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Bakingtapasonline2021-01-20T15:28:21+00:00
Bizcocho de ManzanaApple olive oil cake - it can be enjoyed hot or cold and ideally accompanied by a dollop of fresh cream or ice cream. Use a good quality olive oil with a nice flavour. You can use an electric whisk, but it is quite easy to mix by hand. Tarta de Queso Vasca QuemadaBasque Burnt Cheesecake - the 'burnt' refers to the caramelized top produced by cooking in a hot oven. A very popular dessert, it originated in La Viña in San Sebastian, but some modern recipes add a teaspoon or two of vanilla and lemon zest. Panades d’Anyell (Empanadas de Cordero)Lamb pies - these Majorcan delicacies were traditionally made at Easter, but now they are enjoyed all year round. They can be eaten hot or cold. Majorcan lard is soft pork fat, so you could substitute beef lard or vegetable shortening, but butter is probably best. Montadito de Huevos de Codorniz con SobrasadaCanapé of quail's eggs with Majorcan sobrasada - sobrasada is a soft, spreadable pork sausage and comes in either mild or spicy, so the choice is yours. Chorizo may be used instead, but it is not as easy to flatten and has a coarser texture. Aguacate con Huevo de CodornizBaked avocado with quail's egg - quail eggs are not easy to crack; if you use a lot of them, special scissors are available. Otherwise, run a serrated knife around the widest end and carefully pop out. The bacon bits are, of course, optional. Bacalao de SollerSoller-style cod - this dish is traditionally made with bacalao, dried and salted cod, from which all moisture has been removed. Whilst it is obviously no longer required as a means of preservation, bacalao is still popular due to its unique flavour and texture. However, fresh cod or any similar white fish will be absolutely fine for this recipe. If you are using salt cod, it needs to be soaked for 24 hours, changing the water at least 4 times. Tarta de AlmendrasAlmond cake - a traditional moist almond cake which is popular all year round in Spain, but especially so at Christmas and Easter. You can use a hand whisk for this recipe, but an electric one will considerably cut down on time. Montadito de Sobrasada y Queso de CabraCanapé of sobrasada and goat's cheese - this quick and simple, but delicious tapa is very adaptable. You can use any cheese of your choice; for this example, we used Montbru goat's cheese with black truffle, which works particularly well and adds the delicate flavour of the truffle. You could use slices of baquette with a single piece of sobrasada and cheese on each one and a nice variation is to drizzle honey over the sobrasada before adding the cheese. A topping of dried herbs is optional. Huevos a la FlamencaGypsy-style baked eggs with tomato, chorizo & bacon - this dish hails from Andalucia and there are many variations, a lot including red pepper and some even potatoes. Some recipes have breadcrumbs or grated cheese (probably manchego) scattered on top before baking. It is quite a substantial dish and makes a good brunch.