Spanish potatoe salad

Ingredients:

• 450g potatoes 
• 4 medium carrots
• 2 eggs
• 200g tuna with olive oil
• 500ml mayonnaise
• Salt
• Bread

Directions:

1. Wash the potatoes. Clean and with the peel, boil with cool water.
2. Peel and chop the carrots and add them to the pot.
3. Let boil for 25 minutes. 
4. Add the eggs and a tablespoon of salt. Let boil another 10 minutes.
5. Drain and let cold.
6. Peel the potatoes and the eggs.
7. Chop the potatoes, the carrots and the eggs. Add to a big bowl.
8. Add the tuna and the mayonnaise too. 
9. Mix gentle. Salt to taste.

Serve with a piece of bread.

And enjoy!!

Homemade bread

Ingredients:

• 1kg flour
• 15g fresh baker's yeast
• 20g salt
• 600ml cold water from the fridge

Directions:

1. In a bowl mix the flour, the salt and the water.
3. When it is mixed, pour on the desk, and mix well all the ingredients.
4. Cover with the previous bowl and let rest 10 minutes.
5. Knead (working- bending  and twisting) for few minutes, cover again and let rest another 10 minutes.
6. Add the yeast with a bit of water, mix well (bending and twisting), cover and let rest another 10 minutes.
7. Back to knead a few minutes, cover with wet cotton cloth and let rest 1 hour.
8. Cut into wedges or give the desired shape.
9. Roll each portion to grab surface tension.
10. And cover with the previous wet cloth , and let rest between 3-5hours in a place without temperature changes.

 

     10. Preheat the oven to 230ºC and bake 40-50 minutes.

     11. Let cold for 45 minutes on a oven rack.

I followed this recipe from Xavi Barriga.

And enjoy a piece of real bread!!

Chapati Bread with garlic

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup hot water or as needed
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Directions:

1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. 
2. Knead the dough on a lightly floured surface until it is smooth. 
3. Divide into 10 parts, or less if you want bigger breads. 
4. Roll each piece into a ball. Let rest for a few minutes.
5. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. 
6. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds.
7. Then flip and cook on the other side. Continue with remaining dough.

And enjoy!!

Source: Epicurious

Cheesy garlic bread

Ingredients:

• 1 bread
• 1/2 cup unsalted butter, melted
• 2 teaspoons garlic powder
• 1 1/2 cups shredded mozzarella cheese
• Garlic herb butter

Directions:

1. Preheat the oven to 400 degrees F. 
2. Line a baking sheet with parchment paper and place the bread face up on the baking sheet. 
3. Brush the surface with the melted butter, then sprinkle with the garlic powder.
4. Cover with a piece of aluminum foil and place in the oven. 
5. Bake for 10 minutes. Remove the oven, uncover and sprinkle the cheese on top of the bread. 
6. Bake for another 5 minutes, until the cheese melted and brown spots start to form.
7. Then, remove from the oven and brush the surface with some garlic herb butter.

And enjoy!!

Homemade croutons

Ingredientes:

• Bread
• Olive oil
• 2-3 cloves garlic

Preparación:

1. Cut the bread into even-sized cubes.
2. Peel and chop the garlic.
3. Fry the garlic and remove it from the pan.
4. In that same oil, spread the croutons out in a single layer in the pan and fry them on medium-high heat for approximately 10 minutes or until they are really golden brown.
5. Place them on a paper towel to allow any excess oil to be absorbed.

And enjoy!!

Chicken livers in Jerez

Ingredients:

• 12 chicken livers
• 1 onion
• 1 garlic clove
• 250ml chicken stock
• 350ml Jerez
• 4 tablespoons olive oil
• Parsley
• Salt
• Flour

Directions:

1. Heat 2 tablespoons of oil in a large frying pan.
2. Lightly saucé the chopped onion and garlic until they are translucent. Reserve.
3. Clean the livers and dries. Fries in the same pan with the rest of the oil. 
4. Season well with salt and sprinkle in the flour. Cook 5 minutes. Stirring constantly. Reserve.
5. Return the onion and garlic to the pan and add the hot chicken stock and the jerez and reduce it.
6. Add the parsley and return the livers.

Serve with a crusty bread or mush potatoes.

And enjoy!

Forming meatballs

Ingredients:

• Beef and pork or turkey. I prefer beef and turkey, healthier.
• Dry bread crumbs. 
• Eggs
• Salt and pepper 
• Onion
• Garlic
• Flour
• Parsley
• Other herbs, like oregano or cilantro, as well.

Directions:

1. Cut the meat or buy ground it.
2. Combine the ground meat, bread crumbs, eggs, and seasonings in a large bowl. 
3. Use your hands or a wooden spoon to mix the ingredients thoroughly.
4. Form 1-inch (2.5-cm) balls.

Use your hands to roll portions of the meat mixture into balls. 

If you have a melon-baller or small ice cream scoop, you could use that to form your meatballs instead of your hands. 

You could also use a teaspoon to help you portion off the meat into workable amounts.

Callos Madrid-style

Ingredients:

• 1.25kg beef tripe
• Spanish paprika
• 250g calf's foot, cut in half
• 4 tbsp olive oil
• Vinegar
• Salt
• 3 bread slices
• 125g spanish chorizo sausage
• 100g jamón
• 2 tomatoes
• 3 spanish morcillas sausage
• Parsley
• 2 onions
• 1 head of garlic
• Bay leaf
• Pepper
• Flour

Directions:

1. Chop the beef tripe and set in a bowl of vinegar and salt for 1 hour. 
2. After that, clean it under cold running water and rinse thoroughly.
3. Chop a onion and peel the garlic cloves.
4. Place it in a pot, cover with water and bring to a boil.
5. Add the calf's foot, chopped onion, bay leaf, 4 garlic cloves, pepper and salt.
6. Boil until the beef tripe get soft, around 1 hour, while pour off scum that formed.
7. Pour off the beef tripe, chop the calf's foot and reserve the water.
8. Fry the bread and reserve.
9. Fry the chorizo and morcilla and reserve.
10. Finely chop the other onion and sauté it. Add the peeled and chopped tomatoes.
11. Chop a garlic clove and parsley and add them.
12. Stir paprika and flour. Add 1 tbsp tripe water.
13. Cut the chorizo and morcilla into rounds. And jamón in small squares.
14. Add the beef tripe, chorizo, jamón, morcilla, bread, 1 chopped garlic clove and 250ml tripe water.
15. Simmer 20 minuts.

Perfect with a glass of Spanish wine.

And enjoy!!

Castilian Garlic Soup

Ingredients:

• 100ml of olive oil
• 6 cloves garlic slices
• 30 slices white bread yesterday
• 250 grams of diced jamón
• 250 grams of diced chorizo
• 1 tablespoon spanish sweet paprika
• 8 cups of ham bones broth
• 6 eggs

 (6 persons)

Preparation:

1. Fill a pot with water to ham bone and cook for one 30 'approx.
2. Preferably in a clay pot, add oil and garlic until golden brown, then add the bread, jamón and chorizo and let stirring.
3. When bread is toasted, add the paprika  and saute for a minute. Add the ham bones broth. 
4. Beware paprika burns very fast, and burnt tastes bitter.
5. Cook for 5 minutes.
6. Then, we can frying or poaching eggs and incorporate them into every pot; or put the eggs inside of each of the pans and introduce the oven 2 minutes.

And enjoy!!