Cocina for guiris

Zarangollo for 2 people

2014-01-24T13:58:00.002+01:00

Good news everyone!! It's been too long since I published the last recipe but I'm going to try to start again with all this spanish-recipes-pubishling thing. Sooo... here you have a new one!!! Today's recipe is Zarangollo, typical from Murcia, a region from the south-east of Spain.

Tasty, easy and fast are the only three adjectives we need to describe this recipe. It doesn't take more than 30 minutes to make this delicious dish wich will make all your guests happy (specially if they are kids). Some people may want to accuse me for crimes against nature, but I love to have it with some mayonnaise or spicy sauce...What can I say, nobody's perfect!

Ingredients :

3 Courgettes.
3 or 4 potatoes.
3 onions
A pinch of salt.
A pinch of ground pepper.
Some olive oil.

First of all we will wash the courgettes, then peel them and peel the potatoes.

Slice the potatoes, the courgettes and the onions in small pieces or thin slices. as you wish.

Pour a trickle of olive oil on the pan and start heating it. Add the potatoes and some salt and stir fry it unitl golden brown.

When the potatoes are ready, add the onions and courgettes slices, sprinkle some salt and pepper and stir the mixture from time to time until it is fryed and almost all the water the vegetables will release, is gone.

Taste the mixture and add more salt or pepper if you think it's tasteless, break the eggs over the golden brown vegetables and stir everything as if you meant to make stirred eggs.

After 5 minutes stirring, the Zarangollo should be ready. Actually, the time depends on you and how dry/juicy you like it but 5 minutes should be enough for the average human being...

Place it on the dish and enjoy it with a warm slice of bread....grrrrr.

¡Buen Provecho!

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Torrijas (20 units)

2013-03-27T18:48:00.001+01:00

The Spring has arrived and with its first full moon comes la Semana Santa. I am not specially religious but Spain is a country mainly catholic. At least in the south of Spain it is a tradition to make religious processions. Images of the Passion on huge float shape the processions that go through the streets with penitents dressed in long robes, often with pointed hats, followed by women in black carrying candles. Drums and trumpets play solemn music and occasionally someone sontaneously sings a mournful saeta dedicated to the floats as it makes its way slowly round the streets. (God bless wikipedia for helping me write this paragraph)

Personally, Easter means to me crowded streets, roads full of candle wax and Torrijas, a typical sweet made with stale bread.

This recipe is extremely simply although will make your kitchen look as ravaged by a hurricane...

To make this delicious Torrijas we need:

Stale bread . (The bread I used wasn't stale although it doesn't matter)
1 kg Of Sugar
Some cinnamon.
1 l Of Milk.
4 Eggs
1/2 l Of oil.

As I said, I didn't use stale bread. What I did was buying fresh bread and place the slices on a dishcloth, leaving them stand for a couple of hours. This way we avoid the slices to break in your hands when you plunge them in milk.

Let's prepare all the set up for this sweet recipe. The first step is pouring some milk, let's say a glass in a bowll or deep dish, add a couple of tablespoons of sugar and some cinnamon. Whisk everything very well.

Break the eggs and beat them in a deep dish too.

We are almost ready, put some sugar in a dish, add a little bit of cinnamon and mix everything to have an homogeneous mixture.

Pour some oil in a pan. I used 1/2 litter although it depends on how big is your pan. The level of oil has to be the same as if you were making fries. It means, 2 or 3 fingers high.

When the oil is hot enough is the time to start the process. First we need to plunge the slices of bread in the mixture of milk, sugar and cinnamon. Leave them there like 1 or 2 minutes, it depends on how stale is the bread you're using. We make this to hydrate the slices. Then, plunge them in whisked eggs on both sides and fry them. We need the oil to be hot but not too much or we will get a foggy kitchen... if the oil is not hot enough the torrijas will soak a lot of oil... You have to "play" with the power of the stoves...

Frying the torrijas can take from 2 to 4 minutes more or less for each slice but, when they are golden brown it is time to take them out of the pan and coat them in the mixture of sugar and cinnamon.

After coating some torrijas the sugar will not stick to the bread and you will run out of milk. Make a new bowl of milk, sugar and cinnamon but recycling the mixture you're using to coat the toasts.You'll need to do this a couple of times. When all the process is done let them chill and share with your family and friends.

¡Buen provecho!

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Berenjenas fritas con miel (for 2 people)

2013-03-18T12:35:00.001+01:00

I think the aubergine is propably my favorite vegetable, it can be eaten in so many ways. I have talked about today's recipe in many other occasions and now is time to show you how to carry it out.

Fried aubergines are very typical in Spain, you can find it almost in every bar or restaurant. There are many ways to coat them : egg + flour, flour + egg + breadcrumbs, egg + breadcrumbs or simply in batter as we did with the cauliflower. I love to coat them in breadcrumbs although today we're making the easiest recipe posible.

To enjoy them we need :

1 Aubergine.
Some plainflour.
A pinch of salt.
Beer or milk or salty water.
A little bit of honey.

As usually, we'll start by washing the aubergine, then remove the top and the botom and slice it. The thickness of the slices it is up to you but I recommend to be around 0.5 cm. Depending who big are you it could be the size of your pinky fingernail more or less.

As the aubergine is a cavernous fruit we need to plunge them in milk, beer or just salty water in order to avoid them soaking the oil when frying.

I am using beer because I like the back taste that left when using it, but if you cry with the only idea of not drinking every beer your hands touch, use milk. It is important to let them stand at least 1h turning them from time to time so they soak the liquid properly.

After that time take the slices, coat them in flour, shake them against the dish to remove the excess of flour and place them in a dry dish or similar.

Now, pour some oil in a pan and start heatin. The temperature is very very important. We need the oil to be reeeeally hot, so the aubergines will fry fast and there won't be time for them to soak the oil. Depending on how many aubergines you fry at a time and the temperature of the oil, it should from 1 to 2 minutes. Turn them to fry them on both sides and take them to some bowl or dish with absorbent paper.

Now spread a pinch of salt over them and pour a trickle of honey all over the aubergines. I also recomend you to have them without honey, alone or with some mayonnaise, for example.

If the aubergines have been enough time in beer and the oil was hot enough, they will be crusty and delicious!

¡Buen Provecho!

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Empanadillas de espinacas, queso de cabra y huevo cocido (for 4 people)

2013-03-12T13:44:00.000+01:00

It is quite long since I posted here the empanadillas de pisto. This christmas I made some empanadillas with a different filling and I didn't fry them but I baked them so I'm using this recipe today to illustrate the process. The spinachs empanadillas have a soft taste due to its filling and a crusty shell due to the baking. They are a wonderful choice as snack for any meeting.

