The color chard that gives us the Nature allows us to create color on our dishes. And materials we have are: cereals, vegetables, dried legumes, seasonal fruits, nuts, aromatic herbs, spices, seeds, bulbs, roots and tubers. We combine the same colors but different textures and aromas: potatoes and leeks for "Porrusalda" (a typical dish of Spanish cuisine) served with sautéed garlic. We combine the same variety but different colors: vegetables for ratatouillé of La Mancha (Spain)...
When autumn arrives, the time comes to prepare stewed apple, alone or combined with other fruits like apricots or pears. The ingredients that I use are, in addition to fruit, stick cinnamon and lemon peel; Muscovado sugar and water, for syrup.
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