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Category Archives: Spanish
Ver post de Starters8 peopleNewbie10m1h
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So, I realize it’s time for me to share this recipe with you. I learned how to make tortilla de patatas not in Spain, but in the states, almost 10 years ago, where I met y friend Juanjo who taught me how to do it. By then, I didn’t even got why he had such a big amount of olive oil. Now of course, I get it completely and I follow his steps. Anyway here it goes, eaaasy and delicious. I’m also gonna tip you which is for me the best place to eat it in Madrid, and that’s at Jose Luis, it’s fantastic.
Important: the potatoes are cooked slowly in oil at low temperature. They are neither fried or cooked first in water, or anything like that. Patience always adds flavour!!
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Patatas bravas are fried potato dices served with salsa brava, a spicy tomato sauce. And every bar in Spain has them. So when your house is the place to serve tapas, better still to prepare this delicious home-made bravas. I prepare them for my friend’s Elena surprise birthday party. I also prepared this tequeños and easy and delicious sandwichs.
Always when I go out for tapas, we order patatas bravas. Sometimes they are really dissapointing, but sometimes they turn out to be spectacular. That’s when you know your coming back to the bar. Believe me, if you make them right your a winner!! So here is my version of a winning recipe!!
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This recipe I’ve been owing to my friend Alfonso from the blog Recetas de Rechupete!! I finallyyyy made them. It’s funny how I started to cook much more peruvian food when I wen to live to Madrid, and now that I’m in Berlin, well, of courseee I miss some Spanish food :) So, my friend Ana came to visit and brought typical jamón serrano, chorizo, lomo. My roomate Clovis also loves cooking and making thematic dinners, so he prepared the delicious Tortilla (delicious) and I made some tostas with my rye home-made bread and this croquetas. It has some delicacy but it’s not hard, you just have to put energy to it!! This time, not so many pictures of them, they ate them so fast, they would not let me!! Imagine how good they were :)
For the bechamel (taken from Recetas de Rechupete):
- 3 tablespoons flour
- 3 tablespoons butter
- 750 ml whole fresh milk
- Salt and freshly ground pepper
For the fillings (spinach and mushrooms):
- 2 white onions
- 1 cup of fresh spinach
- 1/4 cup of raisins
- 250 gr mushrooms
- finely chopped parsley
- salt, pepper and nutmeg
For the breading:
- 3 eggs and grated bread.
We first start with the bechamel sauce
- Sift the flour.
- Start heating the milk at medium heat for about 5 minutes, without allowing it to boil.
- Melt the butter at low heat.
- Add the flour and mix well until it browns a little. This is called Roux.
- Mix well with a wooden spoon and when it is all well incorporated, start to add the milk beating constantly to prevent that lumps get formed.
Ver post de Starters6 peopleNewbie10m20m
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Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread.
The trick here is the quality of the product. Get the best quality and the result will be an amazing taste. Good olive oil, the best eggs you can get, sourdough bread, good ham… the rest is a piece of cake!
Ingredients. For 6.
- 1 kg yellow potatoes (if not regular)
- 6 high-quality eggs
- 1 rustic artisan sourdough bread
- 100 gr of peruvian-spiced ham
- huacatay (peruvian aromatic herb)
- 1 tablespoon ají panca paste
- olive oil to fry
- salt, pepper and cumin
- Peel and cut the potatoes to make french fries.
- Put olive oil in the frying pan with the tablespoon of the ají panca paste and some huacatay leaves.
- Fry there the french fries and after draining the oil place in the serving plate.
- Break the ham into large pieces and fry in olive oil with ají panca for a few minutes. Keep warm and drain well.
- For the eggs, add some oil to the pan without it covering the eggs and wait for it to be very hot.
- Fry over one side and add some salt. Turn around so that the yolk gets some heat (less than 10 seconds) and then smash the eggs into the potatoes.
- Add the ham and more huacatay leaves.
- Place bread around the plate.
- Open carefully the egg yolks just before starting to eat, with our hands and with help from the bread.