Archive
Squid stew
Hello,
I was standing in front of fish monger when I thought about this simple recipe, well and the result was very nice. Those clams at the end give to the dish a superb flavor and it’s pretty easy to cook.
Ingredients:
- Squids (about 300 gr x person)
- Onions
- Bay leaves
- White wine
- Garlic
- Clams (about 6-8 clams per person)
- Parsley
Let’s start chopping just one onion if we found little squid or two if we bought regular ones. Chop 4 garlic cloves. Chop a bunch of parsley.
Put some olive oil on a pot and then add the onion and garlic, the squids, salt and ground pepper, about 3 bay leaves and a bit of white wine. Mix well before covering the pot with a lid and cook about half hour until all the liquids evaporate.
Uncover the pot, mix well and add about 10 clams and the chopped parsley, cover again the pot and maintain the fire for one minute and half, and then let rest about 3 minutes before uncovering the pot and serving.
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.
Caponata
Hello,
This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.
Ingredients (for 2 people):
- 2 eggplants
- 1 onion
- 5 tomatos
- A bunch of parsley
- 12 olives
- 2 tablespoon of capers
- 2 tablespoons of oregano
- Herbal vinegar
First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.
Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.
After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before serving.
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.
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.
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.
Squid in american sauce
Hello,
I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.
Ingredients:
- 1 kg squid
- 1 onion
- 5 garlic cloves
- 4 tomatoes
- 1 chili
- 1 glass of white wine
- 1 cup of brandy
Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.
Cut the squid in rings.
In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.
Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.
3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.
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.
Beans soup
Hello,
Recently I was doing a bit of tourism and take advantage to buy some local beans from El Barco de Ávila, widely known in Spain for their beans. Using those beans I’m preparing this vegetarian recipe I bring to you today. I call it also the java programmers soup, as long as the term Beans is closelly related to Java. This soup is a good choice for your tupper (but make sure it is watertight)
Ingredients (for 2 people):
- 250 gr of beans
- 1 oni0n
- 2-3 leaks
- 2 celery sticks
- 4-5 tomatoes
- 2 garlic cloves
- Paprika
Before preparing this recipe you need to take the beans on a big recipient with triple of water, and let stay the beans a whole night in the water.
Briefly chop an onion. Chop 2 or 3 leaks, you can cut them on half longitudinally and then they will be easier and faster to chop. Cut in small pieces 2 celery sticks. Remove the peduncle of 4 or 5 tomatoes and cut them in small pieces.
Add a bit of olive oil in a pot, then add the onion as well as salt and ground pepper. Stir regularly and cook until the onion gets golden colour. Add a tablespoon of paprika and then add the leaks, celery, tomatoes as well as 2 garlic cloves cut in about 4 pieces. Move, cover the pot with a lid and cook for 10 minutes. Then move the content and add water, cover again the pot and cook for 30 minutes.
Blend the vegetables and get them back to the pot through a chinese strainer. Help yourself with a spoon or spatula to press the vegetables to the walls of chinese strainer until inside the strainer there is almost only pulp.
Add the beans, add enough water, cover the pot and cook between one hour and half and 2 hours. Check there is still water on the pot, and if you nead heat some water and add to the pot, avoid adding cold water because it will cut the beans baking process.
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.
Mayonnaise without egg
Hello,
Some days ago while eating on work I listened how a woman tell other woman how to make a mayonnaise without using egg. At the end is just as simple as replacing the egg with milk, which have some advantages
- Specially on summer you end with the risk of salmonella
- Reduce the cholesterol supplied by the egg (you can use nonfat milk)
- It can be preserved more time
Ingredients:
- One measure of milk
- Two measures of oil (sunflower oil recommended)
- Salt
- Lemon of vinegar
- Ground pepper (optional)
- Garlic (optional)
And this is extremely simple. Just add on a blender cup one part of milk (which could be nonfat milk) and two parts of sunflower oil, add also some drops of lemon juice or vinegar and a pinch of salt. Optionally you can also add some ground pepper or garlic cloves, and of course some other ingredients you like.
Place the mixer at the bottom of the cup and start mixing. In just few seconds the milk and oil will emulsionate and you need to move up and down a few time the mixer, then you’re ready.
You can use this sauce in a lot of recipes and sandwiches. I’ve used it together with some asparagus just painted with olive oil, with a pinch of salt and ground pepper baked in the oven at 350ºF (180ºC) for 20 minutes.
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.
