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Food and recipes

Basque food:




3 tablespoons olive oil 1/2 medium onion, sliced 2 garlic cloves, finely chopped 4 plum tomatoes, seeded & chopped 1/4 cup drained capers 4 all-purpose potatoes, peeled & cut into 1/2-inch slices 2 cups chicken broth 1 pound fresh tuna, cut into 4 pieces Salt & black pepper

Preheat the oven to 400 degrees F.


In a medium-size skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until soft. Add the garlic and tomatoes and cook, stirring occasionally, for about 10 minutes, until the tomatoes are soft. Stir in the capers.


Meanwhile, arrange the potato slices in the bottom of a 12-1/4-inch cazuela or other shallow heatproof dish, overlapping the slices.


Spread the tomato and onion mixture over the potatoes. Pour over the broth. Place the cazuela in the oven and bake for about 20 minutes, until the potatoes are almost cooked.Sprinkle the tuna slices lightly with salt and pepper to taste. Place on top of the potatoes and bake for 5 to 8 minutes, until the tuna is opaque throughout. Adjust the seasoning if necessary. Serve hot or at room temperature.


Serves 4




Arroz esnea:


4 to 6 servings

Milk -- 4 cups Short-grain rice --1/2 cup Cinnamon stick -- 1 Orange or lemon peel (optional) -- 2 strips Salt -- pinch Raisins -- 1/4 cup Sugar -- 1/2 cup Butter -- 2 tablespoons Vanilla -- 1 teaspoon


Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan and bring to a boil over medium heat. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes. Add the raisins and sugar and simmer for another 15 minutes. Stir often to keep from sticking to the bottom of the pot. Remove from heat and stir in the butter and vanilla. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon.






3 tablespoons sherry vinegar 2 tablespoons very finely chopped shallot 1 1/2 teaspoons very finely chopped thyme 1 1/2 teaspoons whole-grain mustard 1 1/2 teaspoons honey 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 pound thin green beans, trimmed 3 romaine hearts, cut crosswise into 1/4-inch-thick strips 1 bunch watercress, thick stems discarded, leaves coarsely chopped 1 small head frisée, coarsely chopped 2 cups baby arugula (2 ounces) 1 Granny Smith apple—halved, cored and thinly sliced 1 Bosc pear—halved, cored and thinly sliced 1 Hass avocado, cut into 1/2-inch dice 1/4 pound Idiazábal or Manchego cheese, coarsely shredded


In a small bowl, mix the sherry vinegar with the shallot and thyme and let stand for 10 minutes. Whisk in the mustard, honey and olive oil and season the dressing with salt and pepper. In a medium saucepan of boiling salted water, cook the green beans until they are crisp-tender, about 3 minutes. Drain and rinse the green beans under cold running water until they are cool; pat dry. Cut the green beans into 1/2-inch lengths. In a large bowl, toss the green beans with the romaine hearts, watercress, frisée, arugula, apple, pear, avocado and Idiazábal cheese. Toss the salad with the dressing and season with salt and pepper. Serve the salad at once




tortilla patata:

If you like the taste of french fries, you'll love the spanish tortilla. When made correctly, the spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.


Prep Time: 24 hours, 10 minutes

Cook Time: 20 minutes


  • 2 lb (1 kg) boneless salt cod
  • 6 cloves garlic
  • 1 cup pluc 3 Tbsp Spanish virgin olive oil
  • 1 small hot pepper or 1/2 jalapeno pepper


This Cod with Pil Pil Sauce makes 4 servings.

Note: The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

Cut the cod into smaller pieces, so it has more area to absorb the water. Rinse the pieces under cold water and rub the outside to remove excess salt.

Place the chunks of fish into a large (13”x9”) glass baking dish in a single layer. Add water to the dish until fish is completely covered by the water. Cover dish with plastic wrap and place in refrigerator. Change water 2-3 times over the next 24 hours.

Rinse the cod and pat dry with a paper towel. Remove any bones and cut into large pieces (3”x 3”).

Peel and cut garlic cloves into slices. Cut off tops of peppers and remove seeds. Then cut the peppers into rings and set aside.

In a heavy-bottom casserole dish or large open flame-proof clay dish, pour a few tablespoons of olive oil and heat on low. Sauté the garlic until the slices begin to brown. Remove garlic and set aside.

Allow the oil in pan to cool to lukewarm. When oil is cool, add the cod (skin side up) and begin to stir slowly the oil. Place the pan or casserole back on low heat and continue to stir the oil without stopping. Drizzle in the rest of the olive oil and continue to stir for approximately 10 to 15 minutes. Be sure to maintain the heat very low. The fish will release juices and those juices will mix with the oil and will form a thick emulsion. Place the garlic and pepper on top of the fish and allow to cool for 5 minutes and the pil pil sauce will thicken.

