A few years ago Tapas were a huge hype (at least here in Holland). Everyone had to make them, authentic or not, tasty or not, as long as it was small everything went. Now the hype is gone, the interest in tapas and Spanish food has seemed to disappeared as well. And that is such a shame because the Spanish kitchen is amazingly versatile, full of flavour and is very suitable for Tapas as well as a sit down dinner. So last week I added a bit of Spain to my kitchen and prepared some great recipes that can be eaten all together or act as part of a “normal” dinner.
As I did with the other tasting platters (Rijsttafel and Korean dinner), I will make separate posts for the different dishes.
My menu consists of:
– Albóndigas (meatballs in tomato sauce)
– Champiñones Rellenos (stuffed mushrooms)
– Pintxos de Pollo y Gamba (chicken and shrimp tapas)
– Patatas allioli (potatoes with garlic mayonnaise)
– Gazpacho (cold tomato soup)
– Spanish style Focaccia
– Empanadas (filled pastry – not in the picture)
And to start off this new range of fantastic recipes: Speedy Sangria
1 L Spanish red Wine
1 L Lemon Soda (such as Sprite)
175 ml. Orange Liqueur
a few Grapes
– Add the wine, soda and liqueur to a big jar.
– Wash all the fruit.
– Slice the orange and lemon and very thin slices (skin on).
– Take the skin off the apple, out with the core and cut into small pieces.
– Add the fruit to the wine mixture and leave to cool in the fridge for a few hours before serving.