For the pastry we'll need :

300 g Of wheatflour + a bit more to spread the pastry.
250 ml of tepid water. (about half glass)
1 Coffeespoon of salt.
A handful of poppy seeds
10 g of fresh yeast or 1/2 sachet of baking powder.
5 Tablespoons of olive oil.
A little bit of milk.
1 Roller or a clean bottle of glass.
A cooking brush (optional)

For the filling we'll need :

2 Eggs.
400 gr Of spinachs.
200 gr Of goat cheese.
250 ml Of milk (1 regular glass)
A trickle of olive oil.
A coffeespoon of salt.

First of all, start boiling the eggs.

Put the flour in a big bowl, add the salt, and the baking powder if applicable, and mix it very well.

Dissolve the yeast in the tepid water (if you didn't use the baking powder)

Pour it in the bowl , add the oil and knead everything thoroughly until the pastry won't stick in your hands.

Cover it with plastic wrap or a dishcloth and let it stand for 45 minutes more or less.

Making the filling is as easy as pie, just pour a trickle of olive oil in a pan and add the spinachs. Add a coffeespoon of salt and let it defrost.

Now add the milk, slice the goat cheese and add it to the mixture.

Peel and chop the hardboiled egg, add it to the pan and stir the mixture very well. Let it cook until almost all the water is lost.

When the filling is ready and chilling, spread some flour and start spreading the pastry with a roller. Make circles helping with a glass, or a bowl or whatever you like.

Moist your fingers and soak the edges of the "wafer" . Now fill the empanadilla with the mixture. Don't use too much filling or it will be impossible to close it.

Close the circle over its edges, smash them with a fork and place the empanadillas in an oven try with baking paper or similar.

This part is optional: pour some milk in a bowl and paint the empanadillas, then spread some poppy seeds over them. You can also use sesame seeds or salt flakes.

Heat the oven at 200ºC and bake the empanadillas for 15 minutes or so.

This delicious appetizer is ready to eat!

¡Buen provecho!

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Milhoja de berenjenas con carne y queso curado (for 3 people)

2013-02-27T20:00:00.000+01:00

Today we are learning how to make a fantastic millefeuille but don't worry, there is no need to knead. For this recipe we're using aubergines (or eggplants), which are one of my favourite vegetables. This recipe is very easy to carry out, although it has three key "ingredients": the first is a good tomato sauce, the second is the honey and last but not least is the Spanish hard cheese.

I made this recipe in three different occasions and each people who tasted this milhoja liked it a lot. In Spain it is very typical to eat the aubergines fried, but this is not the time for that recipe. We can also find tinned aubergines called berenjenas de almagro which are very typical in bars as well. Today we'll use fresh aubergines and we'll cook them in two different ways in order make them melt in your mouth.

To make the Aubergines Millefeuille with meat and Spanish hard cheese we'll need :

500 gr Of Minced pork meat. (If you want a veggie option just use textured soy protein and hydrate it with some paprika, salt and water )
150 gr Of Spanish hard cheese.
2 Tablespoons of honey.
2 Garlic cloves.
1 or 2 Aubergines.
A little bit of olive oil.
Salt&Pepper.

Let's start cooking the meat, for that purpose peel and slice a couple of garlics and begin to brown them in a pan with a trickle of olive oil.

Then, add the minced pork meat (or TVP) , season with salt and pepper and cook it for a couple of minutes. When the meat has lost some water, add a couple of tablespoons of honey and stir the mixture very well, let it cook until there is no water in the pan and preserve.

Now let's start with the aubergines. As we are using them with the skin, we have to wash them thoroughly. Remove the top and the bottom and slice it in 0.5 cm thick slices (more or less the width of a pinky fingernail).

When the slices are ready, pour a trickle of olive oil in a pan and "roast" a little bit as if we were grilling them. I think 3-5 minutes per side would be enough. This way we make the aubergines to loose its "tension" and they are easier to handle. They loose a little bit of the natural poison they have, and that sometimes make them taste spicy.

The last step before "ensembling" the millefeuille is removing the cheese rind and grate the cheese.

Now the ensambling is very easy, begin pouring a tablespoon of tomato sauce in a baking dish for the bottom, put a slice of roasted aubergine and place a spoon of meat cover with the grated cheese and start again.

I think two floors is enough, or the structure or your milhoja may collapse. However, if you use big aubergines and you are cooking for very hungry people, you can add a third floor. Anyway, the proccess is always the same

I finished it adding tomato sauce, two or three of the smallest aubergine slices, more tomato sauce and cheese. Why so much tomato? Because we don't want the top to burn and taste dry after cooking it in the oven.

Now that the "construction" of our milhoja is finished, turn on the heat of your oven and set the temperature between 200 and 220ºC. Place the baking dish inside and let it bake for 15 minutes, then gratin the top for 5 minutes or so.

The baking time is not exact and it depends on the oven but it shouldn't take more than 10 or 15 minutes to cook the whole dish inside. When everything is ready, let it chill and serve if you want, with a little bit of basil, oregan or thym.

¡Buen Provecho!

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Arroz amarillo con cerdo y pollo (for 4 people)

2013-02-20T22:13:00.000+01:00

I have been thinking about the 1st recipe to post on 2013 and I think La Paella is one of the best Spanish recipes I could have chosen. As I said in the vegetarian paella it is typical from the east community of Valencia. In fact, someone from Valencia could smack me just for saying this recipe is paella. We could call it Arroz amarillo (Yellow rice) in order to not hurt valencian feelings but in the rest of Spain, if you order paella, you'll get something like this. Not to mention if you order paella outside Spain... where any similarity with the actual paella will be a coincidence.

Let me recall some tips I wrote for the vegetarian paella : As this is a typical Spanish recipe, we need typical Spanish ingredients like ñora. What is a ñora? It is a kind of dried pepper, small, rounded and sweet who gives a distinctive flavor to every recipe we add it. We also should have to use saffron to give that particular color and flavor to paella.

As both ingredients are really hard to find out of Spain and if you find them you would probably have to pay an arm and a leg you can use sweet paprika to substitute the ñora and yellow food coloring (tartrazine) instead of saffron. As this time I have been able to bring some ingredients from Spain, I'm using ñora and food coloring, just to show you every way of cooking it.

