Mediterranean tart with aubergines and tomatoes (tarta mediterranea de berenjenas y tomates)

And here we are again, and how time flies !! And seriously it is not that I do not have recipes but I need time to sit on the computer, just as I wanted to do it makes me be a quiet time and think about other things. 

March is a difficult one here and it seems that it has been moved with all the problems without solution, we remain almost the same as when the things started.

I bring you an eggplant tartlet that I found in those recipes that I keep in small pieces of paper or cuttings (many) and when I put myself in order I find them.
The dough is delicious and it not difficult  to make , for those who do not want eggplants can make it with zucchinis, it serves for lunch or for any meal.

Thanks to all by coming!!!


Source  : Receta Revista Ya





Ingredients (crust)

2 cups plain flour
100 grams unsalted butter cubed and chilled 
4 -5  tablespoons ice water
1 teaspoon salt


Filling

2 medium aubergines (eggplants)
2 riped tomatoes
1/2 cup minced fresh basil
1/2 cup olive oil
2 garlic  cloves chopped
salt and pepper
3 tablespoons grated parmesan cheese



Method


Make the dough:

In a bowl put the flour and salt.
Add the butter into small cubes and mix with yours fingers.
 then add a few tablespoons of ice water just to shape and wrap the dough in plastic film and let in the fridge for 20 minutes.

Then stretch the dough with a rolling pin and place it on a greased  tart pan or dish pie . Lift the edges about 2 cm.

Gently prick with a fork and place parchment paper and a weight over it (beans or chickpeas)
Cook about 15 minutes at 180 ° c.

Filling

Wash, dry and cut the eggplants into very thin slices.
Also cut the tomatoes into thin slices. Chop the garlic cloves.
Grease an oven tray with olive oil. Arrange the eggplants and tomatoes on the tray.

Sprinkle with the chopped garlic and add salt and pepper.
Distribute olive oil over the vegetables and bake at 180 ° C for 15 minutes.
See that the eggplants are soft.

Fill the pie dough with a layer of eggplants and tomatoes then distribute some chopped basil.
Sprinkle with grated cheese and bake for about 10 to 15 minutes.
Serve hot with a little chopped basil.



Print recipe

We were on the beach yesterday (Viña del Mar/ Valparaiso )

(was lovely)

Tarta de berenjenas y tomates

Grape leaves stuffed with rice and ground beef (Hojitas de parra rellenas con arroz y carne)

We always make these grape leaves, hubby and kids loved, My Mom in law came from a Leabanon's family and my Dad in law from Palestine.

These grape leavces, stuffed with a mixture of rice and neat are delicious. 

These can either be a main dish or and appetizer.

Source : From my own notebook of recipes

Ingredients

50 or 60 leaves drained  and rinsed
or  1 1/2  jar grape leaves

2 cups uncooked white rice

70 grams butter

salt and pepper

1 teaspoon of curry powder

500 grams ground beef

oil and lemon juice for sprinkle


Method

For cook grapes leaves:

Drain the grape leaves and carefully pull them apart. Put them in a saucepan and cook in hot water by some seconds ( about 30 seconds). Drain and let them until you are ready to roll.


Rice mixture


Wash the rice with warm water, then cold water and leave dry.
Add  the ground beef, mix with rice and season all with salt, pepper and curry, add the butter cut into small pieces.
Mix all with your hands.

Cover the bottom of a pot with some ready-made grape leaves. 

 Take one  leaf, shiny side down, and place 1 teaspoon of the rice mixture ate the bottom end of the leaf.
Fold both sides of the leaf towards the centar, roll up from the broad bottom to the top and place in the pot.
 Press soft  by hand and go putting them in orderly form in the pot. 

Sprinkle with some lemon juice and a little oil.

 Add a little salt and place over a plate of tea turned to help tighten the leaves.
Cover with hot water in moderate amounts only to cover the leaves  . 
When begin to boil reduce heat and cook about 45 minutes.
Remove from heat and let cool for a while. Transfer to a serving dish  and serve.




