tag:blogger.com,1999:blog-4828654949715779812024-02-20T17:19:53.122+00:00Tried and Tested RecipesTried and Tested Recipes
Where each recipe is posted to comply with the following:
Easy to prepare, wholesome, healthy and economical.
Meals, soups, deserts, and much more, little oil and condiments like pepper and salt are used, in order to maintain health, however garlic and olive oil are used to promote the same.Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.comBlogger140125truetag:blogger.com,1999:blog-482865494971577981.post-15932063612864295872014-04-09T17:03:00.003+01:002018-05-20T13:57:21.501+01:00<div style="text-align: center;">
Simple Recipe for Someone in a Rush</div>
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<h2 style="text-align: center;">
Chicken and Chorizo Omelette</h2>
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<a href="https://4.bp.blogspot.com/-fidOqcfCh_s/WwFwqIWpyFI/AAAAAAAATAc/bo7DOqa9j7QIJ2r6pzzEiRO2IzbeRKJWQCLcBGAs/s1600/Plated%2BOmelette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="906" height="239" src="https://4.bp.blogspot.com/-fidOqcfCh_s/WwFwqIWpyFI/AAAAAAAATAc/bo7DOqa9j7QIJ2r6pzzEiRO2IzbeRKJWQCLcBGAs/s320/Plated%2BOmelette.jpg" width="320" /></a></div>
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All you need is:</h3>
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* 3 eggs</div>
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* 1 half onion peeled and diced finely</div>
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* some leftover chicken</div>
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* a little chorizo</div>
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* a little olive oil (like 3 soup spoons) </div>
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--and a non stick small frying pan--</div>
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Preparation:</h3>
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Place the frying pan on the fire on the cooker, with the oil inside. </div>
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When the oil starts smoking just a little place the diced onion in it and stirring it occasionally, until it starts going golden, at that stage add the remaining ingredients (minus the eggs) and stirring still occasionally for around 3 minutes.</div>
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In a separate bowl put the eggs in "yolk and whites" add a little pinch of salt and black pepper **optional** </div>
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and whisk these with a fork, now pour into it the ingredients from the pan and stir the eggs again to completely cover the whole of the ingredients.</div>
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Place the pan back on the fire and once hot add the whole mixture in, stir a little to dry up the egg a little but not too dry (you don't want to end-up with scrambled eggs, which would still be good, but you want an omelette) so let it settle for a little so that it cooks one side.</div>
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At this stage the delicate bit, from the edge fold one side of the omelette until it passes just over the middle then repeat the same with the opposite side, making sure is not stuck on the bottom you now can flip the omelette to the other side until is cooked and that's it .....by the way, if you can't flip afraid it may fall on the floor, you can use a plate put it over the pan and flip it upside down then just slide the omelette from the plate back into the pan achieving the same thing. Voila!!!!</div>
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The ingredients are just an example as they are one of my favourite flavours, but you can use any leftover meats or fish and any vegetables.....the only thing that will differ is if you add cheese this is done when you cooked one side of the omelette and you're about to fold and flip spread the cheese like you'd do on a pizza keep it about an inch away from the edge, then just fold and flip as before ...No problemo!!!! happy cooking.</div>
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Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com0tag:blogger.com,1999:blog-482865494971577981.post-8208206168263918192011-08-20T17:05:00.004+01:002011-08-25T14:18:01.275+01:00Sunflower Seeded Cobs<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sorry one more bread recipe, but it is so easy and tasty that it would be wrong for me not to share</span><span class="Apple-style-span" style="color: #333333; font-family: arial, sans-serif;">.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaNDlh8uCiiy4sdrVzbEjHOGJ_TM6zob_6sKo2zyl2WYpu6X_vYIEYtLabtsDa5ASzM6T8sTsLRrSiXxK-Prl7x0UvruvY-jsiJXni2Sez8h-ci8kihKdKNLdftOP2jEDnPcUAlsYWaLi/s1600/IMGP1302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaNDlh8uCiiy4sdrVzbEjHOGJ_TM6zob_6sKo2zyl2WYpu6X_vYIEYtLabtsDa5ASzM6T8sTsLRrSiXxK-Prl7x0UvruvY-jsiJXni2Sez8h-ci8kihKdKNLdftOP2jEDnPcUAlsYWaLi/s320/IMGP1302.JPG" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients for the Recipe:</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">600grs of bread flour (white)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 soup spoon of medium grit seasalt </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tea spoon of instant yeast (or 30gr fresh east)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pkt of skinless sunflower seeds</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 soup spoon of extra virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">400ml of hot water (not boiling)</span></li>
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53Sa1ej21tL23S6GIuvnhr94VNJdp7jibDDBcIZlcP4DBimfRGsLtsdpcP9F0snDGaggRGiIOHM99vGZXtR_u0KHvA2To_ix6KqbDDoua2_H4ueg6R7zh6UqAn50JlAX1ucEtA8I6R5U/s1600/IMGP1300.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53Sa1ej21tL23S6GIuvnhr94VNJdp7jibDDBcIZlcP4DBimfRGsLtsdpcP9F0snDGaggRGiIOHM99vGZXtR_u0KHvA2To_ix6KqbDDoua2_H4ueg6R7zh6UqAn50JlAX1ucEtA8I6R5U/s320/IMGP1300.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In sift the flour into a bowl, make a well in the middle in that hole place the olive oil and baking powder and on the flour edge the salt so that it does not mix with the yeast killing it. Pour the water into the hole (can be all at once or gradually) as you prefer. And mix the water with the flour slowly, the baking powder and oil will dilute with the flour, gradually continue to mix until you reach the salt and then all gets mixed into the dough, once done pour the contents of the bowl into a floured surface and knead well about 5 to 10 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut dough into pieces of about 45grs + or- to obtain what is called here "bakers dozen" 13 cobs shaping these into rectangles brush them with water on the top, and dip the top in the seeds which will attach themselves to their surface, place them in a floured tray, and put the tray into a preheated oven to about 50 degrees (wich is now off), and let them stand about 1 hour to rise.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove the tray from the ovwen and preheat it to 190 degrees reinsert the tray back in the oven for about 30-35 minutes until they are golden brown. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Their smell and taste is unsurpassed even better because the seeds on top will roast provide these breads with an exceptional nutty flavor. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove breads from oven and place them to cool on a wire rack.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJf68N7wPUUvJ77kOCPW8zGm2INxq3pSrhe89BpzJgdxB9KxxyoJ3mihoTw00Jw4kMHAXfzeYs3O4DJtk9on1AZzmnrNMf-pUv-vkJmlYmbB4Nxk5EhKwxHGhUHHmLDlz-YN-MwR-gVP6/s1600/IMGP1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJf68N7wPUUvJ77kOCPW8zGm2INxq3pSrhe89BpzJgdxB9KxxyoJ3mihoTw00Jw4kMHAXfzeYs3O4DJtk9on1AZzmnrNMf-pUv-vkJmlYmbB4Nxk5EhKwxHGhUHHmLDlz-YN-MwR-gVP6/s320/IMGP1301.JPG" width="320" /></a></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bon appetit!</span></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com6tag:blogger.com,1999:blog-482865494971577981.post-23253457904823126002011-06-25T11:54:00.000+01:002011-06-25T11:54:19.228+01:00Spelt Bread Easy Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TxSwD8iuc3g/TgW49sLxJwI/AAAAAAAAD0M/GKQztMLLjsM/s1600/IMGP1275.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="http://4.bp.blogspot.com/-u3EpwxTsuRU/TgW4_yWH_cI/AAAAAAAAD0Q/BaHjqpfr3Cw/s1600/IMGP1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://4.bp.blogspot.com/-u3EpwxTsuRU/TgW4_yWH_cI/AAAAAAAAD0Q/BaHjqpfr3Cw/s1600/IMGP1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-u3EpwxTsuRU/TgW4_yWH_cI/AAAAAAAAD0Q/BaHjqpfr3Cw/s320/IMGP1276.JPG" width="320" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">To make the above two loafs of spelt bread i used:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1Kg spelt flour</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 sachets (7or 5grms each ) of dried quick yeast</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon full of fine marine salt</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons of sunflower oils</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon of sugar</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">650 mls of warm water</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The process of making the bread i found quite easy. I placed the flour in a bowl and the dried yeast mixing this well, then I made a well and on on one wall side of the well I placed the salt, on the opposite wall the sugar, I then proceeded to add half of the water and the oil and mixing it with my had, and as it got dryer i kept adding more water until all was gone.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You should end up with a soft and very sticky dough, which then on a table top I squeezed and stretched repeatedly for around 20 minutes bringing it together every time i carried that motion, this is to get the gluten working well, finally I dusted another bowl with a little flour and placed the dough inside, covering this recipient with cling film, then a cloth finally inside a plastic carrier bag and placed it in the warmest place in my house for about 4 hours.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I returned to it later, removed coverings kneaded it again for about 3-4 minutes placed it in the baking tins pre-dusted with flour placing each tin inside a tied up plastic bag and than placed it in a warm oven (to get oven warm i switched it on for about 2 minutes and switched it off) and let them to rise again for around 40 minutes.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Than I removed the loafs preheated the oven for at 200 Celsius (also placed a little ramekin with a little water in the oven, helps making a crispier crust) and baked the bread for 40 minutes until golden brown and when knocked make a hollow sound, removed them from the oven placed them on a cooling rack until cold covered with a cloth.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TxSwD8iuc3g/TgW49sLxJwI/AAAAAAAAD0M/GKQztMLLjsM/s1600/IMGP1275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TxSwD8iuc3g/TgW49sLxJwI/AAAAAAAAD0M/GKQztMLLjsM/s320/IMGP1275.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> I love the smell of fresh baked bread is fantastic, this bread was the best one so far... consistency slightly elastic it bounces back when pushed, nice formation of bubbles, dense yet light, nice fresh or toasted...and a wonderful crispy crust (for those who like, for less crispy do not put ramekin with water in the oven)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy baking!!!</span></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com7tag:blogger.com,1999:blog-482865494971577981.post-49148128018954000672011-05-16T23:19:00.000+01:002011-05-16T23:19:33.565+01:00Crumbed Pork Scallops with Crumbed Oven Fries and Honey Glazed Parsnips<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ia1NiInpKmQ/TdF5hFpzuBI/AAAAAAAADx0/nYD27Kaspwo/s1600/IMGP1225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Ia1NiInpKmQ/TdF5hFpzuBI/AAAAAAAADx0/nYD27Kaspwo/s320/IMGP1225.JPG" width="320" /></a></div><div style="text-align: center;"><b style="font-family: Arial,Helvetica,sans-serif;">Another easy and cheap recipe which feeds four for under a "£" fiver.</b><b><u><span style="font-family: Arial,Helvetica,sans-serif;"> </span></u></b></div><b><u><br />
