tag:blogger.com,1999:blog-81861725285484309372024-03-01T17:07:08.324-08:00My Spanish TasteAsiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-8186172528548430937.post-59724091942593549502015-03-04T07:43:00.001-08:002015-03-04T07:43:34.467-08:00Brussels sprout salad<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I have to admit that I definitely exaggerated with the amount of Brussels sprouts </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">purchased </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">few days ago at the market. As a result, last week I had them in almost every possible way: baked, boiled, steamed and fried. It's a shame I haven't hit before on an idea to prepare them in its simplest form - just raw:). After all, Brussels sprout is nothing else but a little cabbage, which I eat very often without cooking or frying:). This salad is based on ''what's in my refrigerator and kitchen cabinets'' and also on <a href="http://invitadoinvierno.com/verduras-legumbres/ensalada-de-invierno/" target="_blank">this recipe</a>. I liked it so much that I've made it few more times since the first one. In addition to the Brussels sprouts I added to it some chopped walnuts and Spanish Manchego sheep cheese, which can be replaced by other firm ripened cheese. I served the salad with orange slices, which added juiciness and contrasted fabulously with distinctive and well developed flavour of the cheese (I love the combination of cheeses with fruits:)). I also sprinkled the salad with some dried cranberries and pour it over with the sauce made out of olive oil, lemon juice, honey and mustard. It's really delicious!!!.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 1):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">7 Brussels sprouts</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 walnuts</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 orange</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">50 g Manchego cheese</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">dried cranberries</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tablespoon lemon juice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon honey</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon mustard</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tablespoon orange juice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Remove the top, dirty leaves of the Brussels sprouts. Cut them in half and then slice into thin shreds. Crack the walnuts and cut into pieces. Crush the cheese with a fork. Peel the orange and cut it into thin slices. Mix well the sauce ingredients. Place sliced Brussels sprouts into a bowl, add the cheese and walnuts. Toss well then sprinkle with cranberries and pour over the sauce. Toss again. Serve with orange slices.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com4tag:blogger.com,1999:blog-8186172528548430937.post-2243270074525752122015-02-24T09:47:00.001-08:002015-02-24T09:47:25.544-08:00Grilled vegetables with romesco sauce<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">You will probably agree with me that there are people who have really good ideas for enjoying their free time?. For example, there is this guy - Edu - who tries <i>patatas braves</i> in Barcelona and then rates them on his website: http://www.bravasbcn.com. He gives its price and the name and address of the bar or restaurant in which he has eaten them, he evaluates the potatoes (their size, how they were prepared, whether they had a crispy crust, and were soft inside, if they were bathed in oil etc.) and also the sauces: <i>alioli</i> and tomato sauce (if were spicy, their texture, proportion between <i>alioli </i>and tomato sauce etc.). What intrigues me the most, however, is the list of 15 best <i>patatas bravas</i> in Barcelona, which is periodically updated. I must admit that I tried only few places from his list, but all of them were really delicious:). There are obviously many similar sites which evaluate restaurants, places with good coffee, with good carrot cake (recently very popular here in Barcelona), and also with spots for weekend brunch. Maybe I should think about this kind of site as well:). I could start with <i>romesco</i> sauce, very popular now when <i><a href="http://myspanishtaste.blogspot.com.es/2013/01/grilled-calcots-with-salvitxada-sauce.html" target="_blank">calçots</a></i> are in season, which in many restaurants is also served with grilled or raw vegetables. I will definitely think about it:). Meanwhile, today I have for you this easy recipe for grilled vegetables with <i>romesco</i> sauce.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 1):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 artichoke</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 young carrots</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 mushrooms</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a few slices of zucchini</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a piece of red pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">some sugar or snap peas pods</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">for the <i>romesco</i> sauce <a href="http://myspanishtaste.blogspot.com.es/2013/01/grilled-calcots-with-salvitxada-sauce.html" target="_blank">click here</a></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Notes:</b></span></div>
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<li style="text-align: justify;"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">You can use whatever veggies you like and replace or add to the above list slices of eggplant, onions, Brussels sprouts, cauliflower florets, potatoes, etc.</span></li>
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<li style="text-align: justify;"><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">You can substitute <i>ñoras</i> peppers for roasted red peppers. From the above recipe you should obtain about 2 cups of sauce. You can keep leftovers in the fridge for a few days and use it for meat, sandwiches or pasta. </span></li>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Wash the vegetables and pat dry them with paper towels. Toss them with olive oil and salt, and grill on a grill pan until dark stripes appear. Then flip them over and grill until tender. Place them on a plate and serve with the sauce.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-62003894148492449582015-02-17T07:13:00.002-08:002015-02-17T07:13:52.702-08:00Mini sweet potato doughnuts, called buñuelos de boniato<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Last Thursday before Lent is called in Poland Fat Thursday. Traditionally it is a day dedicated to eating large quantities of sweets, normally forbidden during Lent. Among the most popular served on that day are <i>pączki</i> (doughnuts filled with marmalade) and <i>faworki</i>. So, last Thursday I saw so many <i>pączki</i> on the Internet that, even if I'm not a huge fan of this kind of sweets, my desire to try one of them increased so much by the afternoon that I decided to look for them in </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://es-es.facebook.com/LaDonuteria" target="_blank">La Donutería</a>. Unfortunately, this afternoon they didn't have any filled one left, so I decided on the ring-shaped one. Despite the fact that it was really good, artisanal and made by a former pastry chef of famous patisserie Escribà, Mandarin Oriental Hotel in Barcelona and also Eleven Madison Park in New York City, it wasn't the same as Polish doughnut filled with jam:). Totally different, but also delicious, are Spanish <i>buñuelos</i> - savoury or sweet mini donuts, made of flour, milk, eggs and baking powder and then deep-fried in oil. To the sweet ones apples, pumpkin or sweet potatoes are sometimes added. They can also be filled with custard. The savoury ones can contain cod, shrimp, black pudding, cheese or cauliflower, for example.</span><br />
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<a name='more'></a><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (for about 30 mini doughnuts):</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">225 g baked or cooked sweet potatoes (weight after peeling)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">110 g flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 teaspoons baking powder</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">grated zest of 1/2 lemon or orange</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">50 ml milk</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">pinch of salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">oil for frying</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">sugar and cinnamon for dusting</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Sift together baking powder, salt and flour. Beat the egg with sugar, then add the milk and lemon zest. Fold in the dry flour mixture into the wet one. Mush the sweet potato with a fork, then add it to the mixture. Mix well. Heat the oil and using two teaspoons add teaspoonfuls of the mixture to the oil. Fry until nicely brown on all sides (the oil should not be too hot, because this way the outer part of doughnuts may burn quickly and the middle part may remain underdone). Remove from the oil with slotted spoon and drain on paper towels. Dust with sugar mixed with cinnamon.</span><br />
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<i><span style="font-family: Times, Times New Roman, serif; font-size: large;">A source of inspiration: </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">http://www.midulcetentacion.es/2015/01/bunuelos-de-boniato.html</span></i></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
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<br />Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com1tag:blogger.com,1999:blog-8186172528548430937.post-45207220681576942782015-02-09T09:16:00.002-08:002015-02-09T09:16:37.697-08:00Meatballs with artichokes and peas<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Probably many of you will look at me in disbelief if I say that the last few days were probably the coldest ones in my life... This is precisely the charm of living in an apartment in the centre of Barcelona, where the the buildings are more than 100 years old, and although their beautifully decorated, modernist facades are clean and well maintained and the apartments in them are renovated, unfortunately most of them do not have a central heating. So normally we try to warm the flat with all types of electric heaters, and then we wait with fear for the electricity bill...I have to admit that it's</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> not so bad </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">in the night - with a duvet pulled over my head, I'm actually very warm - but the worst is </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">probably in the morning, just after getting up from a warm bed, when I turn on the heater which thermometer notifies me that the temperature in the apartment is, for example, 11,4 ºC!. Have you ever been so cold in your house?. Fortunately, today is a bit better:).</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Hot meals are, of course, the best warm-ups, like today's meatballs in hot tomato sauce with artichokes and peas :).