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Do you think it can be done with Splenda?Anyone Stuck at home looking To try a new recipe. Came across this recipe today the video offers a version of La Vina restaurant speciality “And the secret is burning it” ....
found one version here
Baked Cheesecake Recipe | La Viña San Sebastian Cheesecake | Basco
La Vina Cheesecake recipe, the finest baked cheesecake recipe and Spanish dessert. How to make a classic San Sebastian baked cheesecake in four simple stepswww.bascofinefoods.com
A variation on the : Burnt Basque cheesecake ....thought I would share and maybe next time I am in Spain I need to seek out this restaurant In San Sebastián. Looks yum , wish I could make it but sadly I am not eating any sugar..only thinking of it
1.5 lb (678g) cream cheese
1/2 pound (226g) mascarpone
1.5 cups (320G) sugar
6 eggs
1egg yolk
3/4 Teaspoon (4g) fine sea salt
1 3/4 cup (415 ml) heavy cream
1,5 teaspoon (7g( vanilla extract
2 teaspoon (9g) orange blossom water
1/4 cup plus 2 Tablespoon (52g) Sifted All purpose flour
Line spring form pan with parchment paper
add each item Pour into Pan
Bake 400F(200C) for 1hour or until deep dark brown
If you have other recipes to bring back those camino memories please feel free to share
I dont see any reason why you could not...I believe it is a one for one replacement In terms of how much to use . See tips From the Splenda website.Do you think it can be done with Splenda?
Definately will try this one!!Red Beans With Spanish Sausages
SERVINGS: 8
Ingredients
1 lb. dried red kidney beans
1 onion, quartered
7 garlic cloves, 4 peeled, 3 minced
2 dried chiles, seeded, chopped
1 bay leaf
8 oz. fresh Spanish chorizo sausage in casings
1 fresh Spanish blood sausage
2 slices thick-cut bacon
1/3 cup plus 2 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. Sherry vinegar
Salt
3 Tbsp. extra-virgin olive oil
2 tsp. hot smoked Spanish paprika
Rice (about 4 oz.; optional)
Place beans in a large heavy pot. Add enough water to cover beans by 4". Let stand overnight.
Drain beans; return to same pot. Add 8 cups water, onion, 3 peeled garlic cloves, chiles, and bay leaf. Bring beans to a boil, reduce heat to medium, and simmer until beans are almost tender, about 1 hour, adding more water by 1/2-cupfuls, if needed, to keep beans covered.
Add whole sausages and bacon slices to pot. Simmer until beans are tender and sausages are cooked through, adding more water by 1/4-cupfuls as needed, about 45 minutes longer. Add 1/3 cup parsley, vinegar, and minced garlic. Season with salt. Transfer sausages and bacon to a work surface and cut into 1/2" pieces; return to pot.
Heat oil in a small skillet over medium-low heat. Add remaining peeled garlic clove and sauté until garlic is golden brown, about 1 minute. Discard garlic clove. Whisk paprika into oil. Transfer beans and sausage to a large bowl. Drizzle garlic-paprika oil over, sprinkle with remaining 2 Tbsp. parsley, and serve.
You can add other beans such as haricot, fava etc. if you wish. A smoked sausage also works well if you can't get blood sausage. It's one of those simple peasant dishes where what you have is added you can add pork, rabbit etc if you have them.
Had this at Cuatro Cantones with rough bread and red wine after a hard hot day.
I see you're a "chorizo in paella" cook like me - doesn't it overwhelm the taste of the prawns though?
I see you're a "chorizo in paella" cook like me - doesn't it overwhelm the taste of the prawns though?
Hornillas Del Camino on the Frances in 2018 ...was pretty good after a long day walking
I have it too - it's great. Love the way the chapters follow the CF route to SantiagoI have an entire book of recipes with a lovely narrative to go along, and I've made many of them.
I know 'tis tempting fate but, on the other hand, we are roughtie-toughtie pilgrims are we not?Guys, I wouldn't be sharing publicly that you add chorizo to paella...
Jamie Oliver has united the whole of Spain against him
'I had death threats and all sorts because of a bit of sausage'www.independent.co.uk
You've been warned...
San Martin del Camino, August 2016Hornillas Del Camino on the Frances in 2018 ...was pretty good after a long day walking
View attachment 80725
View attachment 80726
Poor little Jamie; now if he'd called it Arroz Sucio (Dirty Rice) everyone would have thought he was still the Boy WonderGuys, I wouldn't be sharing publicly that you add chorizo to paella...
Jamie Oliver has united the whole of Spain against him
'I had death threats and all sorts because of a bit of sausage'www.independent.co.uk
You've been warned...
I was particularly shaken by his "crack an egg on a pizza" or, as we call it in our house a "buck rarebit"Poor little Jamie; now if he'd called it Arroz Sucio (Dirty Rice) everyone would have thought he was still the Boy Wonder
But at least it looked prettySan Martin del Camino, August 2016
View attachment 80768
Worst. Paella. Ever.
There was rice in there.
Somewhere.
I promise.
Hidden beneath the mountain of SALT.