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<b><u> <span style="font-family: Arial,Helvetica,sans-serif;">Ingredients for this recipe:</span></u></b><span style="font-family: Arial,Helvetica,sans-serif;"> (feeds 4 )</span><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif;">1 pkt of pork scallops (I paid £3.00 and had five scallops) </div><div style="font-family: Arial,Helvetica,sans-serif;">5 large red potatoes (pealed and chuck chipped)</div><div style="font-family: Arial,Helvetica,sans-serif;">4 medium parsnips (pealed and cut into quarters, lengthways)</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4 glass of white wine</div><div style="font-family: Arial,Helvetica,sans-serif;">2 cloves of garlic (minced)</div><div style="font-family: Arial,Helvetica,sans-serif;">2 bay-leaves </div><div style="font-family: Arial,Helvetica,sans-serif;">1 egg</div><div style="font-family: Arial,Helvetica,sans-serif;">6 tbs full of plain flour</div><div style="font-family: Arial,Helvetica,sans-serif;">8 tbs full of wholemeal "or normal" bread crumbs</div><div style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon of honey </div><div style="font-family: Arial,Helvetica,sans-serif;">Condiments, cayene pepper, rock salt, black pepper, paprika, garlic salt</div><div style="font-family: Arial,Helvetica,sans-serif;">also some sunflower oil, olive oil </div><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b>Preparation:</b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Before anything marinate the scallops in 1/4 glass of white wine, the mince garlic, a couple of bay-leaves and some rock salt for at least an hour.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">After that place the chunky chips in a bowl and add to them 2tbs of olive oil, a tea spoon of cayenne, a tea spoon of paprika, 2tea spoons of rock salt and 1/2 tea spoon of garlic salt. Toss the bowl contents until the chips are well covered in the spices and oil, at this stage sprinkle 2 tbs of wholemeal breadcrumbs, and toss it a few more times to get this also all over the chips, carefully place them on a baking tray, which goes in the oven at 190 Celsius for about 25-30 minutes, giving them a toss after 15 minutes of cooking.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">As soon as you place the chips in the oven, place also the parsnips there, with a drizzle of both olive oil and honey, as well as a pinch of salt and black pepper, cooking for the same time.</span></div><div style="text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Around 10 minutes from the veg in the oven being cooked, place a frying pan on the stove gas medium, and pour a little oil into the pan enough to cover fully the bottom about 1cm deep, and let this heat up well.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">While waiting to heat up have three recipients ready, and place flour on one, egg beaten on another and finally bread crumbs on the last one. Now proceed to dip scallop by scallop, first flour covering well shaking the excess, then egg until well covered and finally the crumbs, fry these in the oil for about 3 minutes on each side until golden brown, and once cooked drain excess oil by placing it on a kitchen paper towel.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">All should be ready at the same time, so just serve all and enjoy yourself a very traditional Portuguese, "panados" crumbed scallops, with an English twist of parsnips and an healthy crispy chips portion.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0oou9eH3vIs/TdF5jqLlPPI/AAAAAAAADx4/Zj0HECm87io/s1600/IMGP1226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0oou9eH3vIs/TdF5jqLlPPI/AAAAAAAADx4/Zj0HECm87io/s320/IMGP1226.JPG" width="320" /></a></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com3tag:blogger.com,1999:blog-482865494971577981.post-1389631777874040252011-05-15T19:46:00.000+01:002011-05-15T19:46:48.862+01:00Decorated Chocolate Cupcakes (traditional)<h3 class="post-title entry-title" style="text-align: justify;"><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial, Helvetica, sans-serif;"> </span></h3><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div class="post-header" style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><span style="font-family: Arial, Helvetica, sans-serif;"> </span> <br />
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b>Ingredients for the Recipe: </b><span style="font-size: xx-small;">(enough for 24 small cups or 12 large like muffins)</span><b></b></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b><br />
</b></div><b style="font-family: Arial,Helvetica,sans-serif;">Cake</b><b style="font-family: Arial,Helvetica,sans-serif;">: </b><br />
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">200grs decent margarine for baking (or 50% -50% margarine / butter)</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">200grs caster sugar</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">200grs self raising flour</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">4 eggs</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">1 tea spoon of vanilla essence</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">2tbsp of lemon syrup (I made this, with lemon zest, water and sugar boiling for awhile)</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">2 e 1/2 tbsp of good cocoa</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/-wnhKUwCGatQ/Tcv9uReWfvI/AAAAAAAADo8/oiMa3x35Uic/s1600/IMGP1208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-wnhKUwCGatQ/Tcv9uReWfvI/AAAAAAAADo8/oiMa3x35Uic/s320/IMGP1208.JPG" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b>Topping</b>: </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">75grs butter</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">125grs icing sugar</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">1 teaspoon of vanilla essence</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">1 teaspoon of almond essence</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">2 tbsp fresh single cream</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">decorative sprinkles etc to your own taste</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="http://3.bp.blogspot.com/-YNq1RDAZtmM/Tcv91WztAgI/AAAAAAAADpE/bJ3fVijNrf8/s1600/IMGP1210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-YNq1RDAZtmM/Tcv91WztAgI/AAAAAAAADpE/bJ3fVijNrf8/s320/IMGP1210.JPG" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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</div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b>Preparation:</b> (Cakes)<b><br />
</b></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">Place in a bowl the margarine (soft) with the sugar, and with a electric whisk blend them together for a few minutes until it goes creamy and whitish, at this stage add the vanilla and the lemon syrup (alternatively you can add two tbsp of lemon juice and the zest of one lemon) keep whisking adding one egg at time and letting each one incorporate until adding the next, repeat process until all eggs are in.</div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b><br />
</b></div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b> </b>Now the flour (premixed with the cocoa), add this one in four parts folding it into the mixture gently with a spatula, once is all mixed in should look like a nice chocolate mousse.</div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;">Use a tbsp full of mixture for each paper cup (small) or two tbsp (for large), once all paper cups are filled place them in metallic cupcake shapes, and place it in the oven at 180celcius for 15 minutes (small) 20 minutes (large). once cooked remove them from the oven and place them on a cooling rack letting them cool completely before decorating.</div><div style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-QgkMJsgqm64/Tcv9xyT8esI/AAAAAAAADpA/EQ-OOM2LZfM/s1600/IMGP1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QgkMJsgqm64/Tcv9xyT8esI/AAAAAAAADpA/EQ-OOM2LZfM/s320/IMGP1209.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><b style="font-family: Arial,Helvetica,sans-serif;">Topping: (butter-cream)</b><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Place the butter in a small bowl and add half of the icing sugar, whisk it with the electric wisk for a couple of minutes then add the rest of the sugar, continuing to whisk until is just lumpy. Then add the essences and the 2 tbsp of fresh cream continuing with the whisking until is a nice and thick frosting.<br />
<br />
(optionally add food colouring and sprinkles of your liking to the frosting "in my case I used red colouring for some frosting and none on remaining, also used chocolate and multicoloured sprinkles" being optionla is not listed in the ingredients) . then just decorate and eat. </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/-asDK8_Xtl6A/Tcv93VAIGTI/AAAAAAAADpI/bel_58MsF1A/s1600/IMGP1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-asDK8_Xtl6A/Tcv93VAIGTI/AAAAAAAADpI/bel_58MsF1A/s320/IMGP1212.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>PS </b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">any questions please ask. </div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">These were my first ever cupcakes, a trial as I intend to star selling this soon at markets.</span></span></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com11tag:blogger.com,1999:blog-482865494971577981.post-28441440001148802552011-03-01T13:10:00.001+00:002011-03-01T17:20:27.120+00:00Oven Baked Fresh Cod with Potatoes and Charlottes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wi6yuQTAmJ23fCPI29lzrGQEldcdZL8a_qVjEB7BHDy-zonEBTE0UDYcV5gOtS-mIqlFhxuSSWXrGPrQXqLEogGax2W3YfrEiBv7SbC0mzP0mxU7NTnnV-sBus_4bzEhtTvknpHvTzE/s1600/IMGP1167%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wi6yuQTAmJ23fCPI29lzrGQEldcdZL8a_qVjEB7BHDy-zonEBTE0UDYcV5gOtS-mIqlFhxuSSWXrGPrQXqLEogGax2W3YfrEiBv7SbC0mzP0mxU7NTnnV-sBus_4bzEhtTvknpHvTzE/s320/IMGP1167%255B1%255D.JPG" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: center;"><b><u><br />
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<div style="text-align: justify;"><b><u><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></u></b></div><b><u> </u></b></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<div class="" style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><b><u>Ingredients: (for 4 people)</u></b><u><o:p></o:p></u></div></span></div><ul type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 fresh cod fillets (about 700grs) skinless and boneless (cut into small pieces)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Large pealed potatoes cut into very thin slices (about 5mm thick)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8<span class="apple-converted-space"> </span><st1:city w:st="on"><st1:place w:st="on"><st1:city u2:st="on"><st1:place u2:st="on">Charlotte</st1:place></st1:city></st1:place></st1:city>'s (thinly sliced)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 Spring onions (sliced)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Broccoli heads (cut into pieces)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Garlic cloves (finely diced)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250mls fresh cream (you can use creme fraiche)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 fish stock cube (knorr or any other brand)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 bunch of parsley (finely chopped)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Glass of white wine (sweet)<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 lemon<o:p></o:p></span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A little olive oil, salt, black pepper and butter.<o:p></o:p></span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyASztGX4MoZt3BQ7QZnbuD_UGg1ZtN91cN4IGzMi7nOhHt94MttBiMN5VY3iYvO34zkBnroRCbo1m4EXowGczJNiFZ58wsLxVqxfm3MNwOmj_gRozbFnncwWJLZoPV3APXSw2yZKH_pg/s1600/IMGP1168%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyASztGX4MoZt3BQ7QZnbuD_UGg1ZtN91cN4IGzMi7nOhHt94MttBiMN5VY3iYvO34zkBnroRCbo1m4EXowGczJNiFZ58wsLxVqxfm3MNwOmj_gRozbFnncwWJLZoPV3APXSw2yZKH_pg/s320/IMGP1168%255B1%255D.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">An uncomplicated recipe, simply cook the potatoes in water until they become translucent, but not completely cooked (cooking for around 7-10 minutes depending on the potatoes quality), at the same time place on a frying pan a little olive oil and as soon as is very hot add the Charlotte's and the garlic with a pinch of both salt and pepper, stir regularly until these become golden, which then you should add the wine and the spring onions, leaving these to cook until soft (about 3-4 minutes.<o:p></o:p></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span><br />
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a Pyrex tray, cover the bottom with a film of olive oil, then lay out the sliced potatoes until the bottom is covered, on top of these place half of the onions mixture and also crumble half of the stock cube over it, repeat the process potatoes and onion mixture and stock cube, on on top of this final layer place the filleted fish pieces on top, and cover the fish with sliced red (or white onions) and finally to top it all add the fresh cream over it all, cover the tray with foil and place in a 180 degrees Celsius preheated oven for 20 minutes.<o:p></o:p></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span><br />
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once the 20 minutes are over, remove the aluminium foil from the tray, with care not to burn yourself or for food to be stuck to it, and let it remain in the oven at the same temperature for a further 20 minutes.<o:p></o:p></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span><br />
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">During the last 20 minutes place a deep pan on the stove with two fingers deep of water in it adding to it the broccoli put the lid on and once reaches the boil reduce to minimum leaving it to cook for those 20 minutes.<o:p></o:p></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span><br />
<div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><br />
</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">During the last five minutes before the broccoli are ready, place a little bowl in bain-marie and place in it a little butter around two soup spoons, until its melted adding to it at this stage the chopped parsley and the lemon juice.<o:p></o:p></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u1:p></u1:p> </span><br />
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</div><div style="margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><br />
