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.



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

(was lovely)

Tarta de berenjenas y tomates

Asparagus amd basil quiche (Quiche de esparragos y albahaca)

I am glad finally publishing a new recipe.
I'm going through a period in which it's hard for me to finish things, I cook, I bake, I do many things but sometimes I find it hard to do a post. I am very sincere, I have always been.

But I'm happy to do it now. This quiche of asparagus and basil I loved, Well I have always loved the quiches. It is fast and the dough delicious..

In the Northern hemisphere are with the fullness of the asparagus and basil, wonderful.
Here still I have basil and I found asparagus but you can also be made with canned asparagus.
With the water of the asparagus we made a soup (my mother's recipe) but I give it to them another day because I do'n  take any picture.

Thanks for reading and being here!
Hugs!




Source : Ensaladas y Tartas  (Salads and tarts)

Ingredients

Dough

250 grams all purpose flour 
100 grams butter
1 egg
1/2 teaspoon salt
cold water the necessary to make a dough ball

To the filling

15 or 18 asparagus
250  grams half and half cream 
4 eggs
 60 grams parmesan cheese grated
salt and pepper
1/2 cup of basil leaves


Method

On a floured table, combine all purpose flour with the butter and then add the egg , join well and gradually add cold water until a dough ball forms.

Let rest in the refrigerator for 1 hour. Then remove it and cover in a  buttered and floured mold. An elongated or round mold can be used.

To prepare the asparagus :

 Clean and scrape them with a knife at the base, cut them the same size and cook  in water with a little salt during a 1/2 hour. Drain and dry them with a paper napkin.

Preheat oven to 180°C (350° F)

For the cream of the quiche, mix the  half and half cream with the eggs one by one beating after each incorporation. Add the grated cheese and mix well.
Season with salt and pepper to taste.

Distribute the asparagus already cooked in the bottom of the dough on the tart and pour the cream prepared previously.
Bring to oven for 30 minutes or until  set and golden brown.
Leave to cool in the mold, and then remove from the tin.
Scatter over  leaves basil and serve in slices.





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En español

Quiche de esparragos y albahaca

Rye flour quiche with zucchini (quiche de harina de centeno con zapallitos)

The last time I  have made many quiches, of course, all vegetarian, we eat lunch with daugther (she is vegetarian).

At night is different  usually I make something with meat for men.

I loved this because the crust is only with rye flour.

Sometimes in others recipes  I mix two flours or do it with all purpose flour.

The filling  is made with zucchini but you can make with spinach or asparagus or whatever you want.

The recipe is from Clara Majlis  cooking teacher and author of "Nutrition and Healthy Cooking"

Ingredients

1-2/3  cups  rye flour or whole flour
50 grams butter
1/2 cup of warm water 
1 teaspoon of salt

Filling

3 zucchinis in cubes 
(or other veggies)
3 eggs
1 cup of ricotta or creme fraiche
2 tablespoon grate cheese (parmesano)
1/2 tablespoon oil
salt
pepper

Method

Crust


In a deep bowl, mix the flour, salt and melted butter and slowly add water by tablespoons making a dough does not stick to your hands.
If is necessary add flour to strech the dough.
Butter a tart shell and put the dough into it.
Prick the dough all over with the tines of a fork.

Leave an edge of 3 cm high.
Preheat oven to 180 ° C and bake for 10 minutes. 
Set aside.

Filling


Boil  the zucchini and cook in water until tender, remove and drain.
In a skillet saute the onion and once ready add  diced zucchini, the eggs ,1 tablespoon of grated cheese, cream fraiche or ricotta and season with salt and pepper.
Once ready pour the mixture over the crust quiche and sprinkle with remaining cheese before put in oven.
Bake for 30 minutes or until golden brown.
Serve warm or hot.

PRINT RECIPE HERE


En español
quiche de harina de centeno o integral

Estos dias he hecho varios quiches de diferente tipo. Este me gustó mucho porque es harina de centeno o integral.
Generalmente los hacemos para el almuerzo cuando está mi hija o para la noche.
Este es con zapallitos pero se puede hacer con champiñones, o espárragos o coliflor o verduras surtidas.

