Category Archives: Food and Recipes

Spanish-Style Tuna and Potato Stew

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This Spanish-Style Tuna and Potato Stew, known as Guiso de Atún en Conserva con Patatas, is what simple and delicious food is all about. We’re talking a ton of flavors, easy to make and all done in a little over 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Ribera del Duero for a complete meal.

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some liquid when reheating if it’s too thick.

Spanish-Style Tuna and Potato Stew

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=PRgRDS_p8Wo

Ingredients

  • 2 cans tuna in olive oil 4 oz / 110 grams each
  • 1 onion
  • 4 cloves garlic
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 tbsp white wine vinegar 15 ml
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp hot smoked Spanish paprika 1.25 grams
  • 2 tomatoes (finely grated)
  • 3 potatoes (peeled) 1 1/2 lbs / 750 grams
  • 3 cups vegetable broth 720 ml
  • 1 bay leaf
  • sea salt & black pepper
  • fresh parsley for garnish

Instructions

  1. Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess oil, roughly chop the onion, roughly chop the garlic and cut the red & green bell peppers into small bite-sized pieces
  2. Heat a stock pot with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna
  3. After a couple of minutes add in the chopped vegetables, mix every 1 to 2 minutes so everything evenly sautes, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the vinegar, sweet smoked paprika and hot smoked paprika, quickly mix together, then add in the grated tomatoes, mix together and then simmer
  4. In the meantime, cut the potatoes into small bite-sized pieces that are 1/2 inch thick (1.25 cm)
  5. After 4 to 5 minutes and the grated tomato has slightly thickened, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix
  6. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
  7. After simmering the stew for 20 minutes remove the lid, at this point the potatoes should be cooked through (you can always pierce them with a toothpick to ensure they are done), using a potato masher, gently mash down on the stew to break a couple of the potatoes apart, this is to help thicken the stew, then remove from the heat
  8. Transfer into shallow bowls, top off with some of the reserved canned tuna, black pepper and fresh parsley, enjoy!

COZY Pumpkin and Potato Soup

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To puree the soup, I used a hand blender. But you can also use a food processor, stand-up blender or even a nutribullet. Either way, if you see your soup is too thick once it’s pureed, just add in some more broth until the desired texture.

TIPS & TRICKS to Make this Recipe: I topped the soup off with some Greek yogurt and roasted pumpkin seeds. You can easily veganize this recipe by omitting the yogurt or using your favorite plant-based yogurt.

COZY Pumpkin and Potato Soup

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=LueukwzvH9c

Ingredients

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 medium onion
  • 4 cloves garlic
  • 2 carrots
  • 2 medium potatoes
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/2 tsp dried thyme .50 grams
  • 1 can pumpkin puree 15 oz / 425 grams
  • 2 cups vegetable broth 480 ml
  • 2 tsp lemon juice
  • sea salt & black pepper

EXTRAS

  • Greek yogurt
  • toasted pumpkin seeds

Instructions

  1. Cut the potatoes into bite-size pieces, roughly chop the onion, roughly chop the carrots (peeled) and roughly chop the garlic
  2. Heat a stock pot with a medium heat and add in the olive oil
  3. After a couple of minutes, add in the chopped onion, carrot and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the chopped potatoes, canned pumpkin puree and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat
  4. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
  5. After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat
  6. Add in the lemon juice, then using a hand blender, puree the ingredients until you get a smooth creamy texture, if your soup is too thick, add in more broth
  7. Transfer the soup into shallow bowls, garnish with a dollop of Greek yogurt and some toasted pumpkin seeds, enjoy!

Chickpea Salad Canapés

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These Chickpea Salad Canapés are what simple and delicious food is all about. We’re talking a ton of great flavors, super easy to make and all done in about 10 minutes. Serve them at room temperature or even chilled. They will hold for up to 3 to 4 days in the fridge.

Chickpea Salad Canapés

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=PukxbXgLXxw

Ingredients

  • 1 English cucumber
  • 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
  • 1 container plain Greek yogurt 5.3 oz / 150 grams
  • 1 tbsp dijon mustard 15 grams
  • 1/4 cup chopped red onion 40 grams
  • 1 clove garlic (finely grated)
  • 2 tbsp chopped parsley 8 grams
  • 1 tbsp lemon juice 15 ml
  • sea salt & black pepper
  • handful chopped chives

Instructions

  1. Drain the jar of chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they’re semi-mashed, meaning it’s ok if you have little chunks of chickpeas in there
  2. Once the chickpeas are mashed, add in the Greek yogurt, dijon mustard, chopped red onion, grated clove of garlic, chopped parsley and lemon juice, season with sea salt and a generous portion of black pepper, mix together until well mixed, then push down on the mixture until you end up with a creamy paste-like texture, add in more yogurt as needed
  3. Cut the cucumber (washed & patted dry) into rounds that are 1 cm thick (3/8 inch)
  4. Arrange the slices of cucumber in a flat layer, add spoonfuls of the chickpea salad over each slice of cucumber, top each one off with chopped chives, serve at room temperature or even chilled, enjoy!

