Each culture has it’s own thingy wrapped in dough: jiaozi in China, momos in Nepal, pierogi in East Europe, ravioli in Italy… Spain has got empanadillas. This is classical savory yet easy to prepare finger food; and Teba excels at it.
Back at home, in the Basque Country, Unai’s father is who does the cooking, and he doesn’t like fish. So when he is not around, his mother always takes the chance to prepare this simple, yet delicious typical Spanish dish.
Peel the tomatoes. It's easier if you dip them half a minute in boiling water before.
Put the peeled tomatoes and the rest of the ingredients into a blender and blend at max speed for less than a minute. The texture has to be smooth, thick enough as to qualify as a cold soup and not as a juice. Taste and correct vinegar and salt.
Enjoy extra-cold, garnished with hardboiled egg and ham shavings!
1 big potato (or even better, sweet potato), cut into ~1cm rounds
1 1⁄2 teaspoons olive oil or coconut oil, melted
Fine-grain sea salt and freshly ground black pepper
1 cup uncooked quinoa
1 cup frozen shelled edamame, thawed
1 medium carrot, julienned
2 green onions, thinly sliced
1⁄4 cup fresh cilantro leaves, chopped (optional, we didn’t had this)
1 teaspoon sesame seeds
1 tablespoon hemp seeds
1⁄2 cup sprouts
FOR THE ORANGE-MAPLE MISO DRESSING:
3 tablespoons (45 mL) light miso
2 tablespoons (30 mL) rice vinegar
1 tablespoon (15 mL) toasted sesame oil
1 tablespoon (15 mL) tahini
1⁄4 cup (60 mL) fresh orange juice
1 teaspoon (5 mL) maple syrup (we had no maple, but you can use agave sirup or honey)
1 teaspoon (5 mL) water
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on both sides to coat. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 8 to 10 minutes more, until tender and lightly browned.
Meanwhile, combine the quinoa with 1½ cups water in a saucepan and bring to a slow boil. Turn the heat down, cover, and simmer until the water is absorbed, about 15 minutes.
To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season it with salt and pepper. Top with the roasted potato rounds, the edamame, carrots, green onion, cilantro, the sesame seeds, hemp seeds, and sprouts.
FOR THE ORANGE-MAPLE MISO DRESSING:
In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.
Drizzle with Orange-Maple Miso Dressing and enjoy!
I have lived for a long while in NYC and also spent some time in London. Both cities, NY especially, have a deeply ingrained culture of street food. One of my favourite forms of street food is the taco. In NY and many other cities in the USA you can find a plethora of tacos for sale from street vendors… anything from tongue, to chicken, to grilled meat, to… fish! There is a Baja style fish taco which uses deep fried fish. My version is less fussy and quicker using grilled fish instead. For me the key ingredient that makes or breaks a fish taco isn’t the fish, it’s the chipotle mayo — for me it’s an essential component. Finally, the ultimate taco is all about the garnish: you want colour, texture, and flavour to all complement each other.
Mix all of the ingredients but rather quickly as not to make the dough too warm and soft, refrigirate it before use.
Be careful to use warm water so the ingredients bond more firmly and make the dough softer.
Mix all of the ingredients into a firm ball and rest for 30 minutes under a kitchen cloth (you can halve the dough so it will be easier to strech it thinly later on). Then role out the dough into about a fingers width of a sheet and spread oil over the surface to prevent tearing.
Strech the dough over the surface of the table as thinly as you can (make sure you put a cloth underneath with lots of flower so it wont stick to the table). Cut the dough into about ten sheets that are slightly larger than the base of the baking dish.
Role out the base dough into a thin sheet and spread it over the bottom of the baking dish, fold and lift the ends of the dough and press them against the walls of the dish making a bowl.
Then put a sheet of “pulled” dough over it and spread your first filling - the poppy seeds. Spread a modest amount of the sour cream topping and sugar.
Then come the next sheet and the grated apples which you season with cinnamon (grandma used to have a heavy hand when it came to this but use as much as you see fit) and sugar.
Now comes another layer with the walnuts and then cottage cheese. You cover both with the cream topping but don’t hold back with the cottage cheese, make sure that bad boy is nice and moist. Also you can mix the walnuts with the cream beforehand so they’ll be easier to spread.
Repeat all four layers and cover the whole thing with two sheets (spread the butter and some cream carefully between the layers so they won’t get stuck into a single hard sheet).
Before putting it in the oven generously cover the top with, you guessed it, more cream.
Slowly bake for about an hour (this part is really vague so I guess at around 180 degrees).