Recipezaar: Spanish,Historical/Traditional recipes

Mexican Flan (Baked caramel Custard)

Wed, 03 Oct 2001 10:40:05 -0400

This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful. -- posted by Bergy

Huevos a la Flamenca

Thu, 25 Oct 2001 10:35:17 -0400

This recipe is Spanish. I like it because it is very easy and quick to make. -- posted by Nicky

Paella

Sun, 25 Nov 2001 13:36:35 -0500

Traditional Valencian Paella... Use short grain, round rice. Paella, pudding or rissotto rice. If it goes crispy or slightly burnt on the bottom dont worry, this is quite normal and very tasty...Its called Socarrat or socarraet in Valencia. -- posted by Samuel Holden

Sangria Punch

Tue, 11 Dec 2001 11:21:33 -0500

Perfect for any party! -- posted by Mirj

Danish Coffee

Wed, 12 Dec 2001 15:27:47 -0500

A nice change from Spanish coffee; although, if you prefer that, just replace the cherry liqueur with Tia Maria or Kahlua. It's also nice with Grand Marnier instead of the cherry liqueur, but then you'd have to rename it! -- posted by Lennie

Spanish Garlic Soup

Sat, 16 Feb 2002 08:01:31 -0500

Definitely not your ordinary garlic soup! -- posted by Mille®

Grog

Sat, 16 Feb 2002 08:03:17 -0500

Nectar of the pirates! -- posted by Mille®

Churros

Wed, 03 Apr 2002 11:47:07 -0500

This recipe is posted by request. I have not made it myself and therefore I have no idea how long it takes to prepare. -- posted by Mille®

Traditional Spanish Omelette

Mon, 08 Apr 2002 21:22:55 -0400

My great-grandmother's recipe. This is a very common dish in Spain to serve as tapas by cutting into squares. Very simple ingredients but very tasty. -- posted by Susie T

Tortilla De Patata (Potato Omelette)

Sun, 14 Apr 2002 20:45:25 -0400

Typical spanish tapa. Delicious warm or cold. You can add other ingredients like bacon, ham, green or red peppers, but the typical is the potato and onion. Saves well for a couple of days in refrigerator and can be warmed up in microwave. -- posted by Chrysti_in_Spain

Paella a la Catalonia

Mon, 13 May 2002 17:49:16 -0400

From the cookbook "The Art of Spanish Cooking" I have not tried this classic dish yet, but it is in my recipe book to try for a dinner party. Cooking time is an estimate. -- posted by Miss Annie

Sangria

Sat, 18 May 2002 11:42:01 -0400

A potent, traditional punch made with red wine,fruit juice and spirits. -- posted by Martin Andrews

Paella Panamanian Style

Mon, 24 Jun 2002 21:03:40 -0400

Regional style fish meat and rice dish. Unlike it's Spain counter part this recipe is flavored with tomato rather than saffron making it quite different. Any good Mexican pork sausage would do for the Panamanian, and if you can't find a Spanish pork sausage, try an andouille sausage, Italian sausage or chorizo combinations. Anything except American breakfast sausage! -- posted by 1Steve

Coconut Flan

Mon, 15 Jul 2002 23:09:25 -0400

One of the things I really miss about eating at my mother-in-law's house! The perfect ending to any meal. Light and satisfying. -- posted by canarygirl

Lamb with mint and garlic

Tue, 16 Jul 2002 22:49:22 -0400

Stuffing the lamb roast allows the flavours to permeate the meat with intense flavour. Cooking time is approximate. Cook to your prefered 'doneness'. Prep time does not include marinating time. -- posted by dale!

Tortilla Espagnola (Potato Omelette)

Sat, 27 Jul 2002 00:28:26 -0400

This is a traditional Spanish recipe and is served not only as a dinner dish but as an appetizer as well. You will frequently find it in Tapa bars. As an appetizer it would be cut into 16 pieces. Serve warm or room temperature -- posted by Bergy

Pata de Cerdo (Canary Island Style Pork Roast)

Mon, 05 Aug 2002 19:47:45 -0400

Very popular in the Canary Islands, these roast pork sandwiches are sure to please! The meat is juicy, and tender. Perfect for a picnic! -- posted by canarygirl

Tapenade

Thu, 15 Aug 2002 18:40:51 -0400

A delicious olive and caper spread. It's quick and easy to prepare, and is ideal to serve with pre-dinner drinks. Try a healthy dollop of tapenade goes wonderfully well with grilled fish, such as a snapper cutlet or tuna steak. -- posted by Chrissyo

Spanish Cream

Mon, 02 Sep 2002 19:24:52 -0400

a silky, cool old-fashioned dessert, prep time includes chilling -- posted by *Pixie*

Guisado De Chorizo y Papas

Sun, 15 Dec 2002 20:12:11 -0500

This is a simple but very filling Spanish potato and sausage stew. The chorizo and paprika give this a lovely smokey flavour, so for the best results you'll want to search out those two ingredients. Otherwise, you could add in any number of vegetables. Try corn, carrots or green peppers. The kind of chorizo to use in this dish is the raw pork sausage, not the variety that is more like a deli meat. -- posted by Sackville

Spanish Chorizo

Tue, 13 May 2003 20:05:00 -0400

This recipe is posted by request. Original recipe is by Charles G. Reavis. -- posted by DiB's

