Recipes / Food

The perfect recipe for making a Torta de Santiago

Ingredients:

• 150g Turron Duro (crunchy nougat)
• 150g Turron Blando (creamy nougat)
• 18g Greek yogurt
• 3g Baking soda
• 6g Baking powder
• 3g Lemon
• 150g Eggs
• Salt (pinch)
• 125g Almond flour
• 250g Fondant or icing sugar (for decoration)
• Almonds (for decoration)
• Wax paper (for lining the mold)

Instructions:

1. Finely grind the hard nougat
2. Mix Greek yogurt, baking soda, and baking powder
3. Grate the lemon peel
4. Hand-crush the soft nougat until it becomes flour-like
5. Lightly grease a 7x7 inch mold and place a 12x12 inch wax paper inside the mold
6. Separate the egg whites from the yolks
7. Beat the egg whites until stiff peaks form with a pinch of salt
8. In a large bowl, combine the soft nougat with the egg yolks and beat by hand
9. Add the yogurt mixture and continue mixing by hand
10. Add the crushed hard nougat, almond flour, and grated lemon peel
11. Finally, fold in the stiff egg whites and mix gently
12. Bake at 350°F for 20 minutes
13. Remove from the oven and let it cool
14. Unmold and decorate with fondant or icing sugar and almonds.

ENJOY!

Nobody doubts that Spain has the best anchovies in the world. Cantabria is, par excellence, the birthplace of the anchovy and the place where the best specimens of what many consider the ham of the sea are produced.
By combining the anchovy and the boquerón (white anchovy) we get what is called Matrimonio (marriage), which in many bars in Spain you will find as part of numerous pinchos or gildas.

Ingredients:

• 1 package of Cantabrian Anchovies in Olive Oil 
• 1 package of Santoña Boquerones (white anchovy)
• 2 tablespoons of Albea Blanca Organic Sherry vinegar
• 4 tablespoons of Olive oil Las Valdesas 
• 110 gr of Wood-fire red Piquillo Pepper
• 1 pinch of Salt
• 1 pinch of Pepper
• Lettuce leaves to taste
• Red onion (1/8 or to taste)
• 1 clove garlic

Elaboration:
1. In a bowl, mix two tablespoons of sherry vinegar, four tablespoons of olive, a minimum pinch of salt and pepper to taste, then add a finely chopped red onion and a clove of grated garlic, mix everything well until emulsified.

2. We arrange a bed with various lettuces on a platter and right on top the peppers cut into thin strips, and on top we intersperse the anchovies and boquerones. We distribute the dressing that we have in the bowl well and that's it, we have it, a great salad!

3. Enjoy as a starter or as a main dish.

Source: El Diario Montanes

In Asturias, Spain, the bocadillo de chorizo and manchego cheese or cured cheese is an unmissable classic for an afternoon snack. On this occasion we propose you to make this easy and delicious recipe with a crispy croissant. The result is mouth-watering!

INGREDIENTS:

• Croissant
• Don Jose Spanish chorizo sliced.
• La celestina Iberian cured cheese
• Slices of tomato
• basil
• butter (optional)

 

INSTRUCTIONS:

1. Cut the croissant in half.
2. On the croissant base, put some slices of chorizo Don Jose, Iberian cheese, fresh basil, sliced tomato and again chorizo.
3. Place the top of the croissant on the assembly of ingredients.
4. (Optional) You can spread the croissant with butter and put it in a pan or grill to warm it just a little bit.
5. Room temperature or warm either way it is delicious. Enjoy!

Hummus, a culinary classic that has earned a special place on tables around the world thanks to its irresistible flavor and versatility. This hummus recipe is perfect proof that making this creamy, flavorful dip at home is easier than it looks. 

