tag:blogger.com,1999:blog-30389158599562573162024-03-13T03:22:45.556-07:00Cooking Spainana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-3038915859956257316.post-81692697854508177762015-08-15T04:13:00.001-07:002015-08-15T04:13:16.213-07:00Summer cooking<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTCh6vNGQLJrLN-5gK6_-WH-dKmIK5EA_xy3EZv-ptAIFoUT_1kNDpgx4t_UX9Nv-GTkjX0uB-U6uh1Dl1PxVkdgLHaeh_ug1JAmGA567UkpzRXGG6zZ5Sh3V6HNCvCc_w9jCL9CGDZI/s1600/P1040207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTCh6vNGQLJrLN-5gK6_-WH-dKmIK5EA_xy3EZv-ptAIFoUT_1kNDpgx4t_UX9Nv-GTkjX0uB-U6uh1Dl1PxVkdgLHaeh_ug1JAmGA567UkpzRXGG6zZ5Sh3V6HNCvCc_w9jCL9CGDZI/s320/P1040207.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Verdana, sans-serif;"> Salami, tomato, chips and cheese calzone!</span> </span><br />
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<span style="font-family: Verdana, sans-serif;">Homemade bread!!!Ummm!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIEgB_549227S7mjVQkh7AmYj5brcwQXsKInnuWOHXeu_kStDYTQfxpSHTlb0zeRlrOwQfYdNV9CAFa0Yoz2-YTkcUgEk8LH6rYKeCOrA3xehCFA7Gz3z_ZXKRD4sJfmq5cLBTiitSL8/s1600/P1040261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIEgB_549227S7mjVQkh7AmYj5brcwQXsKInnuWOHXeu_kStDYTQfxpSHTlb0zeRlrOwQfYdNV9CAFa0Yoz2-YTkcUgEk8LH6rYKeCOrA3xehCFA7Gz3z_ZXKRD4sJfmq5cLBTiitSL8/s320/P1040261.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">Of course, our Paella with prawns, olives, chicken....Simply delicious!!!</span><br />
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<span style="font-family: Verdana;">Really enjoyable summer cooking tasty dishes with Alba!</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com1tag:blogger.com,1999:blog-3038915859956257316.post-71899259603791407662015-08-15T03:59:00.000-07:002015-08-15T03:59:21.435-07:00Spanish summer in Ireland<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatx54HplAu-HsYwdIsUImJEyc6slw3tuSC4zu4K7CCYRkaQkslWcplGtA7v1XcFMFyWTOjMtR8nnbmYiZL_mrr20H85SR5Tm0Lk1vsTkczeleZxAJ1bK78ofoBWVuPlR0_UPufGxyFS4/s1600/P1040228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatx54HplAu-HsYwdIsUImJEyc6slw3tuSC4zu4K7CCYRkaQkslWcplGtA7v1XcFMFyWTOjMtR8nnbmYiZL_mrr20H85SR5Tm0Lk1vsTkczeleZxAJ1bK78ofoBWVuPlR0_UPufGxyFS4/s320/P1040228.JPG" width="320" /></a></div>
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We really enjoyed our Spanish food (tortilla, migas, croquetas...) with our Spanish students. Really tasty! We even got some Spanish weather!ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-64268484880383429702014-08-26T00:33:00.002-07:002014-08-26T00:33:40.578-07:00SERRANO HAM, BLUE CHEESE AND ROASTED APPLE<span style="font-family: Georgia, "Times New Roman", serif;">A tasty and colourful "tapa": <strong>SERRANO HAM, BLUE CHEESE AND ROASTED APPLE</strong></span><br />
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<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients (4 people):</span></u></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">-4 slices of serrano (or "ibérico"ham, even better) at room temperature</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-4 slices of toasted bread</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-200grs of blue cheese (stilton, roquefort...)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1 Apple</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-2 tablespoons of honey</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Balsamic vinegar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Mint leaves for decoration</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLhdaP9FTiA1wMxa3laC-E-bY8SbHBoJF-rroU12JfgFSam8-EulcItj54uYBYBHzAlCr-ZXQp7EUqKt5JhRfGIuVoO_aVAncN-bzfxrBlZhSeB8Kx6NI88vd1jmKGg6mn5sLCDx3Q1Y/s1600/serrano+ham,+roasted+apple+and+blue+cheese+on+toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLhdaP9FTiA1wMxa3laC-E-bY8SbHBoJF-rroU12JfgFSam8-EulcItj54uYBYBHzAlCr-ZXQp7EUqKt5JhRfGIuVoO_aVAncN-bzfxrBlZhSeB8Kx6NI88vd1jmKGg6mn5sLCDx3Q1Y/s1600/serrano+ham,+roasted+apple+and+blue+cheese+on+toast.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Preparation</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Drizzle the Apple with the honey and roast it in the oven at 180º for about 10 minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Make a Little cone with the serrano ham slice. Place it onto the toasted bread, then the cheese and the roasted Apple. Drizzle with a Little bit of balsamic vinegar. Decorate with mint</span><span style="font-family: Georgia, "Times New Roman", serif;"> leaves.</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-2216188265082138562014-01-28T02:32:00.002-08:002014-01-28T02:32:40.758-08:00I<span style="font-family: Georgia, "Times New Roman", serif;"> got this recipe from my friend Susi when she came over to Ireland last summer. This is a family recipe that she got from her aunt. It's really easy to make and can be used to feed a crowd. The flavours of this dish are enhanced if it's cooked the day before. I love the sweetness of the carrots and peppers and the tenderness of the chicken!!!!! Ummmm!!!! Really tasty!!!!</span><br />
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<u><strong><span style="color: red; font-family: "Courier New", Courier, monospace;">CHICKEN IN SPANISH BEER SAUCE</span></strong></u><br />
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<strong><u><span style="font-family: Courier New;">Ingredients (4 people)</span></u></strong><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-<span style="color: blue;">1 whole chicken cut into pieces (skin on)</span></span><br />
