tag:blogger.com,1999:blog-50668357913566286232024-03-28T01:01:08.634-07:00Mediterranean CookingEasy and quick cooking recipes of the WorldUnknownnoreply@blogger.comBlogger578125tag:blogger.com,1999:blog-5066835791356628623.post-74781895643171580512024-03-26T10:51:00.000-07:002024-03-26T10:51:49.389-07:00Norwegian Multekrem<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoW5gSRMFyt-Ak-vpofY1fLOVjZncA_8nGG_0P7mff0l1qgk1Oac0pIjd_6BnNGu4XfMj6MIeSYuwVtDdKCST1FpdPeiE7bE24ybJZAHvTH2Vpek5WzNnaFOauQH8gNiRiWBP-KtAnpObBrij-RIoSP1f4whxgZfTQ651sXCpE-Dv4FbBHY9jOoXa/w392-h640/multekrem.jpg" /></p><p style="text-align: justify;">Multekrem is a dessert that is initially difficult to make outside of Norway. The reason is that you need a fruit called "cloudberries" that I have only seen in that country. It is similar to the blackberry we know in the rest of Europe except for is orange in color and quite sour in taste. If we do without this fruit, , impossible to find outside of its marshes, using blueberries or berries, it becomes a very simple dessert.</p><p style="text-align: justify;"><b>INGREDIENTS (serves 4)</b></p><p style="text-align: justify;"></p><ul><li>2 cups of blueberries or berries (can be fresh or frozen)</li><li>1/2 cup of sugar</li><li>2 cups of heavy cream (about 400 ml) with 35-38% fat content</li><li>70 grams (half a cup) of powdered sugar (for medium sweetness, 3/4 cup or 100 grams for extra sweet)</li><li>1 teaspoon of vanilla extract</li></ul><p></p><p style="text-align: justify;">In a small saucepan, cook the blueberries with sugar over medium heat. Stir occasionally until the blueberries or berries soften and release their juices, forming a kind of compote. This usually takes about 10-15 minutes.</p><p style="text-align: justify;">Allow the blueberry compote to cool to room temperature and then refrigerate for at least 1 hour to chill.</p><p style="text-align: justify;">In a large bowl, whip the cream until soft peaks form. To speed up this process, it is best to have it in the freezer for about 15 minutes. Halfway through, add the vanilla extract and powdered sugar. Continue beating until stiff peaks form and everything is well dissolved. Be careful not to overbeat the cream as it would turn into butter. Consider yourselves warned.</p><p style="text-align: justify;">With gentle and enveloping movements, fold the blueberry compote into the whipped cream. Make sure it is well mixed, but avoid overmixing to maintain a fluffy texture. In many cases, people prefer to pour the compote on top without mixing. It's a matter of taste.</p><p style="text-align: justify;">Transfer the mixture to individual bowls or a large serving dish. Refrigerate the multekrem for at least 2 hours before serving to allow the flavors to blend and the dessert to set.</p><p style="text-align: justify;">Just before serving, you can sprinkle a little powdered sugar on top for decoration, but only if you have opted to layer the compote on the cream. If everything is mixed together, adding powdered sugar won't even be noticeable.</p><p style="text-align: justify;">It is quite common to serve it in a cookie bowl, although it can also be served in a glass or small bowl.</p><p style="text-align: justify;">It's delicious, even if you don't have cloudberries!</p><div style="text-align: justify;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-89751599032177235022024-03-20T04:13:00.000-07:002024-03-20T04:13:40.854-07:00Ôpera Gateau (Opera cake)<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJn9w-g_1cUhOhHFPhimjXHQ_zDXC9GHWt5mGPC-4uemritkrLFFnhYrFbgfqopzANSkJS3SJIkFpUtU8STv6PUy61fFYTFsmnziB8XzeZ-H5aJLQ1-KTM0n6Uvlz9mSj0uOS5saBVkwyUIwz1e8mhntgJ7RSFKkBGoMmUpEPiJsud59lmBEEgnZ6O/w392-h640/opera1.jpg" /></p><p style="text-align: justify;">The Opera Cake is a dessert consisting of alternating layers of almond sponge cake, coffee cream, and chocolate ganache. In summary, if you enjoy coffee, it will be your favorite cake. Otherwise, steer clear.</p><p style="text-align: justify;">French chef Gaston Lenôtre claimed its creation in the 1960s, although some say it existed as early as 1955.</p><p style="text-align: justify;">Legend says that the cake was created to commemorate the opening of the new season at the Opéra Garnier in Paris and that explains its name.</p><p style="text-align: justify;">It's not difficult to make, though somewhat laborious as it involves three procedures:</p><p style="text-align: justify;"></p><ol><li>Making the Almond Sponge Cake</li><li>Making a coffee cream or syrup</li><li>Making a chocolate ganache (a mixture of chocolate and cream)</li></ol><p></p><p style="text-align: justify;">The weights must be very precise, so use metric whenever posible.</p><p style="text-align: justify;"><b>INGREDIENTS:</b></p><p style="text-align: justify;"><u>For the Almond Sponge Cake:</u></p><p style="text-align: justify;"></p><ul><li>4 egg whites</li><li>1/4 cup (50 grams) sugar</li><li>1 1/4 cups (125 grams) ground almonds</li><li>1 1/4 cups (125 grams) powdered sugar</li><li>1/3 cup (40 grams) flour</li><li>3 tablespoons (25 grams) melted butter</li></ul><p></p><p style="text-align: justify;"><u>For the Coffee Cream:</u></p><p style="text-align: justify;"></p><ul><li>2 egg yolks</li><li>1/4 cup (60 g)( sugar</li><li>1/2 cup (125 ml) milk</li><li>1 teaspoon instant coffee</li><li>2 gelatin sheets</li><li>1 cup (250 g) unsalted butter at room temperature</li></ul><p></p><p style="text-align: justify;"><u>For the Chocolate Ganache:</u></p><p style="text-align: justify;"></p><ul><li>7 ounces (200 g) dark chocolate</li><li>3/4 cup (200 ml) heavy cream</li></ul><p></p><p style="text-align: justify;"><u>For Final Assembly:</u></p><p style="text-align: justify;"></p><ul><li>Strong coffee for soaking the sponge cake</li><li>Cocoa powder for dusting</li></ul><p></p><p></p><p style="text-align: justify;">First, let's make the almond sponge cake.</p><p style="text-align: justify;">Beat the egg whites with sugar until stiff peaks form. To facilitate making this meringue, sprinkle a pinch of salt and 2 or 3 drops of lemon juice over the egg whites.</p><p style="text-align: justify;">Mix in a separate bowl the ground almonds, powdered sugar, and flour. Fold the almond mixture into the egg whites, then add the melted butter.</p><p style="text-align: justify;">Spread the batter in a baking sheet about 1 cm thick and bake at 350 degrees Fahrenheit (180º C) until visibly done. Since we're making a 3-layer cake, we'll need to divide this sponge cake into 3 equal rectangles.</p><p style="text-align: justify;">Remove from the oven, let it cool, and unmold.</p><p style="text-align: justify;">Now let's make the coffee cream.</p><p style="text-align: justify;">Beat the egg yolks with sugar until creamy.</p><p style="text-align: justify;">Heat the milk with instant coffee and add it to the egg yolks.</p><p style="text-align: justify;">Dissolve the gelatin in water and then add it to the mixture.</p><p style="text-align: justify;">Let it cool and mix with the butter.</p><p style="text-align: justify;">Finally, we'll make the chocolate ganache.</p><p style="text-align: justify;">Heat the cream until warm and pour it over the chopped chocolate. Mix until you get a smooth ganache (like a spreadable cream, more or less).</p><p style="text-align: justify;">Now we can assemble the cake.</p><p style="text-align: justify;">First, cut the sponge cake into layers (remember, you should get 3 rectangles).</p><p style="text-align: justify;">Place one layer at the bottom, lightly soak with coffee, add a layer of coffee cream, another layer of sponge cake, and so on. Finish with a generous layer of ganache.</p><p style="text-align: justify;">Refrigerate the cake for at least 4 hours or overnight (recommended) to let the layers set.</p><p style="text-align: justify;">When serving, dust with cocoa powder, and it's ready to serve.</p><p style="text-align: justify;">This cake is considered one of the most elegant in French pastry, so if you dare to make it, you'll surely impress your guests.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-88392110849572818672024-03-13T11:44:00.000-07:002024-03-13T11:44:59.210-07:00Malai Kofta (मलाई कोफ्ता)<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVUChJZGJ41Uk9BmzNB3fJeGqfeYyBAO-bsJSSJpxX_pOrKfiE7N5ojev52RobSvuQp-FQQ_vWDr7CyD20OyzWnVXZOROnycD6KEQJtDRUkiDPA33zHHK4Q2EyTNGbHAAxNQTO-gC0Y7mlTPGpJLnF_GXobL1w0F_UEaKPmIEI5vrZIIRpihuocDe/w392-h640/malaikofta.jpg" /></p><p style="text-align: justify;">In Hindi, "kofta" (कोफ़्ता) refers to a ball or meatball usually made of minced meat (such as lamb, chicken or beef), fish, vegetables or even paneer (Indian cheese, identical to cottage cheese). These balls are seasoned with spices and are often cooked in a sauce. In other nearby cuisines, such as Turkish, they are called in a very similar way (kofte).</p><p style="text-align: justify;">"Malai" (मलाई) refers to the cream that forms on top of milk when it is heated and cooled. It can also refer to cream in general and is commonly used in Indian cuisine to make desserts and sauces. It is a key ingredient in many sweet and savory preparations in Indian cuisine, such as in the very famous rasmalai or in this preparation that concerns us today. Therefore, malai kofta would mean "meatballs in gravy." We have made such a lengthy explanation because these two terms appear in countless Indian preparations and knowing what they are about is important at least when reading a restaurant's menu. Another term that is repeated a lot in Indian cuisine is "masala" (मसाला), which means "seasoning" or mixture of spices, depending on the context.</p><p style="text-align: justify;">Malai kofta are a fundamental recipe of North Indian cuisine. As has been said, they are balls or meatballs that in this case are made with potatoes and spices, which are then fried and cooked in a broth composed of cheese and cream (or milk).</p><p style="text-align: justify;">India is one of the countries that consume the most dairy products worldwide, in any format (milk, butter, yogurt, etc.). Although for Indians to eat cows is a sacrilege, milking them to obtain milk is something that does not violate religion and they do it without problems. The problem is that the type of cow that is abundant in India, a species of zebu, provides a negligible amount of milk compared to a Swiss cow. For this reason, it is preferred to obtain milk from the water buffalo, which is more productive, has milk with more fat and is also not considered a sacred animal (or at least not at the same level as the cow). By the way, the very common image of cows walking freely through the streets of India or sitting in the middle of the road while vehicles border them does not mean that they are wild or that they have gone feral, or that they do not have an owner. They are domestic animals, unable to survive on their own, and they all belong to an owner. </p><p style="text-align: justify;">It is known that in ancient times Hindus consumed beef without problems, but the prohibition began to spread around the 2nd century BC. Although the reason is not clear, at that time the excess population that the Indian subcontinent was already suffering made it clear that its needs for meat would exceed the possibilities of feeding these animals with the available forage. Therefore it was considered that it would be more sustainable to limit the use of cattle to milk production while at the same time encouraging the consumption of vegetables to the point that India is considered a naturally vegetarian country, that is, the People's way of life has almost completely excluded meat since time immemorial.</p><p style="text-align: justify;">Indian cuisine preparations are usually quite easy to make. The greatest complication often lies in finding and gathering all the spices they use, which are not few. I am going to give you the recipe as it is made in India but regarding the spices you can use them or replace them with local spices, depending on their availability or personal preferences. In any case, many of these spices are already available in large stores or in stores specializing in Asian food, generally run by Indian or Pakistani merchants.</p><p style="text-align: justify;"><b>INGREDIENTS (serving 4)</b></p><p style="text-align: justify;"></p><ul><li>1 cup (200 ml) of cooked and grated potato</li><li>1 cup of cooked and grated vegetables*</li><li>1 cup of paneer **</li><li>1 cup of chopped onion</li><li>1 cup of crushed tomato or two heaped tablespoons of tomato concentrate</li><li>Half a cup (100 ml) of cooking cream (18% fat )</li><li>2 tablespoons chopped walnuts</li><li>Cornstarch</li><li>Salt</li><li>Oil for frying (sunflower, corn, olive, etc.)</li></ul><p></p><p style="text-align: justify;"><i>* The vegetables that are usually cooked are carrots, cauliflower, broccoli, etc.</i></p><p style="text-align: justify;"><i>**Indian paneer is nothing but fresh curd.</i></p><p style="text-align: justify;"><b>spices</b></p><p style="text-align: justify;"></p><ul><li>1 tablespoon garlic and ginger</li><li>1 tablespoon chopped cilantro</li><li>1 tablespoon garam masala</li><li>1 tablespoon red chili powder</li><li>1 teaspoon cumin powder</li><li>Chopped fresh coriander leaves</li><li>1 teaspoon sahi jeera</li><li>1 pinch of turmeric</li></ul><p></p><p></p><p style="text-align: justify;"><i>Indians often use a paste made of garlic and ginger. It can be replaced with half a tablespoon of chopped garlic and half a tablespoon of ginger. Both products are easy to find, as are coriander, cumin powder and turmeric.</i></p><p style="text-align: justify;"><i>Garam masala is a mixture of spices that is found in large stores and specialized stores. If you can't find it, there is no problem not using it.</i></p><p style="text-align: justify;"><i>Chili powder like garam masala, in specialized stores. If you can't find it, you can use sweet or hot paprika, to taste.</i></p><p style="text-align: justify;"><i>Sahi jeera is known as black cumin or black caraway. If you can't find it, there is no problem not using it.</i></p><p style="text-align: justify;">First we cook the potatoes (enough to fill a cup once crushed) and the vegetables. Next, with a fork, we turn them into puree and add half of the cottage cheese. The resulting dough should be firm, so either let it rest in a strainer so that the excess water drains or add a tablespoon of breadcrumbs, whichever is more convenient for you.</p><p style="text-align: justify;">You can add a pinch of the indicated spices to the resulting mass or leave them entirely for the sauce. Of course, you should at least add salt (1 teaspoon) or they will be bland.</p><p style="text-align: justify;">Once we have the dough, we peel off balls the size of a ping pong ball and in the center of each one we place a few chopped walnuts. We leave them as round as possible and the same size and then we coat them in cornstarch (or wheat flour, whatever you have).</p><p style="text-align: justify;">Pour oil into a frying pan over medium heat and fry the kofta in it until they turn blonde. We remove and leave it on a kitchen paper to remove excess fat.</p><p style="text-align: justify;">In the same oil where we fried the meatballs, add the cup of chopped onion and when it becomes transparent we add, now, all the spices except the garam masala, the fresh coriander (leaves) and the tomato or its concentrate.</p><p style="text-align: justify;">When the sauce has taken shape, add the tomato and let it cook until there is no more water left (if it is tomato concentrate, this step will not be necessary, just dissolve it in the sauce). Be very careful if you use paprika instead of chili powder. In this case it is preferable to add it at the end to prevent it from burning and literally making the food bitter by accidentally burning it.</p><p style="text-align: justify;">We then add a little water (enough to make a sauce but not too much or it will be watery, a quarter cup, 50 ml, will be more than enough).</p><p style="text-align: justify;">Then we add the cream and half of the remaining cottage cheese and stir well. We add the meatballs and let them cook over very low heat and avoiding boiling. 15 minutes will be more than enough...and ready to be enjoyed!</p><p style="text-align: justify;">They are served very hot, sprinkling garam masala and chopped coriander leaves on top. Just take the first bite and it will be the same as if you had teleported to India, and without spending money on the flight.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-30810214710046354772024-03-01T08:18:00.000-08:002024-03-07T21:51:07.717-08:00Cardamom and Rosewater Muffins (Yazdi Kayk)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdA2KDIujGekrYZlSww3nAzFsyPGdhw1Wlc7bgyHPFKr9hX1W5he5wUugVR3BB_lVr17XmHeaBubXxeqphSBQIDyseu7Gfs1F8bgh_Tgcd1UaZDa0oVo_Dpu3kC_dwrQmZTz9eSkUaT9BQw3PK7Bs9IGp078KqdZaBSvJDsb78e3g9LOrjZjJ7A2Kudg/s1568/yazdi2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdA2KDIujGekrYZlSww3nAzFsyPGdhw1Wlc7bgyHPFKr9hX1W5he5wUugVR3BB_lVr17XmHeaBubXxeqphSBQIDyseu7Gfs1F8bgh_Tgcd1UaZDa0oVo_Dpu3kC_dwrQmZTz9eSkUaT9BQw3PK7Bs9IGp078KqdZaBSvJDsb78e3g9LOrjZjJ7A2Kudg/w392-h640/yazdi2.jpg" width="392" /></a></div><p style="text-align: justify;">These muffins, also called Yazdi Kayk, are original from the city of Yadz, in the center or Iran. Yadz was founded more than 5,000 years ago and it's one the biggest cities in World made of adobe. These cupcakes have the flavour of Middle East sweets but the look of common western cupcakes.</p><p style="text-align: justify;"><b>INGREDIENTS:</b></p><p style="text-align: justify;"></p><ul><li>1 cup all-purpose flour</li><li>1 cup sugar</li><li>1 cup vegetable oil</li><li>4 eggs</li><li>1 cup yogurt (plain, no sugar)</li><li>1 tablespoon of rosewater*</li><li>2 teaspoon ground cardamom</li><li>1 teaspoon baking powder</li><li>1/2 cup raisins or pistachios (optional)</li></ul><p></p><p style="text-align: justify;">* If you do not find, you can use vanilla</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Preheat the oven to 180°C (350°F). Place cupcake liners in a muffin tin.</p><p style="text-align: justify;">In a large bowl, mix sugar and eggs until the mixture is smooth and creamy.</p><p style="text-align: justify;">Add yogurt and oil to the bowl and mix well.</p><p style="text-align: justify;">In another bowl, sift together flour and baking powder. Gradually add this dry mixture to the wet mixture, stirring constantly to avoid lumps.</p><p style="text-align: justify;">Add ground cardamom and rosewater or vanilla to the mixture and continue mixing.</p><p style="text-align: justify;">Pour the batter into the cupcake liners, filling them to about 2/3 of their capacity.</p><p style="text-align: justify;">Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.</p><p style="text-align: justify;">Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.</p><p style="text-align: justify;">Now you're ready to enjoy these delicious Yazdi cupcakes! You can decorate them with powdered sugar, cracked pistachios, raisins, or your preferred toppings. Enjoy your treat!</p><div style="display:none">
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"1 cup vegetable oil",
"4 eggs",
"1 cup yogurt (plain, no sugar)",
"1 tablespoon of rosewater*",
"2 teaspoon ground cardamom",
"1 teaspoon baking powder",
"1/2 cup raisins or pistachios (optional)",
"* If you do not find, you can use vanilla",
"Preheat the oven to 180°C (350°F). Place cupcake liners in a muffin tin.
