Spain: The Cookbook by Simone Ortega and Inés Ortega

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How to preserve olives (page 12)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: How to...; Jams, jellies & preserves; Spanish; Vegan; Vegetarian

Ingredients: olives; savory; lemons; garlic

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A dressing for black olives

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Dressings & marinades; Spanish; Vegan; Vegetarian

Ingredients: black olives; paprika

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Pastry for tartlets (Masa quebrada para tartaletas) (page 13)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Pies, tarts & pastries; Spanish; Vegetarian

Ingredients: plain flour; butter

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French pastry for tartlets (Masa Francesca para tartaletas) (page 14)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Pies, tarts & pastries; French; Vegetarian

Ingredients: yeast; egg yolks; plain flour

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Muffins with chopped ham (Muffins con jamón picado) (page 14)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Main course; Spanish

Ingredients: ham; muffins of your choice

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Muffins with foie gras and gelatine (Muffins con foie-gras y gelatina) (page 14)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Main course; Spanish

Ingredients: gelatin; muffins of your choice; foie gras; gelatin powder

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Little ham turnovers (Empanadillas de jamón) (page 15)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Pies, tarts & pastries; Appetizers / starters; Main course; Spanish

Ingredients: sunflower oil; lard; plain flour; serrano ham

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Ham and pineapple canapés (Canapés de jamón y piña) (page 15)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Main course; Appetizers / starters; Canapés / hors d'oeuvre; Spanish

Ingredients: bread; ham; canned pineapple; grated cheese

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Foie gras canapés (Canapés de foie-gras) (page 15)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Canapés / hors d'oeuvre; Main course; Spanish

Ingredients: evaporated milk; brandy; paprika; bread; capers; foie gras

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Ham and cream cheese rolls (Rollitos de jamón y queso blanco) (page 16)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Main course; Appetizers / starters; Spanish

Ingredients: ham; cream cheese

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Shrimp barquettes (Barquitas de gambas) (page 16)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Pies, tarts & pastries; Main course; Appetizers / starters; Spanish

Ingredients: shrimp; gelatin; plain flour; butter; egg yolks; sunflower oil

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Tuna canapés (Canapés de atún) (page 16)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Canapés / hors d'oeuvre; Main course; Spanish

Ingredients: canned tuna; bread; sunflower oil

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Caviar canapés (Canapés de caviar) (page 17)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Canapés / hors d'oeuvre; Appetizers / starters; Main course; Spanish

Ingredients: bread; caviar; lemons; hard-boiled eggs

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Smoked salmon canapés (Canapés de salmon ahumado) (page 17)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Canapés / hors d'oeuvre; Appetizers / starters; Main course; Spanish

Ingredients: bread; smoked salmon

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Smoked trout or smoked eel canapés (Canapés de trucha o anguila ahumada) (page 17)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Canapés / hors d'oeuvre; Appetizers / starters; Main course; Spanish

Ingredients: bread; smoked trout; lemons

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Snails [first version] (Caracoles 1) (page 19)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Main course; Spanish

Ingredients: snails; serrano ham; tomatoes; paprika; bay leaves; parsley; onions; peppers of your choice

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Snails [second version] (Caracoles 2) (page 19)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Main course; Spanish

Ingredients: snails; bay leaves; chiles; bacon; chorizo sausages; onions; bouillon cubes

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Fish croquettes (Croquetas de pescado) (page 20)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Main course; Appetizers / starters; Spanish

Ingredients: breadcrumbs; cooked white fish; sunflower oil; milk

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Octopus with paprika (Pulpo con pimentón 1)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Main course; Spanish

Ingredients: octopus; paprika

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Octopus with paprika variation (Pulpo con pimentón 2) (page 22)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Main course; Spanish

Ingredients: octopus; paprika

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Octopus in vinaigrette (Pulpo en vinagreta) (page 22)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Dressings & marinades; Appetizers / starters; Main course; Spanish

Ingredients: octopus; green peppers; peas; onions

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Little Pavian soldiers (Soldaditos de Pavia) (page 23)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Appetizers / starters; Main course; Spanish

Ingredients: paprika; cod fillets; lemons; olive oil

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Stuffed mushrooms (Champiñones rellenos) (page 23)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Stuffing; Main course; Appetizers / starters; Spanish

Ingredients: breadcrumbs; mushrooms; serrano ham; parsley

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Russian salad (Ensaladilla Rusa) (page 24)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Salads; Appetizers / starters; Side dish; Russian; Vegetarian

Ingredients: potatoes; carrots; peas; sunflower oil; egg yolks

Accompaniments: Salt beef (Carne fiambre)

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Watercress salad (Ensaladilla de berros) (page 25)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

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Categories: Salads; Appetizers / starters; Side dish; Spanish; Vegetarian

Ingredients: watercress; potatoes; apples; celery

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

Pork medallions with mustard and cream sauce (Filetes de cerdo con salsa de mostaza y nata líquida)
- Cheri on August 31, 2010
  
