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The Rioja Winery Carlos Serres is a producer and exporter of high-quality wines, with a history dating back to 1896. Today the winery uses modern technology that focuses on environmentally-friendly farming methods without compromising the quality and taste profiles of their wines. With an exciting range of fruity and fresh, young and Reserva wines, the winery produces wines for all occasions and taste preferences. ”The tradition of wineries in Haro is closely linked to the history of the municipality. Although it was at the end of the 19th century that the city began to position itself as the Wine Capital of La Rioja, its winemaking heritage has many more centuries of tradition. ” The History of Carlos Serres winery The founder of the wine house Carlos Serres once said “I founded my winery in Haro so that the world would know the virtues of this land and its elegant wines”. With this vision he started creating great wines with the unique Rioja flavour profile. The winery started producing wine in Bordeaux-style 1896 after the founder and famous French wine consultant Carlos Serres relocated from Bordeaux to Rioja Haro. The relocation was made due to the phylloxera pest hade compromised winemaking in Bordeaux. In Haro, Carlos Serres found the perfect terroir to make Bordeaux-style wines, where the climate and terrain were similar to the best terroirs in Bordeaux. Carlos Serres wine range The Carlos Serres wine assortment consists of a range of Young wines, Oak Aged Wines, Sparkling wines, Semi-sweet wines, Reserva and Anniversary wines. Carlos Serres also has a Tempranillo made from organic grapes. More or less, the range offers something for all pallets, occasions and taste preferences. Young Wines Viura - Tempranillo Blanco Tempranillo - Viura Garnacha Tempranillo - Made with organic Grapes Oak Aged Wines Crianza Reserva Gran Reserva Carlomagno, Sparkling and Marysol 125 Anniversary Quality Sparkling Semi-sweet white 1896 Finacia El Estanque Blanco Reserva Rosado Reserva Tinto Segundo Año Tinto Reserva The Harlo district Haro is a Spanish municipality, located in the province of La Rioja. Haro is located in the northern part of Spain, 250 km north of the capital Madrid. The terrain in Haro is flat to the south and hilly to the north. The soil is mostly chalky-clay soil with a high gravel content. The climate in the region is characterized by a typical coastal climate, with an average annual temperature of 13 °C. The warmest month is July, and the coldest is December. The average annual rainfall is quite high, at about 1,150 millimetres. This makes Harlo the perfect farming area for the winemaking of high-quality Bordeaux-style wines. The vineyard Their vineyard Finca El Estanque is located in south-eastern Haro and covers 60 hectares of farmland. The personality of their wines is due to the land, soil, sun and altitude of 500 meters where their wines are grown. The soil is mostly chalky-clay soils with a high gravel content. This makes perfect growing conditions for the grape varieties Tempranillo, Graciano, Mazuelo, Maturana Tinta and Viura. It is not only the land that is the key to their great wines, but also their environmentally-friendly farming methods. Their farming system increased leaf surface exposure, which helps all their grape varieties ripen and improves cluster aeration. This allows for more environmentally-friendly farming with fewer treatments. It has mostly chalky-clay soils with a high gravel content, perfect for growing Tempranillo, Graciano, Mazuelo, Maturana Tinta and Viura. Check out Carlos Serres winery for yourself Although our winery was originally located in Haro’s Station District, in the mid-20th century the winery was moved to the current location, Av. Santo Domingo de la Calzada, Haro, La Rioja to accommodate the growth of Carlos Serres wines. Try Carlos Serres's wonderful wines at home or visit Rioja. You can check out the vinery on their website or Facebook. *Picture credit Carlos Serres official webpage.

