With winter approaching us and as the days getting shorter and colder is nothing better than stay in at home and eating a roast!.
This recipe is REALLY easy and the preparation takes not time.
Ingredients
1 Whole chicken cut in 8 pieces.
4 Potatoes-cut into tick slices (around 1 cm wide)
5 garlic cloves-crushed
1 bunch of fresh parsley chopped finely
1 ½ cup of olive oil
¾ cup of white wine vinegar
Salt
Preparation
Preheat oven at 180 C.
Add a pinch of salt to both sides of the chicken pieces.
In a bowl add the garlic,parsley,oil and vinegar together and mix well with a spoon.
On your oven tray ,place around 3 tbs of the mix sauce (enough to cover the whole surface of the tray).
Place the potatoes and chicken. Add the remaining of the sauce on top and put the tray in the oven.
Cook for around 45-60 minutes or until chicken looks cook turning around the chicken and potatoes a couple of times.
And that’s it!!. Enjoy!!
Tuesday, May 5, 2009
Friday, December 19, 2008
SANGRIA
Ingredients (makes 4)
4 cups of cooled red wine (any red would do.. .)
1 ½ tablespoon sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium aples, peeled, pitted and cut into chunks
2 cup of soda water –if you would like to make it sweeter, you can use lemonade instead.
Preparation
Keep wine in fridge for at least 4 hours prior to making the sangria.
Combine all the ingredients except for the soda water in a large jar or bowl , mixing well.
Add the soda water and ice cubes.
LISTO!-Now enjoy !!
NS:If you like it strong, you can also add rum to taste. I'm warning you ,it can be dangerous!! ;-)
4 cups of cooled red wine (any red would do.. .)
1 ½ tablespoon sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium aples, peeled, pitted and cut into chunks
2 cup of soda water –if you would like to make it sweeter, you can use lemonade instead.
Preparation
Keep wine in fridge for at least 4 hours prior to making the sangria.
Combine all the ingredients except for the soda water in a large jar or bowl , mixing well.
Add the soda water and ice cubes.
LISTO!-Now enjoy !!
NS:If you like it strong, you can also add rum to taste. I'm warning you ,it can be dangerous!! ;-)
Tuesday, December 16, 2008
SPANISH COOKING CLASSES
You can learn all this recipes and more first hand !.
And until the end of April, get 40% OFF your first class.
That is $50.00 including lunch!!.
Why wait?..
For bookings or more information please send me an e-mail with your name and contact details to vanessaole@yahoo.es
GIFT VOUCHERS AVAILABLE
And until the end of April, get 40% OFF your first class.
That is $50.00 including lunch!!.
Why wait?..
For bookings or more information please send me an e-mail with your name and contact details to vanessaole@yahoo.es
GIFT VOUCHERS AVAILABLE
PAELLA
Ingredients for 4 people
Chicken
· 8 chicken wings or small drumsticks
Fish
· Squid Rings (around 150 to 200gr).
· Around 200gr of pipies or any other clam
· 8 to 10 green prawns
· 10 to 12 mussels
Rice and Spices· 2 tbs of Sweet paprika (Pimentón Dulce)
· Saffron (diluted in 2 tbs of hot water)
· Rice, one cup per person
Vegetables
. 1 cup of green peas
· 3 medium sized chopped tomatoes
· One medium chopped onion
· 3 cloves of garlic
· 1 small green capsicum
· 1 small red capsicum
Other· water, approximately twice as much as the rice
· ½ cup of Olive oil
· 1 cup of white wine
Instructions:
Heat the oil and when it looks hot fry the chicken in half cup of olive oil until golden brown-please note the chicken is optional. I like paella with chicken but you can use this same recipe for Seafood paella. You can add fish if you like. Any white fish cut in small cubes would do.
When chicken is cooked, add the tomatoes, onion, garlic, and capsicum . Fry this for 5 minutes or until tomatoes and capsicum look soft and darken.
Add the tbs of sweet paprika and stir it through. I like to use the Spanish brands that you can find at the Spanish shops and delis but if you can’t find them , they also sell them at your local wollies or Coles.
Add the prawns and squid and let them cook for 2 minutes to absorb the flavour.
At this stage, we are ready to add the rice. It is very important to stir through the rice for a couple of minutes before adding the water and white wine.
Add the saffron and stir through.
You only need to stir through a couple of times while cooking.
After 15 minutes of cooking add the mussels, pipies and peas. Cook for an extra 5 minutes aprox until the rice is soft and the liquid is nearly evaporated.
Cover with newspaper for at least 5 minutes before serving!
Chicken
· 8 chicken wings or small drumsticks
Fish
· Squid Rings (around 150 to 200gr).
· Around 200gr of pipies or any other clam
· 8 to 10 green prawns
· 10 to 12 mussels
Rice and Spices· 2 tbs of Sweet paprika (Pimentón Dulce)
· Saffron (diluted in 2 tbs of hot water)
· Rice, one cup per person
Vegetables
. 1 cup of green peas
· 3 medium sized chopped tomatoes
· One medium chopped onion
· 3 cloves of garlic
· 1 small green capsicum
· 1 small red capsicum
Other· water, approximately twice as much as the rice
· ½ cup of Olive oil
· 1 cup of white wine
Instructions:
Heat the oil and when it looks hot fry the chicken in half cup of olive oil until golden brown-please note the chicken is optional. I like paella with chicken but you can use this same recipe for Seafood paella. You can add fish if you like. Any white fish cut in small cubes would do.
When chicken is cooked, add the tomatoes, onion, garlic, and capsicum . Fry this for 5 minutes or until tomatoes and capsicum look soft and darken.
Add the tbs of sweet paprika and stir it through. I like to use the Spanish brands that you can find at the Spanish shops and delis but if you can’t find them , they also sell them at your local wollies or Coles.
Add the prawns and squid and let them cook for 2 minutes to absorb the flavour.
At this stage, we are ready to add the rice. It is very important to stir through the rice for a couple of minutes before adding the water and white wine.
Add the saffron and stir through.
You only need to stir through a couple of times while cooking.
After 15 minutes of cooking add the mussels, pipies and peas. Cook for an extra 5 minutes aprox until the rice is soft and the liquid is nearly evaporated.
Cover with newspaper for at least 5 minutes before serving!
Monday, December 8, 2008
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