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Salmorejo

Carmen González Reyes

Hi everyone! Today, we´re making salmorejo a cold soup from Andalusia, Spain.

It´s easy, fresh, and perfect for summer.

Let´s start!

See the recipe in the attached video.

If you like it, give me a like.

Thank you very much!

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Macarena Reyes

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En clase de Español hemos celebrado el Día de Andalucía con:

Riquísimas patatas aliñadas elaboradas por Carol y Thiana.

Fantástica tortilla de patatas hecha por Andriy.

Sabrosas tortillitas de camarones preparadas por Tetiana.

Refrescante ajoblanco realizado por Jim.

Increíbles croquetas hechas por Lyubov.

Sorprendente ajo caliente que he probado por primera vez elaborado por Daniel.

y de postre... un cremoso arroz con leche de Linda, también se ha colado un delicioso postre ucraniano (¡que viva la mezcla de culturas!), salchicha de chocolate, que nos ha hecho el marido de Hanna, ex alumno de la clase.

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Salmorejo: Kalte Tomantensuppe

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HOT GARLIC RECIPE

INGREDIENTS (for 6 or 8 persons):

-          1kg. Red tomatoes.

-          ½ kg. Bread (it must be hard bread from two or three days ago).

-          8 garlic cloves.

-          8 green peppers (if is possible cuerno cabra variety).

-          2 liters of water.

-          250 ml. of  extra virgin olive oil.

-          8 peeled radishes.

-          Salt  (to taste).

PREPARATION:

To  start, boil the tomatoes with a little salt. While the tomatoes are being cooked, crush 8  cloves of garlic with salt in a “LEBRILLO”, a tradicional Spanish ceramic  bowl for preparing this dish. Add a little  extra virgin oil (not all) and mix.

Next, chop the peppers and add it to the mixture and keep mixing until you get a smooth mixture.

Now,  add the tomatoes (without the skin) to the bowl and continue mixing.

The next step would be to add the previously chopped bread. Add it little by little while we add the hot water from cooking the tomatoes. We will add as much water as our stew needs. We pour in the rest of the extra virgin olive oil and let it rest for about 5 or 10 minutes before serving.

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Para 4 personas

1 litro de leche entera

Media rama de canela

Una vaina de vainilla, con las semillas raspadas O una cucharadita de extracto de vainilla

Un limón, con la ralladura cortada en tiras

100g de arroz Bomba

110g de azúcar

30g de mantequilla sin sal

Elaboración:

1. Vierta la leche en una cacerola y añade la canela, los semillas de vainilla o extracto de vainilla, y tres tiras de limón.

2. Poner a hervir, revolviendo la leche unas veces mientras se calienta para evitar que se queme el fondo. VIGILA atentamente la leche, ya que puede desbordarse y estropear la placa.

3. Justo cuando la leche empieza a burbujear y subir, agregue el arroz y revuelve. Deje hervir a fuego lento durante 20 minutos, revolviendo en todo momento, luego agregue el azúcar y cocine durante 10 minutos más.

4. Retira del fuego y agrega la mantequilla: sigue revolviendo para que la mantequilla se emulsione a medida que se derrite. Retiramos la ralladura de limón, la rama de canela y la vaina de vainilla y dejamos enfriar, removiendo cada 30 minutos. DISFRUTA!

Receta por Linda, Carol y Thiana

Curso: A1 Español

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CUTTLEFISH WITH POTATOES

Hi everyone. It's a typical recipe from Cádiz.

Ingredients:

1 cuttlefish

oregano, sweet paprika, salt, laurel, garlic, white wine.

olive oil

3-4 potatoes

First, wash and chop the cuttlefish. Put the pieces in an express pot.

After that, sprinkle oregano, sweet paprika, laurel, garlic, salt , and pour a glass of white wine and olive oil.

Cook it for 10 minutes.

In the mean time, peel some popatoes and chop them.

When the cuttlefish are cooked, add the popatoes and cover them with water.

Finally boil it all until the popatoes are soft.

Serve it on plates and enhoy the meal.

