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Very good Tapas recipes and cookbook
Sat 21-May-11
12:27 pm
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Danny
Scarborough, England
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I picked this up at our church fete on Sunday. Don't know about you but if I am choosing a cookbook I flick through and quickly scan three or four recipes to decide if anything appeals. If two or three do then I may consider buying it.

I never bought Nigella.

This little treasure cost me £0.50 and most every page I glanced at said "yes, that sounds delish and I can make that easily". I know that tapas are supposed to be simple dishes anyway but I had never considered them before.

This evening I will check our freezer and larder contents and make three or four tapas for supper. They will be mostly vegetarian but we have some chorizo and lardons if required, plus a plentiful supply of fresh eggs.

Just from reading most every recipe in this book, I can already highly recommend it. I believe that the version I bought is now out of print but second hand copies are available on Amazon. The fact that it is spiral bound is a real boon.

It is item #6 on this Amazon link. The one with a photo of olives on the maroon front cover. Of the spiral bound version there are 10 used copies available from £0.64 when I searched just now.

I will report back on my first tapas experiments.

Never knowingly underfed

Sat 21-May-11
2:22 pm
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Hattie
Bucks/Oxon Border

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Hmmmmm......!! 

Danny I can't see what book you are referring to on your Amazon link. What is the title ? Give us a clue.......... wink  big_laugh  

I love tapas.   I often make myself that kind of meal, it's a great way of using up all those tiny left over portions that tend to lurk......... wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 21-May-11
2:27 pm
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Danny
Scarborough, England
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Sorry, Nadine.

It's published by a company called Parragon (two Rs) and it's simply called Tapas.

No author is ascribed so it was probably a commissioned jobbie.

If you go to Amazon and search for this:

+parragon +tapas

it should appear.

Never knowingly underfed

Sat 21-May-11
11:07 pm
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Terrier
York

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I'm a great fan of Tapas Danny, in fact my first come dine with me for freinds was Tapas, however I did about 20 different dishes and it was very stressful. Stick to doing ti small scale....don't think of doing it for us all on 23rd July..

Sun 22-May-11
7:45 am
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Danny
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Terrier said:

....don't think of doing it for us all on 23rd July..

You read my mind, Janet! We shall see.

My Grand Plan to prepare four Tapas as supper last night did not quite go to plan because I started reading and planning too late. I did manage to compile a shortlist of about 20 for which we have most of the ingredients.

So last night's supper was just two items grabbed from the CFC late afternoon, a handful of chips plus two Tapas sides.

Pre-cooked chicken slices with onion and tomato flavouring (not bad at all)

Reduced fat soured cream and chive dip for pennies (reasonable)

Fried potatoes : the Spanish fry them in chunks from raw in 1 cm of olive oil, which seems like a heck of a lot. So I parboiled the last 6 Jersey Royals we had, sliced them into approx 2 cm chunks. Flavoured some oil with garlic and dried chillis (de-seeded and chopped) and fried them over a moderate heat (3 from 9 on our ring). Then I laid them on kitchen towel, sprinkld over several pinches of mild smoked paprika and tossed them well. They were good, without being exceptional.

Garlic tomatoes : Three tomatoes halved horizontally, with some crushed garlic and sprigs of thyme pressed into each. Drizzled olive oil over and six cloves of garlic laid in between for squishing over after serving. Baked at 200 with the chips. Then removed the thyme and sprinkled over fresh thyme stripped from two sprigs. These were very good and the fresh thyme leaves added at the end made for a lovely zingy combo with the tomatoes.

I think a dip of some sort is vital with potatoes, or with chips (not mentioned in the tapas book!). So today I shall concentrate on salsas.

We are having roast chicken this evening. Hopefully with some Tapas on the side.

Never knowingly underfed

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