</div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now that all is ready at the same time is just to assemble the dish on the plate and eat it. Bon apettit!!</span><span class="Apple-style-span" style="font-family: Arial; font-size: x-small;"><u1:p></u1:p></span></div><u1:p></u1:p>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com8tag:blogger.com,1999:blog-482865494971577981.post-63738627060173424442010-12-26T11:09:00.001+00:002010-12-26T11:09:44.334+00:00Extra wide tagliatelli with Shrimp and Natural Yoghurt Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TRchp7qUtFI/AAAAAAAADkY/WkK3p3eJWiI/s1600/IMGP1136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TRchp7qUtFI/AAAAAAAADkY/WkK3p3eJWiI/s320/IMGP1136.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><u>Ingredients for Recipe:</u></b></span> </div><ul style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>350 g tagliatelle large</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 large carrot (peeled and thinly sliced the cartoons)</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 large courgette (cut into very thin strips)</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span> 250grs peeled raw shrimp (cut into halves)</span> </li>
<li><span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 small pot of yoghurt</span> </li>
<li><span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 tablespoon butter</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>2 bay leaves</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>2 finely chopped garlic (+1 crushed)</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 / 2 an onion (thinly chopped)</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>A cube of fish stock (knorr or other brand)</span> </li>
<li> <span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>2 teaspoons flour (diluted one-third of a cup of water)</span></li>
<li><span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>Some olive oil, salt and black pepper</span> </li>
</ul><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"> </span><a href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TRchlKuHarI/AAAAAAAADkU/1sEgx4Uv4XY/s1600/IMGP1135.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TRchlKuHarI/AAAAAAAADkU/1sEgx4Uv4XY/s320/IMGP1135.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> A very simple dish to make quick and tasty as well as having a yoghurt tang which is unparalleled resembling a lemony taste.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;"> Prepare all the ingredients, once prepared the dish takes only about 15 minutes to make.</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;"> </span> </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;"> <span class="google-src-text" style="direction: ltr; text-align: left;"></span>Put the pasta cooking in boiling water with a crushed garlic clove, and at the same time place a large skillet with a drizzle of olive oil, and the (2 finely chopped) garlic, to that add the onion and carrot bring it to sizzling point, stirring constantly to avoid burning (for about 5 minutes).</span> </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span> Once the carrots soften then add the courgette the bay leaves the fish stock and 1 / 3 cup water, bring to a boil stirring regularly for 5 minutes. Finally add the tablespoon of butter and (water diluted ) flour, yoghurt then let it reach boil and add the shrimp, reduce the heat to minimum and cook for another 3-4 minutes stirring occasionally (do not forget to taste it to see if you need adding any salt and or black pepper).</span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;"> </span> </div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Drain pasta and serve it on a plate making a nest, in the middle place the shrimp sauce and finally add a little drizzle all around of extra virgin olive oil .<span class="google-src-text" style="direction: ltr; text-align: left;"></span>Bon appetit!</span></span><br />
<div style="text-align: justify;"></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com8tag:blogger.com,1999:blog-482865494971577981.post-64444540731464612212010-10-08T21:07:00.001+01:002010-10-08T21:07:54.988+01:00Chicken and Mushroom Strogonoff (with a fresh mint touch)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEbLxlI_cVtIYKSPOTf28DcLUjubWIk6g_EOP-BtbN1Ewf9MSOq7JNx_5gp-Xa8TRe09Rx008fAxHeDnmnIlII67DahUnjEBvETBHhTcaWHWu8ET6L5cCf7KXnEVbSbeMy_ye3i5XfhE/s1600/P021010_19.38_%5B01%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEbLxlI_cVtIYKSPOTf28DcLUjubWIk6g_EOP-BtbN1Ewf9MSOq7JNx_5gp-Xa8TRe09Rx008fAxHeDnmnIlII67DahUnjEBvETBHhTcaWHWu8ET6L5cCf7KXnEVbSbeMy_ye3i5XfhE/s320/P021010_19.38_%5B01%5D.jpg" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b><u><i>Ingredients for the Recipe:</i></u> </b><span style="font-size: x-small;">(enough for 2)</span><b><br />
</b></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span class="" id="result_box" lang="en"><span title="">2 chicken thighs (cut into</span></span><span class="" id="result_box" lang="en"><span title=""> small</span></span><span class="" id="result_box" lang="en"><span title=""> cubes)</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">200 grams of whole fresh mushrooms</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">1 and 1 / 2 cup of rice pilau </span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">1 </span></span><span class="" id="result_box" lang="en"><span title=""> garlic </span></span><span class="" id="result_box" lang="en"><span title="">clove, (finely chopped)</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">1 bay leaf</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">1 / 2 cup white wine</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">2 tablespoons of "creme fraiche"</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">2 tbsp chilli oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">1 tablespoon olive oil</span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""></span><span title="">1 tablespoon of "chives" baby spring onion chopped baby</span></span> </li>
<li>1 / 4 cup of water with a teaspoon of Gravy (if you have no gravy, use the same amount of water with a tablespoon of plain flour ½ cube of meat stock)<span class="" id="result_box" lang="en"><span title=""> </span></span></li>
<li><span class="" id="result_box" lang="en"><span title=""> </span><span title="">Salt and mint leaves to taste</span></span></li>
</ul><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6SUas4d5DiZ5hjKTAAER9Jk1E1ai4G8GVAVUaRyrg6X7PgGOcNCmqaX6QzU0b7hyphenhyphenOvfwir_-4BrFMJGsssrqA9opLxv5_HAI1FpOHuY8ZAd_XNzgeXguAuNCQ4ubEf7OyM7rRN9aLLw/s1600/P021010_19.38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6SUas4d5DiZ5hjKTAAER9Jk1E1ai4G8GVAVUaRyrg6X7PgGOcNCmqaX6QzU0b7hyphenhyphenOvfwir_-4BrFMJGsssrqA9opLxv5_HAI1FpOHuY8ZAd_XNzgeXguAuNCQ4ubEf7OyM7rRN9aLLw/s320/P021010_19.38.jpg" width="320" /></a><span class="" id="result_box" lang="en"><span title=""> </span></span></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span title="">The preparation of this tested delicacy is very quick, it</span></span><span class="" id="result_box" lang="en"><span title=""> only</span></span><span class="" id="result_box" lang="en"><span title=""> needs a pan to cook the rice for about 12 minutes containing only</span></span><span class="" id="result_box" lang="en"><span title=""> salt</span></span><span class="" id="result_box" lang="en"><span title=""> and</span></span><span class="" id="result_box" lang="en"><span title=""> water, plus you will need a frying pan.<br />
Place a </span><span title="">tablespoon of olive oil in the frying pan until very hot. Once hot, add the garlic, the bay leaf and a pinch of salt, and stir-fry the garlic (which is pretty fast) adding the chopped chicken once the garlic is golden, stir regularly with a wooden spoon </span><span title="">so that the chicken can be sealed all-over, let the chicken gain a little colour, and at this stage add the wine, the </span></span><span class="" id="result_box" lang="en"><span title="">chilli </span></span><span class="" id="result_box" lang="en"><span title="">oil and the fresh mushrooms.</span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span title="">Continue stirring frequently for about 3-4 minutes, add the crème</span><span title=""> fraiche and a quarter cup of water with "gravy powder" (if you have no gravy use a quarter cup of water with half a cube of bouillon and a teaspoon of plain flour diluted, it will form a thick liquid "</span><span title="">not too thick though" . </span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span title="">Once it reaches boiling again, reduce heat and simmer it for 10 to 15 minutes. In the last five minutes add the chopped chives.<br />
</span><span title="">Serve and garnish with mint, which is also to eat as is super delicious and compliments the dish. If you fancy something more exotic arrange more chopped mint and use it instead of chopped chives. </span></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span class="" id="result_box" lang="en"><span title=""> </span><span title="">YUM YUM! </span><span title="">must try.</span></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="http://4.bp.blogspot.com/_hKAG4Qa_o3I/TK95TQsGhLI/AAAAAAAADhs/NEClxlQU3-Y/s1600/P021010_19.39.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_hKAG4Qa_o3I/TK95TQsGhLI/AAAAAAAADhs/NEClxlQU3-Y/s320/P021010_19.39.jpg" width="320" /></a><span class="" id="result_box" lang="en"><span title=""> </span></span></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com8tag:blogger.com,1999:blog-482865494971577981.post-49577897482355226902010-09-19T15:07:00.003+01:002010-09-19T15:14:45.905+01:00Drunk Duck with Chorizo With Herbed Oven Backed Potatoes and Veg<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="background-color: black; clear: both; color: white; font-family: Arial,Helvetica,sans-serif; text-align: justify;">One more of my personal recipes, that is easy to make yet <b>healthy</b> and as always it has been <b>tried</b> and <b>tested </b>by me and my family, in order to guarantee a successful meal for you.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TJYQRlM37xI/AAAAAAAADgY/aXd5Q494G6g/s320/IMGP1051.JPG" /> </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><b>For this you will need:</b> (for 4 people)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">4 Duck full legs (drum and thigh)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">5 Large potatoes (cut into eight parts length ways to form wedges) </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">4 Large carrots (peeled and sliced)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">3 Garlic cloves (2 sliced, 1 minced)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">2 large brocolli heads (cut into pieces)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">20 slices of spicy chorizo (Portuguese or Spanish) </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">2 soup spoons of butter</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">1 lemmon (juice)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">1 bunch fresh parsley (chopped) </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">1 Glass of white wine (cheap one will do, or even some old beer) </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Salt, pepper, bay-leaves, olive oil and chilli powder (to taste)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TJYQRlM37xI/AAAAAAAADgY/aXd5Q494G6g/s1600/IMGP1051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAkBrS8OSubapnI6nOuQ60edAkQx7r7cZrmNUb8zhrBg72AbfuptFcCRH3vP6NEAs53ZjxdhmMBbbcrIxlIUBp8emgZxfnU5DtPl3Xu5QTH6C5-LDDi9uxDMXXvirn2P7r-pyLP2cJh0/s320/IMGP1052.JPG" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">To prepare this delicious meal, you place the duck in a container after making some insisions into the skin (see photo). Over it you poor the wine (or beer) and sprinkle it with some rock salt some pepper, a couple of bay leaves and some chilli powder. Place it in the fridge and let it marinade for two hours or more (as the more the better).</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">Later when you ready to make the meal take the duck out of the marinade and prepare it to go in the oven by inserting in the incisions a couple of slithers of garlic, a piece of bay-leaf and a slice of chorizo (each leg should have about 5 of these incisions), once done powder it with some chilli powder (or smoked paprika if you don't like it hot) another sprinkle of salt and black peper place in a tray (pyrex dish will do) and pour the marinade liquid around it. Place it in the oven which should have been preheated to 180/190 degrees Celsius, set it for 20 minutes.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">After the 20 minutes have passed remove the duck from the oven and from the tray, and put the liquid marinade into a container place a wire rack into the pyrex and put back the duck on top of it basting it with some of the liquid marinade, and placing it in the oven for a further 30 (in which for each five minutes you baste them again). Simultaneously put the wedges in a bowl sprinkle it with rock salt, dried parsley, half of the lemon juice, chilli powder, the minced garlic and a bout 3 soup spoons of olive oil....toss these well together place them in a baking tray and place it in the oven with the chicken.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">After 10 minutes, of the second oven stage of the duck place the carrots and the brocolli (in pieces) in a pan add about 1 glass of water cover it with a lid and place it on the stove on a medium to low heat once the water boiled.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: justify;">It will all now be ready at the same time so all you need to do is dish it all together, in bain Marie melt the butter add the other half lemon juice and some fresh chopped parsley to pour over the veg (alternatively you can make a thick bechamel sauce, and pour this over the veg). How easy was that a meal, all in all 50 minutes from beginning to end.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAkBrS8OSubapnI6nOuQ60edAkQx7r7cZrmNUb8zhrBg72AbfuptFcCRH3vP6NEAs53ZjxdhmMBbbcrIxlIUBp8emgZxfnU5DtPl3Xu5QTH6C5-LDDi9uxDMXXvirn2P7r-pyLP2cJh0/s1600/IMGP1052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXV7A5X-40O9v1ZUheo8Ko4k_h3fVFmlcmcl395NUUystarN71ALKWVRQDTpeSJnws494-aSpUHL_MQ1tpQ-cNJxGie_5Aud5kHo8WIMnU4TVuMoqLKsDRaUHgTmT2Lp6S9ymiaZR1Gb4/s1600/IMGP1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXV7A5X-40O9v1ZUheo8Ko4k_h3fVFmlcmcl395NUUystarN71ALKWVRQDTpeSJnws494-aSpUHL_MQ1tpQ-cNJxGie_5Aud5kHo8WIMnU4TVuMoqLKsDRaUHgTmT2Lp6S9ymiaZR1Gb4/s320/IMGP1050.JPG" /></a></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com8tag:blogger.com,1999:blog-482865494971577981.post-11181561538900069962010-09-06T19:25:00.004+01:002010-09-11T11:57:49.976+01:00Delicious Mushrooms Stew with Chickpeas and Quorn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb26usBxWPxInOAYJYpl1JAenWB5j_YuByAT-cE3jrXGb_VuIYYGEvOsa53TXDSon3gfu0QSQa56lh8ByK9tsm1Zx55PYP0ptEd_0qqqDVQ3J1ygLjDhk7nNdXXC9x16K6VAph36wN-tw/s1600/IMGP0916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb26usBxWPxInOAYJYpl1JAenWB5j_YuByAT-cE3jrXGb_VuIYYGEvOsa53TXDSon3gfu0QSQa56lh8ByK9tsm1Zx55PYP0ptEd_0qqqDVQ3J1ygLjDhk7nNdXXC9x16K6VAph36wN-tw/s320/IMGP0916.JPG" /></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
