Caves for sale

Andalucian caves for sale.

Sometimes, in fact most of time in this part of rural Granada its a case of "Its not what you know its who you know..." this can be relevant in all walks of life but no more so than in rural Spain. Having arrived as a new expat into the far depths of the Andalucian "sticks" we have on occasion, had the fortune or misfortune of being approached by locals who have quickly recognised the value of cave houses in the area. We were lucky enough to grab a bargain back in 2004 when we moved to Spain and almost as soon as we arrived offers were coming in from roundabout cave owners... "Mine is only 30k, do you want to buy it?" Seems the fact that an English family might not have any money falls on deaf ears - afterall we are all apparently rich according to the average local Spaniard.

Times however have changed - quite significantly which is why we are detailing this particular cave for a local bar owner in the village who needs to sell at a reasonable price... The price is 75k euros and its well worth the dinero (63k GBP at time of writing). Many of the local cave owners now realise that the boom time has gone, it took a while but the serious sellers recognise the market and they need to offload a property or two, afterall Spain, as with the rest of Europe is experiencing a "Crisis".

Where is it? The cave is situated in a small hamlet on the outskirts of Orce called "Fuente Nueva". The property is only just around the corner (100m) from our own cave overlooking the Sierra de Maria mountain range.

The owner is selling due to the present climate (2011) and needs to expand his tapas bar in Orce village.

Features: 3 double bedrooms, large kitchen, living room, bathroom. Gas fired heating and full electrics installed. The cave also has a HUGE garage equipped with log burning stove which could be converted into a further 3 rooms or large workspace. There is also potential to easily open up a window at the rear of the cave to expose via doorway access to a very large roof terrace.

For the price, this cave house is excellent value for the money, one of those unknown bargains that tends to slip by. The cave is fully habitable and has been lived in until 2010, however with a little paint and some new funiture this property could be spectacular either for full time living, holidays or rental.

This cave house is available for private sale via the owner, we do however recommend a full survey and to speak to the owner personally (translation available by request)

So what does this have to do with tapas? The vendor happens to own the local tapas bar just a few doors down from from our office in Orce so we are always happy to help in any way we can. We get the same back so throwing his "Se Vende" ad on this blog is the least we can do. - A knees up paella is guaranteed for the buyer!


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A Spanish Paella

Cooking Spanish paella outdoors on an open fire is the real old fashioned Spanish way of making what is now Spain's most famous dish. Think Spain, think paella... There are of course a multitude of different versions and recipes, the "traditional" being the Valencian paella, named so after the region from where the dish originally came from.

January 2011 presented an opportunity to put into practice something we have been quite passionate about for a while now - cooking traditional Spanish food outdoors in a true rustic Spanish style. When the guys at "Cueva Santa Maria" asked us to cook paella for their guests who had booked Orce village for one leg of their 55 day Spanish journey we were of course, more than happy to get involved.

Paella in mind we drove to Cueva Santa Maria, Gayle armed with a full Serrano ham in stand sitting on her knee for pre paella tapas and the carving equipment carefully wrapped up in the paella pan with a few locally produced delicassies including olives, chorizo, butifarra, almonds and olive oil.

One vision we have for such events is for people to get involved and was great to see everyone take part either through prepping the ingredients for the paella, organising firewod, noting the recipe and generally enjoying the cooking. Questions and answers flowed and it was a joy to talk "Spanish food" with people who had a genuine interest.

After an hour or so the paella is served... The kids get to sample the paella first. Everyone gets stuck in which is great to see. We have to say at this point that the entire family were an absolute pleasure to cook for and we wish them well for the next leg of their journey.




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Easter Eating

Easter time in Orce is a big event as with all of Spain, Easter also means that Orce village and our small hamlet of Fuente Nueva becomes extremly busy. There are quite a few Spanish from the North of the country who have cave holiday homes in the area many of whom have been coming here for nearly 20 years. The community is quite tight knit so everyone knows everything about everyone! When it comes to social events though we always get an invite and although we can't attend every one we do like to work hard and party harder - or should that be fiesta harder?

This year saw some neighbours arrive for a short Easter break, just a few days but just enough time to organise a get together one afternoon for a home made "Fabada Asturiana" made by another friend originaly from Asturias. Having never had a "true" Fabada Asturiana before we were very much looking forward it, after all if a chef from Asturias can't make it then who can?

The table was set for ten including the kids who were running around outside trying to find Easter eggs. The neighbours had broght presents in the form of two walkie talkies for the boys so it was a mass and very well executed operation to find the camoflauged hard boiled eggs. There is a way to eat Fabada Asturiana which was all new to us, beans first with bread then the meat accomapnied with salad. The fava beans were something we have never seen the likes of, again from a small producer in Astirias these beans were enormous...! Almost a meal in itself.

