recipe collection 50.pdf

7/28/2019 recipe collection 50.pdf

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Title: Agua De ValenciaCategories: beverages, spanish

Yield: 4 servings

1 bottle of spanish cava-(sparkling wine or; champagplenty fresh orange juicecointreauice cubes

Put some ice cubes into a large jug and pour over lots of orange juice. Nowadd the bottle of cava. Once the fizz subsides, stir in a good dash of thecointreau and it?s ready to serve.

Contributor: Esther Prez Solsona

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Title: Ajoblanco De Malaga (Garlic Soup With Grapes)Categories: spanish

Yield: 1

about 120ml(4 fl oz) milk200 g white bread, crust removed200 g blanched almonds

4 garlic cloves250 ml cold press olive oilsalt

vinegar250 g muscatel grapes.

1. Soak the bread in a little milk, then squeeze dry.

2. Blend the almonds, the peeled garlic and soaked bread in a mixer, thenslowly blend in the oil, followed by 1 litre (1-3/4 pints of water.

3. Season with salt and a little vinegar. Serve cold, garnished with seededor seedless grapes.

Note : this is an andalusian recipe

Contributor: 'Spain' by Nestor and Tin Lujan Mosaik

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Title: Albndigas Con Picada De Almendra (Meatballs In An Almond SaCategories: beef, spanishYield: 4 servings


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for the meatballs:1 lb ground beef

1/3 c bread crumbs1/3 c chicken broth

1 tb minced parsley2 garlic cloves, minced

1/2 ts lemon juice2 tb minced prosciutto1/2 ts salt

black pepper to taste1 egg white

flour for dustingfor the sauce:

2 tb olive oil3 tb onion, minced2 tb tomato, chopped

1/4 c dry white wine1/2 c chicken broth

1 bay leaf

salt and pepper to taste1 tb parsley, minced2 cloves garlic, minced

a few strands of saffron,-crumbled

1 tb almonds, chopped1/4 ts paprika

2 tb fresh or frozen peas

1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mixin the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatballwith flour.2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs oneach side. Lower the heat and add onion. Cook until golden, add tomato andcook for one minute. Stir in the wine, broth and bay leaf. Season with saltand pepper, cover and cook for 30 minutes.3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds andpaprika in a blender or mini-food processor. Mash into a paste. Add thismixture along with the peas to the meatballs and cook for 15 more minutes.Serve hot.


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Title: All I OliCategories: sauces, spanish

Yield: 1

half head of peeled garlics,half spoonful of lemon juice


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- (or of; vinegar),1 sm of olive oil, to ambient

-temperatur; e,a pinch of salt.

To mash the garlic in a mortar until he becomes a puree and to pour the oilvery slowly, always removing in the same sense when he has acquired theconsistency of a mayonnaise, to add the lemon juice (or the vinegar), toalso toss the remaining oil, without stopping to remove, and to season thenwith salt.



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Title: All I Oli (Oil And Garlic Sauce)Categories: sauces, spanishYield: 1

4 or 5 cloves garlic1 c or more of olive oil

salt

Peel the garlic and pound it in a mortar with 1/2 level teaspoon of salt.When it becomes a fine paste gradually drip in the olive oil, stirring allthe time. If the mixture does not thicken, or starts to separate, add asmall piece of bread and pound into the sauce. A little cold water may beadded at the end to dilute it.

This sauce is served with many meat, fish and vegetable dishes inCatalonia, and particularly with barbacued meat.

This recipe originated in the Spanish state of Catalonia.

Contributor: Spanish Regional Cookery by Anna MacMiadhachain

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Title: All I Pebre (Eels In Piquant Sauce)Categories: fish/sea, spanish

Yield: 10 servings

4 lb eel1 tb olive oil1 tb paprika2 c hot water3 cloves garlic, chopped

14 blanched almonds2 tb chopped fresh parsley

1/4 ts saffron1 tb olive oilsalt, to taste


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Clean and skin eels and cut into 1- to 1-1/2-inch pieces. Heat 1 tbsp.olive oil in a casserole or skillet. Add paprika; stir in enough water tocover eels. Bring to a boil and add pieces of eel.

Meanwhile, with a mortar and pestle or in an electric blender, crushgarlic, almonds, parsley, and saffron with enough olive oil to make asmooth paste. Stir mixture into casserole; add salt to taste and cook forapproximately 20 minutes or until eels are done. Add more water if saucethickens. Serve hot.All I Pebre (Eels in Piquant Sauce)Comments :A favorite Valencian tapa as well as a popular main dish, especially alongthe Costa Blanca. A cold beer might go best with this piquant tapa.

Variation: For an all-in-one meal or a main course, add peas, choppedcarrots, or new potatoes (or all three) and serve over rice, as they do inValencia.

Contributor: Tapas, Wines & Good Times, by Don and Marge Foster.NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000

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Title: Almendrados (Almond Cookies)Categories: cookies/bars, spanish

Yield: 1

2 c blanched almonds, finely-chopped

2 egg whites, room temperature1 c sifted powdered sugar1 ts vanilla

Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat eggwhites until stiff but not dry. Gradually add sugar, beating constantly.After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place byspoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutesor until cookies just begin to color.

Makes 3 dozen



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Title: Almendrados(Almond Cookies)Categories: cookies/bars, spanish

Yield: 12 c blanched almonds, finely


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-chopped2 egg whites, room temperature1 c sifted powdered sugar1 ts vanilla

Preheat oven to 325 degrees F. Lightly toast almonds; set aside.Beat egg whites until stiff but not dry. Gradually add sugar,beating constantly. After sugar is added, beat 5-8 minutes. Foldalmonds and vanilla. Place by spoonfuls or shape into rings ongreased cookie sheet. Bake 17-20 minutes or until cookies justbegin to color.

Makes 3 dozen


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Title: Andalusian GazpachoCategories: spanish, vegetables

Yield: 4 servings

3 1/2 oz stale bread, with crusts-removed

2 lb very ripe tomatoes, peeled1 green bell pepper

-(capsicum), finely chop; pe2 cloves garlic, peeled

1/4 c white wine vinegar2/3 c olive oil2 ts salt

garnish1 sm onion, finely chopped1 firm, ripe tomato, peeled

-and finel; y chopped1 green bell pepper (capsicum)

- 2 oz, finely; chopped2 oz cucumber, peeled and finely

-chopped1 egg, hardcooked (hardboiled)

- and fi; nely chopped3 1/2 oz stale bread, diced

1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out theexcess liquid.

2.If working by hand, crush the bread and all the other ingredients in alarge mortar, then drizzle in the oil slowly, mixing to a smoothconsistency. If using a food processor put all the ingredients in the bowland blend to a fine puree. You may need to do this in 2 or more batches.Check the seasoning.

3.Pour into a bowl, cover and chill for at least 1 hour.

4.Put the garnish ingredients in individual bowls and serve with thegazpacho.


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5.Cold water can be added to thin the soup just before serving if desired.


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Title: Anguila Al All-I-PebreCategories: fish/sea, spanish

Yield: 4 servings

1 kilo y medio de anguilas

3 dientes de ajo12 almendras tostadas y peladasuna cucharada de excelente-pimentnun dl de aceiteunas ramitas de perejilunas hebras de azafrn-ligeramente; tostado

3/4 l de agua caliente (la justa-para que; cubra las anguila

250 gr. de guisantes desgranados- cocidos o; judas verdes,sal

Las anguilas se limpian y se les quita la piel, se cortan en trozos desiete u ocho centmetros y se sazonan con sal.

En cazuela de barro puesta al fuego, con el aceite caliente, se echa elpimentn, se deja frer, sin que llegue a quemarse, en seguida se le aadeel agua caliente, se cuece unos minutos y se incorporan las anguilas quequedarn justamente cubiertas en el lquido.

Se continua la coccin y se aade el siguiente majado echo en el mortero :

Se machaca el azafrn, los ajos, el perejil y las almendras, a continuacinse aaden unas gotas de aceite.

Con todo ello se forma una pasta finsima que se diluye con parte del caldode las anguilas que estn cociendo, y se vierte sobre ellas.

Se deja cocer unos minutos ms, hasta que estn cocidas del todo.Finalmente, se aaden los guisantes y se sirven enseguida en la mismacazuela.

