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February and cold soups: “porra de naranja”

February is still part of the low season at A Cooking Day, which is good in order to get some rest and recharge batteries, but at the same time I feel sorry because the countryside looks sooooo beautiful and the weather can be wonderful too, and you are missing it! It's winter (most days you would't say so though)  and so still the time to look for shelter in rural "ventas" where food without pretensions will bring us warm memories and comfort. One of the best places to have a comforting and absolutely amazing lunch in a cold winter day

Traditional food in Malaga: “lomo en manteca”

We are right in the heart of Malaga, walking among the bustling stalls of Atarazanas Market to enjoy a market tour before we head for our cooking class. There are many things catching the visitor's attention. The noisy fish vendors, the colorful piles of fruits and vegetables, all those shinny seasoned olives...Yes, but without a doubt those mountains of orange lard- they are told- wrapping pork meat or even chorizos, those huge pans filled with fat, will really impress the avid foreigner thinking maybe Mediterranean diet is not so healthy after all... Let me explain. The "lomo en manteca",

Meatballs in almond sauce

Among the countless Nature wonders, one of my favourites is the almond blossom. A winter beauty of white petals turning into tender drop protected by a green velvet shell becoming finally delicious and nutritious nut with a main role in Spanish gastronomy, specially in Anadalucia. So, once the miracle occurs, we get inevitably to the meatballs in almond sauce. This is another traditional recipe of Malaga based on a “majadillo”, pestle and mortar (or eletric blender) in hand to mash garlic, bread and almonds. Adding very little more we get a wonderful sauce absolutely simple and yummy. For our

Spanish omelette with wild asparagus

Last Sunday we had a cooking day among friends. The countryside was beautiful and also the weather, so the terrace was crowded all the time. This is the wonderful Spanish omelette with wild asparagus we prepared together after an excursion foraging for asparragus. An easy and delicious way to make seasonal this year-round basic. Ingredients for 4 people: 4 big potatoes, 4 eggs, 1 onion, a bunch of wild asparagus, salt and olive oil. Peel the potatoes and cut them into thin slices or small dices. Chop the onion. Clean the asparragus thoroughly, and break them with your fingers in pieces of about 2

Orange and cod salad from Malaga

Since I see the first oranges in the orchard I run to the market to get some salted cod and spring onions to prepare this salad that you can find easily in every "bar de tapas" in Malaga. It’s always been present in my mother’s kitchen and I could eat it every day when oranges are in season. In fact I almost do, I really love it for dinner in a more simple version, without potatos or egg. I like sharing this traditional recipe of Malaga in our cooking workshops, as using fresh oranges just picked from our trees gives this

Cooking chards in yellow sauce

It’s been raining for days, absolute happiness for me living as I do in Málaga, a place where the rainy season is often missing, and perfect for a cooking day in the countryside. The orchard is soaked, and the chards look shinny and crunchy, ready to be part of a quite simple and delicious Easter dish, coming in a couple of weeks. Being the name of this dish "Porrilla de acelgas", my mother always called it just “Spinach”, though she has always used chards to prepare it, and it's always been for me "chards in yellow sauce". She used to add, and

Sweet couscous with jelly and cream

A Cooking Day hosted a large group of American students from Spelman College, Atlanta. Along with the girls we enjoyed an spectacular dessert, a sweet couscous with Moroccan mint tea jelly and ginger cream, that went straight to our favourites list. The author of this delicacy is Víctor Bermúdez, and Keti learned how to prepare it, among other delicious recipes, in a desserts workshop at “La Mesa” cooking school. The workshop was worth it! The taste, exotic and familiar at the same time, reminds us of the classic rice pudding, which my grandmother used to serve in large plates nicely

Ajoblanco with fresh green almonds

The ajoblanco, a refreshing almond cold soup, is a summer classic in Malaga. In the old times it was a daily summer dish, cheap and nutritious, as the almond was a humble nut always present even in the poorest rural homes, they only had to walk to the nearest almond tree to get them. It was, and still is, garnished with grapes, although today it is not easy to find the original ones from Malaga. This is a very easy recipe, but we shouldn’t forget that our grand and great-grandmothers had no electric mixer, and made by hand with the mortar

Food “Made in Malaga”

Malaga tastes so good you could eat it up. We can be curious, or just exercise our responsibility on local economy support, and will find in Malaga many companies belonging to the local food industry that have been working for years to get a quality brand to certify the singularity, authenticity and quality of their products, though many of them are well known outside Malaga but not at home. Dare to have a look at the labels and look for “Made in Malaga” delights, which give wealth and value to our territory and have been made or produced just around

Slow culinary travel. Get local, go slow, revel and taste

“Slow Culinary Travel” is trendy. Or that’s what Wellness Tourism Worldwide says. This prestigious American company dedicated to developing and promoting wellness travel, publishes every year a "Top 10 Wellness Travel Trends". For 2014, three of those top trends are directly related to the experience A Cooking Day offers in Malaga: local life, food tourism and “slow travel”. Basically they point to the fact of travellers having a deeper appreciation for authentic experiences locally relevant, they want to live the local life. Food tourism emerges as an important trend offering experiences (such as food tours or cooking lessons) that connect

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