What's better than some quick and easy, mouth-watering sandwiches in the hot summer months? We have put together some of our favourites for the hot season. Perfect for a garden party or just as a relaxing treat. We have put together 3 of our favourite sandwiches for the summer months. Number 1: Ciabatta with brie cheese Simple and easy, perfect for lazy summer days or a picnic! All you need is: Ciabatta Baby spinach Rocket salad Bri chees Olive oil Tomatoes How you make it: Just drizzle olive oil inside of the ciabatta. Add baby spinach, rocket salad, thick slices of tomatoes and Bri chees. Number 2: Shrimp toast Little more effort but so delicious! Impress your guests or enjoy on your own. This might be the best toast you have ever eaten. You need: 1 thick slice of toasted sourdough bread 5-7 pre-boiled and peeled big shrimps 1 teaspoon of caviar 2 slices of Lemon 1 tablespoon of Mayonnaise 3 slices of cucumber 1 pre-cooked and peeled egg Baby spinach White pepper and salt How you make it: Slice and toast the sourdough bread. Spread the mayonnaise on the toast and top with baby spinach. Slice the boiled and cooled egg and place it on top of the spinach. Add the precooked and peeled shrimps and squeeze over some of the lemon juice. Add the cucumber slices, one lemon slice and caviar. Add salt and pepper to taste. Number 3: Baguette with buffalo mozzarella and pesto A perfect slider for a party or with a nice glass of Italian wine. This little treat is packed full of Italian flavours. All you need is: 2 thick slices of baguette 1 fresh buffalo mozzarella cut into halves Olive oil 4 slices of tomato Rocket salad Pesto How you make it: Drizzle olive oil on the thick slices of baguette. Add tomato, rocket salad, and mozzarella and finish with fresh pesto. Which one is your favourite? Let us know what you think! What do you pair it with? Beer, wine or something else? As a picnic or as a treat on your own? Let us know your favourite way to enjoy our summer treats.

Rioja is one of the Iberian Peninsula's most beloved wine regions and a producer of fantastic red wines of high quality. This wonderful wine district is one of the great Spanish treasures, appreciated locally as well as globally for its distinct character and flavourful profile. Rioja is a true treasure and well worth a visit for all wine lovers. Take a guided tour through their wine cellar or walk around among the vines in the sun and enjoy the local food and culture. Spanish wine production Spain is the third largest wine producer in the world, after France and Italy, only counting on bottles produces annually. Despite its third place in production, Spain has more than 1 million hectares of vineyards, making it the world's largest wine-growing area. But it isn't only the quantity of wine that puts Spain on the map among the world's leading wine countries, but also the unique taste, variations and quality of their wines. Spanish red wine has been one of Europe's most popular choices over the years, and the demand across the globe is steadily rising, and that's no wonder. From districts by the Atlantic coast in the west to the colder mountain regions in the north, all the way to the warmer southern districts and the Mediterranian sea at the east, Spain produces incredible wines with great character and distinct nuances. About the region and history of Rioja Rioja is located in the northern part of Spain, on the upper valley of the Ebro River, between the two mountain ranges of the Sierra de Cantabria and the Sierra de la Demanda. Thanks to the mountain ranges Rioja is protected from the cold Atlantic winds from the northwest, and against the strong Spanish summer heat from the southeast. which helps the region maintain a steadier temperature throughout the year. The history of cultivating wine in Rioja goes way back. During the High Middle Ages 10th–13th century, vineyards were a usual part of rural landscapes in the Rioja region as well as the rest of Spain. But the earliest written evidence of the existence of grape productions in La Rioja dates back to 873. In the form of a document sent from the Public Notary of San Millán to the Monastery of San Andrés de Trepeana describing a donation. Since then wine production in the region of Rioja has been an important part of their cultural heritage and everyday life. That still to this day is their greatest pride. The three sub-districts of Rioja The Rioja area has more than 65,000 hectares of wine-producing farmlands and the region is divided into three smaller sub-districts. The districts of Rioja Alta, Rioja Oriental and Rioja Alavesa. Rioja Alta and Rioja Alavesa are located at higher altitudes and have a cooler climate then Rioja Oriental. Due to the cooler climate, the grapes from these two districts ripen later in the year which creates wines with a fresher and more elegant taste. Rioja Oriental, formerly known as Rioja Baja, has a warmer climate which means that the red wines from this district usually are stronger and have higher alcohol content. Common grape varieties After the foundation of D.O.Ca. Rioja in 1925, only seven grape varieties were allowed to be grown commercially in the region, four red and three white varieties. In 2007 the regulating Council of the D.O.Ca. Rioja authorized the Indigenous incorporation of some additional varieties within