"Food Around The World Project"

Hot and Sweet Carissa Chutney

noreply@blogger.com (César Pérez) — Wed, 22 Nov 2017 11:58:00 +0000

Country of Origin: भारत गणराज्य, Bhārat Gaṇarājya, India

Written by Ruby Pathak from www.tastyfusionblog.com

Traditional Bengali chutney recipe, with seasonal organic fruit Karamcha and roasted spices from our native kitchen of West Bengal, India.

Ingredients:

· 100 gr Karamcha/Carissa

· 1tsp Mustard oi

· 3 small Red chilly

· ½ cup Sugar

· 1/2tsp Lime juice

· 1/4th tsp Mustard seeds

· 1/4th sp dry roasted powder of red chilli, cumin and coriander seeds

· Salt for seasoning

Method of preparation:

1. Heat oil in a saucepan.

2. Add red chili and mustard seeds.

3. On medium heat add the sugar and Carissa.

4. Add water and let it boil till cooked.

5. Add juice and powder.

6. Adjust the seasoning and cool it.

By courtesy of Ruby Pathak from www.tastyfusionblog.com

Oven Baked Chicken Drumsticks

noreply@blogger.com (César Pérez) — Tue, 21 Nov 2017 19:20:00 +0000

Country of Origin: India, Bhārat Gaṇarājya

Written by Santhi Therese from www.theindianclaypot.com

No Indian party will be finished without a good, spicy plate of chicken drumsticks! The only problem was that it is usually deep fried so it is high in calories.

So I wanted to make an Oven Baked Chicken Drumsticks, which is the healthy alternative to the Classic Spicy Drumsticks!

Enjoy!

Ingredients for marinating:

· 1 lb. chicken drumsticks (7 to 8 pieces)

· 1 ½ tsp. ginger and garlic paste

· 1 tbsp. fresh lemon juice

· 1 ½ tsp. red chili powder

· 3/4 tsp. salt or as needed

· 1/4 tsp. turmeric powder

· 1/4 tsp. garam masala powder

· 1 tbsp. olive oil

Instructions:

ü Wash chicken legs, drain the water and pat dry with kitchen tissues.

ü Marinate the chicken legs with the ingredients given under ‘Marinade”, mix it well and set it aside for about 2 hours or overnight in the refrigerator.

ü Preheat oven to 180 degree C.

ü Line a baking pan with foil and grease it with some oil or spray butter or oil.

ü Arrange the legs in a single layer and place it in preheated oven for about 30 mins.

ü Turn the chicken pieces and again bake it for 30 mins or until it becomes golden brown.

ü Now the crispy and spicy chicken drumsticks are ready to eat.

Enjoy!

By courtesy of Santhi Therese from www.theindianclaypot.com

Sunny Summer Mango Salsa and Nachos

noreply@blogger.com (César Pérez) — Mon, 20 Nov 2017 11:27:00 +0000

Country of Origin: India, भारत गणराज्य, Bhārat Gaṇarājya

Written by Ruby Pathak from www.tastyfusionblog.com

Our all-time favourite Salsa and Nachos, are so popular nowadays that we love to mould this recipe in our style, and enjoy this Mexican traditional snack in our native Indian kitchen.

Ingredients:

Salsa:

· 1 Small Tomato

· 1 Jalapeno

· 1 Small Onion

· 1 Small Mango

· 1 tsp Lime Juice

· 2tsp of Coriander leaves

· 1 Pinch of Salt

Nachos:

· 1 ½ - 2 Cups of Flour

· 1/2tsp Salt

· 1tsp Paprika

· 1/2tsp Oregano

· 1/2tsp Onion Powder

· 1/2tsp Garlic Powder

· 8 tsp Sunflower Oil

· Extra Oil for Frying

Method of preparation:

Salsa:

1. Clean and chop the fruits and vegetables.

2. Add lime juice and coriander leaves.

Nachos:

1. Take a big bowl and mix all the dry ingredients.

2. Add oil and mix well.

3. Add water and make dough divide in 6 balls, roll them in circles, and cut as many triangles as possible.

4. Deep fry the nachos and cool it.

5. Serve with salsa.

By courtesy of Ruby Pathak from www.tastyfusionblog.com

Coconut Chicken Curry with Potatoes

noreply@blogger.com (César Pérez) — Thu, 16 Nov 2017 11:04:00 +0000

Country of Origin: India

Written by Santhi Therese from www.theindianclaypot.com

Coconut Chicken Curry is a delicious South Indian dish served during the festive times! Even in a family get-together we make this spicy coconut chicken curry and serve it with parathas and biriyani.

Vegetarians can replace the chicken with cauliflower, it tastes absolutely awesome!!

Coconut Chicken Curry

Ingredients:

· 300 g boneless chicken thigh pieces

· 150 g potatoes

· 1 large sized onion

· 2 tsp ginger and garlic paste

· 1 green chili

· 1 large sized tomato

· 1 ½ tsp. red chili powder

· 1 tbsp. coriander powder

· 1/4 tsp turmeric powder

· 1/2 tsp garam masala powder

· Salt to taste

To Grind:

· 1/2 cup grated coconut

· 6 whole cashews

· Water as needed

To Temper:

· 2 tbsp. olive oil

· 1/2 tsp fennel seeds

· 4 cloves

· 1 inch cinnamon stick

· 1/2 bay leaf

· 1 tbsp. of fresh coriander leaves, finely chopped for garnishing

Instructions:

ü Clean and wash the chicken well.

