How to Make The Best Gazpacho ????
The weather is warming up - so that means it’s gazpacho time! Join Yoly and I on our terrace as we tackle this simple - but controversial - Spanish recipe! Venga, let’s go! ????
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THE RECIPE ????
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INGREDIENTS
1kg ripe tomatoes (plum tomatoes are good)
1 x cucumber
1 x green pepper
1 x Spanish onion
2 x gloves garlic
2 x slices of country white bread (or similar)
Vinegar (sherry vinegar works very well)
Good olive oil
Salt
PROCESS
1. Drop your piece of bread in water, so it can soak for about 10 minutes while you prepare the other ingredients.
2. Slice the tomatoes into quarters, and take out the white area just below the bit where it connects to the plant. Drop them in the food processor.
3. Slice half the cucumber into chunks, and drop in the food processor. Keep the other half for garnish.
4. Slice half the green pepper into chunks, and drop in the food processor. Keep the other half for garnish.
5. Chop the half onion into big chunks, and drop into the food processor
6. Cut the garlic cloves in half, and drop in food processor.
7. Start blending the ingredients to the consistency you want. If you want it more liquidy (to drink) add some water. If you want it chunkier, add a little more bread.
8. Once blended to your preferred consistency, add salt and vinegar to taste. Blend those ingredients in.
9. Then keep blending while you pour in the olive oil.
10. Taste it. Adjust salt and vinegar accordingly. If you want it extremely smooth, you can put it through a sieve. But I like it a little bit chunky.
11. Ideally you leave the gazpacho in the fridge for an hour or two so it cools and so the flavours blend.
12. Before serving, dice the rest of your green pepper and cucumber, and toast the other piece of bread and cut into small cubes. Serve these on top as garnish on each bowl of gazpacho. Also, pour a little more good olive oil on the gazpacho once it’s in the bowl - the colour is beautiful and it adds another layer to the flavour.
13. EAT!
WHO ARE WE? ????
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them ????????
Spain - Flanera
Divertimenti's 50th Anniversary.
A celebration of 50 recipes from around the world.
To make this recipe properly you will need a 'Flanera.' The lid of the 'Flanera' allows the custard to steam which gives a lovely, soft result. The shape is characteristic of Flans all over the world's Spanish speaking countries.
In this recipe Maria has added coconut which brings a nice twist to this classic dish.
Taking on Traditional Spanish Bull Tail Stew
The first 1000 people to click the link will get a free trial of Skillshare Premium Membership:
Bull tail stew is a Spanish classic. I had it first in the bullfighting bars around the Madrid bullring, And not it's time for me to make it at home. Can I make a great one? Venga, let’s go! ????
⏩ Watch Next: Spanish Culture Revealed!
MY FREE SPAIN RESOURCES
???? Tapas 101 Cheat Sheet:
???? Spain House Buyer's Checklist:
???? Spain House Renter's Cheat Sheet:
???? Moving Money to Spain Guide: (tips for sending your money to Spain from my friends at SpartanFX)
ENHANCE YOUR SPAIN TRIP
???? Get my ultimate Madrid city guide:
???? Book a food tour with Devour Tours:
???? Book a walking tour with Walks:
JOIN OUR EXCLUSIVE LIVE STREAMS
❤️ YouTube members get exclusive live stream access:
????Spanish food delivered to your door (USA):
???? Learn Spanish my way:
???? The gear we use to make our videos:
???????????? CONNECT
James on Instagram:
Yoly on instagram:
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MORE INFO ABOUT THE VIDEO ????
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OK guys, here's the recipe! Massive thanks to Claudia Roden, because basically this is her recipe.
Served 4 people
1.5kg rabo de toro
4-5 mature tomatoes
6 cloves
6 gloves garlic
2 large onions
4 carrots
2 leaks
4 Italian green peppers
4 bay leaves
200ml white wine
375ml red wine
200ml brandy
1. Season the meat with salt/pepper and roast on baking paper at 240 celsius for 30 minutes
2. Meanwhile, dice the onion, carrots, leek, pepper. Slice the garlic.
3. Add onion, carrots, leek, garlic, peppers bay leaves to a large saucepan and sauté for 10 minutes on a medium to low heat.
4. Chop up the tomatoes and add them to the vegetables in the saucepan. Give it all another 10 minutes at medium low heat.
5. Add the meat to the pot, plus the red, white wine and brandy.
6. Add the cloves as well.
7. Let it all simmer for 10 minutes to burn off the booze.
8. Add water and ensure the meat is covered.
9. Put the lid on and let it simmer for 3.5 - 4 hours -- until the meat is easily falling off the bone.
10. Let it sit for 10 minutes before serving.
Serving with fries, potatoes or rice.
WHO ARE WE? ????
⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them ????????
PAELLA au CHORIZO, au POULET et aux FRUITS DE MER - Cooking With Morgane
La paëlla est le plat espagnol le plus connu dans le monde. C’est un plat de fête, proposez à vos invités une paëlla au poulet, au chorizo et aux fruits de mer, ils seront ravis. Il existe de nombreuses versions de paëllas, vous pouvez donc moduler les ingrédients en fonction de vos préférences. Je vous montre ici la recette de base pour obtenir un plat où le riz sera très gouteux car gorgé des parfums de tous les ingrédients.
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cookingwithmorgane.com
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????????????Ingrédients pour 10 à 12 personnes :
1 poulet
2kg de moules
400g de seiche ou d’encornets
500g de crevettes roses cuites + 800ml d’eau
350g de chorizos
1kg de riz long grains (cuisson 20 minutes)
1,8L d’eau
1 poivron rouge
1 poivron vert
2 carottes
100g de petits pois
400g de chair de tomates
300g d’oignons
50g de gousses d’ail
40g de persil
3 feuilles de laurier
500ml d’huile d’olive
1 c à c de sel
1 citron
Colorant alimentaire jaune
Musique :
As I Figure - Latinesque par Kevin MacLeod est distribué sous la licence Creative Commons Attribution (
Source :
Hey Girl - Topher Mohr and Alex Elena
La Ratatouille in un 3 stelle Michelin francese con Martino Ruggieri - Alléno au Pavillon Ledoyen***
La Ratatouille è una piatto della tradizione contadina del sud della Francia, che grazie all'omonimo film Pixar è oggi uno tra i più conosciuti piatti francesi. Per scoprire la storia e i segreti di questa coloratissima ricetta vegetariana siamo stati a Parigi, all'interno del ristorante tre stelle Michelin Pavillon Ledoyen, ospiti di Martino Ruggieri. Lo chef italiano, che da anni lavora in Francia con Yannick Alléno, ripercorre la storia della Ratatouille attraverso due ricette, quella originale e quella hollywoodiana, e, con l'aiuto della sua giovanissima brigata, ci porta per mano nel cuore della grande cucina francese.
In collaborazione con Berkel
Guarda anche il pollo in un due stelle Michelin francese con Giuliano Sperandio:
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Quelques fabrications de pain courant lors de la formation Aide Boulanger
Quelques fabrications de pain courant lors de la formation Aide Boulanger de juin 2021. Formateur Eddy Pitman (Ecole de Boulangerie Artisanale)