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<span style="color: blue; font-family: Arial;">-5 spoonsful of olive oil</span><br />
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<span style="color: blue; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- 2 chopped tomatoes</span><br />
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<span style="color: blue; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-2 sliced onions</span><br />
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<span style="color: blue; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-1 sliced red pepper</span><br />
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<span style="color: blue; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-4 sliced garlic cloves</span><br />
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<span style="color: blue; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-1 can of beer (500 ml)</span><br />
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<span style="color: blue; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Salt and pepper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy2F_DAST-3t6hdJh5TBgIs_P27w1FxSseqyyKmEInCzSalhJlNBYUxQ1ZspAJkT2o9JiUWyT9v7QyiHPZ95JBhXAvkWD-HrCVLtKnvAGMSAxxQP933Umv-_gI6Jjnba7-n6jzqS55BE/s1600/Chicken+in+beer+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy2F_DAST-3t6hdJh5TBgIs_P27w1FxSseqyyKmEInCzSalhJlNBYUxQ1ZspAJkT2o9JiUWyT9v7QyiHPZ95JBhXAvkWD-HrCVLtKnvAGMSAxxQP933Umv-_gI6Jjnba7-n6jzqS55BE/s1600/Chicken+in+beer+sauce.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial;"><strong><u>Preparation</u></strong></span><br />
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<span style="font-family: Arial;">Put the olive oil in the pan.Add the onions and garlic.Cook over low heat for about 1 minute. Now add the carrots, peppers and chicken, season and fry all together for about 3 minutes over medium heat. Add the beer and cook over high heat for 2 minutes. Simmer over low heat for about 30 minutes until the chicken is cooked.</span><br />
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<span style="font-family: Arial;">The sauce is lovely, perfect for dipping in crusty bread!!!</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-65606680938474050182013-11-01T09:01:00.002-07:002013-11-01T09:01:40.792-07:00STUFFED AUBERGINES (Berenjenas rellenas)This is a very comforting dish for cold days. It can be prepared in advanced, just add the cheese and pop the aubergines in the oven. Delicious!<br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;">STUFFED AUBERGINES</span></strong><br />
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<u><span style="font-family: "Trebuchet MS", sans-serif;">Ingredientes (4 people)</span></u><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">-2 aubergines (cut in half)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-500 grs. of mince meat</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-500 grs.of tomato sauce</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-300 grs. of grated cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-1 clove of garlic (finely sliced)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Half onion (finely sliced)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Olive oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Salt and pepper</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Preparation</u></span><span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Cut the aubergines in half and scoop out the aubergine "meat". Slice it finely.</span><br />
<span style="font-family: Trebuchet MS;"> (Keep the aubergines skin to be used as a "plate")a. Put 3 tablespoons of olive oil in a pan and fry the garlic and onion over low heat for 1 minute. Add the aubergine, season and cook for about 4 or 5 minutes over low heat until it softens. Now add the mince meat, season and cook altogether for about 3 minutes (until the meat is cooked) over médium heat. At this stage add the tomato sauce, mix it all well and over low heat cook for about 3 minutes. Fill the aubergines with the mixture. Put the grated cheese on the top and grill the aubergines in the oven till the cheese is melted. Add more grated cheese (like parmesan) if desired.</span><br />
<span style="font-family: Trebuchet MS;">Perfect with a glass of Rioja wine!!! Enjoy!</span><br />
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ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-5835339766050337532013-04-28T06:34:00.000-07:002013-04-28T06:34:41.179-07:00FERIA DE ABRIL 2013<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76Ba2VprGJYhw_wl1Own3Wl41Q2SnnarjnxYPQlaKsLUHEXxkHYH8ahXZY6ESYEi47twdZhfpY4muJSOheKiVvGhmtxjxIcZ442fUShbPFVNUxl8D_SBSSAYGpRozY_CW3C3hAVgqRNs/s1600/abril+2013+172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76Ba2VprGJYhw_wl1Own3Wl41Q2SnnarjnxYPQlaKsLUHEXxkHYH8ahXZY6ESYEi47twdZhfpY4muJSOheKiVvGhmtxjxIcZ442fUShbPFVNUxl8D_SBSSAYGpRozY_CW3C3hAVgqRNs/s320/abril+2013+172.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;">Last week we celebrated "Feria de Abril" at home, here, in Ireland (even though we didn´t get Seville´s weather, unfortunately!)</span><br />
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<span style="font-family: Verdana, sans-serif;"> Anyway, we really enjoyed our "homemade" Feria de Abril and tasted those lovely typical Spanish flavours with a cold beer or a glass of "fino" (sherry).</span><br />
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<span style="font-family: Verdana, sans-serif;">In Feria de Abril de most popular food are "tapas": olives, prawns, tortilla de patata (spanish omelette), "flamenquines" (deep fried chicken or pork fillet with peppers), "garbanzos con espinacas" (spinach with chickpeas)....and much more....</span></div>
