not until Golden & Put in the Eggs, Salt

Pour in the Pan

Flip & Cook on the Other Side

Serve Hot!  

Vegetarian Paella:

Paella comes out perfect only with the classic Calasparra Rice & absorbs the maximum water

Onion, Capsicum, Garlic, any Vegetarian Substitute for Seafood, Rice 80 Grams per person, Stock, 1 Rice: 2 Water proportion, Grind the Saffron & Sea Salt in Mortar & Pestle for more Colour & Flavour, Spanish Pimento Spice, , & lastly the Peas are added

Garnish with Roasted Capsicum & Chopped Parsley!

Small Snacks (Tapas) are very common & served with Drinks mostly Seafood like the Garlic Prawns, Spanish Olives

In Olive Oil, Garlic, Red Chilli, Prawns, after 15 Seconds turn, Pour the Liquid & serve with Olive Oil

Churros Con Chocolate:

Long sticks are the Snacks dumped in to Hot Chocolate

Also good for men's health & to remove Hangover as well!

Arroz Con Leche:

Rice Pudding is the ultimate Comfort Food for all Spanish people who grows up with it in their household

Medium Grained Rice- 250 Grams

Full Cream Milk- 1.25 Litres/ 5 Cups (Skim Milk just won’t do for this Delicacy!)

Cinnamon Sticks- 2 No’s

Lemon Rind- 1 Strip

Grams Can Sweetened Condensed Milk- 395 Grams or 1 Can

Cinnamon Powder- For Garnish

Method:
In a Sauce Pan, Put Rice and Water & bring it to a Rapid Boil for about 5 Minutes

Drain the Boiled Rice & Keep Aside

In a Deep Bottom Pot, Heat the Milk with Cinnamon Stick, Freshly Peeled Lemon Rind

As the Milk comes to a Boil, Add the Drained Rice

Stir this Constantly on Low Heat until the Rice is Half Cooked

Add the Condensed Milk & Stir until Rice is cooked

Test by Smashing a Rice Grain

Spoon into Individual Serving Dish

Dust with Cinnamon Powder & Serve Hot!



Barceloneta

Cafe la Vienna La Rambla Boulevard's most famous Menu items is the D'iberico Ham Sandwich (Flaut A `D'iberico Jabugo) served with In House Beer
The Sandwich has only 3 ingredients- Bread (thin, crispy Baguette), Tomato (rubbed with a juice for a little Flavor & Moisture without the Slices) & Ham
Great place to for in between Meals at about 4- 430 pm Sandwich

Churro & Chocolate
Crispy outside & a little Tender inside but most importantly no Churros are ever wasted!


Catalan Cuisine:

Hispania Restaurant in Arenys de Mar, Catalonia since 50 Years

run by Sisters Francisca, Dolores Reixach, Paquita and Lolita

Some of the Signature Dishes include Faves amb Butifarra Negre (Fava Beans with Black Sausage), Crème Catalana, Tripe, Catalan style Paella

King in Catalonia comes to Elica's Famous Sucat

Calçots look like small Leeks & are served only when the Calçots are ready for harvest (any time from January to April)

A communal Calcot/Spring Onion eating competition in the Spanish Cataluña/Catalan region (has many unique Culinary customs & traditios)

The traditional Catalan method of cooking the Calçots is to grill them over a flaming barbecue, then they are wrapped in newspaper (to make them tender), which then are served on a Terra cotta roof tile (not a plate) to help keep them warm

While eating, we can freshly peel away the blackened outer layers, dip the tender bulbs in Salvitxada (a smooth Sauce made of Almonds, Tomatoes, Garlic, Peppers, Vinegar, toasted or fried Bread, Oil & Balsamic Vinegar)

The feast also has Tortilla (aka Spanish omelette) and fried Artichokes with Aioli

Dark Chocolate added to most Sauces in the dishes towards the end
Percentage of Cocoa in Chocolates are essential for them to have a Combination with Wine


Turon for Christmas Dinner but are available all year long, Great Gifting Option
Rectangle or Round shape made with Nuts White & Brown Chocolate


Artist Couple Team of the Escriba's use Chocolate Marshmellows Roses for Paintings

Spanish people like to cook their Meat, Fish & even Ice cream over Fire with Wood, Coal and even Grapevines!

