Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts

April 03, 2018

SPANISH TORTILLA

Ingredients:
Potatoes - 4 (400 gms approx)
Olive oil - 1/4 cup
Onion - 1 (chopped)
Capsicum - 1/2 (chopped)
Eggs - 4
Salt - 1/2 tsp
Freshly ground black pepper 
Anchovy fillets - 6 (drained)

Method:

  • Peel and dice potatoes into 1/2" cubes. Pat dry with paper towels.
  • Heat oil in a heavy based frying pan until smoking. Add potatoes in a single layer and cook slowly over medium heat for about 15 minutes, stirring occasionally. They should become only lightly golden (do not allow them to crisp).
  • When tender, remove from pan and fry onion and pepper in pan until tender, about 3 minutes.
  • Beat eggs with salt and pepper. Combine in a bowl with potatoes, onion and pepper.
  • There should be about one tablespoon of oil left in frying pan. If not, add some more.
  • Heat until smoking then pour in egg mixture. Lay anchovies fillets on top.
  • Cook on low heat until most of the egg has set, about 5 minutes.
  • To cook egg on top, pop pan under broiler (grill), leaving the handle to stick out if it isn't heat proof.


February 03, 2017

OATS SPANISH OMLETTE

Ingredients:
Eggs -4
Quicker oats - 100 gms
Skimmed milk -2 tbsp
Salt and pepper to taste
Small onion -1 (chopped)
Capsicum - 1/2 (finely chopped)
Mushrooms -2 (chopped)
Tomato - 1 (chopped)
Oil -1 tbsp

Method:

  • Beat eggs, oats, milk, salt and pepper together.
  • Heat the pan with oil,pour the batter and sprinkle capsicum, tomato and onion on top and press gently.
  • Cover and cook on low flame for 2 minutes then turn carefully.
  • Cook other side and serve hot.

January 31, 2017

SPANISH PINK RICE

Ingredients:
Good quality rice - 2 1/2 cups
Onion -1
Tomato juice - 2 cups
Water - 2 1/2 cups
Large capsicum -1
Garlic cloves- 3
Salt and freshly ground pepper
`Oil - 3 tbsp

Method:

  • Wash and soak rice for 30 minutes. Drain and keep aside.
  • chop onion and capsicum into thin strips.
  • Heat oil in a thick bottom vessel, saute garlic cloves till brown.
  • Add sliced onions, capsicum and fry for 3 minutes.
  • Add water, salt and pepper and bring to boil.
  • Add rice and tomato juice and cover it with heavy lid.
  • Cook for 20 minutes until rice is done.
  • Serve hot with raita.

October 25, 2016

SPANISH PAELLA RICE

Ingredients:
Rice - 2 cups
Cooked chicken  - 2 cups (cut into 2" pieces)
Chicken stock - 4 cups
Saffron - 1 tsp
Salt and pepper to taste
Olive oil - 2-3 tbsp
garlic cloves -2
green peas - 1 cup
Capsicum - 2 (sliced)
Cocktail sausages for garnish

Method:

  •  Take a large size casserole dish, heat oil and fry garlic cloves.
  • Add washed and drained rice and fry till a little golden in colour.
  • Mix saffron in hot chicken stock and pour over the rice.
  • Add seasoning,peas and mix thoroughly.
  • Arrange chicken on top of the rice, cover and bake in a moderate oven till rice has absorbed all the moisture and is fully cooked.
  • Garnish with fried sausages and serve hot.

May 28, 2016

SCALLOPS CARTAGENA

Ingredients:
Fresh sea scallops - 500 gm
Lime juice - 50 ml
Olive oil - 2 tbsp
Fresh parsley - 1 tbsp (chopped)
Shallot - 1 tbsp (1 tbsp)
Basil - 1 tsp
Large tomatoes - 2 (peeled and diced)
Red pepper - diced
Salt and pepper

Method:

  • Preheat barbecue at medium.
  • Place all ingredients on double sheet of foil.
  • Cover with single sheet and seal edges shut.
  • Place foi basket on hot grill.
  • Cover and cook 8 minutes; mix occasionally.
  • Serve with rice.

April 06, 2016

SPINACH WITH RAISINS AND PINE NUTS

Ingredients:
Tender Spinach leaves - 500 gms (stalks removed)
Pine nuts -25 gms
Raisins - 50 gms
Crusty white bread slice - 1
Olive oil - 3 tbsp
Garlic cloves - 2 (crushed)
Salt and ground black pepper

Method:

  • Put the raisins in a small bowl. Pour over boiling water to cover and leave to soak while you make croutons and prepare the rest of the salad ingredients.
  • Cut the bread into cubes and discard crusts. Heat 2 tbsp of the oi and fry the bread until golden. Drain.
  •  Heat the remaining oil in the pan. Fry the pine nuts until beginning to colour.
  • Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
  • Drain the raisins and add them to the pan.
  • Toss gently and season lightly with salt and pepper.
  • Transfer to a warmed serving dish.
  • Scatter with the croutons and serve the salad at once.


