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Coconut and chicken thai soup

Hi,

This soup has some reminiscences from oriental food so I call it “thai”. I cooked it without pasta but if you want you can add some noodles at the end.

Ingredients (2 people):

  • 1 red onion
  • 1 red pepper
  • 6 mushrooms
  • 1 tbsp green curry
  • Ginger
  • 1 lime
  • 2 garlic cloves
  • 1 chicken breast
  • ½ liter of coconut milk
  • ½ liter of chicken stock
  • A bunch of coriander

We start cutting the ingredients. Cut the red onion onto stripes, also a red pepper onto stripes, a chicken breast onto really fine stripes and about 6 mushrooms laminated.

On a pot put a bit of olive oil, 2 crushed garlic cloves a bit of grated ginger and lime (or lemon) zest. After one minute add the red pepper. Cook about 4 minutes and if the base of the pot gets to dry add some water. Then add the red onion, a bit of salt and ground pepper mix well and cook for about 3 minutes. Then add the chicken and a bit of salt, mix well, stir frequently and cook until the chicken changes its colour and gets a bit golden.

Add the juice of one lime (or lemon), a tbsp of green curry, half liter of coconut milk, and half liter of chicken stock. Keep on cooking for 15-20 minutes, finally add the mushrooms and cook for 10 minutes.

Serve with a bunch of chopped coriander over the soup. This recipe is ideal also to bring on your tupperware (be sure is watertight) to work.

oconut and chicken thai soup

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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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.

Chocolate and coconut

December 16, 2011 1 comment

Hi,

Laura show me this nice recipe some time ago, it can be a nice surprise to your guests, or just to offer your work’s colleagues for your birthday … any excuse is valid.

Ingredients:

  • 250 gr of Philadelphia cheese
  • 1 milk chocolate tablet
  • 1 packet Oreo cookies
  • Chocolate sticks
  • Grated coconut

Put the oreo cookies on a bag and bang it so the cookies get crashed in small pieces.

Add the crashed oreo cookies on a bowl, 250 gr of Philadelphia cheese and the milk chocolate tablet previously melted in a microwave or using bain-marie. Mix it with your hands but being careful to touch the chocolate at last because it will be hot. Let the mix rest at the fridge for at least 20 minutes.

Use your hands to make small balls, and then batter the ball in chocolate sticks or with grated coconut. Put them on a fridge and let them rest for at least 1 hour.

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