Thursday, June 19, 2014

Spanish sweet recipe, Paparajotes

The paparajotes are a typical dessert of many towns in the Region of Murcia . The funny thing is that it is not well known outside this area. Those who have tried it say it is delicious and easy to prepare. It is also an economical and very resultón dessert.





INGREDIENTS

  • 1/2 L MILK 
  • 1/2 L of water
  • 6 MEDIUM EGGS
  • FLOUR pastry 700 gr
  • A LEMON zest
  • CINNAMON POWDER
  • 100 gr SUGAR
  • LEMON LEAVES, USA YOUNG THE GREEN LIGHT.
  • SUGAR FINA
  • OLIVE OIL

A COOKING!

1.  Boil the milk and bring to a boil. Then let it cool. We separate the yolks and whites of eggs. Four of the beat whites until stiff.

2. Now in a bowl and mix the cold milk and water. Add the egg yolks one at a time and we will gradually whisking. While beating we add flour to tablespoons. Add the lemon zest, a couple of teaspoons of cinnamon and egg whites to stiff peaks. All while beating ... ideally the pastry blender. I use mine it cost me little Moulinex and I take a lot of trouble. Beat the whole mixture well and let rest for 30 minutes. 

3 . honda In a pan put olive oil (or whatever you want), to heat. As little two finger widths oil. For paparajotes may float and fry well. We take a piece of lemon limpita well, we had the mass on both sides and fry for a few seconds. Smells rich and stay browned. So with all. 

4 . Finally we leave on a kitchen paper that has two functions. Remove excess oil and thus make them more crispy. 

PRESENTATION

Sprinkle fine or if you have normal blood sugar and cinnamon on top. We put them on a tray or source, some sprig garnish with lemon blossom, and are ready to eat. Very easy, right?   DO NOT EAT LEMON LEAF , single mass.

VARIATIONS

In Totana paparajotes are salty, cream made with cooked chickpeas with cod. 

WHAT WE DRINK?

The ideal would be a sweet wine or liqueur herb. Some people take with churros and chocolate. 

ORIGIN

This dessert is so traditional and simple habit takes on Father's Day. For the ingredients you can bet it is a typical dessert of Muslims occupied the region in the Middle Ages. 

Do not miss Murcia paparajotes try to make, it is very simple. Surprise everyone at Easter and instead make a typical pancake paparajotes, see how you succeed. If you know more about this rich dessert rustic feel free to comment.

Soon!

Michirones Spanish Recipe


Today we return to land Mancha to know as michirones are made ​​. The michirones are one of the many traditional recipes from this area of Albacete . There are exclusive of Hellin , can also eat at many other locations in Murcia and Alicante Vega Baja . It is a recipe in which the main protagonist is the bean. A meal of people very rich and very strong which was taken at the cold days. If you walk through the bars of that hinterland southeast of Spain and order a beer, do not be surprised that you put a lid on michirones ... real good. They are very simple to prepare and in little more than an hour you have them ready. 

TIME 80 MINUTES       MEDIA DIFFICULTY           LOW PRICE





INGREDIENTS FOR 4 PEOPLE


  • 1 KILO OF DRY BEANS, THE FIND IN ANY SUPERMARKET
  • 2 O 3 CHORIZOS RED FOR STEW
  • HAM BONE
  • LAUREL
  • SAL
  • BLACK PEPPER
  • SPICY CHILI
  • POTATO (OPTIONAL)
  • PUDDING (OPTIONAL)
  • BACON (OPTIONAL)
  • 1 head of garlic
  • SWEET PEPPER
  • WATER

A COOKING!

As with all traditional village meal ingredients change according to the family. The recipes are passed from parents to children, and should always be, but now we will not fault the help of "internete".

1. beans being dried must rehydrate. This means leave them in water for at least 48 hours and change the water three times.You going to see a lot of similarity between this recipe lentil stew. 

Two. Put the beans in a pot and hydrated and clean, the ham bone, bay leaf (2 pages) and hot pepper. 15 minutes in the pressure cooker. You can have more bone if you want a more intense flavor.  

3. surpassed a quarter of an hour uncover the pressure cooker and add the remaining ingredients, ie the sliced ​​sausage, black pudding, bacon, potatoes, garlic and teaspoon paprika. Allow to simmer until all ingredients are ripe and beans are tender. Within half an hour to 45 minutes approximately. View removing the foam that may form above. The soup should be thick like a stew. Watch the salt, and there is no more to serve. 

PRESENTATION

The michirones taken as an appetizer or first deep dish lid. If you have the typical clay pots are the perfect place to put portions. The ideal is a good country bread slices to go wet. Served hot, but as with many dishes of this type ... are better the next day. 

