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. Now
add the bottle of cava. Once the fizz subsides, stir in a good dash of the
cointreau and it?s ready to serve.
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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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, then
slowly 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 seeded
or 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. Mix
in the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatball
with flour.
2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on
each side. Lower the heat and add onion. Cook until golden, add tomato and
cook for one minute. Stir in the wine, broth and bay leaf. Season with salt
and pepper, cover and cook for 30 minutes.
3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and
paprika in a blender or mini-food processor. Mash into a paste. Add this
mixture along with the peas to the meatballs and cook for 15 more minutes.
Serve hot.
NYC Nutrilink: N0^00000,N0^00000
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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 oil
very slowly, always removing in the same sense when he has acquired the
consistency of a mayonnaise, to add the lemon juice (or the vinegar), to
also toss the remaining oil, without stopping to remove, and to season then
with 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 all
the time. If the mixture does not thicken, or starts to separate, add a
small piece of bread and pound into the sauce. A little cold water may be
added at the end to dilute it.
This sauce is served with many meat, fish and vegetable dishes in
Catalonia, and particularly with barbacued meat.
This recipe originated in the Spanish state of Catalonia.
Contributor: Spanish Regional Cookery by Anna MacMiadhachain
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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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 to
cover eels. Bring to a boil and add pieces of eel.
Meanwhile, with a mortar and pestle or in an electric blender, crush
garlic, almonds, parsley, and saffron with enough olive oil to make a
smooth paste. Stir mixture into casserole; add salt to taste and cook for
approximately 20 minutes or until eels are done. Add more water if sauce
thickens. Serve hot.
All I Pebre (Eels in Piquant Sauce)
Comments :
A favorite Valencian tapa as well as a popular main dish, especially along
the 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, chopped
carrots, or new potatoes (or all three) and serve over rice, as they do in
Valencia.
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 egg
whites until stiff but not dry. Gradually add sugar, beating constantly.
After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by
spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes
or 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. Fold
almonds and vanilla. Place by spoonfuls or shape into rings on
greased cookie sheet. Bake 17-20 minutes or until cookies just
begin 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 the
excess liquid.
2.If working by hand, crush the bread and all the other ingredients in a
large mortar, then drizzle in the oil slowly, mixing to a smooth
consistency. If using a food processor put all the ingredients in the bowl
and 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 the
gazpacho.

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
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 de
siete u ocho centímetros y se sazonan con sal.
En cazuela de barro puesta al fuego, con el aceite caliente, se echa el
pimentón, se deja freír, sin que llegue a quemarse, en seguida se le añade
el agua caliente, se cuece unos minutos y se incorporan las anguilas que
quedarán 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 continuación
se añaden unas gotas de aceite.
Con todo ello se forma una pasta finísima que se diluye con parte del caldo
de 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 misma
cazuela.
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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 the
bottom of a baking tin with the butter and lay in the pastry. Prick the
base several times with a fork. Spread over the apricot jam and layer on
the apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly and
stir in the cream, sugar, almonds and pistachios. Remove the tart from the
oven, cover with the egg mixture and return to the oven to bake for a
further 15 minutes. Allow to cool before removing from the baking tin
NYC Nutrilink: N0^00000
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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 and
a splash of water. Simmer for about 20 minutes, or until the water has
evaporated and the apples are soft. Set aside and cool. Remove the lemon
peel and cinnamon and divide the apple into 4 sundae glasses. Leave to cool
in 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 and
bring 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 very
low heat, gradually add the milk, stirring from time to time. And after the
milk, add the sugar, stirring again from time to time. Now cover and
simmer 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 in
the egg mixture. Pour into a deep serving bowl or individual bowls and
sprinkle 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) of
sugar,
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 turnips
and 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 they
allow 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, and
some saffron.
When the rice is to a little more than half cooking, they are added the
meats and cut sausages and, once finished the cooking, this exquisite
strong 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
3 l of water
salt
In a pot with water, the beans throw, the elements of the pig, the turnips
and 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 they
allow 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, and
some saffron.
When the rice is to a little more than half cooking, they are added the
meats and cut sausages and, once finished the cooking, this exquisite
strong 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. Heat
oil in large pan and fry shrimp heads, pressing on them with spoon. Remove
heads and add squid. Once squid has goldened, we add the garlic very finely
chopped. Without letting these golden, add tomato, then pimenton. Add rice
and stir for three to five minutes, until the rice sounds like sand! Add
the fish broth, saffron, and salt to taste. After 8-10 minutes, add another
chopped garlic and peeled shrimps. Let still for 10-15 more minutes on low
heat.
Prep. Time: :20 to :30
Total 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, squid
and prawns. Once they are ready, add the chopped garlic and tomatoes with
paprika. Later add the broad beans and artichokes and continue cooking .
With a little saffron add the rice and keep boiling. Add fish stock and
leave 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
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 the
chicken, turning, until well browned, about 8 minutes in all. Remove. Pour
off all but 2 tablespoons of the fat from the pan.
2.Reduce the heat to moderately low. Add the ham, onion, and Garlic to the
pan 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 teaspoons
salt and 1/4 teaspoon of the Pepper and bring to a simmer. Stir in the rice
and add the chicken in an even layer. Simmer, partially covered, over
moderately low heat until the chicken and rice are just done, 20 to 25
minutes. 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
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 oil
over medium heat. Add chicken and brown. Put chicken in crock-pot. In small
bowl, 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: :20
Total 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 lightly
with cornmeal.
2. In a large, deep skillet with a tight-fitting lid, heat the oil and
butter until foaming. Add the chicken in batches, skin side down. Brown
both 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 the
pan. 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,
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, and
he/she throws in her the lamb meat and the pig ear, cut to pieces not very
big; when it begins to be boiled it scums and the chickpeas are added, the
parsnip, the turnip, the celery, peeled and cut in slices, and the salt.
When this meats are half cooked they incorporate the Catalan sausages it
informs, 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 the
bread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.
He/she cooks slowly until being everything totally cooked, finishing off
their seasoning with the saffron.
In a pan of mud, with the oil and setting to the fire, the garlics are
fried itched to those that one adds subsequently, the rice that is braised
during some seconds with the oil. Then the components of the cooked pot are
added (Catalan sausages and meat balls intersect in slices and they are
reserved), 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 cooking
advances. It is rectified of salt. The cooking ends in the oven, so that it
is grated well, not without before to place for above the slices of
Catalan sausages, the balls, cut, and some chopped parsley. Total cooking
about 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 garlic
in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15
minutes.
3.Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring
occasionally, until rice and peas are tender.
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Title: Asparagus Gratin From Spain(Esparragos Gratinados)
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

1.Trim the asparagus and simmer in lightly salted water until tender, 4 to
8 minutes. Drain well.
2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the
garlic and paprika along with salt and pepper to taste.
3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture
over them.
4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the
splash 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 asparagus
Wrap slices of jamon around a small bunch of asparagus
Chill until cool
Before serving, drizle with olive oil and lemon juice
Salt and pepper to taste
Buen 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 and
sieve.
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 pieces
In 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 the
sugar, with the cold water and lemon juice. Allow to heat very gently until
the sugar caramelises (shake the pot occasionally for this to happen
evenly) and turns a deep golden colour. Don´t allow this to boil. Take off
the heat and stir in the boiling water, carefully. Put the pot back on the
heat to dissolve the caramel in the water. Now pour this sauce into the
base of either 1 large serving dish, or 4 individual ramekin dishes or
moulds. Now make the custard by whisking the eggs and remaining sugar
together. 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 milk
into 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 an
ovenproof dish. Pour hot water into this dish to come half way up the sides
of the serving dish(es), and cook for about an hour or until set. To
serve, let the custards cool, run a knife around the edge of the dish and
then 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 avoid
burning. Cook until the sugar dissolves and makes a light syrup. Set aside
to cool. Beat the eggs lightly and stir into the syrup. Caramelise the
bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover
with aluminium foil and place in a dish of water (bain marie) and cook in
the oven 25-30 minutes.
Once the pudding has cooled, turn out onto a serving dish and garnish with
either 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 the
remaining ingredients, washed and cut into medium pieces, into a pot with
just enough water to cover. Add the mashed garlic, the oil with which it
was fried and a pinch of salt. Cook on a high heat for 10 minutes, then
reduce heat, and simmer until the vegetables are tender. Taste for
seasoning.
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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. To
braise them 5 minutes in a saucepan with oil.
To add the peas. To add water to the preparation and to allow to cook
during 25 minutes to soft fire. To reserve.
To cut in ribbons the chalote. To braise during 10 minutes in a pan with a
spoonful 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 alive
fire and to fry the meat a couple of minutes for each side. To pepper to
the pleasure and to serve accompanied by the well drained vegetables and
the rice cooked 'al dente '
PREPARACIÓN:20 MINUTES
COCCIÓN:40 MINUTES
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Title: Boiled Valencian
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 the
vegetables. It) will have to cook about 50 minute to soft fire.
The vegetable slips to serve warmly. It is served in soup plate spiced with
olive oil, vinegar and salt.

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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 4
Cream the butter and sugar until light and fluffy, then gradually beat in
the egg yolk. Add the cheese, almonds and lemon rind and juice. Whisk the
eggs 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, fluting
the edges with your fingers. Fill with the cheese mixture. Brush the edges
of the pastry with beaten egg and bake for 20 minutes until the filling is
firm 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 a
colander; this way the biggest quantity is eliminated possible of water.
Once drained and it cleans he/she is added the sugar, mixing both
ingredients. Subsequently he/she incorporates the almond flour and then the
yolk of the eggs, very combings, as well as powdered cinnamon and the
scrape 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 the
heat, because the time of cooking is of an and half at two hours, with very
slow fire.
At the time of placing the pasta in the recipient, he/she is gone giving
the pyramid form. One can adorn in two different ways: Sprinkling for above
with sugar, adding stockings peeled almonds or with meringue fact with the
help of white about to snow and two tbsps of sugar for white, adding some
burnt sugar to give him better flavor. In the first case, it is adorned
before introducing the cake in the oven. If it is with meringue, it is
adorned 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
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 of
the pan, then remove from the heat. Let stand for 1 hour to develop the
flavors.
2. In a small, heavy saucepan over low heat, combine 1 cup (8 oz/250 g) of
the Sugar and the water. Stir until the sugar dissolves. Bring to a boil
over 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 swirling
the dishes to coat the bottoms and sides with the caramel. Place the
dishes 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. Warm
over 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 the
remaining 1 cup (8 oz/250 g) sugar until frothy. Gradually beat in the hot
cream 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 the
custard cups. Cover the pan with foil and place in the oven. Bake until a
knife 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 of
each custard and invert into individual shallow dessert bowls. Pour any
extra 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 bone
in the middle
Peel the garlic but do not chop it. Heat plenty of olive oil in a deep pan
and brown the slices of meat on each side, two at a time. Lower the heat
and when all the slices of meat are browned put them in the pan and add the
whole 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 tomato
paste, peppercorns, bay leaf and paprika. Add salt to taste and simmer
very gently for 1- 1/2 to 2 hours, or until the meat begins to come away
from the bone.
This is best served with plenty of boiled potatoes. The garlic flavor is
not 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 the
cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a
smooth paste. Begin heating this mixture, continuously stirring it with a
whisk. Gradually pour in the milk. Continue stirring as you bring it to a
simmer. Simmer, stirring often, for about 10 minutes. The cocoa is ready
when it thickens and is glossy and smooth.
NOTES:
* Thick, rich Spanish hot chocolate -- I first tasted this wonderful
beverage while touring in northern Spain with a choir. It's not like any
hot chocolate I've had anywhere else, and I was delighted to find a recipe
in "The Vegetarian Epicure Book Two." It is the best hot chocolate in the
world (at least to me.)
* The consistency of the finished product should resemble chocolate
pudding that didn't quite set. If you halve this recipe, you'll get just
the right amount for two large mug-fulls. This cocoa is especially
fantastic 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 most
grateful).
: 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. Add
the drained mushrooms to the dry pan, cover immediately, and cook until
all 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 the
once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the
liquid evaporates and the mushrooms begin to sizzle in the dry pan but
haven't browned; they'll have shrunk considerably and should be firm when
poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the
olive oil, the parsley, and the garlic. Sauté, stirring frequently, until
the garlic softens, another 3 to 4 min. Transfer the mushrooms to a
serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt
to taste (I like to salt them liberally). Serve while hot.
Serve these as a starter or perhaps as an accompaniment to the baked
chicken. Leftovers are great on pizza or added to pasta sauce.
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Title: Catalan Sauté Of Calamari (Squid) In Onions
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 on
paper towels and reserve.
In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add the
calamari and sauté until the rings turn opaque white, approximately 30
seconds to one minute. Transfer calamari to a bowl and set aside.
Wipe frying pan dry, add remaining oil and heat. Add chili pepper and heat
until it turns dark. Remove chili with a slotted spoon and discard. Add the
onions to the hot chili oil and cook, stirring, until onions are wilted,
approximately 5 minutes. Reduce heat to medium; partially cover pan and
cook, stirring occasionally, until onions are caramelized to a golden
brown, 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 until
heated 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 5-6
minutes - don`t let them get too soft. In a pan, heat the oil and fry the
onion and garlic for 4-5 minutes. Stir in the pimenton, then add the
sultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mix
well, then add the florets. Heat everything for 2 minutes. Check the
seasoning and sprinkle with fresh parsley (if using) before serving.
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Title: Char Grilled Artichokes
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 work
surface 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 little
lemon juice and a trickle of oil. Repeat the process until all the
artichokes are in the marinade. Leave to marinate for 8 hours, stirring
occasionally with a long wooden spoon. When marinated, grill the artichokes
over 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
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. Remove
veggies, add 1 tb oil and saute chicken pieces. When done, add broth and
vinegar. Simmer a few minutes to blend. Add veggies and serve over rice or
pasta. Source: Lightly Ethnic
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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 to
a creamy paste.
Using a mortar and pestle, mash the garlic with a large pinch of salt
to create a coarse paste (or use a small mixing bowl and the back of a
spoon, or mince the garlic very finely on a cutting board). Add the oil
very slowly in drops while pounding and grinding the paste, continuing
until the allioli is thick, creamy, and emulsified. Put the chicken in
a bowl. Rub the allioli all over, including under the skin. Cover and
refrigerate 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 pan
or baking dish (9x13x2 inches is good). Top each slice with a piece of
rosemary and thyme and a sage leaf. Set the chicken thighs, skin side
up, on top; sprinkle them generously with salt and pepper. Bake until the
skin is golden and the juices are clear, 45 min. to 1 hour.
Sometimes the lemons and chicken produce a lot of juices, in which case
you can make a delicious pan sauce. Transfer the chicken (keeping the
herbs and lemon slices underneath) to a plate and cover loosely with
foil. Tilt the pan to pool the juices in one corner. Spoon off the fat
that rises to the top. Set the pan over medium heat (if the pan isn't
flameproof, pour the juices into a small skillet) and scrape up any
stuck-on juices. Let the juices boil and reduce so they thicken to a saucy
consistency. Drizzle the sauce around, not on, the chicken to maintain the
crisp skin.
In addition to the lemon and fresh herbs, the chicken thighs are
flavored with an emulsified mash of garlic, salt, and olive oil, called
allioli. I like to garnish each plate of chicken with a spoonful of romesco
sauce.
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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 marinade
ingredients and cover the chicken. Leave, covered overnight in the fridge.
Lift the chicken pieces from the dish, keeping the marinade, and toss in
the flour. In a large pot, heat the oil and fry the chicken for 6-8
minutes, until golden. Add the whole garlic cloves and fry gently until
lightly golden, add the sherry and raise the heat until the marinade begins
to boil. Reduce the heat, cover and simmer until the chicken is tender
(35-45 minutes) and the sauce has thickened. Place the chicken and garlic
on 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, stirring
occasionally, until the onion is translucent, about 5 minutes. Stir in the
Tomatoes and cook 5 minutes longer.
2. Add the Chickpeas, broth, water, and salt. Bring to a boil and then
reduce to a simmer.
3. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of
oil over moderate heat. Add the vermicelli and cook, stirring occasionally,
until golden, about 5 minutes. Remove the browned pasta with a slotted
spoon; 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)
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. Heat
slowly, stirring with a whisk, until just before the boiling point.
Dissolve cornstarch in a few tablespoons of cold water. Add dissolved
cornstarch to chocolate mixture and stir constantly until the liquid
thickens. 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 with
liquid. Heat slowly, stirring with a whisk, until just before
the boiling point. Dissolve cornstarch in a few tablespoons of
cold water. Add dissolved cornstarch to chocolate mixture and
stir constantly until the liquid thickens. Serve hot in warmed
cups.
Makes six small cups.
MMMMM