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<span style="font-family: Verdana, sans-serif;">And after the lovely tapas more dancing, drinking and enjoying the "fiesta" with family and friends...</span></div>
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<br />ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-18111256019742149692013-02-17T06:39:00.002-08:002013-02-17T06:39:21.189-08:00SUNDAY "APERITIVO" (Appetizer): PATATAS BRAVAS(FRIED POTATOES WITH SPICY TOMATO SAUCE) <span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Today is Sunday, the "aperitivo" (appetizer) day for most Spaniards. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ummmm!!!! I love going for the "aperitivo" on a sunny Sunday in Madrid with my family and friends before lunch. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">That´s why I´m cooking today one of the most popular "tapas" in Madrid: </span><br />
<span style="color: red; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">"PATATAS BRAVAS" (Fried potatoes with Spicy Tomato Sauce).</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">There´s lots of different recipes for this "tapa". Each bar cooks the potatoes and the salsa brava in a different way. This is my easy and quick recipe for the salsa brava. </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ah! Don´t forget that the salsa brava should be very spicy (if you like it): This is what "brava" means...</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Enjoy it with a glass of cold beer!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LmhKFI79Q60D3aymVP29i6ekwlZ-jxk2znY9JdZrtrNcpf3sWeaKp8_zZ7iSv441iqAgJmFC9KvanyuoP2FlELf1-xUPGpUCh_COuLyWxxXiRca1x6eWz0gTtHtwUMP_-Qb7Pyo0Vm0/s1600/febrero+2013+116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LmhKFI79Q60D3aymVP29i6ekwlZ-jxk2znY9JdZrtrNcpf3sWeaKp8_zZ7iSv441iqAgJmFC9KvanyuoP2FlELf1-xUPGpUCh_COuLyWxxXiRca1x6eWz0gTtHtwUMP_-Qb7Pyo0Vm0/s320/febrero+2013+116.JPG" width="320" /></a></div>
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<strong><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTS (Serves 4):</span></u></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-4 medium size potatoes peeled and cut into cubes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Olive or sunflower oil to fry the potatoes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Sea salt</span><br />
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<strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Salsa ingredients:</span></u></strong><br />
<strong><u><span style="font-family: Trebuchet MS;"></span></u></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Half onion thinly sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-3 garlic cloves sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Sieved tomatoes (tinned) 250 grs.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Sugar (1 tabespoon)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-A bit of salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Tabasco (To your taste)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<u><strong><span style="font-family: "Trebuchet MS", sans-serif;">PREPARATION:</span></strong></u><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-Fry the potatoes in a deep frying pan over low-medium heat.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">-For the "salsa brava" put in a frying pan 3 tablespoons of olive oil and fry the onion and garlic over low heat. Add the tomatoes, sugar, salt and cook it for about 2 minutes, stirring to mix all the ingredients. Then add the tabasco. Put the salsa into a blender and blend until you get a smooth sauce.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Place the potatoes on a plate, season with a bit of sea salt and spoon the "salsa brava" onto the potatoes.Yummy, yummy!!!</span><br />
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<span style="color: red;"></span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-2102234654223110942013-01-26T05:46:00.001-08:002013-01-26T06:08:43.923-08:00Vámonos de TAPAS! Let´s have some TAPAS!Today is Saturday. It is cold and windy so I´ve decided I´ll cook something different: An easy "<strong>TAPAS"</strong> dinner for my friends. We just need a few cupboard ingredients, a few bottles of wine and beer....And a good company to enjoy the evening!!!!<br />
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These are two very popular <strong>"tapas"</strong> in Madrid ( the lovely city where I come from). I hope you like them.<br />
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<strong><u><span style="color: purple;">GAMBAS AL ABUELO)(Prawns in garlic and chilli sauce)</span></u></strong><br />
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<u><span style="color: purple;">Ingredients (Serves 4)<span style="color: purple;"></span></span></u><span style="color: purple;"></span><br />
<span style="color: purple;"></span><br />
-<strong>Olive oil</strong> (10 tablespoons)<br />
-4 <strong>garlic </strong>cloves (thinly sliced)<br />
-2 <strong>red chillies</strong>, thinly sliced (or 1 tablespoon of chilli flakes)<br />
-<strong>Prawns</strong> (500grs, frozen or fresh)<br />
-Chopped flat leaves<strong> parsley</strong> (2 tablespoons)<br />
-<strong>Sea salt</strong> to season<br />
-<strong>Crusty bread </strong><br />
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<u><span style="color: purple;">Preparation</span></u><br />
