Also by Victoria Twead
•How to Write a Bestselling Memoir
•Mouth-Watering Spanish Recipes
•Morgan and the Martians ~ A Comedy Play-Script for Kids
Recipe Index
Churros (Spanish ‘Doughnuts’)
Sizzling Chicken Wings and Paprika
Barbecued Garlic Bread
Tomato and Paprika Chutney
Roasted Mushrooms with Onions and Herbs
Egg and Anchovy Toast Tapas
Andalucian Beef Wraps
Wild Mushrooms with Eggs
Roasted Peaches
Frisco Omelette
Mackerel Paté
Oranges and Cinnamon
Judith’s Easy Lemon Curd
Broad Beans with Ham
Steak with Paprika and Herbs
Fig Jam
Roasted Tomato Soup with Paprika
Goat’s Cheese on Toast
Butternut Squash with Garlic and Herbs
Iberian Ham with Peaches and Olive Oil
Spanish Almond Cake
Stuffed Tomatoes
Luc’s Italian Pasta with Fresh Tomato Sauce
Ana’s Lemon Leaves
Lamb Steaks with Almonds and Paprika
Cinnamon Easter Biscuits
Spanish ‘Doughnuts’
Churros
250ml (½ pint) water
50ml (1.7fl oz) sunflower oil
½ tsp salt
200g (7oz) plain flour
115g (4oz) dark chocolate
1 litre (34 fl oz) milk
1 tbsp cornflour
4 tbsp sugar
Caster sugar
Oil for deep frying
Method
•Put the water, oil and salt in a heavy pan and bring to the boil.
•Turn the heat down and add the flour. Beat together until the mixture forms a ball, then remove from heat.
•Heat the oil for deep frying until very hot.
•Using an icing syringe (or snip off the corner of a plastic bag), pipe thick strips into the oil and fry until golden brown.
•Place on a plate and sprinkle with the caster sugar.
•For the chocolate sauce, place the chocolate and half the milk in a pan and heat.
•Add the cornflour to the rest of the milk and mix into the chocolate together with the sugar.
•Continue heating the mixture on a low heat stirring constantly.
•Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros.
•
Recipe kindly donated by David Sutton-Rowe.
Back to ‘Families’
Sizzling Chicken Wings and Paprika
Smoked Spanish paprika – a vital ingredient in Spanish cooking and a spice no kitchen should be without! This recipe for hot and spicy chicken wings takes on a flavoursome smoky twist with the addition of paprika in the marinade. Enjoy!
For the marinade:
24 chicken wings
200ml (7 fl oz) beer or Spanish lager
150ml (5½ fl oz) chicken stock
4 garlic cloves (crushed)
2 teaspoons hot pepper sauce
Olive oil
To season:
Splash of olive oil
1 teaspoon hot smoked paprika
1 teaspoon black pepper
Pinch fresh oregano / thyme & rosemary
Salt
Method
•Place the chicken wings in a large bowl or cazuela and mix well with the marinade ingredients, chill for two hours.
•Heat a little olive oil in a pan.
•Remove wings from marinade and add seasoning.
•Mix well and cook for 10 minutes on a medium to high heat.
•Transfer the chicken wings from the pan, place on a tray and bake in a medium oven for 10 – 15 minutes.
Back to ‘Pests’
Barbecued Garlic Bread
Cooking garlic bread on the barbecue is very easy. There is only a small amount of preparation involved and you also have the opportunity to add a range of herbs to produce a variety of flavours and hints of the Mediterranean. Although garlic bread is traditionally Italian, it is cooked regularly in Spain over the grill with the addition of garden herbs, chilli and sometimes paprika for delicious earthy hints.
1 baguette
4 garlic cloves, finely chopped
150g (5oz) butter
1 sprig thyme
(Optional: chilli flakes, ½ teaspoon paprika, ground pepper)
Method
•Take the bread and make deep cuts at half-inch intervals all the way along, making sure not to slice right through.
•Place the butter in a saucepan and gradually melt over a low heat.
•Meanwhile finely chop/dice the garlic cloves.
•When the butter has melted, add the garlic, stir well and leave for 10 minutes so the butter is left to cool.
•Using a teaspoon, spoon the garlic butter mixture into each cut in the bread (be generous). Sprinkle over with thyme.
•Wrap the bread securely in kitchen foil and cook over the barbecue for 15 – 20 minutes turning halfway through.
Back to ‘Creatures Great and Small’
Tomato and Paprika Chutney
This Andalucian recipe for tomato and paprika chutney preserve is usually made in the winter months. Using hot smoked paprika and red chilli, this chutney/salsa has plenty of bite and goes very well with cheeses, serrano ham and other cured meats.
1kg (2.2lb) fresh ripe tomatoes
2 large onions
6 garlic cloves
1 red chilli pepper
250g (9oz) brown sugar
1 tsp hot smoked paprika
175ml (6 fl oz) red wine vinegar
Method
•Chop the tomatoes, thinly slice the onion and slice the garlic cloves.
