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    You are in: Home / Cookbooks / ZWT Portugal & Spain - momaphet
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    13 recipes in

    ZWT Portugal & Spain - momaphet

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    I found this on a site wtith "authentic Spanish recipes", I haven't tried it yet but the fritters sound delicious. The original recipe call for deep frying in olive oil; I find vegetable, canola or peanut oil to be better choices. The prep/cooking time is a guesstimate and doesn't include chilling time. Serve with a favorite Spainish dipping sauce and lemon or lime.

    Recipe #483765

    A traditional Portuguese cornbread, this yeast bread has the wholesome rustic flavor and texture that suitably accompanies soups. I found this for ZWT on a website of traditional Portuguese foods.

    Recipe #369637

    This is super simple and makes for a quick and easy supper, it can be made with any firm white fish.

    Recipe #369638

    Shellfish and olive oil are major components in Portuguese cooking and are reflected in this dish. Because of the variations there can be in the timing of cooking rice the time given is approximate.

    Recipe #369571

    Similar to a French cruller, this Portguese sweet should be served hot and fresh. Cooking time does not include the deep frying as this will vary greatly depending on the experience of the cook ( I don't deep fry much so I am very careful and take longer then those who use this method more often )

    Recipe #369600

    A Spanish dish with Moorish influence. I found this recipe online; though I haven't tried it yet, it has some of my favorite ingredients and looks like a quick, yummy dish. Cooking time does not include soaking the raisins. Couscous would make a perfect side dish.

    Recipe #229687

    These are a little more involved than some scones, but still quick and delicious. I love them with raspberry jam and whipped cream. Wonderful in the morning or at teatime.

    Recipe #231929

    From "Pasta and Company by Request". My friend Sherrie made this for our DD's wedding and it got raves.Very elegant, it's great for large parties as it's best made several days ahead and served at room temperature. For the wedding there was enough for 125.

    Recipe #433455

    Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón. They are also good with hot chocolate.

    Recipe #369814

    Simple and delicious, perfect for a cool evening or as an after dinner drink.

    Recipe #369734

    Rich and delicious, for the strong at heart chocolate lover. Serve with churros or magdelenas. I have also posted a version made with milk chocolate in place of the unsweetened and sugar. Serving size depends on how much chocolate you can handle.

    Recipe #369800

    This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.

    Recipe #369679

    A typical recipe found at any Tapas Bar. This is flavorful and goes perfectly with good crusty bread and a glass of wine. Be sure and have all your ingredients prepped and ready to go in the pan.

    Recipe #369646

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