Spiced Grapes

Mon, 04 Aug 2003 20:07:20 -0400

. -- posted by Mimi Bobeck

Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen

Mon, 04 Aug 2003 20:07:23 -0400

. -- posted by Mimi Bobeck

Tortilla a La Mexicana

Mon, 04 Aug 2003 20:08:05 -0400

. -- posted by Mimi Bobeck

Soup a La Marinara

Wed, 22 Oct 2003 20:00:37 -0400

This is a very traditional Spanish recipe. I posted this by request and it is not one of my favorites but it is traditional. Vary your seafood to suit your taste -- posted by Bergy

Fennel Gratin

Fri, 16 Jan 2004 20:00:29 -0500

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. -- posted by evelyn/athens

Pumpkin Flan With Brown Sugar Crust

Thu, 21 Oct 2004 20:00:14 -0400

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. -- posted by PaulaG

Rosquillas (Spanish Doughnuts)

Fri, 31 Dec 2004 20:03:35 -0500

This is an age old recipe. I usually make these for Christmas time but they can be eaten any time of the year. -- posted by Susie T

Sweet Crust Lamb Tapas

Mon, 16 May 2005 16:09:09 -0400

Perfect for Tapas, and dinner parties or for a more substantial meal you can prepare cutlets or chops in the same way. -- posted by Amanda in Aberdeen

Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

Mon, 24 Sep 2007 20:14:50 -0400

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! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead. -- posted by French Tart

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

Wed, 26 Sep 2007 17:25:07 -0400

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 have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246. -- posted by French Tart

Festive Honey-Glazed Roasted Root Vegetables With Saffron

Wed, 07 Nov 2007 18:56:22 -0500

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 beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements. -- posted by French Tart

Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Tue, 27 Nov 2007 19:51:00 -0500

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 up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings! -- posted by French Tart

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

Wed, 28 Nov 2007 17:33:26 -0500

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 wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- posted by French Tart

Sesame Rings (Jewish Cookies from Spain)

Wed, 26 Dec 2007 19:11:50 -0500

These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007. -- posted by averybird

Roscon De Reyes, Spanish Three Kings.

Fri, 28 Dec 2007 19:54:33 -0500

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 Zaar computer, I will amend to a specific amount as soon as I have done some research on the package size. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! -- posted by kiwidutch

Epiphany Crown Spanish "roscón De Reyes"

Fri, 28 Dec 2007 19:58:53 -0500

Spanish Christmas Recipe, Roscón De Reyes

Fri, 28 Dec 2007 19:59:21 -0500

Spanish Roscon De Reyes - Twelfth Night Bread

Sat, 29 Dec 2007 11:09:24 -0500

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 make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! "Roscon de Reyes" is a traditional dessert, served the night before or morning of Reyes or Epiphany, January 6th. "Dia de Reyes" or simply "Reyes" is the day when children in Spain receive gifts from the "Reyes Magos"Wise Men or Magi. The 3 kings who brought baby Jesus gifts. Instead of gifts from Santa Claus, they receive them from the "Reyes Magos." It is traditional to put several surprises inside the "roscon." A porcelain figure of a baby wrapped in foil and a dry bean are hidden in the dough. Whoever finds the baby will have good luck and be the king of the party, but if you find the bean - pay for the cake! -- posted by kiwidutch

Bread Machine Brioche Dough /Spanish Roscón De Reyes

Sat, 29 Dec 2007 11:16:19 -0500

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 make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! Epiphany, celebrated in European countries, marks the coming of the wise men who brought gifts to the Christ Child. Epiphany is also called Little Christmas or the Twelfth Night, and is celebrated January 6, twelve nights after Christmas. People from all of the world celebrate Epiphany by exchanging gifts and feasting. A very popular custom that is still celebrated is the making of some kind of "King's Cake" in honor of the three kings. In ancient times in Russia, before Christian Easter was celebrated, the Spring Festival used the round blini, a thick, fried-flour concoction, "as a symbol of the sun's return after the long winter darkness," according to Ermann. The Spanish give gifts on Twelfth Night instead of Christmas, separating the birth of Christ from the gift giving, and in Italy the old woman who brings gifts comes on Epiphany, not Christmas. -- posted by kiwidutch

Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Thu, 27 Mar 2008 23:43:03 -0400

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 high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack. -- posted by French Tart

Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

Tue, 05 Aug 2008 01:47:13 -0400

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 SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower. -- posted by French Tart

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

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. -- posted by Sephardi Kitchen

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

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. -- posted by Jess4Freedom

Snails Bourgugnonne/Escargots a La Bourguignonne

Sat, 21 Mar 2009 02:34:04 -0400

I reviewed this Recipe #319778 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 butter. I bought the Canned French escargots with empty shells for serving, in a speciality store. If using mushroom caps you can pre-cook a couple minutes for softer mushrooms or if you like them raw to firm stuff then cook. A May celebration "Aplec del Caragol" (the Snail Festival) The Aplec festival is now well-known throughout Spain and the rest of Europe, and has even been sistered with other festivals. -- posted by ~Rita~

Spanish Olive Tapenade

Sat, 09 May 2009 12:16:39 -0400

From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart