Elite life
Spain (Spanish Recipes)
Servings: 3
Ingredients:
4 eggs
1/2 kilo potatoes
Olive oil (one glass or 1/4 litre)
Salt
Cooking Instructions:
Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed. Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well. Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.
Servings: 4
Ingredients:
4 red peppers
3 aubergines
2 large tomatoes
1 large onion
Salt and pepper
4 medium-sized potatoes, optional
6 spoonfuls of vinager
2 medium-sized glasses of olive oil
2 cloves of garlic
A pinch of cumin, optional
Cooking Instructions:
Heat the oven up to 180º. Wash and dry all the ingredients. Put the peppers, aubergines, tomatoes and onions (all whole) in an oven dish or on the oven tray. Put them in the oven. Wrap the potatoes up in foil and put them in the oven too. Leave for approximately one and a half hours to roast. Turn them over once. When they are roasted, take the vegetables out and peel all of them (except the potatoes). Some people find it easier to peel red peppers by hand. It is importante to peel them as soon as they are taken out of the oven - if they are left too long to cool, the skin may cling onto the peppers. Cut the tops off the aubergines and red peppers. Remove the little pips from inside the red peppers, and cut the peppers and aubergines into long strips. Slice the onion and tomato. Keep all ingredients separate and add salt, pepper, a few drops of vinager and a generous amount of olive oil. Cut the baked potatoes, empty the skins, cut them up, add olive oil and salt and pepper. Put all the ingredients on a serving dish (don't mix them up - make individual portions of each vegetable). Sprinkle the chopped garlic over the whole dish, season with salt and pepper (and ground cumin or whole cumin seeds if you wish) and pour some more olive oil and vinager over if required.
Ingredients:
400 g fresh salmon, cleaned
2 tbsp extra virgin olive oil
Juice of 1 lemon
Salt and pepper
White wine vinegar
Mix of lettuce leaves
Cooking Instructions:
Marinate the salmon in the olive oil and lemon juice for 2-3 hours. Wash the lettuce leaves and place on a large round plate. Remove the salmon from the marinade and cut into thin strips (about 2cms) place on a baking tray with a knob of butter spread on it to prevent sticking. Place the baking tray under the grill for a few seconds turning the salmon once so that it´s done on both sides. Place the strips of salmon on top of the lettuce leaves and pour some of the marinade onto it adding a few drops of white wine vinegar.
Ingredients:
1 chicken jointed
4 tbsp olive oil
100 g ham, slices
1 onion
150 g mushrooms
150 ml sherry
1 bay leaf
Salt and pepper
Cooking Instructions:
Heat the olive oil in a casserole dish and add the chicken pieces and cook until they are browned. Chop the onion and ham and slice the mushrooms. Add the onion, ham and mushrooms to the casserole dish and sauté for 5-10 mins. Pour in the sherry add the bay leaf and season with salt and pepper. Cover and simmer until the chicken is tender (approx 20 mins).
Ingredients:
1/2 kg boiled white rice
1/4 kg tinned tuna
Mayonnaise
1 large tomato
Olives (green and black)
Cooking Instructions:
Boil the rice for 10 mins until soft then rinse in cold water and drain well. Prepare a loaf tin by lining it with foil and a bit of olive oil to prevent sticking. Prepare the tomato by blanching it to remove the skin - chop it up into small cubes and season with salt and pepper. Once the rice has cooled down sufficiently put a layer of rice in the bottom of the loaf tin followed by a layer of tuna and then tomato repeat this process as many times as necessary finishing with a layer of rice (layers should be about 1cm thick). Press the mixture down gently and place in the fridge for 3 hours. Take it out of the fridge and very carefully remove from the loaf tin placing it on a plate upside down. Remove the foil and cover with a little mayonnaise and finsh off by garnishing with green and black olives.
