Spanish Cinnamon Cheesecake (Spansk Ostkaka med Kanel)

Posted by FootsieBear May 27, 2001

Source: Bella - A recipe from Mallorca.
My cousin and her family
moved there from Barcelona and stayed for a couple of years due to
her husband’s work, and they sent me this recipe several years ago.
I found it in a drawer …
I can’t imagine why I put it there! So I
made it and it’s simply DELICIOUS! You must promise me you’ll try
it too

Serves 10 - 12

6 eggs
3 deciliters (1 1/4 cups) granulated sugar
500 grams (1 pound) cottage cheese
Grated peel from 1 lemon
1 teaspoon ground cinnamon

For the dish
1 tablespoon butter or margarine
2 tablespoons fine dried breadcrumbs

Heat the oven to 175 degrees C/350 degrees F.

Beat eggs and sugar white and fluffy.
Process the cottage cheese
in a food processor until very smooth.
Mix egg batter and cottage
cheese and flavor with lemon peel and cinnamon.

Grease and “flour” (use the breadcrumbs) a dish with loose
edges, diameter 24 cm / 9 - 10-inches.
Pour in the batter and bake
in the bottom of the oven for about 45 minutes.
If the cake gets
too dark, cover with some aluminum foil towards the end.

Serve cool with whipped cream.
Enjoy!

Spanish Lentils and Rice (T&T)

Posted by Keplerkid 1/6/2002 11:16 am

Source: Bob’s Red Mill

I got this recipe from the back of a package of lentils.
It’s
easy, cheap, and good.
I often substitute 1/2 can diced canned
tomatoes for the fresh tomatoes.
I usually serve with cornbread and
coleslaw.

1 cup lentils
2 cups water
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup rice (basmati is very good)
2 medium tomatoes, coarsely chopped
2 cups chicken broth
Salt and pepper, to taste

Prepare lentils: Rinse and sort lentils.
Cook lentils in water
for 20 minutes.
Drain.

Prepare rice: Saute the onion and garlic in the olive oil until
onion is translucent.
Add rice and saute until rice is translucent,
stirring frequently.

Prepare final dish: To the rice mixture, add lentils, tomatoes,
and broth.
Bring to a boil, lower heat and partially cover.
Cook
for an additional 30 minutes or until rice and lentils are tender.
Add salt and pepper to taste.

Yield: 6 cups

Paella

This is one of the most famous dishes in Spain.
The rice-based
stew of chicken, seafood, sausage and saffron is named for the
two-handled, shallow cooking vessel named paellaera, from which it
is served.

2 tablespoons olive oil
1 clove garlic
1 frying chicken, cut into serving pieces
1 (6 to 8 ounce) chorizo sausage
3 tomatoes, chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 teaspoon paprika
Salt and black pepper, to taste
1 fresh artichoke, cut into eighths, with
choke and tough outer edges removed
3 cups chicken broth
1 cup tomato sauce
2 cups rice, uncooked
1 1/2 teaspoons saffron threads, soaked in warm water
1 pound raw shrimp, peeled
1 cup fresh or frozen green peas
12 large Spanish olives
12 scallops
2 tablespoons chopped pimento
2 pounds cleaned mussels or clams
Fresh parsley
Fresh lemon wedges

Heat oil in a large, heavy iron skillet or paella pan.
Add
garlic and cook a few minutes; remove and reserve garlic.
In the
same skillet, brown chicken and sliced chorizo; drain fat.
Ad
tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke
pieces to chicken and chorizo.
Cook 10 minutes.

Add chicken broth and tomato sauce.
Bring to a boil.
Add rice
and saffron.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
Bake 10 to 15 minutes longer.

Add shrimp, peas, olives, scallops, pimento and reserved garlic;
tuck in mussels or clams (opening-side up) and reserved garlic.
Bake 10 to 15 minutes longer or until mussels are open and shrimp
are cooked.
Garnish with parsley and lemon wedges.

Spanish Pork Chops

Shared with Recipe Goldmine by Santiago, New York, New York

4-5 pork chops
1 packet of Goya Sazon with Achiote
3 spoonsful of Goya Adobo
2 spoons of sofrito (store brought or homemade)
A little bit of black pepper

Place pork chops with seasonings in seasoning bag ( I use a
plastic storage bag) Add enough water to allow the seasonings to
mix.
Close bag and shake everything up.
You can let it sit in this
marinade for a while or just put the chops straight to cook.
You
can fry, grill, bake or broil them - either way is good.

Homemade Sofrito

This is for a small batch, to make the batch bigger just add 1
extra of each ingredient.

3 large green bell peppers
3 large white onions
1 garlic clove or 3 spoons of crushed garlic
1 leaf of reacao
2 leaves of culantro or cilantro
3 ajices peppers (optional)

Cut up all of the ingredients into chunk sizes.
Place into a
blender or food processor.
Mix ingredients until all are blended
together (The consistency should be a little liquidy, but chopped
into small pieces.) Pour ingredients into a pot.
Add olive oil
(about 4 spoons), 1 packet of Sazon & 1 packet of Sazon con
Achiote.
Cook mixture for about 5 minutes.
Place cooked sofrito
into a jar, container or ice tray, if using an ice tray it can go
straight to the freezer.
Enjoy!

Classic Spanish Omelet

2 medium-size raw potatoes, peeled and diced
1/3 cup olive oil
4 eggs, beaten
Salt and pepper

Cook potatoes in oil, turning often until tender but not brown.
Remove from the oil, then drain on absorbent paper; cool to room
temperature.
Drain any surplus oil from skillet, leaving just a
film.
Reheat skillet.

Combine beaten eggs, salt, pepper and potatoes.
Pour into the
hot skillet, lifting the edges frequently until the omelet is
browned on the bottom.
Turn and brown the other side.

Serves 4.

Chicken with Red Peppers (Spain)

2 tablespoons vegetable oil
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 medium onion, chopped
1 clove garlic, chopped
3 medium red bell peppers, cut into thin strips
2 medium tomatoes, chopped
1/2 cup chopped prosciutto (about 2 ounces)
1 teaspoon salt
1/4 teaspoon pepper

Heat oil in 12-inch skillet until hot.
Cook chicken over medium
heat until brown on all sides, about 15 minutes; remove chicken.
Cook and stir onion and garlic in oil until onion is tender.

Stir in remaining ingredients.
Heat to boiling; reduce heat.
Return chicken to skillet.
Simmer uncovered, turning chicken pieces
occasionally, until thickest pieces of chicken are done, about 40
minutes.

Remove chicken to warm platter; keep warm.
Cook and stir sauce
over medium heat until very thick, about 5 minutes; serve over
chicken.
Garnish with ripe or Kalamata olives if desired.

Yields 6 servings.