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Title: Apple Tart With Almonds And PistachiosCategories: spanish

Yield: 1

350 g short crust or puff pastry350 g cooking apples

3 eggs3 tb apricot jam2 tb thin cream2 tb sugar2 tb ground almonds2 tb chopped pistachios

butter

Heat the oven to medium hot (220 C). Peel and slice the apples. Grease thebottom of a baking tin with the butter and lay in the pastry. Prick thebase several times with a fork. Spread over the apricot jam and layer onthe apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly and

stir in the cream, sugar, almonds and pistachios. Remove the tart from theoven, cover with the egg mixture and return to the oven to bake for afurther 15 minutes. Allow to cool before removing from the baking tin


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Title: Apples With Walnuts And HoneyCategories: desserts, fruits, spanish

Yield: 4 servings

1 kg apples, peeled and sliced200 g sugar

1 stick cinnamonpeel of 1 lemonto decorate:whipped cream

100 g walnuts, halvedhoney

Cook the apples in a pot together with the sugar, lemon peel, cinnamon anda splash of water. Simmer for about 20 minutes, or until the water hasevaporated and the apples are soft. Set aside and cool. Remove the lemonpeel and cinnamon and divide the apple into 4 sundae glasses. Leave to coolin the fridge before serving. To serve, decorate with the whipped cream,topping each glass with half a walnut, and drizzle over some honey.



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Title: Aragon-Style Rice PuddingCategories: spanish

Yield: 4

1 wine glass measure of-pudding rice1 ltr milk

9 tbsps sugar3 eggs1 strip lemon peel1 stick cinnamon + ground

-cinnamonpinch salt

Put the rice (unwashed) in a pot, cover with water, add a pinch of salt andbring to the boil. Boil for 5 minutes until the water has been absorbed.Then cover the rice with milk and add the cinnamon stick and lemon peel.

Stir well with a wooden spoon until the mixture becomes creamy. On a verylow heat, gradually add the milk, stirring from time to time. And after themilk, add the sugar, stirring again from time to time. Now cover andsimmer gently for about 1 - 1 hours.Separate the eggs, and in a large bowl, whisk the egg whites until stiff.Beat the yolks and mix gently into the whites.Remove the lemon peel and cinnamon stick from the cooked rice, and stir inthe egg mixture. Pour into a deep serving bowl or individual bowls andsprinkle with ground cinnamon.

Contributor: http://www.spanish-gourmet.com

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Title: ArnadCategories: spanish

Yield: 6

1 md roast pumpkingrated rind of 1 lemon

100 gr. of almond finely chopped- (ground al; mond)a small a handful of-raw(unripe) an; d bare(peela small a handful of pine-kernels(p; inions)the half of the weight of-the pumpk; in( gourd) of sa bit(little) of cinnamon in- powder

To clean the leather pumpkin( gourd) and pips.To mix the whole flesh with the sugar, and to put in a pan to slow fire,to remove during of hour, as if about a jam it was treating ZZZself.When the pumpkin( gourd) acquires a brown color, to withdraw of the fire.To add the almond finely chopped (very chopped ), the grated rind of lemon,


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a bit(little) of cinnamon and to mix well.To put the mass in a Small pan of mud, forming a kind of mountain,to take care it remains(remain) smooth well, if it is necessary,to help with a spoon wetted in water to smooth the surface.To decorate with the almonds and pine kernels(pinions)(to sink(destroy) half a part in the mass) to dust with a bit(little) ofsugar,to put in the oven ..... and when the almonds are brown, already it is.To stop to cool and to eat to temperature environment.


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Title: Arros Amb Fesols And NapsCategories: spanish

Yield: 4 servings250 gr. of white beans in

-soaking400 gr. of pig hock200 gr. of pig ear

a small foot of pig100 gr of bacon

2 valencian black puddings-(blood sausage)

2 white puddings6 or 8 turnips cut into

-pieces400 gr. of ricesome strands of dry saffron

3 l of watersalt

In a pot with water, the beans throw, the elements of the pig, the turnipsand some salt. He/she allows to cook in a slow and continuous way.

As meats and sausages are cooked, they are taken out of the broth and theyallow to cool down a little to be able to them to cut to pieces.

When in the pot they are only the beans and the turnips, with the broth,this of salt is rectified and, arrived the moment, is added the rice, andsome saffron.

When the rice is to a little more than half cooking, they are added themeats and cut sausages and, once finished the cooking, this exquisitestrong plate of rice is served that should be with a lot of stock.This is a Valenciann dish


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Title: ARROS AMB FESOLS Y NAPS ( Rice With White Beans And TurnipsCategories: spanish, rice

Yield: 4 servings

250 gr. of white beans in-soaking400 gr. of pig hock

200 gr. of pig ear1 sm foot of pig

100 gr of bacon2 valencian black puddings2 white puddings6 or 8 turnips cut into

-pieces400 gr. of rice

some strands of dry saffron3 l of water

saltIn a pot with water, the beans throw, the elements of the pig, the turnipsand some salt. He/she allows to cook in a slow and continuous way.

As meats and sausages are cooked, they are taken out of the broth and theyallow to cool down a little to be able to them to cut to pieces.

When in the pot they are only the beans and the turnips, with the broth,this of salt is rectified and, arrived the moment, is added the rice, andsome saffron.

When the rice is to a little more than half cooking, they are added themeats and cut sausages and, once finished the cooking, this exquisitestrong plate of rice is served that should be with a lot of stock.



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Title: Arroz A BandaCategories: chicken, spanish

Yield: 4 to 6 servings

10 -7/10 oz. squid10 lg shrimp

1 ts pimenton (sweet red pepper)10 -7/10 oz. olive oil

8 ts mashed tomatosaffron

21 -2/5 oz. rice2 to 3 slices garlic

fish broth (between twice-and three; times the amount


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Peel the shrimp, saving the heads. Cut squid into small sgare pieces. Heatoil in large pan and fry shrimp heads, pressing on them with spoon. Removeheads and add squid. Once squid has goldened, we add the garlic very finelychopped. Without letting these golden, add tomato, then pimenton. Add riceand stir for three to five minutes, until the rice sounds like sand! Addthe fish broth, saffron, and salt to taste. After 8-10 minutes, add anotherchopped garlic and peeled shrimps. Let still for 10-15 more minutes on lowheat.Prep. Time: :20 to :30Total Time: :40

Preparation Time: 00:40


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MMMMM----- Now You're Cooking! v5.65 [Meal-Master Export Format]Title: Arroz Abanda De Invierno Con Alcachofas

Categories: spanishYield: 4

prawns 150 gramssquid 150 gramscuttlefish 150 gramsolive oilgarlic 3 clovespaprika 1 tablespoonartichokes 3broad beans 100 gramsrice 250 gramsfish stock 3 litressalttomato 100 grams

Using a paella pan, add the olive oil and lightly fry the cuttlefish, squidand prawns. Once they are ready, add the chopped garlic and tomatoes withpaprika. Later add the broad beans and artichokes and continue cooking .

With a little saffron add the rice and keep boiling. Add fish stock andleave it cooking for 17 minutes until dry. Serve.

Contributor: Courtesy of El Rall Restaurant Tunidores, 2 (Entre Lo


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Title: Arroz Con PolloCategories: spanish

Yield: 11 tb olive oil


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4 chicken thighs4 chicken drumsticks2 ts salt

1/2 ts fresh-ground black pepper2 oz smoked ham, cut into

-1/4-inch dice1 sm onion, chopped2 cloves garlic, minced1 red bell pepper, chopped1 green bell pepper, chopped

1 3/4 c canned tomatoes, drained and- choppe; d

1 tb tomato paste2 c canned low-sodium chicken

-broth or; homemade stock1 c rice, preferably long-grain2 tb chopped fresh parsley

1.In a large, deep frying pan, heat the oil over moderately high heat.

Season the chicken with 1/4 teaspoon each of the Salt and pepper. Cook thechicken, turning, until well browned, about 8 minutes in all. Remove. Pouroff all but 2 tablespoons of the fat from the pan.2.Reduce the heat to moderately low. Add the ham, onion, and Garlic to thepan and cook, stirring occasionally, until the onion starts to soften,about 2 minutes. Add the bell peppers and cook, stirring occasionally,until they start to soften, about 3 minutes longer.3.Add the Tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoonssalt and 1/4 teaspoon of the Pepper and bring to a simmer. Stir in the riceand add the chicken in an even layer. Simmer, partially covered, overmoderately low heat until the chicken and rice are just done, 20 to 25minutes. Sprinkle with parsley.

