The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

Bean/chickpea salad (Empedrado)


4 Bean, or chickpea salad Carlos Mirasierras


Four servings: 300 g of canned beans, or chickpeas; 200 g of canned tuna fish, or desalted shredded codfish, or both; 2 tbsp of extra olive oil; some vinegar (to taste) 1 green & 1 red peppers; 2 tomatoes; 1 large onion; and 1 or 2 garlic cloves finely chopped and salt.

Preparation:

First of all, put the white beans or canned chickpeas in a sieve and rinse their cooking liquid off; next cut the rest of ingredients into small dice and place them in a bowl; add the olive oil, the vinegar, the salt, the garlic, stir the ingredients and keep in the fridge for a later consumption.


Broccoli and bean salad (Ensalada de brócoliy judías)

5 Broccoli and bean salad Carlos Mirasierras


Four servings: 1cauliflower head, cut into flowerets; 150 g of canned white kidney beans (rinsed and drained).

Ingredients for the vinaigrette: 3 tbsp of cider vinegar; 5 tbsp of olive oil, salt & white pepper.

Preparation: Boil the cauliflower flowerets in salted water for 10-15, and let them cool on their own simmering liquid. Put the cauliflower and the beans (previously rinsed from their cooking medium) in a bowl, add the vinaigrette and keep in the fridge for a later use.


Murcia salad (Ensalada Murciana)

6 Ensalada murciana


Ingredients for six servings:

6 ripe tomatoes (canned tomatoes can be an option, although fresh ones are better); 2 green onions (or shallots); 3 hardboiled eggs; 75 g of black olives; 150 g of desalted codfish (canned, tuna); a pinch of sugar (optional); and salt, pepper, olive oil, and vinegar to taste.

Preparation:At the same time, peel, the tomatoes, remove the seeds and cut then into dice. Cut the eggs into thin slices. Cut the green onions into julienne. Mix all the ingredients in a salad bowl, add a pinch of salt and black pepper. Add the oil and vinegar to taste.

Also, boiled potatoes, cut into dice, can be added to this recipes (as can be seen in the photo).


Xató

(Catalan salad with cod & canned tuna fish, anchovies, black olives, escarole (or arbequine), and romesco sauce)


7 Xató


Four servings: 1 escarole, 200 g of desalted codfish cut, or shredded, into long strips; 200 g of canned tuna fish, 12 canned anchovies, some black olives.

Ingredients for the sauce: 4 toasted almonds: 3 garlic cloves; 1 hot pepper; salt; oil; vinegar; paprika.

Preparation:

1· Mash the almonds, the hot pepper and the garlic to a fine paste in a mortar. Mix the oil, the vinegar, the black pepper and a pinch of salt. Stir all the ingredients and reserve.

2· Rinse the escarole under the tap, and spread it on a salad platter together with the codfish, the tuna, the anchovies, and the black olives.

3·Pour the sauce the salad, previously mixed, and stir it all to mix all the flavors and ingredients.

 


 

Shrimp salad (Ensalada de gambas y surimi)


8 Shrimp salad


Ingredients: Iceberg lettuce, cut into strips; corn (canned presentation): carrot, grated; prawns (previously boiled for a few minutes); pineapple chunks (canned ones are OK); surimi sticks, cut into fine julienne, or slices.

Dressing:
Mixall the ingredients in a bowl and add a pink sauce made with mayonnaise, ketchup and some lemon juice.

Finally, this salad can be garnished with some chopped chives on top of it. The photo of this shrimp salad doesn't show the pink sauce specified in the recipe so that the rest of ingredients can be distinguished.

 


Pasta salad (Ensalada de pasta)

9 Pasta salad


Ingredients: Pasta cooked in salt and water: lettuce cut into fine julienne; green onions, thinly sliced ​; tomato salad, cut into dice; cooked ham, cut into dice; surimi sticks, diced; hardboiled egg, diced; cheese (cheese of any kind), diced; mayonnaise, or pink sauce.

Preparation: What is left to do now is to mix all the ingredients and add the mayonnaise on top of it (you can also use pink sauce).

The photo of this pasta salad doesn't show the mayonnaise or pink sauce on it. Also, many of these ingredients are optional and can be replaced for any other ingredients: canned tuna, boiled ham, surimi, etc.

 

 



Valencia salad (Ensalada Valenciana)


10 Valencia Salad


Ingredients for four servings: lettuce; salad tomato; 1 radish; 1 hardboiled egg, cut into wedges; 1-2cans of tuna; onion, cut into rings; olives; olive oil; wine vinegar; salt.

Preparation: Rinse the lettuce and cut into not-too-small shreds. Wash the tomatoes and cut them also into wedges.

The radishes are washed and skinned or just open.
Mix all ingredients in a bowl and season with salt, olive oil and vinegar.

In general, all salads contain more or less the same ingredients

depending on the climate zone where you live.

