Saturday, 18 January 2014

Reunion Enero 2014 Casa de Viviana

Sabado 18 de Enero nos reuniomos en casa de Viviana. Otra vez nos falto Rocio, esperamos que se anime a la proxima.
Viviana nos recibio con mucha hospitilidad, mil gracias.

Os dejo con el menu por ahora.....

Ensalad de Quinoa con atun y tomates de Ale

Pato a la naranja  de Maria G

Jerk spiced ribs y un cocktail de Apple,ginger, cranberry & vodka  de Marisa*

Tarta de Coca cola de Olga *

Siciliann Orange and Almond Cake de Sandra*

 de Beatriz

 de Patricia

 de Maria O

Picaña al ajo con Pajagua macada y Chipa Pirú de Viviana

Mini Chicken Pies  de Luisa.*

Thursday, 31 October 2013

Reunion Octubre 2013 Casa de Marisa

Sabado 12 de Octubre fue mi turno para recibiros a todas. Solo nos falto Rocio a la mesa.
Chicas espero que lo pasarais tan bien como yo. Disfrute mucho con vuestra compañia y la comida, cada vez es mas dificil que elegir para comer primero.

Os dejo con el menu por ahora.....

Porotos Granadados de Ale

Ensalda de patata y gambas de Maria G

Tiny Thai sausages rolls de Marisa

Lamb Koftas wrapped in Courgettes de Olga

Potato salad y Onion Focaccia de Sandra

Pollo en salsa de Ajo de Beatriz

Sweet and Sour Pork con Crunchy rice de Patricia

Rapberry Cake de Maria O

Ricotta cake de Viviana

SaFrancisco Quinoa Salad de Luisa, Me falta la foto, pero la pondre pronto.

Saturday, 12 October 2013

Raspberry and Meringue Cake de MARIA G CC Octubre 2013 Casa de Marisa

Raspberry and meringue cake recipe.

Yo no puse los Hazelnuts, pero déjalo por si alguien quiere hacerlo con los hazelnuts.

For the cake:
50g (2oz) unsalted butter, at room temperature
100g (4oz) caster sugar
1/2tsp vanilla extract
4 large egg yolks (reserve the whites)
75g (3oz) plain flour
2tsp baking powder
25g (1oz) cornflour
5tbsp whipping cream
For the meringue:
4 large egg whites, reserved from the sponge
225g (8oz) caster sugar
50g (2oz) hazelnuts, roasted, skinned and finely chopped
For the filling:
200ml (1/3pt) double cream, whipped 
350g (12oz) raspberries
icing sugar, to decorate

You will need 2 x 20cm (8in) springform cake tins, base lined with parchment paper and lightly greased

1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the butter, caster sugar and vanilla extract in the bowl of an electric mixer and beat well. The mixture will not go light and fluffy because there is a lot of sugar. When the mixture is soft, beat in the egg yolks one at a time until incorporated. Sift the flour, baking powder and cornflour together and fold into the cake mixture. Stir in the cream.

Divide the mixture evenly between the two cake tins. Set aside while you make the meringue. Place the egg whites in a large mixing bowl and beat with an electric hand whisk until stiff. Gradually add the sugar, a tablespoon at a time, and continue beating until the mixture is very thick and glossy. Finally stir in the hazelnuts. Divide the meringue between the two cake tins, being careful not to disturb the cake mixture underneath. Smooth the tops of the cake tins.

3 Place on the centre shelf of the oven and cook for 25 to 30 minutes. The top of the meringue will look slightly cracked but this just adds to the charm of the finished cake. Allow the cakes to cool in the tin for 15 minutes then remove and place on a wire rack to cool with the meringue uppermost. When the cakes are cold, remove the base lining paper and place one cake on a large serving plate, meringue side uppermost

4 Spread with the whipped cream and most of the raspberries, reserving a few for the top. Place the other cake on top, meringue side uppermost. Dust the top with icing sugar and place the reserved raspberries on top. 

Per serving: 500cals, 29g fat, 15g saturated fat, 56g carbohydrate

Get ahead: This cake will keep for two days in the fridge, loosely wrapped in clingfilm.

Smart idea: You could use roasted almonds instead of hazelnuts, and replace the raspberries with strawberries for an equally delicious cake.


Orange Ricotta Tart de VIVIAN CC Octubre 2013 Casa de Marisa

Esta receta es de Mary Berry:

300g plain flour
175g butter, softened
60g caster sugar
2 tbsp dry marsala wine
2 egg yolks

900g ricotta cheese
200g caster sugar
250ml double cream
50g plain flour
6 eggs
grated zest of 2 medium-sized oranges
grated zest of 2 medium sized lemons
icing sugar for sprinkling
orange twist to decorate

First prepare pastry dough:
in a large bowl, beat flour, butter, sugar, wine, and egg yolk. just until mixed.
shape dough into a ball.
wrap tightly and refrigerate for 1 hour

preheat oven to 180C

Into 25cm spring from cake tin, press three-quarters of the dough on to bottom and up side of tin to within 2cm of top, keep remaining dough refrigerated.

