Coconut and chicken thai soup

Hi,

This soup has some reminiscences from oriental food so I call it “thai”. I cooked it without pasta but if you want you can add some noodles at the end.

Ingredients (2 people):

  • 1 red onion
  • 1 red pepper
  • 6 mushrooms
  • 1 tbsp green curry
  • Ginger
  • 1 lime
  • 2 garlic cloves
  • 1 chicken breast
  • ½ liter of coconut milk
  • ½ liter of chicken stock
  • A bunch of coriander

We start cutting the ingredients. Cut the red onion onto stripes, also a red pepper onto stripes, a chicken breast onto really fine stripes and about 6 mushrooms laminated.

On a pot put a bit of olive oil, 2 crushed garlic cloves a bit of grated ginger and lime (or lemon) zest. After one minute add the red pepper. Cook about 4 minutes and if the base of the pot gets to dry add some water. Then add the red onion, a bit of salt and ground pepper mix well and cook for about 3 minutes. Then add the chicken and a bit of salt, mix well, stir frequently and cook until the chicken changes its colour and gets a bit golden.

Add the juice of one lime (or lemon), a tbsp of green curry, half liter of coconut milk, and half liter of chicken stock. Keep on cooking for 15-20 minutes, finally add the mushrooms and cook for 10 minutes.

Serve with a bunch of chopped coriander over the soup. This recipe is ideal also to bring on your tupperware (be sure is watertight) to work.

oconut and chicken thai soup

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Tuna over bed of caramelized onion

Hello,

While on the macrocasting for the second edition of MasterChef in Spain I saw this recipe from another contestant, and I could not help ask him the recipe I bring to you today. That’s very easy to do and it’s delicious, unless you don’t like fish near raw.

Ingredients:

  • Tuna
  • Onion
  • Teriyaki sauce
  • Sugar
  • Ginger

As long as tuna will be for a small period of time cooking, to avoid anisakis you can froze tuna about 48 hours and get out of freezer 8 hours before preparing the recipe. Prepare a sauce to marinate the tuna with teriyaki sauce, salt, ground pepper, and grated ginger, mix well and keep the tuna 20 minutes on each side.

To prepare the caramelized onion, cut one onion onto strips, add olive oil in a pan and the onion and some salt. Keep stirring all the time until the onion start to turn golden, then add a bit of sugar and some drops of teriyaki sauce. Keep stirring until the liquid is evaporated.

To cook the tuna, use a griddle very hot, add a bit of sesame oil and cook the tuna about 30 seconds on each side. Place the tuna over the caramelized onion and enjoy.

Tuna over bed of caramelized onion

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Ceviche

Hello,

Ceviche is perhaps the most known peruvian dish. There are lot of ways to prepare it, basically changing the kind of fish used, and probably some of the vegetables depending on the availability. You should not consider this as “the ceviche recipe” as long is just my way to prepare and enjoy it, you will find lot of recipes across the web and I just expect this one likes to you.

Ingredients:

  • Hake (200 gr without spines and skin)
  • 12 prawns
  • Half red onion
  • 1 tomato
  • Coriander
  • Lime

Cut the hake without spines and skin in square pieces of about half inch. Cut the prawns in 3 or 4 pieces. Chop half red onion, chop also one tomato and chop a bunch of coriander. Finally squeeze 2 limes over all the ingredients, add salt and olive oil, mix well and let rest half hour before serving.

You should eat all the ceviche after preparing it, if yo try to eat ceviche like next day or some hours later the taste and texture won’t be the same.

ceviche

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Squid in american sauce

Hello,

I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.

Ingredients:

  • 1 kg squid
  • 1 onion
  • 5 garlic cloves
  • 4 tomatoes
  • 1 chili
  • 1 glass of white wine
  • 1 cup of brandy

Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.

Cut the squid in rings.

In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.

Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.

3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.

Squid in american sauce

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Beans soup

Hello,

Recently I was doing a bit of tourism and take advantage to buy some local beans from El Barco de Ávila, widely known in Spain for their beans. Using those beans I’m preparing this vegetarian recipe I bring to you today. I call it also the java programmers soup, as long as the term Beans is closelly related to Java. This soup is a good choice for your tupper (but make sure it is watertight)

Ingredients (for 2 people):

  • 250 gr of beans
  • 1 oni0n
  • 2-3 leaks
  • 2 celery sticks
  • 4-5 tomatoes
  • 2 garlic cloves
  • Paprika

Before preparing this recipe you need to take the beans on a big recipient with triple of water, and let stay the beans a whole night in the water.

Briefly chop an onion. Chop 2 or 3 leaks, you can cut them on half longitudinally and then they will be easier and faster to chop. Cut in small pieces 2 celery sticks. Remove the peduncle of 4 or 5 tomatoes and cut them in small pieces.

Add a bit of olive oil in a pot, then add the onion as well as salt and ground pepper. Stir regularly and cook until the onion gets golden colour. Add a tablespoon of paprika and then add the leaks, celery, tomatoes as well as 2 garlic cloves cut in about 4 pieces. Move, cover the pot with a lid and cook for 10 minutes. Then move the content and add water, cover again the pot and cook for 30 minutes.

Blend the vegetables and get them back to the pot through a chinese strainer. Help yourself with a spoon or spatula to press the vegetables to the walls of chinese strainer until inside the strainer there is almost only pulp.

Add the beans, add enough water, cover the pot and cook between one hour and half and 2 hours. Check there is still water on the pot, and if you nead heat some water and add to the pot, avoid adding cold water because it will cut the beans baking process.

Beans Soup

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

How to unwrap a pomegranate

Hello,

Pomegranates are one of the gifts of autumn and winter, but as happen with some gifts sometimes they are quite difficult to unwrap. But once you learn this trick it will be no longer something difficult.

Start cutting the pomegranate in two. For each part place it over a recipient big enough and tighten a bit. Then bash a spoon against the pomegranate, but don’t hold the spoon near the part used to carry the food because it won’t work very well. Instead hold the spoon on the extrem, this way the bash will be much stronger removing the seeds easily. Rotate the pomegranate so continue bashing in the parts there are still seed until empty.

Pomegranate unwrapped

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Categories: Fruit, Tip

Cheese with quince paste and figs

Hi,

Both quince paste and figs are products very typical of autumn so I played a bit with them and get this dessert which is really simple, it takes just a few minutes to prepare and it’s delicious.

Ingredients:

  • Feta cheese
  • Quince paste
  • Figs

Simply laminate the feta cheese. You can use other cheese but the salty taste of this cheese will make a great contrast of flavors. Laminate also the quince paste and place one sheet on top of a cheese sheet. Finally laminate a fig and place some pieces over the quince paste.

 

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: