Hacienda Living – a relax and slow down holiday

How do you choose your holiday?

Southern SpainThe walks are obviously important but we also know that location,time of year, type of accommodation, food, culture and many other factors are also taken into account.

We want to share as much as we can about our holidays to help you choose. So read on for more about our Hacienda Holiday in Andalucia,Southern Spain – one of our newer destinations in the heart of the Sierra de Cadiz. Lush green forests, rolling hills, rivers and canyons as you walk in the Grazalema National Park.

Many people don’t know this unspoilt area and we want you to explore with us. It is only a few hours north of Malaga and just over an hour from Seville. Two fantastic Southern Spanish cities steeped in history and culture and worth a stop over.

We stay in a traditional hacienda away from it all where you can really relax and slow down. Nina is our host, and with her partner James they create a home from home just for you.

When you arrive at the hacienda…

Southern Spainyou will be welcomed by Nina. She and her partner James have worked in customer service and hospitality their whole lives. They love creating the best possible experience for their guests and have a talent to make them feel at home from the minute they arrive. The hacienda will become your home. Every day you will be offered yoga (more about yoga soon!) and our local walking guide will meet you to take you on some stunning walks. What is great is you can opt in and out as you choose – this is a relax and slow down trip. Nina will be sharing her love of food and even giving you a chance to cook some. According to their reviews, this is not only food but a whole experience.

Southern spain

 

For breakfast you can expect a full spread of sweet and savoury delicacies including homemade sourdough bread. Dinner consists of 3 courses every night and includes wine, beer and soft drinks so you don’t have to worry about anything. You can sit down and savour the moment and a whole new food experience.

Most of the produce they use in their kitchen is sourced from a local organic store which has been growing in the area for 30 years. They were pioneers in organic agriculture and use no chemicals at all to treat their plants. Instead they carefully tend to their produce using ancient techniques that have stood the test of time. And this, as you may have already guessed, leads to produce that is full of flavor and vibrant. Alive foods, so to speak. Which, prepared by the capable and experienced hands of Nina will leave you wondering about the countless possibilities there are to eat plants – and likely inspire you to try it at home.

Nina’s kitchen delivers down to earth food, rich in flavors and variety and most importantly, food that will leave you satisfied. And don’t worry, we know that she even shares the recipes if you ask them.

Today they are sharing last years favorite sweet and savory recipes: A great one to use up very ripe bananas, a super easy vegan banana bread. An absolute winner for breakfast buffets, afternoon tea or for any occasion, really. And a vegan tortilla recipe to get a bit of that Spanish taste already 🙂

There is still time to join our week in May to Adventure in Southern Spain Hacienda Holiday

There is also another Autumn Trip Holiday October

But for now get in the mood and try out some of their recipes..

RECIPE BANANA BREAD

(make sure to save this for later, because it is perfect for those cozy winter days too )

P.S.: Don’t worry if you don’t feel like baking, we’ve got you covered and will offer this during our event in May. One more reason to come So, let’s go, you’ll need a loaf tin about 28 cm long and:

4 medium, very ripe bananas (those really, really brown and soft ones work perfectly, never throw them away!)

300 g wheat flour (plus a little more for the tin)

2 tbsp cornflour

2 tsp baking powder

90 g brown sugar (or a bit more if you like it sweeter)

1 tsp salt

2 sachets vanilla sugar (alternatively 5-10 drops vanilla aroma to taste)

½ tsp ground cinnamon

¼ tsp grated nutmeg

100 ml unflavored soy milk

80 ml rapeseed oil (or sunflower or other neutral oil)

200 g soy yoghurt with a generous squeeze of lemon

50 g chocolate drops

Also:

vegan margarine for the mould

Icing sugar for dusting

Preparation: 15 minutes + 1 hour baking time

1 Preheat the oven to 180 °C. In a large bowl combine flour, cornflour, baking powder, salt, sugar, vanilla, cinnamon and nutmeg.

2 In a small bowl, mix lemon & yoghurt and set aside. In a second bowl add the peeled bananas and mash finely with a fork to produce a creamy puree of uniform consistency. Add the soy milk, oil and yoghurt and mix until smooth. Then add chocolate chips and combine the liquid and dry ingredients with a spoon until there are no lumps. Don’t overdo it, otherwise the texture will be super firm and dense which we definitely don’t want

3 Grease loaf tin with margarine and dust lightly with flour. Pour in the dough, smooth it down and bake on the middle shelf for 50-60 minutes. Using a wooden skewer, check after about 40 min. to see if the mix sticks when inserted. When no more dough sticks to the wooden skewer, your banana bread is done.

Let it cool for at least 10 minutes before serving. Sprinkle with icing sugar for decoration & enjoy. Let us know how it went if you’re trying this at home!

Chook-free Tortilla Recipe

1 cup chickpea flour

1 cup unflavored soy milk

1 tbsp mustard

5 tbsp nutritional yeast

1 tsp kala namak (black salt)

1/2 tsp onion powder, garlic powder

1/4 tsp turmeric, smoked paprika

Pepper

Olive oil

Vegetable stock paste

1-2 mushrooms

1/2 small leek

1 small potato diced and parboiled

Handful diced red pepper

Spinach leaves or similar if on hand

Combine flour, soy milk, mustard, yeast, kala namak, spices and pepper to a batter using a whisk. Add a dash of soy milk if the batter is too thick, it should have a creamy kind of consistency (When pouring it in the pan it should be just runny enough to spread by itself).

Heat oil in the pan with veggie stock and then sauté the leek and mushrooms until soft. Add the potatoes to the pan until they are cooked through, then add the red pepper for just a moment.

Now pour the batter evenly over the vegetables. Cook for 4-5 minutes on low-medium heat until the batter has firmed, leaving the lid on. Then remove from the heat, add a handful of spinach leaves and cover again with the lid. Leave to sit for about 10 minutes with the lid on.

Remove the tortilla from the pan and cut in 6-8 pieces. Serve with aioli, ketchup, hot sauce or just as is.

Make it now or make sure to save for later. Let us know if you’ve tried it and how it turned out! Enjoy!


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