Mallorcan tumbet
Preparation:
1. Peel and chop the tomatoes. Put a frying pan with oil and fry a couple of garlic. Remove when they have been flavoured and proceed to make the sauce. Add the chosen tomato and herb. Over low heat, stirring until a creamy sauce. Add salt and pepper.
2. Peel the potatoes, cut into slices not too thick nor too thin (about an inch), wash and drain.
3. Wash and cut the eggplant into slices, approximately the same thickness as the potatoes. Sprinkle with salt.
4. Wash the peppers and cut into squares.
5. Wash the zucchini and cut into slices.
6. Putting in another frying pan with clean oil, potatoes. Cook over low heat until cooked through. Drain oil and place on a tray. Salt to taste.
7. Then wash the eggplant removing excess salt, dry and fry in the same pan as the potatoes. Once cooked, drain it and put it in the same tray covering the potatoes.
8. Equally proceed to zucchini and peppers. Fry and drain them when done and place on top of the previous layers.
9. Upon completion of the work with vegetables, is optional in the same oil fry a slice of pork or beef to taste, or a slice of boneless fish.
10. Sprinkle top with tomato sauce.
11. Should you prefer fried egg is placed after the sauce. If meat or fish is recommended to place before pouring tomato sauce.
1. Peel and chop the tomatoes. Put a frying pan with oil and fry a couple of garlic. Remove when they have been flavoured and proceed to make the sauce. Add the chosen tomato and herb. Over low heat, stirring until a creamy sauce. Add salt and pepper.
2. Peel the potatoes, cut into slices not too thick nor too thin (about an inch), wash and drain.
3. Wash and cut the eggplant into slices, approximately the same thickness as the potatoes. Sprinkle with salt.
4. Wash the peppers and cut into squares.
5. Wash the zucchini and cut into slices.
6. Putting in another frying pan with clean oil, potatoes. Cook over low heat until cooked through. Drain oil and place on a tray. Salt to taste.
7. Then wash the eggplant removing excess salt, dry and fry in the same pan as the potatoes. Once cooked, drain it and put it in the same tray covering the potatoes.
8. Equally proceed to zucchini and peppers. Fry and drain them when done and place on top of the previous layers.
9. Upon completion of the work with vegetables, is optional in the same oil fry a slice of pork or beef to taste, or a slice of boneless fish.
10. Sprinkle top with tomato sauce.
11. Should you prefer fried egg is placed after the sauce. If meat or fish is recommended to place before pouring tomato sauce.
Salad niçoise
Preparation:
1.- Hard boil the eggs. Then, scrub the potatoes clean with a soft brush, under cold water. Half-fill a large saucepan with water and heat it until the water boils.
2.- Using a spoon, put the potatoes in the pan. Heat the water until it boils. Reduce the heat a little so that the water is gently bubbling. Cook the potatoes for 10 minutes.
3.- While the potatoes cook, cut off the ends of the beans, then cut them in half. When the potatoes have been cooking for 10 minutes, add the beans to the pan.
4.- Bring the water back to the boil and cook the potatoes and beans for five minutes. Put a colander into the sink and carefully pour the vegetables into it.
5.- When the potatoes are cool enough to handle, cut each one in half. Then, put the potatoes and beans in a large bowl and leave them to cool.
6.- Cut off the bottom of the lettuce. Remove the leaves and wash them well in cold water. Shake them dry, then break the leaves into pieces.
7.- Cut the ends off the onion and peel it. Then, cut it into halves and slice it. Cut off the ends of the cucumber, then cut it into slices. Then, cut the tomatoes in half.
8.- Carefully open the can of anchovies and tip them into a sieve. They are very salty, so rinse them under a cold tap. Then, cut each one in half.
9.- Open the can of tuna and drain off the oil. Break it into large chunks. Add it to the bowl, with the anchovies, cucumber, lettuce, onion and tomatoes.
10.- Peel the shells off the eggs and cut each egg into quarters. Then, drain the olives through a sieve. Spoon the capers into the sieve and drain them too.
11.- Add the eggs, olives and capers to the bowl. Then, for the dressing, put the olive oil, vinegar, mustard and a pinch of salt and of pepper into a jar with a lid.
12.- Screw the lid onto the jar, then shake the jar to mix the ingredients. Pour the dressing over the salad. Mix everything well with a large spoon.
