5 different Spanish recipes

SESAME FLORET CAKE 

Sesame and hazelnut krokant:
Sesame 50 GR
Rice nut 25 gr (chopped with a little knife.)
Powder Sugar 150 gr
Butter 75 GR
Flour 65 GR
Liquid Cream 80 GR
Browni Almond Pat:
BROWNI Mix 1000 gr
Water 350 GR
Egg 250 gr
Alba (melted) 250 gr
Powder Almond 100 GR
Dark Ganache Cream:
Liquid cream. 600 GR
Festino Bitter Kokolin 400 gr
Festino Milky Compound Chocolate 200 gr
Biskin 100 GR
White Ganache Cream:
Liquid Cream 300 GR
White Couvertür 350 GR
Biskin (softened) 50 gr

For krokant, all ingredients are joined into melted oil, stirred and rubbed into a thin layer on top of the Silpat. 180 °C in the oven until the light color is cooked. When hot, the desired size is cut, shape is given.

For the Browni Almond Pat, the mixer is run in all-in-one 2-3 minutes, the base is filled with a thickness of about 1 cm in the oil-paved tray, cooked in a 180 °C oven.

For bitter ganache cream, liquid cream is Boiled, taken from fire, chopped Milk and bitter Kokolines are added 4-5 minutes after the whisk is mixed with. The cream is cooled And mixed With Biskin when it comes to room temperature.

For white ganache cream, the liquid cream in a container is taken from the boiling heat, the chopped cocolines are joined into, mixed With the whisk wire. After the ganache cream is cooled in the natural environment, it is fed into the softened Biskin. Then, the prepared cream tip is squeezed longitudinally on nylon or oily paper with a medium-sized flat dowel mounted tightening bag, it is frozen in the fridge, it is Cut With the knife Soaked In hot water According to the size of the cake, ready is suspended.

On top of the sliced brovvni, the bitter ganache cream is squeezed and put In a little refrigerated, With a small sized flat dowl attached tightening bag at the end.

On top of the cream, a thin plate made of pre-prepared milky coca is placed, and the sesame brittle is glued on top.

The pre-prepared vanilla white ganache cream slices are then placed on top of the cream, as well as a one-piece brittle plate.

 

SPANISH STYLE SEA BASS 

4 pieces of sea bass fillet (each 150 gr.)
Vinaigrette Sauce:
300 ml extra virgin olive oil
75 ml vinegar
300 Gr. Peeled and chopped tomatoes
30 Gr. seedless raisins
20 Gr. Lightly roasted pine nuts
2 tablespoons chopped parsley
Salt and pepper to add flavor
Hot potato, rosemary and olive oil soup Ingredients:
350 Gr. Peeled and quartered potatoes
800 ml fish juice
100 Gr. Coarse chopped onion
300 ml olive oil
A twig of fresh rosemary
Salt and pepper

For vinaigrette, heat the sherry vinegar to the boiling point in a pan.

Add parsley and seedless raisins, olive oil, pine nuts and chopped tomatoes and take them from the fire. Manners to taste.

Play onion, potato and rosemary for soup in a sauce pan with fish water. Heat up to boiling point and cook for 15 minutes on low heat. Take it from the fire and blend it with the Braun Multiquick 7 cordless hand blender until it is soft.

Add the olive oil by mixing it with the potato mixture in the lid.

For perch, heat the oil in a frying pan and behave the fish fillets.

When the oil is red, add the fillets to the bottom of the skin and bake for 1-2 minutes until the skin reaches the golden color. Turn it upside down and bake for another minute. Complete the cooking process by taking the fillets from the pan and holding them for about 5 minutes in the 180 °C oven or as much as you want.

Put the fish fillets on all four plates and place them on a spoon of vinaigrette. Pour the hot potato, rosemary and olive oil soup around the fillet.

 

 

SUCCULENT EMPANADA 

450 g minced beef
400 g Yufka
1 tablespoon olive oil (recommended)
1/2 green paprika, Cube cube cut
1 small onion, peeled and chopped
2 garlic teeth, peeled and chopped
1/2 teaspoon caryons
50 ml tomato sauce
Sea salt
Black pepper
1 egg yolk
1 tablespoon milk

Heat a pan and put meat chopped with olive oil into it. Fry them thoroughly and pour excess oil.
Add garlic and onions. Fry all in addition for 4 minutes.

Following this, put the rest of the ingredients in the pan, except milk, egg yolks and dough dumplings. Cook them all over low heat for 10 minutes.

Now mix egg yolks and milk.

Now put the dumplings in the tray section. Place a small amount of cooked meat on one side and cover the meat. Rub the egg on the dough and seal the edges with a spoon. Next, put the dough meatball in the frying basket.

Repeat this procedure with other dough meatballs.

Attach the frying basket to the fryer and push it into the appliance.

Press the M key and proceed until the frying symbol arrives. Press the on/off key and set the cooking time to 8-10 minutes and the cooking temperature to 180 degrees.

 

 

APPLE CAKE 

1 1/2 cups flour
100 g margarine (at room temperature)
3/4 cups powdered sugar
1 egg
1 teaspoon vanilla aroma
4 Large size Apples
For fill:
1/2 cups powdered sugar
1 teaspoon cinnamon
To drive on it:
Egg yolk

With margarine and sugar mixer, whipped cream is brought to the consistency. First the eggs are added, then all the remaining material. The dough in the soft consistency is wrapped in the refrigerator bag and waited at least one hour in the fridge.
The furnace is heated with preheating as a fan at 180 degrees.
For filling, apples are peeled and taken on the stove. By adding sugar and cinnamon, it is cooked until softened. It is taken on the bench to cool down.
The dough is opened on the flour-sprinted bench. In the pie logic, the base size of the mold is cut and placed in the mold. It is filled with filler material and closed by cutting the lid on the same dough. After the egg yolk is rubbed, the heated oven is cooked for about 20 minutes. The service is taken in moderated.

Note: This is the description of the Basque region.

 

Paella 

1/2 kg (or perch fillet)
250 gr cuttlefish, chopped
1 small box of pea canned
250 GR Red bell pepper
1 cans of asparagus
250 g stuffed Green pepper
1/2 kg Veal Beef
1/2 tablespoon saffron
2 pieces celery leaf
2 bay leaves
1/2 kg Tomato
6 pieces artichokes
150 GR Mushroom
2 pieces of chicken
250 gr Onion
1 kg Brass
250 gr Carrot
1/2 Bunch of parsley
1/2 Lemon
250 gr Sausage
Olive oil
Black pepper, salt

Each of the chicks cut to the repair part and separate the flesh from the bones. Put the coarse bones in a saucepan filled with water, onions, tomatoes, carrots, parsley and crayfish, and boil them.

Cook the mushrooms in the water. Boil fish fillets, lemon juice and bay-leaf water and spread them aside.

Fry the veal and the chicks in oil, put some hot water in it and cook it on high heat. Extract and wash the articreds you have washed into four, cut and sauté the peppers in small pieces. Clean the carrots and boil them.

Add rice, pepper, salt and saffron to the water where the chicken bones are cooked, add a cup of chicken juice and a quarter cup of olive oil and cook together.

Warm Asparagis, peas, some of the stuffed peppers, roasted cuttlefish pieces, and sausages on the cooked rice, and serve as hot after sprinkled with parsley.

Visual result of PAELLA

The Spanish recipes you are reading are from the lezzeler.com style.

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