Spanish style

So we just got back from Spain. I can’t wait to go back there again. Seriously, I want to live there! If anyone knows of a job opening there… I am game!

I thought I might add a recipe to my blog while we were in Andalucia, but I was really to busy, with, well, enjoying all that Spain has to offer. I am talking food and wine ofcourse, but also sun, loads of sun, nature, history, flamenco music and dance and brushing up on my Spanish and talking to the local people. Upon arriving back home the temperature was a lot less agreeable and it was pouring with rain… I really don’t know whether to post some sort of hearthy stew or other warming dish, or write about sunny Spain and it’super tasty foods and tapas… Well it is going to Spain, what else?!

All the foods we had there… loads of meat, what else. I am talking ham, chorizo and lomo. Delicious pork. Not a lot of chicken and beef to go around, they do love their pork. If the pork here would be as tasty as in Andalucia, I would eat it all the time, now I rarely eat pork. Then there is the manchego cheese, queso fresco, queso de cabra… Then we move to the warm dishes such as fried eggplant – OMG never had eggplant that good. Of course it is fried and covered in syrup, but it is so finger licking good, worth every calorie! I plan to recreate this dish soon! We also have the abundance of homemade croquettas, which I fear will be a bit harder to make, but I will attempt those too! Let’s not forget about the soups: warm garlic soup, cold gazpacho and salmorejo, silky smooth gazpacho made with white bread. Seeing we had days as hot as 30 degrees celcius, that cold soup tasted amazing! I really wanted to make salmarejo today, but it is pouring with rain. No cold soups. What then…. Maybe we will just have it easy tonight and feast on all the delicious things we brought with us: some heartwarming red wine, delicious sausage, cheese. The only think I will make are roasted red peppers, or pimientos in Spainish. This is easy and quick, and a perfect accompaniment for every tapas board. I also love it on a manchego sandwich or on a green salad. With some nice olive oil, sherry vinegar and a good glass of red wine perhaps?

OK I must run to the gym as soon as possible, looking back on our stay it looks like all we did was eat… But we walked a lot to, discovered Seville, Cadiz, Jerez de la Fronterra, Arcos the la Fronterra, Ronda, Grananada… All beautiful villages, cities and nature. SomeĀ of these places I had actually visited before, but I never tire of strolling through Seville, driving around and for miles and miles, just seeing olive trees and cork oaks. Strolling through the Alhambra palace again it took my breath away, just like it did the first time, just like it would do on another visit.

So please, get going. To Spain. Bring me some jamon while you’re at it.

Spanish roasted red peppersĀ 

The red peppers in Spain are enormously huge. I never knew peppers could grow so big, and be so sweet as well! They are just perfect, but I think our own red peppers will do nicely too.

Ingredients:

– 2 large red peppers

– salt, pepper

– good quality olive oil

– vinegar of your choice

Heat your oven to about 250 degrees Celcius, or as hot as it can get. Put your peppers on a tray and into the oven. You don’t have to do anything with them, just turn them every five minutes. Check after 20 minutes if they are blackened en the skin is starting to come of. If so, take them out. I have noticed that in some ovens this will go a bit faster or slower, maybe also depending on the peppers. Give it more time if needed, do not worry if it blackens. There are other ways to roast peppers, but I prefer this one, just too simple!

Leave them to cool slightly so that you can touch them, then start pulling of the skin. This should be fairly easy. If the skin does not come off, they need more time in the oven. When you remove the skin, you automatically remove the black bits. Remove the seeds as well.

Cut up the peppers in long small strips. Put them in a bowl and grind over fresh salt and pepper. Use a good drizzle of olive oil and vingear. I like mine quite sour because of the sweetness allready in the peppers, but add vinegar and oil to your own flavor. Also, there will be juice coming from the peppers. No need to throw this away, just mix it in.

There you have it allready, something typically Spanish, but also something fast, delicious and not super unhealthy ;-). Disfruta! (Enjoy:-)!)

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