</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 3-4):</b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">600 g ground meat (I used beef and pork)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 eggs</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons bread crumbs</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tablespoon white wine</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and freshly ground pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">flour for coating the meatballs</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">oil for frying</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 artichokes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100 g frozen peas</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">300 ml grated tomatoes or tomato puree</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 red bell pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tablespoon flour</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">50 ml white wine</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tablespoon chopped parsley</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">pinch of saffron treads</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">500 ml vegetable stock</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place the meat in a bowl, add the eggs, bread crumbs and wine. Mix well, season with salt and pepper. Set aside for about 30 minutes in refrigerator. Heat about 300 ml of oil in a frying pan or a saucepan. Form small meatballs and coat them with flour. Fry until golden brown, on both sides. Remove from the oil and set aside on paper towels.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Trim off the tips (about 2-3 cm of it) and remove the hard external leaves of the artichokes. Cut them into 4 pieces. Peel the stems and cut into 2-3 pieces. Place them in a bowl with water and a splash of lemon juice.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">On a separate frying pan heat 2 tablespoons of olive oil. Add chopped onion and fry until transparent. Add diced pepper and fry for 2-3 minutes. Then add the tomato puree. Mix and fry for about 3 minutes, then add 1 tablespoon of flour. Mix well and fry for 2 minutes. Add the wine, and after 2-3 minutes, pour 400 ml of broth. Bring to a boil and then add the artichokes and previously fried meatballs. Reduce the heat, cover and cook for about 20 minutes.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Meanwhile, place finely chopped garlic, saffron and parsley in a mortar. Add a little bit of broth and grind until the mixture forms a fairly smooth paste. Add the rest of the broth, mix well and then add the mixture into the pan. Add frozen peas. Cook for a few more minutes, until the peas are tender and the sauce thickens a little. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Serve with potatoes or rice.</span><br />
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<a href="http://2.bp.blogspot.com/-87R58KqS49g/VNjocEEhNNI/AAAAAAAAL40/X8waLRVAGFQ/s1600/6en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-87R58KqS49g/VNjocEEhNNI/AAAAAAAAL40/X8waLRVAGFQ/s1600/6en.jpg" /></a></div>
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<i style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;"><b>Inspiration: </b>http://www.cogollosdeagua.es/2015/01/albondigas-con-guisantes-y-alcachofas.html</span></i><br />
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<span style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Enjoy !!!</span></span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com1tag:blogger.com,1999:blog-8186172528548430937.post-49737584336867686652015-02-02T09:53:00.001-08:002015-02-02T09:53:55.116-08:00''Galets'' pasta stuffed with cod and broccoli<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">To my surprise, I've noticed that there are many pasta based dishes in Spanish cuisine and this got me wondering: where did they come from?. I discovered that it was probably via the Arabs living in Andalusia </span></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">long time ago</span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">. In the early thirteenth century water and flour based pasta </span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">with very strange names:</span> </span><span class="" id="result_box" lang="en"><span style="font-size: large;"><i><span class="hps">fidawus</span>, <span class="hps atn">al-</span>muhammis, <span class="hps">zabzin</span></i> <span class="hps">or</span> <span class="hps"><i>aletría</i></span></span></span> had appeared in this part of Spain. </span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><br /></span></span></span>
<span class="" id="result_box" lang="en"><span style="font-size: large;"><span class="hps">In many traditional Spanish dishes pasta, just like rice, is cooked directly in sauces or soups, not separately in water. The most commonly used by Spaniards is pasta called <i>fido</i>. It can be bought in a variety of thicknesses marked with a number (<i>fideo</i> nº0, nº1, nº2, nº3, ...) and sometimes it has a hole along its entire length. This pasta is commonly used to prepare the dish called <i>fideuá -</i> very similar to <i>paella</i>, but with pasta instead of rice. Another popular pasta dish are <i>canelones</i> - sheets of pasta similar to those used to prepare Italian lasagna, which are folded into a tube and stuffed with meat, spinach or other vegetables; then are topped with tomato and bechamel sauce and baked in the oven (you can also buy the ready to fill <i>canelones </i>tubes). In Catalonia there is also pasta called <i>galets</i> that appears here especially during Christmas in traditional one-pot dish called <i>Escudella i carn d'olla</i> - a bit like <i>cocido</i> from Madrid. Normally this dish is eaten as two separate ones: first one is the broth served with <i>galets </i>stuffed with meat, and the second one contains all the ingredients, from which the broth was made: meat, sausage (<i>botifarra</i>), chickpeas, vegetables (cabbage, potatoes, carrots) and huge meatballs called <i>pilotes</i>. </span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><i><br /></i></span></span></span>
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><i>Galet</i> pasta is similar in shape to snail shells, but with an opening on both sides. I must admit that it's a little complicated to fill it with the stuffing, so I recommend you use a large open shells instead of <i>galets,</i> if you want to prepare this cod and broccoli stuffed pasta.</span></span></span><br />
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<span class="" lang="en"><span style="font-size: large;"><span class="hps"><b>Ingredients (serves 2):</b></span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><b><br /></b></span></span></span>
<span class="" lang="en"><span style="font-size: large;"><span class="hps">200 g broccoli (or a bunch of spinach)</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">200 g desalted cod</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">about 20 cooked <i>galets</i> pasta or other shell-shape pasta</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">3 tablespoons pine nuts or almond flakes</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">1 garlic clove</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">1 onion</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">10 g flour</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">1 tablespoon butter</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">200 ml milk</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">salt, pepper, nutmeg</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps">olive oil</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><br /></span></span></span>
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><b>Method:</b></span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><b><br /></b></span></span></span>
<span class="" lang="en"><span style="font-size: large;"><span class="hps">Desalt the cod by soaking it in cold water (change the water at least 3 times) for at least one night (soaking time depends on the size of a piece of cod).</span></span></span><br />
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<span class="" lang="en"><span style="font-size: large;"><span class="hps">Cook the pasta al dente in salted water. Set aside.</span></span></span><br />
<span class="" lang="en"><span style="font-size: large;"><span class="hps"><br /></span></span></span>
<span style="font-size: large;">Heat some water in a saucepan. When it starts to boil add desalted cod and cook for about 5 minutes. Drain and when the fish is cold remove the skin and bones and flake it apart with your fingers into small pieces. Set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the butter in a saucepan or a frying pan. Add finely chopped onion and fry until transparent. Add the flour and mix well. Then pour in the milk and cook stirring constantly until the sauce is creamy. Season with salt, pepper and ground nutmeg.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cut the broccoli florets very finely or shred them in a food processor or blender. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat 1-2 tablespoons of olive oil, in a separate pan. Add finely chopped garlic and pine nuts or almond flakes. When they are golden brown, add flaked cod and mix well. Then add the broccoli and mix well. At the end, add the bechamel sauce, prepared in advance. Stir and cook over low heat for about 2 minutes. Season with salt and pepper. </span><br />
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<span style="font-size: large;">Stuff the pasta shells with prepared filling. Serve with tomato soup or tomato sauce.</span><br />
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<span style="font-size: large;">Enjoy !!!</span></div>
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class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class=""></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps atn"></span><span class=""></span><span class=""></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps atn"></span><span class=""></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class="hps"></span><span class=""></span><span class=""></span></span>Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-940051966560720732015-01-22T08:26:00.000-08:002015-01-22T08:26:01.846-08:00Sea bass with florence fennel and saffron<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"></span><span style="font-family: Times,"Times New Roman",serif;">You probably agree with me that one of many positive things associated with Spain is the constant access to fresh fish and seafood and fresh vegetables and fruits. It's been almost 10 years since I moved here and during this time my everyday meals have become almost entirely dominated by sea creatures, vegetables and legumes, leaving behind meat, </span></span><span style="font-family: Times, Times New Roman, serif; font-size: large;">poultry and </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">cold meat (excluding </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>jamón serrano</i></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">, because I just can't resist this delicious ham:)). When it comes to seafood the one I like the most is all kind of shellfish (</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>mejillones, almejas, chirlas, lapas, navajas</i></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">), in case of fish I mostly reach for sardines and sea bass. The last one is probably the most commonly eaten fish in our small family. Most frequently I simply bake it in salt, because this is the easiest and the fastest way; sometimes I just fry the fillets with a little bit of olive oil, garlic and parsley, and very rarely I serve it with some tasty sauce... like this one with</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"> florence </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">fennel, saffron, young garlic, almonds and a hint of ginger, which I've seen in cooking show </span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="http://www.rtve.es/television/20141203/lubina-salsa-hinojo-azafran/1059720#" target="_blank">presented by the cook Julius Bienert</a>.</span><br />
