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Posts Tagged ‘corn flour’

St John’s coca

Hello,

This dessert very typical in Catalonia on St John’s day, you can find them on each bakery, pastry shop, take away food store, supermarkets. And you can also find a wide range of them, but my favorite one is this one I show you on this recipe, with custard on top. It’s completely amazing, and it’s not me saying it, the same said my family and my colleagues in work (who also had the choice to taste it). The only con, it takes some time to cook it, but no pain no gain 🙂

Ingredients (to cook 2 of them):

  • 500 gr flour
  • 50 gr butter
  • Corn flour
  • 1 litre of milk
  • 250 gr sugar
  • 4 eggs
  • Cinnamon
  • Lemon zest
  • Baker’s yeast (5gr dry, 15 gr if it’s fresh)
  • Vanilla extract
  • Pine seeds
  • Laminated almonds
  • Candied cherries
  • Anise

Let’s start heating 400 gr of milk, with a stick of cinnamon and lemon (or orange) zest. Simmer until the milk boils, then maintain in the fire for 2 minutes and let cold. When milk is warm, add 100 gr of flour in a bowl, 5 gr of dry baker’s yeast (if it’s fresh use 15 gr dissolved in milk) mix well and add 100 gr of previously heated milk passing it through a colander. Mix well with a spatula or a wooden spoon, cover with transparent film and let rest all night. Prepare also mix of 2 tablespoons of sugar, a bit of anise and water, if the mix seems too wet add some extra sugar.

Next day add 400 gr of flour in the bowl, 100 gr of sugar, 200 grams of the milk heated the day before and half teaspoon of salt. Mix well everything first in the bowl and then knead it to obtain a soft and silky dough. To knead it I lift it with my hands, turn 90 degrees, dash to the table, drag a bit to me and then with a wrist move fold over itself, you need to repeat these movement for quite a long time, perhaps 8 to 15 minutes until the dough looks silky. Now spread the dough and add over 50 gr of butter in small pieces, the butter should be for some hours out of fridge so it will be easier to integrate in the dough. Once the butter is well integrated in the dough we need to knead again in the same way as before, and again for some quite long time. Once you finished kneading keep the dough on the bowl covered with a transparent film and let rest about 4-5 hours.

You can do the custard now, to prepare it add on a bowl half litre of milk, 100 gr of sugar and 3 egg yolks. To keep away the egg yolks, crash the egg and move the egg yolk from each half part of the egg shell. Add also a tablespoon of corn flour and whisk it with energy. You can also add some ground cinnamon and vanilla extract to make it more tasty. Put this mix on a pot and simmer while stiring with a wooden spoon. Take patience as you will need to stir until it reduces and gets consistent, and this could take about 20 minutes. Cover and let cold.

After resting the dough it’s time to take it out of the bowl and knead it a bit, like a minute, divide the dough in 2 pieces and spread it over a baking paper, with your hand or with a rolling pin. And let rest for 3 hours. Don’t worry if you see the dough too thick and fragile, it will grow again.

Last steps! Paint the surface with a whisked egg and then cover with custard, well in the video I did upside down, as it is easier to paint first. Spread over also the sugar mixed with anise and water, pine seeds, laminated almonds and some candied cherries. Bake them at 400ºF 15 minutes and let cold before eating.

If you try it, you will love this recipe!

st john's coca

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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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.

Custards

As a fan of Fringe perhaps I’m a little bit dissapointed Walter Bishop never showing the custard’s recipe he tries to cook for his son Peter in some chapters. So finally I did them following some other recipes.

Ingredients (6-8 custards):

– 1,5 l milk
– 1 stick cinnamon
– 1 lemon (just the skin)
– 6 eggs (just the egg yolks)
– 150 gr sugar
– 20 gr corn flour

Start adding 1,5 litres of milk in a big pot. Add also 75 gr of sugar (about 4 table spoon), one stick cinnamon and grate or peel the skin of one lemon. When milk starts to boil shutdown the fire.

Add 6 egg yolks in a bowl, to separe the egg yolk from the egg white crash the egg and move around the egg yolk from each half egg shield until there is no more egg white.

Add 20 gr of corn flour, 75 gr of sugar and whisk it well. Also if you like, you can also add one small spoon of vanilla extract.

Add the mix in a big pot with the fire set to minimum. Move the mix with a wooden spoon while incorporing strained milk in several times. When all milk has been added, keep moving with the wooden spoon for 20 minutes.

If the mix starts to boil, put the pot off of fire, for one minute and then put on fire again. This is to avoid enough temperature to curdle the egg.

Let stand the custards for about 2 hours, and add ground cinnamon when serving if you like.

Custards

Chicken wings

Hi,

I’ve got lucky on a twitter contest and won a gastronomic journey at Hotel Arts. One of the recipes the chefs Roberto Holtz and Carles show us was this chicken wings recipe with an oriental touch.

Ingredients:

  • 900 gr of chicken wings
  • Soy sauce
  • Mayonnaise
  • 3 garlic cloves
  • Ginger
  • Corn flour

First we will marinate the chicken wings, put them on a recipient and add 3 egg yolks, soy sauce, grate 3 garlic cloves, and also grate more or less the same quantity of ginger, add 2 spoons of corn flour and mix it well with your hands.

It must be on the fridge for at least a couple of hours or even until next day.

For dipping we will prepare a sauce mixing mayonnaise and soy sauce with a spoon.

You can know when the oil is at needed temperature to fry when you insert a wooden spoon on the oil and then raises small bubbles. So lets insert the chicken wings in the oil (not all at the same time, do it in several rows), and let them cook for about 4 minutes which will bring you a nice gold and crispy chicken wings.

Hope you enjoy the recipe, see you next time!

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