Tag: Canarian

Sweet Potato Biscuits

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  Canarian Recipes: Los rosquetes de batata

Sweet potato biscuits are a traditional treat, particularly popular in the Canary Islands and other regions. They are soft on the inside and slightly crunchy on the outside. The sweet potato lends a natural sweetness and an irresistible fluffy texture.

Ingredients

  • 500 g cooked sweet potato
  • 500–600 g flour (approximately)
  • 150 g sugar
  • 2 eggs
  • 1 packet of baking powder
  • Grated lemon zest
  • 1 pinch of salt
  • 1 splash of anise (optional, but very typical)
  • Oil for frying
  • Extra sugar and cinnamon for coating

Method

  • Peel, chop, and boil the sweet potato until soft.
  • Drain and mash it into a fine purée.
  • Add the sugar, eggs, lemon zest, salt, and anise to the purée.
  • Mix thoroughly.
  • Gradually add the flour along with the baking powder to achieve a smooth dough (not too sticky).
  • Take small portions and shape them into strips, joining the ends to form rings.
  • Fry in plenty of hot oil until golden brown.
  • Drain them and coat with sugar (or sugar mixed with cinnamon).

Tips

If the dough is too sticky, add a little more flour.
You can flavour the dough with cinnamon or vanilla in addition to the lemon.
They can also be baked, although frying is the traditional method.
Add ham and honey or jam for a semi savory taste, can serve as tapas.

Goat Cheese Salad with Nuts & Dried Fruits

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15 Healthy Dried Fruits 
12 Healthy Nuts

Canarian Recipes: Ensalada de Rulo de Cabra con Frutos Secos

The perfect way to incorporate some heart-healthy nuts, creamy goat cheese and fiber-rich dried fruit into one square meal. Try pine nuts, almonds, pistachios or cashews.

Ingredients

  • Lettuce
  • Walnuts, or Nuts to Your Taste
  • Raisins, Dried Apricots, or fruit to your taste
  • Goat Cheese
  • Olive Oil
  • Salt
  • Pepper, optional
  • Vinegar
  • Balsamic Cream, optional

Method

  1. Wash and cut lettuce
  2. Add fruit and nuts to your taste
  3. Slice or chop the goat cheese
  4. Arrange on top of the salad

Tips

You can quickly bake or grill the goats cheese if you like.
Ring the changes with lettuce, nuts, seeds, fruits.
Try pine nuts, almonds, pistachios or cashews.

 

 

Traditional Almogrote from La Gomera

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Serving suggestions
Spread on toasted bread
Served alongside wrinkled potatoes
As an accompaniment to meats or fish

See Almogrote Croquettes

Canarian Recipes: Almogrote Gomero

A delightful canarian spread, almogrote gomero is one of the most traditional recipes of the canary islands. This rich spread, reminiscent of pâté, is made with cured cheese and is perfect for spreading on bread or accompanying wrinkled potatoes.

Ingredients

  • 200 g of cured cheese (preferably Canarian)
  • 2 cloves of garlic
  • 1 ripe tomato (peeled)
  • 1 tsp tomato paste (optional)
  • 1 teaspoon of paprika (sweet or spicy, to taste)
  • 1 chilli or hot pepper (optional)
  • 100 ml of extra virgin olive oil
  • Salt (optional, as the cheese is already quite salty)

Method

  1. Grate or chop the cheese
  2. Mince the garlic, adding the chilli if desired.
  3. Add the tomato, peeled and chopped, tomato paste if usinh.
  4. lend all ingredients until you achieve a smooth base.
  5. Incorporate the cheese and paprika.
  6. Mix thoroughly while continuing to blend.
  7. Emulsify with olive oil, adding the oil gradually until you reach a creamy consistency, similar to thick pâté.
  8. Taste and adjust seasoning, sample the mixture and adjust the salt or spice level to your preference.

Tips

If the mixture is too thick, add a bit more olive oil.
For a milder flavour, mix semi-cured cheese with cured cheese.
The taste improves after a few hours in the refrigerator.

Crustless Creamy Cheesecake

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While many variations exist worldwide, the creamy version that has become particularly famous in Spain is characterised by its minimal ingredients and a baking process that leaves the center incredibly moist.

