Recipes

Spanish Rice

1 cup uncooked white rice
1 onion, chopped
1 or 2 cloves garlic, finely chopped
1 can (14 oz) low-sodium chicken broth
1 can (14 oz) diced tomatoes or equivalent fresh tomatoes
1 tbsp olive oil
3 tsp chili powder
2 tsp cumin
1 tsp coriander
1 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp ground red pepper

What to Do

Put the oil in a medium hot pan and cook the onions until soft and transparent. Toss the garlic in about half-way through. Combine all the spices and mix with onion and garlic. Add the chicken broth, un drained tomatoes, and rice. Bring to a boil then reduce to low and cover. Let simmer for 20 minutes or until all broth is absorbed. Tomatoes will be sitting on top, so mix in and serve.

Sharon Says:

“Spanish rice is a classic dish enjoyed either on its own or with meat and poultry, for those of you that like it hot add some chopped chili as well”

Spanish Natillas Recipe
(custard cream )

Natillas is a traditional Spanish dessert and is similar to cold custard, but creamier and with a hint of cinnamon. Most of the Spanish restaurants offer Natillas in their list of home-made dessert . This is an easy recipe for Spanish Natillas which takes just 30 minutes to do.

8 egg yolks

1 litre milk

200 gr sugar 1 dessert spoon cornflower

1 stick of cinnamon

Powdered cinnamon

What to Do

Put the milk in a saucepan with the cinnamon stick and heat. Save a small glass of cold milk.

Beat the egg yolks with the sugar. Dissolve the cornflower in the cold milk, stir well and then add to the eggs and sugar.

When the milk is starting to boil, remove the cinnamon stick and add the mixture of flour, milk, eggs and sugar. Stir well over the heat until the custard thickens. Don't boil.

Put the Natillas into individual bowls or dessert glasses. Sprinkle with a little cinnamon powder.

Sharon Says:

“this lovely desert can be enjoyed all year round and is extremely easy to make. For an extra tang add either lemon juice or orange juice”

By Sharon Steel

The Churros

Here's the ultimate recipe to make your own Churros at home, just like they were at the Churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the Churros, you can make the authentic chocolate dip to dunk them in.

Ingredients: (Makes one plateful)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Prepare to fry the Churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees Fahrenheit

What to Do

Make Churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat the eggs all at once until smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of Churros, like the pros. That Churro taste will take you right back to your favourite summer days walking the paseos of Spain.

Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavour.

Sharon Says:

“Churros are a great dipper, especially with milk and dark chocolate. The best chocolate dip is made with plain chocolate simply melted in a microwave”

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