Tapas Tuesday – Healthier Patatas Bravas Skillet Roasted

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It came to me in a dream, or while somebody was talking and I failed to listen. Sometimes I drift of and think of food. Tapas Tuesday. I love a good alliteration, or just an alliteration. Everything is catchier in an alliteration. Mamma Mia and Manic Monday were not popular because they were the greatest songs, right? I might be wrong, pop music is not exactly my genre.

Anyway, I love tapas. I’m Spanish and I love Spanish food, no big deal. I know you will probably be groaning right now. Going out to eat tapas is really expensive for very small portions on a big plate. To be fair Spanish Serrano ham and Manchego cheese are expensive even if you buy them at the store. I find the idea of going out to eat tapas at a restaurant hilarious, because originally they were a genius marketing scheme of the bar industry. If you went somewhere for a drink, they’d serve you a little something to eat. This way you stay longer and you don’t get drunk so quickly, therefore ordering more drinks. Perfect vicious cycle. It was almost capitalism at its peak, until they started charging you for the tapas with your drink and then they invented tapas restaurants.

Let me tell you something, save yourself the money and make a few tapas at home. It will be so much cheaper. So I figured every Tuesday I’ll give you a simple little recipe to start your own tapas fiesta at home. Last week I figured out how to make a healthier way to make Patatas Bravas – no need to fry anything. Coming fresh out the skillet they are surprisingly crispy on the outside and soft on the inside. I hate soggy potatoes, don’t you? Since I started making these, I have made them at least six times. They make a wonderful side dish because they go with everything and don’t even need a sauce (though you can serve them with some aioli or guacamole). So let’s get started – you can have fresh patatas bravas ready in 20 minutes, if you’re fast with your kitchen knife. Enjoy and have a nice day.

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Skillet Roasted Patatas Bravas

Ingredients for one medium skillet:

3 medium potatoes*

Olive oil

Salt

Instructions:

  1. Peel and cube your potatoes. Pat them dry with a tea towel or a paper towel.
  2. Toss them on a little olive oil, just enough to keep them from sticking on the plate.
  3. Put them on a microwaveable plate in a single layer and put them in the microwave on 800 Watts/Maximum Heat for 7-10 minutes. They should give in when you squeeze them with your finger, this way they won’t take too long in the skillet.
  4. Put a little oil in a skillet and put it on high heat. When the oil is hot and put the potatoes into the skillet. Toss them in the skillet until they are golden.
  5. Sprinkle them with salt to taste.

*If you add more potatoes to one skillet, they won’t crisp up. Work in batches when making more or use a big electric pan.

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Welcome to Culinary Tripping

There is nothing I have ever found to be harder than writing this blogpost. I doubt anyone will ever read it, but just in case your interested, here we go. I’m Debbie and I’m very boring. I like cooking and travelling, hence the name of the blog. Nothing is more fun to me than experimenting in the kitchen and eating said new creation straight out of the dish (plate – ain’t nobody got nerve to clean that). Sometimes I share my new inventions. I love trying new foods in new places and recreating international dishes I saw that I was too stingy to buy (“I can make that”). Mostly it works. Sometimes I just make new dishes up, because those vegetables have to go. You know that feeling right? Also I hate cleaning up, so I love to make things in preferably one pot. So I’ll share some of my inventions right here, hopefully you’ll like them.

Here are some other things I like: reading, writing, Science Fiction, Fantasy, Musical Theatre, annoying people in my vicinity by pretending to be Elphaba, the wicked witch of the West hanging from a doorframe, movies and TV. I’ll watch just about anything as long as it’s not mushy and romantic or has Justin Bieber in it. I hate horror movies, yet I keep watching them by myself. Why does anyone do that? No clowns! You heard me, no clowns! I still have nightmares of that family of clowns that stole all my candy at German Karneval before driving away in a tiny car. There is something wrong about a person with a smile on their face all the time, wouldn’t you agree? If you’re walking down the street smiling to yourself, I’m convinced you did something cruel like not wave back at a baby or not give a puppy a bellyrub. What is wrong with you? If you trust all those commercials you get before watching videos on youtube, I’m single who should have a baby right now (A tinder and pregnancy test commercial is a weird combination, right) and see It in theatres right away. I think I’ll pass.

I hope you will find something you like on this blog. I am very sorry, if I have bored you to death (hey, I did refrain from telling you why Alien is both one of the best and worst SciFi movies ever). Wishing you a clown free day, Debbie.

