Category Archives: Foodie

Slow cooking !

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When you have to be out all day, there is nothing nicer than walking through your front door at the end of it, to the welcoming aromas of supper cooking and ready to eat.  Just a few minutes prep in the morning is all you need, your trusty hot pot and you’re done.

Healthy too, so it’ a win-win situation all round 🙂

Here is my recipe I coddled together yesterday, when scanning the fridge early morn for some inspiration, together with a few store cupboard essentials, Pumpkin Thai curry it was.

Feel free to substitute or add veggies that you have, the basics are just the same.  Once home or 1/2 an hour or so before seeing you could add a handful of prawns or even your rice to make a very hearty dish.

april-9-%e2%80%a2-6pmdianaras-place

 

 

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Time to catch up !

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Oh my goodness, I can not believe I have not sat down and written since May ! . Shame on me, but mind you It’s not that I’ve been not living life to the full, and sometimes it’s just not the right time to write.  Well I’m back after a full to bursting, memory making, new experiences, catering to the max, foam partying, tapas tours & family and friends filled summer.

Family celebrations and special 18th birthday for my daughter with party and feasting and a great day at a stunning beach club to end it off.

A summer of welcoming guests on cooking and culture days from all over the world.  Honeymooners, friends holidaying together, families sharing new skills and cooking the perfect paellas.

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Girls from Holland.

Mama mia style weddings were a joy to plan and create for clients, with the Andalucian mountains and rustic villas providing the perfect backdrop for events to remember.  My biggest challenge this summer was to prepare, display and serve 800 tapas for an individual and stunning wedding celebration, it was utterly fabulous.

Holidays over, ninos went back to school, first rains appeared, temperatures dropped then rose again and now a heady Autumn we are enjoying.  Still able to eat alfresco and light up the BBQ, maybe just have to don a wrap or shawl as the sun sets.  Plants and flowers are coming back to life, after a long, hot summer.  Bees are busy on the blooming passionflower, and toads a plenty are coming out of their holes.

New season produce is flourishing, Chirmoyas, pomegranates, sweet potatoes to name a few.  Thoughts and tastes are turning towards comfort food, homemade soups and casseroles, long slow braised dishes and home-baked bread to mop up the juices. Most exciting for me is finally getting my new kitchen, which I’ll blog as #operationkitchen.  It has been a long time in the planning and saving, but soon work will commence.

So best foot forward for me, back to blogging, menu devising and planning for the future.  I’ll try to keep my cool when the demolition starts, but hey I can’t promise 😉

Caserio de San Benito

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Time for a change, instead of heading south to the coast, we drove north inland slightly, to the nearby ancient town of Antequera.  We enjoyed a morning of ambling through the streets, window shopping, coffee sipping, monument and church visiting.  Cobbled streets and beautiful architecture, adorned with traditional geraniums, overflowing from their terracotta pots, gives the town a deep Andalucian air.

We decided to delve a little deeper for our obligatory lunch stop, and came across the wonderful Caserio de San Benito just a flew more clicks up the main A45 heading north.

 

This delightful cortijo stands proud and welcoming, with courtyard filled with olive trees, and thrashing ground.  On entering the restaurant, you are taken back to a bygone era, the dining room is beautifully laid and boasts antiques and regalia of this agricultural area.

Welcoming staff greeted us, and recommended dishes.  The house white wine was perfectly chilled and served in a deliciously large measure. Warm bread, crackers and Ensaladilla Rusa was served while we chose the Menu del dia and were not disappointed.  Our main courses of lamb cooked on wood fire with garlic, and Secreto Iberico, were rich and tasty.  We shared a pud with two spoons, a decadent home made cherry cheesecake, YUM.  Two cafe solos were need to get us up and out of this wonderful place, we could’ve have sat there all afternoon.

We shall return, and no doubt take many guests from La Rosilla and recommend to others.

 

 

#cookfromthebooks Week 15, Family, springtime & kittens

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We have been as busy as the springtime bees at La Rosilla.  Preparations are under way for the summer season ahead, and with the fortunate warm temperatures we’ve been having, we’ve been making hay whilst the sun shines .

The annual paint-a-thon has started, whitewashing and freshening up the outside of the house, bringing back it’s summer brightness.  The garden has been tackled, and weeds pulled.  The vegetable patch has had some new summer seedlings, courgettes, tomatoes, lettuce, pumpkins to name a few.

