manchego

Arepas, corn cakes that are a cornerstone of Colombian and Venezuelan cuisines, come in many guises, depending on the region, the season and the available ingredients. This slightly sweet, cheese-filled version, called arepas de choclo, is adapted from “Colombiana” (HarperCollins, 2021), a cookbook by the Colombian food stylist Mariana Velásquez. The dough, which uses a combination of fresh corn kernels and yellow masarepa (precooked cornmeal), fries up into rich, moist, golden cakes that are like a more delicate version of the mozzarella-stuffed arepas found at street fairs. Ms. Velásquez pairs these with a lemony tomato and avocado salad to offer a soft and juicy contrast to the crisp-edged cakes. Perfect for a summery brunch, these also make an excellent light lunch or dinner. If you can’t find masarepa (P.A.N. is one brand available in large supermarkets), Ms. Velásquez recommends substituting instant polenta. But don’t use masa harina, which is a different product altogether.

Arepas de Choclo With Avocado Salad

corn kernels (fresh

precooked yellow cornmeal,

ricotta

all-purpose flour

sugar

baking powder

kosher salt (Diamond Crystal)

unsalted butter, melted, plus 3 tablespoons for frying

Hass avocados, pitted,

cherry tomatoes

lemon

olive oil

Salt and black pepper

cilantro,

quesito

In a food processor, process corn until kernels break down and mixture is smooth. Transfer ground corn into a large bowl, and add cornmeal, quesito, Manchego, flour, sugar, baking powder and salt. Using a wooden spoon, combine ingredients. Stir in milk and 3 tablespoons melted butter until just combined. Let the batter rest for 10 to 15 minutes to allow cornmeal to absorb the liquid.

While the batter rests, make the avocado salad: In a medium bowl, combine avocado and tomatoes. Add lemon juice and oil, and toss to combine. Season with salt and pepper to taste.

Heat a large cast-iron skillet or griddle over medium-high. Melt 1 tablespoon butter until bubbles form. Pour about 1/2 cup of batter onto the skillet or griddle, and, with the back of a spoon or offset spatula, spread batter into 4- to 5-inch rounds. Depending on the size of your skillet, repeat with batter, frying 2 arepas at a time. Do not crowd the pan. Cook until golden brown, 2 to 3 minutes per side. Transfer arepas to a paper towel-lined plate and tent foil on top to keep warm. Repeat with the remaining batter, adding more butter as needed. Reduce heat if pan is getting too hot.

Top arepas with avocado salad. Garnish with cilantro and quesito, and serve immediately.

Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese Recipe

Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese

vegetable oil

onions

dry red wine (such

balsamic vinegar

sausages

Pizza Dough Rounds or 1 pound purchased fresh pizza dough

Nonstick olive oil spray

(packed) coarsely shredded Manchego cheese,* divided

Bon Appétit

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.

Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.

Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12x8-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.

Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 3/4 cup cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 1/2 cup cheese over, dividing equally. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes. Transfer to work surface. Cut into rectangles and serve.

This isn't just a recipe for any ole ham sandwich. It's a Monte Cristo sandwich, and that's a beautiful, beautiful thing. 

Spanish Ham and Cheese Monte Cristo Sandwiches

sourdough or country-style French bread (each about 5x3 inches)

Dijon mustard

Manchego cheese,* thinly sliced

Serrano ham

membrillo (quince paste)

eggs

(1/2 stick) butter

This isn't just a recipe for any ole ham sandwich. It's a Monte Cristo sandwich, and that's a beautiful, beautiful thing.

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit. Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.

Beat eggs in pie dish until well blended. Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat. Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet. Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.

Spinach and Feta Borek

baby spinach

parsley (from 1 small bunch)

dill (from 1 small bunch)

scallions, thinly sliced (about 3/4 cup)

oregano

eggs, beaten

Kosher salt and black pepper

Maras pepper red-pepper flakes

feta (about 2 cups)

milk cheese (1 cup)

extra-virgin olive oil, plus more as needed

phyllo dough

Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.

Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.

Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.

Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)

Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

Improve your cheese straws with spicy manchego, chorizo and chilli. In 20 minutes your cheesy party canapés are covered. Try our other twists on twists in the tip below. 

Cheese and chorizo twists

puff pastry

grams/3½oz manchego, grated

chorizo

tsp dried red chilli flakes

egg,

El gazpacho manchego es una de las recetas más populares y tradicionales de la gastronomía de Castilla-La Mancha. Tiene sus orígenes en los pastores y cazadores que lo preparaban por ser un plato contundente y lleno de energía para sobrellevar la labor diaria.

