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Archive for March, 2012

Tuna and feta rolls

Hello!

I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.

Ingredients:

  • 400 gr of tuna without skin and without spines
  • Feta cheese
  • 2 carrots
  • 1 onion
  • Phylo pastry
  • Soy sauce

Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.

Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.

Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.

Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)

tuna and feta rolls

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Eels with pasta

Hello!

A reader of our spanish blog suggested us to do a recipe with eels and pasta. Well ok, her suggestion was about a substitute of this fish, most famous on Spain is Gula del norte, which made a surimi like small noodes very similar in aspect to eels. As far as eels are really expensive (can cost about 1.000 USD x kilo) I better use this substitute 🙂

Ingredients (for 2 people)

  • Eels (or substitute, 150 gr)
  • 5-6 cherry tomatoes
  • 3 garlic cloves
  • Laminated mushrooms (about 200 gr)
  • 1 red pepper
  • Pasta (your favorite choice)

Start cutting one red pepper in half, remove the threads and cut on to stripes. Cut the stripes on half. Add the red pepper on an oven tray, add salt and cook in the oven at 350ºF (180º C) for ½ hour. The original idea was to use the liquid drop by the pepper while cooking on the oven for preparing remaining steps, but this pepper didn’t drop enough liquid.

Once the pepper is cooked have a pot with boiling water and add olive oil in a pan. When oil is hot add laminated and clean mushrooms in the pan, add salt and stir. Then add salt and the pasta in the pot. Stir the mushrooms frequently and add more oil if the pan gets dry.

After 5 minutes add 3 garlic cloves sliced, 5 – 6 cherry tomatoes cut in half and the eels and mix all. Cook for 3 minutes, then add the red pepper mix well and drain the pasta. Add drained pasta on the pan mix well and you’re done.

The music included in this video is performed by Löshtana David. Song: Delirante planet. Album: The Very Best of Le Moins Pire. You can listen to it at http://www.jamendo.com/es/album/102547

Eels with pasta

Easy croissants

Hello,

Over the last weeks I’ve been watching croissants recipes on different sources. Making the dough is the most difficult part, so we can replace it with a bought puff pastry sheet, even authentique croissants are not made with puff pastry. Once you like the result with already prepared puff pastry perhaps you will be encouraged to prepare your own dough for the croissant and obtain a superb result.

Ingredients:

  • 1 puff pastry sheet
  • 2 cloves
  • Sugar
  • Marmalade

Hi to prepare the croissants lets start preparing the syrup. Put in a pot 2 measures of water for each measure of sugar, add 2 cloves and move to help sugar dissolve on water. Once is starting to boil maintain the fire for 8 minutes, moving from time to time and let get cold.

Extend the puff pastry sheet and cut in half, then cut each part in triangles, once you cut the first one you can use it as a guide. Roll each triangle starting from the base. You can also paint the puff pastry with a bit of marmalade before rolling. Place the rolled puff pastry on a oven tray covered with baking paper and maintain in the fridge for at least half hour.

Heat the oven at 350º F (180º C), with a brush paint the  croissant with the  syrup prepared before and cook in the oven for 15-20 minutes until they turn golden.

Croissants

Vegetable coca

Hello,

Coca it’s similar to pizza and could be an easy and nice recipe, easy if you buy the puff pastry. You can use the suggested vegetables, add, replace … even add other ingredients like tunna.

Ingredients (2 people):

  • 1 puff pastry sheet
  • 2 tomatoes
  • 5-6 piquillo peppers (or some other peppers in a tin)
  • ½ eggplant

Cut 2 tomates in half and then each piece on to stripes and finally cut the stripes in half. Remove the ends of the eggplant, cut in pieces of about 3 fingers and then cut on to stripes as thick as you can. Cut 1 onion on to stripes.

Extend the puff pastry cut in 2 or 4 pieces on to a baking tray covered with baking paper. Spread over the puff pastry pieces the tomate leaving about 1 finger free in the margins. Spread the onion and add a bit of salt. Spread tinned peppers. And finally spread the eggplant and add a bit of salt. Cook at oven at 350ºF (180ºC) for 20 minutes.

Vegetable coca

 

Lentils

Hello!

On our spanish site a reader proposed us to cook lentils, which a very common recipe in Spain in the table spoon dish sort of category. I already had this idea in mind but never get materialized until now. This recipe is similar to my mother’s lentils, and I was satisfied with the result so I share it with you:

Ingredients (for 2 people)

  • 150 gr lentils
  • 100 gr ham
  • 100 gr chorizo
  • 2 carrots
  • 2 medium size potatoes
  • 3 garlic cloves
  • 1 tomato
  • 1 onion
  • Some bay leaves

Hi to prepare this recipe start adding 150gr of lentils in a recipient, then cover with water and let stay the lentils in water for at least ½ hour. No it’s time to cut some ingredients. Cut the chorizo onto small slices, as it has lot of fat use less chorizo and more ham, and even don’t use chorizo at all if you prefer. Cut 1 onion is 4 pieces. Peel 2 potatoes and cut in regular pieces.

On a big pot add 2 carrots  (well cleaned so they won’t left dust), the onion, the potatoes, one tomato cut in half, 100 gr of ham cut in really small pieces, chorizo, some bay leaves, 3 peeled garlic cloves, the lentils and some salt.

Add plenty of water, cover wit a lid and cook between 50 minutes and 1 hour. Check if you need more salt, near the end of cook time taste lentils to check if you need to cook them for more time.

This recipe is a good choice for taking tupperware to work, but it will be better if you remove the potatoes.

Lentils

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