BREADED SCALLOPS

We will go to the sea today. Scallops. Easy to make. Easy to eat. Let’s cook.

Ingredients:

½ pound scallops

2 tablespoons very fine breadcrumbs

1 teaspoon paprika or Spanish smoked pimentón

1 tablespoon corn flour

1 tablespoon corn meal

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Some extra virgin olive oil

This is going to be very easy. First, make sure the scallops are fresh. Then prepare the breadcrumbs, the smoked pimentón, the corn flour and the corn meal. Mix well and add the salt ant the black pepper too. Let the scallops get into this powdered mix.

Heat some oil in a pan. Do not use much, just two or three tablespoons. When it is hot, fry the scallops. Do it gently so that the scallops do not lose the breading. Cook them for about four minutes. Then, they will be ready.

A perfect tapa. A perfect appetizer. It can go well with almost everything. You choose. Enjoy!

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POTATO SALAD

Today Potato Salad. One of my favourite salads. It is a classic in the United States. I just love it. There are many variations. All of them delicious. Let’s make one.

Ingredients:

3 potatoes

1 stalk of celery

1 clove of garlic

1 shallot (you can also use regular onions)

Some salt to taste

Some freshly ground black pepper to taste

2 tablespoons mayonnaise sauce

1 teaspoon mustard

First we will prepare the potatoes. Depending on the kind of potatoes you use, you can leave the skin on or not. Use your favourite kind of potatoes. When the skin is not too thick I usually leave the skin on. Cut the potatoes in pieces, not too small pieces. Boil the potatoes in water with a bit of salt. Make sure the potatoes are not overcooked. But you do not want them to be under-cooked either. The time you have to be cooking them will depend on the kind of potatoes you are using. When they are ready, remove them from the water and reserve.

While the potatoes are being boiled, you can prepare the rest of the ingredients. Chop the shallot, the celery and the garlic. It is a good idea to add the leaves of the celery.

When the potatoes are cool, add the vegetables. Then add salt and pepper to taste. You can also add some herbs. The ones you prefer. You can add some dill, thyme, rosemary…

Then add the mayonnaise sauce and the mustard. Mix well. Do not add too much mayonnaise sauce. At least I prefer it like that.

Once you have it prepared, cover it and store in in the fridge. Refrigerate it for two hours at least. Then, it will be ready to serve.

It is healthy. It is the perfect side. The perfect salad. Enjoy!

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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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MARLIN PRESERVE

Let’s make a fish preserve. We will use marlin today. But you can do it with tuna. And with bonito, if you can find it. Marlin will do. Let’s make it.

Ingredients:

12 black peppercorns

12 ounce marlin

Some extra virgin olive oil

Some salt

Some red wine vinegar (optional)

First a warning. To make preserves it is very important to sterilize the jars and all the tools you will be using. Otherwise it could be even dangerous for your health. So make sure you boil the jars and the tools properly before using them to make the preserve. Wash your hands properly but, anyway, do not touch the jars with them. Use a pair of tongs to handle them.

This is a recipe for preserving marlin. Of course it will be good for other kind of fish. Tuna, bonito or similar fish will be also good. In fact, tuna and bonito preserves are really traditional in my country. And almost everywhere.

Once you have sterilized everything well, you can start with the preserving. First put the peppercorns in the glass jars. Next thing, prepare and clean the fish. Remove skin and bones. The marlin must be neat.

Try to cut the marlin in pieces that will fit the jars. If you can get a piece that will fit a jar, the better. That is better that putting several pieces of marlin in a jar.

Put a good piece of marlin in every jar. Fill the jars with olive oil seasoned with a bit of salt. You can add some vinegar if you want. I like it with vinegar but it is up to you. Besides, if you use some vinegar, the preserve will be safer. Fill the jars to the rim, making sure you do not leave any air inside the jar. Then close the jars with their lids.

Put the jars in a big pan and cover with water. Make sure the water covers the jars and then add more water. We want the jars to be covered by water through the whole process. Now you will have to sure you boil the jars for at least one hour.

Let the jars cool. You are not in a hurry to remove the jars from the water.

When they are cold enough, remove from the water and let them cool completely before storing them in a dark and dry place. That is if you are not tempted already to try them. You can, you should, store them for one month at least. The taste will be better then.