DRINK WHAT?

A red wine goes perfectly with michirones 

VARIATIONS

Well since you have realized that I have put many optional ingredients. Potato, garlic amount, the amount of bone ham, sausage, bacon ... According to what you have in the pantry, you do not worry, the essence are the bean, bay leaf, paprika, sausage, ham bone and chili. 

ORIGIN

is a dish in which the ingredients are dry, is typical of the people who worked the fields and herding. In Cartagena is a culture deeply rooted, as in much of Murcia but Hellin michirón not fall short. 

A more dish to the collection. The truth is that the name is unique, of which not forgotten. By the way remember that beans should be dry and large. Now you can not say you do not know how to michirones. 

soon!

How to make Mexican Tacos in Spain


Today touching tacos . I going to forgive purist followers of my blog, because I'm going to go far today in Spain. Nothing more and nothing less than to Guadalajara , in the state of Jalisco , Mexico to prepare some delicious tacos.
As some of you know my wife is originally from so distant region and thanks to her I know there are many typical dishes. And my absolute favorite are the tacos.
thing that has surprised me the typical Mexican cuisine is that you have absolutely nothing to do with what we "españoletes" consider Mexican cuisine. To take a simple example I tell you that the fajitas and burritos are not typical Mexican food. Are Tex-Mex, which is eaten in USA. 
were I was living in Mexico for a couple of weeks. Nothing to do with traveling to Cancun or Acapulco, I was in a working, non-touristy town. There I try many humble but excellent dishes. tacos, cake drowned, chile rellenos, ceviche, rubbish ... It is true that is very much on spicy food culture ... but not mandatory, as we might think. I personally love it ... but of my level 1 to 10 in Mexico would be a 3 at best.  

Hundreds of different combinations of tacos , I had the opportunity to try several of them. Barbecue, pastor, smoked, gold ... I'll pass you a simple recipe for you you can eat taco with Spanish ingredients. My wife loves ... will not that bad right?






INGREDIENTS

  • CHORIZOS 2 O 3 RED FOR GRILL
  • 3 0 4 BEEF STEAKS
  • 2 FILES (GREEN ARE THOSE LEMONS Chiquititos)
  • 1 ONION
  • FRESH CORIANDER (FIND IT IN ANY SUPERMARKET)
  • 2 RIPE TOMATOES
  • 2 PICKLED PEPPERS
  • MAGGI SAUCE (OPTIONAL)
  • A PACK OF FRESH CORN CAKES (CARREFOUR)
  • A PACK OF TRIANGLE CORN (MERCADONA)
  • A POT OF SALSA VERDE Herdez (CARREFOUR)
  • NATURAL Guacamole (MERCADONA)
  • 2 coronitas BY HEAD (IN MEXICO IS CALLED CORONA)

As you have seen in this time I have not cut the time to put everything where it is. That's how I buy them. For the guacamole "Merca" is most like the truth. Yourself you can always work it out, it's simple. Herdez green sauce is imported from Mexico and do not recommend another also goes very well priced. The omelets or pancakes, as they say here, are the biggest problem. I have not tried any author that is equal to that of there. In Carrefour section of fresh (pizzas and such) typically have packages corn tortillas, which are the most similar. If you do not find them, but right there in the snack section gets a package of normal corn pancakes. Never flour, not taste the same.

A COOKING!

1. prepare red sauce. There are hundreds of ways to make red sauce, this is mine. Grab escáldalos tomatoes and hot water for a few minutes. We do this to remove the skin with ease. After peeling open them and remove the seeds you can, this is optional. Take half an onion and trocéala into 4 parts. A pickled chillies you take away the little tails. It had everything to a blender if you have. If you do not have finite pícalos as you can, but not in the blender. My blender has a chopper that comes great for this. By the way, if you do not want to mourn chopping ... onion dip the knife in water. Now we put the resulting sauce into the pan, add salt and heated for 5 minutes at medium heat. We do not want a sauce or saute, is somewhat lighter than that. Once done save it in a container. Need not serve when hot.

Chop the coriander leaves, which have a great aroma. Also very finite Chop the remaining half onion. We put them separately in two containers. 

Two. Now cook the sausage as you normally would. Grilled and if possible without oil. Before placing it in the pan and peel off the skin shredded meat, like ground beef. At the same time we take the veal with a knife and chop into very small taquitos, almost like ground beef too. We put salt and make a rapid fire with a dash of maggi sauce, so you do not lose too much juice. 

March. lack We only warm the tortillas. If you are using ceramic, can do the same on the hot fire that have made ​​the meat.At level 4 it my self. An odd minutes per side, until you see it browns slightly. Prepare a flat dish and put a tea towel over it.As you're making the tortillas and place it on the cloth caps with another. The're putting on each other and always covered with the tea towel to keep warm. In Mexico have special containers for that use, as we do not have ... improvise.

Well then you're all. Now we just need to know eat, which is not easy. 

PRESENTATION

We put on the table a plate of sausage meat in the other calf. We also covered the tortillas so they do not lose their grace. In a small bowl put the red sauce, green sauce in another. We also have other bowls cilantro, minced onion and lime cut into quarters. We put the chips (which are triangles corn) on a plate and guacamole near. 

To mount a taco first we take corn tortillas, put it on the plate and select one of the meats. The extend over tortilla making a line, not only in the center. We take a little chopped onion and put it over, same with cilantro. Now we want to choose the sauce, green or red and finally we squeeze a little lime over the whole. Now close the taco and we eat. The tacos are eaten with your hands and smear is normal and everything is chorreteado, so keep the napkins handy. 

VARIATIONS

There are hundreds of variants and taco meat. From language to eyes, all parts of the pig ... of all kinds. The tortillas can be smoked, fried ... The possibilities are endless, but not in Spain. In Spain as if they are limited and the chorizo ​​being there loved me ... I said "this we have there," and I write it down mentally. If you want the latter, the chorizo, you can bring them some cheese to melt with meat. 

WHAT WE DRINK? 

Cold beer. Corona, Corona, Indio, Tecate, Sol Ambar or not ... And if the one you want, but it is very cold. Curiously the Coronitas say that there are super-cheap Coronas and out. However if you order a Mahou (there is appreciated), will cost as Coronita here.

ORIGIN

Corn tortillas are a pre-Columbian food, tacos in any city in the country is consumed as tapas here. There are specialized local taquerias positions in the streets and of course garages where the ladies prepared to sell their tacos and removed some money. All are very rich.

I hope you feel encouraged to do tacos. My favorites are the tacos ... but make them even, we need another little trips over to steal the recipe to my wife's sister. How good were those tacos Laura!!

Greetings to all the family that I have there, mother, brothers, nieces, aunts, uncles and friends. We love you very much and look forward to returning soon. A big hug.

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SOON!!



HOW TO MEXICAN CEVICHE IN SPAIN


The ceviche is a fantastic dish I had the opportunity to meet thanks to my wife who is Mexican. This recipe for ceviche is not exclusive to Mexico , in many countries of Latin eats ceviche , especially in Peru . Logically variants and combinations are virtually endless, but the essential things do not change much. 1. Were used fish or seafood , whether prawns, shrimp, octopus ... 2. Cooks acid with lime . Three. The ceviche is great!  
Also have to say that is prepared very quickly and takes refrigerated so great when it's hot. Come with ingredients we prepare the ceviche # Amimanera. 

OTHER NAMES: ceviche, ceviche, sebiche, seviche.





INGREDIENTS

  • WHITEFISH, I USE RAPE QUEUES -1 / 2 Kg
  • PEAR TOMATO 2-3
  • 1/2 ONION
  • LIMES OR LEMONS June 2-3 
  • 1 ITALIAN GREEN CHILLI PEPPER O SERRANOS 
  • FRESH CORIANDER
  • CARROT (OPTIONAL)
  • CUCUMBER (OPTIONAL)
  • 1 AVOCADO
  • CORN TORTILLA CHIPS, CHIPS. 
  • PRAWNS (OPTIONAL)
See, no one scare me. I know they do not have serrano peppers in Spain, unfortunately. Can be replaced by Italian green pepper green peppers or those tiny semipicantes (fat lie because pica none) you can find in supermarkets or markets. Fresh cilantro and sell it at any supermarket too, Carrefour or Mercadona for example. Limes or lemons ... Anyway is that for Mexicans is a lemon lime or lemons a caribbean for us. Are those tiny green. The pear tomato or bole, or you want ... should be ripe. The tortillas or tortilla chips are what we call bad nachos. Choose some that do not have much seasoning, which are all rare flavors without corn or orange powders.

A COOKING!

1. This dish has a lot of mystery, will chop the fish into small tacos. They have to stay in size as crumbs. If you do very large lemon perhaps no scope to cook well. Squeeze lemons or limes and put them in a large bowl, salad or bowl. Add the chopped fish and shrimp also if you bought the put. Chop the tomatoes, onion and peppers seeded and scut. The will also mix well and add to lemon integrates all the ingredients. Onions have this finely chopped. Cilantro also going to sting but only leaves. It will be the last we'll add.

