Thursday 28 May 2020

Heavenly Love Apples- Tomatoes


When Columbus returned from exploring America in 1500, he bought with him two apples: Earth apples which became potatoes and love apples which became tomatoes. Whilst Potatoes were successful straight away in Britain, the aromatic and slightly sweet taste of tomatoes was unpopular in most of Europe except Spain and because of the red colour were thought to be poisonous. 

Tomatoes were of Mexican origin. The Aztec name of Tomatl was adopted which changed to tomate. They were attributed to having aphrodisiac properties, so possibly for passionate Spaniards this was part of the attraction.

It is inconceivable to think of Spanish cuisine without tomatoes. All shapes and sizes are used: bush tomatoes from the coastline, vine tomatoes, beef tomatoes and yellow ramellet tomatoes. These are used in salads, passata, sauces, juices, cooked in many stews and preserved.  Ramellet tomatoes are dry- cultivated by hanging on strings in kitchens and larders, which is a tradition passed from mother to daughter.

 In Majorca, in 1840, when the vine pest destroyed the vines, tomatoes were cultivated instead as they were perfect to grow in the soil and sun-drenched climate giving economic survival. As well as being rich in Vitamin C, tomatoes contain beta-carotene which enables vitamin A, and this may also have added health benefits to the Mediterranean diet. When I lived in Spain for a short time picking tomatoes of the vine and eating them straight away was wonderful, the scent and flavour was amazing.

Ramullet tomatoes are the key ingredient in many popular dishes like Pa amb oli (In Catalonia this is Pa amb tomaquet) and Tumbet. They are also a conservation variety and in August, a festival is held to honour them. Tomatiga de Ramellet in Maria de la salut, in Majorca, is a night of tomato- related gastronomy.

Today in the UK we can now see the benefits to tomatoes that our ancestors didn’t. I think that British food has in the past been bland and the use of tomatoes does add richness, colour and flavour to our diet.




Wednesday 27 May 2020

Tapas- a Taste of Spain


I think one of the things which best sums up the Spanish social life for me is Tapas or Pinchos. (A piece of) Appetizers or snacks which are often given free with a glass of wine or beer. These may be only small but are big on full of flavour.

 Life without tapas is like a heart without love
  B K S Iyengar- The foremost yoga teacher in the world during his lifetime.

 Drinking and eating with family and friends plays such a large role in the lives of my Spanish friends, meet you in the Plaza or square, is really just meet you in the bar. Now pubs and bars play a role in the UK too but in a very different way. In Spain, its more about the whole family meeting and eating and drinking, even children and grandparents are included. I think that is why the heavy drinking culture of young British and German holiday makers has grated so much on the locals of late. I can fully understand this myself. The Spanish government has had a crackdown on Alcohol- fuelled tourism with new alcohol and behavioural rules. Which hopefully will improve the night life of both the locals and other travellers.

Tapas, uses many of the ingredients Spain is famous for and is a good way to try local dishes: Small cubes of Tortilla, stuffed cherry tomatoes, olives, padron peppers, sardines, croquetas, patatas bravas and Jamon Serrano with melon. Full of vibrant colour and taste and very filling. 

Traditional bars have plates of tapas lined up and you choose a selection, often the choice is overwhelming. These are one or two mouthfuls on a cocktail stick. If you are eating out with friends several sharing dishes- Raciones- are left on the table with bread and olives (it is considered polite to always leave one olive in the bowl). Fish and seafood are popular especially on the coastlines: sardines, garlic prawns- Gambas al Ajillo, Calmares- battered squid and octopus are all great choices. Chorizo sausages, and thinly sliced serrano ham, which has been cured and dried are sold in the bars, you can see many of these hanging up. Images of these feature in many Instragram feeds.

Often cities and towns have a special weekly night for tapas- a bit like a bar crawl. In Palma, in Majorca, this is Ruta Martianas, every Tuesday night in the Old town/Sa Gerriana, these are smaller bars where the locals go, it can get very busy as its only a few euros for a drink and tapas. But it’s a great way to see the local culture and have a memorable cheap night out.

