Archive for the ‘Spanish Recipe’ Category
Beef stew
Ingredients:
* 600 kg. veal into small pieces
* ¼ carrots
* 1 medium pot of peas
* 3 or 4 artichokes
* ½ onion
* 1 clove garlic
* 1 cup white wine
* 3 potatoes
* 3 or 4 tablespoons oil
* Salt
Put oil in pot and brown the meat. Add the onion and minced garlic. Peel the carrots and slice them adds to the above. Peel the artichokes and cut in half by rubbing with lemon so they do not blacken. Put in the pot with a glass of wine and salt, close it and cook twenty minutes. You may have to add half a glass of water so it does not burn. If in a normal pot will have to cook about three quarters of an hour or an hour.
Besides chopping the potatoes and cut into small cubes, fried in oil. When browned add to pot with peas. Stir to mix everything, leaving two or three minutes.
Tip: You can substitute natural artichokes by boat.
Empanada de loin
Ingredients:
* 300 grs. marinated boneless fillets
* 1 onion
* 2 green or red peppers
* 1 small chorizo
* 50 grs. entrevelado bacon (bacon with strips of ham in half and salted)
* 4 tablespoons oil
* ½ kg. bread dough
If you know how to make bread dough, great, if not, you have three options: buy the dough in a bakery where you indicated as work at home, buy a meal that comes with yeast and just add water and oil (not always easy to find) and a final option, a different mass but the bread always comes out very well. Then here’s how to make pie dough with this.
Pie dough
* 1 cup milk water
* 125 grs. butter or margarine
* ½ kg. flour
* 1 sachet of baking powder
* Salt
Soften butter in microwave and mix all ingredients with rods and finish kneading by hand. Should not lay all the flour if we stay too thick. When you see that is not sticky and you see when opening the eyes in the dough, you put in the container that you will have mixed all the ingredients, tapáis with a kitchen towel and let her half an hour in the refrigerator.
Put oil in a pan and fry the fillets back to those they have taken away the fat that surrounds them. Remove from pan and put in it the chopped onion and chopped peppers to be made slowly leaving. Add the sausage party is not very thick sliced bacon and sliced the same thickness as the sausage. Add the tenderloin and tested for salt.
Remove the dough from the refrigerator, knead two minutes and take half and spread with a roller to stay thin. Lightly grease baking mold with oil and place the dough on top of a mass protruding above the rim of the mold. Put the filling spread and cover with the rest of the body but now only reach the edge of tapándola with a fork down and crushing the will close all around.
Let stand for half an hour, while, turn the oven to heat up and down to 200 degrees, prick the pie with a fork in several places and brush with beaten egg. The latter can be deleted. Place in the oven at medium altitude and let it bake about three-quarters of an hour. Watch it does not burn because the weather can vary from one oven to another.
Remove from oven and brush with olive oil. You can eat warm and cold.
Piquillo Peppers Stuffed With Cod
Piquillo peppers stuffed with cod
Ingredients:
* A tin of piquillo peppers (12 peppers)
* ¼ kg. cod
* 2 tablespoons butter
* 1 cup milk
* Flour and egg batter
* Oil for frying
Sauce:
* 2 or 3 peppers
* The juice from the can
* 2 tablespoons tomato sauce
* 8 tablespoons cream
* Salt
Place the cod to soak 24 hours. Stress it, shredding and remove skin and bones. Fry the flour in the butter and add milk, stirring for about five minutes (make a bechamel thinner the dough from the pellets). Add the flaked cod, take a few boils and test for salt. Fill the peppers with this dough, dipped in flour and egg and fry. Place in a baking dish.
For the sauce, mash the peppers with the juice from the can and tomatoes, adding the cream. Test if we need to add salt and pepper cover putting it in the oven 20 minutes.
Tips: You can put in a microwave oven, and shortens the time about 10 minutes. Can also be made of hake and prawns. Another option is with smoked salmon.
Cod to ajoarriero
Ingredients for 4 / 6 persons
800 gr cod
6 cloves garlic
600 gr grated tomatoes
300 g of canned piquillo peppers
1 green pepper
1 onion
400 gr. potato
Completion time 40 minutes.
Preparation
1. Crumbles cod previously desalted and squeeze all the water with your hands first and then wipe clean and dry.
2. In a saucepan with the garlic oil is put on plates and add the piquillo peppers, cut into pieces. Leave pochas gently aside.
3. In another pan, put a bit of oil and the onion gets peeled and chopped, green pepper, chopped small. When the onion begins to brown and the peppers are soft add the grated tomato. When it is nearly done, add a teaspoon of brown sugar.
4. In another pan fry the potatoes cut into cubes. Once done drain and reserve. In the same doramos oil 3 cloves of garlic and chilli. We removed the garlic and pepper and soaked cod, we’ve got the time to take that heat.
5. Add the cod to the pan where the onion, green pepper and tomato. Mix. Add piquillo peppers and finally the potatoes. Everything is cooked over low heat for 10 minutes and serve hot.
The Spanish love Custard and frequently use it as filling in Tarts and pastries. This is puff pastry tart filled with Custard and berry filling, then topped with a lattice-work of puff pastry. It is a good choice for a breakfast, brunch or a dinner party.
Prep Time: 20 minutes
Cook Time: 55 minutes
Spanish Recipe
Ingredients:
* 2 cups berry filling / topping (see recipe link below)
* Vegetable shortening to coat pan
* 2 sheets puff pastry – (1 pkg 17 oz frozen puff pastry)
* 2 cups (1 / 2 liter) milk
* 1 cinnamon stick
* 3 egg yolks
* 2 / 3 cup (125 grams) granulated sugar
* 1 / 4 cup (32 gr) corn starch
* 1 / 4 cup (31 grams) unbleached white flour
* 2 egg whites
Preparation:
This and Berry-Filled Custard Tart Recipe makes 8-10 servings.
