We have written about pomegranates before as they are so abundant in Periana and can be obtained freely from friends and neighbours who can seldom eat all of their crops.

They are in season now and when we tell our staff how expensive they are in the UK, they look rather disbelieving, so we photographed a sales ticket in Waitrose. It shows ONE pomegranate costs £2.80 or say just over 3€! Some hand grenade.

Our story about the pomegranate can be seen here: http://www.cantuesoblog.es/2010/10/11/driving-over-pomegranates-in-periana/

A Nightingale in full song.

The same bird taking a breath. Note the swollen throat.

We are all used to the notion that nightingales used to sing in Berkley Square, and now can add Periana as another location, as Restaurante Cantueso has played host for the last ten years to a couple of songsters and hope they will appear once again this month. They can already be heard out in the countryside and a favourite spot is behind one of the town’s rubbish tips. Not the most salubrious of places but we are sure real “birders” won’t mind a bit.

These tiny birds migrate to and from Guinea-Bissau, the former Portuguese colony which is one of Africa’s smallest and least-known states. They return to Europe in April and start making their amazing music not only at night but also during the daytime too. Nesting in dense bushes alongside our restaurant terrace the male nightingale (ruiseñor in Spanish) protects his patch from intruders occupying the same song post every year.

We have been so impressed with the complicated repertoire of the bird that we are hoping to capture the sound on tape and will add to this blog as soon as we are successful. And here it is.

The last two weeks have seen a persistent fall of muddy rain over much of southern Spain, and we at Cantueso, have been affected quite badly.
 At first a light covering of sand could be washed off cars without too much trouble, but days later new downpours had become a muddy ochre coloured coating hard to remove. Worse still were the frequent wind driven storms, (a reminder of storm Celia,) which now coated the sides of buildings

Apparently the reason for the bright orange skies is something to do with the Rayleigh effect: a magnetic phenomenon causing the light particles to react at a different wavelength. This is also why we get blue skies during the day and red at night.

Our photos show walls before and after the trendy coloured mud was added. Fortunately the weather is now back to a seasonal normal and just leaves us to find a way of removing the mud :)

also known as Indian jujube, Indian plum, Chinese date, Chinese apple, and dunks.

José our gardener has introduced yet another unsual tree to our gardens and the challenge as always is to decide how to eat or use the fruit.

In Spain they can sometimes be found high up in the mountains growing wild as a bushy shrub. They can exist with little water, and the fruit develops over a few months; starting out pale green and moving on to yellow, red and finally looking like an orange apple.

Like most other fruits they can be eaten raw, pickled, dried or as a drink. And like our other imported tree, the African Coral Tree, there are many claimed medicinal uses. We do not recommend any but maybe it is interesting to know that in India, Australia and Africa claimed uses according to Wikipedia include:

Being applied to cuts and ulcers; employed in pulmonary ailments and fevers; and, mixed with salt and chili peppers, are given in indigestion and biliousness. The dried ripe fruit is also a mild laxative. The seeds are sedative and are taken, sometimes with buttermilk, to halt nausea, vomiting, and abdominal pains in pregnancy. They check diarrhea, and are poulticed on wounds. Mixed with oil, they are rubbed on rheumatic areas. The leaves are applied as poultices and are helpful in liver troubles, asthma and fever and, together with catechu, are administered when an astringent is needed, as on wounds. The bitter, astringent bark decoction is taken to halt diarrhea and dysentery and relieve gingivitis. The bark paste is applied on sores. The root is purgative. A root decoction is given as a febrifuge, taenicide and emmenagogue, and the powdered root is dusted on wounds. Juice of the root bark is said to alleviate gout and rheumatism. Strong doses of the bark or root may be toxic. An infusion of the flowers serves as an eye lotion.

The fine grained timber is used in boat building, roof constructions, tool handles, and charcoal. It even has green credentials as the seeds can be turned into biodiesel. And as if that is not enough the fruit can, should you ever wish, be used to stupify fish!

In 2007 we were host to a stray dog called Maddey who had been born somewhere around Cantueso and was a real scavenger. We fed her but she remained aloof and would not permit any hand contact. And then one day we realised that she must be pregnant, and we didn’t have long to wait, as that night she gave birth to seven puppies under the staircase behind the restaurant The most surprising thing about the puppies was that they were all so different This puzzled us until our vet Mario told us that it was quite possible for a litter to have different fathers. We then recalled seeing several man friends visiting Maddey, and these included a Dalmation, Yorkshire terrier and others of mixed breeds.

Our photo shows just five of the puppies but six did survive and after a struggle we found homes for them, with two going abroad one to Germany and one to Finland.  The one that went to Finland (second from the front) had been jokingly called Feo (Ugly) because she was a most odd looking, hairy dog, possibly the result of a liaison with an Afghan Hound. However she was registered as “Bonnie.”

Some years ago we had heard from her new owners in Finland and knew she had gone to a good home and now this week we have had an update with this photo of “Bonnie”  11 years old and looking gorgeous.

Footnote:    After these unexpected arrivals we thought it best to have Maddey spayed and after a few comedy moments trying to catch her we succeeded and off with Mario she went in a cage. To our surprise she came home after the op in the back of Mario’s car without a cage and completely at ease. This was just before Christmas 2008 and when released Maddey went off into the countryside, no doubt checking the rubbish bins as always and maybe stealing the odd chicken! For a few weeks she came and went as normal but then one day she never returned. Sadly we have no idea what happened to her.

Postscript: June 2021

Sadly we have been informed by Bonnie's family in Finland that she has passed away. She was fourteen, and had been a very special and much loved member of her adopted family. Probably the luckiest "campo" dog ever to find such a caring family thousands of miles from her birthplace.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    The restaurant is closed currently and will reopen as soon as the situation improves.

Our self-catering cottages remain available throughout this time and full details are contained on other pages of this website.  They make an ideal place away from the crowds to enjoy a long overdue holiday.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          

Covid 19 Precautions and Procedures at Cantueso.

At Cantueso we are taking even more steps than usual to ensure our guests are secure and have instituted new procedures regarding all aspects of a visit.

We are indeed fortunate in that Cantueso is situated over a kilometre from the nearest village and is isolated by beautiful countryside.  Our site layout means that individual cottages are well spaced and each one has its own fenced and gated terrace.  This means that you are able to be as private and secure as at home, whilst enjoying pure mountain air.

As well as complying with Spanish government Covid 19 regulations, we have also reviewed our procedures and aim to strengthen our viral security by enhanced cleaning and reducing contact points to a minimum.  We have also had our procedures checked out by a Professor of Public Health.

We believe that in these stressful times a holiday is more important than usual, and our beautiful quiet location means that all the family can recharge their batteries in the secure knowledge that everything is being done to keep them safe.

Check in:
It will now be even more necessary than ever to respect check-in and check-out times, as we cannot rush the changeover routines.  However, as always, if there is the possibility of allowing early check- in or late departure, we will do so, but must ask you to contact us in advance.
On arrival we will no longer handle your passports and would like you to provide the basic details in a form to be provided in advance.  Alternatively, you may send us a photo of the open passport for each member of the party.  This means that on arrival we complete the police registration for you and take you to the accommodation, which will have been prepared following the most rigorous procedures.

Details about the complex and other information you might need to get started will be given verbally, but outside your cottage, so that we don't compromise the secure zone so far created.  If we do have to enter to show you something it will be done with the necessary PPE worn.

The Information File normally provided in each cottage has for the time being, been removed and will be available electronically.  This is an important source of information and we would ask you to check it either before you arrive or when on site.  You will also see an extensive section “Things to do” with many pages of information, photos and suggestions for days out from Cantueso on our website and blog (www.cantueso.net).  All designed to ensure that you can make the most of your vacation.

Cottage preparation:
Our cleaning staff have new regimes to follow and all areas including the terrace will have been sanitised.  Items such as remote controls for tv and air-conditioning will also have been treated.  All hard surfaces, light switches, door handles, refrigerators, furniture, etc. is sanitised as well as floors.  Soft furnishings have been removed or if appropriate will only be in situ if they have first been quarantined and/or steam-cleaned.  Similarly, we have removed all books and magazines into a quarantined area.  If you require books they can be withdrawn from our secure area.

Air-conditioning:
This is still available in the cottages and thought to be safe to use when only you and your family are present.  It would be different in a public place where the system is recirculating other people’s air.

Bedrooms:
As elsewhere the cleaning regime dictates that all hard surfaces, floors, wardrobes, etc., are treated, and all sheets, pillowcases, duvet covers etc. will have been professionally laundered.  Bathrooms will get special attention and as always, the water systems have been professionally treated against such dangers as Legionella.

The terrace outside your cottage, including furniture, will be sanitised before you arrive and no other person will be able to enter after that.  It will also be sanitised on a daily basis.  All cleaning staff wear appropriate PPE and if you need someone to visit for any reason, they will take all precautions and only enter the terrace or cottage as instructed by you.

This summer the games room unfortunately will be closed and a more limited number of toys available to your family.  Toys may be chosen by you at the beginning of your stay and kept in the cottage for your children's sole use.  All toys are sanitised and/or quarantined as appropriate.

Swimming Pool:
In view of social distancing rules, we may have to limit the number of guests around the pool at any one time. Extra measures are needed around the pool terrace and it will be spray sanitised daily.  The water purification system is already adequate, but chlorination of the water will be raised slightly to give even more security.  Inflatable toys are permitted, if you have them, but must not be left in or around the pool when you are not present.  We also ask all guests to use the hand sanitiser provided when opening or closing the gates.  Pool security gates must not be propped open as they are designed to keep small children from entering unsupervised.

Parasols:
Around the pool one parasol and two sun loungers are allocated to each cottage and we ask you to use these whilst respecting distancing rules.  The sun loungers on your own terrace will be sanitised and should not be removed.

Play areas:
The trampoline, swings, slide etc will be spray sanitised each day and you are advised to use hand sanitiser when entering or leaving the trampoline.  This assumes that at the time of your stay the government allows swings and play areas to be open.

Restaurant:
Details of the restaurant Covid preparations can be seen on our website.
You will be able to enjoy a meal or drink on the restaurant terrace, or if you prefer, have a take-away-meal prepared to take back to your cottage.  Both the main and children's menus are on the restaurant website pages.

We normally have a children's playroom within the restaurant, but unfortunately this will have to be closed this summer.  The ping pong room also, cannot be used at this time.

Laundry: The washing machine area will be kept locked and if you wish to use it, please ask for the key.  The washing machine will be sanitised by us after every visit.

Social Distancing:
As you would expect, social distancing is to be observed by all guests, and with care and consideration, it should be possible without undue difficulty.  The restaurant terrace has been revised to make sure there is at least two meters between people sitting at the tables and the total number of places reduced by 50%.
Similarly, around the pool it should with care be possible to keep a safe distance as there are two entrances and adequate space between sun beds.

Important:
These notes refer to our intended method of operation, taking into account all information currently available to us. We are sure you realise that the situation is very fluid and various government departments frequently issue new guidance notes. Our plans therefore are being constantly reviewed  and these notes may change.

Imagine waking up to this every morning!

We would like to remind you of what awaits you in Cantueso when the present Pandemic is under control and travel is again permitted.

Our cottages will be open for local residents from 10th May and we are hoping that by July the borders will also be open. We look forward to welcoming guests who will no doubt by now be needing a relaxing holiday in the sun. Our location and layout of cottages is ideal for those wishing to be isolated and the restaurant terrace is easily configured to maintain social distancing. We also intend to have a food and drinks delivery service direct to the cottages.

During the closedown we have been active in rebuilding the games room and have added Solar Voltaic electricity generation and of course further developed our famous gardens.

If you are looking ahead and would like to make a no deposit provisional reservation please contact us.

We can’t help expounding the nutritional value of figs, and would like to remind anyone locally that the season is close to ending, so find them now. Plenty available along the byways of Periana and even at Cantueso if you ask nicely :).

August in Periana is so very fruitful and we have been enjoying lots of peaches and are now trying to cope with a bountiful supply of figs, grapes and almonds. Bonnie our black lab has a preferred route for her morning constitutional which passes our neighbour Antonio’s plot so that she can pick her own grapes which hang from his hedge (or rather the chain link fence). Around here they tend to be the Muscatel variety, greeny red, very juicy and sweet. but complete with seeds. If you have become accustomed to the supermarket seedless/tasteless varieties just come for a walk around the village and sample these delights.

While on your stroll watch out also for figs which are all around and often never picked. We have this summer been asking our guests to help out so as not to waste these black beauties which grow in abundance in the garden at Cantueso. Figs are full of fibre and minerals such as calcium and magnesium and just two will contribute to your five a day quota.

For those of you reading this in Britain you can of course buy some at M & S but they will cost about 90p each!

We have as in other years turned some surplus figs to good use by making Fig and Ginger Chutney. Not very Spanish we know but our kitchen often make their own version which they call marmalade and use it as an accompaniment to Serrano ham or cold cuts. In case we can tempt you the recipe is below.

Fig & Ginger Chutney

1.3kg Figs, chopped

450g onions chopped

1.1l malt vinegar

450g cooking apples peeled and chopped

450 g seedless raisins or dates, chopped

3 tablespoons ground ginger

1 teaspoon salt

900g granulated sugar

Chop as coarse or as fine as you like.

Place onions in a preserving pan or large saucepan with a little of the vinegar and cook to soften but not brown.

Add apples, raisins or dates and continue to cook until soft and pulpy.

Add the figs, ginger, salt, sugar and remaining vinegar, bring to the boil and then simmer until thick again. Be careful not to burn the sugar on the bottom of the pan.

Pot into sterilised jars.

Hints: if you don’t have a preserving pan with sloping sides evaporation of vinegar will not be as efficient so reduce the vinegar to 1 litre.

Sterilise jars by washing in the dishwasher. Ideally use Killner type jars but any metal cap jar will normally work well as long as they are sterilised.

Makes about 2.2 to 2.7 kg. Keep for at least two months before eating.

Cooking time about two hours.

and if you still have figs why not try

Figs in Syrup

1 kilo Figs

500g Caster Sugar

Juice of one lemon

1 Vanilla bean (cut in half lengthways)

1 tablespoon rum or brandy

Method:Place sugar, lemon juice, vanilla bean and 625ml water in a saucepan and bring to the boil over a medium heat. Add the figs lower the heat and cook uncovered for about 20mins.

Remove the softened figs with a slotted spoon and set aside. If the syrup is still watery and pale, boil it a little more until thickened. Place figs in a suitable preserving jar. Let the syrup cool and then pour over the figs adding the rum or brandy over the top.

Place a disc of greaseproof paper on the top making sure the figs are submerged.

Once opened, keep in the fridge and use within one month.

Perfect for pouring over vanilla ice cream.
 

We love compliments of course and most importantly it lets our all Spanish staff know they are appreciated.

One table last week were very kind and posted on Facebook, Tripadvisor and their small child wrote a personal thank you shown here.

Thank you all.

And the grown-up post is below.

At Cantueso we are very proud of our team who work so hard in serving the public both in the restaurant and cottages and we would like to introduce them to you.

L to R: Antonio, Ana, Eva, Cipri, Lucia, Nicky

Antonio (front of house) is well known to our visitors as he has spent several summers with us. Antonio is a mine of information about the area, spanish food, and wines, so his knowledge is put to good use helping our many overseas visitors. Other times he has his own bar in the village.

Ana (front of house) - is here for her third year with us, running things out front with Antonio. Her winning smile and efficiency makes her very popular with guests. In real life she is a music graduate waiting for a teaching job in schools.

Eva (head chef) - for several years Eva has worked at Cantueso as sous chef and this year stepped up to the head chef role. She is very passionate about using fresh local ingredients and that all dishes must be "home" cooked. Nothing is bought in, and she has introduced lots of new dishes to the menu.

Cipriano is a student assisting Eva in the kitchen for the summer. Cipri is studying at the Malaga cookery school and brightens up the kitchen with his colourful dress sense, and is keen to use his training in a practical situation.

Lucía (head of housekeeping) - was already here when we took over in 2007. She has been invaluable during our many refurbishments, and makes sure that all ten cottages and the apartment are always properly prepared for guests.

Nicky (the boss) say no more!

All the team are Periana locals and work hard to maintain our number one spot in the area. They look forward to meeting you.

Rutas de los Olivos Milenarios de Periana

We have written before about Periana Gold the verdial type olive oil produced in the village cooperative and it will interest walkers and lovers of the countryside to see that three new walking routes around the olive groves have been established.

These walks are designed to show off some of the district’s ancient trees, one of which is thought to be over 1500 years old. Several others exceed a thousand years and all have been calculated by measuring the girth of the trunk one and a half metres from the ground. Each metre is thought to equal between 200 and 250 years. The oldest to be seen on the walk is known as “El Chato” with a girth of 7.4 metres. Various other wonderful specimens to be seen are known as “The snail”, “The shelf” and “Box Office” all names describing the shape of the trees.

The three routes vary in length and will take between 1.25 and 2.00 hours. The olive oil cooperative are offering guided tours or you may walk independently using maps provided, a link is here. You will see that the routes can be walked separately or joined together for a much longer hike.

The closest route to Cantueso is called “Ruta Cortijo Blanco – Rio Seco” and is 6.3 Km long and should take 1 3/4 hours. In fact Cantueso is along the route so you may start and finish here and no doubt need a cooling drink at the end ? Please make sure that you go prepared for walking in warm weather with proper shoes and plenty of water.

The cooperativo has also produced a special limited batch of Millennium oil using olives from the ancient trees. It can along with several other types be purchased from the cooperative shop in Periana.

The annual festival in honour or the patron saint of Periana, St Isidro, takes place around the middle of May and normally lasts for four days. It always has plenty of entertainment for all ages and features some well known Spanish musical performers. The village will be very much alive during the days and nights of the festival with plenty to see and do. Typically the villagers come out en masse late at night accompanied by their children (who normally sleep during the day.) Highly recommended to those with strong constitutions!

We have been working over the last few months on our new menu and hope you will find something to tantalise your taste buds. As always we can accommodate specific allergies and will guide you through the ingredients of each dish, and whenever possible cook a variation to suit your needs.

Apart from pests a much heard complaint from gardeners is what to do with a bumper crop. Hours and weeks of tender care can so often result in success coming all at once, and not to make full use of the produce is just unthinkable.

At Restaurante Cantueso we grow lots of different fruits, and are fortunate in being able to use many of them in the restaurant, so nothing goes to waste.

Just now, our chef has made good use of the surfeit of lemons, and produced a traditional Spanish Torrija, which is a delightful dessert made with French toast (pieces of bread soaked in an egg and lemon mixture) an orange brandy snap filled with cream, and finished off with a lemon curd sauce. As can be seen in the picture he has also been able to use some kumquat in the decoration.

Diners who have tried it so far have been extremely complimentary. One saying that the French toast seems to “explode in your mouth with lots of subtle lemon flavours, and definitely not a dessert to share!”

Some varieties of lemon can produce a crop all year round, and if you are looking to plant a tree and want year round lemons look for the “Lunares” variety.

We also have lots of Nispero or Loquat which is always a welcome sight, heralding as it does, the summer with many more fruits to follow.

We look forward to seeing you

Summer opening Hours:

The restaurant hours are:

Lunch 13.00 to 15.30 hrs and Dinner 20.00 to 22.30 hrs

Sundays we only serve Lunch

Closed Mondays

Tuesday to Saturday open Lunch and Dinner

Horario de apertura:

El restaurante está abierto: de 13.00 a 15.30 h y de 20.00 a 22.30 h

Los domingos sólo servimos el almuerzo: de 13.00 a 15.30 h

Cerramos los lunes

Los martes hasta los sábados servimos el almuerzo y la cena

New Laws on food labelling of allergens for restaurants and food providers

At Cantueso we have long been able to help people who suffer from allergies and food intolerances because fortunately we produce all our own dishes and do not rely on bought in pre-prepared products.

However new regulations from December 2014 will cause considerable work as it will mean that we have to ask all suppliers of a raw ingredient to similarly identify what is in their product. Even the wine or oil we cook with will have to be analysed for the allergens.
It is estimated that 1-2% of adults and 5-8% of children are affected. This equates to millions of people throughout Europe with a food allergy, but does not include those with food intolerances. This means the actual number of affected people living with a food allergy and/or a food intolerance is considerably higher. (Interestingly when people in the UK were asked about allergies 20% claimed to suffer!)

An allergic reaction can be produced by a tiny amount of a food ingredient that a person is sensitive to (for example a teaspoon of milk powder, a fragment of peanut or just one or two sesame seeds). Symptoms of an allergic reaction can range from mild symptoms such as itching around the mouth and rashes; and can progress to more severe symptoms such as vomiting, diarrhoea, wheezing and on occasion anaphylaxis (shock).

