This section should only be used if you are an experienced cook. We are trying something new here, for people to get a feel of what cooking is like from another country.
The country is Spain and Belén is your host.
They don't use measuring utensils the way Americans do.
Here you need to know how to cook before using any recipes in this section.
The first recipe is the original Spanish followed by the exact English translation.
You are visiting another culture.
I expect everyone to be on there best behavior.
If you have a problem, please either ask Belén or myself.
John...

Pollo Al Tomillo

Ingredientes

2 pechugas de pollo con piel
6 clavos de olor
8 granos de pimienta verde
1 cucharada sopera de tomillo fresco picado fino
2 cucharaditas de sal gorda
Aceite de oliva

Elaboración
Esta receta es para 2 personas
En un mortero pisar el clavo de olor y luego la pimienta y la sal gruesa sucesivamente y mezclando.
Pincelar la pechuga de pollo con aceite de oliva, aplicarle la mezcla del mortero y salpicarlo con el tomillo picado.
Cocinar al grill con fuego fuerte (carbón o gas) 10 minutos de un lado y tres minutos de la vuelta. No re-cocinar porque queda seco.
Servir con papa hervida y aceite de oliva

Chicken With Thyme

Ingredients: (2 Dishes)

2 chicken breasts with skin
6 Cloves of smell
8 grains of green pepper
1 fresh thyme soup tureen spoonful stung fine
2 teaspoons of fat salt
olive Oil

Preparation:
In a mortar step the clove of smell and then the pepper and the salt gross (all) so on and mixing.
Paint the chicken breast with olive oil, apply the mixture of the mortar and sprinkle it with the thyme stung.
Cooking on grill with strong fire (coal or gas) 10 minutes of a side and three minutes of the other side. Not re-cook because remains dry.
Serve with boiled potatoe and olive oil.

Tortilla Sacromonte

Para 4 personas

6 huevos
2 sesadas de cordero
4 criadillas de cordero
1 huevo para rebozar
4 cucharadas soperas de aceite de oliva
pan rallado
sal

45 minutos.
Limpiar y cocer las sesadas, trocearlas del tamaño de una almendra, pasarlas por pan rallado y por huevo batido. Quitar la piel a las criadillas, cortarlas en lonchas y ponerles un poco de sal. Calentar el aceite en una sartén y freír las criadillas y las sesadas. Sacarlas cuando estén doradas y reservar. Batir los huevos con una pizca de sal, mezclarlos con las sesadas y las criadillas y cuajar la tortilla por ambos lados.

Sacromonte's Omelette

For 4 people

6 eggs
2 brains of lamb
4 testicles of lamb
1 egg to muffle
4 olive oil soup tureens spoonsful
bread grated
salt

45 minutes.
Clean and cook the brains.
Cut them of the size of an almond, pass them for bread grated and by egg beaten.
Removing the skin to the testicles, cut them in slices and add a little of salt on them.
Heat the oil in a frying pan and fry the testicles and the brains.
Remove them when they are golden and reserve.
Beating the eggs with a bit of salt, mix them with the brains and the testicles and curdle the omelette for both sides.

Plato AlpujarreÑo

Para 4 personas

1,5 kg de patatas
3/4 kg de chorizo
3/4 kg de morcilla
1/2 kg de pimientos verdes
4 huevos
2 cebolletas
aceite de oliva
sal

35 minutos
Pelar, lavar y trocear las patatas en rodajas no muy finas.
Lavar los pimientos, quitarles la semilla y cortarlos en trozos grandes.
Pelar la cebolleta y trocearla.
Poner una sartén al fuego con 1/4 de vaso de aceite, y agregar las patatas y cebolleta, un poco de sal, tapar y dejar hacer a fuego medio durante 25 minutos, para que la patata quede más bien cocida.
Mientras, en otra sartén poner un poco de aceite y freir los pimientos. Una vez fritos, ponerles un poco de sal, sacarlos y reservarlos, y freír primero el chorizo troceado y luego la morcilla.
Reservar también calientes.
Por último, cuando vayan a estar las patatas, freír los huevos.
Montar los platos poniendo en cada uno patatas, huevo, chorizo, morcilla y pimiento frito.
Servir muy caliente.

Typical Dish From The Alpujarras

For 4 people

1,5 kg of potatos
3/4 kg of sausage
3/4 kg of tripe
1/2 kg of green peppers
4 eggs
2 shallots
olive oil
salt

35 minutes
Peel, wash and cut the potatos in not very fine slices.
Wash the peppers, remove the seed and cut them in large pieces.
Peel the shallot and cut it.
Put a frying pan in the fire with 1/4 of glass of oil, and add the potatos and shallot, add a bit of salt.
Cover and leave to do to medium fire for 25 minutes, so that the potato remain more well cooked.
While, in another frying pan , put a little oil and fry the peppers.
Once fried, put them a little salt, remove them and reserve them, and fry first the sausage cut and then the tripe.
Reserving also hot.
Finally, when they be going to be the potatos, fry the eggs.
Mounting the dishes putting in each one potatoes, egg, sausage, tripe and fried pepper.
Serve it very hot.

The Icons below will guide you to the other Beléns Corner Pages