GASTRONOMY

Gazpacho is a traditional cold soup from Andalusia, perfect for hot summer days. Darío has prepared a refreshing version of this iconic dish for us. 

INGREDIENTS:

1. Tomatoes (ripe)

2. Cucumber

3. Onion

4. Garlic

5. Olive oil

6. Salt

7. Vinegar

8. Cold water (optional, for desired consistency)

Preparation

1. Chop all the ingredients and place them in a bowl.

2. Add olive oil, salt, and vinegar to taste.

3. Blend everything until smooth. If needed, add cold water to adjust the texture.

4. Serve chilled and enjoy!

Cómpeta is a town in the province of Málaga, Spain, known for its local wine, so this dish refers to chicken cooked with wine from that region. Sergio has prepared a delicious chicken with Cómpeta wine for us.

INGREDIENTS:

1. Chicken (usually cut into pieces)

2. Cómpeta wine (a wine from the region)

3. Olive oil

4. Garlic (chopped)

5. Onion (chopped)

6. Tomato (chopped or pureed)

7. Red bell pepper (optional)

8. Chicken broth (optional, for extra flavor)

9. Salt and pepper to taste

10. Rosemary or thyme sprigs (optional)

11. Bay leaves

12. Flour (for sealing the chicken)

Preparation

1. In a frying pan, add a little extra virgin olive oil and brown the fillets on both sides.

2. When they are golden, pour over the wine, then add the raisins and anise.

3. Add salt and stir until the sauce thickens.

4. Serve hot.

5. You can accompany it with French fries, poor-style potatoes, mushrooms, or cooked rice.

Salmorejo is a traditional cold soup from Córdoba, especially popular in spring and summer. Alba and Daniela have prepared a delicious version of this creamy Andalusian dish for us.

INGREDIENTS:

1. 500 g of ripe tomatoes

2. 100 g of day-old bread

3. 50 ml of extra virgin olive oil (about 5 tablespoons)

4. ½ clove of garlic

5. Salt to taste

6. To serve: chopped hard-boiled egg and diced serrano ham

Preparation

1. Blend the tomatoes, bread, olive oil, garlic, and salt until you get a smooth, creamy texture.

2. Chill in the fridge for at least an hour before serving.

3. Serve cold, topped with chopped hard-boiled egg and diced serrano ham.

Vélez Cake is a traditional recipe from the Vélez-Málaga region that stands out for its simplicity and flavor. Made with almonds, brown sugar, and a fluffy texture, it’s the perfect dessert to share with family or enjoy at any time of the day. Rubén Baena Leoncio has prepared his version of this classic treat, and it’s sure to become a household favorite.

INGREDIENTS:

1. 180g chopped almonds

2. 150g brown sugar

3. 5 eggs

4. 2 tablespoons of flour

Preparation

1. Separate the egg whites and yolks: Start by separating the egg whites from the yolks. Beat the yolks with the brown sugar until the mixture turns thick and almost white.

2. Add dry ingredients: Stir in the chopped almonds and the 2 tablespoons of flour to the egg yolk and sugar mixture. Mix well until all ingredients are combined.

3. Whisk the egg whites: Beat the egg whites until stiff peaks form, then gently fold them into the mixture. Be careful to maintain the fluffiness of the egg whites so the cake remains light and airy.

4. Prepare the mold: Grease a plum cake mold (or a long rectangular mold) to prevent the cake from sticking while baking.

5. Bake: Pour the batter into the mold and bake at 180°C (350°F) for about 35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Once baked, allow the cake to cool completely before removing it from the mold. If desired, you can add some lemon zest to the mixture for a fresh, aromatic touch.

Fruit Gazpacho is a traditional dessert from the Axarquía region, known for its fresh and tropical flavors. This refreshing dish is perfect for hot days and is enjoyed as a light and healthy treat. Alejandro has prepared a delicious melon gazpacho for us.

INGREDIENTS:

1. 375 g of melon

2. 1 very small clove of garlic

3. 50 g of spring onion

4. 30 g of green Italian pepper

5. 50 g of cucumber

6. ½ slice of bread

7. 30 ml of extra virgin olive oil

8. Salt to taste

9. Ground black pepper to taste

Preparation

1. Peel the garlic clove and remove the germ for a milder flavor.

2. Peel the spring onion and cut it into quarters. Wash the pepper and cut it into large pieces.

3. Peel the cucumber, remove the seeds, and cut it into chunks.

4. Cut the melon into large pieces and do the same with the bread.

5. Place all the ingredients in a blender, add salt and pepper, and blend slowly until well combined.

6. Add the extra virgin olive oil and blend for a couple of minutes at maximum power to emulsify.

7. Serve chilled and enjoy!

This refreshing potato salad is a traditional dish from the Axarquía region, combining fresh ingredients for a perfect balance of flavors. Damaris and Yadhira have prepared this delicious version for us.