To make your friend's taste buds jump and sing of joy you'll need :

10 Garlic cloves.
A bunch of fresh parsley.
1 Ñora or a tablespoon of sweet paprika.
2 or 3 Peppers.
2 Carrots.
A handful of peas.
1 Can of chopped tomatos or 4 fresh tomatos.
400 g Of shortgrain rice.
1,250 ml of water or chicken stock. (~ 2 or 3 times the volume of rice, it depends on the water hardness)
300 g Of pork meat.
1 Chicken wing per person. (at least)
1 Tablespoon of yellow food coloring or 1 g of saffron. (it doesn't give as much color as tartrazine)
Salt
10 Tablespoons of oil.

Before cooking this great paella recipe it is very important to choose a good pan. We need a pan that isn't too deep (please, never use a pot) but wide. This way the rice is cooked better and we won't have parts where the rice is almost puree and parts where you need adamantium teeth.

Now that we have the propper cookware the first thing to do when you are cooking paella is el majao. This is a mixture of golden brown garlics, fresh garlics, lightly fried ñora or sweet paprika and fresh parsley crushed in a mortar. Don't worry, it is not mandatory to have a mortar, we can use a handblender. To start making el majao peel the garlics and split them lenghtwise in two halves. Remove the peduncle and the seeds of the ñora. (If you want you can try to plant or germinate them and have your own ñora plant...). Then put the oil in a pan and let it warm a little bit.

Add the ñora and five garlics (10 halves). It is very important not to burn it or the whole paella will taste bitter. When golden brown take everything appart to a bowl.

Add the other fresh garlics, the fresh parsley and a tablespoon of salt to the bowl. (If you are using saffron instead of the food coloring, you can add here the saffron too). Pour everything in the glass of a blender and let the blender do its work. El majao is ready to add to the paella when necessary.

We're going to use the same pan with the remaining oil to make the paella. Wash the vegetables and peel them. Slice the pepper and the carrots. Add the pepper and a coffeespoon of salt and fry it lightly, then add the carrots.

While the vegetables are cooking, chop the pork in edible dices, add it and the chicken wings to the pan, a little bit of salt and stir everything.

Once the meat is a bit cooked, add the peas and the tomato dices or, in this case, the peeled tomatos. Stir fry everything for 5 minutes or so until the tomato dissapears in the whole mixture. Now add the rice (around 100gr of rice per person).

After one minute add the water (remember it is 3 times the volume of rice), the saffron or tartrazine and el majao. Stir everything and taste the stock, it is very probable to be tasteless, add salt but be careful. Tasteless meals can be fixed, salties can't.

Let it stand at medium flame from 7 to 10 minutes. It is very important not to stir the arroz amarillo in order to have a roasted layer when we finish. That layer is called el socarrat. In order to know when the rice is properly boiled, take a grain and smash it with your fingers, if it breaks in 2 or 3 parts with a hard core, then the rice is ready to be covered.

Turn off the flames, cover it and let it stand for 15 minutes.

Now the arroz amarillo con carne is ready to enjoy!

¡Buen Provecho!

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¡Felices fiestas!

2012-12-24T15:50:00.001+01:00

¡Feliz Navidad! Frohe Weihnachten! Merry Christmas! Joyeux Noël! or Buon Natale!

Regardless of your language we wish you'll have a great time with your family and friends!

Roscos fritos de huevo (for the whole neighbourhood)

2012-12-23T21:29:00.000+01:00

It's Christmas time and here in Spain it means spending time with family and friends. It is very common, at least in the south of Spain where I come from, to join with your neighbours or family and make Christmas confectionery. As we usually make a huge quantity of this special sweets, sharing with your neighbours, friends and family is a common and almost mandatory practise. This is a wonderful time to introduce the kids of the house to the cooking. They can learn by playing with the dough, spreading and rolling it as if it were plasticine. They can even coat the rosquillos in sugar and cinnamon. There are many safe steps to do and confectionery is a perfect field to have a great time with the everybody.

To enjoy making and eating this wonderful rosquillos it'll be necessary:

For the dough:

6 eggs.
18 Tablespoons of olive oil.
18 Tablespoons of sugar.
18 Tablespoons of milk.
1 & 1/2 Coffeespoon of cinnamon.
Lemon rind. (the whole lemon)
1'25 kg Of wheat flour.
2 or 3 Sachets of baking powder.
Sunflower oil. (for frying)

For the syrup and the coating

1/2 l Of water.
6 Tablespoongs of sugar.
The juice of half lemon.
Sugar
Cinnamon.

I must warn you, the proportions of the dough recipe will provide you with tons of delicious rosquillos, but if you don't mean to give them away in schools I recommend you to divide every measure by 3. Wich means 2 eggs, 6 tablespoons of olive oil, sugar and milk, 3/4 coffeespoon of cinnamon, lemon rind (the whole lemon too), 400 g of wheat flour and 1 sachet of baking powder.

Let's start, break the eggs in a pot or a big bowl, add 18 tablespoons of olive oil, 18 tablespoons of milk and 18 tablespoons of sugar, one coffeespoon and a half of cinnamon and the lemon rind. (the lemon must be washed before).

Stir the liquids with a whisk, add the bakery powder and the flour and start kneading with your hands.

The dough must be soft but not sticky, if you consider that it is not easy to work with, add more a little bit more of flour with your own hands. Take a bite of the dough and roll it with your hands first, then when you have a cylinder start rolling it agains the worktop util you have the thickness of a macaroni. Make the rosquillos and cut the dough with a knife or just making pressure with your fingers.

Pour sunflower oil in a pan and start frying them when hot. The temperature is very important, the oil doesn't have to be too cold or the rosquillos will soak too much oil. It doesn't have to be too hot neither, or the rosquillos will burn too fast and the dough won't rise. Take them out to a try with absorvent paper. (You could also coat them directly in sugar and cinnamon, but if you use syrope they will be tastier)

Now it's time to make the syrup, for that purpose, pour the water in a little pot, add the sugar, the lemon juice and boil until the syrup look denser than water.

When the syrup is ready, put some sugar and cinnamon in a dish, inmmerse the rosquillos in the liquid (it should remain hot ,but nor burning, while your making them). Don't leave the rosquillos too much or they will soak too much syrup and it won't be possible to handle and coat them. Now coat them in the mixture of sugar and cinnamon and put them in a dish or a tupper.

Now we have enough rosquillos to feed a football team. It is very common to have rosquillos with a little glass of anisette but be carefull or you will have a merry Merry Christmas.

¡Buen provecho!

