The Arcive of Official vBulletin Modifications Site.It is not a VB3 engine, just a parsed copy! |
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#21
05-29-2009, 04:31 PM
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I think we've just started VB.orgs International Spanish Weekend 2009  and i've changed my sig to suit
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#23
05-29-2009, 05:27 PM
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Heres my recipe for Tonight.
Dedicated to everyone who always wanted to try some lovely spanish recipe, but could not bear to be without their egg and chips Now you'll be able to turn your hand at this very popular spanish dish to be eaten hot or cold.Tortilla (Spanish omelette)  Spaniards are somewhat obsessed with tortilla, and rightly so. It's pretty simple - just a set omelette with potatoes and onions - but when done right it's really delicious. Cookery book explanations are never quite right. So to continue with our Spanish Food Thread and dedicated to all those people that have wanted to try spanish food, but never got any further than egg and chips Further to those recipes you get in books and online, nothing can quite match personal experiance, The cooking times and proportions of egg to potato are often wrong, tending to produce a rather dry tortilla. And they often fudge the process of flipping the tortilla over (or even tell you to stick it under a grill). Another problem is that the Spanish concept of frying and the British/americian way are a little different. When Spaniards fry, they use quite a lot of oil, whereas people in Britain/usa tend to try to use as little oil as possible (which kind of defeats the purpose of frying  ).Like many things, I wouldn't usually measure the ingredients when making a tortilla, as it's all about proportions rather than absolute volumes. All you have to do is make sure that you have a few more eggs than you think you need. However, the last time round I decided to measure everything and make a note of it - the quantities below make one good-sized tortilla. It's also difficult to be precise with cooking times. The perfect tortilla should be a little runny in the middle. However, some people prefer theirs more well-done, and if you're taking it on a picnic you may also want it to be a little firmer. Ingredients Plenty of olive oil 1 medium-sized onion, peeled and thinly sliced 2 cloves of garlic, peeled and crushed or very finely chopped 1 kg of potatoes, peeled and quite finely chopped 8 large eggs, beaten 1 teaspoon of salt Method Place the onions and plenty of oil in a medium-sized non-stick frying pan, heat gently, and fry until the onions are translucent. Add the garlic, and cook for another minute or so. Place a colander over a large bowl, strain the onions and garlic through it, and return the oil to the pan. Add the potatoes to the pan, and add more oil if required, so that the potatoes are just about covered. Heat gently, with the lid on, so that the potatoes are both frying and steaming at the same time.  Once the potatoes are cooked, strain them in the colander containing the cooked onions. (The oil which gathers in the bowl below can be reused.) Allow the potato and onion mixture to cool for a few minutes, then add the beaten eggs and the salt, and mix well. If the mixture looks too 'potatoey', add another beaten egg. Return a little of the oil to the frying pan (just enough to form a very thin layer on the bottom), heat it gently (being careful not to let it get to hot), pour the omelette mixture into the pan, turn heat to minimum, cover and cook for about 10 minutes, until the bottom and sides of the omelette have set, but the top is still runny.  Flip it over using one of the methods described below, and finish cooking for another 3 minutes on a low heat. Flip the tortilla out of the pan onto a serving plate. This is the Fun Part!! The flip One of the scary bits of making a tortilla for the first time is how to flip it over when it is halfway through cooking. Here are three ways of doing this. Method 1: Two Pans This is my method. I have two identical pans. When the tortilla is cooked underneath, I put a little bit of oil in the second pan, place it face down on top of the first one, hold the two together (using oven gloves!) and flip them over. The tortilla thus ends up face down in the second pan, ready to continue cooking. Method 2: One Pan - Two Plates  This is an adaptation of the traditional Spanish method, made a bit easier for us. When the tortilla is ready to flip, place a large dinner plate face down on top of it and flip it over (using oven gloves) so that your tortilla is now cooked side up on the plate. Now get another plate, place it face down on top of the raw tortilla, and flip again, so that the tortilla is raw side up on the second plate. Finally, put the frying pan face down over the tortilla, and flip so that the tortilla is raw side down in the pan, and carry on cooking. Method 3: One Pan - One Lid This is the authentic Spanish method. When the tortilla is cooked underneath, place a large frying pan lid face down on top of it and flip it over (using oven gloves) so that your tortilla is now cooked side up on the lid (As in Method 2.) Now slide it back into the frying pan so that it is raw side down, and carry on cooking.  So there you have it guys, another cheap and cheerful Spanish recipe, which you can have hot or cold Enjoy
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#24
05-30-2009, 07:36 PM
