Feeds:
Posts
Comments

Posts Tagged ‘Spain’

Yemas

Yemas, a sweet made from egg yolks and sugar,  are from Avila, a town to the north west of Madrid on the way to Salamanca. We brought a box of their delicacy back home to sample and unfortunately the verdict is a big thumbs down. The bad texture and an unpleasant taste combine to create something ummmm,  well, not good. That is however only our opinion as the people of Avila are clearly proud of “Yemas” and they seemed to have no problem in selling them, maybe to ignorant tourists but anyway, people were buying them. On the plus side, they come in a nice box!

Advertisements

Read Full Post »

Gazpacho

Spain’s summer soup is wonderful on a sunny day. If you can get good ingredients it just tastes so fresh. Originating from Andalucia this dish is classic Spain.


Ingredients

  • 4 large ripe tomatoes
  • 1 small red onion, finely chopped
  • 2 slices of stale bread made into breadcrumbs
  • 2 italian green peppers, finely chopped
  • 1 clove garlic crushed
  • 1 small cucumber
  • 5 tbsp good quality white wine vinegar
  • 5 tbsp olive oil
  • salt
  • bread for croutons
  • juice of 1/2 a lemon

Method

Peel the tomatoes by dropping them in boiling water for a couple of minutes, then the skin will fall of more easily.

Add all of the ingredients into a food processor, in batches if so required. And blitz into a smooth consistency, adding a little water to help the process. Add salt and lemon juice to taste. Serve with croutons and a drizzle of olive oil.

Read Full Post »

Huevos Rotos, or broken eggs, is a classic Spanish dish which I genuinely love. It is really simple, but relies on really good ingredients. The eggs should be free range and really fresh, the Jamon or cured ham, of good quality and of course, like all Spanish dishes, it is all in the execution. The most famous place to get this dish in Madid is at Casa Lucio’s on Cava Baja, La Latina’s most famous street. Casa Lucio serves huevos rotos to the rich and famous, Hilary Clinton, The King of Spain, Juan Carlos II and Will Smith to mention a few, not all at the same time I don’t think but who knows… The dish really varies from place to place, but I like to serve it with Jamon and Pimiemtos de Padron.

Ingredients

  • 3 large potatoes
  • 3 free range fresh eggs
  • 8 pimientos de padron
  • a few slices of jamon serrano
  • salt
  • olive oil

Method

Chop the potatoes into the shape you want. I went for fries, as a preference, some dice the potatoes, others slice into chips.

Meanwhile heat a large amount of olive oil in a pan. When the oil is hot, carefully put the potatoes in, as there is a risk of being burnt by the hot oil. Cook in the oil for about 15 minutes, or until the potatoes are cooked and going crispy. Set aside. Now in another frying pan, heat a little olive oil on a medium heat in preparation for cooking the eggs. Fry the eggs for a few minutes until dine to your taste, spooning hot oil over the yolk to cook the white. I like the whites of the eggs to be cooked but the yolk quite runny so it drips down over the potatoes. When they are done, place them on top of the potatoes, and the “break” them with a knife and fork allowing the yolk to drizzle of the potatoes. Place some thin slices of jamon on top, garnish with pimientos de padron and serve immediately. Hope you like this classic Spanish dish.

Read Full Post »