The Taste Magazine - December 2014

Taste 

Christmas is covered with 

Issue 1 

December 

2014 

our foolproof festive recipes 

MAGAZINE 

Decadent desserts 

Dazzling cocktails 

Stunning decoration ideas 

Scrumptious baking delights 

1

WELCOME 

Welcome to the very first edition of The Taste magazine! 

A very exciting first edition too, packed full of delicious 

Christmas recipes as well as helpful tips on how to 

make your Christmas day go as smoothly as possible. 

Every month we will bring you lots of new 

recipe ideas as well as plenty of food related articles 

here on the Costa del Sol. We also want to hear from you 

so please send us your thoughts, or share your 

recipes with us at editor@thetastemagazine.es and 

tell us your opinions. We also have a couple of prizes to 

be won, Send us an email to be in with the chance of 

winning a luxury Heston Blumenthal Christmas 

pudding, or check out our facebook page to find out 

more details on winning a fabulous meal for 2 at Yamas 

Greek restaurant in Marbella! 

This is my favourite time of year. I’ve 

already eaten my own body weight in mince pies but 

Christmas is all about overindulging, so why not try our 

delicious dessert ideas on page 49 for a decadent end 

to your festive meal. For something a little different this 

year we also have alternatives to the traditional turkey, 

check this out on page 39. 

If you’re having guests on Christmas Day and you 

need some inspiration on how to make the most of your 

table decorations, we have lots of lovely ideas on page 63 

to help your table setting stand out. 

I hope you all have a wonderful Christmas and 

see you in the New Year in January’s edition! 

Lucy 

EMAIL ME AT editor@thetastemagazine.es 

www.thetastemagazine.es 

P.S.Remember you could be in with a chance 

to win a meal for 2 at Yamas restaurant! Simply 

check out our facebook page!

DECEMBERS 

p.32 p.68 p.84 

FOOD 

10-11 PARTY TIME get the 

party going with these 

fabulous cocktails 

14-19 SOUPS delicious 

soup recipes to warm 

you through the colder 

season 

24-29 THE CHRISTMAS 

BAKE OFF Baking ideas 

for the whole family 

34-35 GET STUFFED 

stuffing recipes for the 

big day 

38-45 DINNER IS SERVED 

plenty of ideas for your 

Christmas roast 

48-53 JUST DESSERTS try 

these stunning desserts 

to wow your guests 

54-58 CANAPES AND 

NIBBLES try these simple 

recipes for entertaining 

your guests 

68-71 MEAT FREE FEASTS 

4 

and not a nut roast in 

sight! 

74-79 OFF TO A GOOD 

START elegant starter 

recipes that won’t have 

you in the kitchen all day 

84-86 BIT ON THE SIDE all 

the side dishes you could 

need to make Christmas 

dinner perfect 

87 BRUSSELS SPROUTS 

delicious techniques to 

give the tired sprout a 

stunning makeover 

88-89 HOMEMADE 

TIPPLES these 

homemade liqueurs are 

so simple to make but 

will amaze your guests 

92-97 CROWD CONTROL 

try these simple ideas to 

feed a large group and 

still have time to enjoy 

the party 

98 POMEGRANATE 

simple ideas on how to 

use this delicious fruit 

100-105 THE MORNING 

AFTER yummy breakfasts 

to ward off even the 

worst hangovers 

FEATURES 

12 FOODIE FACTS 

interesting facts you 

never knew about food 

22-23 WHAT’S IN 

SEASON THIS MONTH find 

out which fruits and 

vegetables are in 

season this month and 

simple ideas on how to 

use them 

32-33 THE SPICE TRAIL 

your simple translation 

guide 

59 WASTE NOT WANT NOT 

follow these tips on how 

to waste less food

CONTENTS 

p.22 p.62 p.99 

60-61 THE WINE LIST our 

selection of the best 

wines this month 

62-65 TOP TABLE 

effective ways to dress 

your dinner table this 

Christmas 

66 TRADITIONS read all 

about different traditions 

around the globe 

80-81 ALL YOU NEED TO 

KNOW ABOUT FATS a 

useful guide to know 

which fats to use and 

when 

90-91 CUT THE COSTS THIS 

CHRISTMAS hints and tips 

on how to save a little 

money over the 

Christmas period 

99 THE BOOK CLUB great 

ideas for Christmas gifts 

108 COMPETITION TIME 

find out more about the 

great prizes to be won 

this month 

Get in touch for your 

chance to win! Show us 

your support, 

remember to mention us 

when dining somewhere 

mentioned in the Taste 

/thetastemagazine 

/thetastemag 

www.thetastemagazine.es 

editor@thetastemagazine.es 

p.92 

p.24 

5

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6

RECIPE INDEX 

STARTERS 

14 pea & mint soup with 

croutons (v) 

16 beetroot soup with 

coconut ginger cream (v) 

17 thai shellfish soup 

18 butternut squash, apple & 

ginger soup (v) 

55 herb & smoked salmon 

rounds 

55 avocado & coriander 

toasts (v) 

57 fig, serrano & mozarella 

parcels 

57 padron pepper & chorizo 

crostini 

57 nectarine, serrano & basil 

sticks 

57 rocket, bacon & 

parmesan spoons 

58 pea & mint bruschetta (v) 

75 smoked salmon mousse 

with prawns and avocado 

cream 

76 grilled pears with 

gorgonzola, honey & walnuts 

(v) 

77 potted duck 

78 beef carpaccio with 

watercress. parmesan & aioli 

79 shaved asparagus, fennel 

& hazlenut salad (v) 

102 eggs benedict with 

asparagus 

MAIN COURSE 

40 maple glazed ham with 

spiced tropical chutney 

41 butter basted roast turkey 

42 whole baked side of 

salmon with lemon & dill 

dressing 

44 roasted leg of lamb with 

soy & ginger reduction 

44 crispy honey roasted 

goose 

69 thai spiced mushroom & 

rice stuffed squash (v) 

70 mushroom & blue cheese 

tart (v) 

71 tomato, leek & sweet 

potato gratin(v) 

94 potato & spinach bake (v) 

95 pulled pork sandwiched 

with bourbon bbq sauce 

96 chicken tagine with 

chickpeas & almonds 

97 spinach, leek & gruyere 

tart (v) 

103 kedgeree 

SIDE DISHES 

35 redcurrant, chorizo & 

pistachio stuffing 

35 herby lemon stuffing (v) 

35 classic sage & 

sausagemeat stuffing 

35 fragrant couscous stuffing 

35 chestnut & pancetta 

stuffing 

85 cranberry sauce (v) 

85 brussels sprouts with 

chestnuts & bacon 

85 bread sauce (v) 

85 honey & mustard pigs in 

blankets 

85 perfect roast potatoes 

86 horseradish dauphinoise 

potatoes (v) 

86 christmas scented red 

cabbage (v) 

86 maple glazed carrots & 

parsnips (v) 

86 yorkshire puddings (v) 

87 sauteed coconut & 

coriander sprouts (v) 

87 brussels sprout & coriander 

salad 

87 brussels sprout, chorizo & 

fried egg hash 

DESSERTS 

25 German lebukchen 

biscuits 

26 mincmeat cupcakes 

27 Christmas gingerbread 

biscuits 

28 chocolate cakepops 

29 ultimate spiced hot 

chocolate 

49 apple & walnut mince 

pies 

50 German chocolate trifles 

51 white chocolate & red 

berry pots 

51 spiced baked apples with 

amaretto syrup 

52 redcurrant creme brulee 

100 American style pancakes 

with blueberries & maple 

syrup 

105 bacon & cinnamon 

muffins 

DRINKS 

10 eggnog 

10 mistletoe martinis 

11 santas little helpers 

11 winter warmer 

11 iced mulled wine 

89 cranberry & orange 

vodka 

89 oreo vodka 

89 cucumber & dill gin 

89 chilli vodka 

89 marshmallow vodka 

89 vanilla & cardamom 

vodka 

89 spiced pear gin 

104 detox smoothie 

7

quote taste magazine 

when ordering your main 

meal to receive your 

complimentary glass of 

wine! 

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Early bird menu served 6pm - 7.30pm

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9

party time 

what better way to start of the 

festive season than with these 

fabulous cocktails 

EGG NOG 

Serves 6 

Ingredients: 

2 pints whole milk 

200ml brandy 

6 eggs 

50g sugar 

1 vanilla pod 

1. scrape the seeds from the vanilla pod and place in pan 

with the eggs, milk and sugar. Heat gently being careful not 

to let the mixture boil until it’s thick enough to coat the 

back of a spoon. 

2. divide the brandy between 6 heatproof tumblers, top 

with the egg mixture and dust with cocoa powder 

MISTLETOE MARTINIS 

Serves 6 

Ingredients: 

400ml Vodka 

125ml Cointreau 

4 tbsp fresh orange juice 

6 tbsp marmalade 

6 cardamom pods 

handful of ice cubes 

1. heat the marmalade and vodka together in a pan until melted together 

2. crush the cardamom pods and add to the pan 

3. strain the mixture, then add to a shaker with the cointreau, orange juice and 

ice cubes. 

4. shake until mixture has cooled, then serve in martini glasses with a shard of 

orange zest 

12

SANTAS LITTLE HELPERS 

Serves 4 

Ingredients: 

200ml cranberry juice 

200ml lemonade 

8 cranberries 

1.fill 4 tall glasses with ice 

2. fill each glass half full with 

cranberry juice 

3. top up with lemonade 

4. garnish with cranberries 

WINTER WARMER 

Serves 4 

Ingredients: 

100ml Gin 

440ml ginger beer 

240ml cranberry juice 

2 sprigs mint 

zest & juice 1 lime 

1. put the gin, mint, lime juice and zest in a large 

container & pound with a rolling pin to release the 

flavours 

2. add the cranberry juice, then decant into 4 

tumblers filled with large ice cubes 

3. top up with the ginger beer, and garnish with 

extra mint leaves 

ICED MULLED WINE 

Serves6 

Ingredients 

750ml red wine 

150ml Pedro Jimenez 

100g brown sugar 

1 orange 

1 lemon 

1 star anise 

4 cloves 

1 cinnamon stick 

150ml water 

1. put sugar, spices and water into a pan and bring slowly to the boil, stirring constantly. 

2. transfer mixture to a jug, and add juice of the lemon and orange, as well as the wine and Pedro 

Jimenez. 

3.stir well, then leave to cool for at least 2 hours 

4.serve in tall glasses filled with crushed ics 

13

foodie facts 

Ever wondered where certain foods and traditions 

originated from? Read on to discover some weird and 

wonderful facts about your 

favourite foods from around the world 

Ketchup was originally used as a medicine to treat upset stomachs 

Bananas and pineapple are both considered to be a berry 

rather than a fruit, and strawberries are the only grown product 

to contain its seeds on the outside rather than on the inside 

Oreos are the worlds best selling biscuit 

Certain types of wild mushrooms, when consumed with alcohol 

can cause extreme intoxication 

When Coca Cola was invented, it was marketed as a cure for 

hangovers 

Asparagus is a member of the lily family 

Coconut water can be used as a replacement for plasma 

It’a considered rude to refuse a vodka if offered to you in Russia 

On average, the Irish consume more chocolate than the 

Americans 

Eating an apple wakes you up more than drinking a coffee 

In South Korea, nobody is allowed to start eating until the eldest 

person at the table has taken a mouthful of food 

Herring is the most widely eaten fish in the world 

90% of people from Asian descent are lactose intolerant 

Fried chicken is the most frequently ordered meal in American 

restaurants 

A row of corn always has an even number 

There are over 10,000 varieties of apple. If you were to try a 

different variety every day it would take you 27 years 

Lemons contain more sugar than strawberries 

When eaten excessively, nutmeg can become a hallucinogenic 

Lemons were originally served with seafood as it was thought that 

the acid would dissolve any bones that were accidentally swallowed 

Marzipan contains minute traces of cyanide 

14

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15

16 

Pea & Mint Soup with Croûtons 

Serves 6 

Ingredients: 

1 onion 

1 clove garlic 

400g frozen peas 

600ml vegetable stock 

3 sprigs fresh mint 

1 tbsp olive oil 

3 slices white bread 

50ml olive oil 


10g butter 

ground black pepper 

sea salt 

double cream to garnish 

1. finely chop the onion and 1 garlic clove 

2. heat the olive oil in a large pan and sweat the 

onion and garlic for 5 minutes 

3. add the peas and hot stock to the pan and bring 

to a boil. Simmer for 5 minutes until the peas are 

cooked. 

