Receta - cosasdesara179786041.files.wordpress.com€¦  · Web viewTortilla de patata / Spanish Omelet 1. Quesada 2. Bizcocho de yogur / Yogurt cake 2. Ensalada de calabacín / Zucchini

My recipiesTortilla de patata / Spanish Omelet...................................................................................1Quesada.............................................................................................................................2Bizcocho de yogur / Yogurt cake......................................................................................2Ensalada de calabacín / Zucchini salad.............................................................................2Pasta con gambas / Pasta with prawns...............................................................................3Rollos de pollo / Chiken rolls............................................................................................3Sandwich de piña / Peanapple sandwich...........................................................................3Apricot, white chocolate and walnut Scones.....................................................................4Pastel de carne / Meatloaf..................................................................................................5Mazapán / Marzipan..........................................................................................................5Mallorcan Tumbet.............................................................................................................5Marinated Carrots (Zanahorías Aliñadas).........................................................................6Pulpo a la Zamorana / Zamora style Octopus....................................................................8Solomillo con mostaza / Tenderloin with mustard............................................................8Ensalada de mango / Mango salad....................................................................................9Salmón a la naranja / Salmon with orange........................................................................9

Tortilla de patata / Spanish OmeletIngredients~ 4 eggs~ 3 medium potatoes~ ½ onion

~ Olive oil~ salt

PreparationCut the potatoes in small squares, season with salt, and fry them until

almost soft. Cut the onion in very small pieces. Fry it with the potatoes until they are soft. Drain them in a colander to get rid of the excess oil.Beat the eggs in a bowl and season with salt.  Add the potatoes and onion and mix well. Heat a tablespoon of oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelet doesn't stick to the bottom. Once the bottom of the omelet has set, turn the heat down low. When the eggs are half done turn the omelet. Be careful because this is the tricky part of the recipe. Place either a flat plate or saucepan lid on the frying pan and quickly turn over. Gently slide the omelet back into the frying pan. Continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.

CommentsThe most popular recipe in Spain: everybody in Spain eats this, at any

time, cold or hot, in a bar or at home, ...If you don't want to use olive oil you can use other oil, but the taste is

better if you use extra virgin olive oil. You can make other omelets adding more vegetables (like peppers,

peas, carrots, ...) or changing the potatoes by other vegetable (for example spinaches).

Quesada

Ingredients: ~ 500g (1.1 lb) of Rocotta cheese~ 4 slices of bread~ 5 eggs~ 1l (4.2 cups) of milk~ 10 tbsp of sugar

~ Vanilla~ Grated lemon (I’m not sure about this name. Is what you get when you grate the skin of a lemon)~ caramel

Instructions:Make the caramel and cover the base of a baking tin with it.Mix all the rest of ingredients together with the blender.Put this mixture in the baking tin.Cook in the oven at 350ºF for ½ hour.

Comments:

This is a recipy from Asturias, in the north of Spain.

Bizcocho de yogur / Yogurt cake Ingredients: (u. use the yogurt cup to measure)~ 1 plain yogurt.~ 1 u. oil.~ 2 u. sugar.~ 3 u. flour.

~ 4 eggs.~ 1 tbs baking soda.~ Butter.

Instructions:Mix everything (except the butter) together with the blender.Spread some butter in a baking tin. Put the mix on the baking tin and

bake it in the oven ½ hour at 300ºF.

Comments:To know if it is done you can introduce a knitting needle or a knife in

the cake. The cake is done when you remove the needle and it is clean.You can use flavored yogurt or add lemon scratch, or vanilla.You can add chocolate, apples, nuts or other thing you like to it.

Ensalada de calabacín / Zucchini saladIngredients: ~ 1 zucchini~ 1 apple~ celery

~ peanuts ~ yogurt ~ olive oil

Instructions:Cut in squares the zucchini and the apple.For the dressing, cut the celery in very small pieces. Mince the

peanuts. Mix both of them with the yogurt and the oil.

Comments:This recipe is from my sister: she is the first person in the world that

made it.You can decide the quantities for the dressing as you like.

Pasta con gambas / Pasta with prawnsIngredients:

~ spaguetti for two people.~ 1 or 2 tomatoes.~ 1 small onion.

~ Prawns (or srimp).~ “Tabasco” souce.

Instructions:Cook the sapguetti.Fry the onion and the tomatoes. Add some Tabasco. When it is almost

cooked add the prawns.

Comments:Be careful with the Tabasco sauce if you don’t like very spicy food.

Rollos de pollo / Chiken rollsIngredients:~ Breast chicken filets~ Peanut butter

~ Canned pineapple~ Sliced cheese

Instructions:Take a chicken filet and put some peanut butter and pineapple over

one corner of it.Make a roll with the filet kipping the butter and pineapple inside.Put it on a tray and cover it with a slice of cheese.Cook them in the microwave for 5 minutes.

Comments:You can use turkey instead of chicken. Also you can use mango

instead of pineapple.It’s quick to do, cheap, easy and tasty!!

