Main Article Name (Cheaters Paella)
Who: Me
What: The Cheaters Paella
When: Modern Day
Where: Spain
Why: To Use The Leftovers
This simple paella is sure to wow your guests and is simple and easy to make. The simple list of ingredients means that it is easy to make at home and produces stunning results. This recipe includes seafood as well as normal ingredients to give a little extra spice to your food. In this recipe we add spice and mussels to the peillia but the recipe can be modified to fit anyone's taste. The recipe itself comes form spain and is called the cheaters paella this is because of its simple to make recipe but still getting amazing looking and tasting results when it is made. Paella originally came from the farmers in spain they used whatever the leftovers were along with some rice and onions. Since then the recipe has changed somewhat but the same principle ingredients are still there.
First
“El Tramposo” Paella
(The Cheaters Paella)
Serves 4
Heat oven to 180. Cook the meal in the middle of the oven.
Ingredients
Two packets of ready cooked Spanish or Mexican flavoured rice
One spicy chorizo sausage (about 200 grammes) sliced into about 20 pieces
Three red peppers
One medium glass of white wine, chicken/vegetable stock or water
Packet of ready cooked muscles (garlic butter type is fine)
One lemon
Method
Peel and slice the onion and peppers (discarding seeds)
Fry the chorizo, onion and peppers in olive oil until soft and put them into a large oven proof dish with all the oily juices
Open the bags of cold rice, break up the lumps a bit and mix into the dish
Pour the glass of wine, stock or water into the rice mix
Cover with a tight lid or tin foil and place into the oven for 20 minutes so its fully heated through
Stir thoroughly after 20 mins and check its not dry and burning (add a few large spoonful’s of water if it is)
Open the mussels packet and pour them into the rice mixture and stir in lightly
Put it back into oven with lid on for another 5 minutes
To serve sprinkle on chopped parsley and serve with wedges of lemon, crusty bread and butter
Second
Mandel-Daumenabdrucke
(Almond thumbprints)
Makes about 24 small biscuits
Heat oven to 160. Cook the biscuits in the middle of the oven.
Ingredients
5 tbsp plain flour
4 tbsp icing sugar
½ cup of ground almonds
¼ tsp baking powder
¼ tsp salt
45 gr butter (soft)
2 tbsp granulated (normal) sugar
1 large egg yolk
¼ tsp vanilla extract
12 glace cherries (cut into half)
Method
Mix the flour, icing sugar, almonds, baking powder and salt in a large bowl.
In another bowl cream the butter and granulated sugar into a paste and then mix in the egg yolk and vanilla.
Gently and gradually stir the flour mix into the butter mix.
It will get very thick and sticky. You need to use your hands at the end to get in into a ball.
Divide ball into 24 and make mini balls, then flatten each into a biscuit shape about the size of a 50p.
Put each biscuit onto a lined baking sheet and add a half cherry to the top of each biscuit.
Bake for 10 - 12 mins. Don’t let them go too brown, just a light brown round the edges.
They will be soft when you take them out, but will go hard as they cool, then you can eat them.
Third
American Brownie Cake
Serves 12-16
Heat oven to 160-180. Cook the cakes in the middle of the oven.
Ingredients
2 packets of shop brownie mix
6 tbsp vegetable oil
10 tbsp cold water
2 eggs
1/2 tub of fudge or chocolate icing
Two packets of raspberries
Method
Make the cake mix up as set out on the back of the packets in one big bowl.
Divide the mix equally into round cake tins that you have greased with oil and lined on the bottom first.
Bake as set out on the packs (20 – 25 mins) and let them cool a little in the tins easing round the edges a little as they cool.
Then take them complete out when still warm and let them finish cooling on a rack.
Put a small spoon of icing on a plate to stop it sliding around.
Put the first cold cake on the plate.
Add lots of icing to the top of that cake (it become the middle layer).
Put the second cake on top.
Put the rest of the icing on top of that (just on the top).
Put raspberries all over the top in a neat circles going right up to the edge.
Keep in fridge to set for a few hours or overnight.
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