| Spanish-Gourmet.com | |
| » | Olive oil | » | Spanish Wine |
| » | Saffron | » | Our Herbolist |
| » | Pimentón | » | Recipes |
Recipes
|
 Serves 4Ingredients:1 wine glass measure of pudding rice 1 ltr milk 9 tbsps sugar 3 eggs 1 strip lemon peel 1 stick cinnamon + ground cinnamon Pinch salt Preparation: Put the rice (unwashed) in a pot, cover with water, add a pinch of salt and bring 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 very low heat, gr.adually add the milk, stirring from time to time. And after the milk, add the sugar, stirring again from time to time. Now cover and simmer gently for about 1 - 1¼ 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 in the egg mixture. Pour into a deep serving bowl or individual bowls and sprinkle with ground cinnamon. |
|||||||||||||||||||||||||||
Serves 6 Ingredients:500ml milk 2 eggs 2 egg yolks 100g sugar 70g maizena (cornflour) Peel of 1 small lemon Peel of ½ orange 1 cinnamon stick Knob of butter To coat: 2 medium eggs, beaten Cold water Oil (for frying) 1 cup fine breadcrumbs 3 tbsp sugar, mixed with ½ tsp cinnamon powder Preparation: Mix together the eggs, yolks, sugar and maizena (cornflour). Meanwhile, heat the milk together with the orange and lemon peel and cinnamon stick until it begins to boil. Remove from the heat and leave to sit for about 5 minutes to cool. Now strain the milk into the egg mixture and stir well. Pour all this back into the pot and put back on the heat, stirring constantly until the custard thickens. Reduce the heat, stirring constantly, and cook for another 3-4 minutes. Now pour the thickened mixture into a lightly gr.eased 8-inch (20-cm) cake tin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool before putting it into the fridge to chill for a few hours. Make the coating now by beating the eggs with 2 tbsps water in a large shallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a large frying pan. When firm, turn out the custard onto a plate or board and cut into 1-inch (2.5cm) thick squares or slices. Dip the custard pieces into the egg mixture then toss them in breadcrumbs. Now fry these, a few at a time, in the hot oil until they turn golden. Remove to a serving plate and sprinkle over the sugar/cinnamon mix. Serve hot or cold.
Serves 4-6 Ingredients:10 large egg yolks 2 whole eggs ½ kg sugar 1 glass water Preparation: Heat the water in a pot and mix in the sugar, stirring constantly, to make a syrup. Cool slightly. Pour a little of the syrup round the sides and bottom of a smooth sided baking tin (caramelise), and allow to cool. Meanwhile, lightly beat the egg yolks with the two eggs and little by little pour the remaining syrup into this 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.
Serves 4 Ingredients:1¼ kg apples, peeled and sliced 200g sugar 1 stick cinnamon Peel of 1 lemon To decorate: Whipped cream 100g walnuts, halved Honey Preparation: Cook the apples in a pot together with the sugar, lemon peel, cinnamon and a splash of water. Simmer for about 20 minutes, or until the water has evaporated and the apples are soft. Set aside and cool. Remove the lemon peel and cinnamon and divide the apple into 4 sundae glasses. Leave to cool in the fridge before serving. To serve, decorate with the whipped cream, topping each glass with half a walnut, and drizzle over some honey.
Serves 6-8 Ingredients:1 large pineapple ½ kg sugar 10 eggs Pineapple slices, optional Preparation: 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 avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes. Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream orsome pineapple slices.
Serves 4 Ingredients:150g white sugar 1 tbsp cold water Juice of ½ lemon 1 tbsp boiling water 5 medium eggs 450ml milk 1 tsp vanilla essence or 1 vanilla pod Preparation: Preheat the oven to low, 150oC/300oF. Start by making the caramel sauce: in a heavy-based pot, put 100g of the sugar, with the cold water and lemon juice. Allow to heat very gently until the sugar caramelises (shake the pot occasionally for this to happen evenly) and turns a deep golden colour. Don“t allow this to boil. Take off the heat and stir in the boiling water, carefully. Put the pot back on the heat to dissolve the caramel in the water. Now pour this sauce into the base of either 1 large serving dish, or 4 individual ramekin dishes or moulds. Now make the custard by whisking the eggs and remaining sugar together. 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 milk into the egg mixture (add the vanilla essence if you didn“t use a pod). Pour the egg mix into the serving dish(es) and place carefully in an ovenproof dish. Pour hot water into this dish to come half way up the sides of the serving dish(es), and cook for about an hour or until set. To serve, let the custards cool, run a knife around the edge of the dish and then invert onto a serving plate. This can be served with thick cream.
Serves 4 Ingredients:4 large eggs 200g sugar 200g ground almonds 1 tsp ground cinnamon 1 lemon, gr.ated 1 knob of butter a little flour 50g icing sugar Preparation: Heat the oven to medium low (150oC). In a bowl, beat the eggs, sugar, lemon zest and cinnamon until thick and creamy. Carefully stir in the ground almonds. Take a smooth, round baking tin or mold and gr.ease well with the butter then dust with flour. Pour in the mixture and bake for about 30 minutes. Leave to cool before removing from the mold and placing on a round serving plate. Dust with the icing sugar.
Serves 4-6 Ingredients:350g short crust or puff pastry 350g cooking apples 3 eggs 3 tbsp apricot jam 2 tbsp thin cream 2 tbsp sugar 2 tbsp ground almonds 2 tbsp chopped pistachios butter Preparation: Heat the oven to medium hot (220oC). Peel and slice the apples. gr.ease the bottom of a baking tin with the butter and lay in the pastry. Prick the base several times with a fork. Spread over the apricot jam and layer on the apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly and stir in the cream, sugar, almonds and pistachios. Remove the tart from the oven, cover with the egg mixture and return to the oven to bake for a further 15 minutes. Allow to cool before removing from the baking tin.
Ingredients for 4: 2-4 partridges, cleaned and split in half freshly ground black pepper salt 3 tbsps Spanish virgin olive oil 1 medium onion, chopped 4 cloves garlic, finely chopped 1 tbsp plain four 1tbsp white wine vinegar 250ml (8 fl oz) chicken stock 1 wineglass dry white wine 3 bay leaves 3 whole cloves 2 tbsp bitter dark chocolate, gr.ated Preparation: Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened. Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper. Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the gr.ated chocolate, cover and cook for a further 15 minutes. Remove the birds to a heated serving dish and strain the sauce over them.
Ingredients: 1 bottle of Cava or sparkling wine 1 medium tub (8 portions) lemon or lime sorbet juice of half a lemon Preparation: Allow the tub of sorbet to soften. In a large jug, beat the sorbet, lemon juice and cava (sparkling wine) until creamy. Either serve straight away as a drink, or pour into dessert bowls and freeze. |
||||||||||||||||||||||||||||
 SpanishIndex.com |
Spanish-Gourmet.com |
|