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LOCATION: Recipes >> Ethnic >> Title: Boquerones Al Natural (Marinated Fresh Anchovies)

Print this Recipe    Title: Boquerones Al Natural (Marinated Fresh Anchovies)

Categories: Fisch, Spanien
Yield: 1 serving

1/2 kg fresh anchovies
250 ml vinegar
1 ts salt
50 ml olive oil
4 cloves garlic
2 tb chopped parsley

Remove heads of the fish. Grasp top of the backbone, give it a sharp jerk
down across the back and the bone will come free. Cut it off, leaving the two
fillets attached at the tails. Wash them and place in a single layer in a
shallow dish. Add enough vinegar to cover and the salt. Marinate from 6 to
24 hours, or until the fillets are white and solid - they are "cooked" by the
vinegar. Drain them, rinse in cold water and arrange on a bed of shredded
lettuce on a serving plate. Sprinkle with the oil, minced garlic and
parsley. Chopped onion and lemon juice can be added.

Title: Tortilla Espanola
Categories: Eier, Kartoffeln, Spanien
Yield: 2 servings

1 kg potatoes
3 tb chopped onion (optional)
1 c olive oil; less for nonstick
- pan
4 eggs
1/2 ts salt

Peel the potatoes and either cut them in dice or into thin slices. Heat the
oil in the frying pan until very hot and add the potatoes, and onions, if
desired. Stir them into the oil to completely coat and seal them, then
reduce the heat slightly and continue frying without letting the potatoes brown,
stirring them frequently. With the edge of a metal spatula or skimmer, keep
cutting into the potatoes, dicing them as they cook. When they are quite
tender (about 20 minutes)place a plate over the frying pan and drain off
the oil into a heatproof container. Place the potatoes in a bowl. Beat together
the eggs and salt until very well combined and stir the eggs into the
potatoes and mix well. Return the oil to the frying pan and let it reheat. Now
in the egg and potato mixture. Let it set on the bottom, regulating the heat
so it doesn't brown too fast. (Best in non-stick pan) Use the spatula to firm
the edges of the tortilla all around its circumference. Shake the pan
frequently to keep it loose on the bottom. Place the plate over the pan, drain
off the
oil and turn the tortilla out onto the plate. Return the oil to the pan and
slide the tortilla back in to cook on the reverse side. Remove the tortilla
when it is golden by sliding out onto serving plate.

*Source:"Cooking in Spain" by Janet Mendel Searl
Erfasst von Sylvia Mancini

MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master

Title: Berza de Acelga
Categories: Spanien, Eintoepfe, Gemuese
Yield: 6 Portionen

400 g garbanzos and/or white
; beans, soaked
; (separately) overnight
100 g salt pork or bacon
200 g pork or meaty pork bone
2 l water
1/2 kg chard and/or green beans
1 chorizo
1 morcilla
2 cloves
8 peppercorns
3 cloves garlic
2 ts salt
2 ts paprika
4 medium potatoes
1/4 kg pumpkin

If using both the garbanzos and beans, put the garbanzos to cook first with
the salt pork, piece of fresh pork and water. After 30 minutes, add the soaked
beans. Let all simmer for about 1 1/2 hours, then add the chard or green
beans, which have been cleaned and chopped, and the chorizo and morcilla. In
the mortar crush cloves and peppercorns with the garlic, salt and paprika and
add to the berza. When meat and garbanzos are nearly tender - about 2 hours
total - add the potatoes and pumpkin, both peeled and cut in small chunks.
Cook another 30 minutes. Cut the pork and sausages into small pieces
(kitchen scissors work well for this) and serve into soup bowls.

*Source: Cooking in Spain by Janet Mendel-Searl
Erfasst von Sylvia Mancini
MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master

Title: Crema Catalana
Categories: Spanien, Desserts, Eigelb
Yield: 6 Portionen

6 egg yolks
200 g sugar
3/4 l milk
lemon peel
cinnamon stick
1/2 c milk
3 tb cornstarch

Beat the egg yolks and 150 g sugar in a bowl. Put the 3/4 l milk in a saucepan
with the cinnamon and lemon peel and bring it to a boil. Remove from fire and
strain it into the eggs, whisking them constantly. Dissolve the cornstarch in
the half-cup of milk and stir it into the custard mixture. Pour the mixture
into the saucepan and cook it on a low heat, stirring constantly, just until
it starts to bubble. Remove from the heat and strain into a shallow pudding
bowl. Let the custard cool. Before serving, sprinkle the top with remaining
sugar and caramelize it with a hot salamander (or use a metal spatula or small
iron frying pan, heated red hot) or place under a broiler. Decorate the
pudding with biscuits or squares of cake and rosettes of whipped cream.

*Source: Cooking in Spain by Janet Mendel-Searl
Erfasst von Sylvia Mancini

MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master

Title: Marmitako
Categories: Spanien, Fisch, Kartoffeln
Yield: 4 Portionen

1 kg tuna or bonito
50 ml olive oil
1 onion, chopped
4 cloves garlic, chopped
2 sweet peppers, red and/or
; green
500 g Tomaten
2 ts paprika
1 small chili pepper
1 kg potatoes
200 ml white wine
100 ml water

Cut the tuna into chunks, discarding the bone. If using bonito, cut it first
into slices, then with a knife or fork pull off chunks of the flesh from the
bone. Heat the oil in a heatproof casserole and in it saute the chopped
onions, garlic and peppers, cleaned of seeds and cut into strips. When they
are soft, add the tomatoes, peeled, seeded and chopped, the paprika, salt and
pepper and chili. When tomatoes are somewhat reduced add the potatoes, cut in
dice. Stir for a few minutes, then add the wine and water. Cover the pot and
cook on a high heat until the potatoes are nearly tender, about 20 minutes.
Add the fish to the casserole, cover and cook another 5 minutes, or until fish
flakes easily but is still juicy. Let the casserole rest, covered, for 5 to 10
minutes before serving.

*Source: Cooking in Spain by Janet Mendel-Searl
Erfasst von Sylvia Mancini
MMMMM----- RezeptChaos Version 1.3 - registriert, Format Meal-Master

Title: Rabo de Toro a la Sevillana
Categories: Spanien, Rind, Schmoren
Yield: 4 Portionen

1 1/4 kg oxtail
50 ml olive oil
1 onion, chopped
1 leek, chopped
3 carrots, chopped
2 cloves garlic, chopped
50 g ham, diced
75 ml brandy
100 ml red wine or sherry
bay leaf
1 piece chili pepper or cayenne
1 tomato, peeled and chopped

Have the butcher cut the tail into segments of about 7 cm. Blanch them in
boiling water and drain. In a pot heat the oil and add the chopped onion,
leek, carrots, garlic and ham. Saute until softened, then add the blanched
pieces of oxtail and saute on a high heat. Add the brandy, set it alight,
and stir with a long handled spoon until the flames subside. Then add the red
wine or sherry, the herbs and the spices, the chili pepper and chopped tomato.
Simmer until the meat is very tender, about 2 hours, adding stock or water
as needed. When cooked, the sauce should be fairly thick from reduction. If
not, thicken with a little flour mixed in water.

*Source: Cooking in Spain by Janet Mendel-Searl
Erfasst von Sylvia Mancini

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