You will see some recipe out there where these pastries are baked in the oven. That is NOT the typical way they are cooked here in Spain. I would therefore recommend you try frying them. Apart from it being the typical way, the pastry comes out really crisp and flaky!
Well, let’s get back to the recipe for today, papas arrugadas, one of the most typical dishes from the Canary Isles.
Close up of Pasta Salad with Chicken and Sun Dried Tomato
In this version today I have replaced the more traditional raisins or sultanas with candied ginger and some apricot jam. Give them a try, I am sure you will like them!
Don’t be put off by just how simple this week’s recipe is, these little beauties pack quite a punch. They are also flexible and you can vary the ingredients to your liking or to what you have available……
My family is always raving about this Potato Salad, I’d dare even call it The Best Potato Salad Ever!
Let me just say then that they are delicious, having a hint of spice that complements the white chocolate so well. They also melt in the mouth and are easy to make. What more could one want?
It has a touch of vanilla and the texture is light and soft, a real pleasure to behold. The addition of Dulce de Leche is optional, but does add an additional flavour element to the tart.
As you can see from the name of the recipe above and indeed the ingredients below, this pie works fine with chicken if you can’t get rabbit or indeed are against eating them. Whichever you use, give this one a go. It is easy and tasty!
The recipe for today is a soup from Portugal. This one is quick, easy and filling. The secret is in the stock, make your own or buy the best possible. The soup itself is a cheap, so go overboard and spend good money on a good stock!
So, what about the dish for today? Well it is really quick and simple and the sauce gives a nice little kick to the flavour of the fish. The sauce is also quick to make, just pop a few ingredients into a small blender and that is it.
One of my favourite from my own youth were the butterfly buns she would bake. I thought therefore that this week I would make my own souped up version of her buns. I decided to put a little orange in them as they are still in season where I live here in Spain:
Well, enough history I think, so what is a Lardy Cake like? …….. well, in a word, delicious. The lard, spices and sugar in the layers all get together in a gooey sweet soft interior whilst the sugar on the top gives a crunchy crust to the outside. It is one of those simple but fantastic cakes that has been around for ever but, like so many others from out past, has fallen somewhat into oblivion.
This recipe is a fusion of flavours, Norwegian Skrei Cod in a Spanish sauce, but I think it works well!
Before I start let me just say that today’s meal is delicious. Basically it is just peas in pastry, and frozen peas and pastry at that! Trust me therefore when I say that it is well worth giving it a go, you will not regret it…..…
I came across these tarts in a magazine quite some time ago and I have been making them ever since. They are quite easy to make and delicious, but are they really “Maids of Honour Tarts”?