Archive
Caponata
Hello,
This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.
Ingredients (for 2 people):
- 2 eggplants
- 1 onion
- 5 tomatos
- A bunch of parsley
- 12 olives
- 2 tablespoon of capers
- 2 tablespoons of oregano
- Herbal vinegar
First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.
Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.
After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes 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.
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.
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.
Artichokes sautéing
Hello,
Most of the recipes I publish were cooked to bring to work in a tupper. Sometimes the recipes are more or less elaborated but sometimes I don’t have too much ingredients, and I have to take a look to my pantry to cook next day’s food, this recipe is a result of this situation, as long as I cooked with preserved food.
[http://youtu.be/FO2FHEFr8wQ]
Ingredients:
- Arthichokes
- Tomatoes confit
- Mushrooms
- Onion
- Soy sauce
Cut onto strip two small onions or one big. Cut into small pieces about 6 tomatoes confit.
Add a bit of olive oil in a wok, and always with the fire at maximum power add the onions, salt and some pepper, stir and cook them for about 2 minutes, then add the mushrooms and continue stirring for 2 minutes more. Finally add the artichokes (if they are big cut in small pieces), the tomates and a bit of soy sauce. Stir and cook for about 3-4 minutes more and you’re done.
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.
Recipes from Spain 