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Croquetas are ubiquitous in Spain, although they most likely originate from the French ‘croquettes’. Their beauty lies in the bechamel base which is then mixed with your particular ingredient of choice to give it a characteristic flavour. The possibilities are almost endless – in this recipe we have used prawns. Read more

Traditional Spanish Pears in Red Wine – Peres al Vi Negre

Ingredients for Traditional Spanish Pears in red wine to serve 4

4 big firm Conference pears. Any firm pear variety will be ideal for this recipe

(Preferably 1 litre, but 75 cl will suffice) red wine

225 g brown or white sugar

2 cinnamon sticks

2 cloves

Peel of an unwaxed lemon

How to prepare Traditional Spanish Pears in red wine Read more

 

You can use almost any firm-fleshed fish for this Spanish dish, just as long as it is really very fresh indeed. The fish is effectively ‘cooked’ by the action of the acidic lime juice. I suggest you adjust the amount of chilli according to your taste and whether you like a hint or massive hit of heat with your Ceviche (Marinated Raw Fish) ! Read more

 


Ingredientes for Traditional Spanish Prawns with Garlic- serves 4 as a tapas

1 lb of good medium sized uncooked prawns
3 Cloves of Garlic
½ of a hot red Chilli pepper
4 tablespoons of good Virgin Olive Oil

½ teaspoon of Salt
A handfull of chopped Parsley

Preparation of Traditional Spanish Prawns with Garlic

First of all peel your prawns and remove the heads, but leave the tails – place on one side.

Peel and mince the cloves of garlic, remembering to remove any green root in the centre (creates bitterness)

Cut your chile pepper in half lengthwise, discard one half to use in another recipe and with the remaining half remove the seeds and then chop finely.

Put 4 good tablespoons of Virgin Olive Oil in your skillet and after bringing to hot, turn the heat down to medium and add the garlic, the prawns and the hot red pepper.   Toss and turn around for five minutes until the prawns have turned bright pink – sprinkle with salt and then the parsley and serve with chunks of warmed French bread.   There you have it, traditional Spanish Prawns with Garlic – succulent and delicious!

If you would like to learn to cook like a professional in Spain then our private Culinary Tours introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.

Typical Catalan Dessert

Panellets, Catalan for “little breads,” is a traditional dessert served in Catalonia, Spain,  on the All Saints Day, which takes place on November 1. To serve in traditional Catalan style, drink some Spanish cava (Spanish champagne) or moscatel with them.

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TRADITOINAL SPANISH MONA DE PASCUA….EASTER CAKE

Ingredients for Traditional Spanish Mona de Pascua

For the Sponge

  • 4 eggs
  • 150g of Sugar
  • 150g of flour
  • 20g of ground almonds
  • 5g of yeast
  • 2 beaten egg whites
  • 50g of butter

For the Filling

  • 300g of Peach Jam (or any other rich tasting fruit jam)

To Garnish

  • 250g of dark chocolate
  • 125g of butter

Instructions for traditional Spanish Mona de Pascua 

1) Beat the eggs and sugar together in a bowl

2) Mix the flour and yeast together in a separate bowl

3) Gradually add the mixture of flour and yeast through a sieve (to avoid creating any lumps) to the egg and sugar mixture

4) Stir constantly while adding the ground almonds

5) Whisk the egg whites in a separate bowl until they form peaks

6) Once they are half whisked, add 50g of sugar, once whisked blend in with the flour and egg mixture

7) Turn the final mix out into a greased and flour sprinkled mould

8 ) Place in the oven at 180 ºC for about 40-45 minutes

9) Remove the sponge, allow to cool, cut in half and spread with the jam filling

10) Finally, stir and melt the chocolate and butter together, cover the sponge with the chocolate and allow to cool. Why not try adding your own final touch, some decorated or coloured eggs? A few feathers? A few miniature chicks? Or a little rabbit?

If you would like to learn to cook like a professional then our private Gourmet Cooking Tours introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.

INGREDIENTS FOR TRADITIONAL SPANISH CHRISTMAS TURRON

• 1 cup orange blossom honey
• 1 cup finely ground almonds
• 2 egg yolks
• 1 teaspoon ground cinnamon (optional)
• 1/8 teaspoon lemon zest (optional)
• 1 egg whites, beaten stiff

METHOD FOR TRADITIONAL SPANISH CHRISTMAS TURRON

1. Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
2. Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
3. Once your traditional Spanish  turron has been left to dry for 3 days-cut into 1-inch squares to serve.

