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~ culinary and horticultural life on a Spanish farm

Monthly Archives: April 2022

Tortilla de Habas con Menta

20 Wednesday Apr 2022

Posted by Nevenka in breakfast, Main Courses, Starters, Vegetable Dishes

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broad beans, Eggs, mint, Tortilla

Broad bean spanish omlette with mint.

The Spanish tortilla made with potatoes is universally known, but tortillas are also regularly made with other vegetables, peas, green garlics, peppers and beans, as in this case. Really any flavoursome vegetable that is not to wet to hold the cake shape can make a tortilla, or a combination of vegetables of course.

The fresh broad beans from my huerta or vegetable garden are sweet and tender, perfect for this dish.

For 2 portions

220 grams broad beans

3 eggs

1 -2 tablespoons of olive oil

small bunch of mint – finely chopped

salt and freshly ground black pepper

Blanch the beans by pouring boiling water over them and leaving them to steep for five minutes. Drain.

Break the eggs into a bowl and beat lightly to mix.

Add the beans and mint. Season well with salt and pepper.

Heat 1 tablespoon of oil in a small non stick pan. When hot add the egg mix, turn the heat low and cover.

After about five minutes of cooking check how the omlette is cooking. With a spatula pull the egg slightly away from the sides and towards the middle.

Cover again and leave to cook for a few more minutes.

Once you can see that the tortilla is cooked at the edge, but not quite cooked through in the middle, its time to turn it over.

With a spatula make sure that the tortilla is loose from the pan. Put a plate over the pan and in one quick movement invert the pan over the plate.

Return the pan to the heat and add the other spoon of oil, slide the tortilla back into the pan to cook the second side. This will only take three to four minutes.

Turn the tortilla onto a plate and enjoy with a fresh salad….or two.

Orange Conserve

04 Monday Apr 2022

Posted by Nevenka in Preserves, Sweet Things

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Preserves, Sweet oranges

These conserved orange slices keep that fresh orange tang and colour while not having any bitterness. They are fabulous in the summer with ice cream, yoghurt or fresh cheeses, and also a useful addition to cakes and sweets, as in the Chocolate Paradise of the previous post.

The recipe is very simple.

For every kilo of sweet oranges you will need half a kilo of sugar.

Wash the oranges and top and tail them, taking just the peel from the top and bottom.

Prick the oranges all over with a large needle or pin.

Put to soak in fresh cold water to cover the oranges, they will float.

Change the water for fresh every day for three days. This removes the bitterness from the peel and also soaks into the oranges

On day four slice the oranges and put into a pan with the sugar and stir to mix.

Slowly bring to the boil, stirring from time to time. The mix will create its own juice.

Simmer for 30 minutes, by which time the oranges will be cooked and some what softened.

While still hot put into warm, clean and dry jars. This will keep for a year or so if kept in a cool dark place. Refrigerate once opened.

Recent Posts

  • Tortilla de Habas con Menta
  • Orange Conserve
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  • Patatas a lo Pobre – Poor Mans Potatoes – with Broken Eggs – con Huevos Rotos
  • Autumn Red Salad

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