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<a name='more'></a><span style="font-size: large;"><b>Ingredients (serves 2):</b></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 large sea bass fillets or other white fish</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 small fennel bulb</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 bunch of green garlic (<i>ajos tiernos</i>) - can be replaced by 2-3 garlic cloves</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 young onion or a regular one</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">100 ml light cream (18%)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">a handful of flaked almonds</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 cm piece of ginger</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">a pinch of saffron treats </span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">salt and freshly ground pepper</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">olive oil</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><b>Method:</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><b><br /></b></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Toast the almond flakes o</span></span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">n a dry frying pan</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">. Remove from the pan and set aside. On the same frying pan, heat 2 tablespoons of olive oil. Add finely chopped onion, garlic and fennel. Fry for a few minutes, then add grated ginger and a pinch of saffron. Stir well and then pour in the cream. Cook over low heat for a few minutes, season with salt and freshly ground pepper.</span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">On a separate frying pan, fry the fish fillets, sprinkled with salt and pepper.</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pour the sauce over the fish and sprinkle with toasted almond flakes.</span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Enjoy !!!</span></span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-73253595761920975642015-01-14T07:06:00.001-08:002015-01-14T07:06:22.782-08:00Pumpkin and chestnut cream soup<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Feliz año 2015, my dear friends!.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I know, I know that Christmas holidays are long gone, but I'm just now starting slowly to adjust to my daily rituals. Any break in the routine is undoubtedly very positive, indicated, welcomed and eagerly awaited, but then I need some days or even weeks to stick to the rhythm of a normal day...</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Today's recipe for the soup has been waiting quite a few weeks for the publication... More than 3 weeks ago winter started and this soup is truly autumn one; but I hope that even though the season changed it won't be a problem to find pumpkin and chestnuts in your local markets or grocery shops. In any case, you can always keep the recipe until the next year, because it's really worth it:).</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">110 g peeled chestnuts</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">400 g pumpkin (weight after peeling)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 leek (only the white part)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 potato</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">600 ml vegetable stock</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and freshly ground black pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">piece of chili pepper (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">pumpkin seeds</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">cottage cheese (<i>Spanish requesón </i>or<i> mató</i>)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons of olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat the olive oil in a skillet or a frying pan. Add chopped leek and fry for 2-3 minutes. Add diced pumpkin and potato. After 2-3 minutes, pour about 300 ml of vegetable broth. Bring to a boil, add the chestnuts and a little piece of chili pepper (optional). Cook over low heat for about 15-20 minutes or until all ingredients are soft. Pour the soup into a blender and blend until smooth and creamy. Add the rest of the broth to obtain a desired density and bring to a boil. Season with salt and pepper. Serve with some cottage cheese, toasted pumpkin seeds and pieces of toasted chestnuts on the top.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-45753578802325304282014-12-19T07:21:00.001-08:002014-12-19T07:21:24.888-08:00Spanish Three Kings Cake: Roscón de Reyes<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In Spain the night of 5 January is believed to be magic and exceptional, because during this night Three Kings come and bring the children (and not only) gifts - provided, of course, they were nice and well-behaved, if not, they will find coal under the Christmas tree (usually sugar or chocolate one)...</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This night many cities in Spain organise <i>Cabalgata de Reyes Magos</i>, a traditional parade of kings. <i>Gaspar</i>, <i>Melchor</i> and <i>Baltasar</i> ride through the streets on camels and their page boys in specially prepared for the occasion and beautifully decorated coaches or trucks and they throw candies to children. It is also the right time to deliver the Three Kings a letter with a list of gifts they want to receive. When the night comes, just before going to bed, the children prepare hay and water for the camels, and milk, sweet wine, cookies or oranges for the kings. This is quite a restless night for the children, because very often they are so excited or even frightened by the fact that the kings on camels will come through the window of their house that its hard for them to fall asleep. </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">The following morning they open the gifts that they have requested in the letter and then, for breakfast they have <i>Roscón de Reyes</i>, Three Kings Cake in the form of large ring, decorated with candied fruits and often with a layer of pastry cream, whipped cream or marzipan in the center. <i>Roscones</i> bought in pastry shops have a small surprises hidden inside. Generally it is a figure of one of the Three Kings and dry fava bean. Whoever finds the figure is crowned king or queen of the celebration and puts on his head a golden crown (paper crowns are normally sold with the cake),</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> whereas whoever finds the bean should pay for the cake. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (for 1 large or 2 small breads):</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the pre-ferment:</u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">90 g bread flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">50 g milk</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 g fresh yeast</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the dough:</u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">the pre-ferment</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">340 g bread flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">80-120 g milk</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 eggs (110 g)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">80 g sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">15 g fresh yeast</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">5 g salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">60 g butter</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">15 g orange flower water</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">20 g rum (optional)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">zest of half a lemon and half an orange</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">cinnamon stick</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>for garnish:</u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">candied fruits</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">almonds, nuts</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">beaten egg yolk + 2 tablespoons milk</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the marzipan (for one big or 2 small rings):</u></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">150 g almond flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">70 g icing sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg white</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>marzipan:</u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u><br /></u></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mix the almond flour with the icing sugar and the egg white. Use your hands to form it into a ball, then wrap it in cling film and chill in the fridge. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the dough:</u></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The day before, in the evening prepare the pre-ferment and flavor the milk. Dissolve the yeast in the milk and mix with the flour. Form a ball, leave it in a warm place for about 1 hour, then put the pre-ferment in a hermetically sealed container and leave it in the fridge. Pour the milk into a pot (about 150 g, because some evaporates when heated). Add lemon and orange zest and cinnamon stick. Bring to a boil, reduce the heat and simmer for approx. 5 minutes. Leave to cool and then put in the fridge.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The next day, in the morning discard the citrus zests and cinnamon stick from the milk. Add the rum and orange flower water (in total there should be about 120 ml of liquid). Put the pre-ferment, flour, eggs, sugar, salt and the yeast (crashed between your fingers) in a bowl. Mix well, then add the milk mixed with rum and orange water - add it little by little until the dough becomes homogeneous and not too liquid (I added only 90 ml of liquid). Finally, add the butter cut in small pieces and mix well. Then knead the dough - with your hands or using a kitchen robot - until the dough becomes smooth and elastic. If the dough sticks to your hands too much, leave it for about 10 minutes, then knead it again. Put the dough in a bowl sprinkled with a little bit of flour, cover with a kitchen cloth and leave for about 2 hours or until the dough doubles in volume.