"I like to think that my kitchen can engrave special moments in the memory of people"

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
My professional values are love for the product, taking care of the technique, elegant execution, and respect for nature and the environment.
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I know the best recipes come from respect for the product and love when cooking it.

Discover new flavors and learn the secrets of the best dishes of Spanish gastronomy

Empanadas o Empanadillas are a classic that transcends borders and cultures, uniting generations with their homemade and comforting flavour. In Spanish cuisine, these delights hold a special place, taking centre stage at impromptu snacks or family celebrations.

However, there's something magical about those recipes that carry a touch of nostalgia, like these empanadas filled with pumpkin and almond jam, which transport me directly to my grandmother Lucinda's kitchen.

She was a true expert at making the most of the seasonal fruits she harvested in her garden: apples, plums, apricots... Everything turned into exquisite jams that she then distributed among the family. During autumn, as Halloween approached, and we spent a few days at her house, my grandmother would use the pulp left over from the pumpkins my brother, my cousins, and I were carving, to make a homemade jam which she used to prepare these crispy and sweet empanadas.

As you can see, today I bring you a recipe full of affection and I think you'll love it too.

Crispy Empanadas with Pumpkin and Almond Jam Filling Recipe

120 millilitres / 1/2 cup of olive oil 0.4

120 millilitres / 1/2 cup of white wine (water optional)

1 medium pumpkin (approximately 500 grams / 140 0z / 1,1 lb of pulp)

50 g / 1,7 oz / 0,1 lb of toasted and crushed almonds

Peel the pumpkin, remove the seeds, and cut the pulp into small pieces.

Add the pumpkin and two cups of water in a pot, or enough to cover half the height of the pumpkin pieces.

Cook over medium heat for about 20 minutes or until the pumpkin is tender. Then, remove the little water left in the pot and add the orange and lemon peel, sugar, and cinnamon stick. 

Cook over medium heat for another 20 minutes, stirring occasionally to prevent sticking.

Finally, add the lemon juice and cook for a couple of minutes. This will act as an antioxidant preserving the color and extending the life of the jam.

When the pumpkin is well cooked and broken down, remove the lemon and orange peels, and the cinnamon stick. Lightly mash the jam if you prefer a finer texture, although you can leave some chunks to give it more body as I have done.

Let the jam cool before adding the crushed almonds.

Heat the olive oil in a pan and add an orange peel and the anise seeds. Remove from heat when they start to brown and let it cool.

In a large bowl, sift the flour. Add the powdered yeast, and salt, and mix well.

Make a hole in the centre of the flour and add the flavoured oil (once cooled and strained), the beaten egg, and the white wine. Knead until all ingredients are well integrated.

Transfer the dough to a floured surface and knead for a few minutes until it's smooth and elastic. If the dough is too sticky, you can add a little more flour but don't overdo it so it doesn't lose softness.

Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature to set.

On a floured surface, roll out the dough with a rolling pin until it's thin (about 2-3 mm thick). With a round cutter or a glass, cut circles about 10 cm in diameter.

Place a teaspoon of pumpkin jam with almonds in the centre of each dough circle.

Fold each circle of dough in half, forming a half-moon, and press the edges well with your fingers and then make small folds.

You can also close them by pressing with a fork to seal well.

You can fry the empanadas in plenty of hot oil until golden brown or, if you prefer a lighter version, bake them at 180°C for about 15-20 minutes, until golden and crispy.

Once ready, and while still hot, pass the empanadas through the sugar and cinnamon mixture to give them that final sweet touch.

 Serve the empanadas filled with pumpkin and almond jam hot or at room temperature. They are ideal to accompany with tea or coffee for breakfast, or as a delicious dessert on any occasion. Their crispy texture and smooth, sweet filling will make it impossible for anyone to resist this homemade recipe.

You can vary the filling by adding other nuts like walnuts or hazelnuts, or even a bit of chocolate for those with a sweet tooth.

If you bake them, you can brush them with beaten eggs before putting them in the oven to give them a more intense golden colour.

Store them for three or four days in the refrigerator in a container to prevent them from getting moist. Make sure to take them out before enjoying them at room temperature.

Grandma’s Pumpkin Jam and Almond Empanadas: A Fall Favorite

With the arrival of autumn, the days become cooler, and the landscapes are painted in warm tones. It’s the perfect time to enjoy comforting meals celebrating the season’s ingredients. From golden pumpkins to sweet pears, autumn brings us many delicious flavours.