4. remove from the heat, add the mint leaves, 

season with salt and pepper, and blend to desired 

consistency. 

5. for the croûtons, finely chop the remaining garlic 

clove and cut the slices of bread into 1cm cubes 

6. heat the 50ml oil and butter in a pan until the 

butter has melted, then add the croûtons and garlic 

and fry until golden brown 

7. remove from the pan, and pat dry with kitchen 

paper before scattering on top of the soup with a 

drizzle of double cream

Soups 

Delicious heartwarming soups, a 

perfect comfort for the colder season 

pea & mint soup with croutons 

17

Beetroot Soup with Coconut Ginger Cream 

1 onion 

2 cloves garlic 

600g raw beetroot, peeled 

500g tomatoes 

2tbsp olive oil 

500g vegetable stock 

100g creme fraiche 

2tbsp fresh ginger finely 

grated 

2tbsp dessicated coconut 

Serves six 

1. preheat oven to 190C/170C 

(fan assisted ovens)/gas mark5 

2. place beetroot, tomatoes, 

onion and garlic in a roasting 

tray and drizzle with the olive oil. 

Season with salt & pepper 

3. roast for 25-30 minutes until 

the beetroot is cooked through 

and tender. 

4.place the cooked vegetables in 

a large saucepan with the 

vegetable stock, bring to a boil 

and simmer for 10 minutes. 

5. using a potato masher, mash 

the mixture to give a chunky 

texture, check for seasoning 

and add more salt & pepper if 

required. 

6. for the coconut ginger cream, 

peel and finely grate the ginger, 

then stir through the creme 

fraiche together with the 

coconut, then place a spoonful 

on top of each bowl of soup 

18

thai shellfish soup 

serves four 

500g mussels cleaned 

500g clams cleaned 

1 litre fish stock 

1 tbsp lemongrass puree 

2cm piece ginger 

juice 1 lime 

1 chilli (deseeded if you 

want less heat) 

2tbsp fish sauce 

1 bunch coriander 

1. add the stock to a large 

pan with the stalk from the 

coriander, the lemograss, 

ginger, lime juice and 

chopped chilli 

2. bring to the boil and 

simmer for 5 minutes until 

fragrant 

3. add the fish sauce, along 

with the mussels and 

clams, discarding any that 

are open and cover with a 

tight fitting lid 

4. simmer for around 4-5 

minutes shaking the pot 

every so often 

5. once the shells have 

opened, divide into bowls, 

discarding any unopened 

shells, and garnish with the 

coriander leaves 

fragrant flavours 

of Asia

utternut sqaush, apple & ginger soup serves four 

450g butternut squash peeled and diced 

1 large onion 

2 tsp fresh ginger peeled and finely grated 

2 apples peeled & chopped 

1 litre chicken stock 


fresh herbs to garnish (optional) 

1. heat the olive oil in a large pot and gently sweat the onion 

for 5 minutes until softened. 

2. add the butternut squash and ginger and cook gently for 

10 minutes over a gentle heat. 

3. add the apples, stock and season generously with salt & 

pepper, cover with a lid and simmer for 20 minutes until the 

squash is cooked through 

4. puree with a stick blender until smooth, then divide into 

bowls and garnish with herbs and double cream if desired 

20

utternut squash, apple & ginger soup

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What’s in season 

this month... 

Kaki also known as persimmon or sharon fruit are 

abundant at this time of year. These firm fleshed fruits 

are bright orange in colour 

pears are at their best from late autumn until winter 

when they are large and juicy. try using in salads, 

soups and paired with cheese 

Stew 4 chopped kaki 

with 1 chopped 

apple, 1 chopped onion, 

200g light brown sugar, 

250ml cider vineagr, 1 

tbsp mustard seeds for 

45 minutes until fruit is 

very soft for a delicious 

chutney, the perfect 

partner for your cheese 

board or left over turkey 

sandwiches this 

Christmas 

Mix 1 diced kaki with 

1/4 chopped 

pineapple, 1/2 diced 

24 

mango, 2 diced kiwi 

fruits and juice 1 lime 

for a refreshing fruit 

salad 

Slice thinly and add to 

gin and tonics for a 

festive change to lemon 

Mix slices of kaki with 

a bag of baby lettuce 

leaves, a handful of 

hazelnuts and toss with 

1 tbsp olive oil and 1 

tbsp sherry vinegar for a 

quick & easy starter 

Place 3 chopped pears 

with 3 chopped 

destoned plums and 1 

tsp ground cinnamon in 

a baking dish. Top with 

crumble topping and 

bake for 30 minutes for 

a warm winter crumble 

Thinly slice and place 

on top of a crispbread 

with a chunk of blue 

cheese, a walnut half 

and a drizzle of honey 

for a tasty snack 

Peel and halve 8 pears 

In a frying pan gently 

heat 100g sugar and 

100g butter until 

mixture starts to turn 

golden brown, then add 

pears. cook for 10 minutes, 

then top with a 

disc of puff pastry same 

size as pan and place in 

pre-heated oven 180c 

for 30 

minutes until golden 

brown for a decadent 

pear tatin. Let stand 

for 10 minutes before 

serving with a scoop of 

vanilla ice cream

Winter is the season for all things comforting from rich stews to 

mouthwatering crumbles, the fruits and vegetables that are in season just 

now are perfect to give that extra bit of indulgence when you need it most 

love them or hate them, they are one of the key 

attributes to a traditional christmas dinner, and long 

gone are the days of soggy sprouts 

rich in anti-oxidants, folic acid & iron, parsnips are 

packed full of goodness, all the more reason to 

enjoy them while you can this month 

Toss with 2 tbsp olive 

oil, 2 crushed garlic 

cloves and season 

generously with salt 

and pepper, then place 

in a baking tray in a 

moderate oven for 30 

minutes for delicious 

roasted garlic brussels 

sprouts 

Cook 1kg sprouts in a 

pan of simmering water 

for 4 minutes then drain 

well. Meanwhile fry 

1 pack pancetta until 

golden brown, then 

toss with the sprouts in 

a baking dish. Pour over 

1 carton double cream 

seasoned with salt & 

pepper and scatter the 

top with grated cheese. 

Bake in a moderate 

oven for 20 minutes 

until bubbling and 

golden 

Finely shred the sprouts 

and mix with 1 chopped 

onion, 1 tsp mustard, 1 

tsp honey, 1 tbsp olive 

oil & juice 1lemon for a 

light Christmas salad 

Use in place of potatoes 

when making 

shepherds pie for a 

twist on a classic 

Add to soups and stews 

for added depth of 

flavour 

Peel & grate 500g 

parsnips, season with 

salt and pepper then 

fry spoonfuls of the 

mixture in hot oil for 

around 10 minutes for 

crunchy parnsip rosti 

Peel & grate 2 parsnips 

and 2 carrots into a 

large bowl. Stir in 100g 

mayonnaise & 100ml 

creme fraiche, the juice 

of 1 lemon, 1 chopped 

spring onion and 

season with salt and 

pepper for a simple yet 

delicious coleslaw 

Mix with 1 tsp cumin 

seeds, 1 tsp fenugreek 

and 1 tsp curry 

powder before roasting 

for Indian spiced 

roasted parsnips 

25

Christmas 

bakeoff 

What better time of year to get 

together as a family and bake 

some delicious winter treats 

together, so dust off your aprons 

and get busy in the kitchen 

26

german lebkuchen biscuits makes thirty 

Ingredients: 

250g plain flour 

1/2 tsp bicarbonate of soda 

1 tsp baking powder 

1 tsp ground nutmeg 

1 tsp ground cinnamon 

1 tsp ground ginger 

85g ground almonds 

85g butter 

200ml honey 

100g icing sugar 

1 egg white 

Method: 

1. pre-heat oven to 180c/160 (fan assisted ovens)/ 

gas mark 4 

2. place the flour, almonds, spices, baking powder 

and bicarbonate of soda into a large mixing bowl 

3. melt the butter and honey in a small pan, then 

add to the dry ingredients and mix until a firm 

dough is created. 

4. once dough is cool enough to handle, roll out 

until 2cm thick and cut out around 30 star shapes 

with a cutter 

5. divide between 2 baking trays lined with baking 

parchment and bake for 15 minutes, then cool on 

a wire rack 

6. to make the icing, mix the icing sugar and egg 

white together with 1 tsp of water until smooth. 

Dip each biscuit in the icing and leave to set 

27

mincemeat cupcakes makes twelve 

Ingredients: 

for the cakes: 


200g softened butter 

150g caster sugar 

4 eggs 

2tsp baking powder 

for the icing: 

150g softened butter 

300g icing sugar 

1 tsp cinnamon powder 

125g brown ready to roll icing 

edible baubles 

28 

for the mincemeat: 

50g raisins 

1 large apple peeled & grated 


1/2 tsp nutmeg 

zest & juice of 1 orange 

Method: 

1. pre-heat oven to 180c/160c (fan 

assisted ovens)/gas mark 4 and line 

a 12 hole cupcake tray with cupcake 

cases 

2. place all the ingredients for the 

mincemeat in a large 

pan set over a medium 

high heat and slowly 

simmer for 10 minutes 

until no liquid remains, 

then set aside to cool 

3. put the butter and 

sugar in a large bowl and 

beat together with an 

electric whisk for 5 

minutes until lighter in 

colour and fluffy. 

4. gradually add the eggs 

to the mixture one at a 

time, constantly beating 

with the electric whisk. 

Add the cooled 

mincemeat, then with a 

large metal spoon, fold 

in the sifted flour and 

baking powder. 

5. spoon the mixture 

evenly between the 

cases and bake for 30 

minutes until risen and 

golden in colour. 

Remove from the oven 

and leave to cool 

completely 

6. to make the icing, 

place all the ingredients 

in a large bowl 

and whisk until smooth 

and creamy, then either 

pipe or spoon onto the 

cooled cupcakes 

7. dust the worktop with 

icing sugar and roll out 

icing with a rolling pin 

until 5mm thick all over. 

Use Christmas cookie 

cutters to cut out shapes 

then gently place on top 

of the iced cupcakes and 

decorate with 

baubles or decoration of 

your choice

christmas gingerbread biscuits 

makes twenty 

Ingredients: 


1 tsp ground cinnamon 

1 tsp ground nutmeg 

1 tsp ground ginger 

1 tsp bicarbonate of soda 

175g muscovado sugar 

125g butter 

4 tbsp honey 

1 egg 

tubes writing icing 

sweets to decorate (ie smarties) 

1. add sifted flour, cinnamon, 

nutmeg, ginger and bicarbonate 

of soda to a food processor. Add 

the sugar and butter and pulse 

until the mixture looks like 

breadcrumbs 

2. add the honey and egg to the 

processor and gently pulse until 

the mixture becomes a dough 

3. wrap the dough in clingfilm 

and chill in the fridge for 20 

minutes 

4. meanwhile pre-heat the oven 

to 180c/160c (fan assisted ovens)/ 

gas mark 4 and line 2 large baking 

trays with greaseproof paper 

5. lightly dust the worktop with 

flour and roll out the dough until 

5mm thick all over. Use a variety 

of Christmas shaped cutters to cut 

shapes from the dough, 

re-rolling the off cuts to get 

around 20 shapes, and place on 

the baking trays evenly spaced 

apart 

6. bake for 12-15 minutes until 

golden in colour, then remove 

from the oven and gently place 

on a wire rack to cool 

7. once cooled, decorate with the 

writing icing and sweets 

29

chocolate cakepops makes twenty four 

170g dark chocolate 

170g self raising flour 


3tbsp cocoa powder 

115g butter 

2 large eggs 

150g chocolate (milk, dark or white depending 

on preference) 

mini edible stars to decorate 

24 lollipop sticks 

1. pre-heat the oven to 180c/160c (fan assisted 

ovens)/gas mark 4 and grease the holes of the 

cakepop mould 

2. melt the 170g dark chocolate and butter 

together in a pan then add to a large bowl with the 

sugar and cocoa powder, then stir until smooth 

3. add the eggs one at a time, stirring constantly 

until thoroughly combined, then fold in the sifted 

flour 

4. spoon the mixture to the top of the moulds, 

then close the lid and bake for 15 minutes 

5. leave to cool, then insert a lollipop stick into 

each one, dip into the melted chocolate, and 

decorate with stars 

30

ultimate spiced hot chocolate 

serves two 

Ingredients: 

