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Chicken strogonoff
Hello,
Somedays ago I was just watching Gordon Ramsay’s recipe (click here to see) and it impressed me a lot so I reproduced it but with some differences ingredients. I bought Ras el hanout species some weeks ago and I thought about replacing the smoked paprika with this mix of species, and as long as I was not able to find sour cream (or even to know exactly what it is in Spanish) I replaced it with a yogurt. Well the results were amazing, so I am sharing with you this recipe.
Ingredients (for 2 people):
- 2 chicken breasts
- 2 onions
- 2 green peppers
- 2 garlic clove
- 1 tablespoon Ras el hanout
- 100 gr of mushrooms
- ¼ litre chicken stock
- ~ 125 ml white wine
- 1 Yogurt (or sour cream)
- A bunch of parsley
Let’s start cutting the chicken breasts into strips, put the strips on a bowl add a bit of salt and mix well. Now add 1 tablespoon of ras el hanout and mix again well. Ras el hanout it’s a typical mix of species from Morocco, you can find it for example in Amazon.com :). After mixing clean your hands with abundant water and soap, otherwhise your nails will be yellow for some days.
Now it’s time to cut the rest of ingredients, cut into julienne 2 onions, cut into strips two green peppers, having each strip about one finger of length, cut in 4 about 100 gr of mushrooms and laminate 2 garlic cloves. Be sure to wash well your mushrooms, because if it remains some ground it could ruin your recipe, and it would be a pity.
In a pan add enough olive oil to cover the base, before oil gets too hot add the chicken breast, stir and cook for about 5 minutes. Then remove the chicken from the pan and reserve for later. In the same pan add the onion, green pepper, mushrooms and garlic as well as a bit of salt; cook them for about 10 minutes and stir frequently. After these 10 minutes add a bit of white wine (about 125 ml) and cook for 5 minutes more, also stirring frequently.
After these 5 minutes put back the chicken in the pan, add about ¼ litre of chicken stock, a yogurt (or sour cream) and a bunch of chopped parsley. Mix well everything and stir frequently while cooking for 25 to 40 minutes. You need to cook it until there is almost no liquid.
You can also use half chicken breast per person, and add some steamed rice.
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.
Vinaigrette mussels
Hello,
This is a very typical tapa in Spain (in Spanish, mejillones en vinagreta) and it’s a really nice recipe for sumer because you can eat them at a lower temperature and they’re still delicious, furthermore mussels are one of the cheapest seafood you can find (at least in Spain) making this recipe really a winner: rich, healthy, fresh, cheap. What else do you need? Of course it is also easy to prepare.
Ingredients:
- Mussels
- Sherry vinegar
- Spring onion
- Red pepper
- Green pepper
- Olive oil
Let’s start preparing the mussels, we will steam it. If you don’t have a tool to steam you can use just a pot, boil water and put the mussels in a metallic colander on top, cover the pot with a lid and maintain cooking for about 15 minutes. Use a tall pot in order to avoid water get off the pot, and be careful there’s always water in the pot otherwise you will burn it, and it’s not good to burn a pot on each recipe.
While the mussels steam we will prepare the vinaigrette, you need to chop more or less the same amount of spring onion, red pepper and green pepper, obtaining very smalll pieces. Then put all together in a bowl and add salt, sherry vinegar and olive oil (using 2 times more olive oil than vinegar). Mix well, if there is too much oil and vinegar you can reuse them later to dress a salad.
Discard those mussels not opened, remove half of shell, let cold and just add a coffespoon of vinaigrette over each mussel.
Music used in the video (Airport Lounge) and it’s rights belong to Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.
Gazpacho
Hello!
Perhaps Gazpacho is most representative recipe of Andalucia, it is a kind of soup with tomato as star ingredient. It’s fresh, it’s healthy and it’s absolutely delicious, what else can you expect from a recipe? Ok, and I forgot, it’s easy to prepare!
Ingredients:
- 1 kg of tomatoes
- 1-2 green pepper
- 1 onion
- 1 cucumber
- 2-3 garlic cloves
- White vinegar
- Olive oil
We will start cutting the ingredients, even we will process them on a blender if you cut them they will fit in the blender cup. Cut an onion in 6 to 8 pieces. Remove the seeds of 2 green peppers, and cut them in small pieces. Remove the ends of a cucumber and peel it, left some skin as it will prevent its repetition. Finally cut 1 kg of tomatoes in about 8 pieces, you’d better choose mature tomatoes because they will be more tasty. You can reserve a bit of those ingredients and chop them in order to serve together with gazpacho, it’s usually served this way so people can choose which vegetable they would like to add.
