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Archive for April, 2012

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.

Banana marmalade

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.

Categories: Fruit, Tip Tags: , , , ,

Banana omelette

April 27, 2012 1 comment
Hello!
This omelette has a very uncommon ingredient on non-dessert recipes: banana. And at the end there is a myriad of flavours really interesting, sweetness from the bananas, some acid from tomato; sometimes you will taste them separately some times together.
Ingredients (for 2 people):
  • 4 eggs
  • ½ red and green pepper
  • 2 bananas
  • 1 small onion (or ½ onion)
  • 1 tomato
  • 3 garlic cloves
Use less than half red and green pepper, cut onto stripes and then cut stripes in several pieces. If you prefer you can use eggplant instead of peppers. Chop one onion, or half it it is a big onion. Grate one tomato, first cut it in half, then grate each part until there is only the skin. Cut onto slices 2 bananas.
Add olive oil in a pan, then add onion and peppers, grated tomato, 3 crushed garlic cloves, some salt and ground pepper. Stir it and cook for 5 minutes. Then add the bananas, and keep stiring frequently, cook for 5 minutes more.
While the bananas are cooking, whisk 4 eggs in a bowl. When the bananas and other ingredients are cooked, put them together with whisked eggs in the bowl. Add some olive oil in the pan and add the egg mix. Insert a spatula in the borders of omelette to help the egg cook faster. When there is almost no egg liquid it’s time to turn the omelette, I use a pan lid, add a bit of oil in the lid so the omelette will slide easy. Put the lid over the pan, quickly turn the pan, and then let slide the omelette back to the pan.
Now turn the omelette some more time until is cooked as you like, and it is ready.
This is a nice recipe to eat just after cooked or even cold, so it is a good choice also for your tupperware stuff, or for a picnic.
Banana omelette
Music in the video (Airport lounge) is compose by Kevin MacLeod (http://incompetech.com)

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)

black rice

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)

Goulash

Torrijas

Hello!
Torrijas are a typical recipe for lent or Easter. At least in Spain with catholic religion there were restrictions on the food allowed to eat before Easter, so people need for some recipes following the rules to avoid being punished and also to keep enough strength to do their work. Well they also had the option to pay the “bula”, a sort of tax allowing you to eat without restrictions, this sounds to me similar to Orwell’s farm “All animals are equal, but some animals are more equal than others”
Ingredients:
  • Bread
  • Milk
  • Red Winde
  • Egg
  • Sugar
  • Ground cinnamon
First mix sugar with a bit of ground cinnamon.
In 3 dishes add red wine, milk, and beat an egg. Add sunflower oil on a pan and wait for the oil to be hot. Put the bread slice on milk or wine, then pass on the egg dish and finally fry in the pan. Turn them some times until they get a golden colour. Let rest over a paper towell to absorb excess of oil, and once they are off the pan add over them sugar mixed with cinnamon, with torrijas really hot sugar will melt a bit.
Cook first the ones with milk and then the ones with wine, don’t let the bread to stay to much on wine, milk or egg, otherwise it will carry to much liquid and will be very easy to break.
You can also cover them with honey.
Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com)

torrijas

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)

 Tuna escabeche

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