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Mix capsicum peanut salad

A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.

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Espinacas con garbanzosSpinach and chickpeas

Espinacas con garbanzos is one of the great tapas of Seville, served in little earthenware dishes in the bars around the cathedral and the Triana market. It carries the city's Moorish past in its spices: cumin, smoked paprika and a little vinegar, with a sauce thickened by a paste of garlic and bread fried in olive oil, the old Andalusian trick called a majado. Earthy chickpeas, soft spinach and a sauce rich enough to mop up with bread make it a filling vegan supper too. It is traditional in Seville during Lent. Chef's tip: pound the fried bread and garlic with the spices and vinegar into a thick paste before it goes into the pan; this majado is what gives the dish its smoky, velvety sauce, so don't skip it.

30 min

Spanish Vegetarian

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Flan de huevoBaked egg custard

Flan de huevo is the most common dessert in Spain: on the menú del día in every town, from Galicia to the Canary Islands, and made at home for Sunday lunch. It is simply eggs, milk and sugar, flavoured with a little lemon zest and vanilla, baked gently in a water bath over a layer of dark caramel. When it's turned out, the caramel becomes a glossy sauce running down the sides. Spanish flan is firmer and more eggy than French crème caramel, and it slices cleanly. Chef's tip: bake it slowly in a water bath and stop when the centre still wobbles slightly like jelly; overbaking leaves little holes and a grainy texture, the sign of a flan cooked too hot or too long.

60 min

Spanish Desserts

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Vegetarian sour soupTamarind and pineapple soup

Canh chua, 'sour soup', is on the table at nearly every family meal in the Mekong Delta, served with plain rice. The broth is soured with tamarind and sweetened with pineapple and tomato, then filled with okra, celery-like taro stems, bean sprouts and lots of herbs. This vegetarian version uses fried tofu in place of fish. It is light, tangy and refreshing in hot weather. Chef's tip: fry the tomato with the shallot until it collapses before adding the liquid, so the broth turns rosy, then add the herbs and bean sprouts only off the heat and finish with garlic fried in oil, which gives the soup its southern fragrance.

30 min

Vietnamese Soups

by KrazyBadal 0 views

Lentejas estofadasLentil stew

Lentejas estofadas, or lentejas a la española, is the stew that every Spanish household knows from childhood, cooked once a week from Castile to Andalusia. Small brown lentils (pardinas, ideally from Tierra de Campos in León) are simmered with a sofrito of onion, pepper, garlic and tomato, carrot, potato and bay until thick, savoury and soothing. Most families add chorizo; here smoked pimentón de la Vera brings the same smoky warmth. Serve in deep bowls with crusty bread and a few pickled guindilla peppers on the side. Chef's tip: add a splash of sherry vinegar right at the end; it lifts the earthy lentils and is what Spanish grandmothers do to make the stew taste finished.

45 min

Spanish Curries

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TorrijasCinnamon fried bread

Torrijas are the Easter sweet of Spain, eaten all over the country during Semana Santa and especially in Madrid and Andalusia, where bakeries pile them in their windows. Thick slices of day-old bread are soaked in milk infused with cinnamon and lemon peel, dipped in beaten egg, fried in olive oil and rolled in cinnamon sugar. They were born as a way to use up stale bread during Lent, and they are crisp outside and soft and custardy inside, like a richer, crunchier French toast. Eat them warm or cold, the next day they are even more set and sweet. Chef's tip: use a dense day-old loaf (a Spanish 'pan de torrijas' or a firm baguette) cut 2–3 cm thick, and soak just until saturated; fresh, airy bread falls apart and fries greasy.

30 min

Spanish Desserts

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Sopa de ajoGarlic and bread soup

Sopa de ajo, also called sopa castellana, is the warming winter soup of Castile and León, from Segovia to Burgos: stale bread fried in olive oil with lots of garlic and smoky pimentón, simmered in stock and finished with eggs poached right in the soup. It was shepherds' and farmers' food, made from what was always in the kitchen, and is still eaten after a cold night out or on Ash Wednesday. Castilian cooks often add cured ham; this vegetarian version gets its depth from smoked pimentón and a good vegetable stock. Serve it in earthenware bowls, piping hot. Chef's tip: use bread that is truly stale and dry, and toast it in the garlicky oil until golden before adding the stock; fresh bread turns to mush, while toasted stale bread swells but keeps a little texture.

