Spanish Sabores!

 
Spanish food has evolved into a diverse assortment of delectable meals made with fresh, colourful ingredients from around the country. Many people will be exposed to the delights of Spanish cuisine through a tapas bar, where they will marvel at the variety and tastes available. But Spanish cuisine encompasses much more than delectable tapas. This colourful country has something for everyone's taste buds, from substantial stews to light nibbles.

Here are 2 Spanish dishes, along with recipes to try at home, to help you bring a little Spanish flair into your kitchen. Qué aproveche!

1.Torrijas

Torrijas have long been a staple of Spanish cuisine, and the traditional method of preparation has been passed down through the generations.While these delicious treats were once only served at religious feasts, they have since made their way onto breakfast tables and everyday menus. are a type of toast popular in Spain. Rebanadas de Carnaval (Carnival slices), tostadas (toasts), and tortillas de leche are other names for them (milk tortillas.)Others just refer to them as Spanish French toasts or fried bread pudding inadvertently.

Ingredients

• 1-liter milk
• Bread from the previous day
• 3 to 4 eggs
• Extra Virgin Olive Oil
• Lemon and orange peel
• Sugar
• Cinnamon (powder)
• 1 cinnamon stick

Instructions

• Cut the bread in slices of around one inch or 2.5 centimeters.

• Its recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk.
• Mix the milk with the cinnamon stick and the orange & lemon peel.

• Afterward soak the slices of bread in the milk and let it rest for around four hours.

• The longer you soak the bread in the milk the juicier the Torrijas will get.
• After four hours, take the pieces of bread out of the milk and let them drain for a few minutes.
• Meanwhile, beat the eggs in a shallow bowl.
• In the next step dip the bread slices with both sides one by one in the egg.
• Heat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil.
• Its recommend using a spatula and a fork as the bread will be very soft and can break easily.
• Fry the slices for around two to three minutes on each side until they are brown.
• Once the bread is done take it out and put it for a few minutes on a paper towel.
• Mix sugar and cinnamon on a deep plate and dunk the bread slices into it.                

2.Ajo Blanco Soup

After the Romans conquered the Iberian Peninsula, men were given land in exchange for seven years of service in the Roman army.

These folks were often impoverished, and bread smeared with garlic paste was a mainstay of their diet—foods that were readily available and affordable. Because this was before the discovery of the "new world," tomatoes had not yet arrived in Spain. Almonds were added to the concoction when the Arabs came to modify the flavour.It's one of Europe's original soups!Almachar, near Malaga, has a festival in honour of this soup every year in early September.

Ingredients

• 1 cup blanched or Marcona almonds (6 ounces; 170g), see note
• 3 cups (720ml) cold water
• 1 to 2 medium cloves garlic (depending on how strong you want the garlic flavor to be)
• 1/2 pound (225g) fresh, crustless rustic bread (see note), cut into 1-inch cubes (about 3 cups)
• Kosher salt
• 1 1/2 teaspoons (7ml) sherry vinegar, plus more if desired
• 1 1/2 tablespoons (22ml) extra-virgin olive oil, plus more for garnish and for serving
• Green seedless grapes, crushed toasted almonds, and thinly sliced fresh mint leaves, for garnish.

Instructions

• In a blender, combine almonds with water and garlic and blend at high speed until milky; you may need to stop and scrape down sides of blender jar once or twice. Add bread and blend until very smooth. Season with salt, then blend in vinegar and olive oil. If using a less powerful blender, you may want to pass the soup through a fine-mesh strainer at this point; with a high-powered blender, that won't be necessary.
• Transfer soup to a sealed container and refrigerate until very well chilled, at least 2 hours and up to 2 days.

To Serve: Cut up grapes into smaller pieces and toss with almonds, mint, and just enough olive oil to coat. Season garnish with salt. Shake or stir soup well. Check consistency and thin with cold water, if desired. Adjust seasoning, adding more salt and/or vinegar, if desired. Pour into chilled serving bowls. Spoon grape garnish on top, lightly drizzling more olive oil onto each serving in a decorative manner. Serve!

"Que Rica Comida!"

 

Hope you enjoyed these recipes!Stay tuned for the next blog!

Adiós❤❤