Filed under: Tapas
You can do this in a pan, no problemo, but the salt will turn a bit black. I think it will be best to roast the almonds together with the cillies under the grill for 5 minutes. It is important that you dry-fry the almonds (that is without any oil), so that you don’t end up with oily fingers.
For 3-4 persons you need:
1 cup natural almonds
1-2 small dried chillies, crushed with a mestle and portar
2 big pinches of salt
Preheat the grill on full blast. Place a rack not to close to the grill, but on the next space. Place your almonds on a baking plate covered with foil and sprinkle over chillies. Grill for 2 1/2 minutes and then check, shake the almonds a bit to loosen up and put it back in the oven for a further 2 1/2 minutes.
Take it out of the oven and leave to cool for 5 minutes. Transfer to a bowl, add your salt, through it around in the bowl and serve. (more…)
One can chickpeas, drained
2 T tahini or plain yoghurt
A good pinch of salt and a 3 grinds of pepper
Olive oil
One pinch of smoked paprika, to garnish
Place the chickpeas, coriander, tahini or yoghurt, salt and pepper and one lug of oil into a food processor. Pulse while adding some more olive oil in a slow, steady stream. Stop when you have the right consistency – smooth and not to stiff, but it should be able to hold it’s from. Transfer to a bowl and garnish or use as a spread in a sandwich.
This keeps in an airtight container/sterilized bottel for a good month.
For 10 people you need:
1T olive oil
1t cumin seeds
1t fennel seeds
1t coriander seeds
1/4t cardomom, ground
pinch ground nutmeg
pinch cinnamon
1 1/2 cups olives (preferably green ones)
1T fresh squeezed lemon juice
1 T feshly squeezed orange juice
3 garlic cloces, finely chopped
One small red chilli, finely chopped with seeds
Heat the olive oil, cumin -, fennel – , coriander seeds, cardamom, nutmeg and cinnamon in a saucepan pver a medium heat for about two minutes, shaking and keeping an eye on it in case it wants to burn, for about 2 minutes. Remove from the heat, add the olives and toss to coat. Stir in the remaining ingredients. Refrigirate at least 4 hours before use.
You can do it yourself! Another spectacular way to use eggs, rather than just plain scrambled eggs (although that can be extra creamy and good to) and it looks really impressing when you bring it out for breakfast.
For 4-6 persons you need:
2 potatoes, peeled and thinly sliced
Olive oil
1 medium onion, sliced into rings
6 medium eggs
pinch of saffron, steeped in a medium bowl and about 1 T freshly boiled water
salt and freshly grinded pepper
Bring a pan with salted water to the boil on a high heat, add the potatoes and then simmer for 8 minutes. Next drain the potatoes in a colander. While you let the water srain out of the potatoes, heat a swish of olive oil over high heat in a non-stick pan of +/- 25cm, add the potatoes and onions and turn the heat down. Cook this for about 10 minutes, while stirring every now and agagin, but very gently as not to break the potatoes. The onion should be soft, but try not to burn it, add another few drop of oil if you see it is sticking. Add the eggs to the saffron and beat lightly with a fork/whisk. Pick up the pan with the onions and potatoes in eat, shake lightly to distribute it evenly, place back on the heat and pour the eggs over. If you need to, flatten the potatoes out to the sides a bit. Once the egg-mixture is set at the sides, about 1 and a half minutes, loosen the sides with a spatula. Turn off the heat. Put a big plate, enough to cover the whole pan over the pan and holding with both hands, 1, 2, 3 tip it over so that the tortilla lands on the plate. Next slide the tortilla back into the pan so that it cooks on the other side. Serve cut up like a cake, at room temperature or still warm.
Peel and cut a medium spanspek/melon in about 5cm x 5cm (roughly!) squares. Wrap pieces parma ham around the spanspek and arrange on a plate. Add a swish of peppery olive oil and serve. What makes this a great combination? The sweetness of the spanspek and the saltiness of the parma ham show that opposites attract in this case.
Put the oven on 200 degrees C, or the Roast-function, and wash 2 hands full of ripe cherry tomatoes. Put that on a baking pan, toss with some good olive oil and season with salt and pepper. Put that in the oven that it heats up a bit, for about 5 min, then take it out add the balsamic vinegar, tossing it around once. Put it back in the oven for 10 min. Now eat it with ciabatta/nice bread and rocket.
*You can also do it in a pan on the stove, same story…