In the Northern Asturias region, help is offered to cook Spanish-style steak as well as Chuletas Treks through Vineyards to collect Grapevine cuttings for Vine Roasted Lamb

Romesco Sauce is a very typical and beloved Catalan sauce that originates from Tarragona in Northeastern Spain.

Made with Roasted Tomatoes combined with ground Toasted Hazelnuts, Olive Oil & Vinegar to make a smooth, rich sauce that is especially delicious as an accompaniment to Roasted or Grilled Seafood or fire Roasted/Grilled Vegetables- but it can even be simply spread on a slice of country Bread!

In Basque, Euskara is the language spoken

Dishes including grilled Caviar, grilled Baby Eels and smoked Ice Cream

Toast is raised to Fire with Queimada (a 40-proof alcohol spiced with Coffee and Citrus Peels) that is set afire in a Pot after which this drink is poured from some distance producing a Bubbling Effect & is served immediately!

Steak in Spain has to be cooked perfectly, so in most Restaurants the Waiters bring the Steak out for approval just as they do for the Wine!!
Steak is often consumed as part of a Meal with a group Standing up

Granada Southern Region

Casa

famous for its Local Olive Groves

Cazuela de Habas (lima beans casserole) or Albornía (a mixture of Vegetables, Spices and Olive oil)

Papas a lo Pobre  

The Albaicin region has a strong Arab/Moroccan influence in their Cuisine like the Spice Mix Ras el Hanout (blend of about 40-50 spices)

Lamb & Vegetable Couscous:

Fresh Couscous is prepared in the traditional way
Use of Spices, Ginger, the Aged Butter has a flavour of Blue Cheese because of Ageing

Chicken Tagine with Preserved Lemon & Green Olives is a slow cooked Stew cooked with Onions Garlic Cinnamon Salt Water Oil

Served with Fresh House Lemonade:

Sephardi Jewish Cuisine:

Jews kept this tradition of Stew by replacing Pork with Beef/Lamb
Pork Tail Ribs Salted Pork Belly Fennel Greens Gelatin (gives texture to the Stew) Beans Rice & most important ingredient Pig Face!!

Tortilla Sacromonte (Omelette with a mix of Lamb/Pork/Veil Brain, Testicles Legs Bone Meat & Vegetables!!)
Lambs



Cod Salad with Oranges, Black Olive Salad with lots of EVOO


Catholic Speciality Sweet Pastry Pionono

The origin of Pionono is said to be in Santa Fe, a town near Granada

This is a small Spongy Cake popular in many Latin American countries

It comprises of a cake with the filling (mostly Sweet & made with fresh Fruits and Whipped Cream)

Dishes with Pomegranate (Granadino) like the Pomegranate Salad:
Heat EVOO, Garlic Toasted & mixed Hot with Greens, Pomegranate Seeds


Habas con Jamón (Lima Beans with Ham) has EVOO, Spring Onions, Raw Fava Beans, Salt, Chopped Ham & Served with Thin Ham Strips


Thick (Stirgin) Analusian Cold Soup is served with Ham Finely Chopped & Thin Ham Strips



Bar FM Joint is a Seafood Tapas Bar run by a Couple that offers best Seafood like the Dried Octopus (Pulpo Seco) using the age old Air Drying Techniques





Southern Spain:
Region of Andalusia:

One of the best Olive Oils & Seafood is a specialty of this area along with Pimenton Pepper Powder which is used abundantly here

Gazpacho is a Delicious & Refreshing Spanish Cold Tomato based Raw Vegetable Soup

