Category Archives: Spanish

Interesting Peppery Summer Soup

Here’s a nice soup made up from mix and match ingredients from a soup I learned how to make years ago.

Ingredients: Sweet peppers (mixed), 1 red chili pepper (de-seeded), plum tomatoes, red wine, vinegar, chicken stock (or vegetable stock), olive oil.

1. Grill/oven toast some sweet peppers.

1. Grill/oven toast some sweet peppers.

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

3. Open up a tin of plum tomatoes

3. Open up a tin of plum tomatoes

4. Chop the tomatoes up and add them to the pan. Simmer.

4. Chop the tomatoes up and add them to the pan. Simmer.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

Then it is done. Once again my phone camera + lousy camera skills don’t do the food justice.

The tricky part is getting the right mix of wine and vinegar. Too much vinegar and the whole thing is ruined :). Alternatively, the wine + vinegar can be replaced with straight up red wine vinegar (although that it pretty darn hard to find in Singapore).
With the Swine flu/H1N1/’hamthrax’/’aporkalypse’/etc! scare it might be better to stick to vegetarian stuff, so instead of chicken stock I guess vegetable stock can be used (and still make it taste good).

Time to Make a Spanish Omelette

It’s time to make a Spanish omelette. I love these things. Perhaps it reminds me of when I was younger and my dad would make it for me when I was a bit peckish. I’m not sure if this entirely classifies as a Spanish omelette but its a rendition of if that I like. The ingredients change with whatever I have in the house at the time.

1. First of all, boil a potato and chop it into little cubes, chop up a capsicum and grate some cheese. Then add them all into a bowl with some beaten eggs, black pepper and basil.

2. Then heat some butter in a frying pan.

3. Throw in your ingredients mix from the bowl

4. Then let it cook for a while until you can see the effect of the eggs cooking underneath start to cook on the top.

5. After that, to finish off the top you can either a) flip it, which might be a bit messy or b) place under the grill. I choose the latter.

6. Serve and enjoy!

Hmm. Now I’m thinking of changing the ingredients around to make it a Singapore omelette. Chili padi anyone?

Ingredients: Russet potato, grated cheese, eggs, red capsicum pepper, lurpak butter: NTUC.