Algerian Orange Blossom Mouskoutchou

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Algerian Orange Blossom Mouskoutchou

Mouskoutchou is a type of genoise cake, made with both flour and cornstarch, that is typically Algerian.  This is our version of that cake, made with olive oil. 

YOU WILL NEED:

VANILLA CAKE MIX

2 tablespoons corn starch (20g)

WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
1 cup plus one tablespoon mild extra-virgin olive oil (212g)
½ cup milk (120g)
2 tablespoons juice and zest from one small orange
2 teaspoons orange blossom water

INSTRUCTIONS

  • Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
  • Mix vanilla cake mix and corn starch together until thoroughly combined. Set aside.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the milk, orange juice and zest, orange blossom water and vanilla cake mix-corn starch blend, then mix on low speed for one minute or until well combined.
  • Pour batter into prepared pan and bake for 40-45 minutes until golden brown and toothpick inserted in center comes out clean or with a few moist crumbs.
  • Cool in baking pan for 5-10 minutes before unmolding.
  • Just before serving, dust cake with powdered sugar.

New Approach to Olive Oil and Baking

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New Approach to Olive Oil and Baking

A new cake mix from Flour & Olive, designed to use extra virgin olive oil, challenges conventional baking methods. Winning a Sofi award, the mix shows that olive oil can enhance cakes, providing health benefits and unique flavors. Founder Estelle Sohne emphasizes a delicate approach, using subtle olive oil flavors to complement the cake.

On the other hand, culinary director Regina Woods of Dos Olivos Market advocates for robust olive oils and lower baking temperatures to achieve optimal results in cakes imbued with citrus flavors. Both methods highlight the versatility and advantages of incorporating olive oil into baking.

For more details, visit the full article.

Spanish Lentils with Rice | Lentajas con Arroz

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These Spanish Lentils with Rice, known as Lentejas con Arroz, are filled with flavors, made with simple heart-healthy ingredients and done in a little over 40 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish red wine for an amazing meal.

TIPS & TRICKS to Make this Recipe: For the liquid, I used homemade vegetable broth. But you can also use chicken broth, beef broth or even water. The lentils and rice will hold for up to 3–4 days in the fridge and freeze for up to 3 months.

Spanish Lentils with Rice | Lentajas con Arroz

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=vhnS6IRwD0I

Ingredients

FOR THE LENTILS

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 green bell pepper
  • 2 carrots
  • 1 tbsp sherry vinegar 15 ml
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1.50 grams
  • 2 tomatoes
  • 1 cup dried green lentils 130 grams
  • 4 1/2 cups vegetable broth 1050 ml
  • 1 bay leaf
  • sea salt & black pepper

FOR THE RICE

  • 3 cups vegetable broth 720 ml
  • 1 cup Spanish round rice 190 grams
  • sea salt

EXTRAS

  • handful chopped fresh parsley

Instructions

TO MAKE THE LENTILS

  1. Heat a stock pot with a medium heat and add in the olive oil
  2. While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper, cut the carrots (peeled) into small bite-size pieces and finely grate the tomatoes
  3. Add the chopped ingredients (except the tomato) into the stock, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato, mix and then simmer
  4. In the meantime, add the dried lentils into a fine sieve and rinse under water
  5. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rinsed lentils, along with the vegetable broth and bay leaf, raise to a high heat, once it comes to a boil, place a lid on the stock pot and lower to a low heat

TO MAKE THE RICE

  1. While the lentils are simmering, add the broth into a sauce pan, season with sea salt and heat with a high heat
  2. Once it comes to a boil add in the rice, mix together, then place a lid on the sauce pan and lower to a low-medium heat, cook until the rice is done and all the broth has been absorbed (15 minutes in my case, make sure to check package instructions on the rice you are using), then remove from the heat and let it sit for a couple of minutes with the lid, then remove the lid and fluff the rice with a fork
  3. Move back to the lentils, after 20 to 25 minutes and the lentils are cooked through, season with sea salt & black pepper, mix together, then remove from the heat
  4. To assemble the dish, add some of the rice into a shallow bowl, then add in some of the lentils next to the rice, garnish with chopped fresh parsley inbetween the rice and lentils, enjoy!