There is no cure for food allergy. The only way to manage the condition is to avoid food that makes the person ill.
When we re-open Restaurante Cantueso on the 20th March 2015 after our winter break, we will have available on request, a menu with the allergens shown and a member of staff to advise.

In the past we have helped many families who come to Cantueso with children (who it seems suffer in greater numbers than adults) and made sure we cook dishes for them that are safe to eat.
No doubt we will also have diners again who tell us they are lactose intolerant and carefully select their starter and main but when they see Carmen’s home made desserts, they look thoughtful and say “well I suppose a little won’t hurt” ? !

The new laws for food businesses relating to the labelling and provision of allergen information centres around a list of the 14 most common triggers.

• Cereals containing gluten namely wheat (such as spelt and Khorasan wheat), rye, barley, and oats.
• Crustaceans and products thereof (for example prawns, lobster, crabs and crayfish)
• Eggs
• Fish and fish products
• Peanuts
• Soy beans
• Milk and milk products (including lactose).
• Nuts (namely almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut and Macadamia nut (Queensland nut)
• Celery
• Mustard
• Sesame seeds
• Sulphur dioxide and sulphites
• Lupin seeds
• Molluscs for example: mussels, clams, oysters, scallops, snails and squid.

and this gives you an idea why. Despite the wind, rain and snow on nearby mountains Cantueso still has a great view. Locals claim that they have been able to see the Atlas moutains in Morocco when the visibilty is right.

On a clear day you can see…….?

This great Olive Oil Day poster below was drawn by a local schoolboy. A talent for the future.

Normally on a Sunday in April Periana celebrates its Verdial Oil Day, which every year is attended by various radio and TV personalities. This celebration honours Periana’s extra virgin oil (verdial variety), offering visitors one of the best products in the land known locally as “liquid gold.”

On many stands, around the centre of town, this superior oil will be offered for tasting together with bread for dipping, and from 10 o’clock you may savour the free Miller’s breakfast. It comprises cod, beans and of course oil from Mondrón and Periana.
Visitors can also purchase other local products such as bread, brandy, sweets, seasonal fruits and meats.

Throughout the day there will be bands, prize givings, and children’s entertainment.

I don’t know whether it is because of the photos of Periana on my computer, but suddenly Tom our Spanish cat decided to get in on the act. We have spent many hours on a new website and videos and hope to go live next week. Watch this space as they say.

The garden at Cantueso never ceases to amaze us with new delights and this autumn we have just tasted a most unusual fruit. The Feijoa or Acca Sellowiana, commonly known as Pineapple Guava, has been growing in our garden for about 12 years and we never new it produced fruit. It is normally an uninspiring green bush that only looks exceptional in spring when it flowers for a week or so and as we are told the petals are edible, watch out for next year’s menu! It is a native plant of South America, although grown around the world, even as far north as Scotland, where fruiting is unlikely.

The green fruit matures in autumn, and is about the size of a small chicken’s egg. It has a sweet, aromatic flavour, which tastes a little like pineapple, apple and mint. The fruit falls to the ground when ripe and its pulp resembles the closely related guava, with a gritty texture.

Our gardener José tells us that the reason it is rarely seen in shops is due to the short shelf life once ripe, and although we kept some in a fridge the taste was never better than when we collected them every day.

Overdosing on them was easy but fortunately, according to the experts, the nutritional values are high, particularly in vitamin C. Next year if we are fortunate to have more fruit we will try fruit smoothies, chutney, yoghurt and maybe jam that are said to be popular in the main growing areas.

Top photo courtesy of Didier Descouens and reproduced under the creative commons licence.

This week we were pleased to welcome back CTND from Germany for their third visit to Cantueso

CTND hold a series of workshops throughout the week and find the tranquillity of our setting perfect for their specialist branch of Tai Chi which is an ancient Chinese system of health, martial arts, and mental conditioning.

The Chen Style Taijiquan Network in Germany was founded by Nabil Ranné and Konstantin Berberich both of whom have spent many years studying and teaching Tai Chi throughout the world.

Here in Periana they provide an intensive series of workshops teaching the first form (Yilu) in the tradition of Chen Fake, Chen Zhaokui and Chen Yu. The course is suitable for both beginners and advanced students.

CTND also hold seminars and workshops in several locations throughout Europe and further details can be found on their website: www.ctnd.de

About the Pilgrim's Route

The Camino de Santiago (the Way of St. James) is a large network of ancient pilgrim routes stretching about 500 miles across Europe and coming together at the tomb of St. James in Santiago.
Every year hundreds of thousands of people of various backgrounds walk the Camino de Santiago either on their own or in organized groups. Some people set out on the Camino for spiritual reasons; many others find spiritual reasons along the Way as they meet other pilgrims, attend pilgrim masses in churches and monasteries and cathedrals, and see the large infrastructure of buildings provided for pilgrims over many centuries.
Without doubt at the end of their journey they will visit the great Cathedral of Santiago de Compostela, where the relics of the apostle St. James are believed to be buried. They will also see Tarta de Santiago in the window of every pastry shop and restaurant.

About the Tarta: Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning cake of St. James, and is an almond cake. The Galician name for cake is Torta but often the Spanish word tarta is used instead. It is made from ground almonds, eggs, and sugar, lemon zest, sweet wine and brandy.

Originating from Galicia in North-Western Spain during the time of medieval pilgrimage, this tart is traditionally decorated with the St James cross. With its wonderfully moist almond and citrus flavours, this torte makes a perfect dessert or partner to an afternoon café con leche.

It is a round shape and can be made with or without a base. The top of the pie is decorated with powdered sugar in the shape of the Cross of St. James, which gives the pastry its name.

At Cantueso we cheated with our photo and placed the cross on a slice rather than the complete cake! But at least you don’t have to walk so far in order to try a piece?

 José Zapata Camacho our gardener has, in recent years, worked tirelessly bringing Cantueso’s much admired gardens up-to-date. He has replanted many flower beds and at the same time covered them with matting and gravel to minimise water evaporation. The harsh looking gravel is soon lost below the abundant flowers which are selected to give colour and groundcover throughout the year.  He is a very experienced plantsman and chooses carefully, varieties that he knows will flourish under the wide ranging temperature and wind conditions that we experience at Cantueso. He is introducing lots of interesting and rarely seen plants.

Erythrina caffra: Many of the plants are grown from seed and one of the latest is the Erythrina Caffra, the coast coral tree or African coral tree. It is a tree native to southeastern Africa, and often cultivated in other countries with warm climates, it is also the official tree of Los Angeles, California.

 As can be seen in our photos it is curently a very small plant and the thorns on the stem are there to prevent annimals eating the growing specimens. Once grown however it has flowers of various shades of red and crimson with equally colourful seed pods.

In South Africa, Erythrina Caffra is seen as a royal tree: it is a much respected and admired in the Zulu culture and is believed to have magical properties. Specimens have been planted on the graves of many Zulu chiefs and in parts of the Eastern Cape, local inhabitants will not burn the wood for fear of attracting lightning.

 The African women of South Africa make the highly decorative seeds of Erythrina caffra into necklaces. Children also love collecting them where they are known as lucky beans. All coral trees produce a poison with a paralysing action, which is used medicinally to relax the muscles in treating nervous diseases. The seeds of all erythrinas are said to be poisonous, and the leaves of Erythrina Caffra are known to have poisoned cattle. The bark of E. caffra is used topically to treat sores, wounds, abscesses and arthritis. Open wounds may be treated with powdered, burnt bark; infusions of the leaves are used as eardrops for earache; and decoctions of the roots are used for sprains. The Vhavenda use the bark for toothache. Erythrina alkaloids are known to be highly toxic, but the traditional uses strongly suggest antibacterial, anti-inflammatory and analgesic effects

They sound like a gowing medical kit. We will of course have to wait a few years to see the trees great beauty and although tempting, are unlikely to try a medical remedy

A PS

There has been lots of interest in this tree and as we have plenty of seeds we will make them freely available to visitors to Cantueso. Just ask!

Car Hire: Most frequently we are asked to recommend a car hire firm.  Our advice is to check via the Internet directly with  companies based at Malaga airport (simply Google car hire Malaga Airport) and then compare the cost for those based within the airport.   Many off airport companies are fine but being transported to their offices will delay you.

One problem in recent years is that most hire companies now operate a full to empty scam and if you are not going to use a tank of fuel this can be very annoying.  They charge you for a full tank at exorbitant prices and tell you to bring it back empty.  They know full well that you can’t and one imagines they will benefit not only from the high price charged but also from the half tank or so that you have left.  You can sometimes argue against it and the more people that do the better.

Beware also of how you pay. Some companies will give you the option of paying when you collect or at the time of booking. In case you may not be able to get to the airport as planned it makes sense not to pay before collection.

At the beginning of every year we look forward to the new season and arrival of guests, always hoping that their experience lives up to expectations. It is therfore extremely rewarding to get positive feedback from people who have stayed with us. We normally give guests a questionnaire at the end of their stay and find comments very instructive and helpful with many improvements we have made resulting from them.

In this case the comments came via an e-mail from a family who stayed with us in March. Taking the trouble to write and let us know is so much appreciated by our staff and we hope to see you all again soon.

Subject: Thank you

Hi Nicky,

Just wanted to drop you a quick line to say to thank you so much for a wonderful stay at Cantueso. We really appreciated how thoughtfully you look after your guests – not least (child’s name) and her allergies. You have a beautiful, special place.

As we didn’t have a pen we couldn’t fill in the customer survey, but we did take it back with us so here are our responses if they’re still helpful:

We heard about Cantueso online.

The directions were extremely helpful as the sat nav, as you predicted, would have taken us another way including up the dirt track!

The welcome was excellent as was the cleanliness of the house. Everything we could have needed was provided including the delicious evening meal and our survival pack.

The gardens, pool and terraces were excellent as were the children’s facilities. The toy store was particularly appreciated although some are maybe a bit overtired.

The restaurant was excellent across the board and the wine was especially good. Please pass on our thanks to lovely Anna and the chef for being so aware of (child’s name) dietary requirements.

Unsurprisingly we thought the staff were excellent too. We thought Cantueso was great value – just for the view alone!

Please do include us on your mailing list – we’d love to stay again.

With very best wishes,

Last week we were flattered for the second time in three years to see that one of the UK’s leading newspapers, The Guardian, included our cottages in their top twenty family summer holidays in Europe. Very pleasing for all our staff to hear that their efforts are appreciated.

This last year we have seen several returnees: families, one for the fifth time, and a German Tai Chi group (now booked for their fourth visit,) couples and photographers. One photographer Kees Laurijson has made several trips here and his stunning photos show just how things vary thoughout the year.

Some of his photos are now used on our website and can be seen on a previous posting here. Kees and his wife first came in April and then again in September and the difference in his photos is very striking. Always colourful, with green, yellow and blue in spring and then in September brown, orange and flaming red.

The Guardian article can be seen here:

During the winter months we have been very busy changing bathrooms and kitchens in three cottages and in another there has been a complete makeover with lots of other improvements to the terraces and gardens.

Please come and check us out!

For many years we have been driving to and from Spain with our dogs in the car and have always been pleased with the way they travelled. Not a bark or a whine over the two or three days we usually take to cover the 1400 mile journey.

This year however we faced a slightly different problem as we wanted to take Tom our one eyed campo cat back to the UK and we were not sure how he would travel. Would he be best in a small cage or as one person suggested with a harness and clipped to seat belts. But what about a litter tray and water? And what happens when you stop over in a hotel, with dogs that is not a problem but would a cat be ok?

Whilst pondering these matters a friend suggested one of the pet transport companies that regularly take dogs and cats in a specialist transporter to destinations all over Europe. At first we were sceptical that Tom would be as well cared for as with us, but after initial conversations with Diana at Paws Transport Services Ltd in Alhaurin el Grande, we were reassured that all would be well and that we were dealing with a professional operation.

All angles seemed to be covered, not just the logistics but also the regulatory requirements. Pet welfare is a priority and although they drive day and night, stops to walk the dogs are made every five hours. The cats are in snug cages with litter trays and water bowls, and air conditioning runs throughout the trip even when on the ferry crossing.

Paws offer a door to door service and once the transporter is in the UK a tracker device enables owners to see the progress and all pick ups and deliveries being made.

We were very concerned that Tom, who has only ever known the freedom of the campo, would arrive stressed but much to our surprise he marched around his new home and selected what has become his favourite armchair, and after a tasty snack settled down for the night. His four day journey seems not to have affected him in any way.

A mention should be made of the two drivers, Anthony and Steve, who despite their arduous journey were in good spirits and obviously take great care of their charges.

Tom says thanks for everything, including my free upgrade to a larger cage!

Further information about Paws can be seen here: www.facebook.com/pawstransportservices/

Many thousands of photos are taken every year in and around Cantueso, and we even had a photo competition one year, which yielded many beautiful views.
Now however we have been able to go further with some aerial photography which we hope you will like.

Paul Lines, of Videodrone, was the photographer, and should you be interested in some unusual views of your property give him a call on 643 62 48 83 or e mail info@videodrone.pro

The camera and drone for those of you who are interested was a DJI Mavic Pro with 4K full HD camera (1/2.3″ CMOS 12MP 4K). This amazing camera/drone folds into a pouch about five inches square.

A short drive from Cantueso Cottages in Periana is the natural park of El Torcal. It is one of nature’s wonders, created over 200 million years ago and provides a fascinating legacy of that period, when Europe and the Middle East was still one continent submerged under the Tethys Sea.

No matter whether you are a  geologist or simply a curious traveller, the landscape will amaze with its limestone constructions resembling a far off planet. For a period of about 175 million years, the build up of carbonate sedimentation continued with vast accumulations of shells, skeletons, and dead marine life. Over time these were compacted at various levels forming the horizontal limestone layers we can see today, and which have, since the retreat of the water, been shaped by water, wind and ice.

The fossilised remains of an Ammonite. A hard shelled sea creature that lived 200 million years ago.

Visitor Centre: Adjacent to the car parking area is the visitor centre which is a good starting point for your explorations. There is a small shop selling artisan products and a restaurant, which caters for the needs of the thirsty and hungry traveller with breakfast, lunch and dinner being served. Interactive displays offer an excellent guide to the area and explanation of special sights, and helpful staff members are there to further enhance your experience. You can also join a guided group from there.

Walking Trails: there are well-signed trails of varying lengths open to all. Off track walks are only permitted if previously authorised.

Nature’s Art, in abundance at el Torcal

FAQ’s

Do I need a permit to walk un-guided?   No, as long as you follow one of the five marked trails.

Can we hire a guide?  Yes, a guide is available for groups of from two to twenty. Please check as guided walks are restricted in some months and your own group arrangements must be made in advance. See El Torcal website for details. www.torcaldeantequera.com/

What are the opening hours of the Visitor Centre?

From 1st October to 30th March 10.00 to 17.00 hrs.

1st April to 30 September 10.00 to 19.00 hrs.

During July and August the restaurant and observatory is open until midnight.

Can we walk at night?  Only if you join a pre-arranged tour. There are nighttime events called “Nights to Awaken the Senses.” These evening tours start at 19.00 hrs with a two-hour walk along the route of the Ammonites followed by dinner, and finishing with a two-hour session in the observatory. The cost of about 30€ per person, includes guide, insurance, dinner and the services of an astronomer.

Where can I find more information?  The official website is: www.torcaldeantequera.com/  which unfortunately is only in Spanish but using Google translate or similar you will get the gist of most things. Most importantly you will get the up-to-date information on special tours and events.

How to get there from Periana?

From Cantueso return to the roundabout and turn right taking the road out of the village towards Riogordo, then to Colemenar/Casabermeja/Villanuevo de la Concepción, and once there you will see signs to “Parje Natural, Torcal de Antequera.”

In total about 55 kilometres and just over one hour, driving at normal speed.

 All photographs on this posting by kind permission of Don Bertolette.

Coffee drinking in Spain is very ritualised and Spaniards vary consumption according to the time of day; maybe a solo to kick start the morning or a carajillo at the end of a celebratory meal, but no matter what you need there is bound to be a caffeine solution to suit you.
There are many different types of coffee in Spain and many vary according to region so here we give an overview of the types you are most likely to encounter in Andalucia and are typical of what we serve at Restaurante Cantueso in Periana.

Café Solo
Small black coffee usually served in small cup or glass. Also called Espresso which is really the base for all types of coffee in Spain (made by forcing nearly boiling water under pressure through the ground coffee) and should not be confused with Espresso coffee known to Brits from the sixties when Espresso coffee bars served frothy white coffee, in Spain it is black.

Café con leche
Large cup, half coffee and half steamed milk. Also called a Mitad.

Café Americano
Baiscally a Café Solo in a large cup with added water.

Café Cortado
Small black coffee with a dash of steamed milk.

Café Sombra (shade)
As con leche but with less coffee. Also called Café Manchada (stained) One wag descibed this as a drink for those who don’t like coffee!

Café Nube (cloud)
A vaiation on Sombra and Manchada and dependant on where you are may contain even less coffee.

Café Carajillo
A Solo but with a splash of brandy.

Café Cappucino
Like a con leche but more froth and cocoa powder sprinkled on top.

Café Hielo (iced)
Normally you are served a glass full with ice cubes onto which you pour a café solo. Good for a summers day when you need a shot of caffeine but nothing hot.

Café Bombon
A café solo with condensed milk.

Café Latte
A con leche served in a large glass with extra steamed milk.

Café Descafeinado
Decaff coffee normally requested as “de maquina” so as not to get instant from a jar!

All types of coffee vary not just by name or region but also by bar or restaurant. The following terms may also be encountered.
Largo (extra strong), Semi Largo (strong), Solo Corto (espresso).

Whatever you do don’t be confused, just try something different, and you may get a pleasant suprise! At Cantueso we are always willing to let you experiment so just ask.

Might not look particularly explosive but it certainly packs a punch!

At Restaurante Cantueso we are always seeking to offer you new or different Spanish delacacies either “para picar” or on the a la carte menu. This summer is no exception.

Potato Bombs (Patas de Bomba) is the latest and as we are already getting favourable feedback and questions about the dish’s origins we thought we might explain. It is currently the signature dish in many of Barcelona’s tapas bars and was created by an enterprising bar owner (Maria Pla) in the late 1920s. It turns the humble croquette into a bomb shaped potato ball which, whilst maybe not too explosive, has a deliciously piquante filling.

During the ’20s and ’30s before the civil war had begun there were many anarchists operating throughout Catalonia, particularly in Barcelona, where they had copied the techniques of the Italian underground movement to wreak havoc against the nationalist authorities. During this period, because of these anarchists, Barcelona became known as la rosa del fuego, the rose of fire. And the weapon of choice in this urban warfare was a steel ball, filled with explosives, and having a string fuse. This became the inspiration for Maria Pla and her culinary creation found immediate acclaim. No doubt when George Orwell sat writing his famous works on the bloody wars surrounding him in Barcelona he would have also been familiar with this less damaging bomb. Not only is it now a reminder of those troubled times but also a credit to the gastronomic resilience of Catalonia’s tapas culture.

We hope you will come and try this latest dish and maybe some of our other new additions.

Lake Vinuela seen from the Restaurant Terrace at Cantueso in Periana

As the season has just started and with the restaurant reopened after our winter break it was nice for staff to see such lovely comments as these posted on another website.

Review #17309028 “Cantueso Rural Cottages with Mountain and Lake Views”

A  beautiful and tranquil location with a bird’s eye view of the lake & fantastic hospitality!

? ? ? ? ?

We spent three idyllic nights in one of the cottages on site. They are all arranged cleverly to take in the amazing views of Lake Vinuela. We had the most amazing view from our veranda and spent most of our time outside, by the pool or our three children would be exploring the many areas thoughtfully designed to entertain them; trampoline and crazy golf overlooking the lake, games room with table tennis, darts board, table football and a host of toys for smaller children. We adults were blown away by the standard of the tapas food that was served at lunchtime and overindulged both times we ate there. Nicky was a great host, very smiley and welcoming. The property had a rustic charm, very cool inside despite being unusually warm during our stay (27/28 degrees in April!) and well equipped with everything you’d need to cater for yourselves. It was lovely to be part of a small community of other cottages, with other families and children around. The pool was lovely with a good shallow end for smaller children but also a deep end for the children to dive into. We will definitely be back for another quiet getaway in the future. Thanks again for your hospitality!

