Spanish Tortilla

Originated from 1817 (Pamplona and Navarra); simple meal existing from potatoes and eggs (later, richer versions included vegetables and sausages). One of most famous dishes of Spain.

Ingredients:
2-3 tbs olive oil
1 onion, diced
1/2 tsp oregano
1-2 garlic cloves, crushed
5-6 potatoes, sliced (600 g +)
cumin (optional), pinch
1 Chorizo sausage  or bacon, sliced
5-6 eggs, beaten
salt and pepper

Method:
Preheat oven to 190*C. Heat oil in a heavy pan, saute onion and garlic. Add chorizo, potato and seasoning. Mix gently, then pour beaten eggs over the mixture. Bake in oven for 20+minutes, or until potatoes soft and golden brown.



Španska Tortilja

Potice iz 1817 (Pamplona i Navarra); jednostavni obrok od krompira i jaja (kasnije, bogatije verzije ukljucuju dodatak povrca i mesnatih proizvoda). Jedno od najpoznatijih jela Spanije.

Potrebno:
2-3 K maslinovog ulja
1 crveni luk, sjeckan
1/2 k origana
1-2 cena bijelog luka, protisnut
5-6 krompira (600gr +), isjecenog
kim, opciono - prstohvat
1 chorizo kobasica (moze Kranjska ili mesnata slanina), izrezana
5-6 jaja, umucenih
so i biber

Nacin:
Ukljucite rernu na 190*C. Zagrijte ulje u tavi sa tezim dnom, prorzite luk. Dodajte krompir i kobasicu, zajedno sa zacinima. Promijesajte njezno. Zalijte sa umucenim jajima i smjestite u rernu na 20+minuta, ili dok krompir ne omeksa i ne postane zlatno-zut na povrsini.

Spanish Chicken and Tomato Rice

Another idea for a quick-all-in-one-pot tasty meal.

Ingredients:
2 tbs olive oil
1 small onion, diced
4 chicken breasts, diced (or 6 thigh fillets)
2 garlic cloves, crushed
1 small red or green capsicum, diced
2 cups rice
1 tsp cumin
1 can diced tomatoes
1 cup peas
1/4 cup parmesan, grated
1/2 cup black olives (optional)
2 1/2 cups chicken stock
pepper to taste

Method:
Heat oil, saute onion and chicken. Add capsicum, garlic and rice. Stir and fry for 2 minutes. Add all other ingredients and pour stock. Cover and cook for 20-25 minutes. Serve with salad.

Španska Riža sa Piletinom i Paradajzom

Jos jedna ideja za brzi, sve-u-jednoj-posudi rucak!

Potrebno:

2 K maslinovog ulja

1 manji crveni luk, sjeckan

4 pileca prsa (ili 6 nadbatkova), sjecenih na kocke
2 cena bijelog luka, protisnutog
1 manja crvena ili zelena paprika, sjeckana
2 solje rize
1 k kima u prahu
1 konzerva sjecenog paradajza
1 solja graska
1/4 solje parmezana, rendanog
1/2 solje maslina (opciono)
2 1/2 solje pileceg bujona
biber prema ukusu

Nacin:
Zagrijte ulje proprzite luk i piletinu; ubacite papriku, bijeli luk i rizu. Mijesajte i przite oko 2 minute. Ubacite ostale sastojke i zalijte bujonom. Poklopite i kuhajte oko 20-25 minuta. Servirajte sa salatom.

Spanish Orange Cake

My bags are packed! Only 24  hours left 'till long awaited holiday. First stop Bangkok, then Vienna and after that Bosnia. I won't be able to comment for 3 weeks; please excuse me!

This cake is made from whole oranges. I made something similar before ( Greek Orange Cake), so I expected it to be good.  No butter and no flour, but it's surprisingly moist and aromatic. The secret is in cooked oranges!

