Author: Ivette

Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at joyofspanishcooking@gmail.com Bon profit!

Chunky Mango & Tomato Salsa

Hola!

I love when I can make simple and delicious appetizers that you can put together in just 10 minutes. One of the recipes I like to make its this mango tomato salsa. Refreshing, delicious and the most important is that 1) you can make it ahead of time and 2) it takes 10 minutes to make.

I you make it ahead of time, I would mix all the ingredients except for the tomatoes, unless you use cherry tomatoes. Add those 10 to 15 minutes before you want to serve it. Also, I find that you can easily substitute the lime for lemon. 

Let’s do it! 

Chunky Mango Salsa

5 from 1 vote
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Course: Appetizer
Keyword: appetizer, easy, mango, tomato
Total Time: 15 minutes

Ingredients

  • 1 Medum Ripe Mango peeled and chopped
  • 1 Cup Chopped Tomato Or cherry tomatoes
  • 1/2 cup Red onion Chopped
  • 1 1/2 tsp Garlic chopped (1 clove)
  • 2 tsp Lime zest 1 large lime *See notes
  • 2 Tbsp Lime juice 1 large lime
  • 1 tsp Chopped jalapeño Seeded (1 small jalapeño) *See notes
  • Handful of cilantro Chopped
  • Salt and Pepper

Instructions

  • In a large bowl mix all the ingredients.
  • Bon profit!

Notes

*You can substitute the lime for lemon.
*Pickled jalapeños are fantastic in this dish! Check out the recipe on my instagram account. 
*Make Ahead: Make it up to 3 hours ahead of time. If using cherry tomatoes, you can mix them too, but if you use a whole tomato, I would suggest to add the chopped tomato 15 to 20 minutes before serving the salsa. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Chunky Mango & Tomato Salsa

IvetteLeave a comment

White Wine Sangria

Hola!

Phew… its hot out here, about mid 90’s everyday, somedays 100F. When it’s this hot I really like to drink something very refreshing. Today I am making a white wine sangria. Its easy to make, but it requires some time in the fridge so all the flavors can marry.

In Spain, the classic sangria is the red wine sangria, a classic summer drink. I gave the classic a twist, and I am using white wine instead of red wine. For the wine, I used a Spanish Verdejo. You want something a little more fruit forward, not dry. You could also use Sauvignon Blanc.  I am also using orange liqueur and blackberry liqueur, but if you don’t have either, use another fruity liqueur.

White Wine Sangria

Rrefreshing Summer Drink
5 from 1 vote
Print Pin Rate
Course: Appetizer, Drinks
Cuisine: spanish
Keyword: drink, Fruit, sparkling wine, summer
Prep Time: 10 minutes
Refrigerator: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4

Ingredients

  • 750 ml White Wine 1 bottle
  • 1 Apple Sliced and Cored
  • 1 Yellow Peach Sliced
  • 1 White Peach Sliced
  • 1/2 Cup Bluberries *See notes
  • 1/3 Cup Orange Liqueur *See notes
  • 1/3 Cup Blackberry Liqueur *See notes
  • Ice

Instructions

  • In a large pitcher add all the ingredients EXCEPT for the ice. Stir and put it in the fridge for at least 60 to 90 minutes. 15 minutes before serving add ice.
  • Enjoy! Bon profit!

Notes

Blueberries: If you don't have blueberries, you can use another berry or another fruit like a pear, orange or banana. 
Liqueur: If you don't have any orange or blackberry liqueur, use another fruity liqueur. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
White Wine Sangria

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Ice Cream Sandwiches

Hola!

One of my favorites treats to eat in the summer is ice cream. I usually make my own ice cream, and oh boy, it is beyond delicious! I mean who doesn’t like ice cream right? Well, I am sorry if you don’t…

Today I am making a classic. Ice cream sandwiches. I think this is a classic in the US, Spain and all over the world! These ice cream sandwiches really took me back to my childhood. Eating them by the beach or pool while playing with my friends. I really want to recreate these fun memories for my baby girl! Well, she’s not that much of a baby anymore, she is 1-year old already!

For this recipe, I am using vanilla ice cream, but please use your favorite ice cream. Go crazy! lol. Let’s make them!