Ingredientes

1 taza 1/3 de harina centeno o integral
50 garmos de mantequilla
1/2 taza de agua tibia
1 cucharadita de sal

Relleno
3 zapallitos italianos trozados y cocidos
3 huevos
1 taza de ricotta o sour cream
2 cucharadas de queso rallado
1/2 cucharada de aceite
1 cucharada de cebolla picada fina
sal y pimienta

Para la masa

En un bowl mezcla la harina con la mantequilla derretida y la sal, a continuación agregar de a poco en cucharadas el agua, hasta lograr una masa homogenea. que no se pegue en las manos.
Si es necesario agregar un poco más de harina.
Aparte enmantequillar un molde redondo de 24 cm. y amoldar en él la masa dejando un borde de 3 cm.
Pinchar el fondo con un tenedor .
Llevar a horno prec alentado (180°c) durante 10 minutos.
Reservar.

Relleno

Cocer un rato los zapallitos cortados en cubos y con cáscara. hasta que esten blandos. Colarlos y reservar.
En un sartén sofria la cebolla y una vez que este lista agregar los zapallitos., los huevos, 1 cucharada de queso rallado ricotta y aliños.
Una vez listo verter sobre la masa del quiche espolvorear con el retso de queso rallado y llevar a horno durante unos 30 minutos.
Servir tibio o caliente.

zucchini and almond salad with mint (ensalada de zapallitos y almendras)

This delicious salad is from a new book  I have " Cocina amigable "(Friendly kitchen) by Rosario Valdes
She  is a person I admire  a lot and I have made ​​many recipes from her  since I have the blog, so years! 
Rosario Valdes was  Cooking Editor of  Paula magazine in Chile many years. And now  published this cookbook recipes and I've enjoyed fully.

Source: Cocina amigable
Rosario Valdés

Ingredients
( 4-6 servings)

500 grams zucchini
With the skin and cut into small pieces

1/2 cup of almonds in slices
2 teaspoon of curry powder
salt and ground white pepper
Leaves mint into thin strips
( 12  to 14 leaves)

Method


In a bowl mix the zucchini, sliced ​​almonds (with skin) salt, curry powder and pepper. 
Mix and let stand for 15 minutes for flavors to blend. 
In a large skillet heat the oil over medium heat, add the mixture of chopped zucchini and cook, shaking the pan, until lightly browned, 3-4 minutes. The  zucchini should remain crisp. 
Finally incorporate mint and mix, adjust the seasoning and serve immediately.

EN ESPAÑOL

Ensalada de zapallitos,almendras y menta

La Rosario Valdés Ch. acaba de sacar un libro maravilloso con algunas de sus recetas.
Conozco las recetas de la Rosario del tiempo de la Revista Paula ta que ella era la Editora de cocina. Estuvo muchisimos años ahí. 
Ahora está dedicada a la docencia en Viña.
Realmente he disfrutado este nuevo libro de ella ya que siempre desde que tengo el blog he hecho de sus recetas.
El libro se llama "Cocina amigable" y lo pueden encontrar en las principales librerías.

Ingredientes

500 gramos de zapallitos italianos
sin pelar y cortados en trozos pequeños
1/2 taza de almendras con o sin piel
(yo le puse laminadas con piel)
2 cucharaditas de curry en polvo 
sal y pimienta blanca molida
2 cucharadas de aceite de oliva
12 a 13 hojas de menta fresca en tiras delgadas

Preparación


En un bol mezclar los zapallos italianos, almendras, curry, sal y pimienta.
Mezclar y dejar reposar durante 15 minutos para que se impregnen los sabores.
en un sarten grande calentar el aceite a fuego medio.
Añadir la mezcla de zapallitos y cocinar, sacudiendo el sartén, hasta dorar ligeramente,  3 a 4 minutos. El zapallo italiano debe permanecer crocante.
Al final incorporar la menta y mezclar, corregir la sazon y servir inmediatamente.

