Because in our house we eat tapas without our tops on… an old photo that remind me of summer happiness!
Tapas is something that I think is so enjoyable as a family meal, especially on a weekend when the kids can get involved in the cooking, it makes it into a really family event. I have also found that finger food, or food that Reuben serves himself at the table, and I have come to the conclusion that he just feels so much more grown up and proud of himself for serving his own dinner that he eats better! A welcome relief from the usual struggle to get food into him when he is tired and doesn’t want to comply (excluding sausage… that never fails)!
This is a recipe that my Mum has made for years when we have had a tapas evening and it always goes down a treat. So yummy, and easy to make too!
- 3/4 pound of spinach, thick stems removed as they will be too tough
- pinch of salt
- 2 teaspoons of olive oil
- 1 small clove of garlic minced
- 3 tablespoons grated cheese (manchego if you have it or parmesan will do just as well)
- oil for frying
For the buñuelo dough:
- 1 cup of water
- 3 tablespoons butter
- 1/4 teaspoons ground nutmeg
- pinch of salt
- 1 cup of flour
- 2 eggs
Wash and drain the spinach leaves, then place them in a pot with no added water and a pinch of salt and cook for about 4 minutes. Drain on paper towels and chop well.
Heat the olive oil in a pan, sauté the garlic and then add the spinach and sauté for a minute or so, don’t allow it to brown as it will make the garlic bitter. Put to one side and make the dough.
For the dough, place the water, butter, nutmeg and salt in a saucepan over a medium heat, when the water starts to boil add the flour all in one go. Lower your heat right down and stir fast until the dough starts to form a ball. Continue cooking for a few minutes once this starts to happen to avoid that awful floury taste.
Turn off the heat and once it has cooled slightly, beat the eggs in one at a time. I find this easiest to do in my mixer as it beats them faster than I can and stops the eggs cooking.
Stir in the spinach and the grated cheese.
You need to form little balls of the dough, which will be quite sticky, and drop them into a pan with at least 1/2 inch of oil. I actually confess to using a deep fat fryer for this, as I find it easier without having to keep turning the balls, but if you do use a pan then just remember to flip the balls over and don’t over heat the oil.
Finally, you will know these are done when they are puffy and golden brown. Delicious!
Harriet x
Now these sound super tasty! Will have to give them a go. I love spinach, I bung it in everything! xo
They are so good Harriet! I bung spinach in my stir fries too – yum! H x
these sound so yummy 🙂 i love tapas and the boys enjoy finger food so will give them a go xx
That is fab Amanda – let me know how you get on hun! H x
This sounds delicious!! I really need to start cooking more.
It is so yummy Jodie – give it a go 🙂 H x
Sounds lovely, we love making tapas at home and in fact had it for dinner last night. Will have to try this out next time we make it x
Oooh yummy – where was my invite eh? Haha, hope you give it a go! 😉 H x
I’m a big tapas fan – but never thought or considered making it myself before! Soo clever. Plus spinach and cheese are two of my favourite things – haha! xx
It is so yummy! Give it a go Zoe 🙂 H x
this recipe looks delicious. We love Tapas but i don’t think Rosalie has ever had any. I think i need to rectify this! xx
Yes do Sarah! I was surprised by how much the boys enjoyed it 🙂 H x
these sound so good! love me some tapas – even better if the kids will eat it x
Totally, it kills two birds with one stone then doesn’t it!? H x