Note for veggies

For my daugther (veggie) I make the same recipe only without meat)

(these method pictures are from Pinterest)

En español

Hojitas de parra rellena

Almond- crusted Salmon (salmón con almendras )

I love salmon and the other I mad ethis recipe I find here from Goodhousekeeping and I love  salmon with almonds!
Really simple and delicious, hope you enjoy!

Ingredients

(4 serves)


4 skinless salmont fillets
1/2 cup sliced almonds
 200 grams green beans (trimmed)
1 tablespoon oil
 salt and pepper
1/2 cup greek yogurt
1 teaspoon grated
lemon peel

Method

Preheat oven to 232 °c (450F) 
Line a rimmed baking sheet with foil .
In a pan bake the green beans with the oil, salt and pepper. Bake for 10 minutes.
Mix the greek yogurt, salt and lemon peel.
Spread this over the salmonf fillets  and top with slice almonds, coarsely chopped.
Push beans to one side of pan, place salmon on other side. Spray salmon with cooking spray or some oil. 
Bake by 15 minutes or until salmon is cooked through and beans are tender.Serve with some salads like lettuce or tomatoes.







print recipe here




En español
salmon con almendras al horno

Esta receta de salmon es simple y deliciosa. Son de esos platos que se pueden hacer todo el tiempo y se hacen rapido. Muy bueno!

Ingredientes

4 filetes de salmon (fresco o congelado
1/2 taza de almendras en láminas
200 gramos de porotos verdes congelados o frescos
1 cucharada de aceite vegetal
sal y pimienta
1/2 taza de yogurt griego
1 cucharadita de  cáscara limón rallado



Preparación

Precalentar el horno a unos 230°C
Preparar una bandeja para horno con barandas. Colocar en el fondo papel aluminio.
En un molde o fuente colocar los porotos verdes con sal, aceite y pimienta . Cocinar unos 10 minutos,
Mezclar el yogurt griego con cascara de limon rallado y sal.
En la bandeja colocar los filetes de salmón y esparcir encima el yogurt griego.
Encima espolvorear las almendras laminadas y encima un poco de sal.
Colocar los porotos verdes en un lado del salmon .
Rociar un poco de aceite sobre el salmon ya preparado.
Hornear por unos 15 minutos o hasta que los porotos verdes y el salmón esten ya tiernos.
Dejar reposar un poco y servir acompañado de ensaladas.

linguine with garlic, capers and lemon (Jamie Oliver) Fideos con ajo, alcaparras y limon

I  love Jamie kitchen,  he is uncomplicated and cook with joy. 
What a good time. I think he is my style:)
I must say that never a recipe of him  failed me, all his  recipes are great and I noticed that my kids love  this dish of linguine as I did  and I guess I'll have to do again soon.



Source : Jamie & friends Book

(My mom gives me this cook book for my birthday)




Im sharing this recipe with Joyce of Kitchen Flavours to Cook your Books!

Linguine with garlic, capers and lemon

Ingredients


100 ml olive oil
+ 4 tablespoons 
2 handfuls of capers
500 g of linguine
 3 cloves garlic grated
zest and juice of 1 lemon
1/2 cup chopped parsley or basil
80 grams Parmesan cheese to serve


Method.

Heat the oil in a saucepan over high heat, add a handful of capers. Heat the oil in a sauce pan over high heat.

Fry until crisp, then remove with a slotted spoon and drain on a paper towel.
Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain throughly and return to the saucepan. 
Add the 4 tablespoons of olive oil to the pan and add the grated garlic, and the rest ofcapers.
Fry over low heat and turn off heat.
Add this sauce of garlic and capers to the pasta. the lemon juice and chopped basil or parsley. Stir.
Serve with remaining capers and grated parmesan cheese.

Print here

En español

Pasta con ajo, alcaparras y limón

(receta de Jamie Oliver)

Me encantan las recetas de Jamie Oliver, no son complicadas, son deliciosas y cocina con alegría, creo que es mi estilo!
Esta receta de linguini (o spaguetti) la hice ayer de un libro que mi mamá me regaló para mi cumleaños hace poco.
Tengo dos tomos, 1 es de postres y dulces y el 2 es de Cocina Mediterránea , y no es caro para el libro que es. (hay unos libros de cocina carísimos)
Si les interesa lo compré en la Librería Antártica donde estan los dos libros.
En español hay muy pocos libros de él.