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
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, and
bay 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. Add
the 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 let
rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and
toss 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 from
heat; 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, until
smooth and glossy.
2.Spoon mixture into pastry bag. Squeeze 5-inch strips of dough into hot
oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle
generously 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 into
a bowl containing the flour. Stir with a wooden spoon to make a smooth
dough.
Beat in the egg and keep stirring until smooth.
Put the paste into a forcing bag, fitted with a fluted nozzle, and pipe it
in the shape of a spiral into boiling oil taking care not to overheat the
oil. Fry until golden brown. Lift out the spiral with a fork onto kitchen
paper 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 until
dissolved. Sift flour with salt onto a work surface and make a well in the
center. Add the yeast mixture, remaining water and olive oil. Mix central
ingredients with your fingertips, then gradually draw in flour to make a
dough. Knead, adding more flour as necessary, for 5 to 10 minutes or until
elastic. The dough should be soft, but only slightly sticky. Transfer dough
to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to
1 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 and
let cool. Peel them, cut them in half and discard core and seeds. Rinse in
cold 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 size
with your hands. It should be approximately a l/2-inch thick. Transfer to
an oiled baking sheet and press on the surface of the dough with your
fingertips 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, squid
or fish and olives. Brush over remaining oil. Leave in a warm place l0 to
l5 minutes until dough is puffy. Heat oven to 450°F. Bake coca in heated
oven l0 to l5 minutes until dough brown and crisp. Serve at room
temperature.
Coca can be made round, oval or in a rectangle. Most importantly, the dough
must be spread thin.
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Title: Compota De Peras (Pear Compote)
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 hold
their shape. Serve warm or at room temperature with some of the cooking
syrup.
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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 remaining
ingredients and bring to a boil. Cook 10-15 minutes, until the
pears are very soft but still hold their shape. Serve warm or at
room temperature with some of the cooking syrup.
MMMMM
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 leaving
exactly 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 of
pumpkin.
To prepare the mash of pumpkin you have cooked a slice of pumpkin in water
with 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) giving
them 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.
MMMMM
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 a
large pot and gradually stirring in the stock and milk. Heat, stirring
constantly, until nearly boiling, then turn down the heat to simmer very
gently for 10-15 minutes. Stir in the ground almonds and heat through for
3-4 minutes. Before serving, beat the egg yolk and cream together, stir
into the soup, and heat through. Season to taste.
MMMMM
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. Remove
from the heat.
2. Beat the yolks with the other half of the milk and mix in the sugar. Add
to the pan and heat again until the milk thickens, but do not allow to
boil. 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.

MMMMM
Title: Croquetas De Jamón Serrano
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 until
solid.
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 bread
crumbs 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, until
golden - about 3 minutes
Serve 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 the
Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour
before serving.
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Title: Easter Soup
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 4
times). 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. Now
add 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, the
peas 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 make
a syrup. Cool slightly.
Pour a little of the syrup round the sides and bottom of a smooth sided
baking tin (caramelise), and allow to cool. Meanwhile, lightly beat the egg
yolks with the two eggs and little by little pour the remaining syrup into
this 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
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. Cook
asparagus in salted water. (Preserved ones may be used if fresh stalks are
not available.) Wash and dry lettuce. Put all ingredients into salad bowl.
Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon
juice, 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 lemon
juice, salt and pepper.
Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts and
asparagus.
These crunchy treats are great for breakfast or as a dessert. They are best
served right away, but they can be frozen and reheated in a toaster.
Buen Provecho!

