Tortilla de patatas y cebolla

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Tortilla contest at Juan Antonio’s work!! Last minute reminder, last minute potatoes shopping for making it for tomorrow. Pressure on me as he needs to win obviously and share the blog afterwards 🙂

I putting the recipe more for the picture than for the recipe as such as it’s not very complicated. This is the recipe of my mother in law with a tiny change. I would have loved to make a small hole inside to taste it but it needs to look good so fingers crossed!!

What do you need?

  • 7 eggs
  • 6 potatoes
  • 1 big onion
  • 280ml of olive oil (don’t be scared, I know! I’ll explain why)
  • Salt, black pepper, dry garlic

Peel and cut in small pieces the onion. Peel and cut in it’s half each potatoes and then slice them in small pieces of 2 to 3 ml wide approximately.

Meanwhile, put the 280ml of oil in a large frying pan. Fry the potatoes and onions together, make sure it doesn’t get brown and stir often to ensure that the potatoes are fully cooked. Let’s not full ourselves, a spanish tortilla with no oil is not going to taste the same. I’m not in favour of frying, in fact I don’t like it and I tried many times to put very little oil and it never tasted like my mother in law!

After about 15mn once your potatoes are well cooked, remove the potatoes from the oil.

Meanwhile, beat the 7 eggs, add the salt, a little bit of black pepper and a pinch of dry garlic.

Take a smaller frying pan, ideally one that is deep – your tortilla will look better small and fat than big and thin.

Put at least 3 or 4 tablespoon of the same oil we used. While it’s heating up, put the cooked potatoes & onions in the beaten eggs, mixed to ensure it’s fully covered, then put the mixture in the frying pan.

Cook the first 3 or 4 minutes at maximum, ensure it doesn’t burn – then reduce the gas. Make some small holes with your wooden spoon to ensure the base is well cook. Take a tortilla lid or a big plate, return your tortilla on the other side, put back in the frying pan and continue to cook. You should do this twice in theory but I usually keep it like that. If you don’t want it too dry like an omelet, make sure you stop it before it gets dry.

Put on a nice plate and serve it with an aioli and some cereals bread.

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Hachis Parmentier

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The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. The word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”

More commonly named “Shepard’s pie”, it’s pretty similar and my dear friend David would correct me and say it’s the original name & dish, nothing french, it’s british. Who knows… ahhaah

This weekend before leaving for an express weekend in Valencia, I invited my dear friend Elwira from Comfydays to come for a quick lunch before we hit the road. Nothing better than this dish to prepare in advance and serve once ready.

What do you need?

  • 500g of minced meat (preferably mixed of beef & pork
  • 5 potatoes
  • 1 small onions
  • Salt, black pepper, herbs of provence, nutmeg
  • White wine
  • Olive oil and butter
  • Grated cheese
  • Philadelphia cheese

Steps:

I prefer to do a home made mashed potato. Peel and cut the potatoes and boil in salty water. Once done, remove nearly all the water, just leave a little bit, mix the potatoes, add milk, a big cut of butter and 2 table spoon of Philadelphia cheese. Salt, pepper and nutmeg.

Cut the onions and stir in a mix of olive oil & butter at medium/low fire. Once transparent, stir the meat in and let cook until cooked. At the end add salt, pepper and a bit of herbs. Finish by adding a bit of white wine and stop the fire when evaporated.

In your Le Creuset baking tray, put at the bottom the meat, then add the mashed potato and add on top the grated cheese with a few thin slice of butter.

Cook for 10mn with the grill on top to melt the cheese until slightly brownish.

Enjoy!