Date of arrival 12 April 2017

A typical Cottage at Cantueso

It is not often we would describe a visitor as unwelcome, but last Saturday we had a power cut that stopped our restaurant operating and left guests in our cottages without power. A great saga ensued due in the main to Endesa the electricity supplier failing massively  to give the service we pay for. We are supposed to have a 90 minute emergency call out but on Saturday, after more than 25 telephone calls they turned up after 8 hours! And then to blithely say “not our problem get someone else to fix it.”

To cut a long, long, story short we finally found a competent contractor that could help at 7.30 am the next morning. It took him 20 minutes to change a fuse (one that was as long as your arm) and we had power restored, which brings me to the nub of our story. A visiting Genet had decided to climb the pylon and electrocuted himself in the process, and this in turn took out one of the three phases.

Gineta, Jineta or Gato Almizclero (musk cat)                    Photo copyright Steve Garvie

Genets are cat-like carnivores closely related to the mongoose and most of them have a spotted coat with long bushy tails, and whilst seldom seen they are not rare creatures, but found throughout Europe having originated in Africa and most likely been imported as pets many years ago.
Nowadays wild Genets live all over Spain and can live in olive groves by eating small animals and insects. They are nocturnal and generally live alone.

What our Genet was doing up an 80ft pylon we will never know and quite how it climbed up is puzzling as its retractable claws would presumably be of little use on steel. Not the ideal way to see our first Genet and hopefully we won’t see another in such circumstances.

In Spring of 2013 Dutch photographer Kees Laurijsen stayed at Cantueso Cottages and took some splendid photos of our complex and the surrounding area. We were very pleased to be able to share them on this blog and you can see the original post here.

Now this year Kees and his wife came back for a second visit and as before he couldn’t resist the photo opportunities. There are so many photos to admire and we hope that in the near future we will be able to make a slide show, but for now you can see a sample below. It is particulary interesting to see the difference the seasons make to the landscape; those panoramas that in Spring were so verdant are now glowing with oranges and warm reds. Kees came at the end of September and we had not had rain for three months, so no doubt one of the reasons why the colours of the soil are lacking in green.

Lake Vinuela from Cantueso

The goat herders are a familiar sight around Periana, moving all the time in search of food for their animals

We are often asked why the Lake is so blue in summer, and unfortunately we don’t know. Do you?

There are many evenings like this in autumn and it is always a good excuse for a “sun downer”

Olives thrive in rocky soil and Periana still has over three hundred families cultivating them for the local cooperative.

No visit to Andalucia is complete without seeing the Alhambra Palace

The elegant architecture in Granada is just one legacy from the Moorish occupation over one thousand years ago.

On Saturday 2nd August 2014 the 12th Peaches Festival will once again be held in Periana. Unlike last year when due to economic restrictions it was held alongside the August festival, it will once again be a stand alone event.

During the day there will be the usual stalls and amusements set up along the main street with various free tastings, and a medieval market. There will also be the popular cookery competition; dishes for which should of course contain Peaches.

Later there will be an on stage Festival of Rock & Roll, with various tribute acts and then music with Dj’s until the early hours.

In previous years more than 5000 people came to the village and this year is bound to be just as lively. A stroll around the streets filled with the scent of peaches is bound to get your taste buds moving and suitable food and refreshment stalls will be available.

A little Peach History: It is thought that a resident brought the first seedling to Periana after a visit to Argentina 200 years ago and it thrived in the wonderful climate and fertile land. As the crop developed it was taken to neighbouring villages on the backs of donkeys and eventually became popular with buyers from Murcia and surrounding provinces. However it was not until the last half of the 20th century that the crop came to prominence being appreciated for its taste, aromatic scent, soft velvet skin, colour and culinary versatility and by the 70’s a good year would yield as much as 4 million kilos.

Sadly as so often happens in agriculture, the crops were affected by pests and several years of drought which led to a steady decline in production. This continued until about ten years ago when market demand encouraged growers to plant more trees and the municipality started to promote peaches once again. Hence this year is the twelth in which the village and visitors will get to party the night away.

Dirk en Netty Eijlers at El Torcal

We are always pleased to see walkers staying in our cottages and through one couple this week from Holland we have learned of Geocaching. We were quite surprised that we had never heard about this walking pastime, which turns out to have millions of enthusiasts worldwide. We then learned that there are quite a few “caches” in the hills around Cantueso and that a search tends to lead walkers to special areas they would otherwise not get to see. Dirk en Netty Eijlers from Pijnacker in the Netherlands took this “selfie” at El Torcal. They made several walks from Cantueso in search of caches and succeeded in finding all but one. They also mentioned that over the last few years they have found over two hundred caches in several countries. Phew, that must have involved a lot of kilometers!

What is Geocaching?
Geocaching is a game that reveals a world beyond the everyday, where the possibility of a new discovery hides under park benches, in the forest, and probably a short walk from where you are right now. The adventure begins by searching for cleverly hidden containers called geocaches.

From 1^st January it has become illegal to use the traditional cruet sets on tables which dispense olive oil, and as from now it must be presented in sealed bottles with labels to denote the quality, origin and production date.  And then after opening, even if you only use a drop, it must be thrown away!

The Spanish government has introduced this law after a setback in the EU parliament last year when at first EU wide legislation was passed and then following lots of criticism from ecologists and politicians it was reversed.  David Cameron, UK prime minister, said he was against such legislation and commented:  “This is the sort of thing that deservedly gets the EU a bad name.”  Ecologists also argued that the waste packaging and added costs to both producers and customers made little sense and was simply protectionism.

The Spanish olive lobby did not give in and the new legislation is the result of pressure in Spain and follows Portugal and Italy who already have such laws in place.  It is indeed true that oil often gets mis-labelled with virgin being sold as extra virgin by unscrupulous dealers and the Spanish government thinks this latest law will help stamp it out.  They also argue it is to protect the consumer who might add a little to his salad or dip his bread into a dish of extra virgin oil when in fact it is only virgin!

A large part of the problem stems from 2010 when olive oil prices dropped by 25% causing severe problems for the many small growers (often the only income for an extended family) and who only get one pay day each year.  This decrease was as a result of over production and lower demand, mainly due to the economic crisis, and with cheaper oil from emerging markets adding to the problem.

As restaurateurs we don’t think this legislation will help at all and the bigger worry is whether the government will decide to legislate on what is used in kitchens where by far the larger consumption takes place.  Many restaurants will ignore the law and some may get around the problem by using an alternative oil such as walnut or rape seed and having olive oil available on request.  Either way the law will not produce the hoped for result.

For the record we never use anything except our local grown “Periana Gold” extra virgin oil for everything except high temperature frying when it is not suitable.

Stunning views await along the new route

Part of the route passing by Cantueso, perfect for walking and cycling

Senderos de Málaga. (Routes of Málaga)

At Cantueso we have long played hosts to walkers and groups wanting to enjoy are wonderful countryside and now can announce a major new route which is bound to create lots more interest in our part of Andalucia.

A collection of 75 trails have been combined to make a new walking route circling Málaga which should be complete within a few months. So far 23 stretches are complete and signposted covering about 420km. The trails which are also suitable for cyclists makes use of existing walks and combines cattle tracks, riverbank paths, livestock routes and even royal rights of way. The first section starts in Nerja and goes as far as Ronda. The remaining sections will return to Nerja in a southerly arc. Apart from its length the route is unusual in that it passes through a wide variety of landscapes, seascapes, towns, villages and combines sections of varying difficulty.

Olive groves and meadows close by Cantueso

The section passing by Cantueso and through Periana is already complete but as we write it is proving difficult to find route plans and further details so we propose getting some of our friends to walk the sections near Cantueso and then we will produce our own guides. These will complement our existing walking routes for the area which are already popular with visitors.

One of many waymarkers

The routes are being signed with 13,000 information signs and 1,300 trail markers and has been funded in the main by the EU with a grant of 1.12 million Euros.

Please contact us for further information.

Some sections of the route are easy walking

Spring is an exceptional time to walk this route

Nerja Caves – Cuevas de Nerja

For many years we have extolled the virtues of Cantueso as a base for walking and associated pastimes such as birding or photography, and to aid less experienced walkers we have our own route guides.  Below we are pleased to include a report by Derek Polley on his walking and birding in Axarquia following his third stay at Cantueso during April.

 Derek had previously been here with another group from Northern Ireland on a couple of occasions and thought it would suit his church walking group, so booked the complete complex.  Derek explains:  “This is purely a walking group, although walks are planned round lunch, and coffee on the way home.  We have been called an eating group which does occasional walks!!  My birding just happens as we walk although I have been known to pick a route where I know there will be good birds!”

Birding around Cantueso

As well as the birds which can be seen in or around the site itself, there are also a number of possibilities in the immediate area, and further possibilities if you are prepared to drive for an hour to an hour and a half.  There is also the Guadalhorce Reserve in Malaga which is only five minutes from the airport.

Yogi certainly was and it seems that either he or one of his family of admirers came to Cantueso earlier today.

Lovers of Paella will know that you need that most important spice, saffron, to give it the distinctive deep yellow colour and most critically the taste to die for.  However what is less well known is that despite Spain being one of the largest growers of the saffron crocus from which it comes, they cannot keep up with demand.

In La Mancha where it was first introduced by the Moors, whole families have for centuries grown, harvested and sold this sought after spice.  As with olive growing it is a family business that involves dedication and tradition not to mention patience.  Imagine how long it must take to strip the stigmas from the crocus flower with it needing 250,000 flowers to yield 1 kilo of threads.  At this point it is worth 3000€ per kilo.

In La Mancha they can only produce 1500 kilos per year and yet exports from Spain are about 190,000 kilos.  An amazing mismatch that can only be explained by the import of Iranian, Moroccan and Greek produce.  The growers of La Mancha are quick to point out that the largest exporters are the regions of Valencia and Murcia where saffron is not even grown.  Often these inferior products contain more than just the stigma and tests have even found a completely different spice such as cardamom being present.  It is claimed that lower quality foreign imports make up the difference with adulterated product being commonly sold as Spanish (apparently it is within the EU laws to label it as such).

Cooks who want the best should look for saffron with the official “Genuine La Mancha Saffron” label.

We are often asked for advice about driving to Spain and one of the main questions is whether it is better to use the Ferries or go through the Channel Tunnel and which is cheaper.

An example of our own trip to the UK last month will help to clarify some points.  Periana to Colchester is a trip of 1400 miles going through the Tunnel and 700 if using the ferry from Santander or Bilbao to Portsmouth.  Using the ferry means that you can drive to Santander from Periana in one day of hard driving, mostly motorways which are excellent and we managed the 550 miles in 9 hours plus a couple of stops.  The ferry departed the next day so a night in the town was necessary.

