03 Sunday Feb 2013
Posted in Breads
This is a bread with character. Strong and bitter if eaten a few minutes after baking but gets milder the next day.
And versatile. I had it for dinner, just with butter. And for breakfast the next morning with strawberry jam. Both delicious.
*Photo is not great. By the time I realised the photos weren’t great I couldn’t take anymore. The bread was gone.
A bit of Cuban/Spanish fusion for today’s music. Lagrimas Negras by Bebo Valdes & Diego El Cigala.
29 Tuesday Jan 2013
Posted in Breads, Cakes and Biscuits
I am not very good using yeast. Fermentation at home is a challenge, specially in winter. But I found a room upstairs with a constant warm temperature and my breads are now rising properly.
This one is just delicious and the nutmeg touch combines very well. It looks more complicated than it really is. give it a try and enjoy the process…and the result.
Today’s music. Sisters of Mercy by Leonard Cohen.
31 Wednesday Oct 2012
Posted in Breads, Fish and Seafood, Starters and Snacks
Together with the cockles Empanada this is my favorite. I am mad about Salty Cod. It has a beautiful flavour and texture. Very different to the fresh one.
And this Empanada…with the raising contrast…and the Pimenton touch… And it gets better the next day when the pastry has absorbed all the flavours.
Enjoy it with a cold Albariño.
Music…Over and Over by Morcheeba
19 Friday Oct 2012
Posted in Breads, Fish and Seafood, Starters and Snacks
Empanadillas are the smaller version of Empanadas. They admit almost any filling so there are a good solution to get rid of leftovers.
I like the exotic touch of Fennel seeds on these ones.
The pastry is quite easy to make and I don’t recommend you to use puff pastry or shortcrust…it is not the same. You could also use butter instead of Olive Oil, the same pastry used for the Torta Pascualina.
If you have any extravagant ideas for Empanadillas fillings please let me know. I will be happy to try them!
Music by Pearl Jam: Black
20 Thursday Sep 2012
Posted in Breads, Cakes and Biscuits
Let’s go with a very, very easy recipe that can make that hour before work a bit better.
A good coffee, a toasted slice of Banana bread and ready for the day!
A song that reminds me my teenage years: The Beautiful Ones by Suede.
13 Wednesday Jun 2012
Posted in Breads
Soda Bread was a great discovery when I came to Ireland. Not very common back home in Spain.
I can’t believe how easy is to bake Soda Bread. And not only that, it is delicious. Crusty outside and moisturised inside. Perfect with good butter…and smoked salmon. Or on its own.
Bye, bye to the commercial Soda Bread.
The music is from Kila, an Irish band I have been following for a few years. Tip Toe, a brilliant song.
25 Friday May 2012
Posted in Breads
I tried this flat bread in Sardinia. It came back to me yesterday when I was looking at the Iberico meats we have at home. So I baked.
Is very crispy bread and a good company for Ham, Chorizo, Lomo… Also, I am planning to use it as nachos, with Guacamole. And what about as Lasagna sheets?
I “painted” one of them with Olive Oil, Garlic and Rosemary. The flavour is nice but the texture is not the same. I will stick to the plain ones.
Music for a Friday: Heart of Gold by Neil Young
27 Friday Apr 2012
Posted in Breads, Desserts and Sweets
Biscottis are just double baked bread. They are quite healthy as there is almost no oil or butter on them. They last for weeks and you can play around with different ingredients. All advantages.
They are very nice if you dip them in your coffee. I already have 7 or 8 of them…
*I will be away for a few days. No posts until late next week.
18 Wednesday Apr 2012
Posted in Breads, Starters and Snacks
Empanadas are a delicious stuffed pastry original from Galicia, northern Spain. There is a huge variety of them.
If you are lucky, and travelling to Spain soon, you can’t miss the scallops, octopus or cockles Empanadas. If you are around Salamanca look for Hornazo, one of my favourites.
This a basic version, with ingredients I had handy. Just play with your favourite ingredients…
06 Friday Apr 2012
Posted in Breads
Keep trying with bread…
It is an easy recipe, just requires patience for the fermentations. Why not make a Pesto while waiting? The bread will last a few minutes…
Acorn in the Kitchen 