Malaga ice cream, want to know what is Malaga flavour?

The original Malaga flavour is made with sweet wine and raisins from the province. There is another type of ‘Malaga ice cream’ made with rum, raisins from Turkey and common sweet wines, so do not be mistaken when ordering it.

This ice cream is made with natural products and without any colorants or additives, just milk and sugar added to the mixture.

Summer is getting closer, how about some ice cream to lighten the wait?

If you have ice cream at an gelato shop in the city, you may want to order a coffee in Malaga later. You have to know how to order it so that you will get exactly what you want.

Recipe for Malaga ice cream

Malaga ice cream flavourWant to enjoy this ice cream but can’t find a place to get one? You can do it at home if you get the following ingredients:

300 ml of milk
100 gr. of brown sugar and 50 gr. of honey
400 ml of whipping cream
200 ml of Malaga sweet wine
100 grams of seedless raisins
6 egg yolks

Preparation with cooking robot

  • Soak the raisins in the sweet wine for about 1 hour. Mix the yolks, milk and sugar at 90º with speed 4.
  • Once the temperature has dropped, mix with the raisins and wine.
  • Place the cream in a clean jug at room temperature.
  • Mix the whipped cream with the cold egg yolk cream.
  • Store the resulting mixture in the freezer for a couple of hours.
  • Remove every hour from the freezer to stir the mixture, this will prevent ice crystals from forming.
  • Remove from freezer 15 minutes before serving.

In the following video you will learn the recipe in a simpler way:

In Malaga you will find many other ice creams with original flavours… although not all of us are brave to taste them. Would you dare to try a blood sausage or mussel ice cream? What about an ice cream of Spanish cured ham or lentil stew? Would you dare to try an anchovies ice cream? Not me…

To be honest, I prefer Malaga ice cream, the other day I could taste it for the first time and it was good enough. The first sensation I had was a taste of alcohol (I don’t like alcohol), but after the first feeling it was mild and pleasant.

Summer is getting closer, how about some ice cream to lighten the wait?

Easy Gazpacho recipe for dummies

Gazpacho recipe ingredients
Gazpacho recipe ingredients

Gazpacho is a typical southern Spanish drink, especially indicated for the hot summer months, as it is both very nourishing and refreshing and with the high temperatures there in summer, often you might not feel having a complete meal. So it´s great to have already some fresh Gazpacho prepared in the fridge, let’s learn how to make it with this easy Gazpacho recipe!

What do I need for the Gazpacho recipe?

You need a blender, a high recipient, 4 tomatoes, 4 cucumbers, some white bread, 1-2 cloves of garlic, salt, virgin olive oil, a little bit of vinegar and water.

Peel the tomatoes and the cucumbers, cut up the bread (you can use bread from the day before, as it will add texture to the soap) ; add it all together with the garlic and some water into the recipient and blend it until you have a liquid soup. Then you add the rest of ingredients.

I recommend that you add the amount of garlic, olive oil and vinegar as for your personal liking, as some like it more or less sour and with more or less garlic, but always add a good amount of olive oil (several table spoons).

Gazpacho is offered in many restaurants and beach bars as “Cold vegetable Soup“, which in my opinion sounds rather unattractive, but try it…you will not regret after your first try. You can combine this delicious fresh vegetable shake perfectly with anything, but personally I love it with fried fish, sitting in a beach bar in Malaga!

As personal note, the perfect ingredients for Gazpacho are in Malaga…tomatoes are not the same in Malaga than in the north of Spain, even less than in England…flavor is far different, the original and the best Gazpacho is made in Malaga.

Spanish Tapas – Origin and Curiosities

Traditionally, the usual way of consuming Spanish Tapas, is having one or two in each bar, together with a drink and then moving on to another bar and repeating the process. This itinerant consumption (one bar, consumption, another bar) in Spanish is called “Tapeo” or going for tapas and this can go on as long as you wish or the bars stay open; in many regions of Spain it is quite usual eating out or going for dinner on weekends based on Tapeo.

Spanish tapa of anchovies marinated

The origin of the Spanish tapas has several explanations. One narrates that King Alfonso X recovered from an illness by drinking wine mixed with small dishes between meals. After regaining his health, the king ordered that taverns were not allowed to serve wine to customers unless the beverage was accompanied by a small snack or tapa. According to other sources the original Spanish tapas were slices of bread or meat, which wine drinkers in Andalusian taverns accustomed to cover their glasses between sips, in order to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. This gave rise to the creation of an ample variety of snacks in order to increase the alcohol sales. The tapas in due course became as important as the wine.

About Spanish Tapas

In the majority of Spain, the Tapa is charged separately from the beverage, although in some cities they are for free, as for instance in Almeria, Cordoba, Granada,Jaen and some areas in Malaga. The locals are used to eat out “tapeando”, to the point that the success of a bar depends to a large degree of its quality and quantity of its tapas.

In Malaga city and the surrounding resorts does exist a large number of bars in Malaga where you can enjoy together with the locals a great variety of tasty warm or cold snacks. In the capital going for Tapas is especially recommended the historic centre around the Calle Larios and the sea promenade of la Malagueta.

