The ‘titaina’, who tastes it, repeats
6 July, 2017 / ,

The ingredients have to be of quality and fresh. Do not use anything from containers and, whenever it is possible take them with you. Purchase the products from our vegetable garden and the ‘tonyina de sorra’ (salted tuna belly) before returning home. You will notice the difference!


1 kg of ripe tomatoes
1 red pepper
1 green pepper
Olive oil
3 cloves of garlic
75 gr of pine nuts
400 gr of “tonyina de sorra”
Salt and sugar


Desalt the “tonyina de sorra” the night before, leaving it in water. Then shred it and leave for a while before cooking it in oil. Peel and mash the tomatoes and set aside. Chop the garlic and put them in the pan, in oil with the pine nuts. Add the “tonyina” and let it get slightly brown over a medium heat. Remove it. Put the chopped peppers in the same oil and brown them, but without getting soft. Remove, and finally, cook the tomato in the same oil to take the flavour. When it is cooked, add all the ingredients and cook for five more minutes. Remove from the heat and set aside. The “titaina” can be used as a garnish or on a typical Valencian “coca”.

Text by: Carol Vegas @carolinavegaslife
Photograph of “Titaina” elaborated in the Restaurant L’Establiment

Iced coffee
5 July, 2017 / ,


6 cups of expresso coffee
Lemon rind
Sugar to taste


It is important to begin with very strong coffee to achieve a good flavour.
Store the coffee in the freezer for 90 minutes.
Remove and crush it in a blender. We repeat the operation twice every 30 minutes.
Serve the ice crush with cold expresso coffee or with whipped milk.

Text by: Carol Vegas @carolinavegaslife

Lemon slush (Iced lemon)
5 July, 2017 / ,

INGREDIENTS : (for a litre)

3 lemons
200 gr of sugar
750 ml of water


We grate the lemons’ peel. Afterwards we squeeze and mix the juice and the zest with the sugar.
Boil the mixture for 7 minutes over a medium strong heat until it has almost reduced to half.
We mix it with cold water.
Place it in the freezer and on the hour we remove and stir it well.
Repeat the process twice more and we have the slush prepared.

Text: Carol Vegas @carolinavegaslife

Whipped milk (Milk meringue)
5 July, 2017 / ,


1 litre of milk
140 gr of sugar
30 gr of icing sugar
4 egg whites
Cinnamon stick
Lemon rind


Heat the milk with the lemon rind and cinnamon.
When it boils, we add the sugar and stir well.
Leave it to cool without removing the lemon and cinnamon.
Once cold, we strain and place it in the fridge for a few hours.
Beat the egg whites and the icing sugar until they become stiff.
We mix and serve a ball in the iced coffee.

Text by: Carol Vegas @carolinavegaslife

Steamed Valencian ‘clóchinas’
1 June, 2017 / ,


1 kg of “clóchinas”
1 lemon Red pepper
2 cloves of garlic
1 chilli pepper (optional)
1 a good splash of olive oil
1 laurel leaf


Clean the “clóchinas” well with the help of a knife to leave the shells free of hairs and barnacles. Wash the garlic without peeling, give them a sharp knock with the side of the knife to slightly open them. Clean and chop the lemon into eight parts.

In a tall pot place the clean “clóchinas”, the lemon, the garlic, a pinch of paprika, the chilli pepper, if one chooses, a good splash of olive oil, a little water and a laurel leaf.

Cover the pot, place over a medium heat and leave for some 15 minutes or until we see the “clóchinas” have completely opened.

Turn off the heat and leave to stand for a few minutes.

Pour it all into a bowl and serve hot. It can be taken as an aperitif or as a main dish.

Tip: The stock can be used with the “clóchinas” o can be reserved to be used as “fumet” or as a fish base in rices.

Once cooked, the “clóchinas” can be frozen.

Text by: Carol Vegas @carolinavegaslife

Related Article: ‘Clóchina’, the mussel from the ports of Valencia and Sagunto

‘Coca de Llanda’
1 June, 2017 / ,


It is one of the most traditional Valencian sweets for the afternoon snack. Its recipe, for its simplicity, has passed from grandmothers to mothers and daughters and its name comes from the “llanda”, a rectangular aluminium container where the coca is “llanda”, baked.


3 eggs
250 ml milk
125 ml smooth olive oil
150 grs of sugar
250 grs of flour
Grated lemon zest
4 sachets of soda or baking yeast


Mix sifted flour, sugar, lemon zest, soda or yeast and once mixed, add the 3 beaten egg yolks with the milk and the oil. Stir very well and mix until it forms a homogeneous and creamy mass.

In another bowl we whip the whites into stiff peaks and combine them with the previous mixture delicately (wraparound movements) to prevent the egg whites from collapsing. Then pour the blend into the tray lined with greased baking paper. Sprinkle over with a mixture of sugar and cinnamon.

Bake in a preheated oven to 180ºC for 20-25 minutes or until golden brown on top and pierce with a skewer, it should be dry on removal.

Text by: Carol Vegas @carolinavegaslife

Horchata with ‘fartons’
5 May, 2017 / ,

The ‘horchata’ (‘orxata’, in Valencian) is one of the Valencian drinks par excellence. The nuts and bolts of the ‘fartons’ rests, above all, on wetting them in the horchata


250 g tiger nuts (“chufas”)
1 litre very cold water
100 g icing sugar

Wash the tiger nuts and soak them in water. Store in the refrigerator for 12 hours.
Strain and re-clean.
Grind them together with 200 ml of cold water until a white liquid is obtained.
Squeeze into a bowl using a strainer or fine cloth.
Remove all possible liquid from the tiger nuts. Add the remaining cold water, sugar and stir.


Dilute 50 g of baker’s yeast in 100 ml of water.
Mix 600 g of flour with the yeast, 100 g of sugar and two eggs.
Then add 100 ml of oil and a teaspoon of salt. Achieve a homogeneous dough and let stand until doubled in size.
Make balls with the dough and on a bank dusted with flour roll the ball to lengthen it.
Put the “fartons” on the oven tray greased with butter.
Place in the oven, preheated to 180º, for 15-18 minutes until they are browned on top. Mix 150 g of glazed sugar with 50 ml of warm water until a thick syrup is obtained. Paint the “fartons” while they are still hot.

Written by: Carol Vegas @carolinavegaslife