SPANISH TRADITIONAL RECIPES
HIPÓLITO RECIPES
RECIPE INDEX Salmorejo ....................................................................................................... 1 Avocado and cod salad ................................................................................... 3 Potatoes in their skin with mojo pic贸n sauce ................................................. 7 Pears in red wine............................................................................................ 9 Stuffed eggs ................................................................................................. 11 Spanish omelette ......................................................................................... 14 Russian salad ................................................................................................ 17 Creamed courgette with cheese .................................................................. 19 Vegetal cake ................................................................................................. 21 Plato alpujarre帽o ......................................................................................... 24 Tuna pie ....................................................................................................... 26 Chocolate muffins ........................................................................................ 29 Sugar doughnut ............................................................................................ 32 Sugar pancakes ............................................................................................ 34 Honey-coated fritter .................................................................................... 37 Torrijas with honey ...................................................................................... 40
SALMOREJO
by Sonia Ingredients: (for 6 pax)
4 boiled eggs Ham 1 kg of ripe tomatoes 2 cloves of garlic 20 gr. of vinegar 110 gr. of olive oil 1/2 spoonful of salt 100 gr. of bread
Preparation:
First, We have to boil the eggs and keep them until the end. We have to cut the ham in small dice and also keep them apart. In a bowl put the tomatoes and the garlics. Add the salt and beat all them together. We have to add the bread and wait until it will be soft, pour the vinegar and beat again. We pour also the oil little by little and mix it until you get a perfect cream. 1
Salmorejo
Put the cream inside the fridge to cool it. When it is cold, you can serve adding the small ham and egg dice and some oil. You can also serve adding fried bread dice, tuna, spanish omelette and breaded eggplants.
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AVOCADO AND COD SALAD
by Carolina Gómez Casado Ingredients:
3 ó 4 avocados Smoked cod Olive oil Garlic (depending on your choice)
Preparation:
Peel the avocados and cut them in slices. Dice the hard part of the avocados and use them to decorate the salad. Peel the garlic and chop it.
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Avocado and cod salad
Pour some olive oil in the tray where the salad is going to be served.
Put the avocado slices in the tray on top of the oil. In the centre of the tray we put the avocado dices.
Then we place a slice of smoked cod on top of each avocado slice, covering all avocado pieces.
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Avocado and cod salad
Pour some oil over it again.
Then put the garlic you have previously cut. Be careful to put it all around the salad.
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Avocado and cod salad
Presentation suggestion: we can add smoked salmon, anchovies, shrimps, red pepper‌ in the middle of the salad.
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POTATOES IN THEIR SKIN WITH MOJO PICÓN SAUCE
by Pilar Calderón Reina Ingredients:
Small boiling potatoes Cooking salt Water One spoon of powdered cumin One spoon of sweet paprika One chilli pepper 2 garlic cloves A stream of olive oil Vinegar Crumbs made from hard bread Fried tomato or Ketchup
Preparation:
Put the potatoes on to boil in a pot with two handfuls of salt. Boil until they are soft. 7
Potatoes in their skin with mojo pic贸n sauce
Meanwhile, we prepare the mojo pic贸n sauce. For that, we mix the cumin, the paprika, the chilli, the olive oil, the vinegar and the crushed garlic. We blend them. Once we have finished we add the crumbs from the bread and the tomato sauce, blending them again. Taste the mix to add or remove ingredients following your own criteria. Once the potatoes are ready we put them on to boil with just a little water and a handful of salt. The potatoes are boiled at a low heat, we wait until the water is evaporated and the salt has whitened the skin of the potatoes. Then we gently shake them to take the salt off. Serve and eat with the skin.
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PEARS IN RED WINE
by Olalla Granda Vara Ingredients:
4 big pears. ½ litre of red wine. 150 grams of sugar. 1 cinnamon stick. Orange peel, Lemon peel.
Preparation:
1- Peel the pears leaving the stalks.
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Pears in red win
2- Choose a pot big enough to put the pears and the wine. Pour the wine in and cook over a medium heat. Add the sugar until it dissolves then add the cinnamon stick, the orange and the lemon peel. 3- Put the pears in the pot, cover them and cook for 25-30 minutes. It is important to spoon the wine over the pears that are being cooked every 5 minutes. 4- Once the time is up check that the pears are ready by introducing a skewer. If they are soft, they are ready . 5- Take the pears out of the pot and continue reducing the wine, cooking at a high heat for 10-15 minutes. 6- You can eat them warm or cold depending on personal taste.
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STUFFED EGGS by Myriam Escobar Lamas Ingredients:
5 eggs A tin of tuna. A tin of red peppers. Mayonnaise Fried tomato. Olives. Salt. Olive oil.
Preparation:
Cook the eggs in a pot with water with some salt and olive oil for 10 minutes after the water starts to boil. Leave them to cool. Once they have cooled down cut them into two halves and take the 11
Stuffed eggs
yolk away.