30 min

Spanish Soups

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Vegetable phoVegetable rice noodle soup

Pho began in the north, around Hanoi and Nam Định, and is now eaten all over Vietnam, often for breakfast. Phở chay is the Buddhist vegetarian version served in temple kitchens and chay restaurants: the deep, clear broth comes from charred onion and ginger, toasted star anise, cinnamon and cloves, simmered with daikon, carrot, sweetcorn and dried shiitake instead of beef bones. Silky flat rice noodles, golden tofu and mushrooms go in the bowl, and everyone adds their own bean sprouts, Thai basil, lime and chilli at the table. Chef's tip: char the onion and ginger until properly blackened in patches and toast the spices in a dry pan until they smell like warm Christmas cake; that smoky, perfumed base is what makes the broth taste like pho and not vegetable soup.

60 min

Vietnamese Soups

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Salmorejo cordobésThick chilled tomato and bread soup

Salmorejo is Córdoba's answer to gazpacho: thicker, richer and simpler, made with just ripe tomatoes, bread, garlic, olive oil and salt, blended into a cream so dense a spoon almost stands up in it. In Córdoba it is served in a shallow earthenware bowl as a first course or tapa, topped with chopped hard-boiled egg and diced cured ham; this vegetarian version keeps the egg (leave it out for a vegan dish) and adds a few crunchy croutons and a thread of olive oil. Chef's tip: use bread with a dense, tight crumb, like a day-old Spanish 'pan de telera' or a firm white loaf; airy supermarket bread makes salmorejo thin and gluey.

15 min

Spanish Soups

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Vegetarian broken rice plateBroken rice with lemongrass tofu

Cơm tấm, 'broken rice', is the breakfast and lunch plate of Saigon. Broken grains, once sold cheaply to the poor, cook up soft and slightly sticky, and street stalls serve them with grilled meat, a crisp-edged fried egg, spring onion oil, pickles and cucumber. This vegetarian plate has caramelised lemongrass tofu in place of pork. Every part goes with the sweet-sour nước chấm spooned over the top. Chef's tip: fry the egg in hot oil and spoon the oil over the white, so the edges go lacy and crisp and the yolk stays runny, Saigon-style; break it over the rice and it becomes part of the sauce.

45 min

Vietnamese Rice & Grains

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Vegetarian feijoadaSmoky black bean stew

Feijoada is Brazil's national dish, the slow black bean stew that Rio de Janeiro and the rest of the country eat for long Saturday lunches. The classic version is loaded with smoked pork; this feijoada vegetariana gets its depth from well-browned mushrooms, smoked paprika and bay instead, with sweet potato melting into the dark, glossy broth. Serve it the proper way: white rice, couve à mineira, farofa and slices of orange to cut the richness. Chef's tip: once the beans are tender, mash a ladleful against the side of the pot and stir it back in. That's how Brazilian cooks get the thick, velvety caldo that coats the rice, rather than a thin soup.

105 min

Brazilian Curries

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Vegan nuoc chamSweet and sour dipping sauce

Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.

5 min

Vietnamese Chutneys & Dips

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Tortilla españolaSpanish potato omelette

Tortilla de patatas is the dish every Spanish bar keeps on the counter, from Madrid to Seville: a thick cake of soft potato and sweet onion bound with just-set egg, served warm or at room temperature in wedges or small squares (pinchos) with bread. The potatoes are not fried crisp but gently poached in plenty of olive oil until tender, then soaked in the beaten egg so every slice holds together. Spaniards argue about onion (con cebolla or sin) and about how runny the centre should be; this version has onion and a juicy middle, the way most bars in Madrid serve it. Eat it for breakfast, as a tapa or for a light supper with a tomato salad. Chef's tip: once the hot potatoes go into the beaten eggs, leave them to sit for 10 minutes before cooking; the egg starts to set around the potato and the tortilla turns out creamy and holds its shape.

50 min

Spanish Breakfast & Brunch

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Tofu fresh summer rolls

Gỏi cuốn are the fresh, unfried rolls sold from glass cases at Saigon street stalls and eaten as a light lunch or snack on hot afternoons. Here golden tofu takes the place of the usual prawns and pork, rolled up with rice vermicelli, lettuce, mint, Thai basil, cucumber and garlic chives. They come with a thick, sweet-salty peanut and hoisin dip, as they do in the south. Chef's tip: dip the rice paper for barely a second and let it soften on the board, then lay the prettiest ingredients against the wrapper first, so the tofu and herbs show through the translucent skin and the roll stays tight.

30 min

Vietnamese Snacks & Starters

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Mushroom croquetas

Croquetas are the pride of Spanish home cooking and tapas bars alike: a thick, silky béchamel full of flavour, chilled, rolled in egg and breadcrumbs and fried until crisp. Every family has its own; ham and chicken are classic, but croquetas de setas, made with wild or chestnut mushrooms, are found all over the country and are especially loved in the mushroom-picking regions of Castile and Catalonia. A good croqueta is creamy, almost liquid, inside, with a thin shell. Make a big batch: they freeze beautifully raw. Chef's tip: cook the flour in the butter and oil for a full 2 minutes and then beat the milk in slowly over a low heat for 10–15 minutes; this long cooking takes away the raw taste of flour and gives the creamy centre that makes Spanish croquetas special.

120 min

Spanish Snacks & Starters

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Basque burnt cheesecake

This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.

70 min

Spanish Baking

by KrazyBadal 1 views

Churros con chocolateChurros with hot chocolate

Churros con chocolate is Madrid's most famous treat, eaten at the city's historic chocolaterías for breakfast, as a late-afternoon merienda or at dawn after a night out. Churros are made from a simple dough of flour, water and salt piped straight into hot oil, fried until ridged and crisp, and dunked into a cup of hot chocolate so thick it almost holds the churro up. The dough has no egg or sugar, so the churros are light and crunchy; the sweetness comes from the chocolate and a dusting of sugar. Chef's tip: pipe through a star nozzle; the ridges let steam escape so the churros don't burst in the oil, and they create the extra crunch that makes a good churro.

40 min

Spanish Desserts

by KrazyBadal 1 views

Vietnamese iced coffee

Cà phê sữa đá is the drink of Vietnam's pavement cafés, and in Saigon people sit on tiny plastic stools sipping it slowly from morning to night. Dark-roast coffee, traditionally robusta, drips slowly through a small metal filter called a phin onto a layer of sweetened condensed milk, then gets stirred and poured over ice. It is strong, sweet, chocolatey and very cold. Chef's tip: bloom the coffee with a splash of hot water for 30 seconds before filling the phin; it should then drip slowly, about 1–2 drops a second, for 4–5 minutes. Too fast and the coffee tastes thin, so press the inner filter down a little more next time.

8 min

Vietnamese Drinks

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Vegetarian banh xeoCrisp turmeric coconut pancakes

Bánh xèo, named for the loud sizzle (xèo) of the batter hitting the hot pan, are the big, crisp, golden pancakes of the Mekong Delta, made with rice flour, turmeric and coconut milk. This vegetarian version is filled with mushrooms, tofu and bean sprouts. You tear off a piece, wrap it in a lettuce or mustard leaf with mint, perilla and Thai basil, and dip it in nước chấm. It is a fun, hands-on meal for an evening with friends. Chef's tip: swirl the batter thinly into a really hot pan, cover for just a minute to steam the filling, then uncover and be patient: the pancake is only ready when the edges are lacy and brown and it lifts away by itself.

40 min

Vietnamese Snacks & Starters

by KrazyBadal 1 views

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