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Title: Espanol Fish Fillets
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
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 and
saute sliced onions until transparent. Stirring occasionally to prevent
scorching. Season with paprika and sugar and cook one minute longer. Cover
the bottom of baking dish with cooked onions. Rub fish with cut lemon and
place on top of onions. Sprinkle with salt, papper and cayenne. Top with
sliced tomatoes. Saute mushrooms in small amount of olive oil, then add
chopped 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 in
400 degree oven for 15 minutes. Uncover and top with buttered crumbs. Bake
15 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)
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 with
skin and the peppers. It allows to become lukewarm and they intersect the
eggplants and the peppers in fine ribbons. They put on in a source and it
seasons 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 of
tunafish. It is served lukewarm or cold
Many variants of the 'espencat' exist since they can combine different
vegetables, being the recipe that here offer one of the good known ones.
Another variant, also very popular, it takes 150 grams of crumbled fresh
cod.
It is an incoming one delicious, very appropriate for the hot days. In The
Marina (a valencia area in Spain) it is a very popular plate
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Title: Esqueixada (Cod Salad)
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 wine
vinegar and half water. Slice peppers very finely. Cut tomatoes into
sixths and remove seeds. Chop the parsley. Drain the onions. Make a
dressing of the garlic crushed with salt and a mixture of olive oil and
sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive
oil. Gently mix all the ingredients together, taking care not to turn it
into a mush, and marinate with the dressing for one hour in the
refrigerator.
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 is
not cooked, the cod must be soaked for at least 48 hours. And it's
essential to acquire the finest ingredients, especially a strong, fruity
olive 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 half
Cut the ham, bacon, chorizo and morzilla in bite size chunks
Reserve 4-5 pieces of chorizo and morcilla, mush them
Take half a can worth of beans, and mush them into a paste
Cooking:
Set tall frying pan in mid-high heat
Add the olive oil to frying pan
Fry the half onion and bell pepper for 2 minutes
Add 4 cans of beans with their stock
Add saffron and stir
If at any time the beans are over the stock, add some chicken stock
Once hot, lower the heat to mid-low
Add the chorizo, morcilla and ham
Add the mashed chorizo and morcilla, stir carefully
Boil until the beans are really soft
If the sauce is to watery add some of the bean paste made earlier to
thicken the sauce and boil for a couple more minutes
Remove the onion and bell pepper before serving
Tips:
Saffron: Saffron (azafrán) is really hard to find and expensive, but it
gives this food some of its coloring and flavor. But if you can't find
it... this dish will still be very good.
Chorizo: Always read the labels on chorizo in the supermarket, the best
chorizo 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 much
better it is.
Morcilla: Morcilla is Spanish made blood sausage. It is salty and very rich
in flavor. If you do not use it add some salt instead. I recommend the
Onion Morcilla for this dish, the other variety of morcilla has rice.
In Asturias, Spain they cook the beans (fabas) all night along with other
ingredients. I just don't have all that time.
Fabada is probably the second most famous Spanish dish after Paella. It is
fairly easy to make but some of the ingredients can be hard to find in the
U.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, adding
a pinch of salt and some black pepper. Keep aside. In the same pan, fry the
bread 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 place
on top of the slices of bread. In the oil that is left over, toss the
pieces of ham, truffle and liver. Stir well and add the tomato pur?e and
sherry, leaving to heat through for one minute. To serve, pour the sauce
over 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
-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 the
Almonds 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, finely
grind 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 and
saut? 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 over
medium 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 a
boil. Add the peas and boil until barely tender, 3-6 minutes.
5. Raise the oven temperature to 450°F (230°C). Sprinkle the fillets on
both sides with salt and Pepper and place in a single layer in a baking
dish. Spoon the sauce over the fish, add the peas, if using, and bake in
the oven until the fish is opaque throughout, 10-12 minutes. Garnish with
the reserved toasted almonds and the Parsley or mint. Serve at once.
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Title: Fish Stew

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
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 already is
salty).
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 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, and
then roll them in the breadcrumbs in a separate dish. In a large frying
pan, 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
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 medium
heat and heat to 350 degrees F on a deep-frying thermometer (or until an
almond dropped into the oil sizzles immediately). Drop in a handful of the
almonds and fry until golden, about 3 minutes.
Using a slotted spoon, transfer to paper towels to drain. Repeat with the
remaining almonds. Season to taste with salt and with cayenne, if using,
and serve warm.
addictive taverna snack served with drinks.
Facts per Serving
Calories: 40
Fat: 5g
Fiber: 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 large
skillet (frying pan) and fry the onion gently for 10 minutes. Add the
Tomatoes, cook for a further 10 minutes, then add the red peppers and fry
for 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, 1
slightly bigger than the other. Roll out the larger piece on a floured
surface to a thickness of 1/2 in to fit a large baking sheet. Spread the
filling on top, then add the tuna.
5. Roll out the other half of the dough, then lay it on top of the pie and
press the edges together to make a crust. Brush the corners and sides with
beaten egg to prevent the filling from oozing out. Prick the center of the
pie, 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 cook
for a further 30 minutes. Serve.
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Title: Gambas A La Parilla (Tomato, Garlic And Shrimp Skewers)
Categories: spanish
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 cayenne
pepper 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. Reserve
remaining marinade for basting.
GRILL or broil, turning and basting frequently with reserved marinade, for
6 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
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 olive
oil to cover the bottom of the pan, approximately 3 tbsp. When the oil is
hot but not smoking, add the spinach and a pinch of salt. If your pan is
not 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 the
pan 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 the
sliced garlic for 30 seconds or until golden brown, remove with a slotted
spoon and set aside. Then fry the bread. Remove and transfer to a pestle
and 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 oil
is hot, add the cumin, oregano and chilli, fry for 30 seconds and then add
the bread and garlic paste, the chickpeas, the spinach and the
saffron-infused water. Stir well to mix all the ingredients together. If
the consistency is too thick, add a little water. Season with salt and
black 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 and
chili pepper. When they start to brown, add the Mushrooms, season with Salt
and Pepper and cook over high heat for 10-15 minutes, stirring
occasionally.
2. Before removing from the heat, add the chopped garlic and parsley. Serve
immediately 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
-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 red
Pepper flakes and saut? for 1 minute. Raise the heat to high and add the
shrimp, lemon juice, sherry and paprika. Stir well, then saut?, stirring
briskly, 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 romesco
sauce to lightly coat (add more if necessary). Arrange the anchovies, if
using, on top and sprinkle on shavings of cheese and the olives, or
plate and garnish each serving individually. Have a pepper mill and extra
romesco 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 the
broiler. Put the eggplant and red peppers on the grill or in a shallow pan
set under the broiler (turn on the exhaust fan). Grill or broil the
vegetables until they're completely blackened and the eggplant is soft,
carefully turning them every few minutes with tongs; the peppers take
about 8 min. under the broiler and the eggplant about 14 min. Wrap them
snugly in a paper grocery bag so they steam.
After 20 min., unwrap the vegetables and peel off the skins. Halve the
peppers lengthwise, remove the core, scrape out the seeds, and cut the
flesh into long, fine strips. Remove the eggplant stems but leave the
seeds (unless they're unpleasantly large) and pull the flesh into thin
strips with your fingers. Toss the peppers and eggplant in a bowl with
the olive oil and garlic.
To make the bread and tomato -- Grill or toast the bread; while it's
still warm, rub a garlic half onto the crust and on one side of each
slice. Rub the tomato halves on the garlic-rubbed side of the toasts so
they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and
pile on a tangle of escalivada. Cut the toasts in half, if large, and
serve.
The grilled vegetable compote, called escalivada, can be made up to 3
days ahead and refrigerated (drizzle olive oil over the surface and
cover well) but serve it at room temperature. Bread rubbed with tomato is a
classic Catalan snack, but here it's the platform for escalivada. You
could serve it as a tapa, as a side dish with the chicken, or alongside
the salad.
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Title: Grilled Shellfish With Romesco Sauce (Mariscada A La Plancha
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
-black peppe; r
Place the squid bodies and tentacles or the octopus in a bowl with 2
tablespoons of the oil and the garlic. Mix well and allow to stand for 20
minutes. Sprinkle the prawns with salt.
FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan. Add the
onion and cook gently for about 5 minutes, until soft. Stir in the garlic
and 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 and
allow to cool.
Process the almonds in a food processor until ground. Add the pimiento and
tomato mixture and puree. Gradually pour in the remaining olive oil and
vinegar, season to taste and process until the mixture has the consistency
of 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. Add
all the seafood and cook quickly, turning the squid and prawns, and
constantly basting with olive oil. Remove the squid and prawns to a large
heated platter after about 3-4 minutes-the prawns should be cooked until
just pink. When the clams or cockles have opened remove them to the
platter, discarding any that remain shut. Sprinkle the seafood with parsley
and 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
olive oil
salt
First, heat the oil in a frying pan and then add the chopped onion and
garlic. Fry gently until soft and then add the ham and fry for another 5
minutes. 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 heat
until the beans are soft (add a little water if necessary). Season with
salt.
This is a delicious dish best made with fresh broad beans and
mountain-cured Serrano ham. It works best with large spring onions or
scallions, 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 the
garlic and cook until just turning golden. Meanwhile, wash and dry the
fish, coat with the flour and add to the dish. Brown slightly then pour
over the stock, parsley, salt and pepper, simmering until the sauce
thickens 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

