Note from the editor: Welcome to the first issue of our Some-day supplement, a sister publication to the critically acclaimed (more critical than acclaimed) Canabal Chronicle – The home of happy news.
In this issue you’ll find, what we hope will become, three regular features; Canabal Cuisine - a mouth-watering international recipe, Travel – tips and ideas on Spanish getaways, and #normalwisdom – a thought provoking quotation from the editor (that’s me).
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Canabal Cuisine - Tuna Empanada
In this issue you’ll find, what we hope will become, three regular features; Canabal Cuisine - a mouth-watering international recipe, Travel – tips and ideas on Spanish getaways, and #normalwisdom – a thought provoking quotation from the editor (that’s me).
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Canabal Cuisine - Tuna Empanada
Ingredients
| For the pastry 1 cube fresh yeast (25gms) 2.5 tablespoons tepid water 1 teaspoon sugar 250gms plain flour 125mls warm milk 1 egg yolk Pinch salt | For the filling 1 tablespoon olive oil 1 large onion 2 tablespoons tomato sauce (frito or similar) 125gms tinned roast pepper (chopped) 190gm tin tuna fish Saffron 1 beaten egg |
Method
Dissolve the sugar in the tepid water and add the yeast.
Sift the flour and add the salt. Then add the egg yolk, warm milk and yeast mixture.
Make a dough.
Knead well and divide into two. Cover and leave to rise for about 30 minutes.
Pre-heat the oven 200°C
To make the filling.
Heat the oil and sauté the chopped onion.
Add the peppers, tomato sauce, tuna and saffron. Cook for a few minutes. Cool and add the beaten egg.
Roll out one piece of dough, into a circle.
Place on a greased baking sheet. For an evenly cooked empanada use a pizza sheet with holes in.
Put the filling on top.
Roll out the other piece of dough, damp the edges of the bottom piece and place the second piece on top.
Seal well and make a hole in the top. You can decorate with strips of rolled out dough, sticking them on with water.
Brush with beaten egg and bake for 15-20 minutes, until golden brown.
Dissolve the sugar in the tepid water and add the yeast.
Sift the flour and add the salt. Then add the egg yolk, warm milk and yeast mixture.
Make a dough.
Knead well and divide into two. Cover and leave to rise for about 30 minutes.
Pre-heat the oven 200°C
To make the filling.
Heat the oil and sauté the chopped onion.
Add the peppers, tomato sauce, tuna and saffron. Cook for a few minutes. Cool and add the beaten egg.
Roll out one piece of dough, into a circle.
Place on a greased baking sheet. For an evenly cooked empanada use a pizza sheet with holes in.
Put the filling on top.
Roll out the other piece of dough, damp the edges of the bottom piece and place the second piece on top.
Seal well and make a hole in the top. You can decorate with strips of rolled out dough, sticking them on with water.
Brush with beaten egg and bake for 15-20 minutes, until golden brown.
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Travel - Why put off today what you can do Zamora?
Rome wasn’t built in a day and ‘No se ganó Zamora en un hora’ (Zamora wasn’t won in an hour). A Spanish proverb that’s as true today as it was in the 15th century.
Travel - Why put off today what you can do Zamora?
Rome wasn’t built in a day and ‘No se ganó Zamora en un hora’ (Zamora wasn’t won in an hour). A Spanish proverb that’s as true today as it was in the 15th century.
The old town of Zamora occupies an elevated position on the banks of the river Douro in the province of Castile and León, 50km from the Portuguese border. The city has an abundance of architectural delights from the grand Romanesque cathedral with its intricately carved dome, to the medieval bridge that spans the slow-moving waters of the river Douro. One of my favourite buildings is the Ramos Carrión Theatre located on Calle Ramos Carrión in the heart of the old town. When the building fell into disrepair, the local council ran a competition to give this once grand theatre a new lease of life. The work was completed in 2011 and the new modernist design has created a unique and usable space while keeping the theatre’s original 1916 façade.
If you’re looking for somewhere to stay, the boutique hotel Horus Zamora is comfortable and reasonably priced with an excellent evening menu at a low fixed price. It’s located in the Plaza Mercada and is within easy walking distance of the Plaza Mayor and all the main attractions. Directly opposite the hotel is the farmers market, Mercado de Abastos built in 1902, where locally produced products are sold daily.
Should you decide to visit this diamond on the Douro, why not let the train take the strain. Zamora railway station is part of Spain’s high-speed train network.
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And finally - #normalwisdom
-----------------------------------------------------------------------------------------------------------------------------This Canabal Chronicle Some-day supplement was brought to you by Craig Briggs (with a little help from wife Melanie) author of The Journey series of books.
Amazon links
| Journey To A Dream US - http://amzn.com/B00D08OJTM UK - http://www.amazon.co.uk/dp/B00D08OJTM REST OF THE WORLD - http://smarturl.it/ayxkc8 Endless Possibilities US -http://www.amazon.com/dp/B01LLXZTEG UK - http://www.amazon.co.uk/dp/B01LLXZTEG REST OF THE WORLD – http://smarturl.it/3y9fen | Beyond Imagination US - http://amzn.com/ B010MFS1X0 UK - http://www.amazon.co.uk/dp/ B010MFS1X0 REST OF THE WORLD – http://smarturl.it/qh7qj3 Facebook link https://www.facebook.com/craigbriggs.spain Website link https://www.journeytoadream.co.uk |
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