Recipes

Agua De Valencia

Servings: 4 servings

Ingredients:

1 bottle of spanish cava(sparkling wine or; champag
plenty fresh orange juice
cointreau
ice cubes

Preparation:

Put some ice cubes into a large jug and pour over lots of orange juice. Now add the bottle of cava. Once the fizz subsides, stir in a good dash of the cointreau and it?s ready to serve.

Contributor: Esther Pérez Solsona

Ajoblanco De Malaga (Garlic Soup With Grapes)

Servings: 1

Ingredients:

about 120ml(4 fl oz) milk
200 g white bread, crust removed
200 g blanched almonds
4 garlic cloves
250 ml cold press olive oil
salt
vinegar
250 g muscatel grapes.

Preparation:

1. Soak the bread in a little milk, then squeeze dry.

2. Blend the almonds, the peeled garlic and soaked bread in a mixer, then slowly blend in the oil, followed by 1 litre (1-¾ pints of water.

3. Season with salt and a little vinegar. Serve cold, garnished with seeded or seedless grapes.

Note : this is an andalusian recipe

Contributor: 'Spain' by Nestor and Tin Lujan Mosaik

Albóndigas Con Picada De Almendra (Meatballs In An Almond Sa

Servings: 4 servings

Ingredients:

for the meatballs:
1 pound ground beef
1/3 cub bread crumbs
1/3 cub chicken broth
1 tablespoon minced parsley
2 garlic cloves, minced
½ teaspoon lemon juice
2 tablespoon minced prosciutto
½ teaspoon salt
black pepper to taste
1 egg white
flour for dusting
for the sauce:
2 tablespoon olive oil
3 tablespoon onion, minced
2 tablespoon tomato, chopped
¼ cub dry white wine
½ cub chicken broth
1 bay leaf
salt and pepper to taste
1 tablespoon parsley, minced
2 cloves garlic, minced
a few strands of saffron,crumbled
1 tablespoon almonds, chopped
¼ teaspoon paprika
2 tablespoon fresh or frozen peas

Preparation:

1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1 ½ balls. Dust each meatball with flour.
2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes.
3. Meanwhile, combine parsley, garlic, ⅛ tsp. salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture along with the peas to the meatballs and cook for 15 more minutes.
Serve hot.

Contributor: Esther Pérez Solsona

All I Oli

Servings: 1

Ingredients:

half head of peeled garlics,
half spoonful of lemon juice (or of; vinegar),
1 small of olive oil, to ambienttemperatur; e,
a pinch of salt.

Preparation:

To mash the garlic in a mortar until he becomes a puree and to pour the oil very slowly, always removing in the same sense when he has acquired the consistency of a mayonnaise, to add the lemon juice (or the vinegar), to also toss the remaining oil, without stopping to remove, and to season then with salt.

Contributor: Esther Pérez Solsona

All I Oli (Oil And Garlic Sauce)

Servings: 1

Ingredients:

4 or 5 cloves garlic
1 cub or more of olive oil
salt

Preparation:

Peel the garlic and pound it in a mortar with ½ level teaspoon of salt.
When it becomes a fine paste gradually drip in the olive oil, stirring all the time. If the mixture does not thicken, or starts to separate, add a small piece of bread and pound into the sauce. A little cold water may be added at the end to dilute it.

This sauce is served with many meat, fish and vegetable dishes in Catalonia, and particularly with barbacued meat.

This recipe originated in the Spanish state of Catalonia.

Contributor: Spanish Regional Cookery by Anna MacMiadhachain

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All I Pebre (Eels In Piquant Sauce)

Servings: 10 servings

Ingredients:

4 pound eel
1 tablespoon olive oil
1 tablespoon paprika
2 cub hot water
3 cloves garlic, chopped
14 blanched almonds
2 tablespoon chopped fresh parsley
¼ teaspoon saffron
1 tablespoon olive oil
salt, to taste

Preparation:

Clean and skin eels and cut into 1- to 1-½-inch pieces. Heat 1 tbsp.
olive oil in a casserole or skillet. Add paprika; stir in enough water to cover eels. Bring to a boil and add pieces of eel.

Meanwhile, with a mortar and pestle or in an electric blender, crush garlic, almonds, parsley, and saffron with enough olive oil to make a smooth paste. Stir mixture into casserole; add salt to taste and cook for approximately 20 minutes or until eels are done. Add more water if sauce thickens. Serve hot.
All I Pebre (Eels in Piquant Sauce)
Comments :
A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca. A cold beer might go best with this piquant tapa.

Variation: For an all-in-one meal or a main course, add peas, chopped carrots, or new potatoes (or all three) and serve over rice, as they do in Valencia.

Contributor: Tapas, Wines & Good Times, by Don and Marge Foster.

Almendrados (Almond Cookies)

Servings: 1

Ingredients:

2 cub blanched almonds, finelychopped
2 egg whites, room temperature
1 cub sifted powdered sugar
1 teaspoon vanilla

Preparation:

Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg whites until stiff but not dry. Gradually add sugar, beating constantly.
After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes or until cookies just begin to color.

Makes 3 dozen

Contributor: Esther Pérez Solsona

Almendrados(Almond Cookies)

Servings: 1

Ingredients:

2 cub blanched almonds, finelychopped
2 egg whites, room temperature
1 cub sifted powdered sugar
1 teaspoon vanilla

Preparation:

Preheat oven to 325 degrees F. Lightly toast almonds; set aside.
Beat egg whites until stiff but not dry. Gradually add sugar, beating constantly. After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes or until cookies just begin to color.



Makes 3 dozen

Andalusian Gazpacho

Servings: 4 servings

Ingredients:

3 ½ ounce stale bread, with crustsremoved
2 pound very ripe tomatoes, peeled
1 green bell pepper(capsicum), finely chop; pe
2 cloves garlic, peeled
¼ cub white wine vinegar
2/3 cub olive oil
2 teaspoon salt
garnish
1 small onion, finely chopped
1 firm, ripe tomato, peeledand finel; y chopped
1 green bell pepper (capsicum) 2 oz, finely; chopped
2 ounce cucumber, peeled and finelychopped
1 egg, hardcooked (hardboiled) and fi; nely chopped
3 ½ ounce stale bread, diced

Preparation:

1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the excess liquid.

2.If working by hand, crush the bread and all the other ingredients in a large mortar, then drizzle in the oil slowly, mixing to a smooth consistency. If using a food processor put all the ingredients in the bowl and blend to a fine puree. You may need to do this in 2 or more batches.
Check the seasoning.

3.Pour into a bowl, cover and chill for at least 1 hour.

4.Put the garnish ingredients in individual bowls and serve with the gazpacho.

5.Cold water can be added to thin the soup just before serving if desired.

Contributor: Esther Pérez Solsona

Anguila Al All-I-Pebre

Servings: 4 servings

Ingredients:

1 kilo y medio de anguilas
3 dientes de ajo
12 almendras tostadas y peladas
una cucharada de excelentepimentón
un dl de aceite
unas ramitas de perejil
unas hebras de azafránligeramente; tostado
¾ l de agua caliente (la justapara que; cubra las anguila
250 gr. de guisantes desgranados cocidos o; judías verdes,
sal

Preparation:

Las anguilas se limpian y se les quita la piel, se cortan en trozos de siete u ocho centímetros y se sazonan con sal.

En cazuela de barro puesta al fuego, con el aceite caliente, se echa el pimentón, se deja freír, sin que llegue a quemarse, en seguida se le añade el agua caliente, se cuece unos minutos y se incorporan las anguilas que quedarán justamente cubiertas en el líquido.

Se continua la cocción y se añade el siguiente majado echo en el mortero :

Se machaca el azafrán, los ajos, el perejil y las almendras, a continuación se añaden unas gotas de aceite.

Con todo ello se forma una pasta finísima que se diluye con parte del caldo de las anguilas que están cociendo, y se vierte sobre ellas.

Se deja cocer unos minutos más, hasta que estén cocidas del todo.
Finalmente, se añaden los guisantes y se sirven enseguida en la misma cazuela.

Apple Tart With Almonds And Pistachios

Servings: 1

Ingredients:

350 g short crust or puff pastry
350 g cooking apples
3 eggs
3 tablespoon apricot jam
2 tablespoon thin cream
2 tablespoon sugar
2 tablespoon ground almonds
2 tablespoon chopped pistachios
butter

Preparation:

Heat the oven to medium hot (220 C). Peel and slice the apples. Grease the bottom of a baking tin with the butter and lay in the pastry. Prick the base several times with a fork. Spread over the apricot jam and layer on the apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly and stir in the cream, sugar, almonds and pistachios. Remove the tart from the oven, cover with the egg mixture and return to the oven to bake for a further 15 minutes. Allow to cool before removing from the baking tin

Contributor: Esther Pérez Solsona

Apples With Walnuts And Honey

Servings: 4 servings

Ingredients:

1 kg apples, peeled and sliced
200 g sugar
1 stick cinnamon
peel of 1 lemon
to decorate:
whipped cream
100 g walnuts, halved
honey

Preparation:

Cook the apples in a pot together with the sugar, lemon peel, cinnamon and a splash of water. Simmer for about 20 minutes, or until the water has evaporated and the apples are soft. Set aside and cool. Remove the lemon peel and cinnamon and divide the apple into 4 sundae glasses. Leave to cool in the fridge before serving. To serve, decorate with the whipped cream, topping each glass with half a walnut, and drizzle over some honey.

Contributor: Esther Pérez Solsona

Aragon-Style Rice Pudding

Servings: 4

Ingredients:

1 wine glass measure ofpudding rice
1 ltr milk
9 tbsps sugar
3 eggs
1 strip lemon peel
1 stick cinnamon + groundcinnamon
pinch salt

Preparation:

Put the rice (unwashed) in a pot, cover with water, add a pinch of salt and bring to the boil. Boil for 5 minutes until the water has been absorbed.
Then cover the rice with milk and add the cinnamon stick and lemon peel.
Stir well with a wooden spoon until the mixture becomes creamy. On a very low heat, gradually add the milk, stirring from time to time. And after the milk, add the sugar, stirring again from time to time. Now cover and simmer gently for about 1 - 1¼ hours.
Separate the eggs, and in a large bowl, whisk the egg whites until stiff.
Beat the yolks and mix gently into the whites.
Remove the lemon peel and cinnamon stick from the cooked rice, and stir in the egg mixture. Pour into a deep serving bowl or individual bowls and sprinkle with ground cinnamon.

Contributor: http://www.spanish-gourmet.com


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Arnadí

Servings: 6

Ingredients:

1 medium roast pumpkin
grated rind of 1 lemon
100 gr. of almond finely chopped (ground al; mond)
a small a handful ofraw(unripe) an; d bare(peel
a small a handful of pinekernels(p; inions)
the half of the weight ofthe pumpk; in(gourd) of s
a bit(little) of cinnamon in powder

Preparation:

To clean the leather pumpkin(gourd) and pips.
To mix the whole flesh with the sugar, and to put in a pan to slow fire, to remove during ¾ of hour, as if about a jam it was treating ZZZself.
When the pumpkin(gourd) acquires a brown color, to withdraw of the fire.
To add the almond finely chopped (very chopped ), the grated rind of lemon, a bit(little) of cinnamon and to mix well.
To put the mass in a Small pan of mud, forming a kind of mountain, to take care it remains(remain) smooth well, if it is necessary, to help with a spoon wetted in water to smooth the surface.
To decorate with the almonds and pine kernels(pinions) (to sink(destroy) half a part in the mass) to dust with a bit(little) of sugar,
to put in the oven ..... and when the almonds are brown, already it is.
To stop to cool and to eat to temperature environment.


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Arros Amb Fesols And Naps

Servings: 4 servings

Ingredients:

250 gr. of white beans insoaking
400 gr. of pig hock
200 gr. of pig ear
a small foot of pig
100 gr of bacon
2 valencian black puddings(blood sausage)
2 white puddings
6 or 8 turnips cut intopieces
400 gr. of rice
some strands of dry saffron
3 l of water
salt

Preparation:

In a pot with water, the beans throw, the elements of the pig, the turnips and some salt. He/she allows to cook in a slow and continuous way.

As meats and sausages are cooked, they are taken out of the broth and they allow to cool down a little to be able to them to cut to pieces.

When in the pot they are only the beans and the turnips, with the broth, this of salt is rectified and, arrived the moment, is added the rice, and some saffron.

When the rice is to a little more than half cooking, they are added the meats and cut sausages and, once finished the cooking, this exquisite strong plate of rice is served that should be with a lot of stock.
This is a Valenciann dish

Contributor: Esther Pérez Solsona

ARROS AMB FESOLS Y NAPS ( Rice With White Beans And Turnips

Servings: 4 servings

Ingredients:

250 gr. of white beans insoaking
400 gr. of pig hock
200 gr. of pig ear
1 small foot of pig
100 gr of bacon
2 valencian black puddings
2 white puddings
6 or 8 turnips cut intopieces
400 gr. of rice
some strands of dry saffron
3 l of water
salt

Preparation:

In a pot with water, the beans throw, the elements of the pig, the turnips and some salt. He/she allows to cook in a slow and continuous way.

As meats and sausages are cooked, they are taken out of the broth and they allow to cool down a little to be able to them to cut to pieces.

When in the pot they are only the beans and the turnips, with the broth, this of salt is rectified and, arrived the moment, is added the rice, and some saffron.

When the rice is to a little more than half cooking, they are added the meats and cut sausages and, once finished the cooking, this exquisite strong plate of rice is served that should be with a lot of stock.

Contributor: Esther Pérez Solsona

Arroz A Banda

Servings: 4 to 6 servings

Ingredients:

10 -7/10 oz. squid
10 large shrimp
1 teaspoon pimenton (sweet red pepper)
10 -7/10 oz. olive oil
8 teaspoon mashed tomato
saffron
21 -2/5 oz. rice
2 to 3 slices garlic
fish broth (between twiceand three; times the amount

Preparation:

Peel the shrimp, saving the heads. Cut squid into small sgare pieces. Heat oil in large pan and fry shrimp heads, pressing on them with spoon. Remove heads and add squid. Once squid has goldened, we add the garlic very finely chopped. Without letting these golden, add tomato, then pimenton. Add rice and stir for three to five minutes, until the rice sounds like sand! Add the fish broth, saffron, and salt to taste. After 8-10 minutes, add another chopped garlic and peeled shrimps. Let still for 10-15 more minutes on low heat.
Prep. Time: :20 to :30
Total Time: :40

Preparation Time: 00:40

Arroz Abanda De Invierno Con Alcachofas

Servings: 4

Ingredients:

prawns 150 grams
squid 150 grams
cuttlefish 150 grams
olive oil
garlic 3 cloves
paprika 1 tablespoon
artichokes 3
broad beans 100 grams
rice 250 grams
fish stock 3 litres
salt
tomato 100 grams

Preparation:

Using a paella pan, add the olive oil and lightly fry the cuttlefish, squid and prawns. Once they are ready, add the chopped garlic and tomatoes with paprika. Later add the broad beans and artichokes and continue cooking .

With a little saffron add the rice and keep boiling. Add fish stock and leave it cooking for 17 minutes until dry. Serve.

Contributor: Courtesy of El Rall Restaurant • Tunidores, 2 (Entre Lo

Arroz Con Pollo

Servings: 4 servings

Ingredients:

4 chicken breasts, halved
¼ teaspoon salt
1/3 teaspoon pepper
1/3 teaspoon paprika
1 tablespoon oil
1 md. onion, chopped
1 small red pepper, chopped
3 cloves garlic, minced
½ teaspoon dried rosemary leaves
1 can crushed tomatoes
1 package frozen peas
rice

Preparation:

Season chicken with salt, pepper and paprika. In medium skillet, heat oil over medium heat. Add chicken and brown. Put chicken in crock-pot. In small bowl, combine remaining ingredients except peas. Pour over chicken. Cover.
Cook on low 7-9 hours or high 3-4 hours. Add peas 1 hour prior to serving.
Serve over rice.
Prep. Time: :20
Total Time: 3:00 to 9:00

Contributor: Esther Pérez Solsona

Arroz Con Pollo

Servings: 1

Ingredients:

1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
2 teaspoon salt
½ teaspoon fresh-ground black pepper
2 ounce smoked ham, cut into¼-inch dice
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 ¾ cub canned tomatoes, drained and choppe; d
1 tablespoon tomato paste
2 cub canned low-sodium chickenbroth or; homemade stock
1 cub rice, preferably long-grain
2 tablespoon chopped fresh parsley

Preparation:

1.In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with ¼ teaspoon each of the Salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
2.Reduce the heat to moderately low. Add the ham, onion, and Garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
3.Add the Tomatoes, tomato paste, broth, and the remaining 1 ¾ teaspoons salt and ¼ teaspoon of the Pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

Contributor: Esther Pérez Solsona




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Arroz Con Pollo (Rice With Chicken)

Servings: 1

Ingredients:

1 pound canned tomatoes
1 clove garlic, minced
½ cub pimentos, chopped
¾ cub long-grain rice
2 tablespoon stuffed olives, diced
2 bay leaves
cornmeal, for dredging
1 ½ cub chicken stock
1 ½ pinch saffron
salt
1 large frying chicken, 3 pounds
1 medium onion, chopped finely
½ cub green peas, frozen
2 tablespoon dry sherry
1 tablespoon butter
1 green bell pepper, cut in1-inch squares

Preparation:

1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightly with cornmeal.
2. In a large, deep skillet with a tight-fitting lid, heat the oil and butter until foaming. Add the chicken in batches, skin side down. Brown both sides of the chicken, until evenly golden.
3. Remove chicken to a warm platter and reserve.
4. Add more olive oil and saute the onion, garlic, and green pepper.
5. Add the rice and stir for five minutes. Add the tomatoes.
6. Steep the saffron in the hot chicken stock for a few minutes.
7. Add stock, sherry, bay leaves, olives, pimentos, and the peas to the pan. Mix well; arrange the chicken pieces on the top of the rice.
8. Cover and cook over low heat until the rice and chicken are tender, about 40 minutes.