<u></u><br />
Put the oil in a deep frying pan over medium-high heat. When the oil is hot, add the garlic and chilli and cook for about 30 seconds over low heat. Add the prawns and cook them over medium-high heat for about 3 minutes (until the prawns are pink).<br />
Sprinkle with a bit of sea salt and garnish with some chopped parsley. <br />
Delicious with crusty bread to dip in the oil!!!!<br />
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<strong><u><span style="color: blue;">BANDERILLAS</span></u></strong><br />
<strong><u></u></strong><br />
This <strong>tapa</strong> is usually served when you order a "caña" (small glass of beer). People from Madrid loves "ir de cañas" (going from bar to bar to drink beer and have tapas) with friends, especially on Sundays before lunch.<br />
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<u><span style="color: blue;">Ingredients (Serves 4)</span></u><br />
<u><span style="color: blue;"></span></u><br />
-1 box of <strong>toothpicks</strong><br />
-1 jar of <strong>pickled gherkins</strong> (small ones)<br />
-1 jar of <strong>cocktail onions</strong><br />
-<strong>Cheddar cheese</strong> (100grs, diced)<br />
-1 tin of <strong>anchovies</strong><br />
<strong>-</strong>1 tin of <strong>olives</strong><br />
<strong>-</strong>Roasted<strong> red pepper (</strong>cut into small chunks)<br />
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<u><span style="color: blue;">Preparation</span></u><br />
<u><span style="color: blue;"></span></u><br />
<span style="color: blue;"><span style="color: black;">Choose 3 or 4 ingredients to slide onto a toothpick. Pick ingredients that you think will go well together. Lay each one on a plate until you have a nice, colourful presentation</span><u>.</u></span><br />
<u><span style="color: blue;"></span></u><br />
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The good thing about this tapa is that it is very versatile. You can add the ingredients you prefer and as many as you like!!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SIGyBwF_UM0p3-24BNBr0dRoVIavgzIZCnxKjWLcEA7XBAnJsdChCxat0zOm7VZ38IQGc1bKnFjtsp4-HogRsWRbpsFE9LPOnE0-7u_mqJKvfWREkXDQZhELeUcXoczfdhUApD7UkOQ/s1600/agosto2012+064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SIGyBwF_UM0p3-24BNBr0dRoVIavgzIZCnxKjWLcEA7XBAnJsdChCxat0zOm7VZ38IQGc1bKnFjtsp4-HogRsWRbpsFE9LPOnE0-7u_mqJKvfWREkXDQZhELeUcXoczfdhUApD7UkOQ/s320/agosto2012+064.JPG" width="320" /></a></div>
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<br />ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-51063370006118510422013-01-19T02:37:00.000-08:002013-01-26T04:41:44.247-08:00MIGAS <span style="color: blue; font-family: Arial;">Hi everybody! </span><br />
<span style="color: blue; font-family: Arial;">This time I´m going to post a recipe that shepherds used to cook in the cold winters in inland areas of Spain such as Extremadura or Castilla La Mancha.</span><br />
<span style="color: blue; font-family: Arial;">It is also popular when the "matanza" (the process of killing the pig and making the chorizos, hams...) takes place to try the first "chorizos".</span><br />
<span style="color: blue; font-family: Arial;">It is very easy to cook and the ingredients used are easily found in supermarkets and shops.</span><br />
<span style="color: blue; font-family: Arial;"></span><br />
<span style="color: blue; font-family: Arial;">I´m sure you´ll enjoy it with a glass of red Rioja wine or a hot white coffee!!!!</span><br />
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<span style="color: #cc0000; font-family: Arial; font-size: large;"><u>MIGAS (Breadcrumbs with chorizo, peppers <span style="background-color: white;">and</span> rashers)</u></span><br />
<u><span style="color: #cc0000; font-family: Arial;"></span></u><br />
<u><span style="color: #cc0000; font-family: Arial;"><span style="color: black;"></span></span></u><span style="color: #cc0000; font-family: Arial;"> </span><br />
<span style="color: #cc0000; font-family: Arial;"></span><span style="background-color: white; color: blue; font-family: Arial;"><u>INGREDIENTS(4 SERVINGS)</u></span><br />
<u><span style="color: #cc0000; font-family: Arial;"></span></u><br />
<span style="color: #cc0000; font-family: Arial;">-<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Breadcrumbs (500grs) </span></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Chorizo (250grs) cut into chunks</span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Bacon rashers or sliced pork belly cut in half (250 grs)</span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Olive oil (150ml)</span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Garlic (7 garlic cloves finely sliced)</span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-1 red pepper and 1 green pepper (cut into chunks)</span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Paprika (1 teaspoon) or if you can find "pimenton" (the Spanish paprika) would be perfect.</span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Salt to your taste</span><br />
<span style="background-color: white; color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<span style="color: blue; font-family: Georgia, "Times New Roman", serif;"><u>PREPARATION</u></span><br />