Contributor: Esther Prez SolsonaNYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Title: Arroz Con PolloCategories: chicken, pasta/rice/grains, spanish

Yield: 4 servings

4 chicken breasts, halved1/4 ts salt1/3 ts pepper1/3 ts paprika

1 tb oil1 md. onion, chopped1 sm red pepper, chopped3 cloves garlic, minced

1/2 ts dried rosemary leaves1 cn crushed tomatoes1 pk frozen peasrice


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Season chicken with salt, pepper and paprika. In medium skillet, heat oilover medium heat. Add chicken and brown. Put chicken in crock-pot. In smallbowl, combine remaining ingredients except peas. Pour over chicken. Cover.Cook on low 7-9 hours or high 3-4 hours. Add peas 1 hour prior to serving.Serve over rice.Prep. Time: :20Total Time: 3:00 to 9:00



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Title: Arroz Con Pollo (Rice With Chicken)


1 lb canned tomatoes1 clove garlic, minced

1/2 c pimentos, chopped3/4 c long-grain rice

2 tb stuffed olives, diced2 bay leaves

cornmeal, for dredging1 1/2 c chicken stock1 1/2 pn saffron

salt1 lg frying chicken, 3 pounds1 md onion, chopped finely

1/2 c green peas, frozen2 tb dry sherry1 tb butter1 green bell pepper, cut in

-1-inch squares

1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightlywith cornmeal.2. In a large, deep skillet with a tight-fitting lid, heat the oil andbutter until foaming. Add the chicken in batches, skin side down. Brownboth sides of the chicken, until evenly golden.3. Remove chicken to a warm platter and reserve.4. Add more olive oil and saute the onion, garlic, and green pepper.5. Add the rice and stir for five minutes. Add the tomatoes.6. Steep the saffron in the hot chicken stock for a few minutes.7. Add stock, sherry, bay leaves, olives, pimentos, and the peas to thepan. Mix well; arrange the chicken pieces on the top of the rice.8. Cover and cook over low heat until the rice and chicken are tender,about 40 minutes.


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Title: Arroz RosetxatCategories: spanish, rice

Yield: 6 servings300 gr of lean meat of lamb leg200 gr. of pig ear

1 valencian blood and onion-sausage

2 white catalan sausages100 gr. of chickpeas in soaking

1 big parsnip1 big turnip1 twig celery

150 gr. of pig lean meat

50 gr. of salted bacon400 gr. of rice,1 egg1 dl of oil or 100 gr of pig

-shortening2 cloves of garlic,

some strands of dry saffron2 tbsps of grated white bread

-crumbpowdered cinnamon,parsley

2 tbsps of flour

He/she puts on to the fire a pot with about three liters of water, andhe/she throws in her the lamb meat and the pig ear, cut to pieces not verybig; when it begins to be boiled it scums and the chickpeas are added, theparsnip, the turnip, the celery, peeled and cut in slices, and the salt.When this meats are half cooked they incorporate the Catalan sausages itinforms, two balls made with the pig lean meat and the bacon.

The balls are made going the meat by the processor of meat and adding thebread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.

He/she cooks slowly until being everything totally cooked, finishing offtheir seasoning with the saffron.

In a pan of mud, with the oil and setting to the fire, the garlics arefried itched to those that one adds subsequently, the rice that is braisedduring some seconds with the oil. Then the components of the cooked pot areadded (Catalan sausages and meat balls intersect in slices and they arereserved), and the broth, calculating double quantity of this that of rice.

He/she puts on to alive fire, and he/she leaves decreasing as the cookingadvances. It is rectified of salt. The cooking ends in the oven, so that itis grated well, not without before to place for above the slices ofCatalan sausages, the balls, cut, and some chopped parsley. Total cookingabout twenty minutes. To allow it to rest about three minutes and to serve.

Contributor: Esther Prez SolsonaNYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000


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MMMMM----- Now You're Cooking! v5.65 [Meal-Master Export Format]Title: Artichoke And Kidney Bean Paella


1 tb olive or vegetable oil1 md onion, chopped (1/2 cup)2 garlic cloves, finely

-chopped1 cn vegetable broth1 c uncooked regular long-grain

-rice1 c frozen green peas1/2 ts ground turmeric

2 dr red pepper sauce1 cn dark red kidney beans,

-rinsed and d; rained1 jar (6 ounces) marinated

-artichoke hearts, drained

1.Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlicin oil 3 to 4 minutes, stirring frequently, until crisp-tender.2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15minutes.3.Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirringoccasionally, until rice and peas are tender.




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Title: Asparagus Gratin From Spain(Esparragos Gratinados)Categories: spanish, vegetables

Yield: 4 servings

24 thick fresh white asparagus,- or 48 of the; slender gree

3 sl of day old bread1/4 c of olive oil

3 cloves of garlic, finely-chopped

1 1/2 ts of sweet paprika1 tb red wine vinegarsalt and pepper to taste


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1.Trim the asparagus and simmer in lightly salted water until tender, 4 to8 minutes. Drain well.2.Chop the bread to crumbs, and fry in oil until lightly browned. Add thegarlic and paprika along with salt and pepper to taste.3.Arrange asparagus in an ovenproof dish and pour the fried bread mixtureover them.4.Place in preheated 350-degree oven for 20 minutes. Serve hot with thesplash of vinegar at the end.



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Title: Asparagus Wrapped With Jamon SerranoCategories: appetizers/snacks, spanishYield: 1

1 bn of fresh asparagus12 long, thin slices of jamon

-serranojuice of 1 lemonextra virgin olive oilsalt & fresh ground pepper

Steam fresh asparagus or drain wild asparagusWrap slices of jamon around a small bunch of asparagusChill until coolBefore serving, drizle with olive oil and lemon juiceSalt and pepper to tasteBuen Provecho!

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Title: Bacalao A La VinzcainaCategories: spanish

Yield: 1

3-4 dried choricero chiles2 hard boiled egg yokes

250 g salt cod (soaked for 24-hours)

2 lg chopped onions2 cloves garlic

100 g chopped serrano hamparsley

De-seed and soak the chile peppers, When soft, blend into a paste andsieve.Puree the peppers with 2 hard boiled eggs yolks to make a medium thick


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sauce.Poach the cod. Remove bones and skin. Flake into large piecesIn some oil stew the onions, garlic, ham and parsley.Add mixture to cod in a baking tray.Pour over the chile pepper sauce.Cover and bake until hot.

Contributor: Sophie GrigsonNYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Title: Baked Custard (Flan)Categories: spanish

Yield: 4

150 g white sugar1 tb cold water

juice of lemon1 tb boiling water5 md eggs

450 ml milk1 ts vanilla essence or 1 vanilla

- pod

Preheat the oven to low, 150oC/300oF.Start by making the caramel sauce: in a heavy-based pot, put 100g of thesugar, with the cold water and lemon juice. Allow to heat very gently untilthe sugar caramelises (shake the pot occasionally for this to happenevenly) and turns a deep golden colour. Dont allow this to boil. Take offthe heat and stir in the boiling water, carefully. Put the pot back on theheat to dissolve the caramel in the water. Now pour this sauce into thebase of either 1 large serving dish, or 4 individual ramekin dishes ormoulds. Now make the custard by whisking the eggs and remaining sugartogether. Heat the milk and vanilla pod until very hot, but not boiling,then let it sit for about 10 minutes. Take out the pod. Now, beat the milkinto the egg mixture (add the vanilla essence if you didnt use a pod).Pour the egg mix into the serving dish(es) and place carefully in anovenproof dish. Pour hot water into this dish to come half way up the sidesof the serving dish(es), and cook for about an hour or until set. Toserve, let the custards cool, run a knife around the edge of the dish andthen invert onto a serving plate.This can be served with thick cream.



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Title: Baked Pineapple PuddingCategories: spanishYield: 6-8


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1 lg pineapple kg sugar

10 eggspineapple slices, optional

Peel the pineapple and extract the juice. Then pour through a strainer.Heat the juice in a pan and add in the sugar, stirring constantly to avoidburning. Cook until the sugar dissolves and makes a light syrup. Set asideto cool. Beat the eggs lightly and stir into the syrup. Caramelise thebottom of a smooth, deep baking tin and pour in the pineapple mix. Coverwith aluminium foil and place in a dish of water (bain marie) and cook inthe oven 25-30 minutes.Once the pudding has cooled, turn out onto a serving dish and garnish witheither whipped cream orsome pineapple slices.



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Title: Basque 'porrusalda'Categories: spanish

Yield: 4

1 kg potatoes3-4 leeks

1 red bell peppera few pieces of pumkin

2-3 md carrots2-3 cloves garlic, peeled and-wholevirgin olive oilsalt

Gently fry the garlic until cooked. Remove from heat and mash. Put all theremaining ingredients, washed and cut into medium pieces, into a pot withjust enough water to cover. Add the mashed garlic, the oil with which itwas fried and a pinch of salt. Cook on a high heat for 10 minutes, thenreduce heat, and simmer until the vegetables are tender. Taste forseasoning.



