27 December 2007

Tomatoes with avocado and mozarella's salad

This salad is wonderful with the breast`s chicken and I think is delicious.

Ingredients
3 or 4 tomatoes without peel
150 grs. mozarella cheese
3 avocados cut in slices
2 chopped chives
1/2 cup of chopped nuts
salt and pepper
oil unsaborized

Method
In a large dish mix the tomatoes in slices with the avocados and chives, add the nuts and add salt, and pepper and the oil,. Place the mozarella's cheese gratedover the salad of tomatoes and avocado and serve in a large dish.
EN ESPAÑOL

Ensalada de tomates, mozarella y aguacates

Ingredientes
3 o 4 tomates pelados y en rebanadas
150 grs. de queso mozarella rallado
3 aguacates pelados y cortados en cascos
2 cebollines picados
1/2 taza de nueces picadas
sal y pimienta
aceite sin sabor (Amigas españolas si quieren el pueden colocar aceite de oliva para aliñar)

Preparaciòn

En una fuente unir los tomates cortados, los aguacates y los cebollines.
Luego agregar las nueces picadas.. Agregar los aliños y encima colocar el queso rallado y mezclar.Tambièn queda rico acompañado de un poco de jamon serrano picado. Esta ensalada es ideal para estas pechugas de pollo pero tambièn queda bien con otros platos.

Breast's chicken with sesame seeds


To the end of the year I was thinking, something fresh, something light and ....something easy!!! we eat many things to these holidays and is nice!! but the childs said me, Mom I want something savo, salado we say,eat many cookies and chistmas' s cake, but is one time to the year!!
Well I always make this breast's chicken and the childs love them!!!
Ingredients
2 or 3 breast's chicken without skin and greasy
2 oranges (the juice)
2 teaspoonful of ginger podwer
salt, pepper
3 spoonfuls of coñac or rhum
2 spoonfuls of butter
oil unsaborized
1/3 cup of toast sesame to podwer
METHOD
In a bowl mix the orange's juice, coñac, ginger podwer salt and pepper.(If you like more juice you may add one orange more). Take out the peel and greasy of the breas't chicken and place them in a bowl with the mix of orange, coñac the other ingredients metioned.
Let rest about 30 minutes.
After bring the breast's chicken to the oven (in a special dish or pyrex) with the same juice and add oil and the butter in slices, add salt and pepper if is needed.
Let them at the oven by aprox. 30 minutes urtil be golden, but the breast with the juice when are in the oven. Take out and let rest by a while.
Cut the breasts in slices, place in a oval or rectangle large dish and podwer with the sesame. Serve with the juice and. Is wonderful with salads but you may use too boiled potatoes.
EN ESPAÑOL
Pechugas de pollo al horno con sèsamo
Estuve pensando en algo para poner en el blog como para este tiempo, sirve para estos dìasy tambièn para fin de año, algo no complicado, algo fresco y agradable, comemos tanto dulce para estas fechas que los niños me dicen, por favor algo salado, muchas galletas de Navidad y Christmas's cake etc. Yo lohago siempre y a los niños les encanta.
Ingredientes
2 o 3 pechugas de pollo sin piel y sin grasa
2 naranjas( su jugo)
2 cucharaditas de jengibre en polvo
sal y pimienta
3 cucharadas de coñac o ron
2 cucharadas de mantequilla
aceite sin sabor (de maiz o de girasol)
1/3 taza de sèsamo tostado para espolvorear
Preparaciòn
En un bowl mezclar el jugo de naranja, coñac, jengibre sal y pimienta. Reservar.
Quitar la piel del pollo y la grasa.
En el bowl que se preparò el aliño colocar las pechugas a sazonar por un rato. Agregar màs sal y pimienta si es necesario.Dejar unos 30 minutos en este adobo.
Despues llevar las pechugas a auna asadera, poner encima un poco de aceite y la mantequilla cortada en trocitos y el jugo del adobo. (si se quiere màsjugo se le puede agregar una naranja màs)
Llevar al horno por unos 30 minutos hasta que estè dorado. Retirar y dejar reposar un rato.
Cortar las pechugas (puede ser en una tabla de madera) en tajadas delgadas y servir bañadas en el mismo jugo. Espolvorear con el sèsamo encima.
Se puede servir con ensaladas y tambièn con papas cocidas o salteadas o doradas.

22 December 2007

Chocolate's roulade with chestnuts's cream and almonds praline



Well, this is the a last recipe before Christmas!!! I know may of you have ready that will make but maybe someones are how me that I think three o four days before that I will make. In part is because is hard to choose in a lot of wonderful recipes.

This recipe is nice, not difficult and the ingredients are easy to find, and is so delicious to eat too the day after Christmas.

This is the dessert I will make for the Christmas's night!


Ingredients


(the dough)

5 eggs

1 cup of sugar

1 cup of flour

2 spoonful of cacao powder or chocolate

1 spoonful of baking powder

greased paper

(the filling)

5 eggs (may be 4 eggs)

1/2 cup of sugar

1 and half cup of chestnuts cream (freeze) or a tin

1/2 liter whipped cream

3 envelopes of unsaborized jelly


Praline to cover the roulade

1/2 k. sugar

1 cup of chopped almonds


Method Dough

Beat the yellows with the sugar. Apart, beat the whites firm(how meringue) and incorporated the mix of the yellow with sugar to the meringue, add slowly the flour, the cacao and the baking powder, mix well. In the baking tray place the greased paper and cover with this dough, go to the oven medium heat by 20 minutes, not more. Take out of the oven an turn up over a towell kitchen, I brush with a little of water(only to moist) by the side of the paper, so is easy take out.Wrapped in the towell kitchen and let chill. Reserve.
Method filling
Beat the eggs and place to Bain Marie with the sugar, mix well. Apart whipping the cream . Dissolve in water the gelatin, and then mix all the ingredients of the filling, Add the chestnuts cream and place at the refrigerator by 25 minutes.
And then unwrap the chocolate's dough, and place the cream inside and wrap again with carefully to make the roulade. Take to the refrigerator again.
The almond praline

Dissolve the sugar how to make a caramel, add the shopped almonds(without peel) and mix well. Cover the roulade with this mix, reserve at refrigerator to until serve.You make add too when you serve leaft mints or some fruits(how raspberries or strawberries). Looks nice. Enjoy! Merry Christmas!!!

En español

Rollo de castañas y chocolate con praline de almendras

Esta es la ùltima receta antes de Navidad, yo sè que muchos de ustedes son màs organizados que yo, pero deben de haber unos cuantos que aùn no deciden que hacer. Esta es una receta fàcil, con ingredientes no complicados y uno no se demora tanto porque lo puede hacer por partes. De hecho este es el postre que voy a hacer para la Cena de Navidad, en que vienen mis papas y estamos con los niños. El 25 nos juntaremos si Dios quiere en la casa de mi hermana con el resto de la familia, asì lo hacemos siempre.

Ingredientes masa

5 huevos

1 taza de azùcar granulada

1 taza de harina

2 cucharadas de cacao en polvo

1 cucharada de polvos de hornear

papel engrasado o papel mantequilla

Relleno

5 huevos

1/2 taza de azùcar

1 y 1/2 taza de crema de castañas congelada o de tarro

1/2 litro de crema batida

3 sobres de gelatina sin sabor

Praline de almendras

1/2 kilo de azùcar

1 taza de almendras picadas

Masa: Batir las yemas con el azùcar hasta que esten bien unidas. En un bowl aparte batir las claras como para merengue, bien firmes, incorporar la mezcla anterior al merengue de a poco, agregar la harina, cacao en polvo y polvos de hornear.

Colocar en una bandeja del horno a temperatura media, colocando la masa sobre el papel engrasado durante 20 minutos. Luego retirar del horno, darlo vuelta en una toalla de cocina y por el lado del papel con una brocha humedecerlo, no cuesta nada sacar el papel. Enrrollar en la toalla de cocina y reservar.

Relleno: Se baten los huevos y se colocan a Baño Marìa con el azùcar, unir bien.En un bowl aparte batir la crema como para chantilly. Disolver la jalea en un poco de agua y entonces mezclar todos los ingredientes del relleno y agregarel purè de castañas. Llevar esta mezcla al refrigerador para que tome consistencia durante unos 25 minutos. Desenrrollar el rollo de chocolate y cubrir con la mezcla de castañas que estaba en el refrigerador, enrrollar y llevar nuevamente al refrigerador.