Ingredients:
4 pieces of sword fish (one for each serving)
4 medium tomatoes
1 tbsp breadcrumbs
1 clove of garlic crushed
1 tsp oregano
Olive oil
salt and pepper
Fresh basil
Fresh parsley
4 shallots or a small onion
Juice of half a lemon
Cooking Instructions:
Place the pieces of sword fish on a plate and sprinkle with olive oil (about 8 tbsp) - leave for 10 mins. To make the sauce heat 6 tbsp olive oil and add the chopped parsley and basil, shallots or small onion and salt and pepper - set aside once the onion is cooked. In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice - add salt and pepper to taste. Cut the tomatoes in half, place on a baking tray and cover with the oil and garlic mixture - cook in the oven at 180 degrees for about 10 mins. To cook the sword fish place on a hot griddle and cook until golden brown on both sides - add more olive oil at this stage if necessary. To serve place the fish on plates with the baked tomato halves and cover with the herb sauce.
Ingredients:
200 g short-grained pudding rice
300 g sugar
1 litre milk
50 g sultanas
3 tbsp brandy
1 stick of cinnamon
A few tspn cinnamon powder
Cooking Instructions:
Put the sultanas in a bowl and cover with the brandy. Place the rice (without rinsing), the sugar and the milk in a pan with a strong base over a medium heat - add the few drops of vanilla and the stick of cinnamon. When the milk starts to boil turn the heat to minimum and continue to cook slowly stirring occasionally to prevent the rice sticking to the bottom of the pan. Once the sultanas have soaked up the brandy add to the pan of rice and milk. Once the rice has cooked remove the pan from the heat - remove the cinnamon stick. Place in individual serving dishes and leave to cool - before serving cover with a little cinnamon powder.
Ingredients:
6 pears
150 g sugar
1/2 litre of red wine
1 cinnamon stick
300 ml water
Cooking Instructions:
Place the pears in boiling water for 2 - 3 mins then remove from the water and place under the cold tap. When the pears are suffiently cooled remove the peel. Meanwhile put the sugar, wine, water and cinnamon stick in a pan over a medium heat when it starts to boil add the pears and simmer slowly until the pears become soft. When the pears have softened remove them from the liquid and place them in a glass bowl. Leave the liquid simmering a bit longer until it reduces then pour over the pears. Can be served warm or cooled in the fridge.
Servings: 10
Ingredients:
1 chicken in pieces
6 small potatoes
2 ripe tomatoes
3 medium-sized onions
6 desert spoonfuls of olive oil
100 g of pinenuts
100 g of almonds
1 small glass of white wine
Jice of half a lemon
2 cloves of garlic
1 sprig of parsley
1 sprig of thyme
Pepper
1 chicken stock cube
Salt
Cooking Instructions:
Prepare an oven dish amde of glass or clay. Rub the bottom with a clove of garlic and then put the chicken pieces inside it. Peel the potatoes and onions. Cut them into large pieces and put them in the oven dish with the chicken. Do the same with the tomatoes. Chop the garlic and sprinkle on top with small pieces of parsley and thyme. Add the lemon juice, pinenuts, almonds, pepper and salt. Disolve the stock cube in a small glass of warm water and pour onto the chicken. Then pour on the glass of white wine and the oil. Try to make sure that all these liquids are poured over the ingredients as evenly as possible. Put the oven dish in the middle of the oven and leave it to cook for an hour and a half at 180º. When all the ingredients are cooked, take the oven dish out of the oven and serve.
Ingredients:
1 1/2 kg fresh spinach
2 tbsp extra virgin olive oil
2 cloves of garlic finely chopped
50 g pine nuts
Salt and pepper
Cooking Instructions:
Wash the spinach thoroughly and cut the rough stems off. Cook the spinach in very little water in a covered pan for 5 mins then drain and chop. Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach. Mix all ingredients together and season with salt and pepper.
