Regional features were strongly reflected in the formation of Spanish cuisine. In total, the country has 17 regions, among which Andalusia, the Balearic and Canary Islands, Castile, Madrid and Valencia had the greatest influence on the national cuisine. From the Romans, the Spaniards got the custom to pick mushrooms and grow grapes, which initiated winemaking. Thanks to the Phoenicians in Spain, they began to produce olive oil, and in the Middle Ages brewing appeared in the country, which came from the Visigoths. An integral part of the Spanish cuisine - seafood. Spaniards do not just adore mussels, shrimps and oysters, but also know how to cook them correctly and tasty. Meat products - a large and important chapter in the cookbook of Spain. Here they cook spicy chorizo pork sausage, morcilia blood sausage, deliciously smoked pork and make unsurpassed jamon. Salads, snacks and light spicy soups are made from fresh vegetables and sun-dried tomatoes in Spain. Hier you can find recipes for gazpacho with wine vinegar, paella, migos and unusual desserts, including sweet churros, Basque cherry pie and marmalade from Seville oranges. Interesting fact: even Spaniards add olive oil to ice cream.
1. Toasts with mushrooms and pumpkin
INGREDIENTS
Bran bread 6 pieces
Pumpkin 500 g
Fresh mushrooms 200 g
Sour cream 20% 50 g
Pinch sugar
Wheat flour pinch
Salt to taste
Ground black pepper to taste
Dried oregano to taste
Olive oil 1 tablespoon
PREPARATION INSTRUCTION
1. Peel the pumpkin, cut into cubes, lightly sprinkle with flour. Heat oil in a thick-walled frying pan and fry the pumpkin until half cooked. Add sugar.
2. To the pumpkin add chopped mushrooms, sour cream and simmer until tender. Season with salt and pepper, oregano.
3. Heat oven to 200 degrees. Bread dry in the oven for 5 minutes. Take out a mixture of mushrooms and pumpkin and put on bread. Bake in the grill for 5-10 minutes.
2. Gazpacho with honey
INGREDIENTS
Olive oil 50 ml
Tomatoes 5 pieces
Garlic 2 cloves
Honey 1 tablespoon
Lemon juice 50 ml
Sea salt to taste
Basil 1 bunch
Avocado 1 piece
Fresh red pepper 1 piece
Celery stalk 5 pieces
Onion 1 head
Parsley to taste
PREPARATION INSTRUCTION
1. In a blender, beat tomatoes, olive oil, garlic, honey, lemon juice, salt, basil with 100 milliliters of water to a creamy state.
2. Pour the soup into a large bowl and add the chopped avocado, pepper, celery and onion.
3. Mix the ingredients and sprinkle with parsley.
3. Gazpacho with cheese balls
INGREDIENTS
Tomatoes 1 kg
½ head onions
½ piece green pepper
Bread crumbs 250 g
Cucumbers 1 piece
Olive oil 175 ml
Goat cheese 100 g
White wine vinegar 2 tablespoons
Olives 6 pieces
Basil 3 pieces
Salt to taste
PREPARATION INSTRUCTION
1. Tomatoes must be peeled and crumbled. Onion, cucumber and basil also crumble. Pepper rid of seeds and crumble too. And from the olives remove the bones and chop finely. Then parts skip: tomatoes, onions, cucumbers, peppers, bread crumbs, olive oil and vinegar through a blender. Transfer everything to a bowl and, if the mixture is too thick, add cold water: usually this is not necessary, because tomatoes give plenty of juice. Cover the bowl with film and refrigerate at least 2 hours.
2. Before serving: make balls of fresh goat cheese and roll them in olive chips. Salt the soup to taste, mix, sprinkle with basil and serve with cheese balls.
4. Gazpacho with crackers and garlic
INGREDIENTS
Fresh red pepper ½ pieces
½ piece green pepper
Garlic 2 cloves
Cucumbers ½ pieces
Shallot 2 heads
Tomatoes 3 pieces
Fresh mint 10 g
Chilli ½ pieces
Red Wine Vinegar 55 ml
Bread crumbs 25 g
Ketchup 1 tsp
Butter 10 g
White bread 20 g
Olive oil to taste
Salt to taste
Ground black pepper to taste
PREPARATION INSTRUCTION
1. Wash and dry all vegetables and herbs with a paper towel. Pepper free from seeds and stem and finely chop. Cucumber peel and finely chop. Tomatoes (ideally - the style of "ladies fingers"), finely chopped. Peel the onions and garlic and chop finely. Chilli and mint (set aside a couple of branches for decoration) also chop finely.
2. Put in a separate dish a couple of spoons of chopped sweet pepper and cucumber - to add to the finished soup. Put the remaining vegetables, mint, chili, vinegar, bread crumbs and ketchup in a large deep bowl, salt and pepper and pour 425 ml of ice water; mix everything up. Then send this mixture in portions to a food processor or blender and grind to a smooth mass. Then pour everything into a saucepan and put in the fridge to cool for 2–3 hours.