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 large
enough to hold the fish.
4. Heat half of the butter in a frying pan and fry the rest of the chopped
onions.
5. Stir them with the langoustines, the prawns, salt, pepper, mushrooms and
a glass of Manzanilla.
6. Add the beaten eggs, and breadcrumbsand stir well to obtain a smooth
filling. Check the Sherry, sal and pepper, and reserve.
7. Open the fish like a book and fill it with this mixture, adding the
grated cheese. Fold back the flap and pat it into shape with the hands
covered in flour so that the filling does not scape.
8. Put the fish and the layer of chopped onions in the oven dish, season
with salt and pepper, add a glass of Manzanilla and a little stock and dot
with butter.
9. Bake in the oven for approximately 30/35 minutes. It is is very thick it
may require to stay a little longer in the oven; should this be the case
cover 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
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 the
lemon peel, the sugar, the water and the drained 'chufas'. Triturate all
with 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 the
lemon peel, the sugar, the water and the drained 'chufas'. Triturate all
with 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
MMMMM
Title: Iced Coffee -Granizado De Café
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.
MMMMM
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 of
cinnamon.
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

Yield: 6 servings
2 tb olive oil
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 4
minutes, stirring constantly. Stir in tomatoes with liquid from can and
remaining 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 the
water and milk. Then mix in the eggs and beat well. Rest the mixture in
the refrigerator for a couple of hours before using.
Heat the pan. Pour in a spoonful of batter, at the same time brushing it
across the pan. Use as little batter as possible so that the pancakes are
really thin. Cook one side, then carefully turn the pancake using a palette
knife and cook the other side. Remove from the pan and keep the pancakes
warm while you continue to fry the remaining batter.
(Serves 8 pancakes)
MMMMM

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 stick
until it begins to boil. Remove from the heat and leave to sit for about 5
minutes 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, stirring
constantly until the custard thickens. Reduce the heat, stirring
constantly, and cook for another 3-4 minutes.
Now pour the thickened mixture into a lightly greased 8-inch (20-cm) cake
tin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool before
putting it into the fridge to chill for a few hours.
Make the coating now by beating the eggs with 2 tbsps water in a large
shallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a large
frying pan. When firm, turn out the custard onto a plate or board and cut
into 1-inch (2.5cm) thick squares or slices. Dip the custard pieces into
the egg mixture then toss them in breadcrumbs. Now fry these, a few at a
time, in the hot oil until they turn golden. Remove to a serving plate and
sprinkle 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 cabbage
into quarters, cut out the woody stem and chop the rest into thin strips.
MMMMM
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 until
just smooth. With the motor running, slowly drizzle in cup olive oil and
lemon juice and process until well combined.
2. Transfer the mixture to a bowl and fold in the basil and pepper. Let
rest for about an hour for flavors to mingle.
3. Garnish with pimento.
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Title: Marinate Olives
Yield: 1 servings
1 text
for black olives:
1 lb brine-cured black olives, rinsed of brine
1 teaspoon ground cumin
1 teaspoon red pepper flakes

Olive oil
For Green Olives:
1 lb brine-cured green olives, rinsed of brine
2 tablespoons 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 to
room temperature before serving.
Makes 1 or 2 lb
Whichever of these two different preparations you choose, be sure to
marinate the olives for at least 2 days before setting them out with drinks
as part of a meze or tapas table. They will keep very well for up to a
week in the refrigerator.
Makes 1 or 2 lb
Facts per Serving
Calories: 96
Fat: 9g
Fiber: 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
1 ts ground cumin
1 ts red pepper flakes
olive oil
for green olives:
1 lb brine-cured green olives,
-rinsed of; brine
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 to
room temperature before serving.

MMMMM
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 heatproof
casserole with the turkey slices, carrot, Thyme, bay leaf, peppercorns and
the head of garlic. Add the oil, Vinegar, broth and salt. Cover and cook
over low heat for about 2 hours.
2. Cool and allow to stand for 48 hours in the refrigerator. Bring to room
temperature before serving.
MMMMM
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
mixture begins to boil. Let it boil steadily without stirring
the temperature reaches 230-234 degrees F on a candy
thermometer. Remove from heat and beat until mixture turns

slightly cloudy. Stir in ground almonds, egg whites, and
vanilla. Cook over gentle heat for 2-3 minutes or until mixture
pulls away from sides of pan. Turn mixture onto a surface that
has been sprinkled with some of the powdered sugar. Knead the
mixture 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.
MMMMM
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 mixture
begins to boil. Let it boil steadily without stirring the temperature
reaches 230-234 degrees F on a candy thermometer. Remove from heat and beat
until mixture turns slightly cloudy. Stir in ground almonds, egg whites,
and vanilla. Cook over gentle heat for 2-3 minutes or until mixture pulls
away from sides of pan. Turn mixture onto a surface that has been sprinkled
with some of the powdered sugar. Knead the mixture 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.
Note : Christmas recipe
MMMMM
Title: Meatballs With Spinach
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
-black peppe; r
1. In a bowl, mix together the two meats, spinach, egg, bread crumbs and
salt. Roll about a tablespoon amount of meat to form a ball, toss in the
flour. 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, adding
the stock if they become dry, and salt and pepper. Cook gently from 15
minutes, Now blend in a food processor and return to the pot, carefully
adding the meatballs. Stir in the mushroom slices and parsely and cook
gently for a further 15 minutes.
MMMMM
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 1/2
hour or until dough is workable. Preheat oven to 375 degrees F. Cut dough
into 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 minutes
until lightly browned. Dust with powdered sugar while warm.
Makes about 20 crescents.

MMMMM
Title: Melocoton Con Vino (Peaches In Wine Sauce)
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 a
boil and simmer for 15 minutes. Cool. Mix wine with the syrup and pour over
the peaches, making sure they are all covered. Refrigerate for up to 2
days and serve.
MMMMM
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 boiling
oil over it. Stir rapidly with a wooden spatula. Add the sugar mixed with
wine and aniseed. Knead thoroughly.
Take a small piece of pastry, roll into a ball, then with the index make
holes in the centre to form a little crown. Place the small crowns on a
lightly greased baking tray.
Bake in a moderate oven for about 20 minutes.
(for 16 to 20 buns)

MMMMM
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 to
slow fire.
2-When the mixture(mixing) remains liquid and the absorbed sugar, to add
the pine kernels(pinions).
3-Revolver constant with a spatula of wood until the sugar acquires dark
toasting.
4-To smear the marble of the kitchen with little oil and to spill above the
liquid sweetmeat.
5-To smooth with a roller smeared with oil and to leave it of the thickness
of a centimeter.
6-Before the mixture(mixing) is cooled, cut the mass in strips of
approximately 8 centimeters of length for three of width.
The sweetmeat can be done of almonds and also of almonds and pine
kernels(pinions).
Time of preparation: 10 minutes Boiling: 15 minutes
MMMMM
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 and
to mix the almonds and hazelnuts with surrounding movements. In a ladle, to
boil the honey and the sugar and to add the mixture(mixing) of the whites
of egg moving constant during 10 minutes. To separate of the fire and to
refill molds that have been lined before with wafers.
To stop to cool, To remove of the mold and to dust with cinnamon in powder
before serving.

