Thanks for reading some recipe ideas for cold days ahead.
Hope you enjoy them cooking and eating , they are tasty and healthy:
- Rin Ran from Jaen ( cod and garlic ,source: Carmina en la cocina book)
1kg of potatoes, 4 ñoras, 300 grams of cod, 1 clove of garlic (optional), cumin (optional)
olives , onion or spring onion (the quantity that you like)
1 boiled egg and more olives to garnish
Peel and chop the potatoes and cook them together with the dried peppers. In the last five minutes of cooking time, add the piece of cod so that they cook together.
Separate the meat from the peppers and add it to the potatoes and blend everything. I advise you to do it with a potato masher or a potato press, so that it has a thicker texture.
Add the chopped olives and the chopped onion.If you want to add garlic, you crush it and mix it too, along with the cumin.
Crumble the cod and also mix it, together with a generous splash of extra virgin olive oil ( arbequina is milder so it will work well with the cod or for some extra taste the Picual variety for an intense flavor).
Season with salt and place on a plate, decorating with the hard-boiled egg on top and some olives. Of course, add another splash of EVOO, which will give it a fantastic shine. Enjoy!!!
2.sopa con tomillo (source el comidista)
for 4 people
A bunch of fresh thyme (about 10 sprigs), 3 tablespoons extra virgin olive oil (plus a little more for garnishing)
2 cloves of garlic, 1.2 l water or mild broth (chicken or vegetable)
150 g day-old bread
Salt , Pepper, 4 eggs from happy chickens
Cut the bread into thin slices and toast it in a toaster or griddle until crisp.
Put the oil in a pan and brown the peeled and sliced garlic. When they are coloured, add the water or broth and the thyme bundle. Cook everything over low heat for about ten minutes.
Pass through a fine strainer to remove any remaining garlic and thyme and return to the heat with the bread (break it with your hands). Cook for another five minutes over low heat or until the bread is soft.
If you are looking for a cream, blend everything until you get the desired texture. If not, leave as is.
Add one egg per person, cook for a couple more minutes over low heat and serve with some tender leaves or thyme flowers and a splash of raw Picual Montsagre extra virgin olive oil and serve. It can also be finished off with salt and pepper flakes or some very crispy croutons.
3. Courgette carpaccio with vinagraitte sauce
1 tender zucchini, 100ml extra virgin olive oil Hojiblanca, the juice of ½ lemon, 1 tablespoon sherry vinegar, 1 tablespoon of honey, Salt, Assorted dried fruits and chopped very cured cheese (pecorino, parmesan or very cured manchego)
Prepare the vinaigrette by mixing the extra virgin olive oil, the lemon juice,
vinegar and honey.
Cut the zucchini into very thin slices and marinate them with the vinaigrette, for at least one
Place the slices on the plate and grate the cheese on.
Sprinkle with dried fruit and sprinkle with vinaigrette.
4. Baked sweet potato with caramelized onion and parmesan
For 4 people
- 2 thick sweet potatoes (quite thick)
- 1 large onion
- 2 tablespoons cooking extra virgin olive oil Montsagre
- 1 tablespoon brown sugar
- A pinch of salt,
- A pinch of pepper
Bake the sweet potatoes at about 180 ° C and let them cook slowly. Every oven is a world away, so you don't have to be guided by time. All you have to do is prick the sweet potato with a toothpick yourself, and when it's soft, it's well cooked!
Meanwhile, in a frying pan, pour the 2 tablespoons of extra virgin olive oil, cut the onion into juliennes and add it to the pan, letting it cook slowly. We don’t want it to be done right away, but to make it sweet. Leave it in the pan for about 10-15 minutes and then add the sugar, salt and pepper. We leave it for another 10 minutes.
Flattening is easy and fast and is very colorful. We simply divide the sweet potatoes into two halves (long) and serve one on each plate. We cut it from top to bottom and cut it a little with a knife. On top, pour the onion and, finally, grate a good Parmesan cheese on top.
5. Sauteed pumpkin
Ingredients: (2 people)-a piece of pumpkin about 500 grams-2 tender onions-150 grams of chopped salted ham-Sal-Black pepper
-Peel the pumpkin an remove the pipes,cut the pumpkin into cubes.
-Boil the pumpkin cubes with water and a pinch of salt for about 5 minutes. You need to make sure the pumpkin stays a little al dente.
-Peel and chop the onion.,put the onion in a frying pan or wok with a little cooking extra virgin olive oil and a little water over low heat.
-When the onion is cooked, add the chopped Spanish cured ham and sauté a little.
-After a couple of minutes, add the cooked and drained pumpkin cubes.
-Saute the pumpkin for a couple of minutes, but be careful not to break the pieces.
And you will have it ready to eat. Beforehand, you can season it with a drizzle of olive oil and a little black pepper (if you like).
- kalettes (Cropdrop recipe)
1 Tbsp Argudell extra virgin olive oil
1 Tbsp sweet soy sauce
Rinse and drain the kalettes to remove any trapped bits of mud or grit. Transfer them to a large baking sheet and drizzle over the Argudell extra vigin olie oil and soy sauce. Toss them in the sauces to get them all coated and then pop them in a pre-heated oven at 180 degrees C for 5-10 minutes (depending on how crispy you want them)
If you don't have sweet soy sauce, just use normal soy. The result won't be sticky and sweet but will still taste great!
Try adding other combos - olive oil and smoke paprika, throw in some sesame seeds or chilli flakes.
7. ONION BHAJI
- 2 medium onions, - 2 cups of chickpea flour - 2 eggs- 1 tsp of cumin seeds.- 1 tsp coriander leaves
- 1 tsp of salt - 1/2 tsp chili powder - 1/2 tsp baking soda- Cooking extra virgin olive oil
Mix the ingredients in a container with 1/4 liter of water. Mix them until you get a very thick dough.
Peel and cut the onion finely, you can make Juliette slices or you can chop it. We add it to the previous mixture
Heat cooking extra virgin olive oil in a wave pan or container. We are adding teaspoons of this mixture as if they were fritters.
We fry them about three minutes until they become crispy and golden. Remove them and let them drain on absorbent paper.