100ml whole milk 

50ml double cream 


150g milk chocolate 

handful of marshmallows 

1. put the milk, cream and cinnamon 

stick in a small saucepan and gently heat 

until just simmering then remove from 

the heat 

2. remove the cinnamon stick and add 

the chocolate to the pan, stirring 

continuously until the chocolate is 

completely melted 

3. divide between 2 mugs and top with 

the marshmallows 

31

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TEL: 952 78 29 68

garum 

restaurantcafebar 

Open Monday - Sunday 

11am - 11pm 

non stop kitchen 

Paseo Maritimo 

Avda. de la Fontanilla 

Marbella 

29602 

Tel: 952 858 858 

email: info@garummarbella.com 

web: www.garummarbella.com

THE SPICE TRAIL 

ever been stuck in the aisle of your local supermarket desperately trying to spot 

the fenugreek from the cumin amongst the bottles of spices? Fear no more... with our 

handy translation guide, picking your Christmas spices will be a breeze from now on! 

allspice - pimienta de jamaica 

arrowroot - arrurruz 

basil - albahaca 

bay leaf - hoja de laurel 

black pepper - pimienta negra 

cardamom - cardamomo 

cayenne pepper - pimienta de cayena 

celery salt - sal de apio 

chilli powder - chile en polvo 

chinese five spice - chino de cinco especias 

cinnamon powder - canela en polvo 

cinnamon sticks - canela en rama 

cloves - clavos 

coriander seeds - semillas de cilantro 

cumin - comino 

curry powder - polvo de curry 

fenugreek - fenogreco 

garlic - ajo 

ginger - jengibre 

juniper berries - bayas de enebro 

lime leaves - hojas de lima 

mustard seeds - semillas de mostaza 

nutmeg - nuez moscada 

paprika - pimenton 

parsley - perejil 

rosemary - romero 

saffron - azafran 

sage - salvia 

star anis - anis estrellado 

turmeric - curcuma 

vanilla pods - vainas de vainilla 

35

Get stuffed 

this Christmas with these delicious stuffing ideas 

redcurrant, chorizo & pistachio stuffing 

36

edcurrant, chorizo & 

pistachio stuffing serves eight 

1 onion 

2 gloves chopped garlic 

300g baguette torn into small 

chunks 

25g butter 

zest 1 orange 

1 pack parsley 

2 tbsp fresh rosemary 

250g chorizo finely chopped 

75g redcurrants 

200g shelled pistachios (shelled 

weight) 

1 apple peeled & grated 

1 large egg 

1. heat the butter in a large 

saucepan and soften the onion for 

5 minutes, adding the garlic for 

the final 2 minutes. 

2. place in a large bowl and add 

all of the other ingredients, gently 

mix the mixture with your hands 

until throroughly combined then 

transfer to a baking dish. 

3. bake in a moderate oven for 30 

minutes until golden brown. 

herby lemon stuffing serves eight 

1 large onion 


150g breadcrumbs 

1 large egg 

2 lemons 

small handful of tarragon, 

parsley & thyme 


1. finely chop the onion and garlic. 

Heat the olive oil in a large 

saucepan then sweat the onion & 

garlic for 5 minutes 

2. add the breadcrumbs to a large 

bowl with the chopped herbs and 

add the onion & garlic mixture 

3. finely grate the lemon zest then 

add this to the bowl along with 

the juice from both lemons. Add 

the eggs, season with salt & 

pepper and mix until the 

ingredients come together. 

4. place in a medium sized baking 

tray and bake in a moderate oven 

for 30-40 minutes 

classic sage & sausagemeat 

stuffing serves six 

1 onion 



450g sausagemeat 

2 tbsp chopped sage 

1 tbsp chopped thyme 

1. finely chop the onion, garlic & 

herbs 

2. combine all the ingredients 

together in a large bowl 

3. transfer to a baking dish and 

bake for 30 minutes until golden 

brown in colour 

fragrant coucous stuffing 

serves six 

175g couscous 

175g chicken stock 

1 tsp cumin seeds 

1 tsp coriander seeds 

1 onion finely chopped 

2 garlic cloves finely chopped 

25g pumpkin seeds 

1 pack fresh mint 

1 pack fresh coriander 

8 prunes 

juice 1 lemon 


1. prepare the couscous with the 

chicken stock according to pack 

instructions 

2. dry fry the spices in a dry pan 

until fragrant then set aside 

3. heat the oil in a large pan and 

gently soften the onion & garlic 

for 5 minutes, then add to the 

couscous with the spices. 

4. finely chop the herbs and 

prunes and add to the mixing 

bowl along with the pumpkin 

seeds and lemon juice and season 

well with salt & pepper. 

5. use to stuff your turkey which 

will keep the mixture nice and 

moist 

chestnut & pancetta stuffing 

serves eight 

1 onion 


450g sausagemeat 

1 pack pancetta 

100g raisins 

150g cooked chestnuts 

chopped 



2 tbsp chopped parsley 

50ml sweet sherry 

1 large egg 

1. soak the raisins in the sherry for 

2 hours 

2. gently sweat the onion & garlic 

in the olive oil until translucent, 

then place in a large mixing bowl. 

Add the pancetta to the pan and 

fry until crispy 

3. add to the mixing bowl along 

with the sausagemeat, chestnuts, 

breadcrumbs, herbs, raisins & 

sherry 

4. add the beaten egg and use 

your hands to mix everything 

together 

5. transfer to a baking dish 

and bake in a pre-heated oven 

190c/170c (fan assisted ovens)/ 

gas mark 5 for 40 minutes 

37

DANI GARCIA 

COCINACONTRADICION 

Puente Romano Beach Resort 

Bulevar Príncipe Alfonso von Hohenlohe, 

29602 Marbella 

www.restaurantedanigarcia.com 

Telephone: 608 470 507 

Días de cierre: Domingos y Lunes 

Horarios: 

13:30h a 15:30 h 

19:30h a 22:30 h

Lunch: 12:30 h a 16:00 h 

Dinner: 19:30 h a 00:00 h 

La Terraza 

El Rincón de la Abuela 

Raw bar & Oyster Bar 

Barra de Cócteles 

Puente Romano Beach Resort Marbella 

Bulevar Príncipe Alfonso von Hohenlohe, 

s/n, 29602 Marbella 

www.bibodanigarcia.com 

Email: infobibo@dgarcia.es 

Telephone: 951 607 011

Dinner is served 

Maple glazed gammon with 

spiced tropical chutney 

• 

Butter basted roast Turkey 

with gravy 

• 

Whole baked side of salmon 

with lemon & dill dressing 

• 

Roasted leg of Lamb with 

soy & ginger reduction 

• 

Crispy honey roasted goose 

41

maple glazed ham with spiced tropical chutney serves eight 

Ingredients: 

Method: 

2kg boneless ham joint 

2 onions cut into quarters 

2 carrots cut into chunks 

50ml maple syrup 

2 tsp mustard 

juice 1 orange 

cloves to decorate 

for the chutney: 

1 medium pineapple 

50g raisins 


2 star anise 


4 limes (zest & juice) 

42 

1. put the ham, onions & carrots 

in a large saucepan & cover with 

boiling water. Simmer over a very 

low heat for 1 hour, then remove 

from the heat and leave to cool in 

the stock. 

2. pre-heat the oven to 190c/170c 

(fan assisted ovens)/gas mark 5. 

Carefully remove the ham from 

the saucepan and place on a large 

chopping board. Score a diamond 

pattern into the fat and stud each 

point with a clove 

3. mix together the maple syrup & 

mustard and rub over the surface 

of the ham. Place the joint in a 

large roasting tray, then drizzle 

the orange juice over the top. 

Bake in the oven for 50 minutes 

4. to make the chutney, chop the 

pineapple into small pieces. Place 

the juice & zest of the limes into a 

saucepan with the raisins, 

cinnamon, star anise & sugar. 

Simmer gently over a low heat 

for 10 minutes until the mixture 

becomes syrupy, then add the 

pineapple and cook for another 

10 minutes. 

5. remove the cinnamon stick & 

star anise before serving the 

chutney alongside the cooked 

ham

utter basted roast turkey serves eight 

Ingredients: 

1 whole turkey around 5 kg 

1 whole garlic bulb 

1 onion 

1 carrot 

2 sticks celery 

2 sprigs thyme 

1 lemon 

50 g butter 

2tbsp cornflour 

150ml white wine 

250ml chicken stock 

Method: 

1. take the turkey out of the 

fridge 2 hours before you’re 

ready to cook it 

2. pre-heat the oven to 


gas mark 8. Cut the bulb of garlic 

and the lemon in half 

horizontally then place inside 

the cavity of the turkey, along 

with the sprigs of thyme. 

3. massage the softened butter 

onto the skin of the turkey and 

season generously with salt & 

pepper 

4. quarter the onion and roughly 

chop the celery & carrots and 

place in the bottom of a large 

roasting tray. Sit the turkey on 

top of the vegetables and cover 

the whole thing tightly with foil. 

Roast in the oven for 30 minutes 

5. after half an hour, reduce 

the temperature of the oven to 


gas mark 4. Discard the tin foil 

and cook for a further 1 hour and 

30 minutes. After this time, check 

the turkey is thoroughly cooked 

by piercing between the leg & 

breast with the point of a knife, 

the juices should run clear. 

6. remove the turkey from the 

oven and cover with tin foil. 

Leave to rest for 45 minutes 

before carving. 

7. to make the gravy, remove the 

turkey from the roasting tray and 

place the tray over a medium 

heat on the hob. 

8. add the cornflour to the 

turkey juices and cook for a 

couple of minutes stirring 

constantly. Gradually add the 

wine and chicken stock and stir 

until the mixture is smooth. 

Simmer for 10 minutes then 

sieve the gravy into a gravy boat 

and serve alongside the turkey 

43

whole baked side of salmon with lemon & dill dressing 

serves eight 

Ingredients: 

2 large pieces of salmon around 1.5kg each 


1 onion thinly sliced 

2 cloves garlic finely chopped 

2 tsp pink peppercorns 

6 tsp coriander seeds 

4 tsp sea salt 

4 tsp caster sugar 

400ml vermouth 

1 lemon sliced into rounds 

1 tin anchovies in olive oil 

2 packs dill 


juice 2 lemons 

2 bags baby spinach leaves 

Method: 

1. pre-heat the oven to 160c/140c (fan assised ovens/gas 

mark 3 

2. dry fry the pink peppercorns & coriander seeds until 

fragrant, then grind in a pestle in mortar with the sea salt & 

sugar 

3. lay the pieces of salmon skin side down in a large 

roasting tray and rub the spices all over the flesh 

4. heat 2 tbsp of olive oil in a large frying pan and sweat the 

onion & garlic until translucsent. Add the vermouth and 

simmer for 3 minutes then pour mixture over the salmon, 

and arrange the lemon slices on top 

5. place the salmon in the oven and cook for 40 minutes 

until just cooked 

6. meanwhile, make the dressing. Drain the anchovies & 

place in a food processor with the dill and pulse to combine. 

Slowly add the oil & lemon juice and whiz until emuslified 

7. arrange the spinach leaves on a serving platter, then 

carefully place the salmon on top. Pour the dressing into a 

jug and serve alongside 

44

whole baked side of salmon with lemon & dill dressing 

45

crispy honey roasted goose 

serves eight 

Ingredients: 

1 goose 5kg 

1 bulb garlic 

2 onions 

1kg potatoes 

250g pancetta 

6 bay leaves 

1 tbsp honey 


Method: 

1. pre-heat the oven to 200c/180 (fan 

assisted ovens)/gas mark 6. Using the 

point of a sharp knife, pierce the skin of 

the goose all over and rub the olive oil all 

over the bird, then season well. 

roasted leg of lamb with soy & ginger reduction 

serves six 

Ingredients: 

1 leg of lamb around 1.8kg 

10 shallots 

2 bulbs of garlic 

1 thumb sized piece ginger 

5 tbsp soy sauce 

3 tbsp honey 

1 tsp chinese 5 spice powder 

1 tbsp sesame oil 


230c/210c (fan assisted 

ovens)/gas mark 8 

2. seperate the cloves of garlic 

and scatter on the bottom of 

a large roasting tray with the 

peeled shallots, then rest the 

lamb joint on top of this. Rub 

the sesame oil into the lamb 

and season generously with 

salt and pepper 

3. roast the lamb for 20 

minutes, then reduce the 

temperature to190c/175c (fan 

assisted ovens) and roast for a 

further 60 minutes 

4. peel & finely grate the 

ginger and add to a small 

saucepan with the soy sauce, 

honey and chinese 5 spice 

powder. Simmer for 5 minutes 

until mixture thickens 

5. when the lamb has 

finished cooking, remove from 

the oven and pour the 

reduction all over the 

surface, then return to the 

oven for 10 minutes 

6. cover the lamb with a large 

piece of tin foil and leave to 

rest for 10 minutes before 

carving 

2. place the onion, 4 of the cloves of 

the garlic and the bay leaves inside the 

goose, then place in a large roasting tray 

and tightly cover with foil. Roast for 1 

hour and 30 minutes 

3. remove the goose from the oven and 

very carefully drain the excess fat from 

the roasting tray and keep for later. Put 

the goose back in the oven and roast for 

another 2 hours, basting every so often. 