You can serve it as a side. It is also good as an ingredient for a salad. It is really good. Once you are comfortable making preserves, you will find it very rewarding. I have to admit that the preserves are so good that they do not last too long in my pantry. I should be more patient. It does not matter. Whenever you eat it, enjoy it!

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CURRIED CHICKEN SALAD

This is a delicious salad. With an Indian touch. I love it. Let’s make it.

Ingredients:

1 tablespoon chopped shallots

1 tablespoon chopped celery

1 tablespoon blenched almonds

1 tablespoon raisins

1 tablespoon chopped apple

1 clove of garlic, chopped

1 chicken breast (boiled) or 1 10 oz can chunk chicken breast

1 teaspoon curry powder

1 or 2 tablespoons mayonnaise sauce

1 teaspoon lemon juice

Some salt and freshly ground black pepper to taste

As always, we will prepare the ingredients first. Cut the vegetables in little pieces. If you want to boil the chicken, clean it first removing all the fat you can. Then just boil it in water till the chicken is cooked. But if you use the canned food, remove the water completely. Of course, it is better to use fresh chicken, but the option of canned chicken can be helpuf when you are in a hurry.

Then mix everything except the mayonnaise sauce, the lemon juice and the salt and pepper. Once it is mixed, add the mayonnaise sauce little by little. You can always add more if you want, but if you add all of it at the beginning you may have a salad with a lot of mayonnaise. We do not want that. The last thing is adding salt and pepper to your taste. Mix well and let it cool in the fridge for a couple of hours at least.

A really good salad. A perfect side to serve with a main dish. And as it needs to be refrigerated for some time, you can make in advance and you will have it ready before hand. I think I’ll prepare it right now. Enjoy!

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CRAB AND CREAM CHEESE WONTONS

Asian wontons. They are so good. You can get the wonton wrappers in good supermarkets or Asian stores, fresh or frozen. Let’s get started.

Ingredients:

A packet of wonton wrappers, fresh or frozen

A packet of cream cheese

1 green onion

1 can of crab meat

1 tablespoon crab paste with bean oil

Some vegetable oil

If you use frozen wonton wrappers, let them thaw in the fridge overnight. Protect them with a wet kitchen paper towel.

Chop the green onion. The cream cheese should be at room temperature. Mix the cream cheese with the crab meat and the crab paste with bean oil. Add the green onion and mix. Once you have the filling, you will have to fill the wontons.

Put a wrapper in front of you with one point towards you. Then put some filling in the middle of it. About a spoonful. Brush with water or beaten egg the rims of the wrapper. Then close the wrapper from one side to the other. Now press the wider side to the more narrow side to get two pointed parts that will have to be moved so that they get together. Repeat this with the rest of wrappers. You can also prepare the wontons in different shapes: like dumplings, like triangles... It is up to you.

You can fry them in a pan with hot oil. But you can also bake them in an oven. In this case, first brush them with oil. If you fry them, heat the oil and they fry them on every side. If you bake them, the oven must not be too hot. Bake them for over 10-15 minutes.

Once cooked, leave them on kitchen paper towel for a while.

They are wonderful. You can serve them as an appetizer with your favourite dip. Enjoy!

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TUNA SALAD

A wonderful salad. Very popular in the USA. One of those simple dishes that I love from the cooking in the USA. Simple but delicious. Let’s get started.

Ingredients:

3 5 oz cans of tuna in water, drained

A little piece of a green apple, the part with the skin

3 tablespoons chopped celery

3 tablespoons chopped onion

1 clove or garlic, chopped

Some mayonnaise sauce

Salt and pepper to taste

First open the tuna cans and drain them. With a fork “break” the tuna, but not too much. Put it in a bowl. Add the apple, diced. Add the celery, the onion and the garlic too. Mix well and add mayonnaise little by little till you get exactly the tuna salad you want. Do not add too much. Add salt and pepper to taste and then put the bowl in the fridge.

If you like it, you can add some mustard.

Serve cold. Perfect as a side. Enjoy!

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HOLLOW POTATOES

A different recipe. Potatoes in an interesting approach. Popular in some parts of Spain, but not everywhere. Now you can cook them. Let’s cook.

