Spanish recipes; Pan tumaca.

Pan tumaca is a typical dish of Spanish kitchen, this is usually prepared in the east coast of Spain in the region of Catalonia. It's a very easy food to make and it's very fast to do it.

Ingredients.

- 2 slices of bread
- 1-2 ripe tomatoes
- Extra virgin olive oil
- Jamon Iberico
- Sal
- 1 garlic (optional)

How to prepare it:

First thing to do is toast the bread in the toaster or oven (although you can do without toast, but I like more toast).

Once toasted, rubbed with garlic cut in half (if you do not like the taste of garlic, do not add) and vigorously rubbed tomato cut in half (like an orange juice), so that tomato go running in the bread and the skin is cleansed us (save it for later).

All the slices and season them water it with a little olive oil. Using the tomato skin, distributes the salt and oil if you want the taste of bread tumaca more homogeneous.

Now we only give the final touch to the bread tumaca, placing upon it what we like, in my case, a good Iberian ham, but would not averse to a bit of sausage, red or white sausage, ham, tuna ...

SPANISH RECIPES

CROQUETAS DE JAMÓN SERRANO

INGREDIENTS

4 hours counting time in fridge (4 Persons)

·         150 gr. of ham chopped

·         170 gr.  Flour

·         50 gr.  olive oil

·         50 gr. butter

·         1/2 onion

·         600 ml. skim milk

·         1 egg yolk

·         2 eggs

·         Bread

·         Crumbs  

·         Nutmeg

·         Salt

·         Black pepper

MASS PRODUCTION OF HAND:

01. In a large skillet heat a little oil over medium heat, toss the butter, when it takes the average temperature add finely chopped onion. Next, add the flour, stirring constantly but we leave it to brown a little and gradually add milk while continuing to stir until it begins to boil at this time turning down the heat, stirring and add all the ham, nutmeg, pepper and a pinch of salt (be careful not to go because the prosciutto is quite balance).
Lower the heat stirring occasionally for 5 or 6 minutes. After these minutes add the egg yolk, stirring so it does not curdle.
Important during this step does not remove stop!
Pour the dough in a pre-moistened (passed through aguna and drained) and let enfirmar several hours in the refrigerator, covering it with transparent film, this is done to prevent drying the first layer.
A little tip: if left to remove the mass clumps, vértela all in the bowl of the mixer, beat until the back to dilute and toss in the pan.

DEVELOPMENT OF THE EGG:

01. Chilled dough proceed to shape the croquettes, each has their way of doing ... My way is to take two tablespoons, introduce some mass between them and the game spoons movement to get the kibble so characteristic oval shape. To my taste, which fits between the spoons at an ideal size.

02. Once shaped croquettes, prepared in a bowl of beaten eggs and bread crumbs in another. The first pass through the egg and then in bread the rebozamos.

03. Put them in a bowl. Because the realization of this recipe is laborious, personally usually do enough, a consumer in the day and the rest the freeze. To do this, place them on a tray and cover them with plastic wrap, then into the freezer, and so will have them ready for another time just a lack of frying.

04. Finally, we take an ounce of oil in a pan and heat it over high heat, when hot add the croquettes one by one and went down a little heat (do not let the least because it is open), the turn around with two forks to achieve the desired browning throughout its envelope.

05. To serve them, I advise you to do it on a background plate with absorbent kitchen paper thus be impregnated in it all the excess oil being delicious croquettes!

 

 

Graciela Fonseca y Paula Otero

OUR WEEK IN SEINÄJOKI.

In this blog we are talking about our opinions about our families, the school, food, etc..
In my case, I think that Finnish food is quite different from the Spanish one but it's good. We have eaten at home and in the school many different Finnish plates and I think everybody like them pretty much. For example; we ate lasagna that was really good and we also ate a finnish dish made up of potatoes and salmon, that was good as well.
The Finnish school in which we are staying is so different from our school in Spain, it has another way of education and also the timetables are not in the same way as in our country.
The family life is the most similar thing between the two countries, they treat us in a very good way and they are also very close to us. 