Ingredients:
250 g lentils
1 chorizo (or a few slices if you can't get a small sausage-shaped one)
100 g serrano ham
1 large onion
1 small glass of red wine
2 cloves, optional
1 red pepper, optional
Half a small glass of olive oil
1 bayleaf
2 large carrots
3 small potatoes
2 cloves garlic
1 pinch of saffron
Fresh parsley
Salt and pepper
Cooking Instructions:
Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional). Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.
Servings: 4
Ingredients:
2 medium onions
2 cloves of garlic
2 whole cloves
1 small glass of white wine
A little flour
Salt and pepper
1 Carrot
1 bayleaf
Tomato puré or tomate frito
Half a stock cube
400 g minced chicken or turkey
100 g minced bacon
1 desertspoon pinenuts, optional
1 tsp. chopped fresh parsley
3 desertspoons soya sauce
2 desertspoons bread crumbs
1 tsp. of oregano
Olive oil
2 small, ripe tomatoes
A small cup of peas
Cooking Instructions:
Mix the minced chicken or turkey with the minced bacon. Grate one onion and chop or crush one clove of garlic. Add the grated onion, chopped garlic, soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together very very well. Make small balls with the mixture - about the size of a large marble. Coat them lightly in the flour (get a bowl, put some flour in and roll each ball around) and put all the balls on a large plate until you are ready to fry them. Now make the sauce. Cut up the other onion and chop the other garlic, and put both of them in a non-stick pan with a little olive oil, the fresh parsley and some salt and pepper. Fry gently until they are soft, and then chop the 2 tomatoes and add them. Finally grate the carrot and add that too. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato puré (or tomate frito if you live in Spain). Stir well and put on a low heat. Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides, and make sure the heat isn't too strong, otherwise they might burn. You will probably need to fry them in two or three batches, depending on the size of your frying pan. As each batch is ready, put the meatballs straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour. You can serve the meatballs on their own as a tapas dish, or as a main course accompanied by a green leafy salad and/or a red pepper salad.
Servings: 4-6
Ingredients:
600 g rice (short grain)
Half a chicken in pieces
2 artichokes
2 medium-sized red peppers
2 mature tomatoes
Black pepper
Garlic
Parsley
A strand of saffron
Olive oil (one glass, about 1/4 litre)
1/2 lemon
A sprig eacho of rosemary and thyme
Salt
Cooking Instructions:
Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour. Cut the artichokes and red pepper and fry them. Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt. Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
Ingredients:
1 Litre of red wine
2 oranges (juice - "naranjas de zumo")
4 peaches, cut into small pieces
5 desert spoons sugar
2 pieces of lemon skin
Cooking Instructions:
Put the wine (wine from Jumilla, Alicante or Valencia) into a jug, add the sugar, and stir until it is properly dissolved. Squeeze the two oranges, and add the juice to the jug. Save a slice of orange skin to decorate. Wash the peaches, peel them and cut them into small quarters (e.g. six per peach). Add them to the jug. If it is not Summer, you can use any other in-season fruit. Put the jug into the fridge. Sangría should always be served chilled. If you want to reduce the alchohol concentration, add icecubes and slices of lemon. If you want to increase the alcohol concentration, add a small amount of cognac or rum.
Ingredients:
1 egg
1 small glass of milk
1 desert spoon of caramel
2 desert spoon of sugar
Cooking Instructions:
In a metal flan mould (you can buy them in most Ferreterías or in the kitchen utensils department of a department store or large supermarket), burn the desert spoon of sugar with one dst spoon of water. Stir over a strong heat until the sugar and water becomes a brown coloured caramel. If you want to skip this step, you can find ready-made caramel in most Spanish supermarkets. Beat the egg with the 2 desert spoons of sugar. Beat well, add the glass of milk, and beat some more. Pour the mixture into the metal mould over the caramel, and put the mould (or moulds if you have made various) into a pan of simmering water. Make sure the level of water is lower than the moulds, so that no water spills into the flan mixture. Let the flan cook like this until it is ready. To test, put a sharp knife into the middle of the mixture. If it is clean when you take it out, the flan is cooked.
