Tag Archives: summer

Summer Breeze – makes me feel fine

Posted on by under Axarquía, Slice of Life

I wonder if the Isley Brothers found the inspiration for their classic 70s hit “Summer breeze, makes me feel fine, blowing through the jasmine in my mind” after a visit to the eastern Costa del Sol on a warm, summer Mediterranean evening?

If they did, then the heady fragrance of the flowers of the Dama de Noche  (otherwise known as the night-scented jasmine, lady of the night or, to use the Latin name – cestrum nocturnum) was surely the catalyst.

Dama de noche by day - lime green buds with no perfume

By day, the Dama de Noche masquerades as an upright, fairly ordinary looking shrub with dark green leaves and large clusters of small, lime green buds, with no perfume.

Large clusters of flowers of Dama de noche as dusk falls

As dusk falls, however, the buds open into white, star-shaped tubular flowers and their bewitching, intense scent is wafted around on the breeze and can often be detected for hundreds of metres around.

Each individual flower of the Dama de noche plant delivers its heady perfume

Every evening at this time of year, I throw all the windows open in the house to allow the perfume to waft inside.

Such a wonderful summer memory!

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La Noche de San Juan: Families, fires and football!

Shopping Centre (Centro Comercial): El Ingenio

All at sea with the Virgen del Carmen

Posted on by under Fiestas and Festivals, Laws and Customs, Slice of Life

Crowd outside the church waiting for the doors to open

In a festival that dates back several hundred years, many coastal towns and fishing villages in Spain celebrate the Fiesta del Día de Virgen del Carmen as the protector of mariners and fishermen.

Every year on 16th July, spectacular maritime processions of decorated fishing boats known as jabegas head out to sea carrying their precious cargo, an effigy of the Virgen del Carmen, to bless their fishing grounds.

The vessels, many decorated with brightly coloured flags and bunting, each crowded with people, gather under the late dusk sky patiently waiting for the official party of sailors, fishermen, clergy and authorities to bring the Statue of the Virgin on board the boat that will lead the procession.

But before that, the Virgen del Carmen is paraded through the streets for all to see.  There is an air of excitement with people surging forward for the best views as the parade passes by, before making its way to the water´s edge.

Doors open - and there she is!

Virgen del Carmen 2012

Carrying the statue with bare feet

The line of bearers carrying the Virgen del Carmen

Solemn faces as they carry the statue through the streets

The crowds jostle for position to get the best view

Crowded boats waiting for the Virgen del Carmen to arrive at the harbourside

Caleta de Velez harbour as dusk falls

Harbour marker beacon flashes

Boats awaiting the arrival of the Virgen del Carmen

Excited people crowd onto the boats

The statue of Virgen del Carmen being loaded onto the boat

Celebrations vary slightly from town to town along the coast, east of Málaga.  My photographs show last night´s celebrations in La Caleta de Vélez, situated at the mid-coastal point of La Axarquía.

The video below shows the celebrations held last year in the town of Torre del Mar, just along the coast from La Caleta de Vélez.

Which is your favourite Spanish festival or fiesta?

Whilst you´re here, why not have a look at the following articles too?

The heart of Cómpeta: El Paseo de las Tradiciones

Patatas a lo pobre: Poor man´s potatoes

Andalucían sizzling hot spicy prawns

Posted on by under Recipes, Slice of Life

Gambas al pil-pil

Gambas pil-pil: There is nothing more typical in Andalucían cookery than spicy prawns served sizzling hot with crusty bread to mop up the juices – together with a glass of chilled white wine or manzanilla, of course!

This quick and easy dish uses three classic ingredients of Spanish cookery – shellfish, garlic and olive oil.   Why …. you’ll even hear sound effects as the sizzling prawns pop and splutter in the hot oil as you bring this time-honoured Andalucían dish to your table.

Maybe you’ve returned home from Andalucía and want to recreate memories of a perfect lunch under the shade of the trees in a quiet plaza. Or you dream of sitting on a sunny terrace overlooking the Mediterranean Sea, watching the palm trees sway in the gentle breeze as the waiter serves your tapas.

Now, what could be more evocative than that?

 

Here´s what you need for each person:

  • 10-12 large peeled prawns (uncooked) per person for a starter, or 15-17 for a light main course (gambas)
  • 2-3 tablespoons of olive oil (aceite de oliva)
  • A few stems of flat-leaf parsley (perejil)
  • 2 plump cloves of garlic (ajo)
  • 2 teaspoons of paprika spice, adjust according to taste.  Alternatively, if you can find it, use specially prepared pil-pil spice, sold at most Spanish street-markets on the spice stall. Most recipes omit this ingredient, but without it the dish lacks the classic colour and depth of flavour.
  • 1 small dried hot chilli pepper
  • Fresh, crusty bread or rolls
  1. Heat the oven to 220 degrees C.
  2. Peel, clean and de-vein the prawns. Wash them in cold water and dry thoroughly.
  3. Chop the garlic into small slices.
  4. Finely chop the parsley reserving some for the garnish.
  5. Chop the dried chilli pepper, discarding the seeds if you prefer a less fiery flavour.
  6. When the oven comes to temperature put the olive oil into a small ovenproof dish (use one per person), and put in the oven for 3-4 minutes or until the oil starts to bubble.
  7. Remove the dish or dishes from the oven, stir in the paprika powder, peppers, garlic and most of the parsley.
  8. Add the prawns, ensuring they are well coated with the mix.
  9. Return to the oven for 4-5 minutes, until the oil is bubbling vigorously and the prawns have just turned pink. Don´t overcook them as they will become rubbery.
  • Garnish with remaining parsley, and serve immediately, still in the ovenproof dishes, while the oil is still bubbling.
  • Serve with a well-chilled white wine and fresh crusty white bread to mop up the spicy oil.