SECOND DAY IN SEINÄJOKI

Today in our second day in Seinäjoki we want to show to all of you some spanish recipes. I'm going to talk about The Moscovitas that are like cookies tipical from Rialto thats is a very famous bakery in Oviedo.

INGREDIENTS:

• 100 gr. raw almond
• 80 gr. sugar.
• 2 egg whites.
• 20 gr. butter.
• 100 gr. Dessert chocolate.

PREPARATION:

With a rod, mix all ingredients except chocolate, which will serve to paint the cookies, until mixture thickens. In a baking tray lined with greaseproof paper or Silpat, go throwing with a spoon or a pastry bag, piles of dough. Bake in preheated oven at 180 º for 10 minutes or until they begin to brown.

Once cooked, we see that the cookie dough will have spread and possibly hooked together. With a tin, we will mark the cookies hot and once cold, can easily unstuck. Melt the chocolate in the microwave 1 minute, let stand another minute in and mix with a spoon until well waste. Spoon chocolate cover the back of Moscovitas cookies and let cool until it hardens.

 

 

 

CASADIELLAS

                                                        TIPICAL SPANISH DESERT

INGREDIENTS

◦ 250 gr. flour
◦ 100 gr. butter
◦ 100 ml. white wine
◦ 125 ml. water
◦ 100 ml. milk
◦ 1 teaspoon baking powder
◦ 500 gr. ground walnuts
◦ 250 gr. sugar
◦ Anise (half a glass)
◦ olive oil

 

PREPARATION

1.    Mix ground nuts with sugar and adding anise to form a paste, which is used for filling. For the dough, cut the butter into cubes, add milk, water and wine. Mix the flour with the yeast and go adding it to the mixture little by little.

2.    Form a rubbery mass by adding a little more flour if necessary. Spread the dough on a floured surface with a rolling pin, leaving it very thin. Make rectangles the size of the cupcakes, so that you can fold.

3.    Take a little dough back over each portion of dough, fold and close by pressing with your fingers or a fork. Heat plenty of oil in a skillet over medium heat. Casadielles Fry on both sides until well browned. Drain on paper towels and sprinkle with sugar

                                                                                                By Daria Onecha

 

 

              

Torta de Santiago (Saint James' cake)

 

This delicious almond cake is named in honor of Santiago (St. James), the patron saint of Spain. His remains are buried in the city of Santiago de Compostela, Galicia. During the Middle Ages, the pilgrimage to Santiago was the most important pilgrimage of the Christian world. Today, many people still make the trip to Santiago not just for religious reasons, but as a cultural, historical or active vacation. The cake’s origin is not certain, but it may have been brought to Galicia by a pilgrim. Today, this cake is sold all over Santiago de Compostela and is popular with tourists and pilgrims.

 

Ingredients

• 1/4 kg blanched whole almonds
• 6 large eggs (separated)
• 1 1/4 cups superfine sugar
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 4 drops almond extract
• Confectioners’ sugar for dusting



 

Instructions

1. Finely grind the almonds.
2. Beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the almonds and mix.
3. Beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to turn it over into the egg whites).
4. Grease an 30-cm springform pan with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 170 degrees celsius for 40 minutes (until it feels firm to the touch). Let cool before turning out.
5. Before serving, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

 



Notes

Stencil the top of the cake using the traditional cross symbol of Saint James.

 





Recipe to prepare PAELLA (spanish dish)

To cook paella for 4 people we need as ingredients:

• 150 gr of pork
• 1/2 kg of chiken
• 2 garlic cloves
• 1 onion
• Olive oil
• 200 gr of chopped tomato
• 350 gr of rice
•  700 ml of chiken soup
• 50 gr of peas
• Salt
• Crocus

Take a large, deep saucepan and cover the bottom with the olive oil … no worries about quantity as you can’t go wrong. Add the chicken and pork and stir until you hear that the frying has started. Now throw in the chopped onion, garlic and chopped tomato and fry away gently until everything is cooked.
Cook the rice and then put everythig together with the chiken soup boiling, and after that mix it with the peas, add the salt and crocus, and let everything on the cooking fire for about 15 minuts.
The final result will be somthing like this!!