Tag: tapas

CUPTAPA: GARLIC MUSHROOMS (VEGAN) / RECIPE

CUPTAPA: GARLIC MUSHROOMS (VEGAN) / RECIPE

Recipe + design by Sita & Nena   SPANISH GARLIC MUSHROOMS  Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible! INGREDIENTS *vegan recipe 1 whole mushrooms tray (300g) *Our notes: Mushroom buttons works pretty well…
BEETROOT COLD SOUP (VEGAN) / RECIPE

BEETROOT COLD SOUP (VEGAN) / RECIPE

Recipe + design by Sita & Nena.   BEETROOT COLD SOUP  Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible!   INGREDIENTS *vegan recipe VEGETABLES 4 carrots (small size) 2 potatoes (small size) 2…
CHORIZO RUSTIC BUNS: BREAD FILLED WITH CHORIZO / RECIPE (+VEGAN VERSION)

CHORIZO RUSTIC BUNS: BREAD FILLED WITH CHORIZO / RECIPE (+VEGAN VERSION)

sitanenaweb-recipeblog-choripan2-EN


Recipe + design by Sita & Nena.

 

CHORIZO RUSTIC BUNS 
Recipe by Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible!

  • INGREDIENTS (1 kilo of bread approx.) *vegan version

I. SPONGE 
50ml water
5g fresh yeast  
1 tbsp honey /*unrefined cane sugar 
110g strong white bread flour

II. DOUGH 
300ml water
20g fresh yeast 
530g strong white bread flour
2 tsp salt 

III. CHORIZO RUSTIC BUNS 
2 sweet or spicy Galician chorizos /*vegan Calabizos 
Our note: Calabizo, Galician 100% veggie chorizo,  is made with  pumpkin. It is a healthy product, made in keeping with the traditional methods and really tasty.  Vegggie or vegan option. Behind Calabizo is a team of women entrepreneurs with a long career that contribute to healthier eating habits and respectful with our environment. More information about: calabizo.com

 

  • RECIPE STEP BY STEP 
I. SPONGE
1. Place the water, fresh yeast, honey and flour into a large bowl. Mix the sponge ingredients together,
2. Knead the sponge in the bowl for 2 minutes.
3. Let rest at room temperature, covered, for 3 to 4 hours, or overnight.
II. DOUGH
4. Place the sponge, water, fresh yeast, flour and salt into a large bowl. Mix the dough ingredients together.
5. Knead the dough in the bowl for 8 minutes. Let rest into the bowl at room temperature, covered withcling film, for 2 hours.
III. CHORIZO RUSTIC BUNS
6. Turn the dough out onto a lightly floured surface, and form it into a ball. Add some flour, if it is necessary.
7. Divide dough into two pieces. Stretch the pieces by hand, put in the center of each piece the whole chorizo and close the bun leaving closing down.
Our note: You can divide the dough into as many pieces as rolls you want, then cut the chorizos into thick slices to fill the buns.
8. Place them on a parchment-lined baking sheet.
9. Cover the buns with a dish towels and let it rise in a warm spot for 2 hours, until doubled in size.
10. Uncover the buns, use a sharp knife and slash the top of the loaf (1cm deep approx.) 2 times and lighty dust the top with flour.
11. Preheat the oven to 220ºC. Bake the bread for 20 minutes. After 20 minutes lower the temperature to 190ºC and bake the buns for 20 minutes, until golden brown.
12. Remove them from the oven and place them on a rack to cool.
13. Eat a bun or cut it into pieces if you are going to share.

Our note: If you don´t have chorizo or vegan chorizo at home, no problem. Rustic bread is exactly the same recipe (obviously without filling). There’s nothing better than a warm loaf of bread. Mmmm, let´s bake it!

