Tinto De Verano (Summer Red Wine)

Hola! Jump to Recipe

Summers in Spain are hot, but I used to go to the beach almost every single day, so that helped. Plus, I love hot weather. Humidity is not as bad as it is here in Maryland. Lately, it has been hot and humid.I guess I won’t complaint too much since I love summer.

Today I am making a classic Spanish drink- Tinto de Verano, which literally translates to summer red wine. This is NOT Sangria… Don’t worry, I will post the recipe for sangria soon. (To be honest, I can’t believe I don’t have it!) Tinto de Verano is a classic summer drink. It reminds me of fun evenings with friends near the beach, eating some tapas, drinking Tinto de Verano and just enjoying life…

For this recipe I highly suggest you use a fairly fruity red wine. Not necessarily sweet, but definitely not dry. I also recommend you buy a good quality lemonade. You don’t want to end up with lots of sugar in the drink because of the lemonade. Also, the wine should be at room temperature, but make sure that the lemonade and sparkling water are cold. As you will read in the instructions, you don’t need to mix the ice with all the ingredients. You don’t want the drink to be too watery. Just pour some ice in each glass before you serve it.

This drink goes well with my patatas bravas,

Happy Summer! Salud!

Tinto de Verano

5 from 1 vote
Print Pin Rate
Cuisine: spanish
Prep Time: 10 minutes

Ingredients

  • 1 Bottle Red wine (fruty wine) 750 ml
  • 1 1/2 cups Lemonade Cold
  • 1 1/2 cups Sparkling Water Cold
  • 1/4 cup Vermouth Optional
  • 1 Orange Sliced
  • 1 Lemon Sliced
  • Ice

Instructions

  • In a pitcher, combine the wine, lemonade, sparkling water, vermouth (if using) and the slices of orange and/or lemon.
  • Add some ice to the glasses and pour the wine mixture on top.
  • Enjoy! Salud!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking
Tinto De Verano (Summer Red Wine)

Huevos Cabreados (Angry Eggs)

Video Huevos Cabreados

Hola!! Jump to Recipe

I usually take advantage of having friends or family at my house. I love it! I feel like I can cook way more. The more friends and family, the more I can cook 🙂

Today’s recipe is another popular (fried!) tapa. Yeah… we have a lot of fried tapas in Spain fried chipirones, fried potatoes for braves and spanish omelletes, huevos cabreados/estrellados (today’s recipe!)…  In Spain, the food culture revolves around olive oil. We use it a lot, and we love it. And, it can be very healthy when eaten in moderation. Olive oil has been associated with healthy diets because it contains a lot of heart healthy fats.

For today we have huevos cabreados (angry eggs.) Another name for them is huevos estrellados (crashed eggs.) This is another popular tapa in Spain.  Huevos estrellados is the name from the restaurant where they were originally made, Restaurant Casa Lucio in Madrid. This is one of my favorite restaurants, I love it!  Even though this is one of their signature dishes, other restaurants do sell it under this name, but it is also very common to see it on other menus as huevos cabreados.

This dish is as easy as french fries topped with fried eggs. On the bottom of the page you can see the video on how to make hues cabreados. I hope this helps.

Huevos cabreados (Angry eggs)

4.5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: spanish
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 people

Ingredients

  • 4 Potatoes peeled
  • 2 Large Eggs
  • 2 cups Vegetable or Canola oil
  • Salt to taste

Instructions

  • Cut the potatoes into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. 
  • Heat the oil in a heavy pot to 375 degrees F. In 3 or 4 batches, cook the potatoes until golden and crisp. Remove from the pan and place them onto a paper towel to remove the excess oil. Season with salt.
  • For the egg: HEAT 4 tbsp olive oil in nonstick skillet over medium heat until hot.
  • BREAK eggs and SLIP into pan, one egg at a time. Reduce heat to low.
  • Cook slowly until the egg whites are set and yolks begin to thicken but are not hard, 5 to 6 minutes. Remeber you want the yolk to be super runny! DON'T OVERCOOK THE EGG!
  • Place the eggs on top of the french fries and then cut up the egg to release the yolk.
  • Serve immidietly. Bon profit!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

Spanish Style Sweet Rolls

Jump to Recipe

What day is it? With the current pandemic, I feel like I’ve been asking myself this question over and over for the last 10 weeks. lol 

Memorial Day Weekend is finally here, though a bit different this year.  This doesn’t mean we can’t bbq! The weather in Maryland is finally changing for the better, warm and sunny.  Finally!