The key to a successful Gazpacho is making it and eating it during the Summer/Warm Months as the Tomatoes are at the Peak of the Season

Since the ingredients remain raw, you should only use the best possible ingredients, including the Best Extra Virgin Spanish Olive Oil available

A perfect Soup has to be shared with love, Tomatoes have to be peeled. Roughly Chopped Red Pepper & Green Pepper, Cucumber half Peeled & half Unpeeled

In a Large Salad Mixing Bowl, add Water, Vinegar, EVOO, Soak the Bread Pieces, Tomatoes, Cucumber, Onion, Garlic & Mix Well with hands, Salt

In a Blender, Mix the Veg, Ice Cubes just before Serving

Strain & Serve Fresh garnished with Green Pepper & Bread Squares!

Sangria is the most famous Thirst Quencher made with Red Wine, Brandy, Seasonal Fruit, Cinnamon Stick, Ice Cubes


Pescaito Frito means Fried Fish which comes in an assortment of Baby Squid (Puntillitas), Cazon, Fresh Anchovies (Boquerones), Chocos (this is like a thicker Calamari)
Dusted with Flour, Strainer & Hot Oil



Town of Sevilla:
Famous for Sevillian Oranges as well as Olives
 
Hojiblanca Olive (name comes from the White Color of the leaves) also known as Casta de Cabra & Lucentino is produced in the Eastern part of Seville, the south of Córdoba, and the north of Málaga which count for almost 16% of the Andalucian production

Used for Frying, Bread, Pasta, Pastries

They are also used as Black Table Olives because of the Firm Flesh

Cod Fish with Bitter Orange (Bacalao En Naranja Agria)
Blend Bread, Pimenton, Garlic, Olive Oil
Add Fish Stock in Pan, Cod with Skin Deep Fried & covered in Sauce
Squeeze with Orange which would be just for garnish & not to cook!


Monk Fish with Fried Bread (Rape al Pan Frito):
Onion Chopped Garlic Fish Dried Deseeded Parsley Pimenton Paprika Sherry of San Luca, Fried Bread with Crust add Paneotta Pepper soaked in water
different varieties of Fish used depending on the catch of the day
always served with Langoustine is a cross between Small Fish & Lobster or Snails can be sued


Jerez de la Frontera:
Town is famous for its Grapes & finest Sherry
Sherry is aged in strict conditions of Humidity & Temperature in Barrels
for every occasion, there is style of Sherry in Spain


Typical Artichoke's Stew:
Parring down the Artichokes, Fresh Fava Beans & Tender Peas, Sherry
Heat Arbicina Olive Oil fruity flavour, Parsnip, cover to cook Artichokes in Sauce
Cook Peas & Beans & Combine all with Sauce on top


Caballa Con Amontillado:
Southern Spain's favourite Macarel Fish
Marinate with Garlic, Dried Oregano, Sherry Vinegar, Cumin, Amulteago, Stuff the Fish with Boiled Salted Eggs from Fish (Acarel) & Cover with Plastic Wrap, cut in 2.5 finger thick rolls
Heat Oil & Fry the Macarel rolls & serve with  Red Pepper Sauce



Lenguas de Almendras:
Famous Raw Sliced Almonds Tongues baked in Oven
Piping Apple Gelatin between Cookies to make a Sandwich & Icing Sugar dust

Tocino di Cielo:

Caramel on bottom of Pan
Beaten Egg Yolks
(In Sherry Counties, the Egg Whites used to clarify Wines)
Caramelized Sherry Coloured Custard
Refrigerated Overnight

Yemas Sevillanas:
Famous from Sevilla Egg Yolk Candy
Hard Glazed





Few Places to check out while in Spain:

Cafe la Vienna La Rambla Boulevard, Barcelona

Mom Roca's & her 3 Sons, Joan Roca (Fine Dining Main Course) Joseph Roca (Wine Expert) Jordi Roca (Pastry Chef) have their Restaurant a few miles away from Barcelona

Artist Couple Team of the Escriba's Unique Chocolate Items in Catalan Region


Region of Rioja is where the Renowned Winemaker Alvaro Palacios is based in

In the Northern Asturias region, there is a famous Grill House

In Atxondo, Basque County is where the Extreme Grill Master Victor Arguinzoniz has his Basque Restaurant with Open Grill, Open Fire & most importantly an Innovative Menu!



