recipe collection 50

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Title: Agua De Valencia Categories: beverages, spanish Yield: 4 servings

1 bottle of spanish cava -(sparkling wine or; champag plenty fresh orange juice cointreau ice cubes

Put some ice cubes into a large jug and pour over lots of orange juice. Nowadd the bottle of cava. Once the fizz subsides, stir in a good dash of thecointreau and it?s ready to serve.

Contributor: Esther Pérez Solsona

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Title: Ajoblanco De Malaga (Garlic Soup With Grapes) Categories: spanish Yield: 1

about 120ml(4 fl oz) milk 200 g white bread, crust removed 200 g blanched almonds 4 garlic cloves 250 ml cold press olive oil salt vinegar 250 g muscatel grapes.

1. Soak the bread in a little milk, then squeeze dry.

2. Blend the almonds, the peeled garlic and soaked bread in a mixer, thenslowly blend in the oil, followed by 1 litre (1-3/4 pints of water.

3. Season with salt and a little vinegar. Serve cold, garnished with seededor seedless grapes.

Note : this is an andalusian recipe

Contributor: 'Spain' by Nestor and Tin Lujan Mosaik

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Title: Albóndigas Con Picada De Almendra (Meatballs In An Almond Sa Categories: beef, spanish Yield: 4 servings

for the meatballs: 1 lb ground beef 1/3 c bread crumbs 1/3 c chicken broth 1 tb minced parsley 2 garlic cloves, minced 1/2 ts lemon juice 2 tb minced prosciutto 1/2 ts salt black pepper to taste 1 egg white flour for dusting for the sauce: 2 tb olive oil 3 tb onion, minced 2 tb tomato, chopped 1/4 c dry white wine 1/2 c chicken broth 1 bay leaf salt and pepper to taste 1 tb parsley, minced 2 cloves garlic, minced a few strands of saffron, -crumbled 1 tb almonds, chopped 1/4 ts paprika 2 tb fresh or frozen peas

1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mixin the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatballwith flour.2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs oneach side. Lower the heat and add onion. Cook until golden, add tomato andcook for one minute. Stir in the wine, broth and bay leaf. Season with saltand pepper, cover and cook for 30 minutes.3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds andpaprika in a blender or mini-food processor. Mash into a paste. Add thismixture along with the peas to the meatballs and cook for 15 more minutes.Serve hot.


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Title: All I Oli Categories: sauces, spanish Yield: 1

half head of peeled garlics, half spoonful of lemon juice

- (or of; vinegar), 1 sm of olive oil, to ambient -temperatur; e, a pinch of salt.

To mash the garlic in a mortar until he becomes a puree and to pour the oilvery slowly, always removing in the same sense when he has acquired theconsistency of a mayonnaise, to add the lemon juice (or the vinegar), toalso toss the remaining oil, without stopping to remove, and to season thenwith salt.



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Title: All I Oli (Oil And Garlic Sauce) Categories: sauces, spanish Yield: 1

4 or 5 cloves garlic 1 c or more of olive oil salt

Peel the garlic and pound it in a mortar with 1/2 level teaspoon of salt.When it becomes a fine paste gradually drip in the olive oil, stirring allthe time. If the mixture does not thicken, or starts to separate, add asmall piece of bread and pound into the sauce. A little cold water may beadded at the end to dilute it.

This sauce is served with many meat, fish and vegetable dishes inCatalonia, and particularly with barbacued meat.

This recipe originated in the Spanish state of Catalonia.

Contributor: Spanish Regional Cookery by Anna MacMiadhachain

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Title: All I Pebre (Eels In Piquant Sauce) Categories: fish/sea, spanish Yield: 10 servings

4 lb eel 1 tb olive oil 1 tb paprika 2 c hot water 3 cloves garlic, chopped 14 blanched almonds 2 tb chopped fresh parsley 1/4 ts saffron 1 tb olive oil salt, to taste

Clean and skin eels and cut into 1- to 1-1/2-inch pieces. Heat 1 tbsp.olive oil in a casserole or skillet. Add paprika; stir in enough water tocover eels. Bring to a boil and add pieces of eel.

Meanwhile, with a mortar and pestle or in an electric blender, crushgarlic, almonds, parsley, and saffron with enough olive oil to make asmooth paste. Stir mixture into casserole; add salt to taste and cook forapproximately 20 minutes or until eels are done. Add more water if saucethickens. Serve hot.All I Pebre (Eels in Piquant Sauce)Comments :A favorite Valencian tapa as well as a popular main dish, especially alongthe Costa Blanca. A cold beer might go best with this piquant tapa.

Variation: For an all-in-one meal or a main course, add peas, choppedcarrots, or new potatoes (or all three) and serve over rice, as they do inValencia.

Contributor: Tapas, Wines & Good Times, by Don and Marge Foster.

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Title: Almendrados (Almond Cookies) Categories: cookies/bars, spanish Yield: 1

2 c blanched almonds, finely -chopped 2 egg whites, room temperature 1 c sifted powdered sugar 1 ts vanilla

Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat eggwhites until stiff but not dry. Gradually add sugar, beating constantly.After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place byspoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutesor until cookies just begin to color.

Makes 3 dozen



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Title: Almendrados(Almond Cookies) Categories: cookies/bars, spanish Yield: 1

2 c blanched almonds, finely

-chopped 2 egg whites, room temperature 1 c sifted powdered sugar 1 ts vanilla

Preheat oven to 325 degrees F. Lightly toast almonds; set aside.Beat egg whites until stiff but not dry. Gradually add sugar,beating constantly. After sugar is added, beat 5-8 minutes. Foldalmonds and vanilla. Place by spoonfuls or shape into rings ongreased cookie sheet. Bake 17-20 minutes or until cookies justbegin to color.

Makes 3 dozen


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Title: Andalusian Gazpacho Categories: spanish, vegetables Yield: 4 servings

3 1/2 oz stale bread, with crusts -removed 2 lb very ripe tomatoes, peeled 1 green bell pepper -(capsicum), finely chop; pe 2 cloves garlic, peeled 1/4 c white wine vinegar 2/3 c olive oil 2 ts salt garnish 1 sm onion, finely chopped 1 firm, ripe tomato, peeled -and finel; y chopped 1 green bell pepper (capsicum) - 2 oz, finely; chopped 2 oz cucumber, peeled and finely -chopped 1 egg, hardcooked (hardboiled) - and fi; nely chopped 3 1/2 oz stale bread, diced

1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out theexcess liquid.

2.If working by hand, crush the bread and all the other ingredients in alarge mortar, then drizzle in the oil slowly, mixing to a smoothconsistency. If using a food processor put all the ingredients in the bowland blend to a fine puree. You may need to do this in 2 or more batches.Check the seasoning.

3.Pour into a bowl, cover and chill for at least 1 hour.

4.Put the garnish ingredients in individual bowls and serve with thegazpacho.

5.Cold water can be added to thin the soup just before serving if desired.


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Title: Anguila Al All-I-Pebre Categories: fish/sea, spanish Yield: 4 servings

1 kilo y medio de anguilas 3 dientes de ajo 12 almendras tostadas y peladas una cucharada de excelente -pimentón un dl de aceite unas ramitas de perejil unas hebras de azafrán -ligeramente; tostado 3/4 l de agua caliente (la justa -para que; cubra las anguila 250 gr. de guisantes desgranados - cocidos o; judías verdes, sal

Las anguilas se limpian y se les quita la piel, se cortan en trozos desiete u ocho centímetros y se sazonan con sal.

En cazuela de barro puesta al fuego, con el aceite caliente, se echa elpimentón, se deja freír, sin que llegue a quemarse, en seguida se le añadeel agua caliente, se cuece unos minutos y se incorporan las anguilas quequedarán justamente cubiertas en el líquido.

Se continua la cocción y se añade el siguiente majado echo en el mortero :

Se machaca el azafrán, los ajos, el perejil y las almendras, a continuaciónse añaden unas gotas de aceite.

Con todo ello se forma una pasta finísima que se diluye con parte del caldode las anguilas que están cociendo, y se vierte sobre ellas.

Se deja cocer unos minutos más, hasta que estén cocidas del todo.Finalmente, se añaden los guisantes y se sirven enseguida en la mismacazuela.


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Title: Apple Tart With Almonds And Pistachios Categories: spanish Yield: 1

350 g short crust or puff pastry 350 g cooking apples 3 eggs 3 tb apricot jam 2 tb thin cream 2 tb sugar 2 tb ground almonds 2 tb chopped pistachios butter

Heat the oven to medium hot (220 C). Peel and slice the apples. Grease thebottom of a baking tin with the butter and lay in the pastry. Prick thebase several times with a fork. Spread over the apricot jam and layer onthe apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly andstir in the cream, sugar, almonds and pistachios. Remove the tart from theoven, cover with the egg mixture and return to the oven to bake for afurther 15 minutes. Allow to cool before removing from the baking tin


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Title: Apples With Walnuts And Honey Categories: desserts, fruits, spanish Yield: 4 servings

1 kg apples, peeled and sliced 200 g sugar 1 stick cinnamon peel of 1 lemon to decorate: whipped cream 100 g walnuts, halved honey

Cook the apples in a pot together with the sugar, lemon peel, cinnamon anda splash of water. Simmer for about 20 minutes, or until the water hasevaporated and the apples are soft. Set aside and cool. Remove the lemonpeel and cinnamon and divide the apple into 4 sundae glasses. Leave to coolin the fridge before serving. To serve, decorate with the whipped cream,topping each glass with half a walnut, and drizzle over some honey.



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Title: Aragon-Style Rice Pudding Categories: spanish Yield: 4

1 wine glass measure of -pudding rice 1 ltr milk 9 tbsps sugar 3 eggs 1 strip lemon peel 1 stick cinnamon + ground -cinnamon pinch salt

Put the rice (unwashed) in a pot, cover with water, add a pinch of salt andbring to the boil. Boil for 5 minutes until the water has been absorbed.Then cover the rice with milk and add the cinnamon stick and lemon peel.Stir well with a wooden spoon until the mixture becomes creamy. On a verylow heat, gradually add the milk, stirring from time to time. And after themilk, add the sugar, stirring again from time to time. Now cover andsimmer gently for about 1 - 1¼ hours.Separate the eggs, and in a large bowl, whisk the egg whites until stiff.Beat the yolks and mix gently into the whites.Remove the lemon peel and cinnamon stick from the cooked rice, and stir inthe egg mixture. Pour into a deep serving bowl or individual bowls andsprinkle with ground cinnamon.

Contributor: http://www.spanish-gourmet.com

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Title: Arnadí Categories: spanish Yield: 6

1 md roast pumpkin grated rind of 1 lemon 100 gr. of almond finely chopped - (ground al; mond) a small a handful of -raw(unripe) an; d bare(peel a small a handful of pine -kernels(p; inions) the half of the weight of -the pumpk; in(��gourd) of s a bit(little) of cinnamon in - powder

To clean the leather pumpkin( ��gourd) and pips.To mix the whole flesh with the sugar, and to put in a pan to slow fire,to remove during ¾ of hour, as if about a jam it was treating ZZZself.When the pumpkin( ��gourd) acquires a brown color, to withdraw of the fire.To add the almond finely chopped (very chopped ), the grated rind of lemon,

a bit(little) of cinnamon and to mix well.To put the mass in a Small pan of mud, forming a kind of mountain,to take care it remains(remain) smooth well, if it is necessary,to help with a spoon wetted in water to smooth the surface.To decorate with the almonds and pine kernels(pinions)(to sink(destroy) half a part in the mass) to dust with a bit(little) ofsugar,to put in the oven ..... and when the almonds are brown, already it is.To stop to cool and to eat to temperature environment.


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Title: Arros Amb Fesols And Naps Categories: spanish Yield: 4 servings

250 gr. of white beans in -soaking 400 gr. of pig hock 200 gr. of pig ear a small foot of pig 100 gr of bacon 2 valencian black puddings -(blood sausage) 2 white puddings 6 or 8 turnips cut into -pieces 400 gr. of rice some strands of dry saffron 3 l of water salt

In a pot with water, the beans throw, the elements of the pig, the turnipsand some salt. He/she allows to cook in a slow and continuous way.

As meats and sausages are cooked, they are taken out of the broth and theyallow to cool down a little to be able to them to cut to pieces.

When in the pot they are only the beans and the turnips, with the broth,this of salt is rectified and, arrived the moment, is added the rice, andsome saffron.

When the rice is to a little more than half cooking, they are added themeats and cut sausages and, once finished the cooking, this exquisitestrong plate of rice is served that should be with a lot of stock.This is a Valenciann dish


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Title: ARROS AMB FESOLS Y NAPS ( Rice With White Beans And Turnips Categories: spanish, rice Yield: 4 servings

250 gr. of white beans in -soaking 400 gr. of pig hock 200 gr. of pig ear 1 sm foot of pig 100 gr of bacon 2 valencian black puddings 2 white puddings 6 or 8 turnips cut into -pieces 400 gr. of rice some strands of dry saffron 3 l of water salt

In a pot with water, the beans throw, the elements of the pig, the turnipsand some salt. He/she allows to cook in a slow and continuous way.

As meats and sausages are cooked, they are taken out of the broth and theyallow to cool down a little to be able to them to cut to pieces.

When in the pot they are only the beans and the turnips, with the broth,this of salt is rectified and, arrived the moment, is added the rice, andsome saffron.

When the rice is to a little more than half cooking, they are added themeats and cut sausages and, once finished the cooking, this exquisitestrong plate of rice is served that should be with a lot of stock.



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Title: Arroz A Banda Categories: chicken, spanish Yield: 4 to 6 servings

10 -7/10 oz. squid 10 lg shrimp 1 ts pimenton (sweet red pepper) 10 -7/10 oz. olive oil 8 ts mashed tomato saffron 21 -2/5 oz. rice 2 to 3 slices garlic fish broth (between twice -and three; times the amount

Peel the shrimp, saving the heads. Cut squid into small sgare pieces. Heatoil in large pan and fry shrimp heads, pressing on them with spoon. Removeheads and add squid. Once squid has goldened, we add the garlic very finelychopped. Without letting these golden, add tomato, then pimenton. Add riceand stir for three to five minutes, until the rice sounds like sand! Addthe fish broth, saffron, and salt to taste. After 8-10 minutes, add anotherchopped garlic and peeled shrimps. Let still for 10-15 more minutes on lowheat.Prep. Time: :20 to :30Total Time: :40

Preparation Time: 00:40


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Title: Arroz Abanda De Invierno Con Alcachofas Categories: spanish Yield: 4

prawns 150 grams squid 150 grams cuttlefish 150 grams olive oil garlic 3 cloves paprika 1 tablespoon artichokes 3 broad beans 100 grams rice 250 grams fish stock 3 litres salt tomato 100 grams

Using a paella pan, add the olive oil and lightly fry the cuttlefish, squidand prawns. Once they are ready, add the chopped garlic and tomatoes withpaprika. Later add the broad beans and artichokes and continue cooking .

With a little saffron add the rice and keep boiling. Add fish stock andleave it cooking for 17 minutes until dry. Serve.

Contributor: Courtesy of El Rall Restaurant � Tunidores, 2 (Entre Lo


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Title: Arroz Con Pollo Categories: spanish Yield: 1

1 tb olive oil

4 chicken thighs 4 chicken drumsticks 2 ts salt 1/2 ts fresh-ground black pepper 2 oz smoked ham, cut into -1/4-inch dice 1 sm onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 3/4 c canned tomatoes, drained and - choppe; d 1 tb tomato paste 2 c canned low-sodium chicken -broth or; homemade stock 1 c rice, preferably long-grain 2 tb chopped fresh parsley

1.In a large, deep frying pan, heat the oil over moderately high heat.Season the chicken with 1/4 teaspoon each of the Salt and pepper. Cook thechicken, turning, until well browned, about 8 minutes in all. Remove. Pouroff all but 2 tablespoons of the fat from the pan.2.Reduce the heat to moderately low. Add the ham, onion, and Garlic to thepan and cook, stirring occasionally, until the onion starts to soften,about 2 minutes. Add the bell peppers and cook, stirring occasionally,until they start to soften, about 3 minutes longer.3.Add the Tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoonssalt and 1/4 teaspoon of the Pepper and bring to a simmer. Stir in the riceand add the chicken in an even layer. Simmer, partially covered, overmoderately low heat until the chicken and rice are just done, 20 to 25minutes. Sprinkle with parsley.


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Title: Arroz Con Pollo Categories: chicken, pasta/rice/grains, spanish Yield: 4 servings

4 chicken breasts, halved 1/4 ts salt 1/3 ts pepper 1/3 ts paprika 1 tb oil 1 md. onion, chopped 1 sm red pepper, chopped 3 cloves garlic, minced 1/2 ts dried rosemary leaves 1 cn crushed tomatoes 1 pk frozen peas rice

Season chicken with salt, pepper and paprika. In medium skillet, heat oilover medium heat. Add chicken and brown. Put chicken in crock-pot. In smallbowl, combine remaining ingredients except peas. Pour over chicken. Cover.Cook on low 7-9 hours or high 3-4 hours. Add peas 1 hour prior to serving.Serve over rice.Prep. Time: :20Total Time: 3:00 to 9:00



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Title: Arroz Con Pollo (Rice With Chicken) Categories: spanish Yield: 1

1 lb canned tomatoes 1 clove garlic, minced 1/2 c pimentos, chopped 3/4 c long-grain rice 2 tb stuffed olives, diced 2 bay leaves cornmeal, for dredging 1 1/2 c chicken stock 1 1/2 pn saffron salt 1 lg frying chicken, 3 pounds 1 md onion, chopped finely 1/2 c green peas, frozen 2 tb dry sherry 1 tb butter 1 green bell pepper, cut in -1-inch squares

1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightlywith cornmeal.2. In a large, deep skillet with a tight-fitting lid, heat the oil andbutter until foaming. Add the chicken in batches, skin side down. Brownboth sides of the chicken, until evenly golden.3. Remove chicken to a warm platter and reserve.4. Add more olive oil and saute the onion, garlic, and green pepper.5. Add the rice and stir for five minutes. Add the tomatoes.6. Steep the saffron in the hot chicken stock for a few minutes.7. Add stock, sherry, bay leaves, olives, pimentos, and the peas to thepan. Mix well; arrange the chicken pieces on the top of the rice.8. Cover and cook over low heat until the rice and chicken are tender,about 40 minutes.