Today I am making Spanish Style Sweet Rolls. These rolls took me right back to my childhood days. Soft, fluffy, delicious… In Spain, we typically eat these rolls with a little bit of butter and ham. Usually jamón dulce, a sweet ham such as honey ham or with the classic Spanish ham- jamón ibérico. Either one is delicious! They are so popular in Spain that almost every bakery sells them. These rolls would also be great as burger buns, or just as they are. My 10-month-old baby loves them. Well, she likes everything I make. lol.  

Ok, lets jump to the recipe! 

Spanish Style Sweet Rolls

5 from 1 vote
Print Pin Rate
Course: bread, Breakfast, dinner
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 12 Rolls

Ingredients

  • 1 cup whole milk 110F
  • 2 Tbsp Active Dry Yeast
  • 1 tsp Granulated sugar
  • 2 medium eggs Room temperature
  • 4 Tbsp unsalted butter Room temperature
  • 4 cups all purpose flour SPOON the flour directly into the measuring cup from the container/bag- DO NOT scoop the flour from the container or bag directly with the measuring cup.
  • 3 to 4 tbsp granulated sugar 
  • 1 1/2 tsp salt
  • 2 tbsp melted butter For the Glaze
  • 1 tbsp honey For the Glaze

Instructions

  • Mix the warm milk, yeast and 1 teaspoon of sugar in a bowl or in your stand mixer. Whisk all the ingredients, cover and allow to sit for about 7 minutes. 
  • Meanwhile, mix the flour, salt and 3 tablespoons of sugar in a bowl. (If you want the rolls to be sweeter, use 4 tablespoons instead of 3.) 
  • Once the yeast mixture is ready, add the eggs and the butter. Using the dough hook or the paddle attachment, beat on low speed for a few seconds, until all ingredients are combined. 
  • Scrape down the sides of the bowl with a rubber spatula, then add 1 cup of the flour mixture. Beat on medium speed for a few seconds, then add another cup of the flour mixture. Repeat with the remaining flour. DO NOT OVERWORK THE DOUGH. This process should take about 2-ish minutes. It will be complete once the dough comes together and pulls away from the side of the bowl. 
  • Knead the dough for 2 more minutes on low – medium speed.
  • At this point the dough will be ready for the first rise. 
  • Grease a large bowl with some olive oil and coat the dough with it. Cover with plastic wrap and a kitchen towel and let it rise for at least 1 hour or until it doubles in size (it took me 1 hour). 
  • When the dough has doubled in size, punch it down. Divide the dough into 12 pieces and shape each one into a ball. .
  • Cover with plastic wrap and a kitchen towel and let the rolls rise for 1 hour and preheat the oven to 375F
  • Bake the rolls for about 20 minutes, or until they turn golden brown. 
  • As soon as the rolls are out of the oven, glaze them with butter and honey (or just butter!)
  • Enjoy them and Bon Profit!
     

Notes

These rolls will stay fresh in the fridge for 4 days. I love to warm them up in the microwave for about 15 to 20 seconds. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

Nutrition

Serving: 1roll

Crab Croquetas

Hola!

As you may already know, I was born and raised in Spain, and adopted the USA as my new home a few years ago. And just a few short months ago, I became a US Citizen as well! So now I have a dual citizenship, I am both Spanish and American. Hurray! 

I love different cultures. Today’s dish definitely shows it, as it’s a blend of my old culture and my new one. Crab Croquetas. Crab from the Chesapeake and the Croquetas from Spain. I am so lucky to live near the Chesapeake Bay (specifically Maryland.) Crab season is on here! Woohoo! 

Croquetas are one of the most popular and typical tapas in Spain, I have different recipes for croquetas: chicken, ham and cheese, cod, squid, and today, crab! You definitely won’t find these in Spain. These are my take on Crab Cakes, which are one of the most popular and typical (and delicious) things to eat in the Chesapeake region.

Old Bay is a blend of herbs and spices and its originally from Baltimore, Maryland 

To make these delicious croquetas you can use the leftover crab meat from picking crabs (as I have done) or buy the crab meat from your local market.  The fresher, the better.