In a large bowl, mix sugar and eggs until the mixture is smooth and creamy.
Add yogurt and oil to the bowl and mix well.
In another bowl, sift together flour and baking powder. Gradually add this dry mixture to the wet mixture, stirring constantly to avoid lumps.
Add ground cardamom and rosewater or vanilla to the mixture and continue mixing.
Pour the batter into the cupcake liners, filling them to about 2/3 of their capacity.
Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Now you're ready to enjoy these delicious Yazdi cupcakes! You can decorate them with powdered sugar, cracked pistachios, raisins, or your preferred toppings. Enjoy your treat!",
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"datePublished": "2024-03-01T23:00:00.000Z",
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-81058901849275079042024-02-22T23:58:00.000-08:002024-02-22T23:58:10.648-08:00 Mashed Potato and Ground Beef Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiJDmS8s4rMz-onDDCRv7GBlgOYQI3M545c2kyVTNYt_AcCfzu6Q2Gje7d277qlvWJpGQCvPBoARnDe8QGnnQ-bjQU1h096wRNxXqgknGsnxiKcMhQbmRBR5DhuYTdLwrLw0VAzaQ61jdmKBBYT9TDLCLr7zxmLDi2oLeplSxkqtS0QJ-fRNEs1x0nw/s1568/escon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiJDmS8s4rMz-onDDCRv7GBlgOYQI3M545c2kyVTNYt_AcCfzu6Q2Gje7d277qlvWJpGQCvPBoARnDe8QGnnQ-bjQU1h096wRNxXqgknGsnxiKcMhQbmRBR5DhuYTdLwrLw0VAzaQ61jdmKBBYT9TDLCLr7zxmLDi2oLeplSxkqtS0QJ-fRNEs1x0nw/w392-h640/escon1.jpg" width="392" /></a></div><p style="text-align: justify;">This recipe originates from Brazil, where it is known as "Escondidinho de carne moída" (hidden of ground beef). It's typical of the northeastern region of Brazil, and despite its exotic origin, it's made with common ingredients that can be easily found anywhere.</p><p style="text-align: justify;"><b>INGREDIENTS (Serves 4)</b></p><p style="text-align: justify;"></p><ul><li>1 kg (2.2 lb) potatoes</li><li>500 grams (1.1 lb) ground beef</li><li>250 grams (9 oz) grated cheese (mozzarella or similar)</li><li>1/2 cup (100 ml) milk</li><li>1 onion</li><li>1 garlic clove</li><li>1 tablespoon butter</li><li>Salt</li><li>Ground black pepper</li><li>Cheiro-verde*</li><li>Olive oil</li></ul><p></p><p style="text-align: justify;"><i>*Cheiro-verde is a seasoning consisting of chopped parsley and chives. It's generally used in small amounts and is not essential for this recipe.</i></p><p style="text-align: justify;">Peel, cut, and cook the potatoes in abundant salted water until soft.</p><p style="text-align: justify;">Mash the potatoes while still hot, then add two tablespoons of butter. Stir well. Add half a cup of milk, season with salt and pepper to taste, and mix until you get a homogeneous mixture. Set aside.</p><p style="text-align: justify;">In a pan over medium heat, add a splash of olive oil, and fry the finely chopped onion. Add the minced garlic clove (without the green germ), and when the onion is translucent, add the ground beef. Season to taste and cook until the beef is cooked through, and any water has evaporated. You can season with the mentioned cheiro-verde or any other aromatic herb if you want so. Remove from heat and set aside.</p><p style="text-align: justify;">Prepare the baking dish or mold that will go in the oven. You can use any type: silicone, round, rectangular, disposable aluminum, or even individual ones.</p><p style="text-align: justify;">On the bottom of the mold, place a thin layer of mashed potatoes. Cover it with grated cheese. Pour the cooked meat over this layer and spread it well.</p><p style="text-align: justify;">Spread another layer of mashed potatoes over the meat, and finally, cover it well with grated cheese. If you have leftover meat and mashed potatoes, you can make an additional layer, but with the given quantities, you should be able to make the indicated layers.</p><p style="text-align: justify;">Preheat the oven to 180 degrees Celsius (356 F). Place the dish in the oven and let it cook for 30 minutes. If you want to give it a nice golden color on the surface, turn on the grill for 10 minutes, but watch carefully to avoid burning.</p><p style="text-align: justify;">Remove from the oven and cut it into portions like a cake. It's one of those recipes that are easy to make and remember, besides being very tasty, they become a regular in the weekly repertoire. Enjoy!</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-81354001725561300942024-02-20T08:28:00.000-08:002024-02-20T08:28:14.413-08:00Rugelach<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfXTwUwUppjgqMS9ytjBddZ7jHGzXs7CVBnfdXUJtryli33qCq3sJb_SFDM1H8pNACX-DuzooGln9PuoMEHuF5wxVD-aOOJbM45e0l4DMXcI_HEyEAICt5SJ1GJQU6mQyQkpiCPJda6JFo357MGqoLMl1Q2E-jwdbeSHkmYrDfyuqNquoIJoG8W8r/w392-h640/rugelach7.jpg" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfXTwUwUppjgqMS9ytjBddZ7jHGzXs7CVBnfdXUJtryli33qCq3sJb_SFDM1H8pNACX-DuzooGln9PuoMEHuF5wxVD-aOOJbM45e0l4DMXcI_HEyEAICt5SJ1GJQU6mQyQkpiCPJda6JFo357MGqoLMl1Q2E-jwdbeSHkmYrDfyuqNquoIJoG8W8r/s1568/rugelach7.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfXTwUwUppjgqMS9ytjBddZ7jHGzXs7CVBnfdXUJtryli33qCq3sJb_SFDM1H8pNACX-DuzooGln9PuoMEHuF5wxVD-aOOJbM45e0l4DMXcI_HEyEAICt5SJ1GJQU6mQyQkpiCPJda6JFo357MGqoLMl1Q2E-jwdbeSHkmYrDfyuqNquoIJoG8W8r/w392-h640/rugelach7.jpg" width="392" /></a></p><br /><p style="text-align: justify;">Upon seeing the photograph, more than one might have thought they were croissants. However, they are not. They are called Rugelach, and although they are considered predecessors of French croissants along with Austrian kipferl, apart from the shape, they share little resemblance.</p><p style="text-align: justify;">French croissants are made with a pastry similar to puff pastry, which is not used in Rugelach. Additionally, original croissants do not have any filling, while in Rugelach, the filling is crucial. Although nowadays you can find croissants filled with various ingredients, they are not common in France. Asking for a croissant filled with cheese and ham in a Parisian bakery might not be well-received.</p><p style="text-align: justify;">Rugelach has its origins in the Ashkenazi Jewish communities of Poland, where they remain popular. They are also common in Israel, being a staple in cafes, bars, and restaurants, similar to churros in Madrid, Donuts in New York, or Pain au Chocolat in France. Rugelach is also consumed in the United States and wherever Jewish communities exist.</p><p style="text-align: justify;">Ashkenazim are descendants of Jews who settled in western Germany after the diaspora. They later migrated in different waves to Central and Eastern Europe, developing their own language called "Yiddish," a combination of German, Hebrew, and other Slavic languages.</p><p style="text-align: justify;">The other major Jewish groups are Sephardim and Mizrahim. Sephardim are descendants of Jews expelled from Spain who settled in North Africa and various parts of the Ottoman Empire. They developed Ladino, a language not mutually intelligible with Yiddish. Mizrahim settled mainly in North Africa and the Middle East, speaking languages derived from Persian, Arabic, or Aramaic.</p><p style="text-align: justify;">Each of these geographically isolated groups contributed significant knowledge and culinary practices to the societies where they sought refuge. After the establishment of the State of Israel, many migrated there but maintained their distinct identities. Today, you can find both Ashkenazi and Sephardic synagogues in Israel, as well as restaurants and bakeries reflecting the culinary culture of their respective communities.</p><p style="text-align: justify;">The term "Rugelach" comes from Yiddish, although its etymology is not clear. In Polish, croissants are called "rogaliki," a word derived from "horn," similar to Italy, where croissants are called "cornetti." Therefore, Rugelach might simply mean "horn," which would make sense.</p><p style="text-align: justify;">The method of making Rugelach, especially regarding the dough, is not entirely clear. Original ones might not have included cream cheese, and this ingredient might have been added when Rugelach came to the United States. However, in Poland, there are Rugelach that do incorporate cream cheese, so the supposed American influence is not entirely accurate.</p><p style="text-align: justify;">The filling can vary widely, from jam, nuts, cinnamon, and honey to chocolate or even meat fillings. The shape of these sweets is also variable, ranging from croissant-like to straight or square, depending on personal preference.</p><p style="text-align: justify;">To make Rugelach with jam, nuts, and cinnamon, a classic filling for these pastries, cream cheese is used in the dough.</p><p style="text-align: justify;"><b>INGREDIENTS (makes 32 pastries):</b></p><p style="text-align: justify;"><u>For the dough:</u></p><p style="text-align: justify;"></p><ul><li>250 grams (9 oz) of all-purpose flour</li><li>200 grams (7 oz) of cold butter, cut into cubes</li><li>200 grams (7 oz) of cold cream cheese (Philadelphia, Quark, or similar)</li><li>1/4 teaspoon of salt</li></ul><p></p><p style="text-align: justify;"><u>For the filling:</u></p><p style="text-align: justify;"></p><ul><li>200 grams (7 oz) of sugar</li><li>1 teaspoon of ground cinnamon</li><li>1 cup of finely chopped walnuts</li><li>1/2 cup of jam (strawberry, apricot, or your preferred flavor)</li></ul><u>For decoration:</u><br /><ul><li>Powdered sugar (optional)</li></ul><p></p><p style="text-align: justify;">In a large bowl, mix sifted flour and salt. Add softened butter (leave it outside the refrigerator for an hour if it's warm or briefly microwave it), and cream cheese. Mix with hands until the dough is homogeneous.</p><p style="text-align: justify;">Divide the dough into 4 equal parts and form a ball with each. Wrap them in plastic wrap and refrigerate for at least 1 hour or until firm.</p><p style="text-align: justify;">While the dough balls firm up, in a small bowl, mix sugar, cinnamon, and chopped walnuts. This forms part of the filling (the jam is spread on the dough).</p><p style="text-align: justify;">Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.</p><p style="text-align: justify;">Take the dough balls out of the refrigerator. Work with one dough disc at a time. On a floured surface, roll out the disc into a circle of approximately 25 cm (10 inches) in diameter.</p><p style="text-align: justify;">Spread a thin layer of jam over the dough and sprinkle the sugar, cinnamon, and walnut mixture on top.</p><p style="text-align: justify;">Cut the circle into 8 triangles using a knife or pizza cutter. The cut should resemble a shape similar to this:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3yXhCg_0YCkglZuOaKLkr2g2-KTbEWSrCF3O5-Le-pA8zaGsIGK6d1lR8D4FUDZjAJpVABNY73U3aEGeXQwDgpzgydLUcjjuidFiadOuAXErHY28fQej-1fTPUy9Kg49-roD0yGld9K7ogO6lPYoN9hWYmJvD7VSLQ-Z9cDjWsac8CYXyXgSuCPH/s356/circulo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="302" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3yXhCg_0YCkglZuOaKLkr2g2-KTbEWSrCF3O5-Le-pA8zaGsIGK6d1lR8D4FUDZjAJpVABNY73U3aEGeXQwDgpzgydLUcjjuidFiadOuAXErHY28fQej-1fTPUy9Kg49-roD0yGld9K7ogO6lPYoN9hWYmJvD7VSLQ-Z9cDjWsac8CYXyXgSuCPH/s320/circulo.jpg" width="271" /></a></div><p style="text-align: justify;">You will have 8 triangles (and with 4 dough balls, you should get 32 rugelach unless there are last-minute accidents).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUE53_gMAAr0XYyZ1tUesCkd8eaUyix97ADd03rYToT-ZbBcT7yVr5M37zJxT2GEOmdch75bTm_9_IOpLV3O4UXA810T2kpc-qu4E70h9wQXFzwpfuZmbxFaf8WgE5oIX1cnHff76fz_OVYiUznBDLVMb1e18gaOuezsbnEIxCxaSJjAcEOVBKzoW/s373/sector.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="373" data-original-width="300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUE53_gMAAr0XYyZ1tUesCkd8eaUyix97ADd03rYToT-ZbBcT7yVr5M37zJxT2GEOmdch75bTm_9_IOpLV3O4UXA810T2kpc-qu4E70h9wQXFzwpfuZmbxFaf8WgE5oIX1cnHff76fz_OVYiUznBDLVMb1e18gaOuezsbnEIxCxaSJjAcEOVBKzoW/s320/sector.jpg" width="257" /></a></div><div><br /></div><div><div>Roll each triangle from the widest part towards the tip.</div><div><br /></div><div>Do the same with the other dough balls.</div><div><br /></div><div>Place the rugelach on the prepared baking tray. They should all fit, but if not, you may need to bake them in batches.</div><div><br /></div><div>Bake for 20-25 minutes or until golden brown.</div><div><br /></div><div>Allow to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.</div><div><br /></div><div>Optionally, you can dust them with powdered sugar before serving.</div><div><br /></div><div>Rugelach allows for experimentation with various fillings and shapes. For example, a popular filling in Israel is chocolate. Instead of sugar, nuts, and cinnamon, simply spread a layer of Nutella or cocoa cream. The result is spectacular.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmCheqKR0UZtJYsYgu89DViz5AfD_yTxt-JtwBOKKQpn32WiGwZgNDAAys8vrexvQuMR7AfDUx-zS_-NerKX3-lWtZXbRFJOdfueVL_IQjuMAKQ29vmI3R6AGkJ1_n3rbMUC7uRNNH0PANhvBSfRDRu2-0cbDUpMDkMltZ7dAXFMDjrSCaIM103Uo/s1568/rugelach6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmCheqKR0UZtJYsYgu89DViz5AfD_yTxt-JtwBOKKQpn32WiGwZgNDAAys8vrexvQuMR7AfDUx-zS_-NerKX3-lWtZXbRFJOdfueVL_IQjuMAKQ29vmI3R6AGkJ1_n3rbMUC7uRNNH0PANhvBSfRDRu2-0cbDUpMDkMltZ7dAXFMDjrSCaIM103Uo/w392-h640/rugelach6.jpg" width="392" /></a></div><div><br /></div><div style="text-align: justify;"><div>Another filling can be spreading butter, sprinkling cinnamon and sugar. Let your imagination guide you, as long as you use an element as "glue" to prevent solid components from falling when rolling the dough.</div><div><br /></div><div>What if instead of making the dough, I use puff pastry? Well, it also works, although they are not strictly Rugelach. Not even croissants. They are puff pastry sweets, but they are equally delicious and can be made in 10 minutes. For example, Nutella rugelach made with puff pastry would look like this:</div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfkcd5vBnu1dAOjiIa0tvm1iZCmz_m3J6lmTBzA98nmyWjjuYZo5xo4ZjZB9cVAZ5g-_YufcBVYa270qzK-J2QK6YX1RW0Wwqn8MB6rgStbVB96ohG7z6cmAvTfba8zmo9yMwYKmLXMRp-AJrHvuw9LovJsbzzl2H-BhSqRWh-7OIWoNr0gP_KHYv/s1568/rugelach5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfkcd5vBnu1dAOjiIa0tvm1iZCmz_m3J6lmTBzA98nmyWjjuYZo5xo4ZjZB9cVAZ5g-_YufcBVYa270qzK-J2QK6YX1RW0Wwqn8MB6rgStbVB96ohG7z6cmAvTfba8zmo9yMwYKmLXMRp-AJrHvuw9LovJsbzzl2H-BhSqRWh-7OIWoNr0gP_KHYv/w392-h640/rugelach5.jpg" width="392" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">The shape does not have to be exactly like a croissant, allowing for many different forms. The following are also Rugelach.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3cXx3x9QIYZxelNXQPk4Bm6BYJfMTSKNoxcL1SUEH_yJKoeqovcKo7uW3KajLH2Dl1i19-5I-C8jeirXzWR8jposjtGOcMFz2DWgVmd1R3QsU_AucAfSBrsPf29CtqzUkuz0xGBgUuruMUXUQHWBIH-1WkN8DL22J3JoVZf6spfQj4WpqKPKr_EE/s400/Rugelach.