Make the stuffing with the yolks, adding the tuna, the red peppers (previously diced) and four spoonfuls of mayonnaise.
Then fill the eggs with the mixture helping yourself with a teaspoon.
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Stuffed eggs
The last step is decorating the eggs. Put some fried tomato and half an olive on each egg. And our delicious recipe is finished and ready to eat!
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SPANISH OMELETTE by Beatriz Chaves Navarro Ingredients:
5 Eggs. 1 kilo potatoes Salt Olive oil
Preparation:
1º.- Peel the potatoes and put them under tap water, then cut them into small pieces and put some salt over them. 2º.- Pour the olive oil in a pan over a medium heat. When the oil starts getting hot put the potatoes in the pan.
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Spanish omelette
3ยบ.- Wait until you see the texture soft and turn the heat off.
4ยบ.- While the potatoes are in the pan, scramble the eggs together with some salt inside a big bowl.
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Spanish omelette
5ยบ.- Once the potatoes are ready add them to the bowl with the eggs without the oil from the pan. 6ยบ.- In a smaller pan, add a spoonful of oil and drop the mixture into it when it is starting to get hot. It should be at mediumhigh heat. 7ยบ.- Wait until the omelette is ready on one side and then turn it upside down with the help of a big plate. Put back into the pan and cook the other side. Keep the fire low 9ยบ.- Serve on a big plate.
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RUSSIAN SALAD
by Cristóbal Romero Pérez Ingredients:
Potatoes Carrots Peas Mayonnaise Salt. We also can use: One boiled egg. Black olives. Tuna. Onion. 1 fresh tomato. 1 red pepper.
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Russian salad
Preparation:
Put the whole unpeeled potatoes, the peeled and chopped carrots and the peas in separate pots. Cover them with water and boil them until they are tender. Once they are boiled and cooled, peel the potatoes and dice them. Put them into a bowl and add the diced carrot, the peas, the chopped pepper and the salt. You can add all the rest of ingredients. With the help of a spoon, mix everything and add the mayonnaise. Now, prepare the presentation. Place lettuce leaves on a plate with the salad on top. Then decorate each salad with the boiled egg and the black olives
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CREAMED COURGETTE WITH CHEESE
by Charo López-Navarrete
Ingredients:
1 Kilo courgettes 2 onions 4 slices of melted cheese. Oil. Salt.
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Creamed courgette with cheese
Preparation:
Dice the onions and then fry lightly. Peel and chop the courgette and add to the onions. Add some salt and cook at low heat. Once they are cooked, we put it into a bowl and add the cheese. Then we beat it all together with the help of a mixer and voilรก! It is a soft and delicious cream ready to eat.
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VEGETAL CAKE
by Juan Pinazo Rodríguez
Ingredients:
Sliced bread without crust Tuna Fresh tomatoes Lettuce Mayonaisse
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Vegetal cake
Preparation:
We need a square or rectanglar platter and we wrap it with transparent or cooking paper. We start our cake putting the bread inside the platter. After that, we continue putting the stuffing that has been previously done. The stuffing is made mixing tuna, lettuce and mayonaisse. Then we put another layer of bread. The stuffing is made with minced lettuce and tomato.
We finish by putting another layer of bread. We cover all the surface again with the transparent paper and we use a utensil to press the cake into the platter.
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Vegetal cake
We turn over the cake without diifficulty because of the transparent paper. Cover all the surface and sides with mayonnaisse and decorate the cake. Suggestions: the stuffing can vary by introducing eggs, carrots, asparragus…Its depends on your own personal taste. Agradezco la colaboración de violeta pinazo en la realización de las fotografías para la elaboración de la receta.
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PLATO ALPUJARREÑO
by Rocío Ramírez Ortiz Ingredients:
Potatoes 1 onion Blood sausage Longaniza sausage 4 eggs Salt Olive oil
Preparation:
Peel and cut the potatoes in thin slices, then fry them with the onion and the chopped up peppers in a lot of olive oil. Add the salt when finished.
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Plato alpujarreño
Roast the blood sausage and the longaniza sausage in a grill.
Fry the eggs in plenty olive oil.
Serve all the ingredients onto a big plate
…..AND IT´S READY TO EAT!!!!!!!!!!!!!!!
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TUNA PIE
by Luis Sosa Sánchez Ingredients:
2 puffy pastries. 4 tins of tuna. 3 medium size onions. 2 green peppers. 3 big tomatoes. 2 cloves of garlic. 1 egg. 1/4 glass of olive oil. Salt.
Preparation:
1º) Peel the onion and chop it up with the pepper. Peel the garlic and slec them. Put the olive oil in a pan and add the onion, the peppers, the garlic and half a spoon of salt. Cook at medium heat.
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Tuna pie
2ยบ) While the vegetables are cooking, peel the tomatoes and chop them up. Once the vegetables are cooked, add the tomato. Let it all cook at low heat for 5 minutes.
