Berenjenas Rellenas, or Sutffed aubergine, is a healthy dish from Spain with vegetables, and perfect for special occasions if you want to impress your guests. 3 Aubergines (1 medium-sized aubergine per person)
Ingredients: 1 big courgette, or 2 in case they are not very big.
1 green bell pepper, not very big.
4 big mushrooms / 8-10 small mushrooms (if you like them)
3 not very thick slices of bacon
- Remove aubergine stems and wash them.
- Cut them in half lengthwise.
- With a knife, scrape out the inside of every half aubergine, separating f irst the area between the skin and the inside, so that we can easily remove the content of the aubergine later
- Preheat the oven (medium heat) for 10-15 minutes, and meanwhile cut the aubergine insides into thin, not very big portions. Chop the onion, pepper, mushrooms and courgette.
- When the oven is ready, place the aubergine halves in the oven and roast them (medium heat) until you see they are a little brown, and the inside face is cooked.
- Heat a spoonful of oil on a frying pan, which shouldn’t be very small, and when hot, add all the chopped ingredients: aubergine insides, onion, pepper and courgette (low heat).
- Add some salt and star it from time to time, until you see all the ingredients are cooked
- Meanwhile, using a small pan, add some oil and when hot, add chopped bacon. Let it fry, but not too much
- When you see the vegetables on the frying pan are ready, you will also notice there is some “liquid”. If so, high-heat until liquid evaporates.
- Add some milk let it all cook until you notice milk make the mixture more consistent. (But be careful it does not stick!)
- Add some Parmesan cheese and mix.
- Add the fried bacon and mix. Now it is ready.
- Take the roasted aubergine halves and fill them with the vegetable mixture. Cover them with some Parmesan cheese and cook them in the oven until you see the cheese has melted.
This Galician Pork Pie is typical of the northwestern part of Spain called Galicia. The stuffing may be made of meat or fish or even seafood. Try it, you will love it.
The crust of the Galician Pork Pie should be golden and crispy.
Galician Pork Pie can be served hot or cool
For the dough:
600 grams of wheat flour
30 grams of bread yeast
1 teaspoon of salt
1 cup of olive oil mixed with 1 teaspoon of sweet paprika
1/2 litre of warm water
500 grams of pork meat in fillets
3 big onions
paprika (sweet paprika)
1.Disolve the bread yeast in the warm water, add salt.
2.Mix this with the olive oil mixed with the paprika.
3.Add this liquid to the flour and knead until soft. Add more flour if necessary.
4.Let dough stand in warm place until doble in size.
5.Meanwhile, in a little bit of olive oil, cook the onion in small pieces until soft but not brown. Add meat and cook for 5 minutes. Add a pinch of paprika and let stand.
6.Once the dough is ready , divide it into two parts.
7.Roll dough into a rectangle. Place in a greased oven-tray.
8.Cover the dough with the meat and onion mixture.
9.Roll the other part of the dough into another rectangle.
10.Cover the filling and seal all around with your fingers or with a fork, to avoid filling from coming out.
11.Decorate with the leftovers of the dough.
12.Cook in an oven at 170º C, about 1 hour until golden brown.
Basic ingredients for 4 people
4 lemons (ask for juicy lemons)
200 grams of sugar
Half a liter of water
2 egg whites
Half a cinnamon stick or some leaves of mint
A pinch of salt
The rind of one lemon
1. Grate the rind of one lemon and squeeze all four
2. Heat up the water with the cinnamon stick in, and once it starts to boil, let it simmer for 10 minutes. Let it cool.
3. Once cool, put in a bowl and add the lemon juice, sugar and the grated rind. Stir well and put the bowl in the freezer.
4. When the mixture is starting to freeze, beat the egg whites until they are stiff, adding the pinch of salt. Take the bowl out and mix the eggs into the freezing mixture.
5. Put the bowl into the freezer until it is cold and hard.
If you want to pour a little cava over your sorbet, use a dry, good quality one. Cordoniu and Freixenet will do fine if you can get hold of them.
Literally means "gypsy's arm". This filled Spanish sponge cake with cream filling is easy to make and irresistible.
6 eggs separated
75 grams of sugar
75 grams of flour sifted
1 teaspoon of grated lemon rind
4 dessertpoons of icing sugar
a few flaked almonds
1. Beat the egg whites until stiff then mix in the egg yolks little by little and then mix in the sugar.
2. Fold in the sifted flour gradually then add the grated lemon rind.
3. Line a shallow baking tin with buttered grease proof paper.
4. Pour in the batter and bake in a medium oven for 10 minutes.
5. Remove carefully from the baking tray and place on another piece of grease proof paper sprinkled with the icing sugar - leave to cool for a few minutes.
6. Cover with the whipped cream and then carefully roll up the cake.
7. Place on a plate and sprinkle with a little more icing sugar and a few flaked almonds.
Serve this Spanish sponge cake in the afternoon, with tea or coffee and some fresh fruit.
You can also use cinnamon ice cream to accompany this desert.
Arroz a la Cubana which means Cuban-style rice, is a Spanish dish consisting of white rice, a fried egg and tomato sauce. The dish is also popular in the Philippines and Peru.
You can also add fried banana to this dish as you see in the picture, the taste with it is really nice
300 grams of dry white rice
200 milliliters of tomato sauce
4 cloves of garlic
It serves 4 people
1. In a saucepan, heat the olive oil on a low heat. Peel garlic cloves and fry until golden.
2. Pour some water in a pan until boiling. Then add the white rice and some salt.
3. Cover the pan and lower heat to a simmer and let cook for 17 minutes.
4.Turn off heat and let stand for 5 minutes.
5. To fry the eggs, it’s important to do it one at a time.
6. Use a generous amount of oil in a small frying pan and let it heat up.
7. When it starts to smoke a little, break the egg into a cup and carefully add it to the frying pan.
8. With a slotted spoon keep sprinkling hot oil on top of egg for 20 or 30 seconds.
9. Remove egg with slotted spoon and let oil drain.
10. Repeat the process with other egg.
11. Finally, heat the tomato sauce.
12. Each serving should include a neat heap of rice and one egg. The tomato sauce is poured over the rice.
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