If you would like to learn to cook traditional and authentic Spanish recipes with a professional Spanish chef, our private Cooking Tours in Northern Spain introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.
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Ingredients for traditional Spanish chicken with Plums

1 ½ chicken quartered
2 young fresh onions, grated
3 ripe but firm tomatoes, grated
150 gr dried stoned plums
75 gr sultanas
25 gr peeled and toasted almonds
2 biscuit rusks
A little glass of white wine
300 ml water
8 tbs extra virgin olive oil
Salt and pepper

Method for traditional Spanish chicken with Plums

Soak the plums and sultanas in warm water for about 20 minutes; after this period squeeze them very well from their soaking water and put apart.
Prepare the onions and tomatoes without removing the peel and seeds of the tomatoes.
Wash the chicken quarters under cold running water, pat dry with absorbent kitchen paper, season to taste with salt and pepper and brown them on both sides in the olive oil in a large pan. Once you’ve browned the chicken quarters, remove them from the pan and put apart.
Now add the plums, sultanas and 40 g (1 1/4 oz) pine nuts in the same olive oil. Let them fry lightly for some minutes; at this point remove the dried fruit from the pan and put apart. Now add the onions and tomatoes; let them fry lightly for some minutes and then add the water, the chicken and fruit you’ve put apart. Keep on cooking for about 30-40 minutes, half-covered, stirring now and then, until the chicken is tender and the cooking juice is well retired.
15 minutes before the end of cooking make this mixture: chop finely the almonds, the remaining pine nuts and the biscuit rusks and dilute this mixture with the wine. Add this mixture to the chicken, stir and let the cooking juice retire very well.
Serve the traditional Spanish chicken with plums hot.

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Recipe for traditional Spanish Canelones

Approx. 20 squares of cannelloni pasta
2 tablespoons salted butter
¼ lb ground veal
½ lb ground pork
3 oz. Jamon Serrano or prosciutto, finely chopped
1 cup whole milk
1 tablespoon flour
½ cup grated parmesan cheese plus ¼ cup for topping
½ oz. black truffle, very finely chopped
Pinch of salt
Dash of pepper
Pinch of nutmeg
1 egg, beaten

Béchamel sauce
4 cups of milk
5 tablespoons butter
4 tablespoons flour
½ tsp. nutmeg
2 tsp. kosher salt

Directions for traditional Spanish Canelones

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Add salt to the boiling water. One by one, add the pasta to the water, cooking until al dente, about 12-14 minutes. Drain the water, and move the pasta to a cheese cloth to cool off. Set aside.

In a large pan, heat the butter on high flame until it melts and becomes foamy. Add the veal and pork and cook on high until it is completely browned. Add the jamon, cooking it until it softens. Drain the fat from the pan. Add the milk, flour and parmesan, combine well. Add the truffles, salt, pepper, nutmeg, combine and bring to a simmer. Cook 10-12 minutes, stirring often. Take the pan off the heat, and let it cool. Stir in the egg.

Once the meat is cool enough to handle, evenly divide the mixture among the pasta. Put the mixture at one end, and roll the pasta up. (If you are using the pasta tubes, simply stuff them with the mixture.) Place the rolls in a 9 inch square baking dish, in a single layer. Cover with the Béchamel, and top with the remaining parmesan cheese. Bake 25 minutes, until bubbling and the cheese is crispy and golden brown.

Béchamel sauce for traditional Spanish Canelones:

Heat milk in a medium pan until almost boiling, being careful not to scorch the bottom.
Melt butter in another medium saucepan. Add flour slowly, stirring out any lumps, until it is smooth. Cook until it is a light golden color, about 5-6 minutes. Add the hot milk to the butter pan, very slowly, rapidly whisking until smooth. Add the salt pepper and nutmeg, continuing to whisk until it comes to a boil. Remove from heat.

If you would like to learn to cook traditional and authentic Spanish recipes with a professional Spanish chef, our private Cooking Tours in Northern Spain introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.

Ingredients for Traditional Spanish  Escudella

400 gr. chickpeas
1 piece beef bone
200 gr. bacon
1 pig ear
300 gr. beef
1 black sausage
10 garlics
1 cabbage
Celery
1 turnip
4 carrots
1 onion
Rice
Salt

Method for traditional Spanish Escudella

Leave the chickpeas to soak for 24 h.
In a large pot heat the chickpeas together with the bones, pig ear, bacon, unpealed garlics, carrots,  turnip, celery, onion and beaf meat.
Carefully add salt taking into account that some of the ingredients like bacon are salty.
Cover the pot and bring to a boil. Lower heat and allow to slowly cook for 2 hours.
Cook the black sausage on a separate pot for approximately 15 minutes. Once cooked add the cabbage and heat for 10 minutes.
Once the vegetables and meat are cooked, place in a container. Bring the soup to boil and add the rice. Cook for 10 minutes.
Serve all ingredients together for a wonderful  Traditional Spanish Escudella. 

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