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Sunday 25 August 2013

Reunion Agosto 2013 Casa de Beatriz

Quinta Reunion del Cooking y se noto mucho las vacaciones de verano.

Sabado 24 de Agosto fue Beatriz quien nos  abrio las puertas de su casa . Una vez mas nos sentimos como en casa y nos fuimos todas muy tarde!!! Mil gracias!!!

Todo riquisimo, super bien presentado, os esmerasteis mucho. Espero que disfrutarais cocinando tanto como comiendo.


Os dejo con el menu por ahora.....
El menu fue el siguiente:
Baked peppers with tomatoes and anchovies de Beatriz


Giant Couscous salad de Ale


Lamb Koftas de Marisa



Empanadas Argentinas de Patri



Bizcocho de Mandarina y Almendras de Maria O


Lemon Posset de Marisa








Saturday 24 August 2013

Giant Couscous Salad de Ale CC Agosto 2013 Casa de Beatriz



Esta Receta es del libro de Everyday Veg de River Cottage..

Serves 5 – 6
Ingredients
2 teaspoons cumin seeds
I teaspoon coriander seeds
1 teaspoon fennel seeds
300g wholemeal giant couscous, also called Israeli couscous, or moghrabieh
1 onion, diced
2 celery sticks, diced
1 fennel bulb, chopped, tops reserved
2 garlic cloves, crushed and finely chopped
1 bunch of flat-leaf parsley, chopped
a small handful of mint leaves
75g walnuts, lightly toasted (if you can be bothered) and roughly chopped
zest and juice of 1 lemon
extra virgin olive oil
walnut oil (optional)

Put the cumin, coriander and fennel in a dry frying pan and toast for a few minutes, shaking the pan to make sure that they toast evenly. When they are fragrant, tip them into a mortar and grind them into a powder.

Fry the vegetables and garlic in some olive oil a large frying pan for about 5-8 minutes. Fry them on a medium heat stirring often, so that they soften a little bit, but still have some crunch. Remove from the heat and add the spices and lemon zest.

Cook the couscous according to packet instructions in boiling, salted water – about 8-9 minutes. When it is done, drain it and mix it with the vegetable and spice mixture. Allow it all to cool slightly, and then add the chopped herbs, walnuts and lemon juice, and season with salt and pepper. Before serving add a little bit more oil and lemon juice.

BIZCOCHO DE MANDARINA Y ALMENDRA de Maria O CC Agosto 2013 Casa de Beatriz






La receta de Maria O es del siguiente blog:
http://www.prettypretty.susiko.com/bizcocho-de-mandarina-y-almendra/

Ingredientes:
1 mandarina grande o 2 pequeñas
6 huevos
250gr de azúcar
250gr de almendra cruda molida
1 cucharadita de levadura (yo la uso sin gluten)
Mantequilla para untar el molde


Cocer la mandarina sin pelar en agua durante 30 minutos. Cambiar al agua y volver a cocer durante otros 30 minutos.

Precalentar el horno a 180 grados.

Batir los huevos con el azúcar e incorporar con una cuchara de madera la almendra molida junto con la levadura. Yo trituré la almendra en la thermomix ligeramente, sin llegar a triturarla del todo porque me gusta la textura de la almendra en trozos más que en polvo.

Aparte, cortar la mandarina por la mitad para quitar las pepitas si las tuviera. Triturar con piel incluida y añadir a la masa ya mezclada.

Verter en un molde previamente engrasado y hornear durante 50 minutos aproximadamente. Debe quedar hecho pero no seco. Combina muy bien con una salsa de chocolate. Para hacerla, basta con calentar 100ml de nata con 100ml de agua. Cuando empiece a hervir, retirar del fuego y disolver 150gr de chocolate negro para postres ya troceado.

Grilled lamb kofta kebabs with pistachios de Marisa CC Agosto 2013 Casa de Beatriz




Esta receta es de Jaime Oliver:
http://www.jamieoliver.com/recipes/lamb-recipes/grilled-lamb-kofta-kebabs-with-pistachios-and-spicy-salad-wrap


Ingredients
500 g trimmed shoulder or neck fillet of quality lamb, chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, or finely grated zest of 1 lemon
sea salt
freshly ground black pepper
1 good handful shelled pistachio nuts
a few handfuls mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
1 small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
1 bunch fresh flat-leaf parsley, leaves picked
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 tablespoons fat-free natural yoghurt

Method

This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.

Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.
Divide the meat into six equal pieces and get yourself six skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.
In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

Empanadas Criollas de Patricia CC Agosto 2013 Casa de Beatriz


Empanadas argentinas (la receta de mi mama) de Patricia
Masa
500 Grms Harina "plain"
45 Grms Manteca
30 Grms "Cornflour"
Jugo de 1/2 limon
"salmuera" que se hace con agua tibia - 1 cuchdta de sal en 250ml de agua

Relleno
1 paq. de 400 Grms de carne vacuna (que no tenga tanta grasa)
250 Grms Cebolla picada (bien chiquita)
sal a gusto
1 cuchdta de paprika
1 cuchdta de oregano
1/2 cuchdta de pimienta negra
3 o 4 dientes de ajo bien picado
1 "green pepper" (si, tiene que ser el verde)
40Grms de "spring onion"
2 o 3 cucharadas de aceite de oliva o "rapeseed oil"
3 huevos cocidos 

Preparacion
Masa

Se coloca la harina en un bowl luego se le van agregando la manteca, el "cornflour" el jugo de limon y por ultimo la "salmuera" se mezcla todo muy bien hasta que se hace una masa. Dejarla "descansar" fuera de la heladera por 20min.

Relleno
Se coloca el aceite en una sarten, luego se coloca la carne y se cocina muy bien hasta que se empieza a dorar, agregar la cebolla.
Luego se agrega el pimiento verde el ajo y los condimentos.
Y al final cuando todo esta bien cocinado y listo se coloca el "spring onion".

Se van colocando los huevos cocidos a medida que se van haciendo las empanadas, se podrian mezclar con el relleno, pero a mi me gustan mas con el huevo "separado".... :)

Baked peppers with tomatoes and anchovies de Beatriz CC Agosto 2013 Casa de Beatriz


Receta de Beatriz

For 6
For 6
3 red and 3 yellow peppers
5 tablespoons olive oil
36 cherry tomatoes
3 garlic cloves, peeled and cut into slivers
24 salted anchovy fillets, prepared
1 bunch fresh basil or marjoram
1/2 cup salted capers, prepared
coarse sea salt and freshly ground black pepper
Preheat the oven to 350 F.
Halve each pepper lengthways and remove the core and seeds. Place the peppers in a lightly oiled baking dish, cut side up. Into each half pepper put 3 tomatoes, 2 slivers of garlic, 2 anchovy fillets, a few basil or marjoram leaves, and 3-4 capers. Lightly drizzle the peppers with the remaining olive oil and season with salt and pepper.
Pour about 1 1/3 cups water into the base of the baking dish to prevent the peppers from sticking. Cover the dish tightly with foil. Bake in the preheated oven for 20 minutes, then remove from the oven. Remove the foil, and reduce the oven temperature to 250-300 F, and bake for a further 40 minutes or until the peppers are soft.


Receta del River Cafe Book.