Archive
Banana marmalade
Hello,
I don’t remember to find banana marmalade on any supermarket here in Spain, so I decided to cook it for myself. This marmalade is really awesome, try on your breakfast and you will start your day absolutely full of energy and good mood, with a double pleasure: the incredible taste and the satisfaction of eating something cooked by yourself:
Ingredients (for a 400 gr jar):
- ½ kg bananas
- ½ lemon
- 150 gr sugar
Cut the bananas in small pieces. Place the bananas in a bowl, add 150 gr of sugar. This sugar not only will give sweet taste but also will preserve the marmalade. Add the juice of half lemon. Mix until well combined and let rest for at least 2 hours.
To sterilize the jar and its cover put them on separate pots with boiling water, maintain in boiling water for some minutes.
Add the banana and sugar to a pot, set on the fire and move them so the mix don’t stuck to the pot. After some minutes banana will be soft, crush them while moving. When the marmalade is getting a dense texture shutdown the fire.
Add the marmalade still hot in the jar until filling it, clean the edges and cover. Turn down the jar in order to vacuum, let stay in this position until it’s cold.
The music in the video (Airport Lounge) is composed and belongs to Kevin MacLeod (http://incompetech.com)
Tip – how to cut a pineapple
Hello!
Pineapple is a lovely fruit you can enjoy along all year. This fruit grows in tropical climates with a regular temperature all over the year so it can be cultivated at any time and crop when it is mature. But for my the problem with pineapple is how to make it beautiful to your guests, specially for kids, so in this first tip video I will show you a nice way to prepare it.
Fisrt remove both ends of pineaple. Place in vertical and cut in 4 pieces. Remove the central part of each piece, with a knive. Place the knive as close as possible to the skin and cut in order to separe pineapple and skin. Then cut in small pieces (about 3 cms) and move around to find a nice presentation.
Banana omelette
-
4 eggs
-
½ red and green pepper
-
2 bananas
-
1 small onion (or ½ onion)
-
1 tomato
-
3 garlic cloves
Black rice
Hello!
This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.
Ingredients (for 4 people):
- 300 gr rice
- Sepia or squid (sobre 800-900 gr) with it ink
- 2 onions
- 1 garlic head
- 1 pumpkin
- 12-16 prawn/shrimps
Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.
Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.
Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.
Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)
Goulash
Hello,
Goulash is a typical recipe from Hungary, and it is really a masterpiece. At least here hungarian gastronomy does not have a powerful marketing as other gastronomies, but if there are more recipes like this Goulash, it will sure worth to take a lookt to it.
Ingredients (for 2 pople):
- ½ kg beef
- 1 onion
- 2 tomatoes
- 3 garlic cloves
- Sweet paprika
- 1 red pepper
- Flour
Start removing the fat from beef, choose a beef with a minimum thickness of 2 cms, cut the beef in cubes of about 4 or 5 cms. Add a bit of salt and ground pepper on the beef. In a dish put a bit of flour put the pieces of beef on it and then remove the excess.
Cut the onion onto stripes, and then loosely cut the stripes, don’t worry we don’t need it to be chopped. Chop 3 garlic cloves. Grate 2 tomatoes, in order to grate them easily cut in half and then just grate until it remains only the skin. Lastly cut a red pepper onto stripes, then the stripes on half.
Add about 1 cm of olive oil in a pan. When oil is hot add beef, and stir it. Keep cooking until it gets a golden look. Reserve the beef. Then add the onion in the same oil and add a bit of salt. Stir it and cook until it gets a golden colour, then remove the excess of oil and add like 2 sweet paprika tablespoons, chopped garlic and the grated tomatoes. Stir and cook for 2 minutes. Then add water and wait until water is hot. You need water to be hot if you want a tender beef, otherwise it will stay tough
In a pot add previosly cook beef, the red pepper and the pan content. Mix it well and cover the pot with a lid. Cook with low fire for about one hour and half and 2 hours, until the sauce becomes dense. Be sure to have enough bread when eating this delicious recipe.
Music on the video (Airport Loung) is composed by Kevin MacLeod (http://incompetech.com)
Torrijas
- Bread
- Milk
- Red Winde
- Egg
- Sugar
- Ground cinnamon
Tuna escabeche
Hello!
On our Spanish blog a reader suggested us to publish some recipe using escabeche. Escabeche is a technique to cook food in order to preserve them, it is very typical to find canned sea food or fish preserved in escabeche, in Spain perhaps the most easy to find are the muscles. I liked very much the result of this recipe, it is really superb on a sandwich bit some cheese.
Ingredients:
- 1 Kg tuna without skin and without spines
- ½ lt olive oil
- ¼ lt white vinegar
- ¼ lt white wine
- 3 garlic cloves
- 20 peppercorns
- Some bay leaves
- 1 sweet paprika tablespoon
Add in a pot ½ litre of olive oil, ¼ litre of white vinegar, ¼ litre of white wine, about 20 peppercorns, some bay leaves, 3 garlic cloves and a tablespoon of sweet paprika, mix it until well combined. Add the tuna without skin and with out spines, and make sure it is well submerged.
Set the fire on at minimum level, and cook for 20 minutes. In 20 minutes it will be cooked rare, cook about 30 minutes if you prefer more done. Let rest for some hours until getting ambient temperature, then put in the fridge like one night. Take off the fridge 15 minutes before eating, it is really great in a sandwich with cheese. You can have it in the fridge for some days, the escabeche sauce will preserve the tuna.
Music on the video (Airport Lounge) is composed by Kevin MacLeod (incompetech.com)
Cider chorizos
Hello!
This is a a very typical recipe from Asturias (north Spain) , it is really easy todo, perhaps the hardest part will be getting the ingredients. It is normally served as a tapa, something you should taste if ever visit Asturias 🙂
Ingredients
- Tender chorizos
- Natural cider
You must choose tender chorizos and natural cider (no gas). Add the chorizos in a pot and make little punctures with a knive. Cover them with cider and turn on the fire. Once starts to boil cook for 15-20 minutes and the recipe is ready. Enjoy them with a good bread just after cooked.
Recipes from Spain 