Ice cream sandwiches

The perfect summer treat!
5 from 1 vote
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Course: Dessert
Keyword: icecream, summer
Prep Time: 20 minutes
Cook Time: 8 minutes
Freezer: 1 hour 30 minutes
Total Time: 1 hour 28 minutes

Ingredients

  • 1/2 cup All purpose flour Scoop the flour into the measuring cup with a spoon.
  • 1/4 cup Unsweetened cocoa powder Extra dark chocolate
  • 1/2 cup Sugar PureCane Sweetener
  • 1/4 tsp Salt
  • 8 tbsp Melted butter 1 stick
  • 1 Medium egg Room temperature
  • 1 tsp Vanilla Extract
  • 1 Quart Ice cream

Instructions

  • Preheat the oven to 350F and  line a 15" x 10" baking pan with parchment paper. 

Transfer the ice cream to the fridge so it's soft for spreading.

  • In a bowl, whisk the flour, sugar, cocoa powder and salt.
  • Add the melted butter and vanilla. Whisk until fully incorporated.
  • Add the egg and whisk until fully incorporated.
  • Spoon and spread the batter into a prepared pan. The batter is pretty thick!
  • Bake for 7 minutes.
  • Remove from the oven and poke some holes on the dough. Set aside and let it cool completely.
  • Once its cool, cut in half.
  • Scoop the softened ice cream onto the chocolate dough. You’ll use about 1 quart of ice cream. Using the back of a spoon, spread it into an even and thick layer.
  • Cover the entire pan with plastic wrap and freeze for at least 90 minutes.
  • Remove from the freezer. Using a sharp knife, cut into rectangles.
  • Serve immediately or wrap each one individually and store in the freezer.
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

 

Ice Cream Sandwiches

IvetteLeave a comment

Zucchini Tart

Hola! 

Wow… that’s all I can say about my zucchini plants. I can’t keep up with them! lol. I can’t believe I am saying this… but thats true. I pick so many that I feel I am eating zucchinis every day. The good news is that I love zucchini, so I just get creative and cook with them. 

Today I am making a simple summer zucchini tart using fresh herbs and zucchini from the garden. I am using an arugula pesto that I previously made and froze, but you can swap that for regular pesto, or whatever your favorite pesto is. Just be aware that the flavor might change a little bit.

Lets get to work!

Zucchini Tart

5 from 1 vote
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Course: Appetizer, dinner, Lunch
Keyword: cheese, tart, veggies, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 Sheet puff pastry
  • 3 cups Sliced zucchini 1 medium zucchini
  • 4 Tbsp Arugula Pesto *See Notes
  • 1/3 cup Cheddar Cheese grated
  • 1/3 cup Parmesan cheese grated
  • 1 Tbsp Fresh oregano chopped
  • 1 Tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Preheat the oven to 400F
  • Roll out the puff pastry sheet on a baking sheet. Using a fork, pinch the dough and pre-bake it for about 3  to 5 minutes.
  • Remove from the oven and spread the pesto. (You just want a thin coat.)
  • Top it with the zuchini slices.  Season with the olive oil salt, pepper and oregano.
  • Add the parmesan cheese.
  • Bake for 16 to 18 minutes or until golden brown.
  • Broil for 2 minutes.
  • Serve immediately and Bon Profit!

Notes

*Arugula Pesto: Use any other pesto if you don't have arugula pesto. Be aware that the flavor might change a little bit. 
Make the tart up to 1 day in advance. Keep in the fridge. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Zucchini Tart

IvetteLeave a comment

Tortilla de Zucchini

Hello!!

One of my favorite things about summer is having a garden. I grow tomatoes, zucchinis, cucumbers, greens, asparagus and more! It usually does very well and I end up having lots of veggies. My zucchinis are doing so good, I pick about 5 zucchinis a day. That means that I end up eating lots of zucchinis every day! Yummy! I am also happy that my 1-year old baby loves to eat zucchini.

Today I am making a simple tortilla (omelette) with zucchinis instead of potatoes. The classic Spanish Omelette (Tortilla Española or Tortilla de Patatas)  has onions, potatoes and eggs. This one has onions, garlic and zucchini  (and eggs). The way to make the tortilla (omelette) is exactly the same as the Spanish Omelette.

This is a healthy and easy recipe. You can eat it warm or cold. It is perfect as an appetizer or as a meal with a simple salad as a side dish.

