Spanish foods?!
Answers: Does anybody know any easy-to-make foods from a Spanish-speaking country (i.e. they can come from Spain, but also Mexico and other such places)?
Mexican Rice. I brought it in for class my sophomore year and everyone loved it. I just made a big container full, everyone just kinda scooped some onto their plate. Really easy to make. Or if you want to make a pastry, I would suggest arroz con leche, which is a rice and milk puddingish' type of dessert, or pastel de tres leches (milk cake) or even flan is a good one too.
Here's a simple way to make pastel de tres leches. I'm kinda cheating on this version, but its easy on you. Just purchase a white cake mix box, and cook the cake as directed (I suggest using a long rectangular dish, not the Circle pans.) when the cake is cooked, slice the top of the cake very carefully, (so that the spongey part is showing, it makes it easier to absorb). In a seperate bowl mix three cups whole milk, one can carnation milk, and one can evaporated milk. Once properly mixed, pour over cake (while still in baking dish! so milk doesn't run off) and let soak over night. buy Some Vanilla frosting to cover, and voila. easy tres leches cake. Good luck!
I also have an easy rice recipe, and arroz con leche if you want those instead. just let me know. If you do choose on of these recipes, my family comes from the Nuevo Laredo, mexico. Thats where I recieved these recipes from. I can actually give you more info for your homework if you need help on what these foods are used for and such if you have questions. Good luck.
Spanish omelette or tortilla as it is called.
Peel and thinly slice 4 or 5 medium potatoes, finely chop a Small or medium onion. Put a load of olive oil in a heavy base fry pan, when the oil is hot (almost smoking) put the pots and onion in, cook till the pots are soft but don't let it brown, break down the pots as you move it around. Beat 4 or 5 eggs in a bowl, add salt to taste, when the pots are soft, drain out of the oil and put them in the bowl with the eggs and stir them round. Meanwhile, put just a spot of oil in a small non stick fry pan,( I use 18cms size for this bit) Add the egg and pots mix and turn down the heat. Cook until you think its almost set then turn over and cook the other side or put under a grill to let the top cook if you don't want to try turning it. Let it go cold, cut in wedges and serve with some crusty bread.
To turn it, put a plate on top of the pan, turn the whole thing over then slip the tortilla back in the pan, uncooked side down.
tacos?
This is so easy and delicious:
Garlic-marinated olives (SPAIN)
I like using a mixtures of various Spanish olives, you can pit them if you want (they dont in Spain!).
1 cup (8 oz) Spanish olives
2 tsp dried red chili flakes
12 cloves garlic, minced (use a mini food pro)
Red vinegar, as required
zest of 1/2 lemon (1 tsp)
fresh herbs: parsley, thyme, rosemany.... minced
1/4 extra virgin Spanish olive oil
Dash of lemon juice
Preparation
Mix together and let marinade for at least 30 minutes before serving. Serve with Spanish cheese (manchego, idiazabal...) and good crusty bread.