Guests came from Belgium to experience a La Rosilla Paella Day, and the weather was glorious showing off the mountain in all it’s splendour .

Paella Day at La Rosilla

Paella Day at La Rosilla

Paella cooking adventure at La Rosilla

Our eldest daughter has returned from the U.K for the Easter holidays, so we have enjoyed our first family alfresco meals of the year.  When she returns I like to rustle up some of her favourite Spanish dishes, to welcome her home.  This weeks recipe for my #cookfromthebooks challenge is from the wonderfully complete book by Pepita Aris ‘SPANISH’ .

Pepita Aris SpanishRecipes clearly photographed and presented, covering all aspects of Spanish cusine from all regions.  The book has been republished many times and a while back, I professionally reviewed it, on behalf of Books 4 Spain.  It is a cook book I return too frequently, and all dishes I have prepared from it have become a main part of my Spanish repertoire, tweaking as I feel fit.

Stuffed Mussel recipe

MUSSELS WITH A PARSLEY CRUST or STUFFED MUSSELS

450g Cooked Mussels ( Steam and then cool).

Tbsp olive oil

Tbsp melted butter

3 tbsp freshly grated parmesan

2 tbsp chopped parsley

2 garlic cloves finely chopped

seasoning

fresh breadcrumbs.

 

  • Open the mussels, snap off the top shell and leave the mussel attached to the bottom of shell.
  • Lay the shells in an ovenproof dish, packing them closley.
  • Mix the melted butter, olive oil, Parmesan, parsley , garlic and breadcrumbs together .
  • Gently put a tsp of the stuffing mixture onto each mussels.
  • Grill the mussels on high until they are sizzling & golden.

Together with gambas pil-pil, spicy pinchitos and ribs, we truly had a feast 🙂

 

Gambas pil-pil

Gambas pil-pil

Never a dull moment at La Rosilla…

With springtime comes babies ! Baby animals, and while playing on the land, our youngest daughter stumbled across two tiny weeny kittens just hours old, that had been abandoned probably by a mother that had been frightened away by local dogs. Unable just to leave them to perish, we have taken on the task of hand rearing them, a rewarding but very tiring task and with an uncertain ending.  We are doing our best and are taking each day as it comes, 2 hourly feeds through the night too !  So I’m feeling in quite a zombie state today, I do not miss the sleeplessness nights of years ago …So watch this space, and send me luck, patience and stamina.

BUEN PROVECHO

If you would like to join in this years challenge of #cookfromthebooks I would be delighted :) Just add the hashtag #cookfromthebooks and add the logo below & link to this site.

#cookfromthebooks cooking challenge 2014

 

 

 

#cookfromthebooks Week 14 Big wheels & seaside rock.

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I seem to have muddled up my weeks, that’s not difficult for me ;). So my #cookfromthebooks challenge, is a medley of what I’ve been up-to, and a favourite recipe from La Rosilla.  I would love of course to travel with my cook books in tow, well they’re my babies, but don’t think I could get away with that on my low cost airline travel bag allowance !

I am now back on my m0untain at La Rosilla, and have been rewarded by wall to wall sunshine and and balmy temperatures. I have been most lucky, as I too enjoyed lovely warm spring temperatures for my last few days in Sussex. I was fortunate to be given a guided visit of Brighton and amble along the pier, through the lanes and parks and have a birds eye view of the city on the giant ferris wheel.  Suitably proud of my bravery ( I don’t do heights) once over the initial revolution, and only looking forward I actually quite enjoyed it !

Obligatory rock for my children was purchased, and seaside photos taken.  Students, picnicked, and braved the cold sea, folks relaxed on traditional deckchairs, beautiful Brighton was alive.

During my two weeks away caring for my charge, I loved pottering in my cosy cottage kitchen and rustling up dishes and flavours with seasonal produce.  Guests were invited to join us for supper, and I thoroughly enjoyed helping my charge entertain once more since the passing some years ago of his wife.

A trusty La Rosilla favourite recipe of Smoked Mackerel and Horseradish pate, with a Beetroot compote started our meal, and was washed down with a chilled bottle of fizz.

Smoked Mackeral & Horseradish Pate

Smoked mackeral and horseradish pate recipe.

