Porra Antequerana

The Porra is the same dish as the Salmorejo, the first one being from  Antequera,a province of Malaga ,and the other from Cordoba, both from Andalusia. This dish can also be served with tuna diced boiled eggs and Serrano ham. This is like a gaspacho but thicker.

Ingredients:

1/2 a red pepper diced.

1/2 a green pepper.

1 kilo of ripe tomatoes

1/2 kilo of bread

2 chopped garlic cloves

2 Hard boiled eggs.

100 g of Serrano ham

1 cup of olive oil

vinegar and salt to taste

1) Peel the tomatoes and  squeeze to  get rid of most of the juice and the seeds. Cut into pieces.

2) In a large bowl,place layers of tomatoes and the white part of the bread into alternative layers.

3) In a mixer, put the green and red peppers , the garlic and the salt,mix add in the olive oil by spoon full. Add this mixture to the tomato and bread mixture, and mix with the blender. Add the vinegar and salt to taste.

4) Place this thick soup in a big serving plate.or a salad plate. Garnish with the Serrano han and the diced boiled eggs

If you like you can serve this dish with a side plate of chips to make it a complete meal or on its own as a starter.

Traditional Quiche Lorrainne.

Although Quiche is now a classic dish of French cuisine, Quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘Quiche’ is from the German ‘Kuchen’, meaning cake.The Lorraine Franconian  dialect of the German Language historically spoken in much of the region, where German Kuchen, “cake”, was altered first to “küche”. Typical Alemannic changes unrounded the ü and shifted the palatal “ch” to the spirant “sh”, resulting in “kische”, which in standard French orthography became spelled “quiche”.

The original ‘Quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon or llardons. It was only later that cheese was added to the quiche Lorraine The addition of Gruyére cheesemakes a quiche au gruyère or a quiche vosgienne. The ‘quiche alsacienne’ is similar to the ‘quiche Lorraine’, though onions are added to the recipe. The bottom crust was originally made from bread dough, but that has since evolved into a short crust or puff pastry crust that is often baked using a Springform pan.

Quiche became popular in England sometime after the Second World War and in the U.S. during the 1950s.Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

To this day, there is a minor German influence on the cuisine of the Lorraine region. The origin of Quiche Lorraine is rural and the original Quiche Lorraine had a rustic flair: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, Quiche Lorraine is served throughout France and has a modern look with a crimped pastry crust. Consumption of Quiche Lorraine is most prevalent in the southern regions of France, where the warm climate lends itself to lighter fare. The current version of Quiche Lorraine served in France does include cheese either Emmental or Gruyère. Unlike the version served in the United States, the bacon is cubed, no onions are added and the custard base is thicker.

The advantage of this dish is that they can be cooked before for later consumption. They admit any kind of  variation and it is quite versatile. Its a perfect option to take to a picnic and they are  a great way to get “rid ” of leftovers.

Preparation Time: 30 Minutes and 20 Minutes in the fridge.

Cooking Time: 50 Minutes.

Serves 4 People.

Ingredients for the Crust:

1 1/4 Cup of Flour.

90 g of Butter cut into cubes.

2 -3 Table-spoons of Ice Cold Water.

For the Filling:

3 Strips of Bacon.

1 Table.spoon of  Oil.

60 g of Grated Gruyère Cheese.

3 Eggs Whisked.

1/2  Cup of Cream.

1/2  Cup of Milk.

1/2  Tea-spoon of Nutmeg.

1) Seive the flour into a large bowl. Add the butter and work with the tip of your fingers,until it is a fine mix.  Add the water and mix with your hands to obtain a thick dough. On a flat surface, sprinkle some flour and work the dough with your hands. With a rolling-pin flatten the dough and put it  round baking pan (that has been buttered and floured)of  more or less of 23 cm. Cover,and put in the fridge for 20 minutes.  You can always buy the pre-made puff pastry from the supermarket.

2) Pre-heat the oven to 180 C / 350 F. cut some wax cooking paper the size of your baking pan.  Place it on top of the dough and put some rice or dried chickpeas. Bake for 10 minutes.Take out of the oven,discard the wax paper with the chickpeas,and bake for 10 more minutes.  Set aside.