Noodles pot
Hello,
That’s a recipe my mother cooks nearly perferct. It’s a very typical recipe in Catalonia and the translation I did is a bit free, in Spanish is named fideos a la cazuela.
Ingredients (for 2 people):
- Pasta
- 800 gr tomato
- 2 onions
- 4 garlic cloves
- 400 gr pork ribs
Let’s start chopping 2 onions. You can use canned tomatoes, but at this time of year you can find nice tomatoes on the market so I prefer to peel the tomatoes (about 800 gr), add them on a blender cup with 4 garlic cloves, a teaspoon of sugar and blend them.
On a pot add a bit of olive oil and then the pork ribs cut in pieces large like your longest finger, adding salt and ground pepper. Simmer the pork ribs in the pot for about 50 minutes , stirring frequently and adding a bit of water if they start to stick to the pot. It’s nice if they stick just a bit, as they get a nicer color and caramelize a bit.
After 50 minutes add the 2 chopped onions and stir frequently, simmer the onion for about 15 minutes until it’s not dropping more water. Then add the tomato sauce, move a bit and taste if you need to add salt and sugar (if it tastes too acid a bit of sugar will help). Simmer the tomato for 10 minutes and add the noodles, in this case I added Cellentani which find very nice because it’s curled shape.
Cook until the pasta is soft and check frequently if you need to add some water.
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.
Chicken marinated in whiskey
Hello,
Recently was my birthday and one of the presents I’ve get was 2 bottles of whiskey, while one of them was fine for me I didn’t like too much the other one so I’ve started to think about recipes to use this whiskey, and tried this one. Easy and full of taste, and as a bonus a good choice for carry on a tupper. Nice!
Ingredients:
- Chicken
- Whiskey
- Soy sauce
- Lemon
- Garlic
- Thyme
- Rosemary
Place the chicken pieces on a tray suitable for oven and make some incisions with a knife on the chicken. This will allow all the juices penetrate inside the chicken making it more tasty. Then add salt and ground pepper on each side of chicken pieces. Add also some soy sauce, rosemary, thyme, about 5 garlic cloves previously broken with some hand bangs, the juice of half lemon a bit of olive oil and finally some whiskey.
If you want some garnish, you can also add onion, potatoes, pepper, your favorite choice. Let rest one night on the fridge.
Next day take your oven to 350ºF (180ºC) and cook the chicken for one hour. I placed the chicken on a grill tray and under the chicken the tray with all the juices, you can flip the chicken pieces several times and carefully irrigate the chicken with the sauce.
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.
Focaccia
Hello,
Focaccia is a typical bread in Italy served on a lot of places like a kind of fast food. At the end is similar to the pizza but using a thicker dough and less ingredients above than on a pizza. With this recipe it is really easy to prepare a tasty focaccia because there is no need to knead the dough, just mix with a wooden spoon or spatula.
The quantity of ingredients on this recipe depend on the amount of flour:
- 10% of olive oil
- 70% of water
- 1% of baker’s yeast
- 2% of salt
Ingredients:
- Flour
- Water
- Salt
- Baker’s yeast
- Olive oil
- Garlic
- Basil
- Oregano
- Rosemary
First step is to weight the flour on the mold you will use later to bake the focaccia. Just cover the mold taking the flour a maximum height of about 1 to 2 centimetres (like 1 finger).
Then prepare a mix of 10% of olive oil with basil, oregano, rosemary and one garlic clove. I used a mix of olive oil and olive oil from a tin of dried tomatoes giving a nicer taste to focaccia. Process it with a mixer.
Add the flour on a big bowl, then add 1% of baker’s yeast (you will use double if it’s fresh baker’s yeast and will add later dissolved in water), mix well, add 2% of salt and mix again. Add the mix of olive oil and spices, reserving a small amount. Finally add 70% of warm water. Now just mix well the ingredients with a wooden spoon or spatula without the need of kneading which makes this recipe easier.
Cover with transparent film and let rest for 1 or 2 days.
After resting give it a litte mix just to remove the gas formed during the fermentation. Paint the mold with a bit of olive oil painting the base and also the walls. Add the dough on the mold, trying to distribute all over the mold, cover with a cloth and let rest for 3-4 hours.
Then paint over the focaccia with the reserved oil and spices mix, make holes over the focaccia with a finger and if you want throw some ingredients above like for example I did with kalamata olives, you can also use onion cut on to stripes or a winner combination like tomato and fresh basil. Finally bake on the oven at 390º F (200º C) for about 20 minutes, and you have your focaccia ready.
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
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.
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.
Recipes from Spain 