Sheila Blanco
My five favourites
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For producing this article, Sheila Blanco and Consum have given 500€ worth of food to Arrels Fundació.
After combining her profession as a radio and TV journalist with music for several years, Sheila Blanco decided to devote herself fully to singing and composition while continuing her artistic training. Throughout her first steps as a singer, she had already won the award for the Sala El Juglar best new band together with the group Toch with whom, later, Sheila Down would record her first album. Later on in life, her great love for jazz led her to combine her work as a teacher, shaping her own methodology in modern vocal technique and advising film and theatre professionals. Among other projects, she has worked hand in hand with artists such as Pastora Soler, Raphael and Alejandro Sanz and is currently preparing the recording of the album of her poetic-musical project Cantando a las poetas del 27.
Here are her "Top 5":
IBERIAN HAM
Being from Salamanca, I could eat it every day. I have been a ham enthusiast for as long as I can remember and I try to indulge myself whenever I can, accompanying it with a good red wine.
APPLE
It is my favourite fruit for a number of reasons. There are so many varieties with different flavours and textures, they always feel good, they can be used for both desserts and salads and you can put one in your bag to eat it anywhere. And it is also very healthy. An old English proverb says 'An apple a day keeps the doctor away'.
PRAWNS
Of all the delicacies that the sea offers us, my favourite is the white prawn. Cooked or grilled and with a little salt, if they are good, they do not need anything else. I can eat them like sunflower seeds.
BREAD
I adore bread in all its variations. White, wholemeal, rye bread, with cereals, with nuts, raisins, figs ... yes, made with sourdough and fresh, baked on the day. I love toast, butter and accompanying any hot dish.
TOMATO
When I see and smell a good tomato, it makes my mouth water. I can eat it as if it were an apple, but I admit that when sliced and with a good drizzle of extra virgin olive oil on top it is unbeatable.
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