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Title: Beef To The JardiniereCategories: beef, meats, spanish

Yield: 4 servings

750 gr. de meager beef in-ribbons


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6 carrots250 gr. of peas

6 leeks250 gr. of rice

2 onions2 tb of oils1 chalote ( or scallion)

a pinch of saltpepper

To wash and cut the leeks, the carrots and the onions in fine slices. Tobraise them 5 minutes in a saucepan with oil.

To add the peas. To add water to the preparation and to allow to cookduring 25 minutes to soft fire. To reserve.

To cut in ribbons the chalote. To braise during 10 minutes in a pan with aspoonful of oil. To add the rice. To incorporate 30 cl. of water boiling.To cover and to allow to cook approximately during 20 or 25 minutes.

To sprinkle with salt a anti-adhesive pan (tefln pan) To put to alivefire and to fry the meat a couple of minutes for each side. To pepper tothe pleasure and to serve accompanied by the well drained vegetables andthe rice cooked 'al dente '

PREPARACIN:20 MINUTESCOCCIN:40 MINUTES




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Title: Boiled ValencianCategories: spanish, vegetables

Yield: 4 servings

4 md potatoes2 bn of spinach beets4 md onions1 kg of green beans

olive oilvinegar and salt

It sets on a casserole with water to boil. Add 2 dl. of oil, salt and thevegetables. It) will have to cook about 50 minute to soft fire.

The vegetable slips to serve warmly. It is served in soup plate spiced witholive oil, vinegar and salt.



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Title: Canary Cheese Tarts - Quesadillas De Hierro-Categories: spanishYield: 4

50 g butter50 g caster sugar

1 egg yolk225 g soft hierro or curd cheese

50 g flaked almondsgrated rind and juice of -lemon

2 egg whites225 g shortcrust pastry

1 egg, beatenPre-heat the oven to 180 C/Gas 4Cream the butter and sugar until light and fluffy, then gradually beat inthe egg yolk. Add the cheese, almonds and lemon rind and juice. Whisk theeggs whites until they form stiff peaks and fold them into the mixture.Roll out the pastry and use it to line lightly greased tart tins, flutingthe edges with your fingers. Fill with the cheese mixture. Brush the edgesof the pastry with beaten egg and bake for 20 minutes until the filling isfirm and golden-brown.



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Title: Carabassa Arnadi (Pumkin Arnad)Categories: desserts, spanish

Yield: 1

1 pumpkin of about 3 kgs.,1 kg of sugar,

375 gr. of almond flour,(fine-milled almond; )

4 eggs,1 lemon,

cinnamon,25 gr. of peeled almond.

The pumpkin is roasted, he/she peels and they are removed the seeds,leaving it of one day for another inside a sack of white cloth or of acolander; this way the biggest quantity is eliminated possible of water.Once drained and it cleans he/she is added the sugar, mixing bothingredients. Subsequently he/she incorporates the almond flour and then theyolk of the eggs, very combings, as well as powdered cinnamon and thescrape of a lemon. Once very blended everything it, it will be a fine mass


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that is deposited in a clay pan or another recipient that it resists theheat, because the time of cooking is of an and half at two hours, with veryslow fire.At the time of placing the pasta in the recipient, he/she is gone givingthe pyramid form. One can adorn in two different ways: Sprinkling for abovewith sugar, adding stockings peeled almonds or with meringue fact with thehelp of white about to snow and two tbsps of sugar for white, adding someburnt sugar to give him better flavor. In the first case, it is adornedbefore introducing the cake in the oven. If it is with meringue, it isadorned later, introducing it in the oven some instants again.

its a valencian dessert . It is a very old candy, of Arab origin



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Title: Caramelized Orange CustardCategories: desserts, spanish

Yield: 4 servings

zest of 3 oranges, in long-strips

2 c milk2 c heavy cream1 cinnamon stick2 c sugar

1/4 c water6 whole eggs plus 3 egg yolks1 ts vanilla extract (essence)3 tb port wine, optional

1. In a saucepan over medium-high heat, combine the orange Zest, Milk,cream and Cinnamon stick. Heat until small bubbles appear at the edge ofthe pan, then remove from the heat. Let stand for 1 hour to develop theflavors.2. In a small, heavy saucepan over low heat, combine 1 cup (8 oz/250 g) ofthe Sugar and the water. Stir until the sugar dissolves. Bring to a boilover high heat. Boil, without stirring, until the liquid is golden brown,6-8 minutes. Carefully pour the hot syrup into the bottoms of eight 1-cup(8-fl oz/250-ml) ramekins or Custard cups, immediately tilting and swirlingthe dishes to coat the bottoms and sides with the caramel. Place thedishes in a large baking pan. Set aside.3. Preheat an oven to 325F (165C).4. Strain the cream mixture through a sieve into a clean saucepan. Warmover medium-high heat until tiny bubbles appear along the edge of the pan.(Do not allow to boil.)5. Meanwhile, in a bowl, whisk together the whole Eggs, egg yolks and theremaining 1 cup (8 oz/250 g) sugar until frothy. Gradually beat in the hotcream mixture, a little at a time. Stir in the vanilla, and then the wine,if using. Strain the mixture through a sieve into the caramel-lined dishes,dividing it evenly.6. Pour hot water into the baking pan to reach halfway up the sides of thecustard cups. Cover the pan with foil and place in the oven. Bake until aknife inserted in the center of a custard comes out clean, about 30


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minutes.7. Remove the baking pan from the oven and remove the dishes from the pan.Let cool for 30 minutes, then cover and refrigerate until well chilled.8. Just before serving, carefully run a knife around the inside edge ofeach custard and invert into individual shallow dessert bowls. Pour anyextra Caramel in the dishes over the custards and serve.

Contributor: Esther Prez SolsonaNYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000

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Title: Carnero Con Ajo (Mutton With Garlic)Categories: meats, spanish

Yield: 4 servingshalf a leg of mutton or-lamb; *see NOTE

40 sm or 20 large cloves garlicolive oilmeat stocksmall tin of tomato paste

6 peppercorns1 bay leaf1 ts paprika

salt

*NOTE: get the butcher to cut it in rounds 1- inch thick leaving the bonein the middle

Peel the garlic but do not chop it. Heat plenty of olive oil in a deep panand brown the slices of meat on each side, two at a time. Lower the heatand when all the slices of meat are browned put them in the pan and add thewhole cloves of garlic. Allow them to stew a little but not to brown.

Carefully add enough stock to just cover the meat, together with the tomatopaste, peppercorns, bay leaf and paprika. Add salt to taste and simmervery gently for 1- 1/2 to 2 hours, or until the meat begins to come awayfrom the bone.

This is best served with plenty of boiled potatoes. The garlic flavor isnot as strong as one might expect as the garlic is stewed whole and slowly.The sauce may be thickened with a little cornflour if desired.

This recipe originated in the Spanish state of Catalonia.

Contributor: Spanish Regional Cookery by Anna MacMiadhachain




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Title: Castillian Hot ChocolateCategories: spanish

Yield: 6 servings

1/2 c cocoa (powdered),-unsweetened

1 c sugar7 ts cornstarch (cornflour)1/2 c water

4 c milk

Mix the cocoa and sugar together.

Dissolve the cornstarch (cornflour) in the water and combine with thecocoa-sugar mixture in a medium-sized saucepan. Stir this until it is asmooth paste. Begin heating this mixture, continuously stirring it with awhisk. Gradually pour in the milk. Continue stirring as you bring it to asimmer. Simmer, stirring often, for about 10 minutes. The cocoa is ready

when it thickens and is glossy and smooth.NOTES:

* Thick, rich Spanish hot chocolate -- I first tasted this wonderfulbeverage while touring in northern Spain with a choir. It's not like anyhot chocolate I've had anywhere else, and I was delighted to find a recipein "The Vegetarian Epicure Book Two." It is the best hot chocolate in theworld (at least to me.)

* The consistency of the finished product should resemble chocolatepudding that didn't quite set. If you halve this recipe, you'll get justthe right amount for two large mug-fulls. This cocoa is especiallyfantastic when you dip churros into it (a churro is a sugary, deep-fried,doughnut-like stick, and if anyone wants to send out a recipe, I'd be mostgrateful).

: Difficulty: easy.: Time: 15 minutes.: Precision: measure the ingredients.

: Tovah Hollander: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA: {sdcrdcf,hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust


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Title: Catalan Mushrooms With Garlic & ParsleyCategories: spanish

Yield: 6

1 lb medium-size white mushrooms,- stems; trimmed to 1/2 inchquartered


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1/4 c extra-virgin olive oil1/4 c finely chopped flat-leaf

-parsley2 tb finely chopped fresh garlic1 to 2 tsp. coarse salt or sea

- salt

Put the mushrooms in a large bowl of cold water to soak for 10 min.Rinse them well and then drain.

