Viva España!

This weekend had the Spanish theme in our kitchen. It was also the second time I chose to cook fried rice instead of making a salad, and I must admit I already miss salads. So next week expect some tasty salad for sure.

The highlight of this week's dishes is the dessert - Leche Flan. I have to be honest and say that personally I am not a huge fan of Leche Flan, but most Filipinos are, and Matet is one of them. I remember when she made Leche Flan in Lithuania, and I was not too keen on eating it. Matet ended up giving it away to one Lithuanian family. They were so psyched about it! Their siblings even had a fight over it. So for my Lithuanian readers, this one is specially for you. This is the famous recipe. Hope you enjoy it. Also, one of my friends and readers said that she likes to add some brandy with Leche Flan, but it needs to be baked, not steamed. So you may want to give it a try too.

Speaking of Spanish cuisine, have you noticed that they use a lot of tomatoes in their dishes? No wonder they have tomato fights on the streets each year! I would get fed up with them too if they were in every dish! It's a bit strange that even though the Philippines were a Spanish colony for over three hundred years, this addiction to tomatoes never really took root in the Filipino cuisine. There aren't that many Filipino dishes that have tomatoes in them, right?

On a side note, keep your recipes coming. Email me, or send it to my inbox on Facebook. I can't wait to cook YOUR favorite recipe. I really mean it.

Dish # 1 - Spanish Rice

Serves 4 Time to Prepare 20 min Cooking Time 55 min

2/3 cup chicken broth
2/3 cup tomato sauce
4 slices bacon
1-1/3 onions, diced
2 cups uncooked white rice
1-1/3 tomatoes, diced
1-1/3 green bell peppers, diced
1/4 teaspoon chili powder
1/4 teaspoon salt and pepper to taste
2/3 (10 ounce) can sliced black olives, drained (optional)
2/3 (10 ounce) can whole kernel corn, drained (optional)

In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

My experience: I did some things differently with this recipe. First off, I used salami ham instead of bacon. Also, I precooked white rice and added it into the mix. So there was no need to simmer it for 40 minutes. I think it works better this way. Black olives could possibly work with this recipe, but definitely not corn. I did not use either.
Our verdict: Nice fried rice, but not as good as the one last week. We are just too in love with peanut butter.


Dish # 2 - Basil Tomato Soup

Serves 4 Time to Prepare 5 min Cooking Time 15 min

7/8 (28 ounce) can crushed tomatoes
1/2 (14.5 ounce) can chicken broth
8 fresh basil leaves, minced
1/2 teaspoon sugar
1/4 cup and 3 tablespoons whipping cream
3 tablespoons and 1-3/4 teaspoons butter or margarine

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

My experience: It's unbelievable how easy it is to make this soup. I used only half of the indicated amount of tomatoes, and used the whole can of chicken broth. It worked perfectly.
Our verdict: Excellent and refreshing soup. Worth making it again anytime.


Dish # 3 - Viva Madrid Spanish Chicken

Serves 4 Time to Prepare 15 min Cooking Time 20 min

3 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - pounded thin
1/2 cup all-purpose flour
6 slices bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, pitted and chopped
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste

Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

My experience: This recipe is perfect as is. I followed the instructions to the letter.
Our verdict: Really good, although I think I would have added a bit of red wine into the mixture. Or, just serve some red wine with it.


Dish # 4 - Leche Flan

Serves 4 Time to Prepare 10 min Cooking Time 40 min

Flan mixture:
6 egg yolks
1 small can evaporated milk
1 big can condensed milk

Caramel syrup:
1/2 cup sugar
1/4 cup water

You will also need the following:
Llanera (Aluminum mould)
Steamer
Strainer

Directions for Caramelized Syrup:
In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat the bottom.

Directions for Custard:
In a mixing bowl, combine all the egg yolk, condensed milk and evaporated milk. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.
This recipes makes 3 llaneras of Leche Flan.

My experience: Matet helped me out with this one.
Our verdict: Perfection!