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De Spaanse keuken bestaat zeker niet alleen uit paella, tortilla, tapas zoals patatas bravas en een aantal worsten zoals chorizo. De Spaanse keuken is rijk aan een keur van smakelijke recepten dankzij de regionale keukens als de Catalaanse, Baskische en Galicische keukens. Kenmerkend voor de Spaanse keuken is het gebruik van olijfolie. Hier vind je authentieke Spaanse recepten zoals tapas, paella, tortilla, albondigas, calamares, crema catalana, gazpacho, tostada, Baskische kip, alioli, zarzuela, puchero, arroz con leche en Catala ranse mosselen. pepita Bonita heeft een aantal authentieke recepten samengesteld,  voor iedereen wat wils.


Pepita Bonita | Bierkade 16 | 1811NJ Alkmaar | +31 (0)6 15873350 | info@pepitabonita.nl | KvK Alkmaar: 37134194 | BTW: NL820 77 84 97B01 |

 

ALLIOLI - Means literally: garlic and oil. Grind about 30 cloves of fresh garlic (chop 'em up before you start) with 2 teaspoons of course salt at a slow, steady pace, until creamy.
Use a morter,  always grinding in the same direction in the same pace,  do not pause. When totally creamy add drop bij drop a very good, virgin olive oil, never stopping the grinding! About half a coffeecup.
Allioli should NOT be liquid like a sauce, but thick like a facial cream. Now add 1 teaspoon of lemon juice, stir and voilà!

 

 

PATATES BRAVES! Your favourite tapa!

Most important ingredient is the sauce, which is NOT a tomato sauce. There is not even one single tomato in the sauce!

Make sure you use tasty, new potatoes and a good, not too strong tasting olive oil. Serve this tapa medium warm, not too hot and certainly not cold!

4 big (new) potatoes, cut in cubes or in irregular chunks of about 3 cm’s.
2 teaspoons of sweet paprika powder (pimientón dulce)
2 teaspoons of hot paprika powder (pimentón picante)
1 teaspoon white pepper
1 medium size onion
About 100 ml good olive oil, not too strong taste
100 grams of flour (use chickpea flower if you are celiac)
400 ml of hot chicken stock (from cube is also ok, fresh is much better) The stock should be hot otherwise you ll have lumps in your sauce. (if you are a vegetarian use vegetable stock)
(Sea)Salt to taste
Extra olive oil to fry the potatoes in.

Cook the potato chunks for about 4 minutes in lightly salted boiling water, but make sure not to cook them soft. Put them in a strainer and let cool and dry completely. This is the part you could do well before preparing the sauce.
Heat the oil on a small fire, cut the onion really fine and cook it the oil for about 4 minutes. Very important: do not fry them! They should be soft and glazy, but certainly not brown!
Add a pinch of (sea) salt. Add the white pepper and start stirring everything for about 1 minute. Add both the paprika powders while stirring continuously. After about half a minute (No longer, if the paprika powder burns it will taste bitter).
Add the flour and again keep on stirring about a minute or two. Now start adding the hot chicken stock and cook the sauce on low fire for around 8-10 minutes, frequently stirring with a wooden spoon. Put sauce in a blender for about 30 seconds.

Done!
Fry the potato chunks in plenty olive oil (it should almost cover the potatoes) Important!: the first 5 minutes fry on a medium fire, then the last 2 minutes on a high fire. Drain potato pieces, let them cool off for 10 minutes and pour sauce on top. Enjoy!

 

GAZPATCHO with tomatoes & fruit

About 8 very ripe fleshy bio tomatoes, (skins peeled off and seeds out, easy to do: Google!) Or use pre-peeled and sliced tomatoes.
Two slices  (about 10-12 cm) of each watermelon and sweet sugar melon or cantaloupe, spoon of goid olive oil, spoon wine vinegar, pinch of salt, 6-8 fresh mint leaves.
Chop all ingredients, put in blender and blend until very smooth. Put in fridge for un hour until cool. Serve cold, but not too cold!GAZPATCHO with tomatoes & fruit

About 8 very ripe fleshy bio tomatoes, (skins peeled off and seeds out, easy to do: Google!) Or use pre-peeled and sliced tomatoes.
Two slices  (about 10-12 cm) of each watermelon and sweet sugar melon or cantaloupe, spoon of goid olive oil, spoon wine vinegar, pinch of salt, 6-8 fresh mint leaves.
Chop all ingredients, put in blender and blend until very smooth. Put in fridge for un hour until cool. Serve cold, but not too cold!
 

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