But now of course these culinary herbs, grown with care, are collected and greatly appreciated by our all our kitchen brigade. 

Just ask Manolo!

The Canarian potatoes are gaining more and more fame within the realms of haute cuisine, so much so that they are known as the caviar of the Canary Islands.  If you haven’t tried them yet, don’t miss the opportunity.  Ask for papas arrugadas con mojo and enjoy!

Ingredients for 4 helpings

1 large cup porridge oats

1 large cup milk (+ a little)

150 ml (smal pot) yoghurt, plain or vanilla flavoured

4 large dried apricots, chopped

1 tablespoon sultanas or light raisins

2 teaspoons sugar or honey to taste

small amount sunflower seeds

small amount chopped nuts (optional)

1 tablespoon orange juice

1 teaspoon finely grated orange zest

small pinch of salt

Method: Put all the ingredients into a large bowl. Mix the orange juice into the yoghurt (vanilla for preference) and then mix the milk into the yoghurt (this helps the yoghurt and milk not to curdle!) Finally, mix in the orange zest and honey. Then mix everything together. Cover and put into the fridge overnight. Add more milk in the coming morning if the mixture is too stiff; it should be fairly runny.

Serving suggestions: Top with brown sugar, compote of fruit or chopped banana.

Holiday memory form Julia Knott.

Drink wine from the barrel in Tenerife Hire a car, buy a map and head for the Orotava wine valley in the island’s lush north, to discover the guachinches (gwa-CHEEN-chays). These makeshift rural bars open seasonally to sell the latest harvest of country wine. With it they dish up home-made goats cheese and fantastic rural dishes such as rabbit stew. Stay at Hotel Tigaiga in Puerto de la Cruz: front-desk manager Luis is a seasoned guachinchero, and will make recommendations (…).

DID YOU KNOW?
The strawberry variety Senga-TIGAIGA got its name from the german scientist Professor  R. v. Sengbusch (1898-1985) who spend days in Tenerife studying and staying in our hotel.