Yield > 1
Keys : Beverages Drinks Chocolate Non Alcoholic Spanish Spain
European Mediterranean
Ingredients :
55 gm unsweetened powdered cocoa
200 gm sugar
25 gm cornstarch (cornflour)
120 ml water
1 lt milk
Method :
• 1. Mix the cocoa and sugar together.
• 2. Dissolve the cornstarch (cornflour) in the water and
combine with the cocoa-sugar mixture in a medium-sized
saucepan. Stir this until it is a smooth paste.
• 3. Begin heating this mixture, continuously stirring it with
a whisk. Gradually pour in the milk. Continue stirring as you
bring it to a simmer.
• 4. Simmer, stirring often, for about 10 minutes. The
cocoa is ready when it thickens and is glossy and smooth.
• I first tasted this wonderful beverage while touring in
northern Spain with a choir. It's not like any hot chocolate I've
had anywhere else, and I was delighted to find a recipe in The
Vegetarian Epicure Book Two. It is the best hot chocolate in
the world (at least to me.)
• The consistency of the finished product should resemble
chocolate pudding that didn't quite set. If you halve this recipe,
you'll get just the right amount for two large mug-fulls. This
cocoa is especially fantastic when you dip churros into it (a
churro is a sugary, deep-fried, doughnut-like stick, and if
anyone wants to send out a recipe, I'd be most grateful).
• Difficulty : easy.
• Precision : measure the ingredients.
Catalan All-i-Oli with Bread
Yield > 1
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
6 x Garlic cloves peeled
1/2 slc White bread crust removed
1/2 tsp Lemon juice or wine vinegar
1 cup Olive oil room temperature
1 pch Salt
Method :
• Mash bread and garlic in mortar together with salt to
taste. Stirring constantly in the same direction, add olive oil
very gradually. When mixture is as thick as a good
mayonnaise, add lemon juice or vinegar. Still stirring,
gradually add remaining olive oil.
• This recipe makes 1 cup of sauce.
• Comments: Classic Catalan all-i-oli, used on fish, meat,
vegetables, and salads, is made without egg yolks. This
requires the use of many raw garlic cloves-too many for all but
true garlic enthusiasts. The addition of bread in this recipe
permits the use of less garlic.
• All-i-oli is easy to make providing certain rules are
observed, rules equally applicable to mayonnaise. The
ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
6 x Garlic cloves peeled
1/2 slc White bread crust removed
1/2 tsp Lemon juice or wine vinegar
1 cup Olive oil room temperature
1 pch Salt
Method :
• Mash bread and garlic in mortar together with salt to
taste. Stirring constantly in the same direction, add olive oil
very gradually. When mixture is as thick as a good
mayonnaise, add lemon juice or vinegar. Still stirring,
gradually add remaining olive oil.
• This recipe makes 1 cup of sauce.
• Comments: Classic Catalan all-i-oli, used on fish, meat,
vegetables, and salads, is made without egg yolks. This
requires the use of many raw garlic cloves-too many for all but
true garlic enthusiasts. The addition of bread in this recipe
permits the use of less garlic.
• All-i-oli is easy to make providing certain rules are
observed, rules equally applicable to mayonnaise. The
ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.
Catalan Almond Cookies - (Panellets)
Yield > 1
Keys : Cookies Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 lb Blanched almonds
1 lb Sugar
2 med Potatoes
1 x Egg
1 pkt Vanilla pudding mix
1 tsp Vanilla extract
Grated rind of 1/2 lemon
1 tbl Cognac or rum
GARNISH INGREDIENTS
Pine nuts, slivered almonds,
toasted hazelnuts, candied
fruit,
and sugar (all in small
quantities)
Method :
• Preheat oven to 500 degrees. Grind almonds to a fine
paste in mortar or electric blender (1/2 cup at a time). Boil
potatoes and mash them. Mix all ingredients except garnish in
a large bowl. Work paste with hands until well blended. With
wet hands, form cakes the diameter of a silver dollar, but high
and rounded. Put a toasted hazelnut on some; on others, a
piece of candied fruit. Dip some in pine nuts, sugar, or slivered
almonds. Dip bottom of cookie in flour and put on greased tray
in 500 degree oven for a few minutes. Watch closely and
remove cookies as soon as they are lightly browned. When hot,
cookies will taste not quite done, but they will be just right
when cooled.
• Comments: Panellets are rich almond cookies made in
every peasant household in Catalonia for the eve of All Saints
Day and eaten accompanied by roasted chestnuts and aged
wine. Panellets are best a day or two after baking. They keep
very well and are always made in quantities. The recipe given
above makes enough to fill the cookie jar, but is only half what
any peasant household would undertake at a time.
• If you start with almonds in the shell as the peasants do,
shell and scald them the day before you bake. Spread them
out to dry. If they are not completely dry when you want to
use them, put them in a slow oven for 10 minutes.
Keys : Cookies Desserts Nuts Spanish Spain European
Mediterranean Spanish
Ingredients :
1 lb Blanched almonds
1 lb Sugar
2 med Potatoes
1 x Egg
1 pkt Vanilla pudding mix
1 tsp Vanilla extract
Grated rind of 1/2 lemon
1 tbl Cognac or rum
GARNISH INGREDIENTS
Pine nuts, slivered almonds,
toasted hazelnuts, candied
fruit,
and sugar (all in small
quantities)
Method :
• Preheat oven to 500 degrees. Grind almonds to a fine
paste in mortar or electric blender (1/2 cup at a time). Boil
potatoes and mash them. Mix all ingredients except garnish in
a large bowl. Work paste with hands until well blended. With
wet hands, form cakes the diameter of a silver dollar, but high
and rounded. Put a toasted hazelnut on some; on others, a
piece of candied fruit. Dip some in pine nuts, sugar, or slivered
almonds. Dip bottom of cookie in flour and put on greased tray
in 500 degree oven for a few minutes. Watch closely and
remove cookies as soon as they are lightly browned. When hot,
cookies will taste not quite done, but they will be just right
when cooled.
• Comments: Panellets are rich almond cookies made in
every peasant household in Catalonia for the eve of All Saints
Day and eaten accompanied by roasted chestnuts and aged
wine. Panellets are best a day or two after baking. They keep
very well and are always made in quantities. The recipe given
above makes enough to fill the cookie jar, but is only half what
any peasant household would undertake at a time.
• If you start with almonds in the shell as the peasants do,
shell and scald them the day before you bake. Spread them
out to dry. If they are not completely dry when you want to
use them, put them in a slow oven for 10 minutes.
Catalan 'Burnt Cream' - (Crema Catalana)
Yield > 4
Keys : Desserts Spanish Spain European Mediterranean
Ingredients :
1 pt half-and-half
Peel of 1/2 lemon
1/2 x cinnamon stick
3 x egg yolks
3/4 cup sugar
Method :
• Heat the half-and-half, lemon peel and cinnamon stick in
a saucepan over medium heat until just boiling. Remove from
heat immediately, discard the lemon peel and cinnamon stick,
and allow to cool.
• Beat the egg yolks with 1/4 cup of sugar until thick.
Strain cooled half-and-half into the eggs, stirring constantly.
• Reheat the custard mixture in a heavy-bottomed
saucepan over low heat, stirring constantly until it thickens
slightly and coats the back of a wooden spoon. Allow to cool
slightly.
• Pour the custard into four 1-cup ramekins. Allow custard
to set, then sprinkle each with a thin layer of sugar and
caramelize under a very hot broiler or using a mini acetylene
torch until dark amber in color.
• This recipe yields 4 servings.
Keys : Desserts Spanish Spain European Mediterranean
Ingredients :
1 pt half-and-half
Peel of 1/2 lemon
1/2 x cinnamon stick
3 x egg yolks
3/4 cup sugar
Method :
• Heat the half-and-half, lemon peel and cinnamon stick in
a saucepan over medium heat until just boiling. Remove from
heat immediately, discard the lemon peel and cinnamon stick,
and allow to cool.
• Beat the egg yolks with 1/4 cup of sugar until thick.
