Every night I cook a 3-course diner, at request, for our guests. Once in a while I share recipes with my guests, even though a cook doesn’t like to show his kitchen secrets! The idea for a cookbook has been proposed to me several times. The idea does exist; unfortunately time is in short supply.
Let this page be a first move towards such a cookbook!
Enjoy these recipes, the making of them and remember El Molino Santisteban!
Un saludo,
Madeline
ingrediënten voor 8 personen
Vulling
4 eieren, 165 gr suiker, 1 el citroenschil, 185 ml citroensap, 150 ml slagroom, 60 ml gin
Deeg
200 gr bloem, gezeefd, 35 gr poedersuiker, gezeefd, 75 gr gekoelde boter, fijn gehakt, 2 tl citroensap, 1 eidooier, 60 ml gekoelde gin
G&T siroop
150 gr suiker, 250 ml tonic, 2 citroenen , sap, uitgeperst en de schil in fijne reepjes, 60 ml gin
1 taartvorm van 32 cm of 4 taartvormpjes van 10 cm
Bereiding
Doe het deeg de bloem met poedersuiker, boter, en citroenrasp in een keukenmachine en laat draaien tot het mengsel fijn is en op broodkruim lijkt. Voeg de eidooier en de tonic toe en meng tot er een zachte deegbal ontstaat. Leg het deeg in plasticfolie 30 min. In de ijskast. Verwarm de oven voor op 180 graden. Rol het deeg uit tot een 5 mm lap en bekleed de vorm/vormpjes er mee. Bek de bodem(s) blind in 5 minuten goudbruin. Laat afkoelen. Klop voor de vulling de eieren in de mengkom met de kristalsuiker, citroenrasp en –sap, room en gin door elkaar. Giet de vulling in de vorm/vormpjes en bak de taart 20-25 minuten tot de vulling stevig is.
Zet intussen voor de siroop een steelpan met suiker, tonic en citroensap op laag vuur tot de suiker is opgelost. Voeg de gin toe en laat de siroop in 5-10 minuten iets inkoken. Blancheer de citroenschil in 2 minuten in kokend water, giet af en roer de reepjes door de siroop. Laat nog 5 minuutjes zachtjes koken, laat afkoelen
Serveren
Snijd de taart in stukken of haal de taartjes uit de vormpjes . Besprenkel met het siroop of serveer apart.
ingrediënten voor 4 personen
1 grote ui, gepeld en gehakt, 2 stengels bleekselderij grof gehakt , 2 tenen knoflook gehakt, 25 gr rozijnen, 75 ml olijfolie, 1el kappertjes, 1 ansjovisfilet, 50 gr groene olijven, 1 blik tomaten van 400gr, uitgelekt(vang het vocht op) en gehakt, zout en peper, 4 kabeljauwmoten 150-175 gram, 1 ei, bloem, (gekruid)paneermeel
Bereiding
Bak de ui en de knoflook in de olijfolie op een lage temperatuur, af en toe roerend, zacht. Voeg de bleekselderij, rozijnen, ansjovisfilet, kappertjes, olijven toe en de gehakte tomaat met tomaatvocht. Laat de saus zachtjes inkoken (ongeveer 15 minuten). Proef en voeg evt. nog wat zout/peper toe.
Paneer ondertussen de kabeljauwmoten. Breek 1 ei los op een plat bord, leg op een ander plat bord het meel en de paneermeel. Wikkel de moten eerst door het meel dan het ei en dan het paneermeel. Bak de moten ongeveer in 15 minuten krokant in wat olijfolie met boter.
Serveren
Leg de moten op het bord en lepel er wat saus naast. Lekker met saffraan rijst of (zwarte) pasta.
Serves 4
8 slices of raw Spanish ham (jamón serrano), 8 small artichokes, 2 shallots, 2 strings of celery, 2 tomatoes, 2 lemons, 2 cloves of garlic, 2 twigs of thyme, 2 leaves of bay, some basil, parsley and chive. 1 dl sherry (type 'fino'), 2 dl olive oil, some sherry vinaigrette, pepper and salt
Preparing
Clean the artichokes (look on the internet for instructions) cut the shallots in very thin dices. Peel the tomatoes, slice in 4 parts and remove the seeds, cut in to very small dices
Bring water to boil and cook the artichokes (more or less 8 minutes) until tender. Leave them to rest (in the water) for another 5 minutes.
