Archive

Posts Tagged ‘egg’

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.

Advertisements

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.

Tocino de cielo

Hello,

Tocino de cielo is a very typical dessert in Andalucia (region at south of Spain), it seems it was invented by nuns long time ago when they received a lot of egg yolks discarded from the wine clarification process (done with egg white) in Jerez de la Frontera (widely known for it’s Xerez wine). It’s very similar to creme caramel but with a stronger taste. A really delicious and easy dessert to cook.

Ingredients (for 3 people):

  • 6 eggs
  • 150 gr of sugar
  • 200 gr of water

First step is to prepare the syrup, on a sauce pan add 200 gr of sugar and 150 gr of water, move in order to dissolve the sugar on the water, once the water starts to boil maintain with low fire for about 12 to 15 minutes. Move some times carefully. Once the syrup is prepared, let it cold.

While the syrup reduces its temperature separate the egg yolk from the egg white, to do so break the eggs and pass the egg yolk from half egg shell to other half until you get only with the egg yolk, add the egg yolks on a bowl and whisk them.

When the syrup it’s warm add it slowly to the whisked egg yolks while whisking.

Now let’s prepare the caramel, putting on a pan 2 tablespoons of sugar and half tablespoon of water, start stiring when the water boils and maintain in the fire until turns to toasted colour. Then without wasting a second (otherwise the caramel will solidify and become useless) add a bit of caramel in each mold, and with the help of a cloth make the caramel stain a bit the walls of the mold. Then add the mix of egg yolk and syrup on each mold. Cover the molds with tin foil, to prevent them being filled with water, cause we will cook them on bain marie.

On a pot place the molds and add water until more than half height of the molds, cover the pot with a lid and cook for half hour once the water starts to boil. Once cooked keep on the fridge for at least one night and delight yourself with this dessert.

Tocino de cielo

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 walnuts cookies

Hi,

It was a long time ago I did my first cookies, but for some reasons or other never end with a record session so I can upload the video. Sometimes there was a problem with the ingredients proportions, specially with the butter which (with that formula at least) to be added in a very exact measure: if not enough was added it did not melt enough in the oven so you get a spherical cookie, it too much was added then they melted too much until join all them in a super big cookie (of the size of the oven tray). With the recipe I present to you this time the result is pretty good and don’t need to worry about being so precise with the butter.

Ingredients (for about 25 – 30 cookies):

  • 500 gr flour
  • 1 lemon (for lemon zest)
  • 100 gr sugar
  • 80-120 gr chocolate
  • 8-12 walnuts
  • 4 eggs
  • 100 gr butter

Before preparing the cookies dough we will chop 80-120 gr of chocolate and 8-12 walnuts. Chop both without chopping to the point they became dust. Regarding the walnuts I prefer to use nuts with shell, because I find some of the nuts without shell I bought had rancid flavor.

Now let’s prepare the dough adding on a bowl 500 gr of flour, 100 gr of sugar, 4 eggs (you can whisk them before adding), 100 gr of butter cut in small pieces and out of fridge for some hours so it will be integrated easier in the dough, add lemon zest to add extra flavor, you can replace or add also ground cinnamon, orange zest, vanilla extract (or even rum or Baileys). Finally add the already chopped chocolate and walnuts.

Mix well until everything is well integrated. When you have all the ingredients well integrated, give it a rectangular shape, cover with transparent film and let rest in the fridge for at least one hour. After resting cut the dough in small portions and give them spherical shape working them with your hands. Finally cover the oven tray with oven paper, smash all spherical portions to get a round cookie shape and place on the tray, probably you will need to bake them in several batches. Bake in the oven at 350ºF (180ºC) for 18-20 minutes, and don’t eat them until some hours.

http://alosfogones.com/2013/04/28/galletas-de-chocolate-y-nueces/

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.

Bandullo

Hello,

This recipe it’s a kind of sponge cake replacing flour with bread (with some days), the result is an hybrid between a cake and torrijas, very interesting:

Ingredients:

  • Bread (some days old)
  • Lemon zest
  • 50 gr butter
  • 3 eggs
  • 70 gr sugar
  • ½ litre of milk
  • Ground cinnamon
  • Baking powder (aprox 16 gr)

On a blender cup add the bread and half litre of milk. Add also baking powder, 50 gr of butter, 70 grams of sugar, 3 eggs, some lemon zest and a bit of ground cinnamon. Mix well.

Add a bit of vegetable oil in the mold and paint all the mold with a brush. Add the mix on the mold and bake in the oven at 350ºF (180ºC) for 40-45 minutes.

Bandullo

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.

Chickpeas snacks

February 13, 2013 1 comment

Hi,

Sometimes you expect to do some recipe and you end up with another different one, this was one of these times. I was trying to cook a chickpea hamburguer and ended with these snacks, awesome.

Ingredients:

  • 200 gr chickpeas
  • 2 garlic cloves
  • 1 egg
  • Breadcrumbs
  • A bunch or parsley

You need to left 200 gr of chickpeas on a big recipient with water all night, the recipient needs to be big because chickpeas will grown considerably. Strain the chickpeas and then crush them on a blender until the size of the crushed pieces are like 1/8 of a chickpea.

Add the crushed chickpeas on a bowl, and add also 2 crushed garlic cloves, a bit of chopped parsley, a bit of salt and one egg. Mix well everything and the add  enough breadcrumbs to dry a bit the mix.

On an oven tray place the chickpeas mix with the help of a mold, and then press them them strongly. Cook in the oven at 350º F for 25 minutes and your  chickpeas snacks are done.

Chickpeas snacks

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.

Important potatoes

Hello!

This time I come again with a vegetarian recipe, but a really good one for winter cold days. It’s a typical spanish recipe original from Palencia, and very economic.

Ingredients (for 1 person):

  • 2 potatoes
  • 1 onion
  • Saffron
  •  3 garlic cloves
  • A bunch of parsley
  • 2 bay leaves
  • Paprika
  • 1 egg
  • Flour
  • White wine
  • About ½ litre of oil to fry

Let’s start peeling the potatoes and then slicing them, having slices about half centimetre thick. Pass each potato slices first through flour and then through a whisked egg.

Add oil in a pan or pot and wait for it to be hot, fry the potatoes in several batches for about 3 minutes. Then reserve them over paper towels in order to remove oil excess.

Chop an onion and put a bit of olive oil in a pot, then add the onion a bit of salt and 2 bay leaves. Stir from time to time and cook about 6-7 minutes. While cooking the onion put in a mortar 3 garlic cloves, a bit of saffron, a bit of salt and a bunch of parsly grinding them until well mixed.

Add a bit of white wine in the pot, the content of the mortar, one teaspoon of paprika and the already fried potatoes. Add enough water to cover the potatoes passing above like 2 fingers  and cook for 20 minutes. Instead of stiring it, just shake the pot in order to avoid break the potatoes.

Important potatoes

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.

%d bloggers like this: