Recipes

Indian Cabbage & Potato Curry

Indian Cabbage & Potato Curry

Couverts4
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Ingredients

Instructions

  • Heat oil in a non-stick frying pan or skillet over medium heat.
  • Add chopped onions, ginger paste, and garlic paste to the hot oil.
  • Sauté for about 5 minutes until the onions turn translucent.
  • Stir in cumin seeds and coriander powder.
  • Cook for another minute to allow the spices to release their flavors.
  • Add cooked potato cubes, shredded cabbage, turmeric powder, chili powder, and salt to the pan.
  • Pour in half a cup of lukewarm water and mix well to coat the vegetables with the spices.
  • Reduce the heat to medium-low, cover the pan, and let the curry simmer for about 15 minutes until the cabbage is tender but not overcooked.
  • Stir occasionally to ensure even cooking.
  • Once the cabbage is cooked to your liking, remove the pan from the heat.
  • Garnish the curry with fresh cilantro/coriander leaves before serving.

Notes & Wine Advice

Serve hot with rice or Indian flatbread.
Wine Advice:
While traditionally not paired with wine, you can enjoy this Indian Cabbage & Potato Curry with a light and refreshing Indian lager beer for a classic accompaniment. Alternatively, a glass of mango lassi can provide a cooling contrast to the spices.
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Course; Curry / Main Course
Cuisine; India
Diets; Gluten-Free / Vegetarian

Simple Cauliflower & Mashed Potato Curry

Simple Cauliflower & Mashed Potato Curry

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a non-stick frying pan or skillet over low heat.
  • Add cumin seeds to the hot oil and fry for a couple of minutes until they release their aroma.
  • Stir in ginger paste and cook for another minute.
  • Add mashed potato, cauliflower florets, turmeric powder, chili powder, and salt to the pan.
  • Pour in half a cup of lukewarm water and mix well to combine all the ingredients.
  • Cook the curry on medium-low heat for about 15 minutes, stirring occasionally, until the cauliflower is tender and cooked through.
  • Once the cauliflower is cooked to your liking, remove the pan from the heat.
  • Serve hot with rice or Indian flatbread.

Notes & Wine Advice

Wine Advice:

While traditionally not paired with wine, you can enjoy this Simple Cauliflower & Mashed Potato Curry with a light and refreshing Indian lager beer for a classic accompaniment. Alternatively, a glass of mango lassi can provide a cooling contrast to the spices.

Nutrition values

Calories: 150 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 5 g | Suiker: 5 g
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Course; Curry / Main Course
Cuisine; India
Diets; Gluten-Free / Vegetarian

Alu Gobi

Alu Gobi

Indian Cauliflower & Potato Curry
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a non-stick frying pan or skillet over medium heat.
  • Add chopped onions, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the pan.
  • Sauté for about 5 minutes until the onions turn translucent.
  • Stir in cumin powder and coriander powder.
  • Cook for another minute to allow the spices to release their flavors.
  • Add cooked potato cubes, cauliflower florets, turmeric powder, chili powder, and salt to the pan.
  • Pour in half a cup of lukewarm water and mix well to coat the vegetables with the spices.
  • Reduce the heat to medium-low, cover the pan, and let the curry simmer for about 15 minutes until the cauliflower is tender but not overcooked.
  • Stir occasionally to ensure even cooking.
  • Once the cauliflower is cooked to your liking, remove the pan from the heat.
  • Garnish the curry with fresh cilantro/coriander leaves before serving.
  • Serve hot with rice or Indian flatbread.

Notes & Wine Advice

Wine Advice:

Pair this Indian Cauliflower & Potato Curry with a crisp and refreshing Indian lager beer or a chilled glass of mango lassi for a traditional accompaniment.

