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Caponata
Hello,
This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.
Ingredients (for 2 people):
- 2 eggplants
- 1 onion
- 5 tomatos
- A bunch of parsley
- 12 olives
- 2 tablespoon of capers
- 2 tablespoons of oregano
- Herbal vinegar
First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.
Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.
After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before serving.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.
Beans soup
Hello,
Recently I was doing a bit of tourism and take advantage to buy some local beans from El Barco de Ávila, widely known in Spain for their beans. Using those beans I’m preparing this vegetarian recipe I bring to you today. I call it also the java programmers soup, as long as the term Beans is closelly related to Java. This soup is a good choice for your tupper (but make sure it is watertight)
Ingredients (for 2 people):
- 250 gr of beans
- 1 oni0n
- 2-3 leaks
- 2 celery sticks
- 4-5 tomatoes
- 2 garlic cloves
- Paprika
Before preparing this recipe you need to take the beans on a big recipient with triple of water, and let stay the beans a whole night in the water.
Briefly chop an onion. Chop 2 or 3 leaks, you can cut them on half longitudinally and then they will be easier and faster to chop. Cut in small pieces 2 celery sticks. Remove the peduncle of 4 or 5 tomatoes and cut them in small pieces.
Add a bit of olive oil in a pot, then add the onion as well as salt and ground pepper. Stir regularly and cook until the onion gets golden colour. Add a tablespoon of paprika and then add the leaks, celery, tomatoes as well as 2 garlic cloves cut in about 4 pieces. Move, cover the pot with a lid and cook for 10 minutes. Then move the content and add water, cover again the pot and cook for 30 minutes.
Blend the vegetables and get them back to the pot through a chinese strainer. Help yourself with a spoon or spatula to press the vegetables to the walls of chinese strainer until inside the strainer there is almost only pulp.
Add the beans, add enough water, cover the pot and cook between one hour and half and 2 hours. Check there is still water on the pot, and if you nead heat some water and add to the pot, avoid adding cold water because it will cut the beans baking process.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Artichokes sautéing
Hello,
Most of the recipes I publish were cooked to bring to work in a tupper. Sometimes the recipes are more or less elaborated but sometimes I don’t have too much ingredients, and I have to take a look to my pantry to cook next day’s food, this recipe is a result of this situation, as long as I cooked with preserved food.
[http://youtu.be/FO2FHEFr8wQ]
Ingredients:
- Arthichokes
- Tomatoes confit
- Mushrooms
- Onion
- Soy sauce
Cut onto strip two small onions or one big. Cut into small pieces about 6 tomatoes confit.
Add a bit of olive oil in a wok, and always with the fire at maximum power add the onions, salt and some pepper, stir and cook them for about 2 minutes, then add the mushrooms and continue stirring for 2 minutes more. Finally add the artichokes (if they are big cut in small pieces), the tomates and a bit of soy sauce. Stir and cook for about 3-4 minutes more and you’re done.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Chickpeas snacks
Hi,
Sometimes you expect to do some recipe and you end up with another different one, this was one of these times. I was trying to cook a chickpea hamburguer and ended with these snacks, awesome.
Ingredients:
- 200 gr chickpeas
- 2 garlic cloves
- 1 egg
- Breadcrumbs
- A bunch or parsley
You need to left 200 gr of chickpeas on a big recipient with water all night, the recipient needs to be big because chickpeas will grown considerably. Strain the chickpeas and then crush them on a blender until the size of the crushed pieces are like 1/8 of a chickpea.
Add the crushed chickpeas on a bowl, and add also 2 crushed garlic cloves, a bit of chopped parsley, a bit of salt and one egg. Mix well everything and the add enough breadcrumbs to dry a bit the mix.
On an oven tray place the chickpeas mix with the help of a mold, and then press them them strongly. Cook in the oven at 350º F for 25 minutes and your chickpeas snacks are done.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Important potatoes
Hello!
This time I come again with a vegetarian recipe, but a really good one for winter cold days. It’s a typical spanish recipe original from Palencia, and very economic.
Ingredients (for 1 person):
- 2 potatoes
- 1 onion
- Saffron
- 3 garlic cloves
- A bunch of parsley
- 2 bay leaves
- Paprika
- 1 egg
- Flour
- White wine
- About ½ litre of oil to fry
Let’s start peeling the potatoes and then slicing them, having slices about half centimetre thick. Pass each potato slices first through flour and then through a whisked egg.
Add oil in a pan or pot and wait for it to be hot, fry the potatoes in several batches for about 3 minutes. Then reserve them over paper towels in order to remove oil excess.
Chop an onion and put a bit of olive oil in a pot, then add the onion a bit of salt and 2 bay leaves. Stir from time to time and cook about 6-7 minutes. While cooking the onion put in a mortar 3 garlic cloves, a bit of saffron, a bit of salt and a bunch of parsly grinding them until well mixed.
Add a bit of white wine in the pot, the content of the mortar, one teaspoon of paprika and the already fried potatoes. Add enough water to cover the potatoes passing above like 2 fingers and cook for 20 minutes. Instead of stiring it, just shake the pot in order to avoid break the potatoes.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Stuffed eggplant
Hi,
I’ve been thinking about a stuffed eggplant recipe for some time and finally I came out with my own recipe. This recipe is vegetarian, and probably you won’t miss to much meat here, I am not vegetarian myself, but I think it is also good to offer vegetarian recipes in my portfolio.
Ingredients (for 1 person)
- 1 eggplant
- 1 onion
- 1 tomato
- 100 gr feta cheese
- 100 gr cheese for grating (Old Amsterdam, Parmesan …)
- 100 gr cooked chickpeas
- 3 garlic cloves
Let’s start preparing the eggplant cutting it in half, then make incisions with a knife on its pulp, one of them close to the skin. Those incisions are made in order to retire later the largest possible amount of pulp. Add also some salt and olive oil and cook in the oven at 350º F (180ºC) for 30 minutes. Once the eggplant is out of oven let rest for 20 minutes to prevent burning your finger while extracting as much pulp as you can, but being careful to not break the skin.
Chop the eggplant pulp as well as an onion and a tomato. To prepare the filling add a bit of olive oil in a pan and then add the onion, tomato and eggplant pulp. Stir it and add also 3 crushed garlic cloves, cook all for about 20 minutes at low fire, stiring frequently and adding some olive oil if the mix gets dry.
After that add 100 gr of cooked chickpeas with a bit of the water of the can, keep cooking until this water is evaporated and finally add 100 gr of feta cheese, stiring continously until the cheese is melted.
Now fill the eggplant with this mix and cook in the oven at 350ºF (180ºC) for 8 minutes, then activate the grill and add some grated cheese over the eggplant cooking it for 4 minutes more.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Coleslaw
Hello,
On my previous recipes (Cocido montañés) it remained half cabbage and I was thinking about what to do with it, until it came to my mind the coleslaw served on some buffet restaurants, so I investigated a bit and test the recipe I bring to you today:
Ingredients:
- Half cabbage
- 2 carrots
- 1 medium onion or 2 small
- 1 apple
- 1 lemon
- Mayonnaise
- Mustard
- Optionally some sugar
It will be better if you have a mandolin to cut ingredients, if not cut first onto strips half cabbage, then turn the strips and cut again so you will get thick and long strips. Cut one medium onion or two small the same way you cut first the half cabbage. It should be nice to cut 2 carrots in thick sticks, I found the way to do it cutting first thick sheets with a potato peeler and then cutting with a knife, but if you don’t have time or patience you can just grate the 2 carrots. Finally grate an apple.
