The Authentic Tapas Book
Small Dishes of Heavenly Temptations
By
Martha Stone
Copyright 2021 Martha Stone.
License Notes
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All content is for entertainment purposes and the author accepts no responsibility for any damages, commercially or personally, caused by following the content.
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Table of Contents
Introduction
Tapas, which originated in Spain, consists of a number of small dishes that add up to a full meal. The joy of tapas is that it offers the opportunity to try a wide variety of small portions of delicious foods at one sitting. What better way to treat your friends and family to a fun culinary experience?
The individual dishes can be turned into an appetizer or snack. However, when served together, they make up the entire meal. Like dim sum, tapas are all about variety.
For melt-in-the-mouth goodness, try the delectable treats found in the Authentic Tapas Book. Your guests may never leave.
Fig and Olive Tapenade
This is delicious served with crispy French bread or crackers. Use fresh figs if possible.
Cooking Time: 0
Servings: 6
Ingredients:
1 cup finely chopped fresh figs use dried if fresh is not available.
3 tbsp. white wine
2 tbsp. olive oil
1 tbsp. cognac
2 tsp. dried rosemary
tsp. chili powder
cup chopped kalamata olives.
3 tbsp. chopped green olives.
3 minced garlic cloves
Salt and pepper to taste
8 oz. goat cheese
6 tbsp. toasted walnuts
Directions:
Add the chopped figs to a pan and pour in the white wine and cup of water.
Bring the mixture to a boil, then reduce the heat.
Stir in the oil, cognac, rosemary, chili powder, black olives, green olives, garlic, salt, and pepper.
Combine well and refrigerate the mixture overnight.
Slice the goat cheese and transfer to a platter.
Spread the tapenade over the goat cheese and top with the toasted walnuts.
Serve with bread and crackers.
Espinacas con Garbanzos - Spinach with Garbanzo Beans
A favorite tapa treats in Spain. Serve with a nice, crusty bread.
Cooking Time: 10 minutes
Servings: 4
Ingredients:
Directions:
Heat the olive oil in a skillet.
Sauce the garlic and onion for 5 minutes.
Stir in the remaining ingredients and mash the beans a bit as they cook for 5 minutes.
Ham Croquettes
These are very popular in Spain. Serve with a nice red wine.
Cooking Time: 15 minutes
Servings: 6
Ingredients:
Directions:
Heat the olive oil in a small pan.
Stir in the flour and keep stirring for 3 minutes.
Stir in the milk and keep stirring for 2 minutes.
Add the turmeric, salt, and pepper.
Keep stirring until the sauce thickens, about 4 minutes.
Stir in the prosciutto and cook for 3minutes on low heat.
Refrigerate the mixture overnight.
Create 1-inch balls with the dough.
Whisk the eggs.
Coat the balls first with the eggs, then with the Panko.
Fry the croquettes for 3 minutes.
Drain on a paper towel.
Stuffed Poblano Peppers
This tapa takes a poblano pepper and kicks it up a notch. You can play with this recipe and use ground beef, if desired.
Cooking Time:1 hour 10 minutes
Servings: 4
Ingredients:
Direction:
Preheat the oven to 350 degrees.
Heat the olive oil in a skillet and brown the broken-up chorizo pieces for 10 minutes.
Turn off the heat and stir in the prepared rice, onion, salsa, crumbly Queso fresco, and cumin and combine well.
Divide the filling between the pepper halves and place in a casserole dish.
Drizzle with Sriracha sauce.
Pour half a cup of water into the casserole dish.
Cover with aluminum foil.
Bake for 1hour.
Top with sour cream.
Mini Quiches
These small quiches go fast. Mini quiches are a perfect finger food.