Spanish Recipes - Home Cooking Adventure

Chocolate Basque Burnt Cheesecake

Ella - Home Cooking Adventure — Fri, 02 Sep 2022 12:27:59 +0000

I simply fell in love with this Chocolate Basque Burnt Cheesecake. It is a dessert that I simply couldn’t miss. It is so silky, smooth, rich and chocolatey, that there is no way not to fall in love with it from the first bite.

I have already posted the Basque Burnt Cheesecake, a dessert inspired by La Vina from San Sebastian, Spain. Really love the simplicity of this cheesecake. You don’t need more than 15 minutes to have it ready and placed in the oven. It looks very rustic and comforting, definitely a dessert that will win the heart of all.

As I really loved this rustic way of making a cheesecake, I simply had to make the chocolate version as well. And I am so glad I did. It is absolutely delightful and very rewarding.

How to make Chocolate Basque Burnt Cheesecake.

The steps for preparing this cheesecake are really easy and quick. First, make sure to line your baking pan with 2 sheets of parchment paper. Don’t even bother to cut the edges of the parchment paper sheets, just line the pan on the bottom and sides of the pan.

Now you can melt the chocolate with cream over bain-marie and let cool slightly. In a large bowl mix the cream cheese with sugar and salt. Incorporate eggs one at a time, make sure not to overmix though and then add melted chocolate and vanilla. Incorporate flour and cocoa powder and that’s it, the chocolate cheesecake batter is done.

Pour the cream cheese mixture into the prepared pan and bake until darkens but still jiggly in the center. Refrigerate before serving for at least 4 hours or overnight.

The recipe is really quick, no crust needed and makes one of the best chocolate desserts ever.

If you like chocolate cheesecake recipes you may also like this Baked Chocolate Cheesecake or this fluffy and airy Chocolate Japanese Cheesecake. For a berry chocolate cheesecake I highly recommend trying this Brownie Strawberry Chocolate Cheesecake.

Hope you will give this Chocolate Basque Burnt Cheesecake a try and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Chocolate Basque Burnt Cheesecake

Course Dessert

Cuisine Spanish

Keyword baked cheesecake, basque burnt cheesecake, chocolate

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 433kcal

Ingredients

6 oz (180g) semisweet chocolate
1 cup (240ml) whipping cream
25 oz (700g) cream cheese
1 cup (200g) sugar
3/4 tsp (4g) salt
5 eggs
1 tsp (5g) vanilla extract
2 tbsp (20g) flour
1 tbsp (10g) cocoa powder

Instructions

Preheat the oven to 400F (200C). Grease with butter an 8-inch (20cm) springform pan. Line the pan with 2 sheets of parchment paper, in such a way as to make sure it comes about 2 inches (5m) above the pan. The sheets are lined in a pretty rustic way, creased in some places.
Place chocolate and whipping cream into a heat-proof bowl and melt over a bain-marie. Let it cool slightly.
In a large bowl mix cream cheese with sugar and salt until well combined. With a mixer on medium speed, incorporate eggs, one at a time.
Add vanilla and melted chocolate with cream and mix to incorporate.
With a mixer on low, incorporate flour and cocoa powder.
Pour batter into the prepared pan.
Bake for 40-45 minutes, until deep brown but still jiggly in the center. If it burns too fast while baking, cover with aluminum foil.
Refrigerate the cheesecake right away for at least 4 hours or overnight.
It is best to be served at room temperature. Refrigerate the leftovers, and bring to room temperature before serving.

Video

Nutrition

The post Chocolate Basque Burnt Cheesecake appeared first on Home Cooking Adventure.

Homemade Eggless Churros

Ella - Home Cooking Adventure — Wed, 16 Jun 2021 06:28:45 +0000

These Homemade Eggless Churros are an amazing and delightful treat, consisting of strips of fried dough that are coated into a sugar and cinnamon mixture and served dipped in chocolate sauce or dulce de leche. Oh my… who could resist such a treat?

