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RECIPES

Churros with chocolate

If you stay in Madrid, you should visit a "churrería" with your friends and enjoy everything you can. There are a variety of "churros" including "porras", like a larger version of "churros".

Ingredients:

300 g of chocolate powder
1 ½ glass of milk
½ glass of water
250 g of flour
salt, sugar and oil
1 pastry bag with slotted mouthpiece

Preparation:

Boil the water with a pinch of salt. Once it is boiling add flour and stirring continuously.
When the mixture can be removed effortlessly on the botton of the pot, stop heating and cool it down to lukewarm.
Place the mixture into a mouthpiece.
Heat some oil in a pan. Once the oil is hot enough, put the "churros" into boiling oil with the mouthpiece.
Remove the "churros" of the pan when they are golden and drain them with absorbent paper.
Boil the milk and add chocolate. Beat the mixture and remove it from fire. You can add more milk to taste.
The best way to eat "churros" is dipping them into the mug of hot chocolate. When you finished the "churros", Drink the ramaining chocolate!

Torrijas

The torrijas are the most typical spanish Holy week dessert. They was invented by nuns in the 15th century like other spanish desserts.

Ingredients:

1 loaf of bread (better from the day before)
1 litre of milk
1 stick of cinnamon
cinnamon powder
grated orange and lemon peel
1 mug of sugar
4 eggs
3/4 litre of olive oil

Preparation:

Pour the milk in a pan and put it on fire. Add sugar, grated orange and lemon peel and stick cinnamon.
Stir the mixture until to melt the sugar. Remove from the heat before it boils and allow to stand for at least 10 minutes for the flavours to blend.
The bread is cut into slices of 5 or 2 cm. Soaking each slice into milk for 10 or 12 seconds.
Heat the olive oil.
Meanwhile, beat the eggs and soak each slice of bread into the pulp until they are fully covered.
Fry the bread when the oil is hot. When each slice of bread is golden on both sides, remove the oil and put them above absorbent paper.

Place the bread in a pan and sprinkle cinnamon powder.

Ham croquettes

The croquettes are normally served as tapas in bars and restaurants. They can be filled with anything you want, although the most typical are cod, ham, spinach and chicken croquettes.

If you visit Spain, don't forget to taste as many as posible, You always will want more!

Ingredients:

1 tablespoon of extra virgin olive oil
2 tablespoon of flour
1/4 litre of milk
1 egg
100 g of breadcrumbs
Nutmeg
150 g of cooked ham or sliced Serrano ham
salt

Preparation:

Pour the oil into a pan and put it on fire. When the oil is hot enough, remove the pan and add the flour with wooden spoon. Stir it into a paste.
Place the pan over a medium heat and add milk slowly.
Add nutmeg, ham and salt in order to thicken.
When the mixture is thick, place in a bowl and leave cool.
Beat 2 eggs
When the mixture is cold, cut into pieces and form the croquettes.
Soak in beaten eggs and make sure they are fully covered.
Cover croquettes with breadcrumbs.
Fry the croquettes with plenty of oil in a frying pan.. When they are golden, remove from the fire and they will be ready to serve.

Empanadas

The "empanadas" are a classic example of spanish gastronomy.

Ingredients: (6 portions)

1 beaten egg
400 g pork shoulder cut into fine pieces
½ tablespoon of sweet paprika
3 tablespoon of olive oil
2 tablespoon of chopped garlic
½ tablespoon marjoram
½ mug of piquillo peppers
3 chopped onions
3 tomatoes, peeled and chopped
2 tablespoon of chopped parsley
Salt and pepper
500 g pastry
1 red pepper, big and chopped
2 cooked eggs

Preparation:

Place the pork shoulder, marjoram, salt, pepper and half of the garlic in a dish with the sweet paprika for 30 minutes.
Heat the olive oil in a pan then fry the slices of pork quickly, removing when they are ready.
Fry the peppers, onions and remaining garlic in the same oil. Add the tomatoes, marjoram, salt and pepper and cooking the mixture until the tomatoes are reduced and the sauce is thick.
Part the dough into two pieces and shape one of them on a floured surface until it have 1 or 2 cm thick. Use the dough to cover an oven pan.
Place half of sauce and the slices of pork above the dough. Make a layer of piquillo peppers. Cut into slices the cooked egg and make with them another layer above the peppers. Cover all with the remaining tomato sauce.
Shape the other half of dough and cover the cake with it. Join the edges, make a little curl and cut the excess dough. Make a hole at the center of the cake to expel the steam.
Place the "empanada" in the oven in a medium heat for 30 minutes, then shape with beaten egg above the cake and place in the oven for 15-20 minutes again. The "empanada" will be ready when the crust is golden and crispy.
Remove from the oven and you can serve it cold or hot

Andalusian Gazpacho

Gazpacho may be one of the best known Spanish dishes. It originates from the South of Spain, particularly the region of Andalusia.

