Cookeame - Tapas, homemade recipes and news by an spanish amateur cook

Sea bream baked in salt crust (Dorada a la sal)

Bake a sea bream in a salt crust is the easiest way to cook it. Cook fish into a salt crust gets a soft and juicy meat, a flavor more intense and it is a healthy method of cooking
Cauliflower ajoarriero style (Coliflor al ajoarriero)

Ajoarriero is a typical dressing made with olive oil, garlic and sweet paprika, but in some regions it’s also called “ajada” or “refrito”. This is the way I usually eat cauliflower.
O Couto peppers (Pimientos de O Couto)

If you have ever been in Santiago de Compostela (Galicia, North West of Spain), you have probably tested Padrón peppers (pimientos de Padrón), but I’m going to introduce you other peppers, from Galicia too: O Couto peppers.
Spanish omelette (tortilla española)

Maybe, omelette is the most representative dish of Spanish cuisine. Its recipe is simple (based in eggs, potatoes and oil) but each person has his own way to cook it
Here we go!

Our first post. The first step to share all our passion for food, to show to the whole world the great culinary tradition of our land. Who doesn’t know paella, Spanish omelette or the famous jamón ibérico. But Spanish cuisine is more than fabada o gazpacho, tapas or pinchos.

Sea bream baked in salt crust (Dorada a la sal)
July 22, 2014

Bake a sea bream in a salt crust is the easiest way to cook it. Cook fish into a salt crust gets a soft and juicy meat, a flavor more intense and it is a healthy method of cooking
Cauliflower ajoarriero style (Coliflor al ajoarriero)
July 16, 2014

Ajoarriero is a typical dressing made with olive oil, garlic and sweet paprika, but in some regions it’s also called “ajada” or “refrito”. This is the way I usually eat cauliflower.
O Couto peppers (Pimientos de O Couto)
July 5, 2014

If you have ever been in Santiago de Compostela (Galicia, North West of Spain), you have probably tested Padrón peppers (pimientos de Padrón), but I’m going to introduce you other peppers, from Galicia too: O Couto peppers.
Spanish omelette (tortilla española)
June 30, 2014

Maybe, omelette is the most representative dish of Spanish cuisine. Its recipe is simple (based in eggs, potatoes and oil) but each person has his own way to cook it

Sea bream baked in salt crust (Dorada a la sal)
July 22, 2014

Bake a sea bream in a salt crust is the easiest way to cook it. Cook fish into a salt crust gets a soft and juicy meat, a flavor more intense and it is a healthy method of cooking
Read more
Cauliflower ajoarriero style (Coliflor al ajoarriero)
July 16, 2014

Ajoarriero is a typical dressing made with olive oil, garlic and sweet paprika, but in some regions it’s also called “ajada” or “refrito”. This is the way I usually eat cauliflower.
Read more
O Couto peppers (Pimientos de O Couto)
July 5, 2014

If you have ever been in Santiago de Compostela (Galicia, North West of Spain), you have probably tested Padrón peppers (pimientos de Padrón), but I’m going to introduce you other peppers, from Galicia too: O Couto peppers.
Read more
Spanish omelette (tortilla española)
June 30, 2014

Maybe, omelette is the most representative dish of Spanish cuisine. Its recipe is simple (based in eggs, potatoes and oil) but each person has his own way to cook it
Read more
Here we go!
June 30, 2014

Our first post. The first step to share all our passion for food, to show to the whole world the great culinary tradition of our land. Who doesn’t know paella, Spanish omelette or the famous jamón ibérico. But Spanish cuisine is more than fabada o gazpacho, tapas or pinchos.
Read more