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Tapas

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Tonight and after a week of vacation in Gran Canaria and a lovely wedding, it was my time back in the kitchen. And we wanted a few tapas so why not do it at home. After all pay day is at the end of the week so no restaurant for tonight and even less during week days 🙂

I just did 3 simple tapas and a small salad

#1: Mini hamburger, goat cheese and courgette on a toast of cereals bread

#2: Ham & mushrooms on a toast of cereals bread

#3: Gambas, calamar, mushroom and courgette

#4: Tuna and dry fruits salad

What do you need:

  • Half a courgette
  • 2 big mushrooms
  • 4 fresh gambas
  • A few rings of fresh calamar
  • Garlic
  • Salt, pepper, parsley, herbs of provence
  • Ham
  • Salad
  • Green olives
  • Parmesan
  • Dry fruits
  • Tuna

Cut 4 thick slices of courgette, clean and cut the 2 mushrooms in 4. Fry the mushroom and courgette with garlic in olive oil. Make sure it doesn’t get burn and it’s better to cook not too much for it to stay slightly crunchy.

In 2 pans, start frying the gambas and calamar in olive oil with garlic. Add some salt (I put the sepia ink salk from Minorca) and pepper. In the other frying pan, fry the 2 mini hamburger making sure you’ve done a small hall in the middle with your thumb, but without passing through. Once fried on both side, add the goat cheese in the ‘hole’

Once everything is ready and cooked, it’s time to dress.

On a thin cereals bread, dispose the hamburger with goat cheese, a slice of courgette and you can add a piece of mushroom

On the other thin cereals bread, dispose the ham and mushroom that you can assemble with a wood stick

Finally with a longer wood stick, put a gamba, calamar, mushroom, gamba, calamar, mushroom and courgette. You could also dispose it on a slice of bread with some ajoaceite. which is delicious.

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Pisto a mi manera

 

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With the summer being here and the holidays coming, we need to eat more courgettes as it’s very poor in calories and I actually love it.

I tried the pistol recipes of my mother in law, just changed a tiny bit: less olive oil and less cooking. The rest is more or less the same
What do you need?

  • 5 tomatoes
  • 1 courgette
  • 1 onion
  • 3 garlic clove
  • 1/2 red pepper
  • 1/2 green pimiento
  • 1 laurel leaf
  • 1 small glass of white wine
  • 1 glass of water
  • Salt, pepper, herbs de provence

Steps:

Start to cut all your vegetables in tiny bits before starting to cook.

Heat up some olive oil in your Le Creuset stewpan, about 6 tablespoon, stir in the onion and 2 of the garlic for a few minutes and before it starts to get brown add the courgette and the peppers.

After 15mn, add the tomatoes with its juice, the laurel leaf and the last garlic clove (full, without cutting). Add salt, black pepper and the herbs. Poor the white wine.

Stir in for 5 mn and cover. Let cook for about 60 to 90mn, adding some water if you see that it’s starting to get too dry.

That’s it! enjoy

 

Tzatziki & avocat

 

First I made a simple avocat with tuna & mayonnaise. Nothing difficult here but something I really like when the avocat is well mature.

Just cut the avocat in small pieces with some salt, add some mayonnaise, tuna, black pepper and 1 garlic sliced in very tiny pieces. Reserve in the fridge for 2hrs before serving.

Then I made some tzatziki. We loved it when we went to Greece for our holidays last year and I buy it usually from the supermarket but this time I really wanted to make it.

What do you need?

  • 3 greek yogurt natural
  • 2 tablespoon of olive oil
  • 2 small cucumber or 1 big one
  • 1 garlic clove
  • salt, pepper
  • Fresh mint

Cut the cucumber in tiny pieces, add it to the yogurt with the olive oil, mint cut in very small pieces and the garlic. Salt & pepper. Taste it to make sure it’s well flavored. Put a plastic film on the bowl and reserve in the fridge for at least 1 hr

Eat with some integral bread or any rusk

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Hummus

 

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Today I made a second tentative to make a Hummus, the first one I did didn’t have Tahin so it was not very nice.

I still would like to make it more creamy and to get closer to the delicious hummus I ate in Tel Aviv a few years ago. An other good reason to go back to Israel 🙂

What do you need?

  • Chick pees – 400g (already cooked)
  • 2 table spoon of Tahin
  • 1/2 lemon
  • 1 big garlic clove
  • 4 table spoon of water
  • Salt, pepper
  • 2 teaspoon of cumin
  • 2 table spoon of olive oil
  • paprika for the decoration

Steps:

Mix together the tahin and lemon juice, add the garlic sliced in tiny pieces. Then add the olive oil and half of the check peas. Stir with a spoon and add the rest of the chick peas and the water. Mix well until you obtain something soft and smooth.