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Title: Arroz Rosetxat Categories: spanish, rice Yield: 6 servings

300 gr of lean meat of lamb leg 200 gr. of pig ear 1 valencian blood and onion -sausage 2 white catalan sausages 100 gr. of chickpeas in soaking 1 big parsnip 1 big turnip 1 twig celery 150 gr. of pig lean meat 50 gr. of salted bacon 400 gr. of rice, 1 egg 1 dl of oil or 100 gr of pig -shortening 2 cloves of garlic, some strands of dry saffron 2 tbsps of grated white bread -crumb powdered cinnamon, parsley 2 tbsps of flour

He/she puts on to the fire a pot with about three liters of water, andhe/she throws in her the lamb meat and the pig ear, cut to pieces not verybig; when it begins to be boiled it scums and the chickpeas are added, theparsnip, the turnip, the celery, peeled and cut in slices, and the salt.When this meats are half cooked they incorporate the Catalan sausages itinforms, two balls made with the pig lean meat and the bacon.

The balls are made going the meat by the processor of meat and adding thebread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.

He/she cooks slowly until being everything totally cooked, finishing offtheir seasoning with the saffron.

In a pan of mud, with the oil and setting to the fire, the garlics arefried itched to those that one adds subsequently, the rice that is braisedduring some seconds with the oil. Then the components of the cooked pot areadded (Catalan sausages and meat balls intersect in slices and they arereserved), and the broth, calculating double quantity of this that of rice.

He/she puts on to alive fire, and he/she leaves decreasing as the cookingadvances. It is rectified of salt. The cooking ends in the oven, so that itis grated well, not without before to place for above the slices ofCatalan sausages, the balls, cut, and some chopped parsley. Total cookingabout twenty minutes. To allow it to rest about three minutes and to serve.



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Title: Artichoke And Kidney Bean Paella Categories: spanish Yield: 1

1 tb olive or vegetable oil 1 md onion, chopped (1/2 cup) 2 garlic cloves, finely -chopped 1 cn vegetable broth 1 c uncooked regular long-grain -rice 1 c frozen green peas 1/2 ts ground turmeric 2 dr red pepper sauce 1 cn dark red kidney beans, -rinsed and d; rained 1 jar (6 ounces) marinated -artichoke hearts, drained

1.Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlicin oil 3 to 4 minutes, stirring frequently, until crisp-tender.2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15minutes.3.Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirringoccasionally, until rice and peas are tender.




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Title: Asparagus Gratin From Spain(Esparragos Gratinados) Categories: spanish, vegetables Yield: 4 servings

24 thick fresh white asparagus, - or 48 of the; slender gree 3 sl of day old bread 1/4 c of olive oil 3 cloves of garlic, finely -chopped 1 1/2 ts of sweet paprika 1 tb red wine vinegar salt and pepper to taste

1.Trim the asparagus and simmer in lightly salted water until tender, 4 to8 minutes. Drain well.2.Chop the bread to crumbs, and fry in oil until lightly browned. Add thegarlic and paprika along with salt and pepper to taste.3.Arrange asparagus in an ovenproof dish and pour the fried bread mixtureover them.4.Place in preheated 350-degree oven for 20 minutes. Serve hot with thesplash of vinegar at the end.



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Title: Asparagus Wrapped With Jamon Serrano Categories: appetizers/snacks, spanish Yield: 1

1 bn of fresh asparagus 12 long, thin slices of jamon -serrano juice of 1 lemon extra virgin olive oil salt & fresh ground pepper

Steam fresh asparagus or drain wild asparagusWrap slices of jamon around a small bunch of asparagusChill until coolBefore serving, drizle with olive oil and lemon juiceSalt and pepper to tasteBuen Provecho!

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Title: Bacalao A La Vinzcaina Categories: spanish Yield: 1

3-4 dried choricero chiles 2 hard boiled egg yokes 250 g salt cod (soaked for 24 -hours) 2 lg chopped onions 2 cloves garlic 100 g chopped serrano ham parsley

De-seed and soak the chile peppers, When soft, blend into a paste andsieve.Puree the peppers with 2 hard boiled eggs yolks to make a medium thick

sauce.Poach the cod. Remove bones and skin. Flake into large piecesIn some oil stew the onions, garlic, ham and parsley.Add mixture to cod in a baking tray.Pour over the chile pepper sauce.Cover and bake until hot.

Contributor: Sophie Grigson


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Title: Baked Custard (Flan) Categories: spanish Yield: 4

150 g white sugar 1 tb cold water juice of ½ lemon 1 tb boiling water 5 md eggs 450 ml milk 1 ts vanilla essence or 1 vanilla - pod

Preheat the oven to low, 150oC/300oF.Start by making the caramel sauce: in a heavy-based pot, put 100g of thesugar, with the cold water and lemon juice. Allow to heat very gently untilthe sugar caramelises (shake the pot occasionally for this to happenevenly) and turns a deep golden colour. Don´t allow this to boil. Take offthe heat and stir in the boiling water, carefully. Put the pot back on theheat to dissolve the caramel in the water. Now pour this sauce into thebase of either 1 large serving dish, or 4 individual ramekin dishes ormoulds. Now make the custard by whisking the eggs and remaining sugartogether. Heat the milk and vanilla pod until very hot, but not boiling,then let it sit for about 10 minutes. Take out the pod. Now, beat the milkinto the egg mixture (add the vanilla essence if you didn´t use a pod).Pour the egg mix into the serving dish(es) and place carefully in anovenproof dish. Pour hot water into this dish to come half way up the sidesof the serving dish(es), and cook for about an hour or until set. Toserve, let the custards cool, run a knife around the edge of the dish andthen invert onto a serving plate.This can be served with thick cream.



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Title: Baked Pineapple Pudding Categories: spanish Yield: 6-8

1 lg pineapple ½ kg sugar 10 eggs pineapple slices, optional

Peel the pineapple and extract the juice. Then pour through a strainer.Heat the juice in a pan and add in the sugar, stirring constantly to avoidburning. Cook until the sugar dissolves and makes a light syrup. Set asideto cool. Beat the eggs lightly and stir into the syrup. Caramelise thebottom of a smooth, deep baking tin and pour in the pineapple mix. Coverwith aluminium foil and place in a dish of water (bain marie) and cook inthe oven 25-30 minutes.Once the pudding has cooled, turn out onto a serving dish and garnish witheither whipped cream orsome pineapple slices.



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Title: Basque 'porrusalda' Categories: spanish Yield: 4

1 kg potatoes 3-4 leeks 1 red bell pepper a few pieces of pumkin 2-3 md carrots 2-3 cloves garlic, peeled and -whole virgin olive oil salt

Gently fry the garlic until cooked. Remove from heat and mash. Put all theremaining ingredients, washed and cut into medium pieces, into a pot withjust enough water to cover. Add the mashed garlic, the oil with which itwas fried and a pinch of salt. Cook on a high heat for 10 minutes, thenreduce heat, and simmer until the vegetables are tender. Taste forseasoning.



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Title: Beef To The Jardiniere Categories: beef, meats, spanish Yield: 4 servings

750 gr. de meager beef in -ribbons

6 carrots 250 gr. of peas 6 leeks 250 gr. of rice 2 onions 2 tb of oils 1 chalote ( or scallion) a pinch of salt pepper

To wash and cut the leeks, the carrots and the onions in fine slices. Tobraise them 5 minutes in a saucepan with oil.

To add the peas. To add water to the preparation and to allow to cookduring 25 minutes to soft fire. To reserve.

To cut in ribbons the chalote. To braise during 10 minutes in a pan with aspoonful of oil. To add the rice. To incorporate 30 cl. of water boiling.To cover and to allow to cook approximately during 20 or 25 minutes.

To sprinkle with salt a anti-adhesive pan (teflón pan) To put to alivefire and to fry the meat a couple of minutes for each side. To pepper tothe pleasure and to serve accompanied by the well drained vegetables andthe rice cooked 'al dente '

PREPARACIÓN:20 MINUTESCOCCIÓN:40 MINUTES




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Title: Boiled Valencian Categories: spanish, vegetables Yield: 4 servings

4 md potatoes 2 bn of spinach beets 4 md onions 1 kg of green beans olive oil vinegar and salt

It sets on a casserole with water to boil. Add 2 dl. of oil, salt and thevegetables. It) will have to cook about 50 minute to soft fire.

The vegetable slips to serve warmly. It is served in soup plate spiced witholive oil, vinegar and salt.



NYC Nutrilink: N0^00000,N0^00000

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Title: Canary Cheese Tarts - Quesadillas De Hierro- Categories: spanish Yield: 4

50 g butter 50 g caster sugar 1 egg yolk 225 g soft hierro or curd cheese 50 g flaked almonds grated rind and juice of ½ -lemon 2 egg whites 225 g shortcrust pastry 1 egg, beaten

Pre-heat the oven to 180 C/Gas 4Cream the butter and sugar until light and fluffy, then gradually beat inthe egg yolk. Add the cheese, almonds and lemon rind and juice. Whisk theeggs whites until they form stiff peaks and fold them into the mixture.Roll out the pastry and use it to line lightly greased tart tins, flutingthe edges with your fingers. Fill with the cheese mixture. Brush the edgesof the pastry with beaten egg and bake for 20 minutes until the filling isfirm and golden-brown.



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Title: Carabassa Arnadi (Pumkin Arnadí) Categories: desserts, spanish Yield: 1

1 pumpkin of about 3 kgs., 1 kg of sugar, 375 gr. of almond flour,(fine -milled almond; ) 4 eggs, 1 lemon, cinnamon, 25 gr. of peeled almond.

The pumpkin is roasted, he/she peels and they are removed the seeds,leaving it of one day for another inside a sack of white cloth or of acolander; this way the biggest quantity is eliminated possible of water.Once drained and it cleans he/she is added the sugar, mixing bothingredients. Subsequently he/she incorporates the almond flour and then theyolk of the eggs, very combings, as well as powdered cinnamon and thescrape of a lemon. Once very blended everything it, it will be a fine mass

that is deposited in a clay pan or another recipient that it resists theheat, because the time of cooking is of an and half at two hours, with veryslow fire.At the time of placing the pasta in the recipient, he/she is gone givingthe pyramid form. One can adorn in two different ways: Sprinkling for abovewith sugar, adding stockings peeled almonds or with meringue fact with thehelp of white about to snow and two tbsps of sugar for white, adding someburnt sugar to give him better flavor. In the first case, it is adornedbefore introducing the cake in the oven. If it is with meringue, it isadorned later, introducing it in the oven some instants again.

its a valencian dessert . It is a very old candy, of Arab origin



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Title: Caramelized Orange Custard Categories: desserts, spanish Yield: 4 servings

zest of 3 oranges, in long -strips 2 c milk 2 c heavy cream 1 cinnamon stick 2 c sugar 1/4 c water 6 whole eggs plus 3 egg yolks 1 ts vanilla extract (essence) 3 tb port wine, optional

1. In a saucepan over medium-high heat, combine the orange Zest, Milk,cream and Cinnamon stick. Heat until small bubbles appear at the edge ofthe pan, then remove from the heat. Let stand for 1 hour to develop theflavors.2. In a small, heavy saucepan over low heat, combine 1 cup (8 oz/250 g) ofthe Sugar and the water. Stir until the sugar dissolves. Bring to a boilover high heat. Boil, without stirring, until the liquid is golden brown,6-8 minutes. Carefully pour the hot syrup into the bottoms of eight 1-cup(8-fl oz/250-ml) ramekins or Custard cups, immediately tilting and swirlingthe dishes to coat the bottoms and sides with the caramel. Place thedishes in a large baking pan. Set aside.3. Preheat an oven to 325°F (165°C).4. Strain the cream mixture through a sieve into a clean saucepan. Warmover medium-high heat until tiny bubbles appear along the edge of the pan.(Do not allow to boil.)5. Meanwhile, in a bowl, whisk together the whole Eggs, egg yolks and theremaining 1 cup (8 oz/250 g) sugar until frothy. Gradually beat in the hotcream mixture, a little at a time. Stir in the vanilla, and then the wine,if using. Strain the mixture through a sieve into the caramel-lined dishes,dividing it evenly.6. Pour hot water into the baking pan to reach halfway up the sides of thecustard cups. Cover the pan with foil and place in the oven. Bake until aknife inserted in the center of a custard comes out clean, about 30

minutes.7. Remove the baking pan from the oven and remove the dishes from the pan.Let cool for 30 minutes, then cover and refrigerate until well chilled.8. Just before serving, carefully run a knife around the inside edge ofeach custard and invert into individual shallow dessert bowls. Pour anyextra Caramel in the dishes over the custards and serve.



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Title: Carnero Con Ajo (Mutton With Garlic) Categories: meats, spanish Yield: 4 servings

half a leg of mutton or -lamb; *see NOTE 40 sm or 20 large cloves garlic olive oil meat stock small tin of tomato paste 6 peppercorns 1 bay leaf 1 ts paprika salt

*NOTE: get the butcher to cut it in rounds 1- inch thick leaving the bonein the middle

Peel the garlic but do not chop it. Heat plenty of olive oil in a deep panand brown the slices of meat on each side, two at a time. Lower the heatand when all the slices of meat are browned put them in the pan and add thewhole cloves of garlic. Allow them to stew a little but not to brown.

Carefully add enough stock to just cover the meat, together with the tomatopaste, peppercorns, bay leaf and paprika. Add salt to taste and simmervery gently for 1- 1/2 to 2 hours, or until the meat begins to come awayfrom the bone.

This is best served with plenty of boiled potatoes. The garlic flavor isnot as strong as one might expect as the garlic is stewed whole and slowly.The sauce may be thickened with a little cornflour if desired.

This recipe originated in the Spanish state of Catalonia.

Contributor: Spanish Regional Cookery by Anna MacMiadhachain


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Title: Castillian Hot Chocolate Categories: spanish Yield: 6 servings

1/2 c cocoa (powdered), -unsweetened 1 c sugar 7 ts cornstarch (cornflour) 1/2 c water 4 c milk

Mix the cocoa and sugar together.

Dissolve the cornstarch (cornflour) in the water and combine with thecocoa-sugar mixture in a medium-sized saucepan. Stir this until it is asmooth paste. Begin heating this mixture, continuously stirring it with awhisk. Gradually pour in the milk. Continue stirring as you bring it to asimmer. Simmer, stirring often, for about 10 minutes. The cocoa is readywhen it thickens and is glossy and smooth.

NOTES:

* Thick, rich Spanish hot chocolate -- I first tasted this wonderfulbeverage while touring in northern Spain with a choir. It's not like anyhot chocolate I've had anywhere else, and I was delighted to find a recipein "The Vegetarian Epicure Book Two." It is the best hot chocolate in theworld (at least to me.)

* The consistency of the finished product should resemble chocolatepudding that didn't quite set. If you halve this recipe, you'll get justthe right amount for two large mug-fulls. This cocoa is especiallyfantastic when you dip churros into it (a churro is a sugary, deep-fried,doughnut-like stick, and if anyone wants to send out a recipe, I'd be mostgrateful).

: Difficulty: easy.: Time: 15 minutes.: Precision: measure the ingredients.

: Tovah Hollander: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA: {sdcrdcf,hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust


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Title: Catalan Mushrooms With Garlic & Parsley Categories: spanish Yield: 6

1 lb medium-size white mushrooms, - stems; trimmed to 1/2 inch quartered

1/4 c extra-virgin olive oil 1/4 c finely chopped flat-leaf -parsley 2 tb finely chopped fresh garlic 1 to 2 tsp. coarse salt or sea - salt

Put the mushrooms in a large bowl of cold water to soak for 10 min.Rinse them well and then drain.

Heat a large sauté pan with a tight-fitting lid over medium heat. Addthe drained mushrooms to the dry pan, cover immediately, and cook untilall the moisture from the mushrooms is leached out, about 20 min.You'll know this has happened when you lift the lid for a peek and see theonce-dry pan filled with liquid.

Remove the lid, raise the heat to medium high, and boil until theliquid evaporates and the mushrooms begin to sizzle in the dry pan buthaven't browned; they'll have shrunk considerably and should be firm whenpoked with a fork. Lower the heat to medium and stir in 1 Tbs. of theolive oil, the parsley, and the garlic. Sauté, stirring frequently, untilthe garlic softens, another 3 to 4 min. Transfer the mushrooms to aserving bowl, stir in the remaining 3 Tbs. olive oil, and season with saltto taste (I like to salt them liberally). Serve while hot.

Serve these as a starter or perhaps as an accompaniment to the bakedchicken. Leftovers are great on pizza or added to pasta sauce.

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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Title: Catalan Sauté Of Calamari (Squid) In Onions Categories: fish/sea, spanish Yield: 4 servings

1-1/4 lb calamari and tentacles, -cleaned 3 tb virgin olive oil 1 dry red chili pepper, broken 3 lg onions salt and pepper, to taste

Clean calamari and cut tubes crosswise into 1/2-inch rings. Dry calamari onpaper towels and reserve.

In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add thecalamari and sauté until the rings turn opaque white, approximately 30seconds to one minute. Transfer calamari to a bowl and set aside.

Wipe frying pan dry, add remaining oil and heat. Add chili pepper and heatuntil it turns dark. Remove chili with a slotted spoon and discard. Add theonions to the hot chili oil and cook, stirring, until onions are wilted,approximately 5 minutes. Reduce heat to medium; partially cover pan andcook, stirring occasionally, until onions are caramelized to a goldenbrown, approximately 30 to 40 minutes. Add more oil if onions are dry or

stick to the pan. Season with salt and pepper. Add calamari and stir untilheated throughout. Serve with slices of hot or toasted French bread.



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Title: Cauliflower Stew Categories: spanish Yield: 4 servings

1 md cauliflower, in florets 1 lg onion, chopped 4-5 tb olive oil 3-4 cloves of garlic, chopped 75 g chorizo sausage, sliced 3 tomatoes, skinned and finely - choppe; d 75 g pine nuts 25 g sultanas 1 ts pimenton (paprika) 1 tb fresh chopped parsley or 1 -tsp chop; ped dried parsley salt and pepper

Bring some lightly salted water to the boil, and cook the florets for 5-6minutes - don`t let them get too soft. In a pan, heat the oil and fry theonion and garlic for 4-5 minutes. Stir in the pimenton, then add thesultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mixwell, then add the florets. Heat everything for 2 minutes. Check theseasoning and sprinkle with fresh parsley (if using) before serving.


NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Title: Char Grilled Artichokes Categories: appetizers/snacks, spanish Yield: 6 servings

12 lg young artichokes 1 1/2 c sherry wine vinegar 1/2 c of lemon juice 1 c of olive oil salt and pepper

One by one, grip the artichokes by the stalk and strike against the worksurface to open them without breaking off the leaves. Cut off the stalks,wash in cold water and drain. Arrange a layer of artichokes in a large

bowl. Season well and sprinkle generously with vinegar, then add a littlelemon juice and a trickle of oil. Repeat the process until all theartichokes are in the marinade. Leave to marinate for 8 hours, stirringoccasionally with a long wooden spoon. When marinated, grill the artichokesover charcoal or hardwood, basting them with the marinade. Serve very hot,two to a plate, in a 'sitting position' with the leaves pointing upwards.Buen Provecho!