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</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Recipe Ingredients:</b></u> (enough for 4)</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 1 pack of Quorn "pieces" (or soy) about 250 to 300grs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 200grs squash pumpkin (peeled and cut into cubes)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 1 can of chopped tomatoes (or fresh peeled tomatoes 400grs chopped)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 2 medium sweet potatoes (peeled and diced)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 2 red-skinned potatoes (peeled and diced)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 8 medium mushrooms (cut in quarters)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 1 can of beans (rinsed and drained)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 2 large carrots (peeled and cut into pieces)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 1 large onion (chopped)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * A small turnip (peeled and cut in cubes)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 1 / 2 teaspoon turmeric</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 1 red pepper (chopped)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * 3 garlics (chopped)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * A bunch of parsley (chopped, reserve some leafs for presentation)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> * Salt, pepper, and olive oil "sufficient"</span><br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hKAG4Qa_o3I/TIUz-PvbnVI/AAAAAAAADf4/754pgTle2tM/s1600/IMGP0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_hKAG4Qa_o3I/TIUz-PvbnVI/AAAAAAAADf4/754pgTle2tM/s320/IMGP0915.JPG" /></a></div><div style="text-align: center;"><br />
</div><br />
<br />
<u><b><span style="font-family: Arial,Helvetica,sans-serif;">How to prepare:</span></b></u><br />
<br />
<div style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Place in a pan (on medium) a little olive oil + salt + pepper. Once hot, add the garlic, onion and carrot, stirring regularly until it starts going golden. At this stage add the can of chopped tomatoes, and as soon as they start to boil add the potatoes (both kinds), the turnip, pumpkin, beans, Quorn, turmeric and red pepper.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place a lid not fully covered and cook covered over low heat for about a minimum 30 minutes, taste to see if this as you like and add to taste the salt pepper, as well as the mushrooms and cook another 4 minutes. Finally add the parsley and cook for another 1-2 minutes. </span></div><br />
<div style="text-align: justify;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Then you only need to serve and decorate the dish, when I tried this recipe I decided that it would be very good served with a nice cold Rose Wine, or a good sparkling white. Kisses and bon apetit! ...</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TIU0AcIphGI/AAAAAAAADgA/fYCQm4J_f54/s1600/IMGP0914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/TIU0AcIphGI/AAAAAAAADgA/fYCQm4J_f54/s320/IMGP0914.JPG" /></a></div><div style="text-align: center;"><br />
</div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com6tag:blogger.com,1999:blog-482865494971577981.post-88880465845573702962010-04-16T19:05:00.007+01:002010-09-11T11:58:25.410+01:00Chocolate Cheese Cake<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpH5bNDiMKil-k8WU3GGRofb20YILa-BwDaywhaEYFmje4qWTVVFfhwfhFk347sT-Nhbm0gUzCKBVgWNyBgw5keYtZF7ThYZm8ED98kpPqINIKA-KYp_lREsVxYkI35Rc6gBLGGuUCB90/s1600/IMGP1089.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5460798542787454850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpH5bNDiMKil-k8WU3GGRofb20YILa-BwDaywhaEYFmje4qWTVVFfhwfhFk347sT-Nhbm0gUzCKBVgWNyBgw5keYtZF7ThYZm8ED98kpPqINIKA-KYp_lREsVxYkI35Rc6gBLGGuUCB90/s320/IMGP1089.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></div><br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)" style="font-family: arial;"><span style="font-weight: bold;">Ingredients for Recipe:</span></span><br />
<br />
<ul style="font-family: arial; text-align: justify;"><li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 bar of dark chocolate, around </span><span onmouseout="_tipoff()" onmouseover="_tipon(this)">150grs</span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"> (</span><span onmouseout="_tipoff()" onmouseover="_tipon(this)">cocoa, </span><span onmouseout="_tipoff()" onmouseover="_tipon(this)">min </span><span onmouseout="_tipoff()" onmouseover="_tipon(this)">50% max 65%)</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>250grs of whipping cream.</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)">250grs of </span><span onmouseout="_tipoff()" onmouseover="_tipon(this)">Mascarpone cheese.</span> </li>
<li>70grs + 50grs of<span onmouseout="_tipoff()" onmouseover="_tipon(this)"> butter</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>10-12 digestive biscuits (crushed)</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>White chocolate buttons (about 20)</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 cap of chocolate liquor</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span> (Optional 1 to 1 / 2 sheets of gelatin dissolved in 2-3 tablespoons of warm water)</span> </li>
</ul><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eHZX2ZRYXSjIE92sYJ04EU8Jm6m_x_esVqgm3srooIk7d1VkMA7LOKAge4naF2vovUskJjUxotg6yx74TRpQilN_gAqo9hcpLMfohgBoBVyvrWejJBJ1MzAXxOmQKsRx6pVXH5-KPTE/s1600/IMGP1088.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5460798529632795554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eHZX2ZRYXSjIE92sYJ04EU8Jm6m_x_esVqgm3srooIk7d1VkMA7LOKAge4naF2vovUskJjUxotg6yx74TRpQilN_gAqo9hcpLMfohgBoBVyvrWejJBJ1MzAXxOmQKsRx6pVXH5-KPTE/s320/IMGP1088.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
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<span onmouseout="_tipoff()" onmouseover="_tipon(this)" style="font-family: arial;">Get two bowls and a cheesecake tin, put the biscuits in one of the bowls and completely crush them till resembling breadcrumbs, to these add the 70 grams of softened butter and the chocolate liquor as well as two tablespoons full of the chocolate ganache <span style="font-size: 85%;"><span style="color: #000099;">(see below on how to make this ganache, made with </span></span><span style="font-size: 85%;"><span style="color: #000099;">butter</span></span><span style="font-size: 85%;"><span style="color: #000099;"> instead of</span></span><span style="font-size: 85%;"><span style="color: #000099;"> cream </span></span><span style="font-size: 85%;"><span style="color: #000099;"> )</span></span> mix well and put it in the cheesecake tin, pressing it with a smooth surface like the bottom of a glass, to about 1 cm thick.</span><br />
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<div style="text-align: right;"><a href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/S8inVSWS_yI/AAAAAAAADSo/YhamFXQFM4g/s1600/IMGP1090.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5460798532331175714" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/S8inVSWS_yI/AAAAAAAADSo/YhamFXQFM4g/s320/IMGP1090.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></div><br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)" style="font-family: arial;">In another bowl put the cream and whisk it until almost fully whipped, adding to it the powdered sugar, continue whisking until fully thick whipped. Aside mix chocolate ganache <span style="color: #000099; font-size: 78%;">(also optionally add the dissolved gelatin, I prefer it without)</span> with mascarpone cheese, after being well integrated pour it in the the whipped cream and mix lightly until well blended.</span><br />
<br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)" style="font-family: arial;">Now put this mixture over the pressed down biscuit mixture and spread it evenly with a spatula. Garnish it with white chocolate buttons and refrigerate a minimum 1 hour, better if it stays a few hours.</span><br />
<br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)" style="font-family: arial;">The ganache is very simple to make .... put the chocolate squares in a glass bowl immersed in a bain marie once melted, mix it with the butter 50g <span style="color: #000099;"><span style="font-size: 78%;">(+ or-) <span style="color: black;"><span style="font-size: 100%;"><span style="font-size: 100%;">until well incorporated</span>.</span></span></span></span></span><br />
<br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)" style="font-family: arial;"><span style="color: #000099;"><span style="font-size: 78%;"><span style="color: black;"><span style="font-size: 100%;"><span style="font-size: small;">This is a recipe that I tried and would recommend to be tested by you too. I promise you not to be disappointed. </span></span></span></span></span></span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizVU-QMg3k-kSkvbveK58sLyb7s6gzrtkDyezy9tfIjKTEF9Odl_s4Y25Rg_DfZ_NpkpbxELAhKlaTSyjDCB-RMh1w534yQsuy-ous58rTzD-bQCn4QHTL9UqIkjjlYEVAWX05EcmmrA/s1600/IMGP1087.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5460798519572794434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizVU-QMg3k-kSkvbveK58sLyb7s6gzrtkDyezy9tfIjKTEF9Odl_s4Y25Rg_DfZ_NpkpbxELAhKlaTSyjDCB-RMh1w534yQsuy-ous58rTzD-bQCn4QHTL9UqIkjjlYEVAWX05EcmmrA/s320/IMGP1087.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com23tag:blogger.com,1999:blog-482865494971577981.post-74708087909662593012010-03-29T12:22:00.004+01:002010-09-11T11:55:12.024+01:00Tagliatelli Mushrooms and Asparagus with Garlic Breads<a href="http://3.bp.blogspot.com/_hKAG4Qa_o3I/S7CRoLT0fEI/AAAAAAAADQs/ExHoMY-70gQ/s1600/IMGP0613.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454019268162387010" src="http://3.bp.blogspot.com/_hKAG4Qa_o3I/S7CRoLT0fEI/AAAAAAAADQs/ExHoMY-70gQ/s320/IMGP0613.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
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<span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial; font-weight: bold;">Ingredients for the recipe:</span></span><br />
<ul><li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">300grs tagliatelli egg pasta</span></span> </li>
<li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>250mls fresh cream</span> </li>
<li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 egg yolk</span><br />
</li>
<li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span> 2-3 tablespoons of grated cheddar cheese</span><br />
</li>
<li style="font-family: arial;"><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>2 garlic cloves</span> </li>
<li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>8 mushrooms</span> </li>
<li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>10 asparagus</span><br />
</li>
<li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 cup self raising flour</span><br />
</li>
<li style="font-family: arial;"> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 tablespoon of butter</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">salt and pepper and a little olive oil</span></span></li>
</ul><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_hKAG4Qa_o3I/S7CRn-bm3RI/AAAAAAAADQk/EJ1cRGVNtOc/s1600/IMGP0610.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454019264705387794" src="http://4.bp.blogspot.com/_hKAG4Qa_o3I/S7CRn-bm3RI/AAAAAAAADQk/EJ1cRGVNtOc/s320/IMGP0610.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></div><br />
