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Archive for February, 2012

Porrusalda

Hello!

Porrusalda makes me nostalgic from the days I’ve spent working in Madrid, but I’ve never tasted this recipe, which was a great mistake. This recipe comes from north Spain and it is simple to prepare and great to taste, specially on winter.

Ingredients (2 people)

  • 2 leeks (or 1 big leek)
  • 2 medium potatoes
  • 1 garlic clove
  • Sweet paprika
  • Small portion of chili (optional)

Hi this porrusalda is a lovely recipe, it’s easy to prepare but with a great taste and it’s a nice choice for winter nights. Cut the leek in pieces of about 3 cms. Add olive oil in a pot, just enough to barely cover the base. Don’t let the oil get to hot before adding the leek, a small portion of chili if you like spicy, one crushed garlic clove, salt and pepper. Move and cook for about a minute. Add sweet paprika, move and quickly add water. It’s important to add water quickly, otherwise paprika will burn and taste bad.  Cook for 18 minutes.

Then add 2 potatoes previously peeled cut in regular pieces. Add more water if needed, also taste to check if you need more salt. Cook for 22 minutes and your porrusalda is ready.

Porrusalda

 

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Puff pastry ribbons

Hello,

Sometimes I fell apart from typical recipes or recipes taken from books, friends or other sources and just try to make some recipes using my imagination. Not always the result is nice, some other times I feel there is still something to improve before publishing, and other times I think it’s not worth to spent more resources on it. This is the evolution from a recipe which was nice but still not satisfied me. Very easy to prepare if you buy the puff pastry sheets.

Ingredients (for 12 ribbons)

  • 2 puff pastry sheets
  • 1 egg
  • 2 sugar tablespoons
  • Maple syrup
  • Chocolate

Extend the puff pastry sheet and cut on to stripes (like 1,5 inches), then cut perpendicular on half. In one of half part cover with maple syrup and then add grated chocolate. Perhaps you can also replace them with honey and grated coconut, or with some marmalade.

Put together both parts of half puff pastry stripe and twist them to form a ribbon.

Add 2 sugar tablespoon to one egg and whisk it until sugar is dissolved. Paint the ribbons with whisked egg and cook at oven at 350ºF (180ºC) for 14 minutes.

puff pastry ribbons

 

Baked vegetables with romesco

Hello!

Romesco is a sauce typical from Catalonia (a region where Barcelona is located), normally is used with vegetables giving those vegetables a superb flavour.

Ingredients (for the romesco sauce):

  • 2 tomatoes
  • 2 ñoras (dried peppers)
  • 12 toasted almonds
  • 6 hazelnuts
  • White vinegar
  • Toasted bread
  • 4-5 garlic cloves

For the vegetables use those ones of your favorite choice, I used 2 red onions, one zucchini and one egg plant, but you can also use asparagus, artichokes, mushrooms … Just cut them in pieces of medium size, put in an oven tray, add salt and olive oil and mix. On the oven we will also put 2 tomatoes with 2 incisions in cross shape (so they will be easier to peel later) and 4-5 garlic cloves. Cook on the oven at 350ºF (180º C) for one hour, but retire the tomatoes and garlic cloves after 15 minutes. In a mortar add 12 toasted almonds, 6 hazelnuts and some toasted bread (50-75 gr), grind well for some time. The ñoras (dried peppers) must be on water from the day before, remove the seed, cut in half and separe the pulp from the skin. Peel the tomatoes once out of oven.

Add 2 tablespoons of white vinegar to the mortar, the garlic cloves, the pulp of peppers and the peeled tomates. Grind them for some time. Add olive oil (like half glass) while moving. In order to grind it better, pass it through a Chinese strainer, put the rests on the Chinese strainer back in the mortar and it will be easier to grind. Finally put the liquid back on the mortar and mix well. You can also mix it together in a blender, it will be faster and easier, but sometimes it is also nice to do manual work :). And now you have a nice vegetables with a gorgeous sauce 🙂

baked vegetables with romesco

Orange hake

Hi,

I usually follow a blog called El comidista,  and last week I saw a very interesting recipe I bring to you in video (with some modifications).

Ingredients (for 2 people):

  • 2 oranges
  • 600-700 gr hake
  • Flour
  • Soy sauce
  • Cloves
  • Ginger

Start squeezing 2 oranges, put the juice in a bowl. Add also a tablespoon of soy sauce, about 8 cloves, some ginger and finally mix well.