Ingredients:

2 potatoes

2 eggs

3 tablespoons flour

1 bay leaf

Some salt to taste

Some freshly ground black pepper, to taste

½ teaspoon baking powder

½ teaspoon turmeric

Some extra virgin oilve oil

To start, wash and peel the potatoes. Cut them in pieces. Then boil them in water with a bit of salt the bay leaf. Once the potatoes are done, rinse them in cold water. Remove the bay leaf. Mix the potatoes with the eggs. Add the flour and mash everything well. Add the baking powder and some salt and black pepper. I like to add some turmeric. Just to add a bit of colour. We must get a mixture to make like a sort of croquettes later.

If it is needed, you can add more flour, but do it little by little anyway. When you have the mixture, let it rest for 15 minutes.

Then, with the help of a wooden spoon, shape the potato croquettes. Heat some oil in a pan and when it is hot, fry the Hollow Potatoes. Some minutes on one side, some minutes on the other side.

If you want, you can add some herbs to the mixture, but do not overuse herbs. Serve hot. You can serve them as a tapa or as a side. They are different and delicious. Enjoy!

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KOFTA

Ground lamb with spices. A recipe, with many variations, well known around the world, from the Mediterranean to India. Wonderful.

Ingredients:

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 cloves

1 teaspoon cardamom seeds

10 black peppercorns

A pinch of cinnamon

A pinch of nutmeg

½ teaspoon hot pimentón

½ teaspoon salt

½ small red onion, chopped

2 cloves of garlic, chopped

1 teaspoon parsley, chopped

1 pound ground lamb

Start preparing the wooden skewers. It is highly recommendable to soak them in water for half an hour at least.

Then prepare the spices. Put in a mortar the coriander, the cumin, the cloves, the cardamom and the pepper. When it is well ground, add the cinnamon, the nutmeg, the hot pimentón and the salt. Mix well.

Prepare the onion too. Chop it. Do the same with the garlic. Then, in a bowl, mix the ground lamb, the ground spices, the onion, the garlic and the parsley. Let it rest for 20 minutes.

And then start preparing your Kofta skewers. Take a piece of ground meat, already mixed with the spices, and make a cylinder around the skewer. Go on doing this, about three pieces per skewer, making sure that are firmly attached to the skewers.

The ideal thing is cooking the skewers on a grill, but you can also do it in an oven. If you do it in an oven, put the skewers on the brim of an oven tray. The oven must be preheated to 350ºF. Cook the Kofta in the oven for about 20 minutes. Do not overcook, though. Be careful.

You can serve it with pita bread and alioli sauce. Delicious. Enjoy!

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GRILLED SARDINES

Sardines! So many memories! We should eat more fish. And more kind of fish like Sardines. They are delicious and healthy. If you are not eating them, you do not know what you are missing! Let’s cook them today!

Ingredients:

4 sardines

Some salt

Some extra virgin olive oil

2 cloves of garlic, chopped

Some fresh parsley, chopped

½ teaspoon pimentón, sweet or hot, to taste

Some drops of lemon juice

First, clean the sardines. Remove the head and the inner parts. Basically everything. We only want the fillets. You can also cook them without removing anything if the sardines are small. They are good in both ways. But I prefer to have just the fillets.

Then put some extra virgin olive oil in a grill pan. Just some drops. Heat the pan and then put the sardines. Fry them around three minutes and then turn them and cook them for 2-3 more minutes on the other side.

In the meantime, you can prepare a delicious seasoning. Mix three tablespoons of extra virgin olive oil with the garlic, the parsley and the pimentón. You can use sweet or hot pimentón. It is your choice but I prefer the hot one. Add some drops of lemon juice and mix well.

And everything is ready for our sardines. Serve them along with the seasoning. Use it generously on the sardines. And why not? Serve them with a good white wine. A recommedation: Portuguese Vinho Verde. I love it. You will. Enjoy!

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SAMOSAS

I love them. Samosas are one of those delicacies from India that everybody should eat at least once in their lives. Although that would be difficult. Eating only one samosa. They are so good. There many kind of samosas. I will cook vegetarian samosas today. But there are with meat too. Let’s start.