Half an hour before the end of cooking 

time, drizzle with the honey 

4. take the goose out from the oven and 

again drain the excess fat. Cover with foil 

& leave to rest for 30 minutes. 

5. put enough of the reserved fat to cover 

the bottom of a large roasting tin and 

place in the oven to heat up. Meanwhile 

peel and half the potatoes, then parboil 

for 10 minutes. Drain them, pat them dry 

then toss in the hot goose fat and return 

to the oven for 40 minutes, turning them 

half way through cooking. 

6. after 40 minutes, add the pancetta to 

the pan then roast for a further 15 minutes 

until the potatoes are golden and 

crispy, then serve alongside the goose 

46

crispy honey roasted goose 

47

ARAGONA 

CUCINA ITALIANA 

Our philosophy is to use the freshest seasonal products 

for a genuine light and authentic 

cuisine 

We use ancient recipes of the Italian tradition sarda, 

revisited in a modern way with the 

creative touch of the chef. 

The quality of the raw material is the success of “haute 

cuisine” 

The passion of the chef Emanuele Francesco Aragona, 

is to treat the ingredients with all the love and respect 

it deserves, which allows him to reach sublime results. 

Guests will love the flavours of Aragona from the first 

taste. 

Try it to believe! 

Mon - Sat: 

12:00 pm - 4:00 pm 

6:00 pm - 11:30 pm 

Avda. del Mar 3. Marbella (Málaga) 

www.aragonacocinaitaliana.es 

Tel: 951 13 43 22

www.ellemorgan.com 

uber-chic multi-brand boutique 

womenswear | beachwear | footwear | accessories 

The new Jade collection by Elle Morgan, great looks for this 

Christmas season. Come along to our boutique at Laguna 

Boutique on the Beach – Unit 31 Laguna Village (next to Purobeach) 

Elle Morgan Pop-up Boutique, 

Village 

Unit 7 Laguna 

to see 

Village, 

many 

(Next to Purobeach) 

morenear Estepona 

Open Tuesday-Sunday 11.00-19:00 T: 952 803 481/647 869 831 Elle Morganboutique 

Elle Morgan Boutique, Unit 31 Laguna Village, N340 near Estepona 

Monday - Friday 11.00 – 18.00 

Tel: 647 86 98 31 

www. ellemorganmarbella.wordpress.com

apple & walnut mince pies 

Just desserts 

50

apple & walnut mince pies makes eighteen 

Ingredients: 

for the pastry: 


100g butter 

2-3 tbsp cold water 

for the filling: 

30g raisins 

2 large apples 

60g walnuts 

40g sugar 

1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1 egg 

1. cut the butter into small cubes 

and place into a food processor 

with the flour. Pulse a few time 

until the mixture resembles 

breadcrubs, then add the cold 

water a little at a time until you 

have a stiff dough. Wrap the 

dough in cling film and chill for 1 

hour 

2. meanwhile make the filling. 

Pre-heat the oven to 190c/170 (fan 

assisted ovens)/gas mark 5. Put 

3 tbsp of the sugar into a large 

frying pan and leave to caramelize 

without stirring. Once it turns a 

golden brown colour, remove from 

the heat and stir in the walnuts. 

Tip onto a baking sheet lined with 

baking paper and leave to set 

3. peel and finely chop the apple, 

and place in a large mixing bowl 

with the raisins. Once the walnuts 

have set, finely chop these and 

add them to the mixture. Add the 

sugar & spices and stir to combine. 

4. remove the pastry from the 

fridge and roll out on a large 

surface. Cut out 18 circles, then 

re-roll and cut out 18 slightly 

smaller circles for the lids. 

5. place a larger circle in each 

hole of a muffin tin, then place 

a spoonful of filling in each until 

they are all evenly filled. Top with 

the smaller pastry circle and brush 

the top of each one with the 

beaten egg, then bake in the oven 

for 20 minutes. Remove from the 

oven and cool on a wire rack 

51

german chocolate triifles serves four 

Ingredients: 

4 slices chocolate sponge 

3 egg yolks 

240ml condensed milk 

100g butter 

1 tsp vanilla extract 


2 tbsp dessicated coconut 

chocolate shavings to decorate 

Method: 

1. place the egg yolks into a large bowl 

and beat with an electric whisk for 5 

minutes. Add the condensed milk and 

vanilla and whisk until combined, then 

transfer to a small saucepan 

2. heat the mixture gently stirring 

until thickened, then remove from the 

heat and leave to cool 

3. meanwhile, cut 4 rounds the same size 

as your glass out of the chocolate cake, 

and push to the bottom of each glass, 

then top each one evenly with the cooled 

custard. 

4. whip the cream until stiff , then fold 

in the coconut. Top each trifle with the 

cream and decorate with the chocolate 

curls 

52

white chocolate & red berry pots 

serves six 

Ingredients: 

200g white chocolate broken into pieces 


150ml greek yoghurt 

100g mixed red berries 

1 tbsp caster sugar 

Method: 

1. put half the double cream into a small 

saucepan and heat until just before it comes to 

a simmer, then remove from the heat. Add the 

chocolate stirring constantly until the chocolate 

is melted. Leave to cool 

2. whip the remaining cream, then fold this and 

the greek yoghurt into the cooled chocolate 

mixture, then divide between 6 ramekins. 

3. mix the berries and sugar together then 

spoon on top of the chocolate pots. Cover and 

chill for 3 hours to set 

spiced baked apples with amaretto syrup 

serves six 

6 red apples 

90g sultanas 

60g butter 

30g light brown sugar 

50g walnuts 

2tbsp caster sugar 

1tsp ground cinnamon 

75ml amaretto 

1. pre-heat the oven to 180c/160c/gas mark 4. Cut 

the tops off the apples and scoop out the core, 

then place in a large roasting dish 

2. mix the butter and light brown sugar together 

in a large mixing bowl, then stir in the sultanas, 

walnuts and cinnamon. Stuff the apples with the 

mixture and place the tops back on. Roast for 30 

minutes until soft to touch 

3. put the amaretto & caster sugar in a small pan 

and simmer together until the sugar melts then 

pour over the cooked apples & serve 

53

edcurrant creme brulee serves six 

Ingredients: 

6 egg yolks 

3tbsp caster sugar 

1 vanilla pod 


250g redcurrants 


Method: 

1. pre-heat the oven to 160c/140 (fan assisted ovens)/gas mark 3. Put the 

egg yolks, 3 tbsp sugar and double cream into a large mixing bowl. Scrape 

in the vanilla seeds and mix everything together with a large spoon. 

2. put the redcurrants in a saucepan with 50g of the sugar and gently heat 

for 5 minutes until their is a syrupy juice, then divide the mixture between 

6 ramekins. Top with the custard mixture and place in a large roasting tray. 

Fill the tray with boiling water until it comes 3/4 up the ramekins and carefully 

transfer to the oven. Bake for 1 hour until the custard is set 

3. remove from the oven and leave to cool. When ready to serve, spoon the 

remaining 125g of caster sugar among the 6 ramekins and place under a 

hot grill until a bubbling caramel develops being careful not to burn 

54

edcurrant creme brulee 

55

canapes & nibbles 

Whether it’s for pre-dinner snacks or for a Christmas 

party nibble, these dishes are sure to go down a treat with 

your guests...especially if enjoyed with a glass or 2 of mulled 

wine! 

herb & smoked salmon rounds 

56

HERB & SMOKED SALMON ROUNDS MAKES eight 

Ingredients: 

4 slices brown bread 

4 slices smoked salmon 

handful herbs chopped (dill & chives work 

well) 

2tbsp pesto 

Method: 

1. lightly toast the bread, then cut 2 rounds out 

of each 

2. in a small bowl, mix together the pesto and 

herbs, then spread a little on top of each piece 

of toast 

3. cut each slice of salmon in half and lay a slice 

on top the pesto. Season with salt & pepper 

avocado & coriander toasts makes twelve 

Ingredients: 

3 ripe avocados 

2 tomatoes 

2 spring onions 


1 bunch coriander 

juice 1 lime 

salt & pepper 

1 baguette 

1. finely chop the spring onions, garlic and 

tomatoes 

2. chop the avocado and place in a large bowl 

3. mash to desired consistency with a fork, then 

stir in the tomatoes, spring onion and garlic 

4. add the lime juice and salt and pepper to taste 

5. thinly slice the baguette and lightly toast 

6. top with guacamole and coriander leaves 

57

fig, serrano & mozarella parcels 

makes eight 

padron pepper & chorizo crostini 

makes ten 

Ingredients: 

8 ripe figs 

4 slices serrano ham 

1 ball buffalo mozarella 

Method: 

1. pre-heat the grill 

2. quarter each fig, not quite cutting all the way 

through 

3. cut the mozarella into 8 pieces and place a piece 

inside each fig, then top with half a slice of ham 

4. place under the grill for 3-5 minutes until the 

cheese starts to melt 

Ingredients: 

10 padron peppers 

10 mini chorizo sausages 

1 small baguette 

cocktails sticks 

Method: 

1. slice the baguette into 10 thin slices and gently 

toast under a hot grill until golden brown, being 

careful not to burn 

2. fry the chorizo over a medium heat until cooked 

through, then add the peppers to the pan and fry 

until the skin is slightly charred 

3. place a pepper onto each slice of bread, top with 

a chorizo, and keep in place with a cocktail stick 

nectarine, serrano ham & basil sticks 

makes eight 

Ingredients: 

1 ripe nectarine 


8 basil leaves 

8 cocktail sticks 

Method: 

1. remove the stone from the nectarine & cut into 8 

wedges 

2. cut each slice of serrano in half lengthways, and 

wrap around a piece of nectarine 

3. keep in place with a cocktail stick, and add a basil 

leaf to the bottom of each one 

rocket, bacon & parmesan spoons 

makes eight 

Ingredients: 

70g rocket leaves 


handful parmesan shavings 

olive oil 

balsamic vinegar 

8 spoons for serving 

1. in a large bowl, dress the rocket leaves with a 

drizzle of olive oil and balsamic vinegar to taste 

2. place a tablespoon of rocket on each spoon 

3. top with half a slice of serrano ham, cut into small 

pieces 

4. finish with a couple of shavings of parmesan 

59

pea & mint bruschetta makes sixteen 

Ingredients: 

30g frozen peas (defrosted) 

75g grated parmesan 

1 garlic clove 

handful fresh mint 


salt & pepper 

1 baguette thinly sliced 

1. put the peas, parmesan, mint & garlic in a 

blender and pulse until it turns into a puree 

2. with the blender running, slowly drizzle in 

the oil until mixture becomes smooth 

3. add the salt & pepper to taste 

4. lightly toast the slices of bread and spread 

the mixture onto each slice 

60

waste not want not 

With ever rising food bills,, throwing away uneaten grceries are becoming an expense 

that puts a huge strain on many households today. The average household ends up 

throwing away a third of their food which when you add it up, is very costly. 

