Mona de Pascua Traditional Spanish Recipe

TRADITOINAL SPANISH MONA DE PASCUA….EASTER CAKE

Ingredients for Traditional Spanish Mona de Pascua

For the Sponge

  • 4 eggs
  • 150g of Sugar
  • 150g of flour
  • 20g of ground almonds
  • 5g of yeast
  • 2 beaten egg whites
  • 50g of butter

For the Filling

  • 300g of Peach Jam (or any other rich tasting fruit jam)

To Garnish

  • 250g of dark chocolate
  • 125g of butter

Instructions for traditional Spanish Mona de Pascua 

1) Beat the eggs and sugar together in a bowl

2) Mix the flour and yeast together in a separate bowl

3) Gradually add the mixture of flour and yeast through a sieve (to avoid creating any lumps) to the egg and sugar mixture

4) Stir constantly while adding the ground almonds

5) Whisk the egg whites in a separate bowl until they form peaks

6) Once they are half whisked, add 50g of sugar, once whisked blend in with the flour and egg mixture

7) Turn the final mix out into a greased and flour sprinkled mould

8 ) Place in the oven at 180 ºC for about 40-45 minutes

9) Remove the sponge, allow to cool, cut in half and spread with the jam filling

10) Finally, stir and melt the chocolate and butter together, cover the sponge with the chocolate and allow to cool. Why not try adding your own final touch, some decorated or coloured eggs? A few feathers? A few miniature chicks? Or a little rabbit?

If you would like to learn to cook like a professional then our private Gourmet Cooking Tours introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.

The Most Creative Cooking Class Ever with Gourmand Breaks!

Monday, March 8, 2010 was not only memorable for the incredible snow storms and winds which  devastated Catalunya in Northern Spain and enormous snowflakes, which put surprised faces on the residents and tourists of Barcelona alike.

It was indeed a very memorable day in the life of 16 chefs, graduating chefs and guests from Harrisburg Culinary Arts School, who had arrived in Barcelona (on a private culinary tour) from a snow-filled Pennsylvania in the USA, expecting sunshine and springtime in Spain!   However, their surprise at the weather was soon forgotten when they piled into a cooking school to enjoy a Gourmand Breaks cooking class in the Gothic Area of Barcelona, sat down and commenced to view something quite innovative and amazing.

Gourmand Breaks, together with Spanish Chef Eduard Bosch, who has been a member of the team at El Bulli Restaurant for the last 20 years, had put together a very special private cooking class for professionals and semi-professionals in the culinary business.   The class was to explain some of the complexities of “Spherification” and “Foams” and additionally to point out the major differences between Truffles. Read more

Traditional Spanish Calçots 2010

Calçots were discovered by a Catalan farmer called Xat de Benaiges at the end of the 19th century. The cultivation of Calçots is a complicated process that starts at the end of the year when onion seeds are planted. Once the onion has germinated and begun to grow, it is pulled out of the ground and stored for a time before being replanted. It is only buried half way into the earth and as it grows higher, it is necessary to repack earth around the newly grown part of the vegetable. When harvested it has the long leek like appearance that most people living here know and love.

Read more

Traditional Spanish Recipe Sea Urchins Rice

TRADITIONAL SPANISH SEA URCHIN RISOTTO

Serves 4

1 cup diced yellow onion, 1/8” dice
1/4 cup olive oil
Salt
Freshly crushed white peppercorns
1 cup Arborio rice
4 – 5 cups chicken stock
1/2 cup white wine
1/2 – 3/4 cup fresh sea urchin roe, carefully cleaned of all spines and grit, dividedç

METHOD FOR TRADITIONAL SPANISH SEA URCHIN RISOTTO 

Sauté the onions, lightly seasoned with salt and freshly crushed white peppercorns, in olive oil until they soften and start to turn golden. Stir in the rice to completely coat it with oil and cook, stirring, for 1 minute. Add the wine, and stir until it’s almost absorbed. Add 1/2 cup stock and cook over moderate heat, stirring constantly, until the Read more

