Winter warm and sunny days filled with brightness and life, "springter" is one of the best seasons in Malaga, perfect for A Cooking Day. While most of Spain is covered with snow or rain soaked, the sun is still shining in Malaga, fighting his way through the clouds. Have a look and long for it.
In spite of this lovely weather, my biological clock knows it is winter time, and after a long country walk is asking for a steaming soup. This recipe is very simple and easy to prepare if you have some stock already made. All you need for 4 people is: 1 onion, 1 or 2 cloves of garlic, a bunch of wild asparagus, a tea spoon of paprika, 2 litres of stock, olive oil, salt and saffron threads or turmeric. Prepare the asparagus as I told you in the post about wild asparagus. Peel and cut the onion in very thin slices.
A Cooking Day has moved to a cooler place for a few days. I love Amsterdam. Food talking, I love all these different types of amazing bread, plenty of organic products easily available (often cheaper than in Spain), and so many charming restaurants offering a wide selection of food from almost any country in the world. But at the same time I can’t help to be proud of Spanish gastronomy (quite trendy here, by the way) and how important food is for us, our cooking and eating rituals. As we are travelling with kids and summer is, necessarily for many
This year my friend Alvaro and I decided to pick ourselves the olives at home and try to have our own organic olive oil, no certification but natural a hundred per cent. And so we did. Friends and family participated the way and for the time they could, and we all got caught up in enthusiasm and happiness working outdoors surrounded by the beautiful countryside, no hurries, sharing talk and laughs at lunch, which my mother prepared everyday for everyone there, learning plenty of new things. After fifteen days, we got to the oil mill on Sunday evening, excited and
This is our second season picking olives at home, so we can use during the cooking sessions a precious and very special organic olive oil. With some experience acquired we handled sticks, picking nets, stakes, baskets and sacks. The place being the same, we found a landscape very different from last year, a dry soil this time without a single blade of grass where the olives could hide when falling from the trees. Hot weather and short sleeves often, and the sun keeping us company. Also the olives we took to the oil mill were different, smaller and less lustrous,