3. While the soup is cooling, you can make crackers. To do this, melt 10 grams of butter in a frying pan, mix it with 10 grams of olive oil and pour diced white bread into the pan. Toast the bread until golden brown, constantly stirring and shaking the croutons.
4. Pour cold gazpacho on plates. Sprinkle the soup over the top with olive oil and garnish with mint leaves. Next to each plate, place sliced sweet peppers, cucumbers and crackers in a bowl.
5. Pineapple and Avocado Yogurt
INGREDIENTS
Pineapple 200g
Avocado 1 piece
Honey 1 tablespoon
Water 1 cup
PREPARATION INSTRUCTION
1. Cut pineapple into cubes (approximately 1/3 of pineapple will be left for 1 cup of cubes). Avocados cleanse the skin and remove the bone. Pulp cut.
2. Grind all the ingredients in a blender, adding 0.5 to 1 cup of water, depending on how thick you want to get. Sprinkle your favorite nuts.
6. Stuffed Catalan Eggplants
INGREDIENTS
Eggplant 2 pieces
Bow 1 piece
Garlic 3 cloves
Tomatoes 1 piece
Chicken egg 2 pieces
Vegetable oil 30 ml
Cheese 100 g
Greens to taste
PREPARATION INSTRUCTION
1. Eggplant is cut into two parts and gently, cut out the middle.
2. Cut the onion finely, skip the garlic through a press and fry in olive oil
3. Chop the eggplant finely chop and also send to the pan. Stew for about three minutes.
4. Tomato and hard-boiled eggs are chopped.Then we add to the stuffing, we also send some greens and 50 gr. grated cheese. All mix, salt, pepper, seasoned to taste.
5. Fill eggplant halves with stuffing.
6. Sprinkle them with grated cheese and send them to bake in the oven for 20-30 minutes.
7. Cover the top with foil for 15 minutes so that the cheese does not burn.
7. Spanish artichokes marinade
INGREDIENTS
Salt to taste
Parsley 1 stalk
Chicken egg 1 piece
Sunflower oil 9 tablespoons
Wheat flour 1 tablespoon
White wine vinegar 3 tablespoons
Lemon 1 piece
Spanish artichokes 1 piece
PREPARATION INSTRUCTION
1. Cut the base of the artichoke, remove the outer leaves. Remove the inner stems and pour the juice of half a lemon. Then cut into blocks of 4 cm. And the core is divided into 4 parts. Put all together in a large bowl with water and juice of half a lemon. Then mix a tablespoon of flour with water, pour the mixture into a saucepan, add water and a pinch of salt. Cover and bring to a boil. Immerse the artichokes in a saucepan and cook for 1 to 1 ½ hours over low heat until soft. Drain and place the artichokes in a large bowl.
2. At this time, boil a hard boiled and finely crumble the egg. Finely chop the parsley.
3. Beat down the vinegar with a pinch of salt, then, continuing to beat, pour in the oil. Pour the artichoke dressing and sprinkle with parsley and egg. Serve immediately.
8. Zucchini carpaccio
INGREDIENTS
Young zucchini 1 piece
Green Peas 100 g
Lemon juice 15 ml
Tahini 10 g
Fresh coriander (coriander) 10 g
Salt to taste
Ground black pepper to taste
Olive oil 20 ml
Pine nuts 20 g
Quail egg 2 pieces
Shredded Parmesan cheese 20 g
PREPARATION INSTRUCTION
1. Blanch green peas and cilantro.
2. In a blender, mix 2/3 peas with tahini, olive oil, salt, pepper and lemon juice.
3. Grill zucchini.
4. Put humus from green peas, boiled quail egg on a plate, grate Parmesan cheese, season with salt and pepper, sprinkle with lemon juice and olive oil, add pine nuts.
9. Soft Young Cheese in Potato Chips
INGREDIENTS
Potatoes 100 g
Soft cheese 40 g
Greens 2 g
Olive oil 15 ml
Salt 1 g
Lemon juice to taste
PREPARATION INSTRUCTION
1. Olive salsa (600 g): olive oil (200 ml), wine vinegar (30 g), red onion (60 g), garlic (10 g), tomatoes (100 g), kalamata olives b / c ( 300g) Slice the olives randomly, cut the onion into small cubes, pour in the heated olive oil, vinegar and lemon fresh.
2. Cut potatoes into small straws, mix with greens, salt, pepper and fry in olive oil as a thin pancake.
3. Put the cheese on top, another potato pancake on it. Bake in the oven at 180 ° C for 5 minutes.
4. When serving, decorate with olive salsa.
10. Gazpacho with strawberries and marshmallow
INGREDIENTS
Sweet pepper 25 g
Cucumbers 20 g
Sour cream 20% 20 g
50 g
Strawberries 40 g
Basil 5g
Ricotta cheese 30 g
Salad Corn 20 g
Chive 5g
Starch 20 g
Raspberry Vinegar 50 ml
Grape seed oil 100 ml
Sugar 30g
Ginger root 20 g
Olive oil 15 ml
PREPARATION INSTRUCTION
1. For gazpacho: lettuce, strawberries, basil, ricotta, lettuce and onion punch in a blender and rub through a sieve.
2. For sauce: raspberry vinegar, grape seed oil, sugar and ginger root combine and mix in a blender, then leave for 24 hours and then punch in a blender. Then add olive oil to this mixture and mix well.