1.- Hard boil the eggs. Then, scrub the potatoes clean with a soft brush, under cold water. Half-fill a large saucepan with water and heat it until the water boils.
2.- Using a spoon, put the potatoes in the pan. Heat the water until it boils. Reduce the heat a little so that the water is gently bubbling. Cook the potatoes for 10 minutes.
3.- While the potatoes cook, cut off the ends of the beans, then cut them in half. When the potatoes have been cooking for 10 minutes, add the beans to the pan.
4.- Bring the water back to the boil and cook the potatoes and beans for five minutes. Put a colander into the sink and carefully pour the vegetables into it.
5.- When the potatoes are cool enough to handle, cut each one in half. Then, put the potatoes and beans in a large bowl and leave them to cool.
6.- Cut off the bottom of the lettuce. Remove the leaves and wash them well in cold water. Shake them dry, then break the leaves into pieces.
7.- Cut the ends off the onion and peel it. Then, cut it into halves and slice it. Cut off the ends of the cucumber, then cut it into slices. Then, cut the tomatoes in half.
8.- Carefully open the can of anchovies and tip them into a sieve. They are very salty, so rinse them under a cold tap. Then, cut each one in half.
9.- Open the can of tuna and drain off the oil. Break it into large chunks. Add it to the bowl, with the anchovies, cucumber, lettuce, onion and tomatoes.
10.- Peel the shells off the eggs and cut each egg into quarters. Then, drain the olives through a sieve. Spoon the capers into the sieve and drain them too.
11.- Add the eggs, olives and capers to the bowl. Then, for the dressing, put the olive oil, vinegar, mustard and a pinch of salt and of pepper into a jar with a lid.
12.- Screw the lid onto the jar, then shake the jar to mix the ingredients. Pour the dressing over the salad. Mix everything well with a large spoon.
Bacon and onion quiche
Preparation:
1.-To make the pastry, follow the steps on pages 28-29. Line the tin with the pastry, the "blind" bake the pastry case. When it is cooked, take it out of the oven.
2.- Put the hot baking sheet back into the oven on its own. Reduce the temperature of the oven to 170ºC. Then, prepare the filling for the quiche.
3.- If there is any rind on the bacon, cut it off with clean kitchen scissors and throw the rind away. Then, cut the rest of the bacon into small pieces.
4.- Peel the onion and cut it in half. Slice it, then cut it into small pieces. Put the pieces into a frying pan with the oil and cook them gently for about five minutes.
5.- Add the bacon to the pan and stir it in. Then, turn off the heat and tip the pieces of bacon and onion into a bowl. Let them cool for five minutes.
6.-Grate the cheese on the large holes on a grater and sprinkle half of it over the bottom of the pastry case. Then, scatter the bacon and onion over the top.
7.- Sprinkle over the rest of the cheese. Break the eggs into a smal bowl and mix them with a fork. Pour the milk into a jug and mix in the egg and a pinch of pepper.
8.- Slowly pour the egg mixture over the filling in the pastry case. Then, carefully lift the hot baking sheet out of the oven and put the quiche onto it.
9.- Bake the quiche for about 20-30 minutes, then push a knife into the middle. If it isn't firm, cook it for 5-10 minutes more. Leave it in the tin for 10 minutes before serving it.
1.-To make the pastry, follow the steps on pages 28-29. Line the tin with the pastry, the "blind" bake the pastry case. When it is cooked, take it out of the oven.
2.- Put the hot baking sheet back into the oven on its own. Reduce the temperature of the oven to 170ºC. Then, prepare the filling for the quiche.
3.- If there is any rind on the bacon, cut it off with clean kitchen scissors and throw the rind away. Then, cut the rest of the bacon into small pieces.
4.- Peel the onion and cut it in half. Slice it, then cut it into small pieces. Put the pieces into a frying pan with the oil and cook them gently for about five minutes.
5.- Add the bacon to the pan and stir it in. Then, turn off the heat and tip the pieces of bacon and onion into a bowl. Let them cool for five minutes.
6.-Grate the cheese on the large holes on a grater and sprinkle half of it over the bottom of the pastry case. Then, scatter the bacon and onion over the top.
7.- Sprinkle over the rest of the cheese. Break the eggs into a smal bowl and mix them with a fork. Pour the milk into a jug and mix in the egg and a pinch of pepper.
