Spanish style sticky beef ribs, ¡perfecto!View full article →
Champiñones con Jamón al Jerez (Mushrooms with serrano ham in sherry)View full article →
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Eggs are used so much in Spanish cooking, a cheap ingredient that can be elevated with just a few simple additions, and this little tapas is no exception. Often seen in Spanish bars stuffed with tuna, in this recipe I add some simple spicing to the egg using paprika, and then top with the delicious bite of a boquerón (fresh anchovy) marinated in vinegar and oil, delicious and so quick to prepare! If you don’t like fish, you can replace the anchovy with half a griddled asparagus spear tossed in sherry vinegar and split length ways. In Spain they would be more likely to be served with a beer rather than wine, but I also think a nice dry and chilled manzanilla or fino sherry works very well!
These delicious little meaty bites, smothered in a rich and slightly picante tomato sauce are a staple of the Spanish tapas bar, especially in the heartland of Spain, where meat is on the menu more than seafood. The dish is a great example of how simple Spanish cooking can produce wholesome tasty food, and is popular with both the grown ups and the little ones in our house! I tend to make a large batch of meatballs (double the amount of meat below) and then freeze half of them before cooking to be used again the next time.
Ingredientes (Serves 6-8 as a tapa)
My first try of empanada came on a school exchange trip to the beautiful Salamanca, when on a picnic the lovely Spanish family I was staying with produced this huge, amazing looking rectangular pie. It was cut into great big slices and passed it round us all, oozing with a thick tomato sauce, vegetables and tuna. It was absolutely delicious!
Since then I have had many more empanadas, with many variations on the filling, and think the smaller ‘empanadillas’ are a great Spanish version of our slightly drier English pasty! This recipe is one I tweaked for my husband, who is not keen on the addition of tuna. The egg adds a lovely extra flavour but could always be left out if you prefer.
These little beauties are great in packed lunches, for children and grown ups alike! You can also make a batch up and freeze them before cooking to get out and pop in the oven whenever you need them.
Ingredientes (Make 6 to 8 empanadillas)
Gazpacho Clásico - - Delicious, healthy and refreshing!View full article →
So to celebrate World Tapas Day on June 16th, I want to share with you one of the quickest, simplest and yet most delicious tapas you can make yourself at home! Only two ingredients and one pan needed, and it takes not more than ten minutes from start to finish!
In Spain they love asparagus, and will often serve the tinned white asparagus with salads, as well as enjoying the fresh green spears when they are available. It is currently in season here and as a result is available (and on offer) in all the supermarkets at the moment. I love it, with so many dishes, but this one for me sums up what tapas is all about: being able to create a simple and tasty dish with very few ingredients in very little time!
Ingredientes (Serves 4 as a tapa)