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!! ;-)
Friday, December 19, 2008
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
Cooking classes
You can learn all this recipes and more first hand.
Please send me an e-mail with your name and contact details for more information to
vanessaole@yahoo.es
Please send me an e-mail with your name and contact details for more information to
vanessaole@yahoo.es
MEATBALLS
INGREDIENTS FOR MEATBALLS (4 PERSONS)
250 gr of mince pork
250 gr of mince beef
6 Olives finely chopped –any type although I prefer anchovies olives for that extra flavour
2 garlic cloves-crushed
2 eggs lightly beaten
100 ml of chopped parsley
3 tbs of flour
100 ml of milk
100 gr of bread dough
¼ cup olive oil-to fry
Pinch of salt and pepper
SAUCE INGREDIENTS
1 Onion finely chopped
1 carrot-sliced
2 tbs of chopped tined tomatoes
1 tbs of flour
100 ml of White wine
750 ml of beef stock
2tbs of olive oil
PREPARATION OF SAUCE
In a big sauce pan fry the onion and carrot with the 2tbs of olive oil at low heat for 5 minutes or until onion is soft but not brown.
Add the flour and mix with the onion and carrot.
Add the beef stock, chopped tinned tomato and the white wine and let it cook in medium-low heat for 20 minutes.
Meanwhile, we can start making the meatballs…
PREPARATION OF MEATBALLS
Add the bread dough to the milk and let it rest. Meanwhile, in a large bowl combine the meat, olives, parsley, garlic, eggs and a pinch of salt and pepper. Finally add the bread dough to the mix.
With your hands lightly floured shape the meatballs (16 aprox).
Heat ¼ of a cup of olive oil in a frypan and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Add more oil (if necessary) and brown the rest of the meatballs. Drain on paper towels and add then to a sauce pan.
Add the meatballs to the saucepan and cook on low heat for about 30 minutes.
this recipe may take a bit longer to prepare but the results are worthy.
You can also keep them in the freezer after they are cook so you can enjoy another day!!.
250 gr of mince pork
250 gr of mince beef
6 Olives finely chopped –any type although I prefer anchovies olives for that extra flavour
2 garlic cloves-crushed
2 eggs lightly beaten
100 ml of chopped parsley
3 tbs of flour
100 ml of milk
100 gr of bread dough
¼ cup olive oil-to fry
Pinch of salt and pepper
SAUCE INGREDIENTS
1 Onion finely chopped
1 carrot-sliced
2 tbs of chopped tined tomatoes
1 tbs of flour
100 ml of White wine
750 ml of beef stock
2tbs of olive oil
PREPARATION OF SAUCE
In a big sauce pan fry the onion and carrot with the 2tbs of olive oil at low heat for 5 minutes or until onion is soft but not brown.
Add the flour and mix with the onion and carrot.
Add the beef stock, chopped tinned tomato and the white wine and let it cook in medium-low heat for 20 minutes.
Meanwhile, we can start making the meatballs…
PREPARATION OF MEATBALLS
Add the bread dough to the milk and let it rest. Meanwhile, in a large bowl combine the meat, olives, parsley, garlic, eggs and a pinch of salt and pepper. Finally add the bread dough to the mix.
With your hands lightly floured shape the meatballs (16 aprox).
Heat ¼ of a cup of olive oil in a frypan and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Add more oil (if necessary) and brown the rest of the meatballs. Drain on paper towels and add then to a sauce pan.
Add the meatballs to the saucepan and cook on low heat for about 30 minutes.
this recipe may take a bit longer to prepare but the results are worthy.
You can also keep them in the freezer after they are cook so you can enjoy another day!!.
TRADITIONAL LENTILS AND CHORIZO SOUP
This is great for those cold winter nights!, and lentils are very high in iron a vitamins!.
INGREDIENTS FOR 4-6 PEOPLE
2 chorizos (preferably air dried)
1 Big onion finely chopped
1 sliced carrot
1 big potato-coarsely chopped
1 whole garlic head
3 to 4 Bay Leaves
½ kilo of brown lentils
½ cup of olive oil
2 tablespoons of sweet paprika
½ cup of red wine
Salt and pepper
PREPARATION
Heat the olive oil in a big cooking pot. Once hot add the onion and chorizo and fry in medium heat for about 8 minutes until onion is golden brown. You can tell by the smell when the chorizo has slightly cooked. Be careful do not cook the chorizo too much.
Add the paprika and the lentils and stir through for a few minutes until the lentils look like the have soaked in the oil.
Add ½ litre of boiled water to the pot following the rest of the ingredients.
Cook for 1 hour and 15 minutes in low heat.
Add Salt and pepper to taste.
My family have always eaten Lentils on a cold winter’s day, We’ve always added a splash of white wine vinegar to each of our lentil dishes. This is optional but I found it delicious.
So give a try.
Enjoy!
INGREDIENTS FOR 4-6 PEOPLE
2 chorizos (preferably air dried)
1 Big onion finely chopped
1 sliced carrot
1 big potato-coarsely chopped
1 whole garlic head
3 to 4 Bay Leaves
½ kilo of brown lentils
½ cup of olive oil
2 tablespoons of sweet paprika
½ cup of red wine
Salt and pepper
PREPARATION
Heat the olive oil in a big cooking pot. Once hot add the onion and chorizo and fry in medium heat for about 8 minutes until onion is golden brown. You can tell by the smell when the chorizo has slightly cooked. Be careful do not cook the chorizo too much.
Add the paprika and the lentils and stir through for a few minutes until the lentils look like the have soaked in the oil.
Add ½ litre of boiled water to the pot following the rest of the ingredients.
Cook for 1 hour and 15 minutes in low heat.
Add Salt and pepper to taste.
My family have always eaten Lentils on a cold winter’s day, We’ve always added a splash of white wine vinegar to each of our lentil dishes. This is optional but I found it delicious.
So give a try.
Enjoy!
Subscribe to:
Posts (Atom)