Wild Salmon Bedded on Skillet Roasted Vegetables

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This was another experiment gone right, which made me really happy. I went grocery shopping and bought some sweet potatoes, broccoli, lemon and wild salmon filets, Except for the salmon everything was on sale – score. When I got home I did not know what to make with any of it. Garlic Lemon Broccoli? Sweet potato fries? Sometimes I get bored eating the same thing over and over again, don’t you.

Originally I had wanted to experiment with a recipe for sweet potato samosas. I thought of a while ago and I finally got my hands on some ready-made dough to wrap them in, but somebody was fighting a stomach bug, so spicy and greasy food is not an option right now. These skillet roasted vegetables are made with some olive oil and seasoned with salt and pepper to taste. I also served some sour cream with that, to spruce up the flavour. You could probably be more adventurous with the spices and herbs, I’ll definitely try this again when healthy. This recipe is very light, healthy and satisfying. If you have any leftovers, just pour some of the sour cream and a drizzle of lemon juice on it. That is one super healthy lunch sorted.

I cooked the sweet potatoes in the microwave, you could just make it with some leftovers or roast them in the oven, drizzled in olive oil, to soften. Although it only takes about seven minutes in the microwave, you can’t beat that. Unless, you possess the superpower to soften things at will. If you do, I’d like you to show me your ways.

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Wild Salmon Bedded on Skillet Roasted Vegetables

Ingredients for 2 portions:

1 Sweet potato

1 Stalk of broccoli

1 Small can garbanzo beans

2 Tsp Instant vegetable stock

2 Tbl Olive oil

2 Wild salmon filets

Salt

Pepper

Parsley

Lemon juice

Optional: 100 gr/ 3 oz Sour cream

Instructions:

  1. Peel, cube and soak the sweet potatoes for about ten minutes.
  2. Meanwhile cut the broccoli into florets and blanch it in salted water until fork tender. Drain it and put it aside.
  3. Drain the garbanzo beans and put the aside for later.
  4. Dry the sweet potato cubes and drizzle them with a little olive oil. Spread them out on a microwaveable plate and microwave on maximum setting for seven minutes. They should be tender to the touch.
  5. Put a large skillet on medium high heat and roast the sweet potatoes until they have reached the desired colour.
  6. Add the garbanzo beans and the vegetable stock and roast them until they have reached a golden colour. Watch the sweet potatoes, to keep them from burning.
  7. Lower the heat and add the broccoli, to warm it up.
  8. In a smaller skillet sauté the fish until golden on both sides.
  9. Season the vegetables and fish with some salt, pepper, parsley and lemon juice to taste.
  10. Serve with some sour cream.

German Style Pancakes – Sweet or Savoury Fast Comfort Food

So, I have been to Ikea for the first time ever just a few days after Christmas. I’ll admit that probably was a bad call, as many people probably had Ikea gift cards under the tree and were looking what to get for themselves. Don’t get me wrong, I have family members who can vouch that I wanted to move into multiple of those living examples,  but where would you go when those hoards of people come in to shop? 

It was just too many people, we were pretty much pushed through the tableware section. That’s my favourite thing to “shop” for. By “shop” for I mean, wanting to buy something because I would like to have and then remember that consumerism has no power over me. Unless it is for one of those Kitchenaid mixers- is that what their called? I’d sell part of my soul for one of those. I’d also take one for free, who wouldn’t? I also left Ikea a little disappointed. 30 Rock oversold the entertainment factor massively. Nobody threatened to kill anybody with a candle holder or used furniture as a metaphor for their relationship problems. I was looking forward to all of that.

As you can tell, I needed something comforting and fast for dinner after that trip. After that sensory overload it also had to be fast. German-style pancakes are whipped up in under fifteen minutes and I find them more filling than their American counterpart, as they are less fluffy. I am not trying to start a my pancakes are better than your pancakes debate. I like them both for different occasions. This planet is big enough for both our pancakes.

I like to serve these pancakes with some sour cream and sautéed mushrooms. This time I had some bacon leftover, so I used it up. You can be really creative though, make them savoury or make them sweet. Some people even serve them for dessert with some hot cherries and cream. Luckily having a butt is a fashionable assett (got it?) for now, so tuck into those pancakes and squat. I weep for the moment after the bubble butt fashion/workout craze. It will just be mushrooms for lunch and dinner then. Hopefully you will try these out and let me know how you have filled them. They taste great without filling, too.

