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.