Then comes the meat, smoked chorizo, morcilla (black pud) and some ribs for good measure, all cooked to perfection. Now all we need is the recipe as long as its not a closely guarded secret we'll try and get it posted here asap.

...and then...a well earned siesta. Just the job.

Persistent Rain Threatens Spanish Caves

Spanish caves don't like rain... in truth water (and snow) is the caves worst enemy.  Most caves hold up to water very well, the fact that Spanish caves have been around for decades and in some cases centuries proves that adverse weather conditions are not particularly dangerous for caves. However prolonged weeks of rain can take its toll and this is exactly what has happened since late 2009 until now ~ basically there has been no sun and fine weather to dry out the landscape.

Renovated cave room

Spanish caves by their very nature have no foundations, the foundation is the hillside and rock from which they have been "dug out" this means that caves move all the time as the terrain around them moves too. This may sound quite off-putting but in reality is nothing to worry about, it simply takes minor maintainence little and often such as cosmetic plastering and perhaps filling in the odd crack on a rendered facia.

Rain however can seep through the roof, this takes unusual and adverse weather conditions. Many Spanish caves do not have this problem as they are terraced with plenty of earth on top with a gradient so any water simply runs off. Caves like our own though which have a flat roof are vulnerable to seepage as the water effectively has nowhere to go. The same can be said for heavy snow which ideally needs to be shovelled of the roof before it melts...imagine 150m2 of snow 2 feet deep all turning into water.

We have been living in "Cueva Esperanza" since 2004 and it is the first time we have experienced any water damage. According to the locals Andalucia of late has had three time the average rainfall over the past few months - hence the problems. Luckily a little damp simply needs drying out before re-plastering but this takes time as there may well be water working its way through the rock for a good few weeks yet.

 Water damage

Persistent rain has also been problematic with the terrain in and around the village of Orce and its outlying hamlets. Small landslides partially blocking roads have been frequent as have the odd (and rather large) falling boulders. Pictured above is a small abandoned cave opposite our own, the front slid off during the early hours, now exposed to the elements it probably won't be long before there is a collapse.

The other issue for cave owners is that many of these dwellings are used as holiday homes so with nobody being "in" the cave during the recent weather the rain has been able to cause more damage through damp. Come the summer though all will be well again, the Andalucian heat will bake the caves and revert the rock above to becoming impervious to water once more. The other upside of course is that the resevoirs are full and the region has enough water now to last for the next three years.

For more information on Spanish caves visit Livinginacave.com

"Flamenco Eggs"

Spanish Flamenco! That most famous of dances from Andalucia, my better half informs me that it is a lot harder than it looks too so I'll just stick to the tortilla and a bit of clapping. A few years ago after finishing the renovations on the cave house we organised a small fiesta for the neighbours who had kindly helped and offered all sorts of advice upon our arrival. In usual Spanish style a few more people turned up - the sound of music on a still summers evening attracts some of our more colourfull locals like bees around honey...

Music was played from the cave, settees were brought outside and the food was flowing nicely. As with most parties it came alive later on once everyone had been been plied with cerveza or the local (and somewhat powerfull) "tinto"



Then came the flamenco, a strange first time experience watching from the sidelines, one of the neighbours was a pro in the literal sense teaching my good lady some of the moves. In the background though there were those (like me) that had absolutely no idea at all. The image of inebriated grown men clutching bottles of red wine trying to dance flamenco was rather amusing at the time, particulary when feet were stamped with all manner of serious expressions on faces.



Cavehouses themselves are synonymous with old Spanish gypsy culture and you can still visit the caves of Sacramonte in Granada city today to experience the real flamenco first hand inside a cave dwelling. I must say that watching talented experienced dancers is a real joy, you become engrossed in whole culture of it all, the music, the food, and the participation.

Now then, "flamenco eggs" an easy and very colourfull dish:

Ingredients

1 Large onion, chopped
2 garlic cloves, crushed
1 Red pepper, chopped
1 Green pepper, chopped
1 400g can chopped tomatoes
2 Boiled potatoes
4 Large fresh eggs
Olive oil



1. Cut the potatoes into cubes and par boil until almost soft.

2. Fry the onion, garlic and peppers in olive oil until soft.

3. In a large cazuela heat up the tomatoes, season then add the cooked potatoes, onions, garlic and peppers. Mix well.

4. Using a wooden spoon create four indents in the mixture - crack one egg into each one.

5. Cook in the oven at 180°C for around 15 minutes or until eggs are done.

6. Serve with fresh crusty bread and a glass of good red wine.

2010 Tapas

There is no doubt we are looking forward to 2010! A fresh year, new recipes and local ideas. For the month of January we will be concentrating on a few Spanish winter warmers including some great tasting dishes such as Spanish beef casserole and pork with chestnuts... Delicious!



