Yesterday Dan_e and me made the spinach empanada’s and the potato-tortilla from the Dutch Kamerkook website.
The recipe is for approximately 6 persons.
Spinach empanada’s
You’ll need:
- 15 gr raisins
- 15 ml olive oil
- 1 tea spoon shallot finely chopped
- 200 gr spinach coarsely chopped
- 1 garlic clove finely chopped
- 15 gr roasted pine nuts (roast them in a dry hot frying pan)
- 1 beaten egg
- 250 gr puff pastry
- salt and grated pepper
- 1 tea spoon capers
- 15 gr grated parmezan cheese
- some chopped almonds to cover the empanada’s with
Pre-heat your oven on 180 °C
Put the raisins in a small bowl with warm water and let it stand for about 10 minutes. Drain and chop coarsely. Put the oil in a frying pan or wok and when its hot, add the shallot and spinach. Let it simmer while you keep stirring it until the water is evaporated. Add raisins, garlic, salt and pepper and stir for another minute. Remove it from the fire, add raisins, capers, pine nuts and the cheese. Stir and let it cool off.
To make the empanada’s I have this awesome tool called a dough shaper:
You put the shaper open on your dough and it cuts out a circle which fit exactly in the hollow top. You fill it with the mixture you just made (not too much), wet the edges a little with water so it’s a bit sticky and fold it. After you open it, you have a perfect empanada filled with your spinach-mixture. You can of course put anything in it, and made all sorts of filled dough-half moon shaped yummieness. 
Beat the egg and smear it on the empanada’s. Sprinkle the chopped almonds on top. Put it in the middle of the oven for 15-20 minutes.
Tortilla de patatas (potato tortilla)
You’ll need;
- 12 tablespoons spoons olive oil
- 1 medium sized onion, cut into circles
- 4 medium sized potatoes, cut into thin slices
- 7 eggs
- 1 clove garlic finely chopped
- 30 gr parsley chopped
Heat the oil in a frying pan (leave about one tbl sp. for later) and add the onions and garlic. After a minute add the potatoes. Make sure its just barely covered with oil. Turn your fire low and let the potatoes cook while stirring every now and then. The potatoes need to become done, but stay firm! Don’t let them bake.
Drain the potato/onion/garlic mixture. Beat the eggs in a large bowl, add salt, parsley and the drained mixture and stir to prevent the egg to coagulate. Let it rest for 15 minutes.
Heat 1 tablespoon of oil in the frying pan and put the mixture in the pan. Make sure the whole bottom of the pan is covered equally. Turn your fire low again and let the tortilla become done until the underside is lightly brown.
Put a lid on your pan (or a large enough flat plate) and flip the pan. Let the tortilla slide back into the pan and bake on a low fire until it’s done.
Garlic mayonnaise
You’ll need:
- 2 cloves of garlic
- 1/2 teaspoon sea salt
- 2 egg yokes
- 1 tea spoon of grated lemon peel
- 3 table spoons lemon juice
- 10 ml olive oil
- 10 ml sunflower oil
Put the egg yokes, garlic, sea salt, lemon peel and – juice in a high bowl and mix it with a mixer or with the kitchen machine. Slowly pour in the olive oil, while you keep beating the mixture with your mixer until all oil is in the mixture and it has the thickness of mayonnaise. Season with salt and/or more lemon juice.
Enjoy your meal!
In small towns are big secrets being kept. In the world of authors, its a well-known fact. Miss Marple lives in St Mary Mead, knows everything about anybody and if the murder happens outside her village she finds a character parallel with one of its residents. Jessica Fletcher is a famous writer who writes and solves crime in Cabot Cove. Betsy Devonshire solves a second murder in Excelior, Minnesota. Somehow, for some weird reason it is accepted that once the main character stumbles upon and solves the murder in its little town village, more murders happen, and off course our main character solves them. Sometimes it’s more trustworthythen other times, but the murders solved by Betsy in Excelsior are as realistic as can be.