Churros are very popular in Spanish and Portuguese cuisine either for breakfast or as a snack throughout the day but have also become very popular worldwide and can be found on street stands in many places of the world.

Street churros can never compare though with homemade churros that can be served immediately as they are prepared, being able to enjoy their amazing texture right away. Churros are crispy on the outside while tender and airy inside, with a great flavor due to the sugar cinnamon coating. They are simply addictive and hardly can stop eating just a few. I highly recommend making two batches as they are devoured in a matter of seconds.

How to make homemade eggless churros

The recipe is very easy to prepare and uses ingredients you basically have in the house.

Begin by whisking together sugar and cinnamon in a medium bowl, setting it aside for the perfect finishing touch.

In a medium saucepan, combine water, olive oil, sugar, and salt, placing it over medium-low heat until it reaches a gentle boil. Once the mixture is hot and bubbling, remove it from the heat and stir in the fragrant vanilla extract. Add flour and baking powder to the mixture, stirring diligently until a smooth and well-combined dough forms.

How to fry the churros

To bring these churros to life, transfer the dough into a cloth pastry bag equipped with a star tip measuring ½ inch (1cm) in diameter. Feel free to use a 6B tip for this purpose.

In a separate medium pan, heat oil over medium-high heat until it reaches a sizzling 350°F (180°C). Carefully pipe strips of dough, approximately 4-5 inches (10-13cm) long, into the hot oil. Allow the churros to fry until they achieve a delectable golden brown color and a crisp texture, typically requiring around 4-5 minutes. If necessary, flip the churros during the frying process and separate them to prevent sticking. Be mindful not to pipe too many churros at once; it’s best to work in small batches of 4 or 5.

Transfer them to paper towels to drain any excess oil. Repeat the process with the remaining dough, ensuring that every churro receives the same level of crispy perfection.

How to serve churros

Roll each churro in the delightful sugar-cinnamon mixture, ensuring that it coats the entire surface. Arrange the coated churros on a captivating serving platter, creating an irresistible display of golden goodness.

To complete this culinary delight, prepare the chocolate dipping sauce. In a heatproof bowl, combine chocolate and cream, melting them together using the bain-marie method. Once the mixture is smooth and heavenly, transfer it to a separate serving dish, ready to enjoy alongside the churros.

It’s time to gather around and savor the fruits of your labor. Present the sugar-cinnamon coated churros with the luscious chocolate dipping sauce, inviting everyone to indulge in this delightful treat. Allow the crisp exterior and fluffy interior of the churros to meld harmoniously with the velvety richness of the chocolate, creating a taste sensation that will leave you craving more.

Hope you will try this delightful recipe for homemade churros. If you do, make sure to share the photos with me on Instagram. Enjoy this delightful combination of flavors and textures, savoring each and every bite.

Other fried desserts you may like to try

Enjoy the delightful simplicity of these Easy No-Yeast Yogurt Doughnuts, a quick and easy treat that will satisfy your cravings for a sweet and fluffy indulgence.

Indulge in the perfect blend of fresh apples and irresistible doughnut goodness with these Apple Doughnuts. Each bite offers a burst of fruity sweetness, making them a delightful treat for apple lovers.

Experience the taste of Italy with these traditional Cannoli Siciliani. Delicate pastry shells filled with a luscious ricotta cream, these iconic Sicilian treats are a heavenly combination of crispy and creamy textures, providing a truly decadent dessert experience.

Homemade Eggless Churros

These Homemade Eggless Churros are an amazing and delightful treat, consisting of strips of fried dough that are coated into a sugar and cinnamon mixture and served dipped in chocolate sauce or dulce de leche…. who could resist such a treat?