125 g Cream Cheese

2 x smoked mackerel or 1 x tin Caballos de sur (Spain)

1 x lemon juice & zest

1 tbsp of creamed horseradish

handful of finely chopped chives

Salt & freshly black pepper.

  • In a bowl stir the cream cheese until soft.
  • add chopped mackerel and stir through.
  • add lemon juice & zest – Stir
  • stir in horseradish
  • season and just before serving stir through chopped chives.

This is lovely served as a dip with crudites, or put into tiny croustades for canapes.

I served it with home-made bread, and zesty beetroot compote & peppery rocket salad.

During my time away, I perused many a menu, and sampled some delicious hearty fayre. It was a pleasure to see so many cooking styles a multi cultural tastes being offered.  Two simple yet very tasty plates, that I will endeavour to reproduce at La Rosilla, were a Bubble and squeak cake, topped with thick ham off the bone, and oozing poached egg, the other the most succulent pork belly and most crunchy crackling I had ever eaten, I pushed the wheelchair extra hard and fast after that dish to burn those calories, but it was worth it 😉

Case over-loaded with choccie goodies, a delicious leg of lamb for Sunday lunch, and food magazines, I headed home, until next time.

Now to get back on track with my #cookfromthebooks challenge, and create some new tasty morsels for ‘Mi familia’

 

 

#cookfromthebooks week 10 – Reunions & french fayre.

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A fabulously hectic week, of friends and frolics has left me literally unable to speak…my jaw has gone into painful spasm, maybe the price I’m paying for eating,drinking, laughing and singing too much 😉 So I’m now on soft food and alcohol free tipples, best recover soon.

A few months back I volunteered on a language immersion course by Diverbo, to assit Spanish teachers in their quest to improve their English language skills, us volunteers were known as the ‘Anglos’. This week the Anglos of Southern Spain ( Malaga, Almeria, Murcia and Marbella) had a reunion, we re-grouped for a fabulous evening of wining and dining, laughter and merriment.  One of the gentleman known as ‘The Baron’ lives not too far from me at La Rosilla, so were pooled culinary skills and created a menu of french delicacies for our new friends.

Steak Tartare

Smoked salmon, avocado & goats cheese terrine

Coq au vin

Gratin dauphinois

Garlic braised spring greens

Tarte au citron & pot au chocolat

melting camemberts

Cafe and cognac

Some of our diners we knew may be a little unsure about steak tartare, so we held back from describing it’s origins or naming the dish, until after they’d tasted it, naughty I know, but we were able to convince most of them and they agreed, they wouldn’t have tried if they’d known, just proving many people pre-decide before trying 😉

For my #cookfromthebooks challenge this week, my sweet treats of Tarte au Citron & pot au chocolat, were taken by the simple and clearly written book ‘FRENCH’ by Raymond Blanc, published by M & S. The book  was originally published in 2003 as ‘Foolproof french cookery’

Raymond Blanc at Le Manoir

I have very fond memories of my visits to Le Manoir aux quat’saisons in Oxfordshire when I lived in England, reserved for very special treats, a place from the moment you arrived you feel clam, looked after and you know you are going to have an unforgettable experience.  Dining, gardens, accommodation, all faultlessly designed.  Unpretentious and impeccable  service, makes every one feel special and welcome.

My little pots of chocolate I adapted slightly and here is my recipe, rich, decadent and perfect for the chocoholics out there.

POT AU CHOCOLAT

Makes 8 little pots or glasses.

300 g of dark choc, broken up

250 ml double cream

75 g of butter

good glug of cognac

  • Put all the ingredients in a heatproof bowl over a pan of simmering water stir gently, until melted.
  • Pour into shot glasses or espresso cups.
  • Chill until ready to serve.

 

Our reunion was a great success, all different characters from all walks of life, coming together to re-confirm our new friendships.

Now for me, I’m off to make soup that I can sip through a straw, and hope my jaws gets back to full waggle soon 😉

BUEN PROVECHO

If you would like to join in this years challenge of #cookfromthebooks I would be delighted :) Just add the hashtag #cookfromthebooks and add the logo below & link to this site.

#cookfromthebooks cooking challenge 2014

#cookfromthebooks week 9 – Carnival capers, supperclub visit & almond tart.