the limits of the denomination. The new authorized varieties are; The red variety Maturana Tinta and the white varieties Maturana Blanca, Tempranillo Blanco and Turruntés or Torrontés. As well as the foreign varieties; Chardonnay, Sauvignon blanc and Verdejo. The 3 main varieties of red grapes, since the D:O:C was founded in 1925 have been Tempranillo, Garnacha and Mazuelo. These grape varieties are the foundation and milestones of what is known as the distinct characteristic red wine from Rioja. Riojas DOC quality classification Rioja may be one of the Iberian Peninsula's most beloved wine regions and a producer of fantastic red wines of high quality. In 1991 Rioja was upgraded from the ”DO” quality classification to the most prestige ”DOC” quality classification. A DOC qualification means "Qualified Designation of Origin," or in Spanish Denominación de Origen Calificada, and is the highest category of the Spanish wine regulation. This means that the Rioja wines must be made from grapes grown in the autonomous communities of La Rioja and Navarre, and the Basque province of Álava. Rioja wines are traditionally blended, using different types of grapes in all three regions. Over the last years single-zone wines are slowly plopping up on the market, but the main production is still consisting of mixed grape varieties. Classic Rioja wines Rioja is the most famous and one of the most beloved wine regions in Spain and it is especially known for its characteristic red wines. Here the majority of the wine that is being produced consists of red varieties by 90.85% compared to white varieties with only 9.15% of the total production. To say the least, Rioja is a red wine district in heart and soul. A classic red Rioja has a flavour profile. The classic taste profile has hints of blackberry, sometimes dill, with particularly soft tannins and high acidity and citrusy flavour. The red Rioja wines are known for their distinct vanilla flavours which come from the ageing that is carried out in 225-litre oak barrels for a period ranging from 1 to 3 years, and later in the bottle itself for a period of 6 months to 6 years. Visit Rioja With lovely countryside, mountainous regions and loads of great wine producers, this region are famous for its wines, but also for its hospitality and food. Many vineyards are opening their doors for tourists to come and be part of their heritage and production. Often offering wine tastings, tours and food pairing for eager wine tourists. Take a guided tour through their wine cellar or walk around among the vines in the sun and enjoy the local food and culture. Rioja is a true treasure and well worth a visit for all wine lovers.

Greek Tzatziki Sauce is super easy to make and great as a condiment or as a dipping sauce. Perfect for homemade Greek kebabs, pita bread, salad or as a dipping sauce for vegetables or chips. There are endless options for how you can use this sauce and all of them are delicious! Try this Greek Tzatziki Sauce for your next barbeque or salad. This sauce is mild and creamy, but still packs a punch from the raw garlic. If you wish to make the Tzatziki even punchier, just add more minced garlic You need: 500 ml of greek yoghurt 1 larger cucumber 1 teaspoon of salt 1 teaspoon of white wine vinegar 2-4 cloves of garlic, minced How you make it: Piel the cucumber and grate it into a bowl. Add some salt to the cucumber to remove any excess water. After 2-5 minutes, squeeze out as much of the liquid as possible from the cucumber and place it in a dry bowl. Add yoghurt, vinegar, salt and minced garlic to the bowl and stir until well combined. Let the sauce rest in the refrigerator for 30 minutes before serving. Optional, top with extra herbs, olive oil or olives for decoration. Enjoy as a dipping sauce, a condiment to meat and vegetable dishes, as a salad dressing or just with some bread.

Greek lamb skewers are a delight at the barbeque party. Smokey and slightly charred, perfect to serve with pita bread and a yoghurt sauce. This recipe will surely impress your guests and family. Create a Greek feel to your barbeque with this herbal and citrusy lamb dish. You need 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1 tablespoon honey 2 tablespoons olive oil 2 teaspoons apple cider vinegar 2 pinches of freshly ground black pepper 1 pinch of freshly ground white pepper 1/2 teaspoon salt 1 tablespoon lemon juice The zest of half a lemon A small clove of garlic, minced How you make it: Cut the lamb into bite-size pieces and place them in a bowl. Chop the herbs, grate the lemon zest and mince the garlic and add them to the bowl with the lamb. Add the rest of the ingredients and stir until everything is well combined and the meat is properly covered by the marinade. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours, preferably overnight. Take out the bowl from the refrigerator and let the meat come up to room temperature. Thread the lamb pieces on skewers but leave some space between the cubes to make sure to not overcrowd the skewers. Grill the lamb skewer on high heat to ensure that the meat quickly gets colour without being overcooked. You can also cook the skewer in the oven on the grill setting, 250 degrees C until the meat gets a nice colour. Serve with a glass of red wine, greek pita bread, salad and tzatziki sauce or yoghurt sauce.

These super easy vegan mushroom and onion canapés are a great addition to your cocktail party, brunch or as a light starter for your guests. It only requires a handful of ingredients and is made in just a couple of minutes. These mushroom cups with caramelised onion marmalade are great to put on the barbeque, to make in the oven or in a frying pan. Make your own caramelised onion marmalade or use store-bought marmalade. You can also top the mushrooms with olive oil fried onions and garlic if you don't want to use onion marmalade. Check out our recipe for caramelised onion marmalade here. You need: 20 small or 10 large brown button mushrooms or Portobello mushrooms Olive oil for frying 8-10 teaspoons of caramelised onion marmalade 1 teaspoon of Fresh thyme 3-5 sizes of white bread A pinch of freshly ground white pepper How you make them: Toast the bread and cut off the crust. Cut each slice of toast into 4 pieces, or the size of your mushrooms. Cut off the hard bits of mushroom storks, and clean and dry the mushrooms on kitchen paper. Add oil to an oven tray or a frying pan or rub the mushrooms with oil if you are planning on grilling them on the barbecue. Bake the mushrooms in the middle of the oven at 200 degrees Celsius, or on the barbeque or frying pan on medium-high heat. The mushrooms are done when they have released their moisture and are soft. Add the mushrooms to a plate, and top them with caramelised onion marmalade, freshly ground white pepper and sprigs of thyme. Serve directly piping, with a cocktail, a glass of wine or champagne.

There are a lot of questions regarding vegan wine and why not all wines are vegan. It sounds logical that a beverage made out of grapes should be vegan, but far from all wines are. You might want to stay away from animal products or have vegan friends on a visit. No matter the reason, there are some things you need to keep an eye out for whilst shopping for vegan wine. There are different methods to clarify the wines, and the use of eggs, gelatin or other animal products has been more cost-effective for the producers. But the consumers around Europe are becoming increasingly interested in vegan wines, leading to new certifications, that guarantee that the wines are free from animal products. Why aren't all wine vegan? There are a lot of questions regarding why not all wines are vegan. It sounds logical that a beverage made out of grapes should be vegan, but far from all wines are. There is a simple explanation to this question. In ”ordinary” non-vegan wines, precipitates are removed by clarification and filtration before bottling. In some cases, animal proteins and substances are used during clarification: milk protein, egg white or chitin from shellfish, among other things. This is to get rid of the sediment the wine releases when it is made, stored and aged. The added clarifying agent causes the protein from the fermentation to clump together, sink to the bottom of the beaker and can be removed. in other words, protein removes protein. There are different methods to clarify the wines, and the use of eggs, gelatin or other animal products has been more cost-effective for the producers. How do you know if your wine is vegan? Not all wines are made with the more cost-effective way of adding animal products. For example wines with designated origin are often not allowed to use animal products in their wines. So how do you know if your wine is vegan? It is actually starting to be a lot easier to spot vegan wines on the shelves or to know which one is regular or vegan in the stores today. This is because the vegan movement has become stronger in recent years, and with that several new certifications have been added, that guarantees that the wine does not contain eggs, dairy products or gelatin from pork or fish. Also, wine producers are often proud of their vegan wines and want to show their work by putting it on the labels. Check the table of content If you can't find any certifications or labels saying vegan, you can check the table of contents on the bottle. There you can see if the wine contains animal products. If you see any of the below words on the table of content, the wines are made with animal products and are not vegan. Isinglass (fish bladder) Casein (milk protein) Gelatin (boiled up animal parts) Egg whites The interest in vegan wines is steadily increasing in Europe Consumers around Europe are becoming increasingly interested in vegan wines and vegan products in general. It has become a common criterion when looking for a suitable drink that suits everyone at the party. It seems that veganism is no longer something that only occurs in big cities, but interest is also increasing in smaller towns around Europe. This has caused many wine producers to rethink and adapt to the new demand for vegan European wine. Clarifying agents in wine production Clarifying agents count as aids and not additives in the wine because almost none of it remains in the liquid when it is bottled. At the same time, it is difficult to guarantee that not even the smallest component remains. There may be traces of egg or milk, and it could cause allergic reactions at the same time, it's not a vegan-friendly option, due to animal products still being in use, even though they may or may not still be present in the wines. Therefore vegan wines are instead clarified and stabilized by using bentonite clay or other fine mesh filters. Natural wine is usually a good vegan option Globally, more and more natural wines are being produced and customer demand is steadily rising. Natural wines can be made from different grapes, in different climates and according to different traditions. But no matter where and how they are made, they share a common respect for the raw material and are almost exclusively vegan. So if you are looking for a wine that respects nature, farming and the raw product, natural wines are often a good vegan-friendly choice. Are Sparkling wines vegan? Wines of designated origin of protection are often not allowed to use animal products in their wines. We have to note that not all Champagne and sparkling wines are vegan even with a designated origin of protection. But you are more likely to find a vegan wine in this case. Different types of sparkling wines such as Champagne, Cava and Prosecco are in most cases natural wines and vegan. Sadly It’s nearly impossible to tell when Champagne is vegan just by looking at the bottle as it’s not clearly labelled in this case. In this case, you do well in using a wine app or ask the producer to be sure. Here is a list of some of the vegan Champagnes you can keep an eye out for in your store or online. Veuve Clicquot Dom Perignon Lanson Piper-Heidseick Krug Moet & Chandon Nicolas Feuillatte Taittinger Do vegan wines taste any different than non-vegan wines? It might taste a bit different, but it's not something most people notice. "Regular" non-vegan wines sometimes have a slight taste of eggs. In vegan wines, you do not have the aftertaste of eggs, of course, for logical reasons. So most would say that if there are any differences in taste at all, it's usually for the better.

Caramelized onion marmalade is a great topping for loads of different dishes. Perfect to put a twist on everyday favourites or make the party foods extra special. This vegan-friendly recipe for caramelized onion marmalade takes a while to make, but almost no effort. Onion marmalade is great as a topping for mushrooms, burgers, cheeses and even pizza. You need: 4 large yellow onions thinly sliced 1 tablespoon margarine or butter 2-3 tablespoons brown sugar 3 large garlic cloves, minced 2 tablespoons red wine vinegar A pinch of freshly ground black pepper A good pinch of table salt How you make the marmalade: Melt the margarine or butter in a large nonstick pan over medium-high heat. Add the brown sugar to the pan and cook for about 1 minute or until sugar dissolves. Depending on how sweet your onions are, add more or less sugar. Minced the garlic and slice the onions finely and add them to the pan. Cover the garlic and onions and cook them for about 30 minutes or until the onions are very tender. Make sure to stir occasionally to make sure they don't burn. Remove the lid and add the red wine vinegar to the onion mixture. Cook, uncovered for another 10 minutes or until golden brown. Keep stirring occasionally. When the onion turned golden brown, add salt and pepper after the taste. Let the onion marmalade cool down before use or storage. Store in an airtight jar in the refrigerator for up to a week. You can add fresh thyme to the marmalade for an extra herby flavour that goes great with goat cheese and mushrooms.

Beefsteak tomatoes, also known as beef tomatoes are a lovely, firm type of tomatoes that are great to cook, bake or eat as they are. With less moisture than other types of tomatoes and being one of the largest types of tomatoes, this variety is a good substitute for meat products or as a vessel for loads of flavours. Beefsteak tomato has a unique flavour and can be prepared in many ways and used as a meat substitute, celebrating the best of tomatoes. What are Beefsteak tomatoes? Beefsteak tomato or Beef tomato is one of the largest varieties of cultivated tomatoes in the world. Even though they are popular among growers, they are typically not grown for the commercial market due to the smaller tomato varieties being more in demand and more profitable for the larger growers. Over time the popularity of beef tomatoes has steadily risen since it is a great substitute for meat products. Beef tomatoes vary in colour from green and pink to orange and red. A fully grown large beefsteak tomato can way more than 500 grams and are filled with numerous small seed compartments throughout the whole fruit. What do Beefsteak tomatoes taste like? Beefsteak tomato has a unique tangy but subtle tomato flavour. It is still similar to the smaller tomato varieties, but with a firmer consistency and with less moisture. This makes Beef tomatoes suitable for marinating because they can absorb moisture from the marinade and holds their shape. When cooked the beef tomatoes still keep a semi-firm consistency and become sweeter and stronger in flavour. For what dishes do you use Beefsteak tomatoes? Beefsteak tomatoes could be eaten as they are but are often used in cooking and barbeques. The texture of the tomato makes it more stake-like, hence its name and can be used as a substitute for stakes and burgers. It is also commonly used in stews and one-pot cooking where the texture of tomatoes needs to be kept as much as possible. The tomatoes keep their semi-firm texture even when cut into pieces and cooked, which makes them great in curries, stews and stir-frys. The possibility of use is endless and pretty much only limited by our imagination. How do you cook Beefsteak tomatoes? Beefsteak tomatoes can be used in many different dishes and cooked in many different ways. Normally the tomatoes are cooked with their skin on, to help them hold their shape. Either whole or as halves in the oven, Cut into cubes and used in stir-fries and stews or sliced thickly and either fried or grilled as a stake or as a burger. Flavours can be added directly into the frying pan while cooking or after the tomatoes are cooked or by marinating them before frying och grilling. Beef stake bruschetta A simple Italian antipasto that celebrates the pure flavours of fresh tomatoes. Super easy to make by cutting up the beef tomato into bite-size cubes and mixing them with olive oil, basil, garlic, mozzarella salt and pepper. Served on toasted baguette slices and decorated with basil leaves. Different dishes made with Beefsteak tomatoes There are many types of dishes that use Beef tomatoes. Either as a main dish, side dish, starter, condiment or as a meat replacement. It can also be made into jam and tomato sauce. Some interesting or common dishes are: Chunky tomato sauces Beef tomatoes make great chunky tomato sauces. Great for pasta och egg dishes both as cold and hot sauces. Poached eggs in tomato sauce or served with pasta are a lovely option for how to use beef tomatoes in other ways and whole or diced. You can also mix beef tomatoes with other types of tomatoes, such as cherry tomatoes for a greater flavour variation to the sauce. Tomato pie Beef tomatoes are great to use in pies, due to the low moisture content and flavour profile. Perfect for Mediterranian-flavoured pies with feta cheeses, mozzarella, oregano and olives. Beef tomatoes confit The beef tomatoes are added to olive oil and placed in the oven on low heat for hours to roast in the oil. This makes flavourful oil and soft sweet tomato cubes that could be used in pasta dishes, as a sandwich spread or as a condiment. Tomato steak As the name implies, these tomatoes make a great vegetarian stake that could be served with a salad and potato fries. Or any other preferred option such as mashed potatoes and caramelised carrots. The beef tomatoes are cut into thick slices or either marinated or seasoned while frying. Tomato burgers Grilled beef tomatoes with a barbequed spiced dry rub or placed in a marinade overnight are a great option as a vegetarian burger. Eaten in a hamburger bun with salad, crispy onions and cucumber served with barbeque vegetables and potato fries. Tomato stir-fry Beefsteak tomatoes cut into chunks and used in stir-fry whit vegetables and rice are a lovely way to make a quick meal out of these tomatoes. Seasoned with soy sauce and hot sauce for an extra punch. Caprese Salad Beef tomatoes can be used in different salads and eaten as they are with a pinch of salt. A great salad option is Italian Caprese salad. The firm tomato in combination with soft mozzarella gives the dish another dimension of flavours and textures. Stuffed tomatoes Beef tomatoes that are cut in halved and backed in the oven, stuffed with spices, herbs and rise. Often topped with shredded cheeses are a great way to make the tomatoes the star of the dish and served with a simple salad. Is Beefsteak tomatoes a good meat substitute? Beefsteak tomatoes are great as a meat substitute as they keep their firm texture even after being cooked. Whit various marinades and dry rubs, you can season your Beefsteak tomatoes to your preferences and be suitable for the same type of dishes you normally serve meat. When the tomatoes are cooked they are extremely juicy but firm, which gives the feel of a juicy steak or burger. It's also great as chunks in one-pots or stews to give an extra texture to vegetarian dishes.