Sometimes “deals” advertised in supermarkets are to blame, othertimes is can purely 

be an overestimation on how much you need for your house. Either way, there are a 

couple of simple tricks to follow when doing your weekly to shop to try to avoid having 

a fridge full of surplus food 

1. Plan you weekly meals before you head to the shops. Check what 

you already have in the house, and make a note of any extra 

ingredients you may need 

2. Don’t be lured by offers promoted by the supermarket. Stop and 

think “do I really need another one of these” and check the dates if 

you do decide to stock up 

3. Leave the kids at home. It can be very costly taking the children 

shopping as they want everything in sight and it can often be hard 

to say no, and more often than not their eyes are bigger than their 

stomachs 

4. Don’t shop on an empty stomach. You are more than likely to buy 

things just because you are hungry at the time, often things which 

you don’t necessarily want or need 

5. Don’t be too strict with sell by dates. Often they are just there as a 

guideline rather than a strict rule, with the exception of raw meat. If 

it looks/smells ok, the chances are it will still be ok a couple of days 

after the date stated on the packaging 

6. If you have some wilted less than fresh looking vegetables lurking 

at the bottom of the fridge, they are fine for making soups. Cook with 

some onions, stock and herbs before blending and you won’t be able 

to taste the difference. 

7. Use the freezer. If things are starting to near their best, pop them in 

the freezer for a later time. Puree fruits with a touch of fruit juice or 

milk, then pop in the freezer for an impromptu smoothie. 

Alternatively, mix with a little sugar and top with crumble topping for 

a last minute dessert 

8. If your bread has turned stale, whiz in the blender to make 

breadcrumbs and freeze for future use 

61

THE WINE LIST 

Each month we’ll bring you a review of whites, reds & roses so you 

can find the perfect accompniament for your meal 

Azpilicueta 

Crianza 70cl 

€7 average 

price 

A well 

balanced 

wine with 

notes of red 

fruits and 

cherries 

Goes well with 

red meat, 

game, blue 

cheese & 

mushroom 

dishes 

Ramón Bilbao 

Crianza 70cl €6.90 

average price 

An easy to drink 

and smooth red. 

Very 

aromatic wine 

with rich flavours 

of cocoa, 

coffee and 

blackcurrants 

The perfect wine 

to partner steak or 

lamb dishes 

Château De Pez 

2007 €36 average 

price 

A refined, deep 

flavoured wine 

with a clean finish. 

Concentrated 

flavours of 

blackberries, 

plums and 

raspberries 

Especially good 

with roasted meat 

& pork 

Vino tinto portugués 

Douro reserva Dalva 

75cl €10.80 average 

price 

A rich wine with hints 

of strawberry and 

cherry. Also 

contains notes of 

spices and and 

chocolate. Slight 

touches of leather, 

tobacco and pine 

needles. 


cheese & pasta 

dishes 

62

Jose Parientes 

Vino Blanco 

Verdejo 75cl €9.30 

average price 

A vibrant white 

with greenish 

reflections. 

Wonderfully 

intense bouquet, 

elegant and fresh. 

Notes of zesty 

fruits, citrus and 

passion fruit. Sweet 

and elegant with 

a touch of fine soft 

bitterness 


shellfish, poultry 

and rice dishes 

Raimat Terra 

Chardonnay 75ml 

€7.80 average price 

This ecological white 

wine is pale straw 

yellow in colour with 

greenish reflections 

and a clean, bright 

appearance. It has 

intense aromas of 

peach, apricot, 

tropical fruit, lemon 

and lime, as well as 

touches of sweet 

melon, 

interwoven with 

fragrant flowers. 

The perfect pairing to 

spiced dishes and 

seafood 

Juve y Camps 

Brut Cava Gran 

Reserva 75ml 

€13.20 average 

price 

A rich golden 

yellow, colour 

with a pleasant 

aroma. There are 

fleshy fruit notes 

combined with a 

light floral 

background. A 

fresh and creamy 

cava great to 

serve with the 

canapes 

A good balance 

to sweet dishes & 

nuts 

Enate Rosado 

75cl 

€7.35 average 

price 

An intense fruity 

wine packed full 

of grape, 

blueberry and 

raspberry 

flavours with a 

peppery 

background. A 

very aromatic 

and balanced 

rose 

Perfect with rice 

dishes, pasta 

and berry based 

desserts 

63

Top Table 

Creating a warm & inviting table setting is essential to create the perfect 

Christmas setting and to emphasise all the delicious food you have prepared. 

Follow these simple yet effective tricks to get the perfect table! 

64

Place names 

can be useful, 

particularily if 

there is a group 

of people that 

don’t know each 

other to avoid 

awkwardness 

and also to 

ensure you can 

get quick access 

to the kitchen. 

Writing names 

on tree 

decorations can 

be a cute way 

to do this, or try 

using pine cones 

or cookie cutters 

tied round the 

stem of a glass 

Fill empty jars with the dry ingredients 

needed to make cookies. Write the 

instructions on a gift tag tied round the jar 

and place at each setting for a quirky gift 

Christmas baubles are 

a very visual and cost 

effective tool for 

decorating the table. 

Fill bell jars or 

vases with different 

coloured baubles for 

an eyecatching 

centrepiece. Dot 

baubles randomly 

round the table to 

create colour and 

sparkle in 

seconds. Try to match 

colours that tie in with 

the rest of your 

tableware, napkins, 

tablecloths etc to keep 

the setting colour 

co-ordinated 

65

Cinnamon sticks 

are one of the key 

spices at 

Christmas time. 

Pop a cinnamon 

stick on top of 

each napkin or 

lay some in the 

centre of the 

table with twigs 

and pine cones 

for a rustic 

centepiece. The 

scent will 

immediately fill 

your guests with 

Christmas spirit 

Candy canes are a fun 

and effective tool for 

decorating the table, 

especially if there are 

children involved. Tie 

one around each napkin 

with a sprig of rosemary, 

pop one inside each wine 

glass or fill a vase full of 

candy canes for a kitch 

centrepiece. Alternatively 

you can use other kinds 

of Christmas sweets... 

celebrations, chocolate 

oranges, toblerones. Be 

inventive! 

66

Put miniature bottles of 

spirits in each place setting 

for a fun welcome to the 

table. Choose ones linked to 

your heritage or make your 

own if you have time. See 

our feature on homemade 

liqueurs in this issue for 

inspiration 

Save up old corks from bottles of wine and cut a slit 

in the top of each one to fit in a place name or menu. 

Also looks really effective when jars are filled with 

corks as a centrepiece 

Christmas stockings are a 

fun and original way to 

display your cutlery. Find 

ones small enough so they 

won’t drown your plate and 

colour co-ordinate them 

with the rest of your table. 

Fill childrens ones with 

puzzles and pens to keep 

them entertained through 

the meal 

67

Traditions 

Ever wondered why we have trees in our house at 

Christmas? Read on to discover more about the history 

behind our beloved traditions and 

different cultural festivities around the globe 

Although every family has their 

own traditional way in which they 

celebrate Christmas, the majority 

of British households undertake 

the usual opening the presents 

on Christmas morning, eating 

an enormous meal which usually 

consists of turkey and all the trimmings, 

including Brussels sprouts 

even though they are detested by 

most and then having a fun filled 

evening with family & friends enjoying 

copious amounts of wine and 

guzzling mountains of chocolate and 

leftovers. However not everybody 

celebrates Christmas festivities on 

the 25 th like we do. Many countries 

including Sweden, Poland, Hungary 

& the Czech Republic regard the 

24 th December as their main day, 

spending the day together with your 

family and waiting until evening 

before opening presents & eating a 

meal together. Turkey is rarely seen 

anywhere near the dinner table, instead 

fish is usually the centrepiece 

of the meal. 

Many Christian countries wait until 

January before the festivities start 

due to a change in the calendar 

months in 1752. Spain is included in 

this when they celebrate the arrival 

of the 3 Kings, so we are very lucky 

living here in that we can do Christmas 

twice! Egypt, Russia & Serbia 

are some of the other countries who 

follow this rule, religion plays a huge 

part in their Christmases. Families 

and friends congregate together 

before attending church and watch- 

68 

ing local processions in their towns. 

Because the majority of the population 

are not Christian, Christmas is 

often not celebrated in China. The 

25 th December is not recognised as a 

public holiday, although as different 

cultures have started to amalgamate 

there, Christmas lights and festivities 

have started to creep their way in 

there. 

Christmas trees are one custom that 

most countries adopt at Christmas 

time. The idea first came about in 

Germany in the 16 th Century, and 

word slowly spread to different parts 

of the world where they all started 

to partake in this ritual. Historically 

the tree was adorned with natural 

decorations; fruits, nuts, pine 

cones etc... but as time has gone 

on, the decorations became more 

embellished and today there are no 

boundaries on what to put on your 

tree: baubles, lights, chocolate, even 

my personal favourite – the Ugg 

tree in el Corte Ingles! The Ukraine 

is perhaps the one exception where 

the traditional decoration for the 

Christmas tree is cobwebs and 

spiders! The thought behind this is 

the web can bring them wealth and 

if a spider appears it will bring good 

luck. 

However placing a full height tree 

inside your house is not the only 

strange habit that occurs at Christmas 

time. Germany goes one step 

further and hides a pickle within 

their tree, the first child to find it 

is rewarded with a gift. Perhaps 

stranger still, in Catalan regions a 

common decoration to have in your 

home at Christmas time is Tió de 

Nadal; a small ornament of a man 

sitting on a log. This may not sound 

very odd, however children have 

to leave the room and pray for the 

presents they would like Tió to bring 

them before returning to the room, 

beating the ornament with a stick 

and ordering him to do the toilet! 

No matter how bizarre Christmas 

traditions may seem, it’s one of 

the things that make s the season 

so special. Christmas wouldn’t feel 

the same without traditions which 

is why they have only got stronger 

each year. Why not see if you can 

develop you own family tradition to 

add to the festivities this year, the 

more eccentric the better! Let us 

know what happen...

MEAT FREE 

FEASTS 

whether you have vegetarian guests to entertain or 

just fancy something a little different, these delicious 

recipes couldn’t be futher from a dry, bland nut roast 

70

thai spiced mushroom & rice stuffed squash serves four 

Ingredients: 

2 butternut squash 

1 can coconut milk 

1tbsp sesame oil 

1 clove garlic finely chopped 

1 thumb sized piece of ginger 

finely grated 

1 red chilli finely chopped 

150g wild mushrooms 

1tbsp soy sauce 

2 eggs 

1 pack cooked basmati rice 

handful coriander leaves 

Method: 



gas mark 4. Cut the squash in 

half lengthwise and with a 

spoon, scrape out the seeds and 

stringy fibre and discard. Place 

the 4 squash halves side by side 

in a roasting tray 

2. heat the sesame oil in a pan, 

then add the garlic, ginger and 

chilli and gently fry until 

fragrant. 

3. add the coconut milk and 

bring to a simmer, then take 

off the heat and stir in the soy 

sauce, mushrooms, and rice 

4. lightly whisk the eggs in a 

small bowl, then stir into the 

coconut & rice mixture and mix 

until thoroughly combined. 

5. divide the mixture evenly 

between the cavities in the 

squash, and bake for 30 minutes. 

pierce the flesh of the squash 

with a fork or sharp knife to 

make sure it is cooked properly, 

then scatter with coriander to 

serve 

71

mushroom & blue cheese tart serves four 

Ingredients: 

1 pack puff pastry (defrosted if 

frozen) 

300g mushrooms 

200g blue cheese 



1 sprig thyme 

Method: 

1. pre-heat the oven to 180c/160 

(fan assisted ovens)/gas mark 4 

2. roll out the pastry on a lightly 

floured surface until it’s about 

20cm x 20cm in size, then cut 

into quarters and place the 4 

squares spaced apart on a large 

baking tray. 

3. without cutting all the way 

through, mark a border in the 

pastry 3 cm from the edge, prick 

the inside square all over with a 

fork and put in the oven for 12- 

15 minutes until puffed & golden 

brown. 

4. while the pastry is cooking, 

heat the oil in a large pan, then 

sautee the garlic & mushrooms 

for a couple of minutes 

5. remove the pastry from the 

oven, fill the inner square with 

the mushrroms, then crumble 

the cheese & thyme over the 

top. Place back in the oven for 

5-8 minutes until the cheese is 

melted & bubbling 

72

tomato, leek & sweet potato gratin serves eight 

Ingredients: 

1kg trimmed leeks 

3 sweet potatoes 

3 vine tomatoes 


125g butter 


600ml milk 

300g gruyere 

2 eggs 


handful parsley 

Method: 



gas mark 4 

2. make a white sauce by 

melting 75g of the butter in a 

large saucepan, add the flour & 

whisk over a gentle heat for 1 

minute. Gradually add the milk, 

whisking constantly until you 

have a thick creamy sauce. Stir 

in 2/3 of the cheese and season 

well, then turn off the heat 

3. melt the remaining butter in 

a large pan over a medium heat, 

then slice the leeks and sweat in 

the butter until softened 

4. peel the sweet potatoes & 

cut into slices 3mm thick and 

slice the tomatoes. Place 1/3 

of the leeks at the bottom of a 

40x20cm baking dish, then layer 

on 1 sliced tomato and 1 of the 

sweet potatoes. Repeat this 

process 2 more times until you 

have used all the vegetables. 

