This is my last post before I leave on vacation. After a very busy year trying to handle the many roles being a working mum involves, it’s now that very much expected time to get away with the family and spend the long summer days lounging by the seaside, strolling in the nature and dining under the stars.
This means I will be putting this blog on stand by until summer is over and I’ll be – hopefully – back with the batteries topped up with all the energy of the sunshine.
I would like to thank you all for following me during these months. I hope I was able to share with you my passion for Manchego cheese and explain all the tradition, history, care and craftsmanship its wonderful taste conveys. I hope I gave you some ideas on how to enjoy it and, most importantly, hints on how to recognize the authentic Manchego cheese vs. the industrial lookalikes.
I wish you all a superb summer, filled with joy and laughter, and also, why not, with a touch of Manchego. Enjoy!
I love summer in La Mancha with its bright skies and warm days. But when it’s so terribly hot that’s hard to sleep, staying awake until late watching classic movies is a great pastime.
My latest extravaganza is to make a special theme evening watching a couple of films (and sometimes even three!) on a particular topic, while enjoying drinks and snacks carefully chosen to match the occasion.
Last weekend I organized a La Mancha movie evening with friends and, we enjoyed so much I have to share the experience with you.
First of all, I prepared a selection of classic films from La Mancha. We watched in this order:
- All About My Mother (1999), a comedy-drama written and directed by Manchego film director Pedro Almodóvar, that won him his first academy award for best foreign language film.
- Man of La Mancha (1972), an adaptation of classic novel Don Quixote by Miguel de Cervantes, starring Peter O’Toole as the famous knight and Sophia Loren as sexy Dulcinea.
- Women on the Verge of a Nervous Breakdown (1988), my favorite Almodóvar film, a totally hilarious comedy, perfect to take you through to the wee hours.
Then the snacks… since the movie snack “par excellence” are my beloved popcorns, I decided to try a Manchego version of them. Here’s what I did.
What you need:
- Butter, 2 tbsp
- Garlic, 2 cloves, pressed
- Spanish smoked paprika, 1/2 tsp
- Salt, a pinch
- Popped corn, 6 cups
- Manchego cheese, 1/4 cup, grated
- In a small saucepan over low heat, cook butter, garlic, paprika and salt.
- Scrape over popped corn.
- Add Manchego cheese.
- Mix well and add more salt if desired.
- Serve immediately and enjoy.
So, what do you think? Are you up for a Manchego movies evening?
We’ve all heard that breakfast is the most important meal of the day but, during a busy morning, it’s easy to let breakfast fall low in your list of priorities.
A good breakfast fuels you up and gets you ready for the day. Also, eating a substantial, protein-rich breakfast keeps you full, so you end up eating less during the day. Yes, research shows that including protein at breakfast is critical to successful weight loss!
Manchego cheese has more protein than meat and so adding Manchego to your breakfast is not only yummy but a fantastic idea too. Here are three suggestions for a 100% delish energy boosting Manchego breakfast:
1. The healthiest option
A balanced, easy-to-assemble make-ahead morning meal: Grab an apple, wrap 1 to 2 ounces of Manchego in plastic, and toss ¼ cup of fiber- and protein-rich walnuts into a re-sealable plastic bag. You can snack this while driving to work.
2. The sweetest one
A quick and sophisticated alternative suitable for the everyday: Cut a couple of slices of bread – a French baguette if possible. Drop a bit of olive oil on each and toast them on the grill. Place a slice of Manchego cheese and a thin slice of membrillo paste on top of each toast.
3. The perfect brunch
A one-pan meal that will be an instant hit: In a large skillet sauté in olive oil ½ sliced onion and 2 sliced potatoes. Once ready, pour the mix in a bowl, then crack two eggs into it and add a handful of sliced green olives together with 2 ounces of Manchego, sliced thin. Stir gently with a whisk, then pour the mix back to the skillet and bake it in a medium-high heat oven until ready. Serve with freshly squeezed orange juice, hot coffee and a bread roll.