Sandwich de piña / Peanapple sandwichIngredients (for one sandwich): ~ 1 slice of pineapple~ 1 slice of bread

~ 1 slice of ham~ 1 slice of cheese

Instructions:Put the ingredients over the bread in this order: ham, pineapple and

cheese.Cook it in the oven until you like the color of the cheese.

Apricot, white chocolate and walnut SconesIngredients: (C. = cup = 237 ml., tsp. = tablespoon = 5 ml., oz = ounce = 28 gr.)~ 2 C. flour~ 1/3 C. sugar~ 2 tsp. baking powder~ ¼ C. unsalted butter, chilled~ ½ C. heavy whipping cream~ 1 large egg

~ ½ tsp. salt~ 1 ½ tsp. vanilla~ 6 oz. white chocolate cut into ½ inch chunks~ 1 C. toasted coarsely broken walnuts~ 1 C. finely chopped dried apricots

Preparation:Preheat oven to 375 degrees (= 190ºC). In a large bowl, stir together

the flour, sugar, baking powder and salt.

Cut the butter into ½ inch (= 1,3 cm.) cubes and distribute them over the flour mixture.

With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and knead until combined.

Knead in the white chocolate, walnuts and apricots.With lightly floured hands, pat the dough our into a 9 inch (22,9 cm.)

diameter circle in the center of an ungreased baking sheet. With a serrated knife, cut the circle into 8 wedges.

Bake for 15 to 20 minutes, or until the top is lightly browned.Remove the baking sheet to a wire rack and cool for 5 minutes. Using

a spatula, transfer the scones to the wire rack to cool. Recut into wedges if necessary.

Serve warm or cool completely and store in an airtight container.

Variation: to make round or heart shaped scones, pat out the dough on a lightly floured work surface to the thickness of about 5/8 inch (1,6 cm.). Using a circular or heart-shaped cookie cutter, cut the dough into circles or hearts. Gather the scraps of dough together and repeat until all the dough has been used. Transfer the scones to a baking sheet and bake as above. You can shape the scones ahead of time, wrap them in plastic wrap and aluminum foil and freeze. Bake still frozen about 20 to 25 minutes.

Comments:This recipe is from Cathy, one of my English teachers.Those are the best scones I have ever tried.

Pastel de carne / MeatloafIngredients

~ 1 lb beef minced meet~ 1 lb pork minced meet~ chicken breasts~ pistachios~ pitted prunes

~ nutmeg~ salt~ leaks~ onion~ oil

PreparationMix together all the minced meet, the pistachios, the prunes (cut in small pieces), some salt and nutmeg.Make a cylinder with the meat and cover it with slices of chicken breast. (I usually use some beaten egg to make the chicken sticky so it doesn’t fall) Roast it in the oven with some water.With a food processor or a chopper, minced the leak and the onion. Then fry them with a little of oil.When they are light brown add the gravy from the meat and let it boil a little.Cover the meat with this sauce.

Mazapán / MarzipanIngredients

~ 4 cups almond flour

~ 3 cups icing sugar ~ 2 eggs

PreparationMix together the almons with the sugar until the mixture have the same color.Separate the whites from the yolks.Beat the whites. Add them to the almonds. Don’t do it all at a time. Some times two eggs are too much. Mix it with your hands until it is possible to make figures with it. But the most egg it have the better.Make small figures with it.Beat the yolks and paint the figures with it on top.Roast them in the over. Just a bit so they go light brown on top.

CommentsThis is the way we do them in Spain. We just eat them in Christmas.

Mallorcan Tumbet

Mallorcan tumbet is a traditional recipe from Mallorca, Spain. Similar to ratatouille, fresh vegetables are the key ingredients!

Ingredients

8 small potatoes or 4 large ones, sliced thin 5 large garlic cloves, skins on 1 large onion, cut into thick strips 1 small zucchini, sliced 1 long green pepper (Italian), cut into strips 1 small eggplant, sliced 1 small red pepper, cut into strips Homemade tomato sauce (or good quality store bought) Flour Extra Virgin Olive Oil Sea salt

Instructions1. Wash and cut the vegetables as described above. 2. Heat an inch of extra virgin olive oil in a frying pan. 3. Fry the garlic cloves (skins on) to flavor the oil. 4. Remove the garlic after a couple of minutes and reserve. 5. You are going to fry the rest of the vegetables, one by one, then drain excess oil

on paper towels (so have them ready) 6. Start with the zucchini slices, which will fry for about 3 minutes. Remove onto

paper towels and sprinkle with a bit of salt. 7. Next fry the potatoes. These will take 5-10 minutes to fully cook. Remove when

golden brown and cooked through. 8. The peppers can fry together, for about 5 minutes. 9. Fry the onions for about 2 minutes. Make sure you are resting everything on

paper towels after frying!