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Ingredientes

700g de patatas

120g de cebollas

150ml de aceite de oliva

2 cucharadas de vinagre de Jerez

Sal 1 cucharada para cocer las patatas, media cucharada pequeña para aliñar

Elaboración

1. Cocina las patatas con la piel. Lava las patatas y cuécelas en agua hirviendo hasta que estén tiernas

2. Saca las patatas del agua. Déjalas enfriar un poco y pélalas mientras aún estén caliente

3. Corte las patatas en trozos grandes y ponlas en un tazón grande.

4.Sazonar con sal, vinagre de jerez y aceite de oliva.

5. Picar la cebolla y el perejil.

6 Añadir la cebolla a las patatas calientes.

7. Justo antes de servir o llevar a la mesa, mezclar el perejil picado con las patatas.

7. Servir y disfrutar

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SHRIMP OMELETTE ( TORTILLAS DE CAMARONES ).

This recipe is very easy to cook !

And it is my favourite tapa. Also, this dish is from Cádiz.

Ingredients:

100g Shrimps

100g Wheat flour

100g Chickpea flour

50g Onion

A pinch of parsley

250 ml Cold water.

Preparation:

Mix the wheat flour with chickpea flour. And then chop the onion and a pinch of parsley.

Next, you need to mix all the ingredients in a bowl, and, then, you need to add 250 ml of cold water to the ingredients.

Then, mix all the ingredients you should let the dough settle 30 min.

And finally, in a large frying pan, put very hot oil and, then, add small portions of dough.

And it's ready to eat !!

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TYPICAL SHERRY TORRIJAS OF LENT AND HOLY WEEK.

ROYAL RECIPES SHERRY&SEVILLE

Ingredients: (For four large slices or six small slices)

-Special bread. (It is sold in many oulets during this upcoming Lenten season. This bread comes already cut into slices).

-Two eggs

-Two glasses of sherry wine (catavinos). 300 ml . They can be made from different winws: fine, palo cortao, Pedro Ximenez, cream, moscatel or even from mixtures of them. You can add also with some milk (lower).

-Oil for frying

-Honey, some water

HOW TO MAKE THEM:

First, the slices must be soaked, "drunk", so that they weigh, so that they can hold a lot of liquid inside, that is goingo to guarantee us juicineess of the torrija. You can do them a test: By pressing them, they will release wine. If not, you need to add more wine (o more milk, according to each person's taste).

Next, bathe the slices in the eggs , logically, you have previously beaten them.

Then, you fry the slices in very hot oil.Turn over quickly, as soon as they turn golden. Once fried, they are going to trnsfer to absorbent paper, so that they will not have excess oil. Remove the egg threads , so that they will have a nice presentation.

And finally, the process of honeying. Previously, you have prepared by heating the honey with water in a 3:1 ratio. This process is about bathing o dipping the fried slices in that syrup.

SEVILLIAN VARIANT: The juice of half a orange is added to the honey. About this, other day, I will tell a legend (nazarenes from Macarena and Gran Poder).

The last process with the honey coating give them more shine, color and flavor. The slices are full of wine, honey and juice.

And so, we will continue processing to the rhythm of the marches and chants of saetas.

HAPPY LENT, HOLY WEEK AND EASTER TO EVERYONE

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MARINATED DOGFISH

Ingredients:

500 grams of dogfish

Bay leaf

3 cloves of garlic

1 teaspoon sweet paprika

oregano

cumin

salt

pepper

1 glass of vinegar

1 small glass of water

flour

oil

Preparation:

Cut the dogfish into small pieces.

Put them in a bowl and add the bay leaf, the peeled and crushed garlic, all the spices, a litle salt and pepper.

Add the vinegar and the water so that the dogfish is covered.

Cover the bowl and let it marinate in the fridge for 8 hours.

Heat the oil.

Drain the dogfish and coat it in the flour.

Fry the dogfish, remove it from the oil and put it on absorbent paper.

Put the dogfish on a plate and that's it.

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Take a bite – you might love it!

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From Ana Lavela ,I Hope you like It.

