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Spanish Omelets


1 1/2 cups sliced potato

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 garlic clove, minced

1/4 cup sliced pitted manzanilla (or green) olives

1 tablespoon minced fresh or 1 teaspoon dried oregano

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

8 large egg whites

4 large eggs

1/4-teaspoon salt

1/8-teaspoon pepper

1/2 teaspoon olive oil, divided

Cooking spray


Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside. Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside. Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.

Heat 1/4-teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1-cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4-teaspoon olive oil, cooking spray, egg mixture, and potato mixture.

NOTE: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired. 

Spicy Spanish Kabobs


1/4-cup olive oil or cooking oil

1 tablespoon lemon juice

2 tablespoons snipped fresh parsley

1/2-teaspoon ground cumin

1/4-1/2 teaspoon crushed red pepper

1/2 teaspoon dried thyme, crushed

1/2-teaspoon paprika

1/8-teaspoon thread saffron, crushed

1/4-teaspoon salt

1/4-teaspoon black pepper

12 ounces boneless, skinless chicken thighs cut into 1-inch cubes or 2x1-inch strips


In a medium mixing bowl stir together olive oil or cooking oil, lemon juice, parsley, cumin, red pepper, thyme, paprika, saffron, salt, and black pepper. Pour into a plastic bag; add chicken pieces. Seal bag; turn to coat chicken with marinade. Marinate in the refrigerator for 4-24 hours, turning the bag occasionally. Drain marinade from chicken, reserving marinade.

Thread chicken pieces on 4 long metal skewers, leaving about 1/4 inch between pieces. Place chicken kabobs on the grill rack of an uncovered grill. Grill directly over medium coals for 10-12 minutes, or till chicken is tender and no pink remains, turning once and brushing occasionally with reserved marinade.

Sangria Cha Cha Cha


1 orange cut into 1/8-inch slices

1 lemon

1-cup sugar

1 bottle dry white wine

1 bottle dry red wine

Sliced peaches, grapes, strawberries, or other seasonal fruit

Gin, Grand Marnier, or brandy to taste (optional)


Combine the orange, lemon, sugar and wines in a large glass bowl and stir for several minutes. Cover and refrigerate for at least 4 to 6 hours, or overnight. Add the optional fruits and spirits, if you like. Serve over ice or, just before serving, place some ice cubes in the punch bowl.

Pickled Vegetables


3/4-cup small cauliflower florets

3/4-cup small broccoli florets

1/2 cup sliced, peeled carrots

1/4 cup chopped green beans

1/4 cup chopped red bell pepper

1/4 cup chopped yellow bell pepper

1 1/2 medium stalks celery, sliced

1/3 cup sliced fennel

1 1/2 cups white vinegar

1-cup water

3/4-cup sugar

3 bay leaves

1-teaspoon black mustard seeds

1 teaspoon white mustard seeds

1 tablespoon chopped red chili


Bring a large saucepan of salted water to a boil. Blanch all vegetables separately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to dissolve sugar. Bring to a boil, reduce heat, add chilies and simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal.

Souvlaki with Pitta Bread

11 oz. (300g) lean pork shoulder
2 medium onions, chopped
2 firm tomatoes, thinly sliced
8 pitta breads
8 small skewers
quarter cup of butter
parsley, chopped
pepper, black and red


 Dice the prepared pork shoulder and sprinkle with oregano, salt and pepper  Divide the pork into 8 portions, insert onto individual skewers and cook on a grill fire Cook the pittas individually on the grill, coating them with butter  When the pork is tender, put them on the pitta (one skewer for each pitta bread) and slowly draw the skewer, leaving the pieces of meat on the pitta  Add the onion, parsley and tomato, sprinkle with red pepper and roll up the pitta having first laid it on greaseproof paper, so that when you roll them up, you roll the paper with them Only half of the pitta is to be exposed above the greaseproof paper



2 lb lamb shoulder or sirloin tip, cut in 1 1/2" long strips
1/4 c olive oil
3 tsp lemon rind
2 c red wine
2 garlic cloves, minced
1 ts oregano,dried
sweet peppers and cherry tomatoes as needed

2 c yogurt
2 garlic cloves, minced
1/2 cucumber, peeled and grated
1 ts salt
3 tb olive oil


Place the meat in a large bowl. Pour in the wine and sprinkle minced
garlic and oregano. Imbed the lemon strips among the cubes of meat
and drizzle with olive oil. Cover tightly with plastic wrap and
refrigerate 12 hours or overnight. Shake or stir the mixture several
times during the marination period.

About 30 minutes before serving, drain off and discard the marinade.
Thread the chunks of meat onto long skewers, brushing with a little
olive oil.

Over medium coals, barbeque the souvlaki until it's done the way
you like it. Serve on a bed of rice and pass the tzaziki to sppon
on top. SERVES 4-6

Line a colander or sieve with cheesecloth (or gauze) and set it
over a bowl. Pour in the yogurt and allow it to drip for an hour
or so. After the yogurt has drained, combine it, in a small bowl,
with the cucumber and the garlic. Cover the bowl tightly with
plastic wrap and refrigerate until just before serving. While the
meat is BBQing, drizzle the olive oil over the surface, and without
stirring, sprinkle on the salt. It needs no mixing - your guest
will do that when they dollop it onto their souvlaki. MAKES: About
3 cups



2 lbs beef or lamb cut into 1" cubes
12 cherry tomatoes or tomato wedges
1 tsp. black pepper
1 tsp. oregano
2 cloves garlic, finely minced
6 Tbs. olive oil
2 medium onions, quatered
2 medium green peppers, cut into 1" pieces
12 fresh mushrooms
4 Tbs. lemon juice
salt to taste


Place meat in a bowl. In a small bowl, combine black pepper, garlic
and oregano and sprinkle mixture over meat. Mix well to coat.

In a blender, combine lemon juice and olive oil and blend. Pour
over meat, cover and refrigerate overnight.

The next day, brush onions and green pepper with olive oil and
sprinkle with salt and pepper to taste. Thread meat and veggies,
alternating, on to skewers. Barbecue on grill, being careful not
to overcook. Use remaining marinate to bush on while cooking. Before
serving, sprinkle with salt and fresh lemon juice.



16oz. container of sour cream
2 medium to large cucumbers
6 small cloves of garlic, finely minced (or less)
Salt and pepper to taste
Olive oil (Optional)


Peel cucumbers and cut into quaters. Using a spoon, remove all
seeds and discard them.

Grate cucumbers to on medium sized grater. Taking small amounts of
grated cucumbers, squeeze out as much liquid as possible. Continue
until all cucumber is squeezed.

Lay out a double-layer of paper towels on the counter. Place grated
cucumber on one end, and fold other end over. Press down. Flip
paper towels over and press again. When paper towel becomes wet,
replace with fresh paper towels, and repeat process until virtually
all liquid has been removed.

Remove cucumber from paper towel and place in a bowl. Peel garlic
and cut off hard end. Chop garlic until finely minced, then add to

Open sour cream. Using lid as a holder, drain off excess liquid
and add to cucumber and garlic. Mix and add salt and oil until
smooth and blended. Cover and refrigerate until ready to use


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