German-Style Pancakes

Ingredients for 6 medium-sized pancakes:

3 Tbs Sugar

1 Dash of salt

1 Cup Milk/Almond milk

1 Cup + 1 Tbs All-purpose flour

1/2 Tsp Baking powder

Some shortening or coconut oil for baking in the coated pan

Optional: 1 Tsp Vanilla extract

Instructions:
1. Put the egg, sugar and salt into a bowl and whisk them together until the sugar has dissolved.

2. Add the milk and whisk it together.

3. Mix the flour and baking powder.

4. Whisk the flour mixture into the wet ingredients until smooth. The dough should blow bubbles when left alone. It should be runnier than American-style pancake dough. If you want to serve them sweet, add some vanilla extract. Leave it out to keep your options open and eat savoury pancakes.

5. Put a coated pan on medium high heat on your stove and let it come to temperature. Add some shortening or coconut oil and spread it out.

6. Add about a quarter cup of pancake dough into the hot pan and spread it out by turning the pan slowly. Leave it on the heat until bubbles have formed all over the surface. Flip the pancake and repeat until slightly golden.

7. Repeat until there is no more dough left.

8. Serve them with sour cream, vegetables, bacon, jam, sugar or chocolate spread.

Vegetarian Zucchini Boats

This recipe for Vegetarian Zucchini Boats has been a favourite of mine for a decade. It originally came from a rice packet and has been adjusted for years until it reached its current form. With some vegan cheese and an alternative to cream, you could make it into a vegan dish. If you like eating meat, just put some ham slices on the zucchini before filling it with the rice or serve it with some chicken breast. It tastes cold to, if you want to make it ahead of time.

Vegetarian Zucchini Boats (download)

Ingredients:

2 Zucchini

Olive Oil

1 Onion, diced

2 Tsp. Instant Vegetable Stock

3 Cloves of Garlic, chopped

1 Cup of Rice (freshly cooked or leftover)

Salt

Pepper

Oregano

Grated Cheese (Gouda or Cheddar)

300 ml/1 1/4 Cups of Vegetable Stock

100 ml/1/2 Cup Cream

Instructions:

  1. Boil the rice according to the instructions on the packet.
  2. Cut the zucchini in half and hollow them out. Chop the insides for the filling. Put the zucchini halves into an oven dish. Should they be too big, simply cut them in half.
  3. Dice the onions. Pour some olive oil into a wok/pan and put it on high heat.
  4. Sauté the onions with the instant vegetable stock until glassy. Meanwhile chope
  5. Add the chopped garlic and sauté for a minute or two.
  6. Add the chopped zucchini and sauté them as well.
  7. Add the boiled rice and stir it well. Season the filling with salt, black pepper and oregano.
  8. Preheat the oven to 200°C/400°F.
  9. Fill the zucchini halves with the rice and scatter the cheese on top. Serve the leftover rice with the zucchini boats.
  10. Pour the cream into the vegetable stock and season it with salt and pepper to taste. Pour that mixture into the oven dish until it covers the zucchini halves.
  11. Cover the oven dish with some aluminium foil and put it in the oven (towards the bottom) for 20 minutes.
  12. Remove the foil cover from the zuchini and put them back in the oven for another 20 minutes until the cheese is golden and the zucchini is fork tender. The easiest way to remove the zuchini boats from the oven dish is with  the help of an angled pallette knife.
  13. Make sure to remove leftovers from the oven dish to prevent them from getting soggy in the vegetable stock.

This is a super delicious recipe and can be prepped ahead of time, which is always a plus. Hopefully you will try the some time. I wish you a wonderful day.

Philadelphia Style Vanilla Ice Cream – No Cooking Required

This year I did not cook Christmas Eve Dinner with my Mum, but I was responsible for dessert. I think when I started making apple pie, I became the family baker. Do you also make your own birthday cake? What goes perfectly with apple pie? Vanilla Ice Cream. This rather festive post might confuse you, but I am Spanish so the Christmas holidays last until January 6th and I wrote this a while ago – so…


Since getting the ice cream maker, I’ve spent all summer experimenting with different flavours. When you’re lactose intolerant, options are very limited. Vanilla, chocolate and strawberry, if you’re lucky. Also it is super overpriced. We did not choose to struggle digesting lactose, right? Custard based ice creams are not my style, too rich. Also who wants to cook to make ice cream? Once I found a good Philadelphia Style Basis Recipe, all these new flavours were ready to be explored. Hello Mocktail Mojito and Licor 43 Creamsicle Ice Cream. Not all recipes were cocktail inspired, but I’d rather eat than drink my calories.

