Recipes
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Churro recipe
Posted by julia on 21 Nov 2007 | Tagged as: Delicatessen, Recipes
It’s winter time again, and in Spain that jeans churro time! These delicious treats are addicting..Once you start you will not stop. Dipped into hot thick chocolate, it is really a Spanish tradition that you will love.
Below is a recipe thanks to our friends over at Spain recipes that I know you will love. Have fun and enjoy.
• Servings: 8
• Prep Time: 20 min.
• Cook Time: 5 min.
Ingredients
• 17 fl oz water
• 9 oz sifted flour
• 1 tsp salt
• Plenty of oil for frying
• Sugar (optional)
Preparation
Bring the salted water to a boil in a high-sided pot. When it starts to boil, pour in all the flour and mix with a wooden spatula over the heat until a consistent, even dough is formed. Remove from the heat and continue to work the dough with the same spatula. When completely smooth, fill the churrera, a large tin or brass syringe that has a variety of nozzles and several handles to grip it while pressing the dough through.
Heat the oil to 375 degrees F in a large frying pan and drop in strips of dough forming loops. Cook as many as will fit without touching each other. After 3-4 minutes, when golden, remove with a slotted spoon or a spike and leave to drain in a colander or on kitchen paper. Serve hot, sprinkled with sugar if desired.
Spain Garlic and Bread Soup
Posted by julia on 12 Nov 2007 | Tagged as: Recipes
Winter is here and soup is the best way to stay warm in Spain.
Serves 4
• Difficulty: easy
• Preparation time: 25 minutes
Ingredients
• 6 garlic cloves
• 6 tablespoons olive oil
• 4 slices stale bread
• 1 3/4 pints light stock
• 4 oz canned tuna, drained and flaked
• salt
• 1 teaspoon hot paprika, or sweet paprika plus a pinch of cayenne pepper
• 4 eggs
• 1/2 teaspoon cumin seeds, well crushed
Preparation
Put the oil and garlic in a casserole over a medium heat.
Remove and reserve the garlic the moment it looks cooked. Then fry the bread on both sides until golden.
Add the stock and bring to a simmer, stirring to break up the bread. Add the garlick and flaked tuna and season with salt and paprika.
Break in the eggs and poach gently for 5 minutes. Sprinkle the cumin over the top before serving.
Recipe thanks to Spain-recipes
Fidegua, Mediterranean recepie from Spain
Posted by julia on 25 Oct 2007 | Tagged as: Recipes
Ingredients:3 to 4 tablespoons olive oil 1-1/4 pounds of raw shrimp, monk fish (if you can find), mussels and claims if you like. Salt 1-1/2 teaspoons Pimenton (paprika) 1-1/3 cups peeled, seeded and chopped beefsteak tomatoes 5 1/2 cups fish stock 2 garlic gloves 1 tablespoon chopped fresh parsley 2 envelopes Puro Ground Spanish Saffron 9 ounces spaghettini, broken into pieces Lemon wedges and spring of fresh parsley, to garnish In a large paella pan , heat 3 tablespoons oil. Add shrimp and cook, stirring, 2 to 3 minutes, then remove and set aside. Add monkfish to pan and cook a few minutes or until lightly browned all over. Season with salt. Remove and set aside. Add more oil to pan, if necessary. Stir in paprika and cook 30 to 60 seconds, then add tomatoes. Cook about 5 minutes, stirring occasionally. Add stock and bring to boil. Using a mortar and pestle, pound garlic, parsley and saffron together. Stir in a little hot stock, then stir into pan and boil 2 minutes. Add spaghettini , mussels and claims and boil until pasta has absorbed most of the stock and is just tender. Arrange monkfish and shrimp in the spaghettini and cook until hot, then remove from heat. Cover pan and let stand 5 minutes before serving. Garnish with lemon wedges and parsley and serve from paella pan. Makes 4 servings
Recepie thanks to buyspain
Arroz Con Leche (Rice Pudding)
Posted by julia on 14 Sep 2007 | Tagged as: Recipes
I can’t believe I didn’t share with you the Arroz con Leche recipe, its one of my favorites, enjoy!
Basic ingredients
- 200g short-grained pudding rice
- 300g sugar
- 1 litre milk
- 50g sultanas
- 3 tbsp brandy
- 1 stick of cinnamon
- a few tspn cinnamon powder
Steps:
1. Put the sultanas in a bowl and cover with the brandy
2. Place the rice (without rinsing), the sugar and the milk in a pan with a strong base over a medium heat - add the few drops of vanilla and the stick of cinnamon
3. When the milk starts to boil turn the heat to minimum and continue to cook slowly stirring occasionally to prevent the rice sticking to the bottom of the pan
4. Once the sultanas have soaked up the brandy add to the pan of rice and milk
5. Once the rice has cooked remove the pan from the heat - remove the cinnamon stick
6. Place in individual serving dishes and leave to cool - before serving cover with a little cinnamon powder
Thanks to euroresidentes
photo google
The perfect Spanish dish
Posted by Ferran on 05 Sep 2007 | Tagged as: Delicatessen, Recipes
I see that one of my favourite bloggers also enjoys good traditional Spanish dishes. Jamon Serrano, fried eggs and french fries, you really can’t ask for anything else. This is a dish that always makes me feel good. With a good piece of home made bread to dip in the sauce of the egg, a glass of red wine and you are just in heaven..At least my kind of heaven.
If you can’t find Jamon Serrano where you are try latienda.com they will deliver to you where ever you are so you can start enjoying the Spanish way of eating..
Source notesfromspain
Made in Spain, the new TV program about Spanish Recipes
Posted by julia on 03 Sep 2007 | Tagged as: Delicatessen, Recipes
The famous Spanish Chef José Ándres will be coming to a TV near you if you live in the United States. The new television series will be composed of 26 chapters in which he will teach spectators how to cook a traditional Spanish dish. Each episode will feature a different Spanish region along with talk about music, costumes..Overall talk about culture and food.
This is a show you shouldn’t miss if you are interested in learning more about the Spanish way of life and by that I mean the Spanish way of eating which is a great part of the culture.
source lne
Stuffed Tomatoes
Posted by julia on 27 Aug 2007 | Tagged as: Recipes
Ingredients
- 8 small tomatoes, or 3 large ones
- 4 hard-boiled eggs, cooled and peeled
- 6 tablespoons allioli or mayonnaise
- Salt & Pepper
- 1 tablespoon parsley, chopped
- 1 tablespoon white breadcrumbs, if using large tomatoes
Preparation
Skin the tomatoes, first by cutting out the core with a sharp knive and making a ‘+’ incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.
For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
recipe found in spain recipes
Sizzling Garlic Shrimp
Posted by julia on 23 Jul 2007 | Tagged as: Recipes
(Makes: 4 Servings)
If you dont have a flame-proof crock,
cook shrimp all at once in a heavy cast-iron skillet.
1/2 cup olive oil
2 teaspoons finely chopped garlic
2 teaspoons hot red-pepper flakes
2 teaspoons salt
48 medium shrimp, peeled
Flat-leaf parsley, chopped
1. Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
2. One at a time or all at once, heat crocks over high heat until oil sizzles,
1 to 1 1/2 minutes.
Add 12 shrimp to each crock, and cook just until pink, about 2 minutes.
Immediately remove crocks from heat, sprinkle shrimp with parsley,
and serve them still sizzling.
Recipie found in egoonline