Stir the cream and eggs into the 

white sauce, season well and 

pour over the vegetables. 

Sprinkle the remaining gruyere 

on top and bake for 1 hour - 1 

hour and 30 minutes until 

bubbling and golden 

73

THE BEACH CLUB 

MC BEACH 

SUMMER BAR 

THE GRILL 

The freshest flavours and highest-quality ingredients from our talented chef Juan Gálvez who carefully 

creates all of our fine restaurants’ menus. 

Each has its own personality, and is suited to the most discerning palates, whatever your mood 

Marbella Club Hotel, Golf Resort & Spa 

Bulevar Principe Alfonso von Hohenlohe, 29600 Marbella, Spain 

Tel: 95 282 2211 

www.marbellaclub.com 

hotel@marbellaclub.com

Kempinski Hotel Bahía 

Carretera de Cádiz km 159, Playa El Padrón 

29680, Marbella 

Spain 

Alminar Steak & Wine House 

La Cabana del Mar 

La Trattoria 

El Mirador Restaurante 

Tel: 952 809 500 

Web: www.kempinski.com 

Email: reservation.estepona@kempinski.com

Off to a good start 

Start your meal with these delicious Christmas showstoppers 

smoked salmon mousse with prawns & avocado cream 

76

smoked salmon mousse 

with prawns & avocado 

cream serves four 

Ingredients: 

3 ripe avocados 

100g creme fraiche 

juice 1 lemon 

100g smoked salmon 


1tsp horseradish sauce 

75ml fish stock 

2 gelatine leaves 

8 cooked & shelled king 

prawns 

2 slices smoked salmon 

chopped 

Method: 

1. to make the avocado cream, 

scoop the avocado flesh into a 

blender, add the creme fraiche 

and lemon juice and season 

well. Blend until smooth then 

divide between 4 small glasses 

2. to make the salmon 

mousse, place the stock into 

a small saucepan and bring 

the the boil. Add the gelatine 

leaves, stir until dissolved then 

remove from the heat. 

3. place the smoked salmon, 

double cream and 

horseradish sauce in a blender 

and blend until smooth. 

Season with salt & pepper, 

then add the stock and 

gelatine mixture and blend 

again until well combined 

4. spoon the mixture ontop of 

the avocado cream and place 

into the fridge for at least 2 

hours to set 

5. when you are ready to serve, 

top each mousse with a little 

of the chopped salmon and 2 

king prawns 

77

grilled pears with gorgonzola, honey & walnuts serves four 

Ingredients: 

4 pears 

100g gorgonzola cut into cubes 

2 tbsp honey 

40g walnuts 

Method: 

1. pre-heat the oven to 180c/160c (fan assisted 

ovens)/gas mark 4 

2. slice each pear in half and remove the core. 

Heat a griddle pan over a high heat and once 

hot, place the pears in the pan cut side down and 

cook for 3-5 minutes until griddle lines appear on 

the flesh 

3. place the pears cut side up in a roasting tray 

and drizzle the honey over the top. Season with 

salt & pepper and roast in the oven for 15 

minutes until tender 

4. remove from the oven and scatter with the 

gorgonzola and walnut pieces, then serve 2 pear 

halves to each person 

78

potted duck serves four 

Ingredients: 

2 duck legs 

100ml stock 

50ml sweet sherry 

2 bay leaves 

1tsp mustard seeds 

Method: 

1. pre-heat oven to 120c/100c (fan assisted ovens) 

2. place the duck legs in a small roasting tray with the 

bay leaves and mustard seeds and season well. Pour 

over the stock & sherry and cook in the oven for 2 hours 

30 minutes until the meat is very tender. remove the 

duck legs from the tray, reserving the cooking liquid and 

shred the meat from the bone. 

3. mix with a little of the cooking liquid and pack tightly 

into 4 ramekins or small pots. Spoon 1 tbsp of fat from 

the roasting tray over the surface of each pot, then chill 

until ready to serve 

79

eef carpaccio with watercress, parmesan & aioli serves eight 

Ingredients: 

600g beef fillet, best quality you can find 

2 eggs 


2tbsp lemon juice 

1tbsp dijon mustard 


100g parmesan 

100g watercress 

Method: 

1. tightly wrap the beef in cling film and place in 

the freezer for 1 hour 

2. to make tha aioli, put the eggs, garlic, lemon 

juice and mustard in a blender and belnd until 

smooth. With the blender still running, slowly add 

the oil until the mixture emuslifies 

3. remove the beef from the freezer and with a 

very sharp knife, slice as thinly as possible 

4. arrange the slices of beef on a plate, drizzle the 

aioli over the beef and scatter over the watercress 

leaves. Shave slices of parmesan over the top 

80

shaved asparagus, fennel & hazlenut salad serves four 

Ingredients: 

10 spears asparagus 

1 bulb fennel 

80g parmesan 

100g hazlenuts 

juice 1 lemon 

4tbsp hazlenut oil or olive oil 

either with a peeler or a very sharp knife, cut the 

asparagus into very fine slices lengthways 

2. cut the fennel in half and slice as thinly as 

possible, then mix together with the asparagus. 

Add the lemon juice and oil, season with salt & 

pepper and toss together. 

Method: 

1. remove the tough ends from the asparagus, then 

3. divide between 4 plates, then shave the 

parmesan over the top and scatter with the 

hazlenuts 

81

all you need to 

whether you are after the crunchiest roast potatoes or the silkiest 

82 

olive oil 

Good for using in salad 

dressings, marinades, pasta 

dishes and using to make 

mayonnaises and other 

sauces. Can be used as a 

healthier alternative to 

butter for bread. Flavour 

can vary in depth 

depending on the strength 

of the oil you buy. Can help 

reduce the risk of 

cardiovascular diseases 

and is also known to 

improve quality of skin and 

hair 

coconut oil 

coconut oil is a relatively 

new product on the market 

but is becoming 

increasingly popular due to 

the fact it can be healthier 

to use than butter and you 

can use it at very high 

temperatures. It has a 

coconut flavour so best 

used in baking, coconut 

dishes and curries. Try 

melting on top of popcorn 

for a change to butter. 

Coconut oil is often a 

healthier fat to cook with, it 

has been shown to reduce 

insulin levels, reduce the risk 

of cardiovascular disease 

and obesity 

lard 

years ago, lard was the 

cooking fat of choice as it 

was readily available and is 

often thought to add to the 

flavour. Now that we have 

become more health 

conscious, it’s now used 

less and less. It’s most 

commonly used in 

baking as it gives pastry 

and biscuits and extra 

special element that you 

can’t get from butter 

alone. It’s also great for 

getting extra crunchy roast 

potatoes. It can be heated 

to a very high temperature 

before burning so is ideal 

for using when roasting 

food 

vegetable oil 

vegetable oil has a very 

mild flavour so is good for 

cooking delicately 

flavoured dishes so that it 

doesn’t ruin or overpower 

the dish. Vegetable oil is 

also very cheap and has 

a very high burn point so 

is ideal for using in large 

quantities for example 

deep frying 

butter 

butter is one of the most 

commonly used fats in 

cooking as it has a rich 

creamy quality. It’s ideal for 

baking cakes and biscuits, 

melting on top of cooked 

vegetables, and adding to 

steaks as they finish 

cooking. Butter can burn 

easily so it’s not ideal to use 

for frying unless you add 

oil to it. It’s also very high in 

saturated fat so although it 

tastes good, it’s best used 

in moderation 

sesame oil 

sesame oil has a very 

intense flavour ideal when 

cooking Asian dishes. It 

adds a great depth of 

flavout to stir fries, thai 

curries and seared tuna. It is 

also delcious when used to 

flavour dipping sauces and 

Asian salad dressings. You 

only need to use a little as 

it has such a strong flavour, 

however due to the large 

amounts of antioxidants in 

the oil, it doesn’t keep for a 

long time like other oils, so 

keep an eye on it after you 

have opened it. Sesame 

oil is also known to improve 

skin quality, reduce high 

blood pressure and boost 

your digestive system. There 

have also been reports 

than it can halp to ease 

symptoms of arthritis so all 

round this is a fairly good 

choice when picking an oil 

to use

know about fats 

salad dressing, use this helpful guide to find the right fat for the job 

sunflower oil 

Sunflower is regarded as one 

of the healthier oils as it is rich 

in omega 6 which is known to 

keep blood cholesterol 

levels down. It has a very 

sublte flavour so is a good 

choice to use in baking when 

the recipe asks you to use oil, 

for example when making 

carrot cake. It can also be 

used as replacement to butter 

if you are baking for 

someone with a dairy intolerance. 

Sunflower oil however is 

not very stable when heated 

to a high temperature, so is 

best not used in roasting 

vegetables or deep frying 

ghee 

ghee is clarified butter often 

used in Indian cooking to give 

a rich element to the dishes, 

however it is extremely high in 

saturated fat. Because it has 

been clarified, it can be used 

at very high 

temperatures without burning. 

It can be hard to buy, 

however you can make your 

own by gently melting 450g 

butter in a saucepan. Let the 

butter simmer until in 

seperates into 3 layers. The 

middle layer should be clear 

and the bottom layer should 

be golden brown. At this 

point, remove from the heat, 

skim the top layer off and 

discard, then strain the clear 

middle layer into a jar 

Palm oil 

palm oil is a semi solid fat 

used mainly in Asian and 

African cooking as it is 

relatively cheap and easy to 

get there. Like butter, it has a 

very high level of 

saturated fat so should be 

used in moderation. It’s also 

a fairly controversial 

product as there is often a 

lot of damage to nature in 

order to make it. There is a 

lot of deforestation needed 

in order to obtain in which 

is why it’s not an ingredient 

commonly seen here. If you 

are going to use it, it’s best 

used as a base 

to cook stews, 

tagines and 

rice based 

dishes 

nut oils 

nut oils are not a great 

choice for cooking with, 

however they have a very 

strong flavour which can be 

ideal for using in salad 

dressings. The most 

commonly used nut oils are 

hazlenut oil and walnut oil 

although be careful if you 

have guests with a nut 

allergy 

83

Calle Jacinto Benavente, 33 

Entrance from backside of 

J. Benavente, 33 or calle 

Ricardo Soriano, 40 

29601 Marbella 

Tuesday to Sunday: 

from 12:30 to 16:00 hrs 

19:30 to 24:00 hrs 

Tel: 952 82 25 11 

www.paellasymas.com 

reservas@restaurantepaellasymas.com 

Your ultimate paella experience

Bit on the side 

a selection of fabulous side dishes to accompany your main course this 

Christmas 

86

cranberry sauce serves six 

Ingredients 

300g cranberries 

100g sugar 

100ml red wine 

zest 1 orange 


1. put the cranberries and sugar in 

a pan. Add the wine, orange zest 

and cinnamon stick and bring to 

the boil 

2. simmer gently until the 

cranberries start to break up and 

the mixture becomes syrupy, then 

set aside to cool 

brussels sprouts with chestnuts 

and bacon serves six 

Ingredients: 

250g brussels sprouts 

150g bacon 

100g cooked chestnuts 

1tbsp butter 

1. trim the outer leaves from the 

brussels sprouts, then steam for 

5-8 minutes until tender 

2. chop the bacon into cubes 

and fry until crispy, then add the 

chestnuts and butter to the pan. 

Once the chestnuts are hot, add 

to the brussels sprouts and season 

bread sauce serves six 

Ingredients: 



1 bay leaf 

1tsp nutmeg 

1 onion studded with 10 cloves 

1tbsp butter 

1. put the milk, bay leaf, nutmeg 

and onion into a large saucepan 

and heat until just before it starts 

to boil then remove from the heat. 

Leave the flavours to infuse for 15 

minutes, then discard the bay leaf 

and onion. 

2. add the breadcrumbs, return 

the mixture to the heat and 

simmer until thickened slightly. 

