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Churro recipe

julia — Wed, 21 Nov 2007 12:05:31 +0000

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.

The perfect Spanish dish

Ferran — Wed, 05 Sep 2007 08:00:58 +0000

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

julia — Mon, 03 Sep 2007 08:00:28 +0000

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.

Picture google images

source lne

Spanish Morcilla

julia — Wed, 15 Aug 2007 08:00:42 +0000

Spanish morcilla – black pudding – is the first sausage to be made from the freshly killed pig and is very popular throughout Spain. It is flavored with spices and herbs, usually including garlic and oregano, and has a wonderfully rich, spicy taste.

Serves 4

Ingredients

1 tablespoon olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
1 teaspoon paprika
8 oz morcilla , cut into 12 thick slices
12 slices of French bread
2 tablespoons fino sherry
Sugar, to taste
Salt and ground black pepper
Chopped fresh oregano, to garnish

Preparation

Heat the olive oil in a large frying pan and fry the sliced onion, garlic, oregano and paprika for 7-8 minutes until the onion is softened and has turned golden brown.

Add the slices of black pudding, then increase the heat and cook them for 3 minutes, without stirring. Turn them over carefully with a spatula and cook for a further 3 minutes until crisp.

Arrange the rounds of bread on a large serving plate and to each with a slice of black pudding. Stir the sherry into the onions and add a little sugar to taste.

Heat, swirling the mixture around the pan until bubbling, then season with salt and black pepper.

Spoon a little of the onion mixture on top of each slice of black pudding. Scatter the oregano over, and serve.

Directly from spain recipes

photo google

Albondigas

julia — Tue, 17 Jul 2007 08:00:16 +0000

450 g/1 lb finely minced pork
225 g/8 oz finely minced veal or beef
85 g/3 oz cooked ham, finely chopped

1 medium onion, grated
1 clove garlic, crushed
3 tablespoons chopped parsley

6 tablespoons soft breadcrumbs
2 eggs
salt and freshly ground black pepper

plain flour
olive or sunflower oil, for frying
1 quantity salsa de tomate

Combine the minced meat, ham, onion, garlic, parsley, breadcrumbs and eggs in a bowl, adding salt and pepper to taste. Leave to stand for 10 minutes, then mix again, using your hands. With moistened hands, shape the meat mixture into large walnut-sized balls, place on a tray, cover and refrigerate for 30 minutes.

Heat 1 cm/1/2 inch of oil in a frying pan over a medium-high heat. Coat the meatballs in flour and shallow fry in batches for about 5 minutes until golden brown and cooked through, turning frequently. Drain on kitchen paper.

Heat the salsa de tomate in a saucepan. Add the meatballs and heat through before serving.

recipie thanks to recipiehound

Crema Catalana

julia — Tue, 10 Jul 2007 08:00:57 +0000

Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French crème brûlée. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to a heavy paella dinner.

Serves: 4
Difficulty: Intermediate
Preparation time: 30 min.

Ingredients

2 cups (15 fl. oz) milk
1 cinnamon stick
Rind of 1 lemon
1 teaspoon vanilla extract
4 medium egg yolks
1 tablespoon cornstarch
1 cup (7 oz) superfine sugar

Preparation

In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.

In a bowl, whiks the egg yolks together with the conrstarch and 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continously.

Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil. Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours.

Immediately before serving, preheat the broiler and scatter the remaining sugar evenly over each serving. Place the dishes under the broiler until the sugar topping begins to caramelize. Remove from the broiler and serve.

recipe and al contents from spainrecipes

Jamon Serrano and Melon

julia — Wed, 04 Jul 2007 08:00:17 +0000

Ok, this is by far the best summer recipie, well its not even a recipe. All you need in Jamon Serrano and Melon. You are done. Ok, so you need to cut up the melon and wrap the ham around it, not very difficult believe if I can manage..

Enjoy..

photos jamon and melon

Marinated Sardines

julia — Thu, 28 Jun 2007 08:00:02 +0000

Ingredientes:

12 sardines
1/2 teaspoon salt
1/4 cup all-purpose flour

1/2 cup olive oil
4 cloves garlic
1/2 cup red wine vinegar

1/2 cup dry white wine
2 bay leaves
6 black peppercorns

1/4 teaspoon paprika
1/2 teaspoon dry thyme

To clean the sardines, scrape a small knife along the body of each sardine, starting from the tail end, to remove the scales. This is best done under cold running water. Make a slit along the gut. Cut the head and pull it away from the body slowly so that the intestines come away with the head. Open the cut cavity and clean away the remaining intestines. Pat the sardines dry on paper towels.

Sprinkle the sardines inside and out with the salt. Place the flour in a shallow dish and toss the sardines in the flour, shaking off the excess. Heat half the oil in a skillet over medium heat and fry the sardines in batches for 2-3 minutes on each side, or until browned all over and crips. Place the sardines in a glass or ceramic dish and fit tightly into a single layer. Wipe the skillet clean with paper towels.

Heat the remaining oil in the same skillet over medium heat and add the garlic. Cook for 1-2 minutes, or until lightly browned. Place the garlic in the dish with the sardines. Add the red wine vinegar, white wine, bay leaves, peppercorns, paprika and thyme to the pan and simmer over low heat for 2 minutes. Set aside to cool for about 30 minutes. Pour the reduced mixture over the sardines, cover and refrigerate overnight, turning the sardines once during this time. Remove the sardines from the refrigerator at least 30 minutes before you are ready to serve. Serve cold.

source and picture

How to Cook Paella

julia — Mon, 25 Jun 2007 08:00:51 +0000

Ok, so I’m not even going to attempt to teach you how to make a Paella because it is something that you should do along side someone who is an expert in this and then practice. But through one of my favorite blogs calleddirectoalpaladarr I found a really cuteMake a Paella game, it really doesn’t teach you much but it made me realize I had no clue as to what ingredients needed to be added first. Give it try, it is fun.

Segovia, more than the aqueduct

julia — Wed, 20 Jun 2007 08:00:17 +0000

If you are in Madrid a quick day trip to Segovia is a must. You can easily take a bus to Segovia where you will enjoy all the sites along the way. Once there you will be in total wonder of this small little city with so much to see.

The first and most amazing site is the Roman aqueduct which is the largest and best preserved of its kind anywhere, it served as the mintmark on all coins struck in the city from 1455 to 1864. There is the Alcazar castle which some say was the source of inspiration for Walt Disney. The 16^th century cathedral is a truly amazing site and on and on with beautiful architecture all around.

Once there you will need to eat the typical dish the “cochinillo suckling pig” which is so moist it is cut in pieces with a plate and then the plate is thrown off to the side.. A perfect day in Spain.

More info spain info