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Spanish
food recipes - Alcachofas a la Cordobesa (Artichokes of Córdoba)
You will need
12 artichokes, trimmed of tough outer leaves and left in a bowl
of water with lemon juice
2 cloves minced garlic
500g new potatoes
saffron
1 taablespoon vinegar
100ml stock or water
1 tablespoon flour
Make a paste with the garlic and saffron and
add it to the water and vinegar. Heat some oil in a casserole and
add the drained artichokes to it along with the potatoes. Sauté
them for 5 minutes then stir in the flour. Let this cook for a few
more minutes then pour in the saffron and water mixture, cover and
leave to simmer until the potatoes and artichokes are tender.
Spanish vegetable recipes:
Alcachofas
a la Cordobesa (Cordoba style artichokes)
Esparragos
a la Andaluza (Andalucian asparagus)
Berenjena
a la Morisca (Moorish aubergines)
Judias
Verdes con Chorizo (Green beans with chorizo)
Habas
con Jamon (Broad beans and serrano ham)
Puré
de Habas (Broad bean puree)
Lombarda
a la Castellana (Castillian red cabbage)
Zanahorias
con vino de Málaga (Carrots in Malaga wine)
Coliflor
al Ajaceite (Cauliflower with garlic sauce)
Guisantes
a la Valenciana (Valencian style peas)
Parrillada
de Patatas (Grilled potatoes)
Ajoharina
de Jaén (Potatoes in garlic sauce)
Pisto
(Summer vegetables)
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Spanish recipe links: Recipe
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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