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The end of Semana Blanca holiday (half term here) in Malaga province, went out with a bang. A family day out on the coast enjoying blue skies and warm sunshine, a chance to finally sample a fellow supper-clubbers Rooftop Table’s gourmet ‘Thai’ delights, dancing on a bar, well it was ‘Carnaval‘ and afternoon tea with tart, Almond & raspberry slice, from Bill Granger’s book, aptly named ‘Holiday‘ .

I can’t believe it’s week 9 of my personal #cookfromthebooks challenge already, this has got to be one of my best New Year resolutions ever, a win, win resolution. 🙂 That I’m loving sticking to, and everyone else is enjoying the fayre.

Bill Granger’s style is chilled and comforting, this book, focuses on occasions and events all related to relaxing and food.  Outdoors, fireside, celebrations and barefoot.

Bill Grangers Holiday, book review by La Rosilla.

I knew we were expecting a hectic week-end of revelry, so I decided on a decadent and rich Almond and raspberry slice recipe, to enjoy as and when we wanted, whilst taking a five minutes to sip tea and chillax.  All the ingredients I had in the fridge and store cupboard, and I easily managed to put it all together in between chores before going out.

ALMOND & RASPBERRY SLICE

It has a crunch shortbread bottom, fruity layer of jam (use your favourite flavour) and a sweet nutty topping, definitely not an everyday treat 😉 .  Don’t make the mistake I did, and add all the sugar at the almond stage, it then is really sweet !!!!

210g butter softened

165g caster sugar

2 tsp vanilla extract

200g flaked & whole almonds mixed

2 tbsp milk

225g plain flour

40 g cornflower

160g raspberry jam

  • Preheat oven 180c
  • Line a bking tray with paper approx 24 x 20cm
  • To make the almond topping : put 60g of the butter, 55g of the sugar, 1 tsp of vanilla, the lamonds and milk in a pan.  Cook over a low heat until the butter and sugar has dissolved, then leave to cool
  • Make the shortbread base : beat the remaning butter, sugar and vanilla, until pale & creamy.  Sift the flour and cornflower together and beat into butter mix until crumbly.
  • Press the dough into the baking tin and bake for 12 mins or until light & golden.  Leave to cool for 10 mins.
  • Spread the jam over the base, then the almond mixture.
  • Return to the oven and bake for 25 mins more.
  • allow to cool and then cut into squares.

Enjoy with tea & breathe !

Family rating adults 10/10 chi8ldren 7/10 dare I say too rich for them !!

Back to reality now, children back at school,l cooler climes and wind blowing a hoolie, Oh well it’s nearly the week-end 😉

BUEN PROVECHO

If you would like to join in this years challenge of #cookfromthebooks I would be delighted :) Just add the hashtag #cookfromthebooks and add the logo below & link to this site.

#cookfromthebooks cooking challenge 2014

Semana Blanca, blue sky, warm day, let’s go !

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Semana Blanca, is celebrated in the province of Malaga with a week off school, because rightly so all our main Ferias are celebrated in August, and the Junta (Government) believe we need extra time off 😉  This week also coincides with ‘Dia de Andalucia‘ a day we celebrate and commemorate  for when the province became a Autonomous region.

For the 9 years I have been here, Dia de Andalucia has always been a day of beautiful weather, a day of hopefulness and a reminder to me why we chose to live here.  over the years we have celebrated in many ways, grouping together with friends, sharing typical plates of food, doning green & white and making merry.  This year, with children growing up and lives getting busier, at home was just my OH, and no 3 daughter ‘Noo’.  So we made the most of just having our youngest in tow, and headed to the coast in search of a few more degrees warmth, places we’d passed but not stopped at and a few family favourites.

First stop the Buddhist Stupa in Benalmadena, this stunning white temple, with gold dome is a perfect backdrop to the blue Mediterranean sea.  Perched high on the coast, this wonderful place, was peaceful and calming and exquisitely decorated .  Funded and built with one man’s dream, now funded by donations.

Just across the road, The Mariposario (Butterfly exhibition) awaits .  Built as a Thai temple, this tropical park is beautifully presented and designed.  Tropical plants, cretaures and 1000’s of butterflies are housed, cultivated and cared for here.  The whole biological ‘Butterfly’ cycle can be witnessed and is very well explained by the staff, from caterpillar, chrsilis to graceful butterfly.  Eye spy ‘ Butterfly’ is encouraged for everyone and a spotting paper given to all.  Orchids, succulents and spectacular flora, are enjoyed by birds, Iguanas, Chameleons and even a Wallaby and Tortoise.