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the dough on the counter and knead a little bit to degas it. Form it into a bowl or two and leave for about 15 minutes, so that the dough rested. Then it's time to form the rings (I've made one with marzipan in the center and the other just plain). For the plain one: put your fingers in the center of the ball and form a hole. Form the ring turning the dough around your hand.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">For the ring with marzipan: roll the dough to form a rectangle and form a roller from the marzipan (I used only the half of marzipan mass). Wrap it in the dough and then seal the two ends to form a ring.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place the rings on a baking tray lined with parchment paper, cover with a kitchen cloth and leave for about 1 hour.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place the surprises inside the rings. Spread the tops with the egg yolk beaten with 2 tablespoons of milk. Then garnish with almonds and candied fruits.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preheat the oven to 190ºC. Bake for about 25-30 minutes or until golden brown. Cool on a wire rack. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>The recipe is based on Ibán Yarza recipe from his book ''Pan Casero''.</i></span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Enjoy !!!</span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-59297650303282410072014-12-09T06:34:00.003-08:002014-12-09T06:34:23.441-08:00Squid with pasta in tomato sauce<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Well, December has finally arrived. There is lots of festive meals recipes all around, but I still prepare the everyday ones (please forgive the breakout from the common trend). Perhaps I will disappoint a little some of you, but the truth is that for the last few years I've been out of Christmas culinary fever and apart from traditional Polish gingerbread cookies, I will not have the opportunity to prepare (or even to try) any other traditional Polish Christmas delicacies this year. I have to admit that I'm quite accustomed to the fact that on Christmas Eve there are shrimps and mussels instead of herring and carp on the table, and that there is also meat dish to be served (in Poland we don't eat meat on Christmas Eve). Quite normal becomes also the after Christmas Eve dinner meeting with friends and New Year's Eve dinner with family until the midnight and then the meeting with friends. From the beginning of December I'm eating turrons, especially the Jijona one and during the Christmas holiday season I'm going to eat <i>truchas de batata</i> (fried dumplings stuffed with sweet potato and almonds) for breakfast or with afternoon tea. I also look forward to try <i>Roscón de Reyes</i>: a traditional Spanish cake-style pastry with marzipan or cream filling in the centre (which can also be chocolate flavoured) eaten the morning of Reyes - King's Day -, which celebrates the Epiphany - 6th January - when the Tree Kings came to leave presents for the Christ child. This is the day that Spanish children open their Christmas presents (writing this I'm denying what I wrote in the previous post that I strongly prefer savoury dishes!:)....well, as you can see at Christmas, everything changes:). </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Thus, today, instead of Christmas recipe I have something for before or after Christmas: delicious squid with pasta in tomato sauce and cheery tomatoes.</span><br />
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<a name='more'></a><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">400 g squid rings</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g tomato puree or canned tomatoes</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">400 ml fish or vegetable broth</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 bay leaf</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon smoked paprika</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon cumin</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">some cherry tomatoes (used 16)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">100 g pasta (used pasta called <i>fideos nº3</i>)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">few sprigs of thyme</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat the oil in a saucepan. Add the onion (sliced finely) and fry until transparent. Then add the finely chopped garlic, bay leaf, smoked paprika, cumin, squid rings and thyme. Mix well and fry for 1-2 minutes. Add the tomato puree and season with salt and pepper. Mix and then add the broth, bring to a boil, cover with a lid and cook over a low heat for about 30 minutes. Add the pasta (raw) and cook until it gets soft (according to the directions on the package). At the end, add cherry tomatoes cut in half and cook for approximately 2-3 minutes.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com1tag:blogger.com,1999:blog-8186172528548430937.post-13134633585515571662014-11-27T09:27:00.001-08:002014-11-27T09:27:15.306-08:00Rice pudding with chestnuts<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Probably many of you have noticed that I'm not a sweet-toothed person, and when it comes to Spanish food I definitely prefer salty, savory dishes over sweets. So, there are only few recipes for traditional Spanish desserts on the blog, because I'm not really into <i>flan, crema catalana, arroz con leche</i> or <i>natillas</i>....well, maybe with the exception of rice pudding (<i>arroz con leche</i>). My first memories of this sweet rice are from already mentioned on this blog little family run hotel in </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Andalusian</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">town Laujar de Andarax, where I spend some months at the beginning of my Spanish adventure, working and learning Spanish. Rice pudding was prepared there at least once a week. On these days I was waiting for the empty pot, to eat the remains of slightly burnt, dense and still hot rice pudding. This rice, often eaten with my finger, was absolutely the best:). This dessert is quite a filling one, so I do not recommend it straight after the main meal. For me, it tastes best for breakfast or with afternoon tea or coffee. I'm sure that eating it on empty or nearly empty stomach you will certainly appreciate its delicious taste:). </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">60 g short-grain rice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">60 g peeled chestnuts</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">600 ml whole milk</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">60 g sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">zest of 1/2 lemon</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cinnamon stick</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon butter</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon ground cinnamon</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>How to peel chestnuts:</u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u><br /></u></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1. Rinse the chestnuts, then cut an ''x'' into the shell of each nut. Boil some water in a saucepan. Take the pan off the heat, then place the chestnuts in hot water for about 3-4 minutes. Remove and peel still hot chestnuts taking care to remove the inner skin from the crevices in the chestnuts.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2. Set a microwave to the highest power. <span style="background-color: white;">Put rinsed and cut </span>chestnuts on a plate and place them in the microwave for about 15-20 seconds. Peel still hot.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the rice into a pot (preferably with a thick bottom). Add peeled and cut into pieces chestnuts, cinnamon stick and lemon zest. Pour the milk and bring to boil. Reduce the heat to very low and cook, stirring constantly, for about 40 minutes. Add sugar and cook for about 10 more minutes, stirring constantly. Just before removing the rice from the heat, add the butter and mix well. Remove the cinnamon stick and lemon zest from the pot. Pour the rice into bowls and sprinkle with cinnamon. Leave to cool and then put in the refrigerator. Serve cold.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>Note:</u></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Due to the fact that every rice is different, the cooking time may be shorter or longer. When done, the pudding should be fairly pouring. The rice shouldn't consume the milk completely, because then, after cooling, the pudding will be too thick and dry. </span><br />
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<i style="color: black; text-align: justify;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Inspiration: http://www.cogollosdeagua.es/2011/10/arroz-con-leche-y-castanas.html</span></i></div>
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<span style="color: black; text-align: justify;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-47562438370005618282014-11-21T05:53:00.000-08:002014-11-21T05:53:03.870-08:00Roasted chicken with sweet potatoes and mushrooms<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">This year's Catalan autumn is rich in mushrooms. I've heard that this year there are about 180 kg of mushrooms for every hectare of forest - a record from almost 20 years ago:). This is why I'm not surprised that they are all around, in every greengrocery and market, and also in my kitchen:). I eat them several times a week; sauteed in olive oil or butter with a hint of garlic and parsley, or I simply add them to meat and seafood meals or to soups. The second star of this year's autumn season in my kitchen is a sweet potato, which I add to the traditional lentil soup (instead of pumpkin), and which enrich the taste of other casseroles, stews or desserts. I have to admit that this year I haven't tried yet the roasted chestnuts - </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">sold in Barcelona by street vendors - (probably because of very warm autumn), nor have I made any dish with chestnuts.... I'm going to get down to it very soon. Meanwhile, today I have for you a delicious roasted chicken with sweet potatoes and mushrooms:).</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Ingredients (serves 4):</b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 kg of chicken cut into pieces or chicken drumsticks</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 large sweet potato </span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">150 g mushrooms</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">100 bacon</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">2 garlic cloves</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 shallot</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 tablespoon honey</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">olive oil</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">salt and pepper</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">a few leaves of fresh or dried sage</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Preheat the oven to 180ºC.