Sushi de Olga CC Febrero 2013 Casa de Luisa

250 gr de arroz para shushi.
1 lata de atún en aceite
Mayonesa
Zanahoria, pepino y pimiento rojo partidos en tiras finas 
Salmón ahumado
1 paquete de sushi nori
1 shushi mat
Dos o tres cucharadas de rice wine
Watsabi
Soya sauce


Preparar el arroz siguiendo la receta del paquete. Una vez hecho hay que echar las cucharadas de rice Wine y mezclarlo con cuidado. No echarle sal.
Mezclar el atún con la mayonesa.
Tener todos los ingredientes preparados.

1. Poner el Sushi nori en el mat. 
2. Salpicarlo con un poco de agua.
3. Poner una capa fina de arroz
4 Poner una capa fina de atún con mayonesa.
5. Poner justo en el centro una línea finísima de watsabi. ( Cuidado que pica un montón; no poner mucho).
6. Poner una tira de zanahoria, otra de pepino, pimiento y salmón en el centro.
7. Enrollarlo todo con la ayuda del mat.
8. Quitar los bordes y partir en 6 trozos.
9. Servir y comer con soya sauce.

Si alguien lo ve complicado ( es difícil de explicar), la que esté interesada que me lo diga y lo podemos hacer juntas.

Nepali Style Chicken Curry de Lisbeth CC Febrero 2013 Casa de Luisa

Esperando Receta de Lisbeth

Chocolate Tart de Maria O CC Febrero 2013 Casa de Luisa

serves 4-6

You can make the pastry for this, if you like, but ready-made is easier. 

ingredients

• 300ml double cream
• 2 tsp caster sugar
• A pinch of fine sea salt
• 50g unsalted butter, softened
• 200g 70% cocoa cook’s chocolate, broken into small pieces
• 50ml whole milk
• 375g ready-made shortcrust pastry

1. Preheat the oven to 180/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, then remove the beans and bake again for 15 minutes until golden.
2. Put the cream, sugar and salt in a pan and bring to the boil. Remove as soon as the mixture boils up. With the pan off the heat, add the butter and chocolate. Stir until blended.
3. Take a couple of minutes for a breather, then stir in the milk. Keep stirring till it's shiny. Pour into the tart shell and leave at room temperature for 2 hours to set.
  

Budding de Pan de Viviana CC Febrero 2013 Casa de Luisa

Ingredientes:

• Para 300gs de pan duro
• 1 litro de leche
• 3 huevos
• 250 g de azúcar
• Esencia de vainilla
• Para hacer el caramelo 6 cucharadas soperas de azúcar

Pasos a seguir :

Primero cortar el pan en trocitos y mezclarlo con la leche fría.

El pan tiene que integrarse con leche.

En una licuadora o mixer hasta que quede como una crema espesa. 

Agregar la esencia de vainilla, el azúcar, los huevos y mezclar bien

Caramelizar una budinera. Para ello colocar 6 cucharadas de azúcar en el molde elegido y llevarlo a fuego medio girándolo con cuidado para no quemarse hasta que se forme el caramelo.

Dejar que el caramelo se enfríe.

Colocar la preparación y luego cocinar a baño maría, en horno moderado (180 grados) hasta que esté firme (cuando comienza a despegarse la preparación del recipiente). En general tarda 50-60 minutos.

Retirar, dejar reposar unos minutos y desmoldar antes de que se enfríe (en caso contrario, el caramelo se pone duro y se puede romper al sacarlo del molde).

Una vez frío colocar en la nevera. 

Esta receta esta sacada del blog de "La cocina de Myri".