Heat a large saut pan with a tight-fitting lid over medium heat. Addthe drained mushrooms to the dry pan, cover immediately, and cook untilall the moisture from the mushrooms is leached out, about 20 min.You'll know this has happened when you lift the lid for a peek and see theonce-dry pan filled with liquid.

Remove the lid, raise the heat to medium high, and boil until theliquid evaporates and the mushrooms begin to sizzle in the dry pan buthaven't browned; they'll have shrunk considerably and should be firm when

poked with a fork. Lower the heat to medium and stir in 1 Tbs. of theolive oil, the parsley, and the garlic. Saut, stirring frequently, untilthe garlic softens, another 3 to 4 min. Transfer the mushrooms to aserving bowl, stir in the remaining 3 Tbs. olive oil, and season with saltto taste (I like to salt them liberally). Serve while hot.

Serve these as a starter or perhaps as an accompaniment to the bakedchicken. Leftovers are great on pizza or added to pasta sauce.

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Title: Catalan Saut Of Calamari (Squid) In OnionsCategories: fish/sea, spanish

Yield: 4 servings

1-1/4 lb calamari and tentacles,-cleaned

3 tb virgin olive oil1 dry red chili pepper, broken3 lg onions

salt and pepper, to taste

Clean calamari and cut tubes crosswise into 1/2-inch rings. Dry calamari onpaper towels and reserve.

In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add thecalamari and saut until the rings turn opaque white, approximately 30seconds to one minute. Transfer calamari to a bowl and set aside.

Wipe frying pan dry, add remaining oil and heat. Add chili pepper and heatuntil it turns dark. Remove chili with a slotted spoon and discard. Add theonions to the hot chili oil and cook, stirring, until onions are wilted,approximately 5 minutes. Reduce heat to medium; partially cover pan andcook, stirring occasionally, until onions are caramelized to a goldenbrown, approximately 30 to 40 minutes. Add more oil if onions are dry or


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stick to the pan. Season with salt and pepper. Add calamari and stir untilheated throughout. Serve with slices of hot or toasted French bread.



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Title: Cauliflower StewCategories: spanish

Yield: 4 servings

1 md cauliflower, in florets1 lg onion, chopped

4-5 tb olive oil

3-4 cloves of garlic, chopped75 g chorizo sausage, sliced3 tomatoes, skinned and finely

- choppe; d75 g pine nuts25 g sultanas

1 ts pimenton (paprika)1 tb fresh chopped parsley or 1

-tsp chop; ped dried parsleysalt and pepper

Bring some lightly salted water to the boil, and cook the florets for 5-6minutes - don`t let them get too soft. In a pan, heat the oil and fry theonion and garlic for 4-5 minutes. Stir in the pimenton, then add thesultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mixwell, then add the florets. Heat everything for 2 minutes. Check theseasoning and sprinkle with fresh parsley (if using) before serving.


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Title: Char Grilled ArtichokesCategories: appetizers/snacks, spanish

Yield: 6 servings

12 lg young artichokes1 1/2 c sherry wine vinegar

1/2 c of lemon juice1 c of olive oil

salt and pepper

One by one, grip the artichokes by the stalk and strike against the worksurface to open them without breaking off the leaves. Cut off the stalks,wash in cold water and drain. Arrange a layer of artichokes in a large


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bowl. Season well and sprinkle generously with vinegar, then add a littlelemon juice and a trickle of oil. Repeat the process until all theartichokes are in the marinade. Leave to marinate for 8 hours, stirringoccasionally with a long wooden spoon. When marinated, grill the artichokesover charcoal or hardwood, basting them with the marinade. Serve very hot,two to a plate, in a 'sitting position' with the leaves pointing upwards.Buen Provecho!

Contributor: Recetas con angel by Caty Juan de Corral


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Title: Chicken EscabecheCategories: chicken, spanish

Yield: 1 servings-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------

2 tb olive oil; divided1 yellow pepper; cut strips1 red pepper; cut strips1 lg red onion; cut rings

1/3 c white wine vinegar1 c chicken broth1 lb chicken breasts; cut strips1 peppercorns1 ts rosemary

1/2 ts thyme1/2 ts allspice1 salt and pepper

Saute veggies in 1 tb oil until tender. Press herbs into chicken. Removeveggies, add 1 tb oil and saute chicken pieces. When done, add broth andvinegar. Simmer a few minutes to blend. Add veggies and serve over rice orpasta. Source: Lightly Ethnic

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Title: Chicken Thighs Baked With Lemon, Sage, Rosemary & ThymeCategories: spanish

Yield: 6

2 lg cloves garliccoarse salt or sea salt

3 to 4 tbs. extra-virgin oliveoil

12 chicken thighs, trimmed of-fat, rinsed, and; patted dr2 lg lemons, each cut into six


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-1/4-inch; rounds1 bn fresh rosemary, snipped into

- twelve; 2-inch pieces1 bn fresh thyme, snipped into

-twelve 2-; inch pieces12 sage leaves

freshly ground black pepper

A pestle is perfect for pounding garlic, salt, and olive oil toa creamy paste.

Using a mortar and pestle, mash the garlic with a large pinch of saltto create a coarse paste (or use a small mixing bowl and the back of aspoon, or mince the garlic very finely on a cutting board). Add the oilvery slowly in drops while pounding and grinding the paste, continuinguntil the allioli is thick, creamy, and emulsified. Put the chicken ina bowl. Rub the allioli all over, including under the skin. Cover andrefrigerate at least 2 hours or overnight.

Heat the oven to 425F and set an oven rack in the middle of the oven.Arrange the lemon slices in one layer in a large shallow roasting panor baking dish (9x13x2 inches is good). Top each slice with a piece ofrosemary and thyme and a sage leaf. Set the chicken thighs, skin sideup, on top; sprinkle them generously with salt and pepper. Bake until theskin is golden and the juices are clear, 45 min. to 1 hour.

Sometimes the lemons and chicken produce a lot of juices, in which caseyou can make a delicious pan sauce. Transfer the chicken (keeping theherbs and lemon slices underneath) to a plate and cover loosely withfoil. Tilt the pan to pool the juices in one corner. Spoon off the fatthat rises to the top. Set the pan over medium heat (if the pan isn'tflameproof, pour the juices into a small skillet) and scrape up anystuck-on juices. Let the juices boil and reduce so they thicken to a saucyconsistency. Drizzle the sauce around, not on, the chicken to maintain thecrisp skin.

In addition to the lemon and fresh herbs, the chicken thighs areflavored with an emulsified mash of garlic, salt, and olive oil, calledallioli. I like to garnish each plate of chicken with a spoonful of romescosauce.


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Title: Chicken With Garlic And LemonCategories: spanish

Yield: 4 servings

1.5 kg chicken, cut into bite-size-portion; s

100 ml olive oil10 -15 cloves of garlic, peeled- and whole

6 strands of saffron


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-(optional)50 g plain flour

100 ml dry sherrythe marinade:

7-10 cloves of garlic, crushedjuice of 1-2 lemonsmixed fresh or dried herbsground pepper

Place the chicken pieces in a shallow dish. Mix all the marinadeingredients and cover the chicken. Leave, covered overnight in the fridge.Lift the chicken pieces from the dish, keeping the marinade, and toss inthe flour. In a large pot, heat the oil and fry the chicken for 6-8minutes, until golden. Add the whole garlic cloves and fry gently untillightly golden, add the sherry and raise the heat until the marinade beginsto boil. Reduce the heat, cover and simmer until the chicken is tender(35-45 minutes) and the sauce has thickened. Place the chicken and garlicon serving dishes and drizzle over the flavoured oil.

Contributor: Esther Prez SolsonaNYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000

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Title: Chickpea And Romaine Soup With Golden VermicelliCategories: soups/stews/stocks, spanish

Yield: 4 servings

4 tb olive oil1 onion, chopped1 clove garlic, minced

1/4 ts turmeric1/2 ts paprika1/4 ts cayenne pepper

2 plum tomatoes, chopped2 c drained and rinsed canned

-chickpeas; (one 19-ounce ca3 c canned low-sodium chicken

-broth or; homemade stock3 c water1 ts salt

1/4 lb vermicelli, broken in half1/2 head romaine lettuce (about

-2/3 pounds),; shredded (abo

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat.Add the onion, Garlic, turmeric, Paprika, and cayenne and cook, stirringoccasionally, until the onion is translucent, about 5 minutes. Stir in theTomatoes and cook 5 minutes longer.2. Add the Chickpeas, broth, water, and salt. Bring to a boil and thenreduce to a simmer.3. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons ofoil over moderate heat. Add the vermicelli and cook, stirring occasionally,until golden, about 5 minutes. Remove the browned pasta with a slottedspoon; add it to the soup along with the romaine. Simmer until the pasta is


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tender, about 5 minutes.