Strain cooled half-and-half into the eggs, stirring constantly.
• Reheat the custard mixture in a heavy-bottomed
saucepan over low heat, stirring constantly until it thickens
slightly and coats the back of a wooden spoon. Allow to cool
slightly.
• Pour the custard into four 1-cup ramekins. Allow custard
to set, then sprinkle each with a thin layer of sugar and
caramelize under a very hot broiler or using a mini acetylene
torch until dark amber in color.
• This recipe yields 4 servings.
Carnitas ("Little Meat" in Spanish.)
Yield > 1
Keys : Spanish Spain European Mediterranean
Ingredients :
1 x 4-5 pound pork roast
Sour cream
Corn or flour tortillas
Pico de Gallo
Thick & Chunky Pace Picante
Guacamole
Cheddar cheese, grated
Pico de Gallo:
2 med tomatoes, chopped
4 x jalapenos, finely chopped
1 bn green onions, chopped
1/4 cup cilantro, chopped
Guacamole:
2 lrg ripe avocados
1/4 cup cilantro, chopped
1 tbl lime juice
1/2 tsp salt
1 med tomato, chopped
1 tbl Picante sauce (optional)
2 tbl onion, minced
Method :
• Place pork roast in slow cooker on high for several hours
until the meat cooks away from the bone. Remove from slow
cooker to cutting board. Wearing a pair of new rubber gloves,
shred the lean pork roast and place it back in the slow cooker.
Pour 2 cups Picante over the shredded pork and mix. Replace
lid on slow cooker and cook another 30 minutes. Heat tortillas
and serve, assembly line style, with meat, cheese, sour cream,
Picante, pico de Gallo and guacamole as desired.
• Pico de Gallo:
Mix all together, cover and refrigerate for at least 1 hour
before serving.
• You may also sprinkle with lemon juice, if desired.
• Guacamole:
Peel avocados, remove pits and reserve one pit. Mash pulp
with fork (never in blender!); add lime juice, tomato, onion,
cilantro and salt. Add Picante sauce if desired. Mix well. Place
avocado pit on top of guacamole, cover and refrigerate;
remove pit when ready to serve.
• NOTE: Lemon juice may be
substituted for lime juice and 1/2 teaspoon ground coriander
may be substituted for cilantro.
Keys : Spanish Spain European Mediterranean
Ingredients :
1 x 4-5 pound pork roast
Sour cream
Corn or flour tortillas
Pico de Gallo
Thick & Chunky Pace Picante
Guacamole
Cheddar cheese, grated
Pico de Gallo:
2 med tomatoes, chopped
4 x jalapenos, finely chopped
1 bn green onions, chopped
1/4 cup cilantro, chopped
Guacamole:
2 lrg ripe avocados
1/4 cup cilantro, chopped
1 tbl lime juice
1/2 tsp salt
1 med tomato, chopped
1 tbl Picante sauce (optional)
2 tbl onion, minced
Method :
• Place pork roast in slow cooker on high for several hours
until the meat cooks away from the bone. Remove from slow
cooker to cutting board. Wearing a pair of new rubber gloves,
shred the lean pork roast and place it back in the slow cooker.
Pour 2 cups Picante over the shredded pork and mix. Replace
lid on slow cooker and cook another 30 minutes. Heat tortillas
and serve, assembly line style, with meat, cheese, sour cream,
Picante, pico de Gallo and guacamole as desired.
• Pico de Gallo:
Mix all together, cover and refrigerate for at least 1 hour
before serving.
• You may also sprinkle with lemon juice, if desired.
• Guacamole:
Peel avocados, remove pits and reserve one pit. Mash pulp
with fork (never in blender!); add lime juice, tomato, onion,
cilantro and salt. Add Picante sauce if desired. Mix well. Place
avocado pit on top of guacamole, cover and refrigerate;
remove pit when ready to serve.
• NOTE: Lemon juice may be
substituted for lime juice and 1/2 teaspoon ground coriander
may be substituted for cilantro.
Carol Taylor's Spanish Pork Chops
Yield > 1
Keys : Main Meats Spanish Spain European Mediterranean
Ingredients :
2 lb Pork chop
2 x Pepper, green
2 med Onion
1 x or 2 can Tomato Soup
Method :
• Preheat oven to 350@, have ready 2 pounds pork chops,
cut thin and with most of fat cut off. Layer pork chops on
bottom of pan and add onions cut in thin slices over top of
chops. Add green pepper cut into thin rings. Add 1 to 2 cans of
undiluted tomato soup depending on how many pork chops
you used. Spread over the pork chop mixture and bake for 1
hour or until tender.
Keys : Main Meats Spanish Spain European Mediterranean
Ingredients :
2 lb Pork chop
2 x Pepper, green
2 med Onion
1 x or 2 can Tomato Soup
Method :
• Preheat oven to 350@, have ready 2 pounds pork chops,
cut thin and with most of fat cut off. Layer pork chops on
bottom of pan and add onions cut in thin slices over top of
chops. Add green pepper cut into thin rings. Add 1 to 2 cans of
undiluted tomato soup depending on how many pork chops
you used. Spread over the pork chop mixture and bake for 1
hour or until tender.
Carrot-Raisin Rice Salad
Yield > 36
Servings
Keys : Salads Rice Tubers Root Vegetable Spanish Spain European
Mediterranean
Ingredients :
1 pkt Uncle Ben's Fast Cooking Rice
Pilaf
2 qt Water
2 cup Carrots, shredded
2 cup Celery, sliced
1 cup Raisins
1/2 cup Onions, finely chopped
2 cup Mayonnaise
2 cup Sour cream
3 tbl Lemon Juice
Method :
• 1. Combine rice, contents of seasoning packet and water
in cooking pan.
• 2. Bring to a vigorous boil. Reduce heat, cover and
simmer until water is absorbed, about 5 minutes.
• 3. Cover and quickly cool in shallow pan.
• 4. Add carrots, celery, raisins and onions.
• 5. Combine mayonnaise, sour cream, and lemon juice.
Stir into the rice
mixture.
• 6. Chill thoroughly before serving. Measurements and
timing are designed only for Uncle Ben's Fast Cooking Rice
Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain
& Wild Rice Blend, and CONVERTED Brand Rice
Servings
Keys : Salads Rice Tubers Root Vegetable Spanish Spain European
Mediterranean
Ingredients :
1 pkt Uncle Ben's Fast Cooking Rice
Pilaf
2 qt Water
2 cup Carrots, shredded
2 cup Celery, sliced
1 cup Raisins
1/2 cup Onions, finely chopped
2 cup Mayonnaise
2 cup Sour cream
3 tbl Lemon Juice
Method :
• 1. Combine rice, contents of seasoning packet and water
in cooking pan.
• 2. Bring to a vigorous boil. Reduce heat, cover and
simmer until water is absorbed, about 5 minutes.
• 3. Cover and quickly cool in shallow pan.
• 4. Add carrots, celery, raisins and onions.
• 5. Combine mayonnaise, sour cream, and lemon juice.
Stir into the rice
mixture.
• 6. Chill thoroughly before serving. Measurements and
timing are designed only for Uncle Ben's Fast Cooking Rice
Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain
& Wild Rice Blend, and CONVERTED Brand Rice
Caramelized Spanish Onion, Chopped Basil and Boursen Chee
Yield > 1 servings
Keys : Texas Herbs Spanish Spain European Mediterranean
Ingredients :
2 lb Red potatoes
1 med Spanish onions, julienned
1/2 oz Olive oil
2 1/2 tbl Fresh basil, chopped
2 oz Boursen cheese
3 oz Butter
2 1/2 cup Milk, warmed
Salt, to taste
White pepper, to taste
Method :
• 1. Cook red potatoes until fork tender throughout.
• 2. Meanwhile in a saute pan add 1/2-oz olive oil and
julienned onions saute over medium heat until caramelized
(golden brown in color).
• Remove from heat and add basil and boursen cheese, stir
well.
• 3. Drain cooked potatoes and with a wire whip mash. Add
butter and warm milk, salt, pepper and onion, basil, cheese
mixture.
