Cooking Book


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Cooking Book

  1. 1. CHOCOS CON HABAS (Cuttlefish with beans) INGREDIENTS 1 Kg cuttlefish (cut into 1 inch pieces) 3 cloves of garlic (diced) 1 cup of hot water 4 tablespoons olive oil ½ Kg broad beans 1 tablespoons salt METHOD In a casserole pan add the olive oil on medium heat. Add the diced garlic and sautee. Add the cuttlefish and salt and cook for about 10 minutes. Add the hot water and beans to the pan and cook for about 10 more minutes, or until the beans are tender.
  2. 2. BIZCOCHO (Cake) INGREDIENTS 1 lemon yogurt (keep the yogurt cup, you will use it to measure the other ingredients) 1 (lemon) cup of sunflower oil 2 (lemon) cups of sugar 3 (lemon) cups of flour 1 saml package of baking powder 3 eggs METHOD Mix all of the ingredients in a bowlvery well. Heat in the oven at 170ºC for about 15 minutes. Greese a cake pan with butter and sprincle the sides with flour. Add the mix to the pan, and put it in the oven for 30 more minutes.
  3. 3. ATÚN AL AJILLO (Tuna with garlic) INGREDIENTS ½ cup vinegar 5 sprigs parsley (chopped) 1 garlic (minced) 1 cup olive oil ½ cup sunflower oli 2 tablespoons salt 1 Kg tuna METHOD Use a casserole pan. Add enough water so that when you put in the tuna it will be completely covered. Add salt a boil whe water is boiling, add the tuna and lower to medium heat. Cover and cook for 40-45 minutes. Drain the water and let the tuna cool, you should cut the tuna into small piueces, when cool , add the vinegar and let it soak for 30 minutes. In a different bowl, add the parsley, garlic, olive oil and sunflower oil. Add this mix over the tuna and serve cold.
  4. 4. PUCHERO (Hot soup) INGREDIENTS ¼ Kg chic-peas (garbanzos beans) ½ chicken ¼ Kg beef (thigh area most commonly used) ½ Kg spanish ham (cut into pieces) 1 piece of cured pork bone (part of the spine) 1 carrot 1 potato 2 tablespoons salt Rice or noodles (to be served with soup) METHOD Put all of the ingredients into a pressure cooker pot along with water. Before it begins to cook, there will form a brown foam use a spoon and take it out until it appears more clear. Cover and cook for 30 minutes. If you don’t have a pressure cooker, use a regular big pot. Cooking time will be about an hour and a half. The chicken must be taken out after about 30 minutes or it wil begin to fall apart. When it is almost done, prepare a side of rice or noodles to be serbved along with it. Serve the soup first without any meat. The meat is to be taken out and served afterwards.
  5. 5. COCIDO DE LENTEJAS (Lentils) INGREDIENTS ½ kg lentils 1 tomato 1 green bell pepper 1 garlic 1 blood sausage ¼ kg beef 2 tablespoon olive oil 1 tablespoon salt 1 piece of pork 1 laurel 1 carrot METHOD Cook all of the vegetables and seasoning in the olive oil for 5 minutes. Then add the remaining ingredients and cook in a presure cooker (with water) for 15 minutes.
  6. 6. TORTILLA ESPAÑOLA (Spanish Omelette) INGREDIENTS 1 medium onion, about 4 oz (110g) 10 oz (275 g9 small Desirie potatoes 3 tablespoons olive oil 6 large eggs 1 tablespoons salt METHOD First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diametre is about right for txo to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don’t have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan. Tortilla can be served as a main course or, because it is good served colt, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it a tapas, cut into small cubes and speared with cocktail sticks – lovely between chunks of crusty bread – sounds yummy but very fattening. First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds – you have to work pretty quickly here because you don’t want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible. Next, heat 2 tablespoons of the olive oil in the frying pan and when it’s smoking hot add the potatoes and onions. Toss them araund in the oikl to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt, put a lid on the frying pan ande let the onions and potatoes cook gently stew in the oil. Meanwhile break the eggs into a large bowl and, using a fork, whisk them lightly, it’s important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl. Put the frying pan back on the heat, add the rest of the oil and turn the the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rouneded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a futher 5 minutes to settle. It should then be cooked through but still moist in the center. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja –it’s brilliant.
