Olla Gitana is a typical soup of Murcia in the South East of Spain. Its combination of ingredients makes it practically a meal in its own right – and it is absolutely delicious and extremely filling.

It can be served with or without the addition of pork – and although many of the more traditional ingredients rule out this rich stew for vegetarians – with some careful fiddling it could be made suitable. Packed with beans and vegetables it is truly one of the best spanish stews / soups I have tasted. It is particular suited for the cold winter nights we are experiencing at the moment – yes, its true, even here we are having some seriously cold weather.

Ingredients::
2 x 14 oz tins chickpeas, drained and rinsed (or the equivalent dried, follow inst on pack)
2 pieces of pork shoulder
1 carrot, peeled and sliced on the diagonal
4 pints of chicken or vegetable stock
1 lb butternut squash, peeled, deseeded and cut into 1 inch chunks
10 oz French green beans, trimmed and cut into 1 inch long pieces
Sea salt and freshly ground black pepper, to taste
3 tbsp olive oil
3 garlic cloves, crushed and chopped
1 handful of blanched skinned sweet almonds
1 Spanish onion, chopped
1 tsp pimienton (or to taste)
2 ripe plums tomatoes, skinned and finely chopped
1 pinch saffron threads, crushed and added to 3 tbsp hot water
3 tsp red wine vinegar
Toasted Spanish peasant bread
Garnish – 2 tbsp fresh mint leaves, rolled and thinly sliced

Method::
Put the chickpeas, whole pieces of pork and sliced carrots into a deep cassrole or pan, add sufficient stock to come three quarters way up the casserole then place over a medium beat, bring up to the boil, add the butternut squash, French green beans, season and gently bring up to simmering point, cook for 15 minutes
Add the olive oil to a frying pan (with a nob of butter for extra taste) set over a medium heat, add the garlic and almonds, cook for about 2 minutes, keep moving all the time, remove from the heat and transfer to a bowl lined with kitchen paper to remove as much oil as possible
Add the onion to the frying pan and cook until softened but not browned, about 3 to 4 minutes
Add the pimienton, stir then add the tomatoes and 2 tablespoons of the stock from the casserole, continue cooking until the tomatoes soften, reduce and deepen in colour, this should take about 5 to 6 minutes, while stirring add the casserole then stir in the saffron
Cook over a gentle heat until the vegetables are tender, the butternut squash should have begun to disintegrate, add more stock should the soup become too thick
When ready remove the meat from the soup, cut up into pieces and serve separately
Put the almonds and garlic in a food processor and blitz until finely ground, gradually add the red wine vinegar while stirring, then add to the soup, simmer for 5 minutes then transfer to a serving dish

One of the things I believe I will miss most about Spain is the Roscon de Reyes – a rich sweetbread served on the night before or morning of the last day of christmas – the day of the kings.

It has now become traditional to fill these wonderful christmassy treats with sweet cream, custard or “trufa”. All of which are delicious when served with traditional hot chocolate. My personal favourite is a slightly crusty version filled with crema de trufa – a chocolatey cream that can add inches with a single glance.

It occured to me most recently that soon I will need to learn to make my own if I am to continue this now beloved tradition.

Ingredients:

* 4 cups flour
* 1/2 tsp salt
* 1 oz yeast
* 2/3 cup mixed lukewarm milk and water (of equal parts)
* 6 Tbsp butter
* 6 Tbsp sugar
* grated rind of 1 lemon
* grated rind of 1 orange
* 2 eggs
* 1 Tbsp brandy
* 1 Tbsp water
* 1 egg white, lightly beaten
* candied fruit pieces, cherries, oranges, etc.

Method:

Serves eight to ten people (and much less if they are greedy)

Sieve the flour and salt together in a large mixing bowl. Make a hole in the center.

In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk-water mixture. Once it has thoroughly dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the bowl to make a thick batter (about the thickness of double cream).

With your hand, take about a teaspoon of the flour from the side of bowl and sprinkle it over the top of batter. Cover the bowl with a damp kitchen towel and leave in a warm draft free place. Leave batter about 15-20 minutes or until it becomes “spongey”

In a medium-size mixing bowl, use a hand mixer or whisk together the butter and sugar. The mixture should be smooth and creamy. Set to one side.

Add the grated orange and lemon rinds, eggs, brandy and water to the bowl with flour misture. Mix well. The dough will be sticky in consistency.

Beat the flour mixture until it is elastic and smooth. Add butter-sugar mixture and mix until the dough is smooth. Dough should be formed into a ball, then covered with oiled plastic wrap. Re-cover the bowl with a damp kitchen towel and leave it again in a warm place and allow to rise until it has roughly doubled in size. Usually takes about two hours.

Grease a large baking sheet with olive oil and set aside for use later.

Once dough has risen, remove the plastic wrap and punch dough down. Lightly flour a clean space of your counter / cutting board and place dough on it. Knead for a couple of minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5-6 inches wide.