In the Northern Region of Galicia, Chef Marcelo Tejedor specializes in Queimada (a 40-proof alcohol spiced with Coffee and Citrus Peels)  
 


In the Southern Region of Granada, Town of Albaicin has a Moroccan Restaurant which can be tried

Chikito Restaurant has a traditional Cuisine with Tapas Bar & offers outside Teraza during Summers

Carmen Mirador de Aixa Restaurant Mirador de Morayma (means Locale) is a Magnificent Palace with a typical Home built with Courtyards, Garden etc.


Bar FM Joint is a Seafood Tapas Bar run by a Couple Team


In Seville, there is a Famous Underground Flamingo Bar which was an Industrial Warehouse turned into a Bar now serves Drinks like Agua de Sevilla & a Great Brekafast as Night life starts very late with Dancers especially the energetic Dance Form Flamingo!


In the Seaside Town of Sanlucar de Barramundo, there is Casa Bigote Owner Paco Bigote (literally means Moustache)


Check out Spain's Oldest Confectionery since 42 Years!



Chef Manuel Valencia, La Andana Restaurant in Jerez de la Frontera, Spain



Royalty Señorita Rosa Vañó & her Father Señor Luis's Majestic Medieval Castle in the Town of Jaén is the Castillo de Canena

Alioli Expert Chef Mari Carmen Vélez

Adolfo and Javier Muñoz are a Father-Son Team who own Casa Adolfo, Calle de la Granada & other Restaurants in Town of Toledo

Olive Oil Expert & Chef Maria José San Román is also known as the ‘Queen of Saffron’ & owns La Taberna Del Gourmet restaurant in Alicante




In the Town of Elda, Famous Master Pastry Chef & Chocolatier Paco Torreblanca uses Olive Oil in his Decadent Sweet Creations



In Madrid:

‘Liming’ means an all Night long Spree in Spain

In the Historic Town of Mercado San Miguel:

Mas Gourmets De L’Embotit:

Hand Sliced Ham with Red Wine

Chef Javier's Mariscos Morris Conservas y Moluscos:

Goose Barnacles (Percebes) and Sparkling Wine like Champagne (Cava)

Slow Roasted Pork with Mandarin (Cochinita Pibil)

Roasted Octopus with Mushrooms

Fresh Razor Clams with Arbequina Olive Oil and Albariño Wine

Crystal Bread topped with Tomato and an Anchovy (Pan Tumaca) with Cana (Draft Beer)

Aperitivo, Red Vermouth and Olives

Tapas Bars:

Jamón Ibérico, Bocata de Calamares (Calamari Sandwich) with Beer

El Fogon de Trifon has some Fantastic Meal options

Owner/Chef Trifón Jorge Esteban

Raff Tomatoes, Bonito Belly Tuna (Ventresca de Bonito), Onions and Roasted Peppers

Bull's Tail Stew (Estofado De Rabo De Toro)

Cheesecake with Olive Oil Glaze (a Creamy Smooth Dessert with just some Balsamic Kiwi Reduction)

Chocolateria Churreria serves Churros and Spanish Hot Chocolate

When in Barcelona, there are many paces to visit:
Breakfast can be tried out at one of the Oldest Tapas Bars in the City

Weekends has open roadside Food Markets 'Market Grazing' or (Ferrys) literally means Street Fair with Artisan Cheeses, Cured Sausages & some varieties of the Catalan version of Pizza
Great thing is that everything can be sampled before buying

http://en.wikipedia.org/wiki/Coca_%28pastry%29




La Sirena Marie, Petrer Owner Marie Carmen