Nutrition values

Calories: 150 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 5 g | Suiker: 5 g
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Course; Curry / Main Course
Cuisine; India
Diets; Gluten-Free / Vegetarian

Spanish Fish Rolls with Pine Nuts and Cheese

Spanish Fish Rolls with Pine Nuts and Cheese

Merluza Rellena de Piñones y Queso
Couverts4
Deel op Facebook Print Recipe

Equipment

  • Shallow earthenware casserole dish or Dutch oven
  • Brush for oil
  • Small bowl or cup for lemon juice mixture

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C).
  • Brush a shallow earthenware casserole dish or Dutch oven with oil.
  • Brush both sides of each fish fillet with olive oil and season with salt.
  • Sprinkle one side of each fish fillet with 2 tablespoons each of ground pine nuts, grated cheese, bread crumbs, and chopped parsley.
  • Roll up each fish fillet tightly, starting from the wider end, and place them seam side down in the prepared baking dish.
  • Brush the tops of the fish rolls with a little more olive oil and sprinkle with the remaining 1 tablespoon each of ground pine nuts, grated cheese, bread crumbs, and chopped parsley.
  • Bake in the preheated oven for 15 minutes, or until the fish is cooked through and the topping is golden brown.
  • Once baked, cut the fish rolls into 1-inch slices and arrange them on their sides in the casserole dish.
  • In a small bowl or cup, mix the lemon juice with a pinch of sugar, then drizzle this mixture over the fish rolls.
  • Serve hot directly from the dish, or transfer to a platter.

Notes & Wine Advice

Wine Advice:

Pair this Spanish Fish Rolls with Pine Nuts and Cheese with a light and crisp Spanish white wine such as Albariño or Verdejo. These wines will complement the delicate flavors of the fish and enhance the richness of the cheese and pine nuts.

Nutrition values

Calories: 300 kcal | koolhydraten: 6 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 1 g
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Course; Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Spanish Marinated Octopus

Spanish Marinated Octopus

Pulpo Marinado
Couverts6
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • platter
  • Mixing bowl
  • Kitchen sink (for tenderizing)

Ingredients

  • 1½ pounds small octopus cleaned

Cooking Liquid:

Dressing:

Instructions

  • Before cooking the octopus, tenderize it by throwing it with force into the kitchen sink, repeating at least 10 times.
  • Prepare the cooking liquid: In a large pot, bring the water to a boil over high heat.
  • Submerge the octopus in the water, then remove it immediately.
  • Repeat this process 2 more times and transfer the octopus to a platter.
  • Add the bay leaf, onion, peppercorns, parsley, and salt to the pot and bring it to a boil again over high heat.
  • Return the octopus to the pot, reduce the heat to low, cover, and simmer until tender, for about 1¾ to 3 hours, depending on the size of the octopus.
  • Drain the octopus, discard the bay leaf, and let it cool.
  • Scrape off any loose skin.
  • Cut the body and tentacles into bite-size pieces.
  • Prepare the dressing: In a medium bowl, combine all the dressing ingredients.
  • Add the octopus to the dressing and let it marinate overnight in the refrigerator.
  • Serve the marinated octopus cold or at room temperature.

Notes & Wine Advice

Wine Advice:

Pair this Spanish Marinated Octopus with a crisp and acidic Spanish white wine such as Albariño or Verdejo. These wines will complement the flavors of the dish and refresh the palate.

Nutrition values

Calories: 250 kcal | koolhydraten: 3 g | Eiwitten: 20 g | Vet: 18 g | Suiker: 1 g
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Course; Appetizer / Fish / Main Course
Cuisine; European / Spain

