Andalusia in autumn

Somewhere in September the weather changes, from hot to simply pleasant.

That's the start of what many in Andalusia call their favourite season. 

It's the time of City Trips and the busiest time of the year for city hotels in Seville, Granada and Cordoba. The heat of the summer is over and exploring sites and monuments (and all their staircases and paths) has become far more pleasant. 

Hiking, horse back riding, exploring inland Andalusia by car: both September and October are perfect for anything that involves energy or being in the outdoors. So prepare your rucksack, tent, hiking boots - or start browsing around for hotel reservations. 

(For the same reason we also notice a sharp increase in the demand for property viewing trips). 

King of the season is that gorgeous month of October. Though we can't predict the weather either, October often exists of surprisingly agreeable weeks, when mass tourism has disappeared everywhere and you have terraces and gardens to yourself or just a few others, all enjoying the 'Indian Summer' like golden light. 

And it's Olive Season, all around the campo all around inland Andalusia you will notice groups of people working hard to pick the olives that end up at the shelves of your local supermarket. 

The month ends with Halloween, when you really want to be (or really want to avoid) in the heart of a village in inland Andalucia, for it's an equally loud event here as in the English speaking world. 

November then is quite unpredictable. Because of the temperature of the Mediterranean Sea having risen for months on end, and dropping more slowly than the temperature on land, we can have our own tiny 'El Nino' effect: lots of showers and glorious clouds, punctuated by sudden sunny days. Lovers of Scotland or Ireland might have a field day: at times you forget being in Andalusia: the combination of nature, mountains, valleys, greenery and rain makes you think you're on a Celtic or Scandinavian holiday. 

In December the sun returns. And at the very same time: the snowy peaks of the Sierra Nevada. Making of Andalusia about one of the only places on earth where you can ski in the morning, and go to the beach in the afternoon. 

What with the many mountain and hill ranges, separating the coastline from the inland valleys, the difference in temperature can be remarkable - sometimes you only have to drive 20 Kms to experience a difference of 5 to 8 degrees. 

Naturally, we can't predict the weather of this autumn, nobody can - the unpredictability of the weather is its greatest gift: the above is simply based on our experiences of the past 20 years. 

Whatever the weather, Andalusia is beautiful all the time. 

Enjoy the autumn! 

And connect with us on Facebook. 

www.inlandandalucia.com 

  

The Flamenquín, a typical dish of Jaén and Cordoba

O those funny historical influences. 

Flemish people living in Andalucia? Pay attention: the Flamenquín is named after you! For it translates as 'little Fleming'. 

Yes, when this 'sausage' of golden color was invented, in a restaurant in the city of Andujar (Jaén), someone remembered the blond hair of the Flemish people accompanying Emperor Charles V. 

Those people often were the musicians, and thus their existence crept into the word 'flamenco' (music 'a la flamenco' or 'the Flemish way') but that's a little known, non-confirmed piece of etymology, forever lost in the fog of time. 

No such confusion when it comes to the Flamenquín: it was only invented in the 1950s. 

Also known as the 'roll Saint Jacob', it consists of slices of jamon serrano wrapped in pork loin, coated with egg and breadcrumbs and then deep-fried. It can range from a small ball up to a piece of 40 cms (16 inches) long. 

You eat it with French fries and mayonnaise. 

(And by now Belgians must get a delirium: for also 'French fries' are thought to be originating from Belgium and the name is said to be only the result of the French gastronomic hegemony of the 18th and 19th century). 

Buen provecho! 

(Bon appetit)

www.inlandandalucia.com 

Jamón Serrano? Jamón Iberico? Pata Negra?

Always a winner, at every party or reception: Jamón Serrano. 

But what's the difference with that Jamón Iberico we so often hear about? Or the famous Pata Negra? 

In fact it's simple: the difference sits in the color of the pig:

Serrano ham comes from the typical white pig. And Iberian ham from the black pig with the black hooves. Hence: 'pata negra' or black paw. 

The latter is much more expensive, and thus has a reputation of being a delicacy. 

The first one is the more popular ham you will find in every bar, at every family gathering and fiesta. 'Inexpensive'... but impossible not to touch. 

Jamón Iberico derives its name from the black pig that lives in both countries of the Iberian peninsula: the west and south west of Spain as well as in south and central Portugal. 