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3cXx3x9QIYZxelNXQPk4Bm6BYJfMTSKNoxcL1SUEH_yJKoeqovcKo7uW3KajLH2Dl1i19-5I-C8jeirXzWR8jposjtGOcMFz2DWgVmd1R3QsU_AucAfSBrsPf29CtqzUkuz0xGBgUuruMUXUQHWBIH-1WkN8DL22J3JoVZf6spfQj4WpqKPKr_EE/s320/Rugelach.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">TAnd all of these are also Rugelach. As you can see, almost none of them resemble a croissant.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PkzRdI_Zidfgri2YS4nZ3xBepqGbKWyJAvYFx0M7Xhzb-MPehUp5zgGWc9rc9lkUyfAhC9Nw_LPTcOneQ_0YAH2LfvyQXlTV6mNL-n-71JElIC6rpqlLP12a5PnN_ZBmsV_APpSVg7Fc6obJk-MznAcYAiCgY5xD5bmB39lTjCzMHfAPjQaxUsAw/s400/Israeli_pastries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PkzRdI_Zidfgri2YS4nZ3xBepqGbKWyJAvYFx0M7Xhzb-MPehUp5zgGWc9rc9lkUyfAhC9Nw_LPTcOneQ_0YAH2LfvyQXlTV6mNL-n-71JElIC6rpqlLP12a5PnN_ZBmsV_APpSVg7Fc6obJk-MznAcYAiCgY5xD5bmB39lTjCzMHfAPjQaxUsAw/s320/Israeli_pastries.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">Regardless of the shape and filling you choose, they are all delicious, I assure you.</div><p style="text-align: justify;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-2021574147076354882024-01-30T00:02:00.000-08:002024-01-30T00:02:09.263-08:00Qamar Al-Din, dried apricots cookies<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaxZqK7w5Q4N8KmQ0QbW3xPLgoo0Z9Bjh_p3KyA2KuGMtrSW8WXZ2uMO1ZpXiT356W0ObuFw2A6AQnDApCUXdIno0JaRb_rd5Gi_VMkVb0U2qKjTEmIwoSQLTFra21ysnFrK6T_X7htXYpgpqITaOgJ56IxBGIoNkiKJ9YwHwZsrOVKKwdL-ZmWHs/w396-h640/qamaraldin3.jpg" /></p><br /><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;">If you have traveled through the Middle East, especially in eastern Turkey or Lebanon, you have probably been offered a non-alcoholic drink called Qamar Al-Din more than once. But it's also possible that in Lebanon, you've been given a kind of sweet with the same name, made from a pressed sheet of dried apricots, or in Armenia, where it might be a type of paste used to make other sweets. All of them are called exactly the same, Qamar Al-Din.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The drink was created in Syria, where a specific apricot is cultivated, dried, and then crushed. This process is similar to many other places in the Mediterranean region. Once dried, the apricots are crushed and mixed with water flavored with rose essence or orange blossom water. The mixture is then filtered, sweetened, resulting in a refreshing beverage.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The crushed and sweetened paste is pressed in other countries (Lebanon, Armenia) to obtain a thin sheet that can be eaten rolled or used as raw material for making other sweets.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">And, I repeat, all the variants you will find are always called Qamar Al-Din. So, these cookies, also very traditional in the area and using apricot paste, are also named the same way.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">They are really easy to make and deviate a bit from the somewhat cloying taste of oriental sweets, taking on the acidic notes present in dried apricots.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>INGREDIENTS:</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><ul><li>2 cups of dried apricots</li><li>1 cup of sugar</li><li>2 cups of almond flour*</li><li>2 egg whites</li><li>1 teaspoon of orange blossom water (optional)</li><li>Lemon juice</li><li>Salt</li><li>Powdered sugar for decoration (optional)</li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><i>*Always use the same amount of dried apricots as almond flour and double the amount of sugar to be used.</i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">First, you need to soak the apricots to rehydrate them.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Place the dried apricots in a bowl and cover them with hot water (just enough to cover). Let them soak overnight or at least 8 hours.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The next day, drain the apricots and process them in a food processor until you get a smooth puree (this would be impossible if they hadn't been soaked).</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Add the sugar and mix well.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Incorporate the almond flour and mix until all the ingredients are well combined.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Add the orange blossom water if desired for an aromatic touch.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Preheat the oven to 180°C / 356 F</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Beat the egg whites until stiff. To make it easier, add a few drops of lemon juice and a pinch of salt. They don't need to form peaks, but they should be firm.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Incorporate the beaten egg whites into the apricot and almond mixture. Gently mix to obtain a homogeneous dough without losing the air from the egg whites.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Shape small balls with the dough and place them on a baking sheet lined with parchment paper. Leave enough space between them as they tend to expand.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Bake the cookies for approximately 15-20 minutes or until they are golden, at least around the edges.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Let the cookies cool, and if desired, sprinkle powdered sugar on top for a decorative touch.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">They are sweet cookies but, be aware, they also have a bit of acidity. However, they are delicious.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-91845488531352616472024-01-15T09:49:00.000-08:002024-01-15T09:49:30.864-08:00 Meatballs in Almonds Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nTcaC-RqRYTJ3Qq27I6eMSzhzlrnpLfJU0QuoKAy9Zq35YD4U_Yxw1lVY0z9SmA7Er_UAEWzbv5plR4TIct5mQioqEz62J9Z5OL28XqShx0RdwbHY4nM5k-zesT8PDArWKJMjmIJS59pWZr6JKtGVfyJQ-2OKq9Aw4mciZNdSDrkChBp3HnBpUgISA/s1568/meatballalmondsauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nTcaC-RqRYTJ3Qq27I6eMSzhzlrnpLfJU0QuoKAy9Zq35YD4U_Yxw1lVY0z9SmA7Er_UAEWzbv5plR4TIct5mQioqEz62J9Z5OL28XqShx0RdwbHY4nM5k-zesT8PDArWKJMjmIJS59pWZr6JKtGVfyJQ-2OKq9Aw4mciZNdSDrkChBp3HnBpUgISA/w392-h640/meatballalmondsauce.jpg" width="392" /></a></div><br /><p style="text-align: justify;">This is one of those recipes that everyone loves.</p><p style="text-align: justify;"><b>INGREDIENTS (4 servings)</b></p><p style="text-align: justify;"></p><ul><li>300 grams (0.7 lb) of ground beef</li><li>2 heaping tablespoons of breadcrumbs</li><li>1 egg</li><li>1 garlic clove</li><li>Chopped parsley</li><li>Salt</li><li>Black pepper</li><li>All-purpose white flour</li><li>Cooking oil for frying</li></ul><p></p><p style="text-align: justify;"><u>For the sauce</u></p><p style="text-align: justify;"></p><ul><li>30 raw almonds</li><li>Half a garlic clove</li><li>1 cup of chicken or beef broth</li><li>Stale bread</li><li>Olive oil</li><li>Salt</li><li>Black pepper</li></ul><p></p><p style="text-align: justify;">In a bowl, combine the ground beef with beaten egg, breadcrumbs, a teaspoon of chopped parsley, half a teaspoon of salt, a bit of black pepper, and half a garlic clove (minced, without the central green germ).</p><p style="text-align: justify;">Knead well with your hands until you have a homogeneous mixture.</p><p style="text-align: justify;">Pinch off the mixture and form balls the size of ping pong balls. Roll them in flour and then fry them in a pan until they are golden brown. Set aside.</p><p style="text-align: justify;">In the same pan where you fried the meatballs, with a generous pour of olive oil, fry the whole garlic clove and the finely chopped almonds, except for three or four that you keep whole. Add crumbled stale bread, a bit of salt, and black pepper. When the almonds are lightly browned, remove from heat. Remove the garlic clove, add the broth, and blend until you get a smooth sauce. The whole almonds that were fried should not be blended.</p><p style="text-align: justify;">The sauce should be very smooth, so blend it well with an immersion blender.</p><p style="text-align: justify;">Return the sauce to the pan and also add the meatballs. Let it simmer over medium-low heat for half an hour until the sauce thickens, and the meat is well-cooked.</p><p style="text-align: justify;">Serve it piping hot, garnished with slices of the reserved almonds.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-8117552697277049262024-01-03T11:51:00.000-08:002024-01-03T11:51:59.808-08:00Homemade icelandic Skyr<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig32hLLPT-Vv0YgGtQ0O9txM4Zr11CNe6faAL1XCXWQTQUNIMAu2t5xCkN3gfuidIKlt8kkfb9FbRgcb4mC9zF_fDehCYQVEYMzAzsdDBVCxkGLSKRCvXJCNaSN7fI2SRgvNklfewAddOcjwWwYv8CMVD4rMLszcPibkjMP__DsFEQ0jaEcq4qQOgp/w400-h391/skyr2.jpg" /></p><br /><p style="text-align: justify;">Skyr is a dairy product similar to Greek yogurt but thicker and milder in flavor, although it is classified as a cheese because it uses rennet in its production. It is not used like Greek yogurt, but is eaten with a spoon or mixed with ingredients such as granola and red fruits, especially at breakfast. The truth is that it has become very fashionable lately.</p><p style="text-align: justify;">Yes, I know that you eat Greek yogurt with a spoon and for dessert, but in Greece and other Eastern European countries such a thing sounds like an aberration. Yogurt is used in meals as another ingredient, and rarely, if ever, is a dessert or something to be sweetened.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OU1P93MqLsnCPd1IGTuZeMPoGPclwUCKoCjC_xXDE_eYatOhwOAKcGHFISDU2OUsS6bcZ9j7DHVd4umg7708G7OKaLWEtZEwaEmWx0KrSfq-C6UEFQUoaBw_H7ze3AHFRj4ugNVYhN9HXcbiZ409MtW3vjuc8fuf5uZb3Le6Zguvv1ATlOWe_3Pz/s250-rw/skyr.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OU1P93MqLsnCPd1IGTuZeMPoGPclwUCKoCjC_xXDE_eYatOhwOAKcGHFISDU2OUsS6bcZ9j7DHVd4umg7708G7OKaLWEtZEwaEmWx0KrSfq-C6UEFQUoaBw_H7ze3AHFRj4ugNVYhN9HXcbiZ409MtW3vjuc8fuf5uZb3Le6Zguvv1ATlOWe_3Pz/s1600/skyr.jpg" width="250" /></a></div><br /><p style="text-align: justify;">In Iceland you can buy Skyr in any supermarket, it is the most common, but outside the island it is more difficult to find it. Some supermarkets in Europe and USA supply something similar to Skyr, but the feeling when trying it is not the same as authentic Icelandic Skyr. I guess it's the same thing a Greek feels when he eats Greek yogurt made outside his country. It looks similar but...</p><p style="text-align: justify;">Making Icelandic Skyr at home can be a challenge because Skyr has unique and specific characteristics that are difficult to fully replicate with regular dairy products available elsewhere. Furthermore, the exact manufacturing process is complex.</p><p style="text-align: justify;">Although it is not possible to obtain the exact same product at home, you can try making a similar version using Greek yogurt as a base. </p><p style="text-align: justify;"><b>INGREDIENTS:</b></p><p style="text-align: justify;"></p><ul><li>1 liter (5 cups) of unsweetened Greek yogurt</li><li>1 cup whole milk</li><li>1 drop of rennet (purchased in pharmacies or use rennet that is used to make curd at home)</li><li>A pinch of salt</li></ul><p></p><p style="text-align: justify;">First we combine the Greek yogurt with the milk in a large bowl.</p><p style="text-align: justify;">We heat the mixture over low heat until it reaches a temperature of around 40-43°C (104 - 109 F). This will help the mixture thicken more although it kills a lot of the bacteria that produce yogurt, it must be said. For this process you need a kitchen thermometer.</p><p style="text-align: justify;">When we have reached the temperature, we remove and add a drop of rennet to the mixture (rennet can be found in specialized stores, pharmacies and otherwise using other products such as curd).</p><p style="text-align: justify;">We let it rest for 15 minutes so that the mixture sets slightly.</p><p style="text-align: justify;">Now we are going to do the drainage which is essential. Without this step there is no Skyr.</p><p style="text-align: justify;">We place the mixture on a cheese cloth and hang it over a container to drain for at least 12 hours.</p><p style="text-align: justify;">After time we add salt to the Skyr according to your personal preference. Icelandic Skyr traditionally has a slightly salty flavor, although I personally don't put it beyond a pinch.</p><p style="text-align: justify;">Homemade Skyr must be refrigerated before serving, just as we would do with yogurt.</p><p style="text-align: justify;">It is important to note that this homemade version will be a rough interpretation of the original Skyr, as the authenticity of the product is related to the geographical conditions and production methods specific to Iceland.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-76003010076923765582023-12-30T11:11:00.000-08:002023-12-30T11:11:20.283-08:00Lobster croquettes<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhxzlROzkYHTthtv35PmAlXN9ZcaGuJxvvJyhJivjuw57rkl7sQnNM4CtWUeorcBUXbZwvLg99oSA4_ThX9uvTPwnNtG9_OQ-I9BINtd4QzylMOrkxlTRF_Ol7ufQsi_wdTWaeWWBzFeoXYLk6L1-XlSmones-5Q-ejoqrfvf4mifImxlS1E0l4yd/w392-h640/croquetas.jpg" /></p><p style="text-align: justify;">For those who still believe that croquettes are old-fashioned things or that they only serve to take advantage of roasted or cooked leftovers, here is a recipe that uses lobster meat to create a true delirium of gustatory pleasure.</p><p style="text-align: justify;">If you want to start the New Year with a recipe that will leave everyone stunned, this will be your star starter. I also explain at the end of the post how to create perfect croquettes using molds.</p><p style="text-align: justify;">By the way, the croquette is a French invention and the name comes from "crocant", that is, crunchy. This is a preparation that abroad believes to be Spanish, because it is almost not seen in France while in Spain they are omnipresent in restaurants and in homes.</p><p style="text-align: justify;"><b>INGREDIENTS (4/6 people)</b></p><p style="text-align: justify;"></p><ul><li>250 g (9 oz) lobster or shrimp meat, cooked and finely chopped</li><li>50g (1.8 oz) butter</li><li>1 onion, finely chopped</li><li>100g (3.5 oz) flour</li><li>500 ml (2 and a half cups) of milk</li><li>Nutmeg to taste</li><li>Salt and pepper to taste</li><li>2 eggs (for coating)</li><li>Breadcrumbs or panko*(for coating)</li><li>Oil for frying (sunflower, corn or mixed with olive oil)</li></ul><p></p><p style="text-align: justify;"><i>* Panko is white ground bread crumbs, that is, without any of the crust. You can buy it ready-made or make it by simply removing the crust from the bread and putting the crumb in the oven at 180 degrees for about 10 minutes until it dries. Then we put it through the processor or simply crush it in a bag and that's it. Panko is commonly used in Japanese cuisine and as an advantage it maintains the crunch much better when biting.