Your Spanish Recipes: August 2013

Pisto Manchego

1 onion
3 green peppers
3 zucchinis
3 eggplants
A clove of garlic
A large can (29 oz. or so) of tomato puree
A touch of salt
A teaspoon of sugar
A little bit of olive oil
Some eggs

Chop the onions, green peppers, zucchinis, eggplants and garlic. Take a large frying pan and cover the bottom with some of olive oil, then add your chopped onion and garlic. Set the heat to low and let your onion and garlic cook away.

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded & diced
1 medium cucumber, peeled & diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste

Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.

For about 20 croquettes
1 cup of coffee oil (better with olive oil)
5 heaping tablespoons flour well
The fourth of a cooked chicken. (Cooked, roasted or fried)
1 onion
700 ml. milk, better whole, but also you can make with skim milk
1 teaspoon of salt
2 eggs
1 large cup of bread crumbs

Croquetas (the Spanish name for Croquettes), especially filled with Serrano ham, chicken or cod, are also a typical tapas dish. Unfilled bechamel croquettes are also consumed in parts of Spain.

80 grams of biscuits
50 grams of salted butter
200 grams of fresh goat cheese
100 grams of cottage cheese
4 tablespoons of cream
juice of 1/2 lemon
1/2 clove of garlic
honey
olive oil
salt & pepper
dried oregano

Crush cookies, along with soft butter. Put this mixture in a mold assisting plate. We press so that it is compact. We put the plate with the mold in the fridge.

In a blender we place the cheeses, lemon juice, cream, peeled garlic, a pinch of salt and pepper, as well as a generous splash of olive oil. Grind until the consistency of a cream.

Foods that increase libido

Brazil nut
Selenium prevents oxidation of the sperm, which increases your chances of having them healthy.

Brown Rice
It contains lots of vitamin B that boosts energy without it no libido. It is also a rich source of magnesium, essential for muscle contraction.

Banana
Contains an alkaloid called bufotenine, which improves mood, confidence and sex drive.

Celery
The Romans used it as an aphrodisiac. It contains lots of calls pheromones androstenone and androstenol, which is believed to attract women.

Chillies
We all know that spicy food speeds up the heart. Capsaicin, the compound that makes chili pique, also triggers the brain to release endorphins, which make you feel great. Chiles also improve the nervous system, which favors excitation.

Locos por la tortilla (Crazy about Spanish omelet)

Cooking tips to cook the most traditional spanish dish

- It is not necessary to slice the potatoes paper thin, and it is best not to use a food processor because most will slice the potatoes too thin, and they stick together.

- How do you know when oil is hot enough to fry the potatoes and onions? Drop a single piece of potato or a bit of bread into the oil. It should sizzle.

- Remember to watch the heat while frying. If the oil is too hot, the potatoes will brown rapidly on the outside, but will be raw on the inside.

- After frying potatoes, place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.

Tortilla de patatas (Spanish Ommelet)

Tortilla de patatas (Spanish Omelet)

6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

1 pork sirloin
1 onion
1 apple
2 cloves of garlic
1 glass of white wine
Ground black pepper
Salt

The first thing we do is saute the onion and garlic in a pan with extra virgin olive oil. Add salt to taste.
Meanwhile, let's spice up pork sirloin. We can also peel and cut the apple into small squares.

2 cans of tuna
1 can of anchovies
2 or 3 dill pickles if small
1 Boiled Egg
1 roasted red pepper
1 tablespoon of cream cheese
1 teapoon of Extra Virgin Olive Oil

We add all the ingredients to the bowl of the mixer, all together. Beat, beat and beat, until you have a homogeneous mixture.

Pour into a covered container and put it in the fridge.

Serve in toasted bread as nice tapa.

Leche merengada (Meringue milk)

1 liter of milk
3 Egg whites
150 g sugar
1 tablespoon powdered sugar
Pinch of salt
1 cinnamon stick
Lemon zest
ground cinnamon

Put the milk in a saucepan with the cinnamon stick, lemon zest and normal sugar until it begins to boil. Turn off the heat, leave to cool and store in the freezer until it begins to freeze, not completely.

Aceitunas con costra de Parmesano (Parmesan crusted olives)

30 pitted green olives

75 grams of flour

50 grams grated Parmesan (or similar cheese)

40 grams of butter

1 tablespoon cold water

Pour the flour into a bowl, cheese, cold water, cheese and butter. Mix until you obtain a smooth ball and uniform. If we see that the dough needed, add some more cold water. Wrap the dough on a piece of plastic wrap and store it in the fridge for about 30 minutes.

1 kg. baby lamb chopped

1 onion

1 green pepper

4 cloves of garlic

2 tomatoes

3 potatoes

1 tablespoon paprika

1 glass of white wine

1 glass of water

flour

extra virgin olive oil

salt & pepper

1 sprig of thyme

chopped parsley

Chop the onion, garlic and green pepper. Bring to a simmer fry in a saucepan with oil. Add the tomato, peeled and diced. Add a sprig of thyme.

Batter the lamb in flour with salt and pepper. Fry in a pan with olive oil. Add the lamb to the fried vegetables and sprinkle with chopped parsley.

