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-Foods with fiber, minerals, and antioxidants 3-7x per week
-Cereals every day
-Legumes 2-4x per week
-Raw vegetables 2x per day
-Fish or meat 2-3x per week
-Eggs 3-7x per week
-Dairy 2x per day
-2 liters of water per day

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-Bread accompanies every meal
-5-6 small meals per day
-A lot of fruits, vegetables, healthy fats

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-Exercise regularly
-Avoid sugary drinks
-Avoid processed foods

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Prevents health issues and illnesses such as obesity, diabetes, and cardiovascular issues.

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Spanish Rolls are one of my favorite things to eat!
They are a soft, sweet bread dough rolled flat and filled with sweetened butter, then rolled jelly-roll style. The rolled dough is brushed with melted butter then topped with a sprinkling of a sugar-breadcrumb mixture and baked to golden brown perfection.

Eat them as a snack, dessert, or have a roll or two or three 😉 for breakfast with
a steaming cup of your favorite coffee.

It's not that difficult to make. Follow my complete recipe below and mix up a batch of sweet bread dough. Flatten pieces of dough and brush with a butter-sugar mixture. Roll up the dough, jelly-roll style and let the dough rise.

Spread more butter on top of the rolls and top with a sugar-breadcrumb topping before baking. Use turbinado sugar, also called sugar in the raw, to top the rolls.

The sugar-breadcrumb mixture bakes up into a sweet and crunchy topping that compliments the soft and incredibly fluffy, buttery rolls.

Don't you wish you could just reach into your computer and pull one of these
scrumptious rolls right off that pan?

Give my recipe a try. I know you'll like it. 🙂

1¼ cup milk

½ cup sugar

2 packets active dry yeast

6 tablespoons butter, melted

1½ teaspoons salt

1 large egg

2 large egg yolks

4½ cups all-purpose flour

2 sticks softened butter

1 cup white sugar

1 cup bread crumbs

¼ cup turbinado sugar (also called sugar in the raw)

1. Place the milk into a microwave-safe bowl. Microwave on high for 1 minute and 15 seconds. Pour the hot milk into the bowl of an electric mixer fitted with the paddle attachment. Add the sugar to the milk, mixing until the sugar is dissolved, about one minute.

2. Add the yeast to the milk-sugar mixture then mix until dissolved. Let the yeast stand for about 10 minutes to proof (the mixture should become very foamy).

3. Let the melted butter cool down a bit then mix it with the salt, egg and egg yolks. Pour the butter mixture into the mixing bowl with the yeast mixture.

4. Mix in the flour, a half cup at a time until you've used four cups of flour.

5. Change the paddle to the dough hook then add the last half cup of flour. Knead with the dough hook for about 5 minutes, or until the dough pulls away from the side of the bowl.

6. Spray the ball of dough with butter cooking spray then cover the mixing bowl with plastic wrap. Allow the dough to rise in a warm place until doubled (about 45 minutes to an hour).

7. After the dough has doubled in volume, punch it down then place it onto a clean countertop. Knead gently for 1 minute. Divide the dough into 24 pieces. Roll out each piece of dough into ovals.

8. Prepare the filling by mixing the softened butter and sugar together until creamy.

9. Evenly spread about a tablespoon of the butter and sugar mixture over each piece of flattened dough (you will have some of the mixture leftover; save this for use later).

10. Roll the dough, jellyroll-style. Place onto a baking sheet about one inch apart. Cover loosely with plastic wrap; place the pan in a warm place to rise for about 20 minutes.

11. While the rolls are rising, mix the breadcrumbs and turbinado sugar together.

12. After the rolls have risen, gently spread some of the remaining butter-sugar mixture on top of the rolls. Sprinkle the breadcrumb mixture on top of the buttered rolls.

13. Bake at 350 degrees for 18 minutes or until golden brown.

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Spanish Rolls are one of my favorite things to eat! They are a soft, sweet bread dough rolled flat and filled with sweetened butter, then rolled jelly-roll style. The rolled dough is brushed with melted butter then topped with a sprinkling of a sugar-breadcrumb mixture and baked to golden brown perfection.

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-Lightest meal of the day
-Usually includes coffee, sweet rolls, toast, or crackers
-Usually eaten at home before leaving for the day

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Looking forward to devouring an authentic Spanish Tortilla recipe? Try our Tortilla Espanola recipe for an instant burst of delicious egg and potato-mixed flavor that you're guaranteed to try again!
In Spain, Tortilla Espanola is consumed all day long no matter the time as it is the perfect meal idea for breakfast, lunch, dinner, and even snacks. A Spanish tortilla is an egg and potato open-faced omelet that obtains a significant amount of its flavors from olive oil in the most basic form possible.