Praline de almendras: Derretir el azùcar como para caramelo y agregarle la almendras peladas y molidas y unir bien. Con esto se cubre el rollo, dejar en el refrigerador hasta servir. Se puede adornar con hojas de menta o con frutas como frambuesas o frutillas. Feliz Navidad!!!

12 December 2007

Kubbe or Kibbe (meatballs with burghol wheat) other Libanese's recipe!



This recipe come from the my hubby's family (mother in law's recipe) but I made some little changes and you may eat how normal food or appetizer with a yougurt's sauce that is from me.

The good of the Kudbbe or Kibbeh that you may eat raw or cooked at oven, because the burghol give a special taste to the grind meat. I add to this recipe the chopped nuts that I think are so nice in the mix.

Ingredients

  • 800 grs. grind beef meat (the best)
  • 1 cup of burghol wheat
  • 1cup of chopped or grinded nuts (I grind them in the food procesor)
  • 1 spoonful of corn oil or other
  • salt and pepper
  • 1 spoonful of chopped parsley (optative)
  • 1 lemon (the juice)

# The burghol wheat you may find in Oriental stores or Supermarket in the healthy foods (how sesame,poppy seeds etc.)

First, soaked the burghol wheat by one hour in fresh water. After strain the wheat and add the grind beef meat in a bowl and mix well, add the oil, salt and pepper and the chopped nuts.

Join weel and finally add the chopped parsley,and let rest for a while.

Normally I make the following; I divided the mix of meat in two parts, one for to the oven, place in a pyrex and add sesame over them, oven about 15 to 20 minutes.

The other part add juice's lemon (1 or two) and join well and make the meatballs and place in a dish how you see at the picture and serve to the persons with a1/2 lemon by if they want more lemon. You may serve with salads how letuce or other and the yougurt's sauce.

Yogurt's sauce with ciboulette or chives

2 natural yogurt (unsaborized)

1 cup of double cream

1 or two teaspoonful of chopped ciboulette or chives.

sal

First mix well the yogurt with the double cream, add the chopped ciboulette and add the salt, mix well and let it in the refrigerator by 1/2 hour before to serve, you may serve with the balls and is so nice with cookies craker or veggies (I add to the lettuce, carrots or others)

EN ESPAÑOL

Kudbbe o Kippe (bolitas de carne con trigo burghol) receta Libanesa

Esta es otra receta que viene de la familia de Gerardo (mi marido) es decir, de su mamà y averiguando he decubierto que tambièn es una receta Libanesa, ella la hacìa todo el tiempo como comida normal con ensaladas, pero tambièn se puede hacer como un rico picoteo antes de comer con una salsa de yougourt que es de mi creaciòn.Las nueces tambien se las agreguè yo porque encuentro que le dan un sabor especial, que dan super buenas.

Esta receta Libanesa se puede comer como bolitas de carne crudas( con el trigo no se nota) o al horno como voy a explicar.

Ingredientes

800 grs. de carne molida, ojalà tàrtaro

1 taza de trigo burghol

sal y pimienta

1 taza de nueces picadas o molidas

1 cucharada de aceite sin sabor (maiz o de maravilla)

1 cucharada de perejil picado (optativo)

1 limòn (el jugo)

# El trigo burghol se encuentra en locales Orientales o en Supermercados en la secciòn de comida saludable o naturales (sèsamo,cuscus,semillas de amapola etc.)

Se pone a remojar el trigo burghol en agua frìa 1 hora màs o menos, luego se le estruja toda el agua y se reserva. Se una a la carne molida mezclando bien, agregando la sal, pimienta,aceite y nueces picadas y finalmente el perejil picado.Deje reposar un rato la mezcla y luego si quiere divida en dos la masa, una parte se coloca en un pyrex estirando como una masa pero sin aplastar y puede espolvorearle encima sèsamo y llevar a horno de 15 a 20 minutos.

La otra parte se hacen pequeñas bolitas que tambièn se pueden untar en la salsa de yogurt que darè a continuaciòn, a esta parte se le coloca el jugo de limòn y cuando se sirve se le puede agregar 1/2 limòn màs por si alguien le quiere colocar màs limòn.

Salsa de yogurt con ciboulette

2 yogurt naturales sin sabor

1 taza de crema espesa

1 o 2 cucharaditas de ciboulette picado

sal

En un bowl se unen los dos yogurt con la crema, mezclando bien, se le agrega el ciboulette picado y sele pone sal a gusto, se deja reposar en el refrigerador una 1/2 hora, despues se puede servir acompañando las bolitas de carne que se pueden servir con lechugas u otras ensaladas.

My first meme!!!











Many of you know about meme's, but for me is the first time, nominated me the lovely Dhanggit of http://www.dhanggitskitchen.blogspot.com/ who has lovely recipes.








I'm so busy because I have a Camping with the childs (total: 18 childs) by two days how the final of the year (Who guess what I have to do????) Correct: cooking!!!










Well I think the meme is nice because you know more about the persons we post all days.


















1)What were you cooking/baking 10 years ago

I think 10 years ago was difficult time, I don't cook so much, THE TWINS ( a girl and a boy)
In this time they had only three years!!
































What's your cooking/baking a year ago?

That is is easy I was cook for delivery and have cook class at home! The recipes that you know and more. Are the same I making in cook class.


























Five snaks you like.

1) tomatos and bread (how sandwich)
2)fruits (now apricots, peaches and strawberries)
3)natural yougourt with differents jams.
4)salads cookies with cheese
5)natural juices






























































4) 5 recipes you know by heart


1. Lemon's Pie
2.Artichockes pie
3.Ñoquis
4.Pizza
5.Chocolate's cake


(all these recipes I learned with my Mom)



























































5)Five culinary luxury if you woul be millonaire




1. A new large kitchen with a dishwasher!







2.Travel to know some friends at Canada, Usa, England and France (all culinary friends)







3.I would like to buy a ice cream maker







4. I would like to cook all I want never think in the prize or the cost (lobersquad, prawns etc., some tropical fruit)























6)Five foods you love to cook




1. Scones







2.Suspiro Limeño







3.Fish with prawns and seashell







4.Quiches and crostata







5.Sacher Torte






















7) Five foods I don' like to cook or eat






1. Pantrucas (is a food from here)







2.Callos a la madrileña (sorry spain's girls)







3.some dishes with lard.



























Five favorite culinary toys



1. The food processor







2.A machine to the spaguetti dough







3.A electric pot that is for melt the chocolate!!






















9) Happy food memories





1) My grand Ma making corn's pie with basil and humitas (tamales) I had aprox 6 years.







2)My Mom cooking for Christmas cookies and christmas's cake(how now) and the smell at home mmmm.







3)My summer's holidays in the Uncle Miguel's home(at the countryside), eating figs, plums and cherries, direct from the tree.







4)My honeymoon in Río de Janeiro, I fall in love with all these fuits, (pineapples, mangos, and other delicious fruits!!!.















I'm passing this meme to Sylvia of http://www.lavidaenbuenosairesyafines.blogspot.com/ to Paola http://www.paola-inmylife.blogspot.com/ ,
Emiline from

http://www.sugarplumsweets.blogspot.com/ and Mingoumango of

http://www.mingoumango.blogspot.com/ , all of you may make if you like how Dhanggit say!!!



Gloria

6 December 2007

Little's chocolate's cakes with Forest's fruits








































This is a delicious dessert for Christmas or for every moment you like.


You may make with fresh berries or frozen berries. Always when I make a recipe I think that in the north you are at winter an here are at summer. (Sudamerica, Australia etc.)




Ingredients


100 grs. strong chocolate to melt


4 spoonfuls of cacao powder


100 grs. caster sugar


100 grs. of butter


4 eggs


400 grs. of blackberries, raspberries and blueberries


(fresh or freeze)


60 grs. granulated sugar


juice of 1/2 lemon


3 spoonfuls of honey




Method


In a pot melt the chocolate to the bain marie or other system (Are some pots special for this),and add the cacao's podwer and mix well, incorporate the butter mixing.

Beat the yellows and add to the mix of chocolate. Reserve.


Whisk the whites firm, add the caster sugar and join with mix of chocolate. When are ready empty out in 6 littles dishes or pyrex and bring to the oven to medium heat by 12 minutes.
Let cool.

