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.
Choose whatever blue cheese you prefer but make sure it is slightly creamy. The broiling softens the cheese and brings the two flavours together.
Created by Jennifer McLagan and Heather Trim for Food and Drink.
from a lovely little website sharing traditional Spanish recipes! posted for ZWT8.
The eggs can be fried separately and then placed on top of the peas and ham before serving to cut down on cooking time
Serve with chunks of warm bread
This recipe is submitted for play in ZWT8 – Spain/Portugal. It is a recipe by Ana Patuleia Ortins.
Which came first, the Prego rolls of South Africa or the Portuguese Prego no Pão on the mainland. In South Africa, you will find these are very popular for Saturday lunches and served up with an ice-cold beer. This dish is also called by some as Bife no Prego.
Entered for ZWT 5 - round 1. In Portugal, rissoles are known as rissóis and are usually filled with cod, minced meat, shrimp or (less frequently) chicken or a combination of cheese and ham.
The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.Mostly cooked on a BBQ all year round.
The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a BBQ as a healthier option during summer
This is my mum's favourite nibblies (other than sweets). Don't add any extra salt as olives are naturally salty. The cayenne pepper can be upped if you like a bit more bite. Any stuffed spanish olive will do, and they must be stuffed. The un-stuffed ones hold too much grease.
Salty, sweet and laced with smoke -- the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese. From 'EatingWell.com' and posted for ZWT5. NOTE: Cooling time included in PREP time.
Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!