Chicken Wings with Chorizo in Wine Sauce de Beatriz CC Octubre 2012 Casa de Ale

Esperando Receta

Stuffed Vine Leaves de Lisbeth CC de Octubre 2012 Casa de Ale

Esperando Receta.

Chickpeas with Parma Ham de Sandra CC Octubre 2012 Casa de Ale

Seves 4

Ingredients

• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 garlic clove, chopped
• 1 small red pepper, desseded and cut into thin strips
• 200g Parma ham, cut into chunks
• 1x400g can chickpeas, drained and rinsed
• 1 tbsp chopped parsley, to garnish
• crusty bread, to serve

1. Heat the oil in a large frying pan. add the sliced onion, chopped garlic and sliced pepper and cook for 2-4 minutes or until the vegetables have softened.
2. Add the Parma ham to the frying pan and fry for 5 minutes or until the ham is just beginning to brown.
3. Add the chickpeas to the frying pan and cook, stirring, for 2-3 minutes until warmed through.
4. Sprinkle with chopped parsley and transfer to warm serving plates. Serve with lots of fresh crusty bread.

Hummus Kawarma de Ale CC Octubre casa de Ale

Ingredients

• Basic Hummus, reserving 4 tbsp of the cooked chickpeas to garnish
• Chopped flat-leaf parsley, to garnish
• 2 tablespoons pine nuts, toasted in the oven or fried in a little unsalted butter
• Kawarma
• 10 1/2 oz/300 g neck fillet of lamb, finely chopped by hand
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• Good pinch of freshly grated nutmeg
• 1 teaspoon crushed dried za’atar or oregano leaves
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped mint
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon salt
• 1 tablespoon unsalted butter or ghee
• 1 teaspoon olive oil
•  Lemon Sauce
• 1/3 oz/10 g flat-leaf parsley, finely chopped
• 1 green chile, finely chopped
• 4 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 2 cloves garlic, crushed
• 1/4 teaspoon salt
• Procedure

1. To make the kawarma, place all the ingredients apart from the butter or ghee and oil in a medium bowl. Mix well, cover, and allow the mixture to marinate in the fridge for 30 minutes.
2. 2
   Just before you are ready to cook the meat, place all the ingredients for the lemon sauce in a small bowl and stir well.
3. 3
   Heat the butter or ghee and the olive oil in a large frying pan over medium-high heat. Add the meat in two or three batches and stir as you fry each batch for 2 minutes. The meat should be light pink in the middle.
4. 4
   Divide the hummus among 6 individual shallow bowls, leaving a slight hollow in the center of each. Spoon the warm kawarma into the hollow and scatter with the reserved chickpeas. Drizzle generously with the lemon sauce and garnish with some parsley and the pine nuts.

Snickers Cheescake loaf de Olga CC Octubre 2012 Casa de Ale

Ingredients

• 150g dark chocolate digestive biscuits
• 50g salted peanuts
• 75g butter
• 250g mascarpone cheese
• 250g philadelphia or any soft cheese
• 100g caster sugar
• 2 large eggs
• 200ml sour cream
• 4 snickers bars, chopped into chunks
• enough toffee sauce from a squeezy bottle to drizzle over the cake
• a generous handful of salted peanuts

Instructions

1. Preheat the oven to 170c fan/190c/325f/gas mark 3.2. Line a 1kg loaf tin with baking paper, I use inserts, they are much quicker.3. In a food processor, whizz the biscuits and peanuts until they are crumbs, you can leave it a little rougher with some chunks remaining.4. Melt the butter and stir it through the biscuit crumbs. Pour into your loaf tin and press down firmly, then pop in the oven for 15 minutes. Leave to cool then pop in the fridge until you need it, or overnight.5. Before you make your filling, you will need to heat the oven again to the same temperature you used for the base.6. Whip together the mascarpone, sour cream and philadelphia with a wooden spoon, then add the sugar and eggs. Keep whipping until it is well combined and smooth. Add the chunks of snickers and mix in.7. Pour the mixture on top of the biscuit base and bake for an hour and a half. Turn the oven off, but leave the cake in. A fudgey topping with develop. Don't worry about how long it needs left in the oven, just take it out when you see the top has browned a little.8. Leave the cake to cool in the tin, then lift it out carefully and pop it in the fridge until you are ready to serve it.9. Before serving, drizzle the cake with toffee sauce and a scattering of peanuts.

Details

Total time: 2 hours
Yield: 1 loaf cak
e

Chinese pork dumplings de Patri CC Octubre 2012 casa de Ale

Ingredients For the dough

140g/5oz plain flour, plus extra for dusting

125ml/4fl oz very hot water


For the stuffing

110g/4oz minced pork (not extra lean)

75g/3oz Chinese leaves or spinach, finely chopped

1 tsp finely chopped ginger

½ tbsp Shaoxing rice wine (or dry sherry if none is available)

½ tbsp dark soy sauce

½ tsp light soy sauce

½ tsp salt

¼tsp freshly ground black pepper

1½ tbsp finely chopped spring onions

1 tsp sesame oil

½ tsp sugar

1 tbsp cold chicken stock or water To cook

about 1 tbsp groundnut oil

75ml/3fl oz water


For the dipping sauce

3 tbsp soy sauce

1 tbsp white rice vinegar

2 tsp chilli oil


Preparation method

For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.

Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes.


Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.

For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.

After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.


Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.


With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.

Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.


Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers.


Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.


Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.


To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan.


Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.


For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.



To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.

Friands de Luisa CC de Octubre 2012 Casa de Ale

Makes 10
180g butter (preferablyunsalted)
2009 icing sugar
60g plain flour, sifted
1209 ground almonds
5 large free-range egg whites
1 tsp grated lemon or
orange rind
icing sugar lor dusting

My friend the friand

Heat the oven to 200'C/Gas 6. Melt the butter and allow to cool,
then use 1 tbsp to coat 10 muffin tin moulds or individual oval
baking moulds measuring 5x 10cm.

Sift the icing sugar and flour into a bowl, and mix in the ground
almonds. Lightly beat the egg whites with a fork, then fold them
into the dry ingredients. Add the cooled, melted butter and lemon
rind, and mix well.

Three-quarters fill each mould with the mixture and bake on the

middle shelf of the oven for 1O minutes. Turn the tray around, and
bake for another 5 to 10 minutes, until the tops are golden and
spring back to the touch.

Leave in the tins for 5 minutes, then gently unmould onto a wire
tray and leave to cool. Dust the friands with icing sugar to serve,
or store them in an airtight container for up to 3 days.

Media Lunas de Viviana CC Octubre 2012 en casa de Ale

Pastry:
1/2 kilo of plain flour
1/2 cup milk
2/3 cup of sugar
dry yeast
1 cup of butter softened (room temperature - so you can easily mix it into the dough)
1 tablespoon vanilla essence
1/2 cup water
1 x egg
Almibar (syrup):
1 cup of sugar
1 cup of water
- to make place in a pan, dissolve sugar in the water for 15  mins on medium heat. Keep stirring the whole time, cook until texture is heavy - don't let it caramelise!

To make pastry:

In a bowl place the flour. Place the egg in the middle of the mixture, add the milk and water and mix with a fork. Add the vanilla essence, sugar and one sachet of dry yeast.

Mix the dough with your hands, kneading the mixture together. Add the butter bit by bit and knead through the dough. The dough will be soft and moist. Leave for 20 mins to rest before starting.

Take part of the dough. Don't add flour to your work surface - the butter will ensure that the dough doesn't stick onto the table. Flour will dry the dough.

Roll out the dough into a rectangle (20 cm wide and about 1/2 cm thick).

Cut triangles diagonally starting from one corner

Take one of the triangles and put the point facing away from you. Take the wide end and start rolling until you get to the end, then take the ends and gently curve inwards to make a croissant shape. If you are making vigilantes leave straight! Place in a baking tray and brush with Almibar. Then cook in a high heat oven (200 degrees) until golden brown.

For traditional vigilantes you can make a filling of custard which you can pipe on top or use dulce de membrillo (quince paste) piped on top.

Turkey and Courgette burgers de Marisa CC Octubre 2012 casa de Ale

Burgers:
300g mince turkey
1 large courgette, coarsley grated (200g)
3 green onions, thinly sliced
1 large free-range egg
2 tablespoons chopped mint
2 tablespoons chopped coriander
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
about 6 1/2 teaspoons sunflower oil 

Sour Cream & Sumac Sauce:
100g sour cream
150g Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, crushed
1 1/2 tablespoon olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

2. Preheat the oven to 220C. In a large bowl, combine all the ingredients for the burgers except the sunflower oil. Mix with your hands. Using a tablespoon, scoop a tablespoon and a half of the turkey mixture and shape into burgers.

3. Pour enough oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.

4. Carefully transfer the seared burgers to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.

Recipe from JERUSALEM by Yotam Ottolenghi and Sami Tamimi

Reunion Octubre 2012 Casa de Ale

13 de Octubre, menuda  noche para ser la inaguracion, la calidad de los platos impresionantes.
Aun no he localizado las fotos y faltan recetas pero las puedeo agregar mas tarde cuando las reciba.
Gracias a Ale por ser la anfitriona!!, Lo pasamos genial y nos sentimos como en casa.
El Menu fue el siguiente:
Hamburguesas de Pavo de Marisa
Ensalada de zanahorias de Marisa
Gyozas de Patricia
Humous con Lamb de Ale
Stuffed vine leaves de Lisbeth
Ensalada de Garbanzos y parma ham de Sandra
Chicken wings de Beatriz
Tarta Snickers de Olga
Medias Lunas de Viviana
Friands de Luisa.