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Ensalada de coliflor (for 2 people)

2012-12-18T20:35:00.004+01:00

I really like to have today's salad for dinner very often. The main ingredient, as the title says, is the cauliflower. There are only a few minor problems like the smell of cooking it and the tympanites that eating it produces. There are also many virtues and maybe one of the most important is its diuretic properties. Due to that it is a good vegetable to have in order to lose weight or to eliminate the excess of fluids. Cauliflower grows very well in the norther emisphere during the whole year but its best moment to be harvested is from September to January.

To turn everybody blond with your own gasses you'll need:

1 Small cauliflower.
1 Avocado
1 Garlic
1 Coffeespoon of salt + a pinch to season.
A little bit of olive oil.
A piece of fresh cheese.

The first step is to wash the cauliflower, then remove the leafs and the grey parts you'll find. Separate the "flowers" from the body in order to cook them better.

Put them in a pot and cover with water, add a coffeespoon of salt and cook it for 30 minutes or so. Poke the pieces with a spoon to know if it is too soft, try not to cook until that point. Take them to a dish helping with a nylon skimmer or similar. Let the cauliflower cool.

Once the cauliflower is cold,chop it into "edible" pieces and add the avocado in dices by making some cuts and removing the pulp with a spoon (there is no need to peel it). Mince the garlic and add it, finally take a piece of fresh cheese and chop it in dices.

To season it add a trickle of olive oil and a pinch of salt. (If you want, try to add a trickle of lemon juice and ground pepper or even a hardboiled egg).

The salad is ready to enjoy!

¡Buen provecho!

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Ensalada de berenjenas (for 2 people)

2012-12-13T22:20:00.001+01:00

Today's recipe is as easy as pie! It is just a few steps although we must be patient because the aubergines (eggplants) must cool after baking. I love having this salad from time to time, it is very tasty and due to its simplicity and ingredients is almost light, as long as the content of calories is very low. Las berenjenas are easily grown in the mediterranean countries and there are many many eggplants-based recipes not only in Spain but, for example, in Greece as the world known Moussaka. Here in Spain is also very typical to have them fried with honey. Anyway, today we're baking!

To make this tasty and low-fat salad we'll need:

1 kg Of aubergines. (Yes you've read it correctly, 1 kg because the baking will shrink the eggplants).
1 Garlic clove.
A handfull of parsley.
A trickle of olive oil.
A pinch of salt.

Place the aubergines on an oven dish, put them in the oven and bake them for 1h approximately between 180ºC and 200ºC. After that time poke the aubergines with a knife and if it sinks in the eggplants as if they were made of butter then they are ready. Let them cool to room temperature.

Cut them in two halves and empty them helping with a spoon. Be careful or you will bring the skin with the spoon, you have to make the right pressure although a little bit of skin in your salad won't kill you. Shred them helping with a fork and a knife to very small pieces.

Now it's time to season, add the garlic clove chopped in very tiny pieces, wash and chop the parsley and add it too to the salad. Add a pinch of salt, and tricke of olive oil and mix everything well with a spoon.

The salad is ready to share and enjoy!

¡Buen Provecho!

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Carne de Membrillo

2012-12-09T17:22:00.007+01:00

La carne de membrillo is a very typical thick sweet from Spain. It's not that everybody knows how to make it but you can buy it in every supermarket. There is a small town in Andalucía called Puente Genil where they are experts at making this quince cheese. When I was a child I never agreed to taste it because of its name.Its sweet taste goes perfect with fresh cheese. I am vegetarian and as the word "carne" is included in the name, I thought it meant meat, but it really means pulp. So I didn't taste la carne de membrillo until I was 14 or so...

The recipe is very simple on its components although you may need some time because the mixture of quinces and sugar must stand for 24h.

To make la carne de membrillo we need:

1350 gr Of quinces. (In fact it doesn't matter the weight but the proportions.)
Sugar. (The same weight than the "clean", peeled and diced quinces)

Quinces are hard to handle so many people boils them in water for 30 minutes approximately. I didn't do it, I just started cuting them with a knife in many pieces so pealing was easier. Be careful, as their pulp is so hard you must be careful with the knife. Remove the heart and peel the pieces.

Chop the quinces in little pieces and weight it. Imagine you get one kilo of "clean" quince dices then you have to measure 1 kilo of sugar and add it. Shake the bowl so all the sugar will mix properly with the quinces. This is very important because quinces are sour and rough and the sugar will help to make them edible. Cover with plastic wrap and let it stand for 24h, yes you've read properly 24h!

As time goes by the sugar will take the water out of quince dices. Once the time has passed pour everything in a pot and start heating. In the begining use a lid to make the temperature rise easily but remove it when the boiling starts. Once everything starts boiling count 90 minutes of time stiring the mixture from time to time.

As the boiling goes by the quinces will turn browner. When they look between golden brown and copper, mix with a handblender or a masher until you have a puree.

Start stirring the quince puree for 45 minutes more or less at medium flame. It is very important to stir it very often or it will stick to the bottom of the pot. 45 minutes is not an exact measure, in fact you must be stirring until the mixture is so thick you can drive a palette. The color of the mixture will turn browner and browner as you keep stirring. When the mixture is thick enough pour it in tuppers or whatever you want and let it cool.

Once it is cool enough la carne de membrillo is ready to eat. Please try to have it with fresh cheese, as the queso blanco typical from Spain is hard to find outside you may try it with fresh mozzarella or similar.

¡Buen Provecho!
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Coliflor rebozada (for 4 people)

2012-12-07T19:23:00.001+01:00

Today is cauliflower's day. Maybe its smell when is being cooked is really awful but it has such a good taste and a lot of recipes can be made using them. Cauliflowers can be harvested at any time, they have a very low caloric contribution and are a great source of fiber and B vitamins. Although eating it can cause flatulence, if you don't eat too much there shoudn't be any problem.

To annoy everybody with our flatulence we need :

300 gr Of cauliflower.
1 Coffeespoon + A pinch of salt.
1 Coffeespoon of paprika.
1 Sachet of baking powder.
4 Tablespoons of plainflour.
Water.
Frying oil.

Wash the cauliflower conscientously and remove the brown parts and the root helping with a knife. Cut as much cauliflower as you need.

Put al the cauliflower in a pot, add water until cover and a coffeespoon of salt. Cook it for 30 minutes more or less, enough to be tender but not too much or we will have puree.

Now take the cooked cauliflower out to a dish and let it cool (you can add a little bit of salt if you want, I didn't do it because I like its flavor and I don't need to add more ). Pour some oil in a pan and start heating.

Meanwhile we're making the batter, for that purpose add like 125 ml of cold water (~ 1/2 glass of water), one coffeespoon of salt and one of paprika. Whisk everything properly.

