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    You are in: Home / Cookbooks / My 2009 ZWT Spanish & Portuguese recipes
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    9 recipes in

    My 2009 ZWT Spanish & Portuguese recipes

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    Serve these for lunch, as a snack or as an appetiser. From the Australian Women's Weekly's 'little pies & cakes'.

    Recipe #349721

    Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving.

    Recipe #344049

    Turn Christmas Day leftovers into a delicious Boxing Day treat: Roast Potato Tortilla! I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to leftover roast potatoes. According to the Zaar Kitchen Dictionary, in Spain, the word 'tortilla' refers to a thin omelette, the traditional version of which contains potatoes and Spanish onions. That I find intriguing as I've been making something similar for years - raw potato cubed and onion, garlic and herbs - simply dubbed by me as a 'Chip Omelette'. Very UNsophisticated but delicious nonetheless. You can, of course, use this recipe at any time of the year to use up leftover roast potatoes or any leftover vegetables: sweet potatoes, zucchinis, mushrooms, peas or corn. With a recipe such as this in your repertoire, you may well want to make extra roast potatoes whenever you're roasting potatoes. Traditionally, in Spain, Roast Potato Tortilla is served warm or cold. This makes it ideal for picnics, potlucks and take-to-work lunches. Untraditionally, if you prefer it warm, it is easily re-heated in the microwave. The other recipes posted from this collection are Recipe #345642, Recipe #345416, Recipe #345446.

    Recipe #344949

    Spicy sausage, potato and red peppers in a omelette makes a quick and tasty meal - because it uses canned vegetables. But if you prefer, you can, of course, use fresh vegetables. If you are serving this to children, you will probably want to use a milder sausage. Adapted from a recipe from the Simply Great Recipes Club website.

    Recipe #169003

    Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'.

    Recipe #343935

    Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter.

    Recipe #344542

    NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency.

    Recipe #344630

    Flavoursome prawn and chorizo cakes served with a tomato salsa from Better Homes and Gardens, found online, but lots of people I've cooked for would love this - which is what drew my attention to it. From Wikipedia: In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word “prawns” is far more common on menus than the term “shrimp”, which is generally only used in North America. The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called “king prawns”). Australia and other Commonwealth countries including South Africa follow this European/British use to an even greater extent, using the word “prawn” almost exclusively. In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists, traditionally served as tapas.

    Recipe #359549

    A yummy-sounding recipe from the current issue of the Australian magazine 'super food ideas'. You'll need 8 pre-soaked wooden bamboo skewers. Feel free to vary the olives in this recipe. I haven't made these yet but I'd be inclined to use unpitted kalamata olives or perhaps half and half unpitted kalamata olives and the suggested pimento-stuffed green olives. I've suggested that these could be served at a picnic, if you were picnicking where there were BBQs. They could be made up to the end of step 1. For serving at a home BBQ, they could of course also be prepared to that stage and BBQd just before you are ready to serve them.

    Recipe #360346


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