Sunday, July 11, 2010

World Cup Final Meal Deal

My husband and I decided we were going to have foods from Spain and the Netherlands in honor of the World Cup Final game. Frankie looked for Dutch recipes and I was in charge of the Spanish ones. I will share the recipes at the end of the blog.

Frankie decided on Ham and Gouda Fried Roll Ups and Komkommersalade (cucumber salad).

I chose Patatas Bravas (fried potatoes with a spicy sauce) and Non-Alcoholic White Sangria.

Spain and Netherlands Food

Non-Alcoholic Sangria

I thought all the food was very good, especially the non-alcoholic sangria! The meal ended with a win by the Spanish and that was the perfect dessert! :)

Ham and Gouda Fried Roll Ups


1 cup shredded Gouda or Edam cheese
1/2 tablespoon mustard
6 sliced cooked ham
6 thin sliced of bread
1/2 cup flour
2 eggs
1 tablespoon mayonnaise
2 tablespoon milk
1 cup bread crumbs
oil and salt for frying


Cream shredded cheese and mayonnaise and hot mustard.

Remove crust from bread, flatten slices and spread cheese mixture on each slice of bread.

Add a slice of ham to each bread slice and top ham with remaining cheese mixture.

Roll prepared slices and secure with a pick if necessary. (Cut in half if desired)

Roll in flour. Dip into beaten eggs with milk. Roll into crumbs. Allow to dry for 5 minutes.

Heat oil 2 inches deep at 375F. Fry 2 minutes of until golden.

Drain on paper towel. Sprinkle with salt. Serve immediately. Yield 6 large or 12 small.

Komkommersalade (cucumber salad)


1 or 2 cucumbers, thinly sliced
salt and pepper to taste
1/2 c vinegar
1/4c oil
1 tbsp sugar
nutmeg to taste


Sprinkle about 3 or 4 tbsp salt on cucumber slices and allow to stand for several hours. Shake from time to time.

Wash slices until salt is gone.

Mix oil, vinegar, sugar, salt and pepper. Sprinkle with nutmeg.

Add cucumber and onion; stir well. Chill thoroughly.

Patatas Bravas
(fried potatoes with a spicy sauce)

Preparation time: 30 minutes
Servings: 4



2 cups olive oil
4 large potatoes
Salt to taste

Salsa Brava:

1/3 cup tomato sauce
2 tbsp mayonnaise
1/2 tbsp white vinegar
1/2 tsp paprika
1/4 tsp ground cumin
1 tsp sugar
cayenne pepper or Tabasco sauce to taste


Parboil the potatoes with their skins still intact either on the stove or in the microwave in a covered bowl filled with water. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool.

In a small bowl, mix together the ingredients for the salsa brava, adding white vinegar and cayenne pepper until the sauce tastes tangy and spicy. Set the sauce aside.

Drain, peel and cut the potatoes into 3 cm (1 inch) cubes. Deep-fry or sauté in oil at medium heat until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil.

Put the potatoes on a serving plate, sprinkle them with salt and drizzle them with the bravas sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top.

Non-Alcoholic White Sangria


9 cups 100% white grape juice
2 cups no pulp orange juice
1/4 cup fresh lemon juice
4 peaches, cut in thin wedges
2 pints strawberries, sliced
1 lemon, lime, and orange, cut in thin half slices
1 Golden Delicious apple, cut in thin wedges
2 trays ice cubes


Stir first 5 ingredients in large bowl. Refrigerate to chill.

One hour before serving: Pour mixture into pitcher(s), add fruit. Refrigerate.

To serve: Add ice to pitcher(s).