How to eat Spanish Sea Urchins “Garotes”

 

Paracentrotus lividus goes by many names in Catalonia . In Spanish it´s erizo de mar (sea hedgehog – an old meaning in English of urchin is the same). The Catalans also call the zoological species an eriço but the animal to be scoured out and eaten is a garota. In the villages along the coast, sea urchin eating reveries are held every year known as orisades, garoinades or garotades, organised originally by fishermen, hence the simplicity in their preparation. Outside the Empordan region there is little about sea urchins in the Spanish Mediterranean, however as Barcelona’s middle class began to buy up huge swathes of one of the most beautiful corners of Spain, they muscled in on the custom, and it is now relatively easy – at a price- to get hold of a few urchins in La Boqueria in Barcelona. Garotes feature strongly and strangely on the winter menus of the trendiest Catalan restaurants these days.  Gastronomes here wax lyrical about their delights. The famous Spanish Journalist and Writer, Julio Cambó said ‘there is no seafood that better synthesises the sea so perfectly as the urchin‘ and . ‘an extract of the sea, a breath of a storm, an essence of tempests“. They’re also eaten in Asturias where I believe they use them to make a fine omelette, and urchin caviar is becoming increasingly popular. Read more

Christmas traditions in Spain

Christmas is a very religious time in Spain. It officially begins December 8, with the feast of the Immaculate Conception, which is celebrated each year in front of the great Gothic cathedral in Seville with a ceremony called Los Seises or the “dance of six”.

A very important Christmas symbol in Spain is the Nativity scene.  They are exposed in plazas in cities and small towns throughout the country, and can also be seen in the doorways and entrances of many Spanish homes, as well as in storefront windows.  In many small towns, plazas might even have a live Nativity scene, with actors and actresses playing the parts of Mary and Joseph and the three wise men as well as live animals. Read more

Turrón Traditional Spanish Christmas Recipe

INGREDIENTS FOR TRADITIONAL SPANISH CHRISTMAS TURRON

• 1 cup orange blossom honey
• 1 cup finely ground almonds
• 2 egg yolks
• 1 teaspoon ground cinnamon (optional)
• 1/8 teaspoon lemon zest (optional)
• 1 egg whites, beaten stiff

METHOD FOR TRADITIONAL SPANISH CHRISTMAS TURRON

1. Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
2. Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
3. Once your traditional Spanish  turron has been left to dry for 3 days-cut into 1-inch squares to serve.

If you would like to learn to cook traditional and authentic Spanish recipes with a professional Spanish chef, our private Cooking Tours in Northern Spain introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.
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Chicken with Plums Traditional Spanish Recipe

Ingredients for traditional Spanish chicken with Plums

1 ½ chicken quartered
2 young fresh onions, grated
3 ripe but firm tomatoes, grated
150 gr dried stoned plums
75 gr sultanas
25 gr peeled and toasted almonds
2 biscuit rusks
A little glass of white wine
300 ml water
8 tbs extra virgin olive oil
Salt and pepper

Method for traditional Spanish chicken with Plums

Soak the plums and sultanas in warm water for about 20 minutes; after this period squeeze them very well from their soaking water and put apart.
Prepare the onions and tomatoes without removing the peel and seeds of the tomatoes.
Wash the chicken quarters under cold running water, pat dry with absorbent kitchen paper, season to taste with salt and pepper and brown them on both sides in the olive oil in a large pan. Once you’ve browned the chicken quarters, remove them from the pan and put apart.
Now add the plums, sultanas and 40 g (1 1/4 oz) pine nuts in the same olive oil. Let them fry lightly for some minutes; at this point remove the dried fruit from the pan and put apart. Now add the onions and tomatoes; let them fry lightly for some minutes and then add the water, the chicken and fruit you’ve put apart. Keep on cooking for about 30-40 minutes, half-covered, stirring now and then, until the chicken is tender and the cooking juice is well retired.
15 minutes before the end of cooking make this mixture: chop finely the almonds, the remaining pine nuts and the biscuit rusks and dilute this mixture with the wine. Add this mixture to the chicken, stir and let the cooking juice retire very well.
Serve the traditional Spanish chicken with plums hot.

