Hasenkeule in Rahmsauce (Hare in Cream Sauce)


I am a would be Electrical Engineer who studied Mechanical and Production Engineering at what is now the University of Central Lancashire. I ended up working as a Production Engineer in a couple of aircraft companies before moving on to the production of telephones for a large telephone and telephone exchange manufacturer. At this point I then decided upon a change and became a computer programmer.

I joined the now extinct IT company, Electronic Data Systems (EDS), on one of their graduate programmes. One of the biggest problems in the IT industry in particular and in the bespoke manufacturing industry in general, is actually understanding then building what the client really wants. For that of course you have to really understand just what the client is asking for….. you have to understand him and his business.

EDS had the ludicrous idea of not hiring IT specialists, but rather graduates in other fields who would be better able to understand the client requirements. What a silly idea right? They hired doctors, finance graduates, chemists, biologists and even mechanical and production engineers.


All in all I have travelled much in Germany due to work. I have been in the more industrial areas like Bochum or Dusseldorf. I have been to the historical and picturesque town of Heidelberg. I have even been to Berlin, before the wall fell and I crossed through the famous Checkpoint Charlie………..

To see the rest of the article and the recipe please click here.

The Octopus and the Flying Pear Tart


Before I talk more about Letux and the day we spent there, I wanted to mention a town called Belchite, through which we had to pass to get to our destination. Seeing the ruins of Belchite so soon after the recent bombings in Aleppo left me wondering if, as a species, we ever truly learn from the mistakes of the past? Belchite you see was also the battleground of a civil war.

The war in question was the Spanish Civil War whose combatants met at the town of Belchite between August and September 1937. Basically the town was devastated and was left as a memorial of the war. They actually built a new town, from scratch, alongside the old…………


……… So let’s get back to Letux and the afternoon we spent there. The two sisters, Pilar and Luisa, put on a delicious and varied spread. They had arranged for us to eat outside, in a beautiful spot on the edge of the garden and shaded by flowering bignonia vines. The table exquisitely set with fine crystal and classical porcelain.

To read the rest of the article and the recipe please click here.

Stifado στιφάδο


It is early October, yet here I am, sat under a hot sun with the temperature somewhere in the high 20’s! I know I live in Spain, but I do live halfway up a mountain in the interior, the temperature should certainly not be so high. Additionally it hasn’t rained for about 4 months…..again, pretty much unheard of here. Even the drought resistant trees are suffering, if not dying. The grape and almond crops are much reduced, and unless it rains soon the olive crop will also be poor. It is really sad to see these normally green hills so brown, dusty and dry……. Is it Global Warming? I don’t know, but can we really take the risk and continue to destroy our planet? We only have the one after all.

The local plants and animals can’t escape the drought, but I can. I am off to the north of England in a couple of days. Who knows, it might even feel good to have to wear a jumper again or indeed a raincoat to keep off the incessant rain of the north of England?

I will be staying at my Mother’s, who of course will be spoiling me rotten. She will already have the cupboards filled with all my favourite foods together with a plan of all the places she would like to take me…… and a list of all the jobs that need doing! I actually don’t mind at all, I enjoy fixing things. One of the ways I like to thank her is by taking her out to a restaurant. Last year I took her to the “Greek Flame Taverna” in Lytham-St.-Annes.

The food was good, really good in fact, and plentiful! Great staff and great service, all in all a great meal. I personally had their “Stifado” which was fantastic, so much so in fact that I felt inspired to make my own. This week’s recipe is my version of their Stifado.

To read the rest of the article and to view the recipe please click here.

Tocino de Cielo


This week is about the Spanish pudding “Tocino de Cielo”, or translated into English a “Pig from Heaven”. Perhaps if you were to make a pig of yourself with this Spanish pudding you would end up in heaven? Talking of pigs, does anyone know what an “enviropig” is? Well I didn’t, at least until recently.

English, as most languages, is growing in size. I honestly think there is a secret society out there made up of English teachers, translators and writers whose sole purpose is to invent new words and thereby keep themselves in employment. I can just see them now, swearing a secret oath of allegiance on their holy tome, The Oxford English Dictionary (OED)!


So, as you can see from the photographs, this recipe produces a classy looking pudding with a beautiful glossy shine to the caramel……. and all it takes is sugar and eggs! The tocino was supposedly invented in the 14th Century in Jerez de la Frontera. There it was common to use the egg whites to clarify the wines. As they were loath to throw the yolks away, they invented this pudding to use them up.

To see the rest of the article and to veiw the recipe please click here.

Empanada Gallega


The empanada Gallega is a stuffed savoury pastry that is about as common in Spain as a pork pie in England. Although from the region of Galicia, they can be found everywhere and come in a variety of shapes, flavours and of course qualities. I have always liked them, the good ones that is, and this week I have a recipe that makes one of the very best!

Over the summer my wife and I went on a trip to Galicia. I had never been to that part of Spain and I guess, one way or another, you could say that we had been thinking of visiting the area for more than 25 years…………..

Galicia is one of the greenest parts of Spain, for obvious reasons…. i.e. it rains quite a bit there and the temperatures are generally lower than in much of the rest of Spain. We were lucky in that we had excellent weather and could enjoy all that lush greenery under clear blue skies. We were also treated exceptionally well by Ana and her husband as they took us to some beautiful places and some excellent restaurants, both in the city of La Coruña and also in the countryside around the city. Thanks again to both of you.

2016 07 25 Allariz - River Arnoia - Roman Bridge

So back to the empanada, the recipe for which comes from my wife’s Aunt who lives in La Coruña. We spent an excellent afternoon with them, seeing the sites of the city and partaking of good local food in the local bars. They also gave us empanada in their home, so I cheekily asked for the recipe which I now propose to share with you all! ………

To see the rest of the article and the recipe please click here.



A couple of weeks back I talked about gazpacho, a typical Andalusian cold tomato soup. This week I have a second one for you.

For those of you unfamiliar with Andalusia, it is the southern most region of Spain and also one of the largest. It is replete with must-visit places, be they historical and man-made or forged by nature.

I have visited the region a few times as a tourist and was also fortunate enough for a while to manage a team of people in the region. I still recall installing an IT system in a hospital in Marbella. From time to time I would take a few minutes’ break in the canteen on the topmost floor, with the spectacular views of the coast on one side and the mountains on the other………..

I have spent time in places like Marbella, Sevilla, Cordoba and Granada. The latter is a really special place and I would seriously suggest that it should be on everyone’s bucket list, and somewhere near the top! The Alhambra and the Generalife in Granada are something really special. They are both beautiful places to visit and each give a good view of the other.

Having said all the above, I thought I would mention a less known town not far from Marbella. It is one of my favourite places and is called Ronda.

2014 04 108 Ronda (Near Puente Viejo)

The town itself is on top of a plateau with spectacular views both out across the plains but also down into the ravine that splits the plateau in two……..

For the rest of the article and to read the recipe please click here.

Pan Tomaca (Pa amb tomaquet)


This week’s recipe is so easy I am almost embarrassed to publish it! Nevertheless I decided to go ahead and talk about Pan Tomaca as it tastes delicious. There is also no cooking involved so it is really easy to prepare and therefore just about perfect for these hot summer months.

Of course Spain is all about warmth, the warmth of the people and the warmth of a summer’s evening. One can see people out, just sitting and relaxing busy schedules permitting or not! Spaniards tend to take advantage of the cooler temperatures in the later evening, but that of course can mean late meals and late nights. It is true that many Spaniards often go to bed late, but they go to bed relaxed with their internal springs unwound. This unfortunately is more than can be said for many other poor souls across the industrialised world.

It would now seem that “specialists” have determined that Spaniards eat too late and go to bed too late………….

To read the rest of the article and to view the recipe please click here.