My collection of favourite recipes..tried and tested!
Another Spanish dish which hubby made sure I learned! I can’t remember how many times I’ve made it exactly but I’ve made it. The ingredients are as we make it and the technique too but here they are copied from this NBCsite: Meet the other …
INGREDIENTS 150 gms green lentils1 tomato1 leek1 carrot1/2 medium onion2 cloves garlic1 tsp sweet paprika powder2 maggi vegetable cubes1 bay leaf3 cloves (the spice) DIRECTIONS Insert the 3 cloves into the 1/2 onion. Put all ingredients in a pan with 1 litre of water. Boil …
INGREDIENTS (For 6 persons in large – 41cm – paellera)
4 cups Egyptian calrose rice (600 gms)
1 chicken about 1 kg, cut into pieces
200gms large squids, sliced to 1cm thickness
600 gms clams
600 gms tiger prawns (about 30 prawns)
1 medium sole (optional)
8 roasted pimientos (preserved pimientos del piquillo) or 2 large roasted pimientos
1 large onion
8 cloves garlic
2 tomatoes
200 gms French beans
200 gms baby peas
2 tbsp tomato puree
1 sachet Paella seasoning
1 cup oil
3 tsp salt
1.3 litres water
DIRECTIONS
As per our paella recipe here.
Hubby first started cooking this dish when we went on a low calorie diet. It’s a hearty beef stew which is filling yet not heavy at all. It’s a very simple dish to prepare too and actually keeps very well for a few days. When …
This is a Spanish tapa which originated from the Moors. Although originally made from cubes of lamb and grilled on a skewer, we make them with beef and pan fry to have as a main meal. The next time we have a barbeque or are …
Gazpacho is a Spanish cold soup. It is basically…..a liquid salad. When hubby first made it I thought to myself, how weird it would be eating a cold soup. I wondered if it would be like drinking a fruit juice…..
But it was alright actually. So I learnt how to make it. Mind you, despite having recipised Gazpacho based on what hubby taught me, every time I’ve made it, it turns out different…I don’t really know why. I guess the vegetables are different every time.
Gazpacho is best eaten in hot weather…chilled.
INGREDIENTS
350 gms ripe tomatoes
85 gms red or green peppers, deseeded
240 gms cucumbers, peeled
70 gms onions
3 cloves garlic
150 ml tomato juice
2 tbsp extra virgin olive oil
3 tbsp red grape vinegar
1 tsp cumin (not the powder)
1 tsp salt or to taste
1 slice of bread (regular version, omit for a low-carb version)
DIRECTIONS
Cut the vegetables roughly into cubes and place in blender. Add all the other ingredients and blend until all the vegetables are liquidised.
If you’re not on a low-carb diet, serve with croutons on top.
We love this very simple spicy condiment on its own as a tapas or as an accompaniment with a fish or chicken main dish. Its a Spanish tapas dish which I tasted for the first time in a Tapas Bar in the centre of Madrid on my very first trip there in 1999.
INGREDIENTS
250 gms fresh button mushrooms
1 whole garlic
5 – 6 guindilla (dried little Spanish peppers)
3 tbsp extra virgin olive oil
1 capful sherry vinegar
Salt to taste
DIRECTIONS
Wash the mushrooms and cut into quarters. If they are larger, cut into 6 pieces each. Peel the garlic cloves and chop coarsely.
Heat the olive oil in a heavy non-stick pan and sauté the chopped garlic. Crush the guindilla and add to the garlic. Fry for a short while on medium heat until fragrant.
Add the mushrooms and salt to taste and fry slowly, turning it regularly, until the mushrooms have shrunk and lost part of its liquid. Add the sherry vinegar and continue cooking until all the water has dried.
Serve hot.
We usually cook Spanish bean dishes the night before…well, usually hubby cooks it. But we forgot to make it yesterday so I said I would do it this morning. I quickly made hubby an administrator on the blog so he could type the recipe and …
