SANLÚCAR DE BDA

Parroquia de la O.

Today I am writing about my hometown, one of the best places I know to have tapas. I am not going to talk about any specific place, I'll leave that for other post, but the other day while I was visiting my family my mother made this tapa I really enjoy. It is very easy and it doesn't required any cooking but the result is really amazing. It is made with a dry sardine, I don't know if you have a name for that in english but you have the picture here, the picture is not very good and the bread it is not adequate for this kind of dish but I was craving to have it again.

INGREDIENTS:

1 DRY SARDINE
2 SPRING ONIONS
OLIVE OIL

Prepare the sardine taking out the fish bone and the head and cut into pieces
Shop the spring onions
Mix the sardines, spring onions and olive oil in a bowl
Serve in rustic bread cut into slices

CUCUMBER SOUP - SOPA DE PEPINO

 

Yesterday I didn`t know what to cook for dinner, in my fridge there were some cucumber and yogurt and I thought of making a salad but when I start peeling the cucumber I thought about this soup my husband loves that I haven`t make in a long time. It is very easy and didn`t need many things to be good.
I know it was raining and it seemed more autunm than summer but for me still feels like summer continues.

INGREDIENTS

1K CUCUMBER
1 GARLIC GLOVE
1 GREEK YOGURT
1 LEMON
SALT
OLIVE OIL

Peel the cucumbers and put everything in the food processor, be careful with the lemon because if you put to much the taste is going to be very strong.

SOPA DE PEPINO


1KG DE PEPINOS
1 DIENTE DE AJO
1 YOGURT GRIEGO
1 LIMON
SAL Y ACEITE DE OLIVA

Se pelan los pepinos y se baten todos los ingredientes, tener cuidado con el limón porque si nos pasamos sabrá muy ácido.

PORK ROLLS WITH PEARS PURE- LOMO RELLENO DE PERA

 This recipe was an idea I`ve got for a cooking book at the library, I did`nt have the ingredients at home so I use what I have in my kitchen
I used pork loins but I think it would be better to  use a bigger piece of meat.

INGREDIENTS (for two people)

4 pork loins
salt
pepper
2 tablespoon of sugar
For filling
2 pears
1 glass of sweet wine ( I used Pedro Ximenez)
2 table spoons of butter


1- Put the pears peeled and cut into a pan with the butter
2- Leave then for around 5 minutes,
3- After 5 minutes pour the sweet wine and leave cooking until pears are soft
4- Make the pure with a fork
5- Put each pork loin in aluminium foil with salt and pepper and the pear pure and roll then with the aluminium foil
6- Put in the oven 180º for about half and hour or until ready.
7- Cut the rolls into pieces and in a frying pan put some oil and sugar put both ends in the oil to darken
8- For decoration I used a reduction o sweet wine

Esta receta la vi el otro día en un libro de cocina en la biblioteca, cuando llegué a casa me di cuenta que en mi cocina no tenía los ingredientes así que la modifiqué bastante. Utilicé filetes de lomo, pero creo que con otro tipo de filete quedaría mejor, alguno más grande.


INGREDIENTES (para 2 personas)


4 filetes de lomo
sal 
pimienta 
azúcar
aceite
Para el puré de pera
2 peras
1 vaso de Pedro Ximenez
2 cucharadas de mantequilla


1- Ponemos las peras peladas y cortadas en una sartén con mantequilla
2- Cuando estén doradas añadimos el vaso de Pedro Ximenez y las dejamos cocer hasta que estén blandas
3- Batirlas
4- Poner los filetes en papel de aluminio, con sal y pimienta, encima poner el puré y enrollar con ayuda del papel de aluminio
5- Poner en el horno a 180º durante media hora o hasta que estén listos
6- Sacarlos del papel de aluminio y cortarlos a trozos
7- En una sartén ponemos aceite y azúcar y pasamos los extremos de los rollos para que se doren.
8- Decorarlos con reducción de Pedro Ximenez

GREECE SECOND PART - GRECIA SEGUNDA PARTE

Some pictures of Crete, it seems ages ago...

Some of the wonderful things we ate in Greece, every time we sat at the table we knew everything was going to be delicious.
The zucchini croquettes were really good, the recipe is really simple and can be perfect for a tapas dinner.

ZUCCHINI CROQUETES

INGREDIENTS  (for 6 persons)

1kg zucchini
serrano ham
200 g flour
200 g breadcrumbs
2 onions
1 garlic globe
2 eggs
3 table spoons feta cheese
1 table spoon mint
1 table spoon parsley
olive oil, pepper and salt

1. Grate zucchini with skin and shop serrano ham and onions  very finely
2. Put then in a bowl and mix with the eggs, mint and parsley, 3 tablespoons of breadcrumbs and feta cheese.
3. Make balls with the mixture and coat then in flour, eggs and bread crumbs
4. Fry the croquetes in very hot oil.


Alguna de las cosas que probamos en Grecia, cada vez que nos sentábamos a comer sabíamos que todo iba a estar buenísimo.
Las croquetas de calabacines estaban deliciosas, son fáciles e ideales para una cena de tapas


CROQUETAS DE CALABACIN
1kg de calabacines
2 lonchas de jamón serrano picadas
200 grs de harina
200grs de pan rallado
2 cebollas
1 diente de ajo
Queso feta
hierbabuena
perejil
aceite de oliva
pimienta y sal
1 diente de ajo

1. Rallar los calabacines y picar el jamón
2. Se le añade un poco de pan rallado, los huevos las cebollas, el ajo, la hierbabuena la pimienta y la sal y el queso feta y se mezcla todo.
3. Se forman las croquetas y se rebozan en harina, huevo y pan rallado y se fríen con el aceite muy caliente