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

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Slang is a common thing in any country you go to. One of the hardest things about learning a new language and trying to communicate with the natives is trying to decipher their slang words. Spanish people have many of these colloquial words they like to throw around with new ones being invented daily. Well, the Spanish Teaching Web site has decided to capture these little phrases and post them so that all of you no Spanish speakers could start to get a handle on this “en un pis pas” (right away) see, there you go…

Source spanish learning

photo google images

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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

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So you say you love Spain, the beaches, monuments, cathedrals and of course the food but how well do you know Spain? I found a great little quiz in one of my favourite blogs that I thought was very interesting and informative.. I got almost all of them right.. there were some trick questions but it was a lot of fun..

Take the quiz here

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(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

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One of the things I love about Spain is its sense of fashion. Anywhere you go in this country you will find yourself surrounded by fashionable people who are natural in their style. Spanish designers are famous throughout the world and more and more Spanish brands are launching out to other parts of the world like one of my favorites called Amichi.

a fairly new company its franchises are one of the biggest in Spain and abroad. With 121 stores all over the country: 35 of its own and 85 under franchise, this brand is growing strong. If you haven’t heard of it yet, I invite you to take a look at their trends.

more information amichi fahion

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By looking at this picture you would think this is somewhere other than in Spain. But trust me this is Spain, Merida to be exact. This very special Roman theater can be traced back to 16/15 B.C. while the amphitheater is right next to it connected by an under the road tunnel which passes through a museum.

Just imagine what happened in these huge arena, gladiators fighting animals, all for show. With the passage of time water damage and natural disasters deteriorated these two theaters that eventually became the source for raw material to help build other buildings.

A must see when in Spain, along with everything else you need to see.

source travelinginspain

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This week I picked a little villa with 4 bedrooms and 4 bathroms just 5 minutes from the sea. Totally renovated it is quaint and overall a must have. A total of 1,338 s mts I don’t really need to go on and on, since you can see for yourself what a great buy this is for just 1,950,000 euros in ofcourse the heart of where else yes, Marbella.

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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

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Located in the center of Madrid this Avant Guard Hotel was built in 1917 and has been declared part of the Heritage of the community of Madrid. De Las letras is an artist place with a focal point in literature and the arts. Each exclusive room is designed in a contemporary fashion with the use of bright colors to give it an exquisite look.

The hotel enjoys a penthouse terrace that offers spectacular views of Madrid. And that is not the best part many think its restaurant located on the ground floor with access to the outside is one of the best around. The spa is the other highlight that one can’t do without in a luxury hotel.

more information hoteldelasletras

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