•Add all of the ingredients to a deep pan or Spanish “Olla”.
•Bring to the boil then turn down the heat and simmer gently for 60 minutes, stirring regularly.
•Turn up the heat and bring to the boil once more until the mixture becomes dark and sticky.
•Pour the mixture into jars and leave to cool before sealing.
This chutney will keep for up to 8 weeks.
Back to ‘The Grand Opening’
Roasted Mushrooms with Onions and Herbs
A delicious side dish to chicken or a super tasty tapas dish with a chilled glass of dry white wine.
10 minutes preparation
30 minutes cooking
Serves 3-4
600g (21oz) mushrooms – any kind you like, mixed or just one kind
1 large onion
4 cloves garlic
1 large sprig rosemary, leaves picked
Large bunch of oregano, leaves picked
2 tablespoons extra virgin olive oil
Salt and black pepper to season
Method:
•Preheat the oven to 200ºC/400ºF/Gas mark 6.
•Peel the onion and slice thinly, peel the garlic and slice lengthwise.
•Wash the mushrooms and slice thickly.
•Chop the leaves of the rosemary and the oregano.
•Pour the olive oil into a large shallow roasting tin, then add the mushrooms, garlic and onion, mix around in the tin so they are evenly covered with the oil. Sprinkle with the herbs, then season.
•Cook in the oven for 15 minutes then remove and pour away any juices. Put back into the oven and cook for a further 15 minutes.
•Place onto a serving dish, sprinkle with some more chopped oregano and serve
Back to ‘Moths and Yeso’
Egg and Anchovy Toast Tapas
French style baguette, cut into rounds and lightly toasted on each side
1 jar anchovies
3 eggs
Splash milk
Salt and pepper
Olive oil
Method
•Beat the eggs in a
pan with a little milk, salt and pepper.
•Cook over a medium heat stirring all the time until the scrambled eggs are cooked.
•Drain the liquid from the jar of anchovies, remove the anchovies and cut into small pieces. Then mix with the scrambled eggs.
•Drizzle a little olive oil over each toasted round of bread, spoon a little of the egg mixture on top.
•Serve with parsley and tomatoes.
Back to ‘Babysitting’
Andalucian Beef Wraps
Similar to Mexican fajitas, this simple Andalucian beef wrap dish is ideal for lunch and supper. The beef can be substituted with cold chicken and you can add a variety of other ingredients such as avocado, beetroot, spinach leaves or apple.
Serves 3
6 flour tortillas
Cold cooked beef, cut into thin strips
2 small tomatoes
½ cucumber
1 small tin sweetcorn
2 spring onions
Grated cheese
Aioli (garlic mayonnaise)
Method
•Chop the tomatoes into small cubes.
•Roughly peel the cucumber and finely dice.
•Clean the spring onions and slice thinly.
•Warm the tortillas according to the packet instructions.
•Place one tortilla onto a plate and add a little bit of spring onion, cucumber, tomato and sweetcorn.
•Then add a few strips of beef, a little grated cheese and top with aioli.
•Roll up the wrap and enjoy!
Back to ‘Golf’‘
Wild Mushrooms with Eggs
Setas con huevos
Hi Victoria,
We have had a sudden glut of mushrooms, a mushroom block (what it’s grown in) seemed a good idea but little did we realise quite how many mushrooms we would get!
This recipe originates from the Basque country. It is a quick and simple dish making a tasty light lunch. We have changed the recipe to suit our taste as originally it was served with a raw egg yolk. We prefer the egg fried or poached.
Per serving:
200g (7½oz) of wild mushrooms (oyster or ceps are best)
1 clove of finely chopped garlic
2 tbsp good olive oil
1 or 2 large eggs
salt and pepper to taste
crusty bread to serve
•Clean and trim the mushrooms (do not wash, wipe clean if necessary) and thickly slice if large.
•Heat the oil in a large pan over a high heat. Add the garlic and fry for 1 minute (do not burn).
•Add the mushrooms cut-side down and cook for 1-2 minutes until brown.
•Turn and continue to cook for another 1-2 minutes. Season with sea salt and ground black pepper to taste. Meanwhile fry or poach the eggs to personal taste. Place the eggs on a warmed plate and spoon the mushrooms round the egg.
•Serve with crusty bread and a good local wine.
Recipe kindly donated by Jo Stadelwieser.
Back to ‘A Village Secret’
Roasted Peaches
Towards the end of the summer which is as late as early October for us, peaches are available in huge amounts at really cheap prices so we look for inventive ways to use them.
2 large peaches, cut into 4 or 6 thick slices and stone removed
2 tbsp honey
1 tbsp unsalted butter
55g (2oz) caster sugar
Method
•Preheat the oven to 220ºC/425ºF/Gas 7.
•Heat a nonstick frying pan and then add the butter, sugar and honey. Cook for a few minutes until the sugar has dissolved.
•Add the peach slices to the pan, stir well to coat in the sticky syrup and allow to caramelise for a few minutes.