• NOTES : Caramelized Spanish Onion, Chopped Basil and
Boursen Cheese Potatoes
Keys : Texas Herbs Spanish Spain European Mediterranean
Ingredients :
2 lb Red potatoes
1 med Spanish onions, julienned
1/2 oz Olive oil
2 1/2 tbl Fresh basil, chopped
2 oz Boursen cheese
3 oz Butter
2 1/2 cup Milk, warmed
Salt, to taste
White pepper, to taste
Method :
• 1. Cook red potatoes until fork tender throughout.
• 2. Meanwhile in a saute pan add 1/2-oz olive oil and
julienned onions saute over medium heat until caramelized
(golden brown in color).
• Remove from heat and add basil and boursen cheese, stir
well.
• 3. Drain cooked potatoes and with a wire whip mash. Add
butter and warm milk, salt, pepper and onion, basil, cheese
mixture.
• NOTES : Caramelized Spanish Onion, Chopped Basil and
Boursen Cheese Potatoes
Caramelized Custard Filling - (Crema Quemada)
Yield > 1
Keys : Cakes Desserts Fillings Frostings Spanish Spain European
Mediterranean Spanish
Ingredients :
3 cup Milk
1 cup Sugar
4 x Egg yolks
2 x Cinnamon sticks
1 x Lemon - peel only
1 1/2 tbl Butter
3 tbl Cornstarch
Method :
• Bring milk to a boil with lemon peel and cinnamon sticks
broken in small pieces. Let it boil slowly at least 5 minutes to
take on flavor. Beat egg yolks with 1/2 cup sugar and 3
tablespoons cornstarch until light in color and stiff. Allow milk
to cool for 5 minutes. Strain it into egg yolk mixture, blend,
and stir frequently while cooking over low heat for 20 minutes
or until mixture thickens. Do not allow to boil. Just before
removing from fire, add 1 1/2 tablespoons butter and stir until
melted and blended.
• Let mixture cool to lukewarm before spreading on cake.
Sprinkle remaining sugar on top of filling and put under hot
broiler just long enough to caramelize sugar slightly. When
sugar bubbles and begins to turn brown, it is done.
• Comments: Makes enough filling for 1 "Rolled Cake With
Cream Filling - (Brazo De Gitano)" or 1 "Spongecake With
Cream Filling - (Bizcocho Con Crema)", the recipes for which
are included in this database.
• The custard filling can be given any flavor you choose.
For example, instead of cinnamon, you might use a vanilla
bean, a teaspoon of almond extract, or a piece of orange peel.
Keys : Cakes Desserts Fillings Frostings Spanish Spain European
Mediterranean Spanish
Ingredients :
3 cup Milk
1 cup Sugar
4 x Egg yolks
2 x Cinnamon sticks
1 x Lemon - peel only
1 1/2 tbl Butter
3 tbl Cornstarch
Method :
• Bring milk to a boil with lemon peel and cinnamon sticks
broken in small pieces. Let it boil slowly at least 5 minutes to
take on flavor. Beat egg yolks with 1/2 cup sugar and 3
tablespoons cornstarch until light in color and stiff. Allow milk
to cool for 5 minutes. Strain it into egg yolk mixture, blend,
and stir frequently while cooking over low heat for 20 minutes
or until mixture thickens. Do not allow to boil. Just before
removing from fire, add 1 1/2 tablespoons butter and stir until
melted and blended.
• Let mixture cool to lukewarm before spreading on cake.
Sprinkle remaining sugar on top of filling and put under hot
broiler just long enough to caramelize sugar slightly. When
sugar bubbles and begins to turn brown, it is done.
• Comments: Makes enough filling for 1 "Rolled Cake With
Cream Filling - (Brazo De Gitano)" or 1 "Spongecake With
Cream Filling - (Bizcocho Con Crema)", the recipes for which
are included in this database.
• The custard filling can be given any flavor you choose.
For example, instead of cinnamon, you might use a vanilla
bean, a teaspoon of almond extract, or a piece of orange peel.
Caracoles Con Frijoles Colorados
Yield > 8
Servings
Keys : Seafood Spanish Spain European Mediterranean Warm
Ingredients :
4 tbl Oil, olive
2 tbl Butter, unsalted
1/3 cup Shallot, finely chopped
2 x Garlic, cloves, chopped
2 sm Chilies, fresh, split
lengthwise, seeded, finely
chopped
1 pch Nutmeg, grated
1 pch Cloves, ground
1 pch Cumin, ground
7 oz Snails (about), drained,
rinsed, and patted dry
2 tbl Pernod
1 cup Stock, beef ** OR
1 cup Stock, veal **
4 cup Kidney beans, red, cooked
drained and rinsed ***
1/2 cup Parsley, chopped
Salt (to taste)
Pepper (to taste)
Method :
• ** See recipes for Beef Stock, or Veal Stock.
• *** To cook the kidney beans properly, soak 1 1/2 cups
of dried kidney beans in 4 cups of water overnight. Drain,
place in a pot of water to cover by 2 inches, and bring to a
boil. Simmer, covered, over medium heat until tender.
• Heat 2 tablespoons of oil and 2 tablespoons of butter
together in a large skillet over a medium-high heat. Add the
shallot and garlic and saute, stirring constantly, until lightly
golden, about 3 minutes.
• Add the chilies, nutmeg, cloves, and cumin and cook,
stirring for 2 more minutes.
• Add the snails to the skillet and cook, stirring
occasionally, for 5 minutes. Add the Pernod and cook until it
evaporates.
• Add the beef stock and bring the mixture to a boil and
cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4
cup of parsley, stirring briefly, just until the beans are heated
through.
• Remove from heat and stir in the remaining 2
tablespoons of olive oil, and salt and pepper to taste. Sprinkle
with the remaining 1/4 cup of parsley and serve warm.
Servings
Keys : Seafood Spanish Spain European Mediterranean Warm
Ingredients :
4 tbl Oil, olive
2 tbl Butter, unsalted
1/3 cup Shallot, finely chopped
2 x Garlic, cloves, chopped
2 sm Chilies, fresh, split
lengthwise, seeded, finely
chopped
1 pch Nutmeg, grated
1 pch Cloves, ground
1 pch Cumin, ground
7 oz Snails (about), drained,
rinsed, and patted dry
2 tbl Pernod
1 cup Stock, beef ** OR
1 cup Stock, veal **
4 cup Kidney beans, red, cooked
drained and rinsed ***
1/2 cup Parsley, chopped
Salt (to taste)
Pepper (to taste)
Method :
• ** See recipes for Beef Stock, or Veal Stock.
• *** To cook the kidney beans properly, soak 1 1/2 cups
of dried kidney beans in 4 cups of water overnight. Drain,
place in a pot of water to cover by 2 inches, and bring to a
boil. Simmer, covered, over medium heat until tender.
• Heat 2 tablespoons of oil and 2 tablespoons of butter
together in a large skillet over a medium-high heat. Add the
shallot and garlic and saute, stirring constantly, until lightly
golden, about 3 minutes.
• Add the chilies, nutmeg, cloves, and cumin and cook,
stirring for 2 more minutes.
• Add the snails to the skillet and cook, stirring
occasionally, for 5 minutes. Add the Pernod and cook until it
evaporates.
• Add the beef stock and bring the mixture to a boil and
cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4
cup of parsley, stirring briefly, just until the beans are heated
through.
• Remove from heat and stir in the remaining 2
tablespoons of olive oil, and salt and pepper to taste. Sprinkle
with the remaining 1/4 cup of parsley and serve warm.
RICE WITH CHICKEN IN BROWN SAUCE
* Chicken fillet, cut into pieces 800 g.
* Ribs, chicken, 3.
* Garlic, minced 3/4 cup.
Celery root root 5.
* 4 tablespoons sesame oil.
* 4 tablespoons sugar.
* 1 tablespoon salt.
* In 4 tablespoons of soy sauce and white.
* 8 tablespoons sauce in cooking.
* 2 tablespoons Chinese wine.
* 3 tablespoons cayenne pepper.
