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.

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.

2 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.


Read more at http://www.womanandhome.com/recipes/291389/raspberry-and-meringue-cake-recipe#OPqT3OrGcMXTikmF.99

Orange Ricotta Tart de VIVIAN CC Octubre 2013 Casa de Marisa

Esta receta es de Mary Berry:

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

Filling:
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

Method
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

Ingredients:

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

Ingredients:

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
Ingredients:
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

Preparation

• 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.

Lorraine Pascale's Sweet and Sour Pork Meatballs de PATRICIA CC Octubre 2013 Casa de Marisa

Lorraine Pascale's Sweet and Sour Pork Meatballs

INGREDIENTS 
(Serves 4)

Pork Balls
6 large herby sausages
75g dried breadcrumbs
1 medium egg
Vegetable oil

Sweet and Sour Sauce
1 garlic clove
1 red pepper
425g tin of pineapple chunks in syrup
10 squidges of tomato ketchup (75g ish)
5 tbsp balsamic vinegar
2-3 squidges of honey
1 lime

Crunchy Peanut Rice
1 cup easy cook rice
75g roasted, salted peanuts
1/2 bunch spring onions
knob of butter
salt and pepper

METHOD

• Snip the skin off the sausages and discard. Put the sausage meat in a large bowl with the breadcrumbs, then crack the egg, season with salt and pepper and then mix everything together well. (I like to use my hands here - it's quicker and more fun!).
• Drizzle some oil into a large pan.
• Roll the sausage mix into 20 equal sized
  balls. Add them to the heated pan and cook for about 8 minutes, turning them 
  every so often so they brown all over.
• Put the kettle on to boil for the rice.
• Peel and finely chop the garlic, then 
  finely slice the red pepper and set aside 
  for the sauce.
• Tip the rice into the pan and once the kettle has boiled add 2 cups of boiling water (from the same cup you used to measure the rice). Cook the rice for as long as it says on the packet - usually until there is no water left in the pan.
• Once the meatballs have browned evenly, add the prepared garlic and pepper. Then add the juice from the tinned pineapple, but only half of the chunks, the ketchup, balsamic vinegar, honey and squeeze in the lime juice. Stir and leave to cook for another 8 minutes, giving it a quick stir every so often.
• While this cooks, tip the peanuts into a bowl and bash with the end of a rolling pin and bash them up a bit. Trim and slice the spring onions and reserve for serving.
• Check that the rice is cooked, add a knob of butter, salt and pepper and the nuts. Stir and cover with the lid to keep warm.
• Check the pork balls are piping hot and cooked through, and that the sauce has reduced and thickened slightly, then it's time to serve.
• Divide the crunchy peanut rice between four plates and top with the pork balls and sauce. Add the spring onions and enjoy!

Ottolenghi’s courgette-wrapped lamb kebabs recipe OLGA CC Octubre 2013 Casa de Marisa

2 tbsp pine nuts

50g stale white bread, crusts removed

300g minced lamb

55g feta cheese, crumbled

1½ tsp ground allspice (pimenta)

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 clove of garlic, crushed

1 egg

15g flat-leaf parsley, finely chopped

light olive oil for frying, plus a little extra

for brushing

2 medium courgettes

for the sauce

2 tbsp olive oil

2 cloves of garlic, crushed

400g Italian tinned tomatoes, chopped

a pinch of dried chilli flakes

10 basil leaves

• Start by making the sauce. Place the olive oil and crushed garlic in a saucepan and stir over a medium heat for one to two minutes, just until the garlic cooks lightly. Add the canned tomatoes and season with the chilli flakes and some salt. Bring to the boil, then reduce to a gentle heat and simmer for 25 minutes, until slightly thickened.

• Remove from the heat, taste and adjust the seasoning. Set aside. Toast the pine nuts in a small frying-pan for four to five minutes, shaking the pan occasionally, just until they get a little colour. Remove from the heat and leave to cool. Soak the bread in cold water for two minutes, then drain and squeeze to remove the water.

• Crumble the bread into a large mixing bowl and add the lamb, crumbled feta, pine nuts, spices, garlic, egg, chopped parsley and half a teaspoon of both salt and pepper. Time to roll up your sleeves. Mix all the ingredients together with your hands until well combined. Shape it into fingers, 10 x  5cm. There should be 12.

• Pour a 5mm depth of olive oil into a large frying-pan and shallow-fry the kebabs for one minute on each side or until they have taken on a nice brown colour. Remove from the pan and set aside on a baking tray.