•If your pan is oven proof, transfer directly to the oven or place the peach slices in a shallow baking tray and cook for 10-15 minutes.
•Remove from the oven, transfer to a serving plate and serve with a scoop of ice cream and a sprinkling of chopped almonds.
Back to ‘The Vicar and his Wife’
Frisco Omelette
All these ingredients are grown in abundance in Spain.
2 fresh eggs
Chopped onion
Chopped green olives
Chopped black olives
Chopped mushrooms
Season to taste: salt, garlic, paprika, etc.
Method
•Put all the ingredients into a small jar and shake vigorously.
•Fry in small pan, turning when ready.
•For the sweet version, add chopped apple in the jar.
You can make these omelettes at home and also on a small portable stove on the road.
Recipe kindly donated by Rocky Frisco, Tulsa, Oklahoma.
Back to ‘The Fiesta and Cold Water’
Mackerel Paté
Preparation: 10 minutes
Cooking: 20 minutes 2 whole mackerel, baked
150g (5oz) cream cheese
2 garlic cloves, minced
½ tsp lemon juice
6 basil leaves, chopped
Salt to taste
Method
•Clean, then bake the mackerel in tinfoil in a preheated oven at 180ºC/350ºF/Gas Mark 4, for 20 minutes.
•Cool and flake the mackerel into a cazuela or mixing bowl.
•Add the rest of the ingredients and mix well (can also be put through a food processor).
•Serve with crackers or fresh crusty bread.
Back to ‘Pruning’
Oranges and Cinnamon
Serves 6 - 8
6 sweet juicy oranges
100g (3.5oz) sugar
Ground cinnamon
Method
•Peel the oranges and slice crosswise.
•Place in a large dish, sprinkle with the sugar and dust with cinnamon.
•Chill in the fridge for 30 minutes.
•Serve sprinkled with a little more cinnamon.
Back to ‘Oranges and the Law’
Judith’s Easy Lemon Curd
Judith Benson (not the same Judith as the one in the book) sent me this recipe. It is delicious!
Makes approx 3 lbs
700g (25oz) caster sugar (Judith says she uses ordinary granulated sugar and it seems fine and nobody has complained!)
1 block butter - 225g (8ozs)
Finely grated rind and juice of 6 large lemons
8 large eggs
Method
•Put sugar, butter, grated lemon rind and lemon juice in a heatproof basin.
•Place the basin over a saucepan half full of simmering water, making sure the bottom of the basin does not touch the water.
•Over low heat, stir the mixture until the sugar has dissolved and butter melted. (Judith says, “I now find a very short period of time in the microwave to melt the butter helps!!”)
•Add lightly beaten eggs and stir until mixture is thick enough to coat the back of a wooden spoon.
•Pour into prepared jars and keep in the fridge once the lemon curd is cold.
Recipe kindly donated by Judith Benson.
Back to ‘Owls and Kittens’
Broad Beans with Ham
Habas con Jamón
Serves 4 as a tapa
250g (9oz) shelled broad beans
3 tbsp good quality olive oil
1 onion finely chopped
1 or 2 slices of medium thickness serrano ham, chopped
Chopped fresh parsley to taste
Salt and pepper to season
Crusty bread to serve
•Bring a pan of salted water to the boil.
•Add the beans and return to the boil, continue to boil for 4 minutes.
•Drain and place beans in cold water to prevent further cooking.
•Unless the beans are very young, peel off the outer skins. Meanwhile heat the oil in a large pan over a medium heat.
•Add the onion and fry for 4-5 minutes until cooked but not brown.
•Add the beans and stir i
n the parsley and ham. Check taste before seasoning, as the ham is salty.
•Transfer to a warmed serving bowl and drizzle with olive oil.
•Serve with crusty bread and a good local wine.
Recipe kindly donated by Jo Stadelweiser.
Back to ‘A Sandwich’
Steak with Paprika and Herbs
This steak is a real treat and the herb and paprika coating gives an amazing flavour that complements the steak beautifully.
Preparation: 5 minutes
Cooking: 5-12 minutes
Serves: 2
2 lean fillet, sirloin, rib-eye or rump steaks about 2 ½-3cm thick
5-6 sprigs thyme, leaves picked
2-3 sprigs rosemary, leaves picked
1tbsp fresh basil leaves
1tbsp fresh parsley
1tsp smoked paprika
Salt and freshly milled black pepper
Method
•Preheat the grill to Medium.
•Finely chop all the herbs.
•Place the herbs and paprika on a plate and mix well.
•Season the steaks with salt and pepper and then coat with the herb and paprika mix on both sides.
•Cook under the grill according to your preference:
Rare – 2½ minutes each side
Medium – 4 minutes each side
Well Done – 6 minutes each side.
Serve with a simple salad or chunky chips.
Back to ‘Birthdays’
Fig Jam
1 kilo (2.2lb) figs
1 kilo (2.2lb) sugar
Two Old Fools in Spain Again Page 23