MMMMM
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 Fino
and a little water, cover and cook slowly for 1 1/2 hours, season and add
the ham. The meat should absorb the liquid and be tender, leaving a thick
dark sauce.
5. Serve hot in an earthenware dish and garnish with boiled white rice.
MMMMM
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 bread
lightly soaks up the tomato's juice.
TOP with capers.
ADD olive oil and salt to taste.
Top with grated parmesan cheese, if desired.

MMMMM
Title: Papitas Con Ajo Y Romero (Potatoes With Garlic & Rosemary)
Categories: spanish
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 to
a boil. Reduce heat to low; cook covered, stirring occasionally, for 20 to
25 minutes or until potatoes are tender.
MMMMM
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 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 each
cup three-quarters. Bake filled cups 20-25 minutes.
Makes 8-12 nut cups.
MMMMM
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 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 each cup three-quarters. Bake filled cups 20-25 minutes.
Makes 8-12 nut cups.
Note : Christmas recipe
MMMMM
Title: PATATAS A LO POBRE
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 season
with 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 for
10 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 from
time to time to make sure that they are not sticking too much to the bottom
of the pan.
At the end of this time look to see whether the potatoes are cooked and
taste for salt, adding more if necessary. The idea is for the potatoes to
be soft but with some of them a bit crispier to add to the flavour. If the
potatoes are not cooked, put the lid back on and leave for another 5
minutes or so. Remove the potatoes from the pan with a slatted spoon and
serve.
NOTE :
This could roughly be translated as 'Poor man's potatoes' and is a simple
dish of slowly fried potatoes, green peppers and onions. A more substantial
version is called 'Plato Alpujarreño' (named after the Alpujarra mountains
just south of Granada where it is traditionally served) Pieces of Spanish
spicy chorizo sausage and black pudding are added at the end along with a
couple of fried eggs. The recipe below is for the simple version: Here in
Andalucia this is a typical dish which is served in a 'venta'. A 'venta' is
a small simple restaurant in the country where city dwellers go out with
their family or friends to eat in the country usually on a Sunday and
normally in the open air.
MMMMM
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 the
rosemary 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.

MMMMM
Title: Patatas Pobres
Yield: 4 servings
3 tb olive oil
4 md potatoes, in very thin
-slices
1 salt
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
coat potatoes evenly. Lower the heat, cover tightly and cook 20 minutes or
until tender, scooping and turning occasionally. (The potatoes will be
separated, not in a cake.)
Turn up the heat so that some of the potatoes brown. Sprinkle in the
parsley and serve immediately.
NOTES:
* Garlic fried potatoes -- This recipe is adapted from "The Foods & Wines
of 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
MMMMM
Title: Patatas Pobres
Yield: 4 servings
3 tb olive oil
4 md potatoes, in very thin
-slices
1 salt
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 coat
potatoes evenly. Lower the heat, cover tightly and cook 20 minutes or until

tender, scooping and turning occasionally. (The potatoes will be
separated, not in a cake.)
Turn up the heat so that some of the potatoes brown. Sprinkle in the
parsley and serve immediately.
NOTES:
* Garlic fried potatoes -- This recipe is adapted from "The Foods & Wines
of 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
MMMMM
Title: Peaches With Meringue Topping
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 and
cook for 2 minutes.
Poach the peaches in this syrup for 10 minutes, turning them over and
coating with the syrup occasionally.
Soften the butter and mix with the dates. Drain the peaches, transfer to a
baking 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 mixture
onto the peaches, making decorative peaks.

Bake for 10 minutes until golden.
The best peaches in Spain are grown in Aragon.
Facts per Serving
Calories: 389
Fat: 3g
Fiber: 5g
Contributor: Source: Heritage of Spanish Cooking
MMMMM
Title: Pollo Al Chilindron (Chicken With Red Peppers)
Yield: 4 servings
3 1/2 lbs. chicken pieces
1 onion, chopped
1/2 ts paprika
2 lg tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 pimientos (optiona
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 until
the chicken is browned and the onion is golden. Pour cognac over the
chicken. Add prosciutoo and mix. Add paprika and mix. Add tomatoes, peppers
and pimientos and mix. Cover and simmer for about 45 minutes or until
done.
MMMMM
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. Baste
the pork chops and place in a shallow dish, covered and refrigerated for
at least 12 hours, turning from time to time. Drain and either grill or
barbecue the chops. Place on hot serving dishes and keep hot. Meanwhile,
strain the marinade into a small pan, add the stock cube and heat gently
for 5-10 minutes. Take off the heat and stir in the cream, season as
desired and pour over the chops. Serve immediately.
MMMMM
Title: Potato Soup With Saffron And Mussels
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
-black peppe; r
some fresh parsley, chopped,
- to gar; nish (optional)
Before starting, check that all the mussels are closed, or tap them a few
times, to close them. Throw out any that remain open! ! Now, put the
mussels and wine in a shallow pot. Cover and put on a high heat until the
liquid begins to bubble. Take them out one at a time, as they open, so that
they don´t overcook, placing them in a strainer over a bowl, in order to
keep the liquid. Discard any that remain closed.
Meanwhile, heat the oil gently in a medium pot, stirring in the onion and
potato cubes and cook on a gentle heat for about 5 minutes. Now strain the
mussel 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 down
the heat, until the soup is simmering gently, stir in the saffron and cook
gently for 15-20 minutes. Now, you can remove some or all of the mussels
from their shells, or remove one side from most of the mussels (this
decision is yours!).

When the potatoes are well cooked, discard the bay leaves and whiz the soup
in a blender until velvety smooth. Now stir in the mussels, re-heat if
necessary, and check the seasoning. Garnish with the parsley.
Serve very hot.
MMMMM
Title: Potatoes And Rabbit In The Mountain
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 cook
everything together slowly. Add extra olive oil as needed.
When potatoes turn golden, you may add the pinch of hot pimentón for extra
spice.
While traditionally served as a main dish, this dish can be serve alongside
pork, beef or chicken
Despite the name, there is no rabbit in this dish. This dish is from
Salamanca, where the lack of meat or chorizo in the area was compensated by
herbs, garlic and especially pimentón(paprika). The dish's name is
something of a joke. When first time eaters invariably ask, 'Where's the
rabbit?', the cook replies, 'In the mountain!' There is no better way to
appreciate the full color, flavor and aroma of pimentón.
MMMMM
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 the
skins are about to split, then remove them from the water, skin them and
discard the pips and membranes.
Dissolve the sugar in the water and heat gently to make a syrup. Add the
fruit to the syrup, making sure that there is enough to cover the fruit.
Leave it to cool.
MMMMM
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, sautée
the onion. When this begins to turn golden, stir in the chopped bell
pepper and courgette. Once this has fried for about 5 minutes, add the
chopped tomato and cook for a futher 5 minutes. Now pour this tomato
mixture over the rabbit pieces, seasoning as desired, cover and cook slowly
until ready. Serve very hot.
MMMMM
Title: Rabbit Stew
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 to
cover and cook over low heat for two hours. Combine flour with 4
tablespoons cold water and mix until smooth. Add to stew and stir until
slightly thickened. Serve with plenty of crusty bread.
MMMMM
Title: Rabbit Stew With Red Bell Peppers
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 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 15-20
minutes then stir in the tomatoes and a pinch of salt. Cover and simmer
gently. Take another pot to heat the rest of the oil and fry the rabbit
pieces until golden brown (about 10-15 minutes). Add the pimenton, chopped
garlic, serrano, chorizo, and stir well. Empty this into the pot with
tomato mixture and mix well.
In the empty pot add the diced bell peppers and cook on a medium heat until
soft and then tip them into the pot with the tomato mixture. Stir in the
herbs and check the seasoning, cover and simmer gently for 35-45 minutes.
MMMMM