Contributor: Esther Pérez Solsona

Arroz Rosetxat

Servings: 6 servings

Ingredients:

300 gr of lean meat of lamb leg
200 gr. of pig ear
1 valencian blood and onionsausage
2 white catalan sausages
100 gr. of chickpeas in soaking
1 big parsnip
1 big turnip
1 twig celery
150 gr. of pig lean meat
50 gr. of salted bacon
400 gr. of rice,
1 egg
1 dl of oil or 100 gr of pigshortening
2 cloves of garlic,
some strands of dry saffron
2 tbsps of grated white breadcrumb
powdered cinnamon,
parsley
2 tbsps of flour

Preparation:

He/she puts on to the fire a pot with about three liters of water, and he/she throws in her the lamb meat and the pig ear, cut to pieces not very big; when it begins to be boiled it scums and the chickpeas are added, the parsnip, the turnip, the celery, peeled and cut in slices, and the salt.
When this meats are half cooked they incorporate the Catalan sausages it informs, two balls made with the pig lean meat and the bacon.

The balls are made going the meat by the processor of meat and adding the bread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.

He/she cooks slowly until being everything totally cooked, finishing off their seasoning with the saffron.

In a pan of mud, with the oil and setting to the fire, the garlics are fried itched to those that one adds subsequently, the rice that is braised during some seconds with the oil. Then the components of the cooked pot are added (Catalan sausages and meat balls intersect in slices and they are reserved), and the broth, calculating double quantity of this that of rice.

He/she puts on to alive fire, and he/she leaves decreasing as the cooking advances. It is rectified of salt. The cooking ends in the oven, so that it is grated well, not without before to place for above the slices of Catalan sausages, the balls, cut, and some chopped parsley. Total cooking about twenty minutes. To allow it to rest about three minutes and to serve.

Contributor: Esther Pérez Solsona





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Artichoke And Kidney Bean Paella

Servings: 1

Ingredients:

1 tablespoon olive or vegetable oil
1 medium onion, chopped (½ cup)
2 garlic cloves, finelychopped
1 can vegetable broth
1 cub uncooked regular long-grainrice
1 cub frozen green peas
½ teaspoon ground turmeric
2 drop red pepper sauce
1 can dark red kidney beans,rinsed and d; rained
1 jar (6 ounces) marinatedartichoke hearts, drained

Preparation:

1.Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3.Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.

Contributor: Esther Pérez Solsona

Preparation Time: 00:35

Asparagus Gratin From Spain(Esparragos Gratinados)

Servings: 4 servings

Ingredients:

24 thick fresh white asparagus, or 48 of the; slender gree
3 slice of day old bread
¼ cub of olive oil
3 cloves of garlic, finelychopped
1 ½ teaspoon of sweet paprika
1 tablespoon red wine vinegar
salt and pepper to taste

Preparation:

1.Trim the asparagus and simmer in lightly salted water until tender, 4 to 8 minutes. Drain well.
2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the garlic and paprika along with salt and pepper to taste.
3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture over them.
4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the splash of vinegar at the end.

Contributor: Esther Pérez Solsona


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Asparagus Wrapped With Jamon Serrano

Servings: 1

Ingredients:

1 bunch of fresh asparagus
12 long, thin slices of jamonserrano
juice of 1 lemon
extra virgin olive oil
salt & fresh ground pepper

Preparation:

Steam fresh asparagus or drain wild asparagus Wrap slices of jamon around a small bunch of asparagus Chill until cool
Before serving, drizle with olive oil and lemon juice Salt and pepper to taste
Buen Provecho!

Bacalao A La Vinzcaina

Servings: 1

Ingredients:

3-4 dried choricero chiles
2 hard boiled egg yokes
250 g salt cod (soaked for 24hours)
2 large chopped onions
2 cloves garlic
100 g chopped serrano ham
parsley

Preparation:

De-seed and soak the chile peppers, When soft, blend into a paste and sieve.
Puree the peppers with 2 hard boiled eggs yolks to make a medium thick sauce.
Poach the cod. Remove bones and skin. Flake into large pieces In some oil stew the onions, garlic, ham and parsley.
Add mixture to cod in a baking tray.
Pour over the chile pepper sauce.
Cover and bake until hot.

Contributor: Sophie Grigson


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Baked Custard (Flan)

Servings: 4

Ingredients:

150 g white sugar
1 tablespoon cold water
juice of ½ lemon
1 tablespoon boiling water
5 medium eggs
450 ml milk
1 teaspoon vanilla essence or 1 vanilla pod

Preparation:

Preheat the oven to low, 150oC/300oF.
Start by making the caramel sauce: in a heavy-based pot, put 100g of the sugar, with the cold water and lemon juice. Allow to heat very gently until the sugar caramelises (shake the pot occasionally for this to happen evenly) and turns a deep golden colour. Don´t allow this to boil. Take off the heat and stir in the boiling water, carefully. Put the pot back on the heat to dissolve the caramel in the water. Now pour this sauce into the base of either 1 large serving dish, or 4 individual ramekin dishes or moulds. Now make the custard by whisking the eggs and remaining sugar together. Heat the milk and vanilla pod until very hot, but not boiling, then let it sit for about 10 minutes. Take out the pod. Now, beat the milk into the egg mixture (add the vanilla essence if you didn´t use a pod).
Pour the egg mix into the serving dish(es) and place carefully in an ovenproof dish. Pour hot water into this dish to come half way up the sides of the serving dish(es), and cook for about an hour or until set. To serve, let the custards cool, run a knife around the edge of the dish and then invert onto a serving plate.
This can be served with thick cream.

Contributor: http://www.spanish-gourmet.com


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Baked Pineapple Pudding

Servings: 6-8

Ingredients:

1 large pineapple
kg sugar
10 eggs
pineapple slices, optional

Preparation:

Peel the pineapple and extract the juice. Then pour through a strainer.
Heat the juice in a pan and add in the sugar, stirring constantly to avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes.
Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream orsome pineapple slices.

Contributor: http://www.spanish-gourmet.com

Basque 'porrusalda'

Servings: 4

Ingredients:

1 kg potatoes
3-4 leeks
1 red bell pepper
a few pieces of pumkin
2-3 medium carrots
2-3 cloves garlic, peeled andwhole
virgin olive oil
salt

Preparation:

Gently fry the garlic until cooked. Remove from heat and mash. Put all the remaining ingredients, washed and cut into medium pieces, into a pot with just enough water to cover. Add the mashed garlic, the oil with which it was fried and a pinch of salt. Cook on a high heat for 10 minutes, then reduce heat, and simmer until the vegetables are tender. Taste for seasoning.

Contributor: Esther Pérez Solsona

Beef To The Jardiniere

Servings: 4 servings

Ingredients:

750 gr. de meager beef inribbons
6 carrots
250 gr. of peas
6 leeks
250 gr. of rice
2 onions
2 tablespoon of oils
1 chalote ( or scallion)
a pinch of salt
pepper

Preparation:

To wash and cut the leeks, the carrots and the onions in fine slices. To braise them 5 minutes in a saucepan with oil.

To add the peas. To add water to the preparation and to allow to cook during 25 minutes to soft fire. To reserve.

To cut in ribbons the chalote. To braise during 10 minutes in a pan with a spoonful of oil. To add the rice. To incorporate 30 cl. of water boiling.
To cover and to allow to cook approximately during 20 or 25 minutes.

To sprinkle with salt a anti-adhesive pan (teflón pan) To put to alive fire and to fry the meat a couple of minutes for each side. To pepper to the pleasure and to serve accompanied by the well drained vegetables and the rice cooked 'al dente '

PREPARACIÓN:20 MINUTES
COCCIÓN:40 MINUTES

Contributor: Esther Pérez Solsona

Preparation Time: 01:00

Boiled Valencian

Servings: 4 servings

Ingredients:

4 medium potatoes
2 bunch of spinach beets
4 medium onions
1 kg of green beans
olive oil
vinegar and salt

Preparation:

It sets on a casserole with water to boil. Add 2 dl. of oil, salt and the vegetables. It) will have to cook about 50 minute to soft fire.

The vegetable slips to serve warmly. It is served in soup plate spiced with olive oil, vinegar and salt.

Contributor: Esther Pérez Solsona

Canary Cheese Tarts - Quesadillas De Hierro-

Servings: 4

Ingredients:

50 g butter
50 g caster sugar
1 egg yolk
225 g soft hierro or curd cheese
50 g flaked almonds
grated rind and juice of ½lemon
2 egg whites
225 g shortcrust pastry
1 egg, beaten

Preparation:

Pre-heat the oven to 180 C/Gas 4
Cream the butter and sugar until light and fluffy, then gradually beat in the egg yolk. Add the cheese, almonds and lemon rind and juice. Whisk the eggs whites until they form stiff peaks and fold them into the mixture.
Roll out the pastry and use it to line lightly greased tart tins, fluting the edges with your fingers. Fill with the cheese mixture. Brush the edges of the pastry with beaten egg and bake for 20 minutes until the filling is firm and golden-brown.

Contributor: Esther Pérez Solsona

Carabassa Arnadi (Pumkin Arnadí)

Servings: 1

Ingredients:

1 pumpkin of about 3 kgs.,
1 kg of sugar,
375 gr. of almond flour,(finemilled almond; )
4 eggs,
1 lemon,
cinnamon,
25 gr. of peeled almond.

Preparation:

The pumpkin is roasted, he/she peels and they are removed the seeds, leaving it of one day for another inside a sack of white cloth or of a colander; this way the biggest quantity is eliminated possible of water.
Once drained and it cleans he/she is added the sugar, mixing both ingredients. Subsequently he/she incorporates the almond flour and then the yolk of the eggs, very combings, as well as powdered cinnamon and the scrape of a lemon. Once very blended everything it, it will be a fine mass that is deposited in a clay pan or another recipient that it resists the heat, because the time of cooking is of an and half at two hours, with very slow fire.
At the time of placing the pasta in the recipient, he/she is gone giving the pyramid form. One can adorn in two different ways: Sprinkling for above with sugar, adding stockings peeled almonds or with meringue fact with the help of white about to snow and two tbsps of sugar for white, adding some burnt sugar to give him better flavor. In the first case, it is adorned before introducing the cake in the oven. If it is with meringue, it is adorned later, introducing it in the oven some instants again.

its a valencian dessert . It is a very old candy, of Arab origin

Contributor: Esther Pérez Solsona


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Caramelized Orange Custard

Servings: 4 servings

Ingredients:

zest of 3 oranges, in longstrips
2 cub milk
2 cub heavy cream
1 cinnamon stick
2 cub sugar
¼ cub water
6 whole eggs plus 3 egg yolks
1 teaspoon vanilla extract (essence)
3 tablespoon port wine, optional

Preparation:

1. In a saucepan over medium-high heat, combine the orange Zest, Milk, cream and Cinnamon stick. Heat until small bubbles appear at the edge of the pan, then remove from the heat. Let stand for 1 hour to develop the flavors.
2. In a small, heavy saucepan over low heat, combine 1 cup (8 oz/250 g) of the Sugar and the water. Stir until the sugar dissolves. Bring to a boil over high heat. Boil, without stirring, until the liquid is golden brown, 6-8 minutes. Carefully pour the hot syrup into the bottoms of eight 1-cup (8-fl oz/250-ml) ramekins or Custard cups, immediately tilting and swirling the dishes to coat the bottoms and sides with the caramel. Place the dishes in a large baking pan. Set aside.
3. Preheat an oven to 325°F (165°C).
4. Strain the cream mixture through a sieve into a clean saucepan. Warm over medium-high heat until tiny bubbles appear along the edge of the pan.
(Do not allow to boil.)
5. Meanwhile, in a bowl, whisk together the whole Eggs, egg yolks and the remaining 1 cup (8 oz/250 g) sugar until frothy. Gradually beat in the hot cream mixture, a little at a time. Stir in the vanilla, and then the wine, if using. Strain the mixture through a sieve into the caramel-lined dishes, dividing it evenly.
6. Pour hot water into the baking pan to reach halfway up the sides of the custard cups. Cover the pan with foil and place in the oven. Bake until a knife inserted in the center of a custard comes out clean, about 30 minutes.
7. Remove the baking pan from the oven and remove the dishes from the pan.
Let cool for 30 minutes, then cover and refrigerate until well chilled.
8. Just before serving, carefully run a knife around the inside edge of each custard and invert into individual shallow dessert bowls. Pour any extra Caramel in the dishes over the custards and serve.

Contributor: Esther Pérez Solsona

Carnero Con Ajo (Mutton With Garlic)

Servings: 4 servings

Ingredients:

half a leg of mutton orlamb; *see NOTE
40 small or 20 large cloves garlic
olive oil
meat stock
small tin of tomato paste
6 peppercorns
1 bay leaf
1 teaspoon paprika
salt

Preparation:

*NOTE: get the butcher to cut it in rounds 1- inch thick leaving the bone in the middle

Peel the garlic but do not chop it. Heat plenty of olive oil in a deep pan and brown the slices of meat on each side, two at a time. Lower the heat and when all the slices of meat are browned put them in the pan and add the whole cloves of garlic. Allow them to stew a little but not to brown.

Carefully add enough stock to just cover the meat, together with the tomato paste, peppercorns, bay leaf and paprika. Add salt to taste and simmer very gently for 1- ½ to 2 hours, or until the meat begins to come away from the bone.

This is best served with plenty of boiled potatoes. The garlic flavor is not as strong as one might expect as the garlic is stewed whole and slowly.
The sauce may be thickened with a little cornflour if desired.

This recipe originated in the Spanish state of Catalonia.

Contributor: Spanish Regional Cookery by Anna MacMiadhachain

Castillian Hot Chocolate

Servings: 6 servings

Ingredients:

½ cub cocoa (powdered),unsweetened
1 cub sugar
7 teaspoon cornstarch (cornflour)
½ cub water
4 cub milk

Preparation:

Mix the cocoa and sugar together.

Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.

NOTES:

* Thick, rich Spanish hot chocolate -- I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else, and I was delighted to find a recipe in "The Vegetarian Epicure Book Two." It is the best hot chocolate in the world (at least to me.)

* The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful).

: Difficulty: easy.
: Time: 15 minutes.
: Precision: measure the ingredients.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {sdcrdcf,hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

Catalan Mushrooms With Garlic & Parsley

Servings: 6

Ingredients:

1 pound medium-size white mushrooms, stems; trimmed to ½ inch
quartered
¼ cub extra-virgin olive oil
¼ cub finely chopped flat-leafparsley
2 tablespoon finely chopped fresh garlic
1 to 2 tsp. coarse salt or sea salt

Preparation:

Put the mushrooms in a large bowl of cold water to soak for 10 min.
Rinse them well and then drain.

Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 min.
You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.

Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 min. Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.


Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.

Catalan Sauté Of Calamari (Squid) In Onions

Servings: 4 servings

Ingredients:

1-¼ pound calamari and tentacles,cleaned
3 tablespoon virgin olive oil
1 dry red chili pepper, broken
3 large onions
salt and pepper, to taste

Preparation:

Clean calamari and cut tubes crosswise into ½-inch rings. Dry calamari on paper towels and reserve.

In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add the calamari and sauté until the rings turn opaque white, approximately 30 seconds to one minute. Transfer calamari to a bowl and set aside.

Wipe frying pan dry, add remaining oil and heat. Add chili pepper and heat until it turns dark. Remove chili with a slotted spoon and discard. Add the onions to the hot chili oil and cook, stirring, until onions are wilted, approximately 5 minutes. Reduce heat to medium; partially cover pan and cook, stirring occasionally, until onions are caramelized to a golden brown, approximately 30 to 40 minutes. Add more oil if onions are dry or stick to the pan. Season with salt and pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread.

Contributor: Esther Pérez Solsona

Cauliflower Stew

Servings: 4 servings

Ingredients:

1 medium cauliflower, in florets
1 large onion, chopped
4-5 tablespoon olive oil
3-4 cloves of garlic, chopped
75 g chorizo sausage, sliced
3 tomatoes, skinned and finely choppe; d
75 g pine nuts
25 g sultanas
1 teaspoon pimenton (paprika)
1 tablespoon fresh chopped parsley or 1tsp chop; ped dried parsley
salt and pepper

Preparation:

Bring some lightly salted water to the boil, and cook the florets for 5-6 minutes - don`t let them get too soft. In a pan, heat the oil and fry the onion and garlic for 4-5 minutes. Stir in the pimenton, then add the sultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mix well, then add the florets. Heat everything for 2 minutes. Check the seasoning and sprinkle with fresh parsley (if using) before serving.

Contributor: Esther Pérez Solsona



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Char Grilled Artichokes

Servings: 6 servings

Ingredients:

12 large young artichokes
1 ½ cub sherry wine vinegar
½ cub of lemon juice
1 cub of olive oil
salt and pepper

Preparation:

One by one, grip the artichokes by the stalk and strike against the work surface to open them without breaking off the leaves. Cut off the stalks, wash in cold water and drain. Arrange a layer of artichokes in a large bowl. Season well and sprinkle generously with vinegar, then add a little lemon juice and a trickle of oil. Repeat the process until all the artichokes are in the marinade. Leave to marinate for 8 hours, stirring occasionally with a long wooden spoon. When marinated, grill the artichokes over charcoal or hardwood, basting them with the marinade. Serve very hot, two to a plate, in a 'sitting position' with the leaves pointing upwards.
Buen Provecho!

