Summer has arrived, and as we change our clothes, we change our food. Stews and heavy winter dishes are no longer fitting and it’s time to bring out the summer specials, like Spanish cuisine.
We may cook less in the summer and we may change the kitchen table to the terrace or garden, but the food, as such, we must continue preparing in the kitchen. So, to help you with some fresh ideas, we've compiled a list of good Spanish dishes that require little or no cooking! Enjoy…
Let's face it, in summer nobody likes being at the stove. So many opt, in this regard, for the easiest and most palatable option of a summer salad. This Spanish kitchen, with a rustic look, exposed beams, thick walls and furniture, in a country cottage, is a perfect setting for making a Spanish salad, maybe even from the garden. Here’s a short recipe that you’re bound to love:
1 Romaine lettuce 2 tomatoes, quartered
1 red or yellow pepper, sliced
1 cucumber, peeled and sliced
10-15 green olives
Prepared white asparagus (8 stems)
Half a thinly sliced yellow or red onion
1 medium grated carrot
1 can of tuna
2 hard boiled eggs, quartered
Red wine vinegar
Extra virgin olive oil
Salt to taste
Prepare all the ingredients, allowing the eggs and asparagus (if necessary) to cool a little. Add a bed of lettuce leaves to a platter and pile the other ingredients on top (ordering them to your fancy). Dress with a vinaigrette of the red wine vinegar and oil and serve immediately.
The star of the summer food in Spain is cold soups. Gazpacho is an exquisite choices for a hot day. In fact gazpacho gives just a nice touch of red to a soup as this bottle lights in the kitchen scene we find ourselves in now. Take a look at this quick gazpacho recipe:
1.5kg ripe tomatoes, peeled, seeded and coarsely chopped
2 slices of crustless white bread
2 peeled, coarsely chopped cucumbers
1 small red onion, chopped
3 cloves of minced garlic
2 green peppers, deseeded and chopped
6 tbs extra virgin olive oil
3 tbs red wine vinegar
Salt to taste
1 tsp of cucumber and pepper per serving
3-4 croutons (per serving)
Skin the tomatoes and de-seed them. Put all your ingredients (bar oil, vinegar and garnishes) into a blender. Soak the bread in a small amount of water and squeeze dry—add to blender. Blend all your ingredients completely and pour the mix into non-metallic bowls. Place the bowls into the fridge for at least 1 hour and add a dash of oil and vinegar into the soup before serving with the garnish.
In our last kitchen today, which include the hydraulic tile and industrially cut tiles, lacquered walls and a city look: so how about an iced coffee. Take a look at this recipe:
Pre made, black coffee (to taste)
This all really comes down to how you like coffee, but, just as an example. Get the pre made black coffee (can also be instant) and dissolve some sugar in there (again depending on taste, two spoons for those who like it strong and bitter and more for those who like it sweeter). Allow the mix to cool somewhat and then add milk (again to your specifications) Followed by a large quantity of ice cubes and leave in the fridge for at least 1 hour before serving.