How doesn't love Italian antipasti? This super easy dish is packed with Mediterranean fresh summer flavours. Mozzarella, Tomatoes and Basil are a match made in heaven. Great as a starter, snack or side dish and is a perfect party snack for your guest. You need: 2 tablespoons olive oil divided 1 french baguette sliced 8 Roma tomatoes diced 3 cloves garlic minced 6-8 fresh basil leaves chopped 1 fresh Mozzarella about xx grams, cut into bitesize pieces 1/2 teaspoon of sea salt ½ teaspoon freshly ground black pepper Fresh basil for garnish How you make them: Preheat the oven to 200 degrees Celsius. Place baguette slices on a baking pan and brush the tops of slices with 1 tablespoon of olive oil. Toast baguette slices for 5-6 minutes or until lightly browned around the edges. When the baguette slices come out of the oven. Take 1-2 of the garlic cloves and rub them gently over the baguette slices. If you wish to have a stronger garlic flavour, just rub more garlic on the baguette In a bowl, mix 1 tablespoon olive oil, diced tomatoes, 1 minced garlic clove, the mozzarella, basil leaves and black pepper. Spoon tomato mixture onto baguette slices. Season with sea salt and garnish with basil leaves. Serve directly as a snack, mingel food or as a starter.

Classic Italian Caprese salad is a refreshing and light mozzarella, basil and tomato salad, topped with olive oil, salt and black pepper. Super easy to make and great as a starter, light lunch or as a side dish. A wonderful summery dish made in just a few minutes with just a handful of ingredients. The Caprese salad is an Italian dish from the Mediterranean Island of Capri, as the name suggests. Although we know where it came from, the exact origins of the recipe are still unclear. Some suggest that the recipe comes from the Egyptian King Farouk who loved to eat a fresh salad after a day in the sun. Some other suggests that the recipe was first prepared in a restaurant in Capri, in the 20s. No matter the origin, this salad is a favourite summer dish as a side dish or as a french summery lunch salad. You need: 4 large ripe but firm tomatoes 250 grams of fresh buffalo Mozzarella A handful of fresh basil leafs 1 tablespoon of extra Virgin olive oil Flaky sea salt Black pepper How you make it: Cut the tomatoes and the buffalo mozzarella into 1 cm thick circles. Place the tomato salad in a circle on a plate. Starting with a slice of tomato, add one slice of cheese and one leaf of basil. Keep going in this order until you used up all tomatoes and cheese slices. Drizzle over plenty of olive oil. Add flaky sea salt, and black pepper to taste. Serve directly with slices of baguette. Enjoy the Caprese salad as a light lunch, starter or as a side dish.

Make Spanish saffron spice blend at home with this simple recipe, and put a Mediterranean touch to your dishes. Perfect for barbeque chicken skewers or seafood. This recipe makes a batch of Saffron spice mix that keep in the spice clubbers for ages. You need: 2 good pinches of quality saffron threads about 1/6 gram powdered finely in a pestle and mortar. Preferably smoked Spanish saffron 2 tablespoons of sweet Spanish paprika powder 3 tablespoons of smoked Spanish paprika powder 2 teaspoons of garlic powder 2 teaspoons of onion powder 1/2 a teaspoon of cayenne powder 1 teaspoon ground black pepper A sprinkling of cumin and cloves powdered finely in a pestle and mortar 1/2 teaspoons of salt How you make the Saffron spice mix: Finely ground the spices in a pestle and mortar or in a spice grinder. Mix all the ingredients in a bowl until fully combined. Store the Saffran Spice Mix in an airtight spice jar. Use whenever you want to. Add this spice mix to anything you want. Use can use as a marinade for chicken, meat and seafood as well as a spice for Paella dishes.