Contributor: Recetas con angel by Caty Juan de Corral

Chicken Escabeche

Servings: 1 servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
2 tablespoon olive oil; divided
1 yellow pepper; cut strips
1 red pepper; cut strips
1 large red onion; cut rings
1/3 cub white wine vinegar
1 cub chicken broth
1 pound chicken breasts; cut strips
1 peppercorns
1 teaspoon rosemary
½ teaspoon thyme
½ teaspoon allspice
1 salt and pepper

Preparation:

Saute veggies in 1 tb oil until tender. Press herbs into chicken. Remove veggies, add 1 tb oil and saute chicken pieces. When done, add broth and vinegar. Simmer a few minutes to blend. Add veggies and serve over rice or pasta. Source: Lightly Ethnic

Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme

Servings: 6

Ingredients:

2 large cloves garlic
coarse salt or sea salt
3 to 4 tbs. extra-virgin olive oil
12 chicken thighs, trimmed offat, rinsed, and; patted dr
2 large lemons, each cut into six¼-inch; rounds
1 bunch fresh rosemary, snipped into twelve; 2-inch pieces
1 bunch fresh thyme, snipped intotwelve 2-; inch pieces
12 sage leaves
freshly ground black pepper

Preparation:

A pestle is perfect for pounding garlic, salt, and olive oil to a creamy paste.


Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.

Heat the oven to 425°F and set an oven rack in the middle of the oven.
Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 min. to 1 hour.

Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. I like to garnish each plate of chicken with a spoonful of romesco sauce.

Chicken With Garlic And Lemon

Servings: 4 servings

Ingredients:

1.5 kg chicken, cut into bite-sizeportion; s
100 ml olive oil
10 -15 cloves of garlic, peeled and whole
6 strands of saffron(optional)
50 g plain flour
100 ml dry sherry
the marinade:
7-10 cloves of garlic, crushed
juice of 1-2 lemons
mixed fresh or dried herbs
ground pepper

Preparation:

Place the chicken pieces in a shallow dish. Mix all the marinade ingredients and cover the chicken. Leave, covered overnight in the fridge.
Lift the chicken pieces from the dish, keeping the marinade, and toss in the flour. In a large pot, heat the oil and fry the chicken for 6-8 minutes, until golden. Add the whole garlic cloves and fry gently until lightly golden, add the sherry and raise the heat until the marinade begins to boil. Reduce the heat, cover and simmer until the chicken is tender (35-45 minutes) and the sauce has thickened. Place the chicken and garlic on serving dishes and drizzle over the flavoured oil.

Contributor: Esther Pérez Solsona



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Chickpea And Romaine Soup With Golden Vermicelli

Servings: 4 servings

Ingredients:

4 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
¼ teaspoon turmeric
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 plum tomatoes, chopped
2 cub drained and rinsed cannedchickpeas; (one 19-ounce ca
3 cub canned low-sodium chickenbroth or; homemade stock
3 cub water
1 teaspoon salt
¼ pound vermicelli, broken in half
½ head romaine lettuce (about2/3 pounds),; shredded (abo

Preparation:

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat.
Add the onion, Garlic, turmeric, Paprika, and cayenne and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the Tomatoes and cook 5 minutes longer.
2. Add the Chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
3. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat. Add the vermicelli and cook, stirring occasionally, until golden, about 5 minutes. Remove the browned pasta with a slotted spoon; add it to the soup along with the romaine. Simmer until the pasta is tender, about 5 minutes.

Contributor: Esther Pérez Solsona

Chocolate A La Espanola (Spanish-Style Hot Chocolate)

Servings: 1

Ingredients:

½ pound sweet baker's chocolate
1 quart milk
2 teaspoon cornstarch

Preparation:

Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point.
Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups.

Makes six small cups.

Contributor: Esther Pérez Solsona

,

Chocolate A La Espanola(Spanish-Style Hot Chocolate)

Servings: 6

Ingredients:

½ pound sweet baker's chocolate
1 quart milk
2 teaspoon cornstarch

Preparation:

Break chocolate into small pieces. Place in saucepan with liquid. Heat slowly, stirring with a whisk, until just before the boiling point. Dissolve cornstarch in a few tablespoons of cold water. Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens. Serve hot in warmed cups.
Makes six small cups.

Contributor: Esther Pérez Solsona

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Chorizo And Potato Stew

Servings: 4 servings

Ingredients:

3 teaspoon garlic, minced
½ hot red pepper flakes,crushed
2 tablespoon olive oil
1 quart chicken stock
sea salt
2 large onion, ¼-inch dice
2 red peppers, ¼-inch dice
2 tablespoon parsley, minced
½ cub water
1 pound sweet chorizo sausage, cutin ¼-i; nch slices
3 ½ pound new potatoes, peeled and cut into 1; -inch cubes
2 green peppers, ¼-inch dice
1 teaspoon black pepper, freshly ground

Preparation:

1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, and bay leaves for 2-3 minutes. Add salt to taste and continue cooking, covered, over low heat for 15 minutes.
2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Add the paprika, stock, pepper flakes, water and black pepper. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 20 minutes.
3. Continue cooking until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and toss with chopped parsley.

Contributor: Esther Pérez Solsona

Churros

Servings: 2

Ingredients:

200 gr. of flour
¼ litre of water
¼ teaspoon of salt
1 large egg
olive oil
caster sugar

Preparation:

First bring the water to the boil with the salt and pour it gradually into a bowl containing the flour. Stir with a wooden spoon to make a smooth dough.
Beat in the egg and keep stirring until smooth.
Put the paste into a forcing bag, fitted with a fluted nozzle, and pipe it in the shape of a spiral into boiling oil taking care not to overheat the oil. Fry until golden brown. Lift out the spiral with a fork onto kitchen paper to absorb the oil.
Cut into desired length. Dip in sugar and serve.

Contributor: Esther Pérez Solsona

Churros

Servings: 1

Ingredients:

vegetable oil
1 cub water
½ cub butter or margarine
1 cub gold medalr all-purposeflour
¼ teaspoon salt
3 eggs
powdered sugar orcinnamon-granulat; ed sugar

Preparation:

1.Heat oil (1 ½ inches) to 375°F in 4-quart Dutch oven or deep saucepan.
Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
2.Spoon mixture into pastry bag. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.

Preparation Time: 00:50


,

Coca Amb Pebres (Yeast Pastry With Red Peppers)

Servings: 4 servings

Ingredients:

Dough:
¾ cub warm water
1 package dry yeast
1-¾ cub flour, or more as needed
1 tablespoon olive oil
¾ teaspoon salt

Topping:
2 md. red peppers
¼ cub olive oil
1-½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
10 scallions, trimmed andsliced
½ cub pitted greek-style olives
6 canned artichoke hearts, cut in wedges
6 cleaned squid or white fishfillets, cut in; strips

Preparation:

Dough:
Sprinkle yeast over ¼ cup of the water and leave 5 minutes or until dissolved. Sift flour with salt onto a work surface and make a well in the center. Add the yeast mixture, remaining water and olive oil. Mix central ingredients with your fingertips, then gradually draw in flour to make a dough. Knead, adding more flour as necessary, for 5 to 10 minutes or until elastic. The dough should be soft, but only slightly sticky. Transfer dough to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to 1 hour.

Heat the broiler. Broil the peppers until black and the skin is loosened, turning to cook them evenly. Cover them in plastic wrap to retain steam and let cool. Peel them, cut them in half and discard core and seeds. Rinse in cold water, dry, and cut the peppers in strips.

When dough is risen, knead lightly to knock out air. On a floured surface, roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size with your hands. It should be approximately a l/2-inch thick. Transfer to an oiled baking sheet and press on the surface of the dough with your fingertips so it does not puff evenly.

Mix olive oil with paprika, salt and pepper and brush generously on dough.
Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid or fish and olives. Brush over remaining oil. Leave in a warm place l0 to l5 minutes until dough is puffy. Heat oven to 450°F. Bake coca in heated oven l0 to l5 minutes until dough brown and crisp. Serve at room temperature.
Coca can be made round, oval or in a rectangle. Most importantly, the dough must be spread thin.

Compota De Peras (Pear Compote)

Servings: 4-6 servings

Ingredients:

2 pound pears
½ pound sugar
2 cub water
1 cinnamon stick (3 inches)
grated zest of ½ lemon

Preparation:

Peel and core the pears. Place in pot with remaining ingredients and bring to a boil. Cook 10-15 minutes, until the pears are very soft but still hold their shape. Serve warm or at room temperature with some of the cooking syrup.

Contributor: Esther Pérez Solsona

Compota De Peras(Pear Compote)

Servings: 4-6 servings .

Ingredients:

2 pound pears
½ pound sugar
2 cub water
1 cinnamon stick (3 inches)
grated zest of ½ lemon

Preparation:

Peel and core the pears. Place in pot with remaining ingredients and bring to a boil. Cook 10-15 minutes, until the pears are very soft but still hold their shape. Serve warm or at room temperature with some of the cooking syrup.

Contributor: Esther Pérez Solsona

Cookies Of Pumpkin

Servings: 6

Ingredients:

100 gr. of butter
250 gr. of sugar
250 gr. of flour
3 eggs
glass of mash of pumpkin
100 gr. of you happen dipped intriple dry; liquor

Preparation:

With the help of a mixer(beater) of rod it beats the butter up to leaving exactly ointment.
Without stopping removing, adds the sugar and the eggs.
It continues beating and adds the flour little by little.
it incorporates, carefully and without stopping removing, the mash of pumpkin.
To prepare the mash of pumpkin you have cooked a slice of pumpkin in water with a pinch of salt.
In a plate of oven, covered with paper(role) or smeared with butter, it extends with help of a spoon, portions of the mixture(mixing) giving them form.
adds you spend them and squashes lightly with the spoon.
Them bake during 10-12 minutes to 180 º. It stops to cool and serves.

Creamed Almond Soup

Servings: 4 servings

Ingredients:

50 g plain flour
50 g butter
1 ltr chicken stock
350 ml full fat milk
150 g almonds, shelled and ground
150 ml thin cream
1 egg yolk
salt and pepper

Preparation:

Make a white sauce by gently blending the flour in the melted butter in a large pot and gradually stirring in the stock and milk. Heat, stirring constantly, until nearly boiling, then turn down the heat to simmer very gently for 10-15 minutes. Stir in the ground almonds and heat through for 3-4 minutes. Before serving, beat the egg yolk and cream together, stir into the soup, and heat through. Season to taste.

Contributor: Esther Pérez Solsona

Creamy Cinnamon Ice Cream

Servings: 1

Ingredients:

4 cub milk
1 small piece lemon zest (rind)
1 small cinnamon stick
6 egg yolks
1 ½ cub sugar

Preparation:

1. Heat half the Milk in a pan with the lemon Zest and cinnamon. Remove from the heat.
2. Beat the yolks with the other half of the milk and mix in the sugar. Add to the pan and heat again until the milk thickens, but do not allow to boil. Stir continuously with a wooden spoon.
3. Remove the lemon zest and Cinnamon stick.
4. Allow to cool, then chill in the freezer until smooth and creamy.

Contributor: Esther Pérez Solsona

Croquetas De Jamón Serrano

Servings: 1

Ingredients:

2 eggs, beaten with a littlewater
4 tablespoon flour
a pinch of smoked paprika
3 tablespoon olive oil
salt and pepper
1 cub of milk
½ pound of jamón serrano, diced
½ onion, minced
2 cub of bread crumbs
olive oil for frying

Preparation:

Heat the oil in a pan and sauté minced unions until transparent. .
Stir in the flour and cook it briefly, then whisk in the milk.
Cook, stirring constantly until the sauce thickens.
Season with salt, pepper, and paprika.
Stir in the jamón and spread the mixture into a dish. Refrigerate until solid.
Place the beaten eggs in one dish, the bread crumbs in another.
With moistened hands, form the chilled mixture into balls or cylinders.
Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered .
Allow to cool for 30 minutes.
Heat oil in a deep fryer and fry the croquetas, a few at a time, until golden - about 3 minutes
Serve hot with other tapas. Also perfect with your favorite beer.
Often served as tapas, croquetas are a favorite throughout Spain.

Contributor: Esther Pérez Solsona

Diced Vegetable Salad

Servings: 1

Ingredients:

2 green bell peppers(capsicums)
4 large tomatoes
2 onions, peeled
2 kirby cucumbers of 1 smallcucumber, peel; ed
2 eggs, hardcooked(hardboiled) (opti; onal)
1 small can tuna (optional)
¼ cub olive oil
2 tablespoon white wine vinegar
salt

Preparation:

Dice all the ingredients finely into ½ inch cubes and dress with the Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour before serving.

Contributor: Esther Pérez Solsona

Easter Soup

Servings: 4 servings

Ingredients:

¼ kg tinned chickpeas
¼ kg dry white beans
¼ kg peas
1 sprig fresh fennel
1 whole garlic bulb
1 tomato, quartered
1 onion, quartered
300 gr dried salted cod
1 sweet dried red pepper
2 potatoes, peeled and cutinto small; cubes
5-6 strands saffron
1 bay leaf
4-5 tbsps spanish extra virginoil and salt

Preparation:

1. De-salt the cod by soaking in water overnight (change the water 3 or 4 times). Also soak the beans in plenty water.
2. Heat the oil in a large pan and add the drained beans, garlic bulb, onion, tomato bay leaf and dried pepper. Stir and cook for a few minutes.
Cover with water and cook gently until all the ingredients are tender. Now add the drained chickpeas and the sprig of fennel.
3. While this is cooking, drain the cod and cut into cubes.
4. Before the chickpeas are soft, add the potatoes, crumbled saffron, the peas and cubed cod, and finish cooking gently for 10-15 minutes.

Contributor: Esther Pérez Solsona

EGG YOLK AND SYRUP PUDDING (Tocino De Cielo)

Servings: 4-6

Ingredients:

10 large egg yolks
2 whole eggs
kg sugar
1 glass water

Preparation:

Heat the water in a pot and mix in the sugar, stirring constantly, to make a syrup. Cool slightly.
Pour a little of the syrup round the sides and bottom of a smooth sided baking tin (caramelise), and allow to cool. Meanwhile, lightly beat the egg yolks with the two eggs and little by little pour the remaining syrup into this mixture.
Pour this into the mould/tin and cook in a bain marie for about 20 minutes, until the pudding is firm. Cool and tip out onto a serving dish.

Contributor: http://www.spanish-gourmet.com

Ensalada Mixta

Servings: 1

Ingredients:

1 head of romaine lettuce
4 potatoes (optional
4 eggs
1 can of tuna in olive oil
4 tomatoes
12 artichoke hearts
20 olives
250 g white asparagus
6 tablespoon olive oil
1 tablespoon lemon juice
salt & pepper

Preparation:

Boil potatoes in salted water. Peel and dice.
Hard boil eggs. Drain tuna fish. Cut tomatoes and eggs into halves. Cook asparagus in salted water. (Preserved ones may be used if fresh stalks are not available.) Wash and dry lettuce. Put all ingredients into salad bowl.
Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper. Sprinkle on the salad and garnish with eggs, tomatoes, and asparagus.
Drain tuna fish.
Cut tomatoes and eggs into halves.
Wash and dry lettuce.
Put all ingredients into salad bowl.
Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper.
Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts and asparagus.
These crunchy treats are great for breakfast or as a dessert. They are best served right away, but they can be frozen and reheated in a toaster.
Buen Provecho!



,

Espanol Fish Fillets

Servings: 1 recipe

Ingredients:

olive oil
3 cub sliced onions
½ teaspoon paprika
1 teaspoon sugar
1-½ pound fish fillets or steaks
1 to 2 lemons
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
2 to 3 lg. tomatoes
½ pound sliced mushrooms
5 green onions
½ cub buttered bread crumbs(optional)

Preparation:

Brush baking dish with olive oil (½ tea.). Heat 3 Tbls. olive oil and saute sliced onions until transparent. Stirring occasionally to prevent scorching. Season with paprika and sugar and cook one minute longer. Cover the bottom of baking dish with cooked onions. Rub fish with cut lemon and place on top of onions. Sprinkle with salt, papper and cayenne. Top with sliced tomatoes. Saute mushrooms in small amount of olive oil, then add chopped green onions to saute briefly. Add onion/mushrooms to fish dish.

Cover baking dish with a piece of oiled parchment or wax paper and bake in 400 degree oven for 15 minutes. Uncover and top with buttered crumbs. Bake 15 minutes more or until fish flakes easily.

Allow dish to rest about 5 minutes before serving.
Espanol Fish Fillets

ESPENCAT (Salad Of Vegetables)

Servings: 6 servings

Ingredients:

3 cooked eggs
6 cut of tunafish
6 big eggplants
6 big red peppers
3 roasted tomatoes
1 roasted or half cooked onion
1 ½ tbsps of pinenuts
olive oil
salt

Preparation:

They are roasted to the ember, during about 40 minutes, the eggplants with skin and the peppers. It allows to become lukewarm and they intersect the eggplants and the peppers in fine ribbons. They put on in a source and it seasons with some salt. The tomatoes and the onion,cut in pieces are added.
It is decorated with oil.

Finally, to cover all this with the eggs hard cut in pieces and the cut of tunafish. It is served lukewarm or cold

Many variants of the 'espencat' exist since they can combine different vegetables, being the recipe that here offer one of the good known ones.
Another variant, also very popular, it takes 150 grams of crumbled fresh cod.

It is an incoming one delicious, very appropriate for the hot days. In The Marina (a valencia area in Spain) it is a very popular plate

Contributor: Esther Pérez Solsona

Esqueixada (Cod Salad)

Servings: 4 servings

Ingredients:

1 small red onion
red wine vinegar
½ green pepper
½ red pepper
2 ripe tomatoes
½ cub flat leaf parsley
2 cloves garlic
extra virgin olive oil
sherry vinegar
½ pound salt cod, soaked, skinned,boned an; d shredded
black olives

Preparation:

Slice the onion very finely and leave to soak in a mixture of half red wine vinegar and half water. Slice peppers very finely. Cut tomatoes into sixths and remove seeds. Chop the parsley. Drain the onions. Make a dressing of the garlic crushed with salt and a mixture of olive oil and sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive oil. Gently mix all the ingredients together, taking care not to turn it into a mush, and marinate with the dressing for one hour in the refrigerator.