Meanwhile make a syrup with the sugar and lemon's juice add the fruits by 5 minutes, strain and reserve. Add the honey to the syrup and heat by 5 minutes to reduce. Incorporate the fruits to the juice of fruits.


Unmold the cakes carefully because the dough of the cake is so smooth because don't have flour (if someone is a little split you may garnish with the fruits and cream) and cover each one fruit's sauce and the whipping cream.
Let at the refrigerator until to serve.
Queques de chocolate con salsa de frutos del bosque
En Español
Ingredientes
100 grs. chocolate sòlido para fundir
4 cucharadas de cacao en polvo
100 grs. azùcar fina
100 grs. mantequilla
4 huevos
400 grs. frambuesas, moras y/o aràndanos (frescas o congeladas)
60 grs. de azùcar
zumo de 1/2 limòn
3 cucharadas de miel
Preparaciòn
En una olla fundir el chocolate a baño marìa y añadir el chocolate en polvo en forma suave.,mezclar e incorporar la mantequilla hasta que quede una mezcla homogènea.
Batir las yemas de huevo y agregarlas a la mezcla.
Montar las claras a nieve, añadir el azùcar fina y a continuaciòn batir todo junto con el chocolate. Verter la mezcla en pequeños moldes (6) o pyrex y llevar a horno durante 12 minutos a fuego medio. Cuando estèn listos deje enfriar.
Aparte preparar un almìbar con el azùcar y el zumo de limòn, agregar las frutas a este almìbar y cocer durante 5 minutos, colar las frutas y al jugo añadir la miel y reducir unos 5 minutos. Volver a incorporar las frutas a esta mezcla. Mezclar suavemente y reservar.
Desmoldar con cuidado los bizcochos y salsear con las frutas del bosque. Despuès se les pone crema batida y la salsa de frutas.
Llevar a refrigerador hasta el momento de servir.

30 November 2007

Other delicious recipe of Dulce de leche!!

Now Christmas is near I was thinking to make differents recipes that sometimes I made for this time. I know many people offer their recipes, but here is my little contribution.

This Dulce de Leche is so simple and easy to made , I find in a antique magazine "Paula Cocina" year 1996 in a special nº of Perù's recipes.
Other day I will talk about this magazine that has good recipes.
Dulce de Leche with fruits and marshmallows
Ingredients
1 Tin Evaporated Milk
1 Tin Condensed Milk
a pinch of salt
1 cinnamon wood or 1 teaspoonful of vanilla
1 tablespoon of butter
Strawberries
Bananas's slices
apple's slice
1 bag of marshmallows
Some wood brochettes
In a pot place the two tins of Milk and add 1 cup of water,a pinch of salt, and the cinnamon of the vanilla, cook to medium heat and with a woodspoon always stirring, with patience (this is more fast by the type of milks) until to begin to thicken, and you see the bottom of the pot.
Take out of the heat and add the butter and mix well. Take out the cinammon adn place the Dulce de leche in a Pyrex or similar.
Cut some fruits (maybe these or others) and put in diferents dishes the fruits, the marshmallows and the brochettes to string the fruits or the mashmallows and bath with the
Dulce de Leche warm. You may warm in the microwaves this Dulce de leche.If you want to may add same pieces of cakes are so nice too.
EN ESPAÑOL
Otra deliciosa receta de Dulce de Leche
Ahora que se acerca Navidad estuve pensando poner algunas recetas que son de las que yo hago a veces para estas fechas, se que hay muchas ofertas de recetas en este tiempo, pero esta es mi pequeña contribuciòn.
Esta receta es fàcil y deliciosa.La encontrè el otro dìa en una revista antigua de "Paula Cocina" del año 1996, en un nº especial de recetas del Perù.
Otro dìa les voy a hablar de esta colecciòn que tengo de "Paulas Cocina" que son estupendas.
Dulce de Leche con frutas y malvaviscos
Ingredientes
1 bote o lata de Leche Evaporada
1 bote o lata de Leche condensada
1 pizca de sal
1 trocito de canela o una cucharadita de vainilla
1 cucharada de mantequilla
Fresas o frutillas
Bananas
Trozos de manzanas
1 bolsa de malvaviscos
Brochetas pequeñas para ensartar las frutas o malvaviscos
En una olla colocar las dos leches màs una taza de agua, la pizca de sal y la canela o vainilla.
Caliente a fuego medio y revuelva con una cuchara de madera hasta que comienze a espesar y se vea el fondo de la olla. (se hace màs ràpido que el otro Dulce de Leche)
Retire del fuego y agregue la mantequilla y mezcle bien. Retire el trozo de canela y coloque el Dulce de Leche en una Pyrex o un bowl de ceràmica (para despues calentar en el microondas)
Corte las frutas en trozos, pueden ser estas u otras, y coloquelos en platos o bowls pequeños junto con los malvaviscos y las brochetas, para que las puedan sumergir en el Dulce de Leche que debe estar tibio a caliente. Se calienta muy bien el el microondas.
Tambien se pueden cortar trozos de cakes y quedan muy buenos con el Dulce de Leche.

26 November 2007

Corn's pudding with basil (Pastel de Choclo)

This corn's pudding is one of the most delicious food of
our country, the corn was eaten by the natives here for many years and when the Spanish arrive to Chile with meat,chickens, pigs etc. born this dish that is with a mix of meat or chicken and over this the corn's mix.

How many recipes that I given you may make with fresh corns, freeze corns or tins of corn that are in many countries how my friend Vida tell me are in Australia, she is married with a chilean, so she knows a lot of the chilean's food. Has nice recipes.(http://www.vidaatpenthouse2.blogspot.com/ )

I make this dish at winter with freeze corn and at the summer with fresh corns and fresh basil.

This is the recipe that my Mom and me make.


Ingredients corn's mix

8 fresh corns the grain yellow type
chopped and grinded (processor or blender)
or 2 tins of mix or freeze corn
6 a 8 leaves of basil chopped
or dry basil
1/2 liter of milk
salt and pepper
2 eggs
granulated sugar to podwer





Filling corn's pudding

600 grs. beef meat (grinded)
1 chopped onion
1 garlic clove chopped
3 spoonful of unsaborized oil
1 teaspoonful of papikra podwer
salt and pepper
3 boiled eggs in slices
raisins (optative)
olives (optative)
If you want you may add some slices of breast chicken (boiled)

Method to the corn's mix

Cook the mix corn grinded in a large pot to slow heat, always stirring and add little
quantity of milk, add the chopped basil, salt and pepper and the last the eggs beaten, join well, the mix will be thick and creamy.

Method filling

Fry the chopped onion with the onion and garlic in a frying pan, add the paprika podwer, salt and pepper heat.Add the meat beef and boil all to slow heat.

Place the filling in small dish similar to the picture or little pyrex, we use this that are made from clay, but if you don't have, use other similar or a big pyrex . To the filling add the slices of boiled eggs and if you like some raisins and olives.(If you want the slices of chicken too) I make only with the filling of meat beef. Cover with the corn's mix and podwer with granulated sugar.
Go with them to the oven preheat and cook about 20 minutes until be a little golden.

Note: If you come Chile some day you may buy this little clay dish that are wonderful for others food (the taste is delicious) and you may heat later in the microwaves without problem. I make these and later heat at microwaves. At the Supermarket sell some of these clay dishes with Pastel de Choclo or Chupe de mariscos (seashell's pudding) and are so good to use after.
Some of you asking me for the clay dishes, here an address to see all about Pomaire where they are made: http://www.todoamano.cl/ and pick Pomaire and enjoy.!!
En español

PASTEL DE CHOCLO O MAIZ CON ALBAHACA


Este pastel de choclo o maiz es uno de los platos màs ricos de nuestro paìs.

Cuando llegaron los españoles el choclo o maiz ya se comìa y se usaba incluso para hacer pan (harina de maiz) y como los españoles trajeron, pollos,carnes, cerdos etc. de apoco se fusionaron algunas comidas como esta, en que se hace una mezcla de carne o pollo (o ambas) y se cubre con la pasta de choclo/Maiz y se lleva al horno.

Como muchas recetas que he dado se puede hacer con choclo fresco, congelados o en botes o tarros.
Este plato antes lo haciamos casi solo en verano, ahora lo hago en invierno con pasta de choclo congelada y queda muy rico.

Esta es la receta que hacemos mi mamà y yo.



