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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.
Pasta with shiitake
Hi,
This recipe was possible due to a lack of ingredients one sunday night. I remember I had some mushrooms on the fridge so I put my imagination to work and end up with this. It’s quite interesting because except for the shiitake mushrooms (which you can replace with another kind of mushrooms) all other ingredients are quite common on your storeroom.
Ingredients:
- Pasta
- Crushed tomatoes (300 – 400 gr)
- 200 gr shiitake
- 1 onion
- 2 garlic cloves
Start cutting in very small pieces about 200 gr of shiitake, or another kind of mushrooms. Chop one onion.
Add a bit of oil in a pan, and put on the heat a large pot with water. Add the chopped onion and shiitake in the pan as well as a bit of salt. Stir frequently. Shiitake or mushrooms will drop some water, wait for the water to be almost evaporated and then add 2 crushed garlic cloves, stirring and cooking for about 2 minutes. Then add the crushed tomatoes , mix well and stir frequently. You need to maintain in the heat until the sauce gets the consistence you want, normally about 8 to 10 minutes.
When the water is boiling add a generous amount of salt, and then the pasta and a bit of olive oil or butter. Cook the pasta the amount of time indicated on its package. Then strain the pasta and add to the pan, so the pasta get the flavor of the sauce. You can spread over some fresh chopped basil and or grated cheese.
Xavi’s rice
Hi,
Some days ago my boss was telling me how lucky I am for knowing how to cook. Well, it’s true some recipes are not really easy, but there are some recipes really effortless and also with a nice flavor. After thinking about it, I’ve tested this recipe and named after him: Xavi’s rice
Ingredients (for 1 person):
- 100 gr dried mushrooms
- 50 gr rice
- Soy sauce
- Cheese (Old Amsterdam, Parmesan, Grana Padano …)
Add the dried mushrooms in a bowl, add hot water and let rest for 2 hours (or at least 1 hour), water must be hot but not too much, you must be able to maintain your finger inside water. After some time you kitchen will have a nice smell 🙂
Drain the mushrooms but don’t throw away the water, put it in a saucepan and when water is boiling add salt and rice (about 50 gr per person) . Cook for 15 minutes.
When rice is about to be ready add olive oil in a wok, and when oil is hot add the mushrooms, salt and pepper. Cook them while stiring for 3-4 minutes. Add soy sauce and then rice previously strained, stir and cook for 3 minutes.
Serve and add grated cheese over, I used Old Amsterdam, but parmesan or grana padano should be also nice.
Mushroom bombs
Ingredients:
- 2-3 potatoes
- 500 gr mushrooms
- 3 garlic cloves
- Parsley
- Cheese to grate
- 1 egg
Start chopping 3 garlic cloves. Chop a bunch of parsley. Clean the mushrooms and cut them in 4 pieces. Peel the potates, cut in regular pieces and add them in hot water with a bit of salt, let cook for 15 minutes until they are soft.
Add olive oil in a pan, and when it’s hot add mushrooms and salt. When the mushrooms start to loose their water add the choped garlic and parsley; move them in the pan to mix uniformly. When the lost water is evaporated add oil and move the mushrooms until they are to your taste.
Put the potatoes in a bowl and add an egg, salt and pepper, and grated cheese. I used Old Amsterdam cheese, but you can also use parmeggiano. Crush the potatoes with a fork , while also mixing all ingredients well.
Now took a spoon of potatoe in your hand, put some mushrooms in the middle, wrap them with the potate forming a ball. Add some grated cheese over each ball and cook in the oven at 350º F for 25-30 minutes.
Stuffed mushrooms
Ingredients:
- 10-12 big mushrooms
- 1 onion
- 2 garlic cloves
- 100 gr ham
- Parsley
- Gorgonzola cheese
Start removing the mushroom walk with a knive from big clean mushrooms. Chop an onion. Chop 100 gr of ham.
Add olive oil in a pan, and when it’s hot add the onion, the ham and 2 crushed garlic cloves. Cook it for 8 to 10 minutes stiring frequently.
In a grilling add olive oil and when the grilling is hot add the mushrooms with the walk side down. Over them add salt and olive oil. Move around the grilling and let cook for about 5 minutes. Then turn them. With a spoon fill mushrooms with the cooked ham. Add parsley. Finally add a spoon of gorgonzola cheese over each mushroom, if you prefer you can try with another cheese, grating it if it is not a creamy one. Let them cook for 10 minutes and the recipe is ready.
Mushrooms soup
Again a soup recipe, really suitable for those cold winter days 🙂
Again a soup recipe, really suitable for those cold winter days 🙂
Ingredients (for 2 people):
- 400 gr of mushrooms
- 1 onion
- Chive
- 200 ml milk cream
- 1 l meat stock
To prepare this mushrooms soup first start cuting into strips an onion. Wash the mushrooms and cut them in 2 or 4 pieces (depending on their size). On a pan put a bit of oil to heat and then add the onion and mushrooms. Add salt and move frequently, let it cook for about 8 to 10 minutes so the mushrooms reduce.
Add 200 ml of milk cream, move, and let reduce for about 10 minutes. Finally add 1 litre of meat stock, move frequently and let reduce for 30 minutes. Taste to check if you need or not more salt.
Blitz with a mixer and cover with a bit of chopped chive.
Recipes from Spain 