Huevos a la flamenco (Andalusian flamenco eggs)

This traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare. It's a winner on a cold winters night and needs only a few ingredients to create this wonderful taste of Spain.

Ingredients

2 tablespoons olive oil
1 onion finely chopped
2 red peppers finely chopped
2 garlic cloves finely chopped
500g fresh tomatoes grated on a cheese grater (or a carton of tomato pasada)
1 teaspoon smoked paprika
8 eggs
8 slices of serrano ham
8 thin slices of chorizo
1 Cup of frozen peas (defrosted and drained)
Chopped parsley to taste
Salt and pepper

Method

Prep: 15 mins | Cook: 10 mins

Preheat oven to 200 C / Gas 6.

Make a ‘sofrito’ by frying the onion and peppers slowly in the olive oil, when they’re soft add the garlic. Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 minutes.
Season to taste.
Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.

Bake the ramekins for about 10 minutes or until the eggs are set but still runny.

Garnish with parsley and serve with crusty bread.

Sunshine on a plate

Why not bring a little sunshine indoors on these wet and windy days we're having lately ?

Tapas always remind me of holidays - sun and fun. Here's a few I'll be making this weekend - Ham Croquettes, Gazpacho shots and the famous spanish Albongigas.....yummy.

Croquetas de jamon - Ham Croquettes

The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, chopped prawns, chopped chorizo, cheese, or just about any vegetable. Start the preparation the previous day to allow the béchamel time to set. It will make the mixture easier to handle when shaping the croquetas.

Ingredients
2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamón serrano or other dry-cured ham, finely chopped
Salt
1/2 tsp nutmeg
2 eggs
2 tablespoons fine dried bread crumbs
Lightly oil a shallow 8-inch square dish.


Method
In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk and nutmeg. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.


Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.

I like to eat mine with a side order of ajoaceite ( all-i-oli)......Buen provecho!

Potty for Potaje ?

There are many Spanish dishes that I’ve fallen in love with since living in Spain, and Spanish potaje is one of my favourites.

Potage has its origins in the medieval cuisine of Northern France (from Old French pottage; "potted dish") European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.

Potaje refers to the base of the stew which usually is always made with water, onion, garlic and garbanzos (chickpeas).  Often this dish is called “potaje de garbanzos” or even “potaje de vigilia” (meaning potaje of abstinence or vigil) as it is typically made without meat and during lent to be eaten on Fridays – a time when the Catholics do not eat meat. The Spanish potaje is varied, depending on the region, so there are different versions of this soup all over Spain. Chorizo,(paprika pork sausage),Morcilla (black pudding), lentils and Bacalao (salted cod) are all typical ingredients used in it.
It’s a hardy, healthy dish that is especially perfect for the cold days of winter (and apparently the cold, early days of Spring as well!). Even better, like most all stews, it keeps well and tastes more delicious with each day!

 Potaje de garbanzos y Espinacas
Chickpea and Spinach soup

Ingredients
250 grams of dried chickpeas
1 onion, spiked with 1 bay leaf and 2 cloves.
2 carrots, peeled.
500 grams of baby spinach.
1 onion, finely chopped.
2 tablespoons of olive oil.
1 teaspoon mild paprika.
2 slices of white bread.
4 eggs. (optional)
Salt and pepper.

Method
Soak the chickpeas overnight in plenty of water. On the next day add some salt, the spiked onion and the carrots to the soaking water. Pour on enough water to cover all the ingredients. Bring to a boil and leave to simmer for 40 minutes.

Sweat the onion and garlic in the olive oil. Sprinkle on the paprika add the pre-washed spinach and cook for a short time. Remove the onion and carrots from the chickpeas and take out the cloves and bay leaf. Mash the carrots and onion in a mortar with the white bread.

Combine with the chickpeas and add the spinach mixture. Continue to cook for 10-15 minutes and season to taste with salt and pepper. Divide the soup between four oven safe dishes. If you fancy the egg version, break an egg into each soup and leave to set in a preheated oven at 200 celsius.

If you are planning a casual gathering, it also works well served in small bowls as a tapas.



Empanadillas

Empanadas or empanadillas (smaller versions) are in, Spain, Portugal, the Caribbean, Latin America, and the Philippines, essentially a stuffed pastry. 

The name comes from the Spanish verb 'empanar' meaning to wrap or coat in bread.

Usually the empanada is made by folding a thin circular-shaped peice of dough over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names.

Most cultures have some sort of traditional "pocket" or meat pie food making it a portable and hearty meal for working people

It's quite simple -- they're very portable, easy to make and, of course, they don't have to be meaty.

Empanadillas de Atun

Ingredients for the pastry

Traditional shape for empanadillas

Ready to start filling the pastry

The filling - tuna, anchovies and egg

Now for the tricky bit.......

Ready for the oven

........and the result!

