T
TX2step
Guest
I love gazpacho and ceviche, and either could be a first course. You could make a flan, or a blood orange tart for dessert. I think a crisp green salad, or citrus fruit salad would be good with the paella too
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vintagelove28
New member
I am planning on hosting a spanish dinner and I need some help with creating a tasty but simple manu
For starter I obviously want to cook tapas but I'm not sure which ones so please suggest some
The main I am cooing paella and I have a recipe for that
Are there any spanish deserts except churros? I don't think that they will finish the meals well
I am also making sangria to accompany the meal
Your suggestions and reipe ideas will be greatly appreciated, thanks!
For starter I obviously want to cook tapas but I'm not sure which ones so please suggest some
The main I am cooing paella and I have a recipe for that
Are there any spanish deserts except churros? I don't think that they will finish the meals well
I am also making sangria to accompany the meal
Your suggestions and reipe ideas will be greatly appreciated, thanks!
I
icybicycle
Guest
Stuffed Tomatoes
8 small tomatoes, or 3 large ones
4 hard-boiled eggs, cooled and peeled
6 tablespoons allioli or mayonnaise
Salt and pepper
1 tablespoon parsley, chopped
1 tablespoon white breadcrumbs, if using large tomatoes
Preparation
Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.
For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
Peach Tart
Tarta de melocotón
If Calanda peaches are unavailable, substitute a sweet fleshy variety.
Servings: 8
Prep Time: 90 min.
Cook Time: 1 hour
Ingredients:
1 jar Calanda peaches
Pastry:
4 1/2 oz butter
3 egg yolks
3 oz sugar
7 oz flour
1 tsp baking powder
Butter for greasing the tin
Flour for the tin
Filling:
3 egg whites
7 oz sugar
9 oz peeled, ground almonds
Zest of 1 lemon
Preparation:
Pastry:
Work the butter with the sugar to form a paste. Add the egg yolks one by one and finally the flour mixed with the baking powder. Grease a 9 inch tart pan with a removable base and sprinkle with flour. Line the base and walls with the pastry.
Filling:
Beat the egg whites with the sugar until stiff. Add the lemon zest and gently fold in the ground almonds. Drain the peaches and slice. Place half the slices on the pastry base and cover with the almond meringue. Bake in the oven at 350 degrees F for half an hour. Remove and arrange the rest of the peach slices on top. Bake for a further half hour. Cover with a sheet of aluminum foil or greased paper to prevent burning.
Serve warm with a little table cream.
8 small tomatoes, or 3 large ones
4 hard-boiled eggs, cooled and peeled
6 tablespoons allioli or mayonnaise
Salt and pepper
1 tablespoon parsley, chopped
1 tablespoon white breadcrumbs, if using large tomatoes
Preparation
Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.
For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
Peach Tart
Tarta de melocotón
If Calanda peaches are unavailable, substitute a sweet fleshy variety.
Servings: 8
Prep Time: 90 min.
Cook Time: 1 hour
Ingredients:
1 jar Calanda peaches
Pastry:
4 1/2 oz butter
3 egg yolks
3 oz sugar
7 oz flour
1 tsp baking powder
Butter for greasing the tin
Flour for the tin
Filling:
3 egg whites
7 oz sugar
9 oz peeled, ground almonds
Zest of 1 lemon
Preparation:
Pastry:
Work the butter with the sugar to form a paste. Add the egg yolks one by one and finally the flour mixed with the baking powder. Grease a 9 inch tart pan with a removable base and sprinkle with flour. Line the base and walls with the pastry.
Filling:
Beat the egg whites with the sugar until stiff. Add the lemon zest and gently fold in the ground almonds. Drain the peaches and slice. Place half the slices on the pastry base and cover with the almond meringue. Bake in the oven at 350 degrees F for half an hour. Remove and arrange the rest of the peach slices on top. Bake for a further half hour. Cover with a sheet of aluminum foil or greased paper to prevent burning.
Serve warm with a little table cream.
Herr Otter
New member
Flied lice and sweet sour pork
B
badgerwings111
Guest
Tortilla de Patatas ( Spanish / Potato Omelette ).
It's an absolute must, either as a sidedish, or cut up and skewered onto crispy bread as tapas.
Various tapas to be skewered onto bread could include:
Chorizo - even hot.
Decent cured ham.
Garlic mushroom.
Slice of boiled egg with mayo and an anchovy.
Spanish peppers.
Angulas (baby eels, or the man-made alternative ).
But basically somewhere in the meal you have to have decent ham, crusty bread, and potato omelette!
It's an absolute must, either as a sidedish, or cut up and skewered onto crispy bread as tapas.
Various tapas to be skewered onto bread could include:
Chorizo - even hot.
Decent cured ham.
Garlic mushroom.
Slice of boiled egg with mayo and an anchovy.
Spanish peppers.
Angulas (baby eels, or the man-made alternative ).
But basically somewhere in the meal you have to have decent ham, crusty bread, and potato omelette!