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Sprinkle the chicken pieces with salt and freshly ground pepper, and put them into casserole dish. Sprinkle with olive oil, add the sage leaves and crushed garlic cloves (unpeeled). Bake for about 30 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Meanwhile, chop the shallot finely and then fry for 2-3 minutes on hot 2 tablespoons of olive oil. Add the mushrooms, cut into pieces or into slices and saute for a few minutes. Cut the bacon into pieces and add to the mushrooms. Fry for a few minutes, season with salt and pepper and set aside. Peel the sweet potato and cut it into cubes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">After 30 minutes of baking the chicken, add the mushrooms with bacon and the sweet potato cubes. Bake for about 15 minutes, then smear the chicken pieces with honey and grill for another 10 minutes or until the chicken turns golden brown.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><b><br /></b></i></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><b>Inspiración: </b>http://atrapadaenmicocina.blogspot.com.es/2014/10/pollo-asado-la-miel-con-boniatos-setas.html</i></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-60528926816358353232014-11-13T09:18:00.002-08:002014-11-13T09:18:38.424-08:00Mackerel stew<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In humid autumn days, which fortunately doesn't happen here very often, I fancy warming, one-pot meals that help me forget for a few hours about this unbearable, damp chill. The whole process of preparation the meal fills the kitchen with warmth and aroma of frying garlic and lightly toasted smoked paprika that stimulate the senses, warm my body and give me energy. One of this kind of dishes is popular in Catalonia and Valencia <i>suquet</i> - fish stew with aromatic sauce and vegetables. Was invented by fishermen who were trying to made the most of unsold fish or seafood while preparing their everyday meals. Traditional <i>suquet</i>, apart from fish or seafood, also includes potatoes, tomatoes and smoked paprika, which give the dish a characteristic red colour. The basis of this fish stew is rich in flavor fish broth prepared from fish heads and bones. Fish, which I added to today's stew is mackerel, which intense flavor harmonizes perfectly with very simple, but incredibly aromatic sauce of tomatoes and paprika.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 fresh mackerel</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 potatoes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 small sweet potato</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">300 g grated tomatoes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon smoked paprika</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon flour</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 ml fish broth</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">half a cup of frozen peas (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">sprig of parsley</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tablespoons olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u><i>alioli</i> sauce:</u></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a pinch of coarse sea salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2-3 tablespoons of olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cut the head and the tail off the mackerel. Cut along the belly and remove the insides using your hands or a spoon. Rinse under cold water to remove any blood. Cut the mackerel into 3-4 equal pieces.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat 2 tablespoons of olive oil on a frying pan. Add chopped garlic and fry for a few minutes. In the meantime, peel the potatoes and the sweet potato. Cut them into cubes and add into the pan, season with salt and mix. Add finely chopped parsley and the fish stock. Simmer for about 15 minutes. On a separate pan heat 1 tablespoon of olive oil. Add the paprika and the flour, fry for a few seconds, being careful not to burn them and then add the tomatoes. Fry until the water from tomatoes evaporates. Transfer the sauce to the potatoes with stock, stir and cook for 2 minutes. Add the pieces of mackerel and peas (optional), cover and cook for about 5 minutes, or until the potatoes are tender and the fish is opaque and flakes easily away from the backbone. Season with salt and freshly ground pepper. Serve with a bit of <i>alioli</i> sauce.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the <i>alioli</i> sauce:</u></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put chopped or crushed garlic into a mortar. Add salt and mix well until combine. Then, add the olive oil in a thin stream, stirring continuously. The mixture should thicken as you continue to stir it. It should be slightly thinner than commercial mayonnaise.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"> Enjoy !!!</span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-15773525100060005242014-11-07T06:21:00.002-08:002014-11-07T06:21:49.430-08:00Wild mushroom empanada<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I would say that<i> empanada</i> is a huge baked dumpling or pie, and an older brother of <i>empanadillas</i>, which are small baked dumplings, popular in Spain and several South American countries. In Spain, the most popular are <i>empanadas</i> from Galicia. Their dough contains quite a large amounts of fat (lard or olive oil), flour and water; sometimes a liquid formed during the preparation of filling is also added to it. Fillings are quite varied: meat, fish, seafood, vegetables or mushrooms, but the basis of almost all of them is <i>sofrito</i>: chopped onions and green and/or red peppers fried in olive oil, to which grated tomatoes or tomato sauce is often added. Typical Galician <i>empanadas</i> are prepared in large circular baking tins. The dough should be rolled out quite thin into 2 circles - one for the bottom and the other on top of the filling. The sealing of typical Galician <i>empanada</i> is done by forming spiral shaped edges and its top is often decorated with dough strips. In the middle of almost every <i>empanada </i>you will find a small hole, which helps the <i>empanada</i> to ''breathe'' during baking. Normally it's cut into wedges, served hot or cold, as a snack or appetiser. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 8):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the dough:</u></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">650 g bread flour</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">12 g fresh yeast</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">12 g salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100 g olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g water</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg for brushing the top</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the filling:</u></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">500 g wild mushrooms</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g bacon</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and freshly ground pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat 2 tablespoons of olive oil in a frying pan. Add finely chopped onion and stir-fry until becomes transparent. In the meantime, clean the mushrooms and if they are large, cut them into small pieces. Add the mushrooms to the onion and fry for a few minutes over high heat. Then add the bacon pieces and fry for 2-3 minutes, stirring from time to time. Season with salt and pepper. Set aside to cool (the filling should be fairly dry, but if it isn't the best way is to put it on a sieve and retain the filtered liquid, which can lately be added to the dough, replacing some water or oil).</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the flour in a bowl, add salt and mix. Add crumbled yeast and mix well with the flour. Add, little by little, the olive oil and the water. Start mixing with a wooden spoon, then knead the dough by hand. If necessary, add a little more water or olive oil. Continue kneading on a counter sprinkled with flour, until the dough is smooth and doesn't stick to your fingers. Form into a ball and leave to rise, covered, for about 1 hour or until it doubles in volume.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preheat the oven to 180ºC. Divide the dough into 2 parts (one should be a little larger than the other) and roll out each of them into thin (mine were a little to thick) circle. Place the bigger circle on the bottom of a round baking tin lined with baking paper or greased with olive oil. The edges of the dough should be placed on the walls of the mold. Put the filling on the dough and cover with the second dough circle.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Seal the <i>empanada</i>, folding the edges of the bottom part on the top part and forming a sort of spiral shaped edges. Make a small hole in the middle and brush the top of <i>empanada</i> with lightly beaten egg. Bake for about 40 minutes or until the top is golden brown. Brush the hot <i>empanada</i> with a little bit of olive oil and cool a bit on a wire rack.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Inspiration source: </i></span><i><span style="font-family: Times, Times New Roman, serif;">http://www.unodedos.com/recetario-de-cocina/empanada-de-setas-receta-gallega/</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;"><br /></span></i></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com1tag:blogger.com,1999:blog-8186172528548430937.post-33418133727535559692014-11-03T07:09:00.000-08:002014-11-03T07:09:18.647-08:00Panellets: traditional Catalan sweets<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Panellets</i> are traditional Catalan sweets associated with All Saints day or the night before this day. In these days families and friends meet together and celebrate very popular festival called <i>Castanyada, </i>which consist of a meal of hot toasted chestnuts, sweet potatoes, <i>panellets </i>and sweet moscatel to drink. <i>Panellets</i> are made out of marzipan dough prepared by mixing together almond flour, potato or sweet potato and sugar. They come in many different shapes and flavors, although the traditional ones are small balls covered with pine nuts. You can also find them with coconut, chocolate or dried fruits. Traditional recipes for these sweets contain almost the same amount of sugar as almond flour, but for me these are simply to sweet, so this time I decided to add only 100 g of sugar per 250 g of almond flour. In addition to classic ones, rolled in pine nuts, I also prepared the coconut and chocolate ones.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>for the basic dough:</u></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">250 g almond flour</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100 g sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">100 g cooked or baked sweet potato (mashed)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">pine nuts</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">desiccated coconut</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">cocoa powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Nutella</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">almonds </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the mashed sweet potato into a bowl, add almond flour and sugar. Mix well using your hands, until you get a consistent dough. Divide the dough into 3 parts. Cover with cling film and place in the fridge for 1 hour.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">After one hour or so, mix one part with a tablespoon of cocoa powder, and the other with a tablespoon of desiccated coconut.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Divide the chocolate dough into small portions and flat them forming circles. Put a little bit of Nutella in the middle of each circle and then form balls. Insert 1 almond on top of each of them. Set aside in the refrigerator.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">From the third portion of dough, form small balls. Toss them in lightly beaten egg white and then roll them in pine nuts. Finish brushing the top with egg yolk.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Finally, form small balls from the dough mixed with coconut and roll them in the coconut.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preheat the oven to 180ºC. Bake the panellets for about 10-12 minutes, preferably each sweet type in their own separate tray.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-43034149916519120582014-10-28T10:59:00.001-07:002014-10-28T10:59:46.552-07:00Rice with rabbit and mushrooms<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I explained a bit about Spanish dishes based on rice on the occasion of the recipe for <a href="http://myspanishtaste.blogspot.com.es/2014/04/rice-with-octopus-broad-beans-and.html" target="_blank">Rice with octopus, broad beans and artichokes</a>, today I invite you to try another rice dish. This time with very healthy and often underrated rabbit meat and mushrooms. The recipe comes from one of the television programs hosted by Spanish chef José Andrés (I'm sure lots of you know who I'm talking about), who has been leaving for more than 20 years in the USA and who contributed largely to disseminate Spanish cuisine among Americans. At <a href="https://www.youtube.com/watch?v=c4qE_xoTFIQ" target="_blank">this link</a> you can see José Andrés in action, and below you will find my description of this delicious and warming one-pot dish.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 4):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 rabbit (weight approx. 1kg) - cut into small serving pieces</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">rabbit liver and kidneys (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">400 g wild edible mushrooms</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 green bell pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 bay leaf</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 ripe tomatoes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">pinch of saffron threads</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon smoked paprika</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup <i>bomba</i> rice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 cups water</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and freshly ground pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">olive oil </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">chopped parsley or thyme</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat a few tablespoons of olive oil in a frying pan. Add the rabbit pieces sprinkled with pepper and fry until golden brown on each side. Remove to a plate. Add finely chopped onion, bell pepper, </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">unpeeled and </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">lightly crushed with knife garlic and the bay leaf. Fry on low heat for about 20 minutes. In the meantime, grate the tomatoes. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Add saffron threads (lightly crushed with your fingers) and smoked paprika. Stir and fry for maximum 1 minute (both saffron and smoked paprika should not be fried for too long, since burned give the dish a bitter taste; so almost immediately after stirring them, add the tomatoes). Add the grated tomatoes. Simmer for a few minutes (until the water from tomatoes evaporates), add cleaned and sliced (if necessary) mushrooms and fry for a few </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">minutes. </span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Then add the fried pieces of rabbit and after 1-2 minutes, pour the water (the rice-to-water ratio for this dish is 1:4, so if you are going to use 1 cup of rice, pour 4 cups of water). Season with salt and cook for about 10 minutes. Add the rice, and after 5 minutes, when the rice begins to swell, cover with a lid (this way, the rice will not absorb all the water and as a result you will get the rice called <i>arroz caldoso</i>, with a little bit of yummy broth) and cook on low heat for about 15 minutes. Before serving, sprinkle with chopped parsley or thyme.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com11tag:blogger.com,1999:blog-8186172528548430937.post-48808867509754064732014-10-24T07:33:00.003-07:002014-10-24T07:34:43.828-07:00Thick soup with codfish balls, pasta and vegetables<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I must admit that I had a little problem with naming today's dish called in Spanish: <i>Guiso de albóndigas de bacalao con aletría</i>. The problem turned out to be two words: <i>guiso</i> and <i>aletría</i>. Spanish verb <i>guisar</i> means ''to cook'' or ''to stew''. For me a typical stew contains meat and gravy and is thicker then this dish, which looks more like a thick soup. So, after giving some thought to the matter today's <i>guiso</i> has become a thick soup. As to the second word, at first, I did not have the slightest idea what <i>aletría</i> could means, then I read on the website of the author of the recipe that <i>aletría</i> is <i>fideo gordo</i>, which means short and thick pasta used mostly to prepare <i>fadeuá </i>(dish similar to paella, but instead of rice with pasta called <i>fideos</i>) and called <i>aletría</i> in Murcia Region. This is where this dish with codfish balls, pasta, potatoes, artichokes and peas comes from and which is just perfect for the upcoming cold days.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g fresh or desalted cod (weight without skin)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">40 g breadcrumbs</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">10 g pine nuts (dry pan toasted)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">pinch of saffron threads</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon chopped parsley or dill</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">oil for frying</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">300 g potatoes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 artichoke hearts (can be jarred)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">70 g peas (frozen)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">50 g pasta (<i>fideos gordos</i> or similar)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 red bell pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ripe tomato</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tablespoons olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">about 1,5 litre water or vegetable stock</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3/4 teaspoon nutmeg</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">pinch of saffron threads</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons chopped parsley or dill</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the shredded cod into a bowl. Add finely chopped garlic, bread crumbs, egg, saffron, dill and pine nuts. Mix well with your hands and add salt to taste, if necessary. Let stand for about 10 minutes. In the meantime, heat olive oil in a pan, it should be enough to nearly cover the codfish balls. Using two teaspoons put portions of fish mixture on the hot oil and fry until golden brown on each side. Put them on a plate lined with paper towels.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat 3 tablespoons of olive oil in a deep frying pan or saucepan. Add finely chopped onion. After 3 minutes, add diced pepper and fry for about 10 minutes. Add grated tomato and stir well. Cook until the water from tomato evaporates, then add diced potatoes and artichoke hearts cut in half. After 5 minutes, add the broth or water and cook over low heat for about 10 minutes. Add the peas (frozen), pasta and saffron treads (crushed with your fingers). Cook until the pasta is almost done, then add the codfish balls and cook over low heat until all ingredients are tender (5-10 minutes). Meanwhile, put chopped garlic clove, 2 tablespoons of chopped parsley or dill and nutmeg to a mortar and mix well. Add the mixture to the soup. Season with salt and cook for another 2-3 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<i style="font-family: Times, 'Times New Roman', serif;">Based on the recipe from the website: http://cogollosdeagua.blogspot.com.es/2014/10/albondigas-de-bacalao-con-aletria.html</i></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com2tag:blogger.com,1999:blog-8186172528548430937.post-78016713674242449182014-10-20T06:39:00.003-07:002014-10-20T06:39:57.122-07:00Meatballs in tomato sauce (Albóndigas en salsa de tomate)<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">When a few years ago I decided to start a blog, not for a moment did I think that I would get so much involved in cooking, photographing and writing the posts. From the begging, I decided that I would never force myself to do it. It so happened that during the last three months I took a break from blogging and instead of writing posts and photographing what I cooked, I preferred to cook just for my own pleasure; not only Spanish dishes, but especially those Polish ones, from my ''old'' years. Thus, my summer menu was full of cold soups with beet, potato dumplings (kopytka), stuffed dumplings (pierogi), cauliflower with butter and bread crumbs and beef roulades. Fortunately, after the storm comes the sun, and now, day by day, I'm more keen on looking for new Spanish recipes and of course on testing them. Today's recipe was tried out by me in late summer, when the stalls sagged under the weight of juicy, ripe and incredibly red tomatoes. Meatballs in tomato sauce is one of the classics of Spanish cuisine. You will meet them in tapas bars and also in restaurants serving traditional Spanish dishes.</span></div>
