Spain
Food and wine, recipes and cooking methods from Spain.
Green pepper, tomato and ham Spanish omelet
This omelet does not have a potato filling, other vegetables are used, and some cream is added for texture.
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Spanish potato omelet
The basic ingredients for a Spanish omelet are eggs, potatoes, olive oil, the optional onion, and salt. To be truly a Spanish omelet, the potatoes should be sliced and cooked in oil, this brings out the best of flavor.
Almond and raisin ice cream
Ice cream for dessert makes the occasion festive. Ice cream is not difficult to make and you can experiment with ingredients, flavors and extras, like the almonds and raisins in this recipe.
Stuffed melon with raspberry sauce
A chic dessert with only fruit and free of fat, good for dinner with friends on a slimming diet.
Serrano and melon jelly
Make the traditional sweet melon and salty ham appetizer more sophisticated.
The year of the rabbit
I feel really tempted to say I was passionate about food as a child, but I was not. Of course, I used to watch my mother and grandmother in the kitchen and, amazed by the wonderful flavours they achieved, I tried my hand at cooking. My mother was willing to explain a little as she worked. However, she was not very patient. Having to cook for a large family, she did not wish to expend a minute more than strictly necessary in the kitchen.
Baked hake with leek and cheese sauce
White fish steaks cooked with a leek, cream cheese and wine sauce.
Hake is a white fish with a delicate flavor and wonderful texture. It is very appreciated in Spanish cuisine. If hake is not easy to find, try this recipe with cod or any other white fish.
Baked salmon salad
This is an salad in the modern stye. The dressing is made deglazing the pan with cider vinegar and it is a great combination. We have received three versions of the recipe, so we thought many more people would love it.
Piquillo pepper cream
Piquillo peppers have their own unique flavor, sweet and spicy. You can serve this one as a sorbet, or pour 1 cup of the cold cream in the ice cream maker and put mini scoops of piquillo pepper sorbet, as garnish, in the bowls with chilled soup.