Ingredients

  • 500 g cream cheese (such as Philadelphia)
  • 200 ml double cream (35% fat)
  • 150 g sugar
  • 3 large eggs
  • 1 tablespoon flour or cornstarch (optional, for stability)
  • 1 teaspoon vanilla extract (optional)
  • Butter or baking paper for the tin

Method

  1. Preheat the oven to 200 °C with both top and bottom heat.
  2. Line a round cake tin (20–22 cm) with baking paper. You may crumple the paper slightly to help it fit better.
  3. In a large bowl, combine the cream cheese and sugar. Mix until creamy and smooth.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. Mix in the double cream, vanilla, and flour or cornstarch if you choose to use it. Blend until the mixture is homogeneous.
  6. Pour the mixture into the prepared tin and bake for 35–40 minutes. The surface should be golden, and the centre should still be slightly wobbly.
  7. Leave to cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) to achieve a creamier texture.

Tips

Do not overbake the cheesecake: the center should remain slightly wobbly when taken from the oven.

Use cream cheese at room temperature to avoid lumps.

For an even creamier texture, you may omit the flour from the recipe.

Add a little more flour (or gelatin) and bake less to reduce browning.

Unflavored gelatin is an excellent substitute for corn flour (cornstarch) to thicken liquids, custards, fillings, and puddings. Use a 1:1 ratio, but dissolve it in water first to prevent clumping. Gelatin creates a smoother, clearer set rather than a starchy texture.

Ribeye Steak with Roast Potatoes

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Grilled entrecôte with baked potatoes is a classic dish much appreciated for its simplicity and intense flavour. The entrecôte, known for its juiciness and balance of meat and fat, is cooked quickly on the grill to maintain its tenderness and enhance its natural taste.

Accompanied by crispy baked potatoes on the outside and soft on the inside, this dish is perfect for both special occasions and hearty lunches. The combination of the golden meat with the aroma of roasted potatoes and herbs creates a homely, savoury, and comforting meal.

Ingredients for 2

  • 2 beef entrecôtes
  • Coarse salt to taste
  • Black pepper to taste
  • 1 tablespoon of olive oil
  • 1 clove of garlic (optional)
  • 1 sprig of rosemary or thyme (optional)

For the Baked Potatoes

  • 3–4 medium potatoes
  • 2 tablespoons of olive oil
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon of sweet paprika (optional)
  • 1 clove of minced garlic
  • Chopped fresh parsley (optional)

Method

  1. Preheat the oven to 200 °C.
  2. Wash the potatoes thoroughly and cut them into wedges or medium cubes.
  3. lace them on a baking tray and add olive oil, salt, pepper, minced garlic, and paprika.
  4. Mix well to ensure everything is evenly coated.
  5. Bake for 30–40 minutes, stirring halfway through, until golden and crispy.
  6. Remove the meat from the refrigerator 15–20 minutes beforehand to reach room temperature.
  7. Season with coarse salt and pepper.
  8. Heat a frying pan or griddle over high heat with a little olive oil.
  9. Cook for 3–4 minutes on each side for medium rare.
  10. Adjust the time based on your preferred level of doneness.
  11. Optionally, add garlic and rosemary to the pan for extra flavour.

Serving

Let the meat rest for 2–3 minutes before slicing.
Serve the entrecôte alongside the baked potatoes.
Sprinkle fresh parsley over the potatoes for added colour and aroma.

Tip: For an extra burst of flavour, add a small knob of butter on the hot entrecôte just before serving.

Chicken and Seafood Paella

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Canarian Recipes: Paella de pollo y marisco

A recipe rich in flavour and tradition, this dish combines the best of land and sea in a single paella pan, creating a tasty, aromatic rice dish perfect for family sharing. Ideal for a special meal.

Ingredients

(Serves 4)

  • 400 g round rice
  • 2 chicken thighs, chopped
  • 150 g prawns or king prawns
  • 200 g mussels
  • 100 g squid rings
  • 1 ripe grated tomato
  • 1/2 red pepper, sliced
  • 2 cloves of garlic
  • 1 litre fish or chicken stock
  • 1 teaspoon sweet paprika
  • A few strands of saffron or food colouring
  • Extra virgin olive oil
  • Salt to taste
  • Lemon (optional for serving)

Method

  1. In a large paella pan, add a generous dash of olive oil and brown the chicken pieces over medium-high heat until well browned. Remove and set aside.

  2. In the same paella pan, sauté the chopped garlic and red pepper. Add the grated tomato and cook for a few minutes until the sofrito thickens.

  3. Incorporate the squid and sauté for a couple of minutes. Then add the sweet paprika, mixing quickly to prevent burning.

  4. Add the rice and stir for a minute to allow it to absorb the flavours of the sofrito.

  5. Pour in the hot stock, add the saffron or food colouring, and season with salt. Distribute the chicken, prawns, and mussels evenly across the paella pan.

  6. Cook over medium heat for about 18–20 minutes without stirring, until the rice is cooked and the stock has been absorbed.

  7. Remove from the heat and allow the paella to rest for 5 minutes before serving.

Tip
Serve the paella with lemon wedges and accompany it with a fresh salad.
Change seafood to suit your taste.

 

Cod in Pil-Pil Sauce

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Canarian Recipes: Bacalao al pil-pil

Cod al pil-pil is a traditional dish originally from the Basque Country made with cod, olive oil, garlic and chilli. It is famous because the sauce is formed by emulsifying the natural gelatin of the cod with the oil, without adding flour or cream.

For 4 people

  • 4 cod fillets 
  • 200–250 ml olive oil
  • 3–4 garlic cloves
  • 1 dried chili pepper
  • Salt

Instructions

  1. Slice the garlic.
  2. Heat the oil over medium heat and sauté the garlic and chili pepper until golden brown.
  3. Remove the garlic and chili pepper and set aside.
  4. Place the cod in the same oil, skin-side up.
  5. Cook over low heat for about 4–5 minutes.
  6. Remove the cod and let the oil cool slightly.
  7. Swirl the pan or use a strainer to emulsify the oil with the cod juices until the sauce thickens.
  8. Return the cod to the pan.
  9. Add the garlic and chili pepper on top.

Tip:
The oil shouldn’t be too hot, or the sauce won’t emulsify.

 

Canarian Cachopos

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Cachopo is one of the most characteristic beef dishes of Asturian cuisine, although its consumption has now spread throughout Spain and the Canaries. It consists of two thin beef fillets stuffed with cheese, ham or even vegetables, coated in breadcrumbs, and fried in hot oil.

Often served with chips as a main meal or can be sliced and served as a tapa.

Ingredients

  • 2 thin steaks of beef approx. 150g each
  • 50g of sliced ​​Serrano ham
  • 50g of sliced ​​cheese
  • 3 or 4 small mushrooms sliced (optional)
  • Flour
  • 1 medium egg
  • Breadcrumbs
  • Frying oil
  • Salt and pepper

Instructions

  1. If using mushrooms, fry lightly in butter or oil and set aside.
  2. Heat plenty of oil in a frying pan.
  3. Place the steaks on a board and flatten them.
  4. Spread the mushrooms, ham and cheese slices over one of the fillets and place the second fillet on top so that they fit together.
  5. Roll the cachopo in a plate of flour.
  6. Dip the cachopo in the beaten egg.
  7. Coat the cachopo in breadcrumbs and set aside.
  8. Fry the cachopo in the hot oil and let it cook for approximately 5 minutes, turning it over when half way.
  9. Remove the cachopo and let it rest briefly on a plate with kitchen paper to absorb the excess oil.

Artichoke Tortilla

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Canarian Recipes: Tortilla de Alcachofas

Ideal for a light dinner or tapas. Can be served as an appetizer, main course, or even as part of a light meal alongside a salad.

Ingredients:

  • 3–4 artichokes
  • 4 eggs
  • ½ onion (optional)
  • Olive oil
  • Salt

Preparation

  1. Clean and slice the artichokes.

  2. Sauté them with the onion until tender.

  3. Beat the eggs with salt and mix them with the artichokes.

  4. Cook in a frying pan on both sides until set.

Canarian Baked Sardines

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Canarian Recipes: Sardinas al Horno

Canarian baked sardines are a simple, nutritious Canary Islands specialty featuring fresh sardines, typically seasoned with coarse sea salt, olive oil, garlic, lemon, and sometimes parsley or potatoes.

For 4 people

  • 1 kg fresh, cleaned sardines
  • 3–4 cloves of garlic
  • 1 bunch of parsley
  • 2 lemons
  • Extra virgin olive oil
  • Coarse or fine salt
  • Pepper (optional)
  • A splash of white wine (optional)

Instructions

  1. Preheat the oven to 200 °C (fan and conventional).
  2. Arrange the sardines in a baking dish, laying them out flat. Sprinkle lightly with salt.
  3. Finely chop the garlic and parsley and sprinkle them over the sardines.
  4. Drizzle a generous amount of olive oil and, if desired, add a splash of white wine.
  5. Slice one lemon and place the slices on top of the sardines. With the other lemon, squeeze some juice over them.
  6. Bake for about 10–15 minutes, depending on the size of the sardines, until they are cooked through and slightly golden.
  7. Serve immediately, with additional lemon on the side to taste.

Ideal Accompaniments
Crispy bread for soaking up the juice
A simple salad of tomatoes and onions
Wrinkled potatoes