Arroz con leche de Marisa CC Abril 2013 Casa de Maria O

Ingredientes

225 gramos de arroz .
1 litro y 300 ml de leche entera.
200 ml de nata.
150 gramos de azúcar .
Una ramita de canela .
La cáscara de un limón.
Un pellizco de sal .
Canela molida.

Preparación

Coloca la mariposa en las cuchillas y añade la leche junto con la nata, entre las dos debe de haber 1 litro y medio, poner la ramita de canela, la cáscara del limón y el pellizco de sal. Programe 10 minutos, temperatura 100, velocidad 1 , agregad el arroz poco a poco y no poner el cubilete.

A continuación programa 30 minutos, temperatura 90, velocidad 1 y sin cubilete.

Cuando haya terminado añada el azúcar y programa 2 minutos, temperatura 90, velocidad 1.

Viértelo en un cuenco grande o varios individuales y retira la rama de canela y la cáscara del limón , espolvorear con canela molida y meter en el  frigorífico.

Si no tienes Thermomix, ponlo todo al fuego lento y remueve.

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.

Beef Rendang de Patricia CC Abril 2013 Casa de Maria O

Beef Rendang de Hairy Bikers 

Ingredients

• 2 lemongrass stalks, dry outer leaves removed, roughly chopped
• 3 medium-sized red onions, quartered
• 6 garlic cloves, peeled
• 25g/1oz fresh root ginger, peeled and roughly chopped
• 75g/2½oz chunk galangal, peeled and roughly chopped
• 3 plump red chillies, roughly chopped without deseeding
• 3 tbsp sunflower oil
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes
• 400ml/14fl oz can coconut milk
• 4 fresh kaffir lime leaves
• 1 cinnamon stick
• 1 tbsp soft light brown sugar or palm sugar
• 2 tsp tamarind paste or freshly squeezed juice of 1 lime
• 2 tbsp dark soy sauce
• 2 tsp flaked sea salt, plus extra to season
• ground black pepper
• toasted coconut flakes, to serve (optional)

Preparation method

1. In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached).
2. Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes.
3. Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer.
4. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper.
5. Spoon the curry into warm serving dishes, pick out the kaffir lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using.

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.

Roasted monkfish with black olive sauce de Maria G CC Abril 2013 Casa de Maria O

Receta de Jaime Oliver

Serves 4

Ingredients

• sea salt
• zest of plus a little juice 2 lemons
• 1 sprig fresh rosemary, leaves picked
• 4 x 200 g monkish fillets, from sustainable sources, ask your fishmonger
• olive oil
• 2 bunches rocket, washed and drained

• For the black olive sauce

• 2 large handfuls black olives, stoned and very roughly chopped
• ½ fresh red chilli, deseeded and finely chopped
• 1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
• 1 heart celery, yellow leaves chopped
• 1 clove garlic, peeled and finely chopped
• juice of 1 lemon
• freshly ground black pepper
• 2 lugs extra virgin olive oil
• balsamic vinegar

• For the lemon mash

• 1 kg floury potatoes
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• milk
• juice of 1 lemon
  
  

  Method

  In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
  
  Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
  
  If you're roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
  
  Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
  
  To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
  
  To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.

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.

Strawberry & Lemon Curd Shortbread de Viviana CC Abril 2013 Casa de Maria O

Strawberry & Lemon Curd Shortbread

Delicious and light, the crisp buttery shortbread base is complimented beautifully by simple homemade lemon curd– the flavours tart & sweet.  Strawberries add a unique dimension to this indulgent dessert.

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Cooking time: 45 mins | Servings: 6 | Meal type: High tea / Dessert 

Biscuit Crust:

100g butter, chilled, cut into cubes

3/4 cup plain flour

Topping:

2/3 cup easy homemade lemon curd

100g fresh strawberries, diced

1/4 cup slivered almonds

Method:

Preheat the oven to 180C. Lightly grease a loose bottomed 7″ round tart pan.

Run the flour and butter in blender until you get a breadcrumb like mix. Press into the bottom of a removable base 7″ round tart pan.

Bake at 180C for 10-15 minutes, until light brown Take out of oven, top with lemon curd followed by strawberries. Sprinkle the slivered almonds over.

Return to oven and continue to bake at 180C for 25-30 minutes till the edges begin to get light brown.

Cool on rack, cut into wedges and refrigerate until ready to serve. Serve with unsweetened whipped cream.

Variations

You can use other seasonal fruit like blueberries, raspberries etc.

http://www.passionateaboutbaking.com/2011/03/baking-strawberry-lemon-curd-shortbread.html