Add four coffeespoons of plainflour and whisk until you have no lumps. If the mixture is not thick enough add a little bit more of flour. Add the baking powder and get ready!

Coat the cauliflower pieces and fry them in the boiling oil. It is very important to have the oil really really hot. Take the pieces to a dish with absorbent paper when golden brown.

Now your cauliflower is ready to be enjoyed alone or with any sauce.

¡Buen Provecho!

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Castañas asadas (for 2 people)

2012-12-05T20:47:00.001+01:00

Chestnuts can be eaten raw, boiled or roasted and to me the last option is the best. They are rich in fats, proteins and C vitamin. In the north of Spain it is very typical to join and harvest the chestnuts to roast them in the Chestnuts Harvest Day (very imaginative).

Here in Spain is very typical to find stands selling roasted chestnuts in autum. It is the most characteristic smell of this season. You can buy 8 chestnuts more or less for 2€, they use to roast them using a pot with many holes in the bottom, setting the pot on a bunch of embers. You can see the next picture very offen: a line of people waiting to get their chestnuts.

As we want to make them, not to buy them, you can use a toaster pan or an oven tray.

Here it is very typical to make bonfire and then make them in a special pan with holes and a long handle wich is set over the embers.

To enjoy this wonderful chestnuts you'll need:

200 gr Of chestnuts.
A pinch of salt.

Roasting chestnuts is very easy. Just make an incision on every chestnut but don't get to the bottom or you'll split them in two halves. Using the tip of the knife put a little bit of salt in each one of them. It is very important to cut them in order to avoid them to explode.

Place them in a pan, spread a little bit of salt over them and cover with a lid.

Toast (roast) them for 7 minutes at medium flame, flip them and toast them for 7 minutes more until they look roasted outside and golden inside. The salt you put inside and spreaded over will take the water away making the flavor more intense.

Now they are ready to enjoy!

¡Buen Provecho!

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Ensalada de habichuelas verdes (for 4 people)

2012-12-04T14:31:00.001+01:00

I think it's time for another healty salad. Today we're having one of my favorites salads. It is very easy to carry out, you just need 60 minutes and a little bit of patience. Original from south and central america, green beans are a great source of proteins, minerals and C vitamin. Now they are extended worldwide so it is not hard to find them anywhere.

To make this salada we need :

400 gr Of fresh green beans.
2 Potatoes.
2 Garlic cloves.
Water to boil...
A pinch of salt
A little bit of olive oil.

Let's start peeling the potatoes and choping them in pieces you can eat. Put them in a pot and add water to cook. Add one coffeespoon of salt and let it cook for 15 to 20 minutes or until tender.

Now it's time to go with the green beans. Start by removing the top and the bottom parts of each pod and depending on the variety it would be needed to remove the side fibers. When "clean" chop them in pieces of 3 or 4 fingers long.

Wash the green beans properly and pour between 1 and 2 liters of water to cook them 40 minutes more or less. After that time drawn them and the potatoes out of water helping with a colander.

We are almost ready, place the green beans in a dish, add the potatoes. Chop up the garlics and season with a pinch of salt and a trickle of olive oil.

Now it is ready to serve, if you want you can add a hard-boiled egg or a little bit of lemon juice and ground pepper for seasoning too.

¡Buen Provecho!

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Palitos de patata y queso curado (for 4 people)

2012-12-01T15:35:00.000+01:00

Today we're making a tasty appetizer, perfect for any dinner with friends. They go perfect with many sauces, you can serve them with tomato or baked pepper sauce, or with mayonnaise but I strongly recommend you to have them with some cranberry or strawberry mermelade, at least one in your life...

You can ask the kids to help you with this recipe, not in every step but with the mixing or the rolling... Kids love getting their hands dirty and they can have a first approach to the cooking world "playing" with food like they play with plasticine.

To make this sticks we'll need:

3 Big potatoes.
1 or 2 eggs. (depending on their size, I used 2 because they were really small)
1 Tablespoon of salt.
100 gr Of hard cheese. (I'll use queso manchego)
4 Tablespoons of flour.
A pinch of ground pepper.
Some breadcrumbs for coating.

Start peeling and washing the potatoes to remove the dust. Chop them and put them in a pot. Cover with water and start cooking them for 20 to 30 mins or until tender. Chopping a potato in pieces makes the cooking faster because there is more surface in contact with the boiling water.

When the potatoes are cooked, drawn the water completely and put the potatoes in a measuring glass, or a bowl, add one tablespoon of salt, a pinch of ground pepper and one egg.

Now cut some slices of hard chees and chop them into little dices, then add them to the mixture.

Add 4 tablespoons of flour and start mixing with a fork or a beater. If the dough is not dense enough try adding a two or three tablespoons of breadcrumbs.

When the dough is ready, put some breadcrumbs in a dish and make "cylinders" helping with two coffeespoons. Place this kind of croquettes in the dish and coat them with the breadcrumbs, then roll them with your palm on a hard surface.

Do you remember what do I use to say when frying? Do not waste the oil, keep it to other uses. Now take that oil, pour some in a pan and start frying when boiling. Take the sticks to a dish with absorvent paper when golden brown.

Now they are ready to eat alone or with many many sauces.

¡Buen Provecho!

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Lentejas (for 4 people)

2012-11-29T15:53:00.000+01:00

There are many lentils recipes around the world, but this is typical from Spain. Each family has a recipe, if you ask anybody, how do you cook the lentils? they will probably give you a diffferent combination of ingredients than your friends or your (grand)mother... It is usual to add chorizo and/or morcilla. As I told you when cooking Potaje de habichuelas, both are some kind of pork-based sausage but it is so hard to find and so expensive out of Spain that we're not going to use it.

It'll be necessary :

250 gr Of lentils.
1 Tomato.
1 Onion.
1 Pepper.
2 Potatoes.
2 Carrots.
A piece of pumpkin.
1 Tablespoon of ground cumin.
1 Tablespoon of salt.
2 Tablespoons of paprika.
4 Tablespoons of olive oil.
1.5 L of water.

I will never get tired of repeating this: First of all wash the vegetables very well!

Then peel the vegetables: the carrots, the tomato, the pumpkin the potatoes and the onion. Remove the peduncle of the pepper and chop only one carrot.

Now put the lentils in a pot, 250 gr should have to be enough because they grow in size when cooked. It is very common to think when adding the lentils that 250 gr is a small amount but believe me, it isn't.