Chef's Comments
For this simple Catalan salad, it is very important to find a soft salt cod (available from Neal's Yard, mail order: 0171-407 1800). As the fish is not cooked, the cod must be soaked for at least 48 hours. And it's essential to acquire the finest ingredients, especially a strong, fruity olive oil, preferably Spanish.

Contributor: 'Devotion to Cod,' by Moro chef Jake Hodges, in the Ele



,

Fabada Asturiana

Servings: 4

Ingredients:

6 can of large butter beans,(soaked lima; beans) which
6 ounce cooked ham
6 ounce chorizo
6 ounce morcilla
6 ounce bacon
1 cub chicken stock
2 tablespoon olive oil
½ onion
½ yellow bell pepper
1 teaspoon saffron (azafrán)

Preparation:

Pre-cooking:
Cut the onion and bell pepper in half
Cut the ham, bacon, chorizo and morzilla in bite size chunks Reserve 4-5 pieces of chorizo and morcilla, mush them Take half a can worth of beans, and mush them into a paste Cooking:
Set tall frying pan in mid-high heat
Add the olive oil to frying pan
Fry the half onion and bell pepper for 2 minutes Add 4 cans of beans with their stock
Add saffron and stir
If at any time the beans are over the stock, add some chicken stock Once hot, lower the heat to mid-low
Add the chorizo, morcilla and ham
Add the mashed chorizo and morcilla, stir carefully Boil until the beans are really soft
If the sauce is to watery add some of the bean paste made earlier to thicken the sauce and boil for a couple more minutes Remove the onion and bell pepper before serving


Tips:
Saffron: Saffron (azafrán) is really hard to find and expensive, but it gives this food some of its coloring and flavor. But if you can't find it... this dish will still be very good.

Chorizo: Always read the labels on chorizo in the supermarket, the best chorizo is made of pork meat, without any by-products and has a lot less fat.
In fact you may want to buy Spanish made chorizo, you'll be amazed how much better it is.

Morcilla: Morcilla is Spanish made blood sausage. It is salty and very rich in flavor. If you do not use it add some salt instead. I recommend the Onion Morcilla for this dish, the other variety of morcilla has rice.

In Asturias, Spain they cook the beans (fabas) all night along with other ingredients. I just don't have all that time.


Fabada is probably the second most famous Spanish dish after Paella. It is fairly easy to make but some of the ingredients can be hard to find in the U.S., I have adapted this recipe slightly.

Fillet Steak With Mushrooms

Servings: 1

Ingredients:

4 150 g fillets of beef
50 g serrano ham, diced
4 slice of thinly sliced white bread
1 chicken liver, cut intosmall pieces
1 truffle, sliced or cut intosmall p; ieces
1 small glass of dry sherry
1 tablespoon tomato puree
¼ kg mushrooms, washed and thinly sliced
olive oil
butter
sal and black pepper

Preparation:

In a frying pan, saute the sliced mushrooms in some oil and butter, adding a pinch of salt and some black pepper. Keep aside. In the same pan, fry the bread on both sides, until golden, place onto serving dishes and keep hot.
In the same pan, fry the fillets of beef, seasoning if desired, and place on top of the slices of bread. In the oil that is left over, toss the pieces of ham, truffle and liver. Stir well and add the tomato pur?e and sherry, leaving to heat through for one minute. To serve, pour the sauce over the fillets and dish the mushrooms on the side. Serve very hot.

Contributor: Esther Pérez Solsona



,

Fish In Almond Sauce

Servings: 1

Ingredients:

½ cub slivered blanched almonds
2 tablespoon olive oil
1 large onion, finely chopped
1 teaspoon paprika
1 tablespoon finely minced garlic
¼ cub fresh bread crumbs
pinch of saffron threads,crushed (; optional)
1 ½ cub peeled, seeded and dicedtomatoes (; fresh or canned
1 cub fish stock or dry white wine
salt and freshly groundpepper
1 cub shelled peas, optional
4 firm white fish fillets,each about 5 oz; (155 g) (s
salt and freshly groundpepper
¼ cub chopped fresh flat-leaf(italian) p; arsley or mint

Preparation:

1. To make the almond sauce, preheat an oven to 350°F (180°C). Spread the Almonds on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Let cool.
2. Place ¼ cup (1 ¼ oz/37 g) of the almonds aside to use for garnish.
Using a food processor fitted with the metal blade or a nut grinder, finely grind the remaining Almonds, being careful not to overgrind to a paste.
Set the ground nuts aside.
3. In a saute pan over medium heat, warm the olive oil. Add the onion and saut? until tender but not browned, about 8 minutes. Add the Paprika, Garlic, ground almonds, bread crumbs and the saffron, if using, and saut?
for 3 minutes longer. Add the Tomatoes and stock or wine and cook over medium heat, stirring occasionally, until slightly thickened, 5-8 minutes.
Season to taste with Salt and pepper. Remove from the heat and set aside.
4. If using the peas, bring a saucepan three-fourths full of water to a boil. Add the peas and boil until barely tender, 3-6 minutes.
5. Raise the oven temperature to 450°F (230°C). Sprinkle the fillets on both sides with salt and Pepper and place in a single layer in a baking dish. Spoon the sauce over the fish, add the peas, if using, and bake in the oven until the fish is opaque throughout, 10-12 minutes. Garnish with the reserved toasted almonds and the Parsley or mint. Serve at once.

Contributor: Esther Pérez Solsona

Fish Stew

Servings: to 8 servings

Ingredients:

3 tablespoon olive oil
3 cloves cloves, minced
1 large spanish onion, chopped
1 green bell pepper, cut instrips
1 red bell pepper, cut instrips
2 carrots, peeled and chopped
½ cub parsley, chopped
1 can whole tomatoes, undrained
½ teaspoon dried red pepper flakes
½ teaspoon ground cumin
1 teaspoon salt
2 cub bottled clam juice
2 teaspoon sugar
1 pound flounder filets, cut instrips
1-½ pound peeled and deveined shrimp
1 cub rice, freshly cooked

Preparation:

Heat oil in a soup kettle. Add garlic, onion, bell peppers and carrots.
Cook over medium heat 10 minutes. Add parsley, tomatoes and their liquid, red pepper flakes, cumin, salt, clam juice, and sugar. Break up tomatoes.
Simmer, covered, stirring occasionally 10 minutes. Add flounder and shrimp.
Cover and cook 15 minutes. Add cooked rice, stir and remove from heat.

Contributor: sther Pérez Solsona

Flamenquillos (Rolled Pork Fillets)

Servings: 4 servings

Ingredients:

8 pork fillets, about 2cm (1inch) thick
1 large glass of milk
8 thin slices of serrano ham(dried ham)
100 g lard or butter
4 tinned red pimentos, cut inhalf lengh-wis; e
1 hard boiled egg, sliced
1 beaten egg
dried bread crumbs
olive oil for frying

Preparation:

Start by slicing the fillets nearly all theway through the centre, opening them like a book, and leaving them to soak in the milk for 2 hours. Drain them well, season with salt and pepper (remembering that ham already is salty).
Now fill the fillets by placing in each first a slice of serrano ham, then a slice of pimento, a knob of lard or butter and a ring of hard boiled egg.
Roll up the fillets, securing them with a cocktail stick or thread.
Have the beaten egg ready in a shallow dish to dip the fillets into, and then roll them in the breadcrumbs in a separate dish. In a large frying pan, heat the oil and fry the fillet rolls until golden brown.
A bowl of hot tomato sauce goes well with this dish

this is an andalusian dish

Contributor: Esther Pérez Solsona

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Fried Almonds

Servings: 1

Ingredients:

vegetable oil or olive oil
whole blanched almonds
kosher salt
ground cayenne pepper,optional

Preparation:

In a deep frying pan, pour in oil to a depth of 2 inches. Place over medium heat and heat to 350 degrees F on a deep-frying thermometer (or until an almond dropped into the oil sizzles immediately). Drop in a handful of the almonds and fry until golden, about 3 minutes.


Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining almonds. Season to taste with salt and with cayenne, if using, and serve warm.
addictive taverna snack served with drinks.

Facts per Serving


Calories: 40
Fat: 5g
Fiber: 0g

Contributor: Source: Taverna

Galician Savory Pie

Servings: 1

Ingredients:

dough:
4 cub all-purpose flour
½ cub olive oil
½ cub milk
salt
filling:
1/3 cub olive oil
1 large onion, peeled and finelychopped
1 can tomatoes, finely chopped
1 small can red peppers (pimientos), draine; d cut into strips
1 small can tuna in oil, flaked
1 egg, beaten, for brushingthe dough

Preparation:

1. Mix the Flour, oil, Milk and a little Salt thoroughly in a large bowl.
Transfer to a lightly floured surface and knead to form a smooth dough.
Wrap in a clean kitchen cloth and place in the refrigerator for 30 minutes.
2. While the dough is resting, prepare the filling. Heat the oil in a large skillet (frying pan) and fry the onion gently for 10 minutes. Add the Tomatoes, cook for a further 10 minutes, then add the red peppers and fry for another 20 minutes.
3. Preheat the oven to 425 degrees F.
4. Take the dough out of the refrigerator and divide it into 2 pieces, 1 slightly bigger than the other. Roll out the larger piece on a floured surface to a thickness of ½ in to fit a large baking sheet. Spread the filling on top, then add the tuna.
5. Roll out the other half of the dough, then lay it on top of the pie and press the edges together to make a crust. Brush the corners and sides with beaten egg to prevent the filling from oozing out. Prick the center of the pie, then brush all over with egg and transfer to the oven.
6. Bake for 15 minutes, then turn the heat down to 400 degrees F and cook for a further 30 minutes. Serve.

Gambas A La Parilla (Tomato, Garlic And Shrimp Skewers)

Servings: 4 to 6 servings

Ingredients:

1/3 cub seafood cocktail sauce
¼ cub olive oil
3 large cloves garlic, finelychopped
2 tablespoon chopped fresh basil, or 2teaspoons; dried basil, cru
¼ to ½ teaspoon salt
¼ to ½ teaspoon cayennepepper
1 pound raw jumbo shrimp, peeled and devein; ed
10 to 12 large cloves garlic,peeled (opt; ional)
1 basket (about 16) cherrytomatoes
1 hot cooked rice

Preparation:

COMBINE cocktail sauce, oil, finely chopped garlic, basil, salt and cayenne pepper in large bowl; mix well. Add shrimp; toss to coat. Cover; refrigerate for 30 minutes.

ADD garlic cloves to boiling water. Cook for 3 to 4 minutes; drain.
Alternately thread garlic, shrimp and tomatoes on skewers. Reserve remaining marinade for basting.

GRILL or broil, turning and basting frequently with reserved marinade, for 6 to 8 minutes or until shrimp turn pink. Serve over rice.

Contributor: Esther Pérez Solsona

Garbanzos Y Espinacas (Chickpeas And Spinach)

Servings: 4 servings

Ingredients:

8 tablespoon olive oil
1 pound plus 2 oz. spinach leaves,washed
salt
3 cloves garlic, thinly sliced
1 thick slice white bread,crust removed
1 tablespoon red wine vinegar
¾ teaspoon whole cumin seeds
1 teaspoon roughly chopped freshoregano
1-¼ teaspoon dried red chili, crumbled
1 pound chickpeas, cooked
1 pinch saffron, infused in
3 fl. oz. boiling water
black pepper
paprika

Preparation:

Place a large saucepan over medium to high heat and pour in enough olive oil to cover the bottom of the pan, approximately 3 tbsp. When the oil is hot but not smoking, add the spinach and a pinch of salt. If your pan is not large enough to take all the spinach at once, do it in two batches.
Stir every now and then until the leaves are just tender. Remove from the pan and drain. When it is cool, chop well and set aside.

Heat 3 tbsp. of olive oil in a frying-pan over medium to high heat. Fry the sliced garlic for 30 seconds or until golden brown, remove with a slotted spoon and set aside. Then fry the bread. Remove and transfer to a pestle and mortar or food processor; add the vinegar and fried garlic, and pound to a paste.

Add the remaining two tbsp. olive oil to the same frying-pan. When the oil is hot, add the cumin, oregano and chilli, fry for 30 seconds and then add the bread and garlic paste, the chickpeas, the spinach and the saffron-infused water. Stir well to mix all the ingredients together. If the consistency is too thick, add a little water. Season with salt and black pepper, and sprinkle with paprika.

Garlic Mushrooms

Servings: 1

Ingredients:

1/3 cub olive oil
4 cloves garlic (3 slicedlengthwise and 1 f; inely c
1 small piece chili pepper
2 pound button mushrooms(champignons), wip; ed clea
salt
freshly ground pepper
2 teaspoon chopped parsley

Preparation:

1. Heat the oil in a heatproof casserole and fry the sliced Garlic and chili pepper. When they start to brown, add the Mushrooms, season with Salt and Pepper and cook over high heat for 10-15 minutes, stirring occasionally.
2. Before removing from the heat, add the chopped garlic and parsley. Serve immediately in individual earthenware dishes.


,

Garlic Shrimp

Servings: 1

Ingredients:

¼ cub olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 pound medium shrimp (prawns),peeled and; deveined
2 tablespoon fresh lemon juice
2 tablespoon dry sherry
1 teaspoon paprika
salt and freshly groundblack peppe; r
chopped fresh flat-leaf(italian) p; arsley for gar

Preparation:

In a saute pan over medium heat, warm the olive oil. Add the Garlic and red Pepper flakes and saut? for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saut?, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes.
Season to taste with Salt and pepper and sprinkle with parsley. Serve hot.

Green Salad With Olives, Manchego & Romesco Sauce

Servings: 6

Ingredients:

12 cub bitter salad greens, such as frisée; , curly endive, or
¾ cub romesco sauce; more if youlike
12 good-quality anchovyfillets, rinsed under cold;
(optional)
1 ounce manchego or another agedspanish ch; eese, such as m
with a peeler
½ cub brine-cured black olives,such as k; alamatas or niço
dry-cured moroccan blackolives, ri; nsed and draine

Preparation:

Put the greens in a salad bowl or on a platter. Toss with the romesco sauce to lightly coat (add more if necessary). Arrange the anchovies, if using, on top and sprinkle on shavings of cheese and the olives, or plate and garnish each serving individually. Have a pepper mill and extra romesco sauce on the table.

Grilled Bread With Red Peppers & Eggplant

Servings: 6

Ingredients:

For the escalivada:
2 medium eggplant, surfaces prickedwith a f; ork
2 red bell peppers
2 to 3 tbs. extra-virgin olive oil
1 clove garlic, very thinlysliced

For the bread and tomato:
6 slice country or peasant bread
1 large clove garlic, halved
2 or 3 small ripe tomatoes,halved cross; wise
extra-virgin olive oil totaste
coarse salt or sea salt totaste

Preparation:

To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely blackened and the eggplant is soft, carefully turning them every few minutes with tongs; the peppers take about 8 min. under the broiler and the eggplant about 14 min. Wrap them snugly in a paper grocery bag so they steam.

After 20 min., unwrap the vegetables and peel off the skins. Halve the peppers lengthwise, remove the core, scrape out the seeds, and cut the flesh into long, fine strips. Remove the eggplant stems but leave the seeds (unless they're unpleasantly large) and pull the flesh into thin strips with your fingers. Toss the peppers and eggplant in a bowl with the olive oil and garlic.

To make the bread and tomato -- Grill or toast the bread; while it's still warm, rub a garlic half onto the crust and on one side of each slice. Rub the tomato halves on the garlic-rubbed side of the toasts so they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and pile on a tangle of escalivada. Cut the toasts in half, if large, and serve.
The grilled vegetable compote, called escalivada, can be made up to 3 days ahead and refrigerated (drizzle olive oil over the surface and cover well) but serve it at room temperature. Bread rubbed with tomato is a classic Catalan snack, but here it's the platform for escalivada. You could serve it as a tapa, as a side dish with the chicken, or alongside the salad.



,

Grilled Shellfish With Romesco Sauce (Mariscada A La Plancha

Servings: 6 servings

Ingredients:

450 pound small squid oroctopus, cleaned
olive oil
1 clove garlic, finely chopped
450 pound large uncooked,unpeeled prawns; coarse
salt
18 clams or cockles, cleaned
18 large mussels, cleaned finelychopped par; sley, to garni

SALSA ROMESCU:
6 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
3 medium-sized ripe tomatoes,peeled and seeded
1-2 long fresh red chillipeppers, seeded
4 tablespoon water
4 tablespoon dry white wine
70 ounce whole blanchedalmonds, toasted
1 canned pimiento or 1 roasted red pepper
1 tablespoon red wine vinegar
salt and freshly groundblack peppe; r

Preparation:

Place the squid bodies and tentacles or the octopus in a bowl with 2 tablespoons of the oil and the garlic. Mix well and allow to stand for 20 minutes. Sprinkle the prawns with salt.

FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan. Add the onion and cook gently for about 5 minutes, until soft. Stir in the garlic and cook for a few more seconds. Add the tomatoes, chilli peppers to taste, water and wine. Cover and simmer for 30 minutes. Remove from the heat and allow to cool.

Process the almonds in a food processor until ground. Add the pimiento and tomato mixture and puree. Gradually pour in the remaining olive oil and vinegar, season to taste and process until the mixture has the consistency of a thick sauce. Transfer to a bowl and cool to room temperature.

Heat a barbecue hotplate or large heavy frying pan and brush with oil. Add all the seafood and cook quickly, turning the squid and prawns, and constantly basting with olive oil. Remove the squid and prawns to a large heated platter after about 3-4 minutes-the prawns should be cooked until just pink. When the clams or cockles have opened remove them to the platter, discarding any that remain shut. Sprinkle the seafood with parsley and serve immediately with romesco sauce.





