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Try this wonderful Spanish Apple Tart Recipe (Tarta Tatin de manzana) made with a puff pastry base, serve it with fresh cream or your favourite ice cream, perfect as a dessert or as a afternoon treat with a cup of Spanish Coffee
Try this slightly different recipe here - Creamy Spanish Apple Tart
Ingredients
6 Golden Apples
Juice of ½ lemon
Fresh puff pastry (Look for Masa fresca de Hojaldre in a Spanish Supermarket)
100 g of white sugar
50 g of unsalted butter
Mint leaves for decoration
Spanish Apple Tart Recipe
Method
Preheat oven to 180º
For the caramel, slowly heat 100 g of sugar. When is golden, add the butter and beat vigorously. remove and pour the mixture into a round mould.
Peel and cut the apples into large wedges and Soak them in the juice of half a lemon so they don't brown.
Arrange the segments in the mould, on top of the caramel, with the thickest part facing down, try and make sure there are no empty spaces.
Roll out a sheet of puff pastry large enough to cover all the apples. Cut off the excess dough.
Cook in the preheated oven for 30 minutes
Take the tart out of the mould, leaving it upside down so the puff pastry is below and apple with caramel on top.
Serve in portions with one or two mint leaves to decorate. It can be served hot or cold.
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Try this wonderful easy King Prawn Recipe, served on skewers with a delicious Satay Sauce.
Ingredients
1 dozen cleaned king prawns (see below how to clean your prawns)
3 tablespoons of peanut butter (crunchy or smooth which ever you prefer)
15 g cashews
Fresh coriander
1 teaspoon of curry powder
1 tin coconut milk
100 g green beans
1 carrot
150 g broccoli
4 wooden or metal skewers (brochettes in Spanish)
Salt
Recipe and photo by Mercadona.
Method
Wash the vegetables and cut them into sticks.
Clean the king prawns (See below) and spear them on 4 wooden or metal skewers
Add salt and lightly cook in very hot pan. Set aside.
Add a bit of olive oil to the same pan and sauté the cut vegetables for around 7 minutes.
Meanwhile - Make the Satay Sauce by boiling the coconut milk with the peanut butter and curry powder.
Add 2 spoonfuls of satay sauce to the vegetables and cook for a further 2 minutes.
Serve the vegetables and the rest of the sauce with the king prawn skewers on top. Sprinkle with chopped cashews and coriander.
How to clean king prawns - Prawns should ideally be cooked immediately after cleaning.
Defrost the prawns. If your prawns were frozen, you'll need to defrost them, Empty the prawns into a large bowl, preferably glass. Pour in some cold water and stir it around. Then drain the prawns and repeat this step several times until fully defrosted this may take about fifteen minutes, do not use the microwave as this makes prawns soggy.
Rinse them thoroughly Put the prawns in a colander and rinse them in the sink with cold water. Use your hands to rinse each prawn individually. Tip - Never use water that is warmer than room temperature, as this could lead to soggy or rubbery prawns.
To pull or not to pull (the head) this is up to you and how you want to cook them or, as the recipe suggests, there is fantastic flavour in the heads, but know that is not to every ones taste, so to take the heads off place one hand on the head and one hand on the body and twist, its that simple.
Take off the shell using a sharp paring knife or (if you have them) kitchen shears cut the shell along the prawn's back, from its head to its tail, once you've cut the shell, pinch the underbelly, pop the flesh out from the shell, and (optionally) remove the tail.
Take out the vein with the tip of your knife and discard it on a paper towel. If you've not managed to reveal the vein, simply follow the path along the back of the shrimp, cutting about half a centimetre, and you'll see it.
Pat them dry with a clean paper towel or kitchen towel. If your prawns are still wet when in a hot pan with oil, it will splatter, and we just don't want that.
FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room. Follow the link to find more favourites
Want to learn some Spanish, this page will help you in the supermarket and the kitchen.
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Try this delicious Baked Goats Cheese Recipe
Find out more about the different types of Spanish Cheese here
Ingredients
For the baked cheese
1 log of goats' cheese such as Cana de Cabra - This is a soft log-shaped goat’s milk cheese, made from pasteurized goat's milk , it´s creamy and dense, young caña is mild and creamy, savoury, salty and with a citrusy taste, as it ages, the cheese gets a sharper more intense flavour. The thick, broad log has a dry bloomy rind. The Murcia region is famous for this cheese, and it is perfect for baking.