10. Finally, dredge the eggplant slices in flour and fry for about 4 minutes, until browned and crispy.

11. Now assemble the tumbet, which is similar to making a lasagna. 12. Start with a layer of tomato sauce, then eggplant, zucchini, onion, pepper,

and potato. 13. Top with another layer of sauce, and a sprinkle of sea salt. You could

also add in the garlic cloves (peel first) if you'd like. 14. Bake for 25 minutes at 350° 15. It isn't traditional, but after baking you can add cheese and put it under

the broiler. You could also crack a few eggs on top and broil until just cooked. Both would be delicious options!

Marinated Carrots (Zanahorías Aliñadas)

Ingredients

6-7 large carrots 2-4 garlic cloves (I suggest you try the recipe with less garlic the first time) 1 T dried oregano 2 t cumin 1 t smoked Spanish paprika (hot or sweet) ⅓ c of apple cider vinegar (or substitute another mild vinegar) Salt to taste Extra virgin olive oil

Instructions

1. Bring about a half gallon of water to a boil with a spoonful of salt. 2. Wash and peel the carrots, then add to the boiling water 3. Boil the carrots until they are just tender-- do not overcook! Then drain them and

cover in cold water to let them cool. 4. Mash the garlic and spices in a mortar and pestle until you have a paste. 5. When the carrots have cooled, cut them into large round slices and put them into

your serving bowl. 6. Add the garlic paste to the carrots and stir and then add equal parts of vinegar

and water until the carrots are covered with liquid. 7. Cover the carrots and allow them to marinate for a minimum of 4 hours in the

fridge. 8. Spoon the out of the liquid with a slotted spoon and serve with high quality olive

oil and a pinch of salt.

This is a translation from this spanish website:

https://www.javirecetas.com/zanahorias-alinadas/Ingredientes para hacer Zanahorias aliñadas:

500 gr de zanahorias 4 dientes de ajo 1 cuchara con orégano seco picado. 2 cuchara de postre con cominos.

1 cuchara de postre con pimentón picante (o dulce si lo prefieres) 1 cucharada de postre con sal 2 litros de agua + 100 ml de agua 100 ml de vinagre de manzana o sidra

Receta para hacer Zanahorias aliñadas:

1. Pon a calentar los dos litros de agua con la cucharada de sal. 2. Pela las zanahorias, lávalas y échalas al agua caliente. 3. Mientras se cuecen las zanahorias pela los ajos y échalos en un mortero, añade

el comino, el orégano, el pimentón y una pizca de sal. Machácalo todo bien. 4. Cuando las zanahorias estén algo tiernas (no muy tiernas porque pierden la

gracia) apaga el fuego,  escúrrelas y deja que se templen (que bajen de temperatura).

5. Coge las zanahorias y córtalas en rodajas no muy finas (fíjate en la foto) y colócalas en el recipiente en el que las a conservar.

6. Echa sobre las zanahorias el majado. Para que no se quede nada en el mortero añade un poco de agua de la cocción (o del grifo) al mortero, remueve y vierte sobre las zanahorias.

7. Solo queda añadir a partes iguales el agua y el vinagre hasta cubrir las zanahorias. Con 100 ml de cada uno es más que suficiente para cubrir medio kilo de zanahorias.

8. Por último cierra o tapa con papel transparente el cacharro con las zanahorias y mételo al menos 4 horas en el frigorífico para que maceren bien.

Pulpo a la Zamorana / Zamora style OctopusIngredients~ octopus~ paprika

~ olive oil~ salt

PreparationBoil the octopus. Use just the water you need to cover it, not more. The time you need to boil it depends on the size of the octopus, so from time to time use a fork to see if it is tender.Remove it from the broth and cut it in pieces. Add paprika and oil in the amount you like. Some times the octopus have salt in order to preserve it better, so try it and add some salt just if it is necessary.

CommentsYou can use the broth from boiling the octopus to make mush potatoes.Ana doesn’t like the octopus but loves this puree.To make it just boil some potatoes on the broth, mushed them and add some

paprika and olive oil.

Solomillo con mostaza / Tenderloin with mustardIngredients~ tenderloin~ mustard~ cream or yogurt

~ capers~ oil~ salt

PreparationCut the tenderloin in thick slices and fry them a little in the oil. Add some salt.Mix one spoon of mustard with the cream or yogurt (use the one you prefer).Add the mix and some capers to the tenderloin. Let it boil in the sauce until it is cooked. Try not to overcooked it so it will be tender.

Ensalada de mango / Mango saladIngredients~ lettuce~ mango~ cashews~ “Burgos” cheese

~ olive oil~ balsamic vinegar~ salt

CommentsWe haven’t find here the cheese we use in Spain. The most similar is feta

cheese. But Burgos cheese is softer and not that salty.

Salmón a la naranja / Salmon with orangeIngredients~ Salmon~ one orange~ one “reineta” apple

~ mushrooms~ pepper~ salt

PreparationCut the salmon, the apple and the mushrooms as thin as you can and set them in layers in a oven tray (not big but high).Each time you set a salmon layer, add orange juice over it and a bit of salt and pepper.Cook it in the oven or the microwave oven.

CommentsI think the reineta apple is called Roxbury Russet Apple here. It is difficult to

find. You can use other one that is good when you cook it. Reineta is specially nice because is a little sour.