8.- Slowly pour the egg mixture over the filling in the pastry case. Then, carefully lift the hot baking sheet out of the oven and put the quiche onto it.
9.- Bake the quiche for about 20-30 minutes, then push a knife into the middle. If it isn't firm, cook it for 5-10 minutes more. Leave it in the tin for 10 minutes before serving it.
Ratatouille with butter bean mash
Preparation:
1.- Peel the onions and cut them in half. Cut them into slices, them cut the slices into small pieces. Then, peel the tomatoes, cut them into quarters and cut out the cores.
2.- Cut the ends of the courgettes and throw them away. Cut each courgette in half lengthways, then cut the halves in half, to make strips. Cut the strips into chunks.
3.- Prepare the aubergine in the same way as the courgettes. Then, cut the ends off the yellow pepper and remove the seeds. Cut the pepper into thin strips, lengthways.
4.- Put the oil and the onions into a large saucepan. Cook the onions over a low heat for about 10 minutes, until they are soft and starting to turn golden.
5.- Peel and crush the garlic and add it to the pan. Then, add all of the prepared vegetables, tomato purée, herbs and a pinch of salt and of pepper. Stir everything well.
6.-Cook the ratatouille over a medium heat for about three minutes, stirring it often. Then, turn down the heat, so that it is bubbling gently.
7.- Cover the pan with its lid and cook the ratatouille for 20 minutes, stirring it every now and then. Then, remove the lid and cook it for another 10 minutes.
8.- Meanwhile, open both cans of butter beans. Pour the contents of one can, including the liquid, into a saucepan. Pour the contents of the other can into a colander.
9.- Rinse the beans in the colander with cold water, then drain them. Pour the rinsed beans into the saucepan, then add the butter and a pinch of salt and of pepper.
10.- Heat the pan until the liquid is gently boiling, then turn the heat down low. Cook the beans for five minutes, until they are very soft. Then, turn off the heat.
11.- Mash the beans well, then stir in the chopped parsley. Tear the basil leaves int osmall pieces and stir them into the ratatouille, before serving it with the mash.
1.- Peel the onions and cut them in half. Cut them into slices, them cut the slices into small pieces. Then, peel the tomatoes, cut them into quarters and cut out the cores.
2.- Cut the ends of the courgettes and throw them away. Cut each courgette in half lengthways, then cut the halves in half, to make strips. Cut the strips into chunks.
3.- Prepare the aubergine in the same way as the courgettes. Then, cut the ends off the yellow pepper and remove the seeds. Cut the pepper into thin strips, lengthways.
4.- Put the oil and the onions into a large saucepan. Cook the onions over a low heat for about 10 minutes, until they are soft and starting to turn golden.
5.- Peel and crush the garlic and add it to the pan. Then, add all of the prepared vegetables, tomato purée, herbs and a pinch of salt and of pepper. Stir everything well.
6.-Cook the ratatouille over a medium heat for about three minutes, stirring it often. Then, turn down the heat, so that it is bubbling gently.
7.- Cover the pan with its lid and cook the ratatouille for 20 minutes, stirring it every now and then. Then, remove the lid and cook it for another 10 minutes.
8.- Meanwhile, open both cans of butter beans. Pour the contents of one can, including the liquid, into a saucepan. Pour the contents of the other can into a colander.
9.- Rinse the beans in the colander with cold water, then drain them. Pour the rinsed beans into the saucepan, then add the butter and a pinch of salt and of pepper.
10.- Heat the pan until the liquid is gently boiling, then turn the heat down low. Cook the beans for five minutes, until they are very soft. Then, turn off the heat.
11.- Mash the beans well, then stir in the chopped parsley. Tear the basil leaves int osmall pieces and stir them into the ratatouille, before serving it with the mash.
Tuna tartare
Preparation:
Chop all ingredients (except the eggs and the grated ginger) and dress with oil and soy.
Chop all ingredients (except the eggs and the grated ginger) and dress with oil and soy.
Basmati rice with black squid and curry mayonnaise
Elaboration:
Mussels Gelée
Cook the mussels over medium heat with lid. Pass the resulting liquid through a sieve and add 125 ml of broth for every 4 grams gelatine. Then introduce the mussels out of their shells, with minced chives. Storein the refrigerator in a shallow bowl.