In the meantime heat the olive oil and sauté the shallots, garlic and add the thyme and bay. Cut the celery in very small dices and add to the olive oil. Remove the artichokes from the water and cut them in 4 parts (or 2 depending on the size)
Pour the sherry in the olive oil mixture and let the alcohol evaporate. Add the artichokes and tomatoes. Pour in some sherry vinaigrette and some pepper and salt. Pour the basil, parsley and chives in the mixture.
Finishing
Put the artichokes on a plate and spoon the mixture over it.
Tear the ham in small parts and decorate the plate.
serves 4
2 eggplants, 3 beef tomatoes, young white cheese, parsley, 6 spoons of virgin oil, 3 spoons of balsamic vinaigrette, 1 clove of garlic
Preparing
Cut the eggplants in 8 slices of about 1 centimetre, pour with salt and let it rest for 30 minutes. Peel the tomatoes and cut in 8 slices of also 1 centimetre. Cut the cheese in 4 slices. Dab the eggplant slices dry and bake them brown and tender adding a little salt. In the meantime you can make the vinaigrette. Beat the oil, balsamic, garlic and a pinch of sugar into a thick, brown vinaigrette. Add some salt and pepper to your liking.
Finishing
Make turrets of a slice of eggplant, tomato, cheese, tomato, and eggplant. Pour the vinaigrette and add some parsley.
serves 12
5 spoons of orange juice, 1 ½ teaspoon of orange zest, 80 grams fine sugar, 100 grams butter, 6 egg yolks
Preparing
Heat the orange juice, orange zest, sugar and butter slowly until all is liquid and mixed well. Take the steel pan from the heat and stir the egg yolks well through the mixture. Put the steel pan on the heat and slowly stir for about 8 minutes till it finally gets thick. Don’t let it boil otherwise it will get sorted. Let the mixture cool down in the fridge.
finishing
Cut the cakes in half’s and spread the butter on it. Decorate with powdered sugar.
Serve with ice cream, a small glass of Grand Marnier and/or red fruits
serves 4
1 large onion, peeled and chopped, 3 tablespoons olive oil, 3 garlic gloves peeled and crushed, 250 gram tomatoes, peeled and chopped, ½ teaspoon of sugar, 250 ml fish stock, 125 ml cognac of brandy (I always poor a little bit more ), 1 red chilli pepper, fresh or dried, salt, 4 salmon fillets 150-175 gram
Preparing
Sauté the onion and garlic until soft. Add the tomatoes and the sugar. Turn the heat up fairly high and cook for 8 minutes until the sauce has a jammy consistency. Pour in the fish stock and brandy, add chilli and salt to taste, and then simmer for 5 minutes. Put in the salmon fillets and simmer over a low heat for a further 8 to 10 minutes, uncovered and turning them over once until they are done. I prefer them slightly underdone.
finishing
Put the fillets on a plate and add some sauce nice with a couscous, potatoes salad or black pasta.
• We ask a downpayment of 50% of the total price of your stay, to be paid within 2 weeks after the final reservation.
• The remaining amount can be paid at the end of your stay.
• We don’t have credit card facilities at the hotel. There are several banks and cash dispensers in the nearby villages.
• Cancellation policy:
- cancellation 6 weeks or more before arrival we will refund 90% of the downpayment (50% of the total price of your stay). In case of changing the reservation to another date the downpayment will keep 100% off its value.
- cancellation between 4-6 weeks before arrival we will refund 50% of the downpayment.
- cancellation between 4-2 weeks before arrival there will be no refund of the downpayment.
- cancellation less than 2 weeks before arrival we will charge the total amount of your stay.
• We advise you to take a cancellation insurance.
• Check out before 11:00 pm, check in after 14:00 pm.
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