Tryazon: Ines Rosales, Sweet and Savory Tortas from Spain #InesRosales

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Tortas in every culture has a dish that bares the same name, even though it may not be identical.  In Spain, tortas de aciete are made with extra virgin olive oil and varieties range from sweet to savory, the distinction is usually made by the sweetness of the dough and the ingredients used. The Ines Rosales tortas are still made by hand and in Seville Spain. The recipe has not changed throughout the years and remains the same since 1910, with just more flavors added to satisfy everyone’s taste buds. Some people have asked me how to describe a torta from Spain and my best answer is that it’s like a pita that crumbles and flakes when enjoyed. The distinct taste is hard to describe because the sweet versions are almost cookie like in flavor, while the savory tend to lend more towards a cracker but one thing I can share, is that the Ines Rosales tortas are amazingly delicious! When something is delicious……..what more can be said than just eat it and enjoy it!

I was sent a beautiful array of tortas from Ines Rosales to share and enjoy:

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  • Original; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, anise seeds, sesame seeds, yeast, sea salt, natural anise essence.

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  • Seville Orange; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, crystallized orange from Seville, yeast, sesame seeds, sea salt, natural orange essence.

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  • Cinnamon; Ingredients- Unbleached wheat flour, extra virgin olive oil, sugar, yeast, sesame seeds, ground cinnamon, sea salt, natural cinnamon essence.

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  • Sesame and Sea Salt; Ingredients- Unbleached wheat flour, extra virgin olive oil, whole wheat flour, sesame seeds, sugar, sea salt, yeast.

Now, you see tortas in aciete and you think oily. They thankfully are not and the oil is in the flavor but it’s not overwhelming and you are left with no oily residue on your hands when you are eating them, just the beautiful flaky goodness. Each torta is individually wrapped in it’s waxed paper, so makes it easy to grab and go, or even to put out for guests to enjoy. There are no rules when enjoying these tortas. Many times they are eaten as-is in place of a snack, with a dip, a coffee or even a spread or to accompany any meal. The dough used is simple but that is where the goodness lays because there are no lab created ingredients here, just real good ingredients and like any baked good, the quality of the ingredients used make the difference and it shows with Ines Rosales tortas.

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I made a Spanish/Italian (hey, I said no rules here!) theme dinner that was an array of cured meats and cheeses, plus I had 2 vegetarian guests. Ines Rosales tortas are even Vegetarian friendly, so making a counterpart dish was easy but a little of a first for me. I made a pasta-less Vegetable Lasagna. I grilled all the seasonal vegetables, from eggplants (both striped and mini varieties), Italian squash, and a sauce made from fresh tomatoes. I made the lasagna ahead and asked guests which cheese was approved beforehand because I did not want to add an ingredient that was not acceptable. I can say that making lasagnas in single serve dishes makes serving easy and especially when lasagna slices can come apart and not look appetizing. The lasagna sees none of that because you make and serve in the same dish, so these style dishes allow the host to now worry about serving guests and every dish looks as perfect as the next.

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Now, I thought my meat eaters would stay free of the veggie lasagnas but most enjoyed sharing a serving along with their tortas. The Ines Rosales tortas I used were the savory ones, the Original and Sesame with Sea Salt versions, as this was to accompany our dinner. I made spreads that were Mascarpone based and even an olive toss, that was several olive varieties with just a touch of grain mustard and a lemon based olio. Having guests pick what they want and how much by allowing them to make their own tortas, guarantees a happy host that does less, but more importantly, guests that make their dish as they wish. I purchased everything from Mortadella with Peppercorn and Pistachios, Capocollo and I even found a nice spicy version, Sopressata, Prosciutto, Salami (both peppercorn crusted and normal) to a variety of cheeses. I included Provolone, Manchego to a crumbly Feta cheese because these cheeses tend to cut the fat from the cured meats well along with the spreads. The Ines Rosales tortas have that paper wrap I mentioned and when you unwrap the torta, you can even prep it right over the wrap. It’s then easy to transfer to a plate or just enjoy right there off the wrap!

Torta with cured Meats

Ines Rosales Torta with an array of cured meats

Easy and Fast to make any dinner enjoyable!

Easy and Fast to make any dinner enjoyable!