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Hallo zussamen! Wir geht´s Ihnen? Heute kochen wir ein einfaches Rezept. Bio und mit lokalen Produkten. Es ist ein typisch andalusisches Rezept, aber auch Spanisch. Das ist wirlich kinderkan. Besonders empfellenswert für Kummerspeck und Valentinstag, denn liebe geht durch den Magen. Zutaten für 2 Personen: 2 grosse Kartoffeln, 6 Eier aus Bauernhof Camacho von Marchena, Salz aus der Bucht von el Puerto de Santa María. Beginnen Sie mit dem Schälen der Kartoffeln. Ansliessen mit einem Messer in kleine Stücke schneiden. Die Stücke werden 10 Minuten lang in Wasser gebadet. Das Wasser wird entfernt. Die Kartoffeln werden schonnend gebraten. ACHTUNG!!! Mit andalusische Olivenöl. In der Zwischenzeit werden die Eier eingessamelt. Sie knacken. Sie kämpfen. In eine Bratpfanne gebe ich die Bratkartoffeln und die geschlagenen Eier. WICHTIG!!! Die Pfanne sollte nicht sehr alt sein. TRICK!!! Bewegen Sie die Pfanne von Zeit zu Zeit. Nach 5 Minuten die Omelett wenden. Nach 3 Minuten wieder umdrehen. Wenn die Aussenseite golgen ist, sind wird fertig. Klappe zu, Affe tot!!!

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Rezept zum Kochen von Spinat mit Kichererbsen.
Es scheint ein einfaches Rezept zu sein, aber um gute Ergebnisse zu erzielen, muss man es auf traditionelle Weise zubereiten. Zutaten für 2 Personen: Eine Packung zubereiteter Spinat, ein Glas gekochte Kichererbsen, Knoblauch, altbackenes Brot, Kreuzkümmel-Olivenöl, Salz aus der Bucht von Cádiz und Paprika aus La Vera.
Den Knoblauch in einer Pfanne mit etwas Öl eine halbe Minute anbraten. Spinat wird eingeführt. 5 Minuten rühren. Salz, Paprika und Kreuzkümmel hinzufügen. Umrühren und 1 Minute ruhen lassen. Währenddessen werden in einer anderen Pfanne gebratene Brotscheiben als Beilage zum Hauptgericht gebraten.
Klappe zu, Affe tot!!!

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Rezept zum Kochen von Garnelen mit Knoblauch.

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Rezept zum Kochen von Garnelen mit Knoblauch.

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Rezept zum Kochen von Garnelen mit Knoblauch.
Zutaten für 2 Personen: 20 geschälte Garnelen, ein Knoblauch, eine kleine rote Chilischote, ein gutes Olivenöl aus Jaen und Salz aus der Bucht von Cadiz.
Die Garnelen werden geschält und gehackt. Den Knoblauch in feine Stücke schneiden. Den Knoblauch in reichlich heißem Olivenöl eine halbe Minute anbraten. Die Chili wird ebenfalls hinzugefügt. Dann die Garnelen für eine halbe Minute in die Pfanne geben. Salz wird hinzugefügt. .

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Auch für Kummerspeck empfohlen! Ausserdem liebe geht durch den Magen!

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REZEPT ZUM ZUBEREITEN EINES SNACKS AUS GEKOCHTEN FISCHROGEN

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REZEPT ZUM ZUBEREITEN EINES SNACKS AUS GEKOCHTEN FISCHROGEN

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Ideal Für den Sommer. Guillaume M. Bohourquez.

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REZEPT ZUM KOCHEN IN OLIVENÖL GEBRATENEN SARDELLEN. 

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REZEPT ZUM KOCHEN IN OLIVENÖL GEBRATENEN SARDELLEN. 

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Es ist kinderkran!!!

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Potatoe spanish omelette recipe:

The potatoe spanish omelette is one of the most famous recipes in Andalusia.

Serves four.

Ingredients:

1 Kg potatoes

6 eggs

salt

olive oil

onions (optional)

Preparation:

Peel the potatoes and cut them into medium-sized squares. Sprinkle them with salt and fry them in hot olive oil until they begin till golden. It’s better if they are not well cooked and are almost boiled in the oil, so that the omelette is moister. Drain and set aside.

Lightly beat the eggs with a little salt. Mix them with the potatoes. Place a small amount of oil in the frying pan and heat it all. Pour the mixture into the pan and cook on a low heat for 15  minutes or till golden. Do not overcook it as it will get dry.