Es una ensaladas deliciosa.
Hay que aprovechar ahora que casi todo el año tenemos zapallitos italianos y bueno ahora viene el verano.

veggie ricotta tarts

These delicious and yummy ricotta tarts are adapted from one of my favorites magazines: Ladies'Home Journal and are delicious to a brunch or entree or lunch!

Im sharing with Joyce to Cook your books

Ingredients (8 servings)

Crust tarts
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup very cold butter cut into pieces
1 egg yolk

Method
In a food processor (or by hand)combine flour and salt, add butter and pulse until butter is the size of peas. Whisk together
the yolk and 1/2 cup cold water . Drizzle the liquid into the food processor while pulsing to combine.
Pulse until dough holds together ehrn you pinch it, add more liquid if is necessary.
Frorm a ball with dough and wrap in plastic film.
Chill about 30 minutes.
On a floured surface roll dough until are thick and large enought to fit in the tart pans.
Place dough in tarts pans gently lift and press into pan.
Use the heel of your hand or a rolling pan to trim the edgesflush with the pan.
Freeze about 20 minutes.
Preheat oven to 180°c (375°) Line the crust with aluminium foil
and fill with pie weights or dried beans and place on a baking sheet.
Bake about 30 minutes until the crust just starting to brown.
let cool.
Filling
vegetables (carrots in slices, asparagus, sliced onions, zucchini, little cherry tomatos, or others you have.
1 cup ricotta
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1 clove garlic finely minced
3 large eggs
1/2 teaspoon salt
herbs for garnish like basil or parsley

method
Preheat oven to 180°c
In a mixing bowl whisk together the ricotta, parmesan, cream, garlic, eggs , salt and pepper until smooth.
Divide between baked tart shells  filling each with  the mixture.
Top tarts with different vegetables and cheese and  bake until the filling is set 20 to 25   minutes.
Serve with herbs and extra parmesan.

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EN ESPAÑOL
Tartas de ricotta con verduras

Turkey burgers in Lettuce wraps

I always loved turkey burgers and love too in bread but when I saw this turkey burgers in lettuce I think to make of course:)
I found in LadyHome Journal and I made and freeze, you can grill or make in a frying pan.

Ingredients

500 grams package ground white meat turkey
1/2  cup finely chopped onion
1 clove garlic minced
1 cup grated zucchini
1 carrot grated
1 teaspoon finely grated fresh ginger
1/3 cup chopped cilantro, plus more for serving
1 small jalapeño seeded and finely chopped
1 large egg white
1/3 cup plain bread crumbs or panko
canola oil
lettuce leaves
salt

Optative

Mayonaise

mashed avocado
basil

Method

                       Add turkey, onion, garlic, zucchini, carrot, ginger, jalapeno, cilantro,  egg white and bread crumbs or panko to a bowl; mix with hands until completely combined.
 With oiled hands use 1/2 cup of the mixture to form each patty (each about 1/2 inch thick).

                        Heat grill to medium-high. Brush patties with oil and grill, covered, turning once to cook through, 2 to 3 min on each side. (or fry in a frying pan by some minutes until are cook)

                        Serve in lettuce leaves with extra cilantro and grated carrots,  and a squeeze of lime.
I think the grated zucchini is a plus in these burgers because are more juicy.

Enjoy:))


print recipe here

  

EN ESPAÑOL

Hamburguesas de pavo en wraps de lechuga

 Estas hamburguesas de pavo son absolutamente deliciosas y me encantó en estos wraps de lechuga.
Las he hecho 2 veces y las dejo congeladas.
Asi tengo cuando quiero algo rápido pero sano y delicioso.
Las hace muy jugosas porque llevan zapallo italiano rallado le da una textura muy buena.