<div style="text-align: justify;"><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">In a small saucepan boil the asparagus for about 10-15 minutes, when cooked remove them from the water and throw them in a</span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;"> </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">(hot) </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">wok </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">pan </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;"></span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">with the mushrooms cut in halves with the chopped garlic plus a little butter and olive oil , season them with a little salt and pepper.</span></span><br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;"></span></span><br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">Cook them for aprox 3-5 minutes stirring occasionally, then add the cream, continue until the cream comes to a boil, then </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">next </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">add the egg yolk diluted in about three tablespoons of milk and add the cheese also, continue stirring it until the sauce thickens (about 2-3 minutes).</span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"> </span></span><span style="font-family: arial;">After which you just serve.</span></span><br />
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<span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">While making the sauce, boil the </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">tagliatelli </span></span><span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">in some water for about 12 minutes, then drain it and drizzle a little olive oil so that the pasta doesn't stick together, finally serve it with the previously made sauce on top.</span></span><br />
<br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">The breads I made as follows. In a bowl, mix the flour with a pinch of salt and a little Luke warm water, until it was mixing it until it forms a ball, after which you kneed it and stretch it for about 10 minutes, then make small balls and put them on a floured tray and covered these with a cloth for 20 minutes, on the side in a little bowl crush a garlic with a little oil, which you then brush over the balls before placing them in the oven for about 15-20 minutes until golden brown, then serve them with the tagliatelle. </span></span><br />
<br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span style="font-family: arial;">Real good food like this has to be made and eaten, especially as is a quick homemade delicious dish.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KVVjv-c_fRj-eHEjRehmRE9O2-iRLG0bw7UHXva_xUypD80Wi-d7UI_Zs1Z0G019MHls13ob_ROSRIUBlwq57fMtcjo6t6wcIvQclzEJSBK48kyv2ZC0OBbW3T-c6TEtITla2JmAYSo/s1600/IMGP0614.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454019259833849458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KVVjv-c_fRj-eHEjRehmRE9O2-iRLG0bw7UHXva_xUypD80Wi-d7UI_Zs1Z0G019MHls13ob_ROSRIUBlwq57fMtcjo6t6wcIvQclzEJSBK48kyv2ZC0OBbW3T-c6TEtITla2JmAYSo/s320/IMGP0614.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com8tag:blogger.com,1999:blog-482865494971577981.post-2957972371907731902010-03-20T17:17:00.005+00:002010-09-11T11:57:18.861+01:00Roasted Pork tenderloin on Saffron Rice with Oven Potatoes and Broccoli<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDY_fVyiXFNalebTkxtvwhJoUhxdwq6kWS8d3DYBAIk2lHo5K84dWmpiQHEtTAifCYYBgGzb9WSIcy0N_cA8h_6-p13Sca7aZxEamGQ4Gu4p0zLeN1rCbSKeVDJSop9jUtI0IuTL-L_90/s1600-h/Lombo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5450771892449167810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDY_fVyiXFNalebTkxtvwhJoUhxdwq6kWS8d3DYBAIk2lHo5K84dWmpiQHEtTAifCYYBgGzb9WSIcy0N_cA8h_6-p13Sca7aZxEamGQ4Gu4p0zLeN1rCbSKeVDJSop9jUtI0IuTL-L_90/s320/Lombo.jpg" style="cursor: pointer; height: 240px; width: 320px;" /></a></div><br />
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<span onmouseout="_tipoff()" onmouseover="_tipon(this)" style="font-family: arial;"><span style="font-weight: bold;">Ingredients for the recipe:</span> (for 2 People)</span> <br />
<ul style="font-family: arial;"><li><span onmouseout="_tipoff()" onmouseover="_tipon(this)">1 organic pork loin about 300grs</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>250grs rice</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;">1/</span>2 onion</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>2 long potatoes (washed and cut into wedges)</span><br />
</li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>2 pieces of broccoli (cut into small pieces)</span><br />
</li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 soup spoon of turmeric</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 tablespoon of tomato concentrate</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 tablespoon of butter</span><br />
</li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 Tea Spoon of chilli powder</span><br />
</li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>2 cloves of garlic</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 piece of ginger (size of a clove of garlic)</span> </li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>1 sprig of parsley</span><br />
</li>
<li> <span onmouseout="_tipoff()" onmouseover="_tipon(this)">olive oil, salt and pepper to taste</span></li>
</ul><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHCN7TzMtmBcb-rVfbP6eoFf1349Foh7x59ciNc9lIWKtX9JJjgB4fjlp_itGhZxOrA6w9VGHQP0eyZ60zC4_-_2heH0vPZRJBb0E4aO8O7QNkZpkCfL0PTnjlmROIePgpqBnNNXVpMQ/s1600-h/Lombo1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5450771901553647938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHCN7TzMtmBcb-rVfbP6eoFf1349Foh7x59ciNc9lIWKtX9JJjgB4fjlp_itGhZxOrA6w9VGHQP0eyZ60zC4_-_2heH0vPZRJBb0E4aO8O7QNkZpkCfL0PTnjlmROIePgpqBnNNXVpMQ/s320/Lombo1.jpg" style="cursor: pointer; height: 240px; width: 320px;" /></a></div><br />
<div style="font-family: arial; text-align: justify;"><span onmouseout="_tipoff()" onmouseover="_tipon(this)">Very simple good wholesome food, as most of my dishes. Make small incisions in the pork loin as you see in the picture. Then in a small bowl crush the garlic, ginger, a little salt, pepper cream until it makes a consistent, rub it well in the back especially in the incisions, and let the rest for about 30 to 60 minutes.</span> <br />
<br />
<span onmouseout="_tipoff()" onmouseover="_tipon(this)">Then put a skillet pan on the stove and in a little oil, once hot put it and let the loin fry sealing it and making crispy and golden all around, cooking is done pretty fast so it will still be raw inside, then place the skillet in the oven (or transfer the pork to an oven-proof dish and bake it for about 15 minutes 200celcius.</span> <span onmouseout="_tipoff()" onmouseover="_tipon(this)">10 minutes before putting the pork loin in the oven, put the potatoes in a baking tray seasoning them with a little olive oil and some salt, these then bake for 25 minutes ending at the same time as the loin.</span> <span onmouseout="_tipoff()" onmouseover="_tipon(this)">While the pork cooks make the rice placing this in a pan with only a little salt and water, boil it until it is almost cooked (only short about two minutes).<br />
<br />
Meanwhile in another pan put the chopped onion, the remaining chopped garlic, the chilli, a tablespoon of turmeric, salt and black pepper to taste, and about four tablespoons of olive oil and fry until the onions have caramelized a little, about 5 minutes stirring occasionally. Once cooked, add a little water and a tablespoon of tomato concentrate and one of butter, stir it and cook a further 3 minutes.<br />
<br />
</span> <span onmouseout="_tipoff()" onmouseover="_tipon(this)">Now add the drained cooked rice to this sauce cook for a further 1 minute, mix in the chopped parsley cover with a lid and let it rest 3 minutes. Of course while the rice is doing, on another little pan cook the broccoli.</span> <span onmouseout="_tipoff()" onmouseover="_tipon(this)">Then just arrange the plate, this dish if if you notice is the header on my blog. Bon appetit!</span><br />
<br />
<a href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/S6UILAGuCUI/AAAAAAAADPw/whkxpyNytWQ/s1600-h/Lombo2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5450771909101619522" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/S6UILAGuCUI/AAAAAAAADPw/whkxpyNytWQ/s320/Lombo2.jpg" style="cursor: pointer; height: 240px; width: 320px;" /></a></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com11tag:blogger.com,1999:blog-482865494971577981.post-61589113152421867452010-03-01T10:50:00.005+00:002010-03-01T11:09:44.114+00:00Cherries Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hKAG4Qa_o3I/S4ucPtvBuYI/AAAAAAAADKw/1S2b0-x3b_0/s1600-h/IMGP1003.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_hKAG4Qa_o3I/S4ucPtvBuYI/AAAAAAAADKw/1S2b0-x3b_0/s320/IMGP1003.JPG" alt="" id="BLOGGER_PHOTO_ID_5443616368396188034" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-weight: bold; font-family: arial;">Recipe Ingredients:</span><br /><br /></div><ul style="font-family: arial; text-align: justify;"><li>300grs well matured cherries</li><li>250grs mascarpone cheese</li><li>200grs sugar</li><li>8-10 digestive biscuits</li><li>2 soup spoons of butter</li><li>optional, cherry liquor + a little vanilla essence<br /></li></ul><div style="text-align: justify;"><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-NrMK0WXO2xURtdF_yaRjGRnirCJoteNJTTqIJjEAa4IktkCe2AgyT5WCszvD7JopJdfUvsBFn7xhX8E4j3KwUqHHfXpgnbNkqFnPERAfqw7PPIiJN83NGpjp1VNXV0P-GlcQAxB_cg/s1600-h/IMGP1000.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-NrMK0WXO2xURtdF_yaRjGRnirCJoteNJTTqIJjEAa4IktkCe2AgyT5WCszvD7JopJdfUvsBFn7xhX8E4j3KwUqHHfXpgnbNkqFnPERAfqw7PPIiJN83NGpjp1VNXV0P-GlcQAxB_cg/s320/IMGP1000.JPG" alt="" id="BLOGGER_PHOTO_ID_5443616374802971634" border="0" /></a><br /><br /><span style="font-weight: bold; font-family: arial;">Preparation:</span><br /><br /><span style="font-family: arial;">Put in a pan the cherries chopped + the sugar, boil it as if you were going to make jam, but you turn of the stove one step before it becomes jam, as you just want a delicious fruit compote, and then let it cool down completely.</span><br /><br /><span style="font-family: arial;">Meanwhile place in a bowl the finely crunched digestives, the butter and half of the cherries liquor, mix all very well. Once well mixed place them in the container you wish to make the cheesecake spreading it evenly throughout the base and press firmly down with the base of a drinking glass.</span><br /><br /><span style="font-family: arial;">Next step is to get another bowl and place there the mascarpone two thirds of the cooled compote and the remaining cherries liquor, mix all very well in a folding motion, and place the mix on top of the previously laid biscuits spreading it evenly....finally place the remaining compote on top of this in a circle smaller than the circumference of the cheesecake, and with a stick go around the circle line twirling circles over this one to get the same effect, or do it your own way hehe!!...it wil taste the same.</span><br /><br /><span style="font-family: arial;">Finally refrigerate for a minimum of one hour and serve it with very strong black coffe for a treat. Bon Apettit!!</span><br /><br /><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hKAG4Qa_o3I/S4ucP0Vg5OI/AAAAAAAADK4/20zlFb0OGvA/s1600-h/IMGP1002.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_hKAG4Qa_o3I/S4ucP0Vg5OI/AAAAAAAADK4/20zlFb0OGvA/s320/IMGP1002.JPG" alt="" id="BLOGGER_PHOTO_ID_5443616370168227042" border="0" /></a><br /><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com15tag:blogger.com,1999:blog-482865494971577981.post-50934323635349784572010-01-01T14:01:00.005+00:002010-01-01T14:25:54.777+00:00Salmon with Philadelfia and Caremalized Onions En-croute<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hKAG4Qa_o3I/Sz4BFfrv5uI/AAAAAAAADE8/PY0340yuLU8/s1600-h/IMGP0978.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_hKAG4Qa_o3I/Sz4BFfrv5uI/AAAAAAAADE8/PY0340yuLU8/s320/IMGP0978.JPG" alt="" id="BLOGGER_PHOTO_ID_5421772195316623074" border="0" /></a><br /><br /><span style="font-family: arial;">Beautifull en-croute, made with salmon and a topping of caramelized onions and Philadelphia cream cheese.</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgIY3JMvI627BbgyRVp3wiDS4I0RcOf6PIMHBRUVo4LmTu2zzIUpymyUilTSX5e5CFhNDGzl00mQ0uEMug1ZnXuLYIDQ4Qwe1vIjnJwnhx_W3-_mIqOmi0QOxAwUI5X9s60xrYb1jQ58/s1600-h/IMGP0976.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgIY3JMvI627BbgyRVp3wiDS4I0RcOf6PIMHBRUVo4LmTu2zzIUpymyUilTSX5e5CFhNDGzl00mQ0uEMug1ZnXuLYIDQ4Qwe1vIjnJwnhx_W3-_mIqOmi0QOxAwUI5X9s60xrYb1jQ58/s320/IMGP0976.JPG" alt="" id="BLOGGER_PHOTO_ID_5421772212557365842" border="0" /></a><br /><br /><span style="font-family: arial;"><span style="font-weight: bold;">Recipe Ingredients:</span> (enough for 4)</span><br /><ul><li style="font-family: arial;">1 skinless and boneless salmon fillet (I purchased it with skin and removed it after as is cheaper this way)<br /></li><li style="font-family: arial;">1 packet of puff pastry (I purchased it already rolled, as I didn't want the trouble to make it myself)<br /></li><li style="font-family: arial;">1 Large Onion (finely chopped)<br /></li><li style="font-family: arial;">2 tomatoes sliced<br /></li><li style="font-family: arial;">2 minced garlic cloves<br /></li><li style="font-family: arial;">21/2 a shot of Port Wine<br /></li><li style="font-family: arial;">2 Heaped soup spoons of Philadelphia Cream cheese (or similar)<br /></li><li style="font-family: arial;">1 bunch of parsley (finely chopped)<br /></li><li style="font-family: arial;">a little salt, black pepper and virgin olive oil<br /></li><li><span style="font-family: arial;">1 egg yolk to brush the pastry</span><br /></li></ul><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECqXgV-6CYQYy5XRLkcYd_gk7Ehp_Js8IzbscKP40EhAj4jz4fsu1kIN22URvAmcdEk1WfFHz2WNX0B8K_enG6b8uO52tI25EdK_OwwaoiCb-zoFmULD4tvxzch2hEeSK2jHQnSeZpS8/s1600-h/IMGP0980.