Fresh rosemary
1 tablespoon of honey
1 ciabatta bread
For the green chutney
25 g fresh coriander
10 g fresh peppermint
2 garlic cloves
10 g fresh ginger
100 ml coconut milk
2 tablespoons of lemon juice
1 tablespoon of sesame seeds
1 teaspoon of butter
½ teaspoon of ground cumin
Salt
This recipe is supplied by Mercadona
Baked Goats Cheese Recipe
Method
Preheat the oven to 200º.
Place the cheese in an oven-proof dish.
TIP - Bake the cheese in the smallest dish possible so it doesn’t break apart in the oven.
Pour the honey on top and add some fresh rosemary. Bake for 12 minutes.
For the green chutney: mix all the ingredients in a blender and serve on the side.
Lightly toast the bread in the oven for a few minutes.
Serve by spreading cheese on the bread and topping with chutney.
FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room. Follow the link to find more favourites
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Here is a wonderful succulent Pork Secreto Recipe, but what exactly is Pork Secreto - This is a very tender part of pork, it is quite fatty/marbled meat but that just makes it taste even better, it is a cut from the shoulder hidden somewhere between the back and the back fat, hence the name Secreto this can be found cheaply in every supermarket here in Spain, it can be cooked on the BBQ, or in the oven as in this wonderful recipe.
INGREDIENTS - for 2 people
Half a kilo of Iberico pork Secreto (approx)
2 large white potatoes
200ml white wine
Thyme
Honey
Salt & Pepper
Pork Secreto Recipe
METHOD
Clean the potatoes and cut them into thin slices there is no need to peel them.
Place the sliced potatoes in a baking tray. Pour a considerable amount of olive oil to avoid getting them stuck, and season them well with salt, pepper, and thyme.
Pour half of the white wine over the potatoes and making sure that they are all coated. Roast at 180º for approx 30 minutes until the white wine has mostly evaporate.
Stir the potatoes and pour the rest of the wine over them.
Season the pork to your taste and place it on top of the potatoes. Roast everything again for 30 minutes at 180º.
Using a kitchen brush, spread all the honey you want over the iberico pork secreto, this gives the meat an exquisite flavour.
Roast the pork again for 10 minutes.
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Cod with Chilli & Garlic Recipe, know as Bacalo al pil-pil here in Spain. This is a traditional dish originating from the Basque Country, but is a very well known dish all over Spain. The trick to this recipe is the sauce which can be a bit tricky.
Ingredients
Serves 2
2 salt cod steaks, fresh or frozen
4 medium garlic cloves sliced
1 red chili
120 ml olive oil
salt to taste
Cod with Chilli & Garlic Recipe
Method
Note: The salted codfish must be soaked in water for AT LEAST 24 hours, though preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2 to 3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!
Cut the cod into smaller pieces, (3”x 3”) so that it has more area to absorb the water, rinse the pieces under cold water and rub the outside to remove any excess salt.
Place the chunks of fish into a large glass baking dish in a single layer. Add water to the dish until fish is completely covered.
Cover the dish with plastic wrap and place in refrigerator. Change the water 2 to 3 times over the next 24 hours.
Discard the salty water and pat the fish dry with kitchen paper.
Pour the olive oil in a medium non-stick pan
Peel and thickly slice the cloves of garlic cut off the top of the chilli and remove the seeds. Then cut the pepper into rings Add the garlic and red chili to the oil.
Place the pan over medium-low heat. Gently simmer the garlic and pepper in the warm oil for 4 minutes until the garlic is golden. Don’t let it burn! Then remove the fried garlic and chili. Keep it for garnish later.
Turn the heat up to medium and add the salt cod steaks (skin side down) to the hot oil.
Simmer the cod for 10 minutes on one side. Don’t turn them over.
Remove the cod and place them on a plate. Cover with tinfoil to keep them warm. Take the pan off the heat and let the olive oil cool down. Then pour the oil in a high cup but leave a thin layer of it in the pan. With a balloon whisk, whisk the olive oil in the pan until it starts to look a little pale.
Then little by little add teaspoons of the remaining oil you put aside. Add a little flour if necessary to thicken the mix. In the end you should get a creamy sauce. This can take about half an hour.
Add salt and pepper to taste.
Place the cooked salted cod steaks onto plates and cover with the sauce. Sprinkle with the fried garlic and red pepper. Serve immediately.
Serve as a tapas dish or as a main meal with runner beans and boiled new potatoes.
FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room. Follow the link to find more favourites
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