Spanish Frunch @ Wermlands Nation + Recipes :)

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I think I've figured it out! frunch = fika + brunch, it seems so obvious now but I was still so confused with what "frunch" meant, because it's not a real word in Swedish!

Today's frunch was a vegan Spanish affair - and it was delicious! Frunch always costs SEK55. I had trouble with my card today so the Novisch Foreman stepped in - life tip: if you ever need change for larger Swedish bills, the best place to go is 7-Eleven. I tried the Tourist Centre as well as Pressbyrån (a Swedish convenience store) but neither hold cash.


The Menu: 
Middle: gazpacho 
Top right: torrijas (French toast!) 
Top left: berenjenas con miel (traditionally 'eggplant fried with honey' - but this was with syrup)
Bottom left: paella 
Bottom right: potaje de garbanzos y espinacas

My favourite thing was the torrijas! I'm a true sweet tooth at heart AHAHA - but if you're talking about mains, the gazpacho was my favourite. It was incredibly refreshing to eat something cold and it functioned as a palette cleanser but also... it was just delicious. It just tasted so fresh! 

The Frunch Foreman gave me the recipe to each of her creations, which I'll type up below: 

Gazpacho: (serves 4)

INGREDIENTS:
  • 6-7 medium tomatoes (fresh!)
  • 1 green or red bell pepper
  • 1 cucumber
  • 0.5 red (or white) onion
  • 1 clove of garlic (not too big
  • 55mL olive oil
  • Splash of white wine vinegar
  • Salt to taste 
(Optional) Topping/s:
  • Croutons 
  • Chopped herbs (I like coriander) 
METHOD:
  1. Cut everything quite small 
  2. Blend everything with a food processor 
Torrijas (14 stacks)

INGREDIENTS:
  • 450mL oat milk 
  • Cinnamon (0.5 stick of ground cinnamon) 
  • Lemon zest 
  • (a bit!) of lemon juice 
  • 8 tbsp brown sugar + extra to sprinkle on top 
  • 160gm bread 
  • 4tbsp chickpea flour 
  • 4tbsp water
  • Oil 
METHOD:
  1. Slice the bread about 1-2 cm thick 
  2. In a saucepan, heat the milk with the cinnamon and lemon. When it is hot, add 8 tbsp of brown sugar. Cook for 3-4 minutes, then remove from heat. 
  3. Place bread slices on an oven tray and pour the milk mixture over the bread. Let the bread set t least 5 minutes on each side to absorb the milk. (Take care so that the bread doesn't turn too soft - it might break later on!)
  4. In a bowl, mix the chickpea flour with water well with a whisk. Soak the torrijas in this mixture
  5. Fry torrijas with oil until they are golden brown on both sides
  6. Sprinkle with sugar on top and serve
Berenjas de Miel / Jarabe: 

INGREDIENTS:
  • 1 eggplant
  • 480mL of milk (instead of milk you can 'soak in salt' overnight', but tbh I'd just use soy or oat milk)
  • 65gm flour 
  • 3-5 tbsp oil 
  • 3-5 tbsp honey or syrup
  • 2 tbsp fresh thyme 
  • Salt (to taste)
  • Pepper (to taste) 
METHOD:
  1. Cut eggplant into thin slices, a few millimetres thick 
  2. Pour milk over slices and keep in a container, refrigerate for 8 hours/overnight OR sprinkle with salt for the night 
  3. Prepare a plate and mix flour with a tsp of salt 
  4. Put the slices in the flour mixture then fry in ambient oil. (Fry each slice for about 2 minute on each side, until the begin to brown then remove on a plate with kitchen paper to remove excess oil)
  5. Place fried slices in a dish, sprinkle with salt then add honey/syrup and thyme on top
Paella (serves 4)
INGREDIENTS:
  • 2 tbsp oil 
  • 4 cloves garlic
  • 0.5 onion
  • 0.5 red pepper
  • 0.5 green pepper 
  • 75gm green peas
  • 120gm artichoke hearts 
  • 100gm tomato puree
  • 240gm rice 
  • 1L vegetable broth 
  • 1 tsp paprika powder
  • Salt and pepper to taste 
METHOD: 
  1. Bring the broth to boil 
  2. Heat oil, add tomato, garlic, onion and tomato puree. Cook for 5 - 10 minutes. 
  3. Add peppers and cook until golden brown
  4. Add artichoke hearts, peas and cook for 5 minutes more
  5. Pour the rice and let it stand until it starts to look glazed. Then add the broth (must be hot!) herbs and remaining spices.
  6. Cook over medium heart for about 15 - 20 minutes or until the rice is done
  7. Ideally let the covered paella rest before eating, around 5 - 10 minutes.
Potaje de Garbanzoz y Espinacas (serves 6) 

INGREDIENTS:
  • 500gm chickpeas
  • 2 cloves garlic
  • 2 large onions
  • 2 large tomtoes 
  • 350g fresh / frozen spinach
  • 1 bay leaf 
  • 1 tbsp paprika spice powder
  • 1 tbsp oil 
  • Salt and pepper to taste 
  • Water 
METHOD:
  1. Cut onions into small pieces and press garlic. Chop tomatoes in half
  2. Fry onions and garlic in oil
  3. Add tomatoes and bay leaf. Wait 2-3 minutes and then add paprika spice (generously). Then add chickpeas. 
  4. Add water and bring to a boil. Let simmer on low heat for 30 minutes
  5. Add spinach and serve when done. 

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