Contributor: Recetas con angel by Caty Juan de Corral


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Title: Chicken Escabeche Categories: chicken, spanish Yield: 1 servings

-------------------------WALDINE VAN GEFFEN VGHC42A------------------------- 2 tb olive oil; divided 1 yellow pepper; cut strips 1 red pepper; cut strips 1 lg red onion; cut rings 1/3 c white wine vinegar 1 c chicken broth 1 lb chicken breasts; cut strips 1 peppercorns 1 ts rosemary 1/2 ts thyme 1/2 ts allspice 1 salt and pepper

Saute veggies in 1 tb oil until tender. Press herbs into chicken. Removeveggies, add 1 tb oil and saute chicken pieces. When done, add broth andvinegar. Simmer a few minutes to blend. Add veggies and serve over rice orpasta. Source: Lightly Ethnic

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000

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Title: Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme Categories: spanish Yield: 6

2 lg cloves garlic coarse salt or sea salt 3 to 4 tbs. extra-virgin olive - oil 12 chicken thighs, trimmed of -fat, rinsed, and; patted dr 2 lg lemons, each cut into six

-1/4-inch; rounds 1 bn fresh rosemary, snipped into - twelve; 2-inch pieces 1 bn fresh thyme, snipped into -twelve 2-; inch pieces 12 sage leaves freshly ground black pepper

A pestle is perfect for pounding garlic, salt, and olive oil toa creamy paste.

Using a mortar and pestle, mash the garlic with a large pinch of saltto create a coarse paste (or use a small mixing bowl and the back of aspoon, or mince the garlic very finely on a cutting board). Add the oilvery slowly in drops while pounding and grinding the paste, continuinguntil the allioli is thick, creamy, and emulsified. Put the chicken ina bowl. Rub the allioli all over, including under the skin. Cover andrefrigerate at least 2 hours or overnight.

Heat the oven to 425°F and set an oven rack in the middle of the oven.Arrange the lemon slices in one layer in a large shallow roasting panor baking dish (9x13x2 inches is good). Top each slice with a piece ofrosemary and thyme and a sage leaf. Set the chicken thighs, skin sideup, on top; sprinkle them generously with salt and pepper. Bake until theskin is golden and the juices are clear, 45 min. to 1 hour.

Sometimes the lemons and chicken produce a lot of juices, in which caseyou can make a delicious pan sauce. Transfer the chicken (keeping theherbs and lemon slices underneath) to a plate and cover loosely withfoil. Tilt the pan to pool the juices in one corner. Spoon off the fatthat rises to the top. Set the pan over medium heat (if the pan isn'tflameproof, pour the juices into a small skillet) and scrape up anystuck-on juices. Let the juices boil and reduce so they thicken to a saucyconsistency. Drizzle the sauce around, not on, the chicken to maintain thecrisp skin.

In addition to the lemon and fresh herbs, the chicken thighs areflavored with an emulsified mash of garlic, salt, and olive oil, calledallioli. I like to garnish each plate of chicken with a spoonful of romescosauce.


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Title: Chicken With Garlic And Lemon Categories: spanish Yield: 4 servings

1.5 kg chicken, cut into bite-size -portion; s 100 ml olive oil 10 -15 cloves of garlic, peeled - and whole 6 strands of saffron

-(optional) 50 g plain flour 100 ml dry sherry the marinade: 7-10 cloves of garlic, crushed juice of 1-2 lemons mixed fresh or dried herbs ground pepper

Place the chicken pieces in a shallow dish. Mix all the marinadeingredients and cover the chicken. Leave, covered overnight in the fridge.Lift the chicken pieces from the dish, keeping the marinade, and toss inthe flour. In a large pot, heat the oil and fry the chicken for 6-8minutes, until golden. Add the whole garlic cloves and fry gently untillightly golden, add the sherry and raise the heat until the marinade beginsto boil. Reduce the heat, cover and simmer until the chicken is tender(35-45 minutes) and the sauce has thickened. Place the chicken and garlicon serving dishes and drizzle over the flavoured oil.



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Title: Chickpea And Romaine Soup With Golden Vermicelli Categories: soups/stews/stocks, spanish Yield: 4 servings

4 tb olive oil 1 onion, chopped 1 clove garlic, minced 1/4 ts turmeric 1/2 ts paprika 1/4 ts cayenne pepper 2 plum tomatoes, chopped 2 c drained and rinsed canned -chickpeas; (one 19-ounce ca 3 c canned low-sodium chicken -broth or; homemade stock 3 c water 1 ts salt 1/4 lb vermicelli, broken in half 1/2 head romaine lettuce (about -2/3 pounds),; shredded (abo

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat.Add the onion, Garlic, turmeric, Paprika, and cayenne and cook, stirringoccasionally, until the onion is translucent, about 5 minutes. Stir in theTomatoes and cook 5 minutes longer.2. Add the Chickpeas, broth, water, and salt. Bring to a boil and thenreduce to a simmer.3. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons ofoil over moderate heat. Add the vermicelli and cook, stirring occasionally,until golden, about 5 minutes. Remove the browned pasta with a slottedspoon; add it to the soup along with the romaine. Simmer until the pasta is

tender, about 5 minutes.



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Title: Chocolate A La Espanola (Spanish-Style Hot Chocolate) Categories: beverages, spanish Yield: 1

1/2 lb sweet baker's chocolate 1 qt milk 2 ts cornstarch

Break chocolate into small pieces. Place in saucepan with liquid. Heatslowly, stirring with a whisk, until just before the boiling point.Dissolve cornstarch in a few tablespoons of cold water. Add dissolvedcornstarch to chocolate mixture and stir constantly until the liquidthickens. Serve hot in warmed cups.

Makes six small cups.



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Title: Chocolate A La Espanola(Spanish-Style Hot Chocolate) Categories: spanish Yield: 6

1/2 lb sweet baker's chocolate 1 qt milk 2 ts cornstarch

Break chocolate into small pieces. Place in saucepan withliquid. Heat slowly, stirring with a whisk, until just beforethe boiling point. Dissolve cornstarch in a few tablespoons ofcold water. Add dissolved cornstarch to chocolate mixture andstir constantly until the liquid thickens. Serve hot in warmedcups.Makes six small cups.



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Title: Chorizo And Potato Stew Categories: spanish Yield: 4 servings

3 ts garlic, minced 1/2 hot red pepper flakes, -crushed 2 tb olive oil 1 qt chicken stock sea salt 2 lg onion, 1/4-inch dice 2 red peppers, 1/4-inch dice 2 tb parsley, minced 1/2 c water 1 lb sweet chorizo sausage, cut -in 1/4-i; nch slices 3 1/2 lb new potatoes, peeled and cut - into 1; -inch cubes 2 green peppers, 1/4-inch dice 1 ts black pepper, freshly ground

1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, andbay leaves for 2-3 minutes. Add salt to taste and continue cooking,covered, over low heat for 15 minutes.2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Addthe paprika, stock, pepper flakes, water and black pepper. Bring to a boil,reduce heat to medium, and simmer, uncovered, for 20 minutes.3. Continue cooking until potatoes are fork-tender. Cover the pot and letrest for 5 minutes. Adjust seasoning with salt and pepper to taste, andtoss with chopped parsley.



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Title: Churros Categories: spanish Yield: 1

vegetable oil 1 c water 1/2 c butter or margarine 1 c gold medalr all-purpose -flour 1/4 ts salt 3 eggs powdered sugar or -cinnamon-granulat; ed sugar

1.Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan.Heat water and butter to rolling boil in 3-quart saucepan. Remove fromheat; quickly stir in flour and salt. Stir vigorously over low heat until

mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, untilsmooth and glossy.2.Spoon mixture into pastry bag. Squeeze 5-inch strips of dough into hotoil. Cook, turning freqently, until deep golden brown; drain. Sprinklegenerously with powdered sugar. Serve warm.



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Title: Churros Categories: spanish Yield: 2

200 gr. of flour ¼ litre of water ¼ teaspoon of salt 1 lg egg olive oil caster sugar

First bring the water to the boil with the salt and pour it gradually intoa bowl containing the flour. Stir with a wooden spoon to make a smoothdough.Beat in the egg and keep stirring until smooth.Put the paste into a forcing bag, fitted with a fluted nozzle, and pipe itin the shape of a spiral into boiling oil taking care not to overheat theoil. Fry until golden brown. Lift out the spiral with a fork onto kitchenpaper to absorb the oil.Cut into desired length. Dip in sugar and serve.



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Title: Coca Amb Pebres (Yeast Pastry With Red Peppers) Categories: spanish Yield: 4 servings

-----------------------------------Dough:----------------------------------- 3/4 c warm water 1 pk dry yeast 1-3/4 c flour, or more as needed 1 tb olive oil 3/4 ts salt

----------------------------------Topping:---------------------------------- 2 md. red peppers 1/4 c olive oil 1-1/2 ts paprika

1/2 ts salt 1/2 ts black pepper 10 scallions, trimmed and -sliced 1/2 c pitted greek-style olives 6 canned artichoke hearts, cut - in wedges 6 cleaned squid or white fish -fillets, cut in; strips

Dough:Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or untildissolved. Sift flour with salt onto a work surface and make a well in thecenter. Add the yeast mixture, remaining water and olive oil. Mix centralingredients with your fingertips, then gradually draw in flour to make adough. Knead, adding more flour as necessary, for 5 to 10 minutes or untilelastic. The dough should be soft, but only slightly sticky. Transfer doughto an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to1 hour.

Heat the broiler. Broil the peppers until black and the skin is loosened,turning to cook them evenly. Cover them in plastic wrap to retain steam andlet cool. Peel them, cut them in half and discard core and seeds. Rinse incold water, dry, and cut the peppers in strips.

When dough is risen, knead lightly to knock out air. On a floured surface,roll it into a l2-inch round or a 9x14-inch rectangle, stretching to sizewith your hands. It should be approximately a l/2-inch thick. Transfer toan oiled baking sheet and press on the surface of the dough with yourfingertips so it does not puff evenly.

Mix olive oil with paprika, salt and pepper and brush generously on dough.Spread evenly with sliced scallions, artichoke wedges, pepper strips, squidor fish and olives. Brush over remaining oil. Leave in a warm place l0 tol5 minutes until dough is puffy. Heat oven to 450°F. Bake coca in heatedoven l0 to l5 minutes until dough brown and crisp. Serve at roomtemperature.Coca can be made round, oval or in a rectangle. Most importantly, the doughmust be spread thin.


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Title: Compota De Peras (Pear Compote) Categories: desserts, spanish Yield: 4-6 servings

2 lb pears 1/2 lb sugar 2 c water 1 cinnamon stick (3 inches) grated zest of 1/2 lemon

Peel and core the pears. Place in pot with remaining ingredients and bring

to a boil. Cook 10-15 minutes, until the pears are very soft but still holdtheir shape. Serve warm or at room temperature with some of the cookingsyrup.



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Title: Compota De Peras(Pear Compote) Categories: spanish Yield: 4-6 servings .

2 lb pears 1/2 lb sugar 2 c water 1 cinnamon stick (3 inches) grated zest of 1/2 lemon

Peel and core the pears. Place in pot with remainingingredients and bring to a boil. Cook 10-15 minutes, until thepears are very soft but still hold their shape. Serve warm or atroom temperature with some of the cooking syrup.



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Title: Cookies Of Pumpkin Categories: spanish Yield: 6

100 gr. of butter 250 gr. of sugar 250 gr. of flour 3 eggs ½ glass of mash of pumpkin 100 gr. of you happen dipped in -triple dry; liquor

With the help of a mixer(beater) of rod it beats the butter up to leavingexactly ointment.Without stopping removing, adds the sugar and the eggs.It continues beating and adds the flour little by little.it incorporates, carefully and without stopping removing, the mash ofpumpkin.To prepare the mash of pumpkin you have cooked a slice of pumpkin in waterwith a pinch of salt.In a plate of oven, covered with paper(role) or smeared with butter,it extends with help of a spoon, portions of the mixture(mixing) givingthem form.

adds you spend them and squashes lightly with the spoon.Them bake during 10-12 minutes to 180 º. It stops to cool and serves.


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Title: Creamed Almond Soup Categories: spanish Yield: 4 servings

50 g plain flour 50 g butter 1 ltr chicken stock 350 ml full fat milk 150 g almonds, shelled and ground 150 ml thin cream 1 egg yolk salt and pepper

Make a white sauce by gently blending the flour in the melted butter in alarge pot and gradually stirring in the stock and milk. Heat, stirringconstantly, until nearly boiling, then turn down the heat to simmer verygently for 10-15 minutes. Stir in the ground almonds and heat through for3-4 minutes. Before serving, beat the egg yolk and cream together, stirinto the soup, and heat through. Season to taste.



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Title: Creamy Cinnamon Ice Cream Categories: ice cream, spanish Yield: 1

4 c milk 1 sm piece lemon zest (rind) 1 sm cinnamon stick 6 egg yolks 1 1/2 c sugar

1. Heat half the Milk in a pan with the lemon Zest and cinnamon. Removefrom the heat.2. Beat the yolks with the other half of the milk and mix in the sugar. Addto the pan and heat again until the milk thickens, but do not allow toboil. Stir continuously with a wooden spoon.3. Remove the lemon zest and Cinnamon stick.4. Allow to cool, then chill in the freezer until smooth and creamy.



NYC Nutrilink: N0^00000

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Title: Croquetas De Jamón Serrano Categories: appetizers/snacks, spanish Yield: 1

2 eggs, beaten with a little -water 4 tb flour a pinch of smoked paprika 3 tb olive oil salt and pepper 1 c of milk 1/2 lb of jamón serrano, diced 1/2 onion, minced 2 c of bread crumbs olive oil for frying

Heat the oil in a pan and sauté minced unions until transparent. .Stir in the flour and cook it briefly, then whisk in the milk.Cook, stirring constantly until the sauce thickens.Season with salt, pepper, and paprika.Stir in the jamón and spread the mixture into a dish. Refrigerate untilsolid.Place the beaten eggs in one dish, the bread crumbs in another.With moistened hands, form the chilled mixture into balls or cylinders.Dip each croqueta first in bread crumbs, then in beaten egg, then in breadcrumbs again, taking care that they are well covered .Allow to cool for 30 minutes.Heat oil in a deep fryer and fry the croquetas, a few at a time, untilgolden - about 3 minutesServe hot with other tapas. Also perfect with your favorite beer.Often served as tapas, croquetas are a favorite throughout Spain.



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Title: Diced Vegetable Salad Categories: salads, spanish Yield: 1

2 green bell peppers -(capsicums) 4 lg tomatoes 2 onions, peeled 2 kirby cucumbers of 1 small -cucumber, peel; ed 2 eggs, hardcooked -(hardboiled) (opti; onal)

1 sm can tuna (optional) 1/4 c olive oil 2 tb white wine vinegar salt

Dice all the ingredients finely into 1/2 inch cubes and dress with theOlive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hourbefore serving.



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Title: Easter Soup Categories: soups/stews/stocks, spanish Yield: 4 servings

1/4 kg tinned chickpeas 1/4 kg dry white beans 1/4 kg peas 1 sprig fresh fennel 1 whole garlic bulb 1 tomato, quartered 1 onion, quartered 300 gr dried salted cod 1 sweet dried red pepper 2 potatoes, peeled and cut -into small; cubes 5-6 strands saffron 1 bay leaf 4-5 tbsps spanish extra virgin -oil and salt

1. De-salt the cod by soaking in water overnight (change the water 3 or 4times). Also soak the beans in plenty water.2. Heat the oil in a large pan and add the drained beans, garlic bulb,onion, tomato bay leaf and dried pepper. Stir and cook for a few minutes.Cover with water and cook gently until all the ingredients are tender. Nowadd the drained chickpeas and the sprig of fennel.3. While this is cooking, drain the cod and cut into cubes.4. Before the chickpeas are soft, add the potatoes, crumbled saffron, thepeas and cubed cod, and finish cooking gently for 10-15 minutes.



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Title: EGG YOLK AND SYRUP PUDDING (Tocino De Cielo) Categories: spanish Yield: 4-6

10 lg egg yolks 2 whole eggs ½ kg sugar 1 glass water

Heat the water in a pot and mix in the sugar, stirring constantly, to makea syrup. Cool slightly.Pour a little of the syrup round the sides and bottom of a smooth sidedbaking tin (caramelise), and allow to cool. Meanwhile, lightly beat the eggyolks with the two eggs and little by little pour the remaining syrup intothis mixture.Pour this into the mould/tin and cook in a bain marie for about 20 minutes,until the pudding is firm. Cool and tip out onto a serving dish.



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Title: Ensalada Mixta Categories: salads, spanish Yield: 1

1 head of romaine lettuce 4 potatoes (optional 4 eggs 1 cn of tuna in olive oil 4 tomatoes 12 artichoke hearts 20 olives 250 g white asparagus 6 tb olive oil 1 tb lemon juice salt & pepper

Boil potatoes in salted water. Peel and dice.Hard boil eggs. Drain tuna fish. Cut tomatoes and eggs into halves. Cookasparagus in salted water. (Preserved ones may be used if fresh stalks arenot available.) Wash and dry lettuce. Put all ingredients into salad bowl.Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemonjuice, salt and pepper. Sprinkle on the salad and garnish with eggs,tomatoes, and asparagus.Drain tuna fish.Cut tomatoes and eggs into halves.Wash and dry lettuce.Put all ingredients into salad bowl.Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemonjuice, salt and pepper.Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts andasparagus.These crunchy treats are great for breakfast or as a dessert. They are bestserved right away, but they can be frozen and reheated in a toaster.Buen Provecho!


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Title: Espanol Fish Fillets Categories: fish/sea, spanish Yield: 1 recipe

olive oil 3 c sliced onions 1/2 ts paprika 1 ts sugar 1-1/2 lb fish fillets or steaks 1 to 2 lemons 1 ts salt 1/4 ts pepper 1/8 ts cayenne pepper 2 to 3 lg. tomatoes 1/2 lb sliced mushrooms 5 green onions 1/2 c buttered bread crumbs -(optional)

Brush baking dish with olive oil (1/2 tea.). Heat 3 Tbls. olive oil andsaute sliced onions until transparent. Stirring occasionally to preventscorching. Season with paprika and sugar and cook one minute longer. Coverthe bottom of baking dish with cooked onions. Rub fish with cut lemon andplace on top of onions. Sprinkle with salt, papper and cayenne. Top withsliced tomatoes. Saute mushrooms in small amount of olive oil, then addchopped green onions to saute briefly. Add onion/mushrooms to fish dish.