When it is ready on one side, with the help of a plate of the top of a saucepan, turn it around and cook the other side. When cooked place on a serving dish. Serve immediately, cut it into triangles.

You can also serve it cold.

I like to make it with potatoes and onions

I hope you like my recipe.

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NOODLES WITH MACKEREL RECIPE

Hello everyone,

Today, I tell you how to make noodles with mackerels.This recipe is for two people.

Ingredients:

*Noodles number fine.

*Two mackerels.

*Four or five red tomatoes.

*One half a red roasting pepper.

*One half a green roasting pepper.

*One onion.

*Two cloves of garlic.

*Olive oil.

*Some pepper corns.

*Laurel.

*Salt.

Preparation:

1. In a pan, add anough water, the mackerels, laurel and salt.

2. Let it boil for about fifteen or twenty minutes.

3. Remove the mackerels from the pan and let it cool.

4. Strain the broth and set it aside.

5. Remove the bones and skin from the mackerels and then cut them into pieces.

6. In a pan where you’re going to cook pour the oil.

7. When the oil is hot, add the vegetables cut in small pieces, laurel, some pepper corns and salt.

8. After the vegetables are fried, add a little of broth. When it stars to boil, add the noodles.

9. Let them boil for five or six minutes, then add the pieces of mackerels and rectify the salt.

10. Add broth when they need it and let it boil until the noodles are done.

In conclusion: I love this food.

I hope you like it too.

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-.Rezept Salmorejo Cordobés. -

.Ein typisch andalusisches Gericht. -. Zutaten: 1 Kg. Tomaten 200 Gr. Weizenbrot 100 Gr. Olivenöl Extra Virgen 1 Knoblauchzehe 10 Gr. Salz.

-. Zubereitung: Die Tomaten waschen und zerkleinern, sieben um Haut und Kerne zu entfernen, pürieren und dabei das Brot, Olivenöl, Knoblauch und Salz hinzufügen. Mit gehacktem Ei und in Würfel geschnittenem Serrano-Schinken garnieren.

Guten Appetit!

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-.Rezept Salmorejo Cordobés.

-.Ein typisch andalusisches Gericht.

-. Zutaten: 1 Kg. Tomaten 200 Gr. Weizenbrot 100 Gr. Olivenöl Extra Virgen 1 Knoblauchzehe 10 Gr. Salz

. -. Zubereitung: Die Tomaten waschen und zerkleinern, sieben um Haut und Kerne zu entfernen, pürieren und dabei das Brot, Olivenöl, Knoblauch und Salz hinzufügen. Mit gehacktem Ei und in Würfel geschnittenem Serrano-Schinken garnieren

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Andalusia recipe

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Receta Berza de judías verdes, calabaza y apio 

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Receta Berza de judías verdes, calabaza y apio 

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José Antonio Artiel Lara

This is a typical food from Andalusia and more specifically from the province of Cádiz. Collard greens can also be prepared with chard and tagarninas (the so-called gypsy collard greens), but the one I like the most is this one, for which I give the recipe and that is why it is one of my favorite foods. This is an old family recipe, specifically from my maternal grandmother and whose tradition was followed by my mother who died many years ago, who in turn passed it on to my wife who is the one who cooks it for me.

Ingredientes para 4 people

250 grams of chickpeas

250 grams. of beans

500 grams beef shank

500 grams pork shank

200 grams of pork jowl

200 grams fresh bacon

100 grams. blood sausage

100 grams of chorizo

500 grams green beans

3 sticks of celery

2 potatoes

1 whole tomato

1 piece of pumpkin of about 300 grams

1 tablespoon sweet paprika

½ teaspoon of cumin

3 cloves of garlic

Black peppercorns

4 tablespoons extra virgin olive oil

Salt
PREPARATION

1.- Soak the chickpeas and beans the night before until the morning of the next day, which is when we are going to cook

2.- Cook the chickpeas and beans (legumes) in a normal pot and add the meats and bacon and cover with warm or hot water (never cold) and put over high heat to bring to a boil. When the boiling begins, remove the foam that the cooking releases. If necessary, always add more hot water and it is very important not to stop cooking because then the chickpeas will come out hard.