Ingredientes para la pasta de choclo

8 choclos frescos del tipo de grano amarillo grande(picados y molidos en procesadora o juguera) o 2 tarros de mezcla de choclo o una bolsa de 1 kg. pasta de choclo congelado.
6 a 8 hojas de albahaca picada
1 /2 litro de leche
sal y pimienta
2 huevos batidos
azùcar granulada para espolvorear

Ingredientes para el relleno del pastel

600 gramos de carne de vacuno molida o procesada
1 cebolla picada
1 diente de ajo picado
3 cucharadas de aceite
1 cucharada de pimentòn en polvo
sal y pimienta
3 huevos duros cortados
pasas (optativo)
aceitunas(optativo)
si se quiere se puede agregar una pechuga de pollo ya cocida cortada en trozos.

Mètodo para cocinar la pasta de choclo

Cocinar la pasta a fuego lento o medio sin dejar de revolver hasta que pierda el sabor a crudo, añada pequeñas cantidades de leche de a poco , agregue la albahaca picada y los huevos batidos, sazone con sal y pimienta.Siga revolviendo suavemente hasta que estè suave y cremoso.

Mètodo para el relleno

Saltear la cebollay ajo en un sartèn, añada el pimentòn, pimienta y sal y deje a fuego suave agregue la carne y cocine bien. Reserve.

En platos pequeños de greda o ceràmica o pyrex ( si no en un pyrex grande se hace el mismo proceso) colocar una porciòn del relleno, rebanadas de huevo (pasas y aceitunas) y si le coloca pedazos de pollo tambien.
Yo lo hago solo con la mezcla de carne y queda muy bien.
Verter sobre el pino la mezcla de choclo o maiz y espolvorear con azùcar granulada y llevar a horno por unos 20 minutos hasta que tome un color dorado.


Nota: Para los que vengan a Chile alguna vez les recomiendo comprar estas pailitas de greda, son fantàsticas no solo para el pastel, se puede hacer pollo al jugo, chupes de mariscos etc. y se calientan muy bien en microondas.

Incluso ahora en los Supermercados venden el pastel o chupe en estas pailitas y uno las puede guardar para despues.



.

20 November 2007

Mango dessert


I love mangos, , I think is a nice fruits, and the beauty is that now we have mangos in differents forms and a lot of countries.

You will may make this dessert with freze mangos, tin mangos or simply with fresh mangos.


Many years ago we don't know mangos here, but now arrived and we have at the North of country and are so good.


Ingredients



1 tin of mangos or
3 matures mangos boiled and mashed.
3 teaspoon of unflavored gelatin
dissolved en 1/2 cup of coldwater
1 tablespoon of coñac (optative)
2 tablespoon of granulated sugar
1 cup and half of whipping cream

Method's mousse
In the blender or processor make a puree with the mangos (reserve someones to the mango's sauce) add the sugar at the mango's mix and place in a sauce pot and simmer, when begin to boiled add the gelatin podwer dissolved in cold water and stir well, take out the heat, add the coñac and the whipping cream and join well.
Place the mix in large mold or in little pirex to may turn over later.
Refrigerate by 1 hour until to be firm.
Mango's sauce
1/2 cup of mangos
1 lemon's juice
1 teaspoonful of coñac
In the Blender or processor place the mangos, lemon's juice and coñac. Processing well.
If you like you may add some sugar or Splenda to the sauce.
When the Mousse is ready turn over in a dish or little dishes and cover with the mango's sauce, you may garnish too with strawberries or raspberries in slices.
Keep at the refrigerator until will be serve.

EN ESPAÑOL


Ingredientes
1 tarro de mangos o 3 mangos maduros cocidos y molidos.
3 cucharaditas de gelatina sin sabor
2 cucharadas de azùcar
1/2 taza de agua frìa
1 cucharada de coñac (optativo)
1 taza y media de crema espesa o para batir
En la licuadora o procesadora hacer un purè con los mangos (guardando unos pocos para la salsa). Luego verter este purè de mangos con el àz'ucar en una olla y cocinar a fuego medio hasta que hierva y entonces agregar la gelatina disuelta en agua frìa.
Revolver bien hasta disolver y retirar del fuego, añadir el coñac y la crema uniendo bien. Verter en un molde grande o moldes individuales tipo pyrex y refrigerar hasta que cuaje.


Salsa de mangos
Ingredientes
1/2 taza de mangos
el jugo de 1 limòn
1 cucharada de coñac
Para preparar la salsa, en la licuadora o procesadora colocar los mangos, jugo de limòn y coñac, procesar hasta que estè homogènea. Si se quiere se le puede agregara la salsa un poco de azùcar o Splenda.
Cuando el Mousse estè listo voltear en un plato si el molde es grande o voltear en platos pequeños y cubrir con la salsa de mangos. Se puede adornar con frutas como frambuesas o fresas picadas. Mantener en el refrigerador hasta el momento de servir.

15 November 2007

Tomatoes's Crostata with sweet basil




I want to post this recipe thinking if you have yet fresh sweet basil (here we have because is almost begin the Spring) but if you don't have you may use dry basil too, but the fresh is lovely for the smell.





This is a recipe of Marìa Eugenia Terragno and publicated en May, 2003. I find this recipe and think was lovely and make it at cook class and at home.




The dough is delicious how all the doughs made at home and the filling too. Is similar to the quiches but the dough is different.How side this dish you may serve, differents salads, letuces,rùculas, little spinachs etc.


Ingredients


Dough

250 grs. flour without baking podwer

125 grs. butter or margarine

a pinch of salt at your taste

cold water that you may need(only a little)


Filling


5 lovely and fresh tomatoes

1 onion(chopped)

3 cloves garlic

Sweet Basil leaves

1 cup of cream

Oil

4 eggs

salt and pepper

A pinch of nutmeng podwer


Place the butter or margarine in a bowl and add the flour, join well and when is crumbly you may add the cold water to a little to make a dough. Wrap in a plastic film and let at the refrigerator by 1 hour.When you take out the dough of the refrigerator, crush the dough making a round form to place in a tin of pie (25 cm) and cover all with the dough.
Cover with aluminium paper and go to the oven about 5 minutes for dry the dough.
Now the dough is ready for the filling.
Filling: Cut the tomatoes in slices and place over the tin, add the chopped onion with garlic, add oil and go to the oven by 20 minutes. Let dry.
Now place the sweet basil over the tomatoes and the mix of onion and garlic, beat the eggs and the cream, sassoning with salt, pepper and nutmeg.empty out the mix over the tin with the tomatoes and basil and oven to medium heat by 40 minutes to be golden and firm. Serve with a green salad.
Wines: May be (red) Merlot or Cabernet Saugvignon
(white) Chardonnay or saugvignon blanc or Riesling.

En español
Crostata de tomates y albahaca


Quise poner luego esta receta porque espero que en algunas partes todavìa tengan albahaca fresca, bueno o si no tienen igual la pueden hacer con albahaca seca, pero el olor de la albahaca freca es deliciosa, aquì la usamos mucho y ahora que estamos en Primavera està apareciendo la albahaca, yo ya me hice un macetero donde voy sacando cuando la necesito.
Esta receta es de una chef de aquì Marìa Eugenia Terragno que la publicò en Mayo del 2003, yo apenas vi esta receta me encantò, la he hecho en clases y aquì en la casa, se puede acompañar de diferentes ensaladas verdes, lechugas, espinacas o rùcula etc.
Esta masa es muy rica, porque siendo similar a un quiche la masa es distinta, como màs crujiente.
Ingredientes
Masa
250 grs. de harina sin polvos de hornear
125 grs. mantequilla o margarina
una pizca de sal, segùn el gusto de cada uno
agua helada la que sea necesaria para la masa
Relleno
5 tomates hermosos y maduros
1 cebolla picada
3 dientes de ajo picados
Aceite (puede ser de oliva o sin sabor)
1 ramo de albahacas o las hojas (si es seca unas tres cucharadas)
1 taza de crema espesa
4 huevos
sal y pimienta
1 pizca de nuez moscada
Colocar la mantequilla o margarina en un bowl con la harina uniendo bien (tambièn se puede hacer en el procesador) Una vez que se formen las migas agregar la sal y muy de a poco unir con agua helada(no se necesita mucha agua). Envolver la masa en un film plàstico y dejar en el refrigerador por 1 hora.
Retirar la masa del refrigerador y plastarla dandole una forma redonda para colocarla en un molde de pie o tarta (25 cm), cubrir completamente.Forrar encima con papel aluminio y llevar a horno por unos 5 minutos para secar la masa.
Ahora la masa està lista para el relleno.
Cortar los tomates en tajadas y ponerlos sobre la masa con las cebollas cortadas mezcladas con el ajo. Agregue la albahaca picada en julianas y deje unas hojas para adornar.
Chorree con el aceite y hornee unos 20 minutos. Deje enfriar.
Bata los huevos y la crema juntos y sazone con sal y pimienta y nuez moscada. Vaciar al molde donde estan los tomates y la albahaca y hornear a fuego medio por unos 40 minutos hasta que estè dorado y cuajado.
Servir a temperatura ambiente con ensalada verde.
Vinos: Rojos o tintos puede ser: Cabernet Sauvignon o Merlot.
Blancos: Chardonnay o Saugvignon Blanc o Riesling.

