THE SUN-SOAKED PLATE...Mediterranean recipes for family and friends

Smooth, creamy and luscious…nothing beats a homemade ice cream!   I really love the summer, but as the days get longer with clear blue skies and long, hot, sticky nights, the intense heat can sometimes be a little too much to bear. At times like these we need to find some refreshing, delicious ways to us cool down and a frozen ice cream is very tempting and often hits the point. At our restaurants, we always have a good variety of rich ice creams and sorbets in our freezers as they compliment nearly all our desserts.   Everyday we churn them in our sorbet machine or something called a pacojet, and the advantages of using an electric or hand-cranked machine is that the final result will normally be smoother and creamier with that fabulous silky texture of freshly made ice cream. So if you are lucky enough to have an ice cream machine, making your own ice cream can be fun and incredibly simple.     Off course people have been making ice crea...

We should be making the most of the traditionally short cherry season at the moment. These plump, shiny skinned, red to deep purple, round wonders are definitely the superstars of the markets at the moment and make great eating. There are over a hundred and twenty types of cherries and they are basically divided into two groups. The sweet varieties like napoleon, Williams and Regina and the sour ones such as Kentish, morello and Driotte. Fresh cherries are high in energy-giving carbohydrates and are an excellent source of vitamin C.   In the Jerte Valley in Extremadura, there’s one time of year where a million trees swell with tiny red fruit. These little, shiny cherries are only available from June to the end of July, but they’re some of the best in the World, so much so that they have a Protected Designation of Origin (PDO) status. They are Picota cherries and they are in season right now. Cherries have been grown in the Jerte Valley for centuries, but ...

  The aroma of fresh sardines being grilled over hot coals has to be one of my all time favourite cooking sensations and they are simply delicious when lightly coated with olive oil, garlic and fresh parsley. Sardines may be popular all over Spain, but sardine skewers known as “espetos de sardinas”, are one of the most appreciated delicacies by locals and tourists alike in beach bars and restaurants all along the extensive coast of Malaga. They are cooked on the beach over hot coals and normally each espeto comes with four or five sardines. It is eaten with your hands with a touch of lemon juice and the locals have an expression to describe this very tasty meal: “está para chuparse los dedos”, basically meaning they are delicious enough to suck your fingers after enjoying them and that is precisely what people do after eating espeto or grilled sardines, it’s almost the best part of the whole experience!   Sardines are named after Sardinia, the Italian island where large sc...

Sweet Spanish kitchen at Easter   Bunuelos   Fiestas and religious festivals have traditionally been associated with an assortment of pastries, sweets, cakes and biscuits. Some are flavoured with almonds' pine nuts, honey, cinnamon, and orange blossom water reflecting their Arab, Moorish roots, while others are doughnut style pastries fried in oil such as roscos, buñuelos and the extremely popular churros, which are served with hot chocolate for dunking.   Although the giving of chocolate Easter eggs is more popular today that it ever has been in Spain, it took them a long time to really become popular. That said, of all the symbols associated with Easter the egg, the symbol of fertility and new life, is the most identifiable. The customs and traditions of using eggs have been associated with Easter for centuries. Originally Easter eggs were painted with bright colours to represent the sunlight of spring and were used in Easter-egg rolling contests...