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78Paella Andaluza
Paella is one of the most representative dishes of Spain, traditionally cooked in a "paellera" which is a round flat pan with two handles. The Paella has multiple versions depending on the area where it is...
10 comments
57Tuscan cuisine: Cacciatora
What is a Cacciatora? Cacciatora is an Italian word that means hunter, thus a cacciatora is a hunter's stew. Usually the stew is made with local seasonal ingredients which include meat (chicken, rabbit or veal) onions, tomatoes, wine and mushrooms.
11 comments
65Scottish cuisine: A foreigner’s impressions
Plain meat, tatties and two veg. That was my first impression of Scottish food. Almost twenty years later my first impressions haven’t changed much, although they have embraced a few culinary delicacies...
21 comments
73Tuscan cuisine
Just writing about Italy and Tuscany in previous hubs made my mouth water thinking about the delicious meals that we had when we were there. We have travelled Italy from North to South and the area that I have...
7 comments
61Cocido Madrileño
When I think about Madrid the first thing that comes to my head is a salty flavour, the flavour of cured Serrano Ham and Manchego cured cheese. Next is the smell of the Cocido, bubbling in someone's kitchen and aromatizing the whole street. A smell...
4 comments
67Scottish Recipes
some of the most traditional everyday Scottish recipes, from breakfast porridge eaten with a pinch of salt instead of sugar, to the heavy duty Scotch broth to be followed by stovies and shortbread.
24 comments
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