• Preheat the oven to 200C/gas mark 6. To prepare the courgettes, use a small knife to slice off both ends and then cut long, thin slices down the length of each courgette (a mandolin will make this job much easier). You will need 12 slices. Brush each slice with a little olive oil and season with salt and pepper. Place a ridged griddle pan over a high heat and leave it there for a few minutes to heat up well. Lay the courgette slices on the hot pan and cook for two minutes on each side, so that they get distinctive char marks. Remove to a tray and leave to cool.

•Wrap each meat finger in a slice of courgette and arrange them in a single layer in a baking dish, seam-side down. Bake in the oven for eight to 10 minutes, until cooked through.

• To serve, bring the sauce back to the boil, tear the basil leaves roughly and stir them in. Arrange the kebabs on serving plates and serve the sauce in a bowl alongside. Drizzle with olive oil to finish.

SanFrancisco Quinoa Salad LUISA CC Octubre 2013 Casa de Marisa

Pondre la foto pronto! perdon!

Ingredients
Salad
300g quinoa
1 fresh red chilli
100g baby spinach
4 spring onions, trimmed
1 bunch of fresh coriander
1 bunch of fresh mint
1 ripe mango
2 limes
2 tbsp olive oil
1 ripe avocado
50g fetta cheese
Chicken
2 skinless chicken breasts
1 tsp all spice
1 tsp smoked paprika
Olive oil
2 peppers

1.  Put the quinoa in the pan and generously cover with boiling water and the lid.

2.  Put the chilli, spinach, spring onions and coriander (reserving a few leaves) into a food processor, tear in the top leafy half of the mint, then blitz until finely chopped.

3.  On a large sheet of baking paper, toss the chicken with salt, pepper, all spice and paprika.  Then fold over the paper and bash and bash and flatten the chicken to 1.5 cms thick with a rolling pin.  This means it cooks more quickly and is a great cheffy trick.

4.  Put the chicken in the frying pan with 1 tbsp of the olive oil turning after 5 mins until blackened and cooked through.

5.  Deseed the capsicums, cut into strips and add to the frying pan then peel and cut the mango into chunks and set aside.

6.  Drain the quinoa and rinse under the cold tap then drain again and tip onto a big platter or board.  Toss with the blitzed spinach mixture, squeeze over the lime juice, add the remaining olive oil, mix well and season to taste.

7.  Sprinkle the mango chunks and cooked capsicums over the quinoa.  Half and destone the avocado and then cut into chunks and place over the salad.

8.  Slice up the chicken, toss the slices in any juices and add to the salad then scatter over the fetta and remaining coriander leaves.

Serves four. 

Tiny Thai-Style Sausage Rolls MARISA CC Octubre 2013 Casa de Marisa

Ingredients

• 500g pack ground pork
• 1 bunch salad onions, finely sliced
• 20g pack fresh coriander, chopped
• ½ x 20g pack fresh mint, chopped
• 2 tsp Bart Thai Fish Sauce
• 1 tbsp soy sauce
• 6 tsp Bart Red Thai Curry Paste
• 375g pack ready-rolled puff pastry
• 1 egg, beaten
• 2 tbsp sesame seeds

Method

1. Mix the pork, salad onions, coriander, mint, fish sauce, soy sauce and red Thai curry paste together in a medium bowl. Cover and chill for at least 1 hour for the flavours to develop.
2. Preheat the oven to 200°C, gas mark 6. Unroll the pastry onto a lightly floured work surface and roll it into a 30cm x 40cm rectangle. Cut in half lengthways and spread half the pork mixture down the centre of each piece in a long sausage shape.
3. Brush the exposed pastry with the beaten egg, then roll the pastry around the filling and seal carefully. Brush each roll with egg and sprinkle over the sesame seeds and freshly ground black pepper. Chill for 30 minutes in the freezer, this will make cutting them much easier.
4. Using a sharp serrated knife and a sawing action, cut each roll inot 15 equal lengths. Arrange on 2 baking trays, with the joins underneath. Bake for 20-25 minutes until golden brown. Cool on a wire rack and serve warm with sweet chilli sauce for dipping.

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

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. 

Reunion Junio 2013 Casa de Ale

Cuarta Reunion del Cooking y aunque faltaisteis 4 (os echamos de menos!) el resto subimos el liston cad a vez mas.

Sabado 08 de Junio Ale nos abrio las puertas de su casa por segunda vez. 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.

Chicas mandarme las recetas cuando podais, pero que sea rapidito!!! nadie me la dio en el dia......