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<span style="background-color: black;"><span style="background-color: white;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Fry the peppers in a deep frying pan (half fille with oil) for about 5 minutes over low heat.</span></span></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Meanwhile, heat the olive oil in another deep frying pan over medium heat, low the heat and fry the chorizo and rashers for about 3 minutes. When they are done,take them out and put them aside.</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-In the fat left fry over low heat the garlic for about 2 minutes.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-Add the paprika, stir it and then add the breadcrumbs. Over low heat stir it well till the breadcrumbs absorb all the fat. Taste and season. </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Serve the "migas" with the peppers, chorizo and rashers.</span><br />
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<span style="font-family: Georgia;"></span><br />ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-56074382943178412322012-10-09T09:49:00.000-07:002012-10-09T09:49:05.619-07:00TORRIJAS (SPANISH BREAD PUDDING)<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #20124d;">Now that summer is gone, I feel like cooking something</span><span style="color: black;"> </span><span style="color: #20124d;">sweet for a cuppa.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkiWhR02MFzpKIzp6DaVy-3i_MXJqrHARW-W0ZY7u25GpT2EmjR8q3ZBsemwYWm7Q9dQqBtxbIF6iKbtGL1IHbSnyecLEZOPKwrt3H2R4vipkWxwuraQ804EwX-1HF4yuKUYz9FW5eC4/s1600/tortilla+patatas+530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkiWhR02MFzpKIzp6DaVy-3i_MXJqrHARW-W0ZY7u25GpT2EmjR8q3ZBsemwYWm7Q9dQqBtxbIF6iKbtGL1IHbSnyecLEZOPKwrt3H2R4vipkWxwuraQ804EwX-1HF4yuKUYz9FW5eC4/s400/tortilla+patatas+530.JPG" width="400" /><span style="background-color: white;"></span></a><span style="background-color: white;"></span></div>
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<span style="color: #20124d; font-family: "Trebuchet MS", sans-serif;">The other day my daughter asked me to cook "Torrijas", a very popular dessert in Spain for Easter. There´s different recipes in each part of the country. For example, some people use red wine instead of milk to dip the bread in.</span><span style="color: #20124d; font-family: "Trebuchet MS", sans-serif;"> </span><br />
<span style="color: #20124d; font-family: "Trebuchet MS", sans-serif;">With only a few storecupboard ingredients you can have a lovely dessert or even a different breakfast. The bread gets very soft and children love it.</span><br />
<span style="color: #20124d; font-family: "Trebuchet MS", sans-serif;">This is my version:I hope you enjoy it. !!!</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS;"><strong>INGREDIENTS (SERVES 4)</strong></span><br />
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<span style="font-family: Trebuchet MS;">-4-6 thick slices of bread (preferably stale)</span><br />
<span style="font-family: Trebuchet MS;">-1 cup of milk</span><br />
<span style="font-family: Trebuchet MS;">-3 tablespoons of sugar</span><br />
<span style="font-family: Trebuchet MS;">-1 cinnamon stick</span><br />
<span style="font-family: Trebuchet MS;">-1 egg beaten</span><br />
<span style="font-family: Trebuchet MS;">-Sunflower oil (enough to cover half of the pan)</span><br />
<span style="font-family: Trebuchet MS;">-Honey to drizzle</span><br />
<span style="font-family: Trebuchet MS;">-Cinnamon powder to sprinkle</span><br />
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<span style="color: #cc0000; font-family: Trebuchet MS;"><strong>PREPARATION</strong></span><br />
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<span style="font-family: Trebuchet MS;">Put the milk, cinnamon stick and sugar in a pan.Heat over medium-high heat for about 3 minutes.When the milk is starting to boil,put it aside to let it cool down for about 10 minutes. Transfe the milk (without the cinnamon stick) to a bowl.</span><br />
<span style="font-family: Trebuchet MS;">Beat the eggs in a separate dish.</span><br />
<span style="font-family: Trebuchet MS;">Heat the oil in a deep frying pan over medium-high heat for about 3 minutes. Turn the heat down. Dip the slices of bread in the milk and then in the eggs (the bread should be soggy but still firm enough to handle). Fry the slices in batches.</span><br />
<span style="font-family: Trebuchet MS;">Turn the slices over when the undersides are golden brown (2-3 minutes). Flip the slices with a spatula and cook the other side until golden brown (2 minutes).</span><br />
<span style="font-family: Trebuchet MS;">Remove each piece from the pan and transfer to a plate. Drizzle honey generously over the top of them and sprinkle with some cinnamon powder. Serve warm or cold.</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com1tag:blogger.com,1999:blog-3038915859956257316.post-79384470739655230742012-09-18T04:05:00.002-07:002012-09-18T04:07:03.843-07:00PISTO CON HUEVOS (SPANISH RATATOUILLE WITH EGGS)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">After coming back from <strong>Paris </strong>I promised myself I will cook something inspired by the lovely vegetables I found in the gourgeous markets. So, here we go: <strong>Pisto con huevos.</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This dish originally comes from Castilla La Mancha ( Don Quijote´s region)and uses seasonal vegetables.</span><br />
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<span style="font-family: Georgia;">The secret of this dish is simple: the fresher are the vegetables the tastier will be the pisto.</span><br />
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<span style="font-family: Georgia;"><strong><u>Ingredients (Serves 4):</u></strong></span><br />
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<strong><span style="font-family: Georgia;">-1 medium size onion (sliced)</span></strong><br />