* Corn flour 1/2 cup (water soluble).
Boiled vegetables.
(Carrots, corn and other food for chicken).
* Prikdag vinegar. (I served with rice, chicken).
* Coriander leaves (for garnishing food).
* Vegetable oil.
How to do step by step.
1. Marinated chicken, add sugar (2 tablespoons), pepper powder (2 tablespoons), garlic, chopped (1/4 cup), left in a season (4 tablespoons), in soy sauce (4 tsp. table) and sesame oil (4 tablespoons) Mix everything together and marinate it for at least 30 minutes.
2. During marinate. Prepare the soup: the water in the pot with medium heat. The ribs, chicken, coriander root, pepper (1 tbsp) and salt to a boil and simmer for about an hour.
3. The oil in a saucepan on low heat, add garlic (1/2 cup) to fry the onion until golden. Then add chicken and stir until almost cooked.
4. Season with sugar (2 tablespoons), left in a season (4 tablespoons) and stir to combine Chinese Wine. Then the broth into the prepared pan. Stir ingredients together with the soup. Then move all the ingredients in a large pot.
5. The pot on the fire light. Wait until the water is boiling, gradually add the flour and stir continuously to prevent starch build up.
6. Spoon sauce on steamed rice with vegetables. Be served by a separate bowl. Before serving, sprinkle with coriander. Serve chicken with rice vinegar and pickled chilli
(For 4-6 )
Campbell's Spanish Chicken and Mushrooms
Yield > 4
Servings
Keys : Poultry Spanish Spain European Mediterranean
Ingredients :
2 tbl Olive or vegetable oil
4 x Chicken breast halves
Skinless, boneless
2 cup Sliced fresh mushrooms
(6 oz)
1 can CAMPBELL'S condensed
Italian
Tomato soup
1/2 tsp Water
1/4 cup Sliced VLASIC pimento stuff
Olives
2 tbl Burgundy or other dry wine
4 cup Hot cooked egg noodles
1/4 cup Grated Parmesan cheese
(optional)
Fresh oregano for garnish
Method :
• In 10" skillet over medium high heat, in 1 tablespoon hot
oil, cook chicken 10 minutes or until browned on both sides.
Remove; set aside. Reduce heat to medium. In remaining 1
tablespoon hot oil, cook mushrooms until tender and liquid is
evaporated, stirring often. Stir in soup, water, olives and wine.
Heat to boiling. Return chicken to skillet. Reduce heat to low.
• Cover; cook 5 minutes or until chicken is on longer pink,
stirring occasionally. Serve with noodles. Sprinkle with cheese.
Garnish with oregano, if desired.
Servings
Keys : Poultry Spanish Spain European Mediterranean
Ingredients :
2 tbl Olive or vegetable oil
4 x Chicken breast halves
Skinless, boneless
2 cup Sliced fresh mushrooms
(6 oz)
1 can CAMPBELL'S condensed
Italian
Tomato soup
1/2 tsp Water
1/4 cup Sliced VLASIC pimento stuff
Olives
2 tbl Burgundy or other dry wine
4 cup Hot cooked egg noodles
1/4 cup Grated Parmesan cheese
(optional)
Fresh oregano for garnish
Method :
• In 10" skillet over medium high heat, in 1 tablespoon hot
oil, cook chicken 10 minutes or until browned on both sides.
Remove; set aside. Reduce heat to medium. In remaining 1
tablespoon hot oil, cook mushrooms until tender and liquid is
evaporated, stirring often. Stir in soup, water, olives and wine.
Heat to boiling. Return chicken to skillet. Reduce heat to low.
• Cover; cook 5 minutes or until chicken is on longer pink,
stirring occasionally. Serve with noodles. Sprinkle with cheese.
Garnish with oregano, if desired.
Callos a La Madrilena
Yield > 4
Servings
Keys : Snacks Nibbles Spanish Spain European Mediterranean
Warm
Ingredients :
1 lb "honeycomb" tripe
1/2 cup Dry white wine
1 sm Tomato, chopped
1 x Pig's foot or veal knuckle,
split in half
2 sprg parsley
10 x Peppercorns, lightly crushed
2 x Cloves, crushed
1 dsh Of nutmeg
2 x Bay leaves
1/2 tsp Dried thyme, or equivalent
amount of fresh
Salt
1 sm Onion, coarsely chopped
6 x Cloves garlic, peeled
2 tbl Olive oil
1 sm Onion, finely chopped
1/4 lb Chorizo (or Italian sausage),
in 1/4-inch slices
1/4 cup Diced cured (unsmoked)
ham
1 tbl Flour
1 tbl Sweet red (Spanish) paprika
1/2 x Dried red chili pepper,
crumbled (remove seeds if
Method :
• (Tripe, Madrid Style)
• Tripe is especially favored in Spain and, in fact, most
countries where there is still a strong Spanish influence. This
isn't surprising, because it makes a number of very different,
but extremely tasty dishes. It requires long cooking times (less
here because it is almost always cleaned and partially
precooked when you buy it), but it keeps very well for days, in
the refrigerator, and is even better when reheated than when
first prepared. Since it's difficult to buy half a pig's foot or half
a veal knuckle, this recipe makes enough for 4 - 6 servings as
a main course. Make a full recipe a day or two ahead of time,
serve as many tapas as needed, then enjoy the rest as a main
course or snacks. This can be reheated very nicely in the
microwave, by the way.
• To serve 4 - 6 as a main course, or make 12 - 18 tapas:
• Rinse the tripe well, then put it into a rather large kettle
and add cold water to cover. Bring to a boil, then drain
immediately. Cut the tripe into 1 1/2-inch squares and return it
to the empty kettle. Add 3 cups cold water and the wine,
tomato, pig's foot or veal knuckle, parsley, peppercorns,
cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely
chopped onion and the garlic. Cover and simmer over low heat
for 4 to 5 hours, until the tripe is almost tender.
• Heat the oil in a skillet and saute the finely chopped
onion until it is wilted. Add the chorizo and ham and cook for 5
minutes. Stir in the flour and paprika and cook 1 minute more.
Add 1/2 cup of the liquid from the tripe kettle, a little at a
time, and cook-stir until the mixture thickens.
• Add this and the chile to the tripe. Cover and cook 1 - 2
hours more.
• Remove the cover and continue cooking until the tripe is
very tender.
• Remove the pig's foot or veal knuckle from the tripe.
Remove and discard all skin, bone and fat. Cut the meat into
pieces and stir into the tripe.
• Serve in warmed bowls or shallow individual tapa-size
dishes. Serve with good crusty bread for sopping up the sauce.
Servings
Keys : Snacks Nibbles Spanish Spain European Mediterranean
Warm
Ingredients :
1 lb "honeycomb" tripe
1/2 cup Dry white wine
1 sm Tomato, chopped
1 x Pig's foot or veal knuckle,
split in half
2 sprg parsley
10 x Peppercorns, lightly crushed
2 x Cloves, crushed
1 dsh Of nutmeg
2 x Bay leaves
1/2 tsp Dried thyme, or equivalent
amount of fresh
Salt
1 sm Onion, coarsely chopped
6 x Cloves garlic, peeled
2 tbl Olive oil
1 sm Onion, finely chopped
1/4 lb Chorizo (or Italian sausage),
in 1/4-inch slices
1/4 cup Diced cured (unsmoked)
ham
1 tbl Flour
1 tbl Sweet red (Spanish) paprika
1/2 x Dried red chili pepper,
crumbled (remove seeds if
Method :
• (Tripe, Madrid Style)
• Tripe is especially favored in Spain and, in fact, most
countries where there is still a strong Spanish influence. This
isn't surprising, because it makes a number of very different,
but extremely tasty dishes. It requires long cooking times (less
here because it is almost always cleaned and partially
precooked when you buy it), but it keeps very well for days, in
the refrigerator, and is even better when reheated than when
first prepared. Since it's difficult to buy half a pig's foot or half
a veal knuckle, this recipe makes enough for 4 - 6 servings as
a main course. Make a full recipe a day or two ahead of time,
serve as many tapas as needed, then enjoy the rest as a main
course or snacks. This can be reheated very nicely in the
microwave, by the way.