In this article, I invite you to explore a selection of recipes that capture the essence of this magical season, perfect for sharing with family or surprising your friends with colourful and flavorful dishes. Get ready to dive into the kitchen and enjoy the best autumn in every bite!

Chanterelles soup, Mushrooms croquette and crispy Sweet Potato

As autumn arrives, mushrooms become one of the season’s star ingredients. Their earthy flavour and unique texture make them perfect for comforting dishes. In this recipe, I'll show you how to prepare a delicious mushroom soup, ideal for those cooler days. Filled with autumn aromas, and made with simple ingredients, this soup is the perfect way to enjoy a warm and nourishing meal. 

Pumpkins and Roast Chestnuts Soup for Halloween

A vibrant soup with these two ingredients is so typical of autumn, especially on Halloween. This dish is Vegetarian, healthy and very easy to make.

Traditional Spanish pastries, "Buñuelos de viento" on All Saints Day

This delicious dessert is one of the stars of the bakery when Halloween or All Saints' Day celebrations arrive here in Spain. But it is also typical during Lent and Christmas.

Red Wine Poached Pears, "Peras al Vino Tinto"

I have been lucky enough to be able to travel to "EL BIERZO", the region where a large part of my family comes from, and I found this seasonal jewel of its gastronomy.

Learn how to make the Traditional Spanish Pie "Empanada"

I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.

Exploring Forest Flavors: Sautéed Wild Mushrooms with Fried Sage Recipe

 I invite you to explore a recipe with exquisite flavours. A culinary proposal where I've used a selection of fantastic seasonal mushrooms and herbs. This delight is not only a vegan and healthy option it's also incredibly easy to prepare, making it a perfect choice for any occasion.

Chicken in Pepitoria Sauce Recipe; Classic Spanish Flavours

Want to impress your guests with a chicken recipe that is different and full of flavour? Chicken in Pepitoria is a Spanish culinary treasure that will surprise your palate. 
Find out the recipe

Tuna Stuffed Eggplants with Bechamel: A Must-Try Mediterranean Dish

A classic of Spanish cuisine that harmoniously combines the tender texture of eggplant with the distinctive taste of tuna, a well-crafted sofrito, and the creaminess of homemade béchamel.

Spanish Potatoes Stew Recipe, Ingenuity in Times of Hunger

Never before have potatoes been given so much importance as in this recipe. I say this not only because these potatoes are incredibly delicious, but also because the Spanish name for this recipe would be; "Patatas a la Importancia".

These recipes provide a variety of options, perfect for making the most of seasonal ingredients. I invite you to try them and adapt them to your cooking style. Thank you for visiting the blog, and see you in future posts.

9 Spanish dishes to cook this Autumn

I invite you to explore a selection of recipes that capture the essence of this magical season, perfect for sharing with family or surprising your friends with colourful and flavorful dishes. Get ready to dive into the kitchen and enjoy the best autumn in every bite!

With the arrival of eggplant season, there is no better time to appreciate this vegetable's unique flavour and remarkable versatility in the kitchen.

One dish that truly exemplifies these qualities is stuffed eggplants, a classic of Spanish cuisine that harmoniously combines the tender texture of eggplant with the distinctive taste of tuna, a well-crafted sofrito, and the creaminess of homemade béchamel.

This recipe is perfectly suited for a family meal or a special dinner, and I assure you it will leave a lasting impression on your guests. Although it may appear complex at first, carefully following the steps will make it come together beautifully.

Without further ado, I present to you a tuna version of the stuffed eggplants my mother used to prepare for us during our childhood.

I hope it brings you as much joy as it has brought to my family.

 Wash the eggplants and cut them in half lengthwise. Scoop out the pulp using a knife or spoon, leaving the skin intact to fill later. The flesh should be cut into large cubes. 

Make crisscross cuts in the pulp still inside the eggplant, without breaking the skin, then scoop out the cubes with a spoon. These cuts will also help the eggplant cook evenly in the oven.

In a large pan, pour a good amount of extra virgin olive oil and heat it over high fire. When the oil is hot, add the eggplant cubes, and season with salt and pepper. 

Sauté for about 5 minutes or until they begin to brown, then lower the heat and cook for an additional 10 minutes or until the eggplant is soft.

 Remove the eggplant from the pan and set it aside. 

 Pour another splash of olive oil into the pan and heat it over medium fire. Place the garlic and cook for a few minutes, be careful not to burn it. 

Add the onion and red bell pepper when the garlic starts to colour. Then put the oregano and coriander in it. Cook over low heat for about 15 minutes, or until the vegetables are soft and golden.