11 November 2007

Fish with prawns and mussel's sauce




I love fish in all forms, and I was thinking what's recipe post. Finally I choose this that is how a classic here, (if you go a restaurant of the beach you ask this because is one of the favorites) I translate how "Fish with prawns amd mussel's sauce" but here is knowing how "Congrio Margarita" or" Merluza Margarita", well they are a lot of versions of this recipe, and you make too "Salmon Margarita" is really nice too. Is a fish to oven with a delicious sauce of prawns and mussels.

The name come from (I investigated) a French chef (many years ago) that his name was Margueritte and cook the fish so nice, and then everybody call this type of fish "to the Margueritte," and after was called "a la Margarita" and how we know now.

Ingredients

1 Kg. of fresh or frozen fish (sole, hake etc.) or other white fish

2 tablespoon of butter

1/2 cup of white wine

lemon's juice

salt and pepper

Prepare the fish

Place the fish in a rectangle Pyrex, with salt and pepper, lemon's juice and the butter in slices over the fish. Place the oven to medium heat by 10 minutes and add the white wine and let other10 minutes more.( Total 20 to 25 minutes depends the oven)

Prawns and Mussel's Sauce

Ingredients

300 grs. of freeze prawns

2 tins of mussels (reserve the water of mussels)

1 table spoon of flour

1 tablespoon of butter

1 cup and half of milk

2 yellow eggs

salt and pepper

Method : Liquefy the butter in a sauce pan to slow heat, add the flour and stir with a woodspoon. Add the milk and the mussel's juice to make a sauce. Beat the yellow and add slowly to the sauce always stirring,add all the seafish (mussels and prawns) and place to bain-marie(about 7 minutes). When is thicken add the prawns and mussels and put the sauce over the fish and serve.

Other recipe of the same sauce : Prepare the white sauce, with the milk,flour and nutemg podwer, add grated cheese and add salt and pepper, stir well to join, with this recipe you don't use the yolks, is so yummy too. Finally add the prawns and mussels.

You may serve this fish with letuces and tomatos salad or mashed potatoes.

A good cold wine how Chardonnay or sauvignon blanc is so nice to this fish.

EN ESPAÑOL

Pescado al horno con Salsa de gambas o camarones y marisco

Me encanta el pescado en todas sus formas, y cuando pensaba que receta poner de pescado me decidì por èste, yo lo traduje como "Pescado al horno con salsa de camarones y mariscos" pero tambièn es conocido como "Merluza a la Margarita" o "Congrio a la Margarita". Tambièn se puede hacer con salmòn queda muy bueno.

Hay varias versiones de esta receta, la verdad todas muy buenas, y estuve investigando de donde saliò este nombre a la Margarita y viene de un Chef francès que viviò hace muchos años aquì y hacìa esta receta. su apellido era Margaritte y de ahì que quedò como "pescado a la Margarita" y todas sus variaciones.

Ingredientes

1 Kilo de merluza o lenguado u otro pescado blanco, puede ser fresco o congelado

2 cucharadas de mantequilla

1/2 taza de vino blanco

Jugo de limòn

sal y pimienta

Preparaciòn; Si el pescado es fresco, lavar con agua frìa y dejar secar. Si es congelado, descongelar un poco y colocar en una fuente pyrex tipo rectangular, aliñar con sal, pimienta y el jugo de limòn.Sobre este colocar la mantequilla en pedacitos, llevar al horno a fuego medio por 10 minutos y colocarle el vino blanco y dejarlo otros diez minutos (en total puede ser de 20 a 25 minutos, depende del horno.)

Ingredientes salsa de gambas y mariscos

300 grs. de gambas o camarones pequeños

2 tarros de mejillones o choritos (guardar el lìquido)

1 taza y 1/2 de leche

1 cucharada de mantequilla

1 cucharada de harina

2 yemas

sal y pimienta

Preparaciòn salsa: Derretir la mantequilla en forma suave, sin que se dore, agregue la cucharada de harina y revuelva a fuego lento con una cuchara de madera. Agregue la leche revolviendo siempre a fuego lento.Agregue el jugo de los mejillones o choritos omo para hacer la salsa. Cuando estè màs o menos lista, bata las dos yemas y agregue la salsa sin dejar de revolver. Agregue todos los mariscos y coloque la salsa a baño marìa, por unos 7 minutos màs o menos siempre a fuego lento.Reservar.

Otra receta de la misma salsa:

Preparar la salsa blanca, con la leche y un poco de harina y nuez moscada en polvo, agregar queso rallado y sazonar con sal y pimienta.Revolver bien para integrar todo.Con esta receta no se usan las yemas, el queso rallado le da la consistencia deseada. Finalmente agregar los mejillones o choritos y los camarones.

Colocar el pescado en una fuente y encima verter la salsa de mariscos. Se puede servir acompañado de lechuga, tomates , o purè de papas, o papitas duquesa.

El vino que le viene bien a este pescado es un blanco helado que puede ser Chardonnay o saugvinon blanc.








7 November 2007

Classic Lemon's Pie!!



I know are many recipes of lemon's pie and so delicious, each country have it own's recipe with some variations in the dough or the lemon's cream.

That I give now is the typical recipe thay we are making by all these years, when someone wants something to dessert say me " may you bring a lemon's pie? " and I say yes. I love to make it and is so delicious, light, fresh and the childs love it always.

I always make my own dough, I know many people use a dough they buy in the supermarket, but after taste many pies in my life I always prefer the dough made at home.

Ingredients to dough

100 grs. butter milk or butter
100 granulated sugar
1 egg
1/2 teaspoonful of baking powder
1/2 cup of flour to make a moist dough

Ingredients lemon`s cream

1 tin sweet condensed milk
3 yellow's eggs
1/ cup lemon`s juice
lemon peel finely grated

Ingredients to meringue's pie

3 large egg whites
180 grs. of caster sugar

Method

Beat the butter and the granulated sugar until begin soft, add the whole egg to the mix, add the flour and the baking powder Join well with the hands and place in a greased's tin for pie, ,and prick the base all over with a fork.
Bake on oven to slow to medium heat by 15 minutes.Reserve out of oven, and don't put out the oven.
Prepare the lemon's cream: Beat the three yolk's eggs and reserve the whites for meringue. Add to yellow the lemon's juice and the lemon's peel and add the condensed milk, mix well and place the lemon's cream in the pastry shell in the tin and go to the oven by 10 minutes.

Meanwhile whisk the whites until they are firm and add the caster sugar, and place the meringue now into the lemon's cream and again go the oven by only 5 minutes to golden.Let's cool at the refrigerator and serve.

EN ESPAÑOL

PIE DE LIMON CLASICO


Hay muchas recetas de Pie de limòn, lo sè, y cada paìs tiene su propio mètodo, de hecho creo que es de las primeras cosas que aprendì a hacer con mi mamà.

Bueno, esta es la receta que llevo haciendo por muchos tiempo, es fàcil, liviana y deliciosa y a los niños les encanta.
A mì me gusta hacer mi propia masa para el pie, en muchas partes venden masa para pie pero despues de probar muchas recetas, prefiero la masa casera.

