June 22, 2018 by Varga László
Category Soup, Spanish, Vegan | Tags: bread,cold soup,cream soup,garlic,olive oil,soup,tomatoes,vinegar | No Comments
May 5, 2017 by Varga László
Recently I had some friends over Martin, an Argentinian globetrotter, and Ramona. We had some good time for the weekend, showing them the city, partying and so on.
On Saturday we had a cooking evening under his supervision :). The menu included from soup to cake, but the thing I liked the most was Tortilla Española – Spanish omelette with potatoes.
It is a very tasty and stomach filling meal, below you have the recipe:
Ingredients (4 servings):
- 2 medium onions
- 1 kg potatoes
- 6 eggs
- 100 ml vegetable frying oil
- Salt and pepper to taste
- Clean and chop the onions
- Peel the potatoes and dice them into small cubes
- Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.
- With a slotted spoon remove the potatoes and set them aside in a large bowl
- Add the chopped onions to the pan and fry them until golden over medium-low heat. Remove them from the pan with the slotted spoon and add them to the bowl. Remove the pan from the fire.
- Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.
- Heat up the pan with the remaining oil in and pour over the egg-potato mixture
- Fry over low heat for about 8-10 minutes.
- Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omelette to the plate, then gently slide it back into the pan, fried side up.
- Fry for another 3-5 minutes and then again with the same move as above, flip the omelette to the flat plate
- Cut into 8 and serve.
Category Eggs, Spanish, Vegetarian | Tags: easy,eggs,onions,potatoes,spanish,vegetarian | No Comments
May 14, 2015 by Varga László
I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.
Ingredients (6 servings):
- 2 kg cow tail / oxtail
- 400 g canned tomatoes
- 1 l dry red wine (If Spanish is better 😉 )
- 150 g wheat flour
- 2 cups beef stock
- 2 carrots
- 2 medium onions
- 1 bulb garlic
- 1 red bell pepper
- 2 teaspoon chopped ginger
- 50 ml olive oil
- 4 cloves
- 4 bay leafs
- salt and freshly ground pepper to taste
- Cut the tails at each joint, Season the bull tail with salt and pepper.
- Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.
- Dice the onions, chop the garlic and ginger.
- Slice thinly the carrots.
- Slice thinly the red bell pepper.
- In a large cast iron pan heat olive oil over medium high heat.
- Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.
- In batches, sear every piece of tail until browned on each side.
- Remove the bull tails from the pan and set them aside.
- Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
- Add the sliced bell pepper and sate 5 more minutes.
- Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.
- Place back the tail pieces into the pan, add the remaining wine and stock.
- Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.v
- Serve with french fries.
Category Spanish | Tags: bay leaf,beef,carrots,ginger,tomatoes,wine | No Comments