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Title: Chocolate A La Espanola (Spanish-Style Hot Chocolate)Categories: beverages, spanish

Yield: 1

1/2 lb sweet baker's chocolate1 qt milk

2 ts cornstarchBreak chocolate into small pieces. Place in saucepan with liquid. Heatslowly, stirring with a whisk, until just before the boiling point.Dissolve cornstarch in a few tablespoons of cold water. Add dissolvedcornstarch to chocolate mixture and stir constantly until the liquidthickens. Serve hot in warmed cups.

Makes six small cups.



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Title: Chocolate A La Espanola(Spanish-Style Hot Chocolate)Categories: spanish

Yield: 6

1/2 lb sweet baker's chocolate1 qt milk2 ts cornstarch

Break chocolate into small pieces. Place in saucepan withliquid. Heat slowly, stirring with a whisk, until just beforethe boiling point. Dissolve cornstarch in a few tablespoons ofcold water. Add dissolved cornstarch to chocolate mixture andstir constantly until the liquid thickens. Serve hot in warmedcups.Makes six small cups.





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Title: Chorizo And Potato StewCategories: spanish

Yield: 4 servings

3 ts garlic, minced1/2 hot red pepper flakes,

-crushed2 tb olive oil1 qt chicken stock

sea salt2 lg onion, 1/4-inch dice2 red peppers, 1/4-inch dice2 tb parsley, minced

1/2 c water1 lb sweet chorizo sausage, cut

-in 1/4-i; nch slices3 1/2 lb new potatoes, peeled and cut

- into 1; -inch cubes

2 green peppers, 1/4-inch dice1 ts black pepper, freshly ground

1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, andbay leaves for 2-3 minutes. Add salt to taste and continue cooking,covered, over low heat for 15 minutes.2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Addthe paprika, stock, pepper flakes, water and black pepper. Bring to a boil,reduce heat to medium, and simmer, uncovered, for 20 minutes.3. Continue cooking until potatoes are fork-tender. Cover the pot and letrest for 5 minutes. Adjust seasoning with salt and pepper to taste, andtoss with chopped parsley.

Contributor: Esther Prez SolsonaNYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000

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Title: ChurrosCategories: spanish

Yield: 1

vegetable oil1 c water

1/2 c butter or margarine1 c gold medalr all-purpose

-flour1/4 ts salt

3 eggspowdered sugar or-cinnamon-granulat; ed sugar

1.Heat oil (1 1/2 inches) to 375F in 4-quart Dutch oven or deep saucepan.Heat water and butter to rolling boil in 3-quart saucepan. Remove fromheat; quickly stir in flour and salt. Stir vigorously over low heat until


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mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, untilsmooth and glossy.2.Spoon mixture into pastry bag. Squeeze 5-inch strips of dough into hotoil. Cook, turning freqently, until deep golden brown; drain. Sprinklegenerously with powdered sugar. Serve warm.



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Title: ChurrosCategories: spanish

Yield: 2

200 gr. of flour litre of water teaspoon of salt

1 lg eggolive oilcaster sugar

First bring the water to the boil with the salt and pour it gradually intoa bowl containing the flour. Stir with a wooden spoon to make a smoothdough.Beat in the egg and keep stirring until smooth.Put the paste into a forcing bag, fitted with a fluted nozzle, and pipe itin the shape of a spiral into boiling oil taking care not to overheat theoil. Fry until golden brown. Lift out the spiral with a fork onto kitchenpaper to absorb the oil.Cut into desired length. Dip in sugar and serve.



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Title: Coca Amb Pebres (Yeast Pastry With Red Peppers)Categories: spanish

Yield: 4 servings

-----------------------------------Dough:-----------------------------------3/4 c warm water

1 pk dry yeast1-3/4 c flour, or more as needed

1 tb olive oil3/4 ts salt

----------------------------------Topping:----------------------------------2 md. red peppers1/4 c olive oil

1-1/2 ts paprika


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1/2 ts salt1/2 ts black pepper

10 scallions, trimmed and-sliced

1/2 c pitted greek-style olives6 canned artichoke hearts, cut

- in wedges6 cleaned squid or white fish-fillets, cut in; strips

Dough:Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or untildissolved. Sift flour with salt onto a work surface and make a well in thecenter. Add the yeast mixture, remaining water and olive oil. Mix centralingredients with your fingertips, then gradually draw in flour to make adough. Knead, adding more flour as necessary, for 5 to 10 minutes or untilelastic. The dough should be soft, but only slightly sticky. Transfer doughto an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to1 hour.

Heat the broiler. Broil the peppers until black and the skin is loosened,turning to cook them evenly. Cover them in plastic wrap to retain steam andlet cool. Peel them, cut them in half and discard core and seeds. Rinse incold water, dry, and cut the peppers in strips.

When dough is risen, knead lightly to knock out air. On a floured surface,roll it into a l2-inch round or a 9x14-inch rectangle, stretching to sizewith your hands. It should be approximately a l/2-inch thick. Transfer toan oiled baking sheet and press on the surface of the dough with yourfingertips so it does not puff evenly.

Mix olive oil with paprika, salt and pepper and brush generously on dough.Spread evenly with sliced scallions, artichoke wedges, pepper strips, squidor fish and olives. Brush over remaining oil. Leave in a warm place l0 tol5 minutes until dough is puffy. Heat oven to 450F. Bake coca in heatedoven l0 to l5 minutes until dough brown and crisp. Serve at roomtemperature.Coca can be made round, oval or in a rectangle. Most importantly, the doughmust be spread thin.


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Title: Compota De Peras (Pear Compote)Categories: desserts, spanish

Yield: 4-6 servings

2 lb pears1/2 lb sugar

2 c water1 cinnamon stick (3 inches)

grated zest of 1/2 lemonPeel and core the pears. Place in pot with remaining ingredients and bring


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to a boil. Cook 10-15 minutes, until the pears are very soft but still holdtheir shape. Serve warm or at room temperature with some of the cookingsyrup.



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Title: Compota De Peras(Pear Compote)Categories: spanish

Yield: 4-6 servings .

2 lb pears1/2 lb sugar

2 c water1 cinnamon stick (3 inches)grated zest of 1/2 lemon

Peel and core the pears. Place in pot with remainingingredients and bring to a boil. Cook 10-15 minutes, until thepears are very soft but still hold their shape. Serve warm or atroom temperature with some of the cooking syrup.



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Title: Cookies Of PumpkinCategories: spanish

Yield: 6

100 gr. of butter250 gr. of sugar250 gr. of flour

3 eggs glass of mash of pumpkin

100 gr. of you happen dipped in-triple dry; liquor

With the help of a mixer(beater) of rod it beats the butter up to leavingexactly ointment.Without stopping removing, adds the sugar and the eggs.It continues beating and adds the flour little by little.it incorporates, carefully and without stopping removing, the mash ofpumpkin.To prepare the mash of pumpkin you have cooked a slice of pumpkin in waterwith a pinch of salt.In a plate of oven, covered with paper(role) or smeared with butter,it extends with help of a spoon, portions of the mixture(mixing) givingthem form.


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adds you spend them and squashes lightly with the spoon.Them bake during 10-12 minutes to 180 . It stops to cool and serves.


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Title: Creamed Almond SoupCategories: spanish

Yield: 4 servings

50 g plain flour50 g butter

1 ltr chicken stock350 ml full fat milk150 g almonds, shelled and ground

150 ml thin cream1 egg yolksalt and pepper

Make a white sauce by gently blending the flour in the melted butter in alarge pot and gradually stirring in the stock and milk. Heat, stirringconstantly, until nearly boiling, then turn down the heat to simmer verygently for 10-15 minutes. Stir in the ground almonds and heat through for3-4 minutes. Before serving, beat the egg yolk and cream together, stirinto the soup, and heat through. Season to taste.



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Title: Creamy Cinnamon Ice CreamCategories: ice cream, spanish

Yield: 1

4 c milk1 sm piece lemon zest (rind)1 sm cinnamon stick6 egg yolks

1 1/2 c sugar

1. Heat half the Milk in a pan with the lemon Zest and cinnamon. Removefrom the heat.2. Beat the yolks with the other half of the milk and mix in the sugar. Addto the pan and heat again until the milk thickens, but do not allow toboil. Stir continuously with a wooden spoon.3. Remove the lemon zest and Cinnamon stick.4. Allow to cool, then chill in the freezer until smooth and creamy.



