Sopa Almendra al Uvas

Cold Almond and Grape Soup

This Andalucian treat is to be found around Marbella, on the south coast of Spain. Traditionally prepared with a mortar and pestle, we now have the modern convenience of the blender, which makes this quite easy to prepare. A wonderful cold soup for those lazy summer days, perfect for lunch around the pool or in the garden.


1 cup slivered almonds

2 or three cloves of garlic, peeled

salt to taste

¼ cup olive oil

1 tablespoon red wine vinegar

2 cups water

½ pound green grapes, seedless if possible, if not slice them… Continue reading

Pollo en Salsa de Almendra

Chicken in Almond Sauce

2 cups water
1 cup flour
salt and pepper to taste
1 whole cut up chicken
1 cup olive oil
1 onion, chopped
4 to 6 cloves garlic, chopped roughly
1 cup sherry (the real thing – not American cooking sherry)
1 cup ground almonds
1 cup fresh peas

Brown the onions and garlic with a little olive oil in a large heavy pan that has a lid, then set aside. Mix the flour with the salt and pepper, and coat the chicken with half of this mix. Using the same pan with a… Continue reading

Pollo a la Cazadora

Hunter’s Chicken

As they say, in the north of Spain, they stew. Here is a stewed chicken recipe from Pamplona, which features LOTS of garlic. This recipe serves four.

1 whole chicken, cut into quarters
1 large onion, chopped fine
6 cloves garlic, chopped fine
1 cup olive oil
1 tablespoon flour
salt and pepper
1 cup dark beer

In a large heavy pan with a lid, brown the chicken pieces in hot oil. Add the garlic, beer, salt and pepper, flour and beer. Stir all ingredients together and cover the pan. Simmer over a medium heat until… Continue reading


Traditionally TAPAS were served with your drink, on a tiny plate as a lid, or cover, reputedly to keep the flies out of your drink, but also as a tasty morsel to keep you happy in the bar, and drinking more and more. Sort of like salty chips in the US, but way classier. The word TAPA means lid or cover.

There is an amazing variety of tapas and tapas bars abound throughout Spain, but are especially interesting in the old quarters of the ancient cities. Here a popular pastime is tapas bar-hopping – sampling different delicacies from competing bars,… Continue reading

Pan Amb Tomaquet – Catalunyan Bread

Pan Amb Tomaquet is a tomato crustini-type thing from Catalunya, in the north east of Spain. The words translate literally as bread with tomatoes.

The preparation takes a while to figure out, just by watching people at the other tables, but it is quite fun and tasty to have bread this way… Of course if you speak a little Catalan the waiter might give you a lesson.

Take slices of toasted bread, peel a clove of garlic and rub the bread with the clove. Slice a tomato in half, rub the juice on the bread, then sprinkle with olive oil… Continue reading

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