Coulant au Chocolat

This delicious dessert was created by the French chef Michel Bras








  • 200 gr. wheat flour
  • 200 gr. good quality dark chocolate
  • 200 gr. butter
  • 200 gr. white sugar
  • some butter and flour to grease 8/10 individual flan moulds


Grease the flan moulds with butter and sprinkle the interior with flour.

Preheat the oven to 160ºC.

Allow the butter to soften and beat it until it’s creamy. Melt the chocolate in an bain-marie. At this point it’s important that you control that temperature does not rise over 37ºC.

Mix well all the ingredients, fill the moulds and bake the coulant in the oven at 160ºC 8 minutes.

Remove from the moulds and serve inmediately.

Basque Tuna Stew (Marmitako)

This is one of my favourite “spoon-dishes”  when I have a day off.
The origin is in the Spanish northern coast, where the fishers used to cook this stew while tuna fishing, mostly during the summer.
There are variants in Cantabria and in France. In all cases the stew takes the name from the recipient where it’s cooked: Marmitako means «from the pot», Marmite in French, and Marmita or Sorropotún in Cantabria.




  • 200 gr. tuna, (without bones, skin and the darker parts)
  • 1 Kg. potatoes
  • 1 onion
  • 1 leek
  • 1 green Italian pepper
  • 2 garlic cloves
  • 4 -5 sun-dried red peppers(1)  or 2 spoonfuls of sweet paprika
  • 2 very ripe tomatoes, peeled and diced (a brunoise)
  • 1 l. fish stock(2)
  • 1 bay leaf
  • 1 small cup of cognac or brandy
  • salt
  • olive oil


Dice the fish (2×2 cm). Peel the potatoes and dice them (2×2 cm). Peel and dice the onion, the leek and the garlic cloves. Clean of seeds the green pepper and cut it.

Fry lightly the onion, garlic, green pepper and leek with a few spoons olive oil. Add the potatoes and the sun-dried red peppers (or paprika if these are not available) as soon as the onion turns transparent. Mix well and add the tomatoes, the bay leaf and the fish stock. Add a little bit brandy or cognac and leave it cooking on a low heat until the potatoes are cooked but still firm. Check if it needs some salt added and add the diced tuna. Leave it cooking a few minutes and move it away from heat. Scratch the pulp of the sun-dried red peppers and add it to the casserole, discarding the peels.



1 These kind of peppers are typical from the Bask Country, La Rioja and Cantabria. If they aren’t available, sweet paprika is a good substitute.

2 Simple fish stock, without seafood



Hummus is a food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic.It is very popular throughout the Middle East and North Africa.

The earliest known recipes for a dish similar to hummus are recorded in cookbooks published in Cairo in the 13th century.




  • 200 gr cooked chick peas (you may use canned chick peas)
  • 2 tbsp
  • 1 garlic clove
  • 3 tbsp olive oil (extra virgin)
  • the juice of ½ lemon
  • 1 teaspoon of cumin seeds
  • salt to taste
  • 3-4 tbsp cooking water from the chick peas (or, of you are using canned chick peas, use the liquid)
  • Optionals for decoration: paprika, parsley and/or coriander, a dribble of olive oil, a few whole chick peas

Put in the food processor following ingredients: chick peas, cooking water, tahini, lemmon juice, garlic clove, cumin seeds, salt, olive oil. Mince them until you have a smooth purée. Check if the salt content is to your taste.

Serve in a dish or a bowl and add a dash of olive oil. For decoration you may sprinkle it with paprika and chopped parsley or/and coriander leaves. Add a few whole chick peas. You may also decorate it with some black olives.

Serve it with pita bread and some crudités for dipping.






Basque Christmas Compote

christmas compote
Imagen propiedad de la Academia Vasca de Gastronomía

There are lots of different Christmas desserts and sweets in Spain: turrón, mazapán, polvorones, etc.

This one is a traditional Basque dessert in Christmas. There are similar recipes in other parts from the north of Spain.

You may prepare it only with dried fruits if you prefer.



  • 1 kg. tart apples
  • 1 kg. winter pears
  • 200 gr. dried prunes
  • 150 gr. dried apricots
  • 150 gr. raisins
  • 150 gr. dried figs
  • 400 gr, sugar
  • 750 ml. red wine
  • 1 cinnamon stick
  • peel of a lemon
  • anis seeds
  • cardamom

Peel and cut the fresh fruit into dices (not to small) and put the fruit in a pot with rest of ingredients. Simmer until the fruit is tender. Do not allow it to boil. Check the liquid from time to time and add some more wine or water if necessary. You may serve it hot or cold, as you like.

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FOTO/PICTURE: Sandra Neumann /

Chessecake is one of our favourite desserts. There are lots of recipes and styles to bake it. This particular one is our pereferred.

As this is the basic preparation, you may top it with your favourite flavour: fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup.






  • 200 gr. Digestive cookies
  • 150 gr. white sugar
  • 125 gr. butter
  • ½ dl flour


  • 1 kg. Philadelphia cheese
  • 150 gr. white sugar
  • the juice of 2 limes
  • 5 XL-sized eggs


Preheat the oven to 180ºC. Grease with butter and flour a baking pan with a removable base. Mix up well all the ingredient for the crust until it is an homogeneous pastry. Cover the bottom of the baking pan and bake 10 min. at 180ºC. As soon as the crust is baked, take it out and increase the oven’s temperature to 200ºC


Mix up well with the food-processor the cheese, the limejuice and the sugar, while you add the eggs one by one, not adding the next until the prior one is well integrated in the cream. Spoon the mixture on the crust, cover it with tin-foil and bake the cake during 20 min. at 200ºC


To taste

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Meatballs Turkish style with yoghourt sauce (Köfte)

Köfte are a minced meat dish quite common – with variations- in the Middle East countries, India and the Balcans. This is the «de locos version». Enjoy it!







For the Köfteler

  • 1 Kg. minced meat of veal or lamb
  • 1 onion
  • 1 bunch of fresh coriander
  • grated ginger to taste
  • 1 spoonful of cumin seeds
  • 1 egg
  • salt & pepper to taste.

For the Yogourt Sauce

  • 2 white yoghourts Greek style (unsweetened)
  • 2 spoonfuls of minced mint leaves
  • salt & pepper to taste


Mix well all ingredients. Make the meatballs with a long shape (similar as sausages) and pierce them with a skewer. Cook them on the grill.

Yogourt Sauce

Mix well all the ingredients and serve cold with the warm Köfteler.

This dish matches very well with Hummous and Baba Ghanoush (recipes comming soon)

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Tomato and bread cold cream from Cordoba (Salmorejo)

We are sure that many of you will remember our Salmorejo with pleasure.

The origin of Salmorejo is possibly the Roman “posca” (a refreshing mixture of water and vinegar where dry bread was dipped). This humble dish changed by the end of the 19th century when tomatoes were added to the ingredients. This particular recipe is typical from Córdoba.



  • 1200 gr. ripe tomatoes
  • 1 red bell pepper
  • 2 garlic cloves
  • 200 cl. extra virgin olive oil
  • 10 cl Sherry vinegrar (if not avalable, a good white wine vinegar will do)
  • salt to taste
  • 150 gr. dry white bread

Grind the tomatoes, bell pepper, bread, garlic cloves and olive oil for a while (min. 5 minutes, you may use the food processor) until the result is an homogenous cream. Season with the vinegar and add salt to taste.

Serve it cold, topped with hard boiled egg and Iberian cured ham whenever it’s possible (if this particular and delicious ham is not available Serrano cured ham or Parma ham are good substitutes), both finely chopped.

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Clams Seaman’s Style

This is a traditional clam-dish quite popular all over the Spanish coast, particularly in Galicia and the Cantabrean coast. There are –naturally- different ways to cook it. Each región has it’s very own. This is how they are cooked in Biskay.

As a side dish we suggest plain white rice.





250 gr raw clams, wilth shells
1 garlic clove
olive oil
1 spoonful white flour or bread crumbs


Chop separately the garlic and the parsley. Poach the garlic in olive oil during 4 min.with low heat The garlic has to remain White. Add the clams and the flour (or bread crumbs) and putt he heat at mid temperature. Have a dish aside. As son as the clams open, take them out to the dish so that they don’t cook excessively until the last one has opened. Add salt to taste to the sauce and the chopped parsley. Finally, add the clams, heat them softly and enjoy them.

There is no need to buy the most expensive clams, following this recipe they will be fabulous anyway.

It is important to purge them first of all leving them at least half an hour in water with salt to clean the sand they might have.

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Red Kidney Beans Basque Style

The red kidney beans from Tolosa are famous all over Spain, they are one of the main ingredients of the classical Basque cuisine.

As it will be dificult for you to find our traditional ingredients in your country, here I will try to adapt the recipe.

At the end of the recipe we propose you some alternatives for ingredients that might be most difficult for you to find in your country.


1 kg. dry red kidney beans
2 Kg. veal shank
4 morcillas
2 pc. chorizo
1/2 kg. rack of pork
2 garlic cloves
2 carrots
2 turnips
2 leeks
1 green italian pepper
1 onion
plenty water


The prior night you will have to leve the dried beans covered with plenty water. The next day, put in a cooking pot (you will need a big one): the drained beans, the meats (excepting the morcilla), salt to taste and the vegetables (excepting the onion and the green pepper). Let it cook at low heat. You will need 2 or 3 hours, depending on the quality of water, the kind of pot, the heat… Although you may be tempted to use a pressure cooker, I wouldn`t recommend it, as it will burst the beans.

Stir from time to time to avoid it to stick and burn. Check also from time to time if more water it’s needed. The final consitency should be like a creamy soup rather than a watery soup. The beans should be soft and creamy.

As soon as the beans reach this consistency, check the salt and add more if necessary, take out the leeks , mash them well , add this purée to the beans, mix well and add the morcilla. Let it all cook softly a few minutes. Meanwhile, chop finely the onion and the green pepper, stir-fry it and add to the pot. Mix it softly.

We serve it usually with the meats , including the chorizo and morcilla, cut into pieces on a separate tray, the vegetables also. Traitionally it is served with cooked and lightly fried white cabbage, but a green salad will do aswell. We eat it with some guindillas (do not exceed) as a contrast.


Morcilla alternatives: black pudding, blood sausage (UK), boudin (FR), Blutwurst (DE), morcela (PT), sanguinaccio (IT)

Chorizo: it’s a spicy sausage, but you possibly will find good chorizos in Spanish foodstores. Alternatives: Paprikawurst (DE), chouriço (PT)

Guindilla: hot pickled green chilli pepper

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