3.- Once the foam has been removed, add the chorizo ​​and blood sausage and a previously washed whole tomato into the pot.

4.- When the tomato is cooked, take it out and remove the skin

5.- Put the salt, the 3 peeled garlic cloves, the sweet paprika, half a teaspoon of cumin and the pepper in a mortar and crush everything. Once crushed, add the peeled tomato and 4 tablespoons of extra virgin olive oil and crush again.

6.- Pour the mash into the pot where the legumes and meat are cooked and cook for at least 2 hours, keeping in mind that you can never stop the boiling due to the above mentioned reasons.

7.- After two hours or two and a half hours, add the two washed and chopped potatoes, the washed and chopped pumpkin, the celery sticks after washing them and removing the strings and cut them into pieces of about 3 centimeters, and the green beans once washed and also cut into pieces of about three centimeters.

8.- Once the green beans are tender, turn off the heat and remove the pot and the food is ready to serve.

Presentation

Place the meat, bacon, blood sausage and chorizo ​​on a tray and place the stew-pottage in a tureen or legume bowl.

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Receta Berza de judías verdes, calabaza y apio 

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Receta Berza de judías verdes, calabaza y apio 

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José Antonio Artiel Lara

This is a typical food from Andalusia and more specifically from the province of Cádiz. Collard greens can also be prepared with chard and tagarninas (the so-called gypsy collard greens), but the one I like the most is this one, for which I give the recipe and that is why it is one of my favorite foods. This is an old family recipe, specifically from my maternal grandmother and whose tradition was followed by my mother who died many years ago, who in turn passed it on to my wife who is the one who cooks it for me.

Ingredientes para 4 people

250 grams of chickpeas

250 grams. of beans

500 grams beef shank

500 grams pork shank

200 grams of pork jowl

200 grams fresh bacon

100 grams. blood sausage

100 grams of chorizo

500 grams green beans

3 sticks of celery

2 potatoes

1 whole tomato

1 piece of pumpkin of about 300 grams

1 tablespoon sweet paprika

½ teaspoon of cumin

3 cloves of garlic

Black peppercorns

4 tablespoons extra virgin olive oil

Salt

Preparación

1.- Soak the chickpeas and beans the night before until the morning of the next day, which is when we are going to cook

2.- Cook the chickpeas and beans (legumes) in a normal pot and add the meats and bacon and cover with warm or hot water (never cold) and put over high heat to bring to a boil. When the boiling begins, remove the foam that the cooking releases. If necessary, always add more hot water and it is very important not to stop cooking because then the chickpeas will come out hard.

3.- Once the foam has been removed, add the chorizo ​​and blood sausage and a previously washed whole tomato into the pot.

4.- When the tomato is cooked, take it out and remove the skin

5.- Put the salt, the 3 peeled garlic cloves, the sweet paprika, half a teaspoon of cumin and the pepper in a mortar and crush everything. Once crushed, add the peeled tomato and 4 tablespoons of extra virgin olive oil and crush again.


6.- Pour the mash into the pot where the legumes and meat are cooked and cook for at least 2 hours, keeping in mind that you can never stop the boiling due to the above mentioned reasons.

7.- After two hours or two and a half hours, add the two washed and chopped potatoes, the washed and chopped pumpkin, the celery sticks after washing them and removing the strings and cut them into pieces of about 3 centimeters, and the green beans once washed and also cut into pieces of about three centimeters.

8.- Once the green beans are tender, turn off the heat and remove the pot and the food is ready to serve.

Presentation

Place the meat, bacon, blood sausage and chorizo ​​on a tray and place the stew-pottage in a tureen or legume bowl.

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Receta Berza de judías verdes, calabaza y apio. José Antonio Artiel Lara

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Receta Berza de judías verdes, calabaza y apio. José Antonio Artiel Lara

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This is a typical food from Andalusia and more specifically from the province of Cádiz. Collard greens can also be prepared with chard and tagarninas (the so-called gypsy collard greens), but the one I like the most is this one, for which I give the recipe and that is why it is one of my favorite foods. This is an old family recipe, specifically from my maternal grandmother and whose tradition was followed by my mother who died many years ago, who in turn passed it on to my wife who is the one who cooks it for me.