ü Cut chicken pieces in medium size.

ü Peel off the skin of the potatoes and cut them in medium size.

ü Chop onion and green chili finely.

ü Roughly chop the tomatoes, place them in a blender and make a puree.

ü Grind all the ingredients given under ‘to grind’ into fine and thick paste.

ü Boil potatoes with enough water and salt until half cooked, drain the water and keep it aside.

ü Meanwhile, heat a pan with oil over medium heat, add in all the ingredients given under ‘to temper’. Let them splutter.

ü Add finely chopped onions and green chilies, fry till they turn into golden brown.

ü Add ginger and garlic paste, stir fry till the raw smell leaves.

ü Now add red chili powder, coriander powder, turmeric powder, garam masala powder and salt (1/2 tsp), give a quick stir.

ü At this stage add chicken pieces, stir continuously for 2 to 3 mins or until it changes its color.

ü Now add tomato puree and cook until its raw smell leaves.

ü At this stage, add potatoes and 1 cup of water, stir well, close the pan with lid and cook it for about 10 mins in low heat. Stir in between.

ü Now add the coconut paste, stir well and cook it for 5 mins in low heat and cover the pan with lid.

ü If the gravy is thick, add some water and adjust the salt and spice as needed.

ü When the gravy becomes slightly thick, (the oil separates from the gravy is the correct stage) switch off the heat and garnish it with chopped coriander leaves.

Enjoy it with rotis and white rice!!

By courtesy of Santhi Therese from www.theindianclaypot.com

Paneer 65

noreply@blogger.com (César Pérez) — Mon, 13 Nov 2017 22:06:00 +0000

Country of Origin: India, भारत गणराज्य, Bhārat Gaṇarājya

Written by Santhi Therese from www.theindianclaypot.com

Whenever we go to the restaurant, we order Paneer 65 and Chicken 65 as starters. It is delicious snack for everyone especially for the kids to enjoy! So I want to share this recipe with you. Try it out and give a pleasant surprise to your family members!

Ingredients:

· 200 g paneer/cottage cheese cubes

· 3 tbsp. corn flour

· 2 tbsp. all-purpose flour

· 1 tbsp. rice flour

· 1 tsp ginger and garlic paste

· 1 tsp red chili powder

· 1/2 tsp garam masala powder

· 1/4 tsp turmeric powder

· 5 tbsp. water

· Oil for deep frying

· 1/2 tsp chat masala for topping

· Some curry leaves for garnishing

Instructions:

ü Thaw paneer cubes naturally.

ü In a wide bowl, combine all flours, ginger and garlic paste, red chili powder, garam masala powder, turmeric powder, salt and water.

ü Mix well. It should be a medium thick paste.

ü Now add paneer cubes in the flour mixture and mix well until well coated.

ü Keep it aside for 15 to 30 mins.

ü Meanwhile heat a pan with enough oil over medium heat.

ü If the paste seems to be dry, add 1 or 2 tsp water and mix well.

ü Deep-fry all pieces in small batches (7 to 8) until golden brown and crispy.

ü Drain and transfer to a plate with kitchen tissue to absorb excess oil.

ü Finally fry curry leaves till crisp. (Dab the curry leaves with tissues as the moisture in the curry leaves will spilt the oil. so take care while frying the curry leaves. It is better to fry the curry leaves, only after switching off the heat)

ü Sprinkle some chat masala powder over the paneer fries. It is optional only. But it gives awesome taste to the dish.

Enjoy!

By courtesy of Santhi Therese from www.theindianclaypot.com

Vegetable Biryani/Pulao

noreply@blogger.com (César Pérez) — Mon, 13 Nov 2017 14:30:00 +0000

Country of Origin: India

Written by Santhi Therese from www.theindianclaypot.com

It is a delicious Indian dish served in all most all vegetarian’s parties! It goes very well with onion raita. So friends, try this out and leave your comments.

Ingredients:

To Cook Rice:

· 1&1/2 cup basmati rice – Buy Now

· 2 cups water

· 1 cup coconut milk

Vegetables:

· 1 medium sized carrot

· 6 green beans

· 1 small sized potato

· 1 handful green peas (frozen)

· 10 small sized cauliflower florets

For Gravy:

· 1 large sized onion (100 gm)

· 1 big sized tomato (100 gm)

· 2 tsp ginger and garlic paste – Buy Now

· 1/2 tsp red chili powder – Buy Now

· 1 tsp garam masala powder – Buy Now

· 1/4 tsp turmeric powder

· 1 tsp salt (divided)

· 1 tbsp. oil (I used olive oil) and 2 tsp ghee or 2 tbsp. oil

To grind:

· 2 green chilies

· 2 tbsp. of mint leaves

· 4 tbsp. of coriander leaves

To temper:

· 1/2 tsp of fennel seeds

· 3 cloves

· 1 cardamom

· 2 cinnamon sticks -1 inch

· 1/2 bay leaf

For garnishing:

· 10 cashew nuts

· 15 raisins

· 1 tbsp. of finely chopped coriander leaves or mint leaves

Instructions:

ü Clean all the vegetables.

ü Peel and cut the carrot and potato in 2 inch lengthwise.

ü Cut the beans also in the same size.

ü Blanch the cauliflower and keep it aside.

ü Cut the onion lengthwise.

ü Make tomato puree by blending a tomato in a blender.

ü Grind the ingredients coarsely. (no need to add water)

ü Wash and soak the rice in 2 cups of water and 1 cup of coconut milk and keep it