Category Archives: Drink

Carne Asada

My friend Catie asked me to cook a barbecue on Sunday and of course I agreed! Initially I thought of cooking Carne de Cerdo en Adobo, but another friend wanted to do marinated pork, so I had a rethink and … Continue reading

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Arroz con Pollo

Arroz con Pollo (baked rice and chicken) must be one of the simplest Spanish rice dishes and can be seen as a precursor to Paella, in a similar way to Arroz al Horno. There’s some debate over the origins on … Continue reading

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Turkey Pie

Back in February I made an Empanada de Pavo with leftover turkey from Christmas dinner. At the time, I realised there was still a decent ammount of meat (and a little stuffing) still in the freezer, which I saved for … Continue reading

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Bacalhoada

Bacalhoada is a very popular Portuguese bacalhau (salt cod) dish served on Fridays, Easter and Christmas Eve. There are some similar Spanish dishes, but they tend to be more stew like, wheras bacalhoada looks far more attractive with it’s layered … Continue reading

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Sopa de Habas

I came across a recipe for Maccu di San Giuseppe recently, a dried broad bean and fennel soup traditionally served on St. Joseph’s Day in Sicily. The correct day (19th March) was long gone, but I love broad beans and … Continue reading

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Fabada Asturiana

Fabada Asturiana is probably the most famous regional dish from Asturias, containing white beans and cured meats. The Pinicipality of Asturias is a mountainous region on the Atlantic coast of north western Spain. Asturias was part of Roman Hispania, but … Continue reading

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Arroz al Horno con Marisco

Arroz al Horno con Marisco (oven baked seafood rice) is a variation on the Valencian arròs al forn – a baked meat with rice, cooked on Mondays, using the leftovers from the Sunday cocido (stew). These rice dishes, cooked in … Continue reading

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Albóndigas de Bacalao

Albóndigas de Bacalao are codfish “meatballs” often served during Semana Santa (Easter). Traditionally Albóndigas de Bacalao are made with salt cod, but with rising prices, bacalao fresco (fresh cod) has become more popular in Spain. If using salt cod you’ll … Continue reading

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Alubias Blancas con Butifarra

The Catalans have a classic dish of Botifarra del País con Judías Blanc y Alioli – country sausage with white beans and allioli. Botifarra (butifarra in Spanish) sausages date back to the time of the Romans and this dish became popular … Continue reading

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Cajun Macaroni Cheese

You’d be forgiven for thinking that Mac and Cheese was a north American dish, considering it’s popularity and especially since Kraft Dinner is (probably) Canada’s national dish (much like the popularity of Heinz Baked Beans in Britain), but you’d be … Continue reading

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