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Did anyone have a bash making the Paella this weekend,
 Tommorow i'm going to tell you a great recipe which you can make very easily and serve for Breakfast or have as a snack,
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#26
05-30-2009, 08:05 PM
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Its really easy, and every well stocked kitchen should have the ingrediants, nothing special required!! Churros  Spanish Churros are very similar to doughnuts without the yeast. If you don't have a churro maker you will need a piping bag with a large fluted nozzle. Churros make a nice accompaniment for hot coffee or chocolate, an essential part of a Spanish breakfast In Spain they are sold at fairs and festivals cooked freshly shaped in loops. They can also now be found in many food stalls at show grounds, theme parks, and cafes around the world. Now you'll be able to have them for your Breakfast Tommorrow They are very easy to do, lets do it..... Portions: 6 Portions Preparation: 15 minutes Cooking: 10 minutes Ingredients 400ml water 1 tbsp sunflower oil pinch salt 250g flour 1 egg, beaten oil for frying To Serve caster sugar Method Batter: Bring the water to the boil in a saucepan with the salt. Add all the flour to the boiling water and beat it until it comes away from the sides of the pan. Remove the pan from the heat and allow it to cool slightly. Add the egg to the dough and beat it in until it is well combined. Churros: Spoon the batter into the piping bag and pipe out 10cm long churros, into you have used all the batter. To Cook: Pour oil in a deep frying pan so that it is 5 cm deep, place it over a high heat. When the oil is very hot reduce the heat to moderate.  Place 3-4 churros in the pan and cook them for 3-5 minutes, turning them halfway through cooking, the churros should be pale golden. Remove them from the oil and drain them on kitchen paper. Serve or keep them warm while you prepare the remaining churros. To Serve: Serve the churros hot coated in caster sugar or serve with caster sugar for dipping.  Enjoy
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#28
06-01-2009, 03:57 PM
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Another little treat i'm going to tell you Tonight is a Treat and what a treat it is Its Turr?n Turr?n is a very old, traditional sweet of Moorish (Arabic) origin. Turr?n has been a popular sweet for centuries, even outside Spain’s borders. It is said that the Moors invented turr?n over 500 year ago in Jijona, a small town about 30 miles or so north of Alicante. Jijona’s economy is focused on the production of turr?n and there is even a museum of turr?n that chronicles the process and history of the sweet. In addition, it is located within the factory that makes both “El Lobo” and “1880” brands of turr?n. If you are lucky enough to visit the museum from mid-June to mid-December, you can watch the turr?n production from a balcony high above the factory floor. There are two traditional basic types of turr?n. Soft Jijona or turr?n blando, which is so smooth it has the consistency of peanut butter and hard Alicante or turr?n duro, which is like a thick almond nougat candy, similar to peanut brittle. Tonight on VB.org i'm going to show you haow to make 2 examples of turr?n, the first is Turron de Jijona (soft nougat) Ingredients : 1 dessertspoon cinnamon 250 gms sugar 250 grams white honey 250 grams toasted almonds 250 grams toasted hazelnuts 5 egg whites  Chop the nuts finely and then crush them in the mortar until they become a smooth paste Beat the eggs whites stiffly and then add them to the paste Put the honey and sugar in a saucepan and bring to the boil Add the paste to the honey mixture Mix constantly with a wooden spatula for ten minutes Remove from the heat, put into wooden moulds lined with rice paper Leave to cool and then sprinkle with cinammon So easy guys, i can see you making this soon, Now we come to the next type of Turr?n, Its a more harder type, almost like a peanut crunch Turron de Alicante (hard nougat) Ingredients: 1 kilo Rosemary Honey 500 gms sugar 2 egg whites 1,500 gms almonds, heated up in oven 1 lemon  Slowly heat the honey in a saucepan until all the water that it contains has evaporated. Add the sugar and mix with a wooden spatula Beat the egg white until stiff and then add to the mixture. Stir briskly with the spatula for eight to ten minutes then stir slowly over a low flame until it begins to caramelise (turn brown) Put the hot almonds into the honey mixture with the rind of the lemon Mix well and let cook slowly for a few minutes taking care it does not stick The mixture is then poured into wooden moulds lined with rice paper After two and a half hours, the turron is cut. When it is completely cold, the slices are stored in an airtight container. Thats it for tonight Enjoy Amigos
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#29
06-01-2009, 05:59 PM
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I think that you went to spanish at christmas, isn't it? Tell me when you visit asturias and I'll invite you to "chorizos a la sidra" and a big "cachopo". Do you know cachopo?
To drink... Sidra asturiana
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#30
06-01-2009, 06:49 PM
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Una foto del Cachopo con un m?vil al lado para que os hag?is una idea del tama?o:  and  Sounds good to me  I might take you up on that Aexo 
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