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<a name='more'></a><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 4):</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the meatballs:</u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">400 g ground (minced) beef or beef and pork</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons bread crumbs</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove (very finely chopped)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">all-purpose flour (for coating the meatballs)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">oil for frying</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>the sauce:</u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 kg ripe tomatoes or 2 cans diced tomatoes</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 garlic cloves</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons of olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">pinch of chili flakes (optional)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the meat, bread crumbs, lightly beaten egg and garlic into a bowl and mix well. Season with salt and pepper. Shape the mixture into small balls and coat them lightly in the flour. Heat the oil in a frying pan and cook until golden brown all over.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">To make the sauce, heat the oil in another frying pan. Add chopped onion and garlic. Cook over low heat for about 5 minutes. Add chopped tomatoes and simmer for about 15 minutes. Season with salt, pepper and a little bit of chili flakes. Transfer the sauce to a blender and blend until smooth. Transfer the meatballs to a pan, arranging them in a single layer and pour the sauce over the meat. Simmer for about 10-15 minutes, then serve sprinkled with chopped parsley or chives.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-20130943770932184042014-07-30T03:41:00.001-07:002014-07-30T03:41:19.564-07:00Broccoli and feta cheese salad<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Broccoli is not a vegetable which appears frequently in traditional Spanish dishes, but due to its high nutritional value is increasingly appreciated also in this part of Europe. Broccoli is often served here as a side dish for meat, seafood or fish, or is added to stews or salads. Today's salad inspired by a <a href="http://www.yanuq.com/buscador.asp?idreceta=2052" target="_blank">recipe </a>I've found on a Peruvian kitchen website: </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">www.yanuq.com, contains broccoli florets (cooked or steamed al dente), feta cheese, pine nuts and raisins. The sauce, which I used for the salad is basically mayonnaise mixed with natural yogurt; however, if you prefer less caloric version, I suggest replacing</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> it with just the yogurt or simply drizzle the salad with extra virgin olive oil mixed with a bit of vinegar.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 broccoli, cut into florets and steamed or cooked al dente</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">80 g feta cheese, crumbled</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons raisins</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons pine nuts</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons mayonnaise</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons plain yogurt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-L209FCQ_fww/U9jGjm6oYxI/AAAAAAAALGI/f66_h3h0yzM/s1600/2en.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-L209FCQ_fww/U9jGjm6oYxI/AAAAAAAALGI/f66_h3h0yzM/s1600/2en.jpg" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Soak the raisins in hot water for 10-15 minutes; drain and pat dry with paper towels. Roast the pine nuts for a few minutes, on a dry frying pan. Mix the mayonnaise with the yogurt.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the broccoli florets in a bowl, add the crumbled feta cheese, raisins and pine nuts. Finally add the sauce and mix well. Season with freshly ground pepper and a pinch of salt. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com3tag:blogger.com,1999:blog-8186172528548430937.post-9805124810233642392014-07-21T07:02:00.001-07:002014-07-21T07:02:03.349-07:00Courgettes stuffed with chanterelles and serrano ham<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I like wandering around the <i>Boquería</i> food market and look for vegetables or fruits, which I simply can not find in other places. Without doubt, this is where you can buy all sorts of weird edible things. I don't know if you realise that many Spaniards do not know what rhubarb or gooseberry look like, have no idea about the existence of redcurrants and do not distinguish blackcurrants from blueberries. Buying these fruits is practically impossible here, but sometimes at <i>Boquería</i>, there are such ''unusual things'' - last year, for example, I found there rhubarb; unfortunately its price: 10 euros per 1 kg, totally scared me off. During my last stroll through <i>Boquería</i>, I found neither the currants nor the berries, but I noticed round courgettes, which are not common here at all. As soon as I saw them, I thought of stuffing them with chanterelles and <i>serrano </i>ham. So, with purchased courgettes I went straight to the stand with mushrooms. Finally, I returned home with neither currants nor blueberries, but with excellent idea for delicious dinner:).</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (for 3 courgettes):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 round courgettes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 small onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g chanterelles</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 slice of <i>serrano</i> ham</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">70 g cheddar cheese</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a few leaves of fresh or dried sage</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons of olive oil or butter</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and freshly ground pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Wash the courgettes and dry them with paper towel. Slice the tops off and then using a small spoon scoop out the flesh. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Rinse and dry gently the chanterelles, then chop them. Heat the olive oil in a frying pan. Add chopped onion and garlic. After 3 minutes, add the chanterelles and fry until water evaporates. Add <i>serrano</i> ham, cut into small strips. After 2 minutes, add chopped courgette flesh. Fry for 1-2 minutes, then add chopped sage leaves. Season with salt and pepper. Remove the frying pan from the heat and add grated cheddar cheese (you can leave some cheese to sprinkle later the top of courgettes). Mix well. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place the hollowed courgettes for 10 minutes in the oven preheated to 200ºC. Fill the pre-baked courgettes with the stuffing, sprinkle with cheese and put them back in the oven, this time for about 20 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com2tag:blogger.com,1999:blog-8186172528548430937.post-81532028068436630272014-07-01T06:37:00.001-07:002014-07-01T06:37:31.114-07:00Rice with chard, white beans and snails<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I hope that the snails in the title haven't scared you off:), but if you don't feel like eating snails, I assure you that this dish tastes just as well without them. However, one thing is certain: snails add the character to this rice dish:). So, the choice is yours:). I've always associated snails with French cuisine and I was quite surprised to see that also Spaniards appreciate their taste and that snails is a key ingredient in many traditional Spanish dishes. They are often added to dishes with rice, combined with rabbit, tuna, cod or a quail meat. Snails are also served with a variety of sauces, often with a spicy tomato sauce; or can be simply stuffed with a garlic-parsley butter. The most delicious snails I've ever tried, however, are those from Seville, where - </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">i</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">n almost every tapas bar - </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">snails are served with a little bit of delicious broth </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">- during my 3-day stay there, I ate them 3 times and </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">they had always been delicious:). Apart from the land snails, in Spain also sea snails are eaten, e.g. the Galician small, gray-black ones called <i>caramuxos</i> or Mediterranean <i>cañaillas</i>, larger than the land ones.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 4 ):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 bunch of Swiss chard</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">750 ml vegetable broth</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g white beans (cooked al dente)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">250 g cooked snails (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons tomato puree</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon smoked paprika</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">pinch of saffron</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g rice (I used wholegrain rice, but you can use a regular long grain one)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt and pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tablespoons olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">chopped parsley</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I used frozen, cooked snails, skipping this way quite tedious process of cleaning them:). To defrost the snails put them into a bowl with cold water and refrigerate for 2-3 hours or until they thaw.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Wrap the saffron in a piece of aluminium foil, and toast it for about 10 seconds on a hot and dry frying pan. In a separate pan, heat the olive oil. Add chopped onion and fry until softened but not colored. Add chopped garlic and fry for 2-3 minutes, then add the tomato puree and saffron, and mix well. After about 5 minutes, remove the pan from the heat and stir in the smoked paprika powder. Add salt to taste. Set aside. In a saucepan or deep frying pan with lid, heat the vegetable broth. Add chopped chard leaves and white beans cooked al dente. After 5 minutes add the onion mix from the frying pan and stir well. When the broth starts to boil again, add the rice. Lower the heat, cover and let simmer according to time specified on the rice package. Add the snails about 15 minutes before the end of cooking time. Before serving, sprinkle with chopped parsley.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-68237886010645602822014-06-26T09:25:00.001-07:002014-06-26T09:25:27.094-07:00Monkfish with clams<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">The magical San Juan night was three days ago and, as usual, I did not manage to prepare the traditional Catalan, sweet <i>coca;</i> being prepared specially for the night of June 23rd - <i>la noche de San Juan</i> (I hope to share this recipe with you the next year:)). <i>Coca de Sant Joan</i> (in Catalan) or <i>coca de San Juan</i> (in Spanish) is nothing else than an oval cake similar to a sweet bread topped with candied fruits and pine nuts or with custard. More original is - also popular in this day - <i>coca de chicharrones</i> (<i>coca de llardons</i> in Catalan), a puff pastry with crackling, pine nuts and sugar.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Traditionally, the San Juan night is celebrated on the beach with roaring bonfires, drink, food, and friends. According to tradition, if people jump over bonfire three times on San Juan's night, they will be cleansed and purified, and their problems burned away. Barcelona's beaches, however, do not resemble the very pleasant tradition, because here the voices and thoughts are drowned out by the noise and roar of firecrackers; and this is why instead of the beach I normally chose the street. In many parts of the city the streets are alive with parties (in my neighbourhood at the intersection of two streets). People gather together and create large bonfires from any kind of wood, such as old furniture and other non-usable wooden objects. They also put out the tables on the street and they have a lot of fun drinking, eating, listening to the music and even dancing.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">And now the recipe:). Not the traditional ''coca'', but monkfish with clams:).