Gazpacho manchego

½ conejo de campo

muslos de pollo

200 g de tortas cenceñas (pan ácimo)

½ pimiento rojo

pimiento verde italiano

cebolla

2–3 dientes de ajo

cucharadas de salsa de tomate casera

ml vino blanco

Perejil

hoja de laurel

Pimentón dulce

Pimienta negra

Aceite de oliva virgen extra

Preparar el caldo. Dorar la carne con dos dientes de ajo. Cubrir de agua con una hoja de laurel y cocer en la olla exprés durante 30 minutos

Cortar los pimientos y la cebolla y pochar

Hacer un majado con ajo, perejil, sal y el vino blanco. Añadir al sofrito y dejar que evapore

Añadir la salsa de tomate, el pimentón y la pimienta negra al sofrito y rehogar

Sacar la carne, desmenuzarla y añadir a la sartén. Cubrir con el caldo. Dejar que reduzca a la mitad

Incorporar al guiso las tortas cenceñas, rehogar todo 2 o 3 minutos

Servir y presentar el gazpacho manchego en unas cazuelitas de barro o en la misma sartén para compartir

Enjoy a baked rather than fried tortilla, making it healthier and easier to throw together. If you don’t have manchego, you can use cheddar or crumbled feta

Oven-roasted sweet potato & courgette tortilla

sweet potatoes (500 grams), peeled and thinly sliced

onion, thinly sliced

courgette, thinly sliced

crème fraîche

manchego or vegetarian alternative, grated

chives

green salad, to serve

Heat the oven to 190C/170C fan/gas 5. Tip the sweet potato slices, onion and courgette into a medium non-stick baking dish (ours was 18cm x 30cm x 4cm), drizzle with the olive oil, season and mix everything together. Bake for 30 mins, tossing the veg halfway. The sweet potatoes should be tender, the courgette a little charred and the onion softened.

Meanwhile, whisk the eggs and the crème fraîche together along with a pinch of seasoning. Pour the beaten egg mixture over the sweet potato, onion and courgette. Sprinkle over the manchego and put back in the oven for 25-30 mins until the tortilla is just set. Sprinkle over the chives and eat hot or cold with salad.

Soupy Spanish Lentils with Chorizo and Manchego Toast will have you not minding winter!  Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and topped with melted Manchego cheese over crusty bread is perfect winter comfort food!

Soupy Spanish Lentils with Chorizo and Manchego Toast

chorizo sausage (approximately 3 large links)

onion (finely chopped)

celery (finely chopped)

garlic (minced)

(12-ounce) roasted red bell peppers

tomato paste

dry red wine

chicken broth

brown lentils

smoked paprika

red pepper flakes

red wine vinegar

salt and black pepper (to taste)

parsley

bread

butter (softened)

Manchego cheese

Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)

Place onion in the hot fat.&nbsp;Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften.&nbsp;Add the celery and cook 4 to 5 minutes more.

Add the garlic, stir until fragrant.&nbsp;Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.

Add 4 cups of chicken broth and bring to a boil.&nbsp;Add the lentils, smoked paprika and crushed red pepper flakes.&nbsp;Bring to a boil.

Slice chorizo into 1/4 to 1/3-inch slices.&nbsp;Add to the pan with the lentils.

Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency.&nbsp;Add red wine vinegar and adjust seasoning with salt and black pepper.&nbsp;Stir in parsley.&nbsp;Let rest while making the toast.

For the Lentils:

Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread then top with grated cheese.

Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.

Manchego Toast

So I made this on a whim. Checked other recipes and choose this one. I kinda made this recipe I was missing a few ingredients (celery, wine, red wine vinager and roasted bell peppers and broth) but with your guidance and flavor profile, I recreated it. I made my own broth from scratch using left over chicken breast and alot of the same veggies and seasonings and omg I'm going to have to do this all the time. It's better than store bought, and then throw everything together. My BFF was on the fence because his mom has made this dish and he didn't like it. After he tried mine/yours he said his mom needs to stop making the one she uses 🤣. I'm making it again tonight. I'm obsessed but this time I'm getting all the ingredients but still making my own broth!

Delicious. I had to adjust. I used Knorr’s chicken tomato bouillon because that’s what I had (and honestly? It was delicious), some chopped up sun dried tomatoes instead of tomato paste because I had to use them, up and canned lentils because I had them. I just only simmered them like 15 minutes. Fantastic. Totally endorse. So good.

This is so yummy, even though I had to make some substitutions.  Since I’m a vegetarian, I used “Soyrizo.” I also discovered as I started cooking that I was out of brown lentils. I used a combination of beluga, french green lentils and canary lentils. This recipe was so straightforward, and  came together so easily, yet the flavours were so complex.

Oh my gosh, this recipe is truly delicious! Sweet, a little heat from the chilli flakes and just overall YUMMY! Really easy to make and a one pot recipe which I love! It’s a keeper and it’s going to be a regular😋 we had it with sourdough bread which worked really well.

I made this vegetarian by sautéing a mix of portobello and shiitake mushrooms in a Spanish chorizo spice mix (minced garlic, salt, sweet paprika, smoked paprika, cayenne, and oregano). I also wilted a head of torn kale leaves in the stew at the end. Delicious!!

Top 8 manchego recipes from across the web

The most viewed manchego recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Arepas de Choclo With Avocado Salad

Grilled Flatbreads with Caramelized...

Spanish Ham and Cheese Monte Cristo...

Spinach and Feta Borek

Cheese and chorizo twists

Gazpacho manchego

Oven-roasted sweet potato & courget...

Soupy Spanish Lentils with Chorizo ...

Top 8 manchego recipes from across the web

The most viewed manchego recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Arepas de Choclo With Avocado Salad

Grilled Flatbreads with Caramelized...

Spanish Ham and Cheese Monte Cristo...

Spinach and Feta Borek

Cheese and chorizo twists

Gazpacho manchego

Oven-roasted sweet potato & courget...

Soupy Spanish Lentils with Chorizo ...

The most viewed manchego recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine