Canary Islands (Africa) — coming soon

Posted bydinasowerPosted inUncategorized

The Canary Islands are located in the continent of Africa geographically, and culturally part of Europe. They have North Atlantic Ocean to the north, Morocco to the northeast and east, the Western Sahara to the southeast, the North Atlantic Ocean to the south, west and north. They consist of seven islands: Tenerife, Fuerteventura, Gran Canaria, Lanzarote, La Palma, La Gomera, and El Hierro.

The capitals are Santa Cruz de Tenerife (executive & legislative) and Las Palmas de Gran Canaria (executive & judicial).

The official language is Spanish.

The climate is warm subtropical/tropical and generally arid.

The staple foods are potatoes, fish, pork, chicken, rabbit, goat, almonds, vegetables and much more (https://en.wikipedia.org/wiki/Canarian_cuisine).

https://en.wikipedia.org/wiki/Canary_Islands

ROPA VIEJA (Canarian Stew) (https://villagrancanaria.com/blog/canarian-food-recipes/):

  • 1 large can of garbanzo beans/chickpeas
  • 1lb. chicken
  • 1lb. beef
  • 2 links of chorizo (optional)
  • 2lbs. diced potatoes
  • 1 chopped onion
  • 1 chopped red pepper
  • 2 tomatoes, chopped and peeled
  • 6 chopped cloves of garlic
  • 1 C white wine
  • 1 C chicken stock
  • Salt
  • Extra virgin olive oil
  • 3 cloves
  • Black pepper
  • 2 tsp smoked Spanish paprika
  • Bay leaf (optional)
  1. Cover the beef and the chicken with water and bring to a boil until they are cooked through.
  2. Remove and let them cool.
  3. Cut the meat into ribbons and add it to a large frying pan filled with a splash of hot olive oil.
  4. Add the garbanzo beans and fry it all together.
  5. Once everything is crispy, remove it from the pan and set it aside.
  6. In the same oil – maybe adding a bit more if needed, add the chopped pepper, onion, garlic and tomato.
  7. Once the fried vegetables (sofrito) are cooked down, you add some black pepper and 3 cloves.
  8. Then add 2 tsp of paprika, the stock, the white wine, and the bay leaf (if you want).
  9. When it is all boiling, add back in the meat and garbanzo beans and bring to a boil.
  10. Add the diced potatoes and cover it all for 15 minutes while boiling.
  11. Uncover after 15 minutes and allow boiling until the potatoes are cooked through. Another way of doing it is frying the potatoes separately.
  12. Enjoy this wonderful Canarian food!!

BROWN RICE

This combination together is really good!!!

LIME JELLO PARFAIT

I cheated and purchased the parfait already prepared, but it still made a great side dish!!

QUESILLO CANARIO (Canarian Style Flan) (https://spanishsabores.com/quesillo-canario-recipe-canarian-style-flan/):

  1. Preheat the oven to 350F.
  2. Butter a flan pan or baking mold and set it aside.

For the caramel:

  • ½ C granulated sugar
  • ¼ C water
  1. Pour the granulated sugar and the water into a heavy-based saucepan and set it over medium heat.
  2. Stir until the sugar has dissolved, then stop stirring and bring the mixture to a boil.
  3. Let it cook until the sugar has turned a rich golden brown, being careful not to let it burn.
  4. Immediately pour the hot caramel into the buttered flan pan and turn it so the base and sides of the pan are coated in caramel. Work quickly before it hardens!

For the custard:

  • 6 large eggs
  • 2 C whole milk
  • 2 C condensed milk
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  1. Beat the eggs well and then whisk in the condensed milk and vanilla until the mixture is combined.
  2. Beat in the whole milk and lemon zest.
  3. Pour the egg and milk mixture into the flan mold and place in a large roasting pan.
  4. Create the bain marie by filling it with enough boiling water to go halfway up the side of the flan mold.
  5. Bake the quesillo at 350F for about 35-50 minutes, or until it has an internal temperature of 175F. The baking time will depend on the pan you are using, so after about 35 minutes, check it frequently.
  6. Let the flan cool completely; preferably, chill it in the fridge overnight or for at least 4 hours.
  7. To serve, run a knife around the edge, then place a serving plate over the pan, flip it over, and carefully remove the pan.
  8. The flan should easily come out.
  9. Serve with some caramel sauce and enjoy!!

I have never made flan before, but this turned out really delicious!!!

Here is my overall meal!! Highly recommend, especially on a chilly day!!

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