You can eat this dish warm or cold, bring it to a family gathering, festive occasions, a sunny-day picnic, or even a Spanish-themed house party. Tortilla Espanola is one Spanish Tapas Foods you MUST try if you ever visit Spain or love cooking dishes from Spanish cuisine.

Authentic Spanish Tortilla Recipe: What is Tortilla Espanola?

Spanish Tortilla, largely known as Tortilla Espanola in Spain, is one of the most popular national dishes in the country. The recipe is so simple-it can be cooked in olive oil using just eggs, potatoes, and onions.

Regardless of how simple it is, Tortilla Espanola is a perfectly dense dish that will leave your taste buds extra satisfied.

It is often served as a tapa (like our Spanish Patatas Bravas recipe), but you can devour this incredible dish at any time of the day! Moreover, you can even make Tortilla Espanola ahead of time as it stays better at room temperature.

With our simple-to-follow recipe instructions and a little technique, this authentic Spanish tortilla recipe will turn out to be one of the tastiest yet basic meals you tried till now.

Spanish Tortilla Ingredients

The best part about our Spanish tortilla recipe is that it is straightforward to make. You will only need five basic ingredients and a few minutes to set the table smelling good with these delicious Spanish omelets.

Here are the ingredients used to make the Tortilla Espanola recipe:

Potatoes: 4 medium-sized potatoes

Eggs: 8 eggs, use the freshest ones available

Onion: 1 large-white onion (you can use any other ones if you have a preference)

Salt

Extra virgin olive oil: It is the least processed form of olive oil, which helps it retain its natural vitamins and antioxidants that can be easily lost during processing. This is why we recommend using extra virgin olive oil rather than the regular one, as it is healthier in all ways.

Is it possible to substitute any of the ingredients used in making Tortilla Espanola?

No, it is not. The recipe only needs five basic ingredients, and substituting any of them will make the dish lose its authentic taste.

©vasiliybudarin via Canva.com

Authentic Spanish Tortilla Recipe - Step by Step Instructions

Step 1. Start by cutting the potatoes into small cubes. Then, heat a good amount of extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.

In addition to that, remember keeping the flame low to get perfectly tender potatoes, as that is how your Spanish tortillas would get their velvety texture and taste delicious.

Step 2. Keep an eye on the potatoes as they can get too fried if left in the oil for too long.

When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and you can use the leftover oil for other recipes.

Step 3. Once you're done with potatoes, begin with the onions-slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.

Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes, depending on the flame.

Note: If the onions slices leave a bit of burning smell, splash a little water. Doing this frequently will keep the onions from burning.

Step 4. Once the onions are caramelized, you can take them off the stove and move on to the next steps of the recipe.

Step 5. Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt, which will help your eggs retain most of the moisture when you're cooking them.

Note: Use around 2 eggs per potato for the ideal flavor!

Step 6. Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.

Tip: If you're cooking the potatoes and onions separately but simultaneously, let the potatoes cool down when they are done for around five minutes. This will allow them to mix better with the other ingredients and prevent the eggs from getting scrambled.

Step 7. Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot flame, as it can burn or overcook, which is not something you want.

The ideal time for cooking it over the pan is around 6-8 minutes; remember running a spatula along the corners of the pan to keep the tortilla from sticking to the sides.

Step 8. Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.

Step 9. Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.

Step 10. Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.

Tips for preparing Tortilla Espanola

Merely using our Spanish Tortilla recipe step-by-step will result in a delicious dish. However, if you are looking forward to making it as perfect as it can be, ensure keeping these tips in mind:

Use plenty of oil to cook the potatoes and onions

Using enough extra virgin olive oil (1 cup at the minimum) is recommended to make sure the potatoes are cooked through tender perfection. This is how your Spanish tortillas would get their velvety texture and taste delicious.

You do not have to worry about wasting the olive oil as you can reuse it later for something else.

Keep the flame low while cooking your Spanish Tortillas, as cooking on high flame may result in rubbery tortillas that stick in your teeth and leave a bad taste.

Prepare the eggs and onions separately

Almost everyone chooses to cook the eggs and onions together; however, cooking them separately can be beneficial to get the ideal Spanish omelet.

The Tortilla Espanola recipe tastes better at room temperature, so avoid serving them immediately. Wait a few minutes and let them cool down to room temperature before serving them!

Also, if you are looking for even better results, consider cooking them a few hours ahead or one night ahead.

Are you on Pinterest? Pin this!