Philadelphia Style Vanilla Ice Cream is a classic and compliments so many desserts, so it is an Apple Pie must have – no cooking required. To me it is winter ice cream as you can serve it with waffles and cherries, or blueberry pie, or a hot fudge brownie. I’m not sure where this obsession comes from to top winter desserts of with ice cream, I might subconsciously try to replace the lack of snow for Christmas with ice cream. It is Christmas and something is going to be white and cold, and it is not going to be me. Fine, it is not going to be just me.

My way you don’t even have to infuse the cream/milk with vanilla. You could still do it, if you wanted to. If you insist on cooking, be my guest.

Philadelphia Style Vanilla Ice Cream (pdf download)

Ingredients:

*2 cups Cream, cold

*1 1/4 cups Whole milk, cold

1 Vanilla pod (optional if you want to infuse the cream)

*Dash of Salt

*1/2 or 3/4 cups Sugar (depending on how sweet you like your ice cream to be)

2 TBS Vanilla-Sugar

2 Tsp Vanilla Extract

*Ice Cream Base Ingredients that can be used to make tons of flavours

Instructions:

  1. Put all cold ingredients into a measuring jug, a bowl or a pot, if you want to infuse it (step 2). If you don’t want to infuse the milk skip step 2.
  2. Warm up all the ingredients in the pot on medium heat with a vanilla pot. Make sure it does not boil. Once warm take it off the heat and leave it to cool.
  3. Stir all the ingredients, except for the vanilla pod, until the sugar has dissolved.
  4. Fill the ice cream mixture into the ice cream maker and churn the ice cream until the consistency is creamy.
  5. Fill the ice cream into a freezer container and leave it in the freezer for six hours or over night.

Hopefully you like this recipe and try it out sometime. If you think store-bought ice cream is good, you will be surprised how good this homemade ice cream is. There is also no better way to impress people than to say, I made a pie and ice cream myself. It was no problem, you did not cry once, like that time you churned your own butter. The cream was everywhere. Happy Holidays!

Continue reading “Philadelphia Style Vanilla Ice Cream – No Cooking Required”

Cremiges Hähnchen- oder Puten-Geschnetzeltes

Dieses Rezept ist ideal für ein schnelles, leckeres Abendessen.

Cremiges Hähnchen- oder Puten-Geschnetzeltes (Download)

Zutaten für zwei Portionen:

Olivenöl

1 kleine Zwiebel, gewürfelt

2 TL. Instant Gemüsebrühe

2 Knoblauchzehen, fein gehackt

*1-2 Stück Hähnchen- oder Putenbrust

200 gr/ 2 Tassen Champignons, in Scheiben

Heißes Wasser

100 ml/1/2 Tasse Sahne

Salz

Pfeffer

Petersilie

Optional: 2-3 TL. Speisestärke

*für vegetarische Version einfach weglassen

Zubereitung:

  1. Etwas Olivenöl in eine Pfanne geben und auf hohe Hitze stellen.
  2. Die Zwiebeln mit der Instant Gemüsebrühe anschwitzen.
  3. Knoblauch dazugeben und eine weitere Minute anschwitzen.
  4. Das Fleisch in Streifen schneiden und in die Pfanne geben. Alles anbraten bis das Fleisch gar ist.
  5. Die Champignons dazugeben und anschwitzen bis sie leicht bräunlich sind.
  6. Alles mit Salz, Pfeffer und Petersilie abschmecken.
  7. Etwas heißes Wasser in die Pfanne geben bis alles von Wasser umgeben ist. Alles etwas reduzieren lassen.
  8. Sahne dazugeben und weiter reduzieren lassen bis die gewünschte Menge Sauce erreicht ist. Sollte sie zu flüssig sein, alles mit  der in Wasser aufgelösten Speisestärke andicken.
  9. Die Sauce nochmals abschmecken und mit Reis, Nudeln oder Kartoffeln servieren.

Creamy Turkey/Chicken Mushroom Stir-Fry – Easy, Fast and Delicious

Here I go again with another mushroom recipe. Everybody needs a quick and delicious recipe for lunch or dinner when you have little time. In order to make it vegetarian, omit the meat and add more mushrooms. With a plant-based alternative to cream you can easily adjust it to be vegan, as well. Serve it with your favourite side: rice, pasta, potatoes – anything goes. I hope you will enjoy this quick little recipe. Have a wonderful day.

