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2006-06-28 19:28:35 · 2 answers · asked by shopnscabies 2 in Food & Drink Cooking & Recipes

2 answers

Cold Gazpacho

Ingredients

(4 servings)

1 Green pepper, diced
4 Tomatoes, diced
1 Onion, diced
3 Garlic cloves, minced
3 c Water
1/4 c Wine
3 ts Lemon juice
1 Scallion, diced fine


Instructions

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.
Serves 4.


Spanish White Bean Soup

Ingredients

(8 servings)

1 lb White beans, dried
16 c Water, divided
2 1/2 lb Ham hocks, 4 hocks
1 1/4 c Leeks, diced
2 c Onions, chopped
1 ts Garlic, chopped
1/2 ts Thyme, dried
1 ts Olive oil
1 1/2 c Carrots, chopped
1 1/2 c Turnips, cubed
1/4 c Coriander, fresh, chopped


Instructions

1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook 10 minutes. Remove from the heat and cool 30 minutes. 2. Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer. 3. Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the soup pot. 4. Cook, covered, 1-1/2 hours. Add the carrots and turnips and cook 30 minutes. 5. Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot. 6. Add the coriander and serve. Yield: 8 to 10 servings



Spanish Garlic Soup #2 Sopa de ajo al horno

Ingredients

(6 servings)

1/2 c Olive oil
6 Garlic cloves
1 ts Ground red Pepper
8 lg Eggs
6 sm Breads cubed
4 c Water
Salt


Instructions

Fry the garlic in the oil until golden brown, put the red pepper and 4 cups of water. Discard the garlic. Put the bread in individual oven dishes. Cover each one with the water and put them in the hot oven until the bread is slightly brown. Carefully put the eggs one by one in the soup and return to the oven until they are well cooked. Serve hot.

2006-06-28 20:09:05 · answer #1 · answered by scrappykins 7 · 0 0

Tomatoes - Gazpacho
serves 4
2 lb/1 kg tomatoes
3 onions
1 lemon
1 clove of garlic
2 red peppers
2 tablespoons oil
2 tablespoons vinegar
salt
pepper
cucumber
pinch of sugar
Wash the tomatoes, peel 2 of the onions, wash the lemon, cut in half and take out the pips.

Remove the inner seeds from the peppers. Liquidise with the garlic, oil and vinegar.

Season to taste with salt, pepper plus a pinch of sugar.

When cooled put in the fridge until cold.

Finely chop the last onion. Serve with finely diced cucumber, tiny pieces of white bread or toast and the chopped onion.



Almonds - White Gazpacho
150 g (6 oz) day old white bread
300 g (12 oz) blanched almonds
3 peeled garlic cloves
5 tbsp olive oil
3 tbsp sherry or red wine vinegar
2 tsp salt
6 grapes
Soak the bread in cold water and then squeeze.

Place the almonds in a food processor and whiz. Add the bread, garlic, oil, sherry or red wine vinegar and salt.

Add 750 ml(1 1/4 pt) water.

Chill for 2 hours.

Add grapes, halved.

Add a splash of olive oil and serve.

2006-06-28 23:17:10 · answer #2 · answered by Anonymous · 0 0

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