</i></p><p style="text-align: justify;">For those who have forgotten how to make croquettes, the first thing is to make a bechamel.</p><p style="text-align: justify;">In a large skillet, melt the butter over medium heat.</p><p style="text-align: justify;">Add the chopped onion and cook until transparent.</p><p style="text-align: justify;">Add the sifted flour and mix well to form a roux, taking on a brownish color.</p><p style="text-align: justify;">Pour in the milk gradually while stirring constantly to avoid lumps.</p><p style="text-align: justify;">Cook the bechamel over low heat until it thickens.</p><p style="text-align: justify;">At that moment we add the chopped lobster or shrimp meat and mix well.</p><p style="text-align: justify;">Season with nutmeg, salt and pepper to taste. For those who are hesitant about salt, half a teaspoon should be enough.</p><p style="text-align: justify;">We cook over very low heat for a few minutes so that the flavors mix.</p><p style="text-align: justify;">Now comes the process that will create the "perfect croquette" and that has to do with the cold.</p><p style="text-align: justify;">First we let the bechamel come to room temperature. At that point we transfer the mixture to a container and let it cool in the refrigerator for at least 2 hours or until firm. In fact, if you put them in the freezer for about 15 minutes before starting to shape them, it's almost better. My trick is that when they are at 4 degrees it is time to make the individual croquettes (if you shape them "by hand" it should hurt a little because of the cold).</p><p style="text-align: justify;">With the cold mixture, we can now form small croquettes with our hands. My recommendation is that if you are going to have a commitment lunch or dinner, it is best that you make the croquettes with some type of mold. There are many types, even with interchangeable molds.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.amazon.es/Croquetera-multiusos-aleatorio-4-intercambiables-masas-100/dp/B01GVRH4FY/ref=sr_1_1_sspa?__mk_es_ES=%25C3%2585M%25C3%2585%25C5%25BD%25C3%2595%25C3%2591&amp;crid=U8EKG8HLUUCH&amp;keywords=moldes%252Bcroquetas&amp;qid=1703842000&amp;sprefix=molde%252Caps%252C2653&amp;sr=8-1-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&amp;th=1&_encoding=UTF8&tag=medhorparcoc-21&linkCode=ur2&linkId=fc36d37c10e30d4a469cebafa7a0ad82&camp=3638&creative=24630N7PKe7E__xCstldpCs7npeC7gDfvTsIT1hMI-mCZ-lik9a1QapvVre/s1479/croquetera1.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1376" data-original-width="1479" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9TRYtAYAntnUaJvIgcKYZWRU7iD89XqefCRF4rSK-J__Vvs-ROpFw1cQBs-OlbTJpkatKOLhZZ5ycsWzUmmI4sik9zskbFUtthScZhyF1X9vJEhjshbOD21N1ePWtsmiU1N7PKe7E__xCstldpCs7npeC7gDfvTsIT1hMI-mCZ-lik9a1QapvVre/w400-h373/croquetera1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.amazon.es/Croquetera-multiusos-aleatorio-4-intercambiables-masas-100/dp/B01GVRH4FY/ref=sr_1_1_sspa?__mk_es_ES=%25C3%2585M%25C3%2585%25C5%25BD%25C3%2595%25C3%2591&amp;crid=U8EKG8HLUUCH&amp;keywords=moldes%252Bcroquetas&amp;qid=1703842000&amp;sprefix=molde%252Caps%252C2653&amp;sr=8-1-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&amp;th=1&_encoding=UTF8&tag=medhorparcoc-21&linkCode=ur2&linkId=fc36d37c10e30d4a469cebafa7a0ad82&camp=3638&creative=24630" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbA36pXh3NdSoS3cPcflmdIqGylMVu0vu4KURZ_UdLogzPf1shwJ-hZPdOIUiaZGGyNvx4lSG1L9swTnEiIb33B5PgSFKI-UJWcUlTnEAT176sK78hoMZ2ZazGe_TS3FvQ6XtjB8Vz5tBtIGKFy6p3THG87BeNptXa9QCtpd0QlScvbqa0xsClYnw/w400-h266/croquetera2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>You can find this model in the photos <a href="https://www.amazon.es/Croquetera-multiusos-aleatorio-4-intercambiables-masas-100/dp/B01GVRH4FY/ref=sr_1_1_sspa?__mk_es_ES=%25C3%2585M%25C3%2585%25C5%25BD%25C3%2595%25C3%2591&amp;crid=U8EKG8HLUUCH&amp;keywords=moldes%252Bcroquetas&amp;qid=1703842000&amp;sprefix=molde%252Caps%252C2653&amp;sr=8-1-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&amp;th=1&_encoding=UTF8&tag=medhorparcoc-21&linkCode=ur2&linkId=fc36d37c10e30d4a469cebafa7a0ad82&camp=3638&creative=24630" target="_blank">here</a>.<br /><p style="text-align: justify;">We coat each croquette in beaten egg and then in breadcrumbs, making sure they are completely covered.</p><p style="text-align: justify;">If you want them to last even a long time without becoming soft and losing their crunch, you can pass them first through egg, then through breadcrumbs, again through egg and finally again through breadcrumbs. This creates a double layer that insulates much better although it uses twice as much egg and breadcrumbs, of course.</p><p style="text-align: justify;">Another trick is to use coarse breadcrumbs, not flour type. This will keep the kibble in better condition much longer.</p><p style="text-align: justify;">Heat oil in a frying pan over medium-high heat.</p><p style="text-align: justify;">We fry the croquettes until they are golden and crispy on the outside.</p><p style="text-align: justify;">We remove and place on absorbent paper to eliminate excess oil, without piling them up or touching each other.</p><p style="text-align: justify;">If for some reason a certain amount of time is going to pass between frying and serving, it is best to turn on the oven (not the microwave) at 50 degrees (122 F) and insert them so that they remain freshly made.</p><p style="text-align: justify;">Although the croquettes are served alone, without any type of sauce, they can be accompanied with a special one so that the diner can dip the pieces in it if they wish. They can be slightly spicy sauces or even Greek tzatziki (yogurt with cucumber and garlic)</p><p style="text-align: justify;">And the method that I have explained to you is almost the same for any type of croquette, with some variations required by the product, but it is used to make croquettes with ham, cheese, stew, fish such as salmon or cod, etc.</p><p style="text-align: justify;">The best of all is when the guests break the cover of the croquette and the steaming bechamel filled with lobster meat or the seafood of your choice appears. The look of happiness on their faces is priceless.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-12546413505464167162023-12-29T07:25:00.000-08:002023-12-29T07:25:03.481-08:00Cocktails of Champagne and Prosecco for New Year Eve <p style="text-align: left;">New Year's Eve is just around the corner, so let's refresh our memory of the cocktails we can make using champagne and Italian prosecco.</p><div style="text-align: justify;"><b><u>MIMOSA</u></b></div><div style="text-align: justify;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1jV2Yr2MxeqwMID0x1TRBkR2-HdeFo2QZcv_nMaQWjBNHOkjFdnhA1KLp5EYOqMYGGdHzM5aZUfw-yTar-T5HRNZL6GQW3uEQWGL7_gKWC9ZyZe7SZBwIc4IQLnsU_mYoupTPasf3xOrFJ7KtxaDeiEKFSO7qHkNIUsJ3EBcLz0wMo1t09ZyYFUCPA/s1568/mimosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1jV2Yr2MxeqwMID0x1TRBkR2-HdeFo2QZcv_nMaQWjBNHOkjFdnhA1KLp5EYOqMYGGdHzM5aZUfw-yTar-T5HRNZL6GQW3uEQWGL7_gKWC9ZyZe7SZBwIc4IQLnsU_mYoupTPasf3xOrFJ7KtxaDeiEKFSO7qHkNIUsJ3EBcLz0wMo1t09ZyYFUCPA/w392-h640/mimosa.jpg" width="392" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">The typical champagne cup (long and slender) is filled two-thirds with brut champagne, while the remaining third is filled with freshly squeezed orange juice. It is stirred and ready to serve very cold.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>BLACK VELVET </u></b></div><div style="text-align: justify;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQzp9ADMU7ntzSbW-aZNt1iVaRR9lXDG80KjT86idaThpIkas8jy8d4wGpZ9Il6FpRXTjc56TSRelIpaTGbpgZTfciPb6Qs6p95FanzCRngVHI3Hb9NNqh8PLr4N-l1DCkTAb4CGxlzhdANxUShkErHDZbUssLmw6BRJa2zEQBp369iNl9RzFxSDjJQ/s1568/blackvelvet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQzp9ADMU7ntzSbW-aZNt1iVaRR9lXDG80KjT86idaThpIkas8jy8d4wGpZ9Il6FpRXTjc56TSRelIpaTGbpgZTfciPb6Qs6p95FanzCRngVHI3Hb9NNqh8PLr4N-l1DCkTAb4CGxlzhdANxUShkErHDZbUssLmw6BRJa2zEQBp369iNl9RzFxSDjJQ/w392-h640/blackvelvet.jpg" width="392" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">In a long glass or beer glass, fill half with black beer. Brut champagne is then slowly poured, filling the other half of the glass, stirring gently afterwards. It is served very cold.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>CHAMPAGNE COCKTAIL</u></b></div><div style="text-align: justify;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC2xpZALlIxzROX-p9_D56-EM3daBBJtNN8Zzh6Yg2eaRTWo_p07E7wiKAeGjZgj5UagKdZoctRGdElaip6glD-ErsdGoTB9RXp7jXoX8rVBAhwYyuhXju0shiMVkL1RNzxZIhw8riveewqX733QM8rhQtsdBziddV_XKUQqQ2At5mEngUSzN6hGMyg/s1568/coctelchampagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC2xpZALlIxzROX-p9_D56-EM3daBBJtNN8Zzh6Yg2eaRTWo_p07E7wiKAeGjZgj5UagKdZoctRGdElaip6glD-ErsdGoTB9RXp7jXoX8rVBAhwYyuhXju0shiMVkL1RNzxZIhw8riveewqX733QM8rhQtsdBziddV_XKUQqQ2At5mEngUSzN6hGMyg/w392-h640/coctelchampagne.jpg" width="392" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><div>A classic that appears in all manuals.</div><div><br /></div><div>A cube of sugar is poured into a typical glass of champagne. Angostura is poured until it dissolves. Next, pour one and a half tablespoons of brandy and fill the rest of the glass with brut champagne. Stir gently. It is served very cold.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>BELLINI</u></b></div><div style="text-align: justify;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgKGpr7OxbZrFSagsBx5R85eW0ukXUIvdYGxeZDlM2AwqxGji1IpHOhzR-yCcS_0mP0tcs46DBgW2oD0JA5KulUEl_XiY9bxX2p7QEHw5qy7ZN7ZLVYjJCNiJPE46iDqJExdYUZl2A9HIrXLWStlMbDo3-5nvwwXWeUQLz8SsxjvMRX8pZJIO8rAkSg/s1568/coctelbellini2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgKGpr7OxbZrFSagsBx5R85eW0ukXUIvdYGxeZDlM2AwqxGji1IpHOhzR-yCcS_0mP0tcs46DBgW2oD0JA5KulUEl_XiY9bxX2p7QEHw5qy7ZN7ZLVYjJCNiJPE46iDqJExdYUZl2A9HIrXLWStlMbDo3-5nvwwXWeUQLz8SsxjvMRX8pZJIO8rAkSg/w392-h640/coctelbellini2.jpg" width="392" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><div>Cocktail invented in the famous Harry's bar in Venice in 1934.</div><div><b><br /></b></div><div><b>INGREDIENTS (serves one)</b></div><div><br /></div><div><ul><li>2 ripe peaches, peeled, halved and pitted, or the equivalent using peaches canned in natural juice</li><li>Champagne</li></ul></div><div><br /></div><div>Place the peaches in a blender and blend until smooth. Pour half into the champagne glasses - previously chilled - and fill with champagne slowly, stirring gently. It is served very cold.</div><div><br /></div><div><b><u>PROSECCO' SANGRIA</u></b></div><div><b><u><br /></u></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwWHL4JzntZyJ6Rpif-lQe1OirPuYOOaWXSGoCgMTjX1u1AkiAJVhGO8uIKvl8ezq6hHd8fTG4FSSu0FcUrvPWWXVZqGAs86NonIyf2ev0_KttFf4J_IdpJI_6mu4SY_aaGXxJmK0Ub5jxPQ-hsi1RM6CmnvNRjWZw0YjTlngG0NRF9gfNTs58gnGrA/s1568/sangriaprosecco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwWHL4JzntZyJ6Rpif-lQe1OirPuYOOaWXSGoCgMTjX1u1AkiAJVhGO8uIKvl8ezq6hHd8fTG4FSSu0FcUrvPWWXVZqGAs86NonIyf2ev0_KttFf4J_IdpJI_6mu4SY_aaGXxJmK0Ub5jxPQ-hsi1RM6CmnvNRjWZw0YjTlngG0NRF9gfNTs58gnGrA/w392-h640/sangriaprosecco.jpg" width="392" /></a></div><br /></b></div><div><b>INGREDIENTS (serves 4/5)</b></div><div><div><ul><li>1.5 liters (7 cups) of Prosecco</li><li>2 slices of melon</li><li>1 large cucumber</li><li>2 limes</li><li>10 mint leaves</li><li>A quarter cup (50 ml) of agave syrup (optional)</li></ul></div><div><br /></div><div>First we peel the cucumber and cut it into very thin slices. Cut the melon pulp into cubes and one of the limes into very thin slices.</div><div>In a jug we pour the cucumber, melon and lime, adding the mint leaves and agave syrup if we want the sangria very sweet (otherwise there is no need to use it). We also add the juice of half a lime and the Prosecco. We stir well and let it rest in the refrigerator until it cools.</div><div><br /></div><div>Serve the prosecco but without pouring the vegetables into the cups.</div><div><br /></div><div><b><u>APEROL SPRITZ</u></b></div><div><b><u><br /></u></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCT8SPR_PVSfe6pQ3wE-SB_373n0UV-NL4sy9JXxShD1gYw4-lsPxRjgIU08TG_eQoB4u-XSKiODHsEjixqiSaERiX4URex-UxgWL_eReCeumLCqTrqJHdqVRw6KrtcdLY7dE97Ep1Nw_X-EDDbHw-fUx3b_R2SvOirLi2RnLppPkmoR5T34zth3EyQ/s1568/aperol4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCT8SPR_PVSfe6pQ3wE-SB_373n0UV-NL4sy9JXxShD1gYw4-lsPxRjgIU08TG_eQoB4u-XSKiODHsEjixqiSaERiX4URex-UxgWL_eReCeumLCqTrqJHdqVRw6KrtcdLY7dE97Ep1Nw_X-EDDbHw-fUx3b_R2SvOirLi2RnLppPkmoR5T34zth3EyQ/w392-h640/aperol4.jpg" width="392" /></a></div><br /></b></div><div><b>INGREDIENTS</b></div><div><div><ul><li>3 parts of Prosecco</li><li>2 parts of Aperol</li><li>1 part of sparkling water (Pellegrino or similar)</li><li>Slice of orange to decorate each glass</li></ul><div>Mix all the ingredients and stir gently. Serve it very cold.</div><div><br /></div><div><u><b>ROSSINI</b></u></div><div><u><b><br /></b></u></div><div><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8C2Boag-Sb13xjKnIrDUCtqo7PISheyCQKZock3ZtstQUrFx8yNYRZp-heYBq9k64JQPzVtNbMcuZ4hh7OUrjNMRZPYUg7JQiTQmRbNkdsgo2BTqthq5v6caJZ7O8eYsf8RnPx9Hw-92kOrohLd10UQdgSr8PnZS7pw-OlV1kTNcwHtIj8-2jGcSOw/s1568/rossini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8C2Boag-Sb13xjKnIrDUCtqo7PISheyCQKZock3ZtstQUrFx8yNYRZp-heYBq9k64JQPzVtNbMcuZ4hh7OUrjNMRZPYUg7JQiTQmRbNkdsgo2BTqthq5v6caJZ7O8eYsf8RnPx9Hw-92kOrohLd10UQdgSr8PnZS7pw-OlV1kTNcwHtIj8-2jGcSOw/w392-h640/rossini.jpg" width="392" /></a></div><br /></u></div><div><div><b>INGREDIENTS:</b></div><div><ul><li>2 parts of purèe of strawberry</li><li>1 part of Prosecco</li></ul></div></div><div>Pour the blended strawberries in the glass and then the prosecco. Stir gently until everything is mixed up.</div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-7455488289772031442023-12-24T12:00:00.000-08:002023-12-24T12:00:00.134-08:00Merry Xmas !<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYm2GgW2B4NKv35OIL5jaa3exvquDP9jqEvuCKJxh-9MYoKr7n76cm2ke_o4uwIooaBGeFR-EOg_tyzDu2ySwSspUEl3a6_vgXhNZTMUIZBah6lLfCUb6vLbYedBaFdrhzvVN69Ewsk4ylH_L51v88F3AVKOeK0Ek0inDlaeOIQmgO5Jm2lA2m-rs2g/s1024/merryxmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYm2GgW2B4NKv35OIL5jaa3exvquDP9jqEvuCKJxh-9MYoKr7n76cm2ke_o4uwIooaBGeFR-EOg_tyzDu2ySwSspUEl3a6_vgXhNZTMUIZBah6lLfCUb6vLbYedBaFdrhzvVN69Ewsk4ylH_L51v88F3AVKOeK0Ek0inDlaeOIQmgO5Jm2lA2m-rs2g/w640-h640/merryxmas.jpg" width="640" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-79297577486356298202023-12-23T00:52:00.000-08:002023-12-23T00:52:55.965-08:00Seafood Cannelloni in Lobster Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31ZgPqHU9JRp_sGtRmFeS1_F0e_HjNtwKAOCdYgwyNa5j3Rr8gEs_JyDPHo0iBYnXjYVwTf3odiOBCTkSCXwOfvYMuvJRY2v_pJpmoUKZJfxS1E4fc4aeqfbm3YaEpSVxKOYYLwn6aM5t-sfphXBDo7GWg2aP9_iV-6N6Y48tp4Gg7t44Gs03K8mm/s1568/canalonmarisco2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31ZgPqHU9JRp_sGtRmFeS1_F0e_HjNtwKAOCdYgwyNa5j3Rr8gEs_JyDPHo0iBYnXjYVwTf3odiOBCTkSCXwOfvYMuvJRY2v_pJpmoUKZJfxS1E4fc4aeqfbm3YaEpSVxKOYYLwn6aM5t-sfphXBDo7GWg2aP9_iV-6N6Y48tp4Gg7t44Gs03K8mm/w392-h640/canalonmarisco2.jpg" width="392" /></a></div><p style="text-align: justify;">This is one of those recipes that you only see in restaurants in the IX District of Paris, which is the most elegant place in the French capital, with its Palais Garnier and the Galeries Lafayette, and where it is possible to see on the restaurant terraces people tasting piles of seafood at 12 at night. That is to say, it looks perfect on a Christmas table.