Did you think that last week’s list was absolutely delicious? Did you have the opportunity to try all the veggie “tapas” I recommended? Then get ready for more to come! Who said Spanish food was just about paella & meat?
6. Salmorejo – Vegetarian cold soup
This is similar to gazpacho but even tastier. Ensure it comes “sin jamón” (without ham), as many versions come with Serrano ham sprinkled on top.
7. Huevos rotos – Fried eggs with potatoes
Simple food at its best. Again ask for “sin jamón, por favor”.
8. Pimientos de padrón – Spicy bell peppers
If you’re the kind of person who likes surprises, this will surely be your tapa of choice. As some peppers are sweet and others spicy, you’re in for a fun ride!
9. Croquetas de espinacas – Spinach croquettes
Croquettes are a must have “tapa”. For veggie enjoyment, as for croquettes “de espinacas” or “de setas” (mushrooms). Yum!
10. Queso Manchego frito – Fried Manchego Cheese
Fried cheese is a commonly found “tapa” in the La Mancha region, home of the Manchego cheese. Try it with some marmalade on the side to maximize the enjoyment. Surely, the perfect end for a veggie “tapas” feast.
Spring has sprung and so we’re kick starting barbecue season. Hooray!
If you, like me, love to add vegetables to any BBQ, here’s a fantastic recipe that has become an all time favorite in my family. This is so simple yet healthy and yummy that I’m sure your gang will love it too.
What you need:
- 1 bunch of asparagus (about 1 pound), trimmed
- 1 tbs extra virgin olive oil
- 1 ounce of Manchego, shaved with a vegetable peeler
- 2 walnuts
- 1 tbs soy sauce
- Salt & pepper
- Heat grill to medium-high.
- In a big bowl, toss the asparagus with the extra virgin olive oil, salt & pepper.
- Grill until tender, about 5 minutes.
- Pour the soy sauce on it
- Transfer to a plate and sprinkle with the Manchego and walnuts.
Nutrition experts keep on telling us that we should include nuts into our daily diet. Apparently, these little wonders are packed with heart-healthy fats, protein, vitamins, and minerals. They’re nature’s way of showing us that good things often come in small packages!
Pairing them with cheese is a good idea for a super healthy snack – great for people with special nutritional needs such seniors, children or pregnant women – or a simple yet delish dessert.
Manchego cheese goes well with different types of nuts. Having tried it in different combinations, I would recommend pairing your Manchego with walnuts, almonds or pecan nuts.
I’ll dedicate this post to the Manchego & walnut combination, my favorite couple from the three mentioned before, and a heavenly combination when made as a trio with a little honey on the top. Yum!
But, why is Manchego & walnuts such a great pair?
The crunchiness of walnuts is a tasty contrast to the texture of the Manchego. Also walnuts have an earthy flavor that compliments the taste of the Manchega sheeps’ milk really well.
Nutritionally, walnuts are great for the heart and arteries. They have high amounts of alpha linoleic acid (ALA), an acid that helps to prevent heart arrhythmias, reducing inflammation and oxidation in the arteries. Great news!
So, what are you waiting for? Do like me: At least twice per week, enjoy a platter of Manchego cheese sprinkled with walnuts and drizzled with Rosemary honey – Health and pleasure on a plate.
I’m a wine lover, and so have always enjoyed my Manchego with a glass of wine, or more, I must confess.
However, I’ve recently come across many articles about the excellence of pairing Manchego and beer. Just a new hype or a truly great combination?
As experts say, a nutty aged Manchego finds a good complement in malty beers like nut-brown ales, stouts and porters. The reason, they argue, is that the nut and caramel aromas of the beers harmonize well with those you find in aged Manchegos.
As Garrett Oliver, brewmaster of New York’s Brooklyn Brewery and author of “The Brewmaster’s Table” explains, “with wine, you’re almost always working just with contrasts. That’s not as satisfying as also working in some harmonies.”
Personally, I like pairings that work with the idea of contrast.
Also I have to admit that pairing Manchego with beer is a very nice combination too. As beer helps to clean the palate making the mouth ready for another taste, this pair can work at so many levels.
Now how about you: how would you pair your Manchego?