Magefesa

Magefesa

INGREDIENTS:

  • 4 big frica panini 
  • 400 gr. Soft cheese
  • 100 gr. Andean serrano ham 
  • 1 hass avocado
  • Chiloé pepper
  • Salt
  • Extra virgin olive oil    

DIRECTIONS:

Open the frica bread in the middle. 

Season the base with a drop of extra virgin olive oil. 

Cover it with some thin hass avocado layers and season with chiloé pepper and a pinch of salt. 

Set the Andean Serrano ham chopped into fine slices on the avocado and finish by adding soft cheese. 

Select medium high power on the temperature regulator of our Magefesa Presto Panini Grill and keep it closed. 

When the selected working pressure is reached-the green light is switched on-place the panini on the grill and close the unit. 

Let it cook for 4 or 5 minutes until bread is crispy to taste.     



The Basque-born chef Nieves Barragán, Executive Head Chef of London's trendy ``Barrafinna'' Restaurant, is achieving a great success with a new recipe of traditional Spanish potato omelet.  

This chef began her culinary culture in the Basque Country, where she discovered her passion for cooking and fresh ingredients. When shearrived in London, she joined Sam and Eddie in 2003 (the owners of the premises), everything went uphill from there. Everyone is willing to try herrecipe in London, both on the premises and at home.    

To do so, we leave the link of the news in full, where the ingredients andsteps for preparation are explained:

The restaurant Barrafina in London introduces the best ``Tortilla de patata´´

The Spanish Wine Cellar 2012 trade show, a promotional event of Spanish wines in the US organized by the Spanish Institute for Foreign Trade (ICEX) in association with the Trade Commission of New York and the Chamber of Commerce of Valladolid will be held in New York and San Francisco on the 17 and 19 of April, respectively. 

The event, addressed to wine producers and marketers seeking to access or increase their presence  in the US market, will gather a total 45 Spanish wineries from different production areas. The promotional activities scheduled for the show include an informative seminar so that Spanish wine professionals can build knowledge on the industry sector in the United States as well as get familiar with the competition in the business through a visit to the main distribution channels. The ultimate purpose of the event is to help businesses establish commercial contacts with local companies in the area of imports, distribution and retail trade expected to attend the fair.

For more information on the event, please visit www.spanishwinecellar.com.

Wednesday, 06 April 2011 11:08

"International Gourmet Fair 2011"

English and Continental breakfasts are familiar to everyone. Most hotels around the world provide the choice to their guests but, have you ever heard about the “Spanish Breakfast”?  I am sure you haven´t. Not yet… The idea was launched a few days ago by three Spanish chefs at the International Gourmet Fair, in Madrid. Olive oil, bread, dairy, fruit, ham and there you go, a 338-368 kcal breakfast packed with flavor and nutrients to get you going during the day.
For further information CLICK HERE

The 57th edition of the Summer Fancy Food Show, the largest event on specialty foods and beverages in the US, is being celebrated in Washington, D.C. these days. The annual show has offered its attendees the exclusive opportunity to discover and taste over 180,000 specialty products representing 80 different countries. The most innovative this year included bacon-flavored popcorn, gluten-free products, and goat milk candy. The annual show also hosts the gala Sofi Awards Ceremony in which the gourmet items are recognized among 33 categories. Olive oil and artisan cheeses from Spain, awarded silver prize in both the outstanding olive oil and cheese or dairy product categories, were among the finalists this year. Gold Award Winners were finally announced yesterday evening, at an exciting ceremony hosted by celebrity chef Cat Cora.
For more information on the event, go to http://foodspring.com/sofiawards/

Spanish chef José Pizarro, owner of critically acclaimed "Tapas Brindisa" in London and the writer of three successful cooking books, will soon launch the UK's first Cava bar just a few blocks away. 
The new restaurant ”Pizarro”, located just a few blocks away from Brindisa will open in late October 2011. The menu will feature traditional Spanish dishes. ‘It’s going to be a true Spanish restaurant with soups and stews. We don’t just eat tapas and paella in Spain!’ said Pizarro in a recent interview.
However, "Pizarro" won’t be just another Spanish restaurant in central London. It will specialize in Cava. ‘I’m sick of people saying Cava is no good. We are used to drinking very good Cavas in Spain but they are not well known in export markets” added Pizarro. It certainly sounds like a promising, innovative idea. 

Olive Oil from Spain, a promotional campaign carried out by several Spanish olive oil Associations, has partnered with prestigious Kendall College in Chicago to host “Explore Spain, Rich in Flavor and Heritage”. The event, which is open to the general public, is aimed at educating attendees about the multiple uses of olive oil and will give participants the opportunity to learn how to distinguished flavors of olive oil through an exciting tasting. This will include four different Spanish olive varieties: arbequina, hojiblanca, cornicabra and picual and will be hosted by renowned olive oil expert from Spain, Alfonso J. Fernandez. The promising event, followed by a tapas and wine reception, will take place on Friday, October 7th 2011, 6-8 p.m. at the Kendall College of Culinary Arts, 900 N. Branch St., Chicago. Don’t miss out! It is open to the public but has limited seating availability. To RSVP for the event by Sept. 26, please visit www.commonthreads.org The funds from ticket sales will benefit the non-profit organization Common Threads. For more information on “Olive oil from Spain”, visit www.oliveoilfromspain.com

If you enjoy and appreciate the exquisite taste and complex textures of fine cuisine and you are planning to be in Madrid these days, Millesime” is definitely an event not to be missed. 
Celebrated from October 19 through October 21, the annual event will be held at the Pipa Pavilion in Casa de Campo, a unique Exhibition Center with 47,000 m2 of open air space and 40,000m² of indoor space located in the heart of sunny Casa de Campo, a large park only five minutes’ walk from emblematic Plaza de España.
For three days in row, it will bring together professionals from the restaurant and catering industry, renowned sommeliers, cuisine and art enthusiasts and some of the most influential Spanish chefs in today's fine-dining scene. 
This year's featured chefs include popular names such as Martín Berasetegui, Paco Morales, Joan Roca, Nacho Manzano, Paco Roncero, and Pepe Solla, just to name a few. They will be the expert hands behind the menus served those days and will take visitors on an exciting culinary adventure through live food demonstrations and didactic workshops.
The event is expected to catch as much attention as previous editions, which gathered an average of 5,000 visitors and catered as many as 1,500 guests a day.

For more information, visit http://www.millesimemadrid.com

Under the title “The purple gold of La Mancha” the Wall Street Journal has dedicated an extensive article about Spanish saffron, in particular the one that grows in the fields of Castilla La Mancha, granted Protected Designation of Origin in 2001.

It explains how the Moors, whose influence during the 8th century spread through Iberia and into southern France, are believed to have introduced the saffron crocus into central and southern Spain.

Manchegan saffron differs slightly from other varieties, and is recognized for its unique sweet aroma and vibrant red color. The flowers are picked by hand, the stigmas removed by fingernail and then quickly dried over a heat source like charcoal, a method that helps to retain its fiery flavor.

The article offers expert advice on how to recognize authentic saffron from geneticist Jose Antonio Fernandez, professor at the University of Castilla La Mancha. Saffron has long been a valued commodity, and has subsequently "been adulterated for centuries”.

“One way to ensure you are getting genuine saffron is to restrict purchases to a few European regions whose saffron has received protected geographical status from the European Union, and is marked by a seal”. When in doubt, he adds, "the best thing to do is use turmeric or paprika, which are both far preferable to fake or adulterated saffron”

Experts have high expectations on this year's crop in La Mancha, since 2011 has been "remarkable on both the quality and the quantity of plants, unusually high” says Professor Fernandez.

The land of Don Quixote has become so popular for its production of quality saffron that is now a new tourist attraction thanks to the Saffron Rose Festival. The event is held annually in Consuegra, a small town in the northwest of the region and attended by tourists and food lovers from around the world.

To read the full article, click HERE

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
Page 6 of 10
Al utilizar nuestra web aceptas el uso de cookies, puedes obtener más información sobre las cookies y su uso en nuestra Política de Cookies. Aceptar