Ingredientes para la masa

100 grs. de mantequilla o manteca
100 grs. azùcar granulada
1 huevo
1/2 cucharadita de polvos de hornear
1/2 taza de harina, suficiente para que la masa quede un poco hùmeda(si se quiere le pueden echar un poco màs de harina)

Ingredientes crema de limòn

1 lata de leche condensada
3 yemas de huevo
1/2 taza de jugo de limòn
Ralladura fina de un limòn

Ingredientes para el merengue

3 claras
180 grs. de azùcar impalpable o granulada

Metodo para la masa

Batir la mantequilla o manteca y el azùcar granulada hasta que estè suave y cremosa, agregar el huevo entero a la mezcla, añadir la harina y los polvos de hornear. Colocar la mezcla en un molde enmantequillado, pinchar la masa con un tenedor y llevar a horno medio/suave por 15 minutos.
Cuando estè listo sacar del horno pero no apagarlo. Prepare la crema de limòn:
Se baten las yemas, se agrega lentamente el jugo de limòn, la ralladura y la leche condensada, se une bien y se vierte sobre la masa de pie y se lleva de nuevo al horno por 10 minutos para que cuaje.

Mientras bata las claras firmes y agregue el azùcar hasta que estèn compactas. Colocar sobre el pie y llevar a horno por unos 5 minutos para que se dore. Dejar enfriar en el refrigerador y servir.

3 November 2007

Filling leaves (hojas de parra rellenas) (recipe from Libanon)














This is a recipe from my Mother's in law that died two years ago .
Her parents coming from Lebanon and later she married with my father's in law and his parents coming from Palestine, so at their house (she likes cook so) they eat many recipes from Arabian foods and chilean foods too(she makes so well humitas or tamales and corn's pie).

They eat many things with this filling (ground beef and rice) ,
zuccinis, artichokes,grape 's leaves ,eggsplants, etc.

For this recipe you may use fresh grape leaves or freeze, my mother's
in law frezeed the grape's leave in summer and used at the winter.
And I know in some countries have leafs in tins. All are well for this recipe, if you freeze the leaves save without boiled, in a plastic bag.







Ingredients

3/4 Kg. grape's leaves (fresh or freeze)
1/2 kg. ground beef
1 cup and half of rice /type short grain
80 grs. butter 
1 teaspoon of curry podwer
salt and peppe

Method

Wash the rice in hot water, three times and let dry in a colander. Then mix the ground beef with the rice, butter, add the curry podwer, salt and pepper. Mix well and reserve to filling leaves.

Wash the grape's leaves and and boiled by 3 or 4 minutes, this is for smooth the leafs to work with them. Place in a bottom's pot a cape of grape's leaves without filling.
Place in each leaf a teaspoon of the mix of ground beef and rice, double the leave to make a roll double the sides, how a little cigar.(How you see at the picture above)

Pressure each roll with hand slowly and place in the bottom'spot, add salt and boil water and cover them. Place a dish over them and put the heat to medium, when they begin to boiled put the heat slow and cook by 45 minutes. You may take out one and see the rice if are cook. Later you may heat them at microwaves in a pirex.

Receta en español

Hojas de Parra Rellenas (receta del Lìbano)


Esta es una receta de mi suegra, ella muriò hace dos años. Tenìa muy buenas recetas arabes.
Sus padres vinieron a Chile del Lìbano y màs tarde ella se casò con mi suegro, cuyos padres venìan de Palestina, asì que en su casa se comìa mucha comida arabe y tambièn chilena (de hecho hacìa muy rico el pastel de choclos y las humitas o tamales)

La gente de Palestina y del Lìbano comen con este relleno que doy aquì para las hojas de parra, zapallitos o calabacines, alcachofas, berenjenas, hojas de repollo etc.

Se pueden usar hojas de parra frescas ( segùn la estaciòn) o congeladas, de hecho mi suegra congelaba las hojitas en el verano y las usaba en el invierno.

En algunos paìses tambien hay hojas de parra en tarro, cualquier tipo sirve para esta receta.

Ingredientes

3/4 kg. de hojas de parra frescas o congeladas
1 taza y media de arroz de grano corto
1/2 kilo de carne molida de vacuno
80 g mantequilla
1 cucharadita de curry en polvo
sal y pimienta a gusto

Preparaciòn

Lavar bien el arroz con agua caliente (tres veces) y dejarlo estilar un poco en un colador.
Despues mezclar la carne con el arroz, agregar la mantequilla, y aliñar con el curry, sal y pimienta. Reservar para el relleno de las hojas.

Lavar las hojas bien y blanquearlas un poco con agua hirviendo. Cubrir el fondo de una olla con una capa de hojas sin rellenar. Poner en cada hoja una cucharadita de esta mezcla, enrollar y doblar los costados hacia dentro, de manera que la hoja quede como un pequeño cigarro. Apretarlas suave con la mano y ponerlas en forma ordenada en la olla. Agregar sal y agua hirviendo suficiente para cubrir las hojas.

Colocarles un plato pequeño encima. Cuando se produzca el hervor, bajar el fuego y cocinar durante 45 minutos aprox. Para saber si estan listas, se puede sacar una y ver si està cocido el arroz.
Màs tarde se pueden calentar perfectamente en microondas en un pirex.

30 October 2007

Snow Milk with Dulce de Leche's sauce



Always I'm thinking what`s type of recipes is the best to the Blog, and how I have to translate is all a history, choose the recipe, sometimes find, because the problem is I have a lot of recipes in all these years,Mom, teachers, GrandMa,Grand ma in law, etc. and we have so many wonderful blogs, how Valli say the other day, the time I am in the blog open a new world wonderful and fantastic of countries and recipes, new tastes etc. and we have the possibility to share with you our recipes.


This recipe, Snow milk (Leche nevada) is known in other countries and specially in France how "Iles flotter" (islas flotantes) and is a good name too for this dessert. Normally is made with a vanilla's sauce (delicious too) but the other day in cook class to make something different I make a dulce de leche's sauce with this and everybody loves it.


Ingredients
1 liter normal milk
1 1/4 cup of sugar
1 teaspoonful of vanilla
4 large eggs
pinch of salt
150 grs. of Dulce de leche
In some countries don't have Dulce de Leche, so I find other method that I find so good in a blog of Lauriel's Kitchen, if you want you may boil 2 or3 cans and save for
other recipes or to eat with bread at breakfast.
" To make homemade Dulce de Leche remove and discard labels from cans of sweetned condensed milk. Place the unopened cans into a large sauce pan and pour enough water to cover 1 or 2 inchs. Bring water to boil over high heat, then reduce heat to medium, cover and simmer for 3 hours aprox. adding more water as needed to keep cans completely covered, do not let boil dry or below cans. Drain, and let to cool to room temperature before opening.Don't open hot is so dangerous.
You may place the cans in cold water when are ready to cool.
Method Snow Milk with Dulce de leche's sauce
Place in a sauce pan the milk, 3/4 of sugar and the vanilla, warm to medium heat and cook by 5 minutes, take away and let rest by 10 minutes.
For while, in a bowl place the whites of the eggs and the pinch of salt, whip until be firm, add the rest of sugar and continue whip to make a good meringue.
Now, return to the sauce pan with the mix of milk and vanilla, and place the pot to medium heat and add spoonfuls of meringue to cook by two minutes, cook all and take away and reserve the meringue in a dish.

In a bowl beat the yellows and add to cups and half of the mix milk and vanilla and join all,place in a pot to slow heat and until is thicken, cut the heat and add the Dulce de leche, join well and let cool.
In little pyrex or other you may serve the Dulce de leche cream and put the meringues above of this cream. You may podwer with cinammon too if you like.


RECETA EN ESPAÑOL
LECHE NEVADA CON SALSA DE DULCE DE LECHE
Muchos de ustedes quizas conozcan esta receta, como Leche Nevada o Islas Flotantes con la crema de vainilla que se acostumbra , yo el otro dìa estaba en clases y quise hacer algo diferente e hize esta receta en que la leche nevada va con salsa de dulce de leche, a todos les encantò, asì aquì està la receta para el que quiera probarla
.

Ingredientes

1 litro de leche entera

1 1/4 taza de azùcar

1 cucharadita de vainilla

4 huevos grandes

pizca de sal

150 grs. de Dulce de Leche

En muchos paìse no hay Dulce de Leche y para los que no lo sepan preparar encontrè una receta muy buena en un Blog de Lauriel's kitchen que dice asì:

" Para hacer dulce de leche en casa retire primero las etique

tas de los tarros de leche condensada azucarada. (se pueden hacer dos o tres por vez, y se guardan....si es que pueden) Coloque los tarros sin abrir en una olla grande y coloque suficeinte agua para cubrirlos. 1 o 2 pulgadas. Pongalos a hervir con agua hasta que hiervan a fuego fuerte, entonces baje el calor a fuego medio, tàpelos y dèjelos cocer por 2 horas aprox., agregue màs agua si es neceario y tenga cuidado que nunca queden sin agua los tarros y que estèn completamente cubiertos. Despues cuando esten listos dèjelos enfriar a temperatura ambiente (o se pueden colocar en agua frìa) pero hay que dejarlos enfriar bien antes de abrirlos, jamàs abrirlos calientes.

