Spanish recipes book – מתכונים ספרדיים מבית ספר אבן גבירול

Gazpacho

By Yael Carciente, Ilan Halioua, Patricia Dayan

Ingredients

• ½ kg of tomatoes

• ½ a green pepper

• 1 garlic clove

• ½ cucumber

• 1 dl of olive oil

• 4 tablespoons of red vinegar

• Table salt

• White bread

Instructions

-Wash and peel the tomatoes, peel and cut the cucumber into small pieces and put it inside a mixing bowl. Add the green pepper, the garlic clove. Dip the bread in water and add it in. Grind for a few seconds and after add the salt, the vinegar and the olive oil.

-Grind the ingredients well until it is well mixed and blended and there are no bits

-Try the mixture to make sure you don’t need to add anymore salt or vinegar

-Put it in a big container and in the fridge so when you serve it, it is cold.

When you serve it, it is optional to serve it with bread dices, cucumber and egg

Patatas  bravas

By Daniel Galron, David Roda, Orel Pariente

Ingredients

• 250 g of potatoes for frying

• Olive oil for frying (or sunflower oil)

• Salt

For the brava sauce (without tomato):

• 4 tablespoons of olive oil

• 1 tablespoon of flour

• 200 ml chicken broth, (vegetable broth or water)

• 2 cloves of garlic

• 1 tablespoon sweet paprika

• 1 teaspoon of spicy paprika

• Salt

Instructions

Peel cloves of garlic and cut them into slices

In a pan over medium-low heat, heat the 4 tablespoons of olive oil.

When the oil is hot, lightly brown the sliced ​​garlic.

Remove from heat. Add the teaspoon of spicy paprika and the spoonful of sweet paprika. Give it a few laps so that the paprika is well soaked in the oil.

Now add the flour and mix well.

Reheat to medium heat a couple of minutes so that the flour loses the raw flavor.

Add the broth and stir well so that lumps do not form.

Season to taste and let reduce until lightly thickened.

Crush the brava sauce in the blender and set aside.

Peel the potatoes. Cut them into bite-size pieces.

Wash the potato pieces well in cold water to release the starch. Drain.

Heat plenty of oil in a frying pan over medium heat, a saucepan with a thick bottom or in the fryer at 150ºC.

Dry the pieces of potato with a clean kitchen towel or absorbent paper.

When the oil is hot, fry the potatoes for 7 or 8 minutes or until the potatoes are tender.

Remove the potatoes and reheat the oil over medium-high heat or 170º.

Reheat the potatoes a couple of minutes, until they are golden brown.

Once golden brown, remove them and let them rest a couple of minutes on absorbent paper, so that they lose the excess oil.

Put salt in the potatoes lightly, place them on the serving plate and distribute the salsa brava on top.

And that’s it. Serve right away. Bon Appetite!

TORTILLA ESPAÑOLA – Spanish omelet

By Daniel Truzman, Nora Bensabat, Eitan Volf

Ingredients for 4 people:

• 6 eggs

• 3 potatoes (600 gr)

• 1 small onion

• 1 green pepper

• 2 glasses of olive oil

• Salt

• a leaf of parsley

Instructions

Peel and chop the onion in medium dice. Clean the green pepper, remove the stem and pips and cut into cubes.

If the potatoes are dirty, pass them through water. Peel them, cut them in half lengthwise and then cut each piece into thin 1/2 cm half moons.

Put everything in the pan, season to your liking and fry over low heat for 25-30 minutes.

Remove the frit and drain it. Pass the oil to a container and reserve it. Clean the pan with absorbent kitchen paper.

Shell the eggs, place them in a large bowl and beat them. Salad them to your liking, add the fry of potatoes, onion and pepper and mix well.

Put the pan back on the fire, add a splash of the reserved oil and add the mixture. Remove a little with a wooden spoon and wait (20 seconds) to start curdling.

Separate the edges, cover the pan with a plate of larger diameter than the pan and turn it over.

Press it again so that it sets on the other side.