 


YOU LEARN SOMETHING NEW EVERYDAY…

  • Bollo preñao is a rustic bun filled with chorizo or pancetta. Commonly served as an appetizer during the spring and summer festivities in Galicia, Asturias, Cantabria, La Rioja and other places of Spain. Served with wine and/or cider. | wikipedia.org 
    • Choripán is a type of sandwich with chorizo popular in Argentina, Bolivia, Chile, Guatemala, Perú, Puerto Rico, Uruguay and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo (sausage) and a pan (crusty bread) such as a marraqueta or baguette. In the U.S., they are commonly available at lunch counters in Miami’s Cuban diners and cafes, where the sandwich is customarily served on Cuban bread and topped with raw or fried onion and popularly eaten with a tropical fruit shake. | wikipedia.org 

RELATED POSTS

[button icon=”” target=”_blank” hover_type=”default” text=”COSERICANTAR BLOG” link=”http://itsapieceofcake-cosericantar.blogspot.com.es” color=”#ff0055″ background_color=”#ffffff” hover_background_color=”#000000″ border_color=”#ff0055″ border_radius=”24″]

A menu of creative and healthy recipes has been prepared for each month of the year. Are you ready? Cosericantar cooking blog makes it a piece of cake with lots of  homemade recipes (vegan friendly) and special menus (Halloween and Easter). Mix and match recipes as you wish for your everyday meals!

CC-FaldonWeb-EN


CUPTAPA: RUSSIAN SALAD (+VEGAN VERSION) / RECIPE

CUPTAPA: RUSSIAN SALAD (+VEGAN VERSION) / RECIPE

Recipe + design by Sita & Nena.   RUSSIAN SALAD  Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible! INGREDIENTS *vegan version VEGETABLES 3 or 4 medium potatoes (aprox. 450g) 4 carrots 3 tablespoons of…
CUPTAPAS + 4 RECIPES (VEGAN VERSION INCLUDED) / CELEBRATION

CUPTAPAS + 4 RECIPES (VEGAN VERSION INCLUDED) / CELEBRATION

Recipes + design by Sita & Nena. Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible! CUPTAPA is a tapa (lid, literally in English) designed to fill in a small aluminum or silicone cup…
CUPTAPA: FRIED POTATOES WITH VEGGIES (VEGAN) / RECIPE

CUPTAPA: FRIED POTATOES WITH VEGGIES (VEGAN) / RECIPE

sitanenaweb-recipeblog-homefriestapa-EN


Recipe + design by Sita & Nena.

 

FRIED POTATOES WITH VEGGIES 
Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible!  

  • INGREDIENTS *vegan recipe

2 large potatoes
1 courgette (medium size)
Half white onion, to taste
1 bell pepper
Our note: Red, yellow or green bell pepper works well.
Olive oil (approx. 100ml), to fry
Salt and ground black pepper, to taste
A teaspoon of homemade aioli sauce or egg-free garlic mayonnaise (optional)

  • RECIPE STEP BY STEP  

1. Wash all the vegetables well.
2. Peel and cut the potatoes into thin slices.
3. Peel and chop the onion.
4. Cut the courgette into thin slices.
5. Cut the pepper into cubes.
6. Mix the cut veggies (potatoes, courgette, onion and  bell peppers) in a bowl and add a bit of salt, to taste.
7. Heat olive oil in a big saucepan. Sauté and stir the veggies for several minutes.
8. Cook over a low heat, until the vegetables are soft (it means well done).
9. Remove with a skimmer and put in a strainer.
10. Pour the fried veggies into a bowl, mix gently with a spoon. Add salt and black pepper, to taste. 
11. Cover the bowl with aluminium foil. It should be served warm.

  • CUPTAPA: Fill the silicone wrappers (cupcake size) with fried veggies, sprinkle ground black pepper. Add on top a teaspoon of Aioli sauce or garlic mayonnaise (optional).

Our note: The silicone wrappers (cupcake size) are the perfect unit for a tapa.

 


YOU LEARN SOMETHING NEW EVERYDAY…

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosumThere are about 5,000 potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. They belong to eight or nine species, depending on the taxonomic school. Apart from the 5,000 cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties.

The English word potato comes from Spanish patata (the name used in Spain). The Royal Spanish Academy says the Spanish word is a hybrid of the Taíno batata (‘sweet potato’) and the Quechua papa (‘potato’). The word “potato” may refer either to the plant itself or to the edible tuber. 