• To serve 4 - 6 as a main course, or make 12 - 18 tapas:
• Rinse the tripe well, then put it into a rather large kettle
and add cold water to cover. Bring to a boil, then drain
immediately. Cut the tripe into 1 1/2-inch squares and return it
to the empty kettle. Add 3 cups cold water and the wine,
tomato, pig's foot or veal knuckle, parsley, peppercorns,
cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely
chopped onion and the garlic. Cover and simmer over low heat
for 4 to 5 hours, until the tripe is almost tender.
• Heat the oil in a skillet and saute the finely chopped
onion until it is wilted. Add the chorizo and ham and cook for 5
minutes. Stir in the flour and paprika and cook 1 minute more.
Add 1/2 cup of the liquid from the tripe kettle, a little at a
time, and cook-stir until the mixture thickens.
• Add this and the chile to the tripe. Cover and cook 1 - 2
hours more.
• Remove the cover and continue cooking until the tripe is
very tender.
• Remove the pig's foot or veal knuckle from the tripe.
Remove and discard all skin, bone and fat. Cut the meat into
pieces and stir into the tripe.
• Serve in warmed bowls or shallow individual tapa-size
dishes. Serve with good crusty bread for sopping up the sauce.
Calamari with Asian Spinach
Yield > 6
Keys : Bbq Barbequed Barbecued Grilling Main Dish Seafood
Spanish Spain European Mediterranean Singaporean Singapore
Asian Oriental Warm
Ingredients :
SPINACH
2 tbl olive oil
1 med red onion finely diced
3 x garlic cloves minced
3 med tomatoes diced
2 tbl dark soy sauce
1 tsp grated fresh ginger
6 dsh hot sauce
1 lb frozen spinach thawed
CALAMARI
1 1/2 lb cleaned calamari - (abt 24
pieces)
Juice of 1 lemon
1/2 tsp salt
1/2 tsp freshly-ground black
pepper
2 tbl sesame oil
Method :
• To make the Spinach: In a large skillet, heat olive oil.
Add onion and garlic; saute 4 minutes. Add tomatoes, soy
sauce, ginger, and hot sauce; simmer 5 minutes. Add spinach;
bring to a boil. Remove from heat and keep warm.
• In a dish or resealable plastic bag, place calamari, lemon
juice, salt, and pepper. Toss to coat calamari. Marinate 10
minutes.
• Thread six 12-inch skewers with calamari. Brush with
sesame oil. Place skewers in center of cooking grate. Grill 4
minutes, turning once halfway through grilling time. Serve
skewers on warm Asian spinach.
• This recipe yields 6 servings.
• Wine Recommendation: The briny squid and the soy-andginger
spinach need a complex dry white. An Albarino from
Spain will amaze you.
• Beer Recommendation: An Asian lager, such as Tiger
from Singapore, will know just how to honor the squid and
handle the Asian spices in this delicate dish.
• Comments: Fresh frozen calamari is the best type for
peak flavor. Thaw it in your refrigerator, never at room
temperature, and grill it quickly to keep it tender.
• Note: If using wooden skewers, soak in water thirty
minutes before using so ends won't burn during grilling time.
Keys : Bbq Barbequed Barbecued Grilling Main Dish Seafood
Spanish Spain European Mediterranean Singaporean Singapore
Asian Oriental Warm
Ingredients :
SPINACH
2 tbl olive oil
1 med red onion finely diced
3 x garlic cloves minced
3 med tomatoes diced
2 tbl dark soy sauce
1 tsp grated fresh ginger
6 dsh hot sauce
1 lb frozen spinach thawed
CALAMARI
1 1/2 lb cleaned calamari - (abt 24
pieces)
Juice of 1 lemon
1/2 tsp salt
1/2 tsp freshly-ground black
pepper
2 tbl sesame oil
Method :
• To make the Spinach: In a large skillet, heat olive oil.
Add onion and garlic; saute 4 minutes. Add tomatoes, soy
sauce, ginger, and hot sauce; simmer 5 minutes. Add spinach;
bring to a boil. Remove from heat and keep warm.
• In a dish or resealable plastic bag, place calamari, lemon
juice, salt, and pepper. Toss to coat calamari. Marinate 10
minutes.
• Thread six 12-inch skewers with calamari. Brush with
sesame oil. Place skewers in center of cooking grate. Grill 4
minutes, turning once halfway through grilling time. Serve
skewers on warm Asian spinach.
• This recipe yields 6 servings.
• Wine Recommendation: The briny squid and the soy-andginger
spinach need a complex dry white. An Albarino from
Spain will amaze you.
• Beer Recommendation: An Asian lager, such as Tiger
from Singapore, will know just how to honor the squid and
handle the Asian spices in this delicate dish.
• Comments: Fresh frozen calamari is the best type for
peak flavor. Thaw it in your refrigerator, never at room
temperature, and grill it quickly to keep it tender.
• Note: If using wooden skewers, soak in water thirty
minutes before using so ends won't burn during grilling time.
Unleavened Whole Wheat Bread/Chapatis (India)
21/2 c. whole wheat flour
2 tbsp. butter or margarine 1 tsp. salt
1 c. lukewarm water and add butter.
1. Put 2 c. flour into a large mixing bowl.
2. Cut butter into small pieces. Make a hollow in the center of the flour
Rub butter into flour with your fingertips
until mixture looks like large bread crumbs.
3.Mix salt into water. Add enough water, a little at a time, to flour mixture to make a firm (but not stiff) dough.
4.Knead dough in bowl for about 5 or 10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour.
5.Divide dough into pieces about the size of walnuts. Roll each piece into a smooth ball with your hands.
6.Sprinkle remaining ¥ c. flour onto a flat surface. With a rolling pin, roll out each ball until it resembles a thin pancake, about Π -inch thick.
28
2 tbsp. butter or margarine 1 tsp. salt
1 c. lukewarm water and add butter.
1. Put 2 c. flour into a large mixing bowl.
2. Cut butter into small pieces. Make a hollow in the center of the flour
Rub butter into flour with your fingertips
until mixture looks like large bread crumbs.
3.Mix salt into water. Add enough water, a little at a time, to flour mixture to make a firm (but not stiff) dough.
4.Knead dough in bowl for about 5 or 10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour.
5.Divide dough into pieces about the size of walnuts. Roll each piece into a smooth ball with your hands.
6.Sprinkle remaining ¥ c. flour onto a flat surface. With a rolling pin, roll out each ball until it resembles a thin pancake, about Π -inch thick.
28
Caldo Gallego
Yield > 6
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 lb Smoked ham
1/2 lb Cured, unsmoked ham
1 lb Veal
1/4 lb Lean smoked bacon or salt
pork in one thick slice
1 x Pork sausage
1/4 x Stewing chicken optional
1 cup Dried white beans
1/2 med White cabbage head
chopped coarsely
4 x Turnips cut in two
a few tender Turnip greens
1 lb Potatoes cut in quarters
1/2 med Onion sliced
1/2 x Chorizo (or pepperoni)
sausage
Salt and pepper to taste
Method :
• Put the ham, veal, bacon, pork sausage, and stewing
chicken in an earthenware pot, cover with cold water, season,
put on lid, and simmer as slowly as possible for 4 hours. An
hour after putting on the meat, place the white beans in a
second pot, pour in cold water to the level of the beans, and
add 4 more cups of water. Simmer the beans slowly until
almost tender, then add the cabbage, turnips, turnip tops,
potatoes, onion, and the whole chorizo (or pepperoni) sausage.
Continue simmering slowly, adding boiling water if necessary
to keep food covered. When the vegetables are almost cooked,
combine the vegetables and their broth with the meat, season
to taste, and let it all simmer together another half hour. Serve
the liquid first as a soup, followed by the meat, pork sausage,
bacon, and chicken cut into serving pieces on one platter,
accompanied by the vegetables on a second platter with the
chorizo.