Two. At this point I make a parenthesis. There are people who fish flavor with lemon as well, as I've put the recipe seems too strong. For those I recommend the following. Initially only put lemon and fish for about 10-15 minutes. Removing until we see how the last fish has crossed a white color. Then we remove the fish and wash in a colander with a little water. Lemon juice left in the bowl booked a little in a glass. We put the fish in the bowl and then add all the chopped vegetables and cilantro.Then put a few tablespoons of lemon and stir. 

March. touch Now let it cool a while in the fridge. Capped so that it retains moisture and drying out. The avocado and tortillas are for presentation. 

PRESENTATION

In a single vessel, a deep saucer, casserole ... what you have at home. put some ceviche. Then decorate with a few triangles of corn, like an ice cream cookie. Cut the avocado into slices and garnish with a few above. The avocado is the last thing you put, because it oxidizes very quickly and loses its color. Y. .. eating stated. Is usually taken as a first course or entree. 

WHAT WE DRINK?

Well, I always have to point some very cold Corona. Certainly in Mexico are Corona, Coronita and are not chelas not beers. I was lucky enough to pass near several factories Corona on my trip to Jalisco. 

ORIGIN

The ceviche with vo with b, means the same. It is eaten worldwide. But rumor has it that its true origin is Peruvian (if you read my wife kills me). There is a siwichi Quechua dialect word, meaning fish tender. Now sibech the Arabic word, used by the Moors from Spain meant fish marinated with orange and lemon sours.  
As I am not a historian and do not pay me to get into other people's gardens ... and leave it there and each draw their conclusions . . . 
.


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Andalusian fried fish


In Andalusia and particularly in its coastal cities to prepare the "fried fish" is an art. No telling where I get wet is richer, plus I would lack arguments surely mistaken me. Cadiz, Huelva, Malaga, Almeria ... in all these provinces will be able to eat a little fish that are addicting. But ... Where's the secret? Is there a special technique? At the risk of short stay and not leave everyone happy I will throw myself to the pool and give you a few tips when preparing fried fish . 




The Fish

Fish can be very different. When we serve a fried fish fry usually are of different types. We can find the classic anchovy, whiting, mullet, sardines and small fishes in general. But we can also find mackerel, eel, squid, baby squid, cuttlefish, squid, shrimp ... 
When the fish is small do not need cleaning, as it can be cooked. But when are the size of an anchovy, ideally remove the guts and clean them well under water. When you go to buy the pescader @ ask, he is going to Advise this well. Now comes one of the contradictions and dilemmas of fried fish. They say the fresher the fish, richer ... but it is always recommended to freeze for health reasons. What to do? I froze. But that is a decision that everyone must make their own risk. Being fried fish, it can be understood that there is no risk of infection but equally, I froze.

Oil

The oil used for frying little fish is olive and if virgin will be much better. Must be a new oil or has been used to fry more fishy at best. The temperature should be about 180 ° C and gives the same if used fryer or skillet. Ideally, the amount is enough for the fish to be mostly submerged. 

The Battered

The batter may be the point that most distinguishes this dish in different regions. It is a batter flour only, at least in the case of fish. Where do squid or baby squid egg is often used. But let's focus on frying our fishes. 
The flour that is often used is not the pastry. That is too thin, we use a slightly coarser. In the supermarket you'll find specialty flours frying and even some are exclusively for frying fish. Also in some places also mixed with a small portion of potato starch flour, semolina, cornstarch and even breadcrumbs. The breading is so often used in many restaurants just to give it that touch so crisp. 
Lately it is common to use the art of tempura. This is mix the flour with cold water to get a low-temperature frying. Not very traditional nor typical in our bars and restaurants ... but it will gradually gaining ground. 

PREPARATION

1. already have our little fish above the table. The first is to clean it, if necessary the following would be dry. It is very important that the fish is dry, for that we can use absorbent paper. If we have it we will dry flour now. To do this and to save time I suggest you put flour in a bowl or bag (and I've seen ever do at home), we put the little fish and we're moving in so that everything is well coated. 
2. have our hot oil at 180 ° C or 7-8 of the plate. If you're frying various types of fish do separately. First whitefish (bacalaillas, mullet, bay fish ...), then be the turn of oily fish (anchovies, sardines, whitebait ...) and finally everything is baby squid, cuttlefish, squid, shrimp .. . The reason is to avoid saturating flavor the oil. 
We put the little fish in small quantities, not all at once. They are loose and can float. We should have ready a plate or tray with paper. As we see that the fish is golden brown and take it out on paper. And we continue with the rest of the fry. 
March. tray Once they put a speck of salt and served on the same platter served with lemons. Serve immediately, hot and burning.
Sounds easy ... but it is an art. Art I hope to improve over the years but I still can not boast. 

