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Quince Jelly with Cheese and Walnuts

A recipe from the forthcoming SHH (Sustainability, Health, Heritage) Recipe Book. Ingredients Quinces Sugar Walnuts Hard cheese or vegan cheese (optional) Instructions Wash the quinces well and place in a large pot. Cover them with water and bring to the boil. Turn down to medium heat and let them cook for about 40–45 minutes, depending on the size of the quinces. Remove them from the heat and let them cool so as not to burn… Read More »Quince Jelly with Cheese and Walnuts

Cantabrian Cheesecake (Quesada Pasiega)

A recipe from the forthcoming SHH (Sustainability, Health, Heritage) Recipe Book. Ingredients 200 grams of ricotta cheese (or similar) 2 eggs 70 grams of unsalted butter (at room temperature) 1 cup sugar 1 cup flour 2 cups whole milk 2 teaspoons lemon zest 1 teaspoon vanilla extract Small pinch of salt Instructions Preheat the oven to 350°F (180°C). Cream the butter and sugar and whisk in the eggs and vanilla. Beat well and add in… Read More »Cantabrian Cheesecake (Quesada Pasiega)

Laredo Turnip Greens (Respigos de Laredo)

A recipe from the forthcoming SHH (Sustainability, Health, Heritage) Recipe Book. Ingredients (For 6 people) 3 bunches of turnip greens (respigos) 1 dried choricero red pepper 350 gr bacon 4 tablespoons olive oil 4 garlic clove 3 red chorizo sausages Salt Instructions 1. Fill a pot with water, add a pinch of salt, and set it to boil. Select the tender turnip greens, discarding any that are dry, ugly or damaged. Cook for 20 minutes.… Read More »Laredo Turnip Greens (Respigos de Laredo)

Courgette Burgers

A recipe from the forthcoming SHH (Sustainability, Health, Heritage) Recipe Book. Ingredients 2 medium courgettes 50g grated Parmesan cheese 120g breadcrumbs 1 medium onion 1 egg salt pepper To give it a special touch, use the herbs and spices that you like best: choose between turmeric, cumin, oregano, sweet paprika, parsley, coriander… Instructions Chop an onion very fine and put it to poach in a pan with a little oil. Meanwhile, wash the courgettes, dry… Read More »Courgette Burgers

Mountain stew (Cocido montañés)

Mountain stew (Cocido montañés)

A recipe from the forthcoming SHH (Sustainability, Health, Heritage) Recipe Book. Ingredients (For 4 people) 400g White beans 250g Collard greens (about four leaves) 1 Onion 1 red pepper 1 green pepper 3 garlic cloves 2 carrots 2 potatoes 2 teaspoons sweet paprika Salt Olive oil Instructions To begin with, in a large pot with a lid, add the soaked and drained beans, the onion peeled and cut in half, the two carrots peeled, and… Read More »Mountain stew (Cocido montañés)

Pumpkin Purée

A recipe from the forthcoming SHH (Sustainability, Health, Heritage) Recipe Book. Ingredients (for 4 people) 800g pumpkin 2 potatoes (400g) 4 carrots 2 leeks 4 tablespoons olive oil water salt parsley pumpkin seeds Instructions Heat 5 cups of water with 2 tablespoons of olive oil in a casserole on the stove. While heating, prepare the vegetables. To do this, peel the pumpkin and cut it into large dice. Top and tail the carrots, peel them… Read More »Pumpkin Purée

Nettle and Potato Omelette / Tortilla de ortigas y patata

Nettle and Potato Omelette

A recipe from the forthcoming SHH (Sustainability, Health, Heritage) Recipe Book.   Ingredients 2 ½ cups extra virgin olive oil 3 medium potatoes (about 1kg), peeled and thinly sliced (about 0.5cm thick) 1/4 kg fresh stinging nettle leaves, washed 1 yellow or white onion 6 eggs, beaten 2 teaspoons crushed sea salt Instructions Steam the nettles for 1 minute, drain and set aside to cool. Add olive oil to a large skillet over medium heat.… Read More »Nettle and Potato Omelette

Recipes for Health, Sustainability, and Heritage

As part of the Sustainability, Health, Heritage European project, Abrazo House will be editing a book of recipes from several European countries (mainly Spain, the UK, Lithuania, and Greece, but we’re hoping to include some from elsewhere, too).  The idea is to promote each of these three core values by presenting traditional recipes from different cultures, adapted for a contemporary context, which use healthy ingredients and promote a more sustainable diet. In this blog post,… Read More »Recipes for Health, Sustainability, and Heritage

Forgotten food: Two recipes for acorn bread

Eat like the ancestors: reclaiming your birthright For many thousands of years, wherever oaks grew, acorns (‘oak-corns’) were a staple food for people. Balanophagy, the eating of acorns, can be seen across a wide range of cultures since earliest prehistory.  Across northern Spain, where Abrazo House is based, large quantities of acorns have been found hoarded in Celtic hill-forts. Anyone who’s read an Asterix book knows that the Celts venerated the oak, but who knows… Read More »Forgotten food: Two recipes for acorn bread

Quick and easy wall of strawberries

The stone retaining wall on the driveway leading up to Abrazo House was overgrown with tough matted grass and other weeds. With this quick, easy and almost free project we turned it into an edible “wall of strawberries”: Put down a layer of cardboard, hanging down from the top of the wall, as a mulch to kill the matted grass. (In time, the cardboard hanging down will be removed once it’s done its job of… Read More »Quick and easy wall of strawberries

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