Spinach Roulade de Patri CC Febrero 2013 Casa de Luisa

Serves 4

Ready in 1 Hr 20-25 mins

700g spinach

4 free-range eggs, separated

4 tbsp self-raising flour

1/4 tsp ground nutmeg

Butter, for greasing

1 tsp finely grated Parmesan cheese

4 tsp creme fraiche

4 tbsp good quality mayonnaise

1 tbsp chopped fresh tarragon

1 tsp finely grated lemon zest

10 sun blush tomatoes

Handful of rocket

Salt and pepper

1. Preheat the oven to 190C/325F/Gas 5. Line and grease a 33cm by 23cm baking try with baking parchment.

2. Wilt the washed spinach and then squeeze out any remaining water. Add the spinach to a food processor along with the four egg yolks and 1/4 tsp nutmeg. Season with salt and pepper.

3. Whisk the egg whites until stiff but not dry. Gently fold in the spinach mixture and flour. Pour into the prepared tray. Bake in a preheated oven for 20-25 minutes until set.

4. Cool in the tin for a few minutes before inverting onto a lightly greased piece of baking parchment. Roll the roulade up in the parchment and leave to cool.

5. Mix the mayonnaise with the creme fraiche, tarragon, lemon zest and seasoning to taste. Unroll the cooled roulade, spread on the creme fraiche mixture and top with a scattering of sun blush tomatoes and the rocket.

6. Carefully roll up the roulade and place on a serving plate with the join facing down. Sprinkle with the Parmesan cheese "snow" and serve.

Chicken with Balsamic Vinegar de Sandra CC Febrero 2013 Casa de Luisa

Serves 4
Ingredients

• 4 Chicken thighs, boned
• 2 garlic cloves, crushed
• 200ml red wine
• 3 tbsp white wine vinegar
• 1 tbsp oil
• 15g butter
• 4 shallots
• 3 tbsp balsamic vinegar
• 2 tbsp fresh thyme
• salt and pepper
• cooked polenta or rice, to serve

1. using a sharp knife make a few slashes in  the skin of the chicken  Brush the chicken with the crushed garlic and place in a non-metallic dish.
2. Pour the wine and white wine vinegar over the chicken and season to taste with salt and pepper. Cover and leave to marinate in the refrigerator overnight.
3. Remove the chicken pieces with a perforated spoon, draining well, and reserve the marinade.
4. Heat the oil and butter in a frying pan. Add the shallots and cook for 2-3 minutes or until they begin to soften.
5. Add the chicken pieces to the pan and cook for 3-4 minutes, turning until browned all over. Reduce the heat and add half of the reserved marinade. Cover and cook for 15-20 minutes, adding more marinade when necessary.
6. Once the chicken is tender, add balsamic vinegar and thyme and cook for a further 4 minutes.
7. Transfer the chicken and marinade to serving plates and serve with polenta or rice.

COOK'S TIP

• To make the chicken pieces look a little neater, use wooden skewers to hold them together or secure them with a length of string.

Muffuletta de Marisa CC Febrero Casa de Luisa

Serves 4
Ready in 50 mins plus sitting
time
Ingredients
1 small round white crusty loaf
1 ball mozzarella , sliced
8 slices Italian salami
6 slices emmental
8 slices cooked ham
OLIVE SALAD
100g green olives stuffed with
pimento, sliced
1 shallot , finely chopped
½ celery stick, finely diced
1 tbsp capers , rinsed and drained
1 garlic clove , crushed
3 tbsp olive oil
1 tbsp red wine vinegar


1. Mix together the olive salad ingredients and leave for half an
hour. Split the loaf in half horizontally and hollow out a little of
the bread from the top and bottom. Spread half the olive salad
on the bottom and layer up with alternate layers of mozzarella,
salami, emmental and ham. Finish with the rest of the salad.
Put on the top half and press down. Wrap in foil tightly then
weigh down for an hour. Cut into quarters to serve.

Baba Ganoush de Ale CC Febrero 2013 Casa deLuisa

Tips and techniques

1. Alternatively cook the aubergines on the barbeque/ Creo que Ale las hizo en el horno??
2. Drain the aubergine in a colander for as long as possible to get rid of the liquid. This will make the taste even more intense.
3. Be generous with herbs, the more the better!
4. Let the salad sit for a good half hour or even longer to let the flavours combine.
5. For variations add a dollop of yoghurt to the salad and throw in diced cucumber.