Ingredientes

100 ml de aceite de oliva u otro
más 4 cucharadas
2 puñados de alcaparras 
500 gramos de spaguetti u otro fideo largo
3 dientes de ajo rallados

Curried garbanzo beans (chickpeas) Curry de garbanzos

One of my favorites  food is chickpeas (garbanzo beans)
When I made this curry the other day and  my daughter (20 years) told me,  Mom  remember I do not like chickpeas (she prefers lentils) in any case, I will make and then you can try.

To finish the story, she ate two plates !!
You never know .....

Adatpted 
from:  Edición de cocina revista Mujer(diario la Tercera)

Ingredients

1/2 kilo dried garbanzos (soaked)
or 400 g  tin chickpeas
2 tablespoons vegetable oil
1 red onion, finely chopped
3 tomatoes cut into small cubes
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon ground cardamom
sea salt to taste
1/2 teaspoon ground allspice



Method

You can soak the garbanzo beans overnight.
Place them in a large bowl and cover with cold water. The chickpeas will expand to over souble their size. Cover the bowl with a clean towel kitchen and let them  soak overnight.
Drain the water and rinse the beans before cooking.
Simmer  in a pot  about 1 1/2 hour.Or until are softened.


Heat the oil in a pan  and fry the chopped onion for about 8 minutes or until onion is softened.
Add the garlic, ginger, cumin, cardamom, turmeric,  black pepper  and salt.
Leave on the heat for 5 minutes and add the chopped tomatoes.Stir well.
Cook another five minutes.

Add the chickpeas with tomato mixture and seasonings.
Stir and cook over low heat for 6-7 minutes, stirring constantly with a wooden spoon.

It can be served with basil leaves or parsley.




Im linking this with  Cook your Books of Joyce  of Kitchen flavours

print recipe here


En español
Curry de garbanzos

Italian Canelloni ( Nigella site)

My son and my daughter love Italian food in all its versions.
The only thing that when I do this kind of food (meat) have to be careful because my daughter is almost vegetarian (eating only fish).
So use soy meat for this recipe instead of beef meat.
This version of Nigella canellonis was so good, the richest recipes I've done the last time.

Hope you enjoy!


Source Nigella Lawson

Ingredients


8 cannelloni pasta
250 grams minced beef
(meat mixture)
250 grams tomato sauce
50 grams butter
1 onion chopped
1 teaspoon oregano
80 grams grinded cheese (like parmesan)
or mozarella slices
2 pinches of salt
1 pinch of pepper
olive oil


Method

In a pan fry in olive oil the chopped onion on small cubes,
And then add the minced meat.
Fry beef meat until it caches the color.
Add, salt, pepper,oregano and about three tablespoons of tomato sauce.
Set aside to cool slightly.
Fill the canelloni with minced meat /do not squeeze meat too much, otherwise it would be too hard)
Brush the baking dish with olive oil , cover the bottom with half the tomato sauce and arrangue the canellonis next to each other.
The rest of tomato sauce pour over the top od canelloni making sure they are good cover, otherwise it will remain a little hard. Over tomato sauce arrange slices of mozarella or grated cheese and some  butter leaves.
Bake in preheated oven for about 30 minutes at 180° C ( 350°F).



print recipe here


en español

Canellonis a la Italiana  por Nigella Lawson

Estos canellonis quedan deliciosos.
Mis hijos adoran la comida italiana . No lo hago siempre pero de vez en cuando me encanta.
Ocupé los canellonis que vienen listos.
Solo hay que preocuparse de que queden bien cubiertos con la salsa.