Tortilla de Calabacín (Zucchini Omelette).

5 from 1 vote
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Course: Appetizer, dinner, Lunch
Cuisine: spanish
Keyword: eggs, omelette, tortilla, vegetables, zucchini
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 4 Cups Sliced Zucchini 2 medium zucchinis
  • 1 Sweet onion Chopped
  • 1 Tbsp Chopped garlic 2 medium cloves
  • 4 medium eggs
  • Salt and Pepper
  • Olive oil

Instructions

  • In a medium pan, drizzle 2 Tbsp of olive oil. Cook the onion on low heat for about 6 to 8 minutes, season with 1/2 tsp salt.
  • A couple minutes before the onion is done, add the garlic.
  • In a separate pan, drizzle 2 tablespoons of olive oil, and cook the zucchi for about 8 to 10 minutes.
  • While the onions and zucchini are cooking, whisk the eggs in a large bowl with 1/2 tsp of salt.
  • When the onion and galic are cooked, add them to the zucchi and cook for another 1 to 2 minutes. Transfer the mixture to the bowl with the eggs.
  • Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture. 
  • Using a 9 inch pan (or a bigger one for a bigger omelette!) drizzle about 1 tablespoon of olive oil and place on medium-low heat. Once the oil is warm, pour the mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelette doesn’t stick.
  • In about 6-7 minutes, the bottom of the omelette should be cooked.  Position a plate on top of the omelette in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up. 
  • Cook it for another 3-5 minutes and flip again. Now the omelette should have a consistent texture. Slide it back into the pan for another 30 seconds and flip it again. I always flip the omelette  5-6 times. My grandmother told me that the more you flip it, the bettter!
  • Enjoy, Bon profit!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

IvetteLeave a comment

Flan de Huevo (Egg Flan)

Hola! Jump to Recipe

Today I am making a very traditional recipe, egg flan. This flan can be found in virtually every  restaurant in Spain.

The flan is so popular that you can buy it in a box at Spanish supermarkets. The only thing you have to do is mix the box mixture with milk and voilà!  That is very easy and convenient, but of course, there is nothing like a homemade dessert. We have a lot of varieties of flan; egg, vanilla, coconut, coffee, etc.

This flan is very easy, you can make it in just 10 minutes,  then it will be in the oven for about 35 minutes and then you will have to wait until its cold.

 As a mold, you can use a large size, or you can use individual ramekins like I did. My ramekins are about a 1/4 cup.

Lets make a flan!

Flan de Huevo (Egg Flan)

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: spanish
Keyword: eggs, flan, spanish desserts, spanish flan
Prep Time: 15 minutes
Cook Time: 40 minutes
Cool: 1 hour
Servings: 6 Servings

Ingredients

For the Caramel:

  • 1/2 cup Granulated sugar
  • 1/4 cup water

For the Flan:

  • 2 Cups Whole Milk You can use 2% as well
  • 1/2 cup Granulated Sugar
  • 1 Small Cinnamon stick
  • 1 Lemon Rind
  • 4 Medium Eggs room temperature

Instructions

  • Preheat the oven to 350F.

For the Caramel:

  • In a saucepan, add the sugar and water and cook on medium heat. Once the sugar melts and turns brown, divide the melted sugar between the number of servings that you have (Or you can just use one big mold).

For the flan:

  • In a sauce pan over medium heat, bring to boil the milk, sugar, lemon and the cinnamon.
  • In a medium bowl whisk the 4 eggs.
  • Once the milk mixture starts to boil, remove the lemon and the cinnamon and turn the heat off.
  • Add 1/2 cup of the milk mixture to the beaten eggs. Whisk wish wish!! When the eggs are fully incorporated, pour the mixture back to the sauce pan and whisk.
  • Strain the mixture into a bowl. (OPTIONAL: Use a hand blender to blend it up).
  • Pour the mixture into each ramekin (or into one big mold).
  • Fill half of a baking dish with water, add the ramekins and then place in the oven, being careful not to get any water in the flan.
  • Cook in the oven for approximately 35 to 40 minutes. The center should be firm, but soft, and not liquid.
  • Remove the ramekins from the baking dish.
  • Cool in the fridge, for at least 1 hour or overnight.
  • Serve cold and enjoy! Bon profit!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Flan de Huevo (Egg Flan)

IvetteLeave a comment