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NYC Nutrilink: N0^00000

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Title: Croquetas De Jamn SerranoCategories: appetizers/snacks, spanishYield: 1

2 eggs, beaten with a little-water

4 tb floura pinch of smoked paprika

3 tb olive oilsalt and pepper

1 c of milk1/2 lb of jamn serrano, diced1/2 onion, minced

2 c of bread crumbsolive oil for frying

Heat the oil in a pan and saut minced unions until transparent. .Stir in the flour and cook it briefly, then whisk in the milk.Cook, stirring constantly until the sauce thickens.Season with salt, pepper, and paprika.Stir in the jamn and spread the mixture into a dish. Refrigerate untilsolid.Place the beaten eggs in one dish, the bread crumbs in another.With moistened hands, form the chilled mixture into balls or cylinders.Dip each croqueta first in bread crumbs, then in beaten egg, then in breadcrumbs again, taking care that they are well covered .Allow to cool for 30 minutes.Heat oil in a deep fryer and fry the croquetas, a few at a time, untilgolden - about 3 minutesServe hot with other tapas. Also perfect with your favorite beer.Often served as tapas, croquetas are a favorite throughout Spain.



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Title: Diced Vegetable SaladCategories: salads, spanish

Yield: 1

2 green bell peppers-(capsicums)

4 lg tomatoes2 onions, peeled2 kirby cucumbers of 1 small

-cucumber, peel; ed2 eggs, hardcooked-(hardboiled) (opti; onal)


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1 sm can tuna (optional)1/4 c olive oil

2 tb white wine vinegarsalt

Dice all the ingredients finely into 1/2 inch cubes and dress with theOlive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hourbefore serving.



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Title: Easter SoupCategories: soups/stews/stocks, spanishYield: 4 servings

1/4 kg tinned chickpeas1/4 kg dry white beans1/4 kg peas

1 sprig fresh fennel1 whole garlic bulb1 tomato, quartered1 onion, quartered

300 gr dried salted cod1 sweet dried red pepper2 potatoes, peeled and cut-into small; cubes

5-6 strands saffron1 bay leaf

4-5 tbsps spanish extra virgin-oil and salt

1. De-salt the cod by soaking in water overnight (change the water 3 or 4times). Also soak the beans in plenty water.2. Heat the oil in a large pan and add the drained beans, garlic bulb,onion, tomato bay leaf and dried pepper. Stir and cook for a few minutes.Cover with water and cook gently until all the ingredients are tender. Nowadd the drained chickpeas and the sprig of fennel.3. While this is cooking, drain the cod and cut into cubes.4. Before the chickpeas are soft, add the potatoes, crumbled saffron, thepeas and cubed cod, and finish cooking gently for 10-15 minutes.



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Title: EGG YOLK AND SYRUP PUDDING (Tocino De Cielo)Categories: spanish

Yield: 4-6

10 lg egg yolks2 whole eggs

kg sugar1 glass water

Heat the water in a pot and mix in the sugar, stirring constantly, to makea syrup. Cool slightly.Pour a little of the syrup round the sides and bottom of a smooth sidedbaking tin (caramelise), and allow to cool. Meanwhile, lightly beat the eggyolks with the two eggs and little by little pour the remaining syrup intothis mixture.Pour this into the mould/tin and cook in a bain marie for about 20 minutes,until the pudding is firm. Cool and tip out onto a serving dish.



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Title: Ensalada MixtaCategories: salads, spanish

Yield: 1

1 head of romaine lettuce4 potatoes (optional4 eggs1 cn of tuna in olive oil4 tomatoes

12 artichoke hearts20 olives

250 g white asparagus6 tb olive oil1 tb lemon juice

salt & pepper

Boil potatoes in salted water. Peel and dice.Hard boil eggs. Drain tuna fish. Cut tomatoes and eggs into halves. Cookasparagus in salted water. (Preserved ones may be used if fresh stalks arenot available.) Wash and dry lettuce. Put all ingredients into salad bowl.Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemonjuice, salt and pepper. Sprinkle on the salad and garnish with eggs,tomatoes, and asparagus.Drain tuna fish.Cut tomatoes and eggs into halves.Wash and dry lettuce.Put all ingredients into salad bowl.Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemonjuice, salt and pepper.Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts andasparagus.These crunchy treats are great for breakfast or as a dessert. They are bestserved right away, but they can be frozen and reheated in a toaster.Buen Provecho!


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MMMMM----- Now You're Cooking! v5.65 [Meal-Master Export Format]Title: Espanol Fish Fillets

Categories: fish/sea, spanishYield: 1 recipe

olive oil3 c sliced onions

1/2 ts paprika1 ts sugar

1-1/2 lb fish fillets or steaks1 to 2 lemons

1 ts salt1/4 ts pepper1/8 ts cayenne pepper

2 to 3 lg. tomatoes1/2 lb sliced mushrooms

5 green onions1/2 c buttered bread crumbs

-(optional)

Brush baking dish with olive oil (1/2 tea.). Heat 3 Tbls. olive oil andsaute sliced onions until transparent. Stirring occasionally to preventscorching. Season with paprika and sugar and cook one minute longer. Coverthe bottom of baking dish with cooked onions. Rub fish with cut lemon andplace on top of onions. Sprinkle with salt, papper and cayenne. Top withsliced tomatoes. Saute mushrooms in small amount of olive oil, then addchopped green onions to saute briefly. Add onion/mushrooms to fish dish.

Cover baking dish with a piece of oiled parchment or wax paper and bake in400 degree oven for 15 minutes. Uncover and top with buttered crumbs. Bake15 minutes more or until fish flakes easily.

Allow dish to rest about 5 minutes before serving.Espanol Fish Fillets


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Title: ESPENCAT (Salad Of Vegetables)Categories: spanish, vegetables

Yield: 6 servings

3 cooked eggs6 cut of tunafish6 big eggplants6 big red peppers


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3 roasted tomatoes1 roasted or half cooked onion

1 1/2 tbsps of pinenutsolive oilsalt

They are roasted to the ember, during about 40 minutes, the eggplants withskin and the peppers. It allows to become lukewarm and they intersect theeggplants and the peppers in fine ribbons. They put on in a source and itseasons with some salt. The tomatoes and the onion,cut in pieces are added.It is decorated with oil.

Finally, to cover all this with the eggs hard cut in pieces and the cut oftunafish. It is served lukewarm or cold

Many variants of the 'espencat' exist since they can combine differentvegetables, being the recipe that here offer one of the good known ones.Another variant, also very popular, it takes 150 grams of crumbled freshcod.

It is an incoming one delicious, very appropriate for the hot days. In TheMarina (a valencia area in Spain) it is a very popular plate



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Title: Esqueixada (Cod Salad)Categories: salads, spanish

Yield: 4 servings

1 sm red onionred wine vinegar

1/2 green pepper1/2 red pepper

2 ripe tomatoes1/2 c flat leaf parsley

2 cloves garlicextra virgin olive oilsherry vinegar

1/2 lb salt cod, soaked, skinned,-boned an; d shreddedblack olives

Slice the onion very finely and leave to soak in a mixture of half red winevinegar and half water. Slice peppers very finely. Cut tomatoes intosixths and remove seeds. Chop the parsley. Drain the onions. Make adressing of the garlic crushed with salt and a mixture of olive oil andsherry vinegar in a ratio of one-third sherry vinegar to two-thirds oliveoil. Gently mix all the ingredients together, taking care not to turn itinto a mush, and marinate with the dressing for one hour in therefrigerator.Chef's Comments


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For this simple Catalan salad, it is very important to find a soft salt cod(available from Neal's Yard, mail order: 0171-407 1800). As the fish isnot cooked, the cod must be soaked for at least 48 hours. And it'sessential to acquire the finest ingredients, especially a strong, fruityolive oil, preferably Spanish.

Contributor: 'Devotion to Cod,' by Moro chef Jake Hodges, in the Ele


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Title: Fabada AsturianaCategories: spanish

Yield: 4

6 cn of large butter beans,-(soaked lima; beans) which

6 oz cooked ham6 oz chorizo6 oz morcilla6 oz bacon1 c chicken stock2 tb olive oil

1/2 onion1/2 yellow bell pepper

1 ts saffron (azafrn)

Pre-cooking:Cut the onion and bell pepper in halfCut the ham, bacon, chorizo and morzilla in bite size chunksReserve 4-5 pieces of chorizo and morcilla, mush themTake half a can worth of beans, and mush them into a pasteCooking:Set tall frying pan in mid-high heatAdd the olive oil to frying panFry the half onion and bell pepper for 2 minutesAdd 4 cans of beans with their stockAdd saffron and stirIf at any time the beans are over the stock, add some chicken stockOnce hot, lower the heat to mid-lowAdd the chorizo, morcilla and hamAdd the mashed chorizo and morcilla, stir carefullyBoil until the beans are really softIf the sauce is to watery add some of the bean paste made earlier tothicken the sauce and boil for a couple more minutesRemove the onion and bell pepper before serving

Tips:Saffron: Saffron (azafrn) is really hard to find and expensive, but itgives this food some of its coloring and flavor. But if you can't findit... this dish will still be very good.

