Spanish Layered Eggs

Spanish Layered Eggs

From   Mummy Ka Magic

Prep: 30 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Spanish

The vegetables add on to the nutrients of eggs to make a delicious snack

Ingredients

  • Eggs 9
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Butter 6 tsps
  • Oil 6 tsps
  • Large onion, diced and layers separated 1
  • Large green capsicum, diced 1
  • Large red capsicum, diced 1
  • Large yellow capsicum, diced 1
  • Button mushrooms, sliced 8 to 9
  • Medium tomatoes, skinned, seeded and diced 2 to 3
  • Hung yogurt 3 tbsps
  • Fresh cream 3 tbsps

Methods

  • To make one omelette, break 3 eggs and separate the yolks and whites and put them in separate bowls. Add salt and crushed peppercorns to the yolks.
  • Beat the egg whites with an electric beater till fluffy. Beat the egg yolks too.
  • Heat 1 tsp butter and 1 tsp oil in a non-stick pan, add some onion and saute for 1-2 minutes. Add some green capsicum, some red capsicum and some yellow capsicum and mix.
  • Add some mushrooms and some tomatoes, mix and saute for 1-2 minutes.
  • Heat the grill mode of the oven.
  • Heat 1 tsp butter and 1 tsp oil in another non-stick pan, pour the eggs into it. Add some of the sautéed vegetables.
  • Keep the pan in the oven and grill till the top turns a light brown. Bring the pan out of the oven and transfer the omelette onto a plate. Similarly make 2 more omelettes.
  • Mix together hung yogurt and cream in a small bowl.
  • Keep one omelette on a serving plate, spread some yogurt-cream mixture over it, keep another omeltte over it and spread some yogurt-cream mixture over this one too. Keep the third omelette on top and serve.
Crispy Potatoes with Aioli and Spicy Tomato Sauce

Crispy Potatoes with Aioli and Spicy Tomato Sauce

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Spanish

Key Ingredients:

  • Potatoes
  • Egg yolk
  • Olive oil
  • Tomatoes

Simple yet absolutely delicious – the different flavours merge well in this dish

Ingredients

  • Potato, parboiled and cubed 4 cups
  • Tomatoes, finely chopped 2 cups
  • Oil 1 tsp + for shallow-frying
  • Fresh red chilli, finely chopped 1
  • Salt to taste
  • Vinegar (sirka) 2 tsps
  • Black pepper powder ¾ tsp
  • Egg yolk 1
  • Olive oil / vegetable oil ¼ cup
  • Garlic clove, finely chopped 1
  • Lemon juice 1 tbsp

Methods

  • To make spicy tomato sauce, heat 1 tsp oil in a non-stick pan, add red chilli, tomatoes and salt and cook on low heat. Add vinegar and ½ tsp black pepper powder and mix and continue to cook.
  • Meanwhile to make aioli, combine egg yolk, garlic, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsps of olive / veg oil and whisk, till it mixes completely with the other ingredients. (It is important for the oil to mix completely or the mixture may split). Add remaining oil and whisk continuously. Add ¼ tsp black pepper powder and mix. Transfer into a serving bowl.
  • Add 2 -3 tbsps water to the tomato sauce and mix and cook on low heat till it achieves sauce consistency. Transfer into another bowl.
  • Heat sufficient oil in another non-stick pan, add potato cubes and shallow-fry till they turn golden brown. Drain on absorbent paper. Sprinkle salt over them.
  • Serve immediately with tomato sauce and aioli.
Gazpacho

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Spanish

Key Ingredients:

  • Tomatoes
  • Green capsicums
  • Cucumbers

Chilled and refreshing, this soup is sure to rejuvenate you

Ingredients

  • Medium tomatoes, blanched, peeled and finely chopped 6
  • Medium green capsciums, finely chopped 2
  • Medium cucumbers, peeled and finely chopped 2
  • Medium onion, finely chopepd 1
  • Garlic cloves, finely chopped 3
  • Bread slices, edges trimmed 2
  • Olive oil/Vegetable oil 3 tbsps
  • Vinegar (sirka) 2 tbsps
  • Salt to taste
  • Bread slices, cubed and deep fried (croutons) 2