• Comments: This is a bourgeois version of the 'caldo' and
makes a hearty two-course meal. It is sometimes referred to
as a "Pote" Gallego to distinguish it from the humbler 'caldo',
but I have it on authority that 'pote' is a Madrid term; Galicians
refer to this version as Caldo Gallego.
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 lb Smoked ham
1/2 lb Cured, unsmoked ham
1 lb Veal
1/4 lb Lean smoked bacon or salt
pork in one thick slice
1 x Pork sausage
1/4 x Stewing chicken optional
1 cup Dried white beans
1/2 med White cabbage head
chopped coarsely
4 x Turnips cut in two
a few tender Turnip greens
1 lb Potatoes cut in quarters
1/2 med Onion sliced
1/2 x Chorizo (or pepperoni)
sausage
Salt and pepper to taste
Method :
• Put the ham, veal, bacon, pork sausage, and stewing
chicken in an earthenware pot, cover with cold water, season,
put on lid, and simmer as slowly as possible for 4 hours. An
hour after putting on the meat, place the white beans in a
second pot, pour in cold water to the level of the beans, and
add 4 more cups of water. Simmer the beans slowly until
almost tender, then add the cabbage, turnips, turnip tops,
potatoes, onion, and the whole chorizo (or pepperoni) sausage.
Continue simmering slowly, adding boiling water if necessary
to keep food covered. When the vegetables are almost cooked,
combine the vegetables and their broth with the meat, season
to taste, and let it all simmer together another half hour. Serve
the liquid first as a soup, followed by the meat, pork sausage,
bacon, and chicken cut into serving pieces on one platter,
accompanied by the vegetables on a second platter with the
chorizo.
• Comments: This is a bourgeois version of the 'caldo' and
makes a hearty two-course meal. It is sometimes referred to
as a "Pote" Gallego to distinguish it from the humbler 'caldo',
but I have it on authority that 'pote' is a Madrid term; Galicians
refer to this version as Caldo Gallego.
HOY JOR
HOY JOR
* 3 Crab.
* 200 grams pork.
* Large sheets of gypsum. (Depending on the size of the packet) A.
* Diced pork, cut into 1/2 cup.
* 2 eggs, duck eggs.
* 3 tablespoons flour.
Celery root root 3.
* Garlic, 1/2 cup.
* 20 grain of pepper.
* 1 teaspoon salt.
* Francisco rice 1 tablespoon soy sauce.
* 1 tablespoon sugar.
* +, Coriander, onion, Soi 1/2 cup.
* Chinese wine or whiskey 2 tbsp.
* Cucumber Salad (served as a side), and plum sauce.
* Oil for frying.
How to do step by step.
1. Pound the garlic, coriander root, salt and pepper together until fine. In a large bowl. Pound the mixture into the prepared pan and mix with crab meat, pork, pork, wheat, duck eggs, sugar, soy sauce in white wine, onion and coriander. Knead until all ingredients well.
2. The gypsum to the water to soften. Then be extended. Cut a rectangle about 5 inches wide.
3. Dip ingredients together and then massage it in one place on the gypsum. Roll the mixture with gypsum. (Back wrap roti) finished tied head and tail. Then tie it firmly in the middle segment. Each segment divided by the thickness of about 1 to 1.5 inches.
4. Be steamed in boiling water for about 10 minutes or until well cooked. Then be cut into pieces by a tied segment.
5. The display shells, cut into pieces to fry in hot oil. (The oil flooded) while fried until golden and crisp plate. The drain. The cucumber and tomato slices on a plate. Served with a sauce or dish you play it.
(For 2)
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LA TIANG - LOOM
LA TIANG - LOOM
* 1 cup finely chopped pork.
* Shrimp, minced 1/2 cup.
* Chop the onion, diced 1/4 cup.
Sliced red pepper * 3 tablets.
* Always cool coriander leaves 1/4 cup.
* Crushed roasted peanuts 1/4 cup.
* 3 tablespoons fish sauce.
* 5-8 pepper seeds.
* 4 cloves of garlic.
* 3 tablespoons sugar.
1 celery root, root.
* 5 eggs, duck eggs and beat to combine.
How to do step by step.
1. Pound coriander root, garlic and pepper dip is prepared with carefully.
2. The oil in a frying pan on medium heat. Then the pounded ingredients prepared. (Step 1) and stir until fragrant, then add pork, shrimp, onion and fry until done. Season with fish sauce, sugar, of a peanut. Stir until the dry period and then power off (not to stir until dry, then it will be difficult to pack in the next step).
3. The pan on medium heat. Brush oil over bottom of pan, heat the pan, using fingers dipped in eggs and whisk them into a table large enough to wrap the egg is cooked slowly. Pick up and put aside on a plate. Do this until the eggs out.
4. To wrap up now. The eggs are laid on to make a clean flat surface. Then place the red pepper and coriander into the center of the egg. Spoon the filling is then placed over the pepper and coriander. Fold the wrapper into a rectangle and wrap it up.
5. A plate decorated with coriander leaves. Serve with steamed rice. Is a good appetizer or snack.
(For 2)
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THAI PORK AND CORN CAKE
THAI PORK AND CORN CAKE
* 2 cups corn kernels cut only.
* Pork or shrimp, minced 1/4 cup.
* Wheat flour 1/2 cup.
* 2 tablespoons red curry paste.
* 1 teaspoon salt.
* 2 tablespoons shredded kaffir lime leaves.
* 2 tablespoons sliced green beans (or will be optional).
* 1 teaspoon sugar.
* Egg 1.
* Sauce (tomato sauce, sauce, chicken, Aahad, etc.).
* Oil for frying.
How to do step by step.
1. In a large bowl, mix corn, pork (chops or shrimp), wheat flour, curry paste, salt, kaffir lime leaves, green beans, sugar and eggs into. Massage gently until all ingredients well.
2. To scoop out 2 tablespoons of the mixture and mold into a round disk. (Diameter about 3 inches) in the gas mixture out. Then, then fry in oil at medium heat. Until cooked through and drain out the water.
3. The plate, served with sauce or cucumber (Aahad) or tomato sauce (a pepper sauce) with steamed rice or as a snack to eat with it.
(For 2)
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Recipe for sweet coconut
Recipe for sweet coconut
Ingredient
3 cups shredded coconut.
2 cups sugar.
Cv 1/2 cup.
Salt 1/8 tsp.
How do
1. Put sugar in a saucepan of water to float a gold flower and simmer over low heat until sugar dissolves and a clear, sticky harden.
2. Put the grated coconut into the syrup to a boil. The group were arrested over the coconut. Simmer until the water dried up from the heat.
3. Scoop coconut ball. Placed on a tray and dry. Keep the jar. Can be stored for a long time.
Note *.
If the pastry is filled with many colors in the water before putting the coconut mix.
If you add the coconut sugar and coconut to make more.
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The recipe for a dessert coating
The recipe for a dessert coating
Ingredient
Green beans, trimmed of rind 1 1/3 cup.
2 cups sugar.
2 cups cream.
1 tablespoon powdered gelatin.
1 cup water.
How do
1. Frozen green beans, steamed and cooked tender, about 1-2 hours. And then grinding it.
2. Elite light and heat. Add water and sugar to boil the sugar dissolved. Stir into the beans with coconut milk and set over low heat. Stir until nuts are dry peel out of the pan.
3. Pour the beans and stir into the pan or bowl and set aside to cool.
4. Making a fruit, nuts, small fruits that make you want to paint it like to stay dry.
5. Mix gelatin with water in a saucepan set over low heat. Until the gelatin is dissolved. Put aside for a moment.
6. Juice for coloring. Over the agar coating. Set aside to dry, then coating a 2 time to let it dry so beautifully decorated.
