We are proud and excited to introduce you to the new addition to our Epona team, instructor Christina Braun.
Christina was born and raised in Germany where she trained and gained her International Instructor level 2 qualification. She has taught riding in Germany, Austria, the Philippines and has been living and working in Spain since 1996.
Christina is fluent in English, Spanish and of course German and most importantly, she is a fantastic, approachable and encouraging teacher.
As the summer heat is starting to fade, Autumn (Fall) is a very nice time to visit us. We have new dates for upcoming clinics with Rafael Soto, and again, new horses for you to meet when you next come to visit us.
We hope to see you soon!
Fernando, Jane, Caty, Vivi, our staff, and all the horses
Epona Equestrian Center
Artists at Epona!
It has been a very pleasant coincidence that among the many riders that visit us regularly, we recently had the pleasure of having here at Epona, three famous painters. But more than that, three famous HORSE PAINTERS! We would love to share with you some of their very nice work, and their websites. These are three talented women!
Painting by Sylvie Mazereau
Sylvie Mazereau is a passionate horse lover who lives in Le Perche in France; home of the beautiful Percheron horses and many artists.
Her work has been displayed in many places around France, including the Musée vivant du cheval in Chantilly, the theatre of Zingaro in Aubervilliers and the Château Saint Jean de Nogent le Rotrou. Horses are her favourite topics but she also paints the countryside of Le Perche, other animals, books, forest trees and garden flowers.
A couple of a happy married athletes visited Epona for a weeks Riding Holiday.Wendy McDonald is a former United Kingdom Champion of High Jump, and Ian B. Harpur was the champion of Ireland in 5, 000 meters.We feel very happy and proud having such a nice couple join us for the week.
New (iPhone friendly) website
We have updated our website - all 97 pages of it - to HTML, so it is compatible with iPads, iPhones, Mac and PC. You can now look at the website and contact us on the go!
2013: 10-17 November 24 November -1 December8 - 15 December
2014: 9-16 February9-16 March
TRADITIONAL GALICIAN ALMOND CAKE
(Tarta de Santiago)
250 gms. rawalmonds
250 gms. castorsugar
Gratedrind of ½ lemon
½ level teaspoon pf ground cinnamon (about 5 gms.)
1-2 Tablespoons (25ml)Aniseed or other liqueur like amaretto or herb liqueur
50 gms. Icing sugar for decoration.
Butter or margarine to grease the cake mould
1.Grind the almonds in two lots in a food processor or grinder. One half should be finely ground (almost flour), and the other a little rougher
2. Place the ground almonds on a baking tray and bake in the oven at 120ºC for 10 minutes, taking care that they do not toast. This process is only to release the oils and aromas and to dry up the natural humidity. This can also be done on top of the stove in a frying pan, at a low heat.
3. While the almonds are drying, cream the eggs and sugar together in a bowl until they are light and fluffy. Put aside.
4. Wash the lemon, dry it, and grate half of the rind. Add to the egg mixture along with the liqueur and the cinnamon
5. Allow the almonds to cool and when they are still warm, place in another bowl and add the egg mixture to them. Fold in well with a wooden spoon, but do not beat, until the ingredients are well mixed together.
6.Heat the oven to 180ºC
7. Grease an 8 - 10" cake mould. Pour the mixture into the cake mould and bake in the oven for 35-40 minutes. When the cake gets brown on top, cover with tin foil (usually about the last ten minutes). Test that the cake is cooked through by pricking with a fork and the fork should come out dry.
8. Remove the cake from the mould and cool on a cooling rack. Just before serving dust with icing sugar. Traditionally, it is decorated with the Santiago cross. A stencil is placed on the top of the cake and the sugar is dusted over it, then the stencil is removed leaving the form. Sometimes a scallop shell is used in the same way.
9. This cake lasts very well, especially refrigerated and also be frozen, without the sugar.