JamieOliver.com
anboro
From: norway
Esfirra
Disolver la levadura de pan con el azucar y añadir el agua tibia. Mezclarlo con la harina y la sal
Trabajar muy bien la masa y dejar reposar hasta que crezca el doble.
Hacer bolitas de tamaño medio y colocar en una superficie enharinada.
Para hacer el relleno, mezclar todos los ingredientes y colocar en un colador para que escurra el liquido.
Aplanar las bolitas, una a una, con el rodillo. Colocar en la palma de la mano, poner un poco de relleno y cerrar en forma triangular como se ve en la foto (apretar bien la masa para que se cierre).
Pintar la superficie con yema de huevo y colocar en la fuente del horno, ligeramente aceitada. Hornear durante unos 10 minutos a 200-250 grados o hasta que la masa esté cocida.
A tv series for Spanish food lovers!
http://www.spainontheroadagain.com/
"Spain ... on the road Again" starring Gwyneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols. The ultimate road trip through Spain that explores Spanish culture, food, and people.
Trailer: http://www.youtube.com/watch?v=vKsyRL-vd_o
Aubergines (egg-plant) with a touch of India ;-)
Once the aubergines are peeled and cut in slices, put them on a big dish.
Cut the onion in slices and sweat it off in olive oil.
Prepare the sauce mixing the curry powder, salt, concentrated tomato and paprika. Add this sauce on top of each slice of aubergine, as well as the onion.
Warm the salad in the microwave oven for 5 minutes (but you can also try them cold)!
Buon appetito! 
Spanish newbie
Hi!
I started watching Jamie's shows when I moved to Norway one year ago. I have a lot of fun with them, especially with the Italian series. I lived in Northern Italy for ten years. You must go and try some other delicious dishes there, Jamie! Piedmont kitchen is one of the most incredible things ever! Of course you must know about the Slow Food culture: http://www.slowfood.com/
I've been working as a graphic designer for more than 20 years now, but since I moved to Italy, I discovered the magic of cooking (and drinking wine)! That's why I'm changing profession: I feel happier in front of a kitchen than in front of a computer, haha! I just started working as cook assistant and I have a lot of fun.
As a Spaniard, I'm more than accustomed to Mediterranean food. I love Spanish, Italian and Turkish cuisine (they prepare the most delicious vegetables I've ever tried in my life)! You should do a "Mediterranean series" soon!
Hugs,
anboro
ps/ And of course I use Jamie's "Italian Professional Series" pans!
Risotto con porcini
I prepared this risotto last night. I was able to get some French dried porcini mushrooms. They don't taste like Italians (and definitely NOT like fresh ones), but the results were not bad!
Rehydrate the mushrooms in lukewarm water for 15 minutes. Don't throw away the water, it will give some extra taste when cooking.
Sweat off shallots and porcini in olive oil.
Add washed rice and garlic.
Add wine, stock and water from mushrooms, pinch of sea salt.
Cook slowly for 15-20 minutes, stirring every few minutes. All the liquid must be absorbed by the rice.
Add the cheese and the butter and serve warm.
Buon appetito!