Spanish-style Snails, Madrid Style

Spanish-style Snails, Madrid Style

Caracoles a la Madrileña
Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Place the periwinkles (or thawed snails) in a medium bowl, uncovered, and let them sit in the refrigerator until ready to use.
  • Rinse them under cold running water for 30 minutes.
  • Drain well.
  • In a shallow earthenware casserole dish or Dutch oven, heat the olive oil over medium heat.
  • Add the finely chopped onion and cook, stirring, until wilted and transparent, about 5 minutes.
  • Add the seeded and chopped dried red chili peppers, finely chopped garlic, thinly sliced chorizo, and cubed Serrano ham or prosciutto.
  • Cook, stirring, for about 5 minutes more.
  • Sprinkle the mixture with all-purpose flour and ground paprika, then stir to coat everything evenly.
  • Stir in the tomato sauce, dry white wine, periwinkles (or snails), salt to taste, and 2 tablespoons of the chopped parsley.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for about 30 minutes more.
  • Sprinkle the dish with the remaining 2 tablespoons of chopped parsley before serving.
  • If using an earthenware dish, serve hot directly from the dish.
  • Alternatively, transfer to a serving platter.
  • If you prefer, you can cool the dish, cover it, and refrigerate it overnight.
  • Reheat over medium heat before serving.

Notes & Wine Advice

Wine Advice:

Pair these Spanish-style Snails, Madrid Style with a robust Spanish red wine such as Rioja or Tempranillo. The earthy and savory flavors of the dish will complement the rich and bold characteristics of these wines.

Nutrition values

Calories: 400 kcal | koolhydraten: 10 g | Eiwitten: 20 g | Vet: 25 g | Suiker: 3 g
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Course; Appetizer / Fish / Main Course
Diets; Gluten-Free / Low Carb

Spanish-style Baby Eels in Garlic Sauce

Spanish-style Baby Eels in Garlic Sauce

Angulas a la Bilbaína
Couverts1
Deel op Facebook Print Recipe

Equipment

  • 5-inch individual earthenware casserole dish or small saucepan

Ingredients

  • 3 tablespoons olive oil
  • 1 large garlic clove thinly sliced
  • ½ dried red chili pepper seeded and cut into 3 pieces
  • ¼ pound baby eels

Instructions

  • In a 5-inch individual earthenware casserole dish or small saucepan, combine the olive oil, thinly sliced garlic, and pieces of dried red chili pepper.
  • Heat the mixture over medium-high heat until the garlic begins to sizzle and just turn golden.
  • Immediately add the baby eels to the dish, all at once.
  • Do not stir.
  • Remove the dish from the heat immediately and cover it with a plate.
  • Take the covered dish to the table, then uncover it and lightly stir the eels.
  • Serve hot as an appetizer or main course.

Notes & Wine Advice

Wine Advice:

Pair these Spanish-style Baby Eels in Garlic Sauce with a crisp and light Spanish white wine such as Albariño or Txakoli. These wines will complement the delicate flavors of the dish and refresh the palate.

Nutrition values

Calories: 300 kcal | koolhydraten: 1 g | Eiwitten: 15 g | Vet: 25 g | Suiker: 0 g
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Course; Appetizer / Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free / Low Carb

Crispy Salt Cod Sticks

Crispy Salt Cod Sticks

Soldaditos de Pavía
Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium bowl
  • Medium skillet or deep fryer
  • Paper towels
  • slotted spoon

Ingredients

  • ¼- pound piece dried boneless skinless salt cod about ½ inch thick
  • Fresh lemon juice
  • Mild olive oil for frying

Batter:

Instructions

  • Place the dried cod in a medium bowl and add cold water to cover.
  • Cover and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally, until the water no longer tastes salty.
  • Drain well.
  • Remove any membrane.
  • Cut into strips ½ to ¾ inch wide and 2 inches long.
  • Brush the cod on both sides with lemon juice.
  • In a small bowl, prepare the batter by combining the flour, baking powder, and salt.
  • Stir in the water, milk, and olive oil, mixing until smooth. (The batter may be prepared in advance, refrigerated, and brought to room temperature before frying. )
  • Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F, until it turns a cube of bread light brown in 60 seconds.
  • Dip the cod strips in the batter, ensuring they are evenly coated, and carefully place them in the hot oil.
  • Cook in batches if needed to avoid overcrowding the skillet.
  • Fry, turning once, until the cod sticks are golden brown and crispy on both sides.
  • Using a slotted spoon, transfer the fried cod sticks to a plate lined with paper towels to drain excess oil.
  • Serve hot as an appetizer or main course.

