Posts Tagged ‘spanish tapas’
Check this out!! At Donedeal Sweden. Cool!
Viva Tapas by Miss Lopez!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I really love chicken for dinner. I show you the way I used to cook it in Spain…The smell brings so good memories to me. This mixture of garlic, peppar & pure Spanish olive oil…Tasty! Almost like a simplier paella. Try it and let me know what you think!
Viva Tapas with Miss Lopez! & feelgood!!!
Hi! Try this and let me know!
Number of People: 8
210 g butter
110 g flour
½ l cream
½ l milk
800 g of potatoes
100 g of cured ham
Roast the potatoes on a bed of clean coarse salt until soft. Remove the pulp. Melt 110 g butter, addflour and cook for 10 min. Boil the milk with the cream and add to butter and flour roux, stirring continuously, until a light bechamel sauce without lumps. Add the potato pulp and the remaining butter and go through the blender to make it a thin crust. Allow to cool and make balls with your hands. Skip beaten egg and breadcrumbs. Fry the croquettes in olive oil to 200 º C.
Place a few slices of ham on a nest and over croquettes. And they can be frozen if it´ll be over.
Feelggod Womanhood and Enjoy!
Hi there, Miss Marisol here, back from La Coruña, Spain!
After such a pleasant day walking and shopping with Miss Lopez I decided to make myself a nice “Tortilla Española” and a salad for dinner. My Fave!!!!
The “Spanish Tortilla” in Spanish “Tortilla Española” is also known as “Tortilla de Patatas”. It’s an omelet made with eggs, potatoes, onions and a bit of garlic. Attention! Don’t confuse this tortilla with the typical wheat or corn burrito-forming Mexican tortilla. The “Tortilla de Patatas” is the Number One TAPA in Spain “The Queen of all Tapas”. You can also enjoy it as a main dish accompanied by a fresh garden salad and a piece of fresh baked bread for lunch or dinner, and, in a sandwich. Tourists love to have “Tortilla de Patatas” for breakfast when the visit Spain.
Miss Lopez personally loves “Pinchos de Tortilla” which is a piece of “Tortilla de Patatas” on top of a baguette slice, especially from “La Bombilla” , famous tapas bar in La Coruña that has over 28000 followers in Facebook, check it out!.
To make Tortilla de Patatas you will need the following ingredients:
- Potatoes (five or six for a good-sized tortilla)
- Olive oil, enough to cover the potatoes when in the frying pan.
- Eggs (five or six for a good-sized tortilla)
- A quarter of an onion or less, depending on your taste.
- Garlic, one or two teeth.
Let´s beguine cooking then…
Dice 5 or 6 potatoes into small bits. The smaller the bits, the smoother the texture of the “Tortilla de Patatas”.
Prepare a frying pan with enough olive oil to cover the potatoes. Heat the oil thoroughly, and then add the diced potatoes with the oil on medium heat.
Whip together five or six eggs in a separate bowl while the potatoes are frying. Be sure to beat a lot of air into the eggs to create a foamy liquid. Add diced onions and garlic to taste.
Pour almost all of the oil out of the frying pan once the potatoes are golden brown but not crispy to the touch. Pour the egg mixture over the potatoes in the pan, covering the potatoes evenly.
Be sure that the egg mixture is not sticking to the pan while you make this Spanish tortilla. If you use a non-stick pan, move the pan from side to side frequently in order to keep the egg from sticking. Use a fork or spatula as needed to free the egg from the side of the pan. You need the tortilla free from sticking in order to flip it over later.
Determine when the tortilla is cooked on the one side (three to five minutes, or more, depending on the size of the tortilla), then get ready to flip it over. Put a plate over the tortilla pan, hold the plate with one hand and flip the tortilla over in one motion, letting it be on the plate.
Slide the now-upside-down tortilla into the frying pan, and heat for another minute or two.
Miss Lopez and I will continue to enjoy Tapas like this one first hand in La Coruña! Feelgood Womanhood with Spanish Tapas!!! Hasta la Vista!
Hello! Miss Lopez here! Still doing my luggage to my trip to Spain so I was thinking of all the tapas I am going to eat. One of the most popular is ensaladilla rusa, or in other words, Russian salad. I do not know the reason of the name but I love it! specially in the summer. Perfect for the aperitif in a terrace! Nice!
Here comes the recipe for 6-8 people and you can make it and present it in a big bowl too. Check it out!
400 gr. potato
200 gr. carrots
125 gr. Canned peas
1 / 2 can of pepper
125 gr. canned tuna
2 eggs and salt
For the mayonnaise:
3 egg yolks
200 ml. olive oil
1 / 2 lemon (or 1 tablespoon vinegar)
Peel the potatoes and carrots, cut into cubes and put them to cook in a covered pot of salted water about 15 minutes until soft but not undone; drain and cool. Boil eggs separately in water with a pinch of salt for 10 minutes. Take the glass of the mixer the egg yolks,juice of half lemon, salt and a drizzle of olive oil, and begins to beat while still throwing the remaining oil in a row non-stop until a thick mayonnaise, try it and rectified salt if necessary.
Mix the potatoes and carrots with the peas, add your own hard-boiled eggs, peeled and chopped, shredded tuna features (save a few pieces for garnish) and cover with mayonnaise, stir everything well and set aside in the refrigerator. Serve the salad in appetizer spoons with a piece of tuna and a strip of red pepper, if you wish!
Via Spanish tapas to enjoy anytime of the year, even at the 4th of July! Congratulations America!
Viva la vida and Feelgood!!