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECqXgV-6CYQYy5XRLkcYd_gk7Ehp_Js8IzbscKP40EhAj4jz4fsu1kIN22URvAmcdEk1WfFHz2WNX0B8K_enG6b8uO52tI25EdK_OwwaoiCb-zoFmULD4tvxzch2hEeSK2jHQnSeZpS8/s320/IMGP0980.JPG" alt="" id="BLOGGER_PHOTO_ID_5421772200505447106" border="0" /></a><br /></div><br /><span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span style="font-family: arial;">In a frying pan put a little olive oil and once hot add (salt and pepper), onion and garlic.</span></span> <span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">Let them cook until they caramelize well, when this happens add the port wine, cook for another minute, remove from heat and leave to cool.</span></span><br /><br /><span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">After cooling add the two tablespoons of Philadelphia over the chopped parsley and stir until it becomes consistent.</span></span> <span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">Place the fillets of raw fish over the pastry (add a little salt and pepper on top), spread fillets with cream cheese and onion, put on top of the slices of tomato.</span></span><br /><br /><span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span style="font-family: arial;">Now lift the flaps of the pastry covers the fish but do not completely cover it, use the excess of the ends of the wrap to make the strips to put over, these will not let the dough open more when cooking (see photo).</span></span> <span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">Press the edges with the teeth of a fork and brush the dough thoroughly with the egg yolk.</span></span> <span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">insert it in the hot oven (200 degrees C) for 25 minutes</span></span><span style="" onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">, and is ready to serve.</span></span><br /><br /><span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">The vegetables are just boiled, I used as you can see, round beans, carrots and potatoes.</span></span> <span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">You can use the same or even cauliflower, broccoli etc.</span></span> You can also quickly after boiling the vag sauté them for one minute with butter on a frying pan then sprinkle some chopped parsley and a little lemon juice.<br /><br /><span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span><span style="font-family: arial;">For the sauce puts the milk in a saucepan with the nutmeg, butter plus a dash of salt and pepper.</span></span> <span onmouseover="_tipon(this)" onmouseout="_tipoff()"><span class="google-src-text" style="direction: ltr; text-align: left;"><span style="font-family: arial;"></span></span> <span style="font-family: arial;">Once it boils, mix the wine with the flour premixed, and stir until it thickens, finally add the chopped parsley and is done, pour over the vegetables.</span></span> Bon Appetite<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hKAG4Qa_o3I/Sz4BFoF5KgI/AAAAAAAADFE/TibtrUpGc2Y/s1600-h/IMGP0981.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_hKAG4Qa_o3I/Sz4BFoF5KgI/AAAAAAAADFE/TibtrUpGc2Y/s320/IMGP0981.JPG" alt="" id="BLOGGER_PHOTO_ID_5421772197573765634" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com29tag:blogger.com,1999:blog-482865494971577981.post-8776853248582371372009-12-06T23:13:00.003+00:002009-12-06T23:39:38.978+00:00Fish and Chips Rico Way<div style="font-family: arial; text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JgtrSv7q43rtQaJx9KPaigDRoaUJ4SpY44XbcjdpqYpShxL3IpEHFt4RMZg-B68Eq7_wM4IzpmvH_1PCjnq8TLG2MKRIulzWELyRY8LealUXamwgKYMRUhq0rVGFYFMnywRIaGuK7lo/s1600-h/IMGP0964.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JgtrSv7q43rtQaJx9KPaigDRoaUJ4SpY44XbcjdpqYpShxL3IpEHFt4RMZg-B68Eq7_wM4IzpmvH_1PCjnq8TLG2MKRIulzWELyRY8LealUXamwgKYMRUhq0rVGFYFMnywRIaGuK7lo/s320/IMGP0964.JPG" alt="" id="BLOGGER_PHOTO_ID_5412265779736430162" border="0" /></a><br /></div><div style="font-family: arial; text-align: justify;"><span style="font-weight: bold; font-style: italic;">Once again I am picking another great British dish and making it mine with super flavour and textures.</span><br /><br /><br /><br /></div><div style="text-align: justify;"><span style="font-weight: bold; font-family: arial;">Recipe Ingredients:</span><span style="font-family: arial;"> (for two)</span><br /></div><ul style="font-family: arial; text-align: justify;"><li>2 cod fillets (skinned)</li><li>4 medium potatoes (with the skin cut into wedges)</li><li>1/2 a glass of flour</li><li>1 teaspoon of baking powder</li><li>150mls sun-flour oil<br /></li><li>some coarse sea salt, black pepper, 1 tea spoon of dehydrated parsley, some olive oil</li></ul><div style="text-align: justify;"><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hKAG4Qa_o3I/Sxw7EB9Y-hI/AAAAAAAADAY/vpIW4v1kOZk/s1600-h/IMGP0962.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_hKAG4Qa_o3I/Sxw7EB9Y-hI/AAAAAAAADAY/vpIW4v1kOZk/s320/IMGP0962.JPG" alt="" id="BLOGGER_PHOTO_ID_5412265792623933970" border="0" /></a><br /><br /><span style="font-family: arial;">Place a pan with some boiling water and a pinch of salt on the stove medium heat to keep water boiling, put the potato wedges in and let it boil for 3-4 minutes. After this drain the wedges and place them in a bowl (meanwhile switch the oven on 200c until hot), add to the wedges 3 soup spoons of olive oil + 2 tea spoons of coarse sea salt and 2 tea spoons of the dehydrated parsley, toss it all until well mixed, distribute these wedges on a baking tray with the wedge up on each potato piece, place them in the oven and let them cook for 30-35 minutes.</span><br /><br /><span style="font-family: arial;">Ten minutes before the potatoes are done pour the sunflower oil into a deep frying pan and let it get very hot. Meanwhile put the flour in a bowl + a pinch of coarse salt a little pepper and the tea spoon of baking powder, add some water to the consistency of thick runny yoghurt with the aid of a balloon whisk, dip the fillets in the batter and let them get a thick covering rubbing excess on the sides of the bowl and place them in the frying pan the oil should cover them.</span><br /><br /><span style="font-family: arial;">Fry for about 3-4 minutes on each side until golden brown, then place them on a plate with a few kitchen towels to drain the excess fat, then just serve them with the chips (wedges) and a dollop of tartar sauce (optionally you can boil some peas and have them like that or mush them with a couple of mint leaves and some lemon juice and serve on the side)</span><br /><br /><span style="font-family: arial;">Also the batter if you prefer instead of water you can add some beer instead for a lighter texture and more flavoursome batter, although I like the simplicity of this one I made.</span><br /></div><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hKAG4Qa_o3I/Sxw7D6EZwEI/AAAAAAAADAQ/ScHvzZFSRbQ/s1600-h/IMGP0963.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_hKAG4Qa_o3I/Sxw7D6EZwEI/AAAAAAAADAQ/ScHvzZFSRbQ/s320/IMGP0963.JPG" alt="" id="BLOGGER_PHOTO_ID_5412265790505861186" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com19tag:blogger.com,1999:blog-482865494971577981.post-2489783242918082872009-12-05T22:08:00.004+00:002009-12-05T22:30:19.613+00:00The Perfect Bangers and Mash with Onion Gravy<div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv77NMPJxRqhq2Y25s8KSReBkVPrAIkxSz0PyCJV8s-hlzycE1F9lWTA6qvdnidM6K0PFlO5p4Yz-zlhyphenhyphenWDgpyjWDO632eiwoo5nk3RLoTgxqcGOxOnMJycVveyNOoOhvzDpl6ISO5-nc/s1600-h/Bangers+Mash2.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv77NMPJxRqhq2Y25s8KSReBkVPrAIkxSz0PyCJV8s-hlzycE1F9lWTA6qvdnidM6K0PFlO5p4Yz-zlhyphenhyphenWDgpyjWDO632eiwoo5nk3RLoTgxqcGOxOnMJycVveyNOoOhvzDpl6ISO5-nc/s320/Bangers+Mash2.jpg" alt="" id="BLOGGER_PHOTO_ID_5411877895617494258" border="0" /></a><br /><div style="text-align: center;"><span style="font-family: arial; font-weight: bold; font-style: italic;">A very, very traditional British meal made luxurious and super delicious.</span><br /></div></div><br /><div style="text-align: left;"><span style="font-family: arial;">Recipe Ingredients:</span><br /><br /><ul><li style="font-family: arial;">6 fresh sausages (minimum 65% pork shoulder, preferable)</li><li style="font-family: arial;">1 large onion (thinly sliced)<br /></li><li style="font-family: arial;">4 large potatoes (pealed and cut into small cubes for fast cooking)<br /></li><li style="font-family: arial;">2 heaped spoons of Gravy powder</li><li style="font-family: arial;">1 bunch of chopped parsley</li><li style="font-family: arial;">1 soup spoon of butter</li><li style="font-family: arial;">1/4 tea spoon of ground nutmeg</li><li style="font-family: arial;">1 small glass of milk</li><li><span style="font-family: arial;">olive oil salt and pepper (sufficient)</span><br /></li></ul></div><br /></div><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIJvj1Qj-0ukOMSQCz73hlcH5RYVA0Nd2Ewae3_hfJr18W2ZsYlMPeUTJ_PQ-E3avED7nvViL1b-aMpXWYieSjGK0X2wRezGg8lNLqIdH9skuaG21ziD0bqkpGBtaIwxkfI2SGUao7XY/s1600-h/Bangers+Mash1.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIJvj1Qj-0ukOMSQCz73hlcH5RYVA0Nd2Ewae3_hfJr18W2ZsYlMPeUTJ_PQ-E3avED7nvViL1b-aMpXWYieSjGK0X2wRezGg8lNLqIdH9skuaG21ziD0bqkpGBtaIwxkfI2SGUao7XY/s320/Bangers+Mash1.jpg" alt="" id="BLOGGER_PHOTO_ID_5411877888599996354" border="0" /></a><br /></div><div style="text-align: justify;"><br />Butterfly cut all the sausages (slice them down the middle without separating the halves). Then put a non stick frying pan on the stove at medium heat with a little olive oil. Once hot add the sliced onion and stir occasionally until it starts to get golden.<br /><br />While that is happening put a pan on the stove with boiling water and place the cubed potatoes inside (+a little salt) and boil them till cooked.<br /><br />On the frying pan now that the onions started to caramelize move the onion to one side and place the sausages split down first in the pan then cover them with the onions, and let them cook for about 3-4 minutes, after that turn them and let the onions fall under the sausages and cook for another 3-4 minutes stirring occasionally. This will allow the sausages to cook but more importantly will allow the onions to caramelize further.<br /><br />Now the potatoes should be cooked so strain them and at the same times remove the sausages from the pan (dish them in pre heated plates to conserve them hot) leaving only the onions. Add to the onions a large glass of water with the gravy powder diluted in it, and bring it to the boil until the gravy thickens and infuses with the caramelized onions and sausage meat flavours from the pan.<br /><br />While the gravy is making, mash the potatoes with the potato masher, once smooth add the butter + the parsley + the milk and nutmeg and mix well.<br /><br />Than dish it all and eat this simple traditional yet super delicious meal. :)<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs58sKu_fgOu9B9KUKVK2FPzPIM7XrfNJwLot5oO0dBoJKYR2akgKRm372hx5TMiOWP4Ss95UvNgJNFRLLqZLxiN1WKgFHmBbEjegCnpFQCSFZUhWoz5tYqHvnn6b9kDv-buhXIZ9jVqY/s1600-h/Bangers+Mash.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs58sKu_fgOu9B9KUKVK2FPzPIM7XrfNJwLot5oO0dBoJKYR2akgKRm372hx5TMiOWP4Ss95UvNgJNFRLLqZLxiN1WKgFHmBbEjegCnpFQCSFZUhWoz5tYqHvnn6b9kDv-buhXIZ9jVqY/s320/Bangers+Mash.jpg" alt="" id="BLOGGER_PHOTO_ID_5411877885513310626" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com6tag:blogger.com,1999:blog-482865494971577981.post-86989745540377586972009-12-03T16:13:00.005+00:002009-12-03T16:21:46.923+00:00Reward for wining a Competition<span style="font-family:arial;">I have entered a competition on </span><a style="font-family: arial;" href="http://iloveflavourme.blogspot.com/2009/08/guess-country-andor-dish.html">I Love Flavour, Me!</a><span style="font-family:arial;"> the owner of that blog is Ruth, so you can see me below receiving the prize which is a really excellent 1L of Italian super nice olive oil.</span><br /><br /><span style="font-family:arial;">Thank you Ruth for your generosity, I know it wasn't cheap...</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTM_ZrxSlBQMYLDgKephA7SvyTNqM_7s1FDYlJqfBOPamegmRv2lJuiZSttznfnAf7OliU-_StVJmun6HesGqh33aFIkVl8Lil7PpiGD4BwTPSAcnoSSXnoYYwpe4rCPqb2jyNmt_sZg/s1600-h/olive+oil.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTM_ZrxSlBQMYLDgKephA7SvyTNqM_7s1FDYlJqfBOPamegmRv2lJuiZSttznfnAf7OliU-_StVJmun6HesGqh33aFIkVl8Lil7PpiGD4BwTPSAcnoSSXnoYYwpe4rCPqb2jyNmt_sZg/s320/olive+oil.jpg" alt="" id="BLOGGER_PHOTO_ID_5411044013783814114" border="0" /></a><br /><br /><span style="font-family: arial;">The page announcing me as a winner is </span><a style="font-family: arial;" href="http://iloveflavourme.blogspot.com/2009/09/portuguese-custard-tarts-pasteis-de.html">here</a><span style="font-family: arial;"> and it talks about traditional "pasteis de Belém" one of my favourite cakes, and also contains some history ...cheers !</span><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com11tag:blogger.com,1999:blog-482865494971577981.post-9479917327057932712009-11-10T17:01:00.004+00:002009-11-10T18:48:11.851+00:00Super Light Chocolate Mousse<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hKAG4Qa_o3I/SvmcwinzTlI/AAAAAAAAC78/t9jmqcqIHa4/s1600-h/IMGP0934.