Stir in the butter and add salt and 

pepper to taste 

honey & mustard pigs in 

blankets serves six 

Ingredients: 

12 sausages 

12 slices streaky bacon 

2 tbsp honey 

1tbsp wholegrain mustard 


1. pre-heat the oven to 200c/180c 


Wrap the bacon around the 

sausages and place in a roasting 

tray, drizzle with the oil and roast 

for 10 minutes 

3. mix the honey and mustard 

together, then spread over the 

sausages, roast for another 15 

minutes turning the sausages 

occasionally 

perfect roast potatoes 

serves eight 

Ingredients: 

2kg potatoes 

200g goose fat or lard 

2tsp plain flour 


200c/180c/gas mark 6. Put the fat 

in a large roasting tin and place in 

the oven 

2. peel and quarter the potatoes 

then par boil for 5 minutes. Drain 

the potaotes and pat dry, then 

return to the pan with the flour 

and shake vigorously to roughen 

the edges. 

3. toss the potatoes in the hot fat 

and roast for 50-60 minutes 

turning every so often 

87

another 20 minutes until all the 

liquid has evaporated and the 

cabbage is covered in a sticky 

glaze 

horseradish dauphinoise 

potatoes serves four 

Ingredients: 

1kg potatoes 



2 garlic cloves finely chopped 

3tbsp horseradish sauce 



Peel the potatoes and slice into 

thin rounds 

2. put the cream, milk, garlic and 

horseradish into a large saucepan, 

season with salt and pepper and 

gently bring to the boil. 

3. add the potatoes and simmer 

gently for 10 minutes until the 

potatoes are tender, then pour 

the mixture into a roasting dish 

and bake for 1 hour until golden 

brown on top and bubbling 

88 

christmas scented red cabbage 

serves six 

Ingredients: 

1 red cabbage 

2 onions 

thumb sized piece of ginger 

finely grated 


1tsp ground nutmeg 

150ml cider vinegar 



1. remove the outer leaves and 

core of the cabbages and finely 

shred. Finely slice the onions 

2. heat the oil in a large pan, then 

add the cabbage, onions, ginger, 

mustard seeds and nutmeg and 

cook for 5 minutes 

3. add the sugar and vinegar, then 

cover with a tight fitting lid and 

leave to cook for 10 minutes. 

Remove the lid and cook for 

maple glazed carrots & 

parsnips serves six 

Ingredients: 

8 parsnips 

8 carrots 


3tbsp maple syrup 

1tsp caraway seeds 

25g butter 


(fan assisted ovens)/gas mark 6 

2. peel and quarter the parsnips 

and carrots, then parboil for 2-3 

minutes. Drain, then place in a 

roasting tray and drizzle with the 

oil and caraway seeds. Roast for 

30 minutes, then add the butter 

and maple syrup before roasting 

for another 5 minutes 

yorkshire puddings makes 

twelve 

Ingredients: 



4 eggs 

2tbsp sunflower oil 



Divide the oil between the holes 

of a 12 hole muffin tin and put in 

the oven to heat up 

2. put the flour in a large bowl 

and whisk in the eggs. Gradually 

add the milk and whisk until the 

mixture is smooth then leave to 

rest for 15 minutes. 

3. remove the muffin tin from the 

oven and pour the batter into 

each hole, then return to the 

oven for 30 minutes

Brussels Sprouts 

Forget soggy sprouts, these delicious recipes are likely 

to convert even the most determined sprout haters! 

sauteed coconut & coriander 

sprouts serves four 

Ingredients: 

1tbsp sesame oil 


200ml coconut milk 

3tbsp dessicated coconut 

25g cashew nuts 

1/2 pack coriander 

1. remove the outer leaves from 

the sprouts and cut into quarters 

2. heat the sesame oil in a large 

pan then sautee the sprouts for 

around 8 minutes until slightly 

charred. Add the coconut milk 

and dessicated coconut and bring 

to a simmer 

3. transfer to a serving dish and 

scatter with the chopped cashew 

nuts and coriander 

brussels sprout & pomegranate 

salad serves six 

Ingredients: 


1 pack diced bacon or pancetta 

1 pomegranate 

50g pumpkin seeds 


juice 1 large orange 

1tbsp honey 


1. remove the tough outer leaves 

from the sprouts then with a 

sharp knife, shred as thinly as 

possible and place in a large bowl 

2. fry the bacon pieces until 

crispy, then add to the brussels 

sprouts. Remove the seeds from 

the pomegranate taking care to 

remove all the white pith then 

add this to the mixture 

3. finely slice the spring onion and 

add these and the pumpkin seeds 

to the bowl. Add the orange juice, 

honey and olive oil and mix 

everything together 

brussels sprout, chorizo & fried 

egg hash serves four 

Ingredients: 


300g chorizo 

3 sweet potatoes cut into 2cm 

cubes 


2 cloves garlic finely diced 

4 eggs 

1 x 330ml can lager 

2 tbsp oil 

1. bring a large pan of water to 

the boil, then boil the sprouts and 

sweet potatoes for 5 minutes then 

drain 

2. cut the chorizo into slices, then 

fry in a large frying pan for 5 

minutes, then add the onion & 

garlic and cook until they turn 

transluscent 

3. add the brussels sprouts and 

fry for 5-8 minutes until they are 

slightly charred. Add the potatoes 

and the beer and cook for 5 

minutes until the potatoes are 

tender and the liquid has 

evaporated 

4. in a separate pan fry the eggs 

in the oil, then serve on top of the 

potato and chorizo mixture 

89

Homemade Tipples 

These homemade liqueurs can make ideal gifts, or just a little extra to go with coffee 

90

cranberry & orange spiced 

vodka makes 1 litre 

Ingredients: 

1 litre vodka 

250g cranberries 

zest 2 oranges 



Method: 

1. put the cranberries in a large 

bowl and mash slightly with a 

potato masher. Put them in a 2 

litre container with the orange 

zest, cinnamon stick and sugar, 

then pour over the vodka and put 

the lid on 

2. place in a dark cupboard and 

leave for 2 weeks shaking the 

container every couple of days 

3. after 2 weeks, strain the mixture 

through a muslin into a jug to 

remove any sediment, then pour 

into a sterilised bottle or smaller 

bottles for gifts 

oreo vodka makes 1 litre 

Ingredients: 

1 litre vodka 

1 packet oreos 

Method: 

1. crush the oreos and place in a 

large container with tight fitting 

lid 

2. pour the vodka onto the oreos, 

secure the lid and place in a dark 

place for 10-14 days, shaking the 

container every couple of days 

3. strain the mixture through a 

muslin and decant into sterilised 

bottles 

cucumber & dill gin makes 1 

litre 

Ingredients: 

1 litre gin 

1 cucumber 

1 pack dill 

Method: 

1. cut the cucumber into slices 

and place into a large container 

with the dill, then pour the vodka 

on top and seal the container with 

a lid 

2. put the container in a dark 

place and leave to infuse for 2 

weeks, shaking every couple of 

days 

3. strain the mixture through a 

fine muslin and decant into 

sterilised bottles 

chilli vodka makes 1 litre 

Ingredients: 

1 litre vodka 

6 chillies 

Method: 

1. cut the chillies in half and place 

in the bottles of vodka 

2. leave to infuse for 1-2 weeks 

depending on how hot you want 

it, then remove the chillies 

marshmallow vodka makes 1 

litre 

Ingredients: 

1 litre vodka 

1 bag marshmallows 

Method: 

1. put the marshmallows in a large 

container with a tight fitting lid, 

pour over the vodka and seal the 

lid 

2. place in a dark place and leave 

for 2 weeks, shaking the jar every 

couple of days 

3. strain the vodka through a 

muslin, then decant into sterilised 

bottles 

vanilla & cardamom vodka 

makes 1 litre 

Ingredients: 

1 litre vodka 

2 vanilla pods 

10 cardamom pods 

Method: 

1. slice open the vanilla pods and 

bash the cardamom pods, then 

place in a large container with the 

vodka and seal with a lid 

2. place in a dark cupboard for 10 

month shaking the mixture every 

couple of days, the strain through 

a muslin and decant into sterilised 

bottles 

spiced pear gin makes 1 litre 

Ingredients: 

1 litre gin 

2 pears 

1 star anise 

5 cloves 

Method: 

1. slice the pears and put in a large 

container with the spices and gin, 

then seal tightly 

2. place in a dark cupboard for 4 

weeks shaking the mixture every 

couple of days 

3. strain through a muslin then 

pour into sterilised bottles 

91

Suggest only buying presents for 

children rather than including 

adults. It can be time 

consuming and often difficult to 

buy gifts for people, and often 

the gift ends up unused, so spoil 

the children instead. Or if there 

is a crowd of you, why not set a 

price limit and do sectret santa 

instead. Buying one present 

rather than lots is cheaper, 

easier and often more fun as 

the person trys to guess who got 

them 

10 

Shop online to find the best deals 

for gifts. Bargains can often be 

hard to come buy in Spain as 

buy one get one free deals or 3 for 

2 on gifts are rarely seen. Why 

not look online for a better price. 

www.argosonline.es, 

www.amazon.es and 

www.ebay.es all have plenty of 

gifts at cheaper prices than many 

of the departments stores, and 

many of the UK shops deliver 

to Spain if there is something 

specific you can’t get here. Also 

check facebook, many of the 

areas along the coast have their 

own facebook groups where 

people are buying and selling 

unwanted items 

92 

2If you have guests coming 

for dinner, plan ahead. Often 

when cooking for a crowd we 

prepare far too much food 

which ends up wasted. Cook 

for how many people are 

coming. If you are having a 

large meal, perhaps the 

canapes and snacks 

beforehand aren’t necessary. 

If it is a filling main course, 

think if having a dessert is 

really essential 

Cut 

this 

Christmas can be very expensive 

have a large crowd to look 

to help reign in the costs 

9Collect empty jars and fill 

them with teal lights for a 

simple yet effective 

alternative to 

candleholders. Dot around 

the table for a warm 

Christmas glow. Make a 

centrepiece with them by 

dotting baubles and pine 

cones inbetween

3Loook out for offers on drinks. 

the costs 

Quite often supermarkets run 

deals where the second one only does 

half price, or it can 

entertaining cost a lot 

sometimes be cheaper to buy 

of money, it’s also a 

a case rather than individual 

lot of work in the 

bottles. There are so many 

kitchen. Agree with 

different wines to choose from 

guests that everyone 

in Spain, why not try a new 

can bring a dish 

brand for a little less. When 

for a relaxed evening 

making mulled wine or 

where 

cocktails, use cheaper wines 

the work is 

and spirits and your guests 

shared. 

will be none the wiser4Not 

Christmas 

time of year, especially if you 

after, but follow these 10 tips 

over the festive season 

5 

gift tags 

Rather than buying gifts 

for friends and 

family, why not make 

something instead. Not 

only will it save money, 

it’s also more personal. 

Fill bottles with olive oil 

and infuse with different 

herbs and flavours. 

Rosemary, garlic & chilli 

work well, then decorate 

with pretty ribbons and 

6Go for a family walk and collect 

pine cones, large twigs and other 

pretty bits of greenery to use as 

Christmas decorations. Once 

intertwined with lights and 

baubles, these can be very effective 

If there’s only a few mouths to feed for 

decorations for staircases and 

Christmas dinner, why not swap the turkey 

8 

7mantlepieces 

for a smaller and more economical chicken 

inatead. Still perfect 

with all the usual 

trimmings 

Got lots of parties to attend but 

not enough outfits? Glam up last 

years dress with bold accessories 

and no-one will know. Collar 

necklaces, big belts and statement 

jewellery can add a new lease of 

life to an otherwise bland attire 

93

potato & spinach bake 

94

Crowd Control 

Throwing a new years party, dinner with friends or work soiree, these crowd 

pleasers can be prepared in advanced and everyone can help themselves 

Potato & Spinach Bake 

*** 

Beef Wellington 

*** 

Pulled Pork with Bourbon 

BBQ Sauce 

*** 

Chicken Tagine with 

Chickpeas & Almonds 

*** 

Spinach, Leek & Gruyere Tart 

95

potato & spinach 

bake serves eight 

Ingredients: 

1.5kg potatoes 

1kg spinach 

2 x balls mozarella 

200g brie 

50ml double 

cream 


sliced 


Method: 

1. pre-heat oven 

to 200c/180c (fan 

assisted ovens)/gas 

mark 6. Peel the 

potatoes and slice 

into rounds. Parboil 

in boiling salted 

water for 10 

minutes then drain 

and set aside 

2. add 1 tbsp olive 

oil to a large pan 

and sautee the 

garlic for a couple 

of minutes, then 

add the spinach 

and cook until 

wilted, then drain 

in a colander 

squeezing out any 

excess moisture 

3. chop the 

mozarella & brie 

and mix into the 

spinach. 

