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Posts Tagged ‘red pepper’

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.

oconut and chicken thai soup

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.

Vinaigrette mussels

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.

Banana omelette

April 27, 2012 1 comment
Hello!
This omelette has a very uncommon ingredient on non-dessert recipes: banana. And at the end there is a myriad of flavours really interesting, sweetness from the bananas, some acid from tomato; sometimes you will taste them separately some times together.
Ingredients (for 2 people):
  • 4 eggs
  • ½ red and green pepper
  • 2 bananas
  • 1 small onion (or ½ onion)
  • 1 tomato
  • 3 garlic cloves
Use less than half red and green pepper, cut onto stripes and then cut stripes in several pieces. If you prefer you can use eggplant instead of peppers. Chop one onion, or half it it is a big onion. Grate one tomato, first cut it in half, then grate each part until there is only the skin. Cut onto slices 2 bananas.
Add olive oil in a pan, then add onion and peppers, grated tomato, 3 crushed garlic cloves, some salt and ground pepper. Stir it and cook for 5 minutes. Then add the bananas, and keep stiring frequently, cook for 5 minutes more.
While the bananas are cooking, whisk 4 eggs in a bowl. When the bananas and other ingredients are cooked, put them together with whisked eggs in the bowl. Add some olive oil in the pan and add the egg mix. Insert a spatula in the borders of omelette to help the egg cook faster. When there is almost no egg liquid it’s time to turn the omelette, I use a pan lid, add a bit of oil in the lid so the omelette will slide easy. Put the lid over the pan, quickly turn the pan, and then let slide the omelette back to the pan.
Now turn the omelette some more time until is cooked as you like, and it is ready.
This is a nice recipe to eat just after cooked or even cold, so it is a good choice also for your tupperware stuff, or for a picnic.
Banana omelette
Music in the video (Airport lounge) is compose by Kevin MacLeod (http://incompetech.com)

Goulash

Hello,

Goulash is a typical recipe from Hungary, and it is really a masterpiece. At least here hungarian gastronomy does not have a powerful marketing as other gastronomies, but if there are more recipes like this Goulash, it will sure worth to take a lookt to it.

Ingredients (for 2 pople):

  • ½ kg beef
  • 1 onion
  • 2 tomatoes
  • 3 garlic cloves
  • Sweet paprika
  • 1 red pepper
  • Flour

Start removing the fat from beef, choose a beef with a minimum thickness of 2 cms, cut the beef in cubes of about 4 or 5 cms. Add a bit of salt and ground pepper on the beef. In a dish put a bit of flour put the pieces of beef on it and then remove the excess.

Cut the onion onto stripes, and then loosely cut the stripes, don’t worry we don’t need it to be chopped. Chop 3 garlic cloves. Grate 2 tomatoes, in order to grate them easily cut in half and then just grate until it remains only the skin. Lastly cut a red pepper onto stripes, then the stripes on half.

Add about 1 cm of olive oil in a pan. When oil is hot add beef, and stir it. Keep cooking until it gets a golden look. Reserve the beef. Then add the onion in the same oil and add a bit of salt. Stir it and cook until it gets a golden colour, then remove the excess of oil and add like 2 sweet paprika tablespoons, chopped garlic  and the grated tomatoes. Stir and cook for 2 minutes. Then add water and wait until water is hot. You need water to be hot if you want a tender beef, otherwise it will stay tough

In a pot add previosly cook beef, the red pepper and the pan content. Mix it well and cover the pot with a lid. Cook with low fire for about one hour and half and 2 hours, until the sauce becomes dense. Be sure to have enough bread when eating this delicious recipe.

Music on the video (Airport Loung) is composed by Kevin MacLeod (http://incompetech.com)

Goulash

Eels with pasta

Hello!

A reader of our spanish blog suggested us to do a recipe with eels and pasta. Well ok, her suggestion was about a substitute of this fish, most famous on Spain is Gula del norte, which made a surimi like small noodes very similar in aspect to eels. As far as eels are really expensive (can cost about 1.000 USD x kilo) I better use this substitute 🙂

Ingredients (for 2 people)

  • Eels (or substitute, 150 gr)
  • 5-6 cherry tomatoes
  • 3 garlic cloves
  • Laminated mushrooms (about 200 gr)
  • 1 red pepper
  • Pasta (your favorite choice)

Start cutting one red pepper in half, remove the threads and cut on to stripes. Cut the stripes on half. Add the red pepper on an oven tray, add salt and cook in the oven at 350ºF (180º C) for ½ hour. The original idea was to use the liquid drop by the pepper while cooking on the oven for preparing remaining steps, but this pepper didn’t drop enough liquid.

Once the pepper is cooked have a pot with boiling water and add olive oil in a pan. When oil is hot add laminated and clean mushrooms in the pan, add salt and stir. Then add salt and the pasta in the pot. Stir the mushrooms frequently and add more oil if the pan gets dry.

After 5 minutes add 3 garlic cloves sliced, 5 – 6 cherry tomatoes cut in half and the eels and mix all. Cook for 3 minutes, then add the red pepper mix well and drain the pasta. Add drained pasta on the pan mix well and you’re done.

The music included in this video is performed by Löshtana David. Song: Delirante planet. Album: The Very Best of Le Moins Pire. You can listen to it at http://www.jamendo.com/es/album/102547

Eels with pasta

Provenzal tuna

Hi,

Tuna is a very common fish I eat, but normally in can, and it’s a pity because you can get really nice recipes with tuna, like this provenzal tuna, taken from a Gordon Ramsay’s book .

Ingredients (for 4 people):

  • 600 tuna loins without spines and without skin
  • 1 can crushed tomatoes
  • 50 gr black olives without bone
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion (2 if they are too small)
  • 1 zucchini
  • 4 garlic cloves
  • 1 lemon
  • Thyme
  • Rosemary

Hi to prepare this provenzal tuna start chopping one red onion or 2 if they are small, if you don’t find red onion just use a regular onion. Remove the tails of a red pepper and yellow pepper and cut them into small pieces. Cut the ends of a zucchini and then cut it longitudinally, and cut again longitudinally each piece, finally cut in small cubes.

Preheat oven at 400ºF (200ºC). Add olive oil in a pan, and when oil is hot add the onion, peppers, a bit of salt and 4 crushed garlic cloves, cook them for 5-6 minutes moving to avoid them to get stuck to the pan. Add zucchini and cook for 3 minutes more. Finally add 50 gr of black olives without bone (about 20), some chopped rosemary and thyme and a can of crushed tomatoes. Add some salt and cook for 10 minutes moving frequently.

Add salt and ground black pepper to tuna loins. Put the vegetables on a baking tray, and dispose tuna loins over them with a slice of lemon over each piece of tuna. Add olive oil and cook in the oven at 400ºF for 10 minutes, some more minutes if you prefer tuna more cooked.

Finally if you don’t eat all the vegetables, just reserve them and use them to dress boiled brocoli, will turn brocoli simply delicious!

Provenzal tuna

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.

Oriental beef soup

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