Creamy Turkey or Chicken Mushroom Stir-Fry (download)

Ingredients for 2 portions:

Olive Oil

1 small onion, diced

2 Tsp. Instant Vegetable Stock/Vegetable Stock Cube

2 cloves of garlic, chopped

*1-2 Turkey or Chicken Breast (depending how much you like meat)

200 gr/ 2 Cups mushrooms, sliced

Hot water

100 ml/1/2 Cup Cream

Salt

Pepper

Parsley

Optional: 2-3 Tsp. Cornstarch

*omit in order to make it vegetarian

Instructions:

  1. Pour a little olive oil in a frying pan and put it on high heat.
  2. Sauté the diced onions and instant vegetable stock (alternative: add a vegetable stock cube with the hot water) in the hot oil.
  3. Add the garlic and sauté for another minute.
  4. Cut the chicken or turkey into strips and add it to the pan. Sauté until the meat is cooked.
  5. Put the mushrooms into the pan and sauté them until lightly brown.
  6. If you use vegetable stock cube, add it now. Add salt, pepper and parsley to taste.
  7. Pour hot water into the pan until everything is submerged in water and leave it to reduce a little.
  8. Add the cream and leave it to reduce untilit has reached the right consistency. Should you require more sauce, use cornstarch dissolved in cold water) to thicken the sauce.
  9. Season the sauce to taste and serve with rice, pasta or boiled/baked potatoes.

Hybrid Mushroom Pizza Tarte – New Recipe and Spanish New Year’s Tradition

Happy new year everybody! How did you spend New Year’s Eve?  In the morning I was in quite good spirit, I worked out and cleaned the kitchen. The laundry was done quickly and I had a great or crazy idea, what to make for dinner. I prepped the yeast dough during lunchtime and attempted taking a little nap to party all through the night. By party I mean to watch the first two Harry Potter films, choke on some grapes (Spanish tradition) and watch the fireworks. Sounds like an ideal night, right? I might not be a party person, but that sounds like a party to me.

What is a Hybrid Mushroom Pizza Tarte?

My new invention, or at least I think that it is a new invention, worked so well. My Hybrid Mushroom Pizza Tarte was a total success. It might just be the greatest thing I have ever made. It was so good, that I made it the following day again with leftover dough. Therefore I think it counts as tested. If you like parties, you could make mini versions of the Hybrid Mushroom Pizza Tarte. This recipe really needs a different name, but I draw a total blank. It’s a bit long, right?

Why spend New Year’s Eve choking on grapes?

After dinner New Year’s Eve went down the drain. I got a migraine and fell asleep halfway through the Philosopher’s Stone (Sorcerer’s Stone, if you are American). My only triumphant moment was not choking on twelve grapes in the twelve seconds leading up to midnight. It is a crazy Spanish tradition, which is supposed to bring you luck next year. You’re also supposed to make a wish with every grape, but I don’t know how you are supposed to manage that. So far I have never managed it, yet I keep trying. Do you have any weird traditions in your country? Possibly less lethal ones?

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Alcohol and fire – a bad combination

After not choking on grapes I watched the fireworks, which were so beautiful until my apparently lightly intoxicated neighbours set some sort of package on fire right next to a parked car. I was convinced that I would have to call the fire department or an ambulance. Luckily the package stopped burning after a little while. Who thought that it would be a good idea to encourage the combination of alcohol and fire? How did you celebrate New Year’s Eve? I really hope, you had a better time than I did. Though I got a new delicious and easy recipe out of the ordeal, so it wasn’t too bad. Harry Potter isn’t going anywhere.


Hybrid Mushroom Pizza Tarte

Ingredients:

250 gr all-purpose Flour

1/2 packet of dry active yeast

1 Tbs. Semolina

2 Tbs. Olive Oil

200 ml lukewarm water

1/2 Tsp. Salt
Topping:

1 Tbs. Olive Oil

1 Medium Onion

250 gr Mushrooms

75 gr Créme Fraiche

75 gr Sour cream

Salt

Pepper

Parsley

Grated Cheese (Cheddar or Gouda)

Instructions:

1. Put the flour, semolina and yeast into a bowl and mix it together.

2. Make a well in the middle and pour some of the water into it. Put the salt on one side of the well. Hold some water back and use it when the dough is too dry. Add the oil and knead everything together into a homogenous dough.

