Posts Tagged ‘meal’

Costa Tropical – 3

The hotel, whilst delightful is an expensive place to park your car. They charge €16 per night to park in their garage, so we had to drive around for a little while to find on street parking – but we managed. As you walk closer to the beach area, many more metred parking spaces are available, but not really suitable for overnight. Anyway, as I say, we managed.

SalobreñaThis final evening, we aimed to first have a couple of drinks and then to eat at the Botica bar in Plas Antigua. We were once again treated to tapas with each of the drinks; but we also requested a table to eat at.

We were now properly able to soak up the atmosphere of Spain on this evening as they were about to have their first Semana Santa parade of the week (possibly the only one up here in the old town). We saw the young men preparing to carry the huge effigy of Christ; binding themselves up tightly around their bright yellow shirts. The effigies are so big that it takes many men to carry it and they have to protect their back.

Families soon started to arrive, to watch and follow the procession. Many other adults also began to walk up past the square, to the church just across the way – quite a few in traditional costumes.

As we took our table for dinner, we heard a band marching up the hill. This group of musicians were to accompany the Christ figure on its trip around the town. You have to admire them, not only were they playing (not necessarily in tune with each other) their instruments, but they were navigating the steep inclines too.

So, not only were we able to witness the Semana Santa preparations, we were also entertained to a marching band, the antics of drivers trying to navigate their way around the tight bends, now occupied by growing crowds of people AND we were to eat splendid food in the usually quiet square – which had had its water feature specially repaired for the event.

We had portions of Berenjenas Con Miel, which were delicious; Huevos Rotos (with cod and asparagus), not quite as delicious, and Boquerones Fritos (deep-fried fish, anchovy size but white fleshed). After two tapas too – we were stuffed!

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After eating, we followed the noise of the band and caught up with the procession as it wound its way around the upper town. There was still quite a good number of families following the effigy, despite the narrowness of the streets – see video.

And then we came home the day after, which was Wednesday. We caught up with shopping and washing then on Thursday we went and spent a delightful day with Michelle and James in Gibraltar.

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Spaniss Soup

So, today we ate out at lunchtime – the weather was abysmal, so we shopped, ate and then came home to hibernate for the afternoon. Lunch for me was a ciabatta-like bread stuffed with pork steak and serrano ham. Delicious. Sharon had a Chicken Caesar based sandwich that looked delicious too.

For tea, I cooked Spaniss Soup. I guess that should be Spanish Soup, but each time I’ve had the soup in a local restaurant it’s presented to me as “Spaniss Soup” 🙂 I’ve no idea what the Spanish name for it is, but my version is more of a hearty meal than a starter.

Spaniss Soup

I bought a litre of chicken stock (Caldo de Pollo) for just less than €1, four slices of serrano ham for a similar price and everything else was in the fridge. Why can’t we buy stocks like this in the UK? Here, you can buy a variety of stocks at a variety of prices – but essentially, there are shelves full of them.  Makes life so much easier for us cheffy types.

IMG_5972Set the stock going to warm up and add half a chopped onion. Two peeled and sliced (or diced, suit yourself) carrots are then added, two sticks of celery peeled and sliced come next – story well and set the whole lot to simmer. Adjust the seasoning (salt) then add one star anise, two bay leaves and a few turns of black pepper. While the soup is simmering, add the four slices of ham (cut it into strips first), We also had half a jar of butter beans that went in at this stage too – continue simmering until carrots are well cooked.

Now, while the soup is simmering chop up two hard boiled eggs and place these, cold, in the bottom of your four serving dishes. If you also have a little chorizo – get that cooked in the microwave and add some to the egg.

The soup should be hearty, but unthickened – adjust the seasoning (i.e. check the salt and pepper balance) and serve onto the cold egg and chorizo. Serve with lots of crusty bread and cold cold San Miguel 🙂

The restaurant version is pretty much stock with garnish, but this version is a good filling meal in itself  Enjoy.