 Put the eggplant back pulp into the pan, sauté lightly, and place the tomato sauce. Cook everything together for a few more minutes. 

Turn off the heat and add the tuna. Break the tuna into small pieces with a spatula or fork and the stuffing will be ready.

 Stuff the eggplant halves with the prepared mixture, using a spoon or spatula. Let the eggplants rest while you preheat the oven to 220°C (430°F) and prepare the bechamel. 

 In a saucepan, melt the butter over medium heat. Add the sifted flour, and cook for about 3 minutes to form a roux. Then, gradually add the warmed milk, stirring constantly to prevent lumps from forming. 

Once all the milk is incorporated, add salt and nutmeg. Cook until the bechamel thickens to your liking, then remove from heat.

  Place the eggplants on a baking tray lined with parchment paper and cover the stuffed eggplants with the bechamel.

 Grate some cheese on top and bake for about 20 minutes or until the cheese is golden brown. 

 Serve the stuffed eggplants hot and enjoy this delicious Mediterranean dish. Thank you for reading this recipe! 

Click the picture and watch the video-recipe

I look forward to seeing you in the next article with more delicious ideas! 

In this recipe, I present a fresh and delicious salad featuring two of Spain's most beloved ingredients: cheese and tomatoes. This dish includes three varieties of tomatoes (Daniela, Cherry, and Rama) and a unique Spanish cheese made with black olives.

This simple and quick recipe is sure to become one of your favourite summer dishes.

In recent years, Spanish cheesemakers have been innovating the cheese sector. Their creativity and desire to offer delightful products have led to combinations of flavours and ingredients never before used in cheese production. Some of the innovative cheeses being produced in Spain include cheese with black garlic, truffle, wine, rosemary, nuts and honey, and black olives – like the one used in this recipe.

Tomato and Black olive cheese olives salad recipe

In a food processor or blender, combine the 15 g of black olive cheese, fresh basil, toasted almonds, and toasted hazelnuts.

Add the juice of half a lime and the sea salt.

With the processor running, gradually add the extra virgin olive oil until all ingredients are well combined and the vinaigrette has a smooth texture.

Taste and adjust the salt if necessary. Set aside.

Wash and dry the tomatoes. Slice the tomatoes thinly.

Arrange the tomato slices and cherry tomatoes on a large plate or salad bowl.

Add the avocado cubes and slices of black olive cheese on top of the tomatoes.

Sprinkle the toasted almonds and hazelnuts over the salad for a crunchy texture.

Drizzle the pesto vinaigrette over the salad to your liking, ensuring all ingredients are well coated.

Serve immediately and enjoy this refreshing and delicious salad.

I hope you enjoyed preparing this delicious dish as much as I enjoyed sharing it with you. Enjoy your meal, and I'll see you in the next recipe.

Refreshing Tomatoes and Black Olive Cheese salad

I present a fresh and delicious salad highlighting two of Spain's most popular ingredients: cheese and tomatoes. I've created a salad using three varieties of tomatoes (Daniela, Cherry, and Rama) and a unique Spanish cheese that contains black olives.

This month, I bring you a delicious and nutritious traditional recipe from Spanish cuisine that celebrates the summer harvest of vegetables. Pisto Manchego is a versatile dish that can be enjoyed in many ways: as a main vegan dish, or as a side dish with proteins like fish, eggs, cheese, or meat.

While many cultures have their versions of vegetable stews, such as Ratatouille in France, Caponata in Sicily, and Shakshuka in Israel, Pisto's origins are believed to be Arab. Introduced to Spain by a caliph, it became popular in Andalusia under the name Alboronía. Later, in Castilla-La Mancha, the dish evolved and was named Pisto, derived from the Latin term "pistus," meaning crushed or mashed. Initially, it did not include tomatoes or peppers, which were introduced to Spain after the conquest of America.

In La Mancha, Pisto became a staple, especially during the harvest season when vegetables are at their peak. It has remained a summer classic and a typical dish for field workers throughout Spain.

The recipe I share today is a cherished version from my mother, with whom I enjoyed cooking for this article. Thanks for your visit, Mama. I hope you enjoy it as much as I do.

Wash the tomatoes and cut them into medium cubes. Dice the onion finely.

Cover the base of a medium pot with olive oil and heat over medium heat. Add the onion and cook for about 10 minutes or until golden.

Add the chopped tomatoes, sugar, and salt. Cook for 15 minutes or until most of the liquid has evaporated.

Blend the mixture in a food processor and then pass it through a strainer to remove seeds and skin for a finer texture.

