How was your weekend? Did you travel anywhere? We hope you had a nice time if you did, and for those of you that stayed, have you found some new places in Seville that you love?
¡Hola chicos!
¿Cómo ha ido el fin de semana? ¿Habéis viajado a algún sitio? ¿Esperamos que lo hayáis pasado bien si os fuisteis, y para los que se han quedado en sevilla, habéis encontrado algunos sitios nuevos con encanto?
Important reminders:
Student Services:
- The survey for Gibraltar and the Cooking Class has already been sent, please fill it out and let us know if you haven´t received it. You have until the 22nd to sign up for the cooking class, and the 27th to sign up for Gibraltar. The cooking classes on Monday, March 4th, Tuesday March 5th and Tuesday March 12th are full. The classes with spots left are Monday March 18, Monday March 11th, and Wednesday March 13th.
Take a look at a few pictures from the Flamenco show!
Into the culture...
Tapas bar recommendation: Taberna Macuro
Location: Calle Rosario Vega number:10 (Triana)
If you fancy something a little bit different and special this weekend, why don´t you walk to Triana? Cross the bridge and after this wonderful walk with a great view you can treat yourself to a nice meal at Taberna Macuro. This is a popular restaurant in Seville, known for its high quality food.
Spanish Recipe of the day:
Today I would love to recommend you somenthing that you have tried a thousend times by now... CROQUETAS! Have you ever wondered how Spaniards make such a wonderful dish??? Here is the recipe that will help you win over even the most picky of people ;) Let´s get started!!!
•1/2 cup (100ml) chicken broth
•8 tbsp olive oil
•3/4 cup (107 gr) flour
•1 1/2 cups (350 ml) milk
•1/2 tsp nutmeg
•dash of ground pepper
•1/2 cup very finely hand-minced ham
•2 eggs, lightly beaten with 2 teaspoons water
•bread crumbs for coating
•olive oil for frying
Directions:
This croquetas de jamon recipe makes about 6 servings as an appetizer.
Tip: Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough.
Heat the 8 Tbsp olive oil in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, stirring without stopping. Add nutmeg, salt andd pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.
Add the minced ham and continue to cook for about 2-3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.
Allow to cool for 5-10 minutes and refrigerate at least 3 hours until mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.
TIP: If the mixture is spread out in a thin layer on a flat dish, you will need to refrigerate it for less time. A large glass baking dish works well.
Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate so that they are not touching.
Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.
