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Zucchini and feta cheese buñuelos
Hi,
These buñuelos are different from the ones you can typically find in Spain, they are not round, not so small, but anyway it’s a fantastic vegetarian recipe.
Ingredients (for about 15 buñuelos):
- 2 zucchini
- 1 onion
- 4 flour tablespoons
- 300 gr feta cheese
- 2 eggs
- 12 mint leaves
Start grating 2 zucchini using a grater not too thick. Add salt to them and let rest some minutes.
Cut an onion into strips, add olive oil in a pan, when the oil is hot add the onion, salt and pepper. Stir frequently and cook for 5-6 minutes.
With your hands squeeze the zucchini so they drop as water as possible. Put the zucchini in a bowl and add 2 eggs, feta cheese shredded and 12 mint leaves chopped. This mint will give a fresh flavor, which is nice in something fried. Mix well all ingredients, add the onion and mix again. Finally add 4 flour tablespoons and mix it well.
Add vegetable oil in a pan. To know if the temperature is good to fry, insert a wooden spoon in the oil, if bubbles appear around the spoon then the temperature is right. Add portions of the mix with a tablespoon. Cook them for 3 minutes, turning several time so they cook uniformly. Let rest the buñuelos over a paper towel. Wait some seconds before adding more to the pan, so the oil rises again its temperature.
Spinach and feta cheese pie
Hi,
This recipe is based on a video from Jamie Oliver, but instead of using philo pastry (because I didn’t find on supermarket) I’ve used shortcrust pastry so it will be more similar to a quiche.
Ingredients:
- 4 eggs
- 400 gr feta cheese
- 1 spinach bag
- 1 sheet of shortcrust pastry
- Pine nuts
- 1 lemon
- Grated emmental cheese
- Nutmeg
To prepare this spinach and feta cheese pie, which is very similar to a quiche we will start putting a pan in the fire. When pan is hot add pine nut and keep on fire for about 5 minutes until the are toasted. On the same pan add some oil oil and the spinach bag. Don’t get foolish about how much space they take at the beginning as will reduce a lot. Add some nutmeg to the spinach as well as grate the skin of a lemon. Move them and cook until they get reduced.
On a bowl add 4 eggs, 400 gr of shredded feta cheese, black pepper and some grated emmental cheese. Mix and crush it will with a fork. Then add the toasted pine nuts and spinach. Mix it well.
Cover the mold with a sheet of shortcrust pastry, leaving the paper so it will be easier to unmold. With your hands accomodate the shortcrust pastry to the mold. Fill it with the mix, and distribute well with a spoon. Cut the waste of shortcrust pastry, leaving about 2 fingers above the mix. Cover with grated emmental cheese and cook in the oven at 400º F (200º C) for 25 minutes.
Recipes from Spain 