  7. 7. GAMBAS AL AJILLO (prawns with garlic) INGREDIENTS 500 gr of shrimp, peeled 2 cloves of garlic, peeled and sliced Cayenne pepper 20 cl of white wine Parsley, finely chopped Olive oil salt METHOD Heat the olive oil in a saucepan or earthenware casserole. Fry the garlic slightly over slow heat. When they start to brown, add the parsley and the cayenne pepper. Then and the white wine and cook over high heat until the alcohol evaporates. Stir in the shrimp and cook for some minutes. Salt to taste.
  8. 8. PAELLA (Seafood Paella with scallops) INGREDIENTS 1 tbsp. olive oil 4 cloves garlic, minced 4 1/2 cups finely chopped onions 2 cups uncooked short grain white rice 2 cups clam juice 2 cups dry white wine 3 tbsp. fresh lemon juice 1/2 tsp. paprika 1/2 tsp. saffron or 4 envelopes puro ground saffron 1/4 cup boiling water 1 1/2 cups peeled, diced plum tomatoes 1/2 cup finely chopped parsley 1 jar(8 oz) roasted red peppers drained, thinly sliced, divided 1 lb Bay Scallops 10 clams, rinsed 10 mussels, scrubbed 20 large shrimp (1 1/2lbs) shelled and cleaned METHOD Heat oil in large paella pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice, cook and stir 10 minutes or until onions are soft. Stir in clam juice, wine, lemon juice, and paprika; mix well. Combine saffron and boiling water in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley, and half the red pepper. Bring to a boil Turn down to low heat . Stir in scallops and peas, clams and mussels, shrimp. Cook until rice is al dente. Serve Makes 10 servings.
  9. 9. GAZPACHO (Cold soup) INGREDIENTS 10 oz of bread 21 oz. of tomato 2 cloves of garlic 2 red and green peppers 1 cucumber (optional) 7 tablespoons of oil 2 tablespoons vinegar 1 1/2 tablespoon of water Cumin (optional) METHOD In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served. Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.
  10. 10. FLAN DE HUEVO (Caramel custard) INGREDIENTS For the flan: 4 cups whole milk 2 strips lemon zest 1 cinnamon stick 5 whole eggs 2 egg yolks 1 cup granulated sugar For the caramelized sugar coating: 1/2 cup sugar METHOD Preheat the oven to 300ºF. To prepare the caramelized sugar coating, spread the sugar evenly in the bottom of a heavy saucepan and place over medium-low heat. It may take several minutes before the sugar begins to melt. Without stirring, watch the sugar closely as it begins to liquefy at the edges. All of it will slowly turn first into a yellowish and then golden syrup and finally into a brown caramel sauce. When the liquefied sugar is turning from golden to brown, immediately remove the saucepan from the heat. (If you miss this point, the sugar will quickly turn too dark and taste bitter and you will need to discard it and begin again.) Working swiftly, pour the liquid caramel into 12 custard cups each 3 1/2 inches in diameter and tilt to cover the bottom and sides evenly. It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set aside. In a saucepan, combine the milk, lemon zest, and cinnamon stick over high heat and bring to a boil. Immediately decrease the heat to low and simmer for 10 minutes to infuse the milk with the flavor of the seasonings. Remove from the heat and let cool. In a bowl, combine the whole eggs, egg yolks, and granulated sugar and whisk until foamy. Pour the cooled milk through a fine-mesh sieve held over the egg mixture and whisk until well blended. Pour the mixture into the coated custard cups. Arrange the custard cups, not touching, in a large, deep baking pan or roasting pan. Pull out the oven rack, put the baking pan on it, and pour boiling water to a depth of about 1 inch into the pan to create a water bath. Bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center. Carefully remove the water bath from the oven, and then carefully remove the custards from the water bath and set aside to cool completely. You can cover and refrigerate the cooled custards and serve them cold, or you can serve them at room temperature. One at a time, run the knife around the inside of each cup to loosen the edges of the custard and then invert the flan onto a dessert plate.