<strong><span style="font-family: Georgia;">-3 cloves of garlic (sliced)</span></strong><br />
<strong><span style="font-family: Georgia;">-2 green peppers (cut into small cubes)</span></strong><br />
<strong><span style="font-family: Georgia;">-1 red pepper (cut into small cubes)</span></strong><br />
<strong><span style="font-family: Georgia;">-1 courgette (cut into small cubes)</span></strong><br />
<strong><span style="font-family: Georgia;">-3 ripe tomatoes (peeled and cut into small cubes)</span></strong><br />
<strong><span style="font-family: Georgia;">-6 tablespoons of olive oil</span></strong><br />
<strong><span style="font-family: Georgia;">-2 teaspoons of sugar</span></strong><br />
<strong><span style="font-family: Georgia;">-Salt and pepper</span></strong><br />
<strong><span style="font-family: Georgia;">-4 eggs </span></strong><br />
<strong><span style="font-family: Georgia;">-Crusty bread</span></strong><br />
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<strong><span style="font-family: Georgia;"><u>Preparation:</u></span></strong><br />
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<span style="font-family: Georgia;">Dip the tomatoes in boiling water to loosen the skin, peel, and cut them into small pieces.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Put the olive oil in a frying pan and gently fry the garlic and onion over low heat for about 2 minutes. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the peppers, courgettes and tomatoes. Add the sugar and season. Turn up the heat a little, stir and cook for 5 minutes.</span><br />
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<span style="font-family: Georgia;">Cover the frying pan and leave to simmer over low heat for about 25 minutes until the vegetables are soft.</span><br />
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<span style="font-family: Georgia;">Make four wells in the mixture and break and egg into each well. Sprinkle the eggs with salt and pepper and cook until the egg has set (to your taste).</span><br />
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<span style="font-family: Georgia;">Enjoy it with crusty bread and a glass of red wine!!!</span><br />
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<span style="font-family: Georgia;">And don´t worry about the leftovers. <strong>Pisto</strong> flavours will be enhanced the longer it is allowed to sit. It´s perfect used as pasta sauce or for sandwiches fillings<strong>.</strong></span><br />
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<span style="font-family: Georgia;"><strong><u>Wine note</u>: </strong>A<strong> Rioja Crianza </strong>from<strong> Tempranillo </strong>grapes would be perfect with this dish: This wine won´t mix up the combination of the different flavours of the dish.</span><br />
<strong><span style="font-family: Georgia;"></span></strong><br />ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-32731789328404273012012-09-06T02:38:00.004-07:002012-09-29T07:15:45.527-07:00TASTY PARIS!!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBEBXpzD4SKZvkaabc9TLuq2GToqbpZ_UIFZGZsjrHfe96vGs2miN-fKznosWC1u5_4mCWZPQyj2JP5byR3ik-wSpyHul0fG3DQKoMzE-VqhprX9tNq9QNPn_8Wgda-T0SOPK080DMTk/s1600/disneyland+Paris+428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNiHszhoZf1bwJEC0VcyVDha04tXLwcjFGTFHWmZntTKICe3vTfYk__5Z7N1V3M2JSflzTJNlI3i1hx6swKulJXf4Q3DOb36345_idTOskPDQVNPcBi3O-mvFe7Ox4zLzYfPAG_xOWP8/s1600/disneyland+Paris+427.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNiHszhoZf1bwJEC0VcyVDha04tXLwcjFGTFHWmZntTKICe3vTfYk__5Z7N1V3M2JSflzTJNlI3i1hx6swKulJXf4Q3DOb36345_idTOskPDQVNPcBi3O-mvFe7Ox4zLzYfPAG_xOWP8/s1600/disneyland+Paris+427.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNiHszhoZf1bwJEC0VcyVDha04tXLwcjFGTFHWmZntTKICe3vTfYk__5Z7N1V3M2JSflzTJNlI3i1hx6swKulJXf4Q3DOb36345_idTOskPDQVNPcBi3O-mvFe7Ox4zLzYfPAG_xOWP8/s320/disneyland+Paris+427.JPG" width="320" /></a><span style="font-size: large;">Umm!!! I still remember the smell of fresh baguettes</span>,<span style="font-size: large;"> </span><span style="font-size: large;">the tasty summer fruit (peaches,watermelons, plums...)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGHdeMgK2Wzi1J1Q5MoeLQacCJoF-g6PgxepwYFwKQ55XDiWtpFaDGd6cGtCxbUkFzPpeoKqMLD6xTgYSCijReVCdy8LEOvxMdsoWWLPaRck0G-G-MvV5NBzz1Oj57UfXpViAv4yHRlc/s1600/disneyland+Paris+428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGHdeMgK2Wzi1J1Q5MoeLQacCJoF-g6PgxepwYFwKQ55XDiWtpFaDGd6cGtCxbUkFzPpeoKqMLD6xTgYSCijReVCdy8LEOvxMdsoWWLPaRck0G-G-MvV5NBzz1Oj57UfXpViAv4yHRlc/s320/disneyland+Paris+428.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuBEBXpzD4SKZvkaabc9TLuq2GToqbpZ_UIFZGZsjrHfe96vGs2miN-fKznosWC1u5_4mCWZPQyj2JP5byR3ik-wSpyHul0fG3DQKoMzE-VqhprX9tNq9QNPn_8Wgda-T0SOPK080DMTk/s1600/disneyland+Paris+428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<span style="font-size: large;">And the colour of vegetables: tomatoes, courgettes, peppers...</span><br />
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<span style="font-size: large;">G</span><span style="font-size: large;">orgeous markets....!!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUWxAwHbseVYZeT_GMyikjIWuDB9R-qJHha9yYDZYPKw2Lm_gTzq9gekad9VLAsYTlYgGvDt_-Kv0mt4DS3aTfpUa-yDqMMvMf5LD11QgQqpLCyxthhIrFzx68q7UcWbJ9JI226LyM9I/s1600/tortilla+patatas+304.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUWxAwHbseVYZeT_GMyikjIWuDB9R-qJHha9yYDZYPKw2Lm_gTzq9gekad9VLAsYTlYgGvDt_-Kv0mt4DS3aTfpUa-yDqMMvMf5LD11QgQqpLCyxthhIrFzx68q7UcWbJ9JI226LyM9I/s320/tortilla+patatas+304.JPG" width="320" /></a><br />
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<span style="font-size: large;">I loved the colour and smell of the spices...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nJg9vwP_Q619e06xTYoq97_82JC4F8jLMYUfLpxByTUrHlK_tYKl8M1q5XXUSpySeGIuC-5zXQDoQtxDqO7tekhGyqr0wsozcWQQS3-m2CwOtZ_Dff5a5wlTJi-KIW4XPq6x2PcUPSk/s1600/tortilla+patatas+299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nJg9vwP_Q619e06xTYoq97_82JC4F8jLMYUfLpxByTUrHlK_tYKl8M1q5XXUSpySeGIuC-5zXQDoQtxDqO7tekhGyqr0wsozcWQQS3-m2CwOtZ_Dff5a5wlTJi-KIW4XPq6x2PcUPSk/s320/tortilla+patatas+299.JPG" width="320" /></a><br />
<span style="font-size: large;">And the sweet shops....like if they just came out from a story book...</span><br />
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ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-44082376005106215112012-09-06T01:51:00.001-07:002012-09-06T02:07:02.819-07:00COOKING TAPAS AT SARAH BAKER´S COOKERY SCHOOL (November 2011)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB-q6AKi-tPLD920C99gBUZdtovzKtGxGV297q0DPxfh4Hhy5tOdaFFC9vn1sFM2dv7scIm2DlpQxwm5Jao_djBYwS2anyaVL5_ig39veSjKDN3-xeCzQXnC2Z8cSO6BI_OSX6Dtp6mI/s1600/Sarahbaker+tapas+172.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB-q6AKi-tPLD920C99gBUZdtovzKtGxGV297q0DPxfh4Hhy5tOdaFFC9vn1sFM2dv7scIm2DlpQxwm5Jao_djBYwS2anyaVL5_ig39veSjKDN3-xeCzQXnC2Z8cSO6BI_OSX6Dtp6mI/s200/Sarahbaker+tapas+172.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fN-bov_apgKgdYeSbSxkSj4PysSdGJm6tOQLDfgijmzLUF10gEd0_une9cQJxT96o9oL41Qd5JAx9nXMQDaoIcZt-ZYHZkhpijal8n-pcXD8eQDrnqxarfv0MFT5Z6KNr3G-1FOdz9A/s1600/Sarahbaker+tapas+176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fN-bov_apgKgdYeSbSxkSj4PysSdGJm6tOQLDfgijmzLUF10gEd0_une9cQJxT96o9oL41Qd5JAx9nXMQDaoIcZt-ZYHZkhpijal8n-pcXD8eQDrnqxarfv0MFT5Z6KNr3G-1FOdz9A/s200/Sarahbaker+tapas+176.JPG" width="200" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Pan tumaca, chorizo a la sidra, gambas al ajillo.... All of them yummy yummy, and matched with excellent wines....</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com1tag:blogger.com,1999:blog-3038915859956257316.post-85910679872162003332012-07-18T01:23:00.003-07:002012-09-29T04:49:00.760-07:00TUNA WITH TOMATO AND RED PEPPERS<strong><u>TUNA WITH TOMATO</u> <u>AND</u></strong><u> <strong>RED PEPPERS ( Bonito con tomate y pimientos)</strong></u><br />
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This is an easy "tapa" for lazy summer days (even if it rains!!!). You can prepare it beforehand and keep it in the fridge ready to be served.<br />
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<u>Ingredients: (Serves 4)</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPkEhw5OTfrDhSP9cVyPcgvq6PJlc3E8qzBXZFLOo6Lxc1J6zwAv4Q7w8ANHLoOesuYIMUfUcyjF0gINW2Gicge4POuOVG8jww_PDjJo3fqLT7k8Gc2Vv-pbP9tzctxnEOeUpuDZS38I/s1600/Sarahbaker+tapas+152.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPkEhw5OTfrDhSP9cVyPcgvq6PJlc3E8qzBXZFLOo6Lxc1J6zwAv4Q7w8ANHLoOesuYIMUfUcyjF0gINW2Gicge4POuOVG8jww_PDjJo3fqLT7k8Gc2Vv-pbP9tzctxnEOeUpuDZS38I/s200/Sarahbaker+tapas+152.JPG" width="200" /></a>-1 can of tuna in sunflower oil (225 grs)<br />
-4 tablespoons of tomato sauce<br />
-1 teaspoon of perrins sauce<br />
-1 teaspoon of tabasco sauce<br />
-1 red roasted pepper (thinly sliced) (keep some slices to garnish)<br />
-1 small onion (thinly sliced)<br />
-4 slices of toasted bread<br />
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Place in a bowl the tuna, tomato sauce, perrins sauce, tabasco and roasted pepper and onion. Mix all the ingredients well. Toast the bread. Spread the mixture on the toasted bread and garnish with the red pepper.<br />
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So easy, so simple... and lovely!!!ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com2tag:blogger.com,1999:blog-3038915859956257316.post-17090608167425470462012-05-04T04:59:00.002-07:002012-05-04T04:59:50.838-07:00"FERIA DE ABRIL" IN IRELAND<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Last week we celebrated at home (here, in Ireland) our <span style="color: blue;">"Feria de Abril" </span>(A famous Spanish festival that takes place in <span style="color: blue;">Seville</span> every year between April and May) . This is a colourful and full of flavours festival for the senses where you can taste any kind of tapas, from "iberico ham", "gambas" (boiled or grilled prawns) to olives, "adobo" (deep fried marinated fish).... </span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> And to drink? Beer, fino (</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">sherry) and of course the popular "rebujito" (a</span> <span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">mixed of fino and 7up).</span><br />
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<span style="font-family: Arial;">This is my <span style="color: red;">"adobo"</span> recipe:</span><br />
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<span style="font-family: Arial;">(4 servings)</span><br />
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<span style="font-family: Arial;">-500 grs. of fish (hake or whitting cut in chunks)</span><br />
<span style="font-family: Arial;">-2 tablespoons of cummin</span><br />
<span style="font-family: Arial;">-2 tablespoons of paprika</span><br />
<span style="font-family: Arial;">-2 tablespoons of vinegar</span><br />
<span style="font-family: Arial;">-1 tablespoon of olive oil</span><br />
<span style="font-family: Arial;">-1 teaspoon of salt and pepper</span><br />
<span style="font-family: Arial;">-2 cloves of garlic crushed</span><br />
<span style="font-family: Arial;">-Sunflower oil to fry the fish (the frying pan should be half filled)</span><br />