Ingredients:
2 oranges (organic, 280-300 g)
4 eggs
1 cup sugar
300 g almond meal
1 tsp baking powder

Method:
Wash oranges and place them in a pan; cover with water and cook for 1 hour 30 minutes. Take out, cut discard pips and process it into paste.
Preheat oven to 170*C,prepare 22 cm cake tin.
In another bowl, beat eggs and sugar until thick and fluffy. Add orange paste, almond meal and baking powder.  Fold in, transfer to cake tin and bake for 45-50 minutes.
After cooling, sprinkle with icing sugar and decorate with orange skin curls.
(Mine has cream cheese icing on top)

Španski kolač sa cijelim narandžama

Putne torbe spakovane! Sutra pocinje dugo ocekivani odmor. Prvo zaustavljanje Bangkok, zatim Bec i napokon Bosna. Tri sedmice necu biti u mogucnosti komentirati na vase postove; opravdajte me :-)

Ovaj kolac je pravljen od cijelih narandzi. Pravila sam nesto slicno prije (Grčki kolač sa narandžama), pa sam ocekivala da bude dobar. Bez brasna je i bez maslaca, ali je iznenadjujuce vlazan. Tajna je u kuhanim, pasiranim narandzama.

Potrebno:
2 narandze (neprskane, 280-300 gr)
4 eggs
1 solja secera
300 gr badema, samljevenih
1 k praska za pecivo

Nacin:
Stavite narandze u lonac, pokrijte vodom i kuhajte oko 1 sati 30 minuta. Izvadite, prohladite, isijecite i izvadite kospice. Ispasirajte narandze u sjeckalici.
Ukljucite rernu na 170*C, pripremite 22 cm obruc za kolace.
Umutite jaja sa secerom u gustu pjenu. Dodajte ispasirane narandze, mljevene bademe i prasak za pecivo. Uspite u obruc i pecite oko 45-50 minuta. Malo prohladite, zatim pospite secerom u prahu i ukrasite koricom narandze.
(Moj ima povrsinski sloj od zasladjenog krem sira)

Spanish Baked Beans with Eggs

Sometimes we don't have time for spending long time in our kitchen, or simply don't want to cook complicated dishes. In that case, 'combining' is a great idea. By combining I mean using canned, or already prepared ingredients.

Ingredients:

2-3 tbs olive oil

1 onion, diced

2 garlic cloves, crushed

1 1/2 tbs flour

1 tbs paprika

1 tsp cumin powder

1 can diced tomatoes

2 cans red kidney beans (or others), drained

1 Chorizo sausage (optional), sliced

salt and pepper to taste

chili powder to taste (optional)

4 eggs

coriander leaves and Spanish onion for sprinkling

Method:

Preheat oven to 180*C; choose a pan that can be used on top of the stove and in oven.

Heat oil, saute onion. Add garlic, spices and flour. Mix well, then pour tomato can in, add beans and sausage (if using). Bring to boil; add seasoning to taste, mix well. Make space for eggs, pressing 4 times with a spoon. Place eggs into their 'nests'and bake for 25 minutes. Sprinkle with coriander and spanish onion before serving.

Španski zapečeni grah sa jajima

Ponekad ne zelimo provesti mnogo vremena u kuhinji, ili jednostavno ne zelimo kuhati komplicirana jela. U tom slucaju, 'kombiniranje' je odlicna ideja. Pod kombiniranjem podrazumijevam koristenje vec upola pripremljene ili konzervirane hrane 

Potrebno:

2-3 K ulja

1 crveni luk, sjeckan

2 cena bijelog luka, sjeckan / protisnut

1 1/2 K brasna

1 K paprike

1 k kima u prahu

1 konzerva sjeckanog paradajza

2 konzerve graha (po vasem izboru; koristen crveni), ocijedjene

1 Chorizo kobasica, (po zelji) sjeckana

so i biber prema ukusu

ljuta paprika (chili) po zelji

4 jaja

lisce korijandera i ljubicasti luk sjeckan za posuti

Nacin:

Ukljucite renu na 180*C; pripremite posudu koja moze na platnu i u rernu.

Zagrijte ulje, proprzite luk. Dodajte bijeli luk, suhe zacine i brasno, Promijesajte dobro, pa ubacite paradajz, grah i kobasicu (ukoliko koristite). Dovedite do kljucanja; zacinite prema ukusu, promijesajte. Kasikom napravite 4 udubljenja i smjestite jaja na povrsinu. Zapecite oko 25 minuta.

Pospite liscem korijandera i ljubicastim lukom prije sluzenja. 

Spanish Corn Bread

Today is 25-th day of spring, and it's already 35*C in my town. Looks like long hot season has started.

This recipe is for those who are living on Northern Hemisphere and are stepping into Autumn. Enjoy the colours of that beautiful season!