Roll the dough on the long side into a long sausage shape and carefully place the dough onto the large baking sheet, connect the ends together, thus forming a ring. If you wish to be really traditional hide a bean or a small foil-wrapped, ceramic figurine under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about an hour.

Heat oven to 350F degrees. Lightly beat an egg white in a small bowl. Uncover the dough and brush the top of the cake. Decorate the ring with the candied fruit pieces, and spinkle with sugar. Gently push them into the dough slightly so they do not seperate during cooking. Place in oven and bake for about 30 minutes or until golden.

Once done allow to cool on a rack.

If you do wish to fill with nata (cream), trufa (chocolate cream) or natilla (custard) this is the time to do it. Slice in half and fill the middle like a sandwich.

Serve with copious amounts of thick hot chocolate.

Ingredients::
4 tbsp olive oil
1 cup plain flour
1 rabbit, cut into serving pieces, washed and patted dry
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
1 large onion, finely diced
2 cups dry white wine
6 black olives, pitted and quartered
6 fresh sage leaves – finely chopped
2 garlic cloves, finely chopped
¼ cup red-wine vinegar

Method::
Heat 4 tablespoons of the olive oil in a large frying pan or casserole over a high heat.

Flour the rabbit pieces lightly, when the oil is very hot, add half of the rabbit portions to the pan – do not ‘crowd’. Season with salt and pepper and cook – turning once – until golden on both sides – this will take about 8 to 10 minutes. Transfer to a platter.

Discard the oil and place the frying pan back over a medium heat, add the remaining oil and an equal amount of butter, when it is hot – but not yet smoking, add the onion and cook gently, scraping the bottom of the pan to pick up the residue, until the onion is lightly golden and soft – about 6 to 7 minutes.

Return the rabbit to the pan, raise the heat to high, and add the wine. As soon as the wine begins to bubble, cover and reduce the heat to low. Simmer, stirring from time to time and turning the rabbit once, until the wine is almost all evaporated and the rabbit is tender when pierced with a fork, about 45 to 50 minutes.

Transfer the rabbit to a serving platter, cover loosely with foil, and keep warm in a low oven.

Add the olives, sage, and garlic to the pan, and stir over medium heat until the garlic gives off its fragrance, about 1 minute. Add the vinegar and stir quickly until the pan juices have thickened, about 2 to 3 minutes. Taste and adjust the seasoning. Spoon the pan juices over the rabbit and serve whilst hot.

I use an ovenproof dish, cover and cook in the oven for 45 minutes at 180 degrees Celsius

Ingredients:

12 ripe plum tomatoes, skinned and deeseeded
1 1/2 cups good quality olive oil
2 large sweet Spanish onions, peeled and finely diced
1 tsp caster sugar
1 tsp sea salt
1 tsp Pimientón (Spanish sweet paprika, smoked)
1 tsp chilli powder (hot or whatever you prefer
1 bay leaf (laurel)

Method:

After skinning, scrape the seeds from the tomatoes into a sieve set over a bow (using a small spoon) cover and leave to “drip”. Blitz the tomatoes, add the juices from the seeds (I do this because the “water” is tasty, although it does prolong the cooking time)

Place a non stick pan over a medium to low flame, add the olive oil

Add the chopped onions,caster sugar and sea salt, fry slowly … stirring occasionally with a wooden spoon or spatula … until the onions become tender and turn a light golden brown – this should take around five minutes, then add the tomatoes and stir, bring up to heat

Add the pimentón, chilli powder and bay leaf

Reduce to heat to medium-low and cook for about 20 minutes, stir occasionaly to ensure the sauce does not stick or burn

When ready the tomatoes will break down, colour of the sauce will deepen and the sauce will split, ie the oil will separate from the tomatoes

Push through a sieve, bottle and cap, refrigate until ready to cook. It is best to prepare the sauce only a short time before use

Ingredients::
1 lb lean mutton, cut into 1” cubes and tossed in seasoned flour
6 oz red onion – chopped
2 large cloves garlic – finely chopped
5 oz bacon lardons
¼ bottle full bodied red wine
¾ pint chicken stock
4 oz chorizo – diced or sliced (to taste)
¼ tsp each – allspice, cinnamon, freshly grated nutmeg
Pinch of cloves
1 preserved lemon – finely sliced, pips removed with a little of the preserving juice
Finely grated zest and juice of 2 oranges
Handful of finely shredded parsley leaves
3 oz lightly toasted pine nuts

Method::
Heat some olive oil in a large solid saucepan and brown the lamb in batches – put aside

Add the onion, garlic and bacon – sauté for five minutes, add the wine, bring to the boil and reduce slightly, return the lamb to the saucepan and add the stock

Bring up to a simmer, reduce the heat and simmer gently for 60 minutes, or until the meat is nearly ready

Add the chorizo, spices, preserved lemon, orange zest and juice

Cook for another 15 minutes

Transfer to a serving dish and sprinkle over the parsley and pine kernels

Serve with couscous

I made these late last night for lunch today. They look absolutely devine, and although not mentioned in the original recipe below I added some lime and lemon zest to the mix. If you chose to make this recipe you may do so or not. I liked the idea, and it makes for a much more attractive pudding.

Ingredients ::
3½ oz unrefined caster sugar
9 fl oz freshly squeezed orange juice
1 fl oz freshly squeezed Lime Juice
3 large eggs, beaten

Method::
Preheat the oven to 180 degrees Celsius

Put half the sugar in a small saucepan with 4 fluid ounces of water and cook over a low heat – stirring occasionally – until the sugar dissolves
When the sugar has completely dissolved, increase the heat and bring to the boil, cook until the mixture starts to caramelise
Pour the caramel into four ramekins – swirl around the sides then put the dishes into a roasting tin
Whisk the orange juice, eggs and remaining sugar together then carefully pour into the ramekins
Pour an inch of boiling water into the roasting tin and bake for 20 minutes or until just set
Leave to cool
Cover and chill overnight

Ingredients ::
7 oz garbanzos / chickpeas, soaked overnight
4 oz salt pork, Jamon Serrano or bacon
8 oz pork
4 pints cold water
7 oz white beans or black-eyed peas, soaked overnight
1 lb chard or green beans, chopped
6 oz chorizo
6 oz morcilla or blood sausage
2 cloves
8 peppercorns
3 garlic cloves
2 tsp salt
2 tsp smoked pimentón
1 lb potatoes, peeled and cut into large chunks about 1 1/2 inches across
½ lb pumpkin, peeled and cut into large chunks

Method ::
If using both the chickpeas and beans, drain and put the chickpeas to cook first with the salt pork, fresh pork, and water
Bring to a boil, skim off any impurities then simmer for 30 minutes
Add the drained beans, leave to simmer for 60 minutes then add the chard or green beans, chorizo and morcilla
Crush the cloves and peppercorns in a mortar with the garlic, salt and paprika and add to the pan
When the meat and chickpeas are nearly tender add the potatoes and pumpkin and cook for a further 30 minutes
Remove the pork and sausages and cut into small pieces, serve in soup bowls

This is a delightful dish I invented the other night.

Ingredients
4 Pork chops
1 Onion – thickly chopped
1 Bulb of Garlic
1 Stock Cube (Pork if possible, but chicken or beef acceptable)
1 tps Pimienton Dulce
Salt & Pepper
Olive Oil
500ml Water

Place the pork in an oven proof dish. Spread over the onion, and unpeeled garlic cloves. Drizzle over olive oil, and season with pimienton dulce, salt and pepper.

Roast in an oven for around 30 minutes until cooked.

Remove the pork, and place the tin on the top. Add the 500ml water of heat. Throw in the crumbled stock cube and stir until all the meat juices are cleaned from the bottom. Squash the garlic cloves as you do so until all the contents mingle with the rest of the sauce. Remove the skin. I would not sieve, but if you wish to, then do so now.

Place the pork on a serving platter and drizzle over the juices. Enjoy with roast potatoes.

Meatballs in Saffron-Almond Sauce

Ingredients
· 7 oz ground beef
· 7 oz ground pork
· 1 oz stale bread, without crusts (2 slices)
· 1 small clove garlic, minced
· 1½ tbsp minced onion
· 1 tbsp chopped parsley
· ¼ tsp salt
· Freshly grated nutmeg
· 1 small egg, beaten
· Flour
· 1¾ fl oz olive oil
· 20 almonds, blanched and skinned
· ½ oz bread
· 1½ tbsp olive oil
· 5 peppercorns
· ¼ tsp saffron
· 1 clove
· ¼ tsp salt
· 2 ½ oz white wine
· 9 fl oz stock
· Lemon juice
· Chopped parsley
· Slivered fried almonds

Instructions

Combine the ground meats in a bowl.

Soak the sliced bread in sufficient milk to cover until soft. Squeeze out the milk and add the bread to the meat with the garlic, onion, parsley, salt, nutmeg and egg.

Knead well to make a smooth mixture and form into small balls, roll them in flour and fry very slowly in hot oil until browned on all sides. Remove and drain on kitchen towel. The oil can be strained and used for the sauce.

Fry the almonds, bread and garlic in the oil until golden, transfer to a bowl. Crush the peppercorns, saffron, clove and salt, add the toasted almonds, bread and garlic (or place in a processor) with the wine to make a smooth paste.

Combine this mixture in the pan with remaining oil and the stock over a medium heat, bring to a boil, then add the meatballs, simmer for about 20 minutes in the sauce, adding a little additional liquid if required.

Squeeze a little lemon juice over the meatballs and sprinkle with chopped parsley and fried almonds. Yield – 18 meatballs.