Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

We tried these simply and delicious dish on Tenerife as we escaped the European winter for a few days.

Originally these peppers had been imported from America and now they are very much appreciated in Spain and all over the world. For this recipe you should use small green peppers (called pimientos de Padrón) each one just one bite!

Traditionally these peppers should be fried, after this some salt (with “sal Maldon“) is added and they are served immediately. In this version we will toss them with little olive oil and bake them in the oven.

These are usually served as appetizer, but as side dish works very well for us.

 

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

  • Servings: 4-8
  • Difficulty: easy
  • Print

You need:

  • 250 g small green peppers (pimientos de Padrón)
  • 2 tablespoons olive oil
  • Pepper to taste
  • coarsely salt (sal Maldon), to taste

Procedure

  1. Preheat the oven to 200°C.
  2. Wash peppers, pat dry and add oil and pepper.
  3. Toss with your hands to coat them.
  4. Transfer to baking mold (if possible in only one layer).
  5. Sprinkle with salt (you can also add the salt after baking) and bake them until lightly roasted for about 15-20 minutes.
  6. Serve immediately and enjoy!

Autor: https://artandkitchen.wordpress.com/

Advertisements

Barraquito 3 Ways – Wonder Coffee from Tenerife

The first time I saw this coffee at the table of neighbors in a restaurant I wondered what kind of dessert it was but I did not ask for this. We had a great meal and I really did not need more food or sweets.

A few days later we tried the “café leche leche” witch is a simpler version of coffee with milk and condensed milk without the liquor. But we still did not try the barraquito.

As I wanted to replicate the “café leche leche” I came across the barraquito.

The photos were spectacular and I found that we need to try this and see how it works.

Looking at the pictures in the web I realized that the layers were quite different, mostly 5 different layers but even more.

The density and viscosity of the ingredients are the key of this impressive coffee, but also the technique is very important as pouring the ingredients quickly would. The chronological sequence of pouring the ingredients is also very important and the results may very different.

In some of the descriptions steps 4 and 5 (foamy milk and espresso) are inverted!

Sometimes some of the ingredients are mixed first (coffee + liquor or milk +coffee).

Well, I decide to try as I described but as well as inverting steps 4 and 5. The results?

Guess, look at the pictures? Which one got the espresso first?

Finally I changed the experiment adding in this sequence: condensed milk, liquor, half of the coffee, hot milk, second part of the coffee and foam of the milk (with little milk). I got 6 layers!

There was another problem to solve: I missed Licor 43 or Tía María. I replaced this an orange-liquor. The result? WOW this was so good! Probably the liquor should be think and “heavy” enough. Psst: in my next experiment I combined the orange liquor with agave syrup for less alcohol, this worked perfectly as well!

A barraquito is something between a coffee and a delicious dessert! Next time in Tenerife I try this and I will bring home a bottle of Licor 43 or/and Tía María!

Solution of the question: the glass with high white level just after the liquor got the milk first.

Barraquito Two Ways – Wonder Coffee from Tenerife

  • Servings: 1
  • Difficulty: medium
  • Print

You need

  • 1small cup of espresso
  • Hot milk, to taste
  • 2 tablespoons sweetened condensed milk
  • 1-2 tablespoons liquor (Licor 43 or Tía María)
  • Cinnamon
  • Lemon zest

Procedure:

  1. First of all you need to have all your ingredients ready, including the hot espresso and the milk. Foam the milk with the shaker or the special blender (I did not foam this enough, next time I will foam this better).
  2. In a small glass pour the condensed milk on the bottom first.
  3. Now fill the liquor letting it flowing from the wall of the glass or using the back of a spoon.
  4. In the same way pour the hot foamy milk.
  5. Now pour the espresso looking not to mix the levels. (optional: 5a. some more milk and foam)
  6. Sprinkle with cinnamon and add the lemon zest.

Author: https://artandkitchen.wordpress.com/

This slideshow requires JavaScript.