INGREDIENTS:

• 500 gr Mas Vell organic chickpeas Pedrosillano in brine
• A drizzle of Altius Organic Extra Virgin Olive Oil
• 2 garlic cloves
• 1 tablespoon of lemon juice
• 1/2 teaspoon cumin
• A pinch of La Vera smoked sweet paprika
• A pinch of salt
• Half a teaspoon of tahini (optional)
• 30g Valencia Almonds Mediterranean Herbs by El Nogal (optional to decorate)

INSTRUCTIONS:

1. Drain the Mas Vell organic chickpeas and pass them through plenty of water to wash them and let them drain.
2. Put the chickpeas in the blender together with the peeled garlic cloves, the salt, and the cumin. Mix everything.
3. Add the lemon juice and olive oil. Blend it with the mixer until you have a mixture with a creamy consistency if it is too dense add just a little bit of water.
4. Serve in a bowl or plate you can decorate it by adding Valencia Almonds Mediterranean Herbs, whole chickpeas or nuts on top, or a drizzle of olive oil and some sweet paprika sprinkled.
5. Enjoy!

Preparing cheese with quince is a classic and delicious combination that combines the softness of cheese with the sweetness of quince.

Ingredients:

• Cured or Manchego cheese
• Quince paste (also known as dulce de membrillo)
• Walnuts or almonds
• Bread

Instructions:

1) Prepare the ingredients.

• Cheese: Cut the cheese into thin slices or small pieces, as you prefer.
• Quince: If the quince comes in a large piece, cut it into thin slices. If it is already sliced, no further slicing is necessary.

2) Assemble the dish: Place the cheese slices on a serving plate, add the quince slices next to the cheese, or on top of the cheese if you prefer to combine them.

3) Garnish: You can add some chopped walnuts or almonds for a crunchy touch and additional flavor.

4) Serve: Serve the dish at room temperature so that the cheese is at its best texture and flavor.

Tips

• Pairing: Cheese with quince jelly is ideal with a good red wine or even with a sweet wine, such as port.
• Variations: You can try with different types of cured cheese and adjust the amount of quince according to your taste.

Enjoy this traditional and delicious combination that never goes out of style!

Fideuá is a delicious Valencia dish that is similar to Paella.

Ingredients:

• 400g Gourmet mussels in marinade
• 8 large shrimps (with their shells)
• 2 pinches of Origen Spanish Saffron
• 350g Gallo Fideo Pasta nº 2
• 5 tbsp Mas Vell Organic Extra Virgin Olive Oil
• 1 large onion chopped (finely)
• 3 garlic cloves (crushed)
• 2 tsp 1921 From "La Vera" smoked sweet paprika
• 400g Gourmet squid in olive oil (cut into pieces)
• 650ml Seafood paella broth Gallina Blanca
• 2 large tomatoes (chopped into small pieces)
• 1 large lemon juice, plus
• 1 lemon (cut into wedges to serve)
• 1 small parsley bunch (chopped)

 

Instructions:

1. Bring to boil 50ml of water. Put the saffron in a small cup, cover it with the hot water and let stand for 10 mins
2. Heat the Mas Vell Organic Extra Virgin Olive Oil in a 40cm Paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then add the Gallo Fideo Pasta nº 2 and cook for 5 mins, stirring from time to time until the Fideo Pasta is toasted brown. Stir in the smoked sweet paprika 1921 From "La Vera".
3. Heat should be moderate, stir through the Gourmet squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over Seafood paella broth Gallina Blanca (previously warmed up) and scatter the tomatoes on top.
4. Bring to a simmer and cover the whole Paella pan with foil. Turn the heat to medium and cook for 6 minutes.
5. Uncover the dish and stir to incorporate the dry top layer of pasta. Add the Gourmet mussels into the Fideos. Arrange the shrimps on top, cover and cook for 6 more minutes or until the you get pink shrimps, and the pasta is cooked through.
6. Simmer for another 2 or 3 minutes to cook off most of the remaining liquid. Then, leave few minutes in the Paella pan, this way the pasta won’t stick together. Allow to sit for 2 or 3 minutes, then arrange the lemon wedges on top.
7. Spread some parsley and lemon juice before serving.

 

👨‍🍳Based on BBCGoodFood