Cover baking dish with a piece of oiled parchment or wax paper and bake in400 degree oven for 15 minutes. Uncover and top with buttered crumbs. Bake15 minutes more or until fish flakes easily.

Allow dish to rest about 5 minutes before serving.Espanol Fish Fillets


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Title: ESPENCAT (Salad Of Vegetables) Categories: spanish, vegetables Yield: 6 servings

3 cooked eggs 6 cut of tunafish 6 big eggplants 6 big red peppers

3 roasted tomatoes 1 roasted or half cooked onion 1 1/2 tbsps of pinenuts olive oil salt

They are roasted to the ember, during about 40 minutes, the eggplants withskin and the peppers. It allows to become lukewarm and they intersect theeggplants and the peppers in fine ribbons. They put on in a source and itseasons with some salt. The tomatoes and the onion,cut in pieces are added.It is decorated with oil.

Finally, to cover all this with the eggs hard cut in pieces and the cut oftunafish. It is served lukewarm or cold

Many variants of the 'espencat' exist since they can combine differentvegetables, being the recipe that here offer one of the good known ones.Another variant, also very popular, it takes 150 grams of crumbled freshcod.

It is an incoming one delicious, very appropriate for the hot days. In TheMarina (a valencia area in Spain) it is a very popular plate



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Title: Esqueixada (Cod Salad) Categories: salads, spanish Yield: 4 servings

1 sm red onion red wine vinegar 1/2 green pepper 1/2 red pepper 2 ripe tomatoes 1/2 c flat leaf parsley 2 cloves garlic extra virgin olive oil sherry vinegar 1/2 lb salt cod, soaked, skinned, -boned an; d shredded black olives

Slice the onion very finely and leave to soak in a mixture of half red winevinegar and half water. Slice peppers very finely. Cut tomatoes intosixths and remove seeds. Chop the parsley. Drain the onions. Make adressing of the garlic crushed with salt and a mixture of olive oil andsherry vinegar in a ratio of one-third sherry vinegar to two-thirds oliveoil. Gently mix all the ingredients together, taking care not to turn itinto a mush, and marinate with the dressing for one hour in therefrigerator.

Chef's Comments

For this simple Catalan salad, it is very important to find a soft salt cod(available from Neal's Yard, mail order: 0171-407 1800). As the fish isnot cooked, the cod must be soaked for at least 48 hours. And it'sessential to acquire the finest ingredients, especially a strong, fruityolive oil, preferably Spanish.

Contributor: 'Devotion to Cod,' by Moro chef Jake Hodges, in the Ele


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Title: Fabada Asturiana Categories: spanish Yield: 4

6 cn of large butter beans, -(soaked lima; beans) which 6 oz cooked ham 6 oz chorizo 6 oz morcilla 6 oz bacon 1 c chicken stock 2 tb olive oil 1/2 onion 1/2 yellow bell pepper 1 ts saffron (azafrán)

Pre-cooking:Cut the onion and bell pepper in halfCut the ham, bacon, chorizo and morzilla in bite size chunksReserve 4-5 pieces of chorizo and morcilla, mush themTake half a can worth of beans, and mush them into a pasteCooking:Set tall frying pan in mid-high heatAdd the olive oil to frying panFry the half onion and bell pepper for 2 minutesAdd 4 cans of beans with their stockAdd saffron and stirIf at any time the beans are over the stock, add some chicken stockOnce hot, lower the heat to mid-lowAdd the chorizo, morcilla and hamAdd the mashed chorizo and morcilla, stir carefullyBoil until the beans are really softIf the sauce is to watery add some of the bean paste made earlier tothicken the sauce and boil for a couple more minutesRemove the onion and bell pepper before serving

Tips:Saffron: Saffron (azafrán) is really hard to find and expensive, but itgives this food some of its coloring and flavor. But if you can't findit... this dish will still be very good.

Chorizo: Always read the labels on chorizo in the supermarket, the bestchorizo is made of pork meat, without any by-products and has a lot less

fat.In fact you may want to buy Spanish made chorizo, you'll be amazed how muchbetter it is.

Morcilla: Morcilla is Spanish made blood sausage. It is salty and very richin flavor. If you do not use it add some salt instead. I recommend theOnion Morcilla for this dish, the other variety of morcilla has rice.

In Asturias, Spain they cook the beans (fabas) all night along with otheringredients. I just don't have all that time.

Fabada is probably the second most famous Spanish dish after Paella. It isfairly easy to make but some of the ingredients can be hard to find in theU.S., I have adapted this recipe slightly.


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Title: Fillet Steak With Mushrooms Categories: spanish Yield: 1

4 150 g fillets of beef 50 g serrano ham, diced 4 sl of thinly sliced white bread 1 chicken liver, cut into -small pieces 1 truffle, sliced or cut into -small p; ieces 1 sm glass of dry sherry 1 tb tomato puree 1/4 kg mushrooms, washed and thinly - sliced olive oil butter sal and black pepper

In a frying pan, saute the sliced mushrooms in some oil and butter, addinga pinch of salt and some black pepper. Keep aside. In the same pan, fry thebread on both sides, until golden, place onto serving dishes and keep hot.In the same pan, fry the fillets of beef, seasoning if desired, and placeon top of the slices of bread. In the oil that is left over, toss thepieces of ham, truffle and liver. Stir well and add the tomato pur?e andsherry, leaving to heat through for one minute. To serve, pour the sauceover the fillets and dish the mushrooms on the side. Serve very hot.



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Title: Fish In Almond Sauce Categories: spanish Yield: 1

1/2 c slivered blanched almonds 2 tb olive oil 1 lg onion, finely chopped 1 ts paprika 1 tb finely minced garlic 1/4 c fresh bread crumbs pinch of saffron threads, -crushed (; optional) 1 1/2 c peeled, seeded and diced -tomatoes (; fresh or canned 1 c fish stock or dry white wine salt and freshly ground -pepper 1 c shelled peas, optional 4 firm white fish fillets, -each about 5 oz; (155 g) (s salt and freshly ground -pepper 1/4 c chopped fresh flat-leaf -(italian) p; arsley or mint

1. To make the almond sauce, preheat an oven to 350°F (180°C). Spread theAlmonds on a baking sheet and place in the oven until toasted and fragrant,8-10 minutes. Let cool.2. Place 1/4 cup (1 1/4 oz/37 g) of the almonds aside to use for garnish.Using a food processor fitted with the metal blade or a nut grinder, finelygrind the remaining Almonds, being careful not to overgrind to a paste.Set the ground nuts aside.3. In a saute pan over medium heat, warm the olive oil. Add the onion andsaut? until tender but not browned, about 8 minutes. Add the Paprika,Garlic, ground almonds, bread crumbs and the saffron, if using, and saut?for 3 minutes longer. Add the Tomatoes and stock or wine and cook overmedium heat, stirring occasionally, until slightly thickened, 5-8 minutes.Season to taste with Salt and pepper. Remove from the heat and set aside.4. If using the peas, bring a saucepan three-fourths full of water to aboil. Add the peas and boil until barely tender, 3-6 minutes.5. Raise the oven temperature to 450°F (230°C). Sprinkle the fillets onboth sides with salt and Pepper and place in a single layer in a bakingdish. Spoon the sauce over the fish, add the peas, if using, and bake inthe oven until the fish is opaque throughout, 10-12 minutes. Garnish withthe reserved toasted almonds and the Parsley or mint. Serve at once.



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Title: Fish Stew

Categories: fish/sea, spanish Yield: to 8 servings

3 tb olive oil 3 cloves cloves, minced 1 lg spanish onion, chopped 1 green bell pepper, cut in -strips 1 red bell pepper, cut in -strips 2 carrots, peeled and chopped 1/2 c parsley, chopped 1 cn whole tomatoes, undrained 1/2 ts dried red pepper flakes 1/2 ts ground cumin 1 ts salt 2 c bottled clam juice 2 ts sugar 1 lb flounder filets, cut in -strips 1-1/2 lb peeled and deveined shrimp 1 c rice, freshly cooked

Heat oil in a soup kettle. Add garlic, onion, bell peppers and carrots.Cook over medium heat 10 minutes. Add parsley, tomatoes and their liquid,red pepper flakes, cumin, salt, clam juice, and sugar. Break up tomatoes.Simmer, covered, stirring occasionally 10 minutes. Add flounder and shrimp.Cover and cook 15 minutes. Add cooked rice, stir and remove from heat.

Contributor: sther Pérez Solsona


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Title: Flamenquillos (Rolled Pork Fillets) Categories: spanish Yield: 4 servings

8 pork fillets, about 2cm (1 -inch) thick 1 lg glass of milk 8 thin slices of serrano ham -(dried ham) 100 g lard or butter 4 tinned red pimentos, cut in -half lengh-wis; e 1 hard boiled egg, sliced 1 beaten egg dried bread crumbs olive oil for frying

Start by slicing the fillets nearly all theway through the centre, openingthem like a book, and leaving them to soak in the milk for 2 hours. Drain

them well, season with salt and pepper (remembering that ham already issalty).Now fill the fillets by placing in each first a slice of serrano ham, thena slice of pimento, a knob of lard or butter and a ring of hard boiled egg.Roll up the fillets, securing them with a cocktail stick or thread.Have the beaten egg ready in a shallow dish to dip the fillets into, andthen roll them in the breadcrumbs in a separate dish. In a large fryingpan, heat the oil and fry the fillet rolls until golden brown.A bowl of hot tomato sauce goes well with this dish

this is an andalusian dish



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Title: Fried Almonds Categories: appetizers/snacks, spanish Yield: 1

vegetable oil or olive oil whole blanched almonds kosher salt ground cayenne pepper, -optional

In a deep frying pan, pour in oil to a depth of 2 inches. Place over mediumheat and heat to 350 degrees F on a deep-frying thermometer (or until analmond dropped into the oil sizzles immediately). Drop in a handful of thealmonds and fry until golden, about 3 minutes.

Using a slotted spoon, transfer to paper towels to drain. Repeat with theremaining almonds. Season to taste with salt and with cayenne, if using,and serve warm.addictive taverna snack served with drinks.

Facts per Serving

Calories: 40Fat: 5gFiber: 0g

Contributor: Source: Taverna


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Title: Galician Savory Pie Categories: spanish

Yield: 1

dough: 4 c all-purpose flour 1/2 c olive oil 1/2 c milk salt filling: 1/3 c olive oil 1 lg onion, peeled and finely -chopped 1 cn tomatoes, finely chopped 1 sm can red peppers (pimientos), - draine; d cut into strips 1 sm can tuna in oil, flaked 1 egg, beaten, for brushing -the dough

1. Mix the Flour, oil, Milk and a little Salt thoroughly in a large bowl.Transfer to a lightly floured surface and knead to form a smooth dough.Wrap in a clean kitchen cloth and place in the refrigerator for 30 minutes.2. While the dough is resting, prepare the filling. Heat the oil in a largeskillet (frying pan) and fry the onion gently for 10 minutes. Add theTomatoes, cook for a further 10 minutes, then add the red peppers and fryfor another 20 minutes.3. Preheat the oven to 425 degrees F.4. Take the dough out of the refrigerator and divide it into 2 pieces, 1slightly bigger than the other. Roll out the larger piece on a flouredsurface to a thickness of 1/2 in to fit a large baking sheet. Spread thefilling on top, then add the tuna.5. Roll out the other half of the dough, then lay it on top of the pie andpress the edges together to make a crust. Brush the corners and sides withbeaten egg to prevent the filling from oozing out. Prick the center of thepie, then brush all over with egg and transfer to the oven.6. Bake for 15 minutes, then turn the heat down to 400 degrees F and cookfor a further 30 minutes. Serve.


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Title: Gambas A La Parilla (Tomato, Garlic And Shrimp Skewers) Categories: spanish Yield: 4 to 6 servings

1/3 c seafood cocktail sauce 1/4 c olive oil 3 lg cloves garlic, finely -chopped 2 tb chopped fresh basil, or 2 -teaspoons; dried basil, cru 1/4 to 1/2 teaspoon salt 1/4 to 1/2 teaspoon cayenne -pepper 1 lb raw jumbo shrimp, peeled and - devein; ed

10 to 12 large cloves garlic, -peeled (opt; ional) 1 basket (about 16) cherry -tomatoes 1 hot cooked rice

COMBINE cocktail sauce, oil, finely chopped garlic, basil, salt and cayennepepper in large bowl; mix well. Add shrimp; toss to coat. Cover;refrigerate for 30 minutes.

ADD garlic cloves to boiling water. Cook for 3 to 4 minutes; drain.Alternately thread garlic, shrimp and tomatoes on skewers. Reserveremaining marinade for basting.

GRILL or broil, turning and basting frequently with reserved marinade, for6 to 8 minutes or until shrimp turn pink. Serve over rice.



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Title: Garbanzos Y Espinacas (Chickpeas And Spinach) Categories: spanish Yield: 4 servings

8 tb olive oil 1 lb plus 2 oz. spinach leaves, -washed salt 3 cloves garlic, thinly sliced 1 thick slice white bread, -crust removed 1 tb red wine vinegar 3/4 ts whole cumin seeds 1 ts roughly chopped fresh -oregano 1-1/4 ts dried red chili, crumbled 1 lb chickpeas, cooked 1 pn saffron, infused in 3 fl. oz. boiling water black pepper paprika

Place a large saucepan over medium to high heat and pour in enough oliveoil to cover the bottom of the pan, approximately 3 tbsp. When the oil ishot but not smoking, add the spinach and a pinch of salt. If your pan isnot large enough to take all the spinach at once, do it in two batches.Stir every now and then until the leaves are just tender. Remove from thepan and drain. When it is cool, chop well and set aside.

Heat 3 tbsp. of olive oil in a frying-pan over medium to high heat. Fry thesliced garlic for 30 seconds or until golden brown, remove with a slottedspoon and set aside. Then fry the bread. Remove and transfer to a pestleand mortar or food processor; add the vinegar and fried garlic, and pound

to a paste.

Add the remaining two tbsp. olive oil to the same frying-pan. When the oilis hot, add the cumin, oregano and chilli, fry for 30 seconds and then addthe bread and garlic paste, the chickpeas, the spinach and thesaffron-infused water. Stir well to mix all the ingredients together. Ifthe consistency is too thick, add a little water. Season with salt andblack pepper, and sprinkle with paprika.


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Title: Garlic Mushrooms Categories: spanish Yield: 1

1/3 c olive oil 4 cloves garlic (3 sliced -lengthwise and 1 f; inely c 1 sm piece chili pepper 2 lb button mushrooms -(champignons), wip; ed clea salt freshly ground pepper 2 ts chopped parsley

1. Heat the oil in a heatproof casserole and fry the sliced Garlic andchili pepper. When they start to brown, add the Mushrooms, season with Saltand Pepper and cook over high heat for 10-15 minutes, stirringoccasionally.2. Before removing from the heat, add the chopped garlic and parsley. Serveimmediately in individual earthenware dishes.


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Title: Garlic Shrimp Categories: spanish Yield: 1

1/4 c olive oil 4 lg cloves garlic, finely minced 1 ts red pepper flakes 1 lb medium shrimp (prawns), -peeled and; deveined 2 tb fresh lemon juice 2 tb dry sherry 1 ts paprika salt and freshly ground -black peppe; r

chopped fresh flat-leaf -(italian) p; arsley for gar

In a saute pan over medium heat, warm the olive oil. Add the Garlic and redPepper flakes and saut? for 1 minute. Raise the heat to high and add theshrimp, lemon juice, sherry and paprika. Stir well, then saut?, stirringbriskly, until the shrimp turn pink and curl slightly, about 3 minutes.Season to taste with Salt and pepper and sprinkle with parsley. Serve hot.


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Title: Green Salad With Olives, Manchego & Romesco Sauce Categories: spanish Yield: 6

12 c bitter salad greens, such as - frisée; , curly endive, or 3/4 c romesco sauce; more if you -like 12 good-quality anchovy -fillets, rinsed under cold; (optional) 1 oz manchego or another aged -spanish ch; eese, such as m with a peeler 1/2 c brine-cured black olives, -such as k; alamatas or niço dry-cured moroccan black -olives, ri; nsed and draine

Put the greens in a salad bowl or on a platter. Toss with the romescosauce to lightly coat (add more if necessary). Arrange the anchovies, ifusing, on top and sprinkle on shavings of cheese and the olives, orplate and garnish each serving individually. Have a pepper mill and extraromesco sauce on the table.


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Title: Grilled Bread With Red Peppers & Eggplant Categories: spanish Yield: 6

----------------------------For the escalivada:----------------------------- 2 md eggplant, surfaces pricked -with a f; ork 2 red bell peppers 2 to 3 tbs. extra-virgin olive - oil 1 clove garlic, very thinly

-sliced

--------------------------For the bread and tomato:------------------------- 6 sl country or peasant bread 1 lg clove garlic, halved 2 or 3 small ripe tomatoes, -halved cross; wise extra-virgin olive oil to -taste coarse salt or sea salt to -taste

To make the escalivada -- Prepare a hot fire in a grill or heat thebroiler. Put the eggplant and red peppers on the grill or in a shallow panset under the broiler (turn on the exhaust fan). Grill or broil thevegetables until they're completely blackened and the eggplant is soft,carefully turning them every few minutes with tongs; the peppers takeabout 8 min. under the broiler and the eggplant about 14 min. Wrap themsnugly in a paper grocery bag so they steam.

After 20 min., unwrap the vegetables and peel off the skins. Halve thepeppers lengthwise, remove the core, scrape out the seeds, and cut theflesh into long, fine strips. Remove the eggplant stems but leave theseeds (unless they're unpleasantly large) and pull the flesh into thinstrips with your fingers. Toss the peppers and eggplant in a bowl withthe olive oil and garlic.

To make the bread and tomato -- Grill or toast the bread; while it'sstill warm, rub a garlic half onto the crust and on one side of eachslice. Rub the tomato halves on the garlic-rubbed side of the toasts sothey turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, andpile on a tangle of escalivada. Cut the toasts in half, if large, andserve.The grilled vegetable compote, called escalivada, can be made up to 3days ahead and refrigerated (drizzle olive oil over the surface andcover well) but serve it at room temperature. Bread rubbed with tomato is aclassic Catalan snack, but here it's the platform for escalivada. Youcould serve it as a tapa, as a side dish with the chicken, or alongsidethe salad.