Not really a hardship as Santander has some excellent fish restaurants including  El Serbal a Michelin starred place that must surely be the cheapest in Europe.  Lunch menu 35€ or 8 course tasting menu with wine for each course 85€, no service charge or extras for seven sorts of bread, water, appetisers etc.  And when did you last get a glass of wine for 3.60€ apart from Cantueso J

The Brittany Ferry takes about 23 hours, with comfortable cabins and good restaurants as you would expect from a French boat.  They describe it as a cruise and certainly their flagship the Pont-aven has all the facilities you would expect on a cruise.

Depending on the day and time you travel the journey can be one night or two, and things have improved so much in recent years that even travelling with pets is possible. There are pet friendly cabins or kennels and an exercise area on deck.

So far as costs go it was on this occasion about the same as going through France where the tolls are high and of course the extra mileage means a lot more fuel and usually two nights in hotels. Much depends on how much time you have and whether you wish to make it a leisurely drive or a sprint.

We shall make the return journey in February and that will be even easier and cheaper as there is a ferry leaving Portsmouth at 10.30 a.m. which arrives in Spain the next morning at 09.30 a.m. meaning no need for hotels just one night on the boat and the drive down to Periana.

On balance: the ferry saves time, can be cheaper (particularly if you book a reclining seat rather than a cabin!) and much more relaxing start or finish to your holiday.  I particularly like the booking website for Brittany Ferries because you can go online and change your route, timings, accommodation etc. at any time before travelling without cost penalties.  Makes a change after the cheapie airlines rip-off the customer policies.

Any minus points? Not really but remember the Bay of Biscay can be lumpy in winter J

So I think Eliza Doolittle was mistaken as we are certainly not on the plains of Spain.

Last weekend Periana experienced the most rain for years with over 6 inches falling in a couple of days. In one period of four hours a quarter of the annual rainfall came down. More like a waterfall than rain and there was lots of damage to roads and low lying properties.

Fortunately despite the access road to Cantueso being unmade we escaped reasonably well and the main problem for the village was the blocking of the main road. As you can see from the photos there were rock falls and mudslides near the newly constructed “Mirador” which is on the left as you approach the village.

Millie our black lab has sadly passed on to doggy heaven.

She gave so much pleasure to us all and enjoyed what was for dogs, a long life (16 years). In England where she was an excellent gun dog, and here in Spain as Nicky’s constant companion, she took everything in her stride, never complained, never stopped wagging her tail, and was always eager to please.

Regular customers at Restaurante Cantueso may remember her wandering around the terrace, nose twitching, with an uncanny knack of spotting the table with fillet steak; mere entrecôte would never do. She never asked and would simply sit a few feet away, staring with those lovely brown eyes, something only the starving could resist!

Our thanks go to that wonderful vet Mario de la Torre Hernández (of Puente don Manuel) who looked after Millie and her sister Saffy for so many years, always going that extra mile to help both  animals and owners. Muchas gracias Mario

Almost two years ago one of our customers, Iain Turnbull, was taken ill during his meal and we had to take care of  him until the ambulance arrived. Fortunately one of our staff has worked with the ambulance service and was able to make him comfortable and collected background information in Spanish for when the paramedics arrived.

Since returning to the UK Iain has not been able to get back to his regular work and during his convalescence he started to paint for the first time. The painting shown above, was painted from memory and shows just how talented he is. We were thrilled to receive it and Iain jokes that it is best viewed from the floor looking up, a reference to what must have seemed like hours while he waited for the ambulance.

We should know better than to tempt fate by writing about the mild weather this winter as Mother nature has a way of reminding us who is in charge, and this last week she sent us very low temperatures and high winds. So much so, that the early blossom on our trees and shrubs now have been blackened by frost and Periana’s town fountain had a great display of icicles.

Congratulations to Carmen

Carmen Muñoz our talented chef was awarded second prize in the Concurso Gastrónomico during the recent “Day of the Peach” festival in Periana.

During the week Carmen had been serving up several specials at Cantueso, using local peaches of course, and at the last minute on Saturday after Lunch service had finished she decided to enter the culinary competition which was to be judged at 8 o’clock. This gave her less than three hours, and she set to work creating a wonderful Tarta de Melocotón y Chocolate (Peach and Chocolate Gateaux). It consisted of a multi-layered chocolate sponge filled with peach and fresh ginger marmalade. This hotly contested competition received over forty entries from all over the area and Carmen received two hundred Euros as her prize.

Unfortunately in her haste she didn’t have time to take a photo and had to be back at the restaurant to run the evening service, so we can only assume the five judges liked what they saw and tasted. So much so, that when at midnight Carmen collected her certificate and prize all that remained of the entry was a clean plate!

Felicidades Carmen!

Or so said that famous moaner Michael Winner in his column in the Sunday Times last week. He went on to say the reason was because they thought the view was enough, and then continued in familiar style to slag off Min Jiang the restaurant on top of The Royal Garden Hotel in London.

We cannot comment on the London restaurant but we certainly don't agree with his tar them all approach. We add below a photo taken a month ago at Restaurante Cantueso just so that Mr Winner might see what a good restaurant view really looks like. Pity he cannot visit Periana and sample some of Carmen's cooking as he might then agree that there are always exceptions to any rant :)

Summer Menu and Drinks at Restaurante Cantueso.

We have just introduced our summer à la carte menu and will again also be offering some special seasonal drinks in addition to our usual wine list.

Carmen our chef has created a new summer menu combining some old favourites with new seasonal dishes and intends to offer a daily special starter, main course, and dessert. She has also revised our popular six-course tasting menu.

And of course it wouldn't be summer without a few special drinks. Pimm's of course, and now that Sherry is a trendy drink again, we will try to tempt you with the likes of Rebujito a cocktail of chilled dry sherry mixed with soda or Seven-up: an ideal thirst quencher for the weary traveller and typically popular at Spanish ferias.

Sherry known in Spain as Jerez, has of course been popular in Britain for centuries and in the main it was British families such as Sandeman, Osborne and Byass that in the 18th century cornered the market producing a high octane wine (typically 15-20%) which is fortified with brandy. It can only legally be described as sherry if it is produced in the “sherry triangle” of southern Andalucía.

In the past sherry has been known as a drink for weddings or funerals and of course Christmas wouldn't be the same if aunty didn't have a glass or two of Bristol Cream, but now there has been a strong revival with wine lovers discovering the likes of manzanillas, finos, palo cortados, amontillados, and olorosos. A different taste for every occasion and every meal. Maybe in the past you have tried Pedro Ximenez poured over ice cream, or a crisp well-chilled fino with olives or tapas. Fino and manzanilla are perfect accompaniments to Spanish food and soups of many styles. The two can be used interchangeably in cooking and are well suited to steaming mussels and other shellfish, or as an ingredient in soups.

No matter whether you enjoy sherry in food or by the glass there are many varieties to delight your palate and we hope to see you soon relaxing in Periana with a glass of fino or maybe two :)

Footnote:

The Pimm's we, and most bars use, is Pimm's No 1 Cup, and those of us with good memories may remember seeing other numbers in years gone by.

There were six Pimm's products, all of which are fruit cups but only Cups No 1, 3 and 6 are still available at present. The essential difference among them is the base alcohol used to produce them:

Pimm's No. 1 Cup is based on gin and can be served both on ice or in cocktails.

Pimm's No. 2 Cup was based on Scotch Whisky. Currently phased out.

Pimm's No. 3 Cup is based on brandy. Phased out, but a version infused with spices and orange peel marketed as Pimm's Winter Cup is now seasonally available.

Pimm's No. 4 Cup was based on rum. Currently phased out.

Pimm's No. 5 Cup was based on rye whisky. Currently phased out.

Pimm's No. 6 Cup is based on vodka. It is still produced, but in small quantities.

an Andalusian Gardener’s Delight

Cordoba the one time capital of Moorish Spain rates high on the things to do list of most tourists and whatever time of year you visit there is always much to see. Top of the list is the architectural wonder the Mezquita-Catedral (Mosque Cathedral). However during May there is the Patio Festival which gives us a unique opportunity to step into private homes and to see marvellous displays of plants and flowers in private gardens and patios. You cannot help but marvel at the variety of the decorations and plants, at a time when the geraniums, roses, carnations and other flowers are in full bloom.

Not many years ago people going on holiday wanted peace and quiet declaring that they didn't want the intrusion of TV, however times change and we have found that nowadays satellite TV with plenty of channels is a must and at Cantueso we provide English and Spanish TV and Radio in all cottages.

Three years ago, as the world moved on, we provided Wi Fi access around the restaurant for the use of visitors. This has proved popular but now with the increase in usage particularly from the ubiquitous I Phone we have had to created Wi Fi hotspots around each cottage. The aim is to allow guests Internet access from the comfort of their holiday home. It is still available on the restaurant terrace and free to all customers.

Many people are surprised at how complicated Internet connections can be in Spain and ours is no exception. The signal is received from a nearby mountain and bounces onto three more peaks before going down to a ground station in Malaga and then by cable to Madrid. Normally all works well but in thundestorms we can experience "drop outs."

The Ruis family from Utrecht in Holland returned last week to collect their prize of a free Lunch having been placed first in the 2008 competition. The competition was held during the year and any photo taken in or around Cantueso was eligible for entry.  It was very nice to see them again and to meet their latest arrival, Ike. All the original entries can still be seen here.

Most visitors to the Costa del Sol will have a vague idea that there was a Moorish presence in Spain at some time in the past, and are attracted to tourist destinations such as Cordoba and Granada which have some of the most stunning Moorish architecture to be seen anywhere in Europe.  The Alhambra Palace in Granada is in fact the most visited tourist attraction in Spain.

As we will see later there was much more to the Moorish invasion than just architecture and anyone travelling the roads around Periana some fifty years ago would have noticed the remaining sugar plantations started by the Moors over one thousand years before, and which until the middle of the last century was a valuable part of the local economy.  Plantations were established all along the Costa del Sol and as far inland as Periana, further inland the temperatures were too low and there was insufficient water supplies.  There were several sugar mills along the coast notably in Motril and Torre del Mar, but today all that is left of the latter is a chimney.  This refinery was for many years owned by the Larios family (of gin fame) and they were able to make not only sugar but also rum and honey.  We at Restaurante Cantueso still use Caña de Miel (Cane Honey) and find it popular on such dishes as aubergines in batter.