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Caldo Gallego
Caldo Gallego
Yield > 4
Keys : Soups Stews Dried Beans Spanish Spain European
Mediterranean Spanish
Ingredients :
3/4 cup Dried white beans
1/4 lb Smoked ham hocks
1/4 lb Lean smoked bacon or salt
pork in one thick slice
7 cup Water
1/2 med Onion sliced
1/2 sm White cabbage head
3 x Turnips
a few Turnip greens
Salt and pepper to taste
Method :
• Pour 7 cups cold water over beans, ham, and bacon in an
earthenware pot. Cover and barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops,
all chopped in fairly large pieces. Mix, but stir as little as
possible in order not to bruise the beans. Salt and pepper to
taste and simmer 1 1/2 hours more. Serve in large soup bowls
with meat cut in bite-size pieces.
• Comments: This is a peasant version of 'caldo' as
described to me by the owner of the excellent Galician
restaurant Oscar in Madrid - a far-from-peasant restaurant.
• In Galicia, the base of all 'caldos' is 'unto' an aged bacon
sometimes three, four, or five years old. The smoked ham and
bacon or salt pork are suggested as American substitutes and
are used as substitutes in Spain outside of Galicia.
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Yield > 4
Keys : Soups Stews Dried Beans Spanish Spain European
Mediterranean Spanish
Ingredients :
3/4 cup Dried white beans
1/4 lb Smoked ham hocks
1/4 lb Lean smoked bacon or salt
pork in one thick slice
7 cup Water
1/2 med Onion sliced
1/2 sm White cabbage head
3 x Turnips
a few Turnip greens
Salt and pepper to taste
Method :
• Pour 7 cups cold water over beans, ham, and bacon in an
earthenware pot. Cover and barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops,
all chopped in fairly large pieces. Mix, but stir as little as
possible in order not to bruise the beans. Salt and pepper to
taste and simmer 1 1/2 hours more. Serve in large soup bowls
with meat cut in bite-size pieces.
• Comments: This is a peasant version of 'caldo' as
described to me by the owner of the excellent Galician
restaurant Oscar in Madrid - a far-from-peasant restaurant.
• In Galicia, the base of all 'caldos' is 'unto' an aged bacon
sometimes three, four, or five years old. The smoked ham and
bacon or salt pork are suggested as American substitutes and
are used as substitutes in Spain outside of Galicia.
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Buttered Saffron Rice
Buttered Saffron Rice
Yield > 6
Servings
Keys : Rice Spices Spanish Spain European Mediterranean
Ingredients :
2 tsp Saffron,leaf saffron
2 tbl Milk, warm
1 tbl -Salt
2 cup Rice, basmati
4 tbl Butter
Method :
• "The darker (the redder) the saffron colour, the better
the quality. It usually comes from Spain, but the best, really
expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades.
• Watch out for fake or dyed saffron. Buy it from a
reputable source. To use it in a recipe, I roast it in a cast-iron
pan until it's crisp to draw out the colour, then crumble it
lukewarm milk and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1
minute or just until fragrant. Crumble into milk.
• Fill large pot with about 13 cups water; add salt and
bring to boil.
• Meanwhile, place rice in medium bowl and cover with cold
water.
• Immediately drain rice through colander. Wash and drain
two more times.
• When water is boils, add rice and stir once; bring to boil.
Cook 5 minutes; rice should be slightly hard in the centre.
• Drain in colander and place in ovenproof dish. Drizzle
saffron milk over rice, tossing over a couple of times very
gently. Divide butter into four pieces; place over rice.
• Cut pieces of aluminium foil 2 inches larger than rim of
dish; place on top of dish; place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see
if rice is cooked.
• Serve saffron-coloured streaked rice spooned on warmed
platter. SERVES:6
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Yield > 6
Servings
Keys : Rice Spices Spanish Spain European Mediterranean
Ingredients :
2 tsp Saffron,leaf saffron
2 tbl Milk, warm
1 tbl -Salt
2 cup Rice, basmati
4 tbl Butter
Method :
• "The darker (the redder) the saffron colour, the better
the quality. It usually comes from Spain, but the best, really
expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades.
• Watch out for fake or dyed saffron. Buy it from a
reputable source. To use it in a recipe, I roast it in a cast-iron
pan until it's crisp to draw out the colour, then crumble it
lukewarm milk and let it sit for three to four hours."
Place saffron in small, dry, hot pan over medium heat about 1
minute or just until fragrant. Crumble into milk.
• Fill large pot with about 13 cups water; add salt and
bring to boil.
• Meanwhile, place rice in medium bowl and cover with cold
water.
• Immediately drain rice through colander. Wash and drain
two more times.
• When water is boils, add rice and stir once; bring to boil.
Cook 5 minutes; rice should be slightly hard in the centre.
• Drain in colander and place in ovenproof dish. Drizzle
saffron milk over rice, tossing over a couple of times very
gently. Divide butter into four pieces; place over rice.
• Cut pieces of aluminium foil 2 inches larger than rim of
dish; place on top of dish; place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see
if rice is cooked.
• Serve saffron-coloured streaked rice spooned on warmed
platter. SERVES:6
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Butterfish with Almonds, Sweet Red Peppers and Saffron
Butterfish with Almonds, Sweet Red Peppers and Saffron
Yield > 6
Servings
Keys : Seafood Fish Nuts Spices Spanish Spain European
Mediterranean
Ingredients :
2 lb Butterfish, in large whole
filets, skin and membranes
removed
2 tbl Olive oil
3 lrg Garlic cloves, minced
3 lrg Red bell peppers, cored,
seeded, cut into strips
lengthwise
3/4 cup Whole almonds, toasted
1/2 tsp Saffron threads
1/2 cup Dry white wine
1/2 cup Fish stock
1/2 tsp Salt
1/2 tsp White pepper, or to taste
1 oz sliced almonds, toasted, for
garnish
Method :
• Preheat the oven to 350F. Bake the fish in a buttered
baking pan for 15 minutes. Let cool. Cut into medallions and
set aside. Reserve the baking juice. Heat the oil in a large
skillet, add the garlic and peppers and saute over low heat for
20 minutes, stirring occasionally. Grind whole almonds finely in
a food processor and add to the skillet with the saffron, wine,
stock, reserved fish juices, salt and pepper; cook over medium
heat for 5 minutes. Transfer to a blender or food processor and
puree. Return the sauce to the skillet, add the fish medallions,
and heat through. Serve immediately, with sliced almonds
sprinkled on top.
• Serves 6.
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Yield > 6
Servings
Keys : Seafood Fish Nuts Spices Spanish Spain European
Mediterranean
Ingredients :
2 lb Butterfish, in large whole
filets, skin and membranes
removed
2 tbl Olive oil
3 lrg Garlic cloves, minced
3 lrg Red bell peppers, cored,
seeded, cut into strips
lengthwise
3/4 cup Whole almonds, toasted
1/2 tsp Saffron threads
1/2 cup Dry white wine
1/2 cup Fish stock
1/2 tsp Salt
1/2 tsp White pepper, or to taste
1 oz sliced almonds, toasted, for
garnish
Method :
• Preheat the oven to 350F. Bake the fish in a buttered
baking pan for 15 minutes. Let cool. Cut into medallions and
set aside. Reserve the baking juice. Heat the oil in a large
skillet, add the garlic and peppers and saute over low heat for
20 minutes, stirring occasionally. Grind whole almonds finely in
a food processor and add to the skillet with the saffron, wine,
stock, reserved fish juices, salt and pepper; cook over medium
heat for 5 minutes. Transfer to a blender or food processor and
puree. Return the sauce to the skillet, add the fish medallions,
and heat through. Serve immediately, with sliced almonds
sprinkled on top.
• Serves 6.
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STEAMED FISH WITH BLACK BEAN SAUCE
STEAMED FISH WITH BLACK BEAN SAUCE
* 500 grams of fish (or fish can be used).
*'s Breast 2 Tbsp.
* 50 grams of sliced mushrooms (if dried, soak it first).
* 2 tablespoons ginger alley line.
* 1 tablespoon minced garlic.
* In white soy sauce 1 1/2 tbsp.
* 2 teaspoons sugar.
* Onion, sliced 1/2 cup.
* Red pepper, cut into 3 pellets ricochet.
* Vegetable oil.
How to do step by step.
1. Clean fish (for the scale, Gut) to wash and dry. Arranged on a plate, sprinkle with shredded ginger to the steaming water.