Course Dessert

Cuisine Spanish

Keyword best churros recipe, chocolate sauce, churro recipe, churros receta, churros recipe, egg free churros recipe, how to make churros, Spanish churros

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 87kcal

Ingredients

1 cup (240ml) water
2 tbsp (28ml) olive oil or vegetable oil
1 tbsp (15g) sugar
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1 cup (125g) all-purpose flour
1/4 tsp (1g) baking powder
2 ½ cups (600ml) vegetable or canola oil , for frying

Sugar Cinnamon Coating

1/2 cup (100g) granulated sugar
1 ½ tsp (4g) ground cinnamon

Chocolate Dipping Sauce

3.5 oz (100g) semisweet chocolate chips/chunks
1/2 cup (120g) whipping cream

Instructions

In a medium bowl whisk sugar and cinnamon together and set aside until ready to use.

Prepare the dough.

In a medium saucepan add water, olive oil, sugar and salt. Place over medium-low heat and bring to a boil.
Remove from heat and stir in vanilla extract. Add flour and baking powder and stir until well combined and smooth.
Transfer the dough into a cloth pastry bag fitted with a ½ inch (1cm) star tip ( I used 6B).
In a medium pan heat oil over medium-high heat until hot, or until reaches 350°F (180°C).
Pipe about 4-5 inch (10-13cm) strips of dough into the hot oil.
Fry until golden brown and crisp, for about 4-5 minutes. Flip if necessary and separate churros in case they tend to stick one to another. Don’t pipe too many churros at once, work in batches of 4 or 5.
Transfer to paper towels to drain.
Repeat with the remaining dough.
Roll the churros in the sugar cinnamon mixture and place on a serving platter.

Prepare the chocolate dipping sauce.

Place chocolate and cream into a heatproof bowl and melt over bain-marie. Transfer to a serving dish.
Serve churros with chocolate dipping sauce and enjoy!

Video

Nutrition

The post Homemade Eggless Churros appeared first on Home Cooking Adventure.

Tortilla de Patatas – Spanish Omelette – Tortilla Española

Ella - Home Cooking Adventure — Thu, 05 Mar 2020 13:56:37 +0000

Tortilla de Patatas, also known as Spanish Omelette or Tortilla Española, is a beloved traditional dish from Spain. It is made using basic and simple ingredients like potatoes, onion, and eggs. Tortilla de Patatas has become a staple in Spanish cuisine, with variations of the dish being prepared throughout the country. This simple yet flavorful omelette is loved by many and is a must-try for anyone interested in experiencing authentic Spanish cuisine.

How to make Tortilla de Patatas

The potatoes and onion are first cooked in extra-virgin olive oil until they become tender but not brown. Afterward, the potatoes are drained and mixed with whisked eggs before being returned to the pan and cooked again on both sides in a little oil until they turn golden brown. The consistency of the omelette can be adjusted to personal preference; some prefer it to be runny while others like it drier. Regardless of preference, this dish is delicious and always a crowd-pleaser.

Preparing this dish is relatively easy, and it can be served either warm or cold at room temperature. It pairs well with fresh salad and crusty bread, making it an ideal meal for any occasion.

This Tortilla de Patatas is a tasty and straightforward dish that is sure to impress anyone who tries it. With its versatility and crowd-pleasing appeal, it is an excellent addition to any meal or social gathering.

Give it a try and enjoy the delicious taste of this beloved Spanish classic. Make sure to tag me on Instagram if you do as I would love to see how it turned out for you.

Other skillet potato recipes you may like to try

If you like easy potato recipes you may also like to try this Potato Crust Quiche. It is a healthy, delicious, and comforting dish perfect for breakfast, brunch, lunch, or dinner. This Potato Gratin is another dish we love that is very easy to prepare and perfect for special occasions. These Crispy Sliced Roasted Potatoes are one of my favorite potato dishes as they taste amazing and look quite impressive. For more potato recipes check our collection of Potato Recipes.

YOU MAY ALSO LIKE:
Potato Crust Pizza
Parmesan Potato Stacks
Potato Gratin

Tortilla de Patatas - Spanish Omelette - Tortilla Española

Tortilla de Patatas or either known as Spanish Omelette or Tortilla Española is a traditional dish from Spain that is made with basic simple ingredients like eggs potatoes and onion. The potatoes and onion are cooked in extra-virgin olive oil. It is simply delicious and a crowd-pleaser.