March 16, 2016

SPANISH RICE

Ingredients:
Cooked rice - 750 gms
Onions - 250 gms (chopped)
Garlic clove - 1
Celery - 125 gms (chopped)
Green pepper - 125 gms (chopped)
Butter - 30 gms
Sugar - 1 tsp
Cloves - 2
Tomatoes - 1 can (800 gms)
Salt and pepper to taste

Method:

  • Saute the fresh vegetables in the butter; remove the garlic.
  • Add the tomatoes, sugar ad seasonings; bring to a boil and simmer 10 minutes. Remove cloves.
  • Stir in the rice; pour into a greased casserole and bake for 30 minutes at 180 C.

November 03, 2015

TORRIJAS

Ingredients:
Bread slices (half or one inch thick) - 8-10
Sifted confectioners sugar - 1 cup
Cinnamon powder - 1 1/2 tsp
Eggs - 2
Sherry - 2 tbsp
Oil

Method:

  • Cut 2 circles from each bread slice with 2 1/4 inch round cookie cutter or as desired.
  • Sift sugar and cinnamon together; set aside.
  • Place eggs in bowl, beat with mixer until fluffy. Strain eggs. Stir in sherry.
  • Dip each bread in egg mixture.
  • Deep fry until lightly browned each side. Watch carefully; Torrijas brown quickly.Remove from oil with slotted spoon. Drain on absorbent paper.
  • Coat well with sugar mixture. Serve immediately.

December 16, 2013

Tortilla

The famous Spanish Omelette is a flat and pancake like egg dish containing onions and potatoes.

Ingredients:
Eggs - 3
Onions  - 100 gm
Potatoes - 175 gm
Butter - 1 tbsp
Cold water - 2 tbsp
Salt and Pepper to taste

Method:

  • Boil, peel and cube the potatoes into small size.
  • Finely chop onions.
  • Heat butter in a pan, add chopped onions and saute till soft.
  • Add potato cubes and fry for 2 minutes.
  • Beat eggs very thoroughly with salt, pepper and cold water.
  • Pour evenly over onion and potatoes.
  • Cook both sides till done.
  • Serve hot.

September 05, 2013

Spanish Rice

Ingredients:
Rice - 1 cup
Tomatoes - 3 (chopped)
Capsicums - 2 (cut into big pieces)
Carrots - 100 gm (chopped and boiled)
Beans - 100 gm (chopped and boiled)
Potatoes - 100 gm    (boiled and mashed)
Shelled peas - 100 gm
Onion - 1(chopped)
Cheese - 100 gm (grated)
Garlic cloves - 10-12
Dry red chillies - 4
Curd - 1 tbsp
Cinnamon powder - 1/2 tsp
Cloves - 1/8 tsp 
Pepper powder - 1/4 tsp
Garam masala - 1 tsp
Salt to taste
Butter - 1 tbsp
Ghee - 2 tbsp

Method:

  • Wash and cook the rice and keep it aside.
  • Heat ghee in a pan, add onions and fry till they are brown.
  • Make a fine paste of red chillies and garlic. Add it to onions. Saute for 2 minutes.
  • Add curd, tomatoes and capsicum and fry for 5 minutes.
  • Then add  all ingredients except cheese and butter. Mix well and saute for 2-3 minutes.
  • Grease butter to baking dish and arrange the rice ingredients evenly.
  • Place a few tomato slices on top and sprinkle grated cheese.
  • Put butter on top of it and bake in a moderately hot oven for 15 -2 0 minutes or till the cheese turns light brown in  colour.
  • Serve hot.



December 21, 2012

Spicy Spanish Potatoes

Ingredients:
Baby Potatoes - 500 gms
onion - 1
Tomato Puree - 600 ml
Olive oil - 1 tbsp
Paprika - 1 tsp
Cumin seeds - 1 tsp
Cayenne Pepper - 1/4 tsp
Salt to taste
Freshly chopped parsley or coriander leaves

Method:

  • Wash and peel the potatoes.
  • Finely chop onion.
  • Heat the oil in a pan, add cumin seeds, paprika, onion and cayenne pepper. 
  • Saute till onions are transparent.
  • Add potatoes and stir well, then add tomato puree and cook in high flame for 5 minutes.
  • Reduce the heat, add salt and cook in low flame for about 20 minutes or till potatoes are tender and sauce completely coated to potatoes.
  • Lastly garnish with coriander leaves/ parsley and serve.

October 03, 2012

Gazpacho

Ingredients:
Tomatoes - 225 gms
Spring Onions - 3
Paprika - 1/4 tsp
Garlic clove - 1
Cucumber - 1/2 small
Red Pepper - 1/2
Yellow pepper - 1/2
Fresh white bread crumbs - 250gms
Olive oil - 2 tbsp
Lemon juice - 1
Tomato juice - 500 ml
Salt and freshly ground black pepper


Method:

  • Bring 150 ml of water to boil, then mix it in a bowl with bread crumbs, oil and paprika. Keep aside.
  • Boil tomatoes in hot water for 2 minutes then remove skin. Blend and sieve to make puree.
  • Finely chop spring onions, garlic, cucumber and bell peppers.
  • Blend the bread crumb mixture, chopped vegetables in blender until smooth. Add lemon juice.
  • De-seed and finely chop one tomato.
  • Add this mixture to the tomato juice and diced tomatoes, salt and pepper.
  • Refrigerate.
  • Serve cold.
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