3ยบ) Remove the oil from the tin of tuna and add it to the pan with vegetables. Mix it all and add salt necessary.
4ยบ) Once the vegetables have cooled down, put them on one of the puffy pastries. Heat the oven at 200ยบC (heat above and below).
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Tuna pie
5ยบ) Cover it with the other puffy pastry and close the pie tightening the sides. Whisk the eggs and paint over the pie.
6ยบ) Put the pie in the oven at 200ยบC for approximately 30 minutes or until you see the pastry has browned. Let it cool down and then the tuna pie will be ready to be eaten.
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CHOCOLATE MUFFINS
by Belén Cárdenas Anguita Ingredients:
4 eggs. 200 gr. sugar. 180 gr. Olive oil. 220 gr. Flour (special for pastries). A pinch of salt. 1 portion of leavening. The zest of a medium orange. The juice of an orange Chocolate chips
Preparation:
Put the eggs, the orange juice, the zest and the sugar together in a bowl and beat with the mixer until the dough has tripled its size. Another way to know the dough is ready is its change of colour.
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Chocolate muffins
We put the oven on and pre- heat, above and below at 250 grades. When the muffins are in the oven lower the temperature to 220 grades.
After that, add the oil and mix slowly for 5 seconds.
Now mix the sifted flour with the salt and the leavening and slowly mix all the ingredients well.
Add the chocolate, depending on your taste.
Refill the moulds, using a pastry bag can be helpful.
The moulds can be refilled until once centimeter is finished and once they are refilled, sprinkle some sugar.
Put the oven on at a low temperature, leave the tray inside for 12 or 15 minutes approximately. Poke one of the muffins to check if they are ready. Leave them on the tray for 3 minutes and then put them in a rack to cool down. Remove the mould, otherwise the paper will get wet.
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Chocolate muffins
And‌ They are ready!! If you keep them in a closed container they will be keep soft for a couple of days
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SUGAR DOUGHNUT
by Teresa Márquez Valladares Ingredients:
Eggs. Extra olive oil. Lemon. Sugar. 1 portion of leavening. Vanilla powder. Flour (special for pastries)..
Preparation:
For each egg, we need five spoonful of olive oil previously fried together with the zest of a lemon and five spoonfuls of sugar. Separate the yolk and the white of the eggs and cook them until they are stiff. Add the yolks, the sugar, the leavening and the vanilla powder and mix them. After that add the flour until we get a ball shape. 32
Sugar doughnut
Cover the dough with a cloth and leave it for an hour.
Create the shape.
Fry them together with the zest of a lemon in very hot olive oil.
Once they are fried sprinkle sugar over them.
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SUGAR PANCAKES
By Sandra Díaz Moreno
Ingredients
100 gr pork butter 25cc de white wine Four spoonfulls of glass sugar One portion of leavening. Flour (special for pastries).
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Sugar pancakes
Preparation:
Melt the butter in a pan at low heat.
Add the White wine, the sugar and the leavening. Mix everything together.
Add the flour slowly until the dough looks like play dough. Knead on the table with your hands. Leave the dough covered with a cloth for half an hour.
Knead using a rolling pin and use different moulds to cut them out.
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Sugar pancakes
We put the oven on(previously pre- heat) at 180ยบC for ten or twelve minutes or until the dough has browned. Leave to cool down and sprinkle with glass sugar. They can also be served with chocolate sauce or cream.
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HONEY-COATED FRITTER
by María Jesús Falla Ingredients:
1 small spoon of leavening. ½ liter of oil. The zest of a lemon or an orange. ½ liter of white vine. 1 small cup of anisette. 1 kg of wheat flour 1 small spoon of cinnamon 1 spoonfull of powdered clove. 1 small spoon of aniseed. 1 small spoon of sesame. Honey.
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Pesti単os Honey-coated fritter
Preparation:
Fry the oil together with the zest of a lemon or an orange. Remove them and add the spoon of aniseed and the sesame. Let it cool down and the make the dough. Add the leavening, the cinnamon, the clove, the oil we have prepared, the wine and the aniseed into a kilo of flour. Mix helping yourself with your hands until the dough has been made, adding flour if necessary.
Pick some dough up and stretch with the help of a roll pin.
When done form a pleat shape and fry in very hot oil. Once fried we can add honey or sugar and cinnamon.
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Pesti単os Honey-coated fritter
Dissolve the honey together with hot water and when our honey- coated fritter is cool we add it. If we want to add cinnamon and sugar, we have to do it when they are still hot.
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TORRIJAS WITH HONEY
by María Jesús Moreno
Ingredients:
4 slices of stale bread. ½ litre of milk. 3 eggs. 100gr. sugar. Honey. Oil.
Preparation:
Soak the slices of bread in a plate of milk. Then putt the slices in a plate of whisked egg and fry in very hot oil. Once they are fried, add honey, sugar or cinnamon to them.
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