 

Tenerife: La Cueva del Viento

 

cueva-del-viento-13

The “Cueva del Viento” is a cave in municipality of Icod de los Vinos in the north east of Tenerife. This is Europe’s largest lava tube and is considered to be the 5th largest in the world after four of Hawaii’s volcanic wonders. Its underground passageways form tunnels spanning over 17 Km (10 miles). 

The cave (or better the caves) had been formed by the hot lava from the Pico Viejo volcano eruption about 27.000 years ago. As the lava flows and comes into contact with the air, the surface of the flow cools and hardens, forming an outer layer while the lava continues to flow through it until the flow stops, thereby forming the volcanic tube.

To visit this place you have to join an organised tour which will bring you to the place and you will have a chance to explore a small part of the tunnel. The tunnel itself remains closed and to preserve the delicate ecosysteme only a small part is open to the public. All reservations are made online!

We tried to capture some impressions of this place with the camera and with lightroom presets I’ve made the dark parts of the picture become more visible. I hope you will enjoy them!

After the the transfer by minibus and parking we enjoyed a short walk along old trays. Our guide (we got a great French speeking guide) explained us the difference between the different lave surfaces: the smooth one  pahoehoe and the rough (painful to walk on) A’a lava.  Places with A’a lava are known as “malpais”  (for example the Malpais de Güimar) as this places cannot be used for agriculture.

 

This slideshow requires JavaScript.

The tunnels of the Cueva del Viento

This slideshow requires JavaScript.

Here an official video of the cave: https://www.youtube.com/watch?v=jW2anlp3ASU

lava-tube

Source : Information brochure from the website http://www.cuevadelviento.net/

More about the “Cueva del Viento”:

https://laciudaddeldrago.wordpress.com/httpwww-cuevadelviento-org/  (español)

http://www.todotenerife.es/en/article/show/4846/04-cueva-del-viento

http://www.cavepics.com/IVS17/REIN.pdf

http://www.atlantic-island.eu/documentos/MartinOromiHernandez1986.pdf

Tenerife: Los Reyes Magos at Los Cristianos (Adeje)

 

los-reyes-en-los-cristianos-de-tenerife-3

 

Christmas time does not finish on the 25th of December! For the Spanish and in general the Latin tradition the “3 Kings Day” is very much celebrated and it’s a day filled with joy!

This day is celebrated on the eve of 5h of January (not the 6th) and we were very lucky to assist at this festival in the South of Tenerife, in Los Cristianos! While in Santa Cruz de Tenerife the Kings arrives by air (elicopter) in the big stadium, in Los Cristianos they arrive with the ship!

Everybody, especially the children is highly excited and all way at the port and along the streets. Music and a lot of people actin follow the Kings. A real feast of Joy!

 

This slideshow requires JavaScript.

 

 

Tenerife: Tagana to Anaga

anaga11

We stated this year with a few days holiday on a great island as Tenerife, an island with different climates, beaches and a volcanic landscape.  The days we spent on the island were well loaded with highlights and all this now seams to be a dream.

I don’t want to forget this experience and I’m happy to share what I saw and felt in this amazing place.

We bought the flight, booked our overnight stays and prepared the program (or better the options) ahead.

A great discovery was the highly recommended app of Wikiloc! With this tool hiking was incredible attractive and we discovered an infinity of options.  All you need a good Smarphone and place (with WIFI) to load the maps and the trail ahead while during hiking the GPS will sufficient and you will not need the internet.

The fist trail we followed (by Nacho 1951) was a great hit; I really recommend to follow his trails if you are on Teneriffe. He is a great expert and a good guide!

Trail: https://www.wikiloc.com/wikiloc/view.do?id=10941597

Coming from the south we reached the Anaga after about 30 minutes drive through an enchanted forest and spectacular views!

This slideshow requires JavaScript.

We parked in picturesque village called Taganana with a beautiful old church an a wonderful “dragon tree“.

The walk starts in Taganana from the central of “Plaza Nuestra Señora de Las Nieves”; we walked along historical trails from where we enjoyed the spectacular views and we reached the incredible beautiful laurel forest (“laurisilva”).

 

This slideshow requires JavaScript.

