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Travel to Spain during confinement. Through their gastronomy.

Swap Family invites you to travel to Spain during confinement without leaving home. Travel through some of their typical gastronomy. Get the kids in the kitchen making these easy recipes and discovering other cultures. Another ideal plan for those confinement days.

This week we are going to Spain. Come with us, it can be fun!

We have found 3 very simple recipes that we want to try and maybe you and your children too.

What do you think if we start with a Gazpacho?

What do we need?

  • 1 kg. of ripe tomatoes.
  • ¼ onion.
  • 1/2 green pepper.
  • 1/2 cucumber if it is large, or whole if it is smaller.
  • 1 medium garlic clove.
  • Salt.
  • 2 tablespoons of wine vinegar.
  • 3 tablespoons of extra virgin olive oil.
  • You can prepare a garnish with tomato, cucumber and onion, all very minced and served in separate bowls so that each one can add what they like.

How to prepare?

  • Wash the tomatoes, cucumber and green pepper. Let drain.
  • In the mixer glass (if you don’t have a mixer, put everything in a pot and use a hand mixer) add the tomatoes cut into four pieces. If you want you can remove the skin.
  • If you don’t want to find seeds in the gazpacho, beat the tomatoes separately, strain it and put it back in the mixer.
  • Remove the stalk and seeds from the pepper and cut it into four or five pieces. Put it with the tomatoes.
  • Peel the garlic clove and put it with the rest of the vegetables.
  • Peel the onion, cut it into three or four pieces and add it to the mixer glass.
  • Do the same with the cucumber.
  • As soon as we have all the vegetables in the mixer we turn it on and let it work until there is no piece of vegetables (the time will depend on the mixer power).
  • Add salt, oil and vinegar. Rectify to taste.
  • If you find it too thick you can add cold water.
  • Refrigerate it and serve it very cold!

Let’s do a Tortilla de patata

What do we need (4 serves)?

  • 6 eggs.
  • 3 potatoes.
  • 1 onion.
  • Olive oil.
  • Salt.

How to prepare?

  • Peel and chop the onion in small dice.
  • Clean the potatoes, peel and cut in half lengthwise, and then cut each piece into thin half-moons.
  • Put everything in the pan, season and fry over low heat for 25-30 minutes.
  • Remove from the pan and drain to remove excess oil.
  • Crack the eggs, place them in a large bowl and beat them. Salt, add the potatoes and the onion and mix well.
  • Put the pan on the fire again, with a little oil and once hot add the mixture. Stir a little with a wooden spoon and wait for it to begin to set.
  • Separate the edges, cover the pan with a plate (larger than the pan in diameter), and flip it over.
  • Put it back to set on the other side.
  • It’s ready!

And a desert…Crema Catalana!

What do we need (4 serves)?

  • 6 egg yolks.
  • 3/4 of a liter of milk.
  • 75 g. of sugar.
  • 1/2 cinnamon branch.
  • 1 piece of lemon peel.
  • Salt.

How to prepare?

  • Boil the milk with the lemon peel, cinnamon and a pinch of salt. Turn off the heat and let it infuse.
  • Blend the eggs yolks with the sugar until they turn white and the sugar is melted.
  • Add little by little (tablespoons) the infused milk to the eggs.
  • Put the mixture in a saucepan on the fire. Stir with a slotted spoon until it is firm.
  • Remove from heat put it in clay pots and let it cool. When serving the cream, put a handful of sugar on top and burn it with a burning shovel.

You can replace cinnamon for vanilla. Salt reinforces the sweet taste.

If you dare to travel to Spain during confinement cooking any of those recipes or if you know more typical and simple Spanish recipes share your experiences with us, please! Through Instagram or Facebook with hashtag #swapfamilycooksspainwithkids or sending us an email to and we will share it in our stories on Facebook and Instagram.

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