Ingredientes
4 personas

8 canelloni 
250 gramos de carne molida
50 gramos de mantequilla
1 cebolla mediana picada
1 cucharadita de oregano
80 gramos queso parmesano rallado
o queso mozarella en láminas
2 pizcas de sal
1 pizca de pimienta
aceite de oliva

Preparación

En un sarten con un poco de aceite de oliva freir la cebolla picada en cubitos.
Luego agregar la carne molida y freir hasta que cambie de color.
Agregar sal,pimienta y orégano y tres cucharadas de salsa de tomate.
Dejar enfriar un rato antes de rellenar los canellonis.
Rellenar los canellonis no apretando demasiado la mezcla.
Pintar con aceite de oliva la fuente que se va a ocupar.Cubrir el fondo de la fuente con salsa de tomate y colocar los canellonis unos al lado de otros.
Colocar el resto de salsa d etomate sobre los canellonis asegurandose que esten bien cubiertos para que se cocinen bien.
Sobre la salsa de tomate colocar queso mozarella en láminas o queso parmesano rallado  y agregar unos montoncitos pequeños de mantequilla.
Precalentar el horno a 180°c y hornear por unos 30 minutos o hasta que se ven bien dorados.

Eggplants gratin (aubergines) (berenjenas gratinadas)

Love aubergines and this is a typical mediterranean recipe simple and delicious.

Source: My own notbook recipes

Ingredients
(4 servings)


3 tablespoons olive oil 
2 large aubergines
1/2 cup vegetable broth 
1 tablespoon all-purpose flour 
250 grams tomato sauce 
1 cup of heavy cream 
1 cup of grated gruyere cheese(or other)
 1 tablespoon butter 
1 tablespoon chopped basil
salt and pepper


Method

Preheat oven to 180°c
Heat olive oil in a very large frying pan over medium heat.
Add slices or cubes  of eggplants (aubergines) and cook by a while until they are cooked.
Add flour and stir careully.
Cook by 3 to 4 minutes.
Add broth and remove it from heat and stir to make a smooth sauce.
Back to heat and cook by 5 minutes.
And then add the tomato sauce- heavy cream-1/2 cup of cheese and chopped basil.
Season with salt and pepper and stir well.
In a large gratin dish (or individual gratin dishes) place the aubergines mix and sprinkle with the cheese and  pieces of butter.
Place the gratin on a baking sheet and bake about 20 minutes or until  the custard sets and the top is browned.Add some basil when serve.

En español

Berenjenas gratinadas

Bruscheta, tomatos and basil Jamie Oliver recipes

I always love basil, how  smell, the tasty, and miss when I dont have fresh basil,  it is this  things of the summer you really love:)

I have some pots  plants with basil although you can find in this time in stores but I love when I smell them and If I need  I cut some leaves in the moment.
I love with some cheese too.
This simple and lovely  bruschetta recipe is from Jamie Oliver .
I love his recipes.
It's perhaps the best bruschetta of all, and perfect for serving with drinks before a meal instead of serving as a starter.
(this was my lunch today LOL)

Ingredients

6 red  ripe plum or other  tomatoes
a small bunch of fresh basil, leaves
 sea salt and
freshly ground black pepper
extra virgin olive oil
ciabatta loaf or some country bread
garlic cloves mashed or garlic powder
 

Method

The bread is really important. Have a look around a farmers’ market or in a good supermarket and you should be able to find some. If you can't, a good-quality round country-style loaf will give you good results. If you have a large loaf, cut it in half, then slice it crossways about a half-inch thick.  Preheat the oven about 180°c. Drizzle with olive oil and sprinkle garlic powder or spread some mashed garlics. Grill these slices until they are crisp on both sides. Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores,taste. For these bruschettas I cut in slices but You can serve the tomatoes either chunky or finely chopped. Seasoning with sea salt and black pepper and add some basil leaves. Serve warm with a glass of white wine (sauvignon blanc is my favorite) or with a red wine you love. print recipe Im sharing with en español Bruschetta con tomates y albahaca (Jamie Oliver recipes)  Me encanta Jamie Oliver no solo por sus recetas, me gusta como es, como se relaciona con la gente y la comida.

Y sus recetas me encanta, he hecho varias y son super buenas.
La bruschetta es una de mis preferidas, como dice Delia Smith es impresionante como algo simple puede ser tan delicioso.
Quizas el secreto está en como se prepara, con el cuidado que se hace y por supuesto, el mejor pan, aceite de oliva, ricos tomates y albahaca, eso es todo.