We shortened the trail going back to Taganana by car, so that we had some more time to explore the north coast passing from Benijo whith the black sand beach and having a look to the village of Draguillo.

This slideshow requires JavaScript.

https://www.wikiloc.com/wikiloc/view.do?id=10941597

taganana-anaga

Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce

papas-arrugadas-con-mojo-rojo-y-verde

Almost anyone that has visited the Canary Islands would have enjoyed these potatoes served as a side dish. These little salty and absolutely delicious potatoes are amazing when served with Mojo sauces.

We just came home from our holidays on Tenerife and this is a recipe which I need to share and I hope you will enjoy.

Probably the origin of this cooking method came from the people who tried to cook their potatoes in sea water until the water was evaporated and the white coat of salt covered the potatoes.

How healthy is sea water depends on the water quality, some say that it is better not to try and on the other hand some chefs appreciate this very much.

I found this cooking method very interesting as the “wrinkly” result of due to the osmotic phenomenon which occurs while cooking: the potatoes are covered with salted water and to balance the salt concentration while cooking the juices of the potatoes migrate through the “semipermeable”, the potatoes wrinkle and at the end a crystalline layer of salt cover the skins.

In the contrary if the concentration of salts is greater outside then inside (cooking in water without salt), water tends to migrate through the semipermeable membrane to balance the concentration and the potatoes will swollen and the skin will break.

We enjoyed mojos sauces every day, here you will give you my recipes. The original way to prepare mojos was with the mortar; today a good blender is perfect for this recipe and you will get this extraordinary sauces ready in a few minutes.

These mojos are great served with other dishes as well as with meat, fish and over grilled cheese; in restaurants are often served just after arriving with the bread! Don’t wait and try them out.

Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print

You need papas-arrugadas-con-mojo-rojo-y-verde

Papas arrugadas

  • 500 g small salad or new potatoes, washed
  • Water
  • 25 g sea salt (or more, about 100 g)
  • 1/2 teaspoon salt if you while cooking you use “only” 50 g sea salt

For the Mojo Verde

  • 50 g fresh cilantro (can be partly or entirely substituted by parsley)
  • 6 tablespoons mild olive oil
  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon sea salt
  • 1 pinch cumin, optional
  • Dried and fried or toasted white breadcrumbs, optional to taste
  • 1/2 green pepper, optional

Mojo Picón or mojo rojo

  • 50 ml olive oil
  • 5 ml vinegar
  • 2 garlic cloves, or more to taste
  • 1 chili
  • 1 red pepper, cored and seeds removed
  • 1/2 tablespoon paprika
  • 1 pinch smoked paprika, optional (my personal addition)
  • 1/2 tablespoon cumin ground
  • 1/2 teaspoon salt
  • Dried and fried or toasted white breadcrumbs, optional to taste

Procedure

Papas arrugadas

  1. Place the potatoes into a pan and add just enough water so potatoes are not completely covered. Add the salt and bring to the boil.
  2. Reduce heat to medium at a lively simmer uncovered until potatoes are tender, 20-30 minutes. Stir gently with a wooden spoon from time to time.
  3. At this point the water should have reduced a lot.
  4. Drain the excess water and place the potatoes in the still warm pan the salt and pepper if you like. Heat gently and stir to coat. Cook until wrinkled for about 5 minutes. (You can perform this step in a preheated oven at 220°C as well).

Mojo verde

  1. If you have a blender, you many simple blend all the ingredients until smooth.
  2. If you prefer the traditional method, start by mashing the garlic with mortar, gradually add the chopped cilantro, then oil and work until smooth then season with the cumin and vinegar to taste.

Notes: This sauce may result quite liquid, if you prefer a thicker one, you many add some breadcrumbs to the preparation.

The other, most traditional option is the addition of green pepper. The simplest way is to use a blender and add this to the other ingredients (I found out that with a mall piece of zucchini works as well)

Mojo Picón or mojo rojo

  1. Simply blend all the ingredients, except of the breadcrumbs.
  2. Season to taste with more salt, garlic or chili.
  3. Add gradually the breadcrumbs until you will reach the consistence you like

Autor: https://artandkitchen.wordpress.com/