Ingredients (makes 20 to 25 croquetas): 

  • 1 medium onion, diced 
  • 2 cups Maryland blue crabmeat (or your local crab) (12 oz)
  • 1 ½ cups warm milk (I used whole milk)
  • 2 tablespoons butter 
  • 2 to 3 tablespoons flour 
  • 2 teaspoons Old Bay spice
  • 2 eggs 
  • 1 ½ cups bread crumbs 
  • 3 cups neutral (vegetable or canola) oil 
  • Cook the onion on medium heat with a drizzle of olive oil until it gets browned. Add a pinch of salt and transfer to a plate. 
  • In the same pan, melt the butter and 2 tablespoons of flour, whisk until fully combined. Add the warm milk and the Old Bay, whisk until fully combined and it gets thicker. 
  • Add the onion and the crabmeat and fold in the white sauce. If it looks too liquidy, add the extra tablespoon of flour. 
  • Transfer the mixture to a plate. Once at room temperature, wrap in plastic wrap, and put it in the fridge for at least 1 hour. *Important* The mixture has to be cold before you start shaping it into croquetas. 
  • After the dough has rested, whisk the eggs in one bowl and pour the breadcrumbs onto another large plate.
  • Shape the mixture into small croquettes with a small spoon.
  • Dip them first into the egg mixture, then roll them in the breadcrumbs.
  • Time to fry them! It is super fast. It takes about 3 minutes total for each batch of croquetas. Be sure to turn them to evenly cook each side.
  • Remove the croquetas and let them rest on a paper towel to cool and remove excess oil. Season with salt/pepper or sprinkle on more Old Bay!

Don’t forget to tag me on Instagram if you make them! Thanks!

Bon profit! 

Crab Croquetas

Spanish Bizcocho (cake)

Hola!!

9.5K Followers

Jump to Recipe

I hope everyone is doing well and cooking and baking a lot! Today’s recipe is a cake, my go-to cake, or Bizcocho. That’s what we call it in Spain. This cake is very popular in Spain, and I swear this is the easiest cake ever! (My personal nickname is Easy Cake.) No frosting, no special tools … all you need are a bowl, a whisk and a mold for the cake. And it’s always good to have a little cake around the house.

I think the first time I made this cake I was 6 or 7 years old. Yup, it’s that easy. You can use a round mold or a square one, it doesn’t matter. The cake stays fresh for a couple of days, but I am telling you, you’ll eat it before that. You could also keep it in the fridge and it would last about 5 days.

I always dust powdered sugar on top of the cake, but you can get as creative as you want, and cover the cake with chocolate frosting, lemon frosting… Go crazy, or go easy and traditional and just use powdered sugar. 

Spanish Bizcocho (Cake)

0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3 Medium eggs room temperature
  • 2 cups All Purpose Flour
  • 1 1/2 cups Granulated sugar
  • 5 oz Plain or Lemon Yogurt 1 Small yougurt
  • 2 oz Neutral Oil
  • 3 oz Olive Oil
  • 3 tsp  Baking powder 
  • 1 tsp Baking soda
  • Zest of 1 medium lemon
  • Powdered Sugar

Instructions

  • Preheat the oven to 350F and grease a cake mold with your favorite spray or with butter. 
  • In a large bowl, beat the eggs.
  • Add the yogurt and the olive oil, and whisk until combined. 
  • Add the flour, sugar, baking powder and soda, and lemon zest. Whisk until combined. Be careful, don’t overmix the batter. 
  • Transfer the mixture to the cake mold and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 
  • Transfer to a cooling rack. And take it out of the mold.
  • Once the cake is fully cooled, dust with some powdered sugar (optional)
  • See how easy that was!? Enjoy and bon profit! 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

 

Spanish Bizcocho (cake)

Boozy Orange Flan

BOOZY ORANGE FLAN 

Hello everyone! 

Thinking of a delicious dessert that you can booze up and is healthy? I got you covered! Ok, maybe it’s not “healthy”, but it does have Vitamin C

This dessert is easy to make and all you need are four ingredients. Yup, just 4! Oranges, sugar, eggs and orange liqueur.  This flan is super creamy and pretty boozy! 

Ingredients for 4 flans: 

Caramel

  • ÂĽ cup granulated sugar
  • 1 tablespoon water 

In a small saucepan add the sugar and water. Cook on low heat until it looks golden brown. Transfer the caramel to the 4 molds. 

Flan

  • 4 medium eggs 
  • Âľ cup fresh orange juice (about 2 large oranges)
  • ÂĽ cup granulated sugar
  • 1 tablespoon orange liquor 
  • Aluminum foil 

Preheat the oven to 350F. Put the flan molds in a baking dish and aside. 

Whisk the eggs, then whisk in the remaining ingredients. Pour the mixture evenly into the flan molds. Pour boiling water into the baking dish to a depth of 1.5 inches (approximately). Cover with aluminum foil and bake for 30 to 33 minutes or until the center is just set (insert a toothpick to see if its cooked). 

Remove the molds from the pan to a wire rack and cook for 1 hour or refrigerate overnight. 

To unmold, run a knife around edges and invert onto a large rimmed serving platter. 

Bon profit!

Boozy Orange Flan