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.

  

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.

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. 

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.

Crostinis de Ale para el CC de Ale Junio 2013

For twenty crostini:
150g dried cannellini beans or 1x400g good quality tin, drianed and rinsed)
1 onion, cut in half
2 bay leaves
Extra virgin olive oil
Juice and zest of 1/2 lemon
1 large garlic clove, finely chopped
1 handful of flat parasley leaves, roughly chopped
flaky sea salt and black pepper
1 French stick (or other bread), sliced and lightly toasted

Soak the dried beans overnight. When soaked, drain them and place in a pan. Pour in enough fresh water to cover the beans by 5cm. Add the onion halves, baby leaves and a good glug of olive oil. Bring to the boil, skim off any scum that rises, turn down the heat and simmer until cooked (1-1/2 hours)
When tender remove half the beans and mariante with some more olive oil, then lemosn juice and zest, the finely chopped garlic and the roughly chopped parsley, salt and pepper.
Puree the reamining beans in a food processor with enough olive oil so they reach a fluffy consistency a bit like hummus.
to serve, generously smear some of the puree onto the toasted bread and dress with the marinated beans.

smoked salmon, horseradish & dill crostini

For twenty crostini:
250g creme fraiche
2 tabespoons dijon mustard
aobut 3 tablespoon freshly grated horseradish or more if you like it hot
flaky ssea salt and black pepper
pinch of caster sugar
1 french stick or other bread, cut into discs and lightly toasted
500g thinly sliced smoked salmon
20 dill springs
lemon juice

first make the horseradish cream by mixing together the creme fraiche, mustard and hourseradish. Season with salt and pepper add a little caster sugar if the mixture is too tart.

put a generous slice of smoked salmon on each piece of toasted bread and top with a spoonful of the horseradish cream.
decorate each crostino with a spring of dill. Add a few drops of lemon juice and a griding of black pepper before serving.

Pan
Receta alcanza para 2 panes (2 moldes)
Ingredientes
1 kilo de harina integral
1 cucharada grande de levadura
1 cucharada grande rasa de sal
900 cc de agua caliente, no hirviendo ni demasiado caliente
1/2 taza de aceite de oliva
semillas de linaza, sesamo, aceitunas, et.

cernir la harina con un coladro, agregar la levadura, linaza, sesamo, todos los ingredientes secos y revolver.
agregar el aceite de oliva a temperatura natural, revolver.

disolver la cucharada de sal en los 900 cc de agua caliente, y agregar a la mezcla.

si se van a agregar elementos humedos como aceitunas, cebolla etc agregar ahora.

amasar hasta que la masa este homogenea, siempre tratando de darle aire con los dedos. Amasar como por 10 minutos, apretando, etc. La masa debe quedar pegajosa y humeda.

Luego pasar la masa a moldes aceitados y tapar con paño de cocina.

Dejar reposar por 15 0 20 minutos hasta que suba. Luego poner en el horno previamente calentado a 170 grados. Hornear por una hora.

Retirar, sacar del molde, envolver con paño de cocina y luego envolver todo en una bolsa.

Una vez frio el pan, cambiar el paño o guardar en una bolsa sin aire y mantenerlo siempre bien tapado. Refrigerar.

Se recomienda servirlo el resto de los dias calentado en tostador.

Tigres de Maria O CC Abril 2013 Casa de Maria O

 

2 docenas de mejillones (comprados ya cocidos )

- 1/2 cebolla

- 1 diente de ajo

- guindilla

- Aceite de oliva

- Mantequilla

- Harina

- Huevos

- Pan rallado

- Leche

- Sal

Modo de elaboración

Saca los mejillones de su cáscara y reserva las cáscaras. En una sartén añade un chorrito de acite de oliva y la cebolla y el ajo muy picados, rehógalos y añade los mejilloness y la guindilla, saltéalos unos minutos y reserva. Saca la guindilla si no los quieres muy picantes.