Add both carrots (chopped and not), the pepper, the onion, the piece of pumpkin, the tomato and the potatos breaking them the same way we do always we're cooking soups or potajes.

Now that we have all in the pot add the salt, the paprika (you can add one spoon of the sweet one and one spoon of the spicy one), the ground cumin and the water. It is also optional to add half coffeespoon of ground pepper but if so there is no need to add the spicy paprika unless you realy like spicy flavors.

This would be the time to add el chorizo and/or la morcilla. There is many non-vegetarian people who doesn't use chorizo and morcilla wether because they just don't like the final taste or because the doctor forbids them to have them. If you use them then there is no need to add the paprika and the olive oil. The final product will be more greasy and thicker.

Let everything cook for 45 minutes or so depending on the water hardness. Once the lentils are cooked and the potatos are soft, take the pepper, the tomato, the onion and the non chopped carrot and put it in a plastic glass. If you want it to be thicker add some pieces of potato too. Add four tablespoons of olive oil and blend everything. Pour the mixture in the pot and let it cook for 5 minutes more. Taste if the soup if flavourless and correct it if possible.

Now the lentejas are ready to serve and I recommend you to have them with some onion or chili... If you have cooked them with chorizo and morcilla chop them and serve some slices with every bowl.

¡Buen Provecho!

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Molletes Antequeranos (8 units)

2012-11-24T12:55:00.005+01:00

Today we're learning to make a typical bread roll from Málaga that is known in the whole country. The molletes antequeranos or just molletes are little flat and white bread rolls made of wheatflour. It is very typical to have them toasted with olive oil (mollete de aceite), with butter, ham and cheese (mollete mixto) or with olive oil, rubbed tomato and jamón serrano (una catalana). Its crumb is very soft and it is oval shaped. This is a simplified recipe because we don't mean to sell them at a bakery but enjoying them at home. If you follow the steps carefully you will enjoy making and eating them for sure!

It is very important to have flour with a high content of proteins. Good quality flour will help us to make a great dough wich we'll turn into tasty soft bread. We need to carry out this recipe in two parts, firt the sordough and after the main recipe of molletes:

For the sourdough :

150 gr Of bread flour.
100 ml Of tepid milk (~30 ºC)
20 gr Of fresh yeast

For the dough:

700 gr Of bread flour.
1 Coffeespoon of sugar
2 Coffeespoons of salt
55 ml of olive oil. (You can try to use another oil but the taste may vary)
350 ml Of tepid water (~30 ºC)
Sourdough

To start with the sourdough pour the tepid milk in a bowl and add the yeast (I used fresh but you can use also the dried one). Stir until dissolved completely.

Add the flour and knead the mixture until you get an homogeneous ball. Put some tepid water in a saucepan and place the bowl on it, cover with plastic wrap and let it rest until the sourdough doubles it size. It may take from 15 to 30 minutes depending on the temperature of the room. The tepid water in the saucepan will act as a thermal bath so the temperature of the bowl and the sourdough will be almost constant and the yeast will make its magic properly.

In the meantime put the bread flour in a big bowl (around 700gr), add one coffeespoon of sugar and two of salt. Stir the mixture very well to ensure there won't be salty or sweet regions when you'll knead.

After a long enough period of time the ball of sordough will have grown to double its size as it is shown in the picture. (I painted the plastic wrap with a little bit of olive oil so it won't stick to the sourdough)

Add the sourdough to the big bowl with the flour, then add the oil and the water and get ready!

Start mixing everything with a spoon or a fork and then begin to knead with your fists and your knuckles, it is very important to make folds and close over themselves as if you where just playing with plasticine. I mean, spread the dough and then fold it over itself helping with your knuckles. It is also very important to do this for at least 10 minutes. I know it can be tiresome but it's necessary. After that make a ball, place in the bowl and cover with plastic wrap to keep the humidity while fermenting.

After one or two hours (enough time to the dough to double) preheat the oven to 200º C with both resistances (top and bottom) on.

When the dough has reached the proper size remove the plastic wrap, spread some flour in your workplace and place the dough. Knead it again to remove the air inside.

Helping with a knife, start splitting the dough in halves until you have eight pieces.

The time to knead the pieces as molletes has arrived. Instead of explaining it with a loooong paragraph as I did before I'll use a video :

Place the molletes in an oven try and bake them for 20 mins at 180ºC.

It doesn't matter if you have a try with holes or not, the holes help the humidity to escape so the bottom of the brad rolls won't be wet when the baking finish. Passed that time the molletes are ready to enjoy!

¡Buen Provecho!

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Porra Antequerana (for 4 people)

2012-11-20T16:28:00.004+01:00

Today we're glad to bring you one of the most typical recipes from the south of Spain. Depending on the place it is called Porra Antequerana or Salmorejo. There could be also a diference between the ingredients because sometimes la Porra has green peppers and Salmorejo never has. It is also common to use the bread with the crust but again, sometimes to make Porra it is only used the crumb. Anyway today we're getting rid of complications to enjoy a simple and easy recipe.

To make this thick cousin of El Gazpacho we'll need:

1250 gr Of tomatos.
100 gr Of stale bread.
1 or 2 Garlic cloves.(I added 3 because I am a bit excessive)
75~100 ml Of olive oil.(< 1/2 regular glass)
1 Tablespoon of salt.

We'll start by removing the heart and the footstalk of every tomato. Then peel and chop the tomatos and put half of them in a big jug or bowl.

Chop the stale bread and add them over the tomatos.

Peel the garlics, add the rest of the tomatos and the garlics and add a tablespoon of salt. By making this "sandwich" of tomato+bread+tomato we manage to soften the stale bread.

Start blending with a handblender slowly so all the ingredients will mix properly. When there won't be any difference bewteen the ingredients start adding the oil gently as if you were making a mayonnaise. You will notice the change of colour from pink to salmon because of the olive oil.

La porra is ready to serve and enjoy.

It is commonly served with ham and hardboiled egg dices, tuna and a trickle of olive oil.

As I am vegetarian I'm used to have it with hardboiled and cheese dices with some basil and a trickle of oil.

¡Buen Provecho!

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Bizcocho de matalahúva y sésamo

2012-11-19T18:56:00.000+01:00

Today we bring you the first sponge recipe of our blog. It is very easy to carry out although we may need some special ingredients : sésamo y matalahúva (aniseed). They give a special taste to the sponge typical from Christmas Spanish confectionery, but if you can't find them do not worry, you'll make a delicious lemon-tasted sponge too. Perfect to enjoy with tea, coffee or a little bit of anisette, even with that hot spiced wine from central-east europe.

To make this easy sponge we need :

1 Yogurt. (keep the cup because it will be the measure for the other ingredients)
1 Cup of oil. (I use sunflower oil, you can use butter but then add only 1/2 cup)
2 Cups of sugar.
3 Cups of plain flour. (+ a little bit to spread on the baking form)
3 Eggs.
1 Sachet of baking powder.
1 Coffeespoon of aniseed.
1 Coffeespoon of sesame.
1 Coffeespoon of ground cinnamon.
Lemon and Orange rind.
Butter.

First of all smear a little bit of butter on a baking form, add a tablespoon of plainflour and shake the form to spread it.

Break the three eggs in a big bowl, make a small incision on the bottom of the yogurt so it will fall easily. Add one cup of sugar and whisk everything very well.

Now add a couple of tablespoons of oil in a pan, add one coffeespoon of aniseed and brown them.

In the meantime add a coffeespoon of cinnamon to the mixture and the browned aniseed. Pour one cup of oil plus the oil you used to brown the seeds.

Wash the lemon and the orange very well to remove the dust and dry them with a dishclothe. Grate their peels in order to add them to the mixture. .

Add a cup of plain flour and a sachet of baking soda. The last ingredient is a coffeespoon of sesame (it is not mandatory but will give a nice taste).

Mix everything very well until you have an homogeneous mixture and preheat the oven to 180 ºC with both resistences on.

Pour the dough to a baking form and put it in the oven for 35 minutes. (It depends on your oven but is around 35 mins)

Once the time is over open the oven and let it cool. Remove it from the form helping with a spatula or similar and enjoy!

¡Buen Provecho!

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Crema de puerros (for 4 people)

2012-11-17T14:47:00.000+01:00

I know that always I introduce any soup or cream I talk about rainy days and the like... and today it's not going to be an exception to that rule. In Málaga it's raining buckets and Noah's Ark has overbooking so, as I had some leeks and I wanted to use them in any recipe, today the weather brings us the opportunity to make a delicious cream.

This cream needs in order to be enjoyed :

750 gr Of leeks.
2 Potatoes.
3 Garlic cloves.
Some peppercorns.
2 & 1/2 handful of short noodles.
1 Tablespoon of salt.
100 ml Of olive oil.
1.5 l Of water.

The first step is removing the top and the bottom of every leek, then cut a cross on the green part and wash them very well to remove the dust.

Now slice the garlics and chop the leeks to stir-fry them before cooking them.

Put a little bit of oil in a pot, add the slices of garlic and let them brown.

Add the leeks, the peppercorns and a tablespoon of salt. Stir-fry for some minutes until the leeks are tender.

Peel the potatoes and chop it into big pieces to add them. Pour 1.5 l of water and let it boil for 20 min at least.

In other creams like courgette (zucchini) cream I used cream cheese but today I'll use olive oil, it is healthier and gives a great taste. So blend the cream with a handblender while adding the oil. When the cream is homogeneous enough add the noodles and cook them for 7 minutes or so.

Serve in a bowl while hot and enjoy!

¡Buen Provecho!

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Albondigas de acelga (for 4 people)

2012-11-16T16:17:00.005+01:00

Chards are very easy and cheap to find in Spain during the whole year. It is plant that grows wild in the Mediterranean countries and is considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet. Probably, the most of you will have eaten meat-based meatballs and today we're going to learn a new recipe suitable for vegetarians.

To make this chard "meatball" we'll need :

400 ~ 500 gr Of chards. (it doesn't matter if they are red, green or yellow)

2 Eggs.

3 or 4 Garlic cloves.

100 gr + (a bit more for coating) Of plain four.

150 gr Of Breadcrumbs.

200 ml Of milk. (< a regular glass)

A tablespoon of parsley.

A tablespoon of salt.

Frying oil.

First of all we need to to wash concientously the chard leaves in order to remove the dust. Then, we need to remove the fibers from the stalks. For that purpose we need to make a small incision at the beginning of the stalk and then pull down to take the fiber with us as you can see in the pictures.

Chop the chards, pour some water in a pot and cook them for 20 min or until tender.

In the meantime take a big bowl or a tupper and pour 1 glass of milk, break two eggs and add one tablespoon of salt and one tablespoon of parsley.

Whisk everything very well, chop the garlics into the smallest possible dices and add them to the mixture.

Drawn the chards and add them, add the breadcrumbs, the flour and mix everything and let it rest for 5 minutes.

Place some flour in a dish , start making the meatballs and coating them in flour.

Pour the oil in a pan and start frying when boiling. Take them out to an absorvent paper helping with a spatula when golden brown.

Let them cool a little bit and serve them alone or with sauce (i.e. baked pepper, mayonnaise or tomato sauce).

¡Buen Provecho!

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Ensalada de aguacate y almendras (for 2 people)

2012-11-13T16:50:00.001+01:00

After so many recipes with rice, potato, beans and the like... today we bring you a salad. Healthy, easy to carry out and with a special dressing. Eating fresh vegetables is very important. The process of boiling or frying or brownin the vegetables takes away part of the vitamins and having them fresh and unpeeled is the best way to provide our body with all the vitamins it needs.

This salad has two ingredients wich usually are considered like vegetables but in fact they are fruits. I'm talking about the avocado and the tomato. Having fruits unpeeled is also a good way to provide ourselves with vitamins but in some cases, like avocado, I wouldn't recommend to eat its skin as with bananas and the like...

The necesary ingredients for this tasty salad are :

1 Avocado
A piece of iceberg lettuce.
1 Little onion.
3 or 4 Cherry tomatos.
A piece of fresh cheese.
A handful of almonds.
A pinch of salt.
2 Fingers of olive oil.
1 Coffeespoon of honey.

It is very important to wash very well all the vegetables and fruit that we're going to eat in order to take all the pesticides away. We want to have the vitamins, not the runs or even a poisoning. So, first of all chop,slice, wash and drain the lettuce.

Wash and chop the cherries into quaters, the fresh cheese into dices and slice de onion.

With the avocado, instead of peeling it, it's better to make some incisions on the pulp and remove it with a spoon.

Now that we have almost everything ready, place the lettuce in a dish or a bowl followed by the tomato quarters, the onion slices, the avocado pieces and the cheese dices.

Now it's time to put a little bit of oil in a pan, add the almonds, a pinch of salt and toast them until golden brown. Take the almonds out to an absorvent paper.

To make the dressing put a coffeespoon of honey in a glass and heat it just a little bit (10 sec) in the microwave and add 6 or 7 tablespoons of olive oil. Blend everything very well with a fork or similar, pour over the salad.

Sprinkle the almonds on the top and stir the salad.

Now the salad is ready to enjoy.

¡Buen Provecho!

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Salsa de pimientos (rojos)

2012-11-11T15:05:00.000+01:00

The sauce I'm introducing today goes perfectly as dressing for many many different dishes. It is very easy to carry out, although the main ingredient, los pimientos, need to be baked. This is the first recipe in wich we'll use alcohol to cook. You know... one sip for the sauce, one for the cook ... (worst joke ever).

It is very typical to dress tuna steak, rice or meatballs with this sauce which lends a special taste due to the baked peppers and the brandy or white whine.

For this sauce it'll be necessary:

300g Of (red) baked peppers
1 Onion.
3 Cloves of garlic.
1/2 Glass of brandy or white wine.
1 Bay leaf.
2 Tablespoons of flour.
1 Tablespoon of sugar.
1 Coffeespoon of salt.
250ml Of water. (~ 1 regular glass)
A pinch of ground pepper.
A little bit of oil. (~like 3 or 4 tablespoons, and as ussualy, I recommend you to use olive oil though any oil should be good but engine oil...)

The first step should be baking the peppers, but as I already showed you how I'll start slicing the onion, the garlics and the baked peppers.

Now pour the oil in a little pot and add the onion, the garlic, the bay leaf and one coffeespoon of salt. Stir-fry the mixture for a couple of minutes.

When golden brown add the stripes of baked pepper, a pinch of ground pepper, one tablespoon of sugar and half glass of white wine or brandy.

Let the alcohol evaporate, add two tablespoons of flour and the glass of water. Stir the mixture and let it cook for 7 minutes or so.

Remove the bay leaf and blend the sauce with the handblender until you get an homogeneous (orange) sauce.

Let it warm and enjoy!

¡Buen Provecho!

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Ensaladilla Rusa (for 4 people)

2012-11-08T12:14:00.000+01:00

If you ask a Russian if this ensaladilla rusa is Russian he'll probably say Нет!. This recipe seems to be a simplier version of the original russian one, very very typical in Spain. It ussualy includes tuna, cooked peas, shredded carrots, olives... but not meat or fruits. Even almost everybody use to remove the peas so I won't use them and tuna neither because I'd like to eat it and I'm vegetarian but I recommend you to add it,

In Spain you can find ensaladilla rusa on every bar or restaurant and it is usually served as tapa, although sometimes in Christmas eve, when all the family joins together, it is also common to make it for dinner.

Этот русский салат имеет:

500 g Of potatoes.
2 Hard boiled eggs.
1 Carrot.
1 Onion
2 or 3 Pitted olives.
A little bit of lettuce.
1 Baked pepper.
A little bit of milk.
Sunflower oil.
Salt.

Well, let's start by cooking the potatoes. For that purpose peel them and chop them in large dices, then place them in a pot and cover with water. Add a coffeespoon of salt and let them cook for 15 minutes or so (enough to be cooked but not too much so it won't turn into a smashed potato soup...).

Now boil the eggs and chop the onion and the carrot into the smallest dices you can. When the eggs are boiled, take the white and chop it too, we will use the yolk to decorate later.

The next step is very important, in fact I think that is the most important of all this recipe. We're making a milk mayonnaise. I know I have already shown you how to do it but I'm going to repeat it because this time we need a non-so-dense mayonnaise. First we'll add two fingers of milk and 1&1/2 coffeespoons of salt (don't worry if it tastes salty because it will be fixed when mixed with the rest of the ingredients). Now start blending and while the oil is added gently.

Don't panic! just watch the video and all the blinking red lights will disappear.

Warning! We don't want the same consistency than in the video, we need it creamier, easier to pour. Let's just say that between yogurt and solid mayonnaise...

After this wonderful experience place the little little dices of carrot, onion and egg white in a big bowl. Drawn the potatos out of water and place them in the bowl when cold. Mix everything while adding the mayonnaise trying not to smash the potatos too much.

Now we have a perfect homogeneous mixture of ensaladilla rusa ready to be decorated.

We are so close to enjoy la ensaladilla... Chop the lettuce in very thin slices and wash them. Chop the olives, the yolk and the baked peppers. Have I heard you saying that you don't know how to bake peppers? Pleeeaaase, learn how-to here!

Place the lettuce like drawing a ring on the edges of the bowl, fill the inner circle with the yolk and put some slices of olive and some stripes of baked pepper ad líbitum.

Now the ensaladilla rusa is ready to serve and enjoy as a tapa or a main dish.

¡Buen Provecho!

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Arroz a la cubana (for 2 people)

2012-11-06T14:50:00.000+01:00

El arroz a la cubana is a recipe that almost every kid loves here in Spain. But beware, although its name is a la cubana, it doesn't come from Cuba, actually they don't even know this recipe. It is very easy to carry out because its basis is boiled rice so in 20 minutes you can have a great lunch for you or the kids around you... Here, as you will see, the tomato sauce is very important too so, please go to the post and learn how to make it in case you don't know. Of course you can use the sauce from the store, but it is far from our tasty tomato sauce...

What do we need to carry out this arroz a la cubana?

250 g Of rice. (~ 1 glass)
2 Garlic cloves.
250 ml Of oil + a little bit to for the rice.
A handful of parsley.
A pinch of ground pepper.
1 Tablespoon of salt.
2 or 3 Glasses of water.(It depends on the water hardness)
2 Eggs. (1 egg/person)
2 Bananas. (1 banana/person)
A little bit of plain flour.

Let's start this tasty and funny recipe by peeling and choping a couple of garlic cloves. Then add them to a pan with a little bit of oil (low flame). When golden brown add the rice and a pinch of ground pepper. Stir-fry the rice for 1 minute or so at medium flame and add between 2 and 3 glasses of water and salt. It is very important to taste the stock to know if it's flavourless or not.

Let it boil for 7 minutes or so. After that time wash and chop the parsley, turn the flames off , sprinkle some parsley over the rice and cover with a lid. Let it rest for 10 minutes.

Meanwhile place some flour in a dish, peel the bananas, chop them and start coating them.

Pour the oil in a pan and fry the eggs and the bananas when hot enough.

Are you thinking that you won't be able to fry en egg? Here is your solution.

Place the egg, the bananas and the rice in a dish and cover the rice with tomato sauce.

Now you are ready to enjoy the contrast of flavors between the sweet banana and the salty rice.

¡Buen Provecho!

Don't forget to comment!