Mètodo para la leche Nevada

Coloque en una olla la leche, 3/4`de la azùcar y la cucharadita de vainilla, calentar a fuego medio y cocinar 5 minutos màs. Retirar del fuego y dejar reposar 10 minutos.

Mientras tanto en un bol colocar las claras y una pizca de sal, batir hasta que estèn firmes, agregar el resto de azùcar y batir para merengue.

Volver a la olla con la mezcla de leche y vainilla y llevar a fuego medio, e ir agregando las cucharadas de merengue y cocinar de poco (unos dos minutos) el merengue por cucharadas, retirar y reservar en un plato.

En un bol aparte batir las yemas y agregar 2 y 1/2 tazas de la mezcla de leche y revolver y unir bien, ellevar a una olla y cocinar a fuego muy bajo sòlo hasta espesar. Retirar del fuego y agregar el manajr, revolver y dejar enfriar.

Colocar en pocillos individuales verter la crema de manjar y colocar sobre esta los merengue(alcanza para seis porciones)

Si se quiere se puede espolvorear con canela pero yo encuentro que con el dulce de leche es suficiente.

















































































26 October 2007

Turkey's breadcrumbs in Honey Mustard's dip






This recipe is so nice and delicious to Lunch or how a appetizers too.


I dedicated this recipe to my friend of England Honey Mustard of the Delia's site , always I like her delicious name and is a very good friend of mine.


This recipe is from the chef Kevin Poulter who has special turkey's recipes and original.






To the Turkey




150 grs. breadcrumbs
1 teaspoon cayenne pepper
3 teaspoon podwer mustard
salt and pepper
500 grs. turkey's breast without skin
and cut in slices
1/2 cup of flour
2 beaten eggs
corn's oil to fry or other oil flavorless
Honey Mustard's Dip
3 spoonful of natural yogourt
6 spoonful of mayonnaise's jar
1 spoonful of Honey
3 spoonful of mustard's cream
1 spoonful of chopped Chives (ciboulette.)
To make the turkey first. Place the breadcrunbs in a bowl and mix with cayenne pepper and podwer mustard. Sassoning the turkey with salt and pepper, and then pass the turkey first by the flour, then by the beaten eggs, and last for the mix of breadcrumbs, before to fry take out the excess of the mix.
In a large frying pan place the oil to medium heat and when is hot fry the slices's turkey by 3 minutes or when they will be golden. Place in a towel paper to dry the oil and reserve.
To the Honey's Mustard Dip mix well all the ingredients. To serve place the turkey in a large dish and the sauce in a gravydish or other.
  • The turkey is so delicious of this form and childs (and adults too) love them
  • You may serve how lunch with salads (letucce/avocado'slices, or tomatoes with chopped basil.etc.
How appetizer serve if you like with a white wine (Saugvinon Blanc or Chardonnay )
Y ahora inauguro un nuevo sistema, voy a poner las recetas en español tambièn debido a que varios me lo han solicitado,inclusive Gerardo, mi marido decía que era bueno ponerlo en español también para que todos lo pudieran leer, bueno aquì va la receta para todos los amigos de habla hispana.
Pavo Apanado con Dip de Mostaza y miel
Para el pavo
100 grs. pan rallado
1 cucharadita de pimentòn molido o paprika
3 cucharaditas de mostaza en grano o en polvo
sal y pimienta
500 grs. de pechuga de pavo sin piel cortado en tiras
1/2 taza de harina
2 huevos batidos
aceite de maiz para freir u otro sin sabor
Para Dip de mostaza y miel
3 cucharadas de yogourt natural
6 cucharadas de mayonesa de frasco
1 cucharada de miel
3 cucharadas de crema de mostaza
1 cucharada de ciboulette picado
Preparar primero el pavo. En un bowl mezclar el pan rallado, el pimentò y la mostaza en polvo. Sazonar el pavo con sal y pimienta. Luego pasar el pavo por la harina, huevo batido y la mezcla de pan rallado. Sacudir para eliminar el exceso antes de freir.
En un sartèn grande calentar el aceite a fuego medio y cuando estè bien caliente freir los trozos de pavo 3 minutos o hasta dorar. Dejar en papel absorvente para secar el aceite y reservar.
Para preparar el Dip de mostaza y miel. En un recipiente mezclar bien todos los ingredientes hast tener una consistencia cremosa
En una fuente servir el pavo acompañado de el dip de mostaza o la salsa en otra salsera .
El pavo es muy rico en esta forma y original y le gusta mucho a todos
Esta receta tan rica es del Chef Kevin Poulter que tiene recetas muy buenas de pavo.
  • Se puede servir como almuerzo o plato principal con ensaladas diferentes (Lechuga/aguacate (palta) o tomates.
  • Tambien se puede servir como aperitivo con un vino blanco bien helado, Sauvignon blanc o Chardonnay.
















24 October 2007

Poppy's seeds Mousse with Figs's Jam


I always love figs (that I was a child) and I was lucky to have my summer's holiday in the countryside, in the house of my uncle Miguel and his family who have a small farm with tomatoes, letuces,chilees, and plums tree, but the most big tree was a Figs tree, so nice with delicious figs, so always we eat them only how a fruit, sometimes we lunch and after we went to out and eat figs or others, we came from the city so he laughs of us because he gives us a piece of water melon and say, go out to eat the dessert, and you know the water melon how is, but now I thanks him all I learned with he and his family a lot of things and enjoy the simple life.
He had a little vineyard too, but is for other history, but only I say for first time I saw the bigs wood barrel where they place the juices' s grapes and they talk histories of people that had fall in the wood barrels.

Well, about figs when I begin to make cook's class I begin to make desserts with figs and I find so delicious, and you make this recipe with dry figs or fresh figs.

The poppy seeds is more new for me, and I love them in desserts and barbarois, are so light and with good taste, I like so.

Ingredients to Fig's Jam

300 grs. fresh or dry figs (if are dry place them in hot water by one hour to moist, dry with a tower paper and will be ready)
1/2 cup of cold water
1/2 cup of granulated sugar
1 teaspoonful of liquid vanilla

Ingredients Mousse poppy seeds

1/2 cup of milk
3 spoonful of liquid honey
2 envelopes of unflavored gelatin
400 grs. double cream
2 spoonful of caster sugar
3 tablespoonfuls of poppy seeds

Method to fig jam

Cut the figs in pieces and place them in a pot, add granulated sugar and 1/2 cup of water, stir and cook to medium heat by 10 minutes, until the mix is thicken how jam, add the vanilla and cook 5 minutes more and let chill.


Method Mousse poppy seeds

In a pot place the milk and the liquid honey, cook to medium heat, until to warm and take out of fire. Add the gelatin dissolved in a little of water, let chill and stir a while.

In a bowl beat the double cream and add the caster sugar until to begin to thicken, add slowly the mix of honey and gelatin, and incorporate the poppy seeds and stir well, place in a large mod (I use the mode of the bread) or in little pyrex individuals. Refrigerate by two hours or until to be firm to desmold.Over the mold put aluminum paper for while is in the refrigerator.
When you are going to serve put over the mousse the figs jam.
Ahora en español:

Mousse de de semillas de Amapolas con dulce de higos

Ingredientes
300 grs. de higos frescos o secos (si son secos remojar una hora en agua caliente y despues secar.
1/taza de azúcar granulada
1 cucharada de vainilla
1/2 taza de agua fría

Mousse de semillas de Amapolas

1/2 taza de leche
3 cucharadas de miel
2 sobres en polvo de gelatina sin sabor
400 grs. de crema para batir
2 cucharadas de azúcar super fina (azùcar impalpable)
3 cucharadas de semillas de amapola

Para preparar el dulce de higos:
Cortar los higos en rodajas y colocar en una olla pequeña, agregar el azúcar granulada y la 1/2 taza de agua fría.Cocinar a fuego medio10 minutos hasta que la mezcla tenga consistencia de mermelada, agregar la vainilla, cocinar 5 minutos más y dejar enfriar.