,

Habas Con Jamón

Servings: 1

Ingredients:

2 kg broad beans, podded
100 g mountain-cured serrano ham,chopped
2 small onions, finely chopped
2 cloves garlic, crushed
olive oil
salt

Preparation:

First, heat the oil in a frying pan and then add the chopped onion and garlic. Fry gently until soft and then add the ham and fry for another 5 minutes. Add the broad beans and stir-fry for another couple of minutes.
Cover the frying pan and turn the heat down very low. Cook on a low heat until the beans are soft (add a little water if necessary). Season with salt.
This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions.

Contributor: Esther Pérez Solsona

Hake In Green Sauce

Servings: 4 servings

Ingredients:

4 hake steaks (about 200geach)
4-5 cloves garlic, finelychopped
1 glass fish stock
some flour
a sprig parsley, wellchopped
virgin olive oil, salt andfreshly; ground black peppe
2 hard boiled eggs
1 small tin asparagus

Preparation:

Gently heat the oil in a shallow heatproof dish. Once hot, toss in the garlic and cook until just turning golden. Meanwhile, wash and dry the fish, coat with the flour and add to the dish. Brown slightly then pour over the stock, parsley, salt and pepper, simmering until the sauce thickens and the fish is just tender.
To serve, remove dish from heat and garnish with the hard boiled eggs, quartered, and some asapargus tips.

Contributor: Esther Pérez Solsona

Hake Stuffed With Langoustines

Servings: 4 servings

Ingredients:

1 hake of 2 ½ kgs
500 g langoustines (or bigprawns), cooke; d and shell
250 grs. prawns
4 onions
2 eggs
2 tablespoon fresh breadcrumbs
2 glasses manzanilla
100 g gruyere cheesse
150 grs. mushrooms
100 g butter
salt and ground pepper

Preparation:

1. Pound the fish with a wooden pestle and remove the spine.
2. Peel and chop the onions and wipe and reserve the mushrooms.
3. Spread three of the chopped onions on the bottom of an oven dish large enough to hold the fish.
4. Heat half of the butter in a frying pan and fry the rest of the chopped onions.
5. Stir them with the langoustines, the prawns, salt, pepper, mushrooms and a glass of Manzanilla.
6. Add the beaten eggs, and breadcrumbsand stir well to obtain a smooth filling. Check the Sherry, sal and pepper, and reserve.
7. Open the fish like a book and fill it with this mixture, adding the grated cheese. Fold back the flap and pat it into shape with the hands covered in flour so that the filling does not scape.
8. Put the fish and the layer of chopped onions in the oven dish, season with salt and pepper, add a glass of Manzanilla and a little stock and dot with butter.
9. Bake in the oven for approximately 30/35 minutes. It is is very thick it may require to stay a little longer in the oven; should this be the case cover it with kitchen foil so that it does not dry out.
10. If served hot, it may be accompanied by bechamel or mornay sauce.
11. If served cold, it may be accompanied by cocktail or mayonnaise sauce.
In this case the skin should be removed while it is lukewarm.
12. Transfer the fish to a serving dish and decorate with asparagous tips, peas, beatrrot and julianned carrot and lettuce.

Contributor: Esther Pérez Solsona



,

Horchata De Chufas

Servings: 1

Ingredients:

300 gr. of 'chufas' (also knownas 'tiger n; uts')
250 gr. of sugar
1`5 l. of water
1 lemon peel

Preparation:

Put the 'chufas' in a bowl of water for 12 hours. In another bowl put the lemon peel, the sugar, the water and the drained 'chufas'. Triturate all with the electric whisk and put the bowl in the refrigerator for 2-3 hours, then, drain all with a thin sieve, and you have the 'horchata' ready

Contributor: Esther Pérez Solsona

Horchata De Chufas

Servings: 4 servings

Ingredients:

300 gr. of chufas (also known as 'tiger; Nuts')
250 gr. of sugar
l water
1 lemon peel

Preparation:

Put the 'chufas' in a bowl of water for 12 hours. In another bowl put the lemon peel, the sugar, the water and the drained 'chufas'. Triturate all with the electric whisk and put the bowl in the refrigerator for 2-3 hours, then, drain all with a thin sieve, and you have the 'horchata' ready..
makes about 4 pints

Contributor: Esther Pérez Solsona

Iced Coffee -Granizado De Café

Servings: 1

Ingredients:

coffee
if you are making this foradults y; ou may add liqueu
sugar

Preparation:

Make black coffee in the usual way. Sweeten the coffee while is hot.
Allow to cool and pour into a freezing tray and place into the freezer.
Allow to freeze but not in a solid block. Beat up with fork.
Serve into individual glasses and drink with a straw.
You can also use this recipe with orange or lemon juice.

,

Jamon Serrano With Melon

Servings: 1

Ingredients:

1 fresh, ripe melon
12 thin slices of jamon serrano
1 carrot, grated
juice of 1 lemon
1 scallion, finely chopped
8 tablespoon olive oil
6 tablespoon of sherry vinegar
salt & fresh ground pepper

Preparation:

Cut melon in half, scoop into balls with a teaspoon or melon baller.
Mix in bowl with oil, lemon juice, vinegar and salt and pepper.
Add the carrot and scallion, mix thoroughly and chill for 2 hours.
Shape ham slices into cones and serve with melon.

An elegant appetizer or party dish.

Contributor: Esther Pérez Solsona

Jijona's Nougat.

Servings: 8 servings

Ingredients:

1 kilo of bare(peeled) brownalmonds and g; round
1 kilo of sugar
1 lemon, scraping
1 teaspoon of cinnamon

Preparation:

With a liter of water and a kilo of sugar a syrup is done.

The syrup is spilt in a pan and adds the scraping of a lemon, the tsp of cinnamon.

It puts to low fire and is removed.

The almonds are started adding little by little finely choopped ( ground ).

It has to be mixed very well staying a thin pasta.

It is spilt on a mold and they are left four five hours.

Preparation Time: 00:30

Judias Verdes Con Salsa De Tomate (Green Beans In Tomato Sau

Servings: 6 servings

Ingredients:

2 tablespoon olive oil
2 cloves garlic, crushed
2 pound green beans, cut into 1inchlengths
1 ½ pound canned tomatoes (chopped)and juice
1 tablespoon chopped chives
salt and pepper
1 bay leaf
1 tablespoon pine nuts
1 tablespoon lemon juice

Preparation:

Saut‚ garlic in olive oil for 2 minutes, stirring. Add beans and cook 4 minutes, stirring constantly. Stir in tomatoes with liquid from can and remaining ingredients; bring to a boil, stirring constantly.

Reduce heat to low and simmer 25-30 minutes. Remove an discard bay leaf.
Serve at once.

Contributor: Esther Pérez Solsona

Lace Pancakes From Galicia -Filloas-

Servings: 1

Ingredients:

100 g plain flour
salt
250 ml water
500 ml milk
5 eggs, well beaten

Preparation:

Put the flour and little a little salt in a bowl and gradually blend in the water and milk. Then mix in the eggs and beat well. Rest the mixture in the refrigerator for a couple of hours before using.
Heat the pan. Pour in a spoonful of batter, at the same time brushing it across the pan. Use as little batter as possible so that the pancakes are really thin. Cook one side, then carefully turn the pancake using a palette knife and cook the other side. Remove from the pan and keep the pancakes warm while you continue to fry the remaining batter.
(Serves 8 pancakes)

Contributor: Esther Pérez Solsona

LECHE FRITA (Baked Milk)

Servings: 6

Ingredients:

500 ml milk
2 eggs
2 egg yolks
100 g sugar
70 g maizena (cornflour)
peel of 1 small lemon
peel of ½ orange
1 cinnamon stick
knob of butter
to coat:
2 medium eggs, beaten
cold water
oil (for frying)
1 cub fine breadcrumbs
3 tbsp
sugar, mixed with ½ tspcinnamon po; wder

Preparation:

Mix together the eggs, yolks, sugar and maizena (cornflour). Meanwhile, heat the milk together with the orange and lemon peel and cinnamon stick until it begins to boil. Remove from the heat and leave to sit for about 5 minutes to cool. Now strain the milk into the egg mixture and stir well.
Pour all this back into the pot and put back on the heat, stirring constantly until the custard thickens. Reduce the heat, stirring constantly, and cook for another 3-4 minutes.
Now pour the thickened mixture into a lightly greased 8-inch (20-cm) cake tin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool before putting it into the fridge to chill for a few hours.
Make the coating now by beating the eggs with 2 tbsps water in a large shallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a large frying pan. When firm, turn out the custard onto a plate or board and cut into 1-inch (2.5cm) thick squares or slices. Dip the custard pieces into the egg mixture then toss them in breadcrumbs. Now fry these, a few at a time, in the hot oil until they turn golden. Remove to a serving plate and sprinkle over the sugar/cinnamon mix.
Serve hot or cold.

Contributor: http://www.spanish-gourmet.com

Madrid Red Cabbage

Servings: 1

Ingredients:

2 pound red cabbage
salt
¾ cub olive oil
3 cloves garlic, peeled
½ cub pine nuts
1/3 cub seedless raisins, soaked inwater f; or 30 minutes
4 black peppercorns
1 clove
1 pinch ground cinnamon

Preparation:

Remove the outer leaves of the red cabbage and discard. Cut the cabbage into quarters, cut out the woody stem and chop the rest into thin strips.

Contributor: Esther Pérez Solsona

Manzanilla Tapenade

Servings: 1

Ingredients:

1 teaspoon capers, drained
2 teaspoon garlic, minced
¼ cub chopped pimentos
1 ½ cub manzanilla olives, pitted
1 teaspoon lemon juice
3 tablespoon fresh basil leaves, chopped

Preparation:

1. In a food processor, combine olives, garlic, and capers. Process until just smooth. With the motor running, slowly drizzle in cup olive oil and lemon juice and process until well combined.
2. Transfer the mixture to a bowl and fold in the basil and pepper. Let rest for about an hour for flavors to mingle.
3. Garnish with pimento.

Contributor: Esther Pérez Solsona

Marinate Olives

Servings: 1 servings

Ingredients:

1 text

Preparation:

for black olives:

1 lb brine-cured black olives, rinsed of brine 3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
Olive oil

For Green Olives:

1 lb brine-cured green olives, rinsed of brine 4 cloves garlic, crushed
2 tablespoons dried oregano
2 thin orange or lemon zest strips
Olive oil


Select either the black or green olives to prepare, or prepare both.
Combine all the ingredients in a bowl, adding olive oil as needed to cover.
Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving.
Makes 1 or 2 lb

Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a meze or tapas table. They will keep very well for up to a week in the refrigerator.
Makes 1 or 2 lb
Facts per Serving
Calories: 96
Fat: 9g
Fiber: 1g

Contributor: Source: Taverna © 1999 Cooking.com

Marinated Olives

Servings: 1

Ingredients:

for black olives:
1 pound brine-cured black olives,rinsed of; brine
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
olive oil
for green olives:
1 pound brine-cured green olives,rinsed of; brine
4 cloves garlic, crushed
2 tablespoon dried oregano
2 thin orange or lemon zeststrips
olive oil

Preparation:

Select either the black or green olives to prepare, or prepare both.
Combine all the ingredients in a bowl, adding Olive oil as needed to cover.
Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving.

Contributor: Esther Pérez Solsona

Marinated Turkey

Servings: 4 servings

Ingredients:

1 onion, peeled and halved
4 cloves
1 ½ pound turkey breast, thinly sliced
1 large carrot, scraped and sliced
3 sprigs thyme
1 bay leaf
1 tablespoon black peppercorns
1 head (bulb) garlic
1 cub olive oil
1 cub white wine vinegar
1 cub chicken broth (stock)
⅛ teaspoon salt

Preparation:

1. Spear the onion halves with the Cloves, then put them in a heatproof casserole with the turkey slices, carrot, Thyme, bay leaf, peppercorns and the head of garlic. Add the oil, Vinegar, broth and salt. Cover and cook over low heat for about 2 hours.
2. Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.

Contributor: Esther Pérez Solsona

Mazapan(Marzipan)

Servings: 1

Ingredients:

3 cub whole almonds, blanched andground
2 cub sugar
1 cub water
2 egg whites, lightly beaten
3-4 tablespoon powdered sugar
1 teaspoon vanilla

Preparation:

In a saucepan, heat water and sugar until sugar dissolves and mixture begins to boil. Let it boil steadily without stirring the temperature reaches 230-234 degrees F on a candy thermometer. Remove from heat and beat until mixture turns slightly cloudy. Stir in ground almonds, egg whites, and vanilla. Cook over gentle heat for 2-3 minutes or until mixture pulls away from sides of pan. Turn mixture onto a surface that has been sprinkled with some of the powdered sugar. Knead the mixture until smooth, working in the rest of the powdered sugar. Pull off pieces and roll into balls or olive-shaped pieces. Wrap in foil or wax paper and store in airtight container.
Note : Christmas recipe

Contributor: Esther Pérez Solsona

Mazapan(Marzipan)

Servings: 1

Ingredients:

3 cub whole almonds, blanched andground
2 cub sugar
1 cub water
2 egg whites, lightly beaten
3-4 tablespoon powdered sugar
1 teaspoon vanilla

Preparation:

In a saucepan, heat water and sugar until sugar dissolves and mixture begins to boil. Let it boil steadily without stirring the temperature reaches 230-234 degrees F on a candy thermometer. Remove from heat and beat until mixture turns slightly cloudy. Stir in ground almonds, egg whites, and vanilla. Cook over gentle heat for 2-3 minutes or until mixture pulls away from sides of pan. Turn mixture onto a surface that has been sprinkled with some of the powdered sugar. Knead the mixture until smooth, working in the rest of the powdered sugar.
Pull off pieces and roll into balls or olive-shaped pieces.
Wrap in foil or wax paper and store in airtight container.

Meatballs With Spinach

Servings: 4 servings

Ingredients:

400 g lean beef, minced
400 g lean pork, minced
8 mushrooms, sliced
100 g spinach, cooked and chopped
2 eggs, beaten
fresh bread crumbs, soakedin milk
milk
flour
fresh parsley, chopped
spanish extra virgin oliveoil
for the sauce:
2 onions, chopped
2 spring onions, chopped
4 cloves garlic, roughlychopped
2 ripe tomatoes, roughlychopped
spanish extra virgin oliveoil
small glass beef stock
salt and freshly groundblack peppe; r

Preparation:

1. In a bowl, mix together the two meats, spinach, egg, bread crumbs and salt. Roll about a tablespoon amount of meat to form a ball, toss in the flour. Do this to form all the meatballs then fry gently until browned.
2. To make the sauce: saute the vegetables in a pot with the oil, adding the stock if they become dry, and salt and pepper. Cook gently from 15 minutes, Now blend in a food processor and return to the pot, carefully adding the meatballs. Stir in the mushroom slices and parsely and cook gently for a further 15 minutes.

Contributor: Esther Pérez Solsona

Medias Lunas De Nueces (Nut Crescents)

Servings: 1

Ingredients:

1 2/3 cub flour
½ pound unsalted butter
1 cub ground walnuts
1 teaspoon vanilla
½ cub powdered sugar
pinch of salt

Preparation:

Mix the flour and butter together until they form crumbs. Add walnuts, vanilla, salt, and sugar and mix well. If necessary, chill dough about ½ hour or until dough is workable. Preheat oven to 375 degrees F. Cut dough into walnut-size pieces and roll each piece to about 3 inches in length.
Shape each piece crescent by pulling it into a semicircle.

Place crescents ½ an inch apart on a baking sheet. Bake for 12-15 minutes until lightly browned. Dust with powdered sugar while warm.

Makes about 20 crescents.

Contributor: Esther Pérez Solsona

Melocoton Con Vino (Peaches In Wine Sauce)

Servings: 1

Ingredients:

4 large peaches, skinned
2 cub sugar
2 cub water
1 stick cinnamon
1 slice lemon
sprinkle of salt
2 cub dry red wine

Preparation:

Combine sugar, water, cinnamon, lemon and salt in a saucepan. Bring to a boil and simmer for 15 minutes. Cool. Mix wine with the syrup and pour over the peaches, making sure they are all covered. Refrigerate for up to 2 days and serve.

Contributor: Esther Pérez Solsona


,

Muscat Wine Buns (Barrachuelos)

Servings: 1

Ingredients:

250 g sifted flour
1 dl of oil
75 g castor sugar
7.5 cl of white muscat wine
1 tablespoon aniseed or 1 teaspoon ofpure anise; tte
1 teaspoon of oil

Preparation:

Heat the oil to boiling point. Put the flour in a basin. Pour the boiling oil over it. Stir rapidly with a wooden spatula. Add the sugar mixed with wine and aniseed. Knead thoroughly.
Take a small piece of pastry, roll into a ball, then with the index make holes in the centre to form a little crown. Place the small crowns on a lightly greased baking tray.
Bake in a moderate oven for about 20 minutes.
(for 16 to 20 buns)

Contributor: Esther Pérez Solsona

Nougat Of Sweetmeat

Servings: 1

Ingredients:

500 g of sugar-
100 g of pine kernels(pinions)-
100 g of lard -
oil

Preparation:

1-In a ladle, to arrange the lard and the sugar and to leave it to cook to slow fire.
2-When the mixture(mixing) remains liquid and the absorbed sugar, to add the pine kernels(pinions).
3-Revolver constant with a spatula of wood until the sugar acquires dark toasting.
4-To smear the marble of the kitchen with little oil and to spill above the liquid sweetmeat.
5-To smooth with a roller smeared with oil and to leave it of the thickness of a centimeter.
6-Before the mixture(mixing) is cooled, cut the mass in strips of approximately 8 centimeters of length for three of width.
The sweetmeat can be done of almonds and also of almonds and pine kernels(pinions).

Time of preparation: 10 minutes Boiling: 15 minutes

Nougat Of Yolk

Servings: 1

Ingredients:

250 g of sugar,
250 g of clear honey,
250 g of almonds,
250 g of hazelnuts,
5 whites of egg of egg,
cinnamon in powder.

