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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.
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.
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.
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.
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.
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.
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 🙂
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.
King Cake (Roscón de Reyes)
Hi,
Someweeks ago Ibán Yarza, which is a bread enthusiast and translator into spanish of Dan Lepard’s books about bread, give a training session about Christmas breads, focusing on panettone and King Cake (Roscón de Reyes in Spanish); cooking a panettone is a way complicated but the King Cake is more affordable, even it has a considerable amount of work behind. You need patience and time to prepare it, and on this recipe I will show you how to cook 2 King Cakes.
This cake is very typical in Spain on Epiphany day. Sometime some surprises are hidden in the dough: a king and a bean, the one finding the king is crowned and the one finding the bean must pay the cake 🙂
Ingredients (for 2 king bakes):
- 250 ml milk
- Skin of a lemon and an orage
- 1 cinnamon stick
- 440 gr flour
- 80 gr sugar
- 5 gr dry baker’s yeast (or 15-20 if it is fresh)
- 3 eggs
- 60 g unsalted butter
- 2 teaspoons of orange blossom water
- 4 teaspoons of rum
- Candied fruit (for decoration)
- Sliced almonds (for decoration)
First day we will prepare a preferment, to prepare it add about 250 ml of milk in a pot, adding also the skin of a lemon and an orange and a cinnamon stick. Let the milk boil for 2 or 3 minutes taking care it does not overflood the pot. Wait for the milk to reach ambient temperature and add on a bowl 100gr of flour, half teaspoon of dry baker’s yeast and 60 gr of previously boiled milk, knead it in the same bowl, form a ball and cover with transparent film, let rest for at least a night.
Next day remove the film and add 340gr of flour, 80 gr of sugar, about 4 gr of dry baker’s yeast, half teaspoon of salt, 2 teaspoons of orange blossom water, 4 teaspoons of rum, 2 eggs and 120 gr of milk boiled the day before. Mix well all ingredients helping you first with a spoon or spatula and then use your hands. When everything is well mixed it’s time to knead on the table, so put the content of bowl in the table and help you with a spatula to get the most part of dough which will be stick to the walls of the bowl.
And now it’s time to knead, use your hands as showels with all your 4 fingers stuck on each other (the less surface you offer to the dough the less will get stuck to your hands), pass your hands under the dough touching your fingers, hold (without pressing) the dough with your thumbs in the middle of dough, lift the dough, drop it to the table, drag it to you and with a wrist move fold the dough and separate your hands, now you need to repeat the move placing your hands on 90 degrees. Hope it is more clear watching the video 🙂
It will take you some time to knead it, about 10 to 15 minutes, you can take some rests collecting the dough stuck on the table with the help of a spatula, let the dough rest for 2-3 minutes and it will be more easy to handle. No stress no hurry up, just take your time, and take as rests as you need. After kneading, kneading and kneading the dough will be less sticky, and each time you lift it there will be almost no dough on the table, when the dough is in this state help you with a spatula to give the dough a round form as you can see in the video. Cover with a dishcloth and let ferment for about 1 hour.
You will see how the dough increased it’s volume, this is always amazing to see. Extend with your hands the dough and place over it 60 gr of unsalted butter, take the butter out of fridge some hours before. Integrate the butter on the dough and knead again as before, until you get a shiny and soft silky dough, again give it a round form with a spatula and cover with a dishcloth and let ferment for about an hour.
Divide the dough in 2 parts. With each part we will knead it for just one minute or two and help again with the spatula to give int a round form. Insert a finger in the middle and then with some skill form a kind of bagel. When formed put each part over an oven paper and brush them with a whisked egg, taking care to brush all the dough. Let rest for some hours.
After resting we can brush it again the the whisked egg, and decorate them with candied fruit (I used oranges and cherries) sliced almods, even you can place bands of sugar.
Cook in the oven at 400ºF (200º C) for 14-17 minutes, until it gets a nice colour. Let cold and enjoy! You can also cut it in half and stuff with cream, custard, chocolate …
Here you can take a look on how it is cooked in the oven on a high speed camera 🙂
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.
Coleslaw
Hello,
On my previous recipes (Cocido montañés) it remained half cabbage and I was thinking about what to do with it, until it came to my mind the coleslaw served on some buffet restaurants, so I investigated a bit and test the recipe I bring to you today:
Ingredients:
- Half cabbage
- 2 carrots
- 1 medium onion or 2 small
- 1 apple
- 1 lemon
- Mayonnaise
- Mustard
- Optionally some sugar
It will be better if you have a mandolin to cut ingredients, if not cut first onto strips half cabbage, then turn the strips and cut again so you will get thick and long strips. Cut one medium onion or two small the same way you cut first the half cabbage. It should be nice to cut 2 carrots in thick sticks, I found the way to do it cutting first thick sheets with a potato peeler and then cutting with a knife, but if you don’t have time or patience you can just grate the 2 carrots. Finally grate an apple.
On a big bowl add the cabbage, the onion, the carrot, the apple, the juice of one lemon and optionally a tablespoon of sugar. Finally prepare a sauce with 3 tablespoons of mayonnaise, between 1 and 2 tablespoons of mustard, and you can also add a bit of soy sauce. Mix well and then add to the bowl.
Now just mix everything in the bowl and also compress it. Cover with transparent film and let rest one night in the fridge. Remove from fridge at least half hour 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 license.
Chicken with peach sauce
Hello,
I was watching on TV Man vs food, and a recipe catch my attention, unfortunately as I was doing other thing I was not able to pay full attention to it, so I did it with some inventions on my own; but despite this, the recipe is great. I really like the way combines the hot chicken with the sweet sauce, making it even suitable for people who don’t enjoy hot food.
Ingredients (for 2 people):
- 2 pieces of chicken (preferably with bones, which are more tasty)
- ½ lemon
- 2 tablespoons of harissa
- 1 tablespoon of rosemary
- Sesame oil
- 1 onion
- 2 sticks of celery
- 1 green pepper
- 1 preserved peach with syrup
On a bowl add 2 tablespoons of harissa, a bit of salt, a bit of sesame oil, 1 tablespoon of rosemary and the juice of half lemon. Mix it. Cover the chicken pieces with this sauce, better if you use a brush and make sure the whole piece is covered.
Cook in the oven at 350º F (180º C) for one hour and a quarter, using the grill instead of tray so chicken will cook uniformly. You can turn off the oven after an hour and let cook the next 15 minutes with the residual heat.
While the chicken is cooking you can prepare the sauce. Cut in pieces a green pepper, 2 sticks of celery and one onion. Don’t worry to much about cutting them too small because at the end we will blend them. Put some olive oil in a pan and add the onion, green pepper and celery as well as a bit of salt. Cook them for 7-8 minutes while stirring frequently. Then add 1 peach and 2 tablespoons of syrup, cook together for 4-5 minutes and stir it frequently.
Put the contents of pan in a blender cup and blend it. Now place a bit of the sauce over the baked chicken and enjoy
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 