Bake pastry case for 15 minutes or until golden, cool in tin on wire rack.

while pastry base is cooling, prepare filling: press ricotta through fine sieve into large bowl. With electric mixer, beat ricotta just until smooth, slowly beat in caster sugar, scraping bowl often with rubber spatula. add double cream, flour, eggs, and orange and lemon zest: beat until well blended, occasionally scraping bowl. Pour mixture into tin.

On lightly floured surface, with floured rolling pin, roll out the rest of the dough into 25x12.5cm rectangle . Cut dough lenghtways into ten 1cm wide strips. Place 5 strips about 2.5cm apart across filling.
Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with pastry case.

Bake cake for 1 1/4 hours. Turn oven off., leave cheesecake in oven for 1 hour. Remove cheesecake from oven, cool completely in tin on wire rack. Cover and refrigerator  at least 4 hours or until chilled.

When cheesecake is firm, with palette, knife, loosen tin side from cheesecake and remove, loosen cake from tin base, slide on to plate.

Sprinkle with icing sugar.

Potato Salad and Onion Focaccia de SANDRA CC Octubre 2013 Casa de Marisa

Italian Potato Salad

450g baby potatoes, unpeeled or large potatoes, halved
4tbsp natural yogurt
4tbsp mayonnaise
8 sun-dried tomatoes
2tbsp flat leaf parsley, shopped
Salt and pepper

1.       Rinse and clean the potatoes and place them in a large pan of water. Bring to the boil and cook for 8-12 minutes or until just tender. (The cooking time will vary according to the size of you potatoes.)
2.       Using a sharp knife, cut the sun-dried tomatoes into thin slices.
3.       To make the dressing, mix together the yogurt and the mayonnaise in a bowl and season to taste with a little salt and pepper. Stir in the sun-dried tomato slices and the chopped flat leaf parsley.
4.       Remove the potatoes with a perforated spoon, drain them thoroughly and then aside to cool. If you are using larger potatoes, cut them into 5cm/2 inch chunks.
5.       Pour the dressing over the potatoes and toss to mix.

6.       Leave the potatoes salad to chill in the refrigerator for about 20 minutes, then serve as a starter or as an accompaniment.

Roman Focaccia

7g dried yeast
1tsp sugar
300ml hand-hot-water
450g strong white flour
2tsp salt
3tbsp rosemary, chopped
2 tbsp olive oil
450g mixed red and white onions, sliced into rings
4 garlic cloves, sliced.

1.       Place the yeast and the sugar in a small bowl and mix with 100ml of the water. Leave to ferment in a warm place for 15 minutes.
2.       Mix the flour with the salt in a large bowl. Add the yeast mixture, half of the rosemary and the remaining water and mix to form a  smooth dough. Knead the dough for 4 minutes.
3.       Cover the dough with oiled cling film (plastic wrap) and leave to rise for 30 minutes or until double in size.
4.       Meanwhile, heat the oil in a large pan. Add the onions and garlic and fry for 5 minutes or until softened. Cover the pan and continue to cook for a further 7-8 minutes or until the onions are lightly caramelized.
5.       Remove the dough from the bowl and knead it again for 1-2 minutes.
6.       Roll the dough out to form a square shape. The dough should be no more than 6mm thick because it will rise during cooking. Place the dough on to a large baking tray, pushing out the edges until even.
7.       Spread the onions over the dough, and sprinkle with the remaining rosemary.
8.       Bake in a preheated oven 200° C, gas mark 6 for 25-30 minutes or until golden. Cut into 16 squares and serve immediately.

Garlic Chicken de Beatriz CC Octubre 2013 Casa de Marisa

Recipe from Tapas book

Chicken in Garlic Sauce
1kg chicken wings, or 3 breasts
enough seasoned flour to coat the chicken  pieces
60ml olive oil
25g butter
1/2 glass white wine
3 tsp garlic, crushed
1 tbsp chopped parsley
20ml of sherry
20ml brandy
salt and pepper


  • Cut the chicken into small chunks. Toss it in seasoned flour.
  • Put the oil and butter in a apan and get them hot.
  • Put the chicken pieces in the pan, stitrring quickly to seal all sides.
  • Add the wine, garlic and parsley.
  • Reduce the wine by half and add the chicken stock.Stir

  • At this stage, the samller pieces of chicken may be cooked; if so, remove them and put them aside.
  • Add the sherry and brandy.
  • Season and serve. 

Porotos Granados de ALE CC Octubre 2013 Casa de Marisa

  • 2 tablespoons rapeseed or olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sweet smoked paprika
  • A handful of oregano or marjoram, chopped
  • 100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight in cold water, or 400g tin beans, drained and well rinsed
  • 1 litre vegetable stock
  • 1 bay leaf
  • 750g squash, such as butternut, Crown Prince or onion, peeled, deseeded and cut into 2cm chunks
  • 200g French beans, trimmed and cut into 2cm pieces
  • Kernels cut from 2 cobs of corn
  • Sea salt and freshly ground black pepper
Heat the oil in a large saucepan or casserole over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf. Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well and simmer for 10–15 minutes until the squash is just tender, then add the French beans and corn kernels and simmer for another 5 minutes.
If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10–15 minutes. Then add the French beans and corn kernels and simmer for a further 5 minutes.
To finish, season well – I use about 1 teaspoon salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.