Hola! Are you looking for ways to have more international taste in your meals? Well, search no more, because today we’d like to share with you two simple yet tasty dishes from the Spanish kitchen.

In Spain, each region has its local cooking traditions and meals, so the variety from which to find your new favourite is abundant. Freshness and usage of local ingredients, simplicity and deliciousness – these are the characteristics that unite all the different Spanish foods. 

So without further ado, here are the two recipes you can easily try at home.

 

Tortilla de Patatas (Spanish Omlette)

Tortilla de Patatas or Tortilla Española is a traditional meal in Spain made with potatoes, eggs and onions, resembling a small cake. That’s where it also got its name – torta in Spanish means cake. 

What you need:

• 2 to 4 potatoes, peeled
• 1 onion
• 8 eggs 
• salt 
• 400 ml olive oil

How to make:

1. Thinly slice the potatoes and onion
2. Pour the olive oil on a pan, place over high heat and add the sliced onion
3. In 5 minutes (once the onion starts to sizzle) add the potatoes
4. Cook for 15 minutes, stirring from time to time until the mixture is soft and browned in some corners
5. Remove the potatoes and onions from the pan and set them aside
6. Break the eggs into a large bowl but do not whisk, add thepotato-onion mixture on top and season with salt
7. Carefully mix through using a fork and leave the mixture rest for half an hour
8. Place a non-stick pan over medium heat and add a bit of olive oil
9. When the pan is hot, add the mixture and do not stir
10. After around 3 minutes ease the tortilla from the edge of the pan using a fork or spatula, cover the pan with a wide plate and flip your tortilla onto the plate
11. Slide the tortilla back into the pan and cook the other side for 2-3 minutes
12. Use your own judgment for the cooking time depending on whether you’d like the middle of the tortilla to be fully cooked or still a bit soft and runny.

And enjoy!

 

Torrijas

Torrijas are basically the Spanish version of french toast. It’s a simple and quickly made yet sweet and divine dessert. The most popular torrijas season in Spain is around Easter. 

 

What you need:

• thickly sliced dense white bread (perfect when 1-2 days old)
• 1-litre milk
• olive oil
• 4 large eggs
• 200-gram sugar
• honey to drizzle on top
• 2 teaspoons cinnamon

How to make:

1. Prepare your white bread: make sure the slices are stale
2. Mix the milk and sugar in one bowl and whisk the eggs in another
3. Heat the oil in a frying pan
4. Dip the bread slices in sweetened milk and then in the whisked egg
5. Fry in the hot oil until the bread is golden
6. Drain on kitchen paper 
7. To serve, add honey, cinnamon and if desired, the leftover sweetened milk on top

 

Sangria

Sangria is a popular Spanish punch made with wine and fresh fruits. Although there isn’t a single standard way to make sangria, traditionally red wine is used, as it refers to the drink’s name. Sangria in English stands for blood. This is also a must during AEGEE’s European Nights when any Spaniards are present. Here’s a simple way to try it on your own!

What you need:

• fresh fruit: lemon, lime, orange, apple, banana
• 1 bottle of red wine
• syrup or a lot of sugar
• orange Fanta

How to make:

1. cut the fruit into pieces
2. mix the sliced fruit with wine
3. if possible, let the mixture rest for a day
4. before serving mix with Fanta and syrup
5. serve it in a cup straight from the bowl

 

 

Next time you feel like having a little culinary adventure try these recipes, invite some good friends over and enjoy the sunny taste of Spain together!

Buen provecho!

 

The recipes in this article were referred from the following blogs:

https://www.thespanishchef.com/recipes/tortilla-de-patatas

https://www.spain.info/en/recipe/torrijas-madrilenas/

https://devourtours.com/blog/torrijas-recipe/

Text composed by: Liisa Õunpuu

We are once again nearing the 24th of February, known to Estonians as Independence Day, the anniversary of founding the Republic of Estonia in 1918. This day is filled with celebrations starting with flag-hoisting at sunrise, a parade of the Defence Forces, concerts and a presidential reception. People can enjoy the festivities from the comfort of their own homes thanks to a full-day ERR television broadcast. And with the great celebration always comes an abundant mealtime with all the favourites from Estonia’s national cuisine. 

 

That is why today we would like to share two quick, fun and most importantly delicious recipes from our national kitchen so you could get a true taste of Estonia.

 

Kiluvõileivad – spiced sprat sandwiches

What you need:

• sliced dark rye bread
• butter (room temperature)
• cleaned spiced sprat fillets (get canned sprats from a supermarket)
• hard-boiled eggs
• chopped green onion tops

How to make:

1. Optional: remove the bread crusts
2. Butter the bread and cut the slices into rectangles
3. Top with a cleaned spiced sprat fillet, then add the sliced egg and lastly sprinkle with chopped onions
4. Serve and enjoy!

 

Kamakreem maasikatega – Kama-cream with strawberries

Kama is a traditional ingredient in Estonian cuisine. This is a finely milled flour mixture, usually containing barley, rye, oat and pea flour. You can easily find the ready-made mixture “KAMAJAHU” from any supermarket nowadays. It can be simply mixed with kefir for example to make a quick drink or also be used in different desserts. 

What you need (serves 4 people):

• 50-gram kamajahu
• 50-gram sugar
• 2 dl 35% cream (whipped cream)
• 250-gram strawberries or different berries of your choice (blueberries/raspberries)

How to make:

1. Whip the cream with sugar and slowly add the kamajahu
2. Slice the strawberries and add to the mixture
3. Serve in a dessert bowl and decorate with additional berries or mint

Enjoy the food with family or friends! And if you don’t feel like cooking on this festive day you can always hop to the nearest supermarket and buy yourself a Kohuke, the true pride of Estonia.

 

The recipes were referred from Nami-Nami Blog.

Text composed by: Liisa Õunpuu