Title: Rabbit To The Jardiniere
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 together
with the laurel leaf and it braises well, giving him turns until lame
color. It seasons with salt and pepper and he/she adds the glass of white
wine. He/she leaves to the fire, with the open pan, until he/she has almost
evaporated all the wine (5 or 6 minutes).
It covers the stew with the meat broth, incorporating the artichokes and
the peas when it begins to boil. It covers the pan, it lowers the fire and
it 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
MMMMM
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)
Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on
each side. Take oxtails off the oil and set aside. Brown the onion and
garlic in the remaining oil until golden. Return the oxtails to the pan.
Add vegetables, herbs and spices and stir to combine. Add the sherry and
only enough stock to cover the meat. Bring to a boil, then reduce the heat
and simmer covered for 3-5 hours, until the meat is done (it should be
easily falling off the bones), and the sauce has reduced. If the sauce is
still too liquid, uncover and boil rapidly for a few minutes.
MMMMM
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, lemon
juice and cava (sparkling wine) until creamy.
Either serve straight away as a drink, or pour into dessert bowls and
freeze.
MMMMM
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, and
he/she throws in her the lamb meat and the pig ear, cut to pieces not very
big; when it begins to be boiled it scums and the chickpeas are added, the
parsnip, the turnip, the celery, peeled and cut in slices, and the salt.
When this meats are half cooked they incorporate the Catalan sausages it
informs, 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 the
bread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.
He/she cooks slowly until being everything totally cooked, finishing off
their seasoning with the saffron.
In a pan of mud, with the oil and setting to the fire, the garlics are
fried itched to those that one adds subsequently, the rice that is braised
during some seconds with the oil. Then the components of the cooked pot are
added (Catalan sausages and meat balls intersect in slices and they are
reserved), 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 cooking
advances. It is rectified of salt. The cooking ends in the oven, so that it
is grated well, not without before to place for above the slices of
Catalan sausages, the balls, cut, and some chopped parsley. Total cooking
about twenty minutes. To allow it to rest about three minutes and to serve.
This is a Valenciann dish
MMMMM
Title: Rice With Chicken And Rabbit
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 rabbit
cut 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 tomatoes
and the paprika. To cover the casserole or paella pan and to stop to cook
to soft fire during 20 minutes.
To incorporate the rice, to remove and to throw(add) the boiling water
double 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 to
cook 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 the
fire up to finishing the boiling.
MMMMM
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)
-black peppe; r
1. Preheat the grill to medium hot. Flatten each chicken breast between 2
pieces of damp greaseproof paper.

2. Mix together the butter, garlic, oregano, salt and pepper. Divide just
more than half of this mixture, spreading some over each flattened chicken
breast. Lay 4 slices of jamon serrano on top. Roll up each escalope, making
sure the sides are tucked in, and secure with a cocktail stick. Spread the
remaining 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.
MMMMM
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
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 already
is 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 boiled
egg. 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, and
then roll them in the breadcrumbs in a separate dish. In a large frying
pan, heat the oil and fry the fillet rolls until golden brown.
MMMMM
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 and
garlic. Get them caramelized but not burnt.
Heat the oven to 375°F. Put the tomatoes and one half of the garlic
head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored
tomato wells and on top of the garlic half. Roast until the tomatoes
and garlic are well caramelized but not burnt, about 90 min. From the
remaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in a
food processor.
While the tomatoes roast, heat about 1 Tbs. of the olive oil in a small
sauté 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, 5
to 6 min. Cool the nuts on a paper towel and then put them in the food
processor.
If using a dried chile, sear it in the same small pan over medium-high
heat (keep it flat with a spatula or a fork) until a smoke wisp
appears, about 10 seconds per side. Soak it in 1 cup hot tap water until
soft,
about 15 min. Drain and put the chile in the food processor.
Start with the toasted nuts, chile, and tomatoes to get the purée
underway. Pour in olive oil slowly to create an emulsified sauce, add
vinegar, and then taste the romesco before making adjustments.
When the tomatoes and garlic are caramelized, let them cool. Pinch off
the tomato skins (discard them) and squeeze out the garlic pulp. Put
the tomatoes and garlic pulp in the processor. Add the salt and start the
processor, pouring in the remaining 1/3 cup olive oil in a slow, steady
stream, as if making mayonnaise. Add the vinegar, pulse to incorporate,
and taste; the sauce should have some zing, so add more if needed. Add
salt to taste. Process the romesco until it comes together as a sauce
but not so much as to lose its coarse, nutty texture. The sauce should
be 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, has
tons of variations and many uses -- it's served with grilled vegetables,
meat, chicken, or fish, or stirred into fish stews. Try it tossed with
pasta or as a sandwich spread. It keeps in the refrigerator for at least
a week.
MMMMM
Title: Saint's Bones
Categories: spanish
Yield: 6
for the marzipan:
300 grs. of sugar
150 gr. of water
300 gr. of almond finely chopped ( ground almond )
For the sweet of yolk:
200 grs. of sugar
100 gr. of water
8 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 - in
spanish ).
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 it
re-turns(re-becomes).
(It is possible to to do with the mixer(beater)) .put again in the
casserole where the syrup has been done
and 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 to
happen(pass) for a sugar glas.
To extract of the stick(wood), to stop to dry and to refill with the sweet
of yolk.
Freezing: Yes

MMMMM
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.
MMMMM
Title: Sangria
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 amount
of 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 the
fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it´s
ready 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 to
be served ice cold, so allow plenty time for chilling.
makes about 2 pints

MMMMM
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 amount
of 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 the
fizzy drinks and add the cinnamon and sugar. Mix in some ice cubes and it`s
ready to serve
MMMMM
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 should
be eating apple cut into thin wedges.

MMMMM
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 and
creamy. Carefully stir in the ground almonds. Take a smooth, round baking
tin or mold and grease well with the butter then dust with flour. Pour in
the mixture and bake for about 30 minutes. Leave to cool before removing
from the mold and placing on a round serving plate. Dust with the icing
sugar.
MMMMM
Title: Santiago Almond Tart
Categories: spanish
Yield: 1
4 lg eggs
200 g sugar
200 g ground almonds
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, lemon
zest and cinnamon until thick and creamy. Carefully stir in the ground
almonds. Take a smooth, round baking tin or mold and grease well with the
butter then dust with flour. Pour in the mixture and bake for about 30
minutes. Leave to cool before removing from the mold and placing on a round
serving plate. Dust with the icing sugar.