Curry mayonnaise
Saute in a pan carrot, leek and onion cut into large dice. When browned, add the curry and cook a little, then add about 100 ml of oil and let the heat for about 5 minutes. Remove from heat and add 100 ml of acite, drain and filter properly.
Take the egg and add the oil into yarn to make a mayonnaise in a blender, add salt to taste and add a dash of vinegar and a little lime juice.
Rice basmati black
We cook the clams and the resulting save the broth.
Boil basmati rice and reserve.
In a pot we have been preparing the squid by washing the squid and cut into chunks, preserving the tentacles, use fins and put them to saute in the same pan in which previously saute the carrot, leek and onion. Then we add the wine, steam it and let it evaporate and cover with water and keep it in the heat for about 25 minutes and reduce it to a quarter of broth with clams.
In a frying pan place leek and peeled clove of garlic and fry with a tablespoon of oil and a splash of soy saurce, we add the tomatoes diced and peeled. Once they begin to brown, add the shredded squid (tentacles we preserve) and peanuts will have broken a bit in the mortar. Once they start to brown, pour the remaining squid , that we will put the squid ink and reduce almost completely, then add the basmati rice and we sauté all together, until there is no liquid.
The tentacles of the squid placeon the plate to make.
Presentation:
Put the rice in the centre, above the various washed and dried herbs (dressed with a vinaigrette clam water, oil, vinegar and salt) and squid tentacles on top.
Beside the plate lay several points of mayonnaise and put a clam and mussels in gelatine. We finish by placing a little lime zest over the mussels and clams.
Mussels Gelée
Cook the mussels over medium heat with lid. Pass the resulting liquid through a sieve and add 125 ml of broth for every 4 grams gelatine. Then introduce the mussels out of their shells, with minced chives. Storein the refrigerator in a shallow bowl.
Curry mayonnaise
Saute in a pan carrot, leek and onion cut into large dice. When browned, add the curry and cook a little, then add about 100 ml of oil and let the heat for about 5 minutes. Remove from heat and add 100 ml of acite, drain and filter properly.
Take the egg and add the oil into yarn to make a mayonnaise in a blender, add salt to taste and add a dash of vinegar and a little lime juice.
Rice basmati black
We cook the clams and the resulting save the broth.
Boil basmati rice and reserve.
In a pot we have been preparing the squid by washing the squid and cut into chunks, preserving the tentacles, use fins and put them to saute in the same pan in which previously saute the carrot, leek and onion. Then we add the wine, steam it and let it evaporate and cover with water and keep it in the heat for about 25 minutes and reduce it to a quarter of broth with clams.
In a frying pan place leek and peeled clove of garlic and fry with a tablespoon of oil and a splash of soy saurce, we add the tomatoes diced and peeled. Once they begin to brown, add the shredded squid (tentacles we preserve) and peanuts will have broken a bit in the mortar. Once they start to brown, pour the remaining squid , that we will put the squid ink and reduce almost completely, then add the basmati rice and we sauté all together, until there is no liquid.
The tentacles of the squid placeon the plate to make.
Presentation:
Put the rice in the centre, above the various washed and dried herbs (dressed with a vinaigrette clam water, oil, vinegar and salt) and squid tentacles on top.
Beside the plate lay several points of mayonnaise and put a clam and mussels in gelatine. We finish by placing a little lime zest over the mussels and clams.
Tortilla "pigtails"
Preparation:
Heat the olive oil and fry the potato cut into thin slices with the help of a peeler. Chop the onion and soften. Strain the oil. Cook. Put water in a saucepan. Incorporate the chorizo cut lengthwise, tomatoes and paprika. Bake for 12 minutes, strain, add salt and pepper and reserve,
Beat eggs, mix with potato, onion and parsley. In a skillet over high heat, add a tablespoon of cooking oil potato. Place the ingredients and when edges look cooked flip. Remove from heat, let stand 2 minutes in the pan and place on a dish. Drizzle with two tablespoons of sausage juice and garnish with chopped chives.