</p><p style="text-align: justify;"><b>INGREDIENTS (4 people)</b></p><p style="text-align: justify;"><u>Seafood Stuffing:</u></p><p style="text-align: justify;"></p><ul><li>250 g (9 oz) cooked and shredded lobster.*</li><li>200 g (7 oz) of peeled and chopped prawns or prawns.</li><li>200 g (7 oz) crab meat **</li><li>2 cloves of garlic, minced, without the central green germ.</li><li>1/4 cup of fresh parsley, chopped.</li><li>Salt and pepper to taste.</li><li>2 tablespoons extra virgin olive oil.</li></ul><p></p><p style="text-align: justify;"><i>* They sell frozen lobster tails, from the Caribbean or Southeast Asia, which are not of very high quality but for these cannelloni they are perfect and are not very expensive. Of course, if you want to buy higher quality lobsters, there is no problem, it depends on your budget.</i></p><p style="text-align: justify;"><i>** I'm not referring to surimi sticks, but to real crab meat. It is usually found in cans and comes from crabs caught in Alaska, where they reach a scary size. It can be found in gourmet stores, but hey, if you can't find surimi sticks you can make do.</i></p><p style="text-align: justify;"><u>Lobster Sauce:</u></p><p style="text-align: justify;"></p><ul><li>2 butter spoons.</li><li>2 tablespoons of flour.</li><li>1 cup of lobster broth (made with the claws, legs).</li><li>1 cup of milk.</li><li>1/2 cup of dry white wine.</li><li>1/4 cup of grated Parmesan cheese.</li><li>Salt and pepper to taste.</li><li>Nutmeg to taste.</li></ul><p></p><p style="text-align: justify;"><u>Other Ingredients:</u></p><p style="text-align: justify;"></p><ul><li>12 sheets of cannelloni, pre-cooked according to package instructions.</li><li>Grated cheese (optional, to gratin).</li></ul><p></p><p style="text-align: justify;">First we are going to make the seafood filling.</p><p style="text-align: justify;">In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.</p><p style="text-align: justify;">Add the shrimp or prawns and cook until they are pink.</p><p style="text-align: justify;">We add the lobster and crab meat. Cook for a few minutes until the seafood is well mixed.</p><p style="text-align: justify;">Add the parsley and season with salt and pepper to taste. We remove from the heat and reserve. What we have reported up to this point should be done in less than 5 minutes, seafood does not require more time.</p><p style="text-align: justify;">Now we are going to make the Lobster Sauce.</p><p style="text-align: justify;">If the lobster had a shell, head, etc., we blended it with a hand blender along with the milk and soft wine. If you didn't have it but we can use the shell of the prawns or shrimp, use them. And in the worst case, use conventional fish broth.</p><p style="text-align: justify;">In a saucepan, melt the butter over medium heat. Add the flour and mix to form a roux.</p><p style="text-align: justify;">Gradually pour in the lobster broth, milk and white wine, stirring constantly with the whisk to avoid lumps.</p><p style="text-align: justify;">We cook the mixture until it thickens. At that moment we add the parmesan cheese and mix until it melts.</p><p style="text-align: justify;">Season with salt, pepper and nutmeg to taste. We withdraw and reserve. This takes about 10 minutes.</p><p style="text-align: justify;">Now we are going to fill the cannelloni.</p><p style="text-align: justify;">The first thing is to preheat the oven to 180°C (350°F).</p><p style="text-align: justify;">Spread a thin layer of lobster sauce on the bottom of a baking dish.</p><p style="text-align: justify;">We fill each sheet of cannelloni with the seafood mixture and place them in the dish. If you are too lazy about this process of cooking, filling and closing the cannelloni, you can resort to manicotti, which is, what I usually call, quick cannelloni.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMYCUzgtdx5Xe7wmQOCanS7xt89Gl9A3AAyzKWc5v82ICqIL2Kc19rN-Vp99v-hbzM6nqus_VULt7UPAs5RykKvKaipeCWfJ9jNakUOKx0Ib0FkxEauC4nigQX2HZZjrFNWvvTYTbVb7WMRtP7-v95A7gT4SthlLjGzdr6YeP7Wu9L-8y68ItvGWL/s1000/manicotti.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="700" data-original-width="1000" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMYCUzgtdx5Xe7wmQOCanS7xt89Gl9A3AAyzKWc5v82ICqIL2Kc19rN-Vp99v-hbzM6nqus_VULt7UPAs5RykKvKaipeCWfJ9jNakUOKx0Ib0FkxEauC4nigQX2HZZjrFNWvvTYTbVb7WMRtP7-v95A7gT4SthlLjGzdr6YeP7Wu9L-8y68ItvGWL/w400-h280/manicotti.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Manicotti</i></td></tr></tbody></table><p style="text-align: justify;">Pour the remaining lobster sauce over the cannelloni.</p><p style="text-align: justify;">Optionally, sprinkle grated cheese on top.</p><p style="text-align: justify;">Bake for approximately 25-30 minutes, or until golden and bubbly. If you want a crispy layer on top, turning the grill on for 5 minutes will be more than enough.</p><p style="text-align: justify;">They are served pipping hot and are delicious.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-3106127150826596922023-12-21T09:49:00.000-08:002023-12-21T09:49:29.370-08:00Christmas menu made 100% in the microwave (and no one would notice): risotto, shrimps, meatloaf and mango pudding<p style="text-align: justify;">What if we only have a microwave to cook on Christmas? If you are on Erasmus, in a student apartment, or in any other place where the conditions for preparing dishes are not adequate, or just in a hurry, this can be a perfect and abundant menu without touching a single pan. It is a menu for 4 people but you can expand it by simply doubling or tripling the quantities.</p><p style="text-align: center;"><b>STARTER</b></p><p style="text-align: center;"><b>MUSHROOMS RISOTTO</b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxKXLGax_HL9RUzHOMtF7yDKaVG1w36N8C824WQcK6LiAGzxhyphenhyphenMDnoMGDfL974hIedjhSuhSe95zhsG7FjWomCKE7wF4CDg313SedjTigRf3pVkhbT3NaHuvd81wh_I_rjpFkFlDTDdOQ3b2eFFhRNUx-yrofqKFArBCfJlDzdLCr0GASNfz4da3y/s1568/risotto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxKXLGax_HL9RUzHOMtF7yDKaVG1w36N8C824WQcK6LiAGzxhyphenhyphenMDnoMGDfL974hIedjhSuhSe95zhsG7FjWomCKE7wF4CDg313SedjTigRf3pVkhbT3NaHuvd81wh_I_rjpFkFlDTDdOQ3b2eFFhRNUx-yrofqKFArBCfJlDzdLCr0GASNfz4da3y/w392-h640/risotto.jpg" width="392" /></a></div><br /><div style="text-align: justify;">Risotto is an Italian specialty that combines rice with various products, including white wine, butter, parmesan cheese and some ingredient that defines the final flavor. This way there is risotto with mushrooms, shrimp, asparagus, etc.</div><p style="text-align: justify;"><b>INGREDIENTS</b></p><p style="text-align: justify;"></p><ul><li>1 cup of rice*</li><li>1 chopped onion</li><li>2 cloves of garlic, minced, without the green germ.</li><li>200 g (7 oz) mushrooms, sliced</li><li>600 ml (3 cups) hot vegetable or chicken broth</li><li>50 ml of white wine (¼ cup)</li><li>2 butter spoons</li><li>Half a cup of grated parmesan cheese</li><li>Salt</li><li>Ground black pepper</li><li>Chopped parsley to decorate</li></ul><p></p><p style="text-align: justify;"><i>* It is preferable to use a rice with a high starch content – for instance short grain – than another with a lower amount such as jasmine or basmati since the risotto is better appreciated with a slightly sticky texture.</i></p><p style="text-align: justify;">In a microwave-safe container, melt the butter at maximum power for a few seconds.</p><p style="text-align: justify;">Add the chopped onion and garlic, cooking them at maximum power for 2-3 minutes, until tender.</p><p style="text-align: justify;">Add the sliced mushrooms and stir well. Microwave at maximum power for another 3-4 minutes, until the mushrooms are tender and have released their liquid.</p><p style="text-align: justify;">Add the rice to the container and mix well with the mushrooms.</p><p style="text-align: justify;">We add the white wine and mix again.</p><p style="text-align: justify;">Pour the hot broth over the rice, mushroom and onion mixture. Stir well and cover the container with a microwave-safe lid.</p><p style="text-align: justify;">We cook the risotto in the microwave at medium power - be careful, it is important not to do it at maximum power - for 10 minutes. We remove the container, stir well and reinsert.</p><p style="text-align: justify;">Cook for another 10 minutes on medium power, stirring every 5 minutes to ensure the rice cooks evenly.</p><p style="text-align: justify;">Once the rice is al dente and has absorbed most of the liquid, remove the container from the microwave.</p><p style="text-align: justify;">Add the grated Parmesan cheese and mix until it melts and integrates well with the risotto. Season with salt and pepper to taste.</p><p style="text-align: justify;">We cover the container with a lid and let it rest for a few minutes so that the risotto settles and acquires a creamy texture.</p><p style="text-align: justify;">Sprinkle with chopped parsley to decorate, serving hot.</p><p style="text-align: justify;"><br /></p><p style="text-align: center;"><b>MAIN DISHES</b></p><p style="text-align: center;"><b>1. GARLIC SHRIMPS</b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cOsauvAfbjJURuFN9yLOEFVMYT9BuBugDuVScOFWbaxzCaPfMm-kLersBpZL6_5fVTRA8JB4KyHK12tHphnpBmjVXmwWKVYoTUzNet2kEkFAHhGx99gYp09-RKGkemHjv2dKV-hVgi-d0Davm_5B5rUgnhR5Ihd0GwwR8ZkJK-l2ji_LhYz4YjiY/s1568/ajillos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cOsauvAfbjJURuFN9yLOEFVMYT9BuBugDuVScOFWbaxzCaPfMm-kLersBpZL6_5fVTRA8JB4KyHK12tHphnpBmjVXmwWKVYoTUzNet2kEkFAHhGx99gYp09-RKGkemHjv2dKV-hVgi-d0Davm_5B5rUgnhR5Ihd0GwwR8ZkJK-l2ji_LhYz4YjiY/w392-h640/ajillos.jpg" width="392" /></a></div><br /><div style="text-align: justify;"><div>A very popular spanish tapa that we are going to turn into the Christmas fish dish because it is easy to cook in the microwave and because it is very good.</div><div><br /></div><div><b>INGREDIENTS</b></div><div><ul><li>500 grams (1.1 lb) of peeled shrimp</li><li>4 cloves of garlic, minced, without the green germ</li><li>2 tablespoons extra virgin olive oil</li><li>1 tablespoon lemon juice</li><li>1 teaspoon sweet paprika</li><li>Salt and pepper to taste</li><li>Chopped fresh parsley (optional, to decorate)</li></ul></div><div>In a microwave-safe container, mix the olive oil, minced garlic, lemon juice, sweet paprika, salt and pepper. We mix well.</div><div><br /></div><div>We add the peeled shrimp to the container and mix them carefully so that they are coated with the garlic and spice mixture.</div><div><br /></div><div>We cover the container with a microwave-safe lid or use plastic wrap with some holes to allow steam to escape during cooking.</div><div><br /></div><div>Microwave at maximum power for 3-4 minutes, or until the prawns are pink and cooked. Cooking time may vary depending on the power of the microwave and the size of the shrimp.</div><div><br /></div><div>Carefully remove the container from the microwave (it will be hot) and sprinkle fresh chopped parsley over the shrimp to decorate.</div><div><br /></div><div>We let the garlic prawns rest for a few minutes before serving, so that the flavors settle.</div><div><br /></div><div>We serve the garlic shrimp as an appetizer or as a main dish, accompanied by bread to dip in the delicious garlic oil that results from cooking.</div></div><p style="text-align: justify;"><br /></p><p style="text-align: center;"><b>2. MEATLOAF</b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwMpDfPGn06Lv5uQ52pyaSXi9VcVBswYB3f7sCxtHIJJiz9n31-lG_UWv3rIMv0TwR4vyNtrFr1p_w5cKm1o9V0cQZYWk-5jkKBGtzsQCUSzBonppRDfwL0XzL4ceZKTGx7zmSg_A2t5eJtgwGKYP7V5graEXLxa7Wt7SfYGNA70LXE9EEMsA7oez/s1568/pastelcarne.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwMpDfPGn06Lv5uQ52pyaSXi9VcVBswYB3f7sCxtHIJJiz9n31-lG_UWv3rIMv0TwR4vyNtrFr1p_w5cKm1o9V0cQZYWk-5jkKBGtzsQCUSzBonppRDfwL0XzL4ceZKTGx7zmSg_A2t5eJtgwGKYP7V5graEXLxa7Wt7SfYGNA70LXE9EEMsA7oez/w392-h640/pastelcarne.jpg" width="392" /></a></div><br /><div style="text-align: justify;">A true delicacy that can be accompanied by a sauce or a salad, easy to serve in portions and that never disappoints.</div><p style="text-align: justify;">It can be finished better if the microwave has a grill but it is not essential.</p><p style="text-align: justify;"><b>INGREDIENTS</b></p><p style="text-align: justify;"></p><ul><li>500 grams (1.1 lb) of minced meat (can be beef, pork or a mix)</li><li>1 chopped onion</li><li>2 cloves of garlic, minced</li><li>1 grated carrot</li><li>1/2 red pepper chopped</li><li>1 egg</li><li>1/2 cup of breadcrumbs</li><li>1/4 cup of milk</li><li>2 tablespoons tomato concentrate or paste</li><li>1 teaspoon salt</li><li>1/2 teaspoon pepper</li><li>1/2 teaspoon oregano</li><li>1/2 teaspoon thyme</li><li>Grated cheese (optional, to gratin)</li></ul><p></p><p style="text-align: justify;">In a microwave-safe container, mix the meat, onion, garlic, grated carrot, red pepper, egg, breadcrumbs, milk, tomato paste, salt, pepper, oregano and thyme. We mixed all the ingredients well.</p><p style="text-align: justify;">We cover the container with a microwave-safe lid or use plastic wrap with some holes to allow steam to escape during cooking.</p><p style="text-align: justify;">We cook in the microwave at maximum power for 8-10 minutes. We make sure to check the meatloaf during cooking to ensure it is fully cooked. Cooking time may vary depending on the power of your microwave.</p><p style="text-align: justify;">Once the meatloaf is cooked, we remove it from the microwave and let it rest for a few minutes.</p><p style="text-align: justify;">Optionally, you can sprinkle grated cheese on the cake and grill it au gratin.</p><p style="text-align: justify;">If you have made the cake with leftover roast meat (turkey, beef, etc.) the cooking time will be less, simply the time necessary for the egg to set.</p><p style="text-align: justify;">It is served hot accompanied by mashed potatoes, salad, etc.</p><p style="text-align: center;"><b>DESSERTS</b></p><p style="text-align: center;"><b>MANGO PUDDING</b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7QyQqSNkrK6AsQ-sCMZ_uOdCyiFpoImjIlcp-p32-6gTAS1hZOMQ8PorUBbevnfjr5_EKWEujCoReVc6Zxk9H-CCgRm9T-aCYjZA_ApUaUdhVODJL-y1Dp72PEdbND1PKnq-IKL58zd2tbPjvDsAZIp63KavXUZAq2riTzb4CqlzvDP8TYsYnRug/s1568/pudingmango.