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Title: Grilled Shellfish With Romesco Sauce (Mariscada A La Plancha Categories: fish/sea, spanish Yield: 6 servings

450 g/1 lb small squid or -octopus, cleaned olive oil 1 clove garlic, finely chopped 450 g/1 lb large uncooked, -unpeeled prawns; coarse salt 18 clams or cockles, cleaned

18 lg mussels, cleaned finely -chopped par; sley, to garni

-------------------------------SALSA ROMESCU:------------------------------- 6 tb olive oil 1 md onion, chopped 2 cloves garlic, crushed 3 medium-sized ripe tomatoes, -peeled and seeded 1-2 long fresh red chilli -peppers, seeded 4 tb water 4 tb dry white wine 70 g/2-1/2 oz whole blanched -almonds, toasted 1 canned pimiento or 1 roasted - red pepper 1 tb red wine vinegar salt and freshly ground -black peppe; r

Place the squid bodies and tentacles or the octopus in a bowl with 2tablespoons of the oil and the garlic. Mix well and allow to stand for 20minutes. Sprinkle the prawns with salt.

FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan. Add theonion and cook gently for about 5 minutes, until soft. Stir in the garlicand cook for a few more seconds. Add the tomatoes, chilli peppers to taste,water and wine. Cover and simmer for 30 minutes. Remove from the heat andallow to cool.

Process the almonds in a food processor until ground. Add the pimiento andtomato mixture and puree. Gradually pour in the remaining olive oil andvinegar, season to taste and process until the mixture has the consistencyof a thick sauce. Transfer to a bowl and cool to room temperature.

Heat a barbecue hotplate or large heavy frying pan and brush with oil. Addall the seafood and cook quickly, turning the squid and prawns, andconstantly basting with olive oil. Remove the squid and prawns to a largeheated platter after about 3-4 minutes-the prawns should be cooked untiljust pink. When the clams or cockles have opened remove them to theplatter, discarding any that remain shut. Sprinkle the seafood with parsleyand serve immediately with romesco sauce.

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Title: Habas Con Jamón Categories: main dish, spanish Yield: 1

2 kg broad beans, podded 100 g mountain-cured serrano ham,

-chopped 2 sm onions, finely chopped 2 cloves garlic, crushed olive oil salt

First, heat the oil in a frying pan and then add the chopped onion andgarlic. Fry gently until soft and then add the ham and fry for another 5minutes. Add the broad beans and stir-fry for another couple of minutes.Cover the frying pan and turn the heat down very low. Cook on a low heatuntil the beans are soft (add a little water if necessary). Season withsalt.This is a delicious dish best made with fresh broad beans andmountain-cured Serrano ham. It works best with large spring onions orscallions, which have a gentler flavour than normal onions.



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Title: Hake In Green Sauce Categories: spanish Yield: 4 servings

4 hake steaks (about 200g -each) 4-5 cloves garlic, finely -chopped 1 glass fish stock some flour a sprig parsley, well -chopped virgin olive oil, salt and -freshly; ground black peppe 2 hard boiled eggs 1 sm tin asparagus

Gently heat the oil in a shallow heatproof dish. Once hot, toss in thegarlic and cook until just turning golden. Meanwhile, wash and dry thefish, coat with the flour and add to the dish. Brown slightly then pourover the stock, parsley, salt and pepper, simmering until the saucethickens and the fish is just tender.To serve, remove dish from heat and garnish with the hard boiled eggs,quartered, and some asapargus tips.



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Title: Hake Stuffed With Langoustines

Categories: fish/sea, spanish Yield: 4 servings

1 hake of 2 1/2 kgs 500 g langoustines (or big -prawns), cooke; d and shell 250 grs. prawns 4 onions 2 eggs 2 tb fresh breadcrumbs 2 glasses manzanilla 100 g gruyere cheesse 150 grs. mushrooms 100 g butter salt and ground pepper

1. Pound the fish with a wooden pestle and remove the spine.2. Peel and chop the onions and wipe and reserve the mushrooms.3. Spread three of the chopped onions on the bottom of an oven dish largeenough to hold the fish.4. Heat half of the butter in a frying pan and fry the rest of the choppedonions.5. Stir them with the langoustines, the prawns, salt, pepper, mushrooms anda glass of Manzanilla.6. Add the beaten eggs, and breadcrumbsand stir well to obtain a smoothfilling. Check the Sherry, sal and pepper, and reserve.7. Open the fish like a book and fill it with this mixture, adding thegrated cheese. Fold back the flap and pat it into shape with the handscovered in flour so that the filling does not scape.8. Put the fish and the layer of chopped onions in the oven dish, seasonwith salt and pepper, add a glass of Manzanilla and a little stock and dotwith butter.9. Bake in the oven for approximately 30/35 minutes. It is is very thick itmay require to stay a little longer in the oven; should this be the casecover it with kitchen foil so that it does not dry out.10. If served hot, it may be accompanied by bechamel or mornay sauce.11. If served cold, it may be accompanied by cocktail or mayonnaise sauce.In this case the skin should be removed while it is lukewarm.12. Transfer the fish to a serving dish and decorate with asparagous tips,peas, beatrrot and julianned carrot and lettuce.



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Title: Horchata De Chufas Categories: beverages, spanish Yield: 4 servings

300 gr. of chufas (also known as - 'tiger; Nuts') 250 gr. of sugar 1'5 l water 1 lemon peel

Put the 'chufas' in a bowl of water for 12 hours. In another bowl put thelemon peel, the sugar, the water and the drained 'chufas'. Triturate allwith the electric whisk and put the bowl in the refrigerator for 2-3 hours,then, drain all with a thin sieve, and you have the 'horchata' ready..makes about 4 pints



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Title: Horchata De Chufas Categories: spanish Yield: 1

300 gr. of 'chufas' (also known -as 'tiger n; uts') 250 gr. of sugar 1`5 l. of water 1 lemon peel

Put the 'chufas' in a bowl of water for 12 hours. In another bowl put thelemon peel, the sugar, the water and the drained 'chufas'. Triturate allwith the electric whisk and put the bowl in the refrigerator for 2-3 hours,then, drain all with a thin sieve, and you have the 'horchata' ready



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Title: Iced Coffee -Granizado De Café Categories: beverages, spanish Yield: 1

coffee if you are making this for -adults y; ou may add liqueu sugar

Make black coffee in the usual way. Sweeten the coffee while is hot.Allow to cool and pour into a freezing tray and place into the freezer.Allow to freeze but not in a solid block. Beat up with fork.Serve into individual glasses and drink with a straw.You can also use this recipe with orange or lemon juice.


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Title: Jamon Serrano With Melon

Categories: spanish Yield: 1

1 fresh, ripe melon 12 thin slices of jamon serrano 1 carrot, grated juice of 1 lemon 1 scallion, finely chopped 8 tb olive oil 6 tb of sherry vinegar salt & fresh ground pepper

Cut melon in half, scoop into balls with a teaspoon or melon baller.Mix in bowl with oil, lemon juice, vinegar and salt and pepper.Add the carrot and scallion, mix thoroughly and chill for 2 hours.Shape ham slices into cones and serve with melon.

An elegant appetizer or party dish.



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Title: Jijona's Nougat. Categories: spanish Yield: 8 servings

1 kilo of bare(peeled) brown -almonds and g; round 1 kilo of sugar 1 lemon, scraping 1 ts of cinnamon

With a liter of water and a kilo of sugar a syrup is done.

The syrup is spilt in a pan and adds the scraping of a lemon, the tsp ofcinnamon.

It puts to low fire and is removed.

The almonds are started adding little by little finely choopped ( ground ).

It has to be mixed very well staying a thin pasta.

It is spilt on a mold and they are left four five hours.



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Title: Judias Verdes Con Salsa De Tomate (Green Beans In Tomato Sau

Categories: spanish, vegetables Yield: 6 servings

2 tb olive oil 2 cloves garlic, crushed 2 lb green beans, cut into 1inch -lengths 1 1/2 lb canned tomatoes (chopped) -and juice 1 tb chopped chives salt and pepper 1 bay leaf 1 tb pine nuts 1 tb lemon juice

Saut� garlic in olive oil for 2 minutes, stirring. Add beans and cook 4minutes, stirring constantly. Stir in tomatoes with liquid from can andremaining ingredients; bring to a boil, stirring constantly.

Reduce heat to low and simmer 25-30 minutes. Remove an discard bay leaf.Serve at once.



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Title: Lace Pancakes From Galicia -Filloas- Categories: spanish Yield: 1

100 g plain flour salt 250 ml water 500 ml milk 5 eggs, well beaten

Put the flour and little a little salt in a bowl and gradually blend in thewater and milk. Then mix in the eggs and beat well. Rest the mixture inthe refrigerator for a couple of hours before using.Heat the pan. Pour in a spoonful of batter, at the same time brushing itacross the pan. Use as little batter as possible so that the pancakes arereally thin. Cook one side, then carefully turn the pancake using a paletteknife and cook the other side. Remove from the pan and keep the pancakeswarm while you continue to fry the remaining batter.(Serves 8 pancakes)



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Title: LECHE FRITA (Baked Milk) Categories: spanish Yield: 6

500 ml milk 2 eggs 2 egg yolks 100 g sugar 70 g maizena (cornflour) peel of 1 small lemon peel of ½ orange 1 cinnamon stick knob of butter to coat: 2 md eggs, beaten cold water oil (for frying) 1 c fine breadcrumbs 3 tbsp sugar, mixed with ½ tsp -cinnamon po; wder

Mix together the eggs, yolks, sugar and maizena (cornflour). Meanwhile,heat the milk together with the orange and lemon peel and cinnamon stickuntil it begins to boil. Remove from the heat and leave to sit for about 5minutes to cool. Now strain the milk into the egg mixture and stir well.Pour all this back into the pot and put back on the heat, stirringconstantly until the custard thickens. Reduce the heat, stirringconstantly, and cook for another 3-4 minutes.Now pour the thickened mixture into a lightly greased 8-inch (20-cm) caketin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool beforeputting it into the fridge to chill for a few hours.Make the coating now by beating the eggs with 2 tbsps water in a largeshallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a largefrying pan. When firm, turn out the custard onto a plate or board and cutinto 1-inch (2.5cm) thick squares or slices. Dip the custard pieces intothe egg mixture then toss them in breadcrumbs. Now fry these, a few at atime, in the hot oil until they turn golden. Remove to a serving plate andsprinkle over the sugar/cinnamon mix.Serve hot or cold.



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Title: Madrid Red Cabbage Categories: spanish, vegetables, vegan Yield: 1

2 lb red cabbage salt 3/4 c olive oil

3 cloves garlic, peeled 1/2 c pine nuts 1/3 c seedless raisins, soaked in -water f; or 30 minutes 4 black peppercorns 1 clove 1 pn ground cinnamon

Remove the outer leaves of the red cabbage and discard. Cut the cabbageinto quarters, cut out the woody stem and chop the rest into thin strips.



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Title: Manzanilla Tapenade Categories: spanish Yield: 1

1 ts capers, drained 2 ts garlic, minced 1/4 c chopped pimentos 1 1/2 c manzanilla olives, pitted 1 ts lemon juice 3 tb fresh basil leaves, chopped

1. In a food processor, combine olives, garlic, and capers. Process untiljust smooth. With the motor running, slowly drizzle in cup olive oil andlemon juice and process until well combined.2. Transfer the mixture to a bowl and fold in the basil and pepper. Letrest for about an hour for flavors to mingle.3. Garnish with pimento.



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Title: Marinate Olives Categories: appetizers/snacks, spanish Yield: 1 servings

1 text

for black olives:

1 lb brine-cured black olives, rinsed of brine3 cloves garlic, crushed1 teaspoon ground cumin1 teaspoon red pepper flakes

Olive oil

For Green Olives:

1 lb brine-cured green olives, rinsed of brine4 cloves garlic, crushed2 tablespoons dried oregano2 thin orange or lemon zest stripsOlive oil

Select either the black or green olives to prepare, or prepare both.Combine all the ingredients in a bowl, adding olive oil as needed to cover.Toss well to combine. Cover and refrigerate for at least 2 days. Bring toroom temperature before serving.Makes 1 or 2 lb

Whichever of these two different preparations you choose, be sure tomarinate the olives for at least 2 days before setting them out with drinksas part of a meze or tapas table. They will keep very well for up to aweek in the refrigerator.Makes 1 or 2 lbFacts per ServingCalories: 96Fat: 9gFiber: 1g

Contributor: Source: Taverna © 1999 Cooking.com


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Title: Marinated Olives Categories: relishes/preserves, spanish Yield: 1

for black olives: 1 lb brine-cured black olives, -rinsed of; brine 3 cloves garlic, crushed 1 ts ground cumin 1 ts red pepper flakes olive oil for green olives: 1 lb brine-cured green olives, -rinsed of; brine 4 cloves garlic, crushed 2 tb dried oregano 2 thin orange or lemon zest -strips olive oil

Select either the black or green olives to prepare, or prepare both.Combine all the ingredients in a bowl, adding Olive oil as needed to cover.Toss well to combine. Cover and refrigerate for at least 2 days. Bring toroom temperature before serving.



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Title: Marinated Turkey Categories: spanish Yield: 4 servings

1 onion, peeled and halved 4 cloves 1 1/2 lb turkey breast, thinly sliced 1 lg carrot, scraped and sliced 3 sprigs thyme 1 bay leaf 1 tb black peppercorns 1 head (bulb) garlic 1 c olive oil 1 c white wine vinegar 1 c chicken broth (stock) 1/8 ts salt

1. Spear the onion halves with the Cloves, then put them in a heatproofcasserole with the turkey slices, carrot, Thyme, bay leaf, peppercorns andthe head of garlic. Add the oil, Vinegar, broth and salt. Cover and cookover low heat for about 2 hours.2. Cool and allow to stand for 48 hours in the refrigerator. Bring to roomtemperature before serving.



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Title: Mazapan(Marzipan) Categories: spanish Yield: 1

3 c whole almonds, blanched and -ground 2 c sugar 1 c water 2 egg whites, lightly beaten 3-4 tb powdered sugar 1 ts vanilla

In a saucepan, heat water and sugar until sugar dissolves andmixture begins to boil. Let it boil steadily without stirringthe temperature reaches 230-234 degrees F on a candythermometer. Remove from heat and beat until mixture turns

slightly cloudy. Stir in ground almonds, egg whites, andvanilla. Cook over gentle heat for 2-3 minutes or until mixturepulls away from sides of pan. Turn mixture onto a surface thathas been sprinkled with some of the powdered sugar. Knead themixture until smooth, working in the rest of the powdered sugar.Pull off pieces and roll into balls or olive-shaped pieces.Wrap in foil or wax paper and store in airtight container.


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Title: Mazapan(Marzipan) Categories: spanish Yield: 1

3 c whole almonds, blanched and -ground 2 c sugar 1 c water 2 egg whites, lightly beaten 3-4 tb powdered sugar 1 ts vanilla

In a saucepan, heat water and sugar until sugar dissolves and mixturebegins to boil. Let it boil steadily without stirring the temperaturereaches 230-234 degrees F on a candy thermometer. Remove from heat and beatuntil mixture turns slightly cloudy. Stir in ground almonds, egg whites,and vanilla. Cook over gentle heat for 2-3 minutes or until mixture pullsaway from sides of pan. Turn mixture onto a surface that has been sprinkledwith some of the powdered sugar. Knead the mixture until smooth, workingin the rest of the powdered sugar. Pull off pieces and roll into balls orolive-shaped pieces. Wrap in foil or wax paper and store in airtightcontainer.Note : Christmas recipe



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Title: Meatballs With Spinach Categories: meats, spanish Yield: 4 servings

400 g lean beef, minced 400 g lean pork, minced 8 mushrooms, sliced 100 g spinach, cooked and chopped 2 eggs, beaten fresh bread crumbs, soaked -in milk milk

flour fresh parsley, chopped spanish extra virgin olive -oil for the sauce: 2 onions, chopped 2 spring onions, chopped 4 cloves garlic, roughly -chopped 2 ripe tomatoes, roughly -chopped spanish extra virgin olive -oil small glass beef stock salt and freshly ground -black peppe; r

1. In a bowl, mix together the two meats, spinach, egg, bread crumbs andsalt. Roll about a tablespoon amount of meat to form a ball, toss in theflour. Do this to form all the meatballs then fry gently until browned.2. To make the sauce: saute the vegetables in a pot with the oil, addingthe stock if they become dry, and salt and pepper. Cook gently from 15minutes, Now blend in a food processor and return to the pot, carefullyadding the meatballs. Stir in the mushroom slices and parsely and cookgently for a further 15 minutes.


NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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Title: Medias Lunas De Nueces (Nut Crescents) Categories: spanish Yield: 1

1 2/3 c flour 1/2 lb unsalted butter 1 c ground walnuts 1 ts vanilla 1/2 c powdered sugar pinch of salt

Mix the flour and butter together until they form crumbs. Add walnuts,vanilla, salt, and sugar and mix well. If necessary, chill dough about 1/2hour or until dough is workable. Preheat oven to 375 degrees F. Cut doughinto walnut-size pieces and roll each piece to about 3 inches in length.Shape each piece crescent by pulling it into a semicircle.

Place crescents 1/2 an inch apart on a baking sheet. Bake for 12-15 minutesuntil lightly browned. Dust with powdered sugar while warm.

Makes about 20 crescents.



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Title: Melocoton Con Vino (Peaches In Wine Sauce) Categories: desserts, fruits, spanish Yield: 1

4 lg peaches, skinned 2 c sugar 2 c water 1 stick cinnamon 1 sl lemon sprinkle of salt 2 c dry red wine

Combine sugar, water, cinnamon, lemon and salt in a saucepan. Bring to aboil and simmer for 15 minutes. Cool. Mix wine with the syrup and pour overthe peaches, making sure they are all covered. Refrigerate for up to 2days and serve.