Add some salt to the pieces of hake and then cover with flour, hit a bit each piece to remove the excess of flour.

On a pan add plenty of sunflower oil. You can check when the oil is hot enough by inserting a wooden spoon in the oil, it will be ready when you see bubbles around the spoon. Add the pieces of hake in the hot oil, cook them for about 5 minutes turning them several times. After removing from the pan let the hake rest for 5 minutes on the orange juice; more or less the time you will be cooking the net round of hake pieces.

Serve with a bit of this juice over each piece of hake.

Orange hake

Categories: Fish Tags: , , , , , , , ,

Broccoli with noddles

Hello!

This is a recipe I’ve tested while thinking about to eat the broccoli just boiled, I’ve start to check out other ingredients and try, and finally I’ve get a good result, so I’m sharing it with you.

Ingredients (for 2 people):

  •  300 gr of broccoli
  • Noodles
  • Garlic
  • 2 red onions (just 1 if it is big)
  • Ginger

Start chopping this garlic without bulb. Cut red onion on half, and then cut onto stripes, but not too thick. Peel and grate a piece of ginger. You can also use already crushed and packed ginger.

On a pot with boiling water and salt and then the broccoli. Cook broccoli for 7 minutes and then add the noddles, cook them together for 3 minutes, strain and reserve.

Add olive oil in a wok, and when the oil is hot add the garlic, the onion and salt. Cook for 2 minutes while continuously stirring. Add soy sauce and cook 30 seconds without stopping to stir. Finally add the noodles and broccoli cooking all together for 2 minutes while stirring.

broccoli with noodles

Atascaburras (ajo arriero)

February 5, 2012 1 comment

Hi,

I’m not able to find a good translation for this recipe, it’s name sound very funny in spanish  involving mules on it. It’s a typical recipe from Castilla La Mancha (region at south of Madrid), and it’s supposed to be discovered by some sheppherds trapped in snow, they had those ingredients, mix together and: voilà!

Ingredients:

  • 300 gr potatoes
  • 300 gr cod without spines and without skin
  • Olive oil
  • 3 garlic cloves
  • Nuts

Hi this is a typical recipe from Castilla la mancha, region at south of Madrid. In a pot with water boiling add the potatoes without being peeled. After 15 minutes add the cod without spines and without skin, cook together with potatoes for 10 minutes, and then reserve without throwing away the water. Once the potatoes are cooked they will be easier to peel, just cut a bit with a knive and it will be easy to remove the skin.

Add 3 garlic cloves on a mortar and grind them. Once the garlic is grinded add potatoes and cod on rounds and continue grinding. If the mix is too dense, add water used to boil potatoes and cod.  When all the potatoes and cod have been grinded add olive oil in rounds, and mix well. Add about 100 ml of olive oil. Cod normally will bring enough salt, but taste it and add more if needed.

Add some nuts and it’s ready to serve. Original recipe also includes boiled egg, but I don’t like too much it so I didn’t include. You can eat this recipe with a spoon or spreading it over toasted bread.

Atascaburras (ajo arriero)

Oreo cake

Hello!

This is not the first recipe published having Oreo cookies between their ingredients, before the chocolate truffles and Oreo cream caramel were published; but it’s been a while since I started to think about an Oreo cake, and finally I’ve tested with a really nice result. Hope you enjoy.

Ingredients:

  • 2 Oreo blisters (a total of about 300 gr of cookies)
  • 3 eggs
  • 100 gr sugar
  • 150 gr flour
  • 1 baking powder envelope
  • ½ litre milk
  • 250 gr Mascarpone cheese

Start bashing the oreo blister so later will be easier to crush the cookies, press the cookies with your hands until all them are crushed. Add ½ litre of milk, 250 gr of Mascarpone cheese, 3 eggs, 100 gr of sugar through a colandor, 150 gr of flour also through a colandor and finally a baking powder envelope. Whisk it until it’s well mixed.

Add a bit of vegetable oil in a mold, paint the mold with a brush covering well the base and the walls. Add the mix to the mold and cook in the oven at 350º F (180º C) for 40 minutes. To check if it is already cooked insert a toothpick, if you extract it and it’s clean then your cake is ready. Let rest for some hours, and enjoy.

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