Jamón serrano then means 'ham from the sierra'. Ergo: Mountain Ham. 

Both: finger licking good!  

www.inlandandalucia.com 

How to make Andalusian Gazpacho?

In fact, 'Andalusian Gazpacho' is a pleonasm. For the origins of this soup of raw vegetables are, yes, Andalusian.  

The most widespread theory is that it was a soup of bread, olive oil, water and garlic that arrived in southern Spain with the Moors. 

Today, if you're anything like the average northern European arriving in Andalucia, it's that cold soup you first dislike - before you start to love it, can't live without and prepare it for a whole month. 

As health drink, soup or dish: you make it according to your taste. 

The most modern way to make gazpacho:

There are many modern variations of gazpacho, including adding grapes, watermelon or seafood. Let's stick to the most traditional taste though. 

What do you need?

Stale bread, olive oil and vegetables. To be precise: a blender + stale bread + vegetables as tomato, cucumber, onion, bell pepper + garlic, olive oil, wine vinegar, water and salt. 

How to make it? 

1. Wash the vegetables and peel the tomatoes, garlic and onions. 

2. Chop all herbs and pound everything in a mortar (traditional method) or purée them in a blender. 

3. Add soaked, stale bread (optional)

4. Blend until liquid until you have the desired consistency. Some like it to look as a purée, others as a drink. 

5. Ad water, olive oil, salt and vinegar. This is your experimental phase, where you keep adding and stirring until it's up to your taste. 

(If you prefer not to purée but to leave some texture, then only start blending now). 

6. You can garnish the soup with diced tomatoes or tiny slices of cucumber or other fresh ingredients. 

Fun facts about gazpacho

• The word 'gazpacho' is of Arabic origin and means soaked bread. 
• The 2 main ingredients, tomatoes and peppers, were only added after the discovery of the New World. 
• Gazpacho is so popular it even has its own National Gazpacho Day: December 6th.  

But what with the heat, any summer day is Gazpacho Day. 

Disfruta! 

www.inlandandalucia.com 

3 surprising and Super Easy tapas

Once again a Spanish restaurant is named Best Restaurant in the World (El Celler de San Roca in Girona). 

With another 6 restaurants in the Top 50, there can't be much debate about it: Spain is a culinary paradise. 

Let's hope that our visitors this summer (for obviously: nothing makes a person so popular as living in Andalucia) do not have too high expectations! 

If you discover they do, here are 3 tapas that are both surprising as well as incredibly easy. 

3. Melon cubes with jamon serrano

The title says it all. No further ingredients needed. 

2. Chicory boats with herb cheese

This one doesn't take more than 2 minutes: 

Grease leaflets of chicory with herb cheese. Done. 

That in itself is delicious. 

Even if chicory can be found in any larger supermarket, people often do not know what to do with it and when they see it on the table they're surprised. 

For an extra touch, you can add chestnuts or berries. 

1. Goat cheese and honey

An underground classic. Loved by all. Even for breakfast. 

All you need is: 

French bread

Goat cheese

Honey

Slice the bread. Slice the goat cheese. Put the slices of cheese on the slices of bread - and then in the oven until the cheese melts and the bread is crispy.  

A top of honey on the cheese and done, it's ready to be served. 

For an extra touch, ad almonds. 

A tapa dinner conversation

"Did you know that the word tapa comes from the verb tapar, which means: to cover"? 

(Gasps for air): "No, I didn't". 

"Yes. To avoid leaves falling in the drink, they put a small plate on it. Which could be used as well for a small bite to whet the appetite". 

"You are so cultured! You are such a good host"!

Admittedly, I dreamt up this conversation. It is the origin of the Spanish tapa though, which used to exist of olives, cheese and ham only - and over time has been influenced by trends and foreign habits. 

Use frozen strawberries or pineapple cubes as ice cubes?

Today anything goes. 

Grill peach? 

Grill salad on a stick? (A skewer of tomato, pepper, onion…). 

If you've got something in the house, you can create a tapa with it. Try it today - or every day - when you're rummaging for a bite at 4 PM. 

Good luck and enjoy - and do not hesitate to post your suggestions or recipe here. 

www.inlandandalucia.com