11/2 oz Sweet Sherry
1 oz Gin
1/2 oz Lemon Juice
1/4 oz Sugar Syrup
4 oz Soda Water
Ice Cubes

Shake all ingredients with ice, except soda water. Strain into a highball glass filled with ice.

Complete with soda water and garnish with a lemon slice, a straw and a stirrer. Serve.

Cocktail de Agua de Valencia (Valencia Water Cocktail)

1/4 liter Cava (or Spanish Sparkling White Wine)
3/4 liter Orange Juice
1 dl Cointreau
50 g Sugar

Pour all ingredients in a pitcher (the Cava must be very cold). Stir in a pitcher glass and serve in Champagne or Martini short glasses.

Café Carajillo (Coffee Carajillo)

1 oz Brandy
3 Coffee Beans (Roasted)
1 Lemon (squeeze)
1 cup Espresso Coffee

Heat Brandy, lemon juice and coffee grains for some minutes. Pour into your hot espresso coffee cup and stir. Serve.

Patatas con salsa brava (Potatoes with wild sauce)

1/2 kg potatoes

1 - 2 tb flour

sunflower oil

Boil a pot with water and some salt. As the water is boiling, peel (If you like. It´s optional) and cut the potatoes into irregular pieces. Add them to the water and pre-cook for 5 minutes.

1tb flour

1 tsp cumin seeds

2 garlic cloves

1 tsp sweet paprika

1 tsp spicy cayenne

2 dried chillis

splash of vinegar

splash of white wine

1/2 white onion finely chopped

3/4 cup tomato paste naturally

olive oil

salt and freshly ground pepper

In a hot pan place some olive oil and add the crushed garlic cloves, cumin, chillis, paprika and cayenne.

Turmeric (Curcuma longa) is a culinary spice that spans cultures - it is a major ingredient in Indian curries, and makes American mustard yellow. But evidence is accumulating that this brightly colored relative of ginger is a promising disease-preventive agent as well, probably due largely to its anti-inflammatory action.

One of the most comprehensive summaries of turmeric studies to date was published by the respected ethnobotanist James A. Duke, Phd., in the October, 2007 issue of Alternative & Complementary Therapies, and summarized in the July, 2008, issue of the American Botanical Council publication HerbClip.

In Virginia, USA, was held "The Great Bull Run" and "Tomato Royale", the American version of two Spanish fiestas: the running of the San Fermin and the Tomatina of Buñol.

About five hundred participants for each of the eight runs (4,000 in total) jumped out to a circuit albero straight of 500 meters. Everyone wanted to experience the thrill of running with the rodeo bulls. Some had them cut or filed down horns for safety.

An online initiative of The Great Bullrun promises more encierros. In 2013 are planned encierros with bulls and tomato parties in Atlanta (October 19) and Houston (December 7). In 2014 lead dates from February 1 in Florida in July 12 in Chicago. You can find more information on the web http://www.thegreatbullrun.com/locations/

Now open for pre-registrations for events that include imprisonment, Tomatina and full day of revelry and festival. Prices range from 50-120 dollars depending on if pointed as a runner, as a spectator, and other factors.

Alioli (Spanish garlic mayonnaise)

½ small clove garlic, peeled
sea salt
freshly ground black pepper
1 large free-range egg yolk
285 ml extra virgin olive oil
285 ml olive oil
lemon juice, to taste
1 teaspoon mustard or parsley (optional)

Place garlic and salt, mustard or parsley in a food processor fitted with a metal blade, or in a blender. Pulse for 2 - 3 seconds.

400 grs. of thick noodles
400 grs. of monkfish (or another white fish with thick meat)
400 grs. of red shrimps
200 grs. of prawns
150 grs. of clams
150 grs. of mussels
1 - 2 quid (Optional)
3 ripe tomatoes
2 garlic cloves
1 liter of fish soup
olive oil
4 threads of saffron
1 tea spoon of cayenne
salt

Boil the mussels with 1 glass of water in a covered pot with some water and bay leaves until they open. We´ll use the remaining water later on.

Pour some olive oil in a pan and fry the shrimps and prawns for a maximum of 3-4 minutes. Leave aside.

2 quince, peeled, cored, and coarsely chopped (6 cups)

3 strips lemon peel

2 cups sugar

2 Tbs. lemon juice

Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 11/2 hours, or until pink and very thick.

50 g. raw cashews (or roasted without salt)

10 g. of brewers yeast flakes (2 tablespoons)

1 c / c (teaspoon) of sea salt

200 g. grated cooked beetroot

10 g. dried onion flakes or powder

10 g. garlic powder

50 g. hydrated dried tomato in oil

1 c / s (tablespoon) lemon juice

1/2 c / c of powdered thyme

1/2 c / c dried oregano

1/2 c / c ground cumin
-----

300 ml. water

10 g. agar or gelatin powder

100 g. of red pepper stuffed olives (or any other stuffed or boneless)

800 grams of dried figs
150 grams of ground almonds
50 grams of peeled almonds, raw
1 teaspoon ground cinnamon
1 tablespoon sugar
zest of 1 orange
1 splash of dry anise or rum
icing sugar

We take the figs, we remove the tail, chop and put to soak for 30 minutes. After this time, drain well and with a sharp knife chop them very finely.

