Iberian tomato bread with red onions Recipe

 

Ingredients for portions

1 tablespoon olive oil

250 g onion (s), red, finely diced

30 g Chutney (figs)

600 g tomato (s) in a can of peeled,, (depending on can size 1-1, 5 doses)

1 branch / e rosemary, chopped finely

700 g flour (wheat flour), Type 405

1 teaspoon salt

A pinch of sugar

1 pack yeast (dry yeast)

Preparation

Olive oil in a saucepan and heat.

The finely chopped onions in the olive oil and sauté give low heat about 10 minutes.

Drain the canned tomatoes, dice the flesh (not too fine).

Temperature increase, first the fig chutney and then add the tomato cubes and the (very finely chopped) rosemary.

boil down in about 15 minutes until it thickens slightly, not to stir vigorously so that they remain preserved tomato pieces.

Remove from heat and leave.

Mix flour, yeast, sugar and salt, add tomato sauce and knead thoroughly.

This makes a fairly soft dough that will rise to cover twice the size (which takes time).

refuse Strong, knead again briefly, is possible in a greased mold (or loaf pan but also spring form – in the latter, the bread is somewhat flat pack) and flour the surface (so rausragende onion or tomato corner does not burn).

Yet let go sometimes.

Preheat oven to 225 ° C (top / bottom) Pre-heat and push the bread. After about 15 minutes reduce the heat to 175 ° C and let the bread bake for 30 minutes.

The bread from the oven and cool on a cake fan (covered with a clean tea towel) can.

Cool on a grid with little butter.

Preparation time: About 1 hour

Resting time: 5 hours

Level of difficulty: normal

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no comments   |  tags: Baking, Bread or rolls, Europe Summer, Spain | posted in Spanish Recipes

Sep 23 2010

Gató d `Ametler Recipe

Ingredients for portions

6 egg (s)

150 g sugar

200 g Almond (s), ground, not roasted

½ lemon (s), the grated rind of which

25 g icing sugar

1 pinch cinnamon

Butter for the form

Preparation

Separate the eggs. Mix only the yolks with the sugar to a creamy mass. Stir in the ground almonds, cinnamon and lemon peel. The egg white until stiff and then gently lift under the yolk mass. Put the dough in a greased baking paper and fill with spring form designed (about 25 cm).

In preheated oven about 1 hour at 160 ° C bake on the middle rail. Allow to cool slowly in oven door half open the furnace.

Then take the cake from the tin and dust with powdered sugar before serving.

Serve with a tasty coffee milk.

Note: Traditionally, this cake is baked without flour.

Preparation time: 25 min

Level of difficulty: simple

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no comments   |  tags: Baking, Europe Cake, Spain | posted in Spanish Recipes

Sep 23 2010

Chicken in garlic sauce Spanish style Pollo al ajillo Recipe

Ingredients for portions

4 chicken thighs

4 tablespoons olive oil

20 toe / n garlic

1 large bay leaf

450 ml chicken stock or chicken stock, hot

50 ml wine, white

Salt

Pepper

flour

n. as parsley to garnish

Preparation

Peel the garlic cloves, cut lengthwise and remove the seeds if necessary (this may also make the garlic bitter).

Rinse the chicken thighs and pat dry. Then add salt and pepper and lightly dust them with flour.

The olive oil in frying pan and moderate cloves of garlic fry gently for about two minutes. Making sure that they do not brown. Once the cloves begin to take color, remove from the oil and set aside.

Now the olive oil and continue to fry the chicken thighs on both sides well. Then the white wine and hot chicken broth to the pan. The garlic and bay leaf. Then, cover about 20 to 25 minutes, basting regularly.

Once the chicken legs are cooked, remove from pan and keep warm. If needed again for some minutes in the oven crispy barbecue grill.

Meanwhile make the sauce by half to about 250 ml of liquid boil. She is so thick, so that no gravy required. The garlic can now be mashed, but should before the bay leaf from the sauce will be removed.

The whole thing is served garnished with fresh parsley.

Preparation time: 20 min

Level of difficulty: simple

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no comments   |  tags: Main dish Braising, Roast Europe Poultry, Spain | posted in Spanish Recipes

Sep 23 2010

Mediterranean fish soup Recipe

Ingredients for portions

500 g fish fillet (s)

800 g tomato (s), pizza tomatoes (2 small cans)

300 g sweet pepper (s), (red)

300 g sweet pepper (s), (green)

300 g onion (s), (vegetables onions, 2 large)

2 garlic clove (s)

3 tablespoons olive oil

100 g brown rice

1000 ml vegetable broth

3 tablespoons lemon juice

1 tablespoon dried rosemary, ()

3 tablespoons chives, in rolls

3 tablespoons parsley, chopped

Salt and pepper

Preparation

Peel the onion and garlic cloves, finely chop and fry in hot olive oil in a large pot. Add the uncooked (but washed) rice and tomato pizza. All simmer over high heat for about 5-10 minutes can be. The vegetable stock and pour the soup around min 20th Simmer (rice should be nearly even).

After about 15 minutes the sliced paprika. Fish fillet into pieces and add them with the rosemary to the soup. Other 5 minutes to cook. Season with salt, pepper and lemon. Sprinkle the chopped herbs.

Preparation time: 20 min

Level of difficulty: normal