En una cacerola, añade dos cucharadas de mantequilla, cuando ésta esté deshecha, añade dos o tres cucharadas de harija y la leche poco a poco, hasta formar una bechamel, no demasiado ligera. Añade sal algusto y los mejillones salteados, da una vuelta y apaga, para que se enfrí un poco y coja cuerpo.

Vete rellnado la cáscaras con la bechamel resultante, reboza en harina, huevo y pan rallado, apriétalos bien y fríe en abundante aceite de oliva bien caliente, hasta que estén dorados.

Pate de Gambas de Marisa CC Abril 2013 Casa de Maria O

25g shallot chopped
80g butter
220g prawns
pimenton picante
drizzle of oilve oil
crakers or bread to serve.

Sautee the shallots with the butter for 5 minutes.
Add this mixtures to a food processor with the prawns and blend a few seconds.
sprinkle the pimenton and a little bit of oil.

Cauliflower and Cumins Fritters de Olga CC Abril 2013 Casa de Maria O

Cauliflower and Cumin Fritters with Lime Yogurt (serves 4) de Ottolenghi

For the fritters:
1 small cauliflower (about 320g), trimmed and cut into small florets
120 g plain flour
3 tbsp chopped fresh coriander (cilantro), plus a few extra leaves to garnish
1 garlic clove, crushed
2 shallots, finely chopped
1-2 medium chillies, seeds removed and chopped finely
4 free-range eggs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 1/2 teaspoon salt
1 teaspoon black pepper
500ml sunfloweroil for frying

For the Lime Sauce:
300g Greek yogurt
2tbsp finely chopped fresh coriander (cilantro)
grated zest of one lime
2tbsp of lime juice
2tbsp of olive oil
salt and pepper

For the Lime sauce combine the yoghurt, coriander, lime juice and zest and olive oil in a bowl and stir until well mixed. Season to taste with salt and pepper.

For the fritters put the cauliflower in a pan of boiling salted water and cook for about 15 minutes. You want it to go really soft so that it will fall apart when you add it to the batter later.

In a bowl whisk together the flour, coriander, garlic, shallots, chillies, eggs, cumin, cinnamon and tumeric until you have a well combined and smooth thick batter.

Once the cauliflower is cooked, drain it and add it to the batter. Stir with a fork until the florets have broken up into small pieces and everything is well combined.

Heat some olive oil in a large frying pan. Once hot spoon in the batter with a large serving spoon (about three tbsp per fritter). 

My pan will hold about four fritters at a time. 

Keep checking the temperature of the oil. You don't want it to get too hot, so that the fritters will burn.

Fry for around 3-4 minutes on each side, until golden.

Remove from the pan, allow to drain on some kitchen paper and serve with the yoghurt sauce and some salad or stuff them into a pita pocket.

Tomates rellenos de couscous de Rocio CC Abril 2013 Casa de Maria O

4 tomatoes

250 g langoustines

75 g semblance cuscus

2 cubitos knor

1 cebolleta

1/2 Aguacate 

Hojitas albahaca 

1/2 limon 

Aceite 

Sal

Pimienta 

Preparacion

Cortar la parte superior de Los tomates,retirar las semillas y colocarlos boca abajo para que se escurran el Agua. Disolver Los cubitos de Caldo en 400 ml(2 vasos) de agua caliente y cocer el cuscus hasta que se haya escurrido todo el liquido.

Cocer los langoustines en agua hirviendo con sal, durante 5 min. Escurrirlos ,pasarlos por agua fria, pelarlos y trocearlos. Picar la cebolla y cortar el aguacate en cuadraditos pequeños.

Aliñar el cuscus con el zumo de limon , el aceite, sal y pimienta e incorporar las verduras , la albahaca picada y Los langostinos. Sazonar el interior de Los tomates con sal, rellenarlos con la preparacion anterior y adornarlos con unas hojitas de albahaca.

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.

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.

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.

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.