Easter time...

I fell in love with this box of chicks in Poundland. They do make me smile and were a great way to decorate the cookies I made for friends. I have given up eating chocolate, biscuits and cakes as part of my recovery programme so I am keen to get some of the sugar that is so addictive out of my flat. Hence the cookies!

I made a basic shortbread mix from 2oz of sugar, 4oz of butter and 6oz of plain flour and a bit of love. It is one of those recipes that works every time and I was very happy with the bunnies and chicks I made. I had some cute cutters and enjoyed cutting them out and baking them at 150 degrees in my oven. I still have a few left so I hope to see people tomorrow who would like them. Happy Easter, chicks!

Chocolateria at Marques de Vadillo on an evening in January

I must be the biggest fan of these places which are on street corners all over Madrid. If I could take one of these back to London with me I would! Chocolate and poros or churros is the perfect solution for meriendas on chilly winter's days. I never understood the desire for mixing hot sweet chocolate with greasy fried batter until winter came. I was a typical tourist and tried it because it was the done thing. Now I am converted! Cheap and cheerful, these snacks really hit the spot when you are freezing! I love the way that people from all ages and class partake of them - witness these well heeled ladies in their fur coats. I love the alchemy of the transformation of the batter in a cloud of steam to golden puffs of goodness. Miraculous! There is an art to eating them by the way. Nothing complicated, you simply dunk and eat. No breaking off bits to dip elegantly. It doesn't work! You will end up with chocolate on your chin and greasy fingers. Trust me!

Chinese New Year in Madrid part 2

A tiger in Alamudena Cementario

A return visit to the cemetery with M who was keen to experience this amazing place. It was Chinese New Year - Sunday 14 February - and with tigers on my mind, I soon spotted this beautiful cat basking in the late afternoon winter sun. He was one of several wild cats that were running around the ancient gravestones and making us feel like we were intruding on proceedings.

This time I caught the cemetery bus from my street and it was worth the ride -though the bus driver was perturbed that we didn't want to get off at the final stop but wanted to stay on board. 

We spent a couple of hours walking around and I revisited some of the places I found on my first trip. As dusk fell we were rewarded with some stunning skies and some great photographs.

A short bus ride and I was soon defrosting at one of my favourite chocolaterias -  in Manuel Becerra. This is when chocolate and poros or churros makes total sense. I was cold and hungry and it was definitely time for merienda!

From here it was a metro ride to Plaza Espana to catch the end of the Chinese exhibition before we went downstairs to the cafeteria that I had read about but never been to. It is a great place, serving authentic Chinese food from a short menu. We had some delicious won ton soup, stir fried greens, dumplings and noodles (traditional at New Year for long life). There is an excellent Chinese foodstore next door so I stocked up on some noodles and soy sauce and will be back soon for their tofu and dumplings. It was great to be able to spend New Year with a Chinese friend and to eat so authentically. Perfect end to a great weekend!

Mate in Madrid

Debbie and her first and possibly her last mate

Lucas was keen to initiate me in the art of mate (pronounced ma-tay) , a well known South American beverage which I had seen advertised but had never experienced. It was Monday night and a national holiday in Spain so we were more relaxed than at a normal class and he had the challenge of explaining in English how to make and drink it. Lucas is Argentinian so this was an authentic experience.

Mate is made from yerba mate and it looks like a leafy and woody tea. The yerba mate is placed in a specially designed cup with a metal straw from which the brew is taken. There is a ritual to making and serving the mate I soon learn. Water is added periodically to the mate cup from a separate jug. The mate cup is passed around and topped up by the server as required. Only the server (cebador) can top it up. It is also really important to never stir the mate with the straw or the drinkers will end up with a mouth of chewy leaves! You have to drink the mate until there is no more water.

I learnt that mate is a way of communicating. It is a ritual. It reminded me of a Chinese tea ceremony as we passed the mate with reverence. I was told that mate drinking takes place everywhere: at the beach, in the office, amongst builders, in the car and even on bicycles! Why? It is a custom in certain countries and people enjoy the effects of the matteine (as opposed to caffeine). Lucas told me his father takes it every morning "to get himself going".

When you buy a mate cup, which looks like a carved out palm-sized wooden pumpkin, you have to treat it first before you can use it. You do this by adding some used yerba and infusing for 3-4 days. So where is the yerba from? It is grown in north east Argentina and South Paraguay and nowhere else in the world. It was the Jesuits who first exploited mate in the 16th century after working alongside the native people who were drinking it. They saw the potential for cultivating it as a crop and today it is drunk all over Argentina. The Jesuits were expelled from Argentina by King Charles V of Spain for not following the rules of the Pope but the custom of drinking mate was well established.

What does it taste like? For the sake of Lucas and Sara, I really wanted to like it. I drink all kinds of teas and infusions and have an open mind. The mate was bitter and not pleasant to even my palate. Some people add sugar to it but I don't think it would have helped. I liked the experience of sharing the mate cup and I definitely felt my body temperature rise after partaking but no, I am not going to be getting into a mate habit! The best part was the chocolate I had afterwards to take away the bitter taste.

Now when I see a sign in a shop that advertises HAY YERBA MATE, I at least know what it is.