MMMMM
Title: Santiago Mussels
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 in
the refrigerator.
In a large pot, steam mussels until they open, around 4-5 minutes. Remove
immediately.
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 little
of the other ingredients and place them in the half shells.
Serve on a platter sprinkled with parsley and a touch of paprika. Buen
Provecho!
MMMMM
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 or
sliced 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 the
butter with the olive oil. Add the garlic and bacon or ham and sauté for 2
minutes. Raise the heat to high, add the mushrooms and continue to sauté,
stirring briskly, until they release their juices and the liquid
evaporates, 5-8 minutes. If the mushrooms do not release much liquid, add
the wine or sherry and cook until the liquid evaporates.
Add the parsley or the parsley and thyme and stir well. Season to taste
with salt and freshly ground pepper and serve hot.
avor these garlicky sautéed mushrooms hot from the pan. Spoon them over
grilled bread as a snack or alongside grilled lamb, beef or chicken as a
flavorful side dish. For a particularly delicious variation, combine
chanterelles, portobellos and cremini with the more common white mushrooms.
Calories: 263
Fat: 24g
Fiber: 2g
© 1999 Cooking.com
Contributor: Taverna Reprinted by permission of Weldon Owen
MMMMM
Title: Small Cauldron Of Fish ( Caldereta de pescado )
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 and
To 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 with
Brandy already warm and to flame. To withdraw the fish of the casserole and
to 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 incorporate
The bare(peeled), longed tomato and diced, to add the potatoes and to cover
with the broth. To wet with the wine and to allow that it should reduce a
bit.
To prepare the nosedive( picada in spanish ) crushing the garlics with the
almonds, hazelnuts, parsley and round of fried bread. To add it to the
casserole and to add the fish. To continue the boiling 10 more minutes. To
rectify of salt and pepper if it was necessary and to serve immediately in
the same casserole.
MMMMM
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 chopped
To 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 wine
and 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.

MMMMM
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 and
thorns(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) them
under the faucet.
To put in a container of crystal the half of the butter with the
thorns(bones) of the fish and
to cook covered in microwaves 2 minutes to 50 %, giving turned once or
twice during the boiling.
To incorporate then the onion 1 leek and carrots, quite very badly, and the
compound 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 the
remaining 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 - 8
minutes.
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.
MMMMM

Title: Sopa De Ajo
Yield: 4 servings
2 tb garlic, minced
1 tb olive oil
1 c whole wheat bread crumbs
4 c chicken stock
1/2 ts paprika
2 tb parsley, freshly chopped
-(optional)
Serve with a green garden salad sprinkled with fresh cilantro. In a large
saucepan saute garlic in oil until soft. Stir in bread crumbs, stock,
cayenne and paprika. Bring to a boil, then reduce heat and simmer for about
20 minutes, uncovered. Garnish with parsley, if desired.
MMMMM
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, salt
and pepper. Toss chicken mixture in oil-vinegar mixture. Arrange salad on
lettuce 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 minute
or until thoroughly heated. Remove from heat; stir in cheese. Set aside.
Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a
whisk.
Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking
spray over medium-high heat. Add half of egg mixture to skillet. Carefully
lift edges of omelet with a spatula; allow uncooked portion to flow
underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato
mixture onto half of omelet. Carefully loosen with a spatula; fold in half.
Cook an additional minute on each side. Slide onto a plate. Repeat
procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and
potato mixture.
NOTE: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if
desired.
Serving size: 1/2 omelet
Facts per Serving
Calories: 213
Fat: 9g
Fiber: 2g
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. Cool
and quarter, leaving the skins on.
Whisk together in a large bowl the Salad Dressing ingredients. Gently
mix in the potatoes, cooked shrimp, olives and pimento. Cover and
chill 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 over
moderate heat, stirring occasionally, until soft, about 15 minutes.
2. Add tomatoes and salt and pepper, and cook until sauce is slightly
thickened, about 20 minutes.
3. Add chickpeas and cook slowly for 15 minutes, until most of the liquid
is absorbed. Adjust the seasoning with salt and pepper, and finish the dish
with 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 together
with a pestle to form a paste. In a dry fry pan over high heat, combine
the coriander seeds, paprika, cumin seeds, thyme and red pepper flakes.
Heat, shaking the pan occasionally, until hot and fragrant, about 30
seconds.
Transfer the mixture to a spice grinder and grind to a fine powder.
In a bowl, stir together the garlic paste, ground spices, the remaining
3/4 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 room
temperature for 2 hours, stirring occasionally. Prepare a medium-hot fire
in 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 drain
the skewers. Thread the pork cubes onto the skewers, dividing the cubes
evenly among them. In a small pan, bring the reserved marinade to a boil
over high heat and

boil for about 3 minutes. Remove from the heat. Place the kabobs on the
grill rack 4 to 5 inches from the fire and grill, basting occasionally
with the reserved marinade and
turning every 2 to 3 minutes, until browned but still juicy, 10 to 15
minutes.
Transfer to a warmed platter and garnish with lemon wedges. Serve
immediately
NOTE: The Moors invaded Spain in the 8th century and remained for 500
years. Of Berber and Arab descent, they left their influence on every
aspect of Spanish life,
including the kitchen. This recipe shows their legacy in its heavy use of
spices. 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. Add
the flour and paprika, then gradually add the broth, stirring constantly.
Add the vinegar and chili pepper, then cook for 8 minutes, stirring
constantly.
3. Check the seasoning. Remove from the heat, add the tomato sauce and mix
well.
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
-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 them
down.
Put the spinach leaves in a large pot with a tight-fitting lid (if all
the spinach doesn't fit, add the rest once it starts cooking and
collapsing). Add the salt and water and cook, covered, on medium heat,
stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a
colander, let cool, and squeeze out the liquid with your hands. You'll
end 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 pine
nuts and sauté until they're lightly toasted, about 3 min. Add the spinach
and cook until any excess liquid has evaporated. Season generously with
salt 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 fold
them 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
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 a
few 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 flesh
and 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 oil
and sprinkle with grated cheese. Bake in a moderate oven (200 C) for 20-25
minutes 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
Bring the milk, cinnamon stick and sugar to the boil. Discard the cinnamon
stick, and pour the milk over the bread slices, making sure they are
thoroughly soaked. Dip the bread slices in beaten egg. Heat the oil and fry
the bread until golden brown on both sides, then drain on a wire rack. Mix
the caster sugar and cinnamon and roll the torrijas in the spiced sugar
before 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 preheated
oven 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 until
golden brown on all sides. Add the onion and garlic and cook for a further
4-5 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, stirring
constantly, 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 cook
for 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, about
6 minutes. Drain and allow to cool before slicing.
WHISK eggs, onions, salt and pepper in a large bowl until well blended. Add
sliced potatoes to egg mixture. Cover potatoes with egg mixture and let
sit 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 egg
mixture; cook 3 minutes, occasionally stirring egg from sides of skillet.

Place skillet in oven and bake eggs until set in center and no longer wet
on top, about 20 minutes.
REMOVE tortilla from oven. Place skillet on cold, wet kitchen towel to
prevent further cooking. Let stand 2 minutes. Run spatula around edge of
skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto a
platter. 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
1. Mix the flour and the eggs in a bowl. Add water and stir into a smooth
batter.
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 batter
at a time, flatten with the back of the spoon into a thin pancake. Fry on
each side until golden. Serve immediately.
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Title: Tostada De Setas
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. Drain
and 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 spinach
is 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
Wrap the walnuts in a thick white cloth and crush them with a mallet until
they form a thick paste. This is the traditional method, but you can grind
them to a paste in a food processor if you prefer. Bring the water to the
boil with the cinnamon and add the walnut paste. Leave to simmer for about
12 minutes until the liquid has almost evaporated, then remove the cinnamon
stick and add the milk and sugar. Simmer for about 30 minutes until the
mixture thickens to form a light cream. Serve warm in individual dishes
sprinkled with ground cinnamon.
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Title: Watermelon Surprise
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, reserving
one or other of the outsides for filling, slicing off and keeping the tops
of the fruit.
2. Strain the juice of both fruits, pressing the mlon pips which yield a
very sweet juice and reserving.
3. Curt the rest of the fuit and skin the grapes; apples and bananas may
also 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 or
less 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 4
hours 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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