 Coca pizza a la Mallorquina is another good snack to have and differs from Italian pizza as it has no cheese. It is a flatbread using olive oil dough with seasonal vegetables, often sundried tomatoes and peppers and can also be made as a sweet version with fruit and nuts. It is cooked in a flat tin and cut into squares, been sold in Tapas bars or bakeries. It is very much part of Catalan cuisine; it was served at Festas like Easter but is now available all year round. It is one of my personal favorites so do try if you get the chance.  

Many local cookery schools offer courses on making tapas and food tours of local eateries and markets which are a wonderful way to spend a few hours and learn a few new things.




Saturday 23 May 2020

The Gardens of the Alhambra Palace

In my last post I talked about the moorish gardens in Spain and Majorca. Many of these wonderful gardens are still a beautiful sight to behold I can't imagine what these must have been like when they were first planted.

I have attached some images of the Alhambra in Granada, the Alcazar in Selville and the Alfabia gardens in Majorca. These stunning gardens still influence modern garden design today.

I hope you enjoy.









Oranges and Arabian Courtyards


One of the fragrances, I take away from Spain is the scent of orange trees, I just love it. The artisan company Arquinesia, make perfume, body products and candles using natural ingredients to represent Majorca and have a gorgeous orange scent which is almost good enough to eat.



 I spend time living on a finca in Pollenca, in Majorca, and there was something wonderful about eating a fresh orange straight from a tree, that doesn’t happen in Yorkshire!

 To decorate the courtyards of Moorish palaces, the most famous been the Alhambra in Granada and the Alcazar in Seville, Arabs planted bitter Orange (Seville) trees which they had used for this purpose since the 11th century. These were cultivated for the perfume from the white blossoms, Azaher, and for medicinal purposes as the peel was chewed to fresher the breath.

Spanish agriculture owes much to the creators of Moorish gardens. To ensure that the flowers, trees and greenery has enough moisture to survive the extreme heat of summer, a system of canals, water wheels and reservoirs were built to irrigate the site. This fresh water also cooled the air, today in Granada, cafes still puff out a dry mist of air into the streets during the hottest times of the year. Irrigating the land in the months when there is no rain and in conditions of extreme heat means that crops can be grown, otherwise it would be impossible.

The surviving Arabian courtyards and palace gardens are now tourist attractions and viewed because of their beauty, however they are cleverly constructed to adapt to the weather, the many water features, foundations and water cascades are not just design features but also help to provide additional moisture. Moorish gardens are based on the desert Oasis, a paradise of fertile lands of peaceful shady trees and springs.  Green is the colour of life, giving harmony and invigorating. The courtyard gardens were planted; with palms, cypress, orange and lemon trees, scented flowers, roses, lilies and violets and fragrant herbs, laurel, rosemary and thyme. Delicate and heady scents a mix of the two cultures. These beautiful gardens displays are still emulated in garden design today. If you admire garden design these are a true feast for the senses.

 In 1520, the sweet orange tree was introduced to Majorca by the Portuguese. These are most prominent in the south of the island in the Soller and Valldemossa, the Valley of Gold, and the wealth of this area had much to do with the cultivation and export of oranges. Sa Fabrica de Gelats in Soller makes a wonderful orange ice cream using 100% natural ingredients from the island. From the 19th century,because of high demand most of today's orange production is on the Spanish mainland from Alicante to Tarragona, which has a higher yield than Majorca. However, mini-plantations from the 18th century are still cultivated so oranges are grown in relatively small areas, these still can manage to farm up to six different varieties. Planting and harvesting take place in much the same way as in the golden days and are often family businesses. Oranges can be used in sweet or savoury dishes, preserved and for fresh juice which is often sold in street markets, a variety is grown especially and these are extra juicy.

