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Archive for July, 2012

Fried milk

Hello,

Fried milk is a very typical dessert in north Spain, it’s tricky to cook until you don’t get the right measures, once you got them it’s quite easy, but it requires some time to prepare.

Ingredients:

  • 1 litre milk
  • 100 gr corn flour
  • 150 gr sugar
  • 1 lemon
  • Ground cinnamon
  • 1 stick cinnamon
  • Flour
  • 1 egg
  • Vegetable oil

Start boiling 850 ml of milk, with a stick of cinnamon and 100 gr of sugar. Move it to dissolve the sugar. Add also some skin of lemon, cut really thin to avoid the white part which is bitter.

While the milk heats up, in a bowl mix 100 gr of corn flour with 150 ml of milk.

Once the milk is boiling be careful to avoid  flood over the pot, shut down the fire and remove cinnamon stick and lemon skin. Add the milk mixed with corn flour and move with a wooden spoon for some minutes until it’s well mixed and without grumes.

Turn over a rectangular or square recipient, I’ve used silicon mold for easy unmold. Let rest for 1 hour and half, and 1 hour in the fridge. On a silicon mold the unmold process will be very easy, cut the solidified milk in cubes.

Before frying you will pass them on egg and flour, so beat an egg and pass each cube first on the egg then on flour.

Add vegetable oil in a pot, enough to cover the cubes. When inserting a wooden spoon in the oil bubbles appear the oil temperature is right to fry. Add the cubes and remove in a short time (perhaps little less than a minute), put them on a towel paper and add over a mix of sugar and ground cinnamon (like 50 gr of sugar and 1 tablespoon of ground cinnamon). Let cold and it is ready to eat.

Fried milk

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.

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Shepherd’s salad

Hello,

This a recipe typical from Turkey, it’s a really nice recipe for those of you bringing a tupperware to your work, and it’s also great for summer.

Ingredients:

  • 1 cucumber
  • 2 tomates
  • 1 spring onion
  • 1 lemon
  • A bunch of parsley
  • Olive oil

Start rolling a bunch of parsley like you were rolling a cigar, and then chop it. Peel the cucumber but maintain a bit of the skin which will bring a more colorful salad. As we need to cut the cucumber in cubes, first we will cut onto slices, then pile up slices and cut onto stripes, then cut the stripes to form cubes. Chop a spring onion. Cut 2 tomatoes on cubes, first cut in half, cut in 4 the part with the peduncle, remove the peduncle and try to cut in cubes; cut the other part onto stripes turn 90 degrees and cut again onto stripe so you will have cubes.

Add the tomatoes, spring onion and cucumber on a bowl and add the chopped parsley. Add salt, the juice of one lemon and olive oil. Give it a good mix, and let rest for some time.

Shepherd's salad

Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com) who distributes it under the CC-BY license.

Vinaigrette mussels

Hello,

This is a very typical tapa in Spain (in Spanish, mejillones en vinagreta) and it’s a really nice recipe for sumer because you can eat them at a lower temperature and they’re still delicious, furthermore mussels are one of the cheapest seafood you can find (at least in Spain) making this recipe really a winner: rich, healthy, fresh, cheap. What else do you need? Of course it is also easy to prepare.

Ingredients:

  • Mussels
  • Sherry vinegar
  • Spring onion
  • Red pepper
  • Green pepper
  • Olive oil

Let’s start preparing the mussels, we will steam it. If you don’t have a tool to steam you can use just a pot, boil water and put the mussels in a metallic colander on top, cover the pot with a lid and maintain cooking for about 15 minutes. Use a tall pot in order to avoid water get off the pot, and be careful there’s always water in the pot otherwise you will burn it, and it’s not good to burn a pot on each recipe.

While the mussels steam we will prepare the vinaigrette, you need to chop more or less the same amount of spring onion, red pepper and green pepper, obtaining very smalll pieces. Then put all together in a bowl and add salt, sherry vinegar and olive oil (using 2 times more olive oil than vinegar). Mix well,  if there is too much oil and vinegar you can reuse them later to dress a salad.

Discard those mussels not opened, remove half of shell, let cold and just add a coffespoon of vinaigrette over each mussel.

Vinaigrette mussels

Music used in the video (Airport Lounge) and it’s rights belong to Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.

Pizza

Hello,

I really love pizza, without any kind of doubt it deserves to be in a top list of food inventions, it’s kinda those recipes you will eat each day, and probably you will need long time to hate it :). For this pizza I made a dough which is very similar to bread, it give pizza a stunning looking and also great taste. Regarding the ingredients, I’ve used just a small set, so just use your imagination and/or preferences to cook pizza.

Ingredients:

  • 300 gr flour
  • 50 gr olive oil
  • 2-3 gr dry baker’s yeast
  • Crushed tomatoes
  • Tunna
  • Mozzarella cheese
  • 6 olives
  • Oregano

Let’s start making the dough, in a bowl put 300 gr of flour and 2-3 gr of dry baker’s yeast, mix well with your hands. Add a coffeespoon  of salt and like one tablespoon of oregano, mix again with your hands. Add 50 gr of olive oil, and 150 gr of water, better it is warm. Mix well with a wooden spoon until the dough is formed, then knead with your hands first on the bowl, and after a while spread a bit of flour in the table and continue kneading on the table for at least 5 to 6 minutes until dough becomes very elastic and not sticky. Make a ball with the dough,  spread some flour in the bowl, and keep the dough in the bowl covered with a  cloth resting for at least one hour.

After one hour you can see how the dough increased it volume several times. Knead it for a while and start to give it the shape smashing the dough with your hands , slowly but constantly.

Place the dough over the oven tray and with your fingers extend the edges to give the pizza a circular shape. Let rest the dough 20-30 minutes.  Smash again the dough and extend with your fingers.

Spread tomato sauce over the dough, and then spread grated mozarella cheese (or any other kind of cheese, at your choice). As said before this is a really basic pizza, I added tuna and olives and finally covered with more mozarella cheese, but just use your favourite ingredients instead these ones :).

Cook in the oven at 390ºF (200º C) for about 20 minutes, and your pizza is ready.

pizza

Music in the video (Airport Lounge) is owned by Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.

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