Stories

The tapa that deserves an entry of its own: pa amb tomàquet

The tapa that deserves an entry of its own: pa amb tomàquet

 

Pa amb tomàquet (tomato bread) is one of those foods that you can’t believe you didn’t know about sooner. Incredibly simple to make, yet infinitely delicious, surely this is a food that somebody will make trendy over in the UK at some point. Maybe you’re even reading this now and thinking, that could be me. I say, go for it! I would totally stop by regularly for an affordable pan con tomate, as it is also called. Because affordable is definitely what it is in Spain, and in my opinion what it should be, given the relatively low cost to make (which also means you can try it at home – yay!).

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Melt-in-your-mouth Spanish Carrillada

Melt-in-your-mouth Spanish Carrillada

 

This summer, I was off to a mini-trip in Spain to revel in the sights and foods (mainly foods) of some of the country’s major cities. One of them was Sevilla, the capital and largest city of the autonomous community of Andalucía and the province of Sevilla. I had heard from several friends that this was a beautiful place to visit, and finally I was able to get a sneak peek of it myself during our two-day stay.

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Beef Stroganoff: the recipe and the history

Beef Stroganoff: the recipe and the history

 

This originally Russian dish is typically made from thinly sliced beef, taken from a tender cut of meat such as fillet, since it needs to be the kind of lean meat that can be sautéed easily, which other cuts of beef make it hard or practically impossible to do. It is sautéed in butter with mushrooms and onions and in the final step combined with sour cream to be served over a starch such as potatoes, rice or noodles.

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Mariscos galore – seafood at its best at Kiosko Universal, La Boquería, Barcelona

Mariscos galore – seafood at its best at Kiosko Universal, La Boquería, Barcelona

 

The beauty of many Spanish dishes is how simple they are in both cooking methods and number of ingredients, and yet how they still manage to be incredibly delicious and versatile. It’s the same with seafood too: there are many regional varieties, but often all you’ll need for a delicious seafood dish is grilled, boiled or fried clam or mussel or shrimp, a little salt and a sprinkle of olive oil on top. Simple indeed, but such an indulgence.
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Semla, a Swedish dream of cream

Semla, a Swedish dream of cream

 

In Sweden, there exists a popular pastry called semla.

Fact: On Fat Tuesday alone, bakeries sell over 6 million semlor (and that’s not including homemade or supermarket-sold ones!).

Fact: Sweden has a population of 9.9 million.

Fact: Traditionalists eat semla on Fat Tuesday only. But there are others who eat semla every Tuesday during semla season. And then there are those Swedes who fika with it to their heart’s content (read more about fika here).

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Juicy, moist tortilla at Bodega de la Ardosa, Madrid

Juicy, moist tortilla at Bodega de la Ardosa, Madrid

 

If you think of Spanish cuisine, more often than not a few key foods will come to mind. Aside from tapas (read more about Spain’s tapas culture here), jamón and paella, tortilla will likely be one of the hot contenders. But how much do you really know about this Spanish food ambassador? And do you know where to go for a melt-in-your-mouth feast of tortilla deliciousness?

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Swedish Falukorv Stroganoff: the recipe and the history

Swedish Falukorv Stroganoff: the recipe and the history

 

Here it is, the first recipe posted on the blog! Who would have thought it would be a Swedish one? Certainly not me, since it was only a little over two months ago that I set foot in Sweden for the first time. We went there to spend time with friends over Easter, but ended up with plenty new food discoveries (I’m not gonna lie and tell you that I hadn’t planned to seek them out anyway..).

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Horchata – a delicious, sweet Valencian tuber-drink

Horchata – a delicious, sweet Valencian tuber-drink

 

The first time I came across horchata was on a hot summer day once upon a time in Valencia, sweat streaming down my face, as I was desperately searching for something cool, something refreshing. I found it in the street, not in the form of ice cream, but in the cold, sweet, lip-smackingly delicious horchata ladled out from big metal cylinders built into mobile roadside street carts and poured into paper cones. And if you see orxata written on them, don’t be confused, it’s the same thing, written in Catalan.

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Bombas at La Bombeta in Barceloneta, Barcelona

Bombas at La Bombeta in Barceloneta, Barcelona

 

That’s a lot of beautiful Bs in the title right there. What is the story behind this explosively delicious food called la bomba that is served at the La Bombeta tapas bar and restaurant in Barcelona?

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