Chorizo: Always read the labels on chorizo in the supermarket, the bestchorizo is made of pork meat, without any by-products and has a lot less


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fat.In fact you may want to buy Spanish made chorizo, you'll be amazed how muchbetter it is.

Morcilla: Morcilla is Spanish made blood sausage. It is salty and very richin flavor. If you do not use it add some salt instead. I recommend theOnion Morcilla for this dish, the other variety of morcilla has rice.

In Asturias, Spain they cook the beans (fabas) all night along with otheringredients. I just don't have all that time.

Fabada is probably the second most famous Spanish dish after Paella. It isfairly easy to make but some of the ingredients can be hard to find in theU.S., I have adapted this recipe slightly.


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Title: Fillet Steak With MushroomsCategories: spanish

Yield: 1

4 150 g fillets of beef50 g serrano ham, diced

4 sl of thinly sliced white bread1 chicken liver, cut into

-small pieces1 truffle, sliced or cut into-small p; ieces

1 sm glass of dry sherry1 tb tomato puree

1/4 kg mushrooms, washed and thinly- slicedolive oilbuttersal and black pepper

In a frying pan, saute the sliced mushrooms in some oil and butter, addinga pinch of salt and some black pepper. Keep aside. In the same pan, fry thebread on both sides, until golden, place onto serving dishes and keep hot.In the same pan, fry the fillets of beef, seasoning if desired, and placeon top of the slices of bread. In the oil that is left over, toss thepieces of ham, truffle and liver. Stir well and add the tomato pur?e andsherry, leaving to heat through for one minute. To serve, pour the sauceover the fillets and dish the mushrooms on the side. Serve very hot.



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Title: Fish In Almond SauceCategories: spanish

Yield: 1

1/2 c slivered blanched almonds2 tb olive oil1 lg onion, finely chopped1 ts paprika1 tb finely minced garlic

1/4 c fresh bread crumbspinch of saffron threads,-crushed (; optional)

1 1/2 c peeled, seeded and diced-tomatoes (; fresh or canned

1 c fish stock or dry white winesalt and freshly ground-pepper

1 c shelled peas, optional4 firm white fish fillets,-each about 5 oz; (155 g) (ssalt and freshly ground-pepper

1/4 c chopped fresh flat-leaf-(italian) p; arsley or mint

1. To make the almond sauce, preheat an oven to 350F (180C). Spread theAlmonds on a baking sheet and place in the oven until toasted and fragrant,8-10 minutes. Let cool.2. Place 1/4 cup (1 1/4 oz/37 g) of the almonds aside to use for garnish.Using a food processor fitted with the metal blade or a nut grinder, finelygrind the remaining Almonds, being careful not to overgrind to a paste.Set the ground nuts aside.3. In a saute pan over medium heat, warm the olive oil. Add the onion andsaut? until tender but not browned, about 8 minutes. Add the Paprika,Garlic, ground almonds, bread crumbs and the saffron, if using, and saut?for 3 minutes longer. Add the Tomatoes and stock or wine and cook overmedium heat, stirring occasionally, until slightly thickened, 5-8 minutes.Season to taste with Salt and pepper. Remove from the heat and set aside.4. If using the peas, bring a saucepan three-fourths full of water to aboil. Add the peas and boil until barely tender, 3-6 minutes.5. Raise the oven temperature to 450F (230C). Sprinkle the fillets onboth sides with salt and Pepper and place in a single layer in a bakingdish. Spoon the sauce over the fish, add the peas, if using, and bake inthe oven until the fish is opaque throughout, 10-12 minutes. Garnish withthe reserved toasted almonds and the Parsley or mint. Serve at once.


NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000NYC Nutrilink: N0^00000,N0^00000

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MMMMM----- Now You're Cooking! v5.65 [Meal-Master Export Format]Title: Fish Stew


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Categories: fish/sea, spanishYield: to 8 servings

3 tb olive oil3 cloves cloves, minced1 lg spanish onion, chopped1 green bell pepper, cut in

-strips1 red bell pepper, cut in-strips

2 carrots, peeled and chopped1/2 c parsley, chopped

1 cn whole tomatoes, undrained1/2 ts dried red pepper flakes1/2 ts ground cumin

1 ts salt2 c bottled clam juice2 ts sugar1 lb flounder filets, cut in

-strips1-1/2 lb peeled and deveined shrimp1 c rice, freshly cooked

Heat oil in a soup kettle. Add garlic, onion, bell peppers and carrots.Cook over medium heat 10 minutes. Add parsley, tomatoes and their liquid,red pepper flakes, cumin, salt, clam juice, and sugar. Break up tomatoes.Simmer, covered, stirring occasionally 10 minutes. Add flounder and shrimp.Cover and cook 15 minutes. Add cooked rice, stir and remove from heat.

Contributor: sther Prez Solsona


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Title: Flamenquillos (Rolled Pork Fillets)Categories: spanish

Yield: 4 servings

8 pork fillets, about 2cm (1-inch) thick

1 lg glass of milk8 thin slices of serrano ham

-(dried ham)100 g lard or butter

4 tinned red pimentos, cut in-half lengh-wis; e

1 hard boiled egg, sliced1 beaten egg

dried bread crumbsolive oil for frying

Start by slicing the fillets nearly all theway through the centre, openingthem like a book, and leaving them to soak in the milk for 2 hours. Drain


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them well, season with salt and pepper (remembering that ham already issalty).Now fill the fillets by placing in each first a slice of serrano ham, thena slice of pimento, a knob of lard or butter and a ring of hard boiled egg.Roll up the fillets, securing them with a cocktail stick or thread.Have the beaten egg ready in a shallow dish to dip the fillets into, andthen roll them in the breadcrumbs in a separate dish. In a large fryingpan, heat the oil and fry the fillet rolls until golden brown.A bowl of hot tomato sauce goes well with this dish

this is an andalusian dish



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Title: Fried AlmondsCategories: appetizers/snacks, spanish

Yield: 1

vegetable oil or olive oilwhole blanched almondskosher saltground cayenne pepper,-optional

In a deep frying pan, pour in oil to a depth of 2 inches. Place over mediumheat and heat to 350 degrees F on a deep-frying thermometer (or until analmond dropped into the oil sizzles immediately). Drop in a handful of thealmonds and fry until golden, about 3 minutes.

Using a slotted spoon, transfer to paper towels to drain. Repeat with theremaining almonds. Season to taste with salt and with cayenne, if using,and serve warm.addictive taverna snack served with drinks.

Facts per Serving

Calories: 40Fat: 5gFiber: 0g

Contributor: Source: Taverna


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Title: Galician Savory PieCategories: spanish


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Yield: 1

dough:4 c all-purpose flour

1/2 c olive oil1/2 c milk

saltfilling:1/3 c olive oil

1 lg onion, peeled and finely-chopped

1 cn tomatoes, finely chopped1 sm can red peppers (pimientos),

- draine; d cut into strips1 sm can tuna in oil, flaked1 egg, beaten, for brushing

-the dough

1. Mix the Flour, oil, Milk and a little Salt thoroughly in a large bowl.

Transfer to a lightly floured surface and knead to form a smooth dough.Wrap in a clean kitchen cloth and place in the refrigerator for 30 minutes.2. While the dough is resting, prepare the filling. Heat the oil in a largeskillet (frying pan) and fry the onion gently for 10 minutes. Add theTomatoes, cook for a further 10 minutes, then add the red peppers and fryfor another 20 minutes.3. Preheat the oven to 425 degrees F.4. Take the dough out of the refrigerator and divide it into 2 pieces, 1slightly bigger than the other. Roll out the larger piece on a flouredsurface to a thickness of 1/2 in to fit a large baking sheet. Spread thefilling on top, then add the tuna.5. Roll out the other half of the dough, then lay it on top of the pie andpress the edges together to make a crust. Brush the corners and sides withbeaten egg to prevent the filling from oozing out. Prick the center of thepie, then brush all over with egg and transfer to the oven.6. Bake for 15 minutes, then turn the heat down to 400 degrees F and cookfor a further 30 minutes. Serve.


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Title: Gambas A La Parilla (Tomato, Garlic And Shrimp Skewers)Categories: spanish

Yield: 4 to 6 servings

1/3 c seafood cocktail sauce1/4 c olive oil

3 lg cloves garlic, finely-chopped

2 tb chop

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