Reunion Abril 2013 Casa de Maria O

Tercera vez que nos reunimos y me faltan las palabras...!. Despues de casi no juntarnos solo faltaron 3, os echamos de menos..
Sabado 27 de Abril Maria O ofrecio su casa como anfitriona.
Mil Gracias Maria nos sentimos como en casa!!!

Tengo varias recetas pero aun faltan asique ir mandandolas, por ahora pongo las fotos..

Siempre comemos mucho pero esque esta todo tan rico. Gracias Beatriz por hacer esos higaditos de pollo, toda un revelacion para mi!.

El menu fue el siguiente:

Cauliflower Fritters de Olga

Tigres de Maria O

Higaditos de pollo de Beatriz

Pate de Gambas de Marisa

Beef  Curry de Patricia

Tomates con couscous de Rocio

Roasted Monkfish de Maria G

Shortbread cake de Viviana

 Mascarpone pudding de Sandra

Arroz con leche de Marisa

Proxima Reunion en casa de Viviana el 8 de Junio 2013.

Chicken livers with sherry vinegar de Beatriz CC Abril 2013 Casa de Maria O

Ingridents
1 tbsp paprika
1tbsp garlic
1/2 tbsp salt
1/2 tbsp black pepper
1/2kg chicken livers  washed
50g butter melted
1/2 onion finely chopped
60 ml sherry vinegar
1tbsp sugar

Mix the paprika, garlic, salt and pepper together in a bowl. Toss the livers in, mixing the seasoning well over them.

Heat a large frying pan, add the melted butter and get it hot. 

Turn the livers into the pan, stirring immediately over high heat. Keep tossing to seal the livers and brown all over.

Remove livers to a warmed bowl. 

Add the onion to the pan and soften over a lower heat. 

Turn up the heat again, add the vinegar and sugar.

Cook until the vinegar is almost dry.

Add the stock, stir and reduce to half the quantity.

Take the remaining 50g butter; break into small pieces and shake into the pan until it is all absorbed.

Check the seasoning and pour over the livers, either in one large bowl or several smaller, individual ones.

Sweet Mascarpone Mousse de Sandra CC Abril 2013 Casa de Maria O

INGREDIENTS

450g/1lb mascarpone cheese

100g/3 ½ oz caster sugar

4 egg yolks

400g/14 oz frozen summer fruits, such as raspberries and redcurrants

Amaretti biscuits, to serve



1. Place the mascarpone cheese in a large mixing bowl. Using a wooden spoon, beat the mascarpone cheese until smooth.

2. Stir the egg yolks and sugar into the mascarpone cheese, mixing well. Leave the mixture to chill in the refrigerator for about 1 hour.

3. Spoon a layer or mascarpone mixture into the bottom of 4 individuals serving dishes. Spoon a layer of the summer fruits on top. Repeat the layers in the same order, reserving some of the mascarpone for the top.

4. Leave the mousses to chill in the refrigerator for about 20 minutes. The fruit should still be slightly frozen.

5. Serve the mascarpone mousses with amaretti biscuits

VARIATION

Try adding 3 tablespoons of your favourite liqueur to the mascarpone cheese mixture in step 1, if you prefer.

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.

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.