Obviously it is difficult to get the climax which is sitting on a terrace sipping a beer, surrounded by friends and see how that tray of assorted fried fish arrives. That smell of fried, lemon and "good vibes" ... it is almost like reaching nirvana. 

WHAT WE DRINK?

Today the question offends. You know what they drink.

ORIGIN

Apparently this custom of eating fish batter is Sephardic origin. The Spaniards of Jewish origin who inhabited southern Spain.Other sources speak of a possible Muslim origin. The first written references dating from the eighteenth century foreign travelers who related their dining experiences by the Andalusian coast. 

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Spanish Coca de mollitas.


Today I'm not going very far from my house, I will not go out the front door. This time playing a dish typically Alicante , theCoca Coca mollitas or muffins (in Valencian). If you live in or around Alicante'm sure you've eaten this rich salty coke. But if I had not heard mentioned so far, I recommend that you do not miss.  
's Coca mollitas is a "must", now that is so fashionable this anglicized in all bakeries in Alicante . Typically find the base of pastry or bread. In recent years also find chocolate. Definitely one of the best things invented by man, and not exaggerating.Ideally, take it as lunch, though Coca mollitas not have the time or schedule, or calendar date. 




VIDEO RECIPE


INGREDIENTS

For ingredients will always use the same cup.

  • WHEAT FLOUR FORCE 375 g = 3 CUPS (FOR BASE)
  • OLIVE OIL SOFT CUP 225 g = 1 
  • 1/2 CUP OF BEER
  • 1/2 CUP = 112 g VIRGIN OLIVE OIL (FOR CRUMBS)
  • SAL, PRETTY
  • WHEAT FLOUR 300g NORMAL (FOR CRUMBS)

A COOKING!

1. Lets start with the mass of the base. This sift the flour (about 3 cups) with a teaspoon of salt and put it in a bowl. We make a well in the center and we pouring olive oil. Stir well with a spoon or spatula. If you prefer, you can use a mixer blender. Once we have a homogeneous mass beer and continue kneading about 10 minutes. You can put more or less salt, it's going to taste. We put baking paper on a baking tray and sprinkle with flour (you can help a brush). We now extend the dough on the paper. It should be a box to maximize space, but there is shaped makes mini-pizzas. I am not in favor of it. The Coca mollitas has four corners! ... Che! 

February. oven to preheat We at 200 ° C with up-down function. While the oven is tuned prepare the mollitas. This mix 300 g of sifted flour, along with extra virgin olive oil and a few pinches of salt. At this point I will say that I prefer the mollita is saltier than the base, so it controls the ratio of base / mollitas salt. We're mixing everything with a spatula. After had a plastic container that can be covered, and shake the contents as if it were maracas. They will form balls and pegotitos flour (these are our mollitas). Now extend above the ground. 

Three. already have coca ready to put in the oven, but before we will cut into rectangular portions. We do it before because coca base is chewy and crumbs are loose on it. If you try to cut it with coca shatter made ​​us whole. We left in the oven for at least 20 minutes we controlled the crumbs go putting up gold, not marroncitas. Out of the oven and let cool in the pan for 5 minutes. Then we are passing in portions to the rack to cool completely.

PRESENTATION

This coke is folksy, does not need much decoration. It is very aesthetic itself. To me it seems pretty up on the baking sheet.

WHAT WE DRINK?

The Coca mollitas is very salty and also stuck to the palate and throat remains. I definitely lean towards a cold beer. 

VARIATIONS

They say that when a dish is perfect not try to improve it, because otherwise get. But bakers alicantinos Ruffled curl even when on the raw dough over the chocolate and put mollitas. You can use hazelnut cream or chocolate fondant. The contrast with the salty chocolate is fantastic. 
Another variation would be to replace the beer for white wine.
You can also replace the base plate by a puff.

ORIGIN

The Coca mollitas part of any childhood memory of Alicante. We all remember having eaten for lunch in high school, that I would always ask the baker ... "You want the center or edge?" Taking them in dinners and neighborhood in Bonfire, Moors and Christians in ... on the street for dinner or sobaquillo popular in the Pilgrimage of the Holy Face. You were taking unSiempre compete with coca ratatouille and "coca amb tonina" ... Those were the days, that nostalgia, good memories. 
The word coca is related to the English word cake (cake), and both come from the Dutch kok. raise in the Spanish part of Aragón and are very popular. 

Well I hope you feel encouraged to do this salty coke. You're not gonna regret it, yes count it by hand a beer or a soft drink for atragantaros not with her. 

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SOON!