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Posts Tagged ‘lemon’

Mayonnaise without egg

November 16, 2013 1 comment

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.

Lactonesa

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.

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.

Chicken marinated in whiskey

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.

Lemon pasta

Hi,

Some days ago taking a look on my old bedroom on my parent’s house I’ve found a book by Giuliano Hazan, The classic pasta cookbook, truly  an amazing book teaching you how to make fresh pasta yourself, as well as most popular italian sauces and a lot of recipes with pasta. And this catch my eye for unknown reasons, maybe because I like to cook with lemon, who knows? The result is really amazing and straightforward to cook, unfortunately it’s not a good idea to eat it every day because it has a considerable amount of fat.

Ingredients:

  • Pasta
  • 1 lemon
  • 50 gr butter
  • 100 ml milk cream
  • Parmeggiano cheese
  • Optionally fresh basil and ground pepper

So let’s start adding about 50 gr of butter on pan, better cut in small cubes. When butter is melt add the juice of one lemon as well as lemon zest, cook the butter with lemon for about half minute. Then add about 100 ml of cream milk and cook until the sauce reduces to less than half of it’s initial volume stirring some times.

Reserve the sauce and cook the pasta in boiling water with a bunch of salt. When pasta is cooked drain it and add to the pan back to fire stirring to mix all well. Finally add some grated parmeggiano cheese and optionally fresh chopped basil and ground pepper.

Lemon pasta

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.

Coffee and walnuts sponge cake

Hi,

Some weeks ago while visiting a FNAC store I saw a book (Saved by cake) and just take a look on it, I opened it randomly and found a title which caught my eyes on “Coffee and walnuts sponge cake”, I did not read the recipe just try to cook one which can fit on the title, and this is the result.

Ingredients:

  • 3 eggs
  • 200 gr sugar
  • 80 gr coffee
  • 120 gr condensated milk
  • 50 gr olive oil (or 100 gr melted butter)
  • Lemon zest
  • 350 gr flour
  • Baking powder
  • 100-150 gr walnuts

Hi, this is special way to prepare sponge cake, it’s a really simple recipe and delicious.

Let’s start adding 3 eggs on a bowl, also add 200 gr of sugar, a mix of 80 gr of expresso coffee, 120g of condensated milk, and 50 gr of olive oil (or 100 gr melted butter). Whisk it until well mixed. Then add lemon zest and 350 gr of flour with baking powder (about 16 gr), add the flour on 3-4 batches passing it through a colander, on each batch whisk it well until everything is well combined. Finally add 100-150 gr of walnuts and mix uniformly.

To bake it brush a mold with a bit of olive oil or butter, the base and the walls. Put the sponge cake dough on the mold, and let rest while the oven heat to 350º F (180ºC) then bake the sponge cake for 30 minutes, let cold and it’s ready to eat.

As you can see a super easy recipe, and it worths to taste it 🙂

Coffee and walnuts sponge 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.

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