Boquerones en Vinagre – Spanish recipe for fresh anchovies

One of the most delicious dishes you can eat in Malaga are the ‘boquerones en vinagre’ (Anchovies in Vinegar), a delicious recipe with around 3000 years. Do you want to learn how to prepare this tasty seafood recipe?

Anchovies Marinated in Vinegar Recipe

Production of salted and pressed anchovies is already used during the presence of the Tartars and Phoenicians on the Mediterranean coast. The fish was preserved this way, so every time you eat Spanish anchovies or ‘boquerones en vinagre’ you’re making a delicious tribute to the origins of Malaga.

About Anchovies and boquerones

Anchovies season is between July and September, those are the breeding months of this fish.

In northern Spain this fish is known as anchovies while in the south it is called boqueron, term used when the fish is fresh. The difference in name is rather given by the way of production, while the anchovy is a salted fish the boqueron  is fresh and has different ways of cooking.

During the Roman empire Garum was a sauce that enjoyed great popularity throughout the roman provinces, prepared with herbs, entrails and pieces of fish .They were left under the sun in a clay pot for a few days. In the preparation of Garum the anchovy was one of the most used fish.

The best anchovies in the whole peninsula are known as ‘Boqueron Victoriano’ and belong to the Bay of Rincon de la Victoria in Malaga.

Benefits of eating fish

The anchovy is an oily fish containing Omega 3, healthy for people with circulation problems because it reduces blood cholesterol.

The proteins of any kind of fish are healthy for athletes, elders and children so it is always good to include in the diet.

Anchovies Marinated in Vinegar Recipe step by step

  • Buy the typical ‘boqueron victoriano’ or a similar one
    The first step is to buy fresh anchovies and Malaga is known to have the highest quality anchovies in the peninsula. We recommend asking for ‘boqueron victoriano’, those anchovies are fished in the bay of Rincon de la Victoria..
  • Clean the anchovies
    You can clean the fish yourself or you can ask them to be cleaned for you, so you only have to get rid of the head and spine. Once cleaned they should be washed with cold water, then place them with ice in the refrigerator for 2 hours to bleed out the fish.
  • Marinate the anchovies in vinegar
    The next step is to marinate with wine vinegar that can be pure or dissolved in 2/3 with water. The time to remain in the maceration depends on whether you choose the first or second method, from 45 minutes to 3 hours, until the fishes backs look white enough.

How to make it safe for eating raw fish

Eating raw fish involves risk of contracting a parasite called anisakis, to avoid it we must gather all the anchovies in a Tupperware, cover them with olive oil and then put it in the freezer where they will stay for no less than 48 hours as a recommended timing, the low temperature will kill any possible parasite.

Once the safety timing has elapsed  you can start preparing the dish. Cut garlic and some parsley, olive oil and vinegar for making a vinaigrette and use it over the boquerones, you can also cut again some more parsley to add a green eye-catching efect on the dish.

Anchovies Marinated in Vinegar once made can hold up to 1 week in the refrigerator stored in a closed container and covered in oil.

Visual recipe in video

As a final note, Fresh Anchovies in Vinegar are very well accompanied with a beer, enjoy them!

For more information visit:

Gastronomy in Malaga – Facts and what you should know

In Malaga you can discover a wide range of gastronomic options. The littoral is renowned for its healthy mediterranean cuisine based on fresh fish and sea food, locally produced vegetables and excellent olive oil, alongside with superb wines and pastry. In Malaga’s traditional cuisine is outstanding the popular “Pescaito Frito” (little fried fish) offered in many restaurants and bars and not less tempting is the “Espeto de Sardinas” (sardines grilled on a stick), which you usually can find in the numerous beach bars along the sea promenades.

In recent years Malaga has taken a remarkable qualitative step forward regarding the variety and wealth of cooking styles. Visitors can thus enjoy several newly opened restaurants that have positioned the city as a main spot for Creative Cuisine.

The Malagans enjoy good food in company and so you can find as well a good amount of restaurants, beach bars (Chiringuitos) and of course Tapas bars, where both locals and visitors enjoy a great variety of tasty warm and cold snacks together with a drink. With typical Spanish-Mediterranean dishes, Malaga’s cuisine is light and nutritious and being a coastal town, the main speciality is freshly caught fish and seafood in all varieties, such as red mullet, whiting, sole, fresh anchovies, lobster and baby squid. Meats are more common in the surrounding mountains, especially in the Ronda Mountain ranges, where are available excellent game meat, oxtail and sausages.

Very popular dishes in summer are the Gazpacho (a cold vegetable soup made of bread, tomatoes, cucumber, garlic, vinegar and virgin olive oil) and the Ajoblanco (a drink made out of bread, crushed almonds, garlic, water, virgin olive oil and salt), which is usually served with slices of melon.

It might interest you that the town of Almáchar holds every year on the 2nd of September a festival celebrating the Ajoblanco.