Lunch of course, off to the prom we went.  The glorious weather had bought out the hoards, locals & tourists, flip slops & shorts 😉 Restaurants and chiringuitos were being queued for, restaurant Maitre D’s promoting there menus, to the wandering crowds.  We knew what we wanted, simple Andalucia fayre to celebrate the day.   face in sun, cerveza in hand, espetos (sardines) on the fire, the famous and alluring aroma of the Costa in the sun.

Suitably fed and watered and cheeks pinked, bag stuffed with bread to feed the ducks, a stroll around our family favourite park was called for, Parque de la Paloma in Benalmadena,  are lush gardens, lakes, waterfalls, rabbits, chickens and ducks waddling free.  Adventure parks and cactus gardens, picnic places, bars , fun for all the family.

One more attraction to tick off.  A rather surreal place, again built by one mans dream to celebrate his interpretation of architecture through many eras and styles. Byzantine, Moorish, Baroque & Gothic.  Built out of stone, terracotta and cement the Castillo de Colomares is an intriguing place to wander around for an hour or so.  Built over 7 years, it now stands high into the hills of Benalmadena Pueblo.  Those with creative or dramatic minds can be transported into a world of make believe, others may just wonder why ? You decide.

Walked, eaten, played, explored, learned, climbed, discovered – Andalucia solo hay una !

 

Experience these wonderful places yourself, whilst holidaying a La Rosilla.

#cookfromthebooks Week 7 – Marvelous market produce.

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Having spent a wonderful night in Malaga, it was a perfect opportunity for me the next day, to spend some time browsing and sampling produce at the amazing Atarazanas food market .  Normally when I visit the market it is a first port of call, and I can’t carry much, I always think next time take my wheelie, shopping carrier, but do I remember NO ! This time I had my OH in tow and spare hands to carry the shopping bags.

The array of produce, was alive with spring colour and aromas, freshly caught fish, just picked vegetables from local allotments, and bread baked that morning, meats and cheeses from the mountains, a true spectacle of deliciousness.

Choosing which stall to purchase from is my hardest decision, all the stall holders are so friendly, welcoming and offer advice and their superb product knowledge, but one this time especially caught my eye.  The stall was full of unusual vegetables, violet potatoes, mushrooms of all types, micro salad leaves and edible flowers, cherries dark like rubies, mangoes sweet to smell, asparagus gathered that morn, tomatoes purple like plums.  As we grazed &  learned our basket was filling up nicely.

With all these delightful goodies, my #cookfromthebooks challenge this week, was sort of preempted -Mushroom risotto it had to be.  Many years ago I was given Ainsley Harriott’s Gourmet Express, and a few of the recipes became family favourites, like his chicken liver and tarragon parfait, and crispy noodle wrapped prawns.  His mouth-watering mushroom and onion risotto became a comfort staple, economical, but indulgently satisfying.  The basis of the recipe I use all the time, adding various ingredients to suit my diners and also what’s in the larder or fridge.

So armed with my beautiful Boletus mushrooms, pancetta, red onions, I set out on the calming process of creating risotto.

La Rosilla Risotto, wild mushroom & pancetta risotto recipe.

LA ROSILLA RISOTTO

Serves 6

olive oil & knob of butter

1 red onion finely chopped

2 cloves of garlic finely chopped

200g chopped bacon or pancetta

250g of wild mushrooms ( I used Boletus)

6 handfuls of risotto rice

1 glass of dry white wine

1 litre of hot chicken or veg stock

50 g grated parmesan

chopped fresh parsley

S & P

  • Heat butter and oil in large saucepan and saute onions and garlic, until softened.
  • Add bacon and fry for 2 mins.
  • Add chopped mushrooms and saute for a few mins.
  • Add rice and stir to coat in oil and flavours.
  • Add white wine and let bubble for a min.
  • Gradually add stock and let each addition be absorbed by the rice, should take about 20 mins gently stirring regularly .
  • You want your risotto to be tender & still creamy.
  • Add the Parmesan and parsley ,season & serve.