When I first visited Spain as a child one of my favourite dishes, was an orange salad, which can be a starter, side dish to eat with meat or fish or can be eaten at the end of a meal. It’s very quick and easy to make and has a middle-eastern flavour

Ensalada De Taronja or Naranja

Take 4 medium sized oranges, peel and slice arranging on a dish, season with sea-salt, white pepper and sugar. Then chop up a couple of springs of fresh mint, sprinkle this over the oranges, then lightly drizzle olive oil and put in a fridge for around ½ hour.  You can add black olives as a garnish or swap the mint for sultanas and a sprinkle of cinnamon.

To me ripe,aromatic,oranges will always be the essence of Spain!



Thursday 21 May 2020

Local Cuisine- Majorca

On my journey around Spain in particularly Majorca I got to try much of the local cuisine, now I didn’t love everything I tried, Gazpacho for one, I don’t really get the idea of a cold soup, but I tried some wonderful local dishes that I would highly recommend and will tell you about in more detail. Tapas is a great way of sampling a little of something, a bit like putting a toe in the water.

Spanish (particularly Majorcan) cuisine is strongly influenced by Muslin/Moorish cooking and many of the foods regarded as Spanish were Arabic in origin. Because they missed many of their sweet and spicy flavours from home the Arabs introduced; almonds, apricots, pine nuts, capers, aniseed and cinnamon.  The irrigation systems used by the Arab’s, benefited Majorcan farming greatly meaning that fruits like: apples, pears, cherries, peaches, apricots and pomegranates could then be grown in the climate and soil conditions. It was Spanish seafarers, when travelling the world, who returned with pineapples, grapefruit, lemons and clementine’s. The Roman empire had also brought its influences as well with fig trees, Asian in origin, despite all this there remains a distinct Majorcan cuisine. Food and drink are very much part of the Spanish culture. The ocean surrounding the island brings a bounty of fish and seafood, the Pla, is the rural heartland of the island with fields, almond and carob trees and livestock. The tramuntana with its olive trees and Valley of Gold, with long rows of fragrant orange trees. The vineyards around Binnissalem where you find the oldest wine estates are becoming internationally known.

In Majorca, I was fortunate to be taken for meals in local restaurants and invited into the homes of  local people. The various ingredients were explained to me and the cooking methods.  For many years’ restaurants have catered to the tastes of tourists. I am happy to see that authentic dishes are been introduced once more. I think that for too long many of the local dishes have been seen as peasant food however, these dishes use local and seasonal produce and although at times are simple in technique and appearance are also really delicious. The tastes of tourists are changing and they want to try food which is more genuine. In the cosmopolitan city of Palma, with the mix of old and new, top chefs like Marc Fosh are basing Michelin star cuisine on traditional, classic dishes.

Sitting down together for a meal is something I very much enjoy with my own family, its very much about a chance to catch up and talk about the day as well as eating. A typical home-cooked meal would most likely be a stew or rice dish placed in the centre with a salad, bread and side dishes like fried green peppers. (Padron) Two of my favourites are Sopes Mallorquines and Arroz Brut (dirty rice). Sopes Mallorquines is a slow cooked vegetable stew with Pan Moreno rye bread in the bottom, this has cabbage, peas, onion, leeks, french beans, garlic and sweet paprika, my Majorcan friend tells me that usually you put in whatever you have in your fridge or cupboard. Frito Mallorquin is similar with peppers, onions, artichokes, potatoes, aubergine and lamb or liver. Arroz Brut is like a paella but uses rabbit or chicken liver and is more like a rice soaked in meat stock. Tumbet is like Ratatouille, with potaes, peppers, aubergine, onion and garlic and can be a main meal or tapas.
Pa- Amb- Oli- is bread with tomatoes and olive oil and garlic, it can be eaten for breakfast or as a snack and there are opposing views of how to make it as Catalans and Majorcans differ on their views, however The way I was shown is taking a slice of Pan Moreno rye bread, this can be toasted, rubbing a peeled raw garlic over then the pulp of half a tomato and then drizzling with olive oil. Its almost a performance but just wonderful with a glass of wine.

