This Yorkshire pudding-inspired puffed pancake offers an impressive soufflé moment right out of the oven and when settled, so you can still show off your skills when it’s time to serve. Instead of sweet toppings, an umami-rich, heart-healthy olive oil, tomato, and garlic confit (fancy and so easy), spinach, basil, and nigella seeds (commonly used to decorate naan, they’re located in the spice aisle of many grocery and bulk food stores) are snuggled into the fallen centre of the Dutch baby for a ravishing in red (and green) main. Serve this with the Savoury Yogurt (recipe here) for the perfect pairing.
The confit tomatoes and Dutch baby batter can be made a day in advance. Warm the tomatoes and bake the Dutch baby batter when you’re ready to enjoy.
Per serving:
Preheat oven to 350 F (180 C). For confit, add tomatoes, garlic, olive oil, salt, and pepper to small casserole dish, and mix to combine. Bake for 25 to 35 minutes, until tomatoes burst and garlic is tender.
Increase oven heat to 450 F (230 C). Preheat 8 in (20 cm) cast iron skillet or enamel-coated pan in oven for 10 minutes while you prepare batter. In large bowl, whisk eggs until whites and yolks are amalgamated. To eggs, whisk in milk and 2 Tbsp (30 mL) olive oil until combined, followed by flour, salt, and pepper. Carefully remove skillet or pan from oven and swirl in remaining 1 Tbsp (15 mL) olive oil, and then immediately pour in batter and transfer to oven. Bake until puffed around the edges and golden brown, 15 to 20 minutes.
Fill centre of Dutch baby with spinach, confit tomatoes, basil, and a sprinkle of nigella seeds. Slice in half to serve 2 as a main or in quarters to serve 4 as a side, and enjoy warm.
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.