When sugar was first available in Spain it was in fact a luxury item and only consumed by the well off.  It became so important that a special sugar tax was levied and for centuries it provided vital revenue for the Kingdom of Granada.

Originally the canes produced around Periana were carried on mules but in later years transported to the mill via the little narrow gauge railway described in a previous blog.  In the centuries following its introduction into Spain explorers who visited Madeira and later the Caribbean found even better climates for sugar cane and (forgive the pun) they were sowing the seeds of their own industry's destruction.  Then with the introduction of sugar beet, the urban development of land linked to tourism, and increased cultivation costs the end of Spanish production became a reality.

Historical Note:

In 711 AD, a tribe of newly converted Muslims from North Africa crossed the straits of Gibraltar and invaded Spain.  Known as The Moors, they went on to build a rich and powerful society.

Its capital, Cordoba, was the largest and most civilised city in Europe, with hospitals, over 30 libraries and a public infrastructure years ahead of anything in Northern Europe at the time.

Amongst the many things that were introduced to Europe by Muslims at this time were: a huge body of classical Greek texts that had been lost to the rest of Europe for centuries (kick-starting the Renaissance); mathematics and the "arabic"numbers we use today; advanced astronomy and medical practices; fine dining; the concept of romantic love; paper; deodorant; and even sugar cane.  Scholars from all over Europe went to Cordoba to study and help with the translation of forgotten Greek texts.

Much of this rediscovered mathematical knowledge was put to good use in buildings such as the Alhambra Palace and the Great Mosque of Cordoba, where the beautiful elevations we see today were based upon ratios used before in the building of Greek temples. In particular the formula: one to the square root of two was used.  This is the ratio which gives balance and symmetry to rectangular elevations.  A modern example of this ratio is A4 paper which when folded in half retains the original length to width proportions.  And for motor enthusiasts just observe the Rolls Royce radiator grille of the original models, it too has these classical proportions.

The occupation didn't create the rigid, fundamentalist Islam of some people's imaginations, but a progressive, sensitive and intellectually curious culture.  But when the society collapsed, Spain was fanatically re-Christianised; almost every trace of seven centuries of Islamic rule was ruthlessly removed.

With little resistance the Moors occupied and ruled most of the Iberian peninsular including today's Portugal and even as far North as Poitier in France.  This area was called Al Andalus (The land of the vandals).  Gradually after some seven hundred years the northern tribes, which were Catholic, moved South re- capturing the land until only the province of Granada was left.

In 1490 the King and Queen of Spain were able to re-take Granada and this marked the start of the Spanish Inquisition and the forced conversion of the remaining Moors to Catholicism.  Eventually due to many Muslims secretly worshipping Islam, they were finally expelled having to leave the country without any possessions. More than a quarter of a million left most going to North Africa.

See also our posting about Banos de Vilo the Moorish sulphur baths close to Cantueso.

There is something comforting knowing that somewhere in Spain our old cooking oil, long after it cooked your calamari, is running someone's car.

Increasing oil prices and Middle East tensions make biodiesel fuel increasingly important as it is so environmentally friendly, renewable and above all cheap.  And when converting old cooking oil it makes even more economic sense.

For some years it has been a geeks' paradise with “home brewing” DIY biodiesel kits costing a few hundred Euros, and as long as they could find sufficient used chip fat they had a fuel for their cars costing a few cents per litre.

More recently commercial operators have entered the market and will not only produce biodiesel from waste oil but also deal with unwanted by-products previously a problem for home producers.  For Cantueso, this means our old sunflower oil is now converted into fuel and we have a supply of soaps, hand and floor cleaners all from the glycerin that is the main by-product of the process and someone somewhere drives down the Autovia on Cantueso biodiesel :)

At Cantueso Cottages and Restaurante we are often asked by visitors to recommend a beach and always found it difficult to offer adequate information due to the numerous possibilities along this part of the Costa del Sol.

Imagine the scene, a Thomas the Tank Engine locomotive and rolling stock that would have looked at home in an American western, rolling through the hills of Periana surrounded by billowing white clouds of steam.  In the last century this was a common sight as there was a narrow gauge railway linking Vélez Málaga, Periana and Ventas de Zafarraya.  It surprises visitors to Cantueso that the unmade road as you approach the complex is in fact the old railway track.

In about 1905 just after Málaga had installed electric trams and the need for more sophisticated transport increased, The Suburban Railway Company was set up, funded with 4 million Pesetas from the Bank of Antwerp in Belgium.  The company received various concessions to build and run lines from Málaga and along the coast.  The grand scheme envisaged a network linking Málaga with cities such as Granada, Seville, Almeria and Gibraltar.  The line from Málaga to Vélez was routed close to the sea and is said to have been a wonderfully scenic journey which, after Almayate, continued through agricultural scenery dominated by sugar cane.  Like the railway we have sadly lost the sugar cane plantations, more of which we will write in a future blog.

The Vélez to Periana line was started in 1911 and opened in 1914 less than two months before the outbreak of the First World War.  Work was halted and the line was only completed in 1921.  The line which was 31 km long had a planned extension from Zafarraya to Alhama but due to the poor economic climate was never built.

From almost any part of Periana and the surrounding hills you look down on the spectacular scene of Lake Viñuela a man-made reservoir containing 170 million cubic meters of water and covering 700 hectares of land.  Obviously the content varies with rainfall and since the very low levels of 2009 the reservoir has built up much better reserves.  An interesting graph of current and past levels can be seen here.

The reservoir was originally muted in the 19th century but only became a viable scheme in the 1980's and was achieved by damming the River Guaro.  This river and its many tributaries fill the reservoir and it provides potable water and irrigation for many hectares of arable land around the lake.  Fortunately before the flooding of the valley, excavations of various Neolithic and old Roman sites were undertaken and many of the artefacts found can be seen in Málaga museum.

The lake takes its name from the nearby village of La Viñuela which overlooks the valley.  It was originally a sleepy hamlet on one of the many routes up from the coast heading towards Granada, and provided a watering stop for the thirsty muleteers.  The old bar is still open and nowadays serves local workers and tourists.

The animal stories at Cantueso do sometimes have a happy ending and you may remember we were looking for a home for “Ginge” a marmalade cat who had taken up residence.

At Cantueso we have 10 self catering cottages as well as a restaurant and Ginge had made many friends from all over the world, but sadly none packed him in their cases.  He was so friendly and popular that he was in danger of becoming overweight.  And after being “sorted out” by the vet one customer at the restaurant offered to take him and give him a new home in Caleta some 35 k away, but Ginge was back in Periana just over 24 hours later!  Motorways and rivers it would seem could be taken in his stride.  After this and another attempt at re-homing we reluctantly paid a rescue centre PAD in Mijas to take him.

Now a year on and they have just told us he has at last found a home in Germany.  We don't think he will walk back from there! Well done PAD.  This follows a previous cooperation with PAD when we had to re-home the last of a litter of seven pups raised at Cantueso by a stray dog.  One puppy also went to Germany and another to Finland.  We still get a Christmas card from that one :)

Mijas Floods

Spring is upon us and in some parts of Andalusia seems to be slightly earlier than usual. Here in Periana we already have a good display of Almond blossom and many plants are showing their appreciation of some really warm days. Not only does our climate attract birds but the migratory route across the straights of Gibraltar funnels many species to the area. In Spain there are over 500 recorded species and about 270 of these breed whilst here.

Serious birders will head for the area around Tarifa or Doñana and hope to see Andalusian and Iberian specialities such as: Spanish imperial eagles, Andalucian hemipode, glossy ibis, spoonbills, whiteheaded duck, red knobbed coot etc etc. The list is endless and there is of course the added bonus of travelling in areas of outstanding beauty with impressive cultural and historic heritage. The sweeping plains, salty marshes, evergreen forests, wild olive trees, oaks and firs together with unusual flora and fauna ensure a steady stream of visitors. (Both feathered and plain varieties).

Now is the time to harvest Algarrobo beans in Periana and men can be seen in the olive groves beating the beans with long poles so that they fall onto nets spread under the trees.

The Tree with Three Names: The Algarrobo trees (also known as Carob or Locust trees) typically grow amongst the olives and produce a long brown pod which has traditionally been used to make chocolate substitute and for animal feed. However in recent years it has become a valuable crop because it can be turned into E410, Carob Gum, also known as Locust Bean Gum which is used as the ingredient that makes soft scoop ice cream, soft.

When in the bible it said that St John was in the desert and ate locusts, fortunately he was not eating the grasshopper variety but the sweet tasting Carob pods.

Closer to home we can roast the pods then grind them into a powder using a food processor or coffee grinder and then use in cooking anywhere where chocolate powder is called for. And if you are really desperate you can also chew them just as children did in the UK during the war when starved of real sweets.

Carob also has therapeutic uses. It is known to halt serious cases of diarrhea in adults, infants, and animals. Use 1 tablespoon of carob power in a cup of liquid, or make a paste of carob powder and water. It is also known to help with nausea, vomiting, and upset stomachs. One French physician even claims to have successfully reversed kidney failure with Carob.

Carob is a chocolate lovers delight as it is not only delicious, but low in fat and calories, caffeine-free, and lacks the health risks of chocolate. So next time you wander around Periana and see those large evergreen trees with large brown pods why not try one, or if you prefer buy some powder at a health food store it will help you, and our local farmers. As yet at Restaurante Cantueso we have not added it to our menu but you never know.

Accidents and other unforeseen happenings are not the first thing on your mind when planning a holiday but nagging doubts often linger particularly when you have young children.

Pool safety is top of most parents' list and after looking at figures published by ROSPA on child drownings when on holiday, deservedly so.  In France the problem has been tackled with swingeing penalties for pool owner's who do not comply with the law to make all pools secure for young children.

The fine for owners who do not comply is 45,000€ for private pools and up to 225,000€ for shared pools.  There are suggestions that these same laws will be adopted by other countries including Spain but let us be under no illusions, simply complying with the law doesn't guarantee safety.

There are five main types of protection: rigid pool shelters, covers, electronic perimeter alarms, immersion alarms, and fencing.  Covers create work putting them on and off and tend to be left off.  Perimeter alarms give only marginally more notice of a child crossing the beam before falling in than electronic alarms, which only work when a person falls into the water.  If no-one is nearby to assist, they are rendered useless.  Fencing with self-closing gates tend to work best but as with any safety measure, cannot be assumed to be foolproof.  Vigilance by parents is essential.

