By Sharon Steel

Gazpacho serves 4

You Will Need
2-3 thick slices day-old firm-textured bread
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons sherry wine vinegar or 1 tablespoon white wine vinegar
1/8 teaspoon of salt
4-6 large tomatoes, peeled and coarsely chopped
1 red bell pepper/capscium, seeded and coarsely chopped
1 large cucumber, peeled and coarsely chopped
1 hard-cooked egg, shelled and coarsely chopped
3 cloves garlic, peeled
1/4 cup cold water (optional)
Salt and freshly ground black pepper
Croutons, to serve
What to Do
1. Soak the bread in the oil, vinegar, and salt for 15 minutes. Process the tomatoes, bell pepper, cucumber, egg, garlic, and bread mixture in a food processor until smooth. If the soup is too dense, add the water.
2. Season with salt and pepper and serve with croutons, serve cold.

Cooking time approx 10 minutes

Sharon Says:

“Gazpacho is a great tasting soup that is extremely good for you and really easy to make, for a different twist ad some chili or some finely chopped chorizo sausage”

Valencia Paella serves 6-8

You Will Need
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and lightly crushed
1 roasting chicken (or rabbit), boned and cut into small chunks, weighing about 1 pound
3 cups short-grain rice
1 1/2 quarts boiling water
2 pounds snails, clams, or shrimp, cleaned
2 artichoke hearts, cleaned and chopped
8 ounces green beans, cut into short lengths
1 3/4 cups peas
1 pound mussels, in shell
1 pound eel or tuna, cleaned and chopped
Salt and freshly ground black pepper
1 bay leaf
8-10 threads saffron, crumbled

Cooking time approx 30 minutes

What to Do
1. Preheat the oven to 400°F. Heat the oil in a paella pan or large frying pan about 18 inches in diameter over medium heat. Sauté the garlic for 2-3 minutes. Discard the garlic.

2. Brown the chicken in the same pan for 5 minutes. Add the rice and stir until well coated with oil. Pour in the water and bring to a boil. Add the snails, artichokes, green beans, peas, mussels, and eel. Season with salt and pepper. Add the bay leaf and saffron. Continue cooking over medium-high heat until the liquid has almost all been absorbed.

3. Discard any clams or mussels that do not open. The rice grains should still be slightly crunchy and there should still be some liquid in the pan. Bake in the oven, uncovered, for 10 minutes. Cover the pan with foil or parchment paper and let stand for 10 minutes. Remove the bay leaf before serving.

Sharon Says:

“Paella is a really filling meal and is best enjoyed with a glass of cold beer”

Catalonian Cream serves 8

You Will Need
1/3 cup cornflour
½ cup of  milk
Grated zest of 1 lemon
1 teaspoon ground cinnamon
9 large egg yolks
1/4 cups granulated sugar

Cooking time approx 10 minutes
 

What to Do
1. Dissolve the cornstarch in 1/2 cup milk in a small bowl. Set aside. Bring the remaining 3 1/2 cups milk, lemon zest, and cinnamon to a oil in a large saucepan over medium heat.

2. Beat the egg yolks and sugar with an electric mixer at high speed until pale and thick. Slowly pour the boiling milk into the eggs and sugar. Return to the heat and gradually add the cornstarch mixture, stirring constantly. Bring to a boil and cook 2-3 minutes over low heat, stirring constantly.

3. Remove from the heat and pour into individual ramekins. Chill in the refrigerator for at least 2 hours before serving.

Sharon Says:

“A really different tasting cream that tastes lovely with traditional Spanish deserts, to spice this up even further add a teaspoon of Fundador brandy”

If you have a favourite dish and want to pass it on to our readers please feel free to drop us a line at simplymojacar@aol.com

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