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The plan for dinner was home made burgers. Suddenly, a few friends joined us and I had to improvise dinner for 5 using what I had handy at home. I think it worked well. Well…hangover this morning.

Three recipes for the price of one.

Ajo Blanco

This is popular dish in Malaga and Granada. It is a cold soup. Please don’t heat it up, we have an Irish friend who, once, put a Gazpacho in the microwave. That is wrong.

Ingredients

  • 100gr. peeled raw almonds.
  • 2 Garlic cloves.
  • 800ml. cold water.
  • 200gr. white bread(baguette type).
  • 100ml. Extra Virgin Olive Oil.
  • 30ml. white wine vinegar.
  • Salt.

Preparation

Easy, easy. Place in a jar all ingredients except all the water, at the beginning just add 400ml. Using a blender mix all together until you get a smooth soup. Add the rest of the water and correct the salt. Serve cold in individual bowls or glasses.

You can add a salty anchovy to each serving. Lucky you if you can get the ones from Santoña.

Scramble eggs with Oyster Mushrooms

  • 600gr. Oyster Mushrooms.
  • 200gr. Pancetta (I used Polish Smoked Bacon rather than my beloved Iberico Ham).
  • 4 Garlic Cloves.
  • 2 eggs.
  • Olive Oil.
  • Pimenton (from La Vera if possible).
  • Salt.

Preparation

Wash and rinse the Oyster Mushrooms. Slice the garlic.

In a pan put a bit of Olive Oil and the Oyster Mushrooms. Fry until they release all the water. Discharge the excess water  and fry them two more minutes. Reserve them.

In the same pan add more Olive Oil. Briefly fry the garlic and add the pancetta. Add the Oyster Mushrooms, mix and cook 2 minutes. Sprinkle with Pimenton. Add the two eggs and mix until cook. Correct the salt.

Ready to go, with the good company of a good bread.

Mini Burgers with Quince and Goat Cheese

Ingredients

  • 500gr. mince Organic beef steak.
  • 1 egg.
  • Half table spoon Breadcrums.
  • 1 small onion.
  • 1 garlic clove.
  • A pinch of fresh grated Nutmeg.
  • A tea spoon of chopped Thyme.
  • 40ml. Pedro Ximenez sweet wine.
  • Black pepper and rock salt.
  • A tea spoon of chopped Flat Parsley.
  • A Goat Cheese log.
  • Quince Jelly.
  • Ciabatta bread.
  • Balsamic Vinegar.

Preparation

Chop in small pieces the onion and garlic.

In a pan with a bit of olive oil briefly fry the chopped onion and garlic. Reserve.

In a bowl. Mixed well all the ingredients except the Goat Cheese, Quince and Ciabatta. Reserve in the fridge for 30 minutes.

Using your hands form small burgers (two bites size). Fry them in a pan with olive oil.

Pre heat the oven at max temperature.

Slice the Ciabatta. Now build the Tapa. One slice of bread, one slice of Quince jelly, then the burger and a slice of Goat cheese on top.

Place them in the oven (top rack) until the cheese melts. Add a drop of Balsamic Vinegar on top of each one and enjoy!

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