Notes & Wine Advice

Wine Advice:

Pair these crispy Salt Cod Sticks with a light and refreshing Spanish white wine such as Albariño or Verdejo. Their crisp acidity will complement the fried texture of the dish while balancing the saltiness of the cod.

Nutrition values

Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 15 g | Vet: 18 g | Suiker: 1 g
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Course; Appetizer / Fish / Main Course
Cuisine; European / Spain

Spanish-style Salt Cod with Garlic Aioli

Spanish-style Salt Cod with Garlic Aioli

Bacalao Pil Pil
Couverts4
Deel op Facebook Print Recipe

Equipment

  • medium bowl
  • Shallow earthenware casserole dish or Dutch oven
  • food processor, or blender
  • Warm platter

Ingredients

  • ½ pound dried boneless skinless salt cod cut into thin pieces with the skin on and as many of the bones removed as possible
  • ½ cup olive oil
  • 4 garlic cloves thinly sliced lengthwise
  • ½ medium-hot dried chili pepper such as Spanish guindilla, seeded, or ¼ teaspoon crushed red pepper
  • 2 tablespoons lightly beaten egg

Instructions

  • Place the dried cod in a medium bowl and add cold water to cover.
  • Cover and let it sit in the refrigerator for 24 to 36 hours, changing the water several times, until the water no longer tastes salty.
  • Drain well.
  • Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over low heat.
  • Add the thinly sliced garlic and chili pepper and cook, stirring, until the garlic just begins to turn golden.
  • Remove the garlic and chili pepper from the oil and reserve.
  • Add the drained cod pieces to the casserole dish, skin side down, and cook, shaking the pan constantly, for about 3 minutes.
  • Turn the fish and cook for another 3 minutes.
  • Add 1 tablespoon of water, cover, and cook for 15 minutes more.
  • Transfer the cooked cod and chili pepper to a warm platter.
  • Cut the cod into four tapas-size portions.
  • Place the lightly beaten egg in a food processor or blender and pulse briefly.
  • With the motor running, gradually pour in the oil from the casserole dish and process until the mixture is a mayonnaise-like consistency.
  • Pour the garlic-infused olive oil aioli over the cod.
  • Decorate with the reserved garlic slices and chili pepper.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Pair this Spanish-style Salt Cod with a crisp and acidic Spanish white wine like Albariño or Txakoli. These wines will complement the richness of the dish and enhance its flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 1 g | Eiwitten: 20 g | Vet: 26 g | Suiker: 0 g
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Course; Main Course / Tapas
Diets; Gluten-Free / Low Carb

Spanish-style Beer-Braised Squid

Spanish-style Beer-Braised Squid

Chipirones en Cerveza
Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Pat dry the squid completely to prevent splattering during frying.
  • In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the smashed garlic and cook, stirring, until the garlic turns lightly golden.
  • Stir in the finely chopped onion, reduce the heat to low, cover, and cook for 10 to 15 minutes or until the onion is tender but not browned.
  • Stir in the finely chopped tomato, bay leaf, sugar, salt, and pepper.
  • Increase the heat to medium and cook, uncovered, for about 5 minutes.
  • Set aside.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
  • Add the squid bodies and tentacles and cook for about 2 minutes.
  • Stir in the beer, reduce the heat to low, cover, and cook for 10 minutes.
  • Stir in the tomato mixture and cook, covered, for 25 minutes more.
  • Transfer the squid to a platter.
  • Cook the sauce, uncovered and stirring occasionally, until thickened.
  • Return the squid to the skillet and cook until tender, about 10 minutes more.
  • Discard the bay leaf and serve hot.

Notes & Wine Advice

Wine Advice:

Pair this Spanish-style Beer-Braised Squid with a crisp Spanish white wine such as Albariño or a light-bodied Spanish red like Tempranillo. These wines complement the rich flavors of the dish without overpowering it.

Nutrition values

Calories: 280 kcal | koolhydraten: 12 g | Eiwitten: 15 g | Vet: 20 g | Suiker: 3 g
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Course; Fish / Main Course
Cuisine; European / Spain