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Archive for October, 2013

Panellets

Hello,

On 1st November it’s also a bank holiday in Spain, it’s now common to make some celebrations based on Halloween (or at least what we know about Halloween from TV and movies) like wearing like zombie on party, or kids asking for trick or treat on some homes. But it’s more common (at least in Catalania) to eat sweet potatoes or chestnuts roasted, with lot of places in the street offering them to you. Also is very traditional to buy panellets in bakeries, and this is the recipe I present to you today. They are absolutely delicious, easy to prepare, but they are not quick to cook.

Ingredients:

  • 1 sweet potato or potato
  • ½ kg icing sugar (or even regular sugar)
  • ½ kg ground almonds
  • 200 gr pine seeds
  • 200 gr almond in small pieces
  • Lemon zest
  • 100 gr ground coconut
  • 2 eggs
  • Quince

So lets lets start boiling one sweet potato or regular potato in water for about half hour. Then wait about 25 minutes so you can peel the sweet potato easily and without burning your hands. Crush the sweet potato until you obtain a puree and place in a bowl. Add to the bowl lemon zest,  ½ kg of icing sugar, ½ kg of ground almonds, a few drops of vanilla, and a whisked egg. Mix well everything until you obtain an homogeneous dough, then wrap it in transparent film and let rest in the fridge one night.

Next day divide the dough in 2, with one of the parts make small balls and reserve them. Divide again the remaining dough in two, to one of the parts add ground coconut, mix well and make a cylinder with the dough, cut in small pieces and with your hands give each piece conical shape. Add some flour on the surface you’re working and form a cylinder with the remaining dough, flatten the dough and place strips of quince all along the dough, then wrap the quince with the dough and cut in small pieces.

Now to make the almond panellets we will pass them through a whisked egg and then pass them through almond in very small pieces so this almond pieces stick to the ball. To make the pine seed panellets, pass the balls through the pine seed dish and press the pine seed against the ball so they stick to it. Just pass the quince panellets through the whisked egg. And with the coconut panellets pass each conical piece through egg and then spread ground coconut over them.

Finally before baking paint the almond and pine  seeds panellets with whisked egg. Bake in the oven at 350ºF (180ºC) for 18 minutes and then let rest at least 2 hours before eating them.

Panellets

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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Tuna cake

Hello,

This is a recipe suitable to use as an appetizer for a picnic journey or to bring to work on a tupper.

Ingredients:

  • Tuna
  • Muscles
  • Eggs
  • Surimi
  • Tomato sauce
  • Mayonnaise
  • Soy sauce

If you want to use your own mayonnaise on a blender cup add one egg, a few drops of vinegar or lemon juice, a pinch of salt and sunflower oil. With a hand mixer start to mix with the blades at the bottom, after 10 seconds start moving the mixer up and down and add more sunflower oil very slowly without stopping the up and down move.

On a blender cup start to add the ingredients: surimi, about 160 gr of preserved tuna, preserved muscles, 3 tablespoons of tomato sauce, 3 tablespoons of mayonnaise,  a bit of soy sauce, 2 whisked eggs, salt and pepper. Mix well.

Put the mix on a mold and bake in the oven at 350ºF (180º F) for 30 minutes.

Tuna cake

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.

Artichokes sautéing

Hello,

Most of the recipes I publish were cooked to bring to work in a tupper. Sometimes the recipes are more or less elaborated but sometimes I don’t have too much ingredients, and I have to take a look to my pantry to cook next day’s food, this recipe is a result of this situation, as long as I cooked with preserved food.

[http://youtu.be/FO2FHEFr8wQ]

Ingredients:

  • Arthichokes
  • Tomatoes confit
  • Mushrooms
  • Onion
  • Soy sauce

Cut onto strip two small onions or one big. Cut into small pieces about 6 tomatoes confit.

Add a bit of olive oil in a wok, and always with the fire at maximum power add the onions, salt and some pepper, stir and cook them for about  2 minutes, then add the mushrooms and continue stirring for 2 minutes more. Finally add the artichokes (if they are big cut in small pieces), the tomates and a bit of soy sauce. Stir and cook for about 3-4 minutes more and you’re done.

Artichokes sautéing

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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