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Title: Muscat Wine Buns (Barrachuelos) Categories: spanish Yield: 1

250 g sifted flour 1 dl of oil 75 g castor sugar 7.5 cl of white muscat wine 1 tb aniseed or 1 teaspoon of -pure anise; tte 1 ts of oil

Heat the oil to boiling point. Put the flour in a basin. Pour the boilingoil over it. Stir rapidly with a wooden spatula. Add the sugar mixed withwine and aniseed. Knead thoroughly.Take a small piece of pastry, roll into a ball, then with the index makeholes in the centre to form a little crown. Place the small crowns on alightly greased baking tray.Bake in a moderate oven for about 20 minutes.(for 16 to 20 buns)



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Title: Nougat Of Sweetmeat Categories: spanish Yield: 1

500 g of sugar- 100 g of pine kernels(pinions)- 100 g of lard - oil

1-In a ladle, to arrange the lard and the sugar and to leave it to cook toslow fire.2-When the mixture(mixing) remains liquid and the absorbed sugar, to addthe pine kernels(pinions).3-Revolver constant with a spatula of wood until the sugar acquires darktoasting.4-To smear the marble of the kitchen with little oil and to spill above theliquid sweetmeat.5-To smooth with a roller smeared with oil and to leave it of the thicknessof a centimeter.6-Before the mixture(mixing) is cooled, cut the mass in strips ofapproximately 8 centimeters of length for three of width.The sweetmeat can be done of almonds and also of almonds and pinekernels(pinions).

Time of preparation: 10 minutes Boiling: 15 minutes


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Title: Nougat Of Yolk Categories: spanish Yield: 1

250 g of sugar, 250 g of clear honey, 250 g of almonds, 250 g of hazelnuts, 5 whites of egg of egg, cinnamon in powder.

To scald the almonds, to peel them and toast in the oven.Toast the hazelnuts in a ladle and to peel them with the help of a cloth.to ground in a mortar. To beat the whites of egg on the verge of snow andto mix the almonds and hazelnuts with surrounding movements. In a ladle, toboil the honey and the sugar and to add the mixture(mixing) of the whitesof egg moving constant during 10 minutes. To separate of the fire and torefill molds that have been lined before with wafers.To stop to cool, To remove of the mold and to dust with cinnamon in powderbefore serving.



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Title: Osobuco Categories: spanish Yield: 4 servings

1 kg knuckel of veal 80 g ham cut up 3 onions 1 glass fino sherry 1 sm glass olive oil 2 tb tomato pur?e salt and black pepper

1. Get the butcher to cut the knuckle of veal into rounds 2 fingers thick.2. Peel and chop the onions and garlic and brown in olive oil.3. Dredge the rounds of the knuckle in flour and brown in the same oil.4. Transfer the ingredients to a saucepan, add the tomato puree, the Finoand a little water, cover and cook slowly for 1 1/2 hours, season and addthe ham. The meat should absorb the liquid and be tender, leaving a thickdark sauce.5. Serve hot in an earthenware dish and garnish with boiled white rice.



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Title: Pan Amb Tomaquet (Garlic And Tomato Bruschetta) Categories: spanish Yield: 1 - 2 servings

1 ripe, fresh tomato 2 tb extra virgin olive oil 1 head of cloves garlic, -cloves peeled and; separate 1 ts capers 1 baguette, sliced and toasted 1 pn of salt to taste

RUB the peeled garlic over baguette slices

CUT the tomato in half and rub the bread with the tomato, so that the breadlightly soaks up the tomato's juice.

TOP with capers.

ADD olive oil and salt to taste.

Top with grated parmesan cheese, if desired.



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Title: Papitas Con Ajo Y Romero (Potatoes With Garlic & Rosemary) Categories: spanish Yield: 4 to 6 servings

1/4 c butter 1 1/4 lb russet potatoes, peeled, cut - into 1; /2-inch pieces 1 c onion, chopped 2 cloves garlic, finely -chopped 1/4 c water 2 ts chopped fresh rosemary or 1 -teaspoo; n dried rosemary 1 ts maggi® instant chicken -bouillon, in; stant beef bo 1/4 ts salt 1/8 ts ground black pepper

MELT butter in large, heavy saucepan over medium heat. Stir in potatoes,onion, garlic, water, rosemary, bouillon, salt and pepper. Bring mixture toa boil. Reduce heat to low; cook covered, stirring occasionally, for 20 to25 minutes or until potatoes are tender.



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Title: Pastel De Navidad(Christmas Nut Cups) Categories: spanish Yield: 1

pastry sufficient for 1 pie -shell 5 eggs 2/3 c sugar 5 tb butter, melted pinch of salt i tsp vanilla 1 c chopped walnuts 2/3 c raisins

Preheat oven to 375 degrees F. Roll pastry thin and cut into4inch circles. Fit each round into muffin cup and press ingently. Beat eggs until they are light; add sugar and mix well.Add butter, salt, and vanilla; mix well. Combine walnuts and

raisins and fill each cup 1/2 full. Add egg mixture to fill eachcup three-quarters. Bake filled cups 20-25 minutes.

Makes 8-12 nut cups.


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Title: Pastel De Navidad(Christmas Nut Cups) Categories: spanish Yield: 1

pastry sufficient for 1 pie -shell 5 eggs 2/3 c sugar 5 tb butter, melted pinch of salt i tsp vanilla 1 c chopped walnuts 2/3 c raisins

Preheat oven to 375 degrees F. Roll pastry thin and cut into 4inch circles.Fit each round into muffin cup and press in gently. Beat eggs until theyare light; add sugar and mix well. Add butter, salt, and vanilla; mix well.Combine walnuts and raisins and fill each cup 1/2 full. Add egg mixture tofill each cup three-quarters. Bake filled cups 20-25 minutes.

Makes 8-12 nut cups.Note : Christmas recipe



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Title: PATATAS A LO POBRE Categories: spanish, vegetables Yield: 1

4 lg potatoes, thinly sliced -(leave in w; ater for about 1 green pepper, either roughly - chopped or c; ut into thic 1 onion, roughly chopped about ½ litre olive oil salt

Heat the olive oil in a large, deep frying pan. Add the potatoes and seasonwith salt. Fry on a high heat for 5 minutes, turning the potatoes over,

and then turn the heat right down. Put a lid on the pan and gently fry for10 minutes. Add the green pepper and onion and give everything a good stir.Cover the pan and leave to fry gently for another 10 minutes. Check fromtime to time to make sure that they are not sticking too much to the bottomof the pan.

At the end of this time look to see whether the potatoes are cooked andtaste for salt, adding more if necessary. The idea is for the potatoes tobe soft but with some of them a bit crispier to add to the flavour. If thepotatoes are not cooked, put the lid back on and leave for another 5minutes or so. Remove the potatoes from the pan with a slatted spoon andserve.NOTE :

This could roughly be translated as 'Poor man's potatoes' and is a simpledish of slowly fried potatoes, green peppers and onions. A more substantialversion is called 'Plato Alpujarreño' (named after the Alpujarra mountainsjust south of Granada where it is traditionally served) Pieces of Spanishspicy chorizo sausage and black pudding are added at the end along with acouple of fried eggs. The recipe below is for the simple version: Here inAndalucia this is a typical dish which is served in a 'venta'. A 'venta' isa small simple restaurant in the country where city dwellers go out withtheir family or friends to eat in the country usually on a Sunday andnormally in the open air.



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Title: Patatas Aborregas (Shepherd's Potatoes) Categories: spanish Yield: 4 servings

3 or 4 large potatoes 3 tb chopped garlic 1 lg onion 6 tb olive oil 1 ts bittersweet pimentón -(paprika) 3 tb rosemary

Peel and dice the potatos.In an earthenware dish, fry the finely chopped onion and garlic with therosemary in a little oil until golden.Add the potatoes and toss in the oil.Add the paprika and add enough water to cover the ingredients.Simmer until potatoes are cooked.Can be served with meats and covered in your favorite dressing.A hearty side dish for beef or lamb.



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Title: Patatas Pobres Categories: spanish, vegetables Yield: 4 servings

3 tb olive oil 4 md potatoes, in very thin -slices 1 salt 3 garlic cloves, minced 1 tb parsley, minced

Heat the oil in a 9 or 10 inch skillet. Add the potato slices in layers,sprinkling each with salt. Add the minced garlic. Toss the mixture tocoat potatoes evenly. Lower the heat, cover tightly and cook 20 minutes oruntil tender, scooping and turning occasionally. (The potatoes will beseparated, not in a cake.)

Turn up the heat so that some of the potatoes brown. Sprinkle in theparsley and serve immediately.

NOTES:

* Garlic fried potatoes -- This recipe is adapted from "The Foods & Winesof Spain," by Penelope Casas.

: Difficulty: easy.: Time: 10 minutes preparation, 20 minutes cooking.: Precision: no need to measure.

: Rita Coleman: c/o tekigm!jimc: Tektronix, Inc., Instruments Group, Beaverton, Oregon



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Title: Patatas Pobres Categories: spanish, vegetables Yield: 4 servings

3 tb olive oil 4 md potatoes, in very thin -slices 1 salt 3 garlic cloves, minced 1 tb parsley, minced

Heat the oil in a 9 or 10 inch skillet. Add the potato slices in layers,sprinkling each with salt. Add the minced garlic. Toss the mixture to coatpotatoes evenly. Lower the heat, cover tightly and cook 20 minutes or until

tender, scooping and turning occasionally. (The potatoes will beseparated, not in a cake.)

Turn up the heat so that some of the potatoes brown. Sprinkle in theparsley and serve immediately.

NOTES:

* Garlic fried potatoes -- This recipe is adapted from "The Foods & Winesof Spain," by Penelope Casas.

: Difficulty: easy. : Time: 10 minutes preparation, 20 minutes cooking. :Precision: no need to measure.

: Rita Coleman : c/o tekigm!jimc : Tektronix, Inc., Instruments Group,Beaverton, Oregon



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Title: Peaches With Meringue Topping Categories: desserts, spanish Yield: 4 servings

2 1/4 c water 1/4 c sugar 4 lg peaches, peeled and halved -with the; pits removed 1 tb butter 3 1/2 oz dates, finely chopped for meringue: 2 eggwhites 1 pn Salt 3/4 c confectioners sugar

Preheat the oven to 400 degrees F.

Heat the water in a large saucepan. Dissolve the sugar. Bring to a boil andcook for 2 minutes.

Poach the peaches in this syrup for 10 minutes, turning them over andcoating with the syrup occasionally.

Soften the butter and mix with the dates. Drain the peaches, transfer to abaking dish and fill the centers with the date mixture.

FOR MERINGUE: Beat the eggwhites with a pinch of salt until stiff.Gradually add the confectioners' sugar to form meringue. Spoon the mixtureonto the peaches, making decorative peaks.

Bake for 10 minutes until golden.The best peaches in Spain are grown in Aragon.Facts per Serving


Contributor: Source: Heritage of Spanish Cooking


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Title: Pollo Al Chilindron (Chicken With Red Peppers) Categories: chicken, spanish Yield: 4 servings

3 1/2 lbs. chicken pieces 1 onion, chopped 2 cloves garlic, minced 1/2 ts paprika 2 lg tomatoes, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 6 pimientos (optiona salt and pepper to taste 2 tb jamón cerrano or prosciutto, - choppe; d 1 shot of cognac olive oil

Heat oil on a large sauce pan. Add onion, garlic and chicken and fry untilthe chicken is browned and the onion is golden. Pour cognac over thechicken. Add prosciutoo and mix. Add paprika and mix. Add tomatoes, peppersand pimientos and mix. Cover and simmer for about 45 minutes or untildone.



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Title: Pork Chops With Orange Sauce Categories: spanish Yield: 1

4 lg pork chops 1 orange, grated and squeezed 1 sm glass of thin cream

1 meat stock cube ground black pepper the marinade: 1 glass dry white wine 1 orange, grated and squeezed 1 sprig of fresh thyme 1 sm onion, finely chopped salt and ground black pepper

Mix the wine, orange zest and juice with the chopped onion and thyme. Bastethe pork chops and place in a shallow dish, covered and refrigerated forat least 12 hours, turning from time to time. Drain and either grill orbarbecue the chops. Place on hot serving dishes and keep hot. Meanwhile,strain the marinade into a small pan, add the stock cube and heat gentlyfor 5-10 minutes. Take off the heat and stir in the cream, season asdesired and pour over the chops. Serve immediately.



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Title: Potato Soup With Saffron And Mussels Categories: soups/stews/stocks, spanish Yield: 6 servings

1 kg fresh mussels, scrubbed and -de-bear; ded 150 ml dry white wine 3 tb spanish olive oil 1 md onion, finely chopped 500 g potatoes, peeled and cubed 2 bay leaves ½ tsp saffron threads, -crushed 1 ltr good quality fish stock salt and freshly ground -black peppe; r some fresh parsley, chopped, - to gar; nish (optional)

Before starting, check that all the mussels are closed, or tap them a fewtimes, to close them. Throw out any that remain open! ! Now, put themussels and wine in a shallow pot. Cover and put on a high heat until theliquid begins to bubble. Take them out one at a time, as they open, so thatthey don´t overcook, placing them in a strainer over a bowl, in order tokeep the liquid. Discard any that remain closed.Meanwhile, heat the oil gently in a medium pot, stirring in the onion andpotato cubes and cook on a gentle heat for about 5 minutes. Now strain themussel liquid through a very fine strainer and add to the potato and onion.Add the bay leaves and stock and bring the soup to boiling. Now turn downthe heat, until the soup is simmering gently, stir in the saffron and cookgently for 15-20 minutes. Now, you can remove some or all of the musselsfrom their shells, or remove one side from most of the mussels (thisdecision is yours!).

When the potatoes are well cooked, discard the bay leaves and whiz the soupin a blender until velvety smooth. Now stir in the mussels, re-heat ifnecessary, and check the seasoning. Garnish with the parsley.Serve very hot.



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Title: Potatoes And Rabbit In The Mountain Categories: spanish, vegetables Yield: 1

3 tb olive oil 1 onion, skinned and chopped 3 lg potatoes 3 cloves of garlic 3 fresh sprigs of parsley 1 sprig of thyme 1 ts bittersweet smoked paprika -mixed wi; th 3 tbs. water a pinch of picante smoked -paprika (; optional)

Peel potatoes and cut into chunks.Boil potatoes in salted water until nearly cooked.In a heavy pan, heat olive oil at medium heat.Drain potatoes and add to pan.Add finely chopped onion, pounded garlic, parsley, thyme and salt.When union becomes translucent, add the pimentón and water, and cookeverything together slowly. Add extra olive oil as needed.When potatoes turn golden, you may add the pinch of hot pimentón for extraspice.While traditionally served as a main dish, this dish can be serve alongsidepork, beef or chickenDespite the name, there is no rabbit in this dish. This dish is fromSalamanca, where the lack of meat or chorizo in the area was compensated byherbs, garlic and especially pimentón(paprika). The dish's name issomething of a joke. When first time eaters invariably ask, 'Where's therabbit?', the cook replies, 'In the mountain!' There is no better way toappreciate the full color, flavor and aroma of pimentón.



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Title: Quince Paste -Dulce De Membrillo- Categories: spanish Yield: 4

1,6 kg yellow quinces 450 g sugar 250 ml water

Rub the quinces clean and place in a saucepan of cold water. Heat until theskins are about to split, then remove them from the water, skin them anddiscard the pips and membranes.Dissolve the sugar in the water and heat gently to make a syrup. Add thefruit to the syrup, making sure that there is enough to cover the fruit.Leave it to cool.



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Title: Rabbit In Courgette And Tomato Sauce Categories: spanish Yield: 4

1 800gr rabbit, jointed into -bite-siz; ed pieces 2 md onions, sliced 8 md tomatoes, skinned and -chopped 1 md courgette, finely sliced 1 sm red bell pepper, de-seeded -and fine; ly chopped 4 tb olive oil salt and pepper

In a large frying pan, heat the oil until hot and brown the rabbit pieces.Once fried, transfer to a casserole and keep aside. In the same pan, sautéethe onion. When this begins to turn golden, stir in the chopped bellpepper and courgette. Once this has fried for about 5 minutes, add thechopped tomato and cook for a futher 5 minutes. Now pour this tomatomixture over the rabbit pieces, seasoning as desired, cover and cook slowlyuntil ready. Serve very hot.


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Title: Rabbit Stew Categories: meats, spanish Yield: 6-8 servings

1 3 -4 pound rabbit 2 c red wine 4 onions, coarsely chopped 4 green peppers, coarsely -chopped 1 c chick peas

1 bay leaf 2 tb paprika 2 ts salt 3 tb flour

Cut the rabbit into pieces. Place in a stew kettle with wine, onions,peppers, chick peas, bay leaf, paprika and salt. Add enough cold water tocover and cook over low heat for two hours. Combine flour with 4tablespoons cold water and mix until smooth. Add to stew and stir untilslightly thickened. Serve with plenty of crusty bread.



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Title: Rabbit Stew With Red Bell Peppers Categories: meats, spanish Yield: 5-6 servings

2 1.25kg rabbits, jointed and -cut int; o 6 pieces 100 ml olive oil 250 g onions, chopped 5-8 cloves of garlic, chopped 750 g fresh tomatoes, skinned and -chopped 750 g red bell peppers, seeded and - diced 75 g serrano ham, diced 75 g chorizo sausage, diced 2 tb fresh parsley or thyme, -chopped 1 ts sweet pimenton (paprika) salt and pepper

In a large pot heat half the oil. Add the onions and sauté for about 15-20minutes then stir in the tomatoes and a pinch of salt. Cover and simmergently. Take another pot to heat the rest of the oil and fry the rabbitpieces until golden brown (about 10-15 minutes). Add the pimenton, choppedgarlic, serrano, chorizo, and stir well. Empty this into the pot withtomato mixture and mix well.In the empty pot add the diced bell peppers and cook on a medium heat untilsoft and then tip them into the pot with the tomato mixture. Stir in theherbs and check the seasoning, cover and simmer gently for 35-45 minutes.



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Title: Rabbit To The Jardiniere Categories: meats, spanish Yield: 4 servings

400 g of rabbit 200 g of peas 1 laurel leaf 1 glass of white wine 1 onion 2 tomatoes meat broth black pepper 4 artichokes 1 green pepper olive oil salt

Tell to the butcher that you cut the rabbit.

Discolored with oil the onion, the tomato and the green pepper, very dives,until having a good one fried lightly. He/she adds the rabbit togetherwith the laurel leaf and it braises well, giving him turns until lamecolor. It seasons with salt and pepper and he/she adds the glass of whitewine. He/she leaves to the fire, with the open pan, until he/she has almostevaporated all the wine (5 or 6 minutes).

It covers the stew with the meat broth, incorporating the artichokes andthe peas when it begins to boil. It covers the pan, it lowers the fire andit allows to cook during 45 minutes.

It rectifies the point of salt before serving.

