recipes... gazpacho & more

Hey all! I'm trying to prepare a big Spanish dinner this week in honor of los sanfermines... I have an awesome recipe for albondigas (con muchisimo ajo) and can KIND OF remember my senora's recipe for gazpacho, but I could probably use a little help. I'm also looking for a recipe for papas linas. (papas alinadas ... olive oil, vinegar, salt & tuna... just don't know how much of each.) If anyone has any good Spanish recipes (especially for any of these things), please pass them along. I'd appreciate it! Lindsay

Me, me!!! this is a question I can answer, and that I have answered time ago

See some of my recipes ( gazpacho and ajoblanco ) or search in the forum for the rest of them.

Perhaps it is time of some more recipes I will do some research...

Fernando

fernando...
do the "papas linas" sound familiar? I could be getting the name wrong, but I really enjoyed them & i hope to make them again soon. Please let me know! I've already printed your gazpacho recipe!!! thanks, lindsay

Lindsay - any chance of you sharing that albondigas recipe with the rest of us??? :p

My host family here in Spain, makes the best albondigas, and lots of other really great food (tortilla española, natillas, arroz a la cubana, etc). I will try to get some of those recipes later tonight and post them here. When I go back to the USA, I am really going to miss spanish food

The albondigas recipe...my host mom says this is the way they are made in Granada, al estilo de Montefrío (I'm not sure if that means it is different elswhere in Spain ).
Also note, amounts are in metric, sorry I'm not sure of the conversion!
Albondigas-
Ingredientes-
1/4 kg veal meat
1/4 kg ham
4 eggs, 1 egg yoke
1/4 liter oil
200g, grated, shreaded bread
lemon juice
garlic
saffron
pepper and salt
parsely

1. "mince" the meat and ham into small bits.
2. Mix the meat mixture with the shreaded bread,
the saffron, a little garlic, a little pepper,
parsely, and salt.
3. beat the eggs, and add the eggs and the lemon
juice, and make the mix into little round
balls, use more bread if you need to.
4. fry the albondigas in oil until they are a
golden color.
5. Beat the one egg yoke, and add it a little at
a time to the albondigas.
YUM!!! If you want any other recipes, let me know, I can ask her for more

Thank you very much for that Kelar, I'll have a dabble tomorrow :p
Do you have a recipe for the sauce??? Anyone who can give me a recipe for sauce that's anything like that in El Brillante, I'll be forever in your debt.

hey all! i'll be sure to post my albondigas recipe tomorrow. it is kind of a time consuming recipe, but ABSOLUTELY worth it... i'm not much of a gourmet, but i really think these are some of the best albondigas i've ever had. and the sauce is awesome! SUPER garlicky! anyways, check back tomorrow... it will be worth your time! lindsay