Adjust the salt if necessary and set the sauce aside.

Wash and dice all the vegetables into small cubes.

Heat a generous amount of olive oil over medium heat in a large frying pan. Add the diced onion and sauté for 10 minutes until golden.

Add the green and red peppers and cook for 10 minutes until tender.

Add the eggplant and cook for 5 minutes, then add the zucchini. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.

Add the tomato sauce to the pan and cook on low heat for another 5 minutes, stirring occasionally, until the vegetables are well integrated and the sauce has thickened.

Let the pisto rest for a few minutes or even a day before serving to enhance the flavours.

Pisto Manchego can be enjoyed on its own with crusty bread, served over rice, or as a topping for bruschetta. It's also a fantastic side dish for grilled fish, eggs, or meat. My favourite way to eat this tasty vegetable stew is with fried egg or tuna.

If you liked this summer recipe, you might also be interested in these:

Spanish Vegan Delights, 10 Delicious Plant-Based Recipes

Traditional Pisto Manchego Recipe: Healthy and Delicious Summer Dish

Today, I'm going to show you how to make a delicious and different sauce, a symbol of Catalan cuisine. This sauce made with tomatoes, garlic, and nuts, is so irresistible that you'll want to dip everything in it. And to accompany it, I've selected some tasty seasonal vegetables like eggplant, asparagus, or zucchini, among others, to create a healthy, balanced, vegan dish full of energy.

It's uncertain exactly when Romesco sauce was first created, but it's believed to have emerged after the widespread introduction of Latino-American products like tomatoes and peppers into Catalan households. It's estimated that its origins trace back to the 18th century, in the fishing villages of Tarragona, Catalonia, Spain. Romesco was a fish and seafood stew that the fisherman used to prepare with the catches that didn't sell. Each household made its version, resulting in unique variations of Romesco sauce.

Essentially, it's a sauce that pairs well with everything; fish like cod, monkfish, seafood, rabbit, snails, pork, or roasted vegetables. It can even be also used as a base for stews (Roux), adding fish, meat or other ingredients after incorporating water or fish stock. Variations abound with additions like chilli peppers, parsley, flour, white wine, brandy, or even biscuits.

Like many recipes, Romesco sauce has adapted to local tastes and available seasonal ingredients in households. Today, it's used to accompany various dishes, like the famous “Calçots”, a variety of spring leeks grilled over an open flame and dipped in this luscious sauce.

Romesco Sauce Recipe with Grilled Seasonal Vegetables

40 g / 1.41 oz / 0.09 lb toasted and peeled almonds

40 g / 1.41 oz / 0.09 lb toasted and peeled hazelnuts

Begin by roasting the tomatoes and garlic at 180 degrees Celsius / 356 F, for 45 minutes. Place the whole garlic bulb and tomatoes on a baking tray. Make a cross-cut to the tomatoes for easier cooking.

After 20 minutes, the garlic will be ready. Allow the tomatoes to continue roasting for the remaining time.

While the tomatoes finish roasting, prepare the remaining sauce ingredients.

Fry the bread in a pan with a dash of oil, then toast the almonds and hazelnuts and set them aside.

Meanwhile, remove the pulp from the hydrated Ñora peppers (soaked for an hour). Alternatively, you could use fried whole ñora peppers instead of just the pulp.

Once the tomatoes are roasted, combine all the sauce ingredients (tomatoes, garlic, olive oil, vinegar, salt, ñora peppers, chilli pepper, paprika, almonds, hazelnuts, and bread) in a food processor. Blend them until smooth and achieve the desired thickness, similar to hummus.

The sauce's thickness varies depending on ingredient proportions. For a more liquid sauce, add extra tomatoes or water while blending.

Adjust seasoning with salt and vinegar to taste, and the sauce will be ready.

You can store it in a glass jar covered with oil for several weeks, using it as a dip sauce or flavour enhancer and thickener in your stews.

I've prepared grilled seasonal vegetables to accompany the Romesco sauce, creating a vegan, easy, healthy dish steeped in the Spanish tradition.

And thus concludes our recipe! I hope you enjoyed preparing this delicious dish as much as I enjoyed sharing it with you. Enjoy your meal, and I'll see you in the next recipe.

Authentic Romesco Sauce Recipe: A Taste of Catalonia

Today, I'm going to show you how to make a delicious and different sauce, a symbol of Catalan cuisine. This sauce made with tomatoes, garlic, and nuts, is so irresistible that you'll want to dip everything in it.