Os dejo con el menu por ahora.....
El menu fue el siguiente:
Bruschettas de Salmon y Bruschettas de Judias de Ale

Mejillones frios con mahonesa de azafran de Marisa

y sorpreson de Patricia al traernos una pata de jamon para que la compartieramos!!! Ale toda un esperta en cortalo, debi de hacer una foto,,,,

Roulade de Ratatuolie con salsa de yogur con pepino y aceituna negra de Maria G

Alubias con chorizo, pancetta y salchicha de Beatriz

Carne guisada de ternera con pure de patata de Rocio

Pato Crujiente de Maria O

Helado de platano de Patricia y Peras pochadas en vino con Cardamomo de Marisa.

La proxima Reunion el 24 de Agosto en casa de Beatriz...

Crispy Duck de Maria O CC Junio 2013 Casa de Ale

La receta del crispy duck, solo use las instrucciones para cocinar el pato, en el horno a 170 grados una hora y media y otra media hora a 200 grados....use sólo el ginger y la sal, tal como dice la receta,la salsa hoisin la compre en waitrose,y los pancakes en un takeway ya que no les quedaban en el super..

http://www.jamieoliver.com/recipes/duck-recipes/crispy-peking-duck-in-pancakes 

Serves 6
Ingredients
1.2 kg duck
salt
five-spice
fresh ginger
½ cucumber
1 bunch spring onions
2 packs pre-made pancakes

Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.

As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.

Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.

Mejillones frios con mahonesa de azafran de Marisa CC Junio 2012 casa de Ale

Esto fue una receta rapidita que vi en el programa de Ina Garten. Los mejillones se sirven frios con Mahonesa de azafran.

Ingredients
1/2 teaspoon saffron threads
2/3 cup good mayonnaise, such as Hellmann's ( yo la prepare casera en la thermomix)
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
For the mussels:
3/4 teaspoon fleur de sel or sea salt
1 1/2 pounds mussels, cleaned
1/3 cup dry white wine
Directions
For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.

For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

Judias con Chorizo de Beatriz CC Junio 2013 Casa de Ale

Esta Receta es de Beatriz .

Ingredients:
1lb 2 oz large dried white butter beans
250g ham hock
2 bacon rashers
1 bouquet garni
2 table spoon of olive oil
1 fresh chorizo sausage
1 1/2 oz butter
1 teaspoon of chopped parsley.

Put the beans into a saucepan and pour in water to cover. Bring to the boil over a low heat, then remove the pan from the heat and rain.
Return the beans to a clean pan and pour in fresh cold water to cover, then bring to the boil over a low heat and cook for 15 minutes. Add 250ml cold water, bring back to the boil and simmer for a further 15 minutes. Add another 250ml cold water, bring back to the boil and cook for 15 minutes more. Add the ham hock, bacon and bouquet garni and cook for a further 1 1/2 hours, until the beans are almost tender. (if necessary, add more cold water during the cooking to prevent the beans drying out.) Meanwhile, heat the oil in a frying pan, add the chorizo and cook over a medium heat, turning occasionally, until browned all over and cooked through. Season the beans to taste with salt, add the frankfurters and cook for 10 minutes. Remove and discard the bouquet garni. Melt the butter in another saucepan and add the parsley. Using a slotted spoon, transfer the beans to the butter and parsley. Using a slotted spoon, transfer the beans to the butter and parsley mixture and stir well. Cut the ham into six pieces and the bacon rashers into three pieces each. Divide the beans among six warmed plates. Add a piece of ham, two pieces of bacon, a frankfurter and fried sausage to each and serve intermediately.

Poached pears with cardamon and saffron CC Casa de Ale 8 de Junio 2013

You will need:

15 cardamom pods
500ml dry white wine
150g of  sugar
1 1/2 tablespoons fresh lemon juice
1/2 ts saffron threads
Pinch of sea salt
4 firm pears, peeled, stems intact
crème fraîche to serve

Gently crush cardamom without releasing the seeds.

In a pan combine cardamom, wine, sugar, lemon juice, saffron, and salt in  over medium heat, stirring until sugar dissolves. 

Bring to a simmer. 

Add pears so they are completely submerge, Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.

I serve them cold so ideal pudding to make the night before and serve at room temperature with a dollop of crème fraîche.

Bannoffe Ice Cream de Patricia CC Junio 2013 Casa de Ale

Make the custard following this recipe:

http://www.bbc.co.uk/food/recipes/how_to_make_custard_82327

 

Peel and chop 6 bananas, put the bananas in a container and put them to freeze.

After you made the custard put it in the freezer, include 1 can of Condensed Milk in the custard.

After 4-5 hours the Custard will be set, then put in a processor and blend the frozen bananas on it. Open a can of Caramel and put half into the ice cream making swirls, not well mixed, so when you serve the Banoffee Ice Cream you can see the caramel.

Tips: add just a pinch of salt to the custard and a bit of vanilla extract to give more flavour.