Ingredientes

500 gramos carne molida de pavo
1/2 taza de cebolla picada fina
1 ajo picado o aplastado
1 taza de zapallito italiano rallado
1 zanahoria rallada
1 cucharadita de jengibre rallado o molido
1/3 taza de cilantro picado fino
1 aji pequeño picado y sin semillas (optativo)
1 clara de huevo
1/3 taza de pan rallado o panko
sal a gusto
aceite
hojas de lechuga

para acompañar
palta molida o en trozos
mayonesa
albahaca


Preparación

En un bol colocar la carne de pavo molida, la cebolla picada, el zapallito, el ajo y la zanahoria rallada, agregar el jengibre, la sal, el cilantro la clara de huevo y el panko o pan rallado.
Mezclar con las manos hasta que esten totalmente mezclados.
Poner a calentar el sarten con un poco de aceite o si se hará en un gril pintarlas con un poco de aceite.
Cocinar dandolas vueltas por cada lado unos 2 a tres minutos.
Servir en hojas d elechuga. O en pan pita o de hambuerguesa.
Se pueden hacer y congelar tambien.

Little meat pies with beer

   I  loved these little tarts with ground beef (for my daughter vegetable mix) and the  ground beef cook with beer which gives it a special flavor.

This recipe is adapted from my little book: "Little sweet and savory tarts" from Parragon Books Ltd

Ingredients

(8 Little tarts)
Crust

350 grams all purpose flour
1 teaspoon salt
160  grams ice butter
in cubes
4 to 4 1/2 tablespoons of cold water


Filling

500 grams grind beef
1 tablespoon of oil
2 Green onions chopped
1 tablespoon of flour
225 ml dark beer
125 ml beef broth
salt and pepper

Method

Place the flour in a bowl and add cold butter, crumbling it with your fingers, add salt, rubbing until it is the texture of breadcrumbs.
Add the ice water and  work the dough until smooth dough.
Wrap dough in plastic wrap and refrigerate for 15 minutes.
After this work it on a table with flour, stretching with the roll pin. 
Use a small bowl (I used a  little plate  or ramekin) to cut out little circles of dough that are slightly larger than the size of the circles in the cupcake tin

Place circles into an un-greased cupcake tin,

Fill them up with  meat beef.

Roll out the remaining  dough and cut other circles to use as the top.
Preheat oven to 180 ° c.
Painted over with a mixture of egg yolk and water

Bake about 25 minutes or until are little golden.

Filling

In a skillet heat oil over medium heat and add butter the ground beef and  green onions
Sprinkle the flour and add the beer, broth, salt and pepper.
Stir gently for about 5 minutes until thickened.
let cool slightly before filling the pies.

print recipe here


En español
Tartas rellenas con carne

Couscous salad

Sometimes I make couscous (I love it) and Esperanza loves too but really I dont remember if I posted some recipes maybe one.
Anyway looking my old cook magazines  I find this recipe for a salad and sounds delicious.
And I made it!  nice!
I ate alone but you can use the couscous like rice or potatos to serve with some meat or chicken but really alone is delicious.

I adapted this recipe from Revista Paula cocina  (año 2003)


Ingredients

2 cups couscous
1 tablespoon  of oil
2 tablespoon of butter
salt and pepper
1 cup of raisins
3/4 cup of almonds in slices
1 teaspoon of chopped mint
1/2 cup of dates in cubes (optative)


Method


In a saucepan  put three cups of cold water
oil  the curry  butter  and salt and dates.

Bring to a boil over medium heat and add the couscous  and mix.
Remove from heat cover and let stand 20 minutes.
Stir a bit with a fork and add the raisins.

Place in a bowl and place the couscous cool aqnd  fluff with a fork. and then  let stand before serving add almonds and mint.
Check the seasoning.

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Im sharing with

EN ESPAÑOL

Ensalada de Couscous y curry

Me encanta el couscous porque es suave y muy rico y se puede servir acompañando algo como carne o pollo o solo.
Esta receta la adapté de una Revista Paula cocina /(año 2003)

Ingredientes

2 tazas de couscous (viene en cajas)
1 cucharada de aceite
2 cucharadas de mantequilla
1 cucharadita de sal
1 pizca de pimienta
1 taza de pasas
3/4 taza de almendras en láminas
1 cucharadita de menta picada
1/2 taza de dátiles en trozos (optativo)

Preparación

En una olla colocar tres taza de agua fría
y agregar el aceite   la mantequilla  la sal  el curry y los dátiles.

