One of the things I love about exploring new areas is discovering hidden gems—whether it’s a tucked-away restaurant, a cute little bar, or even a scenic cave perfect for a picnic. I’m sure most people have had such moments, and this time, we certainly did.
A Bar Full of Dutch Nostalgia
It all started when we were wandering through Moraira, looking for a nice beer after a day of exploring. We passed a strip of Dutch-style bars—plenty of those around here. The first one looked heaving, so we skipped it, only to return later when the others seemed dull in comparison.
We ended up in a lively Dutch bar, surrounded by locals belting out Dutch bar songs at the top of their lungs. It instantly transported me back to my twenties in the Netherlands, where such scenes were common and always fun. I told my husband that standing and singing on bar stools was part of the tradition, and sure enough, it wasn’t long before it happened!
The Journey to Maserof
An English woman at the bar told us about an inland place called Maserof, not far from Jalon. Intrigued, we set off on a 20-minute uphill drive through the Sierra Bernia mountains, passing a donkey farm along the way. Eventually, we arrived at a tiny hamlet discovering not one but three bustling restaurants side by side – Maserof, Verd i Vent and Casa Susi.
To our surprise, Maseroff had no electricity. Everything ran on generators, and they used old-fashioned notebooks for the bills—no tills, no internet, no mobile reception. You could make a reservation via WhatsApp, but the owners only responded once back home.
Elegant table setting
It was a Sunday afternoon, and all three restaurants were packed, serving set menus. The first, Maserof, was also a winery and museum. Its main door appeared locked, and it was hard to get a peek inside, though the sound of live music (obviously battery-powered) drifted out. The other two restaurants had inviting outdoor seating and the surrounding fields were filled with cars and campervans.
Discovering an Unforgettable Dining Experience
We decided to book a table at Maserof and returned a week later. The experience was something else. All guests began the afternoon in a beautiful outdoor area with sweeping views, sipping on ‘vino caliente’ (mulled wine). The menu price included home produced wine and mulled wine but not other drinks, making my zero beer and sparkling water the most expensive beverages we’d had in the region
Cooking with gaz
At a set time, the owner, Carolina—of English and Spanish descent—welcomed us and gave a fascinating tour of the museum and kitchen. The kitchen itself was remarkable, as everything was prepared by candlelight and cooked on gas. Among the antiques on display were original Alhambra wall tiles, a reminder of how different things were in Spain during the ‘60s and ‘70s.
Carolina shared how her British father, Peter Pateman, bought the 17th-century property in the ‘70s and began restoring it. Some original Roman structures remained intact. Today, it includes various rooms, accommodations with Napoleon-sized beds for overindulgent guests, and a museum filled with artifacts that really belong in a national collection.
Music, Food, and Unexpected Performances
The five-course meal was an event in itself. The cold starters had already been prepared, waiting to be served to about fifty guests. Some were regulars, while others, like us, were first-timers.
Exploring MaserofPrepping with candle light
The afternoon unfolded into a joyous celebration of food and music. Friendly young waiters, with limited English, served delicious home-cooked dishes. The entertainment included an 80-year-old flute player celebrating his birthday and Carolina herself, who stunned us all with a breathtaking version of Summertime. Every nationality in attendance was encouraged to sing a song from their home country. A Dutch group chose a traditional Sinterklaas tune, while we attempted Waltzing Matilda—only to realize we didn’t remember all the lyrics and, of course, had no way of looking them up online!
A Close Call with Cash
The experience was unforgettable, but it almost ended in a saga. My husband had neglected to ask about the price, and we barely had enough cash to cover the bill. With no internet or card payment options, there was no way to withdraw more. Unfortunately, this meant no tip for the hardworking staff—a bit of an embarrassing moment!
Discovering Maseroff was more than just a meal; it was an experience. A journey back in time, a lesson in history, and a reminder of the joy of unplugged, authentic moments. If you ever find yourself in Jalon, take the drive up the hills—you won’t regret it.
I have always been a fan of homemade. Not only homemade foods but also clothes, home decor and much more. I even had a stint at making Christmas cards. I can remember watching a tennis final with Roger Federer while making dozens of Christmas cards for family and friends. It was enjoyable and exciting, probably because of the tennis yet I never did it again. Maybe it is because there are no more Federer finals to watch!
Homemade food have been a passion for a long time now. Whether it is for health reasons, being frugal, using the best ingredients and enjoy doing it, it has been a huge part of my life.
The collection of such foods is growing. As I love sharing good things, I have started to blog about it. Not all recipes are mine and my husband Keith is doing his fair share. He loves fermented foods and started making apple cider vinegar and sour dough bread years ago.
Apple cider vinegar prep
In fact my daughter started a sourdough culture while we were still living in Australia and we loved making fruit and nut breads. Making your own sourdough bread is easy and fun albeit there are a few rules. Keith has perfected his starter culture and we always have the luxury of crispy fresh sourdough. He trials different flours and sometimes adds ingredients such roasted garlic, rosemary and olives.