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Authentic Spanish Tortilla Recipe (Tortilla Espanola)

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Looking forward to devouring an authentic Spanish Tortilla recipe? Try our Tortilla Espanola recipe for an instant burst of delicious egg and potato-mixed flavor that you're guaranteed to try again! In Spain, Tortilla Espanola is consumed all day long no matter the time as it is the perfect meal idea for breakfast, lunch, dinner, and even snacks.

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-Snack between breakfast and lunch
-Used for socializing

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Save Recipe

Spanish tomato bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. It can be eaten by itself, but is often topped with cheese, ham or sausage and is eaten for breakfast or as an appetizer.

Pan con tomate (literally "bread with tomato") is sometimes called pan a la Catalana in other parts of Spain. It is one of the simplest, most well-loved, most widely eaten and most famous dishes from Cataluña. In Catalan, it is known as pa amb tomaquet.

It is best to use a rustic-style bread, that is solid and dense and a bit wider than the standard, narrow baguette.

Tip

If you like, enjoy the tomato bread or pan con tomate by itself. However, if you want to make the dish a little more substantial, add Spanish serrano ham, Spanish cheese, such as manchego or some Spanish chorizo sausage.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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How to Make Pan a la Catalana Tomato Bread

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Save Recipe Spanish tomato bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. It can be eaten by itself, but is often topped with cheese, ham or sausage and is eaten for breakfast or as an appetizer.

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Easy Spanish Garlic Soup With Day-Old Bread

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This flavorful Spanish garlic soup is a wonderful hearty and filling meal that will warm you up on a cold day.

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Fish with Onion Sauce is a simple Spanish dish. Lightly fried fish is covered in a sweet and tangy sauce made with sauteed onions and vinegar.

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Save Recipe

Note: Although the traditional method for roasting lamb includes rubbing the lamb with lard or vegetable shortening, extra virgin olive oil is now often used instead.

1. In a small saucepan, heat the lard or vegetable shortening until it melts. If you prefer, use a small bowl and heat in a microwave oven.

2. Heat oven to 400 F.

3. Trim excess fat off the lamb and discard.

4. Place lamb in ​the roasting pan or another oven-proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard.

5. Place in oven to roast. Occasionally baste with lard and turn until lamb is golden brown on the outside and meat is tender.

6. Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with lard when you baste the lamb.

The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat are. A good rule of thumb for a bone-in leg of lamb at 400 F is to allow about 30 minutes roasting time per pound of lamb.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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This Spanish Roast Lamb is Tender Enough to Fall of the Bone

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Save Recipe Note: Although the traditional method for roasting lamb includes rubbing the lamb with lard or vegetable shortening, extra virgin olive oil is now often used instead. In a small saucepan, heat the lard or vegetable shortening until it melts. If you prefer, use a small bowl and heat in a microwave oven.

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Save Recipe

Flan is the Spanish name for vanilla egg custard topped with caramel sauce. It is a classic in Spanish cuisine and one of the most popular desserts. You can find it served everywhere in Spain and it's not as difficult to make at home as you may think.

Flan makes a great finish to any meal because, even though it is sweet, it's also a light dessert. You can also make a lower calorie flan by substituting the whipping cream with 1 cup non-fat milk and 1 cup light whipping cream.

Flan can be an intimidating dish, but it doesn't have to be. When you break the classic flan recipe down into simple steps, you'll find that it's rather simple.

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Learn How to Make Spanish Flan With a Simple Recipe

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Save Recipe Flan is the Spanish name for vanilla egg custard topped with caramel sauce. It is a classic in Spanish cuisine and one of the most popular desserts. You can find it served everywhere in Spain and it's not as difficult to make at home as you may think.

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-Usually multiple courses
-2-3 hour break to eat

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Ingredients:
For the dough:

1 kg all-purpose flour

1 cup baking powder

1/2 cup sugar

Warm water as needed

1/2 kg ground pork

1/2 cup onions, chopped

2 eggs, slightly beaten

1/4 cup sesame oil

1 tbsp light soy sauce

2 tbsps hoisin sauce

Salted eggs, quartered

Chorizo, sliced

Cooking Instructions:
For the dough:

1. Mix the flour, baking powder, and sugar.

2. Gently add warm water.

3. Knead to make a dough and set aside.

For the filling:

1. Combine the ingredients for the filling.

2. Take about two tablespoons of the mixture and roll into a ball.

3. Repeat the steps.

Assemble the Siopao:

1. Take the dough depending on the size of siopao you want to make.

2. Fill with the prepared filling and a quarter of the salted eggs and a slice of chorizo.

3. Steam siopao for 10-15 minutes.

4. Add siopao to the skillet, setting them on their flat bottoms.

5. Pan fry for about three minutes until the bottoms turn brown.

6. Add about 1/4 cup water to the pan and quickly cover with lid.

7. Turn the heat to low and steam for about four minutes.

Source: www.gmanetwork.com
Image: epbites.blogspot.com

This entry was posted in Merienda Recipes and tagged Merienda Recipes by Kusina Master Recipes. Bookmark the permalink.

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Easy Toasted (Fried) Siopao Recipe - Kusina Master Recipes

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Ingredients: For the dough: 1 kg all-purpose flour 1 cup baking powder 1/2 cup sugar Warm water as needed For the filling: 1/2 kg ground pork 1/2 cup onions, chopped 2 eggs, slightly beaten 1/4 cup sesame oil 1 tbsp Continue reading Easy Toasted (Fried) Siopao Recipe→

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-to pass 5-6 hr break between lunch and dinner

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Ricette di cucina - Le Ricette di GialloZafferano.it

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PRESENTAZIONE

Dove sono nati gli spaghetti alla carbonara? Il Vicolo della Scrofa, per chi conosce Roma, è una delle stradine più caratteristiche e ricche di simboli. Proprio in una trattoria di questa strada, da cui il nome del vicolo, pare sia stata realizzata la prima carbonara, nel 1944. La storia più attendibile su questo primo piatto, infatti, racconta l'incontro tra gli ingredienti a disposizione dei soldati americani e la fantasia di un cuoco romano. Il risultato fu il prototipo degli spaghetti alla carbonara: uova, bacon (poi guanciale) e formaggio. Man a mano la ricetta è evoluta fino a quella che tutti conosciamo oggi e possiamo apprezzare a casa di amici romani veraci (e voraci!), nelle trattorie come nei ristoranti stellati della Capitale, in tutta Italia e all'estero, nelle innumerevoli versioni: con o senza pepe, con un tuorlo per persona o l'aggiunta di almeno un uovo intero, con guanciale o pancetta tesa.
Il condimento per la carbonara si prepara in una manciata di minuti, come tante altre prelibatezze romane (pensiamo alla cacio e pepe!). Pensate che occorrono soltanto guanciale speziato tagliato a striscioline, una crema dorata a base di tuorli (nella nostra versione) e tanto Pecorino romano grattugiato al momento.
Nella sua semplicità e nella ricchezza delle materie prime, la ricetta degli spaghetti alla carbonara è parente stretta di altri due capisaldi della cucina genuina italiana: l' amatriciana e la gricia! Strizza l'occhio anche alla pasta alla zozzona, un piatto robusto che unisce il meglio delle preparazioni di base della cucina laziale. Fate un tuffo nella Roma popolare insieme a noi e scoprite come realizzare dei cremosissimi spaghetti alla carbonara, fateci sapere se la nostra versione vi piace e, se vi incuriosisce l'idea di gustare altre varianti, provate anche:

Come preparare gli Spaghetti alla Carbonara

Conservazione

Consigliamo di consumare al momento gli spaghetti alla carbonara.

Consiglio

Il guanciale non dovrà essere rosolato troppo, altrimenti potrebbe rilasciare un gusto amarognolo. Inoltre è bene aggiungere il guanciale solo all'ultimo per mantenere la sua croccantezza.

Per evitare l'effetto frittata è importante aggiungere il composto di tuorli solo a fuoco spento. La mantecatura è un passaggio importante, bisogna mescolare sino a che la cremina non si è addensata. E potete regolare la consistenza aggiungendo acqua di cottura della pasta.

Potete utilizzare metà dose di Pecorino e metà dose di Parmigiano per una versione più delicata.

Per questa ricetta, ti consigliamo di provare gli Spaghetti grossi n° 5 Rummo.

Pasta Rummo, eccezionale tenuta alla cottura.
Grazie alla qualità delle semole utilizzate, alla cura dei maestri pastai e al Metodo Lenta Lavorazione®, la pasta Rummo è la prima certificata per la tenuta alla cottura. Gli oltre 175 anni di esperienza e la trafilatura al bronzo rendono Pasta Rummo eccezionale. Scopri di più

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La ricetta degli spaghetti alla carbonara è tipica romana, apprezzata e replicata in tutto il mondo! Scopri come fare la carbonara perfetta!

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-Eaten after 9 pm
-Lighter than lunch

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Churros, sweet Mexican fritters rolled in cinnamon sugar, are easy to make. They’re excellent as-is, or serve them with chocolate sauce for dipping.

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-typical dessert