Preparation:

To scald the almonds, to peel them and toast in the oven.
Toast the hazelnuts in a ladle and to peel them with the help of a cloth.
to ground in a mortar. To beat the whites of egg on the verge of snow and to mix the almonds and hazelnuts with surrounding movements. In a ladle, to boil the honey and the sugar and to add the mixture(mixing) of the whites of egg moving constant during 10 minutes. To separate of the fire and to refill molds that have been lined before with wafers.
To stop to cool, To remove of the mold and to dust with cinnamon in powder before serving.

Preparation Time: 00:30

Osobuco

Servings: 4 servings

Ingredients:

1 kg knuckel of veal
80 g ham cut up
3 onions
1 glass fino sherry
1 small glass olive oil
2 tablespoon tomato pur?e
salt and black pepper

Preparation:

1. Get the butcher to cut the knuckle of veal into rounds 2 fingers thick.
2. Peel and chop the onions and garlic and brown in olive oil.
3. Dredge the rounds of the knuckle in flour and brown in the same oil.
4. Transfer the ingredients to a saucepan, add the tomato puree, the Fino and a little water, cover and cook slowly for 1 ½ hours, season and add the ham. The meat should absorb the liquid and be tender, leaving a thick dark sauce.
5. Serve hot in an earthenware dish and garnish with boiled white rice.

Contributor: Esther Pérez Solsona


,

Pan Amb Tomaquet (Garlic And Tomato Bruschetta)

Servings: 1 - 2 servings

Ingredients:

1 ripe, fresh tomato
2 tablespoon extra virgin olive oil
1 head of cloves garlic,cloves peeled and; separate
1 teaspoon capers
1 baguette, sliced and toasted
1 pinch of salt to taste

Preparation:

RUB the peeled garlic over baguette slices

CUT the tomato in half and rub the bread with the tomato, so that the bread lightly soaks up the tomato's juice.

TOP with capers.

ADD olive oil and salt to taste.

Top with grated parmesan cheese, if desired.

Contributor: Esther Pérez Solsona

Papitas Con Ajo Y Romero (Potatoes With Garlic & Rosemary)

Servings: 4 to 6 servings

Ingredients:

¼ cub butter
1 ¼ pound russet potatoes, peeled, cut into 1; /2-inch pieces
1 cub onion, chopped
2 cloves garlic, finelychopped
¼ cub water
2 teaspoon chopped fresh rosemary or 1teaspoo; n dried rosemary
1 teaspoon maggi® instant chickenbouillon, in; stant beef bo
¼ teaspoon salt
⅛ teaspoon ground black pepper

Preparation:

MELT butter in large, heavy saucepan over medium heat. Stir in potatoes, onion, garlic, water, rosemary, bouillon, salt and pepper. Bring mixture to a boil. Reduce heat to low; cook covered, stirring occasionally, for 20 to 25 minutes or until potatoes are tender.

Contributor: Esther Pérez Solsona

Pastel De Navidad(Christmas Nut Cups)

Servings: 1

Ingredients:

pastry sufficient for 1 pieshell
5 eggs
2/3 cub sugar
5 tablespoon butter, melted
pinch of salt
i tsp vanilla
1 cub chopped walnuts
2/3 cub raisins

Preparation:

Preheat oven to 375 degrees F. Roll pastry thin and cut into 4inch circles.
Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well. Add butter, salt, and vanilla; mix well.
Combine walnuts and raisins and fill each cup ½ full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.

Makes 8-12 nut cups.
Note : Christmas recipe

Contributor: Esther Pérez Solsona

Pastel De Navidad(Christmas Nut Cups)

Servings: 1

Ingredients:

pastry sufficient for 1 pieshell
5 eggs
2/3 cub sugar
5 tablespoon butter, melted
pinch of salt
i tsp vanilla
1 cub chopped walnuts
2/3 cub raisins

Preparation:

Preheat oven to 375 degrees F. Roll pastry thin and cut into 4inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well.
Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup ½ full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.



Makes 8-12 nut cups.

PATATAS A LO POBRE

Servings: 1

Ingredients:

4 large potatoes, thinly sliced(leave in w; ater for about
1 green pepper, either roughly chopped or c; ut into thic
1 onion, roughly chopped
about ½ litre olive oil
salt

Preparation:

Heat the olive oil in a large, deep frying pan. Add the potatoes and season with salt. Fry on a high heat for 5 minutes, turning the potatoes over, and then turn the heat right down. Put a lid on the pan and gently fry for 10 minutes. Add the green pepper and onion and give everything a good stir.
Cover the pan and leave to fry gently for another 10 minutes. Check from time to time to make sure that they are not sticking too much to the bottom of the pan.

At the end of this time look to see whether the potatoes are cooked and taste for salt, adding more if necessary. The idea is for the potatoes to be soft but with some of them a bit crispier to add to the flavour. If the potatoes are not cooked, put the lid back on and leave for another 5 minutes or so. Remove the potatoes from the pan with a slatted spoon and serve.
NOTE :

This could roughly be translated as 'Poor man's potatoes' and is a simple dish of slowly fried potatoes, green peppers and onions. A more substantial version is called 'Plato Alpujarreño' (named after the Alpujarra mountains just south of Granada where it is traditionally served) Pieces of Spanish spicy chorizo sausage and black pudding are added at the end along with a couple of fried eggs. The recipe below is for the simple version: Here in Andalucia this is a typical dish which is served in a 'venta'. A 'venta' is a small simple restaurant in the country where city dwellers go out with their family or friends to eat in the country usually on a Sunday and normally in the open air.

Contributor: Esther Pérez Solsona

Patatas Aborregas (Shepherd's Potatoes)

Servings: 4 servings

Ingredients:

3 or 4 large potatoes
3 tablespoon chopped garlic
1 large onion
6 tablespoon olive oil
1 teaspoon bittersweet pimentón(paprika)
3 tablespoon rosemary

Preparation:

Peel and dice the potatos.
In an earthenware dish, fry the finely chopped onion and garlic with the rosemary in a little oil until golden.
Add the potatoes and toss in the oil.
Add the paprika and add enough water to cover the ingredients.
Simmer until potatoes are cooked.
Can be served with meats and covered in your favorite dressing.
A hearty side dish for beef or lamb.

Contributor: Esther Pérez Solsona

Patatas Pobres

Servings: 4 servings

Ingredients:

3 tablespoon olive oil
4 medium potatoes, in very thinslices
1 salt
3 garlic cloves, minced
1 tablespoon parsley, minced

Preparation:

Heat the oil in a 9 or 10 inch skillet. Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly. Lower the heat, cover tightly and cook 20 minutes or until tender, scooping and turning occasionally. (The potatoes will be separated, not in a cake.)

Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately.

NOTES:

* Garlic fried potatoes -- This recipe is adapted from "The Foods & Wines of Spain," by Penelope Casas.

: Difficulty: easy. : Time: 10 minutes preparation, 20 minutes cooking. :
Precision: no need to measure.

: Rita Coleman : c/o tekigm!jimc : Tektronix, Inc., Instruments Group, Beaverton, Oregon

: Copyright (C) 1986 USENET Community Trust

Patatas Pobres

Servings: 4 servings

Ingredients:

3 tablespoon olive oil
4 medium potatoes, in very thinslices
1 salt
3 garlic cloves, minced
1 tablespoon parsley, minced

Preparation:

Heat the oil in a 9 or 10 inch skillet. Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly. Lower the heat, cover tightly and cook 20 minutes or until tender, scooping and turning occasionally. (The potatoes will be separated, not in a cake.)

Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately.

NOTES:

* Garlic fried potatoes -- This recipe is adapted from "The Foods & Wines of Spain," by Penelope Casas.

: Difficulty: easy.
: Time: 10 minutes preparation, 20 minutes cooking.
: Precision: no need to measure.

: Rita Coleman
: c/o tekigm!jimc
: Tektronix, Inc., Instruments Group, Beaverton, Oregon

: Copyright (C) 1986 USENET Community Trust

Peaches With Meringue Topping

Servings: 4 servings

Ingredients:

2 ¼ cub water
¼ cub sugar
4 large peaches, peeled and halvedwith the; pits removed
1 tablespoon butter
3 ½ ounce dates, finely chopped
for meringue:
2 eggwhites
1 pinch Salt
¾ cub confectioners sugar

Preparation:

Preheat the oven to 400 degrees F.


Heat the water in a large saucepan. Dissolve the sugar. Bring to a boil and cook for 2 minutes.


Poach the peaches in this syrup for 10 minutes, turning them over and coating with the syrup occasionally.


Soften the butter and mix with the dates. Drain the peaches, transfer to a baking dish and fill the centers with the date mixture.


FOR MERINGUE: Beat the eggwhites with a pinch of salt until stiff.
Gradually add the confectioners' sugar to form meringue. Spoon the mixture onto the peaches, making decorative peaks.


Bake for 10 minutes until golden.
The best peaches in Spain are grown in Aragon.
Facts per Serving

Calories: 389
Fat: 3g
Fiber: 5g

Contributor: Source: Heritage of Spanish Cooking


, ,N218^02047

Pollo Al Chilindron (Chicken With Red Peppers)

Servings: 4 servings

Ingredients:

3 ½ lbs. chicken pieces
1 onion, chopped
2 cloves garlic, minced
½ teaspoon paprika
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 pimientos (optiona
salt and pepper to taste
2 tablespoon jamón cerrano or prosciutto, choppe; d
1 shot of cognac
olive oil

Preparation:

Heat oil on a large sauce pan. Add onion, garlic and chicken and fry until the chicken is browned and the onion is golden. Pour cognac over the chicken. Add prosciutoo and mix. Add paprika and mix. Add tomatoes, peppers and pimientos and mix. Cover and simmer for about 45 minutes or until done.

Contributor: Esther Pérez Solsona

Pork Chops With Orange Sauce

Servings: 1

Ingredients:

4 large pork chops
1 orange, grated and squeezed
1 small glass of thin cream
1 meat stock cube
ground black pepper
the marinade:
1 glass dry white wine
1 orange, grated and squeezed
1 sprig of fresh thyme
1 small onion, finely chopped
salt and ground black pepper

Preparation:

Mix the wine, orange zest and juice with the chopped onion and thyme. Baste the pork chops and place in a shallow dish, covered and refrigerated for at least 12 hours, turning from time to time. Drain and either grill or barbecue the chops. Place on hot serving dishes and keep hot. Meanwhile, strain the marinade into a small pan, add the stock cube and heat gently for 5-10 minutes. Take off the heat and stir in the cream, season as desired and pour over the chops. Serve immediately.

Contributor: Esther Pérez Solsona



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Potato Soup With Saffron And Mussels

Servings: 6 servings

Ingredients:

1 kg fresh mussels, scrubbed andde-bear; ded
150 ml dry white wine
3 tablespoon spanish olive oil
1 medium onion, finely chopped
500 g potatoes, peeled and cubed
2 bay leaves
½ tsp saffron threads,crushed
1 ltr good quality fish stock
salt and freshly groundblack peppe; r
some fresh parsley, chopped, to gar; nish (optional)

Preparation:

Before starting, check that all the mussels are closed, or tap them a few times, to close them. Throw out any that remain open! ! Now, put the mussels and wine in a shallow pot. Cover and put on a high heat until the liquid begins to bubble. Take them out one at a time, as they open, so that they don´t overcook, placing them in a strainer over a bowl, in order to keep the liquid. Discard any that remain closed.
Meanwhile, heat the oil gently in a medium pot, stirring in the onion and potato cubes and cook on a gentle heat for about 5 minutes. Now strain the mussel liquid through a very fine strainer and add to the potato and onion.
Add the bay leaves and stock and bring the soup to boiling. Now turn down the heat, until the soup is simmering gently, stir in the saffron and cook gently for 15-20 minutes. Now, you can remove some or all of the mussels from their shells, or remove one side from most of the mussels (this decision is yours!).
When the potatoes are well cooked, discard the bay leaves and whiz the soup in a blender until velvety smooth. Now stir in the mussels, re-heat if necessary, and check the seasoning. Garnish with the parsley.
Serve very hot.

Contributor: Esther Pérez Solsona

Potatoes And Rabbit In The Mountain

Servings: 1

Ingredients:

3 tablespoon olive oil
1 onion, skinned and chopped
3 large potatoes
3 cloves of garlic
3 fresh sprigs of parsley
1 sprig of thyme
1 teaspoon bittersweet smoked paprikamixed wi; th 3 tbs. water
a pinch of picante smokedpaprika (; optional)

Preparation:

Peel potatoes and cut into chunks.
Boil potatoes in salted water until nearly cooked.
In a heavy pan, heat olive oil at medium heat.
Drain potatoes and add to pan.
Add finely chopped onion, pounded garlic, parsley, thyme and salt.
When union becomes translucent, add the pimentón and water, and cook everything together slowly. Add extra olive oil as needed.
When potatoes turn golden, you may add the pinch of hot pimentón for extra spice.
While traditionally served as a main dish, this dish can be serve alongside pork, beef or chicken
Despite the name, there is no rabbit in this dish. This dish is from Salamanca, where the lack of meat or chorizo in the area was compensated by herbs, garlic and especially pimentón(paprika). The dish's name is something of a joke. When first time eaters invariably ask, 'Where's the rabbit?', the cook replies, 'In the mountain!' There is no better way to appreciate the full color, flavor and aroma of pimentón.

Contributor: Esther Pérez Solsona

Quince Paste -Dulce De Membrillo-

Servings: 4

Ingredients:

1,6 kg yellow quinces
450 g sugar
250 ml water

Preparation:

Rub the quinces clean and place in a saucepan of cold water. Heat until the skins are about to split, then remove them from the water, skin them and discard the pips and membranes.
Dissolve the sugar in the water and heat gently to make a syrup. Add the fruit to the syrup, making sure that there is enough to cover the fruit.
Leave it to cool.

Contributor: Esther Pérez Solsona

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Rabbit In Courgette And Tomato Sauce

Servings: 4

Ingredients:

1 800gr rabbit, jointed intobite-siz; ed pieces
2 medium onions, sliced
8 medium tomatoes, skinned andchopped
1 medium courgette, finely sliced
1 small red bell pepper, de-seededand fine; ly chopped
4 tablespoon olive oil
salt and pepper

Preparation:

In a large frying pan, heat the oil until hot and brown the rabbit pieces.
Once fried, transfer to a casserole and keep aside. In the same pan, sautée the onion. When this begins to turn golden, stir in the chopped bell pepper and courgette. Once this has fried for about 5 minutes, add the chopped tomato and cook for a futher 5 minutes. Now pour this tomato mixture over the rabbit pieces, seasoning as desired, cover and cook slowly until ready. Serve very hot.


,

Rabbit Stew

Servings: 6-8 servings

Ingredients:

1 3 -4 pound rabbit
2 cub red wine
4 onions, coarsely chopped
4 green peppers, coarselychopped
1 cub chick peas
1 bay leaf
2 tablespoon paprika
2 teaspoon salt
3 tablespoon flour

Preparation:

Cut the rabbit into pieces. Place in a stew kettle with wine, onions, peppers, chick peas, bay leaf, paprika and salt. Add enough cold water to cover and cook over low heat for two hours. Combine flour with 4 tablespoons cold water and mix until smooth. Add to stew and stir until slightly thickened. Serve with plenty of crusty bread.

Contributor: Esther Pérez Solsona

Rabbit Stew With Red Bell Peppers

Servings: 5-6 servings

Ingredients:

2 kg rabbits, jointed andcut int; o 6 pieces
100 ml olive oil
250 g onions, chopped
5-8 cloves of garlic, chopped
750 g fresh tomatoes, skinned andchopped
750 g red bell peppers, seeded and diced
75 g serrano ham, diced
75 g chorizo sausage, diced
2 tablespoon fresh parsley or thyme,chopped
1 teaspoon sweet pimenton (paprika)
salt and pepper

Preparation:

In a large pot heat half the oil. Add the onions and sauté for about 15-20 minutes then stir in the tomatoes and a pinch of salt. Cover and simmer gently. Take another pot to heat the rest of the oil and fry the rabbit pieces until golden brown (about 10-15 minutes). Add the pimenton, chopped garlic, serrano, chorizo, and stir well. Empty this into the pot with tomato mixture and mix well.
In the empty pot add the diced bell peppers and cook on a medium heat until soft and then tip them into the pot with the tomato mixture. Stir in the herbs and check the seasoning, cover and simmer gently for 35-45 minutes.

Contributor: Esther Pérez Solsona



,

Rabbit To The Jardiniere

Servings: 4 servings

Ingredients:

400 g of rabbit
200 g of peas
1 laurel leaf
1 glass of white wine
1 onion
2 tomatoes
meat broth
black pepper
4 artichokes
1 green pepper
olive oil
salt

Preparation:

Tell to the butcher that you cut the rabbit.

Discolored with oil the onion, the tomato and the green pepper, very dives, until having a good one fried lightly. He/she adds the rabbit together with the laurel leaf and it braises well, giving him turns until lame color. It seasons with salt and pepper and he/she adds the glass of white wine. He/she leaves to the fire, with the open pan, until he/she has almost evaporated all the wine (5 or 6 minutes).

It covers the stew with the meat broth, incorporating the artichokes and the peas when it begins to boil. It covers the pan, it lowers the fire and it allows to cook during 45 minutes.

It rectifies the point of salt before serving.

For person: total calories: 336 kcal. total Fats: 13,6 g alimentary Fiber:
4,6 g.
points per serving : 4.5

Contributor: Esther Pérez Solsona

Rabo De Toro (Oxtail Stew)

Servings: 4 servings

Ingredients:

4 lbs. oxtail
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, thinly sliced
2 large tomatoes, chopped
2 green bell peppers, seededand chopped
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary leaves
½ teaspoon paprika
8 peppercorns
2 bay leaves
a few strands of saffron(optional)
2 cub amontillado sherry or drywhite win; e
2 cub meat stock (about)
olive oil for frying

Preparation:

Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside. Brown the onion and garlic in the remaining oil until golden. Return the oxtails to the pan.
Add vegetables, herbs and spices and stir to combine. Add the sherry and only enough stock to cover the meat. Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced. If the sauce is still too liquid, uncover and boil rapidly for a few minutes.