Course Breakfast, Main Course

Cuisine Spanish

Keyword potato omelette, potato recipes, Potato tortilla, Spanish Omelette, Tortilla de Patatas, Tortilla Española

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 302kcal

Ingredients

3 medium potatoes (about 650g)
5 eggs
1 onion , thinly sliced
Salt to taste
2 ½ cups (600ml) good quality extra-virgin olive oil

Instructions

Peel potatoes, cut in half and then in quarters. Cut into ? inch (3mm) slices.
Cut onion into thin slices.
In a 9.5 inch (24cm) non-stick frying pan heat olive oil over medium-high heat. Add potatoes and onion, add salt to taste and reduce heat to medium. Cook for about 10-12 minutes until potatoes are fork tender but not brown.
Remove from pan with a slotted spoon and place into a sieve over a bowl to let the oil drain. Let cool slightly. The olive oil can be strained and reused.
Meanwhile crack eggs into a large bowl. Season with salt and whisk to combine. Add cooled potatoes and onion and stir to combine.
Heat 1 tbsp of olive oil into the non-stick pan and add potato and egg mixture. Stir the mixture to get some cooked egg on top. Press slightly and let the tortilla cook for 5-6 minutes. Tuck the edges in and place a larger plate on top of the pan. Flip the tortilla onto the plate and slide the tortilla back into the pan.
Now depending on your taste preferences if you want it more moist and runny or more cooked inside cook the tortilla for 2-4 minutes more. Invert onto a serving plate and let sit for a few minutes.
Serve tortilla warm alongside some fresh salad and crusty bread. Enjoy!

Video

Nutrition

The post Tortilla de Patatas – Spanish Omelette – Tortilla Española appeared first on Home Cooking Adventure.

Basque Burnt Cheesecake

Ella - Home Cooking Adventure — Fri, 31 Jan 2020 14:25:03 +0000

The Basque Burnt Cheesecake, inspired by La Vina from San Sebastian, Spain, stands out as one of the best cheesecakes ever made. Its greatness lies not only in its remarkable flavor but also in its simple and rustic preparation method.

With this recipe, there’s no room for error. No need for elaborate techniques— even the parchment paper is rustic lined. There’s no fussing over oven temperatures, water bath baking, or allowing it to cool gradually. In fact, it’s perfectly acceptable if it cracks or even develops a slight burn. Embracing these imperfections is part of the charm of this cheesecake, especially the way it forms a beautifully caramelized burnt top.

What can I say? I adore it—absolutely adore it—and my family love it too. Delicately light, airy, and boasting a creamy texture with a subtle hint of vanilla, we couldn’t resist falling in love with it.

How to make Basque Burnt Cheesecake

Begin by preheating your oven to 400°F (200°C). Grease an 8-inch (20cm) springform pan with butter.

Line the greased pan with two sheets of parchment paper, ensuring that the paper extends about 2 inches (5cm) above the pan. The parchment paper may be roughly lined and creased in some places. Place the prepared pan onto a rimmed baking sheet for added support.

In a large bowl, combine the cream cheese, sugar, and salt, mixing until well combined. With a mixer set to medium speed, gradually add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Once the eggs are mixed in, add the vanilla extract and cream, continuing to mix until fully incorporated.

Reduce the mixer speed to low and gently incorporate the flour into the mixture.

Pour the batter into the prepared pan and place it in the preheated oven.

Bake the cheesecake for approximately 60 minutes, or until it is deep golden brown but still slightly jiggly in the center. If the top of the cheesecake begins to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.

Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. As it cools, the cheesecake will slightly deflate.

For optimal flavor and texture, serve the cheesecake at room temperature. Any leftovers can be refrigerated, but be sure to bring them back to room temperature before serving again.