Ingredientes

 6 tomates maduros cortados en rodajas finas.
1   puñado de hojas de albahaca
pimienta negra molida
sal de mar
aceite de oliva
pan italiano o ciabatta o baguette
dientes de ajo machacados o ajo en polvo

Preparación

Precalentar el horno a 180°c.
Cortar el pan en rodajas y poner en una bandeja de horno.
Pintar o untar con aceite las rodajas de pan.
Despues de un rato espolvorear con ajo o esparcir el ajo machado.
Cuando esten crujientes retirar y reservar.
Cortar los tomatos y repartir sobre los panes, agregar un poco de sal y pimienta. y encima las hojas de albahaca.
Tambien se le puede agregar un poco de queso encima de los tomates.
Servir inmediatamente.
 Es bueno como una entrada o como lunch.

Seafood Paella

My friend Manu who has a lovely blog  Cooking manu, invited me to a lovely event that I really enjoyed so much SWAP "L'ingrediente Segreto/The Secret Ingredient  I have to send a secret ingredient to Paola that live in Milano, a lovely mom that love cook, she sent me Zafferano (Saffron) and was lovely made this seafood paella.
Thanks Paola Im happy to know you and thanks Manu , you can see others recipes of the secret ingredient here.
I sent to Paola ginger and she made a lovely dish:) This was so fun!!

Zafferano-Saffron

Ingredients

1/2 teaspoon of saffron
2  1/2 cups of a good rice
1 liter of fish or veggie broth
300 grams of prawns or shrimp
200 grams of mussels (fresh or tin)
100 grams chopped surimis (crab stick) (optative)
3 tablespoon of oliva oil
1 large red onion in pieces
2 garlic cloves mashed
3 riped tomatos chopped
or 1 tin natural tomatos
1 1/2 tablespoon of parsley chopped
1 teaspoon of fresh dill
salt and pepper

Method

Place the saffron in 2 tablespoons hot water to soak.
Prepare a broth with prawns and mussels or a bucket of vegetables.

In a large skillet or a paella pan put the oil over medium heat, add the onion and fry until tender.

Add the garlic and saffron with the soaking water.
and cook for 1 minute.

Add the chopped tomatoes and cook for about two minutes. -
Add rice and herbs, incorporating much of the broth and cook the rice first uncovered about 10 minutes.
A low heat.
Add salt and pepper, stir and correct the seasoning to add a little more broth.
 Add prawns, mussels,surimis  (optional) simmer for about ten minutes and cover with foil.

Let stand about 6 minutes to finish cooking .

  PRINT RECIPE

En español
Paella de mariscos
(camarones,choritos y kanikama)

Mi amiga Manu que tiene un estupendo blog que se llama Cooking with Manu organizó algo que encontré super entretenido, la idea era mandar un ingrediente secreto a la persona que nos tocara, a mi me tocó la Paola, una mujer encantadora que vive en Milan, y le encanta cocinar!
Ella me mandó Azafrán y yo le mandé jengibre. nos llegaron a ambas el mismo dia los ingredientes asi que tuvimos que hacerlo rápido porque estabamos en la fecha.
Me encantó este evento y por supuesto quise hacer una paella esta vez de mariscos, el color es precioso gracias al azafrán nunca había visto uno tan  lindo.

Ingredientes

 1/2 cucharadita de hebras de azafrán
2  1/2 tazas de arroz de buena calidad
 1 litro de caldo de pescado o de verduras (se puede usar cubo)
300 gramos de camarones o gambas (frescas o congeladas)
29 gramos de choritos naturales o en tarro
100 gramos de kanikama o surimi (optativo)
3 cucharadas de aceite de oliva
1 cebolla morada grande cortada en cubos
2 dientes de ajo aplastados
3 tomates maduros cortados en cuartos
1 1/2 cucharada de perejil picado
1 cucharadita de tomillo
sal y pimienta

Preparacion

 Poner el azafrán   a remojar en 2 cucharadas de agua caliente.
Preparar un caldo ya sea cocinando un poco los camarones o los choritos o preparar un caldo con un cubo de verduras.
En un sartén grande o en una paellera colocar el aceite de oliva.
Agregar la cebolla picada y freir hasta que esté tierna.

Agregar el ajo y el azafran con el agua en que se remojó.
Cocinar por un minuto.