Hervir el agua con los ingredientes a fuego medio
agregar el couscous y mezclar.
Retirar del fuego y dejar reposar por lo menos 20 minutos
Revolver y agregar las pasas.

Colocar en un bol y esponjar un poco con un tenedor agregar las almendras y la menta picada.

Revisar la sazón si necesita más sal.
Se puede servir tibio o frio.
 

Couscous salad

Sometimes I made Couscous but it my first post about it.

Many of you know and eat. I love Couscous more than rice, because is smooth and go so well with salads
.
Couscous is a food consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. Other variations exist and other cereals may be used, for instance, the Levantine variant,  is slightly more than twice the diameter and made of hard wheat instead of semolina.

It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East.
It is particularly popular among Jews of North African descent such as the Moroccan Jews , Tunisian Jews and Algerian Jews, and is eaten in many other parts of the world as well.


This recipe is adapted from one of  Veronica Blackburn a nice chef from here and cook teacher.
I love her recipes. And love how she cook.

The couscous is finded in almost all supermarket  in healthy food  or Oriental food.

The recipe

Ingredients (6 servings)

300 grs. of couscous

1 and 3/4 cups of boiled  hot water

2 tablespoons of olive oil

1 cup chopped tomatoes

3/4 cup of ciboulette chopped (chives)

1 pinch of garlic clove

1/2 teaspoon of cummin

1 teaspoon of salt

1 tablespoon of Balsamic Vinaigrette

1 tablespoon of olive oil to seasoning

1. Place the couscous in a large pot  and add the boiled water and salt, wait the water boiled again and cut the heat. Set aside by 5 minutes, and then take out pot lid and set aside other 5 minutes.
Add the oil mixing well. Let chill and add the chopped chives and tomatoes.

Seasoning with salt, cummin, garlic clove,olive oil and balsamic vinaigrette.
Stir well. Set aside and serve alone or with meat or other.

EN ESPAÑOL

Ensalada de Couscous (6 porciones)

Personalmente el couscous me encanta como acompañamiento casi màs que el arroz, porque suave y liviano y combina con cualquier ensalada, se adapta muy bien.

Esta es la primera vez que hago un post acerca del Cous Cous.Aunque hay muy buenas recetas.
Siempre es bueno partir por lo bàsico como se prepara y todo lo demàs.

Para los que no lo conocen el cous cous es una comida muy antigua en forma de grànulos que se confecciona a partir del trigo de sèmola, de la parte dura.
Existen variantes de este cereal pero es màs o menos similar.

Es muy conocido en el Oriente por supuesto, en Israel, en Africa, Francia España y Grecia-
Pero tambien se conoce en muchas partes del mundo.
Hace algunos años llegò aquì aunque no todos lo conocen ya se vende en varias partes.
Se encuentra en los supermercados en la parte de comida saludable o comidas orientales.

Esta receta està adaptada de una de Verònica Blackburn, excelente chef de acà y maravillosa profesora de cocina, me encantan sus recetas, son excelentes.

Receta
Ingredientes

300grs couscous
1 y 3/4 tazas de agua hirviendo
sal
2 cucharadas de aceite de oliva
1 taza de tomate picado en cuadrados pequeños
3/4 taza de ciboulette o cebollin verde picado
Para aliñar:
1 pizca de ajo machacado
1/2 cucharadita de comino
1 cucharadita de sal
1 cucharada de vinagre balsàmico
1 cucharada de aceite de oliva para aliño.

Mètodo
Colocar el cous cous en una olla ancha y baja, añadir el agua hirviendo, sal y esperar que vuelva a hervir y apagar el fuego-
Dejar reposar 5 minutos, destapar la olla, dejar reposar otros 5 minutos y añadir el aceite revolviendo bien.
Dejar enfriar y mezclar con el ciboulette y el tomate picado.

Para el aliño mezclar el año, aceite, comino, sal y vinagre balsàmico.
Mezclar bien. Dejar reposar un poco y servir solo o con alguna carne o legumbres.
Se aviene con todo.