Methods

  • Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
  • Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
  • Add 1 cup of water to make the gazpacho thin and add olive oil, vinegar and salt. Mix well.
  • Cover the gazpacho with a plastic wrap or lid and chill in the refrigerator for 1 hour.
  • Pour into serving bowls, top with croutons and serve cold.
Spanish Cinnamon Cake

Spanish Cinnamon Cake

Prep: 60 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Spanish

Key Ingredients:

  • Refined flour (maida)
  • Cinnamon powder

With predominant flavour of cinnamon, this cake will go excellently with cups of hot coffee

Ingredients

  • Refined flour (maida) 1½ cups
  • Cinnamon powder 1½ tsps
  • Egg 1
  • Buttermilk 1 cup
  • Melted butter 5 tbsps
  • Baking soda ½ tsp
  • Baking powder 1½ tsps
  • Salt ¼ tsp
  • Sugar ½ cup

Methods

  • Preheat oven to 200º C.
  • Take egg, buttermilk, and melted butter in a mixing bowl it and beat well.
  • Take flour, baking soda, baking powder, salt, sugar and cinnamon powder in another bowl and mix well.
  • Pour the egg mixture into the flour mixture and mix with a whisk till all the ingredients blend well and become a smooth creamy mixture.
  • Pour the batter into a buttered cake tin and spread evenly. Keep the tin in the preheated oven and bake for 20 minutes.
  • Take the tin out, cool down to room temperature, demould, cut into slices and serve.
Spanish Potato and Peas Salad

Spanish Potato and Peas Salad

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Spanish

Key Ingredients:

  • Potatoes
  • Green peas

Whenever you want to have a light meal, have this salad – it is really delicious

Ingredients

  • Medium potatoes, boiled, peeled and cubed 3
  • Green peas, blanched 1 cup
  • French beans, blanched and cut into 1-inch pieces 1 cup
  • Lemon juice 1 tbsps
  • Mustard paste 1 tbsp
  • Mayonnaise 4 tbsps
  • Salt to taste
  • Fresh parsley or fresh coriander leaves, chopped 2 tbsps + for garnish
  • Medium green or red capsicum, cut into small square pieces 1
  • Medium carrot, cut into small pieces 1
  • Medium tomato, cut into half-moon shaped slices 1
  • Large onion, finely chopped 1
  • Green olives, sliced (optional) 2 tbsps
  • Eggs, boiled, peeled, sliced 2

Methods

  • Heat 1 tbsp oil in a non-stick wok, add potatoes and saute for 5 minutes. Add peas and beans and saute for 2 minutes.
  • Put lemon juice, mustard sauce, mayonnaise, salt in a bowl and whisk well to make a creamy dressing. Add 2 tbsps of parsley and mix.
  • Take red capsicum, carrot, tomato and onion in a salad bowl. Add sauteed potatoes, peas and beans along with green olives and mix.
  • Add 3 tbsps dressing and mix gently so that all the vegetables are well coated with the dressing.
  • Transfer salad into a serving bowl, garnish with egg slices and parsley and serve.
Spanish Style Chickpeas

Spanish Style Chickpeas

Prep: 9 hours

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Spanish

Key Ingredients:

  • Chickpeas (kabuli chane)

Chickpeas cooked in Spanish style - goes well with bread to make a wholesome snack

Ingredients

  • Chickpeas (kabuli chane), boiled 2 cups + 2 tbsps
  • Olive oil / vegetable oil 4 tbsps
  • Garlic cloves, finely chopped 4
  • Bread slices 2
  • Cooking liquour as required
  • Salt to taste
  • Cumin seeds 1 tsp
  • Red chilli flakes 1 tsp
  • Spinach, finely chopped 1 cup

Methods

  • To make picada, heat 2 tbsps oil in a non-stick pan, add half the garlic and 2 tbsps boiled chickpea and saute. Break bread into small pieces and add with 2 tbsps cooking liquour and mix.
  • Cook on high heat for 2-3 minutes. Add salt, mix and set aside to cool.
  • Put this mixture into a mixer jar and grind. Add 2 tbsps cooking liquour, mix and transfer into a bowl.
  • Heat 2 tbsps oil in another non-stick pan, add remaining garlic, cumin seeds, chilli flakes. Add 2 cups chickpeas and mix. Add picada and 1 cup cooking liquour and mix gently so that the chickpeas do not break. Cook on high heat for 5 minutes.
  • Add spinach and salt and mix till the mixture thickens.
  • Serve with bread or chapatti.