Tostas de Champinones

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Tostas de Champiñones
MUSHROOM TOASTS

Ingredients:

4 rounds of sliced bread
300 g (10 oz) mushrooms
4 eggs
Single cream
3 cloves garlic
Pepper
Parsley
Olive oil
Salt

Preparation

Clean the mushrooms with a cloth and chop into slices.

Chop the garlic and fry in a little oil, adding the mushrooms before the garlic has a chance to brown. Sauté until all the water has evaporated. Season with salt and pepper.

Meanwhile, beat the eggs, add half a cup of single cream and a tablespoon of parsley, and pour into the pan, stirring until the egg sets.

Remove the crusts from the bread (cut into rectangles if preferred) and toast. Place the mushrooms on top of the toast, and sprinkle with parsley.

Huevos a la Marinera
EGGS WITH TUNA AND ANCHOVIES

Ingredients:

6 eggs
1 tin tuna
2 tins anchovies
6 stuffed olives
Lettuce

For the Mayonnaise:
2 eggs
Vinegar or lemon
Olive oil
Salt

Place the eggs in a saucepan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12 minutes, stirring occasionally to make sure the yolk stays in the centre. Remove from the water, leave to cool and remove the shells.

Meanwhile, prepare a mayonnaise: place the two eggs in a bowl, together with a tablespoonful of vinegar or lemon juice and a pinch of salt. For a lighter sauce, add a few drops of water. Take a hand blender, place in a bowl and begin to add the oil, moving the blender up and down until the mayonnaise is ready. Check for salt and lemon.

Cut up the eggs lengthways and remove the yolks. Mix four of the yolks with the tuna (drain off the oil) and the mayonnaise. Stuff the egg whites with the mix and place upside down on a platter. Cover with mayonnaise. Place a string of anchovy fillets around each egg, top with half an olive, and finally sprinkle with the two remaining egg yolks.

Decorate the platter with finely chopped lettuce



Huevos Rellenos de Almendra
EGGS STUFFED WITH ALMOND

Ingredients:

6 eggs
150 g (5 oz) ground almonds
2 tomatoes

For the mayonnaise: 2 eggs
Vinegar or lemon
Olive oil
Salt

Place the eggs in a saucepan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12 minutes, stirring occasionally to make sure the yolk stays in the centre. Remove from the water, leave to cool and remove the shells.

While the eggs are cooking, prepare the mayonnaise as follows: place two eggs, the juice of half a lemon or a tablespoonful of vinegar and a pinch of salt in the jug of a hand blender. Add a few drops of water to make the sauce lighter. Begin to pour in the oil, using the blender to obtain the required consistency. Check for salt

Cut the eggs lengthways and remove the yolk. Mix four yolks with the ground almonds and mayonnaise. Stir well and use to stuff the half egg whites. Place upside down on a platter, on a bed of tomato slices.

Serve covered in mayonnaise and with grated egg yolk sprinkled on top.

 


Pincho de Huevo Duro
HARDBOILED EGGS SNACK

Ingredients:

Slices of bread
Slices of cured ham (jamón serrano)
Smoked salmon
Eggs
Prawns
Mayonnaise
Olive oil
Salt

Fry the bread in hot oil, remove from the pan and drain on kitchen paper.

Cook the prawns for a minute or two in boiling water with salt. Remove and place in cold water to cool, before peeling and removing the heads.

Meanwhile, cook the eggs in a pan of cold water with a pinch of salt for 12 minutes, counting from when it starts to boil. Once cooked, place in a bowl of cold water to cool and remove the shells.

On each slice of fried bread, place a slice of ham, a slice of salmon and a slice of hardboiled egg; cover with mayonnaise and top with a prawn.

Sprinkle with grated hardboiled egg and serve.

 


Tortilla de Cebolla
ONION OMELETTE

Ingredients:
6 eggs
200 g (7 oz) pork loin
3 onions
Olive oil
Salt

Chop the onion and fry gently in a little olive oil, stirring well to prevent it from browning.

Chop the pork into small cubes and fry in a separate pan.

Beat the eggs in a bowl and add to the onion, along with the pork and a pinch of salt, stirring well.

Heat a frying pan with olive oil and cook the omelette on both sides.

Serve hot.


