HUEVOS RELLENOS

Deviled Eggs! So many memories from my childhood! Very common in many countries. Lots of ways of making them. But always with a common ingredient, of course. Hard boiled eggs. Let’s make some Deviled Eggs!

Ingredients:

5 eggs

1 3-ounce tuna can

1 teaspoon Sriracha Hot Chili Sauce

1 tablespoon mayonnaise

10 teaspoons mayonnaise

Some salt to taste

Some freshly ground black pepper to taste

Some roasted red pepper

The first thing will be boiling the eggs. Put the eggs in a pan and fill with water. Heat it and bring it to a boil. Cook for about ten minutes. Let them cool. When they are cold, remove the shells from the eggs. Cut the eggs in half lengthwise. Remove the egg yolks and put them in a bowl or container, but reserving two yolks. Blend and mix the yolks a little. Remove all the liquid from the tuna can. Then add it to the bowl. Mix well. Now you can add one tablespoon of mayonnaise and the Sriracha Hot Chili Sauce. Mix well again. Add some black pepper and salt to taste.

When everything is well mixed, you can start filling the eggs. Once they are filled, cover them with the rest of the mayonnaise sauce. Then take the two yolks that we reserved and grate them over the eggs.

The last thing will be cutting the roasted red peppers in strips and decorating the eggs. Put two strips making a cross on top of every egg. That will make them even more delicious.

Put them in the fridge for at least two hours. They will be ready then. Perfect as sides, for parties… And of course, remember that you can give your touch to your Deviled Eggs. Use your imagination. Enjoy!

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ARAGONESE SALAD

A salad for today. A salad from my land. A salad from Aragón. Especially good for the summer. But good for all seasons too. Let’s make it.

Ingredients:

1 egg
1 potato
1 tomato
1 clove of garlic
Some fresh lettuce
2 green onions
2 tablespoons chopped pickles
1 tablespoon capers
1 cup bonito del norte (high quality tuna from Spain, from a can) or albacore tuna
½ cup Spanish olives
Some freshly ground black pepper
Some Spanish extra virgin olive oil
Some red wine vinegar
Some salt to taste

First we will have to boil the egg and the potato. Once they are done, let them cool.
Then prepare the vegetables. Cut the tomato, the green onions, the lettuce the pickles and the garlic. Instead of pickles you can use regular cucumbers, of course.
Season your salad with the olive oil and the vinegar. Add some salt and pepper.
Mix everything well with the bonito del norte. I am normally careful when I do this because I do not want to break those beautiful pieces of bonito.
Taste it and if you do not have to add more salt, your salad will be ready. Really good for the summer. Fresh and delicious. Enjoy!

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FRIED EGGS AND CHORIZO

I am just salivating. I cannot avoid it. One of the easiest recipes for today. Fried Eggs and Chorizo. Not for every day but let’t make it today.

Ingredients:

Fresh eggs
Some extra virgin olive oil
Salt to taste
Some freshly ground black pepper (optional)
Some good Spanish chorizo
A pinch of dried parsley (optional)
Some good bread

It is not difficult to fry eggs. The eggs must be really fresh. That is very important.
First, heat some olive oil in a frying pan. Once it is hot, quite hot, cook the eggs one at a time. Crack an egg and add it to the frying pan. Let it cook for a while. From time to time take some oil from the frying pan and pour it over the egg. That will make our fried eggs fantastic. Add some salt to taste. And some pepper and parsley if you want.
At the same time we can prepare the chorizo. Just slice it and heat a bit in a pan.
We only have to serve our eggs. Pour some of the chorizo oil over the eggs if you want. Serve the eggs with the chorizo and some bread. Enjoy!

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FRIED CAULIFLOWER

Vegetarian today. Indian influences, Indian spices. Something very healthy. And very easy to make. I like this recipe because is a different way of eating cauliflower. Those who do not like this vegetable will find it interesting.

Ingredients:

½ cauliflower
2 eggs
4 tablespoons milk
Some freshly ground black pepper
Some salt to taste
1 tablespoon cumin seeds
½ teaspoon turmeric
Some vegetable oil

First we will cut the cauliflower in little pieces. The next step is steaming them for five minutes. Once this is done, we will drain the cauliflower.
In a container we will mix the eggs, the milk, the pepper and the salt.
Now, using a pan without any oil, we will toast the cumin seeds gently. Do not let them get burnt. It is important to shake the pan with the cumin seeds. When they start to get brown remove the pan from the heat.
Now we will add half of the seeds to the container with the eggs and the milk. We will mix this well. Then we will add the cauliflower pieces to the mixture. And then we will fry pieces of cauliflower and egg mixture in a frying pan with hot oil. We may need to do this in several batches.
Finally, add the rest of the cumin seeds, pepper and salt to taste. And enjoy your Fried Cauliflower.

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TIRAMISU

A delicious dessert. I admit I have not tasted Tiramisu in Italy. I have done it in several countries. They were different but, most of them delicious. You can find Tiramisu turned into cakes or even ice cream. Again, I will show you how to make my Tiramisu. Remember, there are many ways of cooking something. Discover yours.

Ingredients:

8 oz mascarpone cheese (or regular cream cheese)
3 oz ladyfingers
Some espresso coffee
2 tablespoons sugar
2 eggs
1 tablespoon cocoa powder

Tiramisu should be done with mascarpone cheese but if you cannot find it, regular cream cheese will do, although it will not be same, of course.
First, we will take the eggs and separate the white from the yolk. Then, in a bowl we will mix cheese, sugar and yolks. It has to be really creamy. In another bowl we will beat the whites till they are stiff. We will mix then these two bowls. But it is important to try to get a fluffy mixture, so do not mix too much. We will have some coffee ready. I prefer some really strong espresso coffee. Then we will start layering the Tiramisu. We will use a container in which we will put a layer of ladyfingers. Then we will wet the ladyfingers with some coffee. And now a layer of the mixture. Then more ladyfingers and more coffee. Cover with another layer of mixture and finally sprinkle with the cocoa powder. Cover the container and put it in the fridge. It is better to let it cool and it tastes better if you eat your Tiramisu the following day.
There is a “but” though. Raw eggs. You have to bear in mind that using raw eggs has a risk. You can use pasteurized eggs if you want. But I am sure of something, you will love Tiramisu. And you can also put some liquor in the coffee. Some rum or whisky, for example. That will give a different touch to your Tiramisu. I also put some chocolate chips along with the cocoa powder. Enjoy.

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SPANISH OMELETTE

A simple dish, apparently. Eggs, potatoes and, if you want, some onion. Just that. This dish, tortilla de patata in Spanish, is typical of my country, Spain. You can find it everywhere, in bars, restaurants and of course in every home.

Ingredients:

You can make your omelette with or without onion. When I was a kid I preferred it without onion but now I like it with a bit of onion. It gives the omelette a special taste.
To make a small omelette you will need:

A quarter of a medium onion (if you decide to put onion in the omelette)
3 medium potatoes
2-3 eggs
Oil (olive oil or some other healthy vegetable oil)
A pinch of baking powder
A pinch of salt
1-2 tablespoons milk

It seems a simple dish but believe me, it is not easy to make a tortilla de patata. Beginners will realize soon but I encourage you to try, it is worth it.
There are different ways of making a Spanish omelette. I will describe the way I use.
First we will chop the onion, if used. Then we will prepare the potatoes. First, pealing them and then cutting them in pieces resembling a quarter of a dollar, but thicker. Some people cut them in bigger slices, others even in cubes. You choose. When I prepare the onions and potatoes, I put the cut pieces on a dish that I will use later to turn the omelette over. It must be a big dish, slightly bigger than the frying pan you will use to cook the omelette. I use a plastic dish, a light but firm one.
Well, then we have to fry the onions and potatoes. I use a frying pan that I only use to make Spanish omelette. Tortillas love their pans and don’t like sharing them with other dishes. I don’t use too much oil for frying the onions and potatoes. I don’t want my omelette to be too oily. I prefer to be stirring the pieces of potato so that they fry evenly and don’t get stuck to the pan. You can use olive oil or some other healthy vegetable oil. You choose. Once the onions and potatoes are fried, I remove the frying pan from the stove.
Then I beat the eggs, adding baking powder, salt and milk. You must be sure you will have enough to make the omelette evenly.
Once you have the eggs ready, put the pan on the stove again, at medium heat, and pour the eggs on the pan over the potatoes. Make sure the eggs are evenly spread.
You must be sure the omelette doesn’t get stuck to the pan. I use a wooden spatula to make sure that doesn’t happen, applying it in the outer part of the pan. And something very important, shake the pan, avoid the sticking.
Once you think the omelette is a bit done, take the pan out of the stove, and over the sink, just in case, put the plastic dish on the pan and carefully turn it over. You will have the omelette on the dish now. Put it now in the pan again and back to the stove so the other side is cooked. Keep on shaking the pan. I recommend that you turn over the omelette several times; it is the best way of making sure it doesn’t get stuck and it is evenly cooked. Use the spatula in the outer part of the pan to give the omelette a wonderful rounded rim.

Some people cook it in a different way. Once they have the fried potatoes and the eggs beaten, they mix it in a bowl and then they pour it in the frying pan, adding oil if necessary. Then they proceed in the same way I have said. You choose; maybe this way is easier for beginners.
You can eat the tortilla as a tapa, a little piece on a slice of bread or in a bocadillo, a sandwich made with a baguette. And on a dish, of course. Enjoy.

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