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Posts Tagged ‘carrot’

Coleslaw

Hello,

On my previous recipes (Cocido montañés) it remained  half cabbage and I was thinking about what to do with it, until it came to my mind the coleslaw served on some buffet restaurants, so I investigated a bit and test the recipe I bring to you today:

Ingredients:

  • Half cabbage
  • 2 carrots
  • 1 medium onion or 2 small
  • 1 apple
  • 1 lemon
  • Mayonnaise
  • Mustard
  • Optionally some sugar

It will be better if you have a mandolin to cut ingredients, if not cut first onto strips half cabbage, then turn the strips and cut again so you will get thick and long strips. Cut one medium onion or two small the same way you cut first the half cabbage. It should be nice to cut 2 carrots in thick sticks, I found the way to do it cutting first thick sheets with a potato peeler and then cutting with a knife, but if you don’t have time or patience you can just grate the 2 carrots. Finally grate an apple.

On a big bowl add the cabbage, the onion, the carrot, the apple, the juice of one lemon and optionally a tablespoon of sugar. Finally prepare a sauce with 3 tablespoons of mayonnaise, between 1 and 2 tablespoons of mustard, and you can also add a bit of soy sauce. Mix well and then add to the bowl.

Now just mix everything in the bowl and also compress it. Cover with transparent film and let rest one night in the fridge. Remove from fridge at least half hour before serving.

Coleslaw

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 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

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

Paella

Hello,

Paella is one of top typical dishes in Spain, present in lots of  menus each thursday (thurday it’s like the paella day in Spain). It’s so spread it is difficult to find something like the “original paella recipe”, so it’s cooked on slightly different way on each kitchen. This is only one more possibility to cook the paella, hope you enjoy:

Ingredients (for 4 people):

  • 400 gr rice
  • 2 onions
  • 8 garlic cloves
  • 2 carrots
  • Thyme and rosemary
  • 2 sepia (cuddlefish)
  • 12 muscles
  • 12 prawns
  • 5 small radishes
  • Saffron
  • 1 lemon

Peel the prawns and place the heads and skin on a big pot, add also one onion in quarters, 2 carrots, thyme, rosemary, 5 garlic cloves, 5 small radishes and 2 sepia. Add salt and olive oil, cover with cold water and let boil for about an hour. On this way you will obtain a nice broth and the cuddlefish will be tender. You can also add more vegetables to the broth, like pumpkin, celery, leek … the more ingredients the more taste.

Once the water has been boiling for an hour remove the sepia and drain to obtain the broth. Chop one onion. Add 3 garlic cloves on a blender cup, olive oil and parley and mix with the blender. Add this oil to a pan. When oil is hot add chopped onion, salt and move it; cook it for about 10 minutes. Then add the muscles (discarding those already open, because should be unhealthy), add also sepia cut in small pieces and the peeled prawns. Move frequently and cook until almost all muscles are open.

Add the rice, the saffron and mix it well. Now add broth to cook the rice, the rice must be cooking for 15 minutes until it gets tender. Add broth more times if needed; also taste it to check if you need to add more salt. You can server some lemon with it so people can squeeze it; lemon it’s a nice partner for paella.

paella

Fisherman’s pie

Ingredients (for 3-4 people):

  • 750 gr fish (without skin and without spines)
  • 1 onion
  • 1 glass white wine.
  • 1 carrot
  • 1 egg
  • 350-400 gr potatoes
  • Some thyme and rosemary
  • Cheese to grate (parmegiano, grana padano, old amsterdam …)

Start chopping one onion. I used cod and salmon but you can use any other fish, without spines and without skin, even use some prawns.

Peel the potatoes, cut in regular pieces and add to a pot with boling water with a bit of salt. Cook them for about 15 minutes until the are soft.

Add olive oil to a pan, when the oil is hot add chopped onion a bit of salt and move it. Add one graten carrot, and cotinue moving frequently.

When carrot and onion are well cooked, add some thyme and rosemary, the fish cut in not too small pieces, and a glass of white wine. Crush the fish with a wooden spoon and maintain cooking and moving until the wine is evaporated.

Add some salt and an egg to the already stained potatoes. Crush and mix them with a fork to form a puree.

Add the fish in an oven recipient. Over the fish distribute uniformly the puree. Grate cheese over the puree (you can use parmigiano, grana padano, old amsterdam or your favourite one).

Make some holes with a fork and put in the oven at 350º F (180º C) for 20 minutes and finally 5 minutes on the gratin position.

Fisherman's pie

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