Add all the ingredients in the blender cup. Furthermore add 2 o 3 garlic cloves, but first cut them in half and remove the central part which will prevent from repeating. Add also 1 coffee spoon of salt, a quarter of glass of white vinegar. Mix with the blender for some minutes until it becomes liquid, after mixing taste it to check if you need more salt, or if it is too dense add water and mix again for a while. You can also add some ground pepper or ice in the blender.
Normally is served with picatostes (toasted bread cut in small cubes) and a bit of vegetables chopped.
Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com)
Banana omelette
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4 eggs
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½ red and green pepper
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2 bananas
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1 small onion (or ½ onion)
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1 tomato
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3 garlic cloves
Oriental beef soup
For sure this recipe would like Sheldon Cooper and his colleagues, as far as they seem to like a lot every kind of oriental food.
Ingredients (for 2 people):
- 1 onion
- Less than half green and red pepper
- A piece of ginger
- 400 gr beef
- Soy souce
- Oyster sauce
- Dried mushrooms
- Some brean spouts
- Noodles
Put dried mush rooms on a bowl with 1 litre of warm water for 2 hours or more, take off the mushrooms and drain the water to use later.
Cut the onion in cubes. Cut less than half green and red pepper in small cubes. Peel the ginger and grate it.
Put a bit of olive oil on the wok and when it’s hot add the beef cut in thin stripes, and add some salt. As we are cooking on a wok the fire must be set at maximum and we will be constantly stirring. Cook the beef for 5 minutes.
Reserve the beef, put oil in the wok and when it’s hot add the onion, peppers, brean spouts, mushrooms and some salt. Stir it for 3 minutes.
Now we add back the beef, grated ginger, soy sauce and oyster souce. Cook for 2 minutes and then add the water used to hydrate the mushrooms. When the water starts to boil add the noddles, cook them 4 minutes and shutdown the fire.
Be careful when eating because it will be really hot, better take some time before eat.
Tuna pot (marmitako)
This tuna pot (called Marmitako in spanish) is a typical dish from north region in Spain. It’s a nice recipe for cold days to get warm soon 🙂
Ingredients:
- 400 gr tuna
- 1 onion
- 1 green pepper
- 1 red pepper
- 1l fish stock
- 1 potato
Start cutting a green and a red pepper in squares; chop an onion (and you can see in this video how to do it). On a stewpan add olive oil and when it’s hot add chopped onion and cut peppers. Add salt. Cook them for 10 minutes moving from time to time. Add one peeled potato cut in similar pieces, bring the knive close to the edge potato and then twist your wrist to break the potato. Cook the potato with vegetables for about 4 minutes.
Then add 1l of fish stock, my advice is to prepare fish stock at home, but if you don’t have enough time or don’t feel like bought fish stock gives you also a good result. Let fish stock cook for about 20 minutes, until potatoes are soft.
Cut tuna in cubes and add to the stewpan, cook for 2 minutes and your recipe is ready. Look how its color change after 2 minutes of cooking.
Chicken with cashews
Ingredients (for 2 people):
- 1 chicken breast
- 1 onion
- ½ green pepper
- ½ red pepper
- Soy sauce
- Ginger
- 70 gr cashews
Start cutting the chicken breast in cubes, first cut it in stripes and then cut the stripes in cubes. Add salt and pepper to the cut chicken breast. Cut less than ½ green and red pepper in small cubes. Cut 1 onion in cubes, to cut this way cut first in 4 pieces vertically and then horizontaly again 4 times turn 90 degrees and cut again in 4. Peel a piece of ginger and then grate it, if you don’t find ginger you can buy bottled in the spices section.
Add a bit of oil in a wok, when the oil is hot add cut chicken breast, with the wok always work with fire set at maximum and always stiring. Stir the chicken for 5 minutes and reserve it for later.
Put again oil in the wok and add the vegetables and add salt. Stir for 4 minutes. Then add the chicken breast, I add the cashews now but it’s better to add them at the end, add also soy sauce and the grated ginger. Stir for 2 minutes and the recipe is ready.
As said before is better to add the cashews at the end so they will be crisp. If you plan to bring this in a tupper to work, then add the cashews after warming the recipe in the microwave.
Recipes from Spain 