The ULTIMATE Vegetarian Meatball Sub

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From Albert Bevia:
This Vegetarian Meatball Sub is the ULTIMATE vegetarian sandwich. It’s packed with flavors, made with heart-healthy ingredients and promises to fill your body with so much goodness. Serve it next to a garden salad and a bottle of Spanish wine for a delicious meal.

TIPS & TRICKS to make this Recipe: Important to squeeze the meatball mixture in your hands before shaping the meatballs. This will ensure that all the ingredients are well binded together, so the meatballs don’t fall apart when cooking.

The ULTIMATE Vegetarian Meatball Sub

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=zn8JcTfMUwc

Ingredients

FOR THE VEGETARIAN MEATBALLS

  • 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
  • 1/3 cup plain bread crumbs 40 grams
  • 1 large egg
  • 1 shallot finely chopped
  • 1 clove garlic finely minced
  • 1 small carrot (peeled)
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/2 tsp ground cumin 1.5 grams
  • sea salt & black pepper

FOR THE TOMATO SAUCE

  • 3 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp dried thyme .50 grams
  • 1 can tomato sauce (passata) 15 oz / 425 grams
  • sea salt & black pepper

EXTRAS

  • 1/4 cup extra virgin olive oil 60 ml
  • 2 bread rolls
  • grated cheese
  • chopped fresh parsley

Instructions

  1. Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, push down on the chickpeas until they’re well mashed
  2. Once the chickpeas are mashed, add in the bread crumbs, crack in the egg, add in the shallot and garlic, finely grate in the carrot, add in the parsley, cumin and season with sea salt & black pepper, mix together, once well mixed, push down on the mixture until you get a paste-like texture
  3. To shape the meatballs, grab a large spoonful of the mixture and squeeze it in your hands, then shape into a ball, a little bigger than a golf ball
  4. Heat a large fry pan with a medium heat and add in the olive oil
  5. After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 7 to 8 minutes or until golden fried all around, then remove from the pan and set aside
  6. Using the same pan with the same heat make the tomato sauce, add in the minced garlic and mix continuously, after 15 seconds and the garlic is fragrant, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together, then add the chickpea meatballs back into the pan, gently flip each one so they’re coated in the sauce, lower the fire to a low heat
  7. In the meantime, cut the bread rolls in half lengthwise, without cutting them all the way through, add into a preheated oven for a few minutes so they lightly toast
  8. After simmering the chickpea meatballs for about 5 minutes and the tomato sauce has slightly thickened, remove the pan from the heat
  9. Add the chickpea meatballs into the bread rolls, top off with the tomato sauce, then add in some grated cheese and sprinkle with chopped parsley, enjoy!

Spanish-Style Crispy Artichoke Bites with Aioli

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From Albert Bevia:
For the artichokes, I used a can of artichoke hearts in water. You can also use marinated artichoke hearts. Either way, make sure to drain them well and pat them completely dry. This way they can absorb all the flavors and end up with a light crispy texture.

TIPS & TRICKS to make this Recipe: You can prep the artichokes beforehand and add them to the fridge. They will hold for up to 3 days. Then just fry as stated in the recipe below. You can serve them warm or even at room temperature.

Spanish-Style Crispy Artichoke Bites with Aioli

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=YKJaanVlA98

Ingredients

  • 1/2 cup sunflower oil 120 ml
  • 1 can artichoke hearts 14 oz / 400 grams
  • 1/3 cup all purpose flour 40 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 2 cage-free organic eggs
  • 1 tbsp chopped fresh parsley 4 grams
  • 1/2 cup plain bread crumbs 70 grams
  • 1/2 cup low fat mayonnaise 120 grams
  • 1 clove garlic
  • 1 lemon
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a medium heat and add in the sunflower oil
  2. In the meantime, drain the can of artichokes, place the artichokes over some paper towels, all in a single layer, gently pat dry, then cut each one in half lengthwise, add the artichokes cut side down over some paper towels
  3. Crack the eggs into a bowl, add in the parsley and season with sea salt & black pepper, whisk together, add the flour into a seperate bowl, add in the paprika and mix together, add the bread crumbs into a third seperate bowl
  4. Coat each piece of artichoke, first in the flour, then the egg wash and finaly into the bread crumbs
  5. Add the coated pieces of artichoke into the fry pan with the hot oil, all in a single layer, fry for 2 minutes per side or until golden fried all around, transfer into a dish with paper towels
  6. To make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, finely grate in the zest of half a lemon, add in 1 tsp (5 ml) lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with a kiss of sea salt & black pepper, whisk together until you get a creamy sauce
  7. Transfer the aioli into a serving dish and decorate the pieces of fried artichoke around it, garnish with lemon wedges and parsley, enjoy!

