Sunday, July 20, 2014
This recipe is dedicated to my work colleagues.
12 Big mushrooms
50 g Blue Cheese (I´ve used roquefort cheese)
100 g Serrano ham
1 Spring onion
Chop the onion and the serrano ham. Heat some olive oil in a frying pan, fry the chopped onion until soft then add the serrano ham. Remove it from heat.
Preheat the oven 150º C
Remove stems from the mushrooms and place them on an oven dish. Put a little portion of cheese inside each mushroom, then cover them with the onion and the serrano ham mix.
I haven´t used any salt because the serrano ham and the cheese has enough salt.
Place the mushrooms into the oven and roast for 15 minutes or until mushrooms are tender. Serve with some crusty bread.
Posted by Bread & Oil at 9:46 PM
Tuesday, April 8, 2014
A very easy recipe today, just a sandwich, but not an ordinary sandwich: A serrano ham "amb tomaquet" (with tomato)
A crusty white bread
A ripe red tomato
A clove of garlic
Open the bread, cut the tomato in two parts. Toast lightly the bread and rub the garlic on it, rub the tomato too. Season with the oregano, salt and olive oil. Add the serrano ham and that´s all. Enjoy it.
Posted by Bread & Oil at 10:50 PM
Sunday, March 2, 2014
When something is very good or is going very well, in Spain we use the sentence " miel sobre hojuelas" (honey over flakes ) Hojuelas is a traditional carnival dessert and it can be served with honey or sugar. It has several names: Hojuelas, orellas, orejas...depending what part of Spain they are from. In the North we use to make it with butter or lard and with olive oil in the South but all of them are delicious.
It´s Carnival so these days are perfect for this recipe.
100gr. of Milk
30gr. of Butter
1 Teaspoon of baking powder
The grated peel of a lemon
400gr. of plain flour
Olive oil to fry them
Mix in a bowl the milk, the eggs, the butter and the baking powder. Add the flour and knead it until get a smooth and soft dough.
Let the dough rest for 1 hour.
Take small portion of dough and with a rolling pin, stretch it as thin as possible. Cut it with a knife in a rectangle or rhombus shape.
Pour the olive oil in a deep pan and when the oil is hot fry the dough portions. Take them out when they are golden. Drain them on kitchen paper towels. Sprinkle the portions with plenty of icing sugar or honey and they are ready.
Posted by Bread & Oil at 9:30 PM
Thursday, January 2, 2014
For the Pastry:
149g. of Olive oil
160g of water
350g. of plain flour
1 Tea spoon of salt
For the filling:
3 Eggs, beaten
1 Cup of cream or milk
1 Mozarrella cheese
1 Cup of basil, chopped
Salt and pepper
Heat the olive oil for 2 or 3 minutes, then add the flour to blanch it. Then add the salt and the water and mix it until get a homogeneous mass. Roll out the pastry on a light floured surface and get a thin dough. Line it on a baking dish. Prick the pastry with a fork.
I use to make quiches with this easy olive oil pastry. It´s very crunchy, delicious and healthy, because butter or other bad fats aren´t used.
Preheat the oven to 200 C
Bake it for 15 minutes until the edges are golden. Then remove from the oven.
Meanwhile peel the tomatoes and the onion and chop them. Heat a little of olive oil in a fry pan and gently fry the vegetables until they are soft, then add the basil. Combine the eggs with the milk in a bowl and season well. Add the tomatoes, onions and basilica and the cheese.
Pour the mix of eggs, tomatoes and cheese in the pastry and bake it for 30 minutes or until set.
Posted by Bread & Oil at 10:15 AM
Saturday, September 28, 2013
Quince paste is a very delicious autumnal dessert and quince paste with manchego cheese is the best dessert of the fall.
Some days ago our friend José gave us a present, a big bag of aromatic quinces. The quinces aroma filled the whole kitchen and smelled delicious.
I soon began to make quince paste.
3 Big quinces
The juice of 1 lemon
Wash the quinces very carefully, cored and cut them roughly. Now weight the quinces and pour the lemon juice, the quinces and the same weight of sugar in a casserole. Keep it in the fridge and wait for 8 hours or all the night. After that time there will be some juice from the quince.
Simmer the mix of quinces, the juice, sugar and lemon until the quince is tender. Purée the mix in a food processor and cook it again until it gets a beautiful orange color and it turns thick. Be careful because it´s very hot and sticky, just like a volcano, and it could pop out of the casserole.
The granny´s way to know when is ready is to insert a wooden spoon in the quince paste. If the spoon remains upright it´s ready.
Posted by Bread & Oil at 8:56 PM
Monday, June 3, 2013
Most of the recipes I post in this blog are recipes that I cook often at home. Today´s recipe is one of the favorite foods of my children: “Rice salad”. It´s very easy to make. In a few minutes you can get a main dish for lunch. This recipe has grain, fish and healthy fat, plenty of minerals and vitamines of the olives. It´s just needed to add some fruit for a complete meal.
1 Cup of long grain rice
1 Can of tuna fish in olive oil
1/2 Cup of sweet corn
1 Can of green olives
Spanish olive oil
2 Spoons of lemon juice
Salt and black pepper
Pour fresh water and a pinch of salt in a casserole, when it boil add the rice. Follow the instructions given in the package. When the rice is cooked drain it with a colander and cool it with cold water.
Mix all the ingredients with the rice, season with salt and pepper and sprinkle with the lemon juice and the olive oil.
Posted by Bread & Oil at 7:39 PM
Monday, January 7, 2013
This last Christmas I bought a lot of almond flour because I wanted to try to make some "turrón", in the end I ran out of time so now I have 1kg of almond flour for which I don't have a recipe for. Fortunately I found what may be the right substitute for the Turron . This early morning I was surfing the Internet when I found this "Almond and Cream Cookies" in one of my favorites cuisine blogs: Gastronomía & Cía.
200g of Plain flour
125g of Ground almonds
10g of Baking power
200g of Cream
150g of sugar
1 pinch of vanilla (more if you like it)
100g of icing sugar
Mix in a bowl the flour, the almonds, the baking power and the sugar. Add the vanilla and finally the cream. Knead all the ingredients until you get a uniform dough. Cover it with a plastic film and keep it in the fridge for 1 hour.
Take it out of the fridge and make small balls of dough. Coat the dough balls in the icing sugar and place them in a baking tray with baking paper. Keep the balls of dough in the fridge again and let them settle for 1 hour.
These cookies are very easy to make and they are sooo delicious. They are perfect with a glass of milk or a cup of tea, coffee or chocolate.
Posted by Bread & Oil at 11:32 PM