Mowie of Mowielicious recently got back from his holiday in the Canary Islands. I asked him to write a short guest post and I am honoured  that he did, especially on such short notice. If you’ve not visited his cooking blog yet, then what are you waiting for? 

Before I start, I’d like to say that this post was written on very short notice. I never intended to write about this trip, but when Beth asked me to write a travel guest post, how could I say no? I hope you enjoy it anyway!

Every year around Christmas and New Year, my partner, friends and I try and escape London to warmer climes. Not only is it the holiday season, but the 1st of January is also my birthday, and I prefer being somewhere warm if I can. I usually fly off to Australia, but as I’m planning on moving there soon, I thought I’d go somewhere closer to home this year and forego the 24 hour flight down under.

One of the closest and warmest places of interest in proximity to London (& Europe) during the winter months are the Canary Islands. With mostly sunny days and daytime temperatures averaging 23˚C, the short, four hour journey is worth every minute for the simple fact that you can get on the plane wearing your parka, and get off the plane in a t-shirt. The islands are a nature lover’s dream: sun, sea, sand, mountains, & rainforests – the islands have it all. For a more rural holiday, to avoid the tourist traps, and to really experience the authentic Canarian lifestyle, head higher up the islands towards the mountains. If you’d like a more glamorous holiday, including shopping, spa’s and funky restaurants and bars, get accomodation by the beach.

And of course, there’s the food. Canarian cuisine is heavily influenced by typical spanish fare, but has evolved a more traditional style, one that’s truly its own. The tapas menus are seafood based. Head lower down by the sea for tapas, Head higher up for meals like rabbit or goat stew. The more simpler meals include boiled potatoes with crinkly skins still on, served with the islands own dinner table contribution: mojo (pronounced mo-ho) We couldn’t get enough of the stuff- a spicy sauce served as a dip that comes in two colours, green & red, and consists of garlic, lemon, coriander, peppers and sometimes avocado, all blended together. And for dessert there’s a super sweet, thick paste known as bienmesabe which is mainly made from ground almonds and honey.

And now over to you: Have you been to the Canary Islands? Which islands did you visit? Are you thinking of visiting or do you know anyone that’s been? Let us know your stories!

All photos and words by Mowie from Mowielicious.com