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_hKAG4Qa_o3I/SvmcwinzTlI/AAAAAAAAC78/t9jmqcqIHa4/s400/IMGP0934.JPG" alt="" id="BLOGGER_PHOTO_ID_5402521585749020242" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-weight: bold; font-family: arial;">Ingredients:</span><br /><ul><li style="font-family: arial;">1 egg (separated 1white, 1 yolk)</li><li style="font-family: arial;">300mls whipping cream</li><li style="font-family: arial;">75grs 60% cocoa dark chocolate</li><li style="font-family: arial;">1 soup spoon of butter</li><li style="font-family: arial;">1 handful of sliced almonds (dry roasted in a pan)</li><li style="font-family: arial;">1 tea spoon of vanilla essence</li><li style="font-family: arial;">2 (flat) soup spoons of icing sugar</li><li><span style="font-family: arial;">1 soup spoon of cream</span><br /></li></ul></div><br /></div><div style="text-align: right;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hKAG4Qa_o3I/SvmcwQQsyPI/AAAAAAAAC70/PQIs1xKQvco/s1600-h/IMGP0933.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_hKAG4Qa_o3I/SvmcwQQsyPI/AAAAAAAAC70/PQIs1xKQvco/s400/IMGP0933.JPG" alt="" id="BLOGGER_PHOTO_ID_5402521580820285682" border="0" /></a><br /></div><div style="text-align: justify;"><span style="font-family: arial;"><br />In two separate bowls whisk the egg white on one and the cream on the other, half way through to peaking add a (flat) soup spoon of icing sugar to each whip and continue to whip them till very firm.</span><br /><br /><span style="font-family: arial;">Place a small pan with a little water and over that place a small glass bowl put the chocolate there into squares and keep stirring until this one melts completely, now add the spoon of butter, and once this one melts add the vanilla essence and the egg yolk mixed with one soup spoon of cream. Keep stirring for about 30 secs to 1 minute this will go into a rich smooth silky and glossy chocolate sauce, remove the bowl from the water and let it cool or pour it into a cold bowl to cool faster.</span><br /><br /><span style="font-family: arial;">Add the egg white to the whipped cream and in a folding action mix the two, then add the chocolate, and again with a folding action mix it in. Then pour into ramekins top it with grated chocolate and roasted flaked almonds refrigerate for an hour or more and eat....enjoy the lightest and most rich & delicious chocolate mousse ever. Bon apetit!!!</span><br /><br /></div><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/SvmcwaZ1OdI/AAAAAAAAC7s/kxBD39GjeWw/s1600-h/IMGP0931.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/SvmcwaZ1OdI/AAAAAAAAC7s/kxBD39GjeWw/s400/IMGP0931.JPG" alt="" id="BLOGGER_PHOTO_ID_5402521583542942162" border="0" /></a>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com18tag:blogger.com,1999:blog-482865494971577981.post-21108277066530509502009-10-29T12:40:00.002+00:002009-10-29T13:02:01.649+00:00Pumpking Mousse with Pan Roasted Pumpkin Seeds - Halloween<div style="font-family: arial; text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOQkrip_uJTi-Z4AiRL2vnB00uMqHzcdYksjjV3U4h7QHR8IlGzMovFbbRwhkQ-pu6swqnz21CKnWCeKHmwLkbAPI-Dqp-BDveVJCJqUXfFeNhT-4mNRybXlu-VAgq2o1mv3hnw3Fpfc/s1600-h/IMGP0923.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOQkrip_uJTi-Z4AiRL2vnB00uMqHzcdYksjjV3U4h7QHR8IlGzMovFbbRwhkQ-pu6swqnz21CKnWCeKHmwLkbAPI-Dqp-BDveVJCJqUXfFeNhT-4mNRybXlu-VAgq2o1mv3hnw3Fpfc/s400/IMGP0923.JPG" alt="" id="BLOGGER_PHOTO_ID_5398001694142739986" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients:</span> (enough for 4-5 ramekins)<br /><ul><li>1 thick pumpkin slice (pealed and chopped into little pieces)</li><li>1 orange (juice and pulp)</li><li>2 soup spoons of sugar<br /></li><li>250mls whipping cream (to whip into Chantilly)</li><li>1 one heaped tea spoon of icing sugar<br /></li><li>1 hand full of pumpkin seeds<br /></li></ul><br /><br /></div><div style="text-align: justify;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hKAG4Qa_o3I/SumN75OBAhI/AAAAAAAAC7Y/cK6BXJuYD0Y/s1600-h/IMGP0921.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_hKAG4Qa_o3I/SumN75OBAhI/AAAAAAAAC7Y/cK6BXJuYD0Y/s400/IMGP0921.JPG" alt="" id="BLOGGER_PHOTO_ID_5398001688491655698" border="0" /></a><br /><br /><span style="font-family: arial;">Preparation:</span><br /><br /><span style="font-family: arial;">Easy, put a frying pan on the stove medium heat, place the seeds of pumpkin inside and keep stirring the frying pan (as if you were doing popcorn), once hot the seeds start to pop when these to stop popping they are ready. Put them on a plate and let them cool.</span><br /><br /><span style="font-family: arial;">Meantime in a small pan put the chopped pumpkin plus the sugar and the juice (pulp) of the orange, let it come to boiling point and reduce the heat to minimum leaving it to cook for around 20 minutes stirring occasionally. once the pumpkin is semitransparent, then crush it (for example with a fork. masher) adds two or three tablespoons of water and keep it boiling for a further 10-15 minutes, until being like a moist compote , withdraw of the heat and leave to cool completely.</span><br /><br /><span style="font-family: arial;">In a bowl whip the cream and halfway to becoming whipped cream add the powdered sugar in and beat the rest until quite firm, then add the compote of pumpkin and and most of the pumpkin seeds (pre-crushing these with your hands, and reserve a few to decorate the top of the sweets), once done refrigerate for at least 1 hour and eat it with pleasure.</span><br /><br /><span style="font-family: arial;">It will have amazing textures and flavours the textures are, the crunchiness of the pumpkin seeds and the puking itself has a stringy but soft texture and the velvety smooth texture of the cream are a perfect combo here, as to the flavours pumpkin and orange what a blast and bursting smooth and zingy taste smoothed out by the cream WoW..you must make these they are great will make 6 ramekins.</span><br /></div><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr0opLJKmhyphenhyphenU4-7y0fEVhsZw5E6HNuVxGY6-w8_wZJ4IO1fe3CGjWep3sb4Mcj4WFNryyhPiyagMsguoCDWF0awQ_682f9Jwfu6dnCze5qbWBd0yGfuoRVUSZyQCZOwfA5FES_FCZu4A/s1600-h/IMGP0920.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr0opLJKmhyphenhyphenU4-7y0fEVhsZw5E6HNuVxGY6-w8_wZJ4IO1fe3CGjWep3sb4Mcj4WFNryyhPiyagMsguoCDWF0awQ_682f9Jwfu6dnCze5qbWBd0yGfuoRVUSZyQCZOwfA5FES_FCZu4A/s400/IMGP0920.JPG" alt="" id="BLOGGER_PHOTO_ID_5398001685640851970" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com6tag:blogger.com,1999:blog-482865494971577981.post-63260603403501188892009-10-21T11:50:00.002+01:002009-10-21T12:20:02.224+01:00Curried Pumpkin and Chicken Stew - Halloween<div style="font-family: arial; text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hKAG4Qa_o3I/St7oB8OT0AI/AAAAAAAAC6k/Hd1E3K1fAGY/s1600-h/IMGP0915.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_hKAG4Qa_o3I/St7oB8OT0AI/AAAAAAAAC6k/Hd1E3K1fAGY/s400/IMGP0915.JPG" alt="" id="BLOGGER_PHOTO_ID_5395004523680092162" border="0" /></a><br /></div><div style="text-align: justify;"><br /></div><div style="font-family: arial; text-align: justify;"><span style="font-weight: bold;">Ingredients:</span> (enough for 3 people) <span style="font-size: 78%;">“for more add more potatoes”</span><br /></div><ul style="font-family: arial; text-align: justify;"><li>1 small pumpkin (peeled, cut into pieces)</li><li>1 large potato (cut into pieces)<br /></li><li>1 can of cooked chickpeas<br /></li><li>1 large onion (cut in pieces)</li><li>2 garlic cloves (perforated)</li><li>4 <span style="text-decoration: underline;"></span>Cardamoms (just the seeds)<br /></li><li>2 Chicken breasts (cut into cubes)<br /></li><li>1/2 cup tomato pulp<br /></li><li>1 soup spoon of curry powder (not very spicy)</li><li>1 flat soup spoon of turmeric<br /></li><li>1/2 soup spoon of paprika</li><li>6 great mushrooms (or 12 small ones)</li><li>1 bunch of coriander (chopped)</li><li>a little of olive oil and coarse salt.</li></ul><div style="text-align: justify;"><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/St7oBVVAsLI/AAAAAAAAC6U/37Zw8hhrOF8/s1600-h/Scary+halloween.jpg"><img style="cursor: pointer; width: 226px; height: 170px;" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/St7oBVVAsLI/AAAAAAAAC6U/37Zw8hhrOF8/s400/Scary+halloween.jpg" alt="" id="BLOGGER_PHOTO_ID_5395004513239216306" border="0" /></a><br /><br /><span style="font-weight: bold; font-family: arial;">Preparation:</span><br /><br /><span style="font-family: arial;">Put </span><span style="font-family: arial;">in a pan it a little olive oil to cover the bottom plus pinch sea salt, once hot add the onion, the garlic, the cardamoms seeds, the onion and the pumpkin, always stirring until it goes golden.</span><br /><br /><span style="font-family: arial;">When is golden (a little caramelized) then add the chicken, stirring it regularly to seal it all around, then add the tomato pulp, the paprika, the chickpeas, the turmeric, the mushrooms </span><span style="font-size: 78%; font-family: arial;">(if they large cut in quarters, if small in halves)</span><span style="font-family: arial;">, the potato and the curry powder. Now it cover the pan with a lid and as soon as it starts boiling, reduce to minimum and leave it to cook for 25 minutes (+or-) adding a little water if it needs.</span><br /><br /><span style="font-family: arial;">After is cooked, add the coriander and cook for a further minute and then serve it.</span><br /><br /><span style="font-family: arial;">The inspiration for me was the Halloween pumpkin , carved with the flame inside, represented in this dish, the flame heat by the spicy hot kick and its softness pumpkin flesh, this is a dish partly sweet dish and partly spicy, and the textures are soft and at the same time grainy and silky.</span><br /><span style="font-family: arial;">Excellent Halloween representation. Yum yum, one that you really need to make.</span><br /><span style="font-family: arial;">if you want a greater visual use pumpkin halves as bowls to serve this delish meal in.</span><br /></div><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrXUBjVP-BWu6j8J8vGWtRKtiwZJvRWy5_WQgxxzl3SnUB-hYZxzrLYRIiSVZLKuwetRlqYSd9bf4tOs0HOUMCvrI4kdE99Z3jd-9_9nmVnp2bHFZ_6yjKsdlerV6sdHpN5M84dHyT_8/s1600-h/IMGP0916.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrXUBjVP-BWu6j8J8vGWtRKtiwZJvRWy5_WQgxxzl3SnUB-hYZxzrLYRIiSVZLKuwetRlqYSd9bf4tOs0HOUMCvrI4kdE99Z3jd-9_9nmVnp2bHFZ_6yjKsdlerV6sdHpN5M84dHyT_8/s400/IMGP0916.JPG" alt="" id="BLOGGER_PHOTO_ID_5395004519613060690" border="0" /></a><br /></div><div style="text-align: center;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/St7oBVVAsLI/AAAAAAAAC6U/37Zw8hhrOF8/s1600-h/Scary+halloween.jpg"><img style="cursor: pointer; width: 226px; height: 170px;" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/St7oBVVAsLI/AAAAAAAAC6U/37Zw8hhrOF8/s400/Scary+halloween.jpg" alt="" id="BLOGGER_PHOTO_ID_5395004513239216306" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com13tag:blogger.com,1999:blog-482865494971577981.post-16516671599795589032009-10-06T13:13:00.002+01:002009-10-27T14:27:28.825+00:00Fresh Cod Fillets with Potatoes Cooked In a Rose Wine Sauce<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hKAG4Qa_o3I/Sscwp0fKSZI/AAAAAAAAC4E/yp-EYBcyeMQ/s1600-h/Bacalhau.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5388328974194198930" border="0" alt="" src="http://3.bp.blogspot.com/_hKAG4Qa_o3I/Sscwp0fKSZI/AAAAAAAAC4E/yp-EYBcyeMQ/s400/Bacalhau.jpg" /></a><br /><br /><div style="TEXT-ALIGN: justify;font-family:arial;" ><span style="FONT-WEIGHT: bold">Recipe Ingredients:</span>(Good for 4 people)<br /><ul><li>4-6 cod fillets (no bones or skins)<br /></li><li>8 medium potatoes (peeled and sliced)</li><li>1/2 bottle of rose wine (the bottle being 750ml)<br /></li><li>1 large white onion (finely chopped)</li><li>3 garlic cloves (minced)</li><li>2 heaped soup spoons of fresh coriander (chopped)</li><li>1 fish stock cube (knorr or similar)</li><li>100mls fresh cream<br /></li><li>1 soup spoon of butter<br /></li><li>1 soup spoon of plain flour diluted in half a glass of water<br /></li><li>a little olive oil, rock salt and freshly ground black pepper<br /></li></ul><br />A very simple preparation, place a pan with a little olive oil a pinch of rock salt and a pinch o black pepper on the heat, once well heated add there the garlic and the onion, stirring it frequently let it get golden (caramelized a little). Once that happens add the sliced potatoes and the rose whine and on top of those place the fish, adding a little more black pepper and a little salt over each fish fillet, put a lid on and once it starts to boil reduce to minimum allowing it to simmer for around 20miutes, to turn the sauce simply move the pan around with an angle (don't use spoons as to not break the potatoes or fillets).<br /><br />After the 20 minutes remove the lid and add the butter and fresh cream as well as the flour and water mix (add more water if necessary), but mix the sauce again by swirling the pan do this occasionally until the sauce thickens which then means is time to put in the coriander and a couple of swirls of the pan, put the lid back on let it simmer a further 3 minutes and is ready to serve.<br /><br />I wanted it this simple, obviously nothing stops you from adding to the cooking some carrot cauliflower broccoli etc... it really is up to you, but I really enjoyed the simplicity of this dish and the superb smooth silky textures and mild tastes it offered.