Contributor: Esther Pérez Solsona

Refreshing Cava Sorbet

Servings: 1

Ingredients:

1 bottle of cava or sparklingwine
1 medium tub (8 portions) lemon orlime sorb; et juice of half

Preparation:

Allow the tub of sorbet to soften. In a large jug, beat the sorbet, lemon juice and cava (sparkling wine) until creamy.
Either serve straight away as a drink, or pour into dessert bowls and freeze.

Contributor: http://www.spanish-gourmet.com

Rice Rosetxat

Servings: 6 servings

Ingredients:

300 gr of lean meat of lamb ofthe leg
200 gr. of pig ear
a valencian blood and onionsausage
two white catalan sausages
100 gr. of chickpeas in soaking
a parsnip and a turnipsomething bi; g, a celery t
150 gr. of pig lean meat
50 gr. of salted bacon
400 gr. of rice, an egg
a dl of oil or 100 gr of pig shorte; ning
two cloves of garlic, somestrands; of dry saffron
two spoonfuls of gratedwhite bread; crumb
powdered cinnamon, parsley
two spoonfuls of flour

Preparation:

He/she puts on to the fire a pot with about three liters of water, and he/she throws in her the lamb meat and the pig ear, cut to pieces not very big; when it begins to be boiled it scums and the chickpeas are added, the parsnip, the turnip, the celery, peeled and cut in slices, and the salt.
When this meats are half cooked they incorporate the Catalan sausages it informs, two balls made with the pig lean meat and the bacon.

The balls are made going the meat by the processor of meat and adding the bread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.

He/she cooks slowly until being everything totally cooked, finishing off their seasoning with the saffron.

In a pan of mud, with the oil and setting to the fire, the garlics are fried itched to those that one adds subsequently, the rice that is braised during some seconds with the oil. Then the components of the cooked pot are added (Catalan sausages and meat balls intersect in slices and they are reserved), and the broth, calculating double quantity of this that of rice.

He/she puts on to alive fire, and he/she leaves decreasing as the cooking advances. It is rectified of salt. The cooking ends in the oven, so that it is grated well, not without before to place for above the slices of Catalan sausages, the balls, cut, and some chopped parsley. Total cooking about twenty minutes. To allow it to rest about three minutes and to serve.
This is a Valenciann dish

Contributor: Esther Pérez Solsona

Rice With Chicken And Rabbit

Servings: 1

Ingredients:

400 gr. of rice
300 gr. of mature(ripe) tomatoes
½ chicken
1 red pepper
1 green pepper
½ rabbit
1 onion
saffron
paprika
2 garlics
oil
parsley
salt

Preparation:

In a casserole or paella pan with oil to fry the chicken and the rabbit cut in chunks , until they have a nice golden color.
To add the onion and the garlic chopped.
To remove and to stop to cook 3 minutes.

after this time, to add the bare(peeled) and finely chopped tomatoes and the paprika. To cover the casserole or paella pan and to stop to cook to soft fire during 20 minutes.
To incorporate the rice, to remove and to throw(add) the boiling water double that of rice.
To ripen with salt and pepper and the saffron, lightly toasting(brown) and to mash them in the mortar.
To add the peppers, coffees with a dash of milk to strips and to stop to cook 20 minutes.

To serve adorned with parsley in the same paella pan

* When one throws(adds) the water to the rice in the paella, the fire must be very high and equally.
When they begin to it turns(turn) the grains it has to be diminished the fire up to finishing the boiling.

Rolled Chicken And Jamon Serrano

Servings: 4 servings

Ingredients:

4 large chicken breasts, skinned and flatte; ned
100 g butter, soft
2 cloves of garlic, crushed
1 tablespoon fresh or 1 tsp dried oregano
16 slice of jamon serrano (prosciutto ham)
salt and freshly groundblack peppe; r

Preparation:

1. Preheat the grill to medium hot. Flatten each chicken breast between 2 pieces of damp greaseproof paper.
2. Mix together the butter, garlic, oregano, salt and pepper. Divide just more than half of this mixture, spreading some over each flattened chicken breast. Lay 4 slices of jamon serrano on top. Roll up each escalope, making sure the sides are tucked in, and secure with a cocktail stick. Spread the remaining butter over the outside of the rolls.
3. Cook the rolls under the medium hot grill for about 15-20 minutes, turning occasionally. To serve, slice each roll into 1.25 cm rounds.

Contributor: Esther Pérez Solsona

Rolled Pork Fillets (Flamenquillos)

Servings: 4 servings

Ingredients:

8 pork fillets, about 2cm (1inch) thick
1 large glass of milk
8 thin slices of serrano ham(dried ham)
100 g lard or butter
4 tinned red pimentos, cut inhalf lengh-wis; e
1 hard boiled egg, sliced
1 beaten egg
dried bread crumbs
olive oil for frying

Preparation:

1. Start by slicing the fillets nearly all theway through the centre, opening them like a book, and leaving them to soak in the milk for 2 hours.
Drain them well, season with salt and pepper (remembering that ham already is salty).
2. Now fill the fillets by placing in each first a slice of serrano ham, then a slice of pimento, a knob of lard or butter and a ring of hard boiled egg. Roll up the fillets, securing them with a cocktail stick or thread.
3. Have the beaten egg ready in a shallow dish to dip the fillets into, and then roll them in the breadcrumbs in a separate dish. In a large frying pan, heat the oil and fry the fillet rolls until golden brown.

Contributor: Esther Pérez Solsona

Romesco Sauce

Servings: 2-1/2 cups.

Ingredients:

4 medium-size ripe tomatoes(1-¾ lb. total), co; red
1 head garlic, sliced in halfcrosswise
2 tablespoon plus 1/3 cup extra-virginolive oil
1-½ ounce blanched almonds
1-¼ ounce peeled hazelnuts
1 dried ancho chile, cored,seeded, slit, a; nd opened
flat
1 teaspoon coarse salt or sea salt;more to taste
2 to 3 tbs. red-wine vinegar
2 tablespoon red wine (dry or fruity, but not oa; ky), if needed
1 slice stale white bread, torn, ifneeded

Preparation:

Slow oven roasting brings out the sugars in tomatoes and garlic. Get them caramelized but not burnt.


Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored tomato wells and on top of the garlic half. Roast until the tomatoes and garlic are well caramelized but not burnt, about 90 min. From the remaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in a food processor.

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a small sauté pan over medium heat. Toast the almonds and hazelnuts in the pan, shaking the pan or stirring so they don't burn, until golden brown, 5 to 6 min. Cool the nuts on a paper towel and then put them in the food processor.

If using a dried chile, sear it in the same small pan over medium-high heat (keep it flat with a spatula or a fork) until a smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot tap water until soft,
about 15 min. Drain and put the chile in the food processor.





Start with the toasted nuts, chile, and tomatoes to get the purée underway. Pour in olive oil slowly to create an emulsified sauce, add vinegar, and then taste the romesco before making adjustments.



When the tomatoes and garlic are caramelized, let them cool. Pinch off the tomato skins (discard them) and squeeze out the garlic pulp. Put the tomatoes and garlic pulp in the processor. Add the salt and start the processor, pouring in the remaining 1/3 cup olive oil in a slow, steady stream, as if making mayonnaise. Add the vinegar, pulse to incorporate, and taste; the sauce should have some zing, so add more if needed. Add salt to taste. Process the romesco until it comes together as a sauce but not so much as to lose its coarse, nutty texture. The sauce should be thick and creamy. If it seems too thick, add 1 or 2 Tbs. red wine. If it's too thin, add bread, pulsing a few more times.

This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses -- it's served with grilled vegetables, meat, chicken, or fish, or stirred into fish stews. Try it tossed with pasta or as a sandwich spread. It keeps in the refrigerator for at least a week.



,

Saint's Bones

Servings: 6

Ingredients:

for the marzipan:
300 grs. of sugar
150 gr. of water
300 gr. of almond finely chopped ( ground almond )
For the sweet of yolk:
200 grs. of sugar
100 gr. of water
8 yolks of egg

Preparation:

Preparation of the marzipan:
To do strong syrup with the sugar and water, in the fire.
To add the almond and revolver strongly up to forming a dought (masa - in spanish ).
To stop to cool while is made the sweet of yolk.

Preparation of the sweet of yolk:
To do strong syrup with the sugar and water. In the fire.
To beat the alone yolks and to add to trickle the syrup while it re-turns(re-becomes).
(It is possible to to do with the mixer(beater)) .put again in the casserole where the syrup has been done
and to put it to the bain-marie, re-returning until it thickens(thicken) very much.
To have taken care that it does not boil(do not boil), To stop to cool. Assembly(montage) of the bones:

to work the marzipan and to stretch it with the kitchen roll, in a surface dusted with sugar glas. cut you pull 4 cm.
And then these in squares. To coil every square in a small stick of 1 cm.
Of diameter.
To give the mass with the fingers to form a few small cylinders and them to happen(pass) for a sugar glas.
To extract of the stick(wood), to stop to dry and to refill with the sweet of yolk.
Freezing: Yes

Sangria

Servings: 1

Ingredients:

1 bottle dry full-bodied redwine
1 can fizzy orange, chilled
1 can fizzy lemon, chilled
spanish brandy - or anywhich is qu; ite light
banana liqueur
cointreau
1 apple, chopped
1 pear, chopped
1 lemon, thinly sliced
1 orange, thinly sliced
1 teaspoon sugar 1 cinnamon stick
ice cubes

Preparation:

Put all the fruit pieces into a large jug, then pour over a generous amount of the banana liqueur, cointreau and brandy. Pour in the bottle of wine, and leave in the fridge to chill. Once this is really cold, pour in the fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it´s ready to serve.
There are many variations of this recipe, which basically follow this one - you can add more fruit or hard alcohol or soda - but remember it needs to be served ice cold, so allow plenty time for chilling.
makes about 2 pints

Contributor: Esther Pérez Solsona

Sangria

Servings: 12 servings

Ingredients:

25 ounce red wine; dry, 1 bottle
½ cub brandy
1/3 cub orange juice
2 cub ginger ale; chilled
1/3 cub frozen lemonade; *
½ cub orange-flavored liqueur
¼ cub lemon juice

Preparation:

* Use ½ of a 6-oz can of concentrate.


,

Sangría

Servings: 1

Ingredients:

1 bottle dry full-bodied redwine
1 can fizzy orange, chilled
1 can fizzy lemon, chilled
spanish brandy or any whichis quit; e light
banana liqueur
cointreau
1 apple, chopped
1 pear, chopped
1 lemon, thinly sliced
1 orange, thinly sliced
1 teaspoon sugar 1 cinnamon stick
ice cubes

Preparation:

Put all the fruit pieces into a large jug, then pour over a generous amount of the banana liqueur, cointreau and brandy. Pour in the bottle of wine, and leave in the fridge to chill. Once this is really cold, pour in the fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it`s ready to serve

Contributor: Esther Pérez Solsona

Sangria Blanco

Servings: 8 servings

Ingredients:

¼ cub sugar
2 each stick cinnamon; broken in½
1 cub apple juice
25 ounce white wine; dry, 1 bottle, *
1 each apple; unpared, **
1 ice cubes
½ cub water
1 cub sparkling water
½ cub orange juice
1 each orange; med, unpared, **
1 each banana; medium

Preparation:

* Wine should be chilled. Use Chardonnay or any other dry white wine.
** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges.



,

Santiago Almond Tart

Servings: 1

Ingredients:

4 large eggs
200 g sugar
200 g ground almonds
1 teaspoon ground cinnamon
1 lemon, grated
1 knob of butter
a little flour
50 g icing sugar

Preparation:

Heat the oven to medium low (150 C). In a bowl, beat the eggs, sugar, lemon zest and cinnamon until thick and creamy. Carefully stir in the ground almonds. Take a smooth, round baking tin or mold and grease well with the butter then dust with flour. Pour in the mixture and bake for about 30 minutes. Leave to cool before removing from the mold and placing on a round serving plate. Dust with the icing sugar.

Contributor: Esther Pérez Solsona

Santiago Almond Tart

Servings: 4

Ingredients:

4 large eggs
200 g sugar
200 g ground almonds
1 teaspoon ground cinnamon
1 lemon, grated
1 knob of butter
a little flour
50 g icing sugar

Preparation:

Heat the oven to medium low (150oC).
In a bowl, beat the eggs, sugar, lemon zest and cinnamon until thick and creamy. Carefully stir in the ground almonds. Take a smooth, round baking tin or mold and grease well with the butter then dust with flour. Pour in the mixture and bake for about 30 minutes. Leave to cool before removing from the mold and placing on a round serving plate. Dust with the icing sugar.

Contributor: http://www.spanish-gourmet.com

Santiago Mussels

Servings: 1

Ingredients:

20 very fresh mussels in theirshells, well; cleaned
1 pinch of bittersweet paprika
2 tablespoon sherry vinegar
salt and pepper
3 tablespoon chopped garlic
¼ cub chopped union
2 tablespoon chopped parsley
3 tablespoon extra virgin olive oil

Preparation:

n a bowl, mix the finely chopped union, parsley, and garlic.
Add the olive oil, vinegar, salt, paprika and pepper. Place the bowl in the refrigerator.
In a large pot, steam mussels until they open, around 4-5 minutes. Remove immediately.
Remove the meat from the mussels, being careful not to break into pieces.
Add to the bowl with the other ingredients, gently covering the meat.
Thoroughly clean the interior of ½ of the shells.
When mussels are chilled, about 10 minutes, scoop up each one with a little of the other ingredients and place them in the half shells.
Serve on a platter sprinkled with parsley and a touch of paprika. Buen Provecho!

Contributor: Esther Pérez Solsona

Sauteed Mushrooms With Garlic

Servings: 4

Ingredients:

5 tablespoon olive oil or equal partsunsalted b; utter and olive
2 tablespoons minced garlic
¼ cup diced bacon or cooked diced ham
1 pound fresh mushrooms (see note above), brushed clean and halved if small or
sliced ¼ inch (6 mm) thick
¼ cup dry white wine or dry sherry, if needed
1/3 cup chopped fresh flat-leaf (Italian) parsley, or ¼ cup chopped fresh
flat-leaf (Italian) parsley and 2 tablespoons chopped fresh thyme

Preparation:

In a large sauté pan over medium heat, warm the olive oil or melt the butter with the olive oil. Add the garlic and bacon or ham and sauté for 2 minutes. Raise the heat to high, add the mushrooms and continue to sauté, stirring briskly, until they release their juices and the liquid evaporates, 5-8 minutes. If the mushrooms do not release much liquid, add the wine or sherry and cook until the liquid evaporates.


Add the parsley or the parsley and thyme and stir well. Season to taste with salt and freshly ground pepper and serve hot.
avor these garlicky sautéed mushrooms hot from the pan. Spoon them over grilled bread as a snack or alongside grilled lamb, beef or chicken as a flavorful side dish. For a particularly delicious variation, combine chanterelles, portobellos and cremini with the more common white mushrooms.


Calories: 263
Fat: 24g
Fiber: 2g

© 1999 Cooking.com

Contributor: Taverna Reprinted by permission of Weldon Owen

Small Cauldron Of Fish ( Caldereta de pescado )

Servings: 1

Ingredients:

600 gr. of clean snuff ( rape in spanish)
600 gr. of clean mere ( mero inspanish)
1 cuch. of flour
1 ½ dl of olive oil
1 cuch. of finely choppedparsley
600 gr. of potatoes
1 l of broth of fish
12 brown almonds
12 brown hazelnuts
a few twigs of parsley
salt
pepper
2 garlics
1 dl of brandy
1 onion
2 tomatoes
1 slice of round of fried bread

Preparation:

To cut the fish in regular chunks, to season them and To muffle them in flour. To shake them to withdraw the excess and to fry them, without they are gilded too much,
in a casserole of thick(bulky) bottom(fund) with the warm well olive oil.

To dust with the very chopped parsley and the garlic, to wet with Brandy already warm and to flame. To withdraw the fish of the casserole and to reserve. To peel the potatoes and to cut them in tracks of ½ cm

In the same casserole, stir fry the chopped onion and to incorporate The bare(peeled), longed tomato and diced, to add the potatoes and to cover with the broth. To wet with the wine and to allow that it should reduce a bit.

To prepare the nosedive( picada in spanish ) crushing the garlics with the almonds, hazelnuts, parsley and round of fried bread. To add it to the casserole and to add the fish. To continue the boiling 10 more minutes. To rectify of salt and pepper if it was necessary and to serve immediately in the same casserole.

Contributor: Esther Pérez Solsona

Sole To The White Wine

Servings: 1

Ingredients:

4 soles
16 bare(peeled) shrimps
8 mussels
8 mushrooms
salt
pepper
1 onion
50 gr. of butter
1 small glass of white wine (txacolí or alb; ariños)
¼ l of sauce light bechamel
4 cuch. of dutch sauce

Preparation:

To prepare in filets the soles.
To sting the onion finely chopped
To laminate the mushrooms and to clean the mussels.
To lubricate a source(fountain) with butter, to distribute the onion.
To place above the filets of sole widespread(extended) and to season.
To add the mushrooms, the shrimps and the mussels, to spill the wine and to cook in the oven 8 - 10 minutes.

To mix the broth of the own(proper) boiling with the bechamel, to boil 2 minutes, to withdraw of the fire, to add the Dutch sauce, to beat well and to rectify of salt. To cover the soles with the sauce.

To arrange the mussels, the shrimps and the mushrooms of decorative form.

