The Sierras Magazine, Castril
Covering The Altiplano de Granada and beyond...
Recipes with Almonds
Recipes for Fig Lovers everywhere….
Makes 36 appetizers
12oz figs
3/4 cup nuts
12oz soft cream cheese
Baguette
1) Cut figs into small pieces.
2) Toast nuts at 300F for 5-6 minutes until fragrant but not browned.
3) Combine figs, nuts and cheese in mixer or processor until just blended.
4) Heat baguette, cut crosswise into small slices and spread with fig mixture.
Fig Jam
Ingredients
2 Lemons
500ml water
2 vanilla pods
2 cinnamon sticks
2.5 cm fresh root ginger, peeled
1.5kg Sugar
1.5kg ripe figs
Method
1. Slice the lemons in half and squeeze out the juice from each half.
2. Place the squeezed lemon halves together with the lemon juice in a large preserving pan.
3. Add the water, vanilla pods, cinnamon sticks, ginger and sugar.
4. Add the figs and bring to the boil.
5. Reduce the heat and simmer for at least an hour, stirring from time to time, until the mixture has thickened and become translucent.
6. Remove the lemon halves, vanilla pods, cinnamon sticks and ginger .
7. Spoon the hot jam into warm, clean jars, cover with wax discs, allow to cool, then cover with cellophane or jam jar lids.
Makes 4 dozen 2 & 3/4 cups sifted self-raising flour 1) Sift flour and salt into a bowl. Serves 2 2 whole trout, gutted 1) In a large pan dry fry the almonds over a medium heat until they start to look uniformly brown. Place them to one side.
1 cup white sugar
1/2 teaspoon salt
1 cup lard (butter or margarine can be substituted)
1 egg
1 teaspoon almond essence
48 almonds
2) Cut in the lard.
3) Add egg and almond extract. Mix well.
4) Roll dough into 1 inch balls and set 2 inches apart on baking tray. Place an almond on top of each cookie and press down to flatten slightly.
5) Bake in a pre-heated 325F / 165C oven for 15-18 minutes. Cool on a rack.
1 cup almonds, halved or 4 tablespoons flaked almonds
Butter
Flour
2) Rinse the fish and dry with kitchen paper.
3) Place a tablespoon of flour on a plate and roll the fish until nicely coated.
4) Turn the hob to medium-hot and melt a chunk of butter in the pan, then add the trout.
5) Cook uncovered for about 5 minutes each side until the skin is crispy.
6) Return the almonds to the pan to rewarm before serving.
Paella
So now we make Paella – try it yourself!
· 600 grams rice (short grain)
· Half a chicken in pieces
· ½ kilo of pork or rabbit (or both)!
· 2 artichokes
· 2 medium-sized red peppers
· 2 mature tomatoes
· Black pepper
· Garlic
· Parsley
· A strand of saffron
· Olive oil (one glass, about 1/4 litre)
· 1/2 lemon
· A sprig eacho of rosemary and thyme
· Salt
1: Fry the chicken, pork or rabbit in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water (or if you prefer several cans of beer for enhanced flavouring), and bring to the boil. Leave simmering for half an hour.
2. Cut the artichokes and red pepper and fry them.
3:
4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated.
Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
Use quality ingredients:
- Good quality Olive oil
- Rice: SOS or Arroz de Calasparra (if you get hold of a packet, the paella will need a little more cooking time).
- Saffron: Azafrán de Carmencita.
Recipes for Fig Lovers everywhere….
Makes 36 appetizers
12oz figs
3/4 cup nuts
12oz soft cream cheese
Baguette
1) Cut figs into small pieces.
2) Toast nuts at 300F for 5-6 minutes until fragrant but not browned.
3) Combine figs, nuts and cheese in mixer or processor until just blended.
4) Heat baguette, cut crosswise into small slices and spread with fig mixture.
Fig Jam
Ingredients
2 Lemons
500ml water
2 vanilla pods
2 cinnamon sticks
2.5 cm fresh root ginger, peeled
1.5kg Sugar
1.5kg ripe figs
Method
1. Slice the lemons in half and squeeze out the juice from each half.
2. Place the squeezed lemon halves together with the lemon juice in a large preserving pan.
3. Add the water, vanilla pods, cinnamon sticks, ginger and sugar.
4. Add the figs and bring to the boil.
5. Reduce the heat and simmer for at least an hour, stirring from time to time, until the mixture has thickened and become translucent.
6. Remove the lemon halves, vanilla pods, cinnamon sticks and ginger .
7. Spoon the hot jam into warm, clean jars, cover with wax discs, allow to cool, then cover with cellophane or jam jar lids.
Make your own Sangria
We know of 2 types of Sangria, red and white.
Red is the more popular….try one of the recipes below
Red Sangria
½ litre of ice
1 of each cut into wedges;
Add a tablespoon of sugar
Alcohol required:
Add 3 dashes more or less to taste of any of the following:
Bacardi, Cointreau, Brandy, Vodka, Gin, Rum, etc, etc..
1 Bottle of Red Wine
Add
If you like it fizzy top up with La Casera, Lemonade or Sprite
Give it a good stir and drink straight away!!
Tips: Make it fruity and be adventurous – Bananas, Kiwis, Pears, Tropical Fruits
And finally if you do experiment and it tastes great – let us know!!
White Sangria
Basically White Sangria is the same as Red Sangria but you replace the red wine with white wine and leave out the orange juice.
Baked Alaska
Try this lovely dessert
Ingredients:
1
4 egg whites, 225g caster sugar
1. Pre heat oven to gas mark 6 200c. Slice sponge and place on oven proof plate.
2. In a large, clean bowl, whisk the egg whites until they stand in stiff peaks. Gradually add the sugar, one spoonful at a time, whisking continuously until the mixture is stiff and glossy.
3. Top the sponge with ice cream and fruit . Pile over the meringue covering the fruit and ice cream completely. Place in the oven for 5/6 minute or until lightly coloured. Serve at once.