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7QyQqSNkrK6AsQ-sCMZ_uOdCyiFpoImjIlcp-p32-6gTAS1hZOMQ8PorUBbevnfjr5_EKWEujCoReVc6Zxk9H-CCgRm9T-aCYjZA_ApUaUdhVODJL-y1Dp72PEdbND1PKnq-IKL58zd2tbPjvDsAZIp63KavXUZAq2riTzb4CqlzvDP8TYsYnRug/w392-h640/pudingmango.jpg" width="392" /></a></div><p></p><p style="text-align: justify;"><b>INGREDIENTS</b></p><p style="text-align: justify;"></p><ul><li>2 ripe mangoes</li><li>4 slices of bread (preferably french bread), crumbled.</li><li>100 grams (3.5 oz) of sugar</li><li>400 ml (2 cups) of milk</li><li>3 eggs</li><li>1 teaspoon vanilla extract</li><li>A pinch of salt</li></ul><p></p><p style="text-align: justify;">In a microwave-safe container, place the peeled and pitted mangoes. We grind them until we obtain a smooth puree.</p><p style="text-align: justify;">Add the sugar, milk, eggs, vanilla extract and salt to the puree obtained. We mix all the ingredients well until we obtain a homogeneous paste.</p><p style="text-align: justify;">We add the slices of bread to the container with the liquid mixture. We stir gently to ensure that all the pieces of bread are well soaked.</p><p style="text-align: justify;">We cover the container with a microwave-safe lid or using plastic wrap, leaving a small opening for steam to escape.</p><p style="text-align: justify;">Microwave at medium-high temperature for 6-8 minutes, or until the pudding is firm and has acquired a flan-like consistency.</p><p style="text-align: justify;">We remove the container from the microwave carefully, as it will be very hot. Let it cool at room temperature.</p><p style="text-align: justify;">We put it in the refrigerator and leave it for at least four hours.</p><p style="text-align: justify;">Optionally it can be served with a little grated coconut.</p><p style="text-align: justify;"><br /></p><p style="text-align: center;"><b>WINES AND DRINKS</b></p><p style="text-align: center;">Red (for the meat pie): a wine from Aragon, the <b>Borsao Tres Picos Garnacha</b></p><p style="text-align: center;">White (for Risotto and Prawns): a Galician wine, a <b>Martín Códax Albariño</b></p><p style="text-align: center;">Refreshments</p><p style="text-align: center;">Coffee and Amaretto or Pacharán liqueur</p><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-74147147437320694382023-12-18T21:31:00.000-08:002023-12-18T21:31:10.237-08:00Chocolate cake filled with avocado<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLO-CLG6RYpX_E6AkZ1LxxNpmFfKzl9LI88d2q8Qd_RL_Q92STCQg2_0KmLCEtom0Br7ZKxymQvGULCzm-kNzryeXgctt0VLREg7PHYO084KyGIRzLEvglFZrMxad8gkTywSmsct87nl14B0If9Ksdj7KEyzhCgJ7k9Ty4dHvCZ23BtXjslzjSQ7na/s1568/aguacate1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLO-CLG6RYpX_E6AkZ1LxxNpmFfKzl9LI88d2q8Qd_RL_Q92STCQg2_0KmLCEtom0Br7ZKxymQvGULCzm-kNzryeXgctt0VLREg7PHYO084KyGIRzLEvglFZrMxad8gkTywSmsct87nl14B0If9Ksdj7KEyzhCgJ7k9Ty4dHvCZ23BtXjslzjSQ7na/w392-h640/aguacate1.jpg" width="392" /></a></p><p style="text-align: justify;">This is a vegan cake that is loved by vegans and non-vegans alike. It is also surprising because it uses avocados in the filling and those who do not know much about this fruit, in addition to salads, guacamole, etc., it should be said that it is also used to make desserts.</p><p style="text-align: justify;"><b>INGREDIENTS :</b></p><p style="text-align: justify;"><u>For the base:</u></p><p style="text-align: justify;"></p><ul><li>1 cup of walnuts</li><li>1 cup of dates (previously soaked in hot water for 10 minutes)</li><li>a pinch of salt</li></ul><p></p><p style="text-align: justify;"><u>For the filling:</u></p><p style="text-align: justify;"></p><ul><li>2 ripe avocados</li><li>1/2 cup of cocoa powder</li><li>1/2 cup of toasted hazelnuts</li><li>1/2 cup agave syrup or maple syrup (adjust based on your sweetness preference)</li><li>1 teaspoon vanilla extract</li><li>a pinch of salt</li></ul><p></p><p style="text-align: justify;"><u>For the Chocolate Ganache:</u></p><p style="text-align: justify;"></p><ul><li>1 cup of vegan chocolate or normal if you are not vegan (chopped)</li><li>1/2 cup of almond milk (or other plant-based milk) or cow's milk, if you are not vegan</li><li>Decor:chopped hazelnuts</li></ul><p></p><p style="text-align: justify;"><i>Note: the nuts indicated can be replaced with similar ones available in your area (cashews, almonds, pistachios, etc.)</i></p><p style="text-align: justify;">First of all we are going to prepare the base.</p><p style="text-align: justify;">Grind the walnuts in a food processor until obtaining a fine crumb texture.</p><p style="text-align: justify;">Add the dates and a pinch of salt to the processor and blend until the mixture is sticky.</p><p style="text-align: justify;">Press the mixture into the base of a removable cake pan, creating an even layer.</p><p style="text-align: justify;">While we prepare the filling, put it in the refrigerator.</p><p style="text-align: justify;">Now let's prepare the filling.</p><p style="text-align: justify;">In the food processor, we mix the avocado pulp, cocoa powder, toasted hazelnuts, agave syrup, vanilla extract and a pinch of salt until we obtain a smooth and homogeneous cream.</p><p style="text-align: justify;">Pour the mixture over the walnut and date base, leveling with a spatula. We refrigerate again while we prepare the ganache.</p><p style="text-align: justify;">Heat the almond milk in a saucepan until it starts to boil.</p><p style="text-align: justify;">Remove from the heat and add the chopped vegan chocolate. We mix until the chocolate melts and we obtain a smooth ganache.</p><p style="text-align: justify;">Now it's time to do the final assembly.</p><p style="text-align: justify;">We pour the chocolate ganache over the avocado and hazelnut layer.</p><p style="text-align: justify;">Spread the ganache evenly and refrigerate the cake again for at least 2-3 hours, or until firm.</p><p style="text-align: justify;">When unmolding, be careful when disassembling the mold and, if necessary, leave the base to give extra support to the cake.</p><p style="text-align: justify;">Before serving, decorate the cake with chopped hazelnuts.</p><p style="text-align: justify;">You can make the cake with several layers to attract the attention of diners, many of whom will not suspect that the green color comes from avocado.</p><p style="text-align: justify;">It is delicious and as you can see, without an oven and easy to make.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-67891530099337537962023-12-16T04:33:00.000-08:002023-12-16T04:33:45.604-08:00Roasted chicken with dried figs and rosemary<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdxZbWGVle2SG6-EN05EEvGykkqD685NLONq5TPfbRkDm2xNqKHJ858Eme753m_V-H18Fi46uw3_bwI1NOFCf-uCGrUDXM3hh7Rxm3kpoOh9TQIUtmi86Oo_OayhAWUrPhhAdQW3sS46JMYzbb_XDJo8QEQSKvLGNPf5zxKM3VfQJDSiQAHPDcsZn/w392-h640/pollohigos4.jpg" /></p><p style="text-align: justify;">A very cheap recipe that is delicious and does not detract from a Christmas meal.</p><p style="text-align: justify;"><b>INGREDIENTS (4/8 people)</b></p><p style="text-align: justify;"></p><ul><li>4 or 8 chicken thighs (depending on the amount you serve to each guest)</li><li>2 cups full of dried figs</li><li>1 cup of white wine</li><li>Chicken broth (enough to cover half of the thighs)</li><li>Fresh rosemary</li><li>Extra virgin olive oil</li><li>Salt and pepper to taste</li></ul><p></p><p style="text-align: justify;">First, we cut the dried figs in half and water them with the cup of white wine so that they rehydrate. Half an hour should be enough.</p><p style="text-align: justify;">Season the chicken thighs with salt, pepper and rosemary leaves.</p><p style="text-align: justify;">In a large skillet with a generous tablespoon of oil, brown the chicken thighs. We withdraw and reserve.</p><p style="text-align: justify;">With the wine that we used to rehydrate the figs, we deglaze the pan, reserving the resulting broth.</p><p style="text-align: justify;">In a tray that can go in the oven, add the chicken thighs and the rehydrated figs around them. Pour the wine broth and enough chicken broth over it so that it reaches half the height of the thighs. We salt and pepper again.</p><p style="text-align: justify;">Preheat the oven to 180 degrees (356 F) and let it cook until the chicken is visibly done and the broth has reduced by less than half. It can also be done slowly, preheating to 120 degrees (248 F), which will require around 2 to 3 hours of baking.</p><p style="text-align: justify;">We serve the chicken with the figs and drizzled with the cooking juices. A good accompaniment would be cooked rice or baked potatoes.</p><p style="text-align: justify;">Finger-licking good and without having spent too much money.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-64910973354321493012023-12-14T02:50:00.000-08:002023-12-14T02:50:57.055-08:00Chocolat and Black Beer Cake<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEKGinVI6FZ5oSY4bjLNYjTjH1TjG5upX42pgppq-hBUKTw5uu0OEEyk6aumUWdsfPXVmFSoWDCaeBsDMnysTeDJGmAaeo2FCbqjtM06QPWqTbe7Nhnjp-1lpev_WPBDd8tCU-OzIsOcVTr5H4MBYu1HDqDKF7Jmhl97eBDkTbTU9JRcT3Yvtxf5Z/s1002/choc3.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1002" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEKGinVI6FZ5oSY4bjLNYjTjH1TjG5upX42pgppq-hBUKTw5uu0OEEyk6aumUWdsfPXVmFSoWDCaeBsDMnysTeDJGmAaeo2FCbqjtM06QPWqTbe7Nhnjp-1lpev_WPBDd8tCU-OzIsOcVTr5H4MBYu1HDqDKF7Jmhl97eBDkTbTU9JRcT3Yvtxf5Z/w384-h400/choc3.jpg" width="384" /></a></p><p style="text-align: justify;">The chocolate and beer cake recipe is popular in various parts of the world and is not exclusively associated with a particular country. However, it has become well known from various television programs and even promotions made by beer brands, finding itself in many home kitchens and restaurants in a relatively short period of time. It can be seen on the cards with the names "Stout Cake" or even "Guinness Cake" in reference, the first to the type of beer and the second to the brand of beer.</p><p style="text-align: justify;">The inclusion of beer in the recipe adds flavor complexity and moisture to the cake, as well as contributing to the sponginess and texture of the cake. It is not a "modern" invention, but for centuries beer has been integrated into the making of cakes and breads. Surely you have heard more than once a recipe that used "brewer's yeast". In this case, the liquid beer adds freshness and moisture to the dough of a classic chocolate cake that complements very well with the cream cheese frosting. If you like chocolate cake, this preparation tastes twice as chocolatey, since it is reinforced with beer.</p><p style="text-align: justify;"><b>INGREDIENTS:</b></p><p style="text-align: justify;"><u>For the Cake:</u></p><p style="text-align: justify;"></p><ul><li>1 cup of stout beer (for example, dark beer)</li><li>1 full cup of unsalted butter (200 ml)</li><li>3/4 cup of unsweetened cocoa powder</li><li>2 cups of granulated sugar</li><li>3/4 cup of sour cream*</li><li>2 large eggs</li><li>1 teaspoon vanilla extract</li><li>2 cups of all-purpose flour</li><li>2 1/2 teaspoons baking soda</li></ul><p></p><p style="text-align: justify;"><i>* Sour cream can be made with cooking cream to which we add the juice of half a lemon. After half an hour we already have sour cream. Anyway, most supermarkets have it.</i></p><p style="text-align: justify;"><u>For the Frosting:</u></p><p style="text-align: justify;"></p><ul><li>225 g (8 oz) of cream cheese, at room temperature</li><li>1+1/2 cups of icing sugar</li><li>1/2 cup of sour cream*</li><li>1 teaspoon vanilla extract</li></ul><p></p><p style="text-align: justify;"><i>*See previous clarification</i></p><p style="text-align: justify;">We preheat the oven to 180°C (356 F). Grease and flour a cake pan.</p><p style="text-align: justify;">In a large saucepan, heat the beer and butter over medium heat. When the butter melts, add the cocoa powder and mix until the mixture is smooth. We remove from the heat.</p><p style="text-align: justify;">Immediately add the sugar and mix well with a whisk. Then, we add the sour cream, eggs and vanilla. Mix until smooth.</p><p style="text-align: justify;">In a separate bowl, mix the flour and baking soda. Gradually add this mixture to the beer mixture, stirring constantly.</p><p style="text-align: justify;">Pour the batter into the cake pan and bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean. We let it cool before unmolding.</p><p style="text-align: justify;">For the Frosting:</p><p style="text-align: justify;">In a large bowl, beat the cream cheese until smooth. Add the icing sugar, sour cream and vanilla. We mix until we obtain a smooth and creamy texture.</p><p style="text-align: justify;">Once the cake is completely cooled, we spread the frosting over the top of the cake and it is ready to eat or store for a couple of days well refrigerated.</p><p style="text-align: justify;">You'll see how the chocolate cake tastes better than ever.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-12314215842664778582023-12-11T10:50:00.000-08:002023-12-11T10:50:59.077-08:00Cod omelette<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOLSYbW62ZZe6mvSKb855uNn9pTySbn3BcDQoiQY6y4Zt7U5QFN_BFxYZaEBPGgB-GVKjjXSu4Psl3wDaGFC86uP6frtmfDeqENIAe7CHhKdWJfB5NW1Ey9nlVPFV1DZRq_vpRsENEw/s1600/tortillabacalao.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="217" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOLSYbW62ZZe6mvSKb855uNn9pTySbn3BcDQoiQY6y4Zt7U5QFN_BFxYZaEBPGgB-GVKjjXSu4Psl3wDaGFC86uP6frtmfDeqENIAe7CHhKdWJfB5NW1Ey9nlVPFV1DZRq_vpRsENEw/s1600/tortillabacalao.jpg" /></a></p><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The cod omelette is the most common accompaniment that is served in the Basque cider houses. There is a historical reason for this. Basque fishing vessels were heading to the Newfoundland cod fishing grounds since the 16th century and it was common among the sailors to carry cider barrels so that the combination of both products was unavoidable. In any case, whether or not you drink cider, a well-made cod tortilla is easy to make and a pleasure for the palate.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS </b>(1 omelette for 1 hungry person or 2 less hungry people):</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><ul><li>50-100 grams (1.7-3.5 oz) salted cod (whole or crumbled parts)</li><li>2 eggs</li><li>1 purple onion (sweet) or fresh</li><li>Chopped parsley (1 teaspoon)</li><li>Extra virgin olive oil</li></ul></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">First we must desalinate the cod although not in a total way. To do this we submerge it in fresh water and put it in the fridge for 24 hours, changing the water at least twice. We will test it at the first water change to check the degree of salting. If it is salty but does not offend, that will be the point. If you buy crumbled cod, the desalination time is considerably shorter. The important thing is that we should not add salt.