Contributor: Esther Pérez Solsona



,

Sole With Leeks

Servings: 1

Ingredients:

1 ½ kg of sole
1 onion
300 cc of cream
100 gr. of butter
4 leeks
2 carrots
1 water glass 250 cc. of white wine
1 compound sprig

Preparation:

To extract carefully the filets of the soles and to reserve heads and thorns(bones).
To peel the onion and to scrape the carrots.
To give a few cuts to the green part of the leeks and to spend(pass) them under the faucet.
To put in a container of crystal the half of the butter with the thorns(bones) of the fish and
to cook covered in microwaves 2 minutes to 50 %, giving turned once or twice during the boiling.
To incorporate then the onion 1 leek and carrots, quite very badly, and the compound sprig.
To cover again and to cook 2 more minutes.
To act rashly with the wine and the warm water and to cook again 10 minutes -
To strain(bleach) the broth and to put it in a source(fountain) of crystal.
Cut the rest of the leeks in very thin tracks and to put them with the remaining butter in a bowl,
to cover and to cook 5 minutes approximately.
They turn occasionally. To season ultimately.

To arrange later the filets of sole on the broth,to cover and to cook 6 - 8 minutes.
To extract the fish and to add to the broth of boiling the scum, microwaves to cook again in uncovered 2 minutes to protencia maxim.

To serve the fish with the leeks and the sauce.

Contributor: Esther Pérez Solsona

Sopa De Ajo

Servings: 4 servings

Ingredients:

2 tablespoon garlic, minced
1 tablespoon olive oil
1 cub whole wheat bread crumbs
4 cub chicken stock
½ teaspoon cayenne pepper
½ teaspoon paprika
2 tablespoon parsley, freshly chopped(optional)

Preparation:

Serve with a green garden salad sprinkled with fresh cilantro. In a large saucepan saute garlic in oil until soft. Stir in bread crumbs, stock, cayenne and paprika. Bring to a boil, then reduce heat and simmer for about 20 minutes, uncovered. Garnish with parsley, if desired.

Contributor: Esther Pérez Solsona


,

Spanish Chicken Salad

Servings: 1

Ingredients:

3 ½ cub diced cooked chicken
1 large onion, thinly sliced
1 head lettuce, shredded
3 tomatoes, cut in wedges
½ cub olive oil
¼ cub red wine vinegar
1 teaspoon salt
½ teaspoon pepper
2 oranges, peeled and sliced
1 bunch radishes
2 avocados, sliced

Preparation:

Combine chicken, onion, lettuce and tomatoes. Combine oil, vinegar, salt and pepper. Toss chicken mixture in oil-vinegar mixture. Arrange salad on lettuce leaves. Garnish with oranges, radishes and avocados.

Contributor: Esther Pérez Solsona



,

Spanish Omelets

Servings: 4 servings

Ingredients:

1 ½ cub sliced potato
½ cub chopped onion
½ cub chopped red bell pepper
1 garlic clove, minced
¼ cub sliced pitted manzanilla (or green); olives
1 tablespoon minced fresh or 1 teaspoondried or; egano
½ cub shredded part-skimmozzarella chees; e
8 large egg whites
4 large eggs
¼ teaspoon salt
⅛ teaspoon pepper
½ teaspoon olive oil, divided
cooking spray

Preparation:

Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.


Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside.


Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.


Heat ¼ teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half.
Cook an additional minute on each side. Slide onto a plate. Repeat procedure with ¼ teaspoon olive oil, cooking spray, egg mixture, and potato mixture.


NOTE: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.


Serving size: ½ omelet
Facts per Serving



Calories: 213
Fat: 9g
Fiber: 2g

Contributor: Source: Cooking Light magazine

Spanish Potato & Shrimp Salad "Fresh Inspirations"

Servings: 6 servings

Ingredients:

2 pound potatoes, red waxy; unpeeled
1 pound shrimp; cooked & shelledsmall s
3 olives, spanish green pitted
2 pimentos, spanish juliennestrips
1 lettuce, bibb

DRESSING:
¼ cub oil, olive
2 tablespoon vinegar, spanish sherry
1 tablespoon capers
1 tablespoon parsley; minced
¼ teaspoon lemon zest; grated
½ teaspoon sugar
1 salt
1 black pepper; to tastefreshly ground

Preparation:

In a large pot, boil the potatoes in salted water until tender. Cool and quarter, leaving the skins on.

Whisk together in a large bowl the Salad Dressing ingredients. Gently mix in the potatoes, cooked shrimp, olives and pimento. Cover and chill for at least 1 hour. Serve on a bed of lettuce.

"Fresh Inspirations foods from Spain" created by Richard Rohr, Stamford, Connecticut, prize winner selected by Penelope Casas, author of Foods and Wines of Spain. typed by Dorothy Hair 7/21/94

Spanish-Style Chickpeas

Servings: 1

Ingredients:

sea salt
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
2 can tomatoes, coarsely chopped
fresh parsley, finelychopped, for; garnish
6 cub chickpeas, canned, drained
¼ cub olive oil

Preparation:

1. Heat oil in a heavy pot. Add onions and peppers and saute slowly over moderate heat, stirring occasionally, until soft, about 15 minutes.
2. Add tomatoes and salt and pepper, and cook until sauce is slightly thickened, about 20 minutes.
3. Add chickpeas and cook slowly for 15 minutes, until most of the liquid is absorbed. Adjust the seasoning with salt and pepper, and finish the dish with parsley. Let cool.
4. Serve chickpeas at room temperature.

Contributor: Esther Pérez Solsona

Spicy Pork Kabobs With Moorish Flavors

Servings: 6

Ingredients:

2 garlic cloves, thinly sliced
1 teaspoon salt
1 teaspoon coriander seeds
1 teaspoon paprika
¾ teaspoon cumin seeds
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
freshly ground black pepper, to tas; te
3 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh flat-leafparsley
1 pound lean pork, cut into ¾ to1-inch c; ubes
lemon wedges

Preparation:

In a mortar, combine the garlic with ¼ tsp. of the salt. Mash together with a pestle to form a paste. In a dry fry pan over high heat, combine the coriander seeds, paprika, cumin seeds, thyme and red pepper flakes.
Heat, shaking the pan occasionally, until hot and fragrant, about 30 seconds.
Transfer the mixture to a spice grinder and grind to a fine powder.

In a bowl, stir together the garlic paste, ground spices, the remaining ¾ tsp. salt, the black pepper, olive oil, lemon juice and parsley.

Add the pork cubes and turn to coat well. Cover and let stand at cool room temperature for 2 hours, stirring occasionally. Prepare a medium-hot fire in a grill. At the same time, put 12 bamboo skewers in water to cover.

Remove the pork cubes from the marinade, reserving the marinade, and drain the skewers. Thread the pork cubes onto the skewers, dividing the cubes evenly among them. In a small pan, bring the reserved marinade to a boil over high heat and
boil for about 3 minutes. Remove from the heat. Place the kabobs on the grill rack 4 to 5 inches from the fire and grill, basting occasionally with the reserved marinade and
turning every 2 to 3 minutes, until browned but still juicy, 10 to 15 minutes.

Transfer to a warmed platter and garnish with lemon wedges. Serve immediately

NOTE: The Moors invaded Spain in the 8th century and remained for 500 years. Of Berber and Arab descent, they left their influence on every aspect of Spanish life,
including the kitchen. This recipe shows their legacy in its heavy use of spices. Lamb can be substituted for the pork.

Contributor: Williams-Sonoma Lifestyles Series

Spicy Potato Chunks

Servings: 1

Ingredients:

2 pound potatoes, cut into even-size large; chunks
olive oil, for deep-frying
2 tablespoon all-purpose flour
½ teaspoon paprika
1 cub beef broth (stock)
2 tablespoon white wine vinegar
1 small piece chili pepper
salt
2 or 3 tablespoons tomatosauce (puree)

Preparation:

1. Fry the potato chunks in plenty of oil on low heat for 20-30 minutes.
Just before the end of cooking time, turn up the heat to brown the pieces.
Transfer to a casserole.
2. Prepare the spicy sauce by heating 1 tablespoon of the oil in a pan. Add the flour and paprika, then gradually add the broth, stirring constantly.
Add the vinegar and chili pepper, then cook for 8 minutes, stirring constantly.
3. Check the seasoning. Remove from the heat, add the tomato sauce and mix well.
4. Serve the potatoes lightly coated with the hot sauce.

Contributor: Esther Pérez Solsona

Spinach With Pine Nuts & Raisins

Servings: 6

Ingredients:

2-½ pound fresh spinach, stemstrimmed, leave; s rinsed
½ teaspoon coarse salt or sea salt
½ cub water
¼ cub fruity extra-virgin oliveoil; more to taste
½ medium onion, finely chopped
3 tablespoon golden raisins
3 tablespoon pine nuts
salt and freshly groundblack peppe; r to taste

Preparation:

Pine nuts and chopped onions go from brown to burnt in a flash, so stir often and be ready to pull the pan off the burner to slow them down.

Put the spinach leaves in a large pot with a tight-fitting lid (if all the spinach doesn't fit, add the rest once it starts cooking and collapsing). Add the salt and water and cook, covered, on medium heat, stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a colander, let cool, and squeeze out the liquid with your hands. You'll end up with about 2 cups cooked spinach.

Heat 3 Tbs. of the olive oil in a large sauté pan set over medium heat.
Add the onion and sauté until it begins to turn golden, about 5 min.
Stir in the raisins and cook for another 3 to 4 min. Stir in the pine nuts and sauté until they're lightly toasted, about 3 min. Add the spinach and cook until any excess liquid has evaporated. Season generously with salt and pepper and drizzle each serving (or the whole serving platter) with the remaining 1 Tbs. olive oil.

Sponge Cakes With Olive Oil -Magdalenas-

Servings: 1

Ingredients:

225 g plain flour
100 g caster sugar
granted rind of 1 lemon
200 ml olive oil
6 eggs, separated
2 tablespoon milk

Preparation:

Pre-heat the oven to 190 C/Gas 5.
Mix the flour, sugar and lemon rind, then add the oil, egg yolks and milk, and mix until they smooth. Whisk the eggs whites until stiff, then fold them into the mixture. Spoon the mixture into well-greased deep bun tins and bake in the oven for 20 minutes.
(Serves 8 pancakes)


magdalenas = muffins

Contributor: Esther Pérez Solsona

Stuffed Aubergines

Servings: 6 servings

Ingredients:

6 medium, firm aubergines,washed and; cut lenghwise
200 g minced beef steak
100 g serrano ham, diced
2 tablespoon bread crumbs
3-4 cloves of garlic, finelydiced
1 egg, lightly beaten
1 tablespoon fresh chopped parsley
25 g sultanas
12 tablespoon olive oil
salt, pepper
150 g emmental or other tastycheese, gra; ted

Preparation:

1. Place the aubergine halves in a shallow oven-proof dish. Gently make a few deep slices in the flesh, add a pinch of salt and drizzle with oil.
Bake in medium oven until tender. Remove and allow to cool slightly.
Carefully remove the flesh with a spoon. In a bowl, finely chop this flesh and mix well with the minced beef and ham, beaten egg, bread crumbs, garlic, parsley, salt and pepper.
2. Fill the aubergine shells with this mixture and drizzle over some oil and sprinkle with grated cheese. Bake in a moderate oven (200 C) for 20-25 minutes and brown under the grill for a further 5 minutes

Contributor: Esther Pérez Solsona



,

Sugar-Coated Fried Bread -Torrijas-

Servings: 4-6 servings

Ingredients:

500 ml milk
1 small stick cinnamon
100 g sugar
1 french loaf, cut into thickslices
2 eggs, beaten
100 ml olive oil
1 tablespoon caster sugar
1 teaspoon ground cinnamon

Preparation:

Bring the milk, cinnamon stick and sugar to the boil. Discard the cinnamon stick, and pour the milk over the bread slices, making sure they are thoroughly soaked. Dip the bread slices in beaten egg. Heat the oil and fry the bread until golden brown on both sides, then drain on a wire rack. Mix the caster sugar and cinnamon and roll the torrijas in the spiced sugar before serving.

Contributor: Esther Pérez Solsona

Tart Of St James -Tarta De Santiago-

Servings: 6-8

Ingredients:

8 eggs
2 cub sugar
2 1/3 cub butter, softened
1 cub water
4 cups ground almonds
icing (confectioners) sugar

Preparation:

Preheat the oven to 180 C (Gas 4).
Cream the eggs with the sugar until pale yellow, light and fluffy.
Add flour, butter and water. Beat in a electric beater for 15 minutes.
Add almonds and lemon peel.
Pour the mixture into a round, greased baking tin and bake in the preheated oven for 30 to 40 minutes until is done.
Serve sprinkled with icing sugar and cut into wedges.

Contributor: Esther Pérez Solsona

Toledo-Style Partridge In Chocolate

Servings: 4

Ingredients:

2-4 partridges, cleaned andsplit in ha; lf
freshly ground black pepper
salt
3 tbsps spanish virgin oliveoil
1 medium onion, chopped
4 cloves garlic, finelychopped
1 tablespoon plain four
1tbsp white wine vinegar
250 ml chicken stock
1 wineglass dry white wine
3 bay leaves
3 whole cloves
2 tablespoon bitter dark chocolate,grated

Preparation:

Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened.
Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper.
Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the grated chocolate, cover and cook for a further 15 minutes.
Remove the birds to a heated serving dish and strain the sauce over them.

Contributor: http://www.spanish-gourmet.com

Tortilla Española (Potato And Onion Omelet)

Servings: 1

Ingredients:

½ cub olive oil
4 large baking potatoes, peeled andsliced; ⅛-inch thick
1 medium yellow onion, thinly sliced
6 large eggs
1 pinch salt and pepper to taste

Preparation:

PREHEAT oven to 350° F with rack positioned in the center.

BOIL potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and allow to cool before slicing.

WHISK eggs, onions, salt and pepper in a large bowl until well blended. Add sliced potatoes to egg mixture. Cover potatoes with egg mixture and let sit for 10 minutes.

HEAT oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet.
Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.

REMOVE tortilla from oven. Place skillet on cold, wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto a platter. Cut into wedges. Serve warm or at room temperature.

Garnish with parsley, if desired.


Yields 8 to 10 as a tapa

Contributor: Esther Pérez Solsona

Tortillitas De Camarones (Shrimp Cakes)

Servings: 4

Ingredients:

½ cub flour
2 large eggs
5 tablespoon water
1 buch of scallions, finelychopped
2 tablespoon parsley, finely chopped
½ pound shelled small shrimp
salt, pepper and paprika totaste
olive oil for frying

Preparation:

1. Mix the flour and the eggs in a bowl. Add water and stir into a smooth batter.
2. Add scallions, parsley and shrimp. Season with salt, pepper and paprika.
Let stand to rest for half an hour or more.
3. Heat olive oil in a frying pan. Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancake. Fry on each side until golden. Serve immediately.

Contributor: Esther Pérez Solsona

Tostada De Setas

Servings: 1

Ingredients:

4 or 5 oz. mushrooms, stemsremoved and; sliced thin
1 tablespoon olive oil
a pinch of salt
1 teaspoon sherry wine
alioli (see other recipe)
french bread, sliced intorounds

Preparation:

Heat oil in a pan that has a cover.
When oil is hot, add mushrooms, salt and sherry. Cover and lower heat.
Let cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside.
Toast bread slightly, just to dry it out a bit.
Spread with alioli, top with mushrooms.
Broil for about 30 seconds or until alioli starts to bubble.
When I serve this recipe at a party, it is always the first to go!

Contributor: Esther Pérez Solsona

Vegetable Paella

Servings: 1 servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
¼ teaspoon saffron; soak in
½ cub water
2 red bell peppers; dice
1 cub cauliflower florets
1 cub carrots; diced
1 cub onion; diced
2 cl garlic; minced
1 ½ cub raw rice
3 cub chicken broth
2 cub spinach leaves
1 cub tomatoes; drained
1 paprika
1 salt
1 can cannelini beans
½ cub frozen peas

Preparation:

Saute in broth, cauliflower, carrots, red peppers, onions, garlic and rice.
Cook until cauliflower is soft and rice is al dente. Add tomatoes, saffron, beans, peas, spinach, salt and paprika. Simmer a few minutes until spinach is wilted and everything is hot. Source: Lightly Ethnic

Walnut Cream -Intzaursalsa-

Servings: 4 servings

Ingredients:

200 g shelled walnuts
750 ml water
1 stick cinnamon
750 ml milk
200 g sugar
1 teaspoon ground cinnamon

Preparation:

Wrap the walnuts in a thick white cloth and crush them with a mallet until they form a thick paste. This is the traditional method, but you can grind them to a paste in a food processor if you prefer. Bring the water to the boil with the cinnamon and add the walnut paste. Leave to simmer for about 12 minutes until the liquid has almost evaporated, then remove the cinnamon stick and add the milk and sugar. Simmer for about 30 minutes until the mixture thickens to form a light cream. Serve warm in individual dishes sprinkled with ground cinnamon.

Contributor: Esther Pérez Solsona

Watermelon Surprise

Servings: 4 servings

Ingredients:

1 medium-sized watermelon
1 ripe medium-sized melon
½ kg moscatel grapes
sultanba raisins
100 g shelled walnuts
1 large glass pale cream sherry
8 tablespoon sugar
sprigs fresh mint
1 orange sliced
1 lemon sliced

Preparation:

1. Scoop the flesh of the melon and watermelon into small balls, reserving one or other of the outsides for filling, slicing off and keeping the tops of the fruit.
2. Strain the juice of both fruits, pressing the mlon pips which yield a very sweet juice and reserving.
3. Curt the rest of the fuit and skin the grapes; apples and bananas may also be used if desired.
4. Pour all the fruit juice into a saucepan, add the sugar, and raisins, and boil for ten minutes so as to obtain a thick syrup (make this more or less sweet according to taste).
5. Mix the cut up fruits with the sirup and raisin in a large salad bowl, add the broken up walnuts, cover and leave in the refrigerator for 3 to 4 hours or prepare the day beforehand.
6. Check the Pale cream Sherry and sugar before serving.
7. Ring to the table in the reserved holloed-out melon or water-melon, decorating with sprigs of fresh mint and slices of orange and lemon

Contributor: Esther Pérez Solsona