3. For marshmallow: ingredients that remain after rubbing through a sieve for gazpacho, grind in a blender, add starch and brew. After the mass is evenly spread on a silicone mat, to dry for a day at a temperature of 60 degrees. After cut into strips.
4. Bulgarian pepper bake at 180 degrees for 10 minutes, peel, cut into slices.
5. Cucumbers cut into thin slices.
6. Put baked peppers, cucumbers, marshmallow in a plate, pour gazpacho and put sour cream on top. Decorate with microgreens.
11. Tomato and pesto salad
INGREDIENTS
Tomatoes 4 pieces
2 avocados
Feta cheese 100 g
Lettuce 100 g
Pesto 1 tablespoon
Olive oil 50 ml
Provencal herbs to taste
PREPARATION INSTRUCTION
1. Wash vegetables, cut into small cubes.
2. Wash lettuce leaves, dry on a towel and tear into small pieces.
3. Top with pieces of cheese, do not cut, and get out of the pack with a fork, you get jagged pieces.
4. Drizzle with oil. Sprinkle with herbs and lay out the pesto.
12. Pasta with parmesan and dried tomatoes
INGREDIENTS
Pasta 300 g
Sun dried tomatoes 25 g
Sour cream 2 tablespoons
Tomato puree 1 tablespoon
Grated parmesan cheese 1 tablespoon
PREPARATION INSTRUCTION
1. Prepare the paste following the instructions on the package. Drain water.
2. At this time, add sour cream, tomato paste and tomatoes in a food processor and mix until a homogeneous consistency is formed.
3. Mix the sauce with the pasta and add half the grated cheese. Sprinkle with the remaining cheese before serving.
13. Cucumber gazpacho
INGREDIENTS
Cucumbers 600 g
Natural yoghurt 300 ml
White bread 100 g
Garlic 2 cloves
Green onion ½ beam
Mint 4 sprigs
Dill ½ bunch
Olive oil 2 tablespoons
Lemon juice 2 tablespoons
Salt to taste
Ground black pepper to taste
PREPARATION INSTRUCTION
1. Dice cucumbers, peel and grate garlic, pick greens.
2. Put cucumbers, bread, onions, mint, dill, garlic in the bowl of a blender. Add yogurt, punch until smooth.
3. Salt and pepper. Pour lemon juice and olive oil, mix.Paella with mushrooms, kale and eggs
INGREDIENTS
Dried porcini mushrooms 30 g
Olive oil 7 tablespoons
Onion 2 heads
Carrots 1 piece
Celery stalk 1 stalk
Champignons 1.2 kg
Parsley 70 g
Fresh Thyme 4 Sprigs
Ground black pepper 1 tsp
Salt 1 tsp
Red sweet pepper 1 piece
Garlic 4 cloves
Round rice 1,5 glasses
White dry wine 1 glass
Tarragon 1 tsp
4 eggs chicken
Chili 1 piece
PREPARATION INSTRUCTION
1. Place the porcini mushrooms in a medium-sized bowl and cover with 1 cup of boiling water; let it brew for 30 minutes. Cover a fine sieve with 2 layers of paper towels and place over a medium sized bowl; Pour the water with the mushrooms into a sieve (the smallest particles of mushrooms will remain on the towels). Set aside the water in which the mushrooms were soaked.
2. Heat the oil in a large heat-resistant frying pan or oven pan on medium heat. Fry the onions, carrots and celery, stirring occasionally, until soft, about 5-7 minutes. Add the champignons, parsley, thyme, pepper, salt, porcini mushrooms and the water in which they are soaked, 6 glasses of water. Bring to a boil, reduce heat, let simmer for 30 minutes over low heat.
3. Strain the broth into a clean pan (about 6 cups should turn out) and put on a very slow fire so that the broth does not cool.
You can cook in advance: Broth can be cooked 4 days before cooking. Cover and refrigerate. Heat before use.
4. Preheat the oven to 220˚C. Heat 2 tbsp. l oil in a pan over medium heat. Fry the mushrooms, stirring occasionally, until they give the juice (about 4 minutes). Continue to simmer the mushrooms until the liquid evaporates and the mushrooms redden for another 5-7 minutes; season with salt and pepper, put in a dish.
5. Add 2 tbsp. l oil in a frying pan and fry onions, bell peppers and hot peppers, stirring often, until soft (about 3 minutes). Add the greens and continue to fry for about 30 seconds until a pleasant aroma appears; season with salt and pepper.
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