For person: total calories: 336 kcal. total Fats: 13,6 g alimentary Fiber:4,6 g.points per serving : 4.5



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Title: Rabo De Toro (Oxtail Stew) Categories: beef, spanish Yield: 4 servings

4 lbs. oxtail 1 lg onion, chopped 5 cloves garlic, chopped 1 carrot, thinly sliced 2 lg tomatoes, chopped 2 green bell peppers, seeded -and chopped 1/2 ts dried thyme 1/2 ts dried oregano

1/2 ts dried rosemary leaves 1/2 ts paprika 8 peppercorns 2 bay leaves a few strands of saffron -(optional) 2 c amontillado sherry or dry -white win; e 2 c meat stock (about) olive oil for frying

Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown oneach side. Take oxtails off the oil and set aside. Brown the onion andgarlic in the remaining oil until golden. Return the oxtails to the pan.Add vegetables, herbs and spices and stir to combine. Add the sherry andonly enough stock to cover the meat. Bring to a boil, then reduce the heatand simmer covered for 3-5 hours, until the meat is done (it should beeasily falling off the bones), and the sauce has reduced. If the sauce isstill too liquid, uncover and boil rapidly for a few minutes.



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Title: Refreshing Cava Sorbet Categories: spanish Yield: 1

1 bottle of cava or sparkling -wine 1 md tub (8 portions) lemon or -lime sorb; et juice of half

Allow the tub of sorbet to soften. In a large jug, beat the sorbet, lemonjuice and cava (sparkling wine) until creamy.Either serve straight away as a drink, or pour into dessert bowls andfreeze.


NYC Nutrilink: N0^00000,N0^00000

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Title: Rice Rosetxat Categories: spanish Yield: 6 servings

300 gr of lean meat of lamb of -the leg 200 gr. of pig ear

a valencian blood and onion -sausage two white catalan sausages 100 gr. of chickpeas in soaking a parsnip and a turnip -something bi; g, a celery t 150 gr. of pig lean meat 50 gr. of salted bacon 400 gr. of rice, an egg a dl of oil or 100 gr of pig - shorte; ning two cloves of garlic, some -strands; of dry saffron two spoonfuls of grated -white bread; crumb powdered cinnamon, parsley two spoonfuls of flour

He/she puts on to the fire a pot with about three liters of water, andhe/she throws in her the lamb meat and the pig ear, cut to pieces not verybig; when it begins to be boiled it scums and the chickpeas are added, theparsnip, the turnip, the celery, peeled and cut in slices, and the salt.When this meats are half cooked they incorporate the Catalan sausages itinforms, two balls made with the pig lean meat and the bacon.

The balls are made going the meat by the processor of meat and adding thebread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.

He/she cooks slowly until being everything totally cooked, finishing offtheir seasoning with the saffron.

In a pan of mud, with the oil and setting to the fire, the garlics arefried itched to those that one adds subsequently, the rice that is braisedduring some seconds with the oil. Then the components of the cooked pot areadded (Catalan sausages and meat balls intersect in slices and they arereserved), and the broth, calculating double quantity of this that of rice.

He/she puts on to alive fire, and he/she leaves decreasing as the cookingadvances. It is rectified of salt. The cooking ends in the oven, so that itis grated well, not without before to place for above the slices ofCatalan sausages, the balls, cut, and some chopped parsley. Total cookingabout twenty minutes. To allow it to rest about three minutes and to serve.This is a Valenciann dish



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Title: Rice With Chicken And Rabbit Categories: chicken, spanish Yield: 1

400 gr. of rice

300 gr. of mature(ripe) tomatoes 1/2 chicken 1 red pepper 1 green pepper 1/2 rabbit 1 onion saffron paprika 2 garlics oil parsley salt

In a casserole or paella pan with oil to fry the chicken and the rabbitcut in chunks , until they have a nice golden color.To add the onion and the garlic chopped.To remove and to stop to cook 3 minutes.

after this time, to add the bare(peeled) and finely chopped tomatoesand the paprika. To cover the casserole or paella pan and to stop to cookto soft fire during 20 minutes.To incorporate the rice, to remove and to throw(add) the boiling waterdouble that of rice.To ripen with salt and pepper and the saffron, lightly toasting(brown)and to mash them in the mortar.To add the peppers, coffees with a dash of milk to strips and to stop tocook 20 minutes.

To serve adorned with parsley in the same paella pan

* When one throws(adds) the water to the rice in the paella,the fire must be very high and equally.When they begin to it turns(turn) the grains it has to be diminished thefire up to finishing the boiling.


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Title: Rolled Chicken And Jamon Serrano Categories: chicken, poultry, spanish Yield: 4 servings

4 lg chicken breasts, skinned and - flatte; ned 100 g butter, soft 2 cloves of garlic, crushed 1 tb fresh or 1 tsp dried oregano 16 sl of jamon serrano (prosciutto - ham) salt and freshly ground -black peppe; r

1. Preheat the grill to medium hot. Flatten each chicken breast between 2pieces of damp greaseproof paper.

2. Mix together the butter, garlic, oregano, salt and pepper. Divide justmore than half of this mixture, spreading some over each flattened chickenbreast. Lay 4 slices of jamon serrano on top. Roll up each escalope, makingsure the sides are tucked in, and secure with a cocktail stick. Spread theremaining butter over the outside of the rolls.3. Cook the rolls under the medium hot grill for about 15-20 minutes,turning occasionally. To serve, slice each roll into 1.25 cm rounds.



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Title: Rolled Pork Fillets (Flamenquillos) Categories: pork/ham, spanish Yield: 4 servings

8 pork fillets, about 2cm (1 -inch) thick 1 lg glass of milk 8 thin slices of serrano ham -(dried ham) 100 g lard or butter 4 tinned red pimentos, cut in -half lengh-wis; e 1 hard boiled egg, sliced 1 beaten egg dried bread crumbs olive oil for frying

1. Start by slicing the fillets nearly all theway through the centre,opening them like a book, and leaving them to soak in the milk for 2 hours.Drain them well, season with salt and pepper (remembering that ham alreadyis salty).2. Now fill the fillets by placing in each first a slice of serrano ham,then a slice of pimento, a knob of lard or butter and a ring of hard boiledegg. Roll up the fillets, securing them with a cocktail stick or thread.3. Have the beaten egg ready in a shallow dish to dip the fillets into, andthen roll them in the breadcrumbs in a separate dish. In a large fryingpan, heat the oil and fry the fillet rolls until golden brown.



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Title: Romesco Sauce Categories: spanish Yield: 2-1/2 cups.

4 medium-size ripe tomatoes

-(1-3/4 lb. total), co; red 1 head garlic, sliced in half -crosswise 2 tb plus 1/3 cup extra-virgin -olive oil 1-1/2 oz blanched almonds 1-1/4 oz peeled hazelnuts 1 dried ancho chile, cored, -seeded, slit, a; nd opened flat 1 ts coarse salt or sea salt; -more to taste 2 to 3 tbs. red-wine vinegar 2 tb red wine (dry or fruity, but - not oa; ky), if needed 1 sl stale white bread, torn, if -needed

Slow oven roasting brings out the sugars in tomatoes andgarlic. Get them caramelized but not burnt.

Heat the oven to 375°F. Put the tomatoes and one half of the garlichead in a baking pan. Drizzle about 1 Tbs. of the olive oil into the coredtomato wells and on top of the garlic half. Roast until the tomatoesand garlic are well caramelized but not burnt, about 90 min. From theremaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in afood processor.

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a smallsauté pan over medium heat. Toast the almonds and hazelnuts in the pan,shaking the pan or stirring so they don't burn, until golden brown, 5to 6 min. Cool the nuts on a paper towel and then put them in the foodprocessor.

If using a dried chile, sear it in the same small pan over medium-highheat (keep it flat with a spatula or a fork) until a smoke wispappears, about 10 seconds per side. Soak it in 1 cup hot tap water untilsoft,about 15 min. Drain and put the chile in the food processor.

Start with the toasted nuts, chile, and tomatoes to get the puréeunderway. Pour in olive oil slowly to create an emulsified sauce, addvinegar, and then taste the romesco before making adjustments.

When the tomatoes and garlic are caramelized, let them cool. Pinch offthe tomato skins (discard them) and squeeze out the garlic pulp. Putthe tomatoes and garlic pulp in the processor. Add the salt and start theprocessor, pouring in the remaining 1/3 cup olive oil in a slow, steadystream, as if making mayonnaise. Add the vinegar, pulse to incorporate,and taste; the sauce should have some zing, so add more if needed. Addsalt to taste. Process the romesco until it comes together as a saucebut not so much as to lose its coarse, nutty texture. The sauce shouldbe thick and creamy. If it seems too thick, add 1 or 2 Tbs. red wine. If

it's too thin, add bread, pulsing a few more times.

This garlicky sauce, which originated in the city of Tarragona, hastons of variations and many uses -- it's served with grilled vegetables,meat, chicken, or fish, or stirred into fish stews. Try it tossed withpasta or as a sandwich spread. It keeps in the refrigerator for at leasta week.


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Title: Saint's Bones Categories: spanish Yield: 6

for the marzipan:

300 grs. of sugar150 gr. of water300 gr. of almond finely chopped ( ground almond )For the sweet of yolk:200 grs. of sugar100 gr. of water8 yolks of egg

Preparation of the marzipan:To do strong syrup with the sugar and water, in the fire.To add the almond and revolver strongly up to forming a dought (masa - inspanish ).To stop to cool while is made the sweet of yolk.

Preparation of the sweet of yolk:To do strong syrup with the sugar and water. In the fire.To beat the alone yolks and to add to trickle the syrup while itre-turns(re-becomes).(It is possible to to do with the mixer(beater)) .put again in thecasserole where the syrup has been doneand to put it to the bain-marie, re-returning until it thickens(thicken)very much.To have taken care that it does not boil(do not boil),To stop to cool. Assembly(montage) of the bones:

to work the marzipan and to stretch it with the kitchen roll,in a surface dusted with sugar glas. cut you pull 4 cm.And then these in squares. To coil every square in a small stick of 1 cm.Of diameter.To give the mass with the fingers to form a few small cylinders and them tohappen(pass) for a sugar glas.To extract of the stick(wood), to stop to dry and to refill with the sweetof yolk.Freezing: Yes


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Title: Sangria Categories: beverages, portuguese, spanish Yield: 12 servings

25 oz red wine; dry, 1 bottle 1/2 c brandy 1/3 c orange juice 2 c ginger ale; chilled 1/3 c frozen lemonade; * 1/2 c orange-flavored liqueur 1/4 c lemon juice

* Use 1/2 of a 6-oz can of concentrate.


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Title: Sangria Categories: beverages, spanish Yield: 1

1 bottle dry full-bodied red -wine 1 cn fizzy orange, chilled 1 cn fizzy lemon, chilled spanish brandy - or any -which is qu; ite light banana liqueur cointreau 1 apple, chopped 1 pear, chopped 1 lemon, thinly sliced 1 orange, thinly sliced 1 ts sugar 1 cinnamon stick ice cubes

Put all the fruit pieces into a large jug, then pour over a generous amountof the banana liqueur, cointreau and brandy. Pour in the bottle of wine,and leave in the fridge to chill. Once this is really cold, pour in thefizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it´sready to serve.There are many variations of this recipe, which basically follow this one -you can add more fruit or hard alcohol or soda - but remember it needs tobe served ice cold, so allow plenty time for chilling.makes about 2 pints



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Title: Sangría Categories: spanish Yield: 1

1 bottle dry full-bodied red -wine 1 cn fizzy orange, chilled 1 cn fizzy lemon, chilled spanish brandy or any which -is quit; e light banana liqueur cointreau 1 apple, chopped 1 pear, chopped 1 lemon, thinly sliced 1 orange, thinly sliced 1 ts sugar 1 cinnamon stick ice cubes

Put all the fruit pieces into a large jug, then pour over a generous amountof the banana liqueur, cointreau and brandy. Pour in the bottle of wine,and leave in the fridge to chill. Once this is really cold, pour in thefizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it`sready to serve



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Title: Sangria Blanco Categories: beverages, portuguese, spanish Yield: 8 servings

1/4 c sugar 2 ea stick cinnamon; broken in -1/2 1 c apple juice 25 oz white wine; dry, 1 bottle, * 1 ea apple; unpared, ** 1 ice cubes 1/2 c water 1 c sparkling water 1/2 c orange juice 1 ea orange; med, unpared, ** 1 ea banana; medium

* Wine should be chilled. Use Chardonnay or any other dry white wine.** Orange should be cut into halves and thinly sliced. *** Apple shouldbe eating apple cut into thin wedges.


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Title: Santiago Almond Tart Categories: spanish Yield: 4

4 lg eggs 200 g sugar 200 g ground almonds 1 ts ground cinnamon 1 lemon, grated 1 knob of butter a little flour 50 g icing sugar

Heat the oven to medium low (150oC).In a bowl, beat the eggs, sugar, lemon zest and cinnamon until thick andcreamy. Carefully stir in the ground almonds. Take a smooth, round bakingtin or mold and grease well with the butter then dust with flour. Pour inthe mixture and bake for about 30 minutes. Leave to cool before removingfrom the mold and placing on a round serving plate. Dust with the icingsugar.



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Title: Santiago Almond Tart Categories: spanish Yield: 1

4 lg eggs 200 g sugar 200 g ground almonds 1 ts ground cinnamon 1 lemon, grated 1 knob of butter a little flour 50 g icing sugar

Heat the oven to medium low (150 C). In a bowl, beat the eggs, sugar, lemonzest and cinnamon until thick and creamy. Carefully stir in the groundalmonds. Take a smooth, round baking tin or mold and grease well with thebutter then dust with flour. Pour in the mixture and bake for about 30minutes. Leave to cool before removing from the mold and placing on a roundserving plate. Dust with the icing sugar.



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Title: Santiago Mussels Categories: fish/sea, spanish Yield: 1

20 very fresh mussels in their -shells, well; cleaned 1 pn of bittersweet paprika 2 tb sherry vinegar salt and pepper 3 tb chopped garlic 1/4 c chopped union 2 tb chopped parsley 3 tb extra virgin olive oil

n a bowl, mix the finely chopped union, parsley, and garlic.Add the olive oil, vinegar, salt, paprika and pepper. Place the bowl inthe refrigerator.In a large pot, steam mussels until they open, around 4-5 minutes. Removeimmediately.Remove the meat from the mussels, being careful not to break into pieces.Add to the bowl with the other ingredients, gently covering the meat.Thoroughly clean the interior of 1/2 of the shells.When mussels are chilled, about 10 minutes, scoop up each one with a littleof the other ingredients and place them in the half shells.Serve on a platter sprinkled with parsley and a touch of paprika. BuenProvecho!



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Title: Sauteed Mushrooms With Garlic Categories: spanish Yield: 4

5 tb olive oil or equal parts -unsalted b; utter and olive

2 tablespoons minced garlic

1/4 cup diced bacon or cooked diced ham

1 lb fresh mushrooms (see note above), brushed clean and halved if small orsliced 1/4 inch (6 mm) thick

1/4 cup dry white wine or dry sherry, if needed

1/3 cup chopped fresh flat-leaf (Italian) parsley, or 1/4 cup chopped fresh

flat-leaf (Italian) parsley and 2 tablespoons chopped fresh thyme

In a large sauté pan over medium heat, warm the olive oil or melt thebutter with the olive oil. Add the garlic and bacon or ham and sauté for 2minutes. Raise the heat to high, add the mushrooms and continue to sauté,stirring briskly, until they release their juices and the liquidevaporates, 5-8 minutes. If the mushrooms do not release much liquid, addthe wine or sherry and cook until the liquid evaporates.

Add the parsley or the parsley and thyme and stir well. Season to tastewith salt and freshly ground pepper and serve hot.avor these garlicky sautéed mushrooms hot from the pan. Spoon them overgrilled bread as a snack or alongside grilled lamb, beef or chicken as aflavorful side dish. For a particularly delicious variation, combinechanterelles, portobellos and cremini with the more common white mushrooms.


© 1999 Cooking.com

Contributor: Taverna Reprinted by permission of Weldon Owen


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Title: Small Cauldron Of Fish ( Caldereta de pescado ) Categories: fish/sea, spanish Yield: 1

600 gr. of clean snuff ( rape in - spanish) 600 gr. of clean mere ( mero in -spanish) 1 cuch. of flour 1 1/2 dl of olive oil 1 cuch. of finely chopped -parsley 600 gr. of potatoes 1 l of broth of fish 12 brown almonds 12 brown hazelnuts a few twigs of parsley salt pepper 2 garlics 1 dl of brandy 1 onion 2 tomatoes 1 sl of round of fried bread

To cut the fish in regular chunks, to season them andTo muffle them in flour. To shake them to withdraw the excess and to fry

them, without they are gilded too much,in a casserole of thick(bulky) bottom(fund) with the warm well olive oil.

To dust with the very chopped parsley and the garlic, to wet withBrandy already warm and to flame. To withdraw the fish of the casserole andto reserve. To peel the potatoes and to cut them in tracks of 1/2 cm

In the same casserole, stir fry the chopped onion and to incorporateThe bare(peeled), longed tomato and diced, to add the potatoes and to coverwith the broth. To wet with the wine and to allow that it should reduce abit.

To prepare the nosedive( picada in spanish ) crushing the garlics with thealmonds, hazelnuts, parsley and round of fried bread. To add it to thecasserole and to add the fish. To continue the boiling 10 more minutes. Torectify of salt and pepper if it was necessary and to serve immediately inthe same casserole.


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Title: Sole To The White Wine Categories: spanish Yield: 1

4 soles 16 bare(peeled) shrimps 8 mussels 8 mushrooms salt pepper 1 onion 50 gr. of butter 1 sm glass of white wine (txacolí - or alb; ariños) 1/4 l of sauce light bechamel 4 cuch. of dutch sauce

To prepare in filets the soles.To sting the onion finely choppedTo laminate the mushrooms and to clean the mussels.To lubricate a source(fountain) with butter, to distribute the onion.To place above the filets of sole widespread(extended) and to season.To add the mushrooms, the shrimps and the mussels, to spill the wineand to cook in the oven 8 - 10 minutes.

To mix the broth of the own(proper) boiling with the bechamel,to boil 2 minutes, to withdraw of the fire, to add the Dutch sauce,to beat well and to rectify of salt. To cover the soles with the sauce.

To arrange the mussels, the shrimps and the mushrooms of decorative form.



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Title: Sole With Leeks Categories: spanish Yield: 1

1 1/2 kg of sole 1 onion 300 cc of cream 100 gr. of butter 4 leeks 2 carrots 1 water glass 250 cc. of white - wine 1 compound sprig

To extract carefully the filets of the soles and to reserve heads andthorns(bones).To peel the onion and to scrape the carrots.To give a few cuts to the green part of the leeks and to spend(pass) themunder the faucet.To put in a container of crystal the half of the butter with thethorns(bones) of the fish andto cook covered in microwaves 2 minutes to 50 %, giving turned once ortwice during the boiling.To incorporate then the onion 1 leek and carrots, quite very badly, and thecompound sprig.To cover again and to cook 2 more minutes.To act rashly with the wine and the warm water and to cook again 10 minutes-To strain(bleach) the broth and to put it in a source(fountain) of crystal.Cut the rest of the leeks in very thin tracks and to put them with theremaining butter in a bowl,to cover and to cook 5 minutes approximately.They turn occasionally. To season ultimately.