2. Boiling water in a pot of boiling water and steam until the fish is prepared to steam for about 15 minutes or until cooked through. Turn off the lights and brought out a dish prepared and served.
3. The water by pouring the oil in a frying pan on medium heat. Add garlic and stir the onion's breast. Then add sugar, no soy, white, red onion, red pepper and a little water. Speeding up power. Stir until all ingredients are well off.
Four. Spoon sauce on the fish's skin, which are arranged on a plate. Serve immediately with steamed rice.
(For 2)
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THAI CHINESE KALE WITH PRAWN SALAD
THAI CHINESE KALE WITH PRAWN SALAD
* Medium shrimp 5-8 a.
(Washed and peeled).
* 200 g ground pork (or beef or chicken).
* Kale stalks (peeled, cut into 1 cm long) 25 pieces.
* Tomato, cut into 2 balls.
* 2 tablespoons red onions.
* 1 tablespoon fish sauce.
* Sugar 1 1/2 tbsp.
* 2 tablespoons lemon juice.
* Paprika, chopped coarsely 5-8 rods and granules.
(Increase / decrease according to taste).
* Mint leaves (for garnish).
How to do step by step.
1. Boiling water in a saucepan until boiling. Then the kale stems peeled and sliced hard-boiled enough to prepare the food. To the drain. Then boiled until the shrimp are cooked. Therefore, the drain and set aside.
2. The pork to a boil in the pot until done. I use it to boil until chicken is cooked. Then drain off the water and shredded prepared.
3. Prepared salad water. Mix fish sauce, sugar, lemon juice, paprika and red onions together. Adjust seasoning according to taste.
4. In a large bowl, mix shrimp, ground pork (or chicken), kale, tomatoes and salad together. Mix until well over a plate and sprinkle with mint leaves. Serve immediately with steamed rice. Is a good appetizer or hors d'oeuvres.
(Hint: When mixed with water and food should be served immediately. Will taste better than the left. The water in the mixture is too dry to make it taste a salad).
(For 2)
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THAI STEAMED CURRIED PRAWN
THAI STEAMED CURRIED PRAWN
* 5-8 The shrimp (peeled and cleaned).
* Meat, fish 1/2 cup.
* Shrimp, chopped 1/2 cup.
* Roasted curry paste 1/3 cup.
* Egg 1.
* Coconut milk 1/3 cup.
* 2 tablespoons fish sauce.
* 1 teaspoon sugar and coconut.
* Coconut milk 1/4 cup (for drop front).
* Rice flour 1/2 tbsp.
* Cayenne pepper, sliced 1 tbsp.
* Kaffir lime leaves 1 tbsp.
* Coriander leaves 1 tbsp.
* Prepare broiler or a banana.
How to do step by step.
1. Making coconut drops below pre-face by the coconut milk (1/4 cup) mixed with rice flour. And put it on low heat to melt the powder is so light.
2. In a large bowl, mix meat, fish, shrimp, roasted curry paste, coconut milk (1/3 cup), eggs, fish sauce and sugar together until well combined. Spoon into the prepared form (Brighton Beach Broiler, coconut, etc.), then shrimp, peeled and prepared to put on.
3. The Steamer prepared. When the water boils to steam, thus leading to Curry cooked. Typically it takes about 15 minutes or until cooked through. Then take it out of boiler steam.
Four. Topped with coconut milk. (Prepared in step 1) and kaffir lime leaves, coriander and red chili, sliced. Serve immediately with steamed rice.
(For 2)
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SWEET AND SOUR FISH
SWEET AND SOUR FISH
* fish weigh about 400 grams.
(Snapper, tilapia or other fish can).
* 2 teaspoons cornstarch.
* Tomato, cut into 2 balls.
* Bell pepper, sliced 1/4 cup.
* Onion, sliced 1/4 cup.
* 1 tablespoon chopped garlic.
* 2 onions, cut into pieces early.
* Cucumber slices, carrot + 1/4 cup.
* 1 tablespoon sugar.
* 1 tablespoon tomato sauce.
* In chili sauce 2 tbsp.
* 1 tablespoon fish sauce.
At * 2 tablespoons water.
* Oil for frying and stir-fry.
How to do step by step.
1. Cleaning Gut the fish and cover the fish is cooked on both sides to make it easier to dry and then mixed with flour on both sides.
2. Heat oil (about 1/2 cup water or enough to flood control) and in the saucepan to low heat. Deep fried fish cooked by it. (One side takes about 10 minutes) and fried fish do not return until the next one will be done. It will be nice to eat fish. When cooked on one page to another. The time is ripe to fry the other side is not as long as the first. (It takes about 5 minutes) when the fish is cooked, remove it and then put it on paper. And then to arrange them on a plate.
3. Made sweet and sour fish sauce. The oil in a frying pan on medium heat. Add garlic to pan and add the yellow onion, cucumber, carrot, tomato, onion, onion, and season with pepper and stir in chili sauce, tomato sauce, fish sauce and sugar. Add water and stir. Speeding up power. Stir until everything is cooked quickly and so well off.
4. Pour water into the sweet and sour fish. Serve immediately with steamed rice. (If you can not just pour water on the fish. It will lose the fish).
(For 2).
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RICE PORRIDGE WITH PORK
RICE PORRIDGE WITH PORK
* 300 grams of lean pork.
* 100 grams pork liver, cut into pieces (boiled hot water until almost cooked).
* 200 grams pork incandescent light.
* 1 cup rice.
* 1 tablespoon chopped garlic.
* Ginger, minced 1/4 cup.
* 50 grams of onion.
* Soi 50 g coriander.
* 4 tablespoons soy sauce.
* 2 tablespoons sauce.
* 2 tablespoons oyster sauce.
* 3 cups pork broth.
* 2 tablespoons cornstarch.
How to do step by step.
1. Prepared by fermentation of pork. Mix ground pork with garlic, oyster sauce, seasoning sauce, soy sauce (2 tablespoons) and corn starch. Massage into a homogeneous set aside.
2. Boiled rice with enough water to flood. Simmer over low heat until cooked, thicken with the power off (keep the fire out at the bottom of the pot).
3. Scoop rice and boil until well cooked. To put in another pot. Add pork to broth. (Do not fill in too much broth) to boil until it begins to boil, add ground pork. (Use a spoon to scoop a round piece), and pork liver.
4. Wait until the pork is almost cooked. In the seasoning with soy sauce (the remaining 2 tablespoons) to taste fresh to you. It can be extended further. (But not before a mild flavor. If salt intake is not enough, you can add it) boil until the pork and liver cooked so well off. (If you put the eggs. I put the egg and wait until the eggs are cooked before they turn off the lights).
5. Dip in a bowl and sprinkle with green onion, cilantro and shredded ginger. Serve it hot. The people and forests in the A (or bear frame), it's a good one.
(For 2).
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STIR FRIED BAMBOO SHOOTS WITH EGG
STIR FRIED BAMBOO SHOOTS WITH EGG
* 5-8 medium shrimp (for cleaning, peeling).
* (To put the pork or chicken instead of shrimp).
* bamboo shoot a 300 gram (washed).
* Eggs 3 eggs.
* Red, green pepper, cut into 5 pieces ricochet.
* 1 tablespoon chopped garlic.
* 1 tablespoon fish sauce.
* Granulated sugar 1/2 tsp.
* Vegetable oil.
* Coriander leaves for garnishing dishes.
How to do step by step.
1. The oil in a frying pan on medium heat. Add garlic and stir the onion until golden. Then add prawns. (Or any meat you want), and bamboo shoots and stir until cooked and tender bamboo shoots.
2. To Turner's bamboo shoot and shrimp to the pan. Put a little oil into a medium saucepan. Then put into the egg. Turner is doing to break the yolk.
3. Wait until the eggs are almost cooked. The Season with fish sauce, sugar and pepper. Speeding up power. Stir all ingredients together very quickly, and turning off the lights.
Four. Plate, sprinkle with coriander. Serve immediately with steamed rice.
(For 2)
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