jueves, 31 de enero de 2013

Garlic Soup

It has been a very common lunch in antiquity in many parts of Spain. He breakfasted at dawn drinking a coffee and a couple of hours later, to maintain strength, they took the garlic soup usually within 1 or 2 eggs which were cooked by the heat of the soup.


- 1 ½ head of garlic.
- 3/4 of a loaf of bread.
- 1 ham bone.
- 1 beef bone knee.
- 1 leek.
- 1 carrot.
- 1 bunch of fresh garlic.
- 2 eggs.
- Water.
- 1 pinch of salt.
- 1 chilli.
- Parsley.


- Boil the leeks, carrots (the green part too) and bones in a large pot with water.
- Add salt, parsley and cook everything for 30 minutes. Strain and reserve the broth.
- Put a splash of oil in a pan. Add the peeled garlic cloves and chili whole.
- Dora the garlic and add the sliced ​​bread. Fry bread, add the paprika, and cover with broth.
- Cook the mixture over medium heat for 30 minutes. Season and stir with a rebar to go undoing all.
- At the last moment add the eggs and stir well with a spoon.
- Chop fresh garlic and fry in a pan with oil. Season and remove to a plate with paper towels.
- Serve the soup and add over a pile of crispy garlic.

Flake or pestiño

The flake is a sweet Christmas or Easter, typical of Andalusia and other southern areas of the Iberian Peninsula, made with dough, fried in olive oil and honey passed.


- 100 ml of olive oil.
- 100 ml dry white wine.
- 15 gr of anise.
- 300 gr of flour.
- 250 grams of honey.
- Olive oil for frying.


- In a skillet heat up to 100 ml of oil, when hot add the anise to it, we remove the pan from the heat and let cool to room temperature.

- In a large bowl put the 300 grams of flour, make a hole in the middle of this and pour the oil (which before had warmed) and white wine and knead until dough is apparent from the fingers and walls bowl. Spend the dough to a floured board, cover with a cloth and let stand for 1 hour .

- Spread the dough with a rolling pin, when the dough has the thickness of a coin, cut with a knife or pastry cutter strips 5 cm long x 3 cm wide.

- Spend the strips of dough to a floured board and let rest for 30 minutes.

- Heat a pan with plenty of olive oil and fry the flakes until golden brown.

- Once golden pass them by a mixture of honey and water previously heated to fire.

- Let cool, sprinkle some icing sugar on top and serve.

Pinch Bread


- 6 eggs.
- 125 gr of icing sugar.
- 125 gr of flour.
- 1 teaspoon of baking powder.


- Separate the whites from the egg yolks (reserve whites in a cup).

- Put the egg yolks in a bowl with the sugar and beat until the mixture takes a consistency like butter and seems to have doubled in volume.

- Add the flour and baking powder in a sieve and mix until it forms a thick dough.

- In a separate bowl, beat the egg whites to stiff peaks and add to the mixture, mixing gently with a spatula to cook without banging the bowl (because the shock can make the dough does not grow).

- Greased a mold and baked at 170 for 17 minutes.

- Serve cold.


The origin of paella goes back to the method of preparation of its main ingredient: rice. This came into Europe from Asia in 330 BC Since then there was a long journey to settle the crop in Europe and specifically in the eastern Spanish coast.


- 600 g of rice.
- 1/2 chicken pieces.
- 2 artichokes.
- 2 medium red peppers.
- 2 ripe tomatoes.
- Ground pepper.
- 1 clove of garlic.
- Parsley.
- 1 strand of saffron or coloring.
- 1/2 lemon.
- Rosemary and thyme sprigs.
- 1 pinch of salt.


- Fry the chicken with olive oil. Once fried boil with 8 glasses of water
- Lightly fry the artichokes and pepper and spread apart. Moreover fry the tomatoes and garlic.

- In the saucepan, with tomato and garlic and stir-fry, add the rice and stir.

- 30 minutes before you finish sautéing rice boiled chicken and add the remaining ingredients .

- Put the pan over high heat, halfway through the cooking heat to medium low heat and let do for 20 minutes.

- After 20 minutes, serve hot.

miércoles, 30 de enero de 2013


The first signs of what would become known in this area (Galicia, Spain) as filloa come from Roman times. Known as "pita" in Lebanon and parts of Africa; "blakava" in Palestine, Greece, Syria and Albania, "blinis" in Russia, "filo" in Asian cuisine, "pancakes" in Anglo-Saxon culture, "crêpes "in France," pancakes "in Mexico," Pfannkuchen "in Germany," twitching "in Italy and" pancakes "in Chile and Argenitna.

Although more filloa-like crêpe of France, there are important differences: The first is that custom dictates filloa consume one or at most with a sweet cream, while in France the crêpe is a base to wrap all the ingredients and is a complete meal. Furthermore, according to the cook Miguel Vila "The filloas are made with water and broth crepe no, the salted butter crepe and carries no filloa." It is also important to note that for the filloa not used wheat or buckwheat, as if done with the "pancake".


- 1 liter of milk.
- 4 eggs.
- 1 cup pork blood.
- 1 teaspoon of cinnamon.
- Zest of 1 lemon.
- Flour which supports.
- Sugar.
- Cinnamon.
- 1 pinch of salt.


- Beat the eggs, add milk, salt, lemon zest and a teaspoon of cinnamon.
- Add flour gradually to the mixture to form a loose pulp is added pig blood and mix well.
- Catching fire pan, smeared with butter or bacon.
- Once bursts oiled pasta thinly spread so that it covers the entire bottom.
- It is allowed to set and you flip to brown the other side.
- After removing sprinkled with sugar and cinnamon.


Panellets are a dessert of the eighteenth century, when they were used as food blessed to share after religious celebrations. It is believed to have originated in northern Europe where, as a result of the intense cold, it required a high-calorie food to better withstand the long night of the dead, but surely comes from the Arabic pastries, given its composition based on almonds and influence of Arab culture.

Being a high energy food, were very helpful to eat the feast of All Saints and All Souls Day, which was played to death in the church bells all night, so much of the population was awake.


- 500 gr of ground almonds.
- 500 grams of sugar.
- 250 gr of cooked potato.
- Grated rind of a lemon.
- 2 whole eggs and 1 egg yolk.
- 150 gr of pine nuts.
- 150 gr of chopped almonds.
- 125 gr grated coconut.


- Cook the potato with the skin, peel once cooked and let cool.
- Mash the potatoes with a fork, mix in the sugar, add the ground almonds, lemon zest and knead well.
- Separate 2 eggs yolks from the whites, they reserve the yolks and pour in the mixture. Knead with fingers to blend the ingredients well.

- Separate 2 eggs yolks from the whites, they reserve the yolks and pour in the mixture. Knead with fingers to blend the ingredients well.
- Put dishes separately, pine nuts, chopped almonds and coconut.
- Start making balls and reserve a third of the dough to mix with the remaining coconut. Other, soaked first passing them through the egg white and then by a pinion and the other by the almonds. Go panellets depositing on a baking tray covered with parchment paper or aluminum and a little flour.
- Turn the oven with the grill at 170 ° C for warms. It continues with the preparation of panellets, form small balls soaked with coconut and grated coconut dish, also Toss them in the tray.
- Finally, the surface swabbed panellets pine nuts and almonds with egg yolk and are ready to bake for 10-12 minutes, see controlling it to remove them when they are golden.