Tortilla Rellena
STUFFED OMELETTE

Ingredients:

500 g (1 lb) potatoes
6 eggs
1 onion
2 tomatoes
1 tin tuna
10 crabsticks
Lettuce
2 hardboiled eggs
Mayonnaise
Olive oil
Salt

Peel and wash the potatoes and chop into small cubes. Chop the onion to a similar size. Mix together and season.

Fry the onions and potatoes in plenty of hot oil on a low heat. When they are tender, but before they begin to brown, remove from the pan and shake off any surplus oil.

In a bowl, beat the eggs and season with salt. Add the potatoes.

Pour half the mix into a frying pan with a little hot oil and allow the omelette to brown, shaking the pan gently to prevent it from sticking. Use a flat plate to turn the omelette over and brown the other side, then remove from the pan and leave to cool. Use the other half of the mix to make a second omelette in the same way.

While the two omelettes are cooling, prepare the filling: finely chop the crabsticks and the hardboiled eggs, and flake the tuna. Bind with mayonnaise.

Place a layer of lettuce leaves on one of the omelettes, followed by a layer of the mayonnaise mix and a final layer of thinly sliced tomato. Cover with the second omelette.

Serve sliced into bite size portions.


Tortilla Paisana
COUNTRY OMELETTE

Ingredients:

500 g (1 lb) potatoes
6 eggs
100 g (4 oz) green beans
100 g (4 oz) peas
50 g (2 oz) ham
50 g (2 oz) chorizo sausage
1 onion
Olive oil
Salt

Peel the potatoes and chop into small pieces. Finely chop half the onion. Heat plenty of olive oil in a frying pan and add the potatoes and onion, together with a pinch of salt. Fry on a low heat, stirring occasionally, making sure that they are cooked through, but do not brown.

Chop the beans and cook, together with the peas, until tender.

Chop the other half of the onion and add to a second frying pan with olive oil. Fry until the onion becomes transparent, then add the ham and chorizo (diced), the beans and peas, and finally add to the potatoes, draining off any surplus oil.

Beat the eggs with a little salt in a deep bowl, and add the mixture to the egg, stirring well.

Heat a frying pan, well greased with oil, and cook the omelette on both sides.

Serve sliced into small portions.


Brochetas de Lomo con Bacon
PORK AND BACON BROCHETTES

Ingredients:

500 g (1lb) pork loin
250 g (8 oz) bacon
350 g (11 oz) mushrooms
1 pepper
12 prunes (pitted)
1 lemon
Oregano
Pepper
Olive oil
Thyme
Salt

Cut the pork into even-sized cubes and leave to marinate for at least two hours in a container with four tablespoonfuls of olive oil, the juice of half a lemon, thyme, oregano, salt and pepper.

Cut the bacon and pepper into squares. Clean the mushrooms with a damp cloth and leave whole, unless large.

Remove the meat from the marinade and form the brochettes, alternating the pork, pepper, bacon, mushrooms and prunes.

Oven roast or grill the brochettes for 10 to 15 minutes, turning occasionally and basting, from time to time, with the marinade.

Serve hot.


Callos
TRIPE

Ingredients

1 kg (2 lb) tripe
1 beef shank
2 pig’s trotters
1 calf snout
2 onions
3 cloves garlic
Parsley,
Bay leaf
Chilli pepper
White wine
150 g (5 oz) cured ham (jamón serrano)
100 g (4 oz) chorizo sausage
Paprika
Vinegar
Olive oil
Salt

Wash the tripe in plenty of cold water and leave for an hour in water with salt and vinegar, then rinse until the vinegar smell disappears. Cut into even sized pieces and boil in a pan for seven minutes. Drain and place in cold water, together with a clove of garlic, a chopped onion, parsley, bay leaf and salt for four hours. Drain and put to one side.

Flame the beef shank, the pig’s trotters and the snout, in order to remove any hairs. Scrub with a brush and rinse. Simmer for three hours, then remove from the pan and put the resulting gelatine stock to one side.

Chop the shank, trotters and snout, and mix with the cooked tripe.

Chop the onion and chilli and fry. When the onion begins to brown, add the ham and the diced chorizo. Sauté and add a tablespoonful of paprika.

In a separate pan, fry two cloves of garlic and a few sprigs of parsley, crush in a mortar and add to the onion. Pour in a glass of white wine and leave to boil. Place the tripe, shank, trotters and snout in a casserole dish and pour the sauce over the top. Add some of the gelatine stock (enough to ensure a liquid sauce), season with salt and cook on a low heat for another hour.

Serve hot.

 

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