I can share there was not one torta that was not enjoyed. The Ines Rosales cinnamon variety reminds me of a churro-like cookie to those Bunuelos I enjoyed as a child. Perfect with a cup of coffee to dipped in hot chocolate. The cinnamon used is an accent to the torta and not overwhelming. The Seville Orange is my favorite of the sweet versions. I love Valencia oranges and the orange used resembles those citrus notes. I plan to make a honey Mascarpone spread (again) and enjoy this torta in the morning. So far, I have enjoyed the Seville Orange from Ines Rosales in this manner for 3 mornings straight. I made orange slices in a simple syrup from scratch to add, then toss some toasted Walnuts (or any nuts of your choice…..imagine Pistachios) and you will walk out the door with a smile. These tortas are just a delight and each one is like unwrapping a little treat that plays well with many dishes, not just those with a European flair. They would be great to accompany with a salad, a warm soup on a cold day, to even creating a crust for meats (pulse in a food processor) and you can ever make a great crust for Mozzarella cheese sticks. The possibilities are really up to you but even on a lazy day, I can enjoy an Ines Rosales just as it is and still have a smile 🙂 .

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Connect with Ines Rosales at:

I received the above product(s) free of charge from Ines Rosales and Tryazon.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Kiva Health Food: Hot Smoked Paprika and Sweet Smoked Paprika #Review #SmokedPaprika

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When I first began to cook, I started with blended spices and herbs. Such blends are easy to use and take the guess work out of finding a balanced flavor, however you usually are charged for fillers like with most products of this kind. If the flavor notes are savory, you get salt and if you get sweet, you get a plethora of sugars to choose from and making up 50% of the product you just purchased. After a year of trial and error, I finally learned to purchase individual ingredients and let me be the one in control of flavor!

Kiva offers you with pure products and what you see, is what you get. Sounds so simple but in a world where sodium and sugars are not the only fillers, you get products that are made with higher standards from Kiva:

  • All Kiva products are non-GMO certified.
  • Kiva uses a third-party testing facility to ensure purity and safety.
  • Eco-friendly methods are used by Kiva from Sustainable Farming to cultivating in smaller batches.
  • Kiva also minimally processes everything from their Superfoods to their spices.

The food word has changed dramatically in the last 20 years and we now know more about food processing to ingredients that sound healthy-ish but are not. There is no excuse when it comes to not knowing where to buy from because there are still good companies that take pride in what they make like Kiva. My first products to try from Kiva, is their paprika and they sent me two kinds to review.

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  • Kiva Sweet Smoked Spanish Paprika-

With my father originating from Spain, paprika was highly used at our home. We made on a weekly basis a Paprika chicken dish, which was braised chicken thighs and are paired it a simple vegetable (whatever was in season) saffron rice. I am very familiar with this pepper spice that is usually made by air drying the chili peppers, however smoked versions use a fire to add flavor, and the woods will enhance and even add to the taste. Kiva’s sweet version is made in the La Vera region of Spain. Their peppers are hand harvested and are dried by using Holm oak. The oak toasts the peppers nicely and adds a nice true smoked flavor. No fake liquid smoke used here! You don’t get a sugary sweetness but a mild pepper flavor, which differs from the hot version. The sweet version also usually has the seeds removed to decrease any bitterness, which you usually find in the “bittersweet” Agridulce version. This sweet version plays well with seafood, rices to even spreads. I also used the Kiva sweet version over avocados that I added to a simple salad and the flavor complemented the simple vinaigrette I made very well. You will use less dressing when using Kiva’s sweet smoked paprika because flavor is there and it did not need sugars to notice it!

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Sweet Paprika & Chives Shrimps. The shrimps were grilled on skewers!

 

 

  • Kiva Hot Smoked Spanish Paprika-

Like it’s counterpart, the Hot version of Kiva’s paprika is smoked for 14 days to increase intensity and richness. You get chili peppers that have been ground to produce a light powder that delivers those smoky notes, which derive from the Holm oak. Holm oak trees is the only wood used if you are making true Pimenton from the La Vera region of Spain, so think of it like Champagne, you can only call it that if comes from the grapes that came from that region of France. The Holm oak also produces acorns, which is a food source for Iberico pigs of this region. I like to pair the smoked hot version with pork tenderloins to create a nice rub and it gives roasted potatoes a beautiful hue and peppery taste, that you can only find in paprika from this region. Kiva’s paprika is milled perfectly and no bitterness or fillers are ever detected. You get true spice from the peppers without the high price tag!  I also halved potatoes and we grilled them over charcoal, added sour cream and a touch of butter with a nice sprinkle from the hot smoky paprika.  It’s a tater you cut to eat and enjoy every bite!

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Retail Price Point: The duo costs $10.99 via Amazon or $11.80 from Kiva’s website

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Connect with Kiva and their other Superfoods at:

 

I received the above product(s) free of charge from Kiva Health Foods.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

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