Gazpacho must be served cold.

Gazpacho is a perfect summer soup, as its very refreshing, it takes very little time to make and the ingredients are all very common and found in most countries.

Ingredients:

500 g of ripe red tomatoes

Half of 1 small onion

2 small green peppers

1 small cucumber

2 tb of vinegar

1/2 teacup of olive oil

Diced bread (from the previous day)

Garlic

3/4 liter of water

Preparation (preparation time 15 minutes):

Fill a bowl with water and let the bread soak in it

In the meantime wash and peel the tomatoes, cucumber and peppers (make sure there are no seeds left)

Chop the vegetables and use a food mixer or blender until it has a semi uniform liquid texture.

Put a previously peeled garlic clove into the mixture and blend again

Now add the soaked bread, a pinch of salt, vinegar and olive oil

Mix again until you get a dense homogeneous texture. Now add water gradually until it reaches the desired texture (somewhere half way between liquid and creamy)

Chickpea and Pork Stew from Madrid

Cocido Madrileño is one of the most representative dishes of Madrid cuisine.

Ingredients (6 portions)

500 grams of chickpea

1/2 cabbage

1/2 kilo of small carrots

6 medium potatoes

1/4 hen or chicken

2 bones with marrow

1 chorizo

1 longaniza

1 blood sausage

serrano ham tip

200 grams of streaky bacon

salt

150 grams of bread crumbs of yesterday's bread

2 handfuls of very thin pasta

2 eggs

1 garlic clove

1 tbs of chopped parsley

Preparation:

Soak the chickpeas in lukewarm water in the evening of the day before, with one tbs of coarse salt and a pinch of sodium bicarbonate

In a large pan with plenty of cold water put the meat, the bones tied (so the marrow doesn't come out), the bacon, ham, and the hen with a little salt. Put at medium heat.

Dip the chickpeas in hot water. When the water with the meat starts to boil, skim well and add the chickpeas. It's convenient to use a net for them, so they don't go all over the place

Put the fire at low heat and let the cocido cook. It should be on the fire some 3.5 hours, skimming it occasionally.

One hour before the cooking is over, add the carrots cut in half lengthwise and half an hour later add the potatoes, peeled and diced.

In a bowl put the bread crumbs, the eggs, 50 grams of bacon and the garlic clove. Stir well until you have a large croquette. Dip in flour and fry. Once is golden add to the cocido for half an hour

Dice the cabbage and cook separately. Additionally you can stir-fry a little before serving. Add the chorizo

The blood sausage can either be sliced and fried or cooked separately

Once the cooking time is done, separate enough broth for the soup, leaving some in the pan so the meat doesn't go dry or cold

Cook the pasta for 15 minutes in tbs broth and serve in a tureen

In a platter put the meat previously diced, add the hen, the chorizo, the blood sausage, the ham, the bacon and the marrow.

In another platter serve the chickpeas, the vegetables and potatoes

The croquette is sliced and added to the meat tray

Pantumaca | Bread with Tomato

Pantumaca is easy and quick to make and in Catalonia its consumption is almost a religion.

Ingredients:

Slices of a loaf of bread
4 ripe tomatoes
3 garlic cloves
Virgin olive oil
Salt
Serrano ham (optional)

Preparation

Toast the bread slices in the oven
Cut the garlic cloves in half and rub well on the crunchy bread.
Cut the tomatoes in half and rub on the bread so it soaks in its pulp
Sprinkle salt to taste
Pour a little olive oil
You can top it with fine slices of Serrano ham

Horchata de Chufa | Earth Almond Horchata

Ingredients:

200 grams of earth almonds
150 grams of sugar
1 liter of water
mixer or blender, a fine sieve or a sieve made with gauze over a colander and a container

Preparation:

Clean the earth almonds several times over, changing the water when necessary, remove any dust or earth stuck to them.
Soak in water for at least two hours so they hydrate properly.
Wash again and put them in a deep container with a clean liter of water and the sugar
Crush the earth almonds with the mixer. Once the mix is smooth and without lumps use the sieve or gauze to extract all the substance and press
Put in the fridge to cool and once it's chilly serve and enjoy!