Hope you will try this Basque Burnt Cheesecake and see for yourself, I am quite sure you will love it too. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other cheesecakes you may like to try

If you like this vanilla flavor Basque Burnt Cheesecake you may also like to try it counterpart the Chocolate Basque Burnt Cheesecake. It is absolutely divine. For more cheesecakes check our full collection of Cheesecake Recipes.

Basque Burnt Cheesecake

The Basque Burnt Cheesecake, inspired by La Vina from San Sebastian, Spain, stands out as one of the best cheesecakes ever made. With this recipe, there's no room for error. No need for elaborate techniques— even the parchment paper is rustic-lined. There's no fussing over oven temperatures, water bath baking, or allowing it to cool gradually.

Course Dessert

Cuisine Spanish

Keyword basque burnt cheesecake, burnt Cheesecake, cheesecake, La Vina cheesecake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 470kcal

Ingredients

25 oz (700g) cream cheese
1 cup (200g) sugar
5 eggs
1 ½ cup (360ml) whipping cream
3/4 tsp (4g) salt
1 tsp (5g) vanilla extract
1/4 cup (30g) flour

Instructions

Preheat oven to 400F (200C). Grease with butter an 8 inch (20cm) springform pan. Line the pan with 2 sheets of parchment paper, in such a way to make sure it comes about 2 inches (5cm) above the pan. The sheets are lined in a pretty roughly way, creased in some places. Place the pan into a rimmed baking sheet.
In a large bow mix cream cheese with sugar and salt until well combined. With mixer on medium speed, incorporate eggs, one at a time.
Add vanilla and cream and mix to incorporate.
With mixer on low incorporate flour.
Pour batter into prepared pan.
Bake for 60 minutes, until deep golden brown but still jiggly in the center. If it burns too fast while baking, cover with aluminum foil.
Let cool to room temperature before serving. As it cools the cheesecake will deflate slightly.
It is best to be served at room temperature. Refrigerate the leftovers, and bring to room temperature before serving.

Video

Nutrition

The post Basque Burnt Cheesecake appeared first on Home Cooking Adventure.

Red Wine Sangria

Ella - Home Cooking Adventure — Wed, 20 Aug 2014 07:01:49 +0000

Ever since I visited Barcelona this summer I’ve promised some of you to share a traditional recipe for red wine Sangria. As you know Sangria is one of the most popular drinks in Spain. There is nothing better in a hot summer day than take a moment of respite and enjoy a cold Sangria over ice in the company of your beloved friends.

Sangria is the kind of drink perfect for parties, family gatherings as it is quick, easy to prepare and can be made a day in advance.

All you need is a dry red wine, some fruits, your favorite brandy or liqueur and some sparkling water. Simple as that. In no more than 10 minutes this beautiful, colorful cocktail is done. The only thing is that is better to let it chill for at least 4 hours and even better overnight so the flavors combine, all the juices from fruits adding sweetness and aroma to the red wine.

I was quite excited about this recipe as it is very similar in taste and look like the ones served in Spain. Though Sangria is it often served during summer this is definitely a recipe worth making all year-round.

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Melon Mojito
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Recipe adapted after foodnetwork

Red Wine Sangria

Quick, easy recipe for a traditional red wine Sangria perfect for moments of respite. Sangria is the kind of drink perfect for parties and family gatherings.

Course Drinks

Cuisine Spanish

Keyword cocktail, red wine, red wine Sangria, Sangria, summer cocktail, summer drink

Prep Time 10

Total Time 10

Servings servings

Calories 196kcal

Ingredients

1 bottle (750ml) dry red wine , like Rioja
1/2 cup brandy or your favorite liqueur
1/2 cup orange juice
2 tbsp sugar
1 orange
1 lemon
1 apple
1 cup sparkling water
ice cubes for serving

Instructions

Squeeze the orange juice into a bowl.
Cut the orange, apple and lemon into thin slices. Transfer the fruits into the pitcher.
Add sugar, orange juice and wine over the fruits.
Add the brandy or liqueur. Stir to combine.
Cover and refrigerate for at least 4 hours or overnight before serving.
Before serving pour the sparkling water and serve in glasses filled with ice and fruits.

