Lemon tart with strawberry cream frosting, and Madrid’s Naval Museum
A layover of a few hours in Madrid can be very well invested, particularly if, as it happened to me, it was in April and not in June. News has it the wait time for passport control at Madrid airport this summer will not allow me to do this again. Or… it will have to be a shorter, but still sweet visit —just like the lemon tart with strawberry cream frosting (or more specifically, the mini tarts) that accompany this post: small and sweet.
I have been wanting to visit the Naval Museum in Madrid for a long time, and more so following the investigation that led me to write my novel Yo fui el primero, about the first circumnavigation of the world completed by Spanish navigator Juan Sebastián Elcano, and (more…)
I can’t help it, but every time I have toast with bitter orange marmalade, or Seville orange marmalade, as the jar may be labeled, I think of my dad.
For years, during middle school and high school, our dining room table at breakfast time would become not only the family table where everyone gathered to convene before going on our way to school or to work, but also 
When thinking of what special treat I’d make for Valentine’s Day I knew I had to find something with coffee. Dave has a sweet tooth AND he loves coffee. So mocha, the combination of chocolate and coffee, was a good option.
After a few years of very good intentions, finally 2022 sees the recipe for roscón de Reyes, Kings cake, on the blog. Not that I haven’t been making it! But I am not a great planner of the recipes that I will post on Mama Ía blog and the Christmas hustle and bustle always caught up with me.
Don’t we all crave the flavors of our childhood at Christmas time, the treats that bring us back to our younger selves, the sounds of the songs sung and the games played with siblings and cousins in crowded, noisy and happy homes? Okay, I’m describing my own memories, but I’m sure each of us has our own, those which bring a smile to our faces and make us long for those care and stress-free days. Marzipan pastries or panellets are a treat that brings me back to the Christmases of my childhood.
You’ve probably heard of Basque cheesecake, San Sebastián cheesecake, or cheseecake from La Viña restaurant. I’m sharing that recipe today, which is not mine, but Santiago Rivera’s, chef at La Viña resturant in San Sebastián.
With the end of the season of Lent and the beginning of that of Easter, I bring you a Spanish treat typical of this season, pestiños. Don’t ask me to translate it, because I would have a hard time doing it. You’ll have to call it by its original name, and I will help you pronounce it: pehs-teen-yohs.
This gingerbread layer cake was my birthday cake, but it turned out so festive and beautiful (and delicious!) that I think it will make for a wonderful end of your Christmas Eve dinner or Christmas day brunch or lunch.
I, in the other hand, hope for the Indian summer, the “veranillo de San Miguel”,
If you like carrot cake, you’re going to love zucchini layer cake. The first time I made zucchini loaf bread I couldn’t even imagine you could put zucchini into a dessert. Yet, the result was outstanding. Less known than its cousin the banana nut loaf bread, zucchini bread is one to discover.
