Spanish Flan

Info

Cook Time:

Serves:

Ingredients

• ½ cup cold milk 

• ½ cup sugar and ¾ cup sugar

• 1 quart of milk, warmed

• 1 TBS vanilla 

• dash of salt

Directions

1.Melt ¾ cup sugar in a heavy pot over low heat.

2.With the melted sugar, coat the bottom and sides of a 1½ quart oven-proof casserole dish.

3.Beat eggs, adding warm milk alternately with ½ cup sugar until light but not foamy. Add ½ cup of cold milk, vanilla, salt. Pour over melted sugar in casserole.

4.Place in a pan of hot water and bake 75 minutes at 350 degrees until firm or until a silver knife is clean when removed from the flan's center.

5.Refrigerate until well chilled. Invert onto a dish and slice.

Source

• Jersey Fresh Recipes,

Omelette - Tortilla

Ingredients

• 5 extra large potatoes (approx 2 pounds)
• 1 large Onion, chopped finely
• 4-5 medium sized eggs
• salt to taste
• olive oil (Extra Virgin)

Directions

Peel the potatoes and slice them into medallions (extra thin slices). Dice the Onion finely and place aside. In a large frying pan, fill to approx ? inch full of olive oil and heat. Stir in the potatoes and onions until just barely covered with the olive oil (sealing them). Fry for five minutes, constantly stirring so as not to burn. When the potatoes are tender, place a plate or lid over the frying pan and drain off the excess oil (putting aside in a heat proof container.

In a separate bowel, crack open the eggs and whisk, with a pinch of salt mixed in. Stir in the eggs over the Potato and Onion mix. Lower the heat so the mix doesn’t burn, and cook for approximately four minutes. Now the trick is to flip the tortilla without it going everywhere: very gently turn over the frying pan onto a plate and nudge the tortilla onto it and then flip it back into the pan to continue cooking for a few minutes (careful it doesn’t burn). When golden brown, turn off the heat and slip the tortilla onto a serving plate. This Spanish Tortilla can be served as a main course or an appetizer, and can be eaten hot or cold.

Escalivada - Catalan Roast Vegetables

Ingredients

• 3 red peppers
• 2 small Eggplants
• 2 onions
• 3 garlic Cloves
• Enough olive oil to coat vegetables generously
• 3 tomatoes
• salt to taste

Directions

Wash all of the vegetables, dry and then coat in olive oil and salt to taste, and place on the grill. Roast until the skins are blackened (roasting on the grill is called “ a la brasa” in Catalan). If you don’t have a grill, you can use an oven. Once the skins of the vegetables are blackened, remove from heat and place in a bowl. Cover and allow to cool. Then, peel all of the skins of the vegetables and arrange on a platter. Dress in more olive oil and salt to taste. Escalivada can be served on its own (delicious with Romesco Sauce), or as an accompaniment to meat or fish dishes. This is a beautifully colorful dish and an elegant addition to a classy dinner party.

Gazpacho - Cold Soup

Gazpacho is a classic summer dish in Spain, light and refreshing.

Ingredients

• 2 pounds Large Red, Ripe (and fragrant) tomatoes
• 1 large cucumber, peeled
• Half loaf day old French Baguette (bread crumbs also work)
• 1 large, Green bell pepper (Italian green peppers are also perfect)
• 1 cup Extra Virgin olive oil
• 6 Spring onions
• 1 clove garlic
• 3 Tablespoons white wine vinegar
• 1 teaspoon paprika (spicy or sweet)
• salt and pepper to taste
• 1 1/2 Quart water

Directions

Chop up bread into small pieces and soak in 1 cup water. Dice all of the vegetables and place in large bowl. Add bread and then the olive oil, stir. Pour three tablespoons of white wine vinegar into the bowl, the paprika, 1 1/2 quart of water and salt to taste. Add all of the contents of the bowel along with one quart of water to the blender, and blend for a few seconds until you reach the desired thickness. For thicker Gazpacho use less water. Place the blended gazapacho back in the bowl and chill for at least one hour before serving (or add ice cubes). You can garnish the bright cold soup with avocado cubes and diced peppers.

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