Ingredients:

1 potato

¼ onion

4 tablespoons corn

4 tablespoons chopped squash

3 tablespoons red pepper

2 tablespoons green pepper

1 small green chili

1 tablespoon chopped fresh ginger

1 tablespoon chopped garlic

Some vegetable oil

Some spring roll pastry

½ teaspoon cardamom

½ teaspoon garam masala

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon turmeric

½ teaspoon dried cilantro

¼ teaspoon dried mint

½ teaspoon Kashmiri red chili powder

Some salt to taste

Some freshly ground black pepper

I will cook my Samosas with spring roll pastry. It is not the most common way, I know. Normally you should do it with maida dough. But the results are quite good and the Samosas will be crispy. Sometimes samosas are soggy. And these ones will not be. I promise.

First we will cook the potato. Wash it and peel it. Boil it in a pan and reserve. Then prepare and cut the vegetables.

Make sure you have the spring roll pastry ready. We do not want it frozen when we are ready to cook. Keep it on a clean cloth.

Now we will prepare the filling. To do that, heat some vegetable oil in a pan. Then add the onion and the peppers and cook for a couple of minutes. Now add the squash, the garlic, the ginger and the chili. Go on cooking it.

We also have to prepare the spices. Mix and blend them in a mortar. Then add it to the vegetables.

Mash the potatoes lightly. Then add them to the vegetables. We will have the filling ready now.

The next step is filling the samosas. It is not difficult. First, put a pastry sheet on a wet cloth. Then fold it in half. Now fold the left bottom corner to the top. Then fold the left top corner to the right bottom corner. With this, you will have a sort of cone which can be hold while you fill it with the filling using your other hand. Then wet the ends of the pastry a bit and close the samosa. Repeat this with the rest of them. Keep them on a wet cloth.

Heat some oil in a pan. And when it is hot enough, fry the samosas. Do it in several batches if needed. Once fried, leave them on kitchen paper towel because we do not want too much oil.

And the Samosas will be ready. Serve them as a side with an Indian curry. Perfect with a chutney. Enjoy!

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EGG ROLLS

Chinese comfort food. Egg Rolls. Who has not eaten Egg Rolls? I will make my own Egg Rolls today. Let’s go to the kitchen.

Ingredients:

Egg Roll Wrappers

1 chopped carrot

¼ cauliflower or white cabbage

1 small can beansprouts or fresh ones

1 small can water chestnuts

1 tablespoon soy sauce

Some salt to taste

Some freshly ground black pepper

Some vegetable oil

To start with the preparation, chop the carrot. Scald the cauliflower or cabbage for some minutes. Then drain and shred it. Put carrots, cauliflower, beansprouts, water chestnuts and black pepper in a container. Add the soy sauce and mix. Add some salt if needed.

We will have the egg roll wrappers ready. Thaw the amount you consider you will be using. Put a wrapper on a surface with one corner pointing at you. Pour about three tablespoons of the mixture across the wrapper, parallel to you. Fold the corner closer to you to cover the mixture. Do the same with the right and left corners. Finally do the same with the remaining corner. Do this with all the wrappers and the filling.

Then the only thing we will have to do is frying the Egg Rolls. Heat some vegetable oil in a pan and deep fry the rolls. Do this in badges so that the rolls do not stick to each other. When they are brown, remove from the pan and let them get rid of some of the oil by putting them on kitchen paper towel.

Now you have your rolls ready. You can serve them as an appetizer. And you can serven them along with some oriental dish.

Rewarding and delicious. Enjoy!

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GOAN CROQUETTES

Let’s go back to Goa today. Goan Croquettes. So delicious. Let’s cook them.

Ingredients:

2 eggs
½ onion
1 clove of garlic
1 tablespoon chopped fresh ginger
1 dried red chili
1 jalapeno
7 cloves
Some vegetable oil for sautéing
½ pound ground beef
1 slice of bread
Some breadcrumbs
Some vegetable oil for frying the croquettes

First we will prepare the vegetables. Peel the onion, the garlic and the ginger. Remove the seeds of the chili. Cut the jalapeno, the garlic, the ginger and the chili.
The next step will be to sauté the onion, the jalapeno, the garlic, the ginger and the chili. After a couple of minutes, we will add the meat. Cook for a while so that the meat loses all their liquid.
Blend that preparation but make sure it is not too much.
Soak the slice of bread for ten minutes and after that, try to get rid of all the water from the bread. Beat one egg. Mix the egg with the bread and then with the blended meat and vegetables.
Prepare some breadcrumbs and beat the other egg.
Now we will start frying our croquettes. First heat some oil in a frying pan. Make the croquettes with the blended mixture. Soak them in the egg, then in the breadcrumbs and then put them in the frying pan with the hot oil. Make some at at time but not too many at the same time. Get them brown in both sides and when they are done, let them get rid of some oil on kitchen paper towel. Serve hot.
A perfect appetizer. Enjoy!

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DRIED ANCHOVIES

A Korean recipe for today. Anchovies. It can be a perfect and different appetizer. You must use dried anchovies that can be found in Asian stores. They are very small but really good. Let’s go to the kitchen.

Ingredients:

1 teaspoon chopped garlic
1 dried chili
Some dried anchovies
Some vegetable oil (I will use extra virgin olive oil)
Some brown sugar
Some water
Some paprika or Spanish pimentón
Some sesame seeds
Some drops of sesame oil

My adaptation of this Korean recipe. I love it.
First we will prepare the garlic and the dried chili. Then we will heat the anchovies in a pan or wok for a couple of minutes. Do not use too much oil. Reserve them.
In the same pan or wok, heat the garlic and the dried chili. Add some brown sugar, a little of water and a bit of paprika. Cook for a minute and then add the anchovies. One more minute and then add some sesame seeds and some drops of sesame oil. Stir well and serve. Enjoy!

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TUNA STUFFED RED PEPPERS

A delicacy from my childhood. I remember these red peppers from an eatery in my home city. There were delicious. Today I will cook them.

Ingredients:

Some roasted red peppers (from a jar or can)
Some bonito del norte (high quality tuna from Spain, from a can) or albacore tuna
1 beaten egg
Some flour
Some beer
Some extra virgin olive oil

To start with our recipe, take some roasted red peppers and remove as much water from them as possible. Do this carefully so that they do not break. Then, fill them with pieces of high quality bonito. If we need it, we can use some toothpicks to help hold the peppers. If you do that, remember to remove the toothpicks before eating.
The next step is to coat the peppers in batter. We will have prepared this batter before. To prepare it, mix the beaten egg, some flour and a little beer. What you have to do is try to get a quite sticky and thick batter. Peppers and bonito are already salted so I do not add any salt but you can add some if you want.
Once the peppers are well battered, put them in a frying pan with some very hot extra virgin olive oil. Fry the peppers till they are brown. Make sure that the peppers are well fried in a uniform way. When we can see that that they are brown, remove the peppers from the pan and put them on kitchen paper towel to get rid of some oil.
You can serve them hot or cold. Perfect for an entrée, perfect as a tapa or appetizer, perfect as a side. I can’t wait to make them.
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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SALT COD IN TOMATO SAUCE

We will cook some fish today. Cod, one of my favourite. Cod in Tomato Sauce. I will use salt cod. I prefer it to fresh cod. In Spain salt cod is very common. It has been used for centuries as a perfect way of preserving cod. Really delicious.

Ingredients:

½ pound salt cod
Some extra virgin olive oil
1 can crushed tomato
Some fresh parsley
1 tablespoon chopped garlic
1 teaspoon thyme
Some salt to taste
Some freshly ground black pepper

First we will have to prepare the fish. And to do that, we will have to start by soaking the cod in water overnight. We should change the water every three hours. It is important to be careful when you change the water so that the cod does not break. In general, depending of the salt water, you should soak the water from 12 to 24 hours. Nonetheless it is better to soak it for 24 hours. If you do that, you can always add some salt while cooking if necessary.
Once the cod is desalted, we will have to cook it. We will put some olive oil in a frying pan and when it is hot enough, we will cook the cod for some minutes. Not too much. When the cod is ready, we will reserve it.
Then we will start preparing the tomato sauce. We will heat some oil in a frying pan. When it is hot, we will add the garlic and half a minute later we will add the crushed tomato. Cook the sauce gently. Add salt and pepper to taste. At the last moment we will add the spices: thyme and parsley.
Finally, when the sauce is almost ready, we will add the cod to the sauce.
And in a couple of minutes we will have our Salt Cod in Tomato Sauce.
Serve hot and enjoy!