3) For the filling, fry the cut bacon until crusty and drain.  In a bowl Mix the rest of the ingredients add the bacon and pour this mixture onto your crust. Bake for 30 minutes or until golden. The Quiche can be served hot or cold. To make it a complete meal serve with a side salad of your choice.

Scrambled Eggs with Zucchini

This is an alternative to the spanish eggs with chorizo. This is a vegetarian  alternative using zucchini but if you like you can use any other vegetable. If you wish to spice up the dish add some chilli pepper finely chopped.

Preparation Time:  15  Minutes.

Cooking Time: 15 Minutes.

Serves 4 to 6 people.

ingredients:

1 Table- spoon of Olive oil.

1 Big Onion.

4 Slices of Bacon.

3 Small Zucchinis, cut into slices.

1 Small Green Pepper, cut into small slices.

2 Big Rip Tomatoes,peeled and sliced.

6 Eggs.

Black pepper and Salt to taste.

1) Heat up the oil in a large pan. Add the chopped onion and the bacon  chopped. Fry until the bacon is crispy and the onion is golden.

2) Add the cut zucchini and the green pepper,cook for 3 minutes. Add the tomatoes and stir fry for 4 to 5 minutes.

3) Crack the eggs into a bowl,add salt and pepper to taste, mix well. Pour the egg mixture onto the zucchini mixture. Cook and stir  until eggs are done. Serve  over toasted and buttered bread.

Fried Eggs Spanish Style

This dish is very tasty and spicy! The Chorizo gives this dish a characteristic taste to it, if you are unable to find the chorizo, any good quality spicy salami will do the trick. You may serve this dish as a light lunch,with a side salad, or as a hearty breakfast.

Preparation Time: 25 Minutes.

Cooking Time: 25 Minutes.

Serves 4 to 6 People.

Ingredients:

2 Table-spoons of Olive Oil.

1 Small Onion, chopped.

1 Small Red Pepper, chopped.

1 Tea-spoon of cayenne Pepper.

44o g Chopped Tomatoes with out the Skin or a Can of Crushed Tomatoes.

2 Table spoons of Tomato Paste.

6 Eggs.

12 Slices of Chorizo.

2 Table-spoons of chopped Parsley.

1) Pre-heat the oven to 160 C /325 F. Heat up the oil in a medium size frying pan. Add the onion, and stir fry until tender. Add the Red pepper, and the cayenne pepper cook for 2 to 3 minutes. Add the tomatoes and the tomato paste and cook on a low heat for 10 minutes. Give it a stir once in a while.

2) Place the above mixture in an oven proof dish. With the help of a spoon, make six holes, to place the eggs. Crack the eggs ,carefully, and place them on the holes.

3) On top of each egg place  two slices of chorizo. Cook for 20  to 30 minutes in the oven or until the egg whites are cooked and the egg yolks are tender.

4) Serve hot with the chopped parsley on top.

Garlic Soup

This soup can be seasoned to taste.

Preparation Time: 15 Minutes.

Cooking Time: 30 Minutes.

Serves 4 to 6 People.

Ingredients:

1/4 Cup of Olive Oil.

6 Garlic Cloves, crushed.

1 1/2 Cups of Fresh Bread Crumbs.

3 Ripe Tomatoes,peeled and cut into chunks.

1 Tea-spoon of sweet paprika.

1/2 Tea-spoon of ground chile powder.

1 Liter of water.

2 Eggs lightly beaten.

1/4 Cup of chopped Parsley.

1) heat up the olive oil in a large frying pan. Fry the garlic on low heat 1 or 2 minutes until tender without having them turn brown. Add the bread crumbs  and stir fry for 3 minutes.

2) Add the tomatoes, sweet paprika, and the ground chile powder. Stir fry for 30 seconds, add the water. Bring to a boil and cook with a lid on for 30 minutes.

3) Add the beaten eggs, lower the heat  and cook for two minutes.

4) Serve the soup int bowls sprinkled with the chopped parsley.