Nutrition

The post Red Wine Sangria appeared first on Home Cooking Adventure.

Mushroom Empanadas

Ella - Home Cooking Adventure — Thu, 08 Nov 2012 13:12:06 +0000

These Mushroom Empanadas are a delightful treat that everybody will love. Empanada (from the word “Empanar”) is a Spanish word generally meaning wrapped in bread. These pastries filled with seafood, meat, cheese, vegetables or fruit are wildly popular throughout Latin and South America. Empanadas can be baked or fried, in either way they are delicious. As I always like to choose the healthier way I prefer to bake them.

I’ve seen empanadas either in food magazines or TV shows and I’ve been wanting to make them for quite some time. Finally I did my own version of empanadas. I didn’t want to make a heavy filling with meat, so I decided to use only vegetables and cheese and that lead me to mushroom empanadas. I’ve made these for three times now and each time were very appreciated.

You can make these mushroom empanadas in small sizes and serve them as appetizer, or make them bigger and serve them for lunch or dinner along a fresh salad or sauce. These empanadas can also be a great appetizer idea for Thanksgiving Day.

Either warm or cold, mushroom empanadas are delicious and can be a great way of giving vegetables to kids. My little daughter is very picky, it’s pretty hard to convince her to eat vegetables by their own, so served this way turned to be a success. Even my husband like them so much that he suggested to make empanadas every week.

Now there is a video recipe for these, as I wanted you to see exactly how to make them and realize that it’s not a complicated recipe and everyone should be able to make them. It is a recipe that can easily involve kids in the process of making and have fun in the kitchen.

I would be very glad to hear from you regarding your favorite empanada recipe.

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Spinach and Mushroom Pinwheels

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Mushroom Empanadas

Mushroom empanadas - pastries filled with a lot of vegetables and cheese, perfect for lunch or dinner or even as appetizer. Either warm or cold are delicious.

Course Appetizer, Bread, Snack

Cuisine Spanish

Keyword baked empanadas, empanada recipe, empanadas video, healthy baked empanadas, mushroom empanadas, vegetable empanadas

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 119kcal

Ingredients

Empanada Dough

1 ¼ cup (160g) flour
1/2 cup (110g) cold unsalted butter , cut into small (1/2-inch) cubes
1/2 tsp (3g) salt
4 to 6 tbsp ice water

Filling

2 tbsp olive oil
1 onion , chopped
1 medium carrot , grated
4 garlic cloves , chopped
4 or 5 medium mushrooms , chopped
1/2 red pepper
Basil fresh leaves , chopped
Fresh parsley , chopped
2 tbsp soy sauce
Salt and freshly ground black pepper
1/3 cup cheese , grated

Garnish

1 egg

Instructions

Prepare the dough. Sift the flour and mix flour with salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Slowly add the water and stir until the water is incorporated. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 1 hour.
In a large frying pan heat oil over medium high heat. Add onion and saute until soft. Add carrot, garlic, red pepper, mushrooms and soy sauce and cook until any water evaporates. Turn down heat and add basil, parsley, salt and pepper. Remove from heat and set aside to cool.
Preheat oven to 350F (180C). Line a baking tray with parchment paper.
On a floured surface roll out dough to 1/8 inch thick. Using a 3 1/2-inch circle cutter cut out circles of dough. Re-roll dough as needed. Repeat procedure with remaining dough until using all the dough and results about 16-17 circles.
Place a spoonful of empanada filling on one side of the circle and top with cheese (In the video I forgot to add cheese on some but it's a delicious addition). Moisten the edges of the circle with water and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
Place the empanadas on the prepared baking tray. Beat the egg and brush the top of each empanada. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Video

Nutrition

The post Mushroom Empanadas appeared first on Home Cooking Adventure.