The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC. It has since spread around the world and become a staple crop in many countries. According to conservative estimates, the introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700 and 1900. In the Altiplano, potatoes provided the principal energy source for the Inca civilization, its predecessors, and its Spanish successor. Following the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe in the second half of the 16th century, part of the Columbian exchange. The staple was subsequently conveyed by European mariners to territories and ports throughout the world.| wikipedia.org


[button icon=”” target=”_blank” hover_type=”default” text=”COSERICANTAR BLOG” link=”http://itsapieceofcake-cosericantar.blogspot.com.es/” color=”#ff0055″ background_color=”#ffffff” hover_background_color=”#000000″ border_color=”#ff0055″ border_radius=”24″]

Cosericantar cooking blog makes everyday meals a piece of cake with lots of homemade vegan friendly recipes and menus. Yummy ideas for little foodies 🙂

CC-FaldonWeb-EN


FRIED PADRÓN CHILI PEPPERS (VEGAN) / RECIPE

FRIED PADRÓN CHILI PEPPERS (VEGAN) / RECIPE

Recipe + design by Sita & Nena. Location (Google Maps): Padrón (Galicia), Spain.   FRIED PADRÓN CHILI PEPPERS  Our note: We ‎love‬ ‎Padron ‪‎peppers‬! These tiny peppers are customarily fried in oil and served as one of the galician popular tapas. The taste is mild, but some exemplars can be quite…
WORLD TAPAS DAY + 4 RECIPES (VEGAN VERSION INCLUDED) / CELEBRATION

WORLD TAPAS DAY + 4 RECIPES (VEGAN VERSION INCLUDED) / CELEBRATION

JUNE 15TH, WE CELEBRATE... World Tapas Day! What delicious home cooking ideas! Yeah, let's cook tapas!    Recipes + design by Sita & Nena.   RECIPES POSTS Pisto Manchego "Spanish ratatouille" with quinoa (vegan) / Recipe Fried Padrón chili peppers (vegan) / Recipe Chorizo rustic buns (+vegan version) /…
TRADITIONAL TAPAS + 2 FAMILY RECIPES (VEGAN VERSION INCLUDED) / CELEBRATION

TRADITIONAL TAPAS + 2 FAMILY RECIPES (VEGAN VERSION INCLUDED) / CELEBRATION

WE CELEBRATE… Cultural heritage and culinary diversity with delicious homecooking tapas. Long live home cooking! 


FAMILY RECIPES

  • Stuffed squid recipe (+vegan version) by Grandma María & Katrina.

 


YOU LEARN SOMETHING NEW EVERYDAY…

Tapa (Wikipedia, the free encyclopedia) The word “tapas” is derived from the Spanish/Portuguese verb tapar, “to cover”, a cognate of the English top. Before the 19th century, European roads were in bad condition. Some were originally old Roman roads (viae romanae); some were trails dating from the Middle Ages. Travelling was slow and exhausting. Most people could not read or write, and Spain was no exception. Inns, called posadas, albergues, or bodegas, grew up along the roads, offering meals and rooms, plus fresh horses for travellers. Since few innkeepers could write and few travellers read, inns offered their guests a sample of the dishes available, on a “tapa” (the word for pot cover in Spanish). In fact, a “tapa” was (and still is) a small portion of any kind of Spanish cuisine. 

Tapas have evolved through Spanish history by incorporating new ingredients and influences. Most of the Iberian Peninsula was invaded by the Romans, who introduced the olive and irrigation methods. The discovery of the New World brought the introduction of tomatoes, sweet and chili peppers, maize (corn), and potatoes, which were readily accepted and easily grown in Spain’s microclimates.


RELATED POSTS


FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM


[button icon=”” target=”_blank” hover_type=”default” text=”COSERICANTAR BLOG” link=”http://itsapieceofcake-cosericantar.blogspot.com.es/” color=”#ff0055″ background_color=”#ffffff” hover_background_color=”#000000″ border_color=”#ff0055″]

A menu of creative and healthy recipes has been prepared for each month of the year. Are you ready? Cosericantar cooking blog makes it a piece of cake with lots of  homemade vegan friendly recipes and special menus (Halloween and Easter). Mix and match recipes as you wish for your everyday meals!

CC-FaldonWeb-EN


 

CUPTAPA: PAELLA-INSPIRED VEGETABLE RICE (VEGAN) / RECIPE

CUPTAPA: PAELLA-INSPIRED VEGETABLE RICE (VEGAN) / RECIPE

Recipe + design by Sita & Nena   PAELLA-INSPIRED VEGETABLE RICE Grandma Sita and Nena intergenerational cuisine, possibly one of the best gastro fusion, always tasty made at home with love. Simply irresistible! INGREDIENTS *vegan recipe Our note: following the cups method for measurement units, we discovered…