Ingredientes para 4 people

250 grams of chickpeas

250 grams. of beans

500 grams beef shank

500 grams pork shank

200 grams of pork jowl

200 grams fresh bacon

100 grams. blood sausage

100 grams of chorizo

500 grams green beans

3 sticks of celery

2 potatoes

1 whole tomato

1 piece of pumpkin of about 300 grams

1 tablespoon sweet paprika

½ teaspoon of cumin

3 cloves of garlic

Black peppercorns

4 tablespoons extra virgin olive oil

Salt

Preparation

1.- Soak the chickpeas and beans the night before until the morning of the next day, which is when we are going to cook

2.- Cook the chickpeas and beans (legumes) in a normal pot and add the meats and bacon and cover with warm or hot water (never cold) and put over high heat to bring to a boil. When the boiling begins, remove the foam that the cooking releases. If necessary, always add more hot water and it is very important not to stop cooking because then the chickpeas will come out hard.

3.- Once the foam has been removed, add the chorizo ​​and blood sausage and a previously washed whole tomato into the pot.

4.- When the tomato is cooked, take it out and remove the skin

5.- Put the salt, the 3 peeled garlic cloves, the sweet paprika, half a teaspoon of cumin and the pepper in a mortar and crush everything. Once crushed, add the peeled tomato and 4 tablespoons of extra virgin olive oil and crush again.

6.- Pour the mash into the pot where the legumes and meat are cooked and cook for at least 2 hours, keeping in mind that you can never stop the boiling due to the above mentioned reasons.

7.- After two hours or two and a half hours, add the two washed and chopped potatoes, the washed and chopped pumpkin, the celery sticks after washing them and removing the strings and cut them into pieces of about 3 centimeters, and the green beans once washed and also cut into pieces of about three centimeters.

8.- Once the green beans are tender, turn off the heat and remove the pot and the food is ready to serve.

Presentation

Place the meat, bacon, blood sausage and chorizo ​​on a tray and place the stew-pottage in a tureen or legume bowl.

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Receta Berza de judías verdes, calabaza y apio 

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Receta Berza de judías verdes, calabaza y apio 

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This is a typical food from Andalusia and more specifically from the province of Cádiz. Collard greens can also be prepared with chard and tagarninas (the so-called gypsy collard greens), but the one I like the most is this one, for which I give the recipe and that is why it is one of my favorite foods. This is an old family recipe, specifically from my maternal grandmother and whose tradition was followed by my mother who died many years ago, who in turn passed it on to my wife who is the one who cooks it for me.

Ingredientes para 4 people

250 grams of chickpeas

250 grams. of beans

500 grams beef shank

500 grams pork shank

200 grams of pork jowl

200 grams fresh bacon

100 grams. blood sausage

100 grams of chorizo

500 grams green beans

3 sticks of celery

2 potatoes

1 whole tomato

1 piece of pumpkin of about 300 grams

1 tablespoon sweet paprika

½ teaspoon of cumin

3 cloves of garlic

Black peppercorns

4 tablespoons extra virgin olive oil

Salt

Preparation for 4 people

1.- Soak the chickpeas and beans the night before until the morning of the next day, which is when we are going to cook

2.- Cook the chickpeas and beans (legumes) in a normal pot and add the meats and bacon and cover with warm or hot water (never cold) and put over high heat to bring to a boil. When the boiling begins, remove the foam that the cooking releases. If necessary, always add more hot water and it is very important not to stop cooking because then the chickpeas will come out hard.

3.- Once the foam has been removed, add the chorizo ​​and blood sausage and a previously washed whole tomato into the pot.

4.- When the tomato is cooked, take it out and remove the skin

5.- Put the salt, the 3 peeled garlic cloves, the sweet paprika, half a teaspoon of cumin and the pepper in a mortar and crush everything. Once crushed, add the peeled tomato and 4 tablespoons of extra virgin olive oil and crush again.

6.- Pour the mash into the pot where the legumes and meat are cooked and cook for at least 2 hours, keeping in mind that you can never stop the boiling for the reason of this.