Fancy brushing up on your Spanish cooking skills?  our private Gourmet Cooking Day Tours introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tours.

Canelones Traditional Spanish Recipe

Recipe for traditional Spanish Canelones

Approx. 20 squares of cannelloni pasta
2 tablespoons salted butter
¼ lb ground veal
½ lb ground pork
3 oz. Jamon Serrano or prosciutto, finely chopped
1 cup whole milk
1 tablespoon flour
½ cup grated parmesan cheese plus ¼ cup for topping
½ oz. black truffle, very finely chopped
Pinch of salt
Dash of pepper
Pinch of nutmeg
1 egg, beaten

Béchamel sauce
4 cups of milk
5 tablespoons butter
4 tablespoons flour
½ tsp. nutmeg
2 tsp. kosher salt

Directions for traditional Spanish Canelones

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Add salt to the boiling water. One by one, add the pasta to the water, cooking until al dente, about 12-14 minutes. Drain the water, and move the pasta to a cheese cloth to cool off. Set aside.

In a large pan, heat the butter on high flame until it melts and becomes foamy. Add the veal and pork and cook on high until it is completely browned. Add the jamon, cooking it until it softens. Drain the fat from the pan. Add the milk, flour and parmesan, combine well. Add the truffles, salt, pepper, nutmeg, combine and bring to a simmer. Cook 10-12 minutes, stirring often. Take the pan off the heat, and let it cool. Stir in the egg.

Once the meat is cool enough to handle, evenly divide the mixture among the pasta. Put the mixture at one end, and roll the pasta up. (If you are using the pasta tubes, simply stuff them with the mixture.) Place the rolls in a 9 inch square baking dish, in a single layer. Cover with the Béchamel, and top with the remaining parmesan cheese. Bake 25 minutes, until bubbling and the cheese is crispy and golden brown.

Béchamel sauce for traditional Spanish Canelones:

Heat milk in a medium pan until almost boiling, being careful not to scorch the bottom.
Melt butter in another medium saucepan. Add flour slowly, stirring out any lumps, until it is smooth. Cook until it is a light golden color, about 5-6 minutes. Add the hot milk to the butter pan, very slowly, rapidly whisking until smooth. Add the salt pepper and nutmeg, continuing to whisk until it comes to a boil. Remove from heat.

If you would like to learn to cook traditional and authentic Spanish recipes with a professional Spanish chef, our private Cooking Tours in Northern Spain introduce you to the best of Spanish cuisine as well as a range of culinary delights such as Michelin starred dining, exquisite wine tastings and authentic gourmet tapas tours.

Escudella Traditional Spanish Christmas Recipe

Ingredients for Traditional Spanish  Escudella

400 gr. chickpeas
1 piece beef bone
200 gr. bacon
1 pig ear
300 gr. beef
1 black sausage
10 garlics
1 cabbage
Celery
1 turnip
4 carrots
1 onion
Rice
Salt

Method for traditional Spanish Escudella

Leave the chickpeas to soak for 24 h.
In a large pot heat the chickpeas together with the bones, pig ear, bacon, unpealed garlics, carrots,  turnip, celery, onion and beaf meat.
Carefully add salt taking into account that some of the ingredients like bacon are salty.
Cover the pot and bring to a boil. Lower heat and allow to slowly cook for 2 hours.
Cook the black sausage on a separate pot for approximately 15 minutes. Once cooked add the cabbage and heat for 10 minutes.
Once the vegetables and meat are cooked, place in a container. Bring the soup to boil and add the rice. Cook for 10 minutes.
Serve all ingredients together for a wonderful  Traditional Spanish Escudella. 

Our Barcelona Cooking Class Day Tour is the best (and most fun!) way to introduce you to local and authentic Spanish recipes-this unforgettable day-long tour includes a visit to the city’s most talked about marketplace, La Boqueria, a gourmet cooking class with a Spanish chef and a delicious 3-course meal.