To arrange later the filets of sole on the broth,to cover and to cook 6 - 8minutes.To extract the fish and to add to the broth of boiling the scum,microwaves to cook again in uncovered 2 minutes to protencia maxim.

To serve the fish with the leeks and the sauce.



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Title: Sopa De Ajo Categories: soups/stews/stocks, spanish Yield: 4 servings

2 tb garlic, minced 1 tb olive oil 1 c whole wheat bread crumbs 4 c chicken stock 1/2 ts cayenne pepper 1/2 ts paprika 2 tb parsley, freshly chopped -(optional)

Serve with a green garden salad sprinkled with fresh cilantro. In a largesaucepan saute garlic in oil until soft. Stir in bread crumbs, stock,cayenne and paprika. Bring to a boil, then reduce heat and simmer for about20 minutes, uncovered. Garnish with parsley, if desired.



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Title: Spanish Chicken Salad Categories: spanish Yield: 1

3 1/2 c diced cooked chicken 1 lg onion, thinly sliced 1 head lettuce, shredded 3 tomatoes, cut in wedges 1/2 c olive oil 1/4 c red wine vinegar 1 ts salt 1/2 ts pepper 2 oranges, peeled and sliced 1 bn radishes 2 avocados, sliced

Combine chicken, onion, lettuce and tomatoes. Combine oil, vinegar, saltand pepper. Toss chicken mixture in oil-vinegar mixture. Arrange salad onlettuce leaves. Garnish with oranges, radishes and avocados.



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Title: Spanish Omelets Categories: cheese/eggs, spanish

Yield: 4 servings

1 1/2 c sliced potato 1/2 c chopped onion 1/2 c chopped red bell pepper 1 garlic clove, minced 1/4 c sliced pitted manzanilla (or - green); olives 1 tb minced fresh or 1 teaspoon -dried or; egano 1/2 c shredded part-skim -mozzarella chees; e 8 lg egg whites 4 lg eggs 1/4 ts salt 1/8 ts pepper 1/2 ts olive oil, divided cooking spray

Place potato in a saucepan; cover with water. Bring to a boil; reduce heat,and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.

Heat a medium nonstick skillet over medium heat. Add onion, bell pepper,and garlic; saute 8 minutes. Add potato, olives, and oregano; cook 1 minuteor until thoroughly heated. Remove from heat; stir in cheese. Set aside.

Combine egg whites, eggs, salt, and pepper in a bowl; stir well with awhisk.

Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cookingspray over medium-high heat. Add half of egg mixture to skillet. Carefullylift edges of omelet with a spatula; allow uncooked portion to flowunderneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potatomixture onto half of omelet. Carefully loosen with a spatula; fold in half.Cook an additional minute on each side. Slide onto a plate. Repeatprocedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, andpotato mixture.

NOTE: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, ifdesired.

Serving size: 1/2 omeletFacts per Serving


Contributor: Source: Cooking Light magazine



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Title: Spanish Potato & Shrimp Salad "Fresh Inspirations" Categories: fish/sea, salads, spanish, vegetables Yield: 6 servings

2 lb potatoes, red waxy; unpeeled 1 lb shrimp; cooked & shelled -small s 3 olives, spanish green pitted 2 pimentos, spanish julienne -strips 1 lettuce, bibb

----------------------------------DRESSING---------------------------------- 1/4 c oil, olive 2 tb vinegar, spanish sherry 1 tb capers 1 tb parsley; minced 1/4 ts lemon zest; grated 1/2 ts sugar 1 salt 1 black pepper; to taste -freshly ground

In a large pot, boil the potatoes in salted water until tender. Cooland quarter, leaving the skins on.

Whisk together in a large bowl the Salad Dressing ingredients. Gentlymix in the potatoes, cooked shrimp, olives and pimento. Cover andchill for at least 1 hour. Serve on a bed of lettuce.

"Fresh Inspirations foods from Spain" created by Richard Rohr,Stamford, Connecticut, prize winner selected by Penelope Casas,author of Foods and Wines of Spain. typed by Dorothy Hair 7/21/94


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Title: Spanish-Style Chickpeas Categories: spanish Yield: 1

sea salt 2 onions, chopped 1 green pepper, chopped 1 red pepper, chopped 2 cn tomatoes, coarsely chopped fresh parsley, finely -chopped, for; garnish

6 c chickpeas, canned, drained 1/4 c olive oil

1. Heat oil in a heavy pot. Add onions and peppers and saute slowly overmoderate heat, stirring occasionally, until soft, about 15 minutes.2. Add tomatoes and salt and pepper, and cook until sauce is slightlythickened, about 20 minutes.3. Add chickpeas and cook slowly for 15 minutes, until most of the liquidis absorbed. Adjust the seasoning with salt and pepper, and finish the dishwith parsley. Let cool.4. Serve chickpeas at room temperature.



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Title: Spicy Pork Kabobs With Moorish Flavors Categories: spanish Yield: 6

2 garlic cloves, thinly sliced 1 ts salt 1 ts coriander seeds 1 ts paprika 3/4 ts cumin seeds 1/2 ts dried thyme 1/4 ts red pepper flakes freshly ground black pepper, - to tas; te 3 tb olive oil 1 tb lemon juice 1 tb chopped fresh flat-leaf -parsley 1 lb lean pork, cut into 3/4 to -1-inch c; ubes lemon wedges

In a mortar, combine the garlic with 1/4 tsp. of the salt. Mash togetherwith a pestle to form a paste. In a dry fry pan over high heat, combinethe coriander seeds, paprika, cumin seeds, thyme and red pepper flakes.Heat, shaking the pan occasionally, until hot and fragrant, about 30seconds.Transfer the mixture to a spice grinder and grind to a fine powder.

In a bowl, stir together the garlic paste, ground spices, the remaining3/4 tsp. salt, the black pepper, olive oil, lemon juice and parsley.

Add the pork cubes and turn to coat well. Cover and let stand at cool roomtemperature for 2 hours, stirring occasionally. Prepare a medium-hot firein a grill. At the same time, put 12 bamboo skewers in water to cover.

Remove the pork cubes from the marinade, reserving the marinade, and drainthe skewers. Thread the pork cubes onto the skewers, dividing the cubesevenly among them. In a small pan, bring the reserved marinade to a boilover high heat and

boil for about 3 minutes. Remove from the heat. Place the kabobs on thegrill rack 4 to 5 inches from the fire and grill, basting occasionallywith the reserved marinade andturning every 2 to 3 minutes, until browned but still juicy, 10 to 15minutes.

Transfer to a warmed platter and garnish with lemon wedges. Serveimmediately

NOTE: The Moors invaded Spain in the 8th century and remained for 500years. Of Berber and Arab descent, they left their influence on everyaspect of Spanish life,including the kitchen. This recipe shows their legacy in its heavy use ofspices. Lamb can be substituted for the pork.

Contributor: Williams-Sonoma Lifestyles Series


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Title: Spicy Potato Chunks Categories: spanish Yield: 1

2 lb potatoes, cut into even-size - large; chunks olive oil, for deep-frying 2 tb all-purpose flour 1/2 ts paprika 1 c beef broth (stock) 2 tb white wine vinegar 1 sm piece chili pepper salt 2 or 3 tablespoons tomato -sauce (puree)

1. Fry the potato chunks in plenty of oil on low heat for 20-30 minutes.Just before the end of cooking time, turn up the heat to brown the pieces.Transfer to a casserole.2. Prepare the spicy sauce by heating 1 tablespoon of the oil in a pan. Addthe flour and paprika, then gradually add the broth, stirring constantly.Add the vinegar and chili pepper, then cook for 8 minutes, stirringconstantly.3. Check the seasoning. Remove from the heat, add the tomato sauce and mixwell.4. Serve the potatoes lightly coated with the hot sauce.



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Title: Spinach With Pine Nuts & Raisins Categories: spanish Yield: 6

2-1/2 lb fresh spinach, stems -trimmed, leave; s rinsed 1/2 ts coarse salt or sea salt 1/2 c water 1/4 c fruity extra-virgin olive -oil; more to taste 1/2 md onion, finely chopped 3 tb golden raisins 3 tb pine nuts salt and freshly ground -black peppe; r to taste

Pine nuts and chopped onions go from brown to burnt in a flash,so stir often and be ready to pull the pan off the burner to slow themdown.

Put the spinach leaves in a large pot with a tight-fitting lid (if allthe spinach doesn't fit, add the rest once it starts cooking andcollapsing). Add the salt and water and cook, covered, on medium heat,stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in acolander, let cool, and squeeze out the liquid with your hands. You'llend up with about 2 cups cooked spinach.

Heat 3 Tbs. of the olive oil in a large sauté pan set over medium heat.Add the onion and sauté until it begins to turn golden, about 5 min.Stir in the raisins and cook for another 3 to 4 min. Stir in the pinenuts and sauté until they're lightly toasted, about 3 min. Add the spinachand cook until any excess liquid has evaporated. Season generously withsalt and pepper and drizzle each serving (or the whole serving platter)with the remaining 1 Tbs. olive oil.


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Title: Sponge Cakes With Olive Oil -Magdalenas- Categories: spanish Yield: 1

225 g plain flour 100 g caster sugar granted rind of 1 lemon 200 ml olive oil 6 eggs, separated 2 tb milk

Pre-heat the oven to 190 C/Gas 5.Mix the flour, sugar and lemon rind, then add the oil, egg yolks and milk,and mix until they smooth. Whisk the eggs whites until stiff, then foldthem into the mixture. Spoon the mixture into well-greased deep bun tins

and bake in the oven for 20 minutes.(Serves 8 pancakes)

magdalenas = muffins



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Title: Stuffed Aubergines Categories: meats, spanish, vegetables Yield: 6 servings

6 medium, firm aubergines, -washed and; cut lenghwise 200 g minced beef steak 100 g serrano ham, diced 2 tb bread crumbs 3-4 cloves of garlic, finely -diced 1 egg, lightly beaten 1 tb fresh chopped parsley 25 g sultanas 12 tb olive oil salt, pepper 150 g emmental or other tasty -cheese, gra; ted

1. Place the aubergine halves in a shallow oven-proof dish. Gently make afew deep slices in the flesh, add a pinch of salt and drizzle with oil.Bake in medium oven until tender. Remove and allow to cool slightly.Carefully remove the flesh with a spoon. In a bowl, finely chop this fleshand mix well with the minced beef and ham, beaten egg, bread crumbs,garlic, parsley, salt and pepper.2. Fill the aubergine shells with this mixture and drizzle over some oiland sprinkle with grated cheese. Bake in a moderate oven (200 C) for 20-25minutes and brown under the grill for a further 5 minutes



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Title: Sugar-Coated Fried Bread -Torrijas- Categories: spanish Yield: 4-6 servings

500 ml milk 1 sm stick cinnamon

100 g sugar 1 french loaf, cut into thick -slices 2 eggs, beaten 100 ml olive oil 1 tb caster sugar 1 ts ground cinnamon

Bring the milk, cinnamon stick and sugar to the boil. Discard the cinnamonstick, and pour the milk over the bread slices, making sure they arethoroughly soaked. Dip the bread slices in beaten egg. Heat the oil and frythe bread until golden brown on both sides, then drain on a wire rack. Mixthe caster sugar and cinnamon and roll the torrijas in the spiced sugarbefore serving.



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Title: Tart Of St James -Tarta De Santiago- Categories: spanish Yield: 6-8

8 eggs 2 c sugar 2 1/3 c butter, softened 1 c water 4 ½ cups ground almonds icing (confectioners) sugar

Preheat the oven to 180 C (Gas 4).Cream the eggs with the sugar until pale yellow, light and fluffy.Add flour, butter and water. Beat in a electric beater for 15 minutes.Add almonds and lemon peel.Pour the mixture into a round, greased baking tin and bake in the preheatedoven for 30 to 40 minutes until is done.Serve sprinkled with icing sugar and cut into wedges.



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Title: Toledo-Style Partridge In Chocolate Categories: spanish Yield: 4

2-4 partridges, cleaned and -split in ha; lf freshly ground black pepper salt

3 tbsps spanish virgin olive -oil 1 md onion, chopped 4 cloves garlic, finely -chopped 1 tb plain four 1tbsp white wine vinegar 250 ml chicken stock 1 wineglass dry white wine 3 bay leaves 3 whole cloves 2 tb bitter dark chocolate, -grated

Sprinkle salt and pepper over the partridges. Heat the oil in a deep,flameproof casserole, add the birds and fry for about 5 minutes untilgolden brown on all sides. Add the onion and garlic and cook for a further4-5 minutes, until softened.Now make a roux, by stirring in the flour, then add the stock, wine,vinegar, bay leaves and cloves. Slowly bring to the boil, stirringconstantly, and season with a little salt and pepper.Cover the casserole and leave to cook very gently for about 30-40 minutes,until the birds are tender. Stir in the grated chocolate, cover and cookfor a further 15 minutes.Remove the birds to a heated serving dish and strain the sauce over them.



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Title: Tortilla Española (Potato And Onion Omelet) Categories: spanish Yield: 1

1/2 c olive oil 4 lg baking potatoes, peeled and -sliced; 1/8-inch thick 1 md yellow onion, thinly sliced 6 lg eggs 1 pn salt and pepper to taste

PREHEAT oven to 350° F with rack positioned in the center.

BOIL potatoes in large saucepan of boiling salted water until tender, about6 minutes. Drain and allow to cool before slicing.

WHISK eggs, onions, salt and pepper in a large bowl until well blended. Addsliced potatoes to egg mixture. Cover potatoes with egg mixture and letsit for 10 minutes.

HEAT oil in large ovenproof nonstick skillet over high heat. Add onion;sauté until golden, about 5 minutes. Reduce heat to medium. Add eggmixture; cook 3 minutes, occasionally stirring egg from sides of skillet.

Place skillet in oven and bake eggs until set in center and no longer weton top, about 20 minutes.

REMOVE tortilla from oven. Place skillet on cold, wet kitchen towel toprevent further cooking. Let stand 2 minutes. Run spatula around edge ofskillet and under tortilla. Lift skillet and tilt, sliding tortilla onto aplatter. Cut into wedges. Serve warm or at room temperature.

Garnish with parsley, if desired.

Yields 8 to 10 as a tapa



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Title: Tortillitas De Camarones (Shrimp Cakes) Categories: spanish Yield: 4

1/2 c flour 2 lg eggs 5 tb water 1 buch of scallions, finely -chopped 2 tb parsley, finely chopped 1/2 lb shelled small shrimp salt, pepper and paprika to -taste olive oil for frying

1. Mix the flour and the eggs in a bowl. Add water and stir into a smoothbatter.2. Add scallions, parsley and shrimp. Season with salt, pepper and paprika.Let stand to rest for half an hour or more.3. Heat olive oil in a frying pan. Spoon in about 2 tablespoons of batterat a time, flatten with the back of the spoon into a thin pancake. Fry oneach side until golden. Serve immediately.



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Title: Tostada De Setas Categories: appetizers/snacks, spanish Yield: 1

4 or 5 oz. mushrooms, stems -removed and; sliced thin

1 tb olive oil a pinch of salt 1 ts sherry wine alioli (see other recipe) french bread, sliced into -rounds

Heat oil in a pan that has a cover.When oil is hot, add mushrooms, salt and sherry. Cover and lower heat.Let cook until liquid is released from mushrooms, about 10 minutes. Drainand set aside.Toast bread slightly, just to dry it out a bit.Spread with alioli, top with mushrooms.Broil for about 30 seconds or until alioli starts to bubble.When I serve this recipe at a party, it is always the first to go!



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Title: Vegetable Paella Categories: spanish Yield: 1 servings

-------------------------WALDINE VAN GEFFEN VGHC42A------------------------- 1/4 ts saffron; soak in 1/2 c water 2 red bell peppers; dice 1 c cauliflower florets 1 c carrots; diced 1 c onion; diced 2 cl garlic; minced 1 1/2 c raw rice 3 c chicken broth 2 c spinach leaves 1 c tomatoes; drained 1 paprika 1 salt 1 cn cannelini beans 1/2 c frozen peas

Saute in broth, cauliflower, carrots, red peppers, onions, garlic and rice.Cook until cauliflower is soft and rice is al dente. Add tomatoes, saffron,beans, peas, spinach, salt and paprika. Simmer a few minutes until spinachis wilted and everything is hot. Source: Lightly Ethnic


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Title: Walnut Cream -Intzaursalsa- Categories: spanish Yield: 4 servings

200 g shelled walnuts 750 ml water 1 stick cinnamon 750 ml milk 200 g sugar 1 ts ground cinnamon

Wrap the walnuts in a thick white cloth and crush them with a mallet untilthey form a thick paste. This is the traditional method, but you can grindthem to a paste in a food processor if you prefer. Bring the water to theboil with the cinnamon and add the walnut paste. Leave to simmer for about12 minutes until the liquid has almost evaporated, then remove the cinnamonstick and add the milk and sugar. Simmer for about 30 minutes until themixture thickens to form a light cream. Serve warm in individual dishessprinkled with ground cinnamon.



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Title: Watermelon Surprise Categories: desserts, fruits, spanish Yield: 4 servings

1 medium-sized watermelon 1 ripe medium-sized melon 1/2 kg moscatel grapes sultanba raisins 100 g shelled walnuts 1 lg glass pale cream sherry 8 tb sugar sprigs fresh mint 1 orange sliced 1 lemon sliced

1. Scoop the flesh of the melon and watermelon into small balls, reservingone or other of the outsides for filling, slicing off and keeping the topsof the fruit.2. Strain the juice of both fruits, pressing the mlon pips which yield avery sweet juice and reserving.3. Curt the rest of the fuit and skin the grapes; apples and bananas mayalso be used if desired.4. Pour all the fruit juice into a saucepan, add the sugar, and raisins,and boil for ten minutes so as to obtain a thick syrup (make this more orless sweet according to taste).5. Mix the cut up fruits with the sirup and raisin in a large salad bowl,add the broken up walnuts, cover and leave in the refrigerator for 3 to 4hours or prepare the day beforehand.6. Check the Pale cream Sherry and sugar before serving.7. Ring to the table in the reserved holloed-out melon or water-melon,decorating with sprigs of fresh mint and slices of orange and lemon



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