Old Pan (1 stick)
1 liter. milk
Orange / Lemon Peel
1 stick cinnamon
100 gr. sugar
flour
egg
Seasonal fruit
ice cream

Infuse the milk with fruit peel, sugar and cinnamon; when the milk begins to boil turn off the heat and leave it to cool.

100 ml. water
100 ml. sunflower oil (corn in original)
50 g. fresh yeast
600 g. bread flour
2 eggs
100 g. sugar
½ teaspoon salt

Put the flour into a bowl forming a volcano. We place inside the eggs, yeast dissolved in water, sugar and salt.

250g tigernuts

1L water

100g sugar (or up to 150g)

a small piece of lemon rind

a small piece of cinnamon bark

extra water to hydrate the tigernuts

Hydrate the tigernuts with water overnight or up to two days, by covering them generously in cold water and keeping them in the fridge (otherwise they may ferment). If they are really dry and they need two days, change the water each day. They will swell up a bit.

1/2 kg almonds
1/2 kg sugar (may use a bit less if desired)
1 lemon
1 cinnamon stick
1 pinch salt
3 liters of water (warm)

Grind the almonds (without peel) and bake in 1 liter of water with cinnamon, salt and lemon skin, boil 2 minutes only. Then strain the liquid through a sieve fabric.

If you have some red or white wine remaining, you can make ice cubes and use it for cooking of with coke for drinking any other day.

Chocolate or Coffee ice cubes are great with fresh milk or coconut milk.

Coffee or chocolate ice cubes are also amazing with strawberries

Banana and orange juice ice cubes can make tasty icecreams.

Salmón ahumado con mousse de aguacate (Smoked salmon with avocado mousse)

2 medium avocados
100g low fat cream cheese
2 teaspoons green Tabasco
2 tablespoons lemon juice
200 gr of smoked salmon
salt and pepper
chopped fresh dill
chives for garnish

Cut the avocados in half, with a tablespoon take the inside. Add into the bowl the cream cheese, Tabasco, juice, salt, pepper and chopped dill. Blend just enough to get like a mousse.

Knifes world

Do you ever know what knife should I use? look at our picture.

Gazpacho de Tomates y fresas (Tomato-Strawberry Gazpacho)

3 - 5 fresh tomatoes, roughly chopped

6 - 8 ripe red strawberries

1 spring onion or sweet onion

3 tablespoons fruity olive oil

2 tablespoons balsamic vinegar

2 teaspoons salt

lemon thyme for steeping

Whirl the tomatoes, strawberries and onion in a blender. Add the olive oil, vinegar, and salt and blend until smooth.

Calçots con salsa Romesco (Big spring onions / scallion with Romesco Sauce)

a side dish for 4

12 big spring onions / scallion

a little olive oil

kosher or sea salt

Romesco Sauce

1 cup olive oil

1/2 cup toasted hazelnuts & almonds

4 small tomatoes

6 big cloves garlic

2 dried red peppers

2 tablespoons sherry or red wine vinegar

sea salt

Heat oven to 400F. Drizzle a little oil on a baking sheet and smear it around, lay the onions on the sheet in a single layer, and roast about 45 minutes, until the onions are very tender through and browning.See on the picture how is the tradition in Cataluña.

Served with romesco sauce. The prep work for the sauce takes a little time just because there’s some toasting and roasting involved, but you can do that ahead of time, even the day before.

20 dates

20 fried almonds or walnuts

10 slices of bacon

Remove the bones of dates. Where it was before the hole, you put a fried almonds or walnuts.

Pollo con glaseado picante (Chicken with spicy glaze)

8 chicken thighs, skinless and boneless

2 teaspoons vegetable oil

For the seasoning

1 teaspoon garlic powder

2 teaspoons chili powder

½ teaspoon onion powder

½ teaspoon coriander seeds

1 teaspoon salt grain

1 teaspoon cumin

½ teaspoon chili powder

mustard seeds

For the glaze

½ cup honey

1 tablespoon apple cider vinegar

Combine seasoning spices in a bowl and mix well.

Drizzle oil over chicken and rub with hands to cover all parts. Dip the chicken in the seasoning and covers well all sides. Grill chicken 3-5 minutes per side, until is cooked through.

Ingredients

4 fillet of sea bass

200 ml. honey

1 fresh red chilli

salt

orange zest

3 tablespoons olive oil

3 tablespoons mixed seeds (sunflower, pumpkin, sesame, linseed, poppy ...)

To make the sauce mix the honey with fresh chilli broken in two and remove the pips, with a bit of orange zest.

1k mussels

1 medium onion

Water for boiling & salt

For the bechamel

milk

Cooking water mussels

flour

nutmeg

pepper

To coat in breadcrumbs

beaten egg

breadcrumbs

Soft olive oil

Despite having many ingredients is easy to prepare, the base will be a bechamel sauce made just right thickness, but that's like everything in the kitchen: a matter of practice.

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