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Restaurant, Xtra

Tradición y Gastronomia 2016

traditjener

It was just another Monday evening, – and then NOT!!!

We had been invited to the event: Tradición & Gastronomia at Bodegas Tradición. This winery in Jerez de la Frontera is known for their high quality, fully aged wines. Most of their sherries and brandies are more than 20+ years old, – only the Fino is younger.

Focusing only on making aged wines through traditional techniques, all the wines bottled at Bodegas Tradición are considered to be among the highest standards, and this strategy has gained them a place in the leading group of traditional wine makers from Andalucia.

Besides their beautiful wines, Bodegas Tradición has an incredible collection of paintings which one can enjoy while tasting the sherries and brandies. A selection of great Spanish artists of different styles which all have been a part of History, including: Goya, Velázquez, El Labrador, Valdés Leal, Maella, Carlos de Haes… – you can also find beautiful hand-painted tiles made by a very young Picasso.

tradiciongalleritraditionpatio

But here we were, – on a Monday in May! The whole town was busy, due to the wine fair Vinoble 2016(29th – 31st of May), where people from all over the world come to experience these flavourful drops. The fair was also the reason for this event, where hundreds of glasses of Fino, Amontillado and Cream was offered with tasty snacks. Because like all the great wines, they are as splendid alone as they are with the right dishes. Again regarding the food, there was nothing spared. And very interesting dishes as well; We tried everything from sushi(great with Fino or Amontillado) to more  traditional Spanish style. The two favourites were a beef meatball in a pomegranate sauce, made after an  original 1000 year old recipe from Mesopotamia(went really well a Amontillado), the other a raw fresh tuna from Valencia with just a hint of soy sauce. It´s odour was pure saltwater and it was so tender you could chew it with your eyebrows (as we say in Denmark). Actually there was so much food that even Thomas at the end had to throw the towel in the ring.

Also cocktails were mixed, Åse’s favourite was the Mojito; Brandy, brown sugar, mint, lime and ginger ale. (Did we mention, that Thomas was the driver this evening! ;-))

 

Bodegas Tradición is open to public on appointment:

http://www.bodegastradicion.es/index.php/en/

tradicionskilt

 

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PatríaPura, Restaurant, Xtra

Are you a GastroDriver??

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Today Renault launched a new car; the Talisman. And in that context; to create some attention Renault had made a competition, where 20 lucky people would be invited on a special GastroTour of the area.

We are very honoured to be chosen to be one of three restaurants, which Renualt meant, could a give the winners a gourmet experience of a life time. We were in company with great restaurants as;

  • El Campero in Barbate, considered as one of best tuna fish restaurants in Spain.
  • The Alevante in Chiclana de la Frontera, run by two-star Michelin chef Angel León.
thewinners

The GastroDrivers!

talisman

The new car from Renault: Talisman

The event started here in Patría with breakfast. The Talisman car has four different driving modes; Eco, Confort, Personalizado & Deporte(=sport).

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Our job/mission was to create four types of breakfasts, with these modes in mind. It was a beautiful day and we believe that they 1½ hours later drove on quite happy.

Menu en Spanish:

Deporte:
2 Barritas energéticas casera:
Anacardos, albaricoque, coco &  Dátiles, almendras, cacao
Pinchos de fresas y piña con jengibre
“Muffin” de manzana, zanahorias y pasas
Limonada de jengibre/limón (PatríaPura)

Confort:
Tostadas con tomate y manteca colora
Aceite de Oliva virgen de Masía el Altet
Jamón ibérico de bellota
Zumo de naranja (PatríaPura)

Eco:
Yogur con frutas rojas y muesli
Bollo de pipas, espelta y linaza
Mermelada de calabaza, pera y vainilla
Queso Gazul ecológico
Limonada ecológica de fresas (PatríaPura)

Personalizado:
Tortilla de espinacas con Salmón ahumado y queso crema de lima
Tostado de pan negro con aguacate, beicon y almendras
“Smoothie” de tomate con apio, pepino y fresa
Fresa cubierta en chocolate
Agua natural perfumado con limón y pepino (PatríaPura)

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Recipes, Restaurant

It’s May and it’s Soup Day in Spain!!

It is raining and the temperature is down at 13,5 degrees (C). It is that week of the year where our family and friends in Denmark like to point out that it is warmer there than here!! But what can I do; stay inside, read a good book and enjoy a well-made soup.
A few weeks ago Thomas made this tasty soup for the Weekend Buffet. So when ever it is a Soup Day in your country, brighten up your tast-buds with this one:

Linsesupe, bedst

Creamy lentil soup with coconut and coriander (serves 4)
250 grams of lentils (you don’t have to soak them)
1 onion
1 leek
5 garlic teeth
2 carrots
1 lemon
1 can coconut milk
1 handful fresh coriander

Peel and cut all the vegetables. Then grate the lemon and squeeze the juice.
Sautee the vegetables and after 10 minutes add the lentils, coconut milk and lemon zest. Let it cook at low temperature for 50 minutes with the lid on. Before serving blend it well (we use a thermomix) with cilantro, lemon juice and salt & pepper. (I like to add chili!)

Buen Provecho!

