Russian Salad

This salad is a picnic classic, perfect to go to the swimming pool, camping or any activity outdoors. But as much as all the Spanish recipes every one has its own formula. The basic ingredients are potatoes, boiled eggs, peas, tuna and mayonnaise, with this base you can add shrimp, imitation crab sticks, peppers, carrots, olives, sweet corn...countless ingredients, and all of them work. So, this is my way.

Ingredients:
-2 or 3 Potatoes (1 Lb).
-2 Eggs.
-1 Can of Tuna in Olive Oil.
-1 Can of Peas.
-1 Can of Stuffed Olives (Anchovies, Red Pepper..).
-4 Shrimp.
-Mayonnaise.
-Salt.

 Put the potatoes and the eggs in pot with water and boil them all. Poke the potatoes with a fork to know if they are ready (when the fork is clean after you poke the potato), the eggs need just about 10 minutes. A trick for the potatoes not get broken during the boiling is to add a stream of vinegar in the water. Take them out and let cool and boil the shrimp in the same water for 3 or 4 minutes. Let them cool too. Peel and dice the potatoes when you can handle them, same with the eggs. Place everything in a bowl or a platter. Then, add the rest of the ingredients, the amounts is to your liking. Drain the olive oil from the tuna can, the water from the can of peas and stuffed olives and add to the bowl. Pour the mayonnaise and mix everything well. Try and add salt if necessary. Peel the shrimp and use them to decorate the final result.

Inspire yourself and create your OWN RUSSIAN SALAD!!



                                                 

Potatoes with Pork Ribs Stew

A popular dish in my grandma´s home, my mum is pursuing me to post it on the blog, so here it is.  As I said it was a frequent meal in my grandparent´s home and logically in my own home as well. It is a cheap and filling course, and still is very easy to findoin the Spanish family tables.

Ingredients for 4 people:

-1 Kg.(2 Lb) Pork Ribs.

-6 medium Potatoes.

-1 Onion.

-1 Green Bell Pepper.

-2 Garlic Cloves.

-1 Bay Leaf.

-½ Cup of White Wine.

-Paprika or a pinch of Spanish Saffron Threads.

-Spanish Olive Oil.

-Salt.

In a pot pour olive oil till it covers the bottom, heat up the oil and add the seasoned ribs separated in individual pieces, when the ribs get brown take them out of the pot, place the chopped veggies (Onion, Green Bell Pepper, Garlic Cloves)  in the same pot and poached them with the same oil we used to brown the ribs (always add a pinch of salt to accelerate the process). When the vegetables are soft put the ribs back and add the bay leaf, the ½ Cup of white wine, the paprika or the saffron threads and add water enough to cover all the ingredients.

With the pot at medium heat, peel the potatoes and cut them but break them at the end (this way the starch is liberated and the broth becomes thicker), add to the stew and let it cook till the potatoes are soft.

Season to your liking and READY TO EAT!