We will also be talking a little more about the Spanish cave houses here in Southern Spain including the culture and tradition surrounding these unique dwellings. Food of course plays an important part - take this "Casserole de la Cueva" for a delicious yet rustic example.



The Spring and Summer months will see your tapas recipes back in full swing, from the ultimately simple to those little Spanish dishes with a touch of complexity.



For now though, we would like to wish everyone a prosperous and healthy 2010. Enjoy what is left of the seasonal holiday if Jack frost is outside remember to keep warm!

Next up: Spanish beef casserole, just right for a winter evening...

Why not pop into the deli >>>

A Spanish Breakfast

Breakfast or "Desayuno" is a family affair in the cave house, especially at weekends. After a 6km bike ride in the campo with the dog chasing behind its good to come back and have a big breakfast! The antique table (mesa camilla) was aquired from a friend shortly after we moved to Spain. Years ago it would have had a long tablecloth draped over to retain the heat from a round metal plate at the base which would have been used to house hot coals from the fire. These can still be seen today used in the same way by some of the older generation.



So... some fruit, tomatoes on toast with olive oil and morcilla with a fried egg for me. I remember when I was younger being non too keen on black pudding but the Spanish version soon got me (and all of us) persuaded. You can even buy a "picante" version which is sure to wake you up even if a bike ride doesn't.



And this is where it all goes on - the cave kitchen, running water and electricity :) For more information on Spanish black pudding and other types of cured sausages read the article "Secrets of Spanish Sausages"



Next up: Herbs, essentials for the Spanish kitchen

Orce Serrano Hams - Real Spain

Some readers may have noticed we have been producing slide shows on YouTube. One of the most recent is of our local village Orce packed full of colour and tapas dishes along with some photographs of August fiestas.

Gayle and I made this one with some photos taken over the past of couple of years in and around the village and local hamlets. There are a few shots of the common cave dwellings around the area, some of the castle, scenery, flamenco etc etc. Hope you enjoy it.



Watch out for more slide shows on the way, yesterday we purchased a new serrano ham for photography and will be detailing the carving of that step by step in the coming weeks.

Next up: Liver and onions with paprika.... Nice!!

Pinchitos

Pinchitos are small spicy kebabs. First introduced by the Arabs, pinchitos were traditionally made from lamb although now its more common to have pork pinchitos kebabs - very very popular in tapas bars.



To make pinchitos you need the mix - a special blend of spices which truly transform a pork kebab. Cut your pork into cubes ready for the kebab and cover with the powder mix (you can also a little olive oil and rub the mixture over the meat)



Place onto your kebab sticks and BBQ for 10 minutes or until cooked. You know something is a little different with this mixture as the aroma whilst both prepping up and cooking is mouth watering! Enjoy the "Pinchitos"!



Although many of the recipes on this blog are cooked outdoors, much of the preparation is done in the cave kitchen. Of course when it comes to something like paella and the weather is a bit "unpredictable" the gas hob comes in very handy.. Sometimes even we forget how rustic the kitchen is - can't buy these units in B&Q!



Storage for bits and bobs can be an issue in a cave, the photo below shows some carved out shelving - just to keep those "regularly used" bottles easy to reach. (we never had this much olive oil or vinegar in England!) Anyway, easier to pick out a shelf than put one up, nice and rustic.



Pinchitos mix is available in 62g boxes, spice up some pork kebabs - a 62g box makes up 2 kilos of pork. 1.95gbp. Get the guests guessing..

Rustic Recipes

Many of our customers have often asked "Is it true you live in a cave?" Yes! we do in fact live underground. I think it is the word itself "cave" that initially tends to throw ones mind into all manner of dark places with bats and water running down the walls etc.



Thankfully the caves in Andalucia are far from that stereotype. Many have fallen into a state of dis-repair but can easily be renovated with a little research. Below is a picture of what we call the "breakfast bar" or rather a cosy seating area to have your Tostada and look at the view in the morning!



Inside we have 10 rooms, a log burner, electricity, internet, mains water....just like a conventional home. (no bats :)



A bit like a bungalow with no windows at the back. Living underground has distinct advantages too - it is very economical, with 2 meter thick walls the cave remains insulated throughout the year (warm in the winter/cool in the summer) so we use much less energy.



In the winter the wood burner is used to cook thus saving gas in the kitchen. That Roast lamb on a cold night is fantastic!

Next up: Pinchitos and a look at the cave kitchen.