 

 

 


 

Countryside salad (Ensalada campera)

11 Countryside salad


Ingredients: 200 ml of virgin olive oil; 200 g of olives; 500 g of canned tuna fish; 2 onions; 3 eggs; 4 potatoes; parsley; 1green pepper; 1 red pepper; salt; 2 red tomatoes; 50 ml sherry vinegar

Preparation: Start cooking the potatoes with the skin. Prick the potatoes to determine doneness (if the fork has trouble entering, boil them a bit more). Cut the potatoes into pieces. Boil the eggs hard, and cut them into wedges.

Chop both peppers and the onions into dice and cut the tomatoes into wedges. What is left to do nowis to add it all to the bowl, prepare a vinaigrette with the oil, the vinegar, the salt, a pinch of salt (adding some freshly ground black pepper wouldn't be a grave sin), and finally add the tuna, the olives, and keep it in the fridge until the moment it is going to be eaten.




Rice salad (Ensalada de arroz)


118 Rice salad, foto sustituta


Ingredients: 1 large cap of of rice,1 small can of corn and one of peas, 1/2 red pepper, 1 onion, 3 tbsp of raisins (seedless), 50 g of pitted olives; 2-3 stalks of celery.

For the sauce: 6 tbsp olive oil, 2 vinegar tbsp; 1 tbsp of mustard;1 tbsp of honey, and salt.

Preparation: Cook the rice in salted water and with a bay leaf. Once the rice is cooked, put it in a sieve and rinse it under the tap water to cool it down and to get rid of the starch released during the cooking procedure. Now you can mix it with rest of ingredients. what is left to do is prepare the sauce, which will be poured on the salad just before it is going to be consumed.




Lettuce and tomato salad with stuffed eggs

(Ensalada con huevos rellenos).

 

 

13 1 Lettuce and tomato salad with stuffed egg


Ingredients for 4 servings: 4 hardboiled eggs, cut into halves, and the yolks removed and set aside for a later used; 1large onion, cut into brunoise; 1 red pepper, finely chopped; 2 cans of tuna, drained; 3-4 tbsp of mayonnaise;100 g of green olives; 1/2 lettuce, cut into julienne strips; 1 carrot, grated; 3-4 salad tomatoes, cut into wedges; 4 oz. of cooked ham, cut into strips; salt.

Preparation: Prepare a vinaigrette with the following proportions: one part of vinegar, one part of olive oil, three parts of sunflower oil, and a pinch of salt. These proportions can vary depending on one's taste. Do not add salt, as this will be done directly on the salad. Mix the tuna (drained) with the onion, the red pepper and the mayonnaise. Used this paste to fill the halves of the eggs. Place the lettuce in the dish, together with the tomato wedges, the ham strips, the olives and some grated carrot. Grate he egg yolks on top of the stuffed halves just before serving the salads.

 



Chicken breast salad (Ensalada de ave)


14 Chicken breast salad


Ingredients for 4 servings: 6 oz. of chicken breasts, boiled and cut into julienne; vinegar;1 carrot, grated; salad tomatoes, cut into wedges; 1 egg; 2-3 hardboiled eggs, cut into quarters; 1/2 lettuce, cut into strips; 1-2 green smith apple, peeled and cut into julienne at the last minute to avoid it oxidizes and gets a brownish color; mustard.

Prepare a vinaigrette with the following proportions: 2 tbsp of vinegar, 2 tbsp of olive oil, 2 and a half tbsp of sunflower oil, and some salt. Prepare a mustard mayonnaise (3 tbsp of mayonnaise and a tsp of mustard), and mix it with the apple, cut into julienne, and the chicken meat cut into dice.

Next, arrange a crown of lettuce on each plate, place the egg and tomato quarters atintervals with the lettuce (see the photo), and place the chicken, apple and mayonnaise preparation at the center of the dish. Garnish the center with the grated carrot and season the lettuce, the tomato and the egg quarters with the vinaigrette.


 


Mixed salad (Ensalada mixta)

15 Mixed Salad


Ingredients for 4 servings:

1 iceberg lettuce, cut into strips; 2 artichokes, previously boiled and cut into wedges (canned ones are a good option); 8 canned asparagus, drained; 2 hardboiled eggs, cut into wedges; 1 large salad tomato, cut into thin wedges; 1 large onion, cut into thin rings; 2 small tuna cans (drained of oil). 1 cucumber cut into half slices; feta cheese.

Preparation: Put all the ingredients in a bowl and sprinkle on them a vinaigrette made with one part of olive oil, one part of vinegar; salt and black pepper to taste and toss the salad to get an homogeneous union of flavors.




 

Related links to this webpage:

 

chickpeas salad recipes, green salads, the truth behind broccoli,,  Green beans, Green beans and oil, tomato and lentil salad,  Health Benefits of Cauliflower,  Benefits of Green Onions,  Endive nutrition facts,  What is surimi?,  Crustaceans, shrimp, etc., Calories in Pasta Salad, canned tuna, rice salads,  Top 10 Health Benefits of Eating Chicken, feta cheese

 

 

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