It can be quite a challenge to mix if your mixer is too small or too narrow so make sure you use the spoon to stir and mix until you are satisfied.

Reserve in the fridge for 2hrs at least before eating. Put a bit of olive oil on top with paprika.

If someone adds something else to make it more creamy do let me know. Maybe I’ll add 2 spoon of Philadelphia next time.

 

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Tian a la provencale

 

What do you need?

  • 1 courgette
  • 1 aubergine
  • 4 tomatoes
  • 3 garlic clove
  • red pepper
  • Salt, pepper, tyme, herbs of provence
  • olive oil
  • Glass of white wine

Slice all vegetables and put in a baking tray by introverting all vegetables to have something uniform. Place the garlic cloves in the middle. Make sure to put sufficient salt and herbs otherwise it will have no taste.

Cook in the oven at 160° for 60/80mn. In the middle, I usually poor 1 glass of white wine.

 

 

Tatin Tart

 

Tatin has always been a very popular desert at home. Not only become my mum does the best in the world but because it is just amazing and tasty. Light? probably not… This one was done with my sister for her birthday celebration and because we all love it, Kids included.

What do you need?

  • 10 apples small size
  • 30g of sugar
  • Vanilla sugar
  • 25g of butter
  • Pastry that you can make or bake

Peel the apples and cut in half, clean and empty the center part.

In a deep pie pan melt the butter and put the prepared apple standing up on the gaz with the sugar on top. Watch continuously and when the apple starts to get brown, turn over until caramelised. Add vanilla sugar.

Once sufficiently caramelised, put the oven to heat at 200°c and add the pastry on top of the apples and cook in the oven for about 30mn

Serve slightly warm. Even better with vanilla ice cream.

Macarons cheese azul, mascarpone and bacon

 

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For the Macarons recipe:
(coming soon)
For the filling:
Cheese azul
Mascarpone
Bacon
Cajou nuts
Salts, pepper
Balsamoc vinagre
White wine
In your kitchenaid put together the cheeses, nuts well reduced in powder, salt and pepper. Mix until the texture is soft.
In a pan, fry the bacon, when almost done and before it burns, add a spoon of vinegar (balsamic or raspberry), stir and then mix it in a food processor. Then add to the cheese. Reserve in the fridge for 2hrs and then fill in your macarons with a spoon.

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Paella Valenciana of my mother in law


  • Flat green beans
  • Garlic
  • Tomato frito
  • Flat white beans
  • Chicken & Rabbit
  • Arroz bomba
  • Paprika

Prepare the fire in the barbecue and make sure it’s strong

Start cutting the flat green beans by removing the 2 extremes and put aside

Cut a bit from the white beans (this will allow them to not get dry)

Start frying the chicken and rabbit on the fire in a bit of olive oil

While it cooks, cut the garlic in the tin of tomato frito

When the meat is cooked, add the green beans and tomato

Stir on the fire and then add the paprika and salt

Add water in the Paella (you can rinse the pan where you cooked the meat inside)

Let boil for 30mn and add the rice in the shape of a cross and make it disappear by doing some movement under the rice with a spoon

Cook until water is gone and rice cooked.

Put aside of the fire and let 5mn to rest before putting it on the table.

Decorate with fresh lemons and eat from the Paella directly by putting it on the center of the table

Sauce champagne flambĂ©e au brandy

Pour accompagner des gambas, suis seront Ă  cuites Ă  la fin:

Faire revenir les tĂŞtes de gambas dans un peu d’huile avec une gosse d’ail entière
Retirer les tĂŞtes de gambas et verser un petit verre de brandy et faire flamber
Ensuite ajouter un verre de champagne et assaisonner
Après quelques minutes seulement ajouter la crème fraîche épaisse et laisser réduire un peu
Avant de servir, faire revenir les gambas décortiquées et ajouter la sauce

Bon appétit