<span style="font-family: Arial;">-Flour to coat the fish</span><br />
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<span style="font-family: Arial;">Place in a big bowl the fish together with the rest of ingredients. Mix them up well (using your hands is the best way) and leave to marinate the fish overnight covered the bowl with cling film.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJirRewBfRYM88JuavRH3123KRfrXRtM0D18ONO-KIPPmDv4Eepuw5oZyo2N_t4Fc3gixgpC7L9FY7mvxR-afNvlJWT4Iy5vuuE44urIPa9VH-o08_jDLq69vBEA2FnbrdlHdbQ1VwnE/s1600/confirmacion+342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJirRewBfRYM88JuavRH3123KRfrXRtM0D18ONO-KIPPmDv4Eepuw5oZyo2N_t4Fc3gixgpC7L9FY7mvxR-afNvlJWT4Iy5vuuE44urIPa9VH-o08_jDLq69vBEA2FnbrdlHdbQ1VwnE/s320/confirmacion+342.JPG" width="320" /></a></div>
<span style="font-family: Arial;">The day after place the sunflower oil in a deep frying pan. Heat the oil (high heat) for about 4 minutes, until the oil is very hot. Meanwhile, coat the fish in the flour. When the oil is ready , turn the heat down a bit and fry the fish in batches for about 3 minutes each side until golden and crispy. Place the fish on a plate with kitchen paper to absorb the excess of oil and ready to eat!!! Perfect with a sherry!!!</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0tag:blogger.com,1999:blog-3038915859956257316.post-59121812110024264832012-03-27T06:19:00.001-07:002012-09-06T07:53:43.860-07:00CHORIZO A LA SIDRA (Spanish chorizo in cider sauce)<u><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients (Serves 4)</strong></span></u><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">-2 tablespoons of olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-500 grs of Spanish chorizo (cut into 1 inch pieces)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1 small onion (thinly sliced)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-2 cloves of garlic (thinly sliced)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1/4 teaspoon of salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1 teaspoon of fresh thyme</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-3 cups of cider</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Crusty bread for dipping</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Put the oil in a frying pan over medium heat. Brown the chorizo one side for about 2 minutes. Turn to the other side to cook for about other 2 minutes. Add the garlic, onion, salt and thyme. Cook for 1 minute stirring occassionally. Add the cider and bring to boil. Reduce the heat and continue to cook until sauce has reduced in volume by about half (between 15-20 minutes), turning the chorizo occassionally to ensure even cooking.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serve the chorizo with some crusty bread for dipping.</span><br />
<span style="font-family: Georgia;">This is a tipycal dish from the nort of Spain (Asturias) where the chorizo and cider (sidra) are excellent. I tried this recipe here in Ireland with chorizo from the supermarket and Irish cider: Brilliant!!!</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com1tag:blogger.com,1999:blog-3038915859956257316.post-25076216452604118342012-03-04T00:47:00.001-08:002012-09-29T04:49:45.580-07:00PAN TUMACA CON JAMON (BREAD, TOMATO AND SERRANO HAM)<strong><span style="font-family: Georgia, "Times New Roman", serif;"><u>PAN TUMACA CON JAMON</u> (Bread, tomato, serrano ham)</span></strong><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;"><u>Ingredients (Serves 4)</u></span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>-</strong>4slices<strong> </strong>of<strong> </strong>bread<strong> (</strong>for<strong> </strong>example<strong> </strong>ciabatta</span><strong> </strong>bread<strong>)</strong><br />
<strong>-</strong><span style="font-family: Georgia, "Times New Roman", serif;">2 cloves<strong> </strong>of<strong> </strong>garlic<strong> (</strong>peeled<strong>)</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-2 ripe tomatoes</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-200 gr. of serrano ham at room temperature</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Olive oil</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Toast the bread. While the bread is still hot, rub the garlic over the toasted bread to give it lots of flavour. </span><span style="font-family: Georgia, "Times New Roman", serif;">Now rub the tomatoes all over the bread making sure it´s completely covered. Add a slice of serrano ham on top and drizzle with olive oil.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This is the usual breakfast in the south of Spain that can</span> <span style="font-family: Georgia, "Times New Roman", serif;">be tasted in any "cafeteria" (coffee shop). It is normally used Iberico ham (the pigs are fed with acorns which make the ham absolutely delicious).</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpLC6uSObU0FIjS09UYEWYRS6bXqG4sAaMogvuhPUtPTaliAAvuPr2VvCPJNrlcRe9lO-he-m1hEZMExeF_oVrtxcTfc4FxLdtOEfZoU0XmdLLKnaiumCLBNZsqF58OQ8tz8SXIKb77k/s1600/Sarahbaker+tapas+159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpLC6uSObU0FIjS09UYEWYRS6bXqG4sAaMogvuhPUtPTaliAAvuPr2VvCPJNrlcRe9lO-he-m1hEZMExeF_oVrtxcTfc4FxLdtOEfZoU0XmdLLKnaiumCLBNZsqF58OQ8tz8SXIKb77k/s320/Sarahbaker+tapas+159.JPG" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Serrano ham is available in most</span> <span style="font-family: Georgia, "Times New Roman", serif;">supermakerts in Ireland.</span>ana martinhttp://www.blogger.com/profile/11062352812134859334noreply@blogger.com0