<br /><br /></div></div><div style="TEXT-ALIGN: justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="FONT-FAMILY: arial" href="http://4.bp.blogspot.com/_hKAG4Qa_o3I/SscwpeKpt4I/AAAAAAAAC38/4iI_ZzOg6cs/s1600-h/Bacalhau1.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5388328968202598274" border="0" alt="" src="http://4.bp.blogspot.com/_hKAG4Qa_o3I/SscwpeKpt4I/AAAAAAAAC38/4iI_ZzOg6cs/s400/Bacalhau1.jpg" /></a></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com11tag:blogger.com,1999:blog-482865494971577981.post-3656568494944962782009-09-17T10:53:00.006+01:002009-09-17T11:43:57.321+01:00King Prawn Bean Stew with Garlic Basmati<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/SrIHWQgMMOI/AAAAAAAAC3s/sORYU8r30gY/s1600-h/IMGP0888.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/SrIHWQgMMOI/AAAAAAAAC3s/sORYU8r30gY/s400/IMGP0888.JPG" alt="" id="BLOGGER_PHOTO_ID_5382372583629664482" border="0" /></a><br /><br /><div style="text-align: left; font-family: arial;"><span style="font-weight: bold;">Recipe Ingredients:</span> (enough for 4)<br /></div><ul style="text-align: left; font-family: arial;"><li>400 grs basmati rice<br /></li><li>3 cans (400grs each) borlotti or butter beans<br /></li><li>350 grs skinless king prawns (uncooked)</li><li>50 grs of chourizo thinly sliced<br /></li><li>1 carrot minced<br /></li><li>1 onion minced<br /></li><li>3 garlic cloves minced<br /></li><li>150 mls tomato pulp (or passata)<br /></li><li>1 pinch of cayenne<br /></li><li>1 soup spoon of paprika<br /></li><li>1 bunch of coriander finely chopped<br /></li><li>2 large bayleafs<br /></li><li>a little olive oil, salt and black pepper (to taste)<br /></li></ul><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hKAG4Qa_o3I/SrIHV0_krXI/AAAAAAAAC3k/snkRJ266p-4/s1600-h/IMGP0887.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_hKAG4Qa_o3I/SrIHV0_krXI/AAAAAAAAC3k/snkRJ266p-4/s400/IMGP0887.JPG" alt="" id="BLOGGER_PHOTO_ID_5382372576245099890" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-family: arial;">One of the tastier things I have ever eaten in the restaurant <a href="http://www.metrisevents.pt/metrisplanet.htm">MetrisPlanet</a> in Faro Portugal. I loved it so much that I had to recreate it, also must confess that I went back and back to that restaurant to eat that meal over and over again during my holidays. Of course they didn't give me the recipe so I had to create my own version based on taste and look s alone, and if I may say turned out quite excellent.<br /><br />I used butter beans which were nice however whenever I will do this again I will use either borlotti or white beans, as the butter beans were a little floury in texture and I prefer a smother texture almost creamy. At Metris Planet restaurant a portion for two was €16 which means only €8 per person, which is a great price, but think the portion given in quantity was really enough for over 4 people excellent value, if ever in Portugal in the Algarve I would recommend you to visit this restaurant.</span><br /><br /><span style="font-family: arial;">Well... To make this dish, place a wok pan on the heat and add to it a little olive oil once well hot ad to it: garlic, onion, carrot, bay-leafs, chourizo, cayenne pepper and the paprika. Let these cook up until the onion starts to caramelize, which then you add the: drained beans and tomato pulp, and once is back to boiling put the lid on reduce heat to minimum and let it simmer for around 40 minutes, mixing occasionally so that it doesn't stick to the bottom. Twenty minutes into the cooking add the salt and black pepper.</span><br /><br /><span style="font-family: arial;">Lastly ad the prawns and the chopped coriander (reserving a little coriander for the decoration of the dish), cooking these for 3-4 minutes the prawn will change from a greyish colour to the nice orange colour when cooked, must not overcook them as instead of soft they will turn hard and rubbery.<br /><br />As to the rice cook this one in water and salt with a little of oil and a couple of crushed garlic cloves for the garlic flavour cook it for 10-12 minutes (check pack for cooking times). Once fully cooked I drained the rice and while draining passed boiling water through it to remove excess starch as this is no good for your health.</span><br /><br /><span style="font-family: arial;">Then is just a matter of dishing it and eating it....Bon Appetite xxxxxxx</span><br /></div><br /><br /><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHR8lJP_0zS2xbpwzuOGodJBfvePwc2gXntChy-w6hQDBboyc0a28d4ARiIZN-wV3DdDJWjwcB_r4CzeiYjjhd45MSK_BzQLzsevFDBIueAf3GXh5ehm7ZdOMZx1QfCVJr0mfMucflLU/s1600-h/IMGP0886.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHR8lJP_0zS2xbpwzuOGodJBfvePwc2gXntChy-w6hQDBboyc0a28d4ARiIZN-wV3DdDJWjwcB_r4CzeiYjjhd45MSK_BzQLzsevFDBIueAf3GXh5ehm7ZdOMZx1QfCVJr0mfMucflLU/s400/IMGP0886.JPG" alt="" id="BLOGGER_PHOTO_ID_5382372563730892322" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com12tag:blogger.com,1999:blog-482865494971577981.post-21829530712968408742009-08-31T12:04:00.003+01:002009-08-31T12:23:00.151+01:00Quorn "Meat" Balls with Tomato and Mint Sauce<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N2Ll7ahyjKnU2f_t5lhcbXLvejxT5OU0cuslHP7aYu-NJUC6wIm5ZsfU1R8-vTA620y5rFrljpbNPJeoJckq3oKLIJcf6TXuSjTfcLTJdZ2nbbWXX7nTrRa05KamzjRG1tGXw52XkS0/s1600-h/IMGP0867.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4N2Ll7ahyjKnU2f_t5lhcbXLvejxT5OU0cuslHP7aYu-NJUC6wIm5ZsfU1R8-vTA620y5rFrljpbNPJeoJckq3oKLIJcf6TXuSjTfcLTJdZ2nbbWXX7nTrRa05KamzjRG1tGXw52XkS0/s400/IMGP0867.JPG" alt="" id="BLOGGER_PHOTO_ID_5376082469469919378" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-weight: bold; font-family: arial;">Recipe Ingredients:</span><span style="font-family: arial;"> (enough for 4)</span><br /><ul><li style="font-family: arial;">1 pkt of Quorn balls (these can also be soya balls or any other vegetarian substitute, in the case of not being able to find these you can use full button mushrooms about 300 grs, or real meat)</li><li style="font-family: arial;">300 grs spaghetti<br /></li><li style="font-family: arial;">1 diced onion<br /></li><li style="font-family: arial;">1 large diced courgette<br /></li><li style="font-family: arial;">1 very finely diced carrot<br /></li><li style="font-family: arial;">2 garlic cloves minced<br /></li><li style="font-family: arial;">1 piece of ginger root the size of a garlic piece minced<br /></li><li style="font-family: arial;">2 finely chopped medium hot chillies<br /></li><li style="font-family: arial;">1 vegetable stock cube<br /></li><li style="font-family: arial;">1 can of Italian plum tomatoes diced<br /></li><li style="font-family: arial;">1 soup spoon of paprika<br /></li><li style="font-family: arial;">11 chopped fresh mint leaves<br /></li><li style="font-family: arial;">a little bunch of chopped parsley<br /></li><li style="font-family: arial;">4 soup spoons of fresh single cream (I used very little as I wish this dish to be healthy)</li><li><span style="font-family: arial;"><span style="font-family: arial;">a little olive oil, salt and black pepper (to taste)</span><br /></span></li></ul></div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteRTUpIG27-PpwJQYNItEZb26xPfkdfdOFyRjFPVUpU57g9TBwxycEwCUWQ8SW-KADNnvGJeVeQL-9O-c8JCGKhHyAuqZoBC2goF6YHzruABYKJPUUGGYkGpjbflHCIZ9_wTJQDJXzS8/s1600-h/IMGP0866.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteRTUpIG27-PpwJQYNItEZb26xPfkdfdOFyRjFPVUpU57g9TBwxycEwCUWQ8SW-KADNnvGJeVeQL-9O-c8JCGKhHyAuqZoBC2goF6YHzruABYKJPUUGGYkGpjbflHCIZ9_wTJQDJXzS8/s400/IMGP0866.JPG" alt="" id="BLOGGER_PHOTO_ID_5376082464923263618" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-family: arial;">To cook the spaghetti put a pan on the stove with some water and a little salt and vegetable oil (a couple of soup spoons full), the salt will enhance the spaghetti flavour and the oil will stop the water over-frothing when boiling the pasta due to the starch in the spaghetti. This will take 10-12 minutes to be fully cooked which should be enough time to do the sauce.</span><br /><br /><span style="font-family: arial;">To do the sauce I used a wok pan, with a little olive oil on the stove high temp, once hot I added the, onion, courgette, garlic, carrot, ginger and chilli + seasoning. Once the onion is semi-transparent (around 4 minutes add the Quorn balls, stock cube and tomatoes, bring this to the boil and reduce heat to medium let it cook another 6-10 minutes at this stage add the cream and mint cook for a further 1-2 minutes, remove from the heat and add the parsley, mix well and serve over the spaghetti. Enjoy!!!</span><br /></div><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VQGzgy_VysoCc6OIz-Ao2K5q7egMr8SIbXmsGReUoCQXLf5P3kT74vQcuRNXqEut9RZLYKUtDuO8e_soXcp__PrEx7WsBrNTba5KElAns7kTXeEweSaWS3DOV9iwQSBnLkg7M87VGdQ/s1600-h/IMGP0868.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VQGzgy_VysoCc6OIz-Ao2K5q7egMr8SIbXmsGReUoCQXLf5P3kT74vQcuRNXqEut9RZLYKUtDuO8e_soXcp__PrEx7WsBrNTba5KElAns7kTXeEweSaWS3DOV9iwQSBnLkg7M87VGdQ/s400/IMGP0868.JPG" alt="" id="BLOGGER_PHOTO_ID_5376082456457300370" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com12tag:blogger.com,1999:blog-482865494971577981.post-26277506828815366932009-08-21T19:04:00.006+01:002009-08-22T00:13:25.299+01:00Broccoli Spears and King Prawn Quinoa<div style="text-align: center;"><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJyFq8YuHFLb2xETx9Jb5EiGs7Z6NIEUhgPefJsK9ww9Uye8JZ9shRb_Bao5Wf_bTGazmB6oEWrYXxt7g4PNlhXSnRGoaZ-9HwoBaQijGUlCV8Ceu4aJmIUTXg0BJxjcSII5rAdxkjn8/s1600-h/IMGP0865.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJyFq8YuHFLb2xETx9Jb5EiGs7Z6NIEUhgPefJsK9ww9Uye8JZ9shRb_Bao5Wf_bTGazmB6oEWrYXxt7g4PNlhXSnRGoaZ-9HwoBaQijGUlCV8Ceu4aJmIUTXg0BJxjcSII5rAdxkjn8/s400/IMGP0865.JPG" alt="" id="BLOGGER_PHOTO_ID_5372479926685212690" border="0" /></a><br /><br /><span style="font-family: arial;">A delicious and healthy recipe, that is light and well suited to this time of year (summer). Also long awaited by you my followers, with my apologies for the wait.</span><br /><br /><div style="text-align: left;"><span style="font-weight: bold; font-family: arial;">Recipe Ingredients:</span><span style="font-family: arial;"> (for 4 people)</span><br /><ul><li style="font-family: arial;">350grs Quinoa</li><li style="font-family: arial;">250 Pealed Prawn (raw) cut in halves<br /></li><li style="font-family: arial;">1 white onion, chopped<br /></li><li style="font-family: arial;">1 medium carrot, diced<br /></li><li style="font-family: arial;">2 spring onions, thinly sliced<br /></li><li style="font-family: arial;">200grs broccoli spears, (branches sliced)<br /></li><li style="font-family: arial;">2 garlic cloves, crushed and chopped<br /></li><li style="font-family: arial;">4 mild chillies, chopped<br /></li><li style="font-family: arial;">1 piece of ginger (size of a garlic clove) minced<br /></li><li style="font-family: arial;">1 fish stock cube (like knorr or Oxo)</li><li style="font-family: arial;">1/2 can plum tomatoes pealed and chopped<br /></li><li style="font-family: arial;">1 soup spoon of turmeric<br /></li><li style="font-family: arial;">1/2 soup spoon of paprika<br /></li><li style="font-family: arial;">2 soup spoons of chopped coriander<br /></li><li><span style="font-family: arial;">olive oil, salt and black pepper to taste</span> (+ 1/4 glass of wine "red or white)</li></ul></div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/So7iBa6APpI/AAAAAAAAC0I/w1aeWVzawUk/s1600-h/IMGP0864.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/So7iBa6APpI/AAAAAAAAC0I/w1aeWVzawUk/s400/IMGP0864.JPG" alt="" id="BLOGGER_PHOTO_ID_5372479919529934482" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-weight: bold; font-family: arial;">Preparation:</span><br /><br /><div style="text-align: justify;"><span style="font-family: arial;"></span><span style="font-family: arial;">Put</span><span style="font-family: arial;"> </span><span style="font-family: arial;">In a</span><span style="font-family: arial;"> pan about three to four tablespoons of olive oil ,a pinch of salt and a little pepper. Place this one on the heat and let it heat, once hot add the onion, garlic, ginger, carrot, chilli, chopped branches of broccoli, chives, paprika and turmeric. Cook a little for about </span><span style="font-family: arial;">1 to 2 minutes</span><span style="font-family: arial;"> stirring occasionally, when it starts to get a little stuck to the pan, de-glacé it with 1 / 4 cup of white</span><span style="font-family: arial;"> or red</span><span style="font-family: arial;"></span><span style="font-family: arial;"> wine</span><span style="font-family: arial;">,</span><span style="font-family: arial;"> and it will form a thick sauce, to which you add a glass of water, the tomatoes, </span><span style="font-family: arial;">broccoli, </span><span style="font-family: arial;">the fish stock and the Quinoa .</span><br /><br /><span style="font-family: arial;">Once boiling reduce the heat to minimum and put a lid on the pan, watching it from time to time to see if a little more water is needed, let cook for about ten minutes, then add the prawns and let it cook three to four minutes more stirring occasionally, adding last coriander cover the pan again with the lid and let stand about two to three minutes which will make it ready to serve .... bon appetit.</span></div></div><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hKAG4Qa_o3I/So7iBLCRm-I/AAAAAAAAC0A/rflwBLCa_Fw/s1600-h/IMGP0863.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_hKAG4Qa_o3I/So7iBLCRm-I/AAAAAAAAC0A/rflwBLCa_Fw/s400/IMGP0863.JPG" alt="" id="BLOGGER_PHOTO_ID_5372479915269659618" border="0" /></a><br /></div>Ricohttp://www.blogger.com/profile/15531025610381330002noreply@blogger.com8