Para preparar la Mousse en una olla coloque la leche y la miely cocine a fuego medio calentando la mezcla,luego apague el fuego.Agregue revolviendo la gelatina sin sabor disuelta en un poco de agua fría revolviendo hasta disolver bien.
En un bol aparte batir la crema con el azúcar fina hasta espesar y añada en forma de hilo la mezcla de miel, leche y gelatina, incorporar de a poco las semillas de amapola hasta integrar, refrigerar en un molde grande (yo uso el de pan alargado) o en moldes pyrex individuales y servir con la mermelada de higos. Refrigerar por 2 horas o hasta que esté firme para desmoldar.

19 October 2007

Some delicious Appetizers



This delicious recipe is from the cook's teacher Gloria Frugone that has many good recipes to coktails and others. And sometimes give recipes in magazines of our country, is ideal to before a dinner or barbacue for while you wait the meat or others.
Go well with white wines and red wines
CROUTE'S GINGER MUSHROOMS IN TOASTED BREAD
(Croute de champiñones al jengibre en pan tostado)
10 bread white slices
3 spoonfuls ob butter milk
1 teaspoon podwer ginger
400 grs. mushrooms in slices
1 spoonful white wine
1/2 cup of cream or sour cream
2 teaspoonful of cornstarch
1 tablespoon chopped parsley
1 cup grated cheese
Preheat the oven. Spread butter in the bread slices for the two sides. Cut each slice in four parts. Place the bread in oven by 6 to 8 minutes until be golden.
Heat 1 spoonful of butter in a frying pan and add the clove garlic by one minute and add the mushrooms, ginger and fry by 5 minutes more until will tender, add salt and pepper.
Incorporate the cornstarch dissolve in white wine and add the cream.
Stir well until is thicken. Put the mix over the bread's slices and podwer them with the cheese, take to the oven by 5 minutes and serve inmediately.

18 October 2007

Artichokes and parmesan's cheese in baguette slices



This recipe is a mix of two that I made, and finally I adapted and  I find delicious and easy.



Ingredients


The food of 5 artichokes boiled or two tins of artichokes, or freezed.

1 cup of mayonnaise's jar

1 cup of cream or sour cream

1/2 cup of parmesan cheese grated

1/2 cup of provoleta cheese grated

2 garlic cloves crushed

1 tea spoonful of Tabasco's sauce or chili cream (ajì)

salt

Somes baguettes in slices, and toasted before to serve.



I f you want you make this the day before , in a bowl place the artichokes ground with a fork, add the mayonnaise, cream or sour cream, grated cheese, galic cloves and tabasco's sauce, and salt if you think is necessary , mix well, place in a tupper and refrigerate.


The day you will serve, preheat the oven to medium heat and place the mix in a pyrex about 25/30 minutes, until to be a little golden. Serve with the toasted slices's baguettes.


Tip : If you don't have provoleta cheese, add only parmesan, the recipe is good the same.

13 October 2007

Dulce de leche's ice cream







For these times many people question for Dulce de Leche at Restaurants and many of these are making some desserts with Dulce de Leche. This recipe is adapted from one of Cheff Anna Olson from Canadà, who has very good sweet recipes. I think this recipe is delicious and easy.





Ingredientes

2 tins sweetened condensed milk

3 cups whipping cream

1 cup of milk

1 teaspoon vainilla extrac

dash of salt



Method


Place the condensed milk in a heavy-bottomed pan over medium to slow heat, until golden brown in colour, stirring constantly for about 10-12 minutes.The caramel will turn thicker as it cooks, but constant stirring will ensure an even colour.

Remove the caramel from heat and whisk in cream and milk a little at a time,being careful for steam that comes off the hot caramel milk when cream is added. Add salt, stir in vainilla extract and cool mix completely.



I don't have an ice cream maker, so I make how following, place the ice cream in extend glass pyrex and freeze 1 hour, take out and whip slowly and put again at the freeze for 1/2 hour more.


If you have an icream maker, following the manufacturer`s instructiones when the cream is ready to freeze.

You may serve, with pieces of fruit, or chocolate's sauce or pieces of hard chocolate, always is nice.


10 October 2007

Talking about wines.......

This pictures is taken by of balcony at a vineyard in Santa Cruz, Central valley, Chile.
Many these vineyard have beautiful and antiques houses, and some of them have restaurants
with very good food, and wines of course.



This lovely picture is Casablanca Valley, and the experts say that for weather, temperature and other things is the best place for wines, specially sauvignon blanc. The climate of the central Valley is described as mediterranean or temperate.



Each vine variety has specific adaptation requirements, in accordance with the differents types or wines which can be vinified from its grapes.



And the works begins grapevines and even before, with the appropiate selection of the vine variety, given the existing climate and soil.































Some of you know Chile for their so good wines and for this I was thinking to posted about wines of our country and show some of their beautiful vineyards.

I'm not an expert but I love wines, and I like so investigate about foods and wines, many times when I give recipe I like to know about it history.

Well, to left, one of my favorites, Riesling of Undurraga ( a very antique vineyard) is a fresh

white, I love so the whites because are very fresh and go well with many foods.

But I love so one red wine that is the most best I taste, Santa Digna of Miguel Torres, this spanish man have vineyards in Spain and come to Chile and make it again, have wonderful vineyard and wines.

























The history of chilean vineyards and the wines begin about the year 1548, when arrived at the country the first plants of France and they adapted so well here to the variations of temperature. The climate of the Central valley is decribed as mediterranean an temperate.



On top at the right a very antique and nice drawing of the first vineyards here. This is of the Macul's vineyards.Is one of the most antiques vineyards of here.







About wine varieties: The grape wines introduced to Chile in the middle of the century are almost all for noble stock.These wine varieties were imported from France and adapted here, we have Cabernet Sauvignon,Merlot and Pinot noir.



And the whites we have, sauvignon blanc and chardonnay which was only introduced the last years.And the in the most young of the whites we have Riesling from Germany.







Characteristics of red wines



Cabernet Sauvignon: Originally from Bordeaux, France, these grapes produce poweful and aromatic vines, the experts think is the king of the red wines. Smell to cinnamom, blueberrys and chocolat. The best are from California, Australia, Maipo (Chile), and Mendoza (Argentina.





Carmenere: Arrive about s. 19 from France, and smell to cherries, notes of vainilla and herbs.





Merlot: Is different from cabernet sauvignon, more sweet and more smooth, smell to tabacco, and coffe and sometimes cinnamon.





Pinot noir: From France, this grapes variety produces wines with good aroma and body. Smell to vainilla,and strawberries. Of some pinot noir making excellent champagne.





Syrah: The best young of the wines, smell to cinnamon, and cloves, raspberries and pepper.















Characteristics of whites wines


Sauvignon blanc: Is an aromatic white with good acidity levels. Fresh and sparkling, the saugvinon blanc is so lovely, and is a mix of green apples, hierbs, honey and peach.In the Central Valley (Casablanca) smell to red apples or quinces, because the Pacific Ocean refresh this wine.





Chardonnay:Called the king of the whites for someones, This variety is in all the world for this cappacity to adapt oneself to differents types of weather.Smell to fruits,caramel, toffe and raisins.









Riesling: Comes from Germany and Austria. Here in Casablanca thanks to the Humbold current we have excellents Riesling. Is an aromatic wine with smell of fruits,flowers and hazel nuts.







Gewürztraminer: Of German origin, this is one of the most intensely aromatic grapes. Intense and potent, green and floral, fresh and someones with aroma of peaches.























For the last some wines for some foods. I know the majority know about wines but think in somebody who wants to know about wines.

.





To meats, birds,lambs,pastas with tomatoes, some pizzas,ckichens, cheese souflee, ans some quiches, red wines.













To fishes, prawns, shellfish, some carpaccio, pastas with white sauces and pesto,veggies, salmon,quiches of veggies,artichockes and asparagaus, white wines.




But in all cases I think is a personal choose that if you want some food with some wine is OK.

The nice is enjoy the food and the wines.Cheers!!!








Bibliography:


`"Guìa de vinos de Chile"(Wine's guide extract) by Pablo Prieto,Francisca Sanchez
y Rafael Prieto.

"All of wines" Patricio Tapia, a oenologist specialized in wines critic, write for many magazines
and is one of the best critical wines of Chile.








































































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