Thanks for the memories! We ate this cheesecake in San Sebastian at La Vina before walking the Camino Vasco last June. I can't believe that it has more than a year and probably another one before we can taste it again.Anyone Stuck at home looking To try a new recipe. Came across this recipe today the video offers a version of La Vina restaurant speciality “And the secret is burning it” ....
found one version here
Baked Cheesecake Recipe | La Viña San Sebastian Cheesecake | Basco
La Vina Cheesecake recipe, the finest baked cheesecake recipe and Spanish dessert. How to make a classic San Sebastian baked cheesecake in four simple stepswww.bascofinefoods.com
A variation on the : Burnt Basque cheesecake ....thought I would share and maybe next time I am in Spain I need to seek out this restaurant In San Sebastián. Looks yum , wish I could make it but sadly I am not eating any sugar..only thinking of it
1.5 lb (678g) cream cheese
1/2 pound (226g) mascarpone
1.5 cups (320G) sugar
6 eggs
1egg yolk
3/4 Teaspoon (4g) fine sea salt
1 3/4 cup (415 ml) heavy cream
1,5 teaspoon (7g( vanilla extract
2 teaspoon (9g) orange blossom water
1/4 cup plus 2 Tablespoon (52g) Sifted All purpose flour
Line spring form pan with parchment paper
add each item Pour into Pan
Bake 400F(200C) for 1hour or until deep dark brown
If you have other recipes to bring back those camino memories please feel free to share
Yes for me the Comunidad Valenciana is the best for eating all that food with rice.Annoyingly I can't find the source but I recall Sam Clarke of the renowned "Moro" restaurant pointing out that "Paella" is the name of the pot, not the dish. Arguably anything cooked in a paella is a paella though equally arguably the only dish that any sane chef would attempt to cook in a paella would be a combination of vegetable base, rice and available meat, fish or other proteins boiled in stock until the rice is tender and the protein source is cooked. Anyone who has eaten paella in Valencia will be aware that any restaurateur will tell you that theirs is the only authentic paella available: which is fun when you consider that the "top five" all make a different dish. https://madridfoodtour.com/best-places-for-paella-in-valencia/
Anyone Stuck at home looking To try a new recipe. Came across this recipe today the video offers a version of La Vina restaurant speciality “And the secret is burning it” ....
found one version here
Baked Cheesecake Recipe | La Viña San Sebastian Cheesecake | Basco
La Vina Cheesecake recipe, the finest baked cheesecake recipe and Spanish dessert. How to make a classic San Sebastian baked cheesecake in four simple stepswww.bascofinefoods.com
A variation on the : Burnt Basque cheesecake ....thought I would share and maybe next time I am in Spain I need to seek out this restaurant In San Sebastián. Looks yum , wish I could make it but sadly I am not eating any sugar..only thinking of it
1.5 lb (678g) cream cheese
1/2 pound (226g) mascarpone
1.5 cups (320G) sugar
6 eggs
1egg yolk
3/4 Teaspoon (4g) fine sea salt
1 3/4 cup (415 ml) heavy cream
1,5 teaspoon (7g( vanilla extract
2 teaspoon (9g) orange blossom water
1/4 cup plus 2 Tablespoon (52g) Sifted All purpose flour
Line spring form pan with parchment paper
add each item Pour into Pan
Bake 400F(200C) for 1hour or until deep dark brown
If you have other recipes to bring back those camino memories please feel free to share
I have an entire book of recipes with a lovely narrative to go along, and I've made many of them. If you order from the website, the author will kindly sign your copy. TASTES OF THE CAMINO. https://www.whiskandspatula.com
The traditional caldo galego eaten in rural Galicia has potatoes, beans, vegetables (turnip greens, kale, collard greens) and unto (lard).My hubby and I first walked on the Frances in 2018 and fell in love with Caldo Gallego, although he is vegan and had to pick out all of the pork products from the soup. He developed a vegan version to make at home (using smoked paprika to make up for the lack of smoked pork products):
Vegan Caldo Gallego (feeds 2-3 hungry perigrinos)
1 can white beans, drained and rinsed
2 cubes (vegetable) bouillon
1 med potato, peeled and diced
2 med or 1 lg carrot, peeled and diced
2 garlic cloves, minced
1 T olive oil
2 "handfuls" of greens (turnip greens, kale, collard greens all work well), chopped
1/2 t smoked paprika
salt to taste
Mix beans, bouillon, with water to cover, bring to boil over med heat. Add potato, carrot, garlic, and olive oil (top off water if needed), cover and simmer 15 mins. Add greens and spices, cover and simmer 5 more mins.
Optional additions of course include ham/bacon/sausage, for the carnivores among us!
(This and other vegan recipes can be found in his cookbook Camino Eats for the Solo Vegan, available on Amazon in Kindle and print, shameless plug).
faff around
Thanks! Just ordered the bookI have an entire book of recipes with a lovely narrative to go along, and I've made many of them. If you order from the website, the author will kindly sign your copy. TASTES OF THE CAMINO. https://www.whiskandspatula.com
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