Prepare the Berry Topping Recipe using berries of your choosing, such as blueberries, blackberries or raspberries. The topping will be added to tart just before baking and should not be refrigerated or too hot, but just at room temperature.
Remove puff pastry sheets from freezer and allow to thaw 10-15 minutes. Using a paper towel, coat 8-inch springform cake pan with vegetable shorteningl. Line the cake pan with puff pastry, trimming edges to fit pan and pressing pastry into corners. Prick bottom with a fork.
Set aside and second sheet pan until ready to cut. (Rather than a top crust, the other pastry sheet will be cut into strips approximately 1-1.5-inches to form a lattice on top.)
ISPRS and Measure flour and corn starch and set aside for Custard on plates.
Heat oven to 360F (180C).
While the oven is heating, prepare the filling Custard. Pour all but 1 / 4 cup (30 ml) of the milk into a medium-size, heavy-bottom sauce pan and add the cinnamon stick. Bring milk just to the boiling point, then remove from heat and set aside.
In a large mixing bowl, beat the egg yolks and sugar until mixture turns light yellow and has a smooth texture. Add flour and corn starch mixture to the egg and beat with a hand mixer on medium-high speed. Add the reserved 1 / 4 cup milk and continue to mix until smooth and creamy.
Remove cinnamon stick from milk. While Stirring constantly, pour about a third of the warm milk into the egg mixture. Once milk has thoroughly mixed with eggs, slowly pour in the rest of the milk, while Stirring constantly. Transfer the mixture into a large sauce pan and heat on medium, Stirring continuously. Bring to a boil and allow to boil for just 30 seconds, then remove from heat immediately and pour into spring form pan with puff pastry crust.
Note: If Lumps begin to form in the Custard while heating, use a hand mixer on low speed to break up the Lumps.
Pour Custard berry topping over filling and spread evenly. Cut the other pastry sheet into strips about 1 to 1.5-inches wide and lay across top in lattice pattern. Beat the egg whites in a small bowl. Brush beaten egg whites over top crust.
Place in pre-heated oven rack in middle. Bake for 30-35 minutes. Remove and allow to cool for at least 20 minutes before serving. If tart will not be eaten within 2 hours, Refrigerate. Bring to room temperature before serving.
Tomato Pizza
Ingredients:
- 1 small can tomato frito
- 1 small can of crushed tomatoes
- 1 pinch salt
- 1 pinch pepper
- Half teaspoon prepared garlic or garlic Porbén
- Half teaspoon oregano
- Half teaspoon Perrins sauce
Preparation:
- In a bowl add all ingredients and beat well.
Notes:
- This tomato is well conserved in the refrigerator for about 4 or 5 days.
- We can use this ready for tomato lasagne and pasta in general (macaroni, spaghetti, ravioli …)
- This tomato pizza can serve as raw or cooked.
Pipirrana salad
* 1 cucumber
* 1 onion
* 1 tomato
* Olive oil, salt, cumin
* Optional ingredietes: boiled egg, some fish, sausage, vinegar, pepper, garlic
First is the cucumber peels and itches in small dice. Place in a bowl. After washing the tomato, the cucumber is pica and add to bowl. It also added the onions (chopped well). In the end, all you have to dress with a short spray of olive oil, a pinch of salt, cumin and … Voila!. After all is left for an hour in the refrigerator and ready to eat.
The tortilla Sacromonte
The tortilla Sacromonte
* 150 grams of pork brains, beef or lamb
* 150 grams of criadillas veal, lamb or pork
* 6 eggs peas
* 150 grams of cured ham with red pepper
* 4 slices of chorizo
* Potatoes
Olive oil After cleaning and scalding criadillas the brain in a pan with boiling water, cut into squares and skips the bits of brain and criadillas in a frying pan. at a time, cook the peas, and plenty of oil, frying the potatoes are cut into small slices. skip peas with chorizo, serrano ham, brain and criadillas. then add the potatoes. then beat the eggs and mix with a bit of marrow, red pepper and all previously soaked. is curdled tortilla over low heat, giving back with care.
The yellow rice is a staple dish almost all Latin countries. Make this a favorite dish in your home with this recipe or use Goya Yellow Rice.
Ingredients:
- 2 tbsp Goya Olive Oil
- 1 / 2 cup chopped onion
- 1 / 4 cup chopped green pepper chopped
- 1 / 2 cup chopped tomato chopped
- 1 envelope Goya Powdered cubes – Chicken Broth
- 1 on Sazón Goya with Coriander and Annatto
- 1 cup Long-Grain Rice Goya
- 2 cups hot water
Instructions
1. In a pot with lid, heat the oil over medium heat. Add the onion and pepper, stirring until tender. Add the tomato, the envelope of dust and ice cubes in Sazón Goya. Cook and stir for 1 minute. Add the rice, cook and stir for 1 minute.
2. Add water and combine well. Boil, cover and reduce heat. Simmer for 25 minutes. Move it and let stand covered for 5 minutes before serving.
Then serves!
Ingredients:
6 cups tequila reposado, Cointreau 3 cups, 3 cups lemon juice, 2 cups of syrup Goma Ice.
Preparation:
Prepare six cups with the edge moistened with lemon juice and salt. Blend ingredients and serve.