3. Cover the dough with a wet tea towel and leave it to prove until it has doubled.

4. Clean the Mushrooms and slice them. Put them aside for later.

5. Peel and slice the onion into rings.

6. Put a pan with olive oil on high heat and sauté the onions. Once the onions are glassy, add the mushrooms and sauté them as well. This way they lose most of their moisture. Not too long, as it will still bake in the oven. Season the mushrooms with salt and pepper to taste.

7. Roll out the dough into an oval shape (or like a pizza) and put it on a lined baking sheet.

8. Preheat the oven to 180°C.

9. Stir together the créme fraiche and sour cream.

10. Spread the créme fraiche and sour cream on the dough. Put the onions and mushrooms on top. Sprinkle some parsley and grated cheese over it.

11. Put the  pizza/tarte on the lower rack in the oven and bake for about twenty to thirty  minutes until golden.

Gambas al Ajillo – Shrimps and Garlic

I’m almost ashamed to call this a recipe, it is more like a shopping list with instructions, but this is just too delicious not to share. Do you love garlic? Use more. Do you not love garlic? Use less. Do you hate garlic? What kind of person are you, if you’re even human? My love for food with garlic is the only proof I have for not being a vampire, because I never appear in photos. NEVER! I usually use about three cloves of garlic per person. It sounds like a lot, but you don’t have to eat the sautéed garlic. Although not dipping some homemade bread into the garlic oil seems like a huge waste to me.

It is a wonderful dish to make for a New Year’s Eve buffet. It tastes great hot and cold and you can make it in under 15 minutes. Serve some olives, deviled eggs (recipe in the works), stuffed mushrooms, cheese and a meat skewer and your New Year’s Eve party is both delicious and stress free. Everything can be prepped ahead of time. Or serve it with some Chinese Style Fried Noodles – who doesn’t like dinner which can be prepared in 20 minutes?

Gambas al Ajillo

Ingredients:

Olive Oil

Shrimp, cooked and peeled

Garlic, sliced

Salt

Optional: Parsley

Instructions:

  1. Pour olive oil into a frying pan, the bottom should be complete covered, and put it on  high heat.
  2. Sauté the shrimp in the hot oil until almost done.
  3. Add and sauté the sliced garlic until golden.
  4. Add salt and parsley to taste.
  5. Don’t throw away the olive oil, use it to dip some bread.

How are you going to spend New Year’s Eve? I’ll will hang out with family and twelve seconds before midnight I will choke on twelve grapes, blaming them for all my misfortune. What a stupid Spanish tradition, yet I try it every year.
 Foolproof Baguette

Vegetarian Oven Stuffed Mushrooms

Spanish Style Coleslaw – Possible Vampire Repellent (Quick Read)

The way to make something Spanish appears to be adding a ton of sautéed garlic to everything, even salad. I’m not sure whether it is an actual Spanish dish, but it is my Mum’s recipe, who is Spanish. She learned it from her family, they were also Spanish. I think that should qualify, right?

So, I’m not sure where the Spanish obsession with garlic comes from. No folklore tales of vampires have been found in my conducted reasearch. Luckily so, our people always invite someone into our house.  At least, if we cleaned the entire house and combed out that messy looking grass in the front. If anybody is talking about them behind anyone’s back, it’s me. I’m just joking, I hate gossip or talking to people.

This coleslaw is great for a buffet, the garlic is sautéed so it does not smell too bad. I also love serving it to some homemade gyro or vegetarian kebab in some freshly baked flat- or pita bread. It is delicious and easy, could it be any better? This recipe uses pointed cabbage instead of white cabbage, which is just easier to handle. It works with white cabbage, too, just make it 24 hours ahead of time and you’re good. It tastes even better on the second day.

Spanish Style Coleslaw (pdf download)

Ingredients:

1 Pointed cabbage, finely sliced

6-8 Cloves of garlic, chopped

Olive Oil

Red wine vinegar

Salt

Instructions:

1. Clean the pointed cabbage and slice it as fine as you can. Put everything into a large bowl.

2. Peel and chop the cloves of garlic.

3. Sauté the garlic in a small pan with olive oil. The bottom of the pan should be covered with oil. Take the garlic off the heat when it is beige in colour. Pour it over the pointed cabbage while still hot.

4. Add red wine vinegar and salt to taste and stir everything well. Once you’re done, cover it up and leave it in the fridge until you need it.

5. Taste it before serving it, sometimes you will have to add a bit more salt and vinegar.

After the holidays, it might be time for some lighter fair in the kitchen. So whip up some coleslaw, serve it with some grilled chicken and baked sweet potatoes, and you have a great and easy meal. I hope you will try the recipe. Have a wonderful day.