I served our risotto, with Parmesan shavings, rocket leaves and chopped purple, tomato salsa.

Other risotto flavours that are popular at La Rosilla, are courgette and lemon, blue cheese and walnut, fresh herb and broad beans, options are endless.

FAMILY RATING 10/10

EASY – With patience.

Market and cooking tours are my specialty, come try for yourself 🙂

BUEN PROVECHO

If you would like to join in this years challenge of #cookfromthebooks I would be delighted :) Just add the hashtag #cookfromthebooks and add the logo below & link to this site.

#cookfromthebooks cooking challenge 2014

My heart in Malaga.

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A valentines treat was booked for me and my OH, to celebrate 20 years from the question popping day.  A night on the town, with our own little city pad to sleepover. PERFECTO  Malaga never fails to amaze and surprise.

We decided to catch the train from the Airport as we have parking there (OH job perks), and 8 minutes later and just 1.50eu lighter we were smack, bang on the flower filled Alameda.  A beautiful sunny afternoon greeted us, as we strolled to our accommodation.  We had booked to stay in the old town just off the main Calle Larios, in some fabulous apartments ‘Unisierra’.  Superb location, modern, exceptionally clean, and with every amenity. I enjoyed playing ‘City living’ for the night and made another addition to my dream list * Malaga apartment in the old town*

We had an afternoon amble, tipple and bite to eat, window shopping and menu browsing, stumbling over new places and areas that I’m glad I found.

Back to the apartment for a quick pre-evening spruce, and a sip of chilled Cartojal, before we headed out to paint the town red.

We met up with Victor from We love Malaga, for an evening of tapas, and insider secrets.  Victor who is so passionate of his wonderful city, it’s culture and  gourmet vibe, was a delight to spend time with and we shared our ‘Foodie’ love together. No matter how well you know, or think you know a city, it’s always fascinating to see it through someone else’s eyes.

La Rosilla & We Love Malaga Tweetup ;)

La Rosilla & We Love Malaga Tweetup 😉

Malaga was alive, the Carnaval lights were on, and the atmosphere in the streets was electric.  Bar after bar, filled to bursting, people of all ages, families, romantic soirees, groups of friends.  Chatting, sipping and sharing food.

Uve Doble was one of our stops of the night, a modern and vibrant tapas bar, here we savoured delights such as, black fried noodles with little squid, pumpkin vichyssoise with scallop and seaweed , mini beef and foie burger, home-made bread and chilled white were the perfect compliment.  Seeing people queuing for tables, and feeling comfortably fed and refreshed, we headed back into the night.

Los Patios de Beatas – Vinoteca.  This spectacular winery, is located in the heart of Malaga old town, the architecturally  protected buildings have been lovingly restored and offer a magnificent background to display the many wines from Spain and worldwide.  An innovative menu has been created to be enjoyed whilst sampling the wines on offer, using local market, seasonal ingredients to produce plates of outstanding taste and quality, from tapas to elaborate dishes to share.

Los Patios de Beatas Vinoteca

On a popular Valentines eve, the Vinoteca was heaving and bustling, but we were professionally greeted by the Manager, and invited to have a glass of wine on the house, whilst browsing the wine selection and absorbing the feel of this unique and historical venuEl Recio Matsu Winee.  Sommeliers are on hand to advise and find a wine to suit any palate.  The tapas sampling area has a backdrop of 100’s of wines and a dramatic wooden paneled ceiling, the dining area has a stunning stained glass ceiling – A very beautiful location.  We relished in tasty delights such as Foie and hazlenut crocanti with a peach coule and Cod and violet potatoes in a coconut and coriander cream sauce.  With our tapas we treated ourselves to a fine wine by the Matsu vineyard.  The faces of grandfather, son and grandson are used on the labels of the wines , with the wine that  reflects each of the men’s personalities in Matsu’s El Pícaro (the rogue), El Recio (the tough) and El Viejo (the old) trilogy of wines.  We chose El Recio, a heady wine with tastes of chocolate, dark fruits and vanilla – Divine 🙂

Wandering back through the maze of streets, full of life late into the night, we headed to our love nest 😉 for a nightcap, and thoughts back over the new tastes and places we had experienced.

Thanks to Victor Garrido from WE LOVE MALAGA, for showing us the sights, and yes WE LOVE MALAGA too 😉