Homemade foods on offer
We have now added fire cider, red and white sour kraut, pickles, chutneys, jams and olives to our list of homemade foods. We were so lucky to spend almost a year on a large property in the Ariège. There were plenty of fruit trees including apple, plums, mirabelle, blackberries, mulberries, figs and crab apples. Consequently the production of chutneys, pickles and jams resembled a professional kitchen.
I hope to inspire you to have a go at ‘homemade’. My perfect ‘cook up’ is singing along to my favourite tunes on a weekend day while having the kitchen to myself. Then miracles happen………..
As we are heading for winter, consequently it will be time for fire cider! My previous post showed you how to make organic apple cider vinegar and that will give you the perfect base for fire cider.
So what is fire cider?
Simply said, it is a spicy concoction that combines different taste sensations in one drink. It is a combo of sour, spicy hot, pungent and sweet and it may not be everyone’s cup of tea. We take it during the winter months as a daily tonic to help fight off colds and flues.
Ingredients
fresh horse radish, onion, garlic, freshly grated turmeric, grated ginger, chillies, a sprig of rosemary, 1 cinnamon stick, apple cider vinegar, honey to taste and a large glass jar.
The list of ingredients is not set in stone and we use what we can get hold off. For instance it is hard to find fresh horse radish in Southern France where we live.
The quantities are rather flexible because it depends on how much you would like to make. Nevertheless if you want specifics feel free to let me know in the comments.
Some of the main ingredients for fire cider
Here’s how to make it
Chop up all ingredients in tiny pieces and no need to say – the tinier, the better.
Place them in the jar and cover with apple cider vinegar
Close the jar and shake it up!
Place in a cool dark place for at least 4 weeks
Strain so you are just left with the liquid
Warm up honey and flavour to taste
Store in the fridge or a cool cellar
Finely chopped ingredients for fire cider
How to use fire cider?
Take a shot everyday, neat or dilute with water. If you find it hard to drink it, you could use it as an ingredient in soups, marinades, sauces and dressings.
Does it work? Who knows! It is full with ingredients that are good for you. Scientifically its potential may not have a leg to stand on as scientist usually don’t spend their time on testing the efficacy of natural remedies. I am a firm believer of taking daily a large diversity of organic natural ingredients. This fire cider is a combination of such ingredients.
As a matter of fact I am not here to debate the pros and the cons of taking fire cider. Above all I am here to show those who are interested how to make it.
All things considered, let me know if you have a go!
Apple cider vinegar seems to be one of the latest trends in the forever growing list of super foods. Apparently, it is a cure for many ailments, although it is not very well documented scientifically.
Despite that and like many people before me, I have started taking it on a daily base. I take 1-2 tablespoons in a glass of warm water first thing in the morning and I have done that now for several years.
As apple cider vinegar is cheap and easy to make, you can be sure there won’t be much scientific research to support the benefits. I personally have not experienced any side effects and I actually love the taste. As a result, I am hanging out for that glass first thing in the morning. An additional advantage is that bloating seems to be a thing from the past. Needless to say that I will keep on taking it.
There are many types of apple cider vinegar available in the shops but we prefer to make our own. And in this case I have to credit my husband who has been making the vinegar for a few years now. It is cheap and easy to make as long as you can get hold of organic apples.
Basically making apple cider vinegar is a process of fermentation where yeast converts the sugars in apples into alcohol. Then a bacteria called acetobacter turns the alcohol into an acid. The result is a fluid with a sediment called the ‘mother’ and apparently it is this mother that offers substantial health benefits.
How to make apple cider vinegar?
Pouring water dissolved with sugar over the organic pieces of apple
Ingredients for home made apple cider vinegar
organic apples
filtered water
sugar such as honey, cane sugar, agave or maple syrup
a sterilised jar
a good dose of effort and time
Method:
Sterilise the jar
Remove the stalks from the apples
Cut the unpeeled apples in pieces
Use 1 apple for 1 cup of water and 1 tablespoon of a sugar
Put apple pieces, water and sugar in the jar
Stir and cover with paper towel and an elastic band
First 14 days – place in a warm place and stir daily to prevent the apple pieces on the top going mouldy
After 14 days – remove the apple pieces and leave the liquid to rest in the dark for at least a month
After a month the apple cider vinegar should be ready to drink. We like to pour it in a nice decorative glass bottle and enjoy 1-2 tablespoons daily. Don’t drink it neat as the acidity may damage your teeth enamel and avoid storing it in plastic bottles!
The picture below shows a quantity of 5 cups of water, 5 medium apples and 5 tablespoons of raw cane sugar. Put a label with a date when you made it and you’e done!
Quantity of 5 cups of water, 5 medium apples and 5 tablespoons of raw cane sugar
Why don’t you give it a try? By the way, I am not an expert and suggest you do your own research before making and taking the vinegar.