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Restaurant, Xtra

A visit to an ecological farmer…

Patria visits Roche-7“I don’t really have anything to show you! Just a lot of weed!”was the first sentence Andrés uttered. Thomas and I looked disappointed at each other. “Really, just weed??” Through our chef, Nino, we had been introduced to Andrés and had arranged a field trip to see his ecological vegetable garden, orange- and lemon plantation. Excited as we were, we had invited our friend fotografer Kelly to shoot lots of photos of the produce. Was it all in vain?

But luckily it didn’t take long for Andrés to warm up, and soon his passion for the “garden” became very clear. It also became clear that his first allegation was very much an understatement. He showed us from plot to plot; peas, artichokes, medlars, cabbage, carrots, laurell, cauliflower, red cabbage, spring onions, chard, oranges, lemons, – and we tried it all. Even the limes; handpicked and halfed we drank the juice directly from the fruit. I wouldn’t normally drink lime juice, but this was so refreshing and tasty. He picked some nuts from a tree, opened them and we were enjoing the most full-flavoured pecan nuts ever. He pulled up vegetables, handpicked fruits, cleaned those that needed it and gave us piles and bags filled to the limit for us to bring home and try out. I tried guyava fruit for the first time and was gobsmacked!
Even though his land isn’t that big, it is a lot of hard work. The place was so well kept and the produce standing so healthy and fresh. And the weeds? – well, nearly nothing; that just shows how utterly modest many Spanairds are. I for one, know how many extra man hours you have to put in to grow ecological produce. Being a daughter of a farmer, I never forget the endless days in the sugar beet fields… My dad was determined that to hoe the sugar beet fields manually was the best way to get rid of the weeds. One of our neighbours even mocked him about it: “Why use all that time hoeing the beet fields, when you can kill all the weed by spraying in less than half the time? Man, you are too oldfashioned!” I hated helping out in the beet fields, – it was boring and very hard work. But it has also made me aware of why organic produce has to cost more than the industrial farmed produce.Patria visits Roche-27Patria visits Roche-19

Walking around with Andrés in his “huerta”(vegetables garden) on this warm, sunny February day, you could feel his pride and joy about his work and we just can’t wait to get his vegetables into our kitchen and serve them for our guests, – and off course make organic juices and lemonades of his fruits.Patria visits Roche-25

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Recipes

Mushy, old bananas make a great banana cake.

sorte bananerafterWe eat a lot of fruits, but sometimes the bananas get dark brown/black real quick, which doesn’t really encourage anyone to eat them. But instead of throwing them out, here is a easy recipe for a delicious banana cake:

 170 gr sugar
100 gr butter
3 eggs
125 gr flour
1 teaspoon bakingpowder
2 teaspoon vanille sugar
1-2 bananas

Whip the sugar and softened butter well in a bowl, add the eggs one by one until the mass is white and fluffy. Combine the flour, baking powder and vanilla sugar. Then add it bit by bit to the sugar mass, while you stir it gently.

Mash the banana(s) well and add it to the rest. When everything is mixed, pour it into a greased baking tin. Bake in oven for appr. 55 minutes at 175 degrees C (350 degrees F).banankagebefore

Enjoy!

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Recipes

Time for a snack!?

soya mandler

Soy Almonds,

– are really easy to make and delicious to eat!!

100 gr almonds with skin

2 spoonful soy sauce

Heat up a frying pan, add the almonds and soy sauce. Stir until the liquid has evaporated, take the almonds off the pan and let them cool off.

Enjoy!…

 

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Recipes, Xtra

“The Cake Man” (birthday cake)

kagemand2015

Last week we celebrated David’s birthday and in our family we have a cake tradition, which we brought with us to Spain, to big amusement for our kids’ friends. This cake was very typical in our Danish childhood, where our mums made it. At a child’s birthday party there would always be a “cake man” or “cake woman”.

Thursday morning, when David was in school, I baked a big chocolate cake. It doesn’t have to be this exact recipe, but it is super easy and the kids love it! (You can find the recipe on the bottom of the page) When it had cooled of, I cut it in the shape of a boy. Obviously at Thea’s parties, the cake is shaped with a dress instead of trousers.

The first kids arriving help decorating the cake with candy. While I spread the icing on top of the cake, they are ordered to wash their hands, and then we are ready. They always have lots of fun doing it; two blue-coloured sweets for eyes, yellow for hair etc. to make it look like the birthday child.

pynte kagemand

Remember(!!!) to buy plenty of candy, because half of it goes on the cake and the other half in their mouths.

Where Thomas’ and my cake traditions divide, are at the actually part of eating it. In my childhood we would scream while we made the first cut into the cake. Yes, I know it is a bit barbaric. But again, it’s good to let out some steam sometimes, hehe…

Here is a small video of it: (you might turn down the volume!)

[vidcore vid=”gR1VO2HA”]

Chocolate cake:(for 15 -20 kids)

750 gr butter
1250 gr sugar
10 eggs
875 gr flour
5 teaspoon baking powder
5 teaspoon vanilla sugar
20 soup spoons unsweetened cocoa powder
3,75 ml milk
3,75 ml boiling water

Preheat oven to 175 degrees C (350 degrees F).

In a large bowl whip the sugar and softened butter well, add the eggs one by one until the mass is white and fluffy. Combine the flour, baking powder, vanilla sugar and cocoa and then add it bit by bit to the sugar mass, while you stir it gently and adding milk. When the batter is smooth, add the boiling water and again stir until smooth; the batter will be thin. Pour the batter into a pan prepared with baking paper.

Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before you cut the shape of a boy/girl.

Have fun!

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