INGREDIENTS:

1. Potatoes

2. Cooked eggs

3. Oranges

4. Olives

5. Tuna

6. Tomatoes

7. Corn

8. Onion

9. Salt

10. Olive oil

11. Vinegar

Preparation

1. First, cook the eggs.

2. Then, cook the potatoes with a bit of salt until tender.

3. Once cooked, cut the potatoes and eggs into pieces and place them in a bowl.

4. Add the oranges, olives, tuna, tomatoes, corn, and onion.

5. Season with salt, olive oil, and vinegar.

6. Mix everything well and serve.

Ajoblanco is a traditional cold soup from Andalusian cuisine, especially popular in Málaga and Cádiz. This dish is believed to have its origins in Roman cuisine. In Almáchar, the Ajoblanco Festival is celebrated on the first Saturday of September. Elena and Laura have prepared a delicious ajoblanco for us.

INGREDIENTS:

1. Bread crumbs from the previous day

2. Cold water

3. Extra virgin olive oil

4. Raw almonds

5. 1 garlic clove

6. Vinegar

7. Salt

Preparation:

1. Soak the bread crumbs in cold water for a few minutes until well softened. Set aside.

2. Measure the olive oil and keep it in a separate container.

3. In a blender, combine the soaked bread with the water, raw almonds, garlic clove, vinegar, and salt. Blend until very smooth.

4. With the blender running, slowly add the olive oil to emulsify the mixture.

5. When the consistency resembles a light mayonnaise, the ajoblanco is ready.

Serving suggestion:

Serve well chilled with grapes, melon, or diced apple for a refreshing contrast.

Mediterranean salad is a fresh and nutritious dish, perfect as a starter or a light meal. It combines a variety of colorful vegetables with the rich flavor of tuna and olives. Jesús has prepared a delicious Mediterranean salad for us.

INGREDIENTS:

1. Lettuce, chopped

2. 1 or 2 tomatoes, diced

3. 1 onion, sliced into rings

4. 2 tablespoons grated carrot

5. 2 tablespoons grated beetroot

6. Natural olives

7. 1 avocado from La Axarquía, chopped

8. 1 can of tuna

9. Vinegar

10. Extra virgin olive oil

11. Salt

Preparation:

1. Start by chopping the lettuce into bite-sized pieces and place it in a large bowl.

2. Dice the tomatoes and slice the onion into thin rings. Add them to the bowl.

3. Grate the carrot and beetroot, then mix them with the other ingredients.

4. Add the natural olives and the chopped avocado.

5. Drain the can of tuna and spread it over the salad.

6. Dress with vinegar, extra virgin olive oil, and salt to taste. Mix well.

Stuffed Eggs from the Axarquia is a delicious and traditional dish from the Axarquia region, known for its simple yet flavorful ingredients. These stuffed eggs are topped with regional products like olives, giving them a unique touch. Alba and Mariajo have made their version of this classic appetizer, perfect for any gathering or special occasion.

INGREDIENTS:

1. 6 eggs

2. 3 tablespoons of mayonnaise

3. 1/2 teaspoon of salt

4. 1/4 cup of tuna, ham, or olives (choose based on preference)

5. Extra olives for garnish (optional)

Preparation

1. Boil the eggs: Start by boiling the eggs. Place them in a pot of cold water and bring to a boil. Once boiling, cook for about 10 minutes. Afterward, cool the eggs under cold running water and peel them.

2. Prepare the filling: Cut the boiled eggs in half and remove the yolks. In a small bowl, mash the yolks and mix them with the mayonnaise, salt, and your choice of tuna, ham, or olives. Stir well until the mixture is smooth and well-combined.

3. Stuff the eggs: Spoon or pipe the prepared filling back into the egg whites, distributing it evenly.

4. Garnish and serve: Optionally, top each stuffed egg with an olive or a slice of ham for an extra touch of flavor. Arrange the stuffed eggs on a plate, and they’re ready to serve!