  Sauted some leeks first, removed from pan, floured medallions and then sauted. Removed medallions and made mustard cream sauce, added sauted leeks to sauce and then returned pork to pan. Served over rice with sauted zucchini and orange peppers on the side.
Salmon with orange vinaigrette (Salmón con vinagreta de naranja)
- Breadcrumbs on May 15, 2012
  
  p. 522 - I chose this recipe for its simplicity. The book calls for you to marinade the salmon in olive oil (1 cup) for 20 mins then to discard the oil. I felt this was unnecessary waste. Instead I simply rubbed the salmon w a generous pour of EVOO and called it a day. I think some of the ingredients info was lost in the translation of this book because the ingredients list 10 strips of shallot. I suspect it meant to list a shallot and strips of orange zest. The recipe suggests that you broil the salmon but instead, I opted to grill it. While the book suggests that the vinaigrette be served alongside, I used some to dress our salad and drizzled the remainder atop the plated salmon. This was a quick and delicious weeknight dinner. The flavours in the dressing were mild and next time I’d likely up the zest to boost the orange flavour. Very nice and worth repeating. Photos here: http://chowhound.chow.com/topics/846970#7341546
Potatoes baked in Béchamel sauce (Patatas asadas al horno con Bechamel)
- foodbling on May 08, 2011
  
  Easy to make & delicious. Less rich than potatoes dauphinoise
Asparagus with peas (Puntas de espárragos con guisantes)
- foodbling on May 08, 2011
  
  Easy to make - cooked the peas & aspargus together to save time. A great side dish of greens
Baked Swiss chard ribs with garlic and parsley (Pencas de acelgas al horno con ajo y perejil)
- Bloominanglophile on April 23, 2013
  
  I made this to use up some leftover Swiss chard stems left over from another tapas recipe. I didn't have 5 1/2 lbs. stems, so adjusted accordingly. I was pleasantly surprised--what a great way to use something that might go into the trash. It's also an easy recipe, to boot!
Carrot salad appetizer (Zanahorias en ensalada para entremeses)
- AliciaWarren on February 14, 2016
  
  If you are wondering what the store-cupboard ingredients are - this is just carrots with a vinaigrette.

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Reviews about this book

ISBN 10 071487244X
ISBN 13 9780714872445
Published Jul 18 2016
Format Hardcover
Page Count 975
Language English
Countries Australia
Publisher Phaidon Press Ltd

Publishers Text

The bestselling book on traditional and authentic Spanish home cooking Spanish cooks have trusted and relied upon this bible of traditional home cooking ever since it was first published over 40 years ago. True to its original title (1080 Recetas de Cocina), it contains a comprehensive collection of 1080 authentic Spanish recipes, covering everything from tortilla to bacalao. As well as its simple, easy-to-follow recipes, there are also menu plans, cooking tips, and a glossary and the book is fully illustrated throughout with specially commissioned photographs and over 500 illustrations by the famous Spanish graphic designer and illustrator, Javier Mariscal. This bestselling classic is a friendly and approachable book for all home cooks and covers every Spanish dish you could wish to make.

Other cookbooks by this author

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Spain: The Cookbook by Simone Ortega and Inés Ortega

How to preserve olives (page 12)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Pastry for tartlets (Masa quebrada para tartaletas) (page 13)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

French pastry for tartlets (Masa Francesca para tartaletas) (page 14)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Muffins with chopped ham (Muffins con jamón picado) (page 14)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Muffins with foie gras and gelatine (Muffins con foie-gras y gelatina) (page 14)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Little ham turnovers (Empanadillas de jamón) (page 15)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Ham and pineapple canapés (Canapés de jamón y piña) (page 15)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Foie gras canapés (Canapés de foie-gras) (page 15)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Ham and cream cheese rolls (Rollitos de jamón y queso blanco) (page 16)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Shrimp barquettes (Barquitas de gambas) (page 16)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Tuna canapés (Canapés de atún) (page 16)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Caviar canapés (Canapés de caviar) (page 17)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Smoked salmon canapés (Canapés de salmon ahumado) (page 17)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Smoked trout or smoked eel canapés (Canapés de trucha o anguila ahumada) (page 17)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Snails [first version] (Caracoles 1) (page 19)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Snails [second version] (Caracoles 2) (page 19)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Fish croquettes (Croquetas de pescado) (page 20)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Octopus with paprika variation (Pulpo con pimentón 2) (page 22)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Octopus in vinaigrette (Pulpo en vinagreta) (page 22)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Little Pavian soldiers (Soldaditos de Pavia) (page 23)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Stuffed mushrooms (Champiñones rellenos) (page 23)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Russian salad (Ensaladilla Rusa) (page 24)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Watercress salad (Ensaladilla de berros) (page 25)

from Spain: The Cookbook Spain by Simone Ortega and Inés Ortega

Notes about this book

Notes about Recipes in this book

Cheri on August 31, 2010

Breadcrumbs on May 15, 2012

foodbling on May 08, 2011

foodbling on May 08, 2011

Bloominanglophile on April 23, 2013

AliciaWarren on February 14, 2016

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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