Ingredients:

2 large eggs
1 cup buttermilk
1/4 cup olive oil
3/4 cup stone-ground cornmeal
1 cup  SR flour
1 tsp baking powder
2 tsp honey, or sugar
1 tsp fine sea salt
1/4 tsp chilli flakes, optional
120 g (1 cup) crumbled sheep cheese
1/2 cup olives, preferably stuffed
Spanish salami, optional
Method:
Preheat oven to 180*C, prepare a small loaf tin (or muffin moulds), brush with softened butter.
Beat eggs, oil and butter milk. Add all other ingredients. Mix well. Transfer half of this mixture to baking pan, place olives on it, spoon the rest of corn bread mixture, smooth the surface with spoon and decorate the top with some herbs, olives and/or salami. Bake for 40-45 minutes (less for muffins). When done let it cool on a rack.


Španski Kukuruzni hljeb

Danas je 25-i dan proljeca, a vani je vec 35* C. Izgleda kao da je duga vruca sezona otpocela!
Recept je namijenjen vama gore, na sjevernoj polulopti, koji zakoracujete u jesen. Uzivajte u bojama ove divne sezone!

Potrebno:
2 veca jaja
1 solja tecnog jogurta
1/4 solje maslinovog ulja
3/4 solje kukuruznog brasna, sitnog
1 solja samodizajuceg brasna
2 k meda ili secera
1 k soli
1/4 k chili ljuspica, po zelji
120 gr mrvljene fete
1/2 solje maslina, punjenih po mogucnosti
Spanska salama, po zelji
Nacin:
Ukljucite rernu na 180*C, pripremite manji kalup za hljeb (ili za mafine); namazite ga sa maslacem.
Umutite jaja, ulje i jogurt; dodajte ostale sastojke. Izmijesajte dobro.
Sravite pola ovemjesavine u kalup, poredajtemasline, zatim pokrijte sa preostalim tijestom. Ukrasite povrsinu sa zacinskim biljem, maslinama i/ili kobasicom. Pecite 40-45 minuta (manje za muffine). Prohladite malo prije rezanja.

Spanish Meatballs (Albondigas) in roasted red capsicum sauce

Ingredients:
For Albondigas-
600 g mince (beef & pork is the best)
1/2 cup bread crumbs, preferably fresh
1 egg
1/3 cup fresh chopped parsley
1 teas minced garlic
1 teas paprika
a pinch of ground cinnamon
1 teas salt
1/2 teas ground black pepper
For frying - flour and oil
For Sauce-
3 roasted, skinned red peppers (fresh or canned)
5-6 garlic cloves, roasted whole(15 minutes in a 170*C oven), skinned
1 teas fresh oregano
1 tbs tomato paste
1 tbs red wine or sherry vinegar
1 teaspoon paprika
1/2 teaspoon each of salt and ground black pepper
Method:
Mix all ingredients for Albondigas well; shape into balls (golf ball size), dust into flour and fry until golden. Set aside.
In the same pan pour all ingredients, that you have processed into a smooth liquidy paste. Bring to boil and cook until slightly thickened. Season with salt and pepper. Return Albondigas to sauce, reheat. Serve with rice, pasta, potato mash or homemade 'Spatzle' (next recipe).




Španski Ćuftići (Albondigas) u sosu od pečenih paprika

Potrebno:
Za 'Albondigas'-
600 gr mljevenog mesa (govedina i svinjetina)
1/2 solje svjezih mrvica kruha / hljeba
1 jaje
1/3 solje persunovog lisca
1 k protisnutog bijelog luka (3-4 cena)
1 k paprike
prstohvat cimeta
1 k soli
1/2 k crnog bibera
Za przenje- brasno i ulje
Za sos-
3 vece crvene mesnate paprike, ispecene i oguljene
5-6 vecih cena bijelog luka, pecenih u ljusci (15 min 170*C),oljustenih
1 k svjezeg origana
1 K tomato sosa (gustog)
1 K sirceta (crveno)
1 k paprike
1/2 soli
1/2 k bibera
Nacin:
Pomijesajte sve sastojke za Albondigas, oblikujte loptice, uvaljajte u brasno i przite dok ne porumene. Izvadite iz tave, ali ulje sacuvajte.
U elektricnoj sjeckalici, blendajte sve satojke za sos. Uspite u tavu, prokljucajte i kuhajte dok se malo ne zgusne. Zacinite po ukusu. Vratite loptice u sos, prokljucajte.
Servirajte sa rizom, tjesteninom ili pire krompirom...Ili - napravite domace 'Špecle'. Recept slijedi!