Chicken ‘paella’

By Aharon Truzman, Hannah Israel, Simon Cohen

Ingredients

• 400-500 g of chicken (thighs, thighs and breast with skin and bone)

• 400 g of round rice

• 125 g of chopped green beans

• 2 medium ripe tomatoes (or 1/2 can of crushed tomatoes)

• Approximately 1 liter of boiling chicken broth

• 1 pinch of saffron

• 1 teaspoon of paprika

• 1 red pepper (cut into strips and roasted) or 1/2 jar of roasted red peppers

• Extra virgin olive oil (according to need)

• 1/2 medium onion, finely chopped

• Salt, according to need

• 1 sprig of rosemary

• 1 lemon (cut into slices for decoration)

Instructions

1- Pour a splash of olive oil in the paella pan and put it to heat over medium heat. Season the chicken pieces with salt and black pepper and fry them in the hot oil until they catch their color on all sides.

2- Sprinkle the saffron over it and let it cook for about 15 minutes to infuse.

3- Add the finely chopped onion and sauté until tender. Add the chopped tomato and let it reduce until it has a dark red paste.

4- add half of the roasted peppers. Mix everything again and keep cooking a few more minutes.

5- Pour the hot broth over to remove all the ingredients from the base. Add the green beans and increase the heat so that it comes to a boil.

6- Add the rice and stir it so that it spreads on all sides. You have to make sure that the rice is completely covered by the liquid. Cook for 10 minutes on high heat and then lower the heat to continue another 10 minutes until the rice begins to dry.

7- Once most of the liquid has been absorbed, you have to taste the rice. If it is still hard, add more broth and continue cooking for a few more minutes until it is al dente.

8- Cubrir la paella con un trapo y aumentar el calor durante un minuto o dos, para que se quede pegado la parte de abajo. Apagar el fuego y decorar la paella con unas rodajas de limón, el resto de los pimientos asados y el romero. Una vez que haya reposado 10 minutos se puede servir.

Adafina

By Ilan Esrgas, Sarah Belilty, Noa Israel

Ingredients

• ¼ kg of chicken thighs

• 4 cane bones

• 4 Whole potatoes

• 4 Eggs

• ½ tablespoon of sugar

• 1 Whole onion with shell

• ½ kg of chickpeas

• Coriander

• Marjoram

• Saffron

• Nutmeg

• Pepper

• Salt

• For meat filling:

• ¼ kg of minced meat

• 1 boiled egg

• Pepper

• Cumin

• Nutmeg

• Saffron

Instructions

First, last night we put the chickpeas to soak.

The next morning, we prepare the meat curl by mixing the meat with a little of each of the spices.

When everything is well integrated, we put the hard boiled egg inside so that when it cooks it looks like a round one. We introduce the loop in a stocking and tie it.

On the other hand, in a casserole, we brown the cane bones with a little sugar.

Cover with water and add the chicken, the whole and peeled potatoes, the chickpeas, the eggs, the onion with the skin and the previous meat curl.

Cook for about 8 or 9 hours, initially in the normal fire and then in the oven. It must be very cooked but almost without broth.

We add the aromatic herbs.

After the time, we took the loop and we started in medallions.

We have the medallions, the eggs, the meats, the potatoes and the chickpeas in a dish.

We remove the marrow from the bones and place in the source with the rest.

We serve

Cocido madrileño

By Ruth Benchaya, Eitan Enruiqez, Carla Del Campo

Ingredients:

• 300g of chickpeas

• 300 g of chorizo

• 1 chicken drumstick

• An onion

• 200g of cow’s hock

• A cow bone

• 2 carrots

• Half cabbage

• 2 potatoes

• 3 garlic cloves

• Olive oil

• Salt

• Parsley

Instructions

Put the chickpeas in a bowl, cover them with water and put them in the refrigerator. Let them soak overnight. Drain them, put them in a net and reserve them.

Put plenty of water in the pot (2 liters and a half), add chorizo, bone, hock. Season, put to heat and when it begins to boil, remove the foam, introduce the chickpeas and remove the foam again. Cover and cook for 30 minutes (after the steam starts to rise).

Open the pot and remove a little of the broth to another casserole and put it to heat. Chop the cabbage and place it in the casserole where the chickpea broth is heating. Add also the chorizo ​​and the shin, season. Cook everything with the lid on for 15 minutes.

Peel the potatoes and carrots and add them whole to the pot of the chickpeas. Add chicken thigh too, cover again and cook for 10 more minutes. Serve everything in a large font. Laminate the garlic, fry in a pan with a little oil. Sprinkle with chopped parsley. Sprinkle the plate and serve the madrid stew

Torrija

By Isaac Hara, Michael Cohen, Natan Leiserson, Shirel Pariente

Ingridients:

• A loaf of bread from the previous day, cut into slices of

  approximately 1.5 cm. …

•  4 eggs.

•  1 liter of Central Lechera Asturiana milk.

• 1 cup of sugar.

•  A piece of lemon peel and another of orange peel.

•  A branch of cinnamon sticks.

•  One teaspoon of cinnamon powder.

• Frying oil: 3/4 liter.

Instructions
1. In a saucepan heat the milk with half the sugar, orange peel
and lemon and cinnamon stick, turning it with a spoon to dilute
the sugar. Before it boils, it is removed and left to rest for 10
minutes to mix the flavors.
2. Then the slices of bread are immersed in the milk for about
ten or twelve seconds. They are taken out and reserved on a
plate. It is put to heat the oil to fry them.
3. While the oil is heating, beat the eggs in which we reboar the
slices and fry.
4. When they have a toast color on both sides, they are
removed on an absorbent paper.
5. Put them in a container where we can leave them bathing
with the milk, to which we will have added the cinnamon powder
and dissolved the rest of the sugar. Store in the refrigerator and
consume preferably within four days.

Crema Catalana

By Ilai Horman, Sofia Emergui, Karen Chokron

Ingredients

• 500 ml whole milk

• ½ an orange

• ½ a lemon

• ½ a stick of cinnamon

• 1 vanilla pod

• 7 large free-range egg yolks

• 95 g sugar, plus extra to serve

• 1 heaped tesapoon cornflour

Instructions

Put the milk, orange and lemon zest and cinnamon in a saucepan. Split the vanilla pod lengthways and add this too, then gently bring to the boil.

Remove from the heat and allow to infuse for 15 minutes.

Meanwhile, whisk the egg yolks with the sugar and cornflour until pale and creamy.

Pass the milk through a sieve and discard everything else, then return the milk to the pan and place over a medium heat.

Just before it reaches boiling point, slowly add the egg mixture, whisking continuously for about 7 minutes, or until it begins to thicken and coats the back of a wooden spoon.

Remove it from the heat and pour into individual dishes or ramekins.

Cover each serving with a disc of greaseproof paper to prevent a skin from forming, and let it cool before placing in the fridge.

To serve, remove the greaseproof paper, sprinkle 1 tablespoon of sugar on top of each crema and caramelise using a blowtorch. Alternatively, place the sugared cremas on a tray under a preheated gas grill for a few minutes, until the sugar turns dark brown. Allow the sugar to harden, then serve immediately.

Curros

By Arela Larisch, Sara Sanchez, Luca Schejtman

Total Time: 20 minutes

Ingredients for 4 people:

• Water: ¾ litre

• Flour: ½ kilo

• Baking powder: 1 sachet/packet

• Sugar: 4 tablespoonfuls (approximately)

• Salt: 1 teaspoonful

• Oil: ½ litre

Instructions

Mix the flour with the baking powder and put through a sieve.

Once sieved, put into the shape of a volcano.

On another side put the water and the salt into a saucepan and heat up.

When the water and salt is warm pour a little bit of this into the middle of the volcano of flour and, with very clean hands, work for about 10 minutes until the pastry is thick and sticky. If it becomes too thick, add a little more water to thin it out a little without it turning into a liquid.

When the pastry has a fine texture with no lumps, put it into a pastry bag with a stretched tip.

Separately, put the oil into a wide frying pan and heat.

When the oil is boiling start putting the pastry, carefully, into a spiral shape from the centre of the frying pan.

When the pastry is golden, turn it over and fry for a few more seconds.

Afterwards, remove the oil and leave to drain on some paper or on a tray.

With the help of scissors cut into pieces and finally dust with sugar.

Enjoy!