Celebrate the Seville Fair with Crema Catalana

The spring season in Seville, Spain comes with a special atmosphere. It brings with it the intoxicating fragrance of jasmine and orange blossoms. This is not all, spring also brings with it two major events, Semana Santa and the Spring Fair. The Seville Fair AKA Spring Fair takes place in Los-Remedios, that is next to the river. The event calls for singing, dancing, eating, drinking and ofcourse socializing. The attraction includes parades, horse rides, bullfights etc. wherein bullfight is the best part.

Hope you liked my Spanish meat recipe, Meatballs with Fire Roasted Tomato Sauce. I’m trying a dessert this time. Crema Catalana is AKA Catalan Cream. It is actually Spanish variation of French dessert called Creme brulee. It is considered as a great spring dessert. This is a quick and easy recipe. The best part is that this dessert can be prepared in advance. All you need to do is refrigerating it 3 hours before serving. And just as cheese, it will melt in your mouth. So let’s all dance to the beat of the Spanish music with mushy and sugar treat, the Crema Catalana.

Crema Catalana

Ingredients:-

2 cups Milk,

1 cup Sugar,

4 Egg Yolks,

1 Cinnamon stick,

1⁄2 grated Lemon rind,

1 tablespoon Cornstarch.

Preparation Method:-

1. Take a bowl. Beat the egg yolks and 3/4 cup sugar until blended. Let the mixture turn frothy. Add cinnamon stick and grated lemon rind. Mix cornstarch with 2 tablespoons of cold milk. When well mixed, return it to the remaining 2 cups of milk.
2. Take a pot. Pour in milk. Slowly heat the mixture. Stir constantly until thick. Remove pot from heat immediately. Prevent it from curdling or separating.
3. The texture of the finished crema will be grainy. This is exactly how it should be. Remove the cinnamon stick. Ladle the milk mixture into 4 ramekins. Allow to cool. Then refrigerate for at least 3 hours. Before serving, preheat the broiler.
4. Remove ramekins with the crema catalana from refrigerator. Sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf. Allow the sugar to caramelize, turning golden brown.
5. This may take 10 minutes. Remove and serve immediately. Serve warm or cold as per choice.
   
   
   

Enjoy the Seville Fair!

Bullfight Celebration with Special Spanish Omelette and Drinks

Bullfight is AKA tauromachia or tauromachy. This tradition is observed in Spain, Portugal, Philippines, France and few American countries. This year the bullfight is taking place from July 5 to July 13, 2014 in Pamplona, Spain. Though the critics call this the blood sport, the supporters say that it is culturally most important tradition. It is a developed form of art that is equivalent to dancing, learning music and painting. It is very enjoyable and lively occasion. And as I always say that any occasion or fest is incomplete without food, let’s throw light on what Spanish people love to eat and drink. 

Spain is one of the largest producers of good quality of wine and hence it is an important part of dining. Traditional drinks include:-

• Sangria(mixture of wine, brandy, juice and fruits)
• tinto de verano (mixture of red wine with lemonade)
• Rioja wine (typical red wine)
• Cava wine (sparkling wine)
• Licor 43 or Cuarenta Y(wine made up of 43 ingredients) 
  
   

Traditional Spanish Omelette is AKA tortilla española or tortilla de patatas. It is very different from French omelette. Basic Spanish omelette is made up of eggs and potatoes only. The recipes has number of variations and I am gonna present a variant recipe to you. This dish is paired with bread. It is accompanied by fried pimientos de padron. Padron peppers are small, bright green peppers. These peppers are fried and sprinkled with sea salt. In some places, it is also served with bocadillo or bocata. Bocadillo is a popular Spanish sandwich.

Ingredients:-

6 Eggs,

1/3 Cup milk,

4 Rashers bacon,

1 sliced Red onion,

1 sliced Green onion,

1 tablespoon Olive oil,

2 crushed Garlic cloves,

1 teaspoon Sweet paprika,

2 medium sliced Sebago potatoes,

1 medium chopped Red capsicum,

1/4 Cup finely grated parmesan cheese,

2 tablespoons chopped Flat-leaf parsley leaves.

Preparation Method:-

1. Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 6 minutes. Add potato, capsicum, parsley and paprika. Stir occasionally, for 4 minutes or until potatoes are soft.

2. Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper. Now pour egg mixture evenly over potato mixture. Tilt the pan to distribute egg mixture evenly. Set on low heat. Cook for 8 minutes.

3. Now place it under grill. Cook for 5 minutes. Set aside for 2 minutes. Use a spatula and turn onto a plate. Cut into wedges. Serve with bread. 

 

Enjoy the treat!