Living in Spain and bringing up a Spanglish family during the current 'crisis' and trying various ways to make some 'dinero'. Enjoying life in the sun, crafting and blogging as much as possible.

5 Apr 2012

Patatas a lo pobre & Magra con Tomate

As I mentioned on Sunday, Cueva Pedro is now officially open for the 2012 season. Unlike the majority of rentals and accommodation in the area, we only really open from April to October. We made this decision because our rental rooms are not cave rooms and therefore tend to be very cold in the cold winter months. Still some people 'beg' (well ok they don't beg but are very persuasive!) us to let them stay out of season but then the choice is theirs.....we do mention the rooms will be cold, but we have got a huge heater unit in the rooms so it isn't long before it is all nice a cosy!

Today our first guests of the season have just departed. This was a first for us to have guests from Norway. They really enjoyed their stay and did plenty of walking and exploring 'cave country'. So a quick change over and we are ready for the arrival of the next guests. We are always so lucky to have such lovely people stay with us. Arrive as a stranger and leave as a friend!!!

(We have come along way since this first page of our guest book in 2005)

Don't forget our 2012 offer **** €30 per person per night HALF BOARD **** That includes tapas and drink on arrival, a bottle of cava in your room, a fabulous homecooked 3 course meal (which we are famous for!) and wine, continental breakfast in the morning.

As mentioned above "we are famous for our homecooking" and yes we are! our Sunday lunches a booked up weeks in advance and often people book evening meals with us (who live locally and not actually staying in the accommodation). We are quite happy to cook for any occassion and can cater for up to 12 people (although this Sunday we have got 16 booked in and we are still working out where we are going to put everyone!).

(Table for 2 at Cueva Pedro)

Our latest guests stayed on the half board offer. They were happy to leave the menu up to us as they like all foods, however on the second night they asked if we could cook something Spanish. "Not a problem" we said and approached Ramón to see if he fancied using his skills in the kitchen and making them their main course. As Ramón's favourite place is cooking in the kitchen he jumped at the chance and decided to cook them 'magra con tomate' and 'patatas a lo pobre'

(Magra con tomate)

(Patatas a lo pobre - looks a little greasy but the oil is drained off well before serving)

(A mixed salad starter with Ramon's homemade alioli)


Serves 4 tapas portions
Preparation time: about 45 minutes

1 pork chop cut into very small 1/4 inch cubes
16 oz. can of pealed tomatoes in tomato sauce
1 roasted red pepper finely chopped
1 small green pepper finely chopped
1 small yellow or white onion finely chopped
2 cloves of garlic finely chopped
2 TB dry white wine
1 TS sweet paprika
2 TB olive oil
salt and pepper to taste

Heat the oil in a small skillet and cook the pork until nearly done. Remove the pork while reserving the oil.
Now put the white wine, onion, garlic, and green pepper into the skillet with the oil and cook over medium heat until the vegetables are nice and soft.
In a sauce pot, put in the tomato sauce and crush the tomatoes with your hands. Put in the roasted red pepper (see note below), add the paprika, salt and pepper and cook the sauce for about 15 minutes.
Add the vegetables and the pork to the sauce and slowly simmer for 10-15 minutes. Serve in a small clay dish with baguette slices.
NOTE: roasted red pepper can be found sometimes in the canned vegetable isle. Otherwise, grill a red pepper until black on the outside and then cool in a ziplock back. Peal and then chop.

PATATAS A LO POBRE (source) basically translated as 'poor mans potatoes'

4 Medium Potatoes
1 Onion
1 Green Pepper
Olive Oil


Cut the potatoes (pealed if necessary but skins can be left on good quality potatoes).
Roughly chop the onion.
De-seed the pepper and cut it into strips.
Fry the potatoes very slowly in plenty of olive oil, ideally with a lid on the frying pan.
Add a pinch of salt for seasoning.
After 10 minutes or so, add the onion and pepper to the frying pan and continue to fry gently, stiring occassionally, until everything is cooked.
Although you may find the Spanish being very particular about exactly what should be included, and most likely disagreeing, Potatas a lo Pobre can contain either red or green peppers or a mixture of the two. It may also include garlic though I do not considder it necessary.
The end result should be for the potatoes to be soft, not like chips.

ALIOLI (source)

  • 4 medium to large garlic cloves
  • salt to taste
  • 2 egg yolks
  • 1 1/2 Tbsp fresh lemon juice
  • 1 cup extra virgin Spanish olive oil

Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.
An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.
Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
The traditional version of this sauce did not have egg yolks, but the yolks make it easier to whip.
Note: If you enjoy spicy sauces and the fresh garlic flavor is not enough, after the sauce is made, season it with cayenne pepper for a spicier taste.

Finding the ingredients?

If you want to source Spanish sweet paprika or Spanish olive oil there is a fabulous online Spanish shop that sells everything you need. They deliver to USA and Canada as well as all over Europe.

Click here and it will take you direct to their website

1 comment:

  1. گوگل در سال گذشته اعلام کرد که طراحی سایت را که تجربه‌ی گشت و گذار ضعیفی برای موبایلها فراهم می‌کنند، جریمه می‌کند. یوشیکیو کاتو، مهندسی طراحی سایت شرکتی نرم‌افزار گوگل اظهار کرده است: «جهت بهبود تجربه‌ی جستجو برای کاربران گوشی‌های هوشمند و توجه به نظرات طراحی سایت ارزان آنها، در نظر داریم تا در آینده‌ی نزدیک در رتبه‌بندی سایت‌ها تغییرات دهیم؛ این تغییرات به سود وب سایت‌هایی که برای کاربران طراحی سایت فروشگاهی گوشی‌های موبایل مناسب‌سازی نشده‌اند، نیست اگر کاربران طراحی سایت خبری تجربه‌ی خوبی از وب‌ سایت شما نداشته باشند، احتمالا قصد آنها از جستجو برآورده نمی‌شود، بدین سئو سایت ترتیب UX شما متناسب است با استراتژی شما. یک راه که موتورهای جستجو با استفاده از آن فاکتور رتبه‌بندی وب ‌سایت را اندازه‌گیری می‌کنند، زمان طراحی لوگو توقف است؛ این زمان، فاصله‌ی زمانی کلیک یک کاربر بر طراحی وب سایت روی نتیجه‌ی جستجو و بازگشت به صفحه‌ی نتایج جستجو موتور گوگل است. این زمان بیانگر رضایت کاربر است زیرا هر چه زمان توقف بیشتر باشد، بهتر طراحی سایت کافی شاپ است. اما، وقتی زمان توقف کوتاه است و کاربر به سرعت به نتایج جستجو باز می‌گردد، مشخص می‌شود که تجربه‌ی او چندان خوب نبوده است. مهم است که یک استراتژی طراحی اسلایدر در پیش بگیرید که به تجربه‌ی کاربران موبایل توجه می‌کند.