Ingredients

• 4 large aubergines (1.5kg before cooking; 550g after burning and draining the flesh)
• 2 garlic cloves, crushed
• Grated zest of 1 lemon and 2 tbsp lemon juice
• 75ml olive oil
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• Seeds of ½ a large pomegranate (80g net weight)
• Salt and black pepper

Preparation method

Place the aubergines directly on two separate moderate flames on the stove and roast for 15-18 minutes. Use metal tongs to turn them around occasionally, until the skin is burnt and flaky and the flesh is soft. Allow to cool down slightly. Alternatively, score the aubergine with a knife in a few places and place under a hot grill for about an hour. Turn them around every 20 minutes or so and continue to cook even if they burst and break.

Peel the warm aubergines and use your hands to pull the soft flesh into long thin strips. Drain in a colander for an hour at least, preferably longer to get rid of as much water as possible.

Place the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, half a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.

When you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds and garnish with the remaining herbs.

Thai Chicken Laksa and Mildly Spice Noodle Squash Broth de Luisa CC Febrero Casa de Luisa

INGREDIENTS
Chicken
4 skinless, boneless chicken thighs
1 heaped tsp Chinese five-spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli

Laksa
1 chicken or vegetable stock cube
1 butternut squash (neck end only)
2 cloves of garlic
1 thumb-sized piece of ginger
1 fresh red chilli
1 tsp turmeric
½ a bunch of spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
½ a bunch of fresh coriander
1 tbsp sesame oil
1 tbsp low-salt soy sauce
1 tbsp fish sauce
300g medium rice noodles
2 bunches of asparagus (600g)
1 x 400g tin of light coconut milk
3 limes

BEFORE YOU START COOKING YOU NEED

• Ingredients out
• Kettle boiled
• Griddle pan, high heat
• Large lidded pan, high heat
• Food processor (coarse grater & bowl blade)

START COOKING
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube.

Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.

Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Reunion Febrero 2012 Casa de Luisa

Segunda vez que nos reunimos y el nivel sigue subiendo!. Esta vez todo apuntaba a que el tiempo no nos iba a dejar juntarnos ya que tuvimos que cancelar la reunion por la nieve que en principio iba a ser en casa de Maria.!!
Al final se hizo donde Luisa el 23 de Febrero. Gracias Luisa, otra magnifica anfitriona!!! admiramos tu mantel tan bonito al que esperemos que se le quiten todas las manchas de soy sauce!!! tus velas!!! preciosas y esos narcisos!! una de mis flores favoritas...

Esta vez si que tenemos fotos, gracias a Patri.
Recetas... siempre faltan,,,por favor!!! mandarmelas que estaba todo muy rico!!!

Este CC fue un poquito diferente porque aprovechamos y celebramos la baby shower de Rocio!!!
Luisa y Lisbeth, mil gracias por organizar todo y hacer la tartita de pañales, huevera, cupcakes, tarritos,,,, todo una monada!!!

Comimos mucho!!! por lo menos yo!! y lo disfrutamos mucho!!!Esta vez creo que hicimos bien en poner los primeros y luego los segundos, aunque Ale creo que no se entero y su pobre cara,,, cuando vio los segundos!!!.
El menu fue el siguiente:

• Sushi de Olga
• Spinach Roulade de Patri
• Muffuletta de Marisa
• Baba Ganoush con Pan de Pitta de Ale
• Thai Chicken Laksa de Luisa
• Mildly Spiced Noodle Squash Broth de Luisa
• Nepalese Chicken Curry de Lisbeth
•  Chicken in Balsamic Vinegar con Arroz de Coco de Sandra
• Chocolate Tart de Maria O
• Budding de Pan de Viviana

Proxima Reunion en casa de Maria O el 27 de Abril 2013.