spanish and historical/traditional

44

Recipes

Spanish Olive Tapenade

(3 reviews) Posted by Charlotte J  

From All Around The World Cookbook by Sheila Lukins MORE»

Recipe #371141

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Snails Bourgugnonne/Escargots a La Bourguignonne

Posted by ~Rita~  

I reviewed this Escargots a La Bourguignonne wanting it lower in cholesterol adding more veggies for better health.Olive oil is high in monounsaturated fats and antioxidants. Don't get me wrong these are still fattening but delish and healthier then all... MORE»

Recipe #362024

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Pumpkin Chorizo Paella

(1 reviews) Posted by Jess4Freedom  

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. MORE»

Recipe #336054

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Scacchi-- Italian Passover Lasagna

Posted by Sephardi Kitchen  

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. MORE»

Recipe #317502

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Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

(2 reviews) Posted by French Tart  

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in... MORE»

Recipe #317396

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Spanish Tapas Manchego, Membrillo and Chorizo Toasties

(1 reviews) Posted by French Tart  

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a... MORE»

Recipe #294859

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Bread Machine Brioche Dough /Spanish Roscón De Reyes

Posted by kiwidutch  

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will... MORE»

Recipe #274630

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Spanish Roscon De Reyes - Twelfth Night Bread

Posted by kiwidutch  

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will... MORE»

Recipe #274628

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Spanish Christmas Recipe, Roscón De Reyes

Posted by kiwidutch  

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will... MORE»

Recipe #274547

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Epiphany Crown Spanish "roscón De Reyes"

Posted by kiwidutch  

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will... MORE»

Recipe #274545

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Roscon De Reyes, Spanish Three Kings.

Posted by kiwidutch  

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). This recipe is posted per a request by a member and I will make it as soon as I can. The recipe says "1 package active dry yeast" which is not accepted by... MORE»

Recipe #274541

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Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

(1 reviews) Posted by French Tart  

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make... MORE»

Recipe #268740

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Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

(10 reviews) Posted by French Tart  

A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make... MORE»

Recipe #268437

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Festive Honey-Glazed Roasted Root Vegetables With Saffron

(1 reviews) Posted by French Tart  

Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling... MORE»

Recipe #264235

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Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

(4 reviews) Posted by French Tart  

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I... MORE»

Recipe #255453

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Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

(1 reviews) Posted by French Tart  

A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche!... MORE»

Recipe #254971

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Sweet Crust Lamb Tapas

Posted by Amanda in Aberdeen  

Perfect for Tapas, and dinner parties or for a more substantial meal you can prepare cutlets or chops in the same way. MORE»

Recipe #122406

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Rosquillas (Spanish Doughnuts)

(2 reviews) Posted by Susie T  

This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year. MORE»

Recipe #107386

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Pumpkin Flan With Brown Sugar Crust

(4 reviews) Posted by PaulaG  

I was searching the web for directions on preparing sugar pumpkins for puree and stumbled across this recipe. A wonderful fall treat! This is easy to make and an elegant dessert for those special times. MORE»

Recipe #102439

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Fennel Gratin

(3 reviews) Posted by evelyn/athens  

If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with crusty bread to dab at the sauce. MORE»

Recipe #81256

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