7.- After two hours or two and a half hours, add the two washed and chopped potatoes, the washed and chopped pumpkin, the celery sticks after washing them and removing the strings and cut them into pieces of about 3 centimeters, and the green beans once washed and also cut into pieces of about three centimeters.

8.- Once the green beans are tender, turn off the heat and remove the pot and the food is ready to serve.

Presentation

Place the meat, bacon, blood sausage and chorizo ​​on a tray and place the stew-pottage in a tureen or legume bowl.

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Receta Berza de judías verdes, calabaza y apio

This is a typical food from Andalusia and more specifically from the province of Cádiz. Collard greens can also be prepared with chard and tagarninas (the so-called gypsy collard greens), but the one I like the most is this one, for which I give the recipe and that is why it is one of my favorite foods. This is an old family recipe, specifically from my maternal grandmother and whose tradition was followed by my mother who died many years ago, who in turn passed it on to my wife who is the one who cooks it for me.

Ingredientes

250 grams of chickpeas

250 grams. of beans

500 grams beef shank

500 grams pork shank

200 grams of pork jowl

200 grams fresh bacon

100 grams. blood sausage

100 grams of chorizo

500 grams green beans

3 sticks of celery

2 potatoes

1 whole tomato

1 piece of pumpkin of about 300 grams

1 tablespoon sweet paprika

½ teaspoon of cumin

3 cloves of garlic

Black peppercorns

4 tablespoons extra virgin olive oil

Salt

Preparation

1.- Soak the chickpeas and beans the night before until the morning of the next day, which is when we are going to cook

2.- Cook the chickpeas and beans (legumes) in a normal pot and add the meats and bacon and cover with warm or hot water (never cold) and put over high heat to bring to a boil. When the boiling begins, remove the foam that the cooking releases. If necessary, always add more hot water and it is very important not to stop cooking because then the chickpeas will come out hard.

3.- Once the foam has been removed, add the chorizo ​​and blood sausage and a previously washed whole tomato into the pot.

4.- When the tomato is cooked, take it out and remove the skin

5.- Put the salt, the 3 peeled garlic cloves, the sweet paprika, half a teaspoon of cumin and the pepper in a mortar and crush everything. Once crushed, add the peeled tomato and 4 tablespoons of extra virgin olive oil and crush again.

6.- Pour the mash into the pot where the legumes and meat are cooked and cook for at least 2 hours, keeping in mind that you can never stop the boiling for the reason of this.

7.- After two hours or two and a half hours, add the two washed and chopped potatoes, the washed and chopped pumpkin, the celery sticks after washing them and removing the strings and cut them into pieces of about 3 centimeters, and the green beans once washed and also cut into pieces of about three centimeters.

8.- Once the green beans are tender, turn off the heat and remove the pot and the food is ready to serve.

Presentation

Place the meat, bacon, blood sausage and chorizo ​​on a tray and place the stew-pottage in a tureen or legume bowl.

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This is a typical food from Andalusia and more specifically from the province of Cádiz. Collard greens can also be prepared with chard and tagarninas (the so-called gypsy collard greens), but the one I like the most is this one, for which I give the recipe and that is why it is one of my favorite foods. This is an old family recipe, specifically from my maternal grandmother and whose tradition was followed by my mother who died many years ago, who in turn passed it on to my wife who is the one who cooks it for me.

Ingredients for 4 people
250 grams of chickpeas
250 grams. of beans
500 grams beef shank
500 grams pork shank
200 grams of pork jowl
200 grams fresh bacon
100 grams. blood sausage
100 grams of chorizo
500 grams green beans
3 sticks of celery
2 potatoes
1 whole tomato
1 piece of pumpkin of about 300 grams
1 tablespoon sweet paprika
½ teaspoon of cumin
3 cloves of garlic
Black peppercorns
4 tablespoons extra virgin olive oil
salt
Preparation

1.- Soak the chickpeas and beans the night before until the morning of the next day, which is when we are going to cook

2.- Cook the chickpeas and beans (legumes) in a normal pot and add the meats and bacon and cover with warm or hot water (never cold) and put over high heat to bring to a boil. When the boiling begins, remove the foam that the cooking releases. If necessary, always add more hot water and it is very important not to stop cooking because then the chickpeas will come out hard.