On a big bowl add the cabbage, the onion, the carrot, the apple, the juice of one lemon and optionally a tablespoon of sugar. Finally prepare a sauce with 3 tablespoons of mayonnaise, between 1 and 2 tablespoons of mustard, and you can also add a bit of soy sauce. Mix well and then add to the bowl.
Now just mix everything in the bowl and also compress it. Cover with transparent film and let rest one night in the fridge. Remove from fridge at least half hour before serving.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Shepherd’s salad
Hello,
This a recipe typical from Turkey, it’s a really nice recipe for those of you bringing a tupperware to your work, and it’s also great for summer.
Ingredients:
- 1 cucumber
- 2 tomates
- 1 spring onion
- 1 lemon
- A bunch of parsley
- Olive oil
Start rolling a bunch of parsley like you were rolling a cigar, and then chop it. Peel the cucumber but maintain a bit of the skin which will bring a more colorful salad. As we need to cut the cucumber in cubes, first we will cut onto slices, then pile up slices and cut onto stripes, then cut the stripes to form cubes. Chop a spring onion. Cut 2 tomatoes on cubes, first cut in half, cut in 4 the part with the peduncle, remove the peduncle and try to cut in cubes; cut the other part onto stripes turn 90 degrees and cut again onto stripe so you will have cubes.
Add the tomatoes, spring onion and cucumber on a bowl and add the chopped parsley. Add salt, the juice of one lemon and olive oil. Give it a good mix, and let rest for some time.
Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com) who distributes it under the CC-BY license.
Gazpacho
Hello!
Perhaps Gazpacho is most representative recipe of Andalucia, it is a kind of soup with tomato as star ingredient. It’s fresh, it’s healthy and it’s absolutely delicious, what else can you expect from a recipe? Ok, and I forgot, it’s easy to prepare!
Ingredients:
- 1 kg of tomatoes
- 1-2 green pepper
- 1 onion
- 1 cucumber
- 2-3 garlic cloves
- White vinegar
- Olive oil
We will start cutting the ingredients, even we will process them on a blender if you cut them they will fit in the blender cup. Cut an onion in 6 to 8 pieces. Remove the seeds of 2 green peppers, and cut them in small pieces. Remove the ends of a cucumber and peel it, left some skin as it will prevent its repetition. Finally cut 1 kg of tomatoes in about 8 pieces, you’d better choose mature tomatoes because they will be more tasty. You can reserve a bit of those ingredients and chop them in order to serve together with gazpacho, it’s usually served this way so people can choose which vegetable they would like to add.
Add all the ingredients in the blender cup. Furthermore add 2 o 3 garlic cloves, but first cut them in half and remove the central part which will prevent from repeating. Add also 1 coffee spoon of salt, a quarter of glass of white vinegar. Mix with the blender for some minutes until it becomes liquid, after mixing taste it to check if you need more salt, or if it is too dense add water and mix again for a while. You can also add some ground pepper or ice in the blender.
Normally is served with picatostes (toasted bread cut in small cubes) and a bit of vegetables chopped.
Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com)
Vegetable coca
Hello,
Coca it’s similar to pizza and could be an easy and nice recipe, easy if you buy the puff pastry. You can use the suggested vegetables, add, replace … even add other ingredients like tunna.
Ingredients (2 people):
- 1 puff pastry sheet
- 2 tomatoes
- 5-6 piquillo peppers (or some other peppers in a tin)
- ½ eggplant
Cut 2 tomates in half and then each piece on to stripes and finally cut the stripes in half. Remove the ends of the eggplant, cut in pieces of about 3 fingers and then cut on to stripes as thick as you can. Cut 1 onion on to stripes.
Extend the puff pastry cut in 2 or 4 pieces on to a baking tray covered with baking paper. Spread over the puff pastry pieces the tomate leaving about 1 finger free in the margins. Spread the onion and add a bit of salt. Spread tinned peppers. And finally spread the eggplant and add a bit of salt. Cook at oven at 350ºF (180ºC) for 20 minutes.
Recipes from Spain 