Tuna empanadillas (Makes about 15)

Pastry
135 grm plain flour
50 grm butter or margarine
2 tablespoons of Parmesan cheese, grated
¼ teaspoon salt
1 egg
water

Filling
1small onion, chopped
2 sticks of celery, chopped
2 carrots, diced
100 grm tuna, flaked
I tin anchovies
1 tin chopped tomatoes
1 large red pepper, thinly sliced
2 hard-boiled egg, chopped
Pinch paprika
2 garlic cloves, chopped

Method
Mix salt into flour and rub in butter as for short crust pastry. Work egg and cheese into mixture to make a dough, using a little water if necessary. Knead lightly, cover with clingfilm and refrigerate for 2 hours.

Soften onion, celery, carrot and red pepper in oil and add garlic. Cook for a couple of minutes, then add tomato and paprika. Cook until the vegetables are soft. Place mixture to one side to cool. Add chopped egg, tuna and anchovies to the cooled mixture.

Roll out pastry thinly, cutting into 3” diameter rounds with a cutter or glass, 1 tsp or so of mixture in the centre of each round, then fold in half, expelling the air and crimping with your fingers. Place on a non-stick tray in a pre-heated of at 200 for 20 mins. Serve at room temparture or cold with a glass of chilled Amontillado.

FAMILY, FOOD, AND FUN !!!!

What a fun-filled, Royal wedding weekend. Parties galore and surround by my children, grandchildren and stepchildren, busy, busy busy.....but never too busy to entertain my guests!!

Here's a quick potato salad, great for any party and a nice healthy, fast food option.

Ensaladilla Rusa

 ( Potato salad )

The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. This is my version.....

Serves 6

Ingredients:
7 medium unpeeled potatoes

6 hard-boiled eggs

16 oz can tuna, drained (optional)

1 large bunch of spring onions (finley chopped)
Mayonnaise
Small jar of green olive
Paprika
Salt and pepper


Method

Scrub the potatoes to clean off any lose dirt. Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!

Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.

Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.

Boil the eggs until hard.and cool. Peel the eggs, and slice with an egg slicer. Reserve 12 slices of egg and place to one side (for decoration)


Put a large jar of mayonnaise into a bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Add the potato, sliced egg and finley chopped spring onion, season and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Add egg, olives and dust with paprika.

Serve with bread sticks

Potato salad with breadsticks

Recipe of the day

The Seashore - Gouache

Stuffed Mussels 

(Mejillones Rellenos - Tigres)  

This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.

Ingredients
1 1/2 dozen mussels, scrubbed and beards removed
3 tablespoon water
2 tablespoon olive oil
1 tablespoon minced onion
2 tablespoon flour
3 tablespoon white wine
1/2 cup mussel liquid
1 egg beaten with 1 tbsp water
4 tablespoon fine dry breadcrumbs
 Olive oil for frying


Method
Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

Tigres - Stuffed Mussels

Recipe of the day

Tortilla de Espinacas

(Spinach Omelette)

Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables.

It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.

Spinach has a high nutritional value and is extremely rich in antioxidants. It is also considered to be a rich source of iron.

Serves 4-6


Ingredients

12 small eggs or 9 large, beaten

I large bag, pre-washed, baby spinach

3 cloves of garlic, chopped

Olive oil

Salt and pepper

Method

Add 2 tablespoons of olive oil to a frying pan. Fry but do not burn the garlic. Place the whole packet of spinich into the pan, a handful at a time. Cook for 1 minute. Add the eggs and blend into the spinach. Season.

Cook slowly, turning often until the omelette is cooked.

Suggestions

Fo a fuller, more substantial omelette, add sliced, cooked, potatoes at the same time as the spinach.

Recipe from 'Come dine with me'

Spanish chorizo, chickpea and spinach soup

Chorizo is a pork sausage that has many different varieties and is eaten all over Spain. Most chorizo that you would buy in stores has been cured, but “fresh” chorizo, which is softer is also available. Chorizo is made by chopping or grinding the pork and “marinating” it in spices. Spanish paprika (sweet or spicey) is the spice which is gives chorizo its characteristic flavor and distinguishes it from other sausages.

Chorizo may be sliced and eaten alone or with crusty French-style bread or can be fried. It is very common to use it as an ingredient in other dishes, such as stews and soups.

Serves six
 

Ingredients

Half a ring of chorizo sausage, sliced

1 onion peeled and chopped

2 cloves of garlic, peeled and finely chopped

1 large bag of washed, baby spinach

1 tin chopped tomatoes

1 tin of chickpeas

1 litre of chicken stock

1 tablespoon turmeric

extra virgin olive oil

2 hard boiled eggs

salt and pepper

Method

Place 2 tablespoons of olive oil into a pan and add the sliced chorizo. Fry for 2 mins.

Add the garlic and onion and fry until golden.

Then add the drained chickpeas, tomatoes and chicken stock.

Season with salt, black pepper and turmeric.

Bring to the boil and simmer for 40 mins.

Mix in the baby spinach and cook for a further 5 mins.

Remove a third of the mixture and blend.

Add the blended soup back into the pan and stir well.

Before serving sprinkle a good helping of chopped, hard boiled egg onto of the soup.