Rice Fritters

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From Albert Bevia:

These Spanish-Style Rice Fritters, known as Buñuelos de Arroz, are what simple comfort food is all about. We’re talking a light crispy texture on the outside with an incredible flavor in the inside, easy to make and done in just 30 minutes. But the best part? They’re made using leftover rice.

TIPS & TRICKS to Make this Recipe: Make sure to cook the fritters on a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. You can make the batter ahead of time. It will hold for up to 3 days in the fridge.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=R9_ne6VeGNE

Ingredients

FOR THE RICE FRITTERS

  • 1/2 cup all purpose flour 60 grams
  • 1 large egg
  • 1/3 cup club soda 90 ml
  • 1 small onion finely chopped
  • 1 clove garlic
  • 1 small carrot
  • 2 tbsp chopped parsley 8 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1 cup leftover cooked white rice 190 grams
  • 1/2 cup grated cheese 60 grams
  • sea salt & black pepper

FOR THE AIOLI

  • 2 cloves garlic roughly chopped
  • 1/4 tsp saffron threads .17 grams
  • 1/2 cup low fat mayonnaise 120 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt & black pepper

EXTRAS

  • 1/3 cup extra virgin olive oil 90 ml
  • fresh parsley

Instructions

TO MAKE THE RICE FRITTERS

  1. Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the club soda and whisk everything together until you get a creamy batter, then add in the onion finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add in the chopped parsley, sweet smoked Spanish paprika and season with sea salt & black pepper, mix together
  2. Add in the cooked rice and grated cheese, give it one final mix until well mixed together
  3. Heat a large fry pan with a medium heat and add in the olive oil
  4. After a couple of minutes start adding in spoonfuls of the batter, all evenly spaced out and in a single layer, cook in batches, fry the fritters for 3 minutes per side or until golden fried, as you finish each batch, transfer the fritters into a dish with paper towels

TO MAKE THE AIOLI

  1. Add in the cloves of garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy texture

TO ASSEMBLE

  1. Transfer the aioli into a small bowl and place over a serving dish, decorate the fritters around it and garnish with fresh parsley, enjoy!

Scrambled Eggs with Beans, known as Revuelto con Alubias Blancas

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From Albert Brevia:

These Scrambled Eggs with Beans, known as Revuelto con Alubias Blancas, are possibly one of the most underrated dishes ever. We’re talking a ton of great flavors, seriously easy to make and all done in just 20 minutes. Serve them for breakfast or even for dinner, and always next to some Catalan Tomato Bread.

TIPS & TRICKS to Make this Recipe:A great scramble takes no more than 2 to 3 minutes to cook on a medium heat. If you overcook the eggs, they will end up with a rubbery texture. Make sure to use a nonstick fry pan. So the eggs don’t stick to the surface while cooking.

Scrambled Eggs with Beans, known as Revuelto con Alubias Blancas

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=jK9MfB8C1xY

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 3 cloves garlic
  • 1 small red bell pepper
  • 1 can white beans 15.5 oz / 440 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/4 tsp ground cumin 1 gram
  • 6 cage-free organic eggs
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/4 cup water 60 ml
  • 2 tbsp grated Manchego cheese 15 grams
  • sea salt & black pepper

Instructions

  1. Crack the eggs into a bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together, then add in the water and give it one final whisk
  2. Drain the can of white beans into a colander and rinse the beans under water, finely chop the onion, roughly chop the garlic and finely chop the red bell pepper
  3. Heat a nonstick fry pan with a medium heat and add in the olive oil
  4. After a couple of minutes add in the chopped vegetables, mix continuously, once the vegetables are lightly sauteed, about 4 minutes, add in the drained white beans, sweet smoked paprika, ground cumin and season with sea salt & black pepper, quickly mix together, then add in the whisked eggs, let them sit for 30 to 60 seconds without mixing, then mix continuously and go for 1 to 2 minutes or until the eggs are just cooked through, then remove from the heat
  5. Transfer into serving dishes and top off with the grated cheese, enjoy!