A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
These Moorish skewers are a popular tapas in Andalucia, Spain. You will need 4-8 skewers, depending on their length, and could use lamb instead of pork if preferred. The recipe is from ” Moro:the Cookbook” by Sam and Sam Clark.
A classic way of cooking fish throughout the Mediterranean. This Spanish recipe is from “Moro:the Cookbook ” by Sam and Sam Clark and is traditionally served with Alioli. You could use cod, sea bass, turbot or salmon if preferred.
A Spanish recipe for roast duck from ” Moro:the cookbook” by Sam and Sam Clark. It is lovely served with Moros y Cristianos.
A recipe from ” The Food of Spain” by Claudia Roden.
A magical combination from ” Moro:the cookbook” by Sam and Sam Clark.
A good recipe for this traditional Spanish rice dish from ” The Food of Spain” by Claudia Roden.
A Spanish recipe from Claire Thomson’s ” New Kitchen Basics”.
A delicious recipe for pork from Rick Stein’s ” Spain”. Serve on its own or with rice or potatoes, and a green vegetable.
A colourful and seasonal spanish version of ratatouille from ” Moro East” by Samuel and Samantha Clark.
A recipe for the game season from ” The Food and Wines of Spain” by Penelope Casas. Serve with Roast Potatoes or Poor Man’s Potatoes and a green salad.
This is from ” The Food and Wines of Spain” by Penelope Casas. Serve this with salad, accompanied by a dry white wine if you like.
A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
A spanish way with chicken from ” The Spanish Table” by Mirimar Torres.