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The second step is to confit the onion. Confit an onion without adding sugar can take a few hours. For this we will cut the onion into very thin rings and place them in a pan with extra virgin olive oil over very low heat. If we are in a hurry we can add a sugar tip, but the onion's own sugar is always better. When it is colored and transparent we will add the crumbled cod and, very importantly, previously dried on paper towels or similar. We will increase the power to the fire and give it a few turns.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Now we beat the two eggs in a bowl by adding the teaspoon of chopped parsley. Although this is not usually done, my technique is to remove the cod and onion from the pan and dip them in the bowl that has the beaten egg. Then I take them back to the same pan and when the omelette is a little curdled I give it two folds so that I do the exterior well but I make sure that the interior, which I can continue to see, is little curdled. It is served immediately and if possible, with a good cider (not gasified, please).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sometimes with the onion fried chillies or garlic in slices, to taste.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-58381705804551609292023-12-10T19:00:00.000-08:002023-12-10T19:00:00.137-08:00Apple glazed chicken<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOK6JKhg2AcgkGwsg3Dtw75IvmArpLxrnyszCZAEB1ilUTrcdg1Y_USh3uoIakyIvKd9_sQN3o6eeeEIKAo-vDksFCk3zQQbEcALySxNgOits1LYobkI6aTMy0z-BZv8WemP8WlJBnw/s320/pollomanzana.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="292" data-original-width="320" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOK6JKhg2AcgkGwsg3Dtw75IvmArpLxrnyszCZAEB1ilUTrcdg1Y_USh3uoIakyIvKd9_sQN3o6eeeEIKAo-vDksFCk3zQQbEcALySxNgOits1LYobkI6aTMy0z-BZv8WemP8WlJBnw/w400-h365/pollomanzana.jpeg" width="400" /></a></p><p style="text-align: justify;">This recipe is made with two ingredients, five if we count the salt, oil and black pepper. The result is a very juicy glazed chicken. If you are looking for something tasty and cheap for this Christmas this is a good choice.</p><p style="text-align: justify;"><b>INGREDIENTS (4 people):</b></p><p style="text-align: justify;"></p><ul><li>A whole chicken cut into 8 parts, for example, cutting the chicken in half lengthwise and from each half we make 4 transverse parts. It can also be prepared by separating the legs and wings, and then cut the rest as we want.</li><li>A glass and a half of apple juice</li><li>Salt</li><li>Black pepper</li><li>Oil</li></ul><p></p><p style="text-align: justify;">First we cut the chicken, cleaning it well. If you don't want to eat the skin, you can remove it to make it less greasy.</p><p style="text-align: justify;">In a deep frying pan with a lid, pour 3 tablespoons of oil and brown the previously seasoned chicken pieces in it.</p><p style="text-align: justify;">When they have browned, pour in the juice obtained from apples (do not use a packaged one unless it does not have sugar or sweeteners).</p><p style="text-align: justify;">Deglaze the bottom of the pan with the juice and let it cook over medium heat for about 20 minutes, with the lid on, and turning the chicken pieces halfway through.</p><p style="text-align: justify;">Once the time has elapsed, we uncover the pan and let it cook until the natural sugars in the juice thicken the broth, reducing the amount of liquid by half. It is convenient to turn the chicken often now that it is in the pan uncovered so that the glaze covers it all over.</p><p style="text-align: justify;">Before serving it can be seasoned again with salt and pepper.</p><p style="text-align: justify;">It is served well heated accompanied by vegetables or steamed potatoes, which is how it is best tasted.</p><p style="text-align: justify;">If you don't have apple juice or apples to make it, you can use cider or even wine.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-75883141180216314422023-12-10T07:50:00.000-08:002023-12-10T07:50:46.861-08:00Speculoos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3vtzh3w4vnGgT2XFTDxp8lqe0vGzF3ualkp1dpY7V1WClp03nnzGVJogIUQFhpziCGck-NcKyho8tblT5_0fnJeIXr81eArqg1kuMIo-n67q0Dr_gjkq7oLysHrafERZZpY4uiDBJOsq4H2nzTCVRfjGveZa771Jf15H18Ag1cbEWysGxDd9n6he/s400/speculoos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="258" data-original-width="400" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3vtzh3w4vnGgT2XFTDxp8lqe0vGzF3ualkp1dpY7V1WClp03nnzGVJogIUQFhpziCGck-NcKyho8tblT5_0fnJeIXr81eArqg1kuMIo-n67q0Dr_gjkq7oLysHrafERZZpY4uiDBJOsq4H2nzTCVRfjGveZa771Jf15H18Ag1cbEWysGxDd9n6he/w400-h258/speculoos1.jpg" width="400" /></a></div><br /><p style="text-align: justify;">These are the typical Christmas cookies in Belgium, the Netherlands, the Flemish area of northern France, and some German regions adjacent to these countries. They are spiced cookies that are usually given very artistic shapes with the help of molds. So much so that it's not uncommon for them to be part of the decoration in homes or hang from the Christmas tree, without anyone daring to bite into them after a month of collecting dust around the house. Since they contain hardly any yeast - and what's used is chemical - they barely rise, keeping the imprints almost intact.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-omoMaYZ3i0HHokbLqkWio89lX_w2JDBRCnuLq7PIRJgv4XguTRw1RfjskctCkuUa2fCr-cgit2W9yeIx1amCszq2G-C5cCZnSkuzEdhlrmPOE33g2bQMIlBxPRcBTHGnfTFOye54u2E1m-s2ur48ikH-a_Cw_YvMcmBAQ1-yI-ZhZMQoEWiA58M/s320/speculoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="320" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-omoMaYZ3i0HHokbLqkWio89lX_w2JDBRCnuLq7PIRJgv4XguTRw1RfjskctCkuUa2fCr-cgit2W9yeIx1amCszq2G-C5cCZnSkuzEdhlrmPOE33g2bQMIlBxPRcBTHGnfTFOye54u2E1m-s2ur48ikH-a_Cw_YvMcmBAQ1-yI-ZhZMQoEWiA58M/w400-h266/speculoos.jpg" width="400" /></a></div><br /><p style="text-align: justify;">As they incorporate butter in their making, they cannot be made too far in advance since the more fat a food contains, the more likely it is to become rancid.</p><p style="text-align: justify;"><b>INGREDIENTS:</b></p><p style="text-align: justify;"></p><ul><li>250 g (9 oz) of all-purpose flour</li><li>150 g (5.3 oz) of butter at room temperature</li><li>125 g (4.4 oz) of brown sugar</li><li> 1 egg</li></ul><p></p><p style="text-align: justify;"><u>Spices*</u></p><p style="text-align: justify;"></p><ul><li>1 teaspoon of ground cinnamon</li><li>1/2 teaspoon of ground ginger</li><li>1/4 teaspoon of nutmeg</li><li>1/4 teaspoon of salt</li><li>1/4 teaspoon of baking powder </li></ul><p></p><p style="text-align: justify;"><i> * The spices traditionally included are cinnamon, nutmeg, clove, ground ginger, cardamom, and white pepper, some of them almost in a symbolic amount. I have opted for a simplified version that roughly has the same flavor.</i></p><p style="text-align: justify;">1. In a large bowl, mix the softened butter and sugar until you get a smooth and creamy mixture.</p><p style="text-align: justify;">2. Add the egg and mix well.</p><p style="text-align: justify;">3. In another bowl, sift the flour, cinnamon, ginger, nutmeg, salt, and baking powder.</p><p style="text-align: justify;">4. Gradually add the dry ingredients to the butter and sugar mixture. Mix until all ingredients are well combined and a homogeneous dough is formed.</p><p style="text-align: justify;">5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This will make it easier to handle the dough and allow the flavors to settle. Traditionally, this process took all night, but the indicated time is more than enough.</p><p style="text-align: justify;">6. Preheat the oven to 180 degrees Celsius (356 F).</p><p style="text-align: justify;">7. Line a baking tray with parchment paper.</p><p style="text-align: justify;">8. Roll out the dough on a floured surface using a rolling pin until it reaches a thickness of about 5 mm.</p><p style="text-align: justify;">9. Using cookie cutters, create special shapes, or simply cut the dough into round shapes with an inverted glass (less artistic but faster).</p><p style="text-align: justify;">10. Place the cookies on the previously prepared baking tray and keep them in the oven for 10-12 minutes or until the edges are slightly golden.</p><p style="text-align: justify;">11. When this happens, remove and let the cookies cool on the tray for a few minutes before transferring them to a rack to cool completely.</p><p style="text-align: justify;">There's nothing better to accompany coffee or a good hot chocolate !</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-46155754685463225452023-12-09T07:58:00.000-08:002023-12-09T07:58:15.511-08:00Ricciarelli di Siena<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexmWMh53W_E0Pirp6AI9Z2NxYlpKpKedWPvU7FD7WwIZAk6lANeASyZUnd2jD2prGMRZ0EkCOmTXQagjz2gXQOKFLZ9-Rt47JmlhcardjBS97cZIwSJh4QfXWddQzZhrcNdkpqvKOy11IqustKiA-9tHma0mob_F7CGoBaZJFQnIqr6B3QxzBr3Tu/w358-h640/ricciarelli.jpg" /></p><p style="text-align: justify;">The ricciarelli are marzipan cookies with a cracked surface that are usually shaped like an oval. They are probably the most popular cookies in Italy and although in the past they were only made for Christmas, they are now found at any time of the year. Their most defining characteristic is the cracked surface they present and which makes them unmistakable. Furthermore, like other Christmas sweets or cookies, they can be prepared well in advance because stored in a metal container - the usual one for cookies - they can last for almost a month.</p><p style="text-align: justify;">The ricciarelli descend from Arab confectionery, although as sweets differentiated from marzipan they were born in the 14th century in the area of Tuscany. The other characteristic Christmas sweet of Siena is the famous Panforte, also with medieval origins.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2puH5Ag1wyX41VHSVXBSg45Z8hUEBE089oNjuZhWC-Z4_Fujac90hd1LD3fvbTIpVktpd3TgK-TztJnjOHMfNoS_NoNCo7CRf1iM5_JgtFG-Nrb0KwqJxvZ1vA4cZwvxqe7iB2uqZVCwhbugnqbdiAj-stj9SrPW9tCVBOrWXqKspV06EBVza6z5a/s1280/siena-2417791_1280.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2puH5Ag1wyX41VHSVXBSg45Z8hUEBE089oNjuZhWC-Z4_Fujac90hd1LD3fvbTIpVktpd3TgK-TztJnjOHMfNoS_NoNCo7CRf1iM5_JgtFG-Nrb0KwqJxvZ1vA4cZwvxqe7iB2uqZVCwhbugnqbdiAj-stj9SrPW9tCVBOrWXqKspV06EBVza6z5a/w400-h300/siena-2417791_1280.jpg" width="400" /></a></div><br /><p style="text-align: justify;">Siena is an Italian town of just over 50,000 inhabitants located in Tuscany. Apart from its gastronomy, it is known worldwide for the horse race called Palio and especially for its Gothic cathedral, probably the most impressive and beautiful in all of Europe.</p><p style="text-align: justify;"><b>INGREDIENTS</b></p><p style="text-align: justify;"></p><ul><li>200 g (7 oz) almond flour</li><li>200 g (7 oz) of icing sugar + 200 g for coating</li><li>2 egg whites</li><li>The grated peel of an orange (without the bitter white part)</li><li>1 teaspoon lemon juice</li><li>1 teaspoon vanilla extract</li></ul><p></p><p style="text-align: justify;">First, in a large bowl, use a whisk to mix the egg whites with the lemon juice, vanilla, and orange peel until you get a foamy mixture.</p><p style="text-align: justify;">Next we add the icing sugar and almond flour. Mix until you obtain a soft dough. When the rods are no longer possible, use a spoon, spatula or similar.</p><p style="text-align: justify;">It forms a ball and is stored inside a transparent film. We leave it in the refrigerator for 24 hours so that the dough absorbs the aromas of the flavorings well.</p><p style="text-align: justify;">After 24 hours, we sprinkle icing sugar on a flat surface and on it we shape a cylinder from which we cut equal pieces that allow us to form a cookie about 3 cm (1.2 inches) wide and 3 cm (1.2 inches) long (just under 2 cm /0.8 inches thick).</p><p style="text-align: justify;">We coat each of these pieces in icing sugar and give them the characteristic oval shape, although nothing happens if we give them a conventional rounded shape, the flavor does not change.</p><p style="text-align: justify;">From now on, much of what we are going to do is done with the sole purpose of forming surface cracks. That's why it probably seems like unnecessary nonsense to you, but hey, it is what it is.</p><p style="text-align: justify;">We place the ricciarelli on an oven tray covered with parchment paper.</p><p style="text-align: justify;">We dip a kitchen brush in water, drain it so that it is only moist, and with it we wet the surface of the ricciarelli. Then we sprinkle icing sugar again. Why? Well, so that the surface cracks.</p><p style="text-align: justify;">We preheat the oven to 150 degrees (302 F) and bake at this temperature for 5 minutes. Then we go up to 170 degrees (338 F) for another five minutes - this is when the famous cracks will form - and finally we go down to 160 degrees (320 F) to bake for another 5 minutes. That said, this carousel of temperatures ensures that cracks form...</p><p style="text-align: justify;">They are already done... or not. You will notice that they have become soft, so be careful. We pick them up with a spatula and put them to cool on a rack. They take 1 hour or sometimes more to acquire the hardness of a cookie.</p><p style="text-align: justify;">And ready. With or without cracks, they are great. And since they can be stored for 30 days, you can prepare them now and have them ready for Christmas' day.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-74789555628819633312023-12-08T02:47:00.000-08:002023-12-08T02:47:12.546-08:00Goxua, the basque dessert in a glass<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkaOs2tWraATaxCjvH9lyC5WcgU1KgEEtoJrz5xVHxoz3-Fr9NgUGTvBOtg9PdBkPOheZ2gbRRhj4kFkMQRJGTmv4qGwU6xGl2WZ_K6Z1XZ32zvSN9HkAXQoV1JUhz3Zv70pPscNxKhCTJLI_omV9lHMNS0RRRZXrGplk_6WnZ6VzMts-pQUu2Ioy/s1568/goxua3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJkaOs2tWraATaxCjvH9lyC5WcgU1KgEEtoJrz5xVHxoz3-Fr9NgUGTvBOtg9PdBkPOheZ2gbRRhj4kFkMQRJGTmv4qGwU6xGl2WZ_K6Z1XZ32zvSN9HkAXQoV1JUhz3Zv70pPscNxKhCTJLI_omV9lHMNS0RRRZXrGplk_6WnZ6VzMts-pQUu2Ioy/w392-h640/goxua3.jpg" width="392" /></a></div><br /><p></p><div style="text-align: justify;"><div>Goxua is a typical dessert from the Basque Country that can be made with elements that we can make at home or buy ready-made, saving a lot of time. If you are looking for a colorful but easy-to-make dessert for this Christmas, goxua is what you are looking for. In fact, although available all year round, it is traditionaly served at Christmas.</div><div><br /></div><div>It was created in Vitoria city although it is consumed throughout the Basque Country. There are infinite versions, from "solid" goxua (cakes) to the kind of pudding at hand.