Summer Recipes

[ValenciaSon]

We enjoyed the salmorejo and gazpacho pod casts. Are there any other recipes typically used in the summer? Is barbacue popular in the summer in Spain, like it is in the US? Barbacued embutidos like lomo, chorizo or even morcilla seem like great potential summer fare;D

[Marina]

Sorry ValenciaSon, I can't see your pickies.

Barbacues are quite common in Spanish summers, but somehow I don't think is such a big thing as in EEUU or Asutralia. We barbacue lamb chops, chorizo, morcilla, sorloin steaks, chicken and of course fish; sardins are delicious. Thera are less common opitons like sea bass wrapped up in silver foil.

There are other interesting dishes that are prepared in the summer, but I won't tell you much about them as they will be the source for my next CFS podcasts.
Thanks for your feedback and keep on listening!!!

[Edith]

There are other interesting dishes that are prepared in the summer, but I won't tell you much about them as they will be the source for my next CFS podcasts.

Yummy! :)

[greytop]

Marina
I've made a couple of batches of this, now the hot weather and cheap tomatoes are here. It's better than gazpacho IMHO.
Lot 1 did not have enough tomato flavour so for the next attempt I bought some very ripe & red plum tomatoes (80 cents/ kilo!) and the result was outstanding. I'd advise caution with the garlic and oil until you've tasted it as the tomato flavour neeeds very little help.
Highly recommended to anyone who likes the Mediterranean flavours.
Thanks for that recipe.

[Brian]

Marina
I've made a couple of batches of this, now the hot weather and cheap tomatoes are here. It's better than gazpacho IMHO.
Lot 1 did not have enough tomato flavour so for the next attempt I bought some very ripe & red plum tomatoes (80 cents/ kilo!) and the result was outstanding. I'd advise caution with the garlic and oil until you've tasted it as the tomato flavour neeeds very little help.
Highly recommended to anyone who likes the Mediterranean flavours.
Thanks for that recipe.

I made a batch of gazpacho on Sunday with orange tomatoes, which are less acidic. It was quite smooth using the orangies.

[Marina]

It is great to have feedback from both Brians:D

It is true that the secret is to get the correct point of garlic, salt, vinager and olive oil. So it's very important to add little quantites and then add some more little by little till the point is the one that suits your taste.

I did salmorejo yesterday with round tomatos bought earlier in the morning in Orense (Galicia) market. They cost 75 cents per kilo and came directly from the vedgie patch, they were extremely tastie and the salmorejo turn out to be one of the bests I've ever done.

I also bought some Galician potatoes or cachelos which are very well known all around Spain and small courgettes, which are supposed to be the best ones, again very cheap and direct from the vedgie patch. So tonight I'll be cooking the NFS Tortilla recipie (http://www.notesfromspain.com/153/). I'll tell you tomorrow how it went.

[Bolboreta]

I also bought some Galician potatoes or cachelos which are very well known all around Spain
I'm curious now... the rest of Spain calls "cachelos" to Galician potatoes? That's... interesting. According to the dictionary "cachelo" means "boiled potato", although in my area is used only for the ones that are boiled (and usually eaten) with the skin.