Heat the olive oil and fry the potato cut into thin slices with the help of a peeler. Chop the onion and soften. Strain the oil. Cook. Put water in a saucepan. Incorporate the chorizo cut lengthwise, tomatoes and paprika. Bake for 12 minutes, strain, add salt and pepper and reserve,
Beat eggs, mix with potato, onion and parsley. In a skillet over high heat, add a tablespoon of cooking oil potato. Place the ingredients and when edges look cooked flip. Remove from heat, let stand 2 minutes in the pan and place on a dish. Drizzle with two tablespoons of sausage juice and garnish with chopped chives.
Pizza of popcorn
Preparation:
Dought:
Mix the yeast with warm water. Gradually add flour and salt, and finally the oil.
Knead well and set aside.
Sesitos:
Blanch in boiling water for 2 minutes.
Cut into mini cubes, season and fry when the pizza is already baked.
Tomato Sauce:
Saute minced shallot with garlic. Add the tomatoes, sugar and salt, simmer for 40 minutes.
Pizza:
Roll out the pizza, cut it with a metal cylinder, put the tomatoes, drizzle of oil. Roast about 30 minutes.
Add the fried sesitos once the pizza is out of the oven.
Dought:
Mix the yeast with warm water. Gradually add flour and salt, and finally the oil.
Knead well and set aside.
Sesitos:
Blanch in boiling water for 2 minutes.
Cut into mini cubes, season and fry when the pizza is already baked.
Tomato Sauce:
Saute minced shallot with garlic. Add the tomatoes, sugar and salt, simmer for 40 minutes.
Pizza:
Roll out the pizza, cut it with a metal cylinder, put the tomatoes, drizzle of oil. Roast about 30 minutes.
Add the fried sesitos once the pizza is out of the oven.
Malaga Salad and Anchovy with Lemon
![Imagen](/uploads/2/4/8/2/24827779/1335367.jpg)
Ingredients:
1 kilo of potatoes
Strong orange 1kg
1/4 kilo kg of desalted cod
Several chives
Green and black olives
Preparation:
1.- The first step crumble the cod. Then peel the potatoes, splitting them into large chunks, put them to cook and, when cooked, drain and set aside
2.- Peel the oranges, taking care to remove as many of the white part of the skin and then cut them into chunks, reserving some whole pieces to decorate. Chop the onion into thin slices.
3.- In a bowl mix all ingredients, seasoned, we add a generous splash of oil, garnish with orange wedges.
4.-Clean and add Anchovies:
5.-Pour lemon over and let stand for a while. Then go through flour and fry in plenty of oil.
1 kilo of potatoes
Strong orange 1kg
1/4 kilo kg of desalted cod
Several chives
Green and black olives
Preparation:
1.- The first step crumble the cod. Then peel the potatoes, splitting them into large chunks, put them to cook and, when cooked, drain and set aside
2.- Peel the oranges, taking care to remove as many of the white part of the skin and then cut them into chunks, reserving some whole pieces to decorate. Chop the onion into thin slices.
3.- In a bowl mix all ingredients, seasoned, we add a generous splash of oil, garnish with orange wedges.
4.-Clean and add Anchovies:
5.-Pour lemon over and let stand for a while. Then go through flour and fry in plenty of oil.
Tempura of vegetables
Preparation:
Wash the aubergine, drain and dry. Cut in half lengthwise. Discard both ends and cut the flesh into strips about an inch thick. Peel the squash, cut it in half crosswise and then into strips the same thickness as the eggplant. Peel carrots, wash and dry them. Cut into sticks. Peel the onion, cut into quarters and separate the layers. Cook. Mix the egg yolks with cold water. Add flour and salt and stir with a fork, without stirring, until a thick mixture. Heat with plenty of oil in a pan. Dip prepared vegetables, one at a time, in flour mixture. Fry in batches until golden and crisp. Let drain in a dish covered with absorbent paper towels. Serve immediately with soy sauce and ginger.
Wash the aubergine, drain and dry. Cut in half lengthwise. Discard both ends and cut the flesh into strips about an inch thick. Peel the squash, cut it in half crosswise and then into strips the same thickness as the eggplant. Peel carrots, wash and dry them. Cut into sticks. Peel the onion, cut into quarters and separate the layers. Cook. Mix the egg yolks with cold water. Add flour and salt and stir with a fork, without stirring, until a thick mixture. Heat with plenty of oil in a pan. Dip prepared vegetables, one at a time, in flour mixture. Fry in batches until golden and crisp. Let drain in a dish covered with absorbent paper towels. Serve immediately with soy sauce and ginger.