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 …
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 Although originally made from cubes of lamb and grilled on a skewer, we make them with beef and pan fry to have as a main meal.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 …
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.
It was fish day today on the second day of our carb-free regime after the long holiday in Malaysia. And I wanted to make something different from the usual favourite fish dish, Baked Moroccan Fish. Hubby’s fish fritters recipe was just right. It was easy …
This salad is a great tapa eaten with bread and should be made at least the night before you want to eat it. And it keeps well in the fridge for many days! INGREDIENTS 3 roasted pimientos 2 teaspoons minced garlic 3 hardboiled eggs 2 …
Ensaladilla Rusa (literally – Russian Salad) is a traditional tapa served throughout every region of Spain, with little variation. Nearly every Tapas Bar will serve this colourful salad. A poorly made version will taste like a mouthful of mayonnaise. On the other hand, a well-made ensaladilla rusa is a perfectly balanced mixture of potatoes, hard-boiled eggs, and vegetables, using the mayonnaise solely to accent these other flavours. This colorful salad is served at nearly every tapas bar.
Our version is a low-calorie version using low-fat mayonnaise – only 1 calorie per gram of salad!
Ensaladilla Rusa is best made the day before you want to eat it…that’s when all the flavours come out. It keeps well in the fridge for a few days and is usually eaten with country bread.
INDGREDIENTS
Serves up to 3
400 gm potatoes
225 gm frozen carrots and peas mix
1 roasted pimiento (either commercial bottled or home-roasted)
2 eggs
150 gm low-fat mayonnaise
80 gm can of tuna
Salt to taste
DIRECTIONS
Boil the eggs. When hard-boiled, drain them and soak in cold water. When cool, peel the eggs and cut them into cubes.
Wash the potatoes and boil them (skin on) for 30 – 35 minutes. The potatoes should be cooked but firm – not soft for mash. When the boiling time is reached, drain and soak in cold water to cool them quickly and stop the cooking. Use the tip of a knife to remove the skin. Keep the potatoes in the fridge while you prepare other ingredients – they’re easier to cut when they are cold.
When they are cold, cut them into 1/2” cubes. (Cut them into 1/2” slices first, then strips then cubes.) 🙂
Boil the peas and carrots, then drain and let cool.
Drain the pimiento, and remove any seeds. Slice them thinly lengthwise.
Place the potatoes, eggs, peas and carrots and pimiento into a salad bowl (large enough to mix all ingredients thoroughly). Drain the tuna and separate them then add them to the mixture.
Add the mayonnaise and salt to taste, then mix well.
Store covered in the refrigerator.