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STUFFED POTATOES

Today potatoes. This is a dish that you can find in some places in Spain. They are made in different ways depending on the places. But the recipes are similar. Something very good as a tapa or appetizer. Let’s cook.

Ingredients:

Some potatoes, washed and peeled
Some ground beef
Some ground pork
1 small onion, finely chopped
½ squash, finely diced
1 tablespoon chopped garlic
½ teaspoon cumin
½ teaspoon thyme
½ teaspoon oregano
Some salt and freshly ground pepper to taste
1 beaten egg
Some extra virgin olive oil
Some tomato sauce

The first thing that we will do is washing and peeling the potatoes. Then we will put them in a pan with water. We will have to boil them but it is important that they are not too done. After cooking them, when they are a bit cold, we will remove the inside of the potatoes with the help of a teaspoon. You have to empty the potatoes and do it carefully so that in the end we have whole potatoes with a big hole inside. Reserve.
In a frying pan with some extra virgin olive oil, not much, we will sauté the onion, the squash, the garlic, the meat and the spices. Add some salt and freshly ground pepper to taste. When this is ready, we will have to stuff the potatoes. Do this carefully. Stuff the potatoes with the meat and vegetables and cover the hole with a piece of potato as if it were a lid. Then we will paint the potatoes with the beaten egg. Sauté the potatoes lightly.
Now we will have to prepare the tomato sauce, in case you do not use already made tomato sauce. To make our tomato sauce you can sauté onion, tomato and garlic. Cook it gently. Add some salt and pepper to taste. Add some herbs if you want too. Once the tomato sauce is ready, add the potatoes to the sauce. Simmer the potatoes in the tomato sauce for a while and serve.
Something good and rewarding. Enjoy!

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ANCHOVY AND PICKLE SALAD

A very easy salad for today. Easy and delicious. Perfect as an appetizer. If you like anchovies and pickle, you will love this salad. Let’s start.

Ingredients:

1 can (2 ounces) anchovies in extra virgin olive oil
2 tablespoons roasted chopped red pepper
1 teaspoon capers
12 pitted black olives
12 pitted green olives
A piece of dill pickle
Some garlic (fresh or dried)
Some extra virgin olive oil

Ingredients:

It will not take us long to prepare our Anchovy and Pickle Salad. We just have to cut the anchovies, the roasted red pepper, the dill pickle and the olives in little pieces. Then we will put all that in a bowl. The next thing is adding the capers and the garlic. You can use fresh garlic, previously chopped, or dried garlic grounded at the very moment of serving. Finally, we will add some extra virgin olive oil.
Really delicious. Enjoy!

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BATTERED SHRIMP

Some shrimp for today. Battered Shrimp, something delicious. A good tapa or appetizer. Very typical of Spain, where I come from, but something that you can find in many countries. Maybe with a different batter. But it is always good. Let’s cook.

Ingredients:

Some peeled shrimp
1 egg
1 teaspoon baking powder
Some flour
½ teaspoon turmeric
½ teaspoon chili powder
Salt to taste
Some extra virgin olive oil

First of all we will have to prepare the batter. To do this, we will take a container and we will beat an egg in it. Once the egg is ready, we will add the baking powder. And then we will add the turmeric and the chili powder. If it is necessary, we can add some salt to taste. We will mix well and then we will add the flour. We have to do this little by little. The batter has to be smooth but sticky at the same time. We have to avoid lumps.
When we have the batter, we will add the peeled shrimp to the container with the batter. The batter must cling to the shrimp in a perfect way.
Then we will heat some extra virgin olive oil in a pan. We only have to fry our Battered Shrimp and make sure we do not overcook the shrimp. A couple of minutes will be more than enough. When the shrimp are ready, leave them on kitchen paper towel to get rid of some oil.
And your Battered Shrimp are ready. Really good as an appetizer or a tapa. Enjoy!

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