Sobrasada is a cured pork sausage softer than chorizo so more like a spread. This should be made from the Black pig- Porc Negre. The sausages are seasoned with paprika, salt and pebre vermell. (Ground dried picant Red peppers these give the red colour) There are several sizes; LLonganissa, Cular and the largest are bufetes. Look for Sobrassada de Mallorca de Cerdo Negro as these are still made in the genuine way.

Vegetation and Vegan food are becoming more popular but many of the traditional dishes are based round meat like slow cooked Majorcan lamb, with rosemary, thyme and garlic, sucking pig- Porcella and botifarrons-a  blood sausage quite like black pudding.

A visit to Majorca would not be complete without trying Ensaimada’s which are a flaky pastry using a flour and lard-based dough, siam is lard, this is rolled thinly then coiled into a spiral, visit Forn des Teatre or the Old Town in Palma. In Valldemosa, they have a variation which is Coca de Patatas, which is a sweet potato bun using lard and sugar. I will post recipes at a later time. Both are great with a coffee if you have a sweet tooth like me!

Many foods take me back to Majorca instantly: tomatoes, peppers, figs, oranges, almonds and olives. I have been involved in growing and picking these and the fragrances and colours always make me feel happy and warm on cold, grey winter days in the UK.

I think that the enjoyment of eating with others and preparing simple food with local ingredients and love is at the heart of Majorcan cooking.












Tuesday 12 May 2020

Markets- Indoor and Outdoor


I love visiting markets, as a child my grandmother often took me and my sister to our local market, so this has stuck with me as a favourite memory. Today in the UK many of the original indoor markets have closed but these are now having a revival as well as numerous farmers markets, which I think is great as this is encouraging local businesses.

In Spain, the markets both inside and outside are a riot of colour and a buzz of activity, a celebration of the Spanish love of good food and drink. The array of fresh produce, seafood, meats, breads, delicatessens, wine, spices, freshly squeezed fruit juices and cheese are wonderful I can smell the oranges and lemons and fresh bread in my head,  It makes me hungry just thinking about it!

Many of the famous markets are tourist attractions however, the amazing architecture of La Boqueria in Barcelona, with 200 stalls is the oldest and largest market, and the Art Nouveau inspired Mercado Central in Valencia are still worth going to see. Perfect to have tapas and a glass of wine or Hotcha and Churros and watch the world go by and one of the best ways to observe the local culture.

I try to go to the markets that the locals visit, the produce is better and there is a chance to practise my language skills: In Mallorca: Santa Maria Del Cami is a small outdoor market on Sundays with a good selection of Organic vegetables, the Market in Pollenca also on Sunday is more expensive but more varied in produce and it’s a beautiful town to visit. Arta, on Thursdays has an Authentic craft and Artisan market, which is a big step up from the other weekly markets, which tend to have stock imported from China and are really just for tourists. If you do go to the larger markets like Inca  always haggle because the prices have been inflated, you could end up paying half the marked price if you do.  The covered markets:Mercat de Oliver in the centre of Palma and Mercat De Santa Catalina (Food Co-op) are both good markets for local foods and are surrounded by small eateries. In Madrid, Mercado San Miguel is a lively market to eat and drink and perfect for the day and evening. In Malaga the Mercado Central De Atarazanas is away from the main city but well worth a short walk as this is an upcoming area, with smaller independent shops and bars and this lively market has a stunning glass arch.  

Many hotels and travel companies do offer trips to local markets but if you can go on your own do, as you will find this to be a much more authentic experience.


Monday 11 May 2020

Living like a local


Tourism has changed over the years from the standard package holiday, the worldwide web is now full of travel blogs and rough guides. The success of Airbnb and its various copycats reinforces the fact that many of us are looking for a unique or authentic experience rather than just two weeks in the sun.

A few years back I felt I needed a major change, life had become dull and predictable. I had some savings and was able to take a few months off work so was in a very fortunate position. I decided to spend time in Spain having enjoyed previous trips and felt that the passion of a Latin country would re-light my creativity. Over the months I travelled, I met many wonderful people not just Spaniards, but Americans, French, German, Dutch and English ex-pats, many of whom I still keep in touch with. I found that the same things matter whichever country you visit: family, health, work, pets and homes. We are all united in the things that are really important.

