Hi,

Do you enjoy cooking and experimenting with new recipes...or maybe you are a keen beginner who would like to know more?

Yes?

Please read on...

I have found one of the unexpected benefits of moving to a new country is the opportunity to discover and experiment with lots of “local” recipes. Some are absolutely delicious…hmmmm, some are not...

With this in mind, we are compiling a collection of expats “favourite” recipes from around the world to share with our members through our Forums and Country guides. A selection of these recipes will also be included in our monthly newsletter which is sent to over 24,000 members worldwide!

What delicious Spanish recipes have you discovered and would like to share with our readers?

It would also be great, but not compulsory, to include a photo (as they say - a picture saves a 1000 words!) Plus, if you know the origin or there is a funny story attached to the recipe please include it.

Please submit your favorite recipes here or email carole @ expatfocus.com

So...what's on the menu this week?

Carole
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Last edited by Carole on Tue Feb 16, 2010 12:34 pm; edited 1 time in total

Fried Almonds

Steps:

1. Heat the olive oil in a frying pan

2. add the almonds and move them around the pan constantly for about 1 min

3. when the almonds have browned remove from the frying pan and place on a plate covered with kitchen pape

4. sprinkle with sea salt (the coarser the better) and leave to cool before eating



Tips and ideas:

Be careful not to burn the almonds - they turn golden brown very quickly once the oil is hot and it can be a matter of seconds before they start to burn

Enjoy hot or cold.
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I don't have a particular recipe to share, but the last time I was in Spain I had this wonderful dish called 'pisto' and would love to get a good recipe for it, if anyone has one! I had never heard of it or tasted it before  

Here you go, Pisto for you.

Spanish food recipes - Pisto (Summer Vegetables)

You will need
1 large onion sliced
2 green peppers cut into strips
1 clove garlic chopped
1 aubergine diced
6 tomatoes peeled, de seeded and chopped
2 courgettes sliced

In a pan heat some oil and sauté the onions, garlic and green pepper. Add the aubergine to brown (add more oil if necessary but remember that the aubergines will absorb a lot unless the heat is quite high). Add the chopped tomatoes and courgettes. Season as required and simmer gently, covered, until the vegetaables are tender. Then increase the heat and fast boil to reduce the sauce. Serve with eggs or ham, either with, or stirred into the dish.
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Tostados
This is wonderful at any time of day, we have it for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden, then rub the toasted side with the garlic clove all over. Take the tomato and slice in half and rub vigourously over the toast. Drizzle lots and lots of olive oil onto the toast let it soak in and enjoy! Some people like to sprinkle a little salt on too.
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Advice is free, learning by experience can be costly.

European Swaps A place to Swap or Exchange your home on a permanent basis. 

ALBONDIGAS ANDALUZ - this dish has a North African flavour as do many Andalucian dishes from when this area was ruled by the Moors.

INGREDIENTS
12 Meatballs - cheat and buy ready made ones from your Butcher!
Large Red Pepper
Large Onion
Large glass of White Wine
Large teaspoon of Cinnamon
400g Tin of Tomato Sauce (Triturado) or Chopped Tomatoes
1-2 Large teaspoon of Paprika or Chilli depending on how hot your like your food
1/2 inch of fresh Ginger (grated) or 1 teaspoon powdered Ginger
Large teaspoon dried Mixed Herbs

METHOD
Slice the Onion into fine rings and the Pepper into 1/2 inch wide slices. Saute in Olive Oil for about 15 minutes over a low heat until the onions are soft and golden then transfer to an ovenproof casserole dish.
Very lightly brown the Meatballs in the same oil then add to the casserole.
Add the Tomatoes, Wine, Herbs, Cinnamon, Ginger and Paprika/Chilli
Stir gently and transfer to a low oven - 150-175 degrees C.
Cook for 2.5-3 hours stirring every half hour or so.
Serve with Rice.
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Hi casaianda...hmmm the ALBONDIGAS ANDALUZ sounds delicious...def going to give it a try. with CBs Tostados as a starter...

Anyone have any recipes for typical Spanish Desserts, please?


Piglet
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