4. drizzle the 

remaining 2tbsp 

olive oil over the 

potatoes and 

scatter half the 

potatoes in a large 

ovenproof dish. 

Top with the 

spinach mixture 

then place the 

remaining potatoes 

on the top 

5. pour the double 

cream over the top, 

season generously 

with salt & pepper 

and bake in the 

oven for 1 hour 

until golden and 

crunchy on top 

beef wellington 

serves eight 

Ingredients: 

1.2kg beef fillet 

25g butter 

1 onion diced 


250g mushrooms 

175g pate 

200g serrano ham 

500g puff pastry 

1 egg 

Method: 

1. season the beef 

with salt & pepper. 

Melt half the butter 

in a large frying 

pan then sear 

the beef all over. 

Remove from the 

heat and leave to 

cool 

2. melt the 

remaining butter 

in a pan and fry 

the chopped onion 

and garlic over a 

moderate heat 

until translucent. 

Add the finely 

chopped 

mushrooms and 

cook until no liquid 

remains in the pan. 

Once cooled, mix 

the pate into the 

mushrooms 

3. spread a large 

piece of clingfilm 

on the worktop. 

Lay the slices of 

serrano ham onto 

the clingfilm and 

place the beef fillet 

on top. Spread half 

the mushroom 

mixture on top of 

the beef, turn over 

and repeat on the 

other side. Wrap 

tightly in the 

clinglfilm and 

refrigerate 

4. pre-heat the 

oven to 220c/200c/ 

gas mark 7. Roll out 

pastry to 30x35cm. 

Remove clingfilm 

from beef and wrap 

the pastry around 

the whole thing, 

tucking the edges 

underneath. Brush 

with the beaten 

egg, then bake in 

the oven for 45 

minutes. Remove 

from the oven and 

rest for 20 minutes 

before slicing 

96

pulled pork sandwiches with bourbon barbecue sauce serves ten 

Ingredients: 

1.5kg boneless pork shoulder 


1tsp fennel seeds 

1tsp garlic powder 

1tbsp honey 


100ml bourbon 


2 cloves garlic grated 

1tbsp paprika 

2tsp cayenne pepper 

500ml passata 

3tbsp ketchup 


150ml red wine vinegar 

Method: 



gas mark 2. Rub the spices into 

the beef, place on a rack inside 

a large roasting tray, pour a little 

water in the bottom of the tray 

and cover tightly with foil. Roast 

for 4-5 hours until the meat is 

falling apart 

2. meanwhile make the sauce. 

Heat the olive oil in a saucepan. 

Cook the onion and garlic until 

translucent, then add the 

bourbon and bubble for 1 

minute. Add all the spices, 

passata, ketchup, sugar and 

vinegar to the pan. Bring to a 

gently simmer and cook for 15 

minutes stirring often. 

3. when the meat is ready, shred 

with 2 forks, serve on a big 

platter with the bbq sauce and 

burger rolls 

97

98 

chicken tagine with chickpeas and almonds serves eight 

Ingredients: 

2kg chicken thighs 

2 onions 


1tsp cumin seeds 

2tsp paprika 


1tsp turmeric 

2tsp ground ginger 

500ml chicken stock 

500ml apple juice 

1 jar chick peas 

100g whole almonds 

250g dried apricots 


Method: 

1. heat the olive oil in a large pan 

and brown the chicken thighs. 

Meanwhile, chop the onions and 

garlic then add these to the pan 

2. add the spices to the pan and 

cook for a minute to release the 

flavours, then add the chicken 

stock and apple juice. Simmer 

gently for 20 minutes 

3. add the chickpeas, apricots 

and almonds and cook for 

another 15 minutes, stirring 

occasionally until the sauce has 

reduced and thickened slightly. 

Season well before serving

spinach leek and gruyere tart serves ten 

For the pastry: 

150g cold butter 


1 large egg 

For the filling: 


1 leek 

300g spinach 

3 eggs 


150ml milk 

1 pack chives 

150g grated gruyere 

1 x 23cm pie tin 

Method: 



gas mark 5. Put the butter and 

flour in a food processor and 

pulse until sand like in texture. 

Add the egg and pulse again 

until the mixture comes 

together in a ball, adding a little 

water if necessary. 

2. wrap the pastry in clingfilm 

and rest in the fridge for 30 

minutes, then roll out on a 

floured worktop until it’s the 

thickness of a pound coin and 

use to line the pie tin. Fill the 

pastry lined tin with 

greaseproof paper and baking 

beans and bake for 10 minutes, 

then remove the baking beans 

and cook for another 5 minutes 

until golden. Remove from the 

oven and leave to one side 

3. trim the leek and finely slice, 

then fry in the olive oil and soft. 

Add the spinach to the pan and 

wilt, then strain off any extra 

liquid 

4. in a large bowl, whisk together 

the eggs, double cream and milk 

with salt and pepper, then stir in 

the gruyere and chopped chives. 

5. add the leeks and spinach to 

the egg mixture, pour into the 

cooked pastry and bake for 40 

minutes until set. Can be served 

warm or cold 

99

POMEGRANATE 

EVER wondered what to do with pomegranates? try these delicious ideas 

try 

mixing into 

couscous 

dishes for a hit 

of sweetness 

finely chop one 

avocado, one spring 

onion, deseed one 

pomegranate and mix 

with a handful ofcoriander 

and juice 

of 1 lime for a fruity 

salsa 

cook 400g 

basmati rice in 1 

tin of coconut milk 

until sticky then 

stir through some 

pomegranate seeds 

for thai coconut 

rice 

drop a few seeds 

into each square of 

an icecube tray before 

topping with 

water and freezing 

for fun ice cubes 

scatter over 

the top of your 

porridge for a 

tropical start 

to the day 

100

The Book Club 

our favourite cookery books this month 

Homecooking Made 

Easy by Lorraine Pascale 

€18.90 

Lots of easy to follow 

delicious recipes makes 

this a great all rounder 

The Great British Bake Off 

Everyday by Paul 

Hollywood & Mary 

Berry €15.65 

Delicious bakes for every 

occasion 

Mexican Food at Home by 

Thomasina Miers €31.00 

Over 130 mouthwatering 

authentic Mexican dishes & 

cocktails 

Yummy Things to Cook & Eat 

Usborne €8.80 

Get the children involved with 

these easy cakes and treats 

Light & Easy by Hugh 

Fearnley-Whittingstall 

€31.40 

A fabulous collection of 

wholesome nutritious dishes 

Ultimate Cookery Course by 

Gordon Ramsay €30.40 

A great kitchen companion 

with everything you need to 

know about cooking 

101

The Morning After 

With all the parties and celebrating over the festive season you are 

more than likely going to need to refuel with a hearty breakfast in 

the morning 

american style pancakes with blueberries and maple syrup serves four 

Ingredients: 

Method: 


1tsp bicarbonate of soda 

40g sugar 

60g butter melted 

1 egg 

200ml milk 

50g natural yoghurt 

200g blueberries 

maple syrup to serve 

1. in a large mixing bowl, stir the flour. 

bicarbonate of soda and sugar together 

2. add the melted butter, egg, milk & natural 

yoghurt and mix until the batter is smooth 

3. melt a little butter in a frying pan over a 

medium heat, then spoon a ladleful of the batter 

into the pan and cook for a couple of minutes 

until it starts to puff up, then flip and repeat on 

the other side. Repeat the process until all the 

batter is used, then serve with the blueberries 

and maple syrup 

102

103

eggs benedict with asparagus serves four 

Ingredients: 

4 slices smoked ham 

12 asparagus spears 

4 eggs 

250g butter 

juice 1 lemon 

10ml white wine vinegar 

2 egg yolks 

4 english muffins 

bunch chives 

Method: 

1. melt the butter in a pan over a gentle heat. In a 

seperate pan, heat together the lemon juice and 

white wine vinegar 

2. place the eggs in a mixing bowl and whisk in 

the warm lemon juice mixture. Gradually whisk in 

the melted butter and continue to whisk until the 

mixture thickens to a mayonnaise like sauce. 

Season well with salt and pepper 

3. remove the woody stalks from the asparagus 

and cook for 2-3 minutes in simmering water. 

Poach the eggs until the whites are firm then 

remove with a slotted spoon 

4. lightly toast the muffins, top with a slice of 

ham, 3 asparagus spears, a poached egg, then 

spoon over the hollandaise sauce. Top with some 

chopped chives 

104

kedgeree serves four 

Ingredients: 

300g basmati rice 

1 tsp turmeric 

2tsp curry powder 

1tsp cumin seeds 

1 onion 

2tbsp vegetable oil 

600ml vegetable stock 

300g smoked haddock 


4 eggs 

pack coriander 

1. finely chop the onion, then heat the oil in a large 

pan and soften the onion. Add the spices to the 

pan and fry until fragrant 

2. add the rice to the pan, then pour in the stock 

and bring to a simmer. Season with salt and 

pepper, cover with a lid and simmer gently for 10 

minutes. Remove from the heat and leave to stand 

for 15 minutes to finish cooking, ensuring you 

don’t remove the lid 

3. poach the haddock in the milk for around 10 

minutes until cooked through then flake into the 

rice. Meanwhile, boil the eggs for 5 minutes, peel 

and quarter and lay on top of the kedgeree. Chop 

the coriander and sprinkle on top 

105

detox smoothie makes two 

Ingredients: 

100g pineapple 

200g watermelon 

25g porridge oats 

juice 1 lime 

handful pumpkin seeds 

Method: 

1. place all the ingredients in a blender 

and puree until smooth. If the texture is 

too thick, add a little water or almond 

milk and puree again 

106

acon and cinnamon muffins makes six 

Ingredients: 

75g streaky bacon 

1tbsp vegetable oil 


100g wholemeal flour 

25g porridge oats 

2tsp brown sugar 

2tsp baking powder 

1tsp ground cinnamon 

4tbsp honey 

75g butter 

1 egg 

100ml yoghurt 


Method: 

1. pre-heat the oven to 200c/180(fan assisted 

ovens)/gas mark 6. Chop the bacon into little 

pieces and fry in the oil until crispy, then set aside 

to cool 

2. sift the flours into a large mixing bowl, then stir 

in the oats, sugar, baking powder, cinnamon and 

cooled bacon 

3. melt the butter and honey in a small saucepan, 

then add to the dry ingredients with the milk, egg 

and yoghurt. Mix well then fill 6 muffin cases and 

bake for 25-30 minutes until golden brown 

107

Treat yourself to award 

winning mince pies this 

Christmas exclusively from 

HEAD TO ICELAND FOR THE BEST MINCE PIES, SAYS GOOD 

HOUSEKEEPING 

Good Housekeeping has awarded the title of Britain’s best mince pie to 

Iceland for our Luxury Mince Pies. 

They praised their ‘crumbly buttery pastry’ that was ‘generously filled with 

sweet, fruity mincemeat’. And at just €2.25 for a pack of six, our Luxury Mince 

Pies cost a fraction of those sold by many of our rivals that we beat to the 

crown of Britain’s Best Mince Pies. So you don’t need to splash out on mince 

pies to enjoy the taste of luxury this Christmas

€15 €15 

4 MEAT ROAST 1.6KG BEEF GARLAND 1 KG 

€7.50 €7.50 

100 PIECE INDIAN PLATTER 100 PIECE SPRING ROLL SELECTION 

€7.50 €4.50 

WHOLE COOKED CANADIAN LOBSTER 

IRISH CREAM LIQUEUR DOME 

€4.50 €6 

RASPBERRY & WHITE CHOCOLATE CHEESECAKE 

DOUBLY DECADENT CHOCOLATE GATEAU

COMPETITION TIME! 

Be in with a chance of winning a luxury Waitrose Christmas 

pudding by simply writing to us to tell us your thoughts. Why 

not send in photos of recipes you’ve tried at home or send 

any thoughts or questions. Send an email to 

editor@thetastemagazine.es to enter in to the prize draw. 

Also up for grabs is a delicious meal for 2 at Yamas Greek 

restaurant. Simply visit our facebook page for more detaills. 

Best of luck!!! 

Indulge in festive flavour 

with luxury Waitrose 

Christmas pudding. Rich 

and filled with fruit, this 

is the perfect end to your 

Christmas meal 

110

The Taste Magazine - December 2014

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