A Hidden Spanish Gem

We’ve just got back from Trujillo, in the south west of Spain, which is a medieval walled town on a hill with far reaching views over the plains of Extremadura.   We didin’t realise that the Plains of Spain really do exist and they are vast.  Steeped in the history of the conquistadors, Trujillo feels vitually untouched by tourism.

We stayed at Villa Martires (www.trujilloespana.com), which is situated high up in the town by the castle with 180 degree views over the plains below.  The Medieval buildings used to be part of a 12 century garrison, but have now been restored to a very high standard.

Trujillo is the birthplace of the conquistador  Francisco Pizarro – the man, who conquered Peru and founded Lima.  His house is next to Villa Martires and there’s a huge statue of him on his horse in the main square.

We would recommend that visitors climb to the top of  the tower of the Church of Santa Maria for the fab views, eat tortilla and churros in the main square and visit the Carmelita monastery where silent nuns sell freshly baked biscuits cooked within the convent.  Make sure that you catch the sunset over the plains and don’t leave without some pimenton to make your Spanish cooking more authentic.

 

 

A Sri Lankan cookery lesson

During my travels through Sri Lanka this summer on our family holiday,  my children aged 10 and 12 developed an obsession for the traditional Sri Lankan breakfast of egg hoppers.  These are bowl-shaped thin crispy pancakes with a poached egg in the middle.  Whilst at the gorgeous Amangalla in Galle Fort,we were offered the
chance to learn how to make them.
In the Amangalla kitchen, chef Mendis showed us how he had made a thick batter using hopper or rice flour (200g), yeast (1tsp), one egg, coconut milk (80ml), sugar (1tsp), salt and water (60ml).  Leave the batter for around two to three hours (or overnight) for resting, add water to adjust consistency.  The pancakes get their shape from the distinctive hopper pan, which looks like a small wok.  Get the greased hopper pan really hot and add a spoonful of the batter.  Make sure the inside of the pan is well covered with the batter. Crack the egg in the middle and then cover the pan for two minutes or until cooked.  For a really authentic Sri Lankan breakfast serve with potato curry and lunu miris – a mix of red onions and spices or spicy coconut sambol.  Delicious.  Amangalla gave us a hopper pan as a leaving gift, so now back in the UK, we are going to try them on some unsuspecting English guests instead of bacon and eggs.

Here's the facade of Amangalla

The verandah at Amangalla - great for tea or a mango cocktail

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