ROSPA point out that drownings on holiday tend to happen more frequently at the beginning and end of the holiday. Why is not obvious, but maybe influenced by the inquisitiveness of children on arrival and parents being busy packing before leaving.

Swimming pools are not the only danger on holiday, and like at home there are always potential problems around the house and gardens.

There are many stories told about this hamlet, mostly apocryphal, and all involving terrible deeds during the civil war.  Some will tell you, the inhabitants were rounded up and shot or that they were involved with feeding the bandits in the surrounding hills and because of this the roofs of their houses were removed to prevent anyone living there.

The fight against the bandits went on for many years and to avoid the residents being able to provide shelter or sustenance they were put under much pressure by the Guardia Civil. They were in fact finally forced out by a decree which only allowed them to be there during the daytime.  This meant living in a nearby village such as Frigiliana and walking to and from El Acebuchal every day and as there was no motorised transport back then, totally impracticable.  All the inhabitants finally left in 1949 and the cottages quickly became derelict and in many cases roofless. Spanish people in recent years have called the hamlet “Pueblo el Fantasmas” or village of ghosts, due to the 50 or so years that it was deserted and derelict.

The hamlet has a history stretching back to the 17^th century and as you first approach it is hard to see why anyone would wish to build a house in the bottom of a ravine, partly shaded and with such sloping terrain as to make you walk permanently with one foot higher than the other.  However, as so often is the case, man sees opportunities and subsistence farming was possible with a few animals grazing on the hillsides above the cluster of cottages and vegetables grown on the slopes.  There was also an inn in El Acebuchal where the mule trains would pause on their journeys from the neighbouring villages of Torrox, Frigiliana, and Nerja up into the Granada region carrying fish, fruit and vegetables.  These same mule tracks nowadays provide excellent walking routes and you will constantly be surprised, coming across old abandoned farms with trees still producing fruit just waiting to be picked for the refreshment of the weary traveller.

After the civil war ended, there were a few feeble attempts to re-settle but it was not until 1998 that one of the original families was able to renovate a house in which to live.   This was Virtudes and Antonio “El Zumbo” the parents of the present owner of the bar, Antonio Garcia Sanchez, which has also been restored. Since this first renovation there have been many others no doubt speeded up by the arrival of mains electricity in 2003.  The little church has also been sympathetically restored and the first Mass for 50 years was held in 2005.  The hamlet which is divided into an upper and lower cluster now has smart looking reformed cottages some offering accommodation for visitors.

To visit El Acebuchal you can either drive down a mainly un-made track, or walk.   Driving is straightforward as you leave Frigiliana towards Torrox, after about two kilometres, look for a right turn with a wooden sign to El Acebuchal.  The road from here is a mixture of asphalt or unmade.  At times it becomes quite narrow and passing can be difficult. Thankfully traffic is very light and you may get the whole way without passing another vehicle.  Once you arrive it is possible to find parking just past the bar near the church.

The area around El Acebuchal is a walkers paradise with a walk to Puerto Blanquillo which starts along the ravine as you enter the hamlet.  It is a walk of about 4 km, climbing up to an altitude of 800 m. El Acebuchal is at 500 m.

In the other direction you have the opportunity to walk from Acebuchal to Cómpeta a distance of 13 km.   The return trip will take you about 5 hours so only for the fit. A good compromise is to have a car drop the walkers off at either El Acebuchal or Cómpeta and then drive round for the pick up.

Whichever walk you choose the sights are amazing with flora and fauna to get your cameras clicking.  There are plenty of birds to see at the appropriate times as the area is on a migratory route.

The bar/restaurant does have a sign saying roast goat, suckling pig etc are available by prior order.  It is closed on Mondays and there have been reports that the opening times can be a little haphazard.

A dream holiday shouldn't turn into a nightmare. We all know the scene, standing in line waiting to check in at the airport and wondering if your cases are overweight. For years the lies of your bathroom scales were acceptable but now you fear those extra kilos could soon turn into pounds sterling. Then you run the gauntlet past a crone with fried hair that looks determined to make you pay for her hangover. As David Jason once remarked: “Did she get her money back from the charm school?”

With low-cost airlines trying every trick in the book to make sure your holiday costs more, they have been reducing baggage allowances, even cutting down on the odd carrier bag and one quietly reduced the hand luggage sizes so that you would have to check it in and pay a penalty. And as if that is not bad enough consider that in July or August with one well known “low-cost” carrier, a case of 23 kilos would cost you £180!

This is no way to start a holiday and especially with babies and children, so we thought we would try and help families cut down on extra luggage by providing many more items to save you packing them. Not just the usual high chairs, buggies and cots but also essentials such as sterilisers, baby baths, changing mats, blenders, baby alarms, potties, toys, booster seats, books and so on. Just as importantly we have tried to make the cottages at Cantueso more child friendly and have enclosed the terraces on some and paved them so that toddlers can be kept in sight whilst they play safely with toys provided. Inside we have also had a safety survey to ensure that there are stair gates where required and that all electrical items and plug sockets are guarded and of course there are no dangerous items or harmful chemicals stored under the kitchen sink.

No this is not a sequel to the best selling book by Chris Stewart, Driving over Lemons but our way of drawing attention to the odd times we live in.

Around us at Cantueso this autumn we have the sight of grapes withering on the vine, figs rotting on the floor underneath the trees and yes pomegranates on the side of the road.  Food for free but nobody seems bothered.  Just look too at the Spanish supermarkets that sell Israeli oranges and imported lemons from the Americas and yet they grow well here.  Yes, we know that fruit is not always in season, but with the all year round varieties of lemon grown in Spain, there can be no excuse. It is even more strange to find that buying blueberries in Spain is difficult but if you buy them in the UK, the country of origin on the pack is Spain.  Maybe it is our fault as consumers and we really should only buy things in season.

The fruit Hand Grenade

A Pomegranate is of course called Granada in Spanish and the city that takes its name from the fruit also has it as part of the city's coat of arms.  In Spanish it is also the word for a grenade, and when you see the ripe fruit bursting open, packed with hundreds of tiny red seeds it is easy to see why.

In the lanes and byways around Cantueso here in Periana there are many bushes growing wild and at this time of year spilling their fruit onto the roadside. Take a walk and enjoy.

In recent years much has been written about the health giving properties of the fruit, no doubt in part, promoted by the fruit juice manufacturers but there seems to be a consensus that it really is one of the “super fruits.”

Some of the claims:

One pomegranate contains tons of nutrition… and best of all, it’s low in calories.  In just one pomegranate fruit there is around 100 calories and only about 25g of sugar. But that’s only the beginning of the nutrition pomegranate provides:a great source of potassium

more antioxidants compared to other juices and even wine!

vitamin B and Vitamin C

great source of fibre

helps prevent heart disease

keeps your immune system in top notch conditions

prevents build-up of material in your arteries

There are many drinks and even foods that are made with the pomegranate and it is now becoming more commercialized and can be found in supermarkets in a variety of forms.  The most popular is pomegranate juice but there are also pomegranate jellies, pomegranate wine, and even pomegranate salad dressing.

Unfortunately the commercial growth of Pomegranates has been largely left to America (after the Spanish introduced it) and Africa.  However for those of us that live around Periana it is easy to grow as the climate is ideal, and you could expect a crop after about four years.  If you are a visitor or can't wait, just be nice to your neighbours!

Definitely not, because although in the village the shops and businesses do not normally speak more than a few words of English you will certainly get by.  But and it is a big but, you will certainly get lots of fun out of your visit if you try a few words, and out in the campo if you meet a local they will almost certainly not speak English.  So why not try a few words and a little sign language, it goes a long way and you will find the local people very friendly and appreciative of your efforts.

If you do decide to try and learn a few words the first thing to remember is that there are different versions of Spanish.  The main language of Spain is Castilian and you could say this is the equivalent of the Queen's English with the local dialect (Andaluce) being compared to a broad Scots accent or Geordie.  There are other regional languages in Spain such as Catalan which is spoken around Barcelona and Basque spoken in the extreme north.  You need to learn Castilian.  Most Spanish courses you will find in the shops will be this version but sometimes in the discount bookshops they will have discounted courses that are often teaching South American Spanish.

If you do decide to have a go there are many cheap beginners courses on Cd's.  Ideal for playing in the car or at home for a few weeks before your holiday.  They all give you the basics of pronunciation, phrases and numbers.

Look out for the BBC Quick Start Spanish about £10 or The Michel Thomas Language Builder course, about £15.  The latter has a unique way of teaching without lots of grammar or writing things down, and you will be in good company as it seems to have been the choice of celebrities, politicians and major companies.

Maybe you can also splash out on a small dictionary but whatever happens you should pack the Rough Guide Dictionary and Phrase Book (£4.99) it is invaluable.

After you have arrived jump in and try out your phrases it will be fun and your confidence will slowly build.  At our restaurante and for guests in Cantueso Cottages we have a rule; that we always try to answer in whatever language the visitor uses.  But down on the Coast the opposite is the rule with shops and restaurants all having English speaking staff, which can be very irritating, because when you try out a few words of Spanish the reply usually comes back in English making you wish you had not tried.

Footnote:

When David Beckham went to Real Madrid the Open University had 1700 more people signing up for Spanish that year.  Beckham went from strength to strength with the language and is no doubt proud that his first sending off was for telling the ref he was “hijo de puta” the son of a whore!

If you fancy a great day out in Malaga why not try our tapas tour?  We know that many of you enjoy tapas at Restaurante Cantueso and thought that when staying in Periana you might like to visit some great and quaint bars in Malaga that serve equally delicious tapas.  Some of the bars boast a menu of over one hundred different tapas.  We have sampled a few bars and there are many more to be explored.  Beware however of the bars with menu boards outside in many languages.  They tend to be tourist traps.

We are often asked what Cantueso means and there are two explanations. Firstly it is the name given to Spanish or French lavender (Lavandula stoechas) as shown in our picture. This is magnified and the real size is very similar to a normal lavender. It is common in Mediterranean countries and can become troublesome as it grows fast in the wild.

The second explanation is that Cantueso is a liquor made in the Spanish province of Alicante. It is obtained from the distillation of Thyme flowers, and is typically 25% to 35% alcohol and very sweet. It is normally taken after meals as a stomach tonic.

And for lovers of honey the Cantueso lavender makes a great treat.

Unless you are of a certain age or a fan of Tony Hancock my feeble attempt at a joke will have passed you by, so we will start again.

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