</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 g monkfish fillets (skin removed)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">400 g clams</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 garlic cloves</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">150 ml dry white wine</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">200 ml fish broth (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">small bunch of parsley</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Discard the clams that are open, chipped, broken, or damaged in any way. Rinse the clams under running water, then soaked them for 1-2 hours in fresh water with a handful of coarse salt (this way the clams will clean themselves of the sand and other impurities they have collected). Just before cooking, pull the clams out of the water, trying not to mix them with the sand which sunk to the bottom of the bowl, and put them into the strainer. Rinse thoroughly under running water to get rid of the salt.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">In the frying pan, h</span><span style="font-family: Times, Times New Roman, serif; font-size: large;">eat 2 tablespoons of olive oil and add finely chopped onion. Fry for 3 minutes and then add finely chopped garlic and parsley. Add the fish pieces and fry for 1-2 minutes on each side. Add the flour and mix well. Pour in the wine and optionally the hot fish broth. Reduce for 2-3 minutes and then add the clams. Cover and simmer until the clams are opened (discard the ones that remained closed). Before serving, sprinkle with additional chopped parsley.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com4tag:blogger.com,1999:blog-8186172528548430937.post-1921011718790184942014-06-19T08:09:00.000-07:002014-06-19T08:09:53.879-07:00Tomato salad on salmorejo bedding<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Recently I have been having an irresistible craving for tomatoes, and although I still have to wait for the ''truly'' red ones with a mouth-watering flavor, I could not resist the temptation of making this delicious salad:). <i>Salmorejo</i> is a Spanish creamy, cold tomato soup, which is a bit like gazpacho, but without peppers, onions or cucumber, and with more olive oil and bread - this is why it has more calories then gazpacho and is more creamy. In this salad, <i>salmorejo</i> is a kind of bedding for the remaining ingredients: tomatoes, goat cheese, basil and avocado, which mixed together form a real tomato festival:).</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>salmorejo:</u></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">250 g ripe tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">30 ml extra virgin olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">50 g white bread, crust removed </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 small garlic clove</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tablespoon balsamic vinegar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">salt</span></div>
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<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>salad:</u></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 avocado</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">80 g soft goat cheese</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">10 cherry tomatoes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a few sprigs of fresh basil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">sea salt and freshly ground pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">a bit of lemon juice</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u>salmorejo:</u></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u><br /></u></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Wash the tomatoes and place them in a pot with boiling water. After several minutes, drain and peel the tomatoes. Put the bread, diced tomatoes and a pinch of salt into</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> a blender</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">. Let it stand for a few minutes so the bread soaked up the juice from the tomatoes. Add the garlic, olive oil and balsamic vinegar. Blend until smooth. Season with salt and refrigerate until cold.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Pour some cold <i>salmorejo</i> into a deep plate. Arrange the cherry tomatoes (cut in half), avocado drizzled with lemon juice and pieces of goat cheese in the centre and garnish with fresh basil. Sprinkle with sea salt and freshly ground pepper. Mix all the ingredients just before eating:).</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com1tag:blogger.com,1999:blog-8186172528548430937.post-44502656706007080962014-06-16T07:36:00.000-07:002014-06-16T07:36:28.018-07:00Gazpacho with cherries<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">As every year, during the next four months I'm going to eat gazpacho over and over again, because only this ice-cold soup can help me to survive the unbearably hot and humid days in our apartment without air conditioning:). When almost ten years ago I tried </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">for the first time </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">the traditional gazpacho, and it was in aforementioned on the blog Andalusian village Laujar de Andarax, not even for a moment did it cross my mind that there were so many variants of this delicious cold soup. So far, you can find on my Polish blog not only the recipe for traditional gazpacho, but also for one with beet, pumpkin or watermelon. Today, however, it's time for gazpacho with cherries based on the recipe, which I found on the website of a popular Spanish chef <a href="http://www.martinberasategui.com/blog/2013/08/07/la-ventana-gazpacho-de-cereza/" target="_blank">Martin Berasategui</a>.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Ingredients (serves 4):</b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 kg ripe tomatoes</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">25 g onion</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">10 g green pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">150 g white bread, crust removed</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1/2 small garlic clove</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">50 ml extra virgin olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">10 ml balsamic vinegar</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">200 g cherries, pitted</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">salt</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><u>for garnish:</u></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">whole cherries</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">basil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">melon (optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Boil water in medium saucepan. As soon as the water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes and peel them - the skin will rub off easily. Dice them and put into a bowl. Add diced pepper and onion, minced garlic, bread, olive oil and balsamic vinegar. Mix well and refrigerate for at least 1 hour. In the meantime, pit the cherries. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the tomato mixture into a blender and mix gently. Once you have a smooth consistency, add pitted cherries, a pinch of salt and mix again until smooth. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">If you want the soup to have smoother consistency pour it through a sieve - I normally skip this step. Refrigerate until cold. Serve with whole cherries, basil leaves and optionally with pieces of melon.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com2tag:blogger.com,1999:blog-8186172528548430937.post-75128126659022830982014-06-11T07:05:00.000-07:002014-06-11T07:05:40.587-07:00Tapa called banderilla<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One of the popular tapas served in bars and taverns of northern Spain is Banderilla. These easy treats got their name from spears (one end has the spear and the other ruffled paper of different colours) used during bullfight by <i>banderilleros,</i> who attempt to plant them into the bull's shoulders. Banderilla as cold spicy-sour <i>tapa </i>is made from green olives, spicy pickled green peppers (<i>guindillas</i>), anchovy or tuna preserved in olive oil and pickled cucumbers; </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">skewered together</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">. Sometimes other pickled ingredients as onions, red pepper or carrots are added.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Ingredients:</b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">green olives</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">spicy </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">pickled </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">green peppers</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">pickled cucumbers</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">canned anchovies</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">skewers</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Method:</b></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Drain and skewer the ingredients onto the toothpicks or skewers. Serve with cold beer.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
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Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com0tag:blogger.com,1999:blog-8186172528548430937.post-62056851925168015932014-06-05T07:38:00.001-07:002014-06-05T07:38:34.071-07:00Baked sardines<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">This tiny, silver and delicate fish with distinctive flavor; and most importantly very healthy, because it contains large amounts of omega-3; tastes better grilled, but I assure you that baked in the oven is also delicious:). When buying the fish, remember that fresh sardines should be silvery and shiny, and their eyes should not be sunken or yellowish, but bright and clear. Fresh fish smell like the sea but have no strong odor, which usually indicates spoilage.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients (serves 2):</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">6-8 fresh sardines</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a few slices of lemon or lime</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">coarse sea salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a few sprigs of thyme</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preheat the oven to 220ºC.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Wash the sardines under cold running water and dry them with paper towels. Line baking tray with baking paper and sprinkle with coarse salt. Place the fish on it and top with lemon or lime slices and thyme sprigs; sprinkle with salt.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put the tray into the oven and reduce the temperature to 200ºC. Bake for about 20 minutes.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">While eating </span><span style="font-family: Times, Times New Roman, serif; font-size: large;">discard heads and guts.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy !!!</span></div>
Asiahttp://www.blogger.com/profile/13796432504019838670noreply@blogger.com5