Bacalao al pil pil :

1 cup olive oil
four large potatos (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
four large eggs.

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.


Frisian food: 



Oranje koek


Ingrediënten voor 10 personen


2 sinaasappels
45 g kristalsuiker
350 g zelfrijzend bakmeel
125 g boter
160 g lichtbruine basterdsuiker
1/4 theelepel zout
15 g gestampte muisjes (broodbeleg)
1 eierdooier
1 pakje amandelspijs (300 g)
100 g poedersuiker (en poedersuiker




Sinaasappels goed schoonboenen. Oranje schil van sinaasappels afsnijden en schil heel fijn snijden. 1 sinaasappel uitpersen. In pannetje schil met 1 eetlepel water en 30 g kristalsuiker ca. 5 minuten laten koken. Bakmeel, boter, basterdsuiker en zout met ca. 4 eetlepels water tot soepel deeg kneden. Sinaasappelschil met muisjes erdoor kneden. Oven voorverwarmen op 175 °C of gasovenstand 3. Tweederde deel van deeg uitrollen en in vorm drukken. Eierdooier met rest van kristalsuiker door amandelspijs kneden. Werkblad bestuiven met poedersuiker en amandelspijs uitrollen tot cirkel ter grootte van springvorm. Spijs op deeg leggen. Rest van deeg uitrollen tot cirkel ter grootte van vorm en op spijs leggen. Aan randen goed aandrukken. Oranjekoek in oven in ca. 30 minuten gaar bakken. Koek helemaal laten afkoelen





Ingredients 65 g butter 250 ml milk 1 package white bread mix (500 g) 1 / 2 teaspoon salt 3 teaspoons cinnamon 2 egg yolks 2 tablespoons granulated sugar 150 g white candy (fine) 2 tablespoons butter for greasing Ingredients receive SMS? Useful if you shopping is done! SMS INFO RECIPE 31,493 to 3010 up 0.35 cents pob 2 post (s) Amenities cake dough roller length about 24 cm plastic bag in preparation pan (or microwave) melt butter and let cool slightly. In pan (or MW) heat milk until lukewarm. In bowl bread mix, salt, butter, cinnamon, milk and egg yolks and mix worksheet in about 10 minutes knead dough until smooth. Come cover with plastic wrap and let dough rise about 10 minutes. Deeg again well covered by mold and let rise about 30 minutes. Form thick grease inside and sprinkle with granulated sugar. piece of dough to roll out 24 cm wide. Candy rolled dough and sprinkle about. Deeg in shape and have put about 20 minutes to rise. Meanwhile oven Preheat to 225C or gasovenstand 5. bread in middle of oven for about 30 minutes until tender and golden brown baking let cool. Serve with butter.

friesche dûmkes:

For 60 pieces 150 grams butter or margarine 150g dark brown sugar 2 eggs 250 gram flour, sifted salt 100g hazelnuts, finely chopped 1 teaspoon anise seed, crushed 1 teaspoon ginger powder 1 teaspoon ground cinnamon additional need: greased baking sheet Preheat oven to 150 degrees. Butter, sugar and eggs until foamy mixture a stir. Flour and a pinch of salt and add everything to a smooth dough kneading. Hazelnuts, anise seed, ginger, cinnamon by kneading the dough. Roll the dough on a floured surface, to a piece of 24 x 30 x 1 inches thick. Cut the dough into strips of 4 x 2 inches. Place the cookies on the baking tray and bake in middle of oven 25 minutes in good light brown and cooked. Biscuits from the oven directly on one side with the thumb impressions. Cookies on a rack to cool. Preparation: 45 minutes

Pea soup ( snert):



1 lb (2 1/4 cups) green split peas 1 large onion, peeled and chopped 2 celery stalks, chopped 1 large leek, chopped 1 large carrot, chopped 1 large clove of garlic, halved 1 herb bouquet* 2 well-rinsed ham hocks Salt and Pepper Optional garnish - small toasted croutons (avoid for gluten-free version)**, chopped parsley or chives

*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.


**To make toasted croutons, take 2 or 3 slices of day-old French or Italian loaf bread, cut into cubes. Let dry out a bit (can put in 200 degree oven for 10 minutes to help dry). Melt a tablespoon or two of butter on medium high heat in a large skillet. When hot, add the bread cubes, spread out in a single layer. Let toast on one side and then turn to other sides. Add more butter if necessary. Alternatively you can toss the cubed bread with olive oil and let toast in a 350°F oven until lightly browned.



1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to workin batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.

3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.

If you want, don't discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup.

Makes 2 quarts. Serves 6.



Last modified: 2010-03-08 11:42 by Eline Dost

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