</div><div><br /></div><div>To explain it quickly, it is made up of a first layer (the one at the bottom of the glass) of whipped cream. Next a thin layer of sponge cake soaked in liquor, then another of pastry cream that is covered in sugar and burned as if it were crème brûlée. In short: in parts, you can buy everything already made. Even the whipped cream. </div><div><br /></div><div><b>INGREDIENTS (4 people) :</b></div><div><br /></div><div><ul><li>1 thin sponge cake base (you buy it)</li><li>Whipping cream (500 ml) at 35-38% fat (you buy it, but you whip it yourself, the pressure one doesn't work!)*</li><li>Pastry cream (bought ready-made, available in convenient tetra-bricks)</li><li>sweet wine</li><li>granulated sugar (or caramel)</li><li>Cinnamon powder</li></ul></div><div><i>* It can also be purchased whipped cream in almost any supermarket.</i></div><div><br /></div><div>We need a glass (in fact 4 glasses, one for each diner) with straight and wide walls, preferably transparent so that the layers can be seen. Using said glass as a mold, we press on the cake to get circles of the same size. We reserve.</div><div><br /></div><div>We whip the cream until it is thick with the help of the whisk. Pressure cream cannot be used since it does not have enough strength to support the weight of the layers. We deposit a first layer on the bottom 1 or 2 fingers thick. On this layer we place the cake discs previously cut and wet (not soaked) with sweet wine or if you want some other type of liquor (unless this is a dessets children will eat, in that case skip this process). We press lightly so that there are no spaces between the cream and the cake.</div><div><br /></div><div>Next, on top of the cake, we add pastry cream also 1 or 2 fingers thick. We flatten. Pour granulated sugar on top and burn so that a hard crust remains. If you can't burn because you don't have a blowtorch, torch, flamethrower or whatever similar, buy liquid candy. Sprinkle a little ground cinnamon and put it straight in the refrigerator.</div><div><br /></div><div>After half an hour it will be ready to be enjoyed. By the way, for the curious: goxua means "sweet" in basque.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-58786659411982300192023-12-07T12:54:00.000-08:002023-12-07T12:54:12.208-08:00Chicken alla Basque<p> <span style="text-align: center;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumS-reFLOVcNJLycoif70EJPpKgWUNMhSwEcxB8dhwrUP95Ec4S07RHM2ZixByVNdIt5qD139UL7ThVBk-3jfT6JEubvD3FRU0otW3Zp91_fzQIqPoCLRG8KfVgLvUhWVinM3_CQiK_Av2jm2VVxhx7zz2An92bjGJrqAk2wvw-6eJ32fJuvpq0sK/s1568/polloalavasca.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumS-reFLOVcNJLycoif70EJPpKgWUNMhSwEcxB8dhwrUP95Ec4S07RHM2ZixByVNdIt5qD139UL7ThVBk-3jfT6JEubvD3FRU0otW3Zp91_fzQIqPoCLRG8KfVgLvUhWVinM3_CQiK_Av2jm2VVxhx7zz2An92bjGJrqAk2wvw-6eJ32fJuvpq0sK/w392-h640/polloalavasca.jpg" width="392" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;">A preparation from the French Basque country whose recipe, just as it is made in France, is given below. The versions that are made on the Spanish side have fewer ingredients but we have chosen this one because it is very tasty.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>INGREDIENTS (4 people)</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><ul><li>1 chicken cut into 8 pieces, that is, make two longitudinal halves and of these two transversal halves, to finally make two other halves.</li><li>800 grams (1.8 lb) of ox heart tomatoes*</li><li>400 (0.9 lb) grams of peppers (a combination of red and green is best)</li><li>1 clove garlic</li><li>2 red onions (sweet) or fresh</li><li>2 bay leaves</li><li>2 sprigs of thyme</li><li>100 grams (3.5 oz) of serrano ham cut in small cubes**</li><li>A cup (200 ml) of white wine</li><li>Extra virgin olive oil</li><li>25g (1 tbsp) butter</li><li>Salt</li><li>Ground black pepper</li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><i>* The oxheart tomato is a large, intense red tomato with an irregular shape and usually has few seeds and a thin skin. If you can't find them, you can use ripe red tomatoes.</i></div><div class="separator" style="clear: both;"><i><br /></i></div><div class="separator" style="clear: both;"><i>** Prosciutto also works ok</i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">First, pour a generous splash of olive oil and butter into a large saucepan. In it, over medium heat, fry the chicken pieces until they turn golden brown. We withdraw and reserve.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">In the same saucepan where we fried the chicken, we proceed to add the onions and peppers, all finely chopped. We add the clove of garlic, also chopped and without the green germ and the diced ham, as well as a pinch of salt so that the onion sweats. Let it cook until the sauce comes together (about ten minutes over medium-low heat should be enough).</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Next we add the cup of wine and let it reduce by half. Add the peeled and seeded tomatoes, cut into small cubes, as well as the thyme and bay leaf. Add the previously fried chicken and let it cook for 30 minutes, adjusting the salt and pepper five minutes before finishing cooking. Stir occasionally.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">In this case, cooking the chicken should be done with the pot covered, although if there is too much liquid at the end you can finish with the pot open so that it can evaporate.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">It is usually served with cooked white rice.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-82016302076555439392023-12-06T22:23:00.000-08:002023-12-06T22:23:05.400-08:00Agneau aux Sept Herbes<p style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFm9fENtdcoDXTrnpPYMylACT9htK-k0Jgt33tsjvb9Jz9luz3PZRiigVCU6zsnuSocqt828EpxWRa0UVrRBTUYUi949o2UYiSFvyn8oZsoeOyaEiCE4pKUBLen5myPQum80BfkaquUGY7HWD1O8kiIVmGR0k-NS7sViRcMob-9kyn_8Wx1MXqTSU/w392-h640/cordero7_2.jpg" /></p><p style="text-align: justify;">The recipe for lamb with 7 herbs, known as "Agneau aux Sept Herbes" in French, is a traditional meal commonly served in France during the Christmas season. There are several recipes and you already know that the French are very purists when judging which is "the good one", so I'm sure they would have some objection to the following one. In any case, I have respected the 7 herbs of the name and have simplified the recipe as much as possible, which, as you will see, is really simple.</p><p style="text-align: justify;"><b>INGREDIENTS (approximately 6 people)</b></p><p style="text-align: justify;"></p><ul><li>1 boneless leg of lamb (approximately 2 kg, 4.4 lb)</li><li>4 cloves garlic, minced</li><li>2 tablespoons Dijon mustard</li><li>2 tablespoons of honey</li><li>2 tablespoons extra virgin olive oil</li><li>Salt and pepper to taste</li></ul><p></p><p style="text-align: justify;"><u>Herbal Blend*</u></p><p style="text-align: justify;"></p><ul><li>2 sprigs of fresh thyme</li><li>2 sprigs of fresh rosemary</li><li>2 sprigs of fresh oregano</li><li>2 sprigs of fresh tarragon</li><li>2 sprigs of fresh basil</li><li>2 sprigs of fresh parsley</li><li>2 sprigs of fresh chives</li></ul><p></p><p style="text-align: justify;"><i>*The "official" recipe says that they must be fresh. With some, such as parsley, basil, chives, etc. it is easy, with others not so much. Do what you can. Most, if not all, are available in the typical dried versions that are supplied in small jars.</i></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">The recipe is prepared in 2 phases. The first is the marinade, which is made the day before and then, after 8 hours at night, the baking itself.</p><p style="text-align: justify;">First we prepare the herb mixture.</p><p style="text-align: justify;">We wash and dry all the fresh herbs. Finely chop all the herbs and mix them in a small bowl.</p><p style="text-align: justify;">The next thing is to prepare the marinade.</p><p style="text-align: justify;">In a bowl, mix the minced garlic cloves (without the inner green germ), Dijon mustard, honey, olive oil, salt and pepper. This mixture will be used as a marinade for the leg of lamb.</p><p style="text-align: justify;">Spread the marinade mixture over the leg of lamb, making sure to cover it completely. You can do this with your hands or with a kitchen brush. It is advisable to do this operation on a somewhat deep tray so that we can later cover it and take it to the refrigerator.</p><p style="text-align: justify;">We cover the marinated leg of lamb (with plastic wrap, more than anything so that the smell of garlic does not spread and contaminate other foods) and let it rest in the refrigerator for at least 2 hours, ideally overnight, to allow the flavors are absorbed.</p><p style="text-align: justify;">We preheat the oven to 180°C (356 F).</p><p style="text-align: justify;">We place the leg of lamb on a baking tray and place it in it. The cooking time may vary depending on the size of the leg, but as a reference, we will cook for approximately 20 minutes per 500 grams (1.1 lb), or until the desired doneness is reached (this is done by measuring the temperature with a kitchen thermometer, remember that the Lamb meat is rare at 65º C (149 F) , medium rare at 70 degrees (158 F) and well done at 74 degrees (165 F) or higher). If you have 2 kg (4.4 lb) of meat, the time will be 80 minutes, although you should keep in mind that the French tend to serve meat rare. That is, you ask for a well-done steak and they serve it to you as in other countries it would be considered rare. So if you like it well done, 90 minutes could be the ideal time.</p><p style="text-align: justify;">During the cooking process, it is a good idea to baste the leg of lamb with the juices from the tray to keep it juicy.</p><p style="text-align: justify;">After baking, we let the leg of lamb rest for about 15 minutes before cutting it. This is mandatory for the flavors to settle. Serve with additional juices and garnish with additional fresh herbs if desired.</p><p style="text-align: justify;">The most common thing is to accompany the dish with traditional garnishes such as roast potatoes, glazed carrots or mashed potatoes. By the way, the aroma of herbs will invade the entire house, so don't be surprised if the whole family asks you what you are cooking that smells so good.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5066835791356628623.post-11151308932261218802023-12-06T07:01:00.000-08:002023-12-06T07:01:03.422-08:00Anise donuts<p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukatSzg4gobCL2IDNeUW9IjakEPJ0PgBCBcjkqOQPvqF_TvmQxm6Hoqr3zu5HrxMZ9Sp4str3-uAAZt2vvlybAbJMjTytz3NB6VZ6U8yZbEUOWi861545hXyKmEFnRE3pfsEAbpOOE3Y2NpQMLVg5tJ3ncP69WJt-NkpJ7jib1rV35N7h0SRAJUZD/s864/rosquillasanis1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="483" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukatSzg4gobCL2IDNeUW9IjakEPJ0PgBCBcjkqOQPvqF_TvmQxm6Hoqr3zu5HrxMZ9Sp4str3-uAAZt2vvlybAbJMjTytz3NB6VZ6U8yZbEUOWi861545hXyKmEFnRE3pfsEAbpOOE3Y2NpQMLVg5tJ3ncP69WJt-NkpJ7jib1rV35N7h0SRAJUZD/w358-h640/rosquillasanis1.jpg" width="358" /></a></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;">In many places in Spain it is traditional to make anise donuts during the Christmas holidays. They are smaller than american donuts but very much tasty.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>INGREDIENTS :</b></div><div style="text-align: justify;"><br /></div><div><ul style="text-align: left;"><li style="text-align: justify;">700 grams (1.5 lb) of pastry flour</li><li style="text-align: justify;">100 (3.5 oz) grams sugar</li><li style="text-align: justify;">50 grams (1.8 oz) of baking powder</li><li style="text-align: justify;">5 eggs</li><li style="text-align: justify;">1/4 cup of milk (50 ml)</li><li style="text-align: justify;">1/4 cup of warm water (50 ml)</li><li style="text-align: justify;">Lemon</li><li style="text-align: justify;">Anise liqueur (30 ml, 1/6 cup)</li><li style="text-align: justify;">Salt</li><li style="text-align: justify;">Virgin olive oil + sunflower, or canola or corn oil (half and half to fill a pan so that there is a finger's depth left).</li></ul></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We separate 200 grams (7 oz) of flour that we sift into a bowl with the yeast and a quarter cup of warm water. We knead until it is flexible. If more water is needed because the dough seems too dry, we simply add it by wetting the tips of our fingers and splashing the dough.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We will let it rest in a place at room temperature, covered by a cloth, until the dough rises to double its original volume.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When this happens - two hours should be more than enough - we will add the eggs, milk, the grated peel of a lemon and the anise liqueur. We will also add salt, just the tip of a teaspoon.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We knead again and be careful because the dough will stick to our fingers. With the other hand we add the remaining half a kilo of flour but always passing it first through the fine mesh sieve. Flour is added only until the dough comes off easily from our fingers, so the amount is approximate. If it separates from your fingers before incorporating all the flour, we should stop doing it. Sometimes half a kilo (1.1 lb) is enough, sometimes a little more is necessary. What is important is that we stop the addition just at the moment when the dough does not adhere. We continue working on it - give it a good beating, it always shows - and when we finish it we let it rest for another two hours.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Now let's fry the donuts.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We take dough and make some rounded strips about 10 centimeters (4 inches) long. Meanwhile, we will have heated the oil in a large pan, with at least an inch of depth. This is important since since they have to be consumed hot we must fry as many donuts as possible at the same time and above all so that they do not stick to the bottom, which would happen if there was little oil.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We close the strips to shape the donut and immediately fry them with the oil bubbling well. When they are golden, we turn them over and once the frying is finished, we extract them and leave them on a kitchen paper to absorb the excess oil. Sugar is sprinkled on top - no icing sugar, just normal - and they are ready to eat, warm or even at room temperature.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">They have an incredible flavor, it is worth cooking them.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Read more desserts and sweets of Spanish origin in our book (spanish language):</div><p style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="550" sandbox="allow-scripts allow-same-origin allow-popups" src="https://leer.amazon.es/kp/card?asin=B088NB3TF5&preview=inline&linkCode=kpe&ref_=cm_sw_r_kb_dp_Q6Z1KB1TAFM10YYWAQXR&tag=medhorparcoc-21" style="max-width: 100%;" type="text/html" width="336"></iframe></p>Unknownnoreply@blogger.com0