Living like a local and staying in a hotel are two very different things, what I gave up in comfort, I gained tenfold in experiencing the culture. I was invited into people’s homes, introduced to local foods and drinks, taught to speak the language, went to fiestas, markets, local dances, was taken on trips to the countryside and beautiful beaches. (Away from the typical tourist areas) The warmth of the welcome that I received will stay with me always.

If you can, even for one day, try eating in a local rather than a tourist restaurant or hotel. Or visit a small village or town preferably on market day when these small places really come to life and you will meet some wonderful characters!

I don’t know when I will be able to travel again it could be a year or more from now but the memories of my travels will stay with me in my heart forever.



Monday 4 May 2020

Pack Smarter


I have always over-packed even for day trips, there is always that what if factor, is rain due, do I need a change of shoes, will the weather change etc? A big part of this is the unreliability of British weather. After a trip to Cuba my sister was shocked to see that the locals of all ages and sizes went to the beach in their swimsuits and flip-flops carrying a small towel. I remember many trips to the beach in the UK as a child and adult loaded down with bags and equipment, even a small tent.

When I started to travel for longer periods of time, I had to learn not just to pack lighter but to pack smarter. A larger part of successfully packing is the correct bag or case and I have had to try out a few different options to find the correct one. I now have a rucksack which has an option of a shoulder strap, like a bag, or the usual double straps, this opens like a case into two sections and has lots of sections and small mesh bags built in. This also fits into the cabin. I think the thing to remember that even if your case wheels there are going to be times that you are going to have to carry your luggage, many apartments have no lifts and narrow stairs and if you are using public transport often the lifts are out of order. So, make sure that your case or bag is small and light enough to be able to do this. Luggage straps are also vital as these will help to flatten down your case. For a 2-3-month trip I aim to carry 15-20 kilos. Now I know some travellers can reduce their packing to 8 kilos but let’s be realistic that is a big challenge indeed and a big part of the pleasure going on holiday is to be able to dress up from time to time.

For any holiday packing a little bit of advance organisation is going to help. Laying out the clothes you want to take on a spare bed if possible, and then looking to reduce these by half. So, to give you a few pointers here: take clothes that are comfortable and don’t crease badly. Try to put together different outfits, if an item cannot be worn with other items leave it at home. Have a good think about what you are going to be doing if you plan to spend time by the pool or on the beach or visiting churches and museums or hiking and other sports. If you are planning to hike then good trainers or light-weight walking boots (don’t forget the socks) are essential these can be heavy so wear these whilst traveling. Even in hot climates it can cool down at night so a warmer sweater or cardigan is important. Look at items that can be worn in different ways, a cotton sarong, can be a scarf, a beach blanket or dressing gown or used as a pillow during travel. You often can’t visit churches in sleeveless tops or shorts. Think about layers been added or removed. I think that a lightweight dress or skirt that can be dressed up or down are great. Take at least one belt. I would also say if you don’t love it don’t take it, we often rush out and buy new clothes to go away but I know when I am on holiday it’s my favourite old faded denim skirt that I wear the most. In warmer climates your feet can swell in the heat and become sore so comfortable sandals that are practical are a must, the 4-inch sandals that you can’t really walk in but look great, have to go.

On to the actual packing, I haven’t used packing cubes myself but I can see how easy to use they are and you can buy from Amazon. I tend to use some lightweight clear A4 bags I have had for years; I think they were for storing sweaters.  I pack smarter items like dresses in these. If you roll clothes you can fit more in and this reduces creasing. Underwear fits into shoes and helps these from getting mis-shaped. Towels and Beach towels are very heavy so making sure you have these at your accommodation reduces the weight of your luggage. Microfibre towels, dry quickly and pack up small and are affordable to buy if you need to take towels.

I always find toiletries one of the biggest challenges, particularly if you are only taking hand-luggage. Buying some smaller empty bottles and pots and putting your usual products in will save space. I often collect sample creams and shampoos in sachets for travelling. Make sure that toiletries are packed carefully so any leakage does not damage your packing and if you are only taking hand luggage you will have to pack some items in a zip up plastic bag, so do this in advance and get the correct size bag as airlines do vary on size. You don’t have to travel with a full first- aid kit but having a few essentials, plasters, antiseptic cream and paracetamol can be important as you can’t always get these as easily as at home.

If you haven’t tried already Kindle books are perfect for holidays, if like me you enjoy reading. I take a paperback book and often swap this on my travels for a new one. Most hotels offer this service, you don’t need to be staying you can just pop in and have a drink at the bar.

I hope I have given advice that makes packing a bit easier, the more practise you get the this becomes a fine art. My personal challenge is to get to that 8 kilos!







Friday 1 May 2020

Make Your Own Retreat


When I started to plan my travel, I decided I would love to go on a retreat. However, the cost for a weeks retreat was going to be similar to a month’s travel. As my limited budget did not stretch that far, I decided to make my own retreat. You could do this at home, but been close to the sea or countryside and in a warmer climate does tend to encourage a heathier lifestyle.

I was renting a small apartment for a month; which had a well-equipped kitchen and was close to supermarkets and a weekly organic market. There was a small courtyard perfect for yoga, a public swimming pool that I could use, as well as walking routes and countryside nearby. I had downloaded exercises and recipes onto my tablet in preparation. So, it was good to go! I think the main advantage of going on a Retreat is that these are strictly timetabled, so the planning has been done for you. Therefore, making sure that you get a good balance of exercise and relaxation. So, the DIY version needs to be approached in the same way.

Been away from home is a good opportunity to try new things and not get into old habits. (Which may not be too good for your health) I have during my travels talked to people who have attended retreats and meet people who hold retreats, who very kindly told me what was involved. Retreats vary from full on bootcamps, for the very fit, to gentle Yoga and meditation-based retreats. I spoke to a lovely lady who had to spend 5 hours sat on a stone floor mediating during a retreat in Ibiza. After this she felt worse that she did before she arrived. I think that it is important to make sure that you know what you are letting yourself in for before you go on a retreat and choose the best option for your personal needs. Always read the reviews.

I had been working long days sat at a computer and was having problems sleeping because of stress.  So, I felt I needed a relaxing regime that would improve my fitness and help me to lose some weight. 

What I planned for myself was the following: My morning started with some light Yoga or stretching, followed by a breakfast based on fruits with some fibre. (No croissants or sugary cereals) After this some more exercise, perhaps a walk and swim, adding a faster pace towards the end of the walk. On returning to my apartment, to relax, some reading then a lunch with lots of salad and vegetables. After this, I often had a drive out to the beach, were I could swim or walk along the beach. Returning for a light evening meal and then some reading before a long soak in the bath with essential oils and some self-massage with natural products.  (If your budget allows going to have a treatment or massage can be great too) I tried not to spend to much time on my computer. One of my friends who runs retreats says that turning off your modem and phones etc from about 9pm can help improve your sleep patterns. I didn’t have a TV in my apartment but I would suggest that you try not to watch TV, which includes Films and Netflix.   

I find mediating very difficult and have tried going to several classes with mixed results. My monkey brain does not turn off easily so mediation  I find difficult. What I have found worked better for me is a walking mediation or I sit and look out at the sea which does help to calm my mind. Calming the mind does have so many benefits including improving sleep patterns.

One of the most important things to remember is to drink lots of water and to reduce teas and coffee and alcohol. If you were on a very strict detox retreat these would be removed fully, however you can feel very unwell when you do this. I swapped my usual tea with herbal teas and had an occasional coffee when meeting up with friends always drinking water at the same time. I made a home-made sangria with more sparking water and fruit than wine which was enjoyable and a small amount of red wine can have benefits to your health.

After my DIY retreat, I did sleep better than I had for months as well as losing some weight and getting a bit fitter. I didn’t actually miss watching TV or spending hours on a computer. So, I would recommend doing this yourself or even getting a few friends involved if you prefer company.