Paella

Easy way to feed large number of people. Traditionally made by men on Sundays, because women needed break from cooking. It can be made with anything found in the fridge.

Ingredients:
for 6-8 people
1 kg Marinara mix (or choose your favorite seafood)
1/4 cup olive oil
2 medium onions, chopped
3-4 garlic cloves, chopped
favorite vegetables (capsicum, green beans, peas, corn...)chopped
2-3 cups Arborio (risotto) rice
4-6 cups fish (or chicken) stock
salt, pepper, parsley leaves
1/2 cup white wine
Saffron (optional)
Method:
Heat oil in a large pan. Fry onion for a few minutes, add garlic, sea food, vegetables and fry for 5 minutes, stirring all the time. Add rice, mix well. Pour stock, cover and let it cook until water absorbed (15 minutes). Don't stir, just shake the pan, during this process. When rice cooked, add all the spices and wine. Stir well and let it evaporate. Serve hot.




with Saffron






Paela (Pajeja)

Potrebno:
za 6-8 osoba
1 kg Marinara mjesavine (ili sami odaberite morske plodove)
1/4 solje maslinovog ulja
2 crvena luka, sjeckana
3-4 cena bijelog luka
povrce (paprika, mahune, grasak, kukuruz...)
2-3 solje rizoto rize
4-6 solja riblje (pilece) osnove
so, biber, lisce persuna
1/2 solje bijelog vina
safron (po zelji)
Nacin:
Zagrijte ulje u dubljoj tavi, proprzite crveni luk, pa dodajte bijeli luk, morske plodove, povrce i pirjajte oko 5 minuta. Dodajte rizu, promijesajte i zalijte supom. Ostavite kuhati 15 minuta, dok riza ne upije svu supu. Povremeno protreskajte posudu. Kad je riza kuhana, dodajte zacine i bijelo vino . Promijesajte i ostavite da vino ispari. Sluzite odmah.

Spanish Chorizo Sausages

I often make the mixture and use it without casing.

Ingredients:
1 kg pork mince
3 1/2 teas salt
1 teas chilli powder
1 tbs paprika powder
4-6 garlic cloves
2 teas oregano powder
2 teas cumin powder
1 teas black pepper, freshly grounded
1 1/2 teas sugar
3-4 tbs white vine vinegar
2 1/2 tbsp water
Casings
Method:
Mince should be cool; add all dry spices and mix well with 2 forks. Add fluids, and then you can use hands to blend ingredients. Fill casings with meat mixture, or use it without casings (couple of weeks in the fridge).
Original recipe contains 3X more of chilli powder, than stated above.





Spanske Chorizo kobasice

Cesto napravim smjesu i koristim bez stavljanja u crijeva; savrsena!

Sastojci:
kasika/kasicica sastojaka treba biti zaravnjena
1 kg mljevene svinjetine
3 1/2 kasicice soli
1 kasicica chili praha ili ljute paprike(* vidi dole)
1 kasika paprike, slatke
4-6 cena bijelog luka, protisnutog
2 kasicice origana u prahu
2 kasicice kima u prahu
1 kasicica crnog bibera, svjeze mljeven
1 1/2 kasicica secera
3-4 kasike bijelog sirceta
2 1/2 kasike vode
crijeva za kobasice
Priprema:
Pripremite sve sastojke.
Na rashladjeno meso pospite sve zacine i sastojke. Mijesajte uz pomoc 2 viljuske, dok se zacini ne ujednace.
Sada mozete malo mijesiti rukom, ali ne previshe.
Punite crijeva smjesom, kao sto biste bilo koju drugu kobasicu.
Mozete ih ostaviti svjeze (par sedmica), susiti ih (blago dimljene!) ili spremiti u zamrzivac na vise mjeseci.
Za one koji nemogu doci do crijeva, napomena da ovu smjesu mozete koristiti bez da je oblikujete u kobasicu. Traje do 14 dana u frizideru!
*Po originalnom receptu, Chorizo sadrzi do 3 puta vise chili praha nego gore navedeno. Recept je ‘modifikovan’ prema mom ukusu. Ljutina se jos uvijek osjeti, ali blago.