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1. Albondgas

2. Chicken with Raisins and Pine Nuts

3. Magdalenas

Book Description

Spanish cuisine is wonderfully rich in seafood. Salmon, tuna, shrimp, clams, oysters, and scallops are all featured here in authentic recipes flavored with Spain’s other national tastes—olive oil, wine, sea salt, almonds, sherry, and an abundance of vegetables and fruits. Cooking Spanish opens with an extensive chapter on "Tapas Traditions," and 250 color photographs show the mouth-watering results.

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Cooking Spanish

Authors: John Newton

Date: April 2005

ISBN: 159223402X

Publisher: Thunder Bay Press (CA)

Paperback

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Every afternoon, Spanish schoolchildren run home to their mothers for the merienda (afternoon snack), which will often feature these little cakes. Similarly, when they visit their abuelas (grandmothers), the first thing they will be given is a handful of magdalenas. This delicious little cake, here made using olive oil and a little lemon zest, is as much a part of the childhood memories of most Spaniards as the madeleine (a close relation) was for Marcel Proust whose book Remembrance of Things Past was famously provoked by the aroma of the little cake dipped in tea. Magdalenas are another example like the tortilla of the direct and simple school of Spanish culinary art They are also again like the tortilla difficult to perfect. This recipe will help you in your attempts.

Makes 12

• 1 3/4 cups all purpose flour

• a heaping 1/3 cup superfine sugar

• grated zest of 1 lemon

• 3 tablespoons milk

• 3/4 cup plus 1 tablespoon olive oil

• 6 eggs, separated

1. Preheat the oven to 375 degrees F.

2. Mix 1 3/4 cups all purpose flour a heaping 1/3 cup superfine sugar and the grated zest of 1 lemon together in a bowl. Add 3 tablespoons milk, 3/4 cup plus 1 tablespoon olive oil and 6 egg yolks. Mix until smooth.

3. In a separate bowl whisk 6 egg whLtes until stiff then add half to the olive oil mixture and beat in. Add the remaining beaten egg whites and mix thoroughly until smooth. Spoon the mixture into a well-greased 12-cup muffin or mini-loaf pan.

4. Bake them for 20—25 minutes. Serve warm, straight from the oven.

5. They will collapse slightly as they cool.

More From This Book:

1. Albondgas

2. Chicken with Raisins and Pine Nuts

3. Magdalenas

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