3.- Once the foam has been removed, add the chorizo ​​and blood sausage and a previously washed whole tomato into the pot.

4.- When the tomato is cooked, take it out and remove the skin

5.- Put the salt, the 3 peeled garlic cloves, the sweet paprika, half a teaspoon of cumin and the pepper in a mortar and crush everything. Once crushed, add the peeled tomato and 4 tablespoons of extra virgin olive oil and crush again.

6.- Pour the mash into the pot where the legumes and meat are cooked and cook for at least 2 hours, keeping in mind that you can never stop the boiling for the reason of this.

7.- After two hours or two and a half hours, add the two washed and chopped potatoes, the washed and chopped pumpkin, the celery sticks after washing them and removing the strings and cut them into pieces of about 3 centimeters, and the green beans once washed and also cut into pieces of about three centimeters.

8.- Once the green beans are tender, turn off the heat and remove the pot and the food is ready to serve.

Presentation

Place the meat, bacon, blood sausage and chorizo ​​on a tray and place the stew-pottage in a tureen or legume bowl.

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Les ingrédients sont:

-Thon

-Crêpes de blé

-Canons

-Oeufs durs

-Mayonnaise

Ménage:

Une poêle

Un bol

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Le poisson frit ou pescaíto frito

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Les "papas aliñás"

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Le "arranque roteño"

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"Le lard du ciel"

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Le puchero andalous

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Enjoy this Andalusian recipe .

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Ingredients:

* 4 oeufs

* Un pot de tomates frites (rouges).

* Une cuillère à soupe d’huile d’olive

* Un pot de petits-pois (100 grammes)

* Un pot d’artichauts (100 grammes)

En option, nous pouvons choisir des haricots verts ou des courgettes (notre légume préféré):

* Jambon coupé en petits carrés/ “chorizo”

Dans une casserole plate, (mieux si elle est boue) on peut utiliser un autre matériau.

1- Vertez l’huile . Ensuite, le pot de tomates frites

2- Cassez les oeufs; essentiel ne pas casser jaune d’œuf

3- Ajoutez les légumes bien égouttés

4- Cuire au four pendant 15 minutes

5- Lorsqu'ils sont presque faits, décorez avec le jambon/chorizo 1 minute de plus

Sortez-le de four et…

Bon appètit!

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Ingredients:

4 oeufs.

Un pot de tomates frites (rouges).

Une cuillère à soupe d’huile d’olive.

Un pot de petits-pois (100 grammes).

Un pot d’artichauts (100 grammes).

En option, nous pouvons choisir des haricots verts ou des courgettes (notre légume préféré).

Jambon coupé en petits carrés/ “chorizo”.

Dans une casserole plate, (mieux si elle est bonne) on peut utiliser un autre matériau.

Cassez les oeufs; essentiel ne pas casser la jaune.

Ajoutez les légumes bien égouttés.

Cuire au four pendant 15 minutes.

Lorsqu'ils sont presque faits, décorez avec le jambon/chorizo 1 minute de plus.

Sortez-le de four et…

Bon appètit!

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Dies ist mein Familienrezept für andalusische Gazpacho. Kann mit gehacktem Ei oder Schinken serviert werden.

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Andalusische Gazpacho - Jose Maria Pazos Liaño

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Ingrédients :

-4 tomates bien mûrs

-4 poivrons verts

-2-3 gousses d'ail

-Demi kilo de pain

-Un verre d'huile d'olive (environ 125 ml).

-Sel selon le goût.

Préparation:

Dans un récipient en terre cuite, mettez le sel, les poivrons et l'ail. À l'aide d'une pilon en bois, écrasez le tout jusqu'à obtenir une sorte de pâte. Ajoutez le pain émietté (seulement la mie). Ensuite, hachez les tomates et ajoutez-les par-dessus. Continuez à écraser en versant l'huile d'olive petit à petit, selon la consistance souhaitée.

Présentation :

Autrefois, ce plat se mangeait directement dans le récipient, en utilisant la croûte du pain comme cuillère.

Bon appétit !

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