Spain Info April: Tasty and healthy

Hello everyone with this latest issue of our newsletter, which this time is all about spring!

With temperatures of 25, even 27 degrees in Spain over the last few weeks, spring is finally arriving in northern Europe, with mild temperatures, sunshine and good cheer.

It's time to get out the garden and patio furniture, decorate the outdoor area and fire up the barbecues. In the evening, the light breeze is already wafting tantalising smells from the surrounding gardens.

As well as barbecue classics like sausages, meat, potatoes and coleslaw, anything with taste and flavour is allowed here. Why not add a touch of Spain to your barbecue? Fish en papillote with Mediterranean herbs, prawns with chilli and garlic butter or spicy chorizo are just some of the many options on offer.

Two classics of Spanish cuisine come together perfectly: as well as the traditional paella, GAZPACHO and TORTILLA have also gained national renown, and all with just a few ingredients.

(Pictures from solucionindividual and AMDUMA on Pixabay)

The cold Andalusian vegetable soup and the egg, onion and potato omelette are easy to prepare, delicious and healthy!

Let's start with GAZPACHO. The classic ingredients are yellow and red peppers, cucumber, tomatoes, onions, toasted white bread, garlic and olive oil.

The preparation is simple: After removing the core from the peppers, cut them into large chunks (some into small cubes for garnish), peel the cucumber, cut it in half lengthways, remove the seeds (again, keep small cubes for garnish), Peel the onion and cut into quarters, blanch the tomatoes briefly, remove the skin and cut into large cubes, chop the garlic, remove the crusts from the toast, cut the crusts into cubes and soak in a little warm water.

Puree the vegetables, 500 ml of tomato juice and the rest of the toasted bread, adding the olive oil, then season with vinegar, lemon juice, honey, paprika powder, salt and pepper. Then refrigerate for 2 hours.

GAZPACHO is usually served with a garnish of finely chopped peppers and cucumbers (plus a little fresh chives or oregano if you like). Toasted bread cubes or grilled bacon can also be used as a garnish!

(Picture from yana_tik on Pixabay)

The TORTILLA ESPAÑOLA is even simpler (and doesn't require much preparation):

The potato omelette, which everyone in Spain loves, requires just 4 ingredients and is a real concentrate of flavour. With or without onions, with spinach or chorizo, as a topping on a baguette, cold or hot, the tortilla always tastes great.

The ingredients: waxy potatoes, eggs, onions (for the classic version) and olive oil, that's it (for the quantity, roughly speaking: for 100 g of potatoes, you need 1 egg and around 50 ml of olive oil, for example, 

Serves 4: about 750 g potatoes, 7 eggs, 2-3 onions and 300 ml oil.

Here's how to prepare it:

Peel and wash the potatoes and cut them into thin slices. Cut the onions into small cubes. Heat the olive oil in a high-sided frying pan and cook the potatoes in it over a medium heat for about 20-25 minutes (they should not brown and should almost float in the oil). Beat the eggs with a little milk, plenty of salt and a little pepper, remove the excess oil from the pan and slowly spread the egg and milk mixture over the potatoes. Add the onions during the last 10 minutes. Leave to cook for around 10 minutes, then turn over with a lid. Both sides of the tortilla should be golden brown at the end.

  

(Picture from Schnauzer on Pixabay)

Served hot or cold, or cut into triangles like pieces of pie, the Spanish tortilla is perfect as a side dish for a barbecue!

We hope you enjoy your meal.

Maybe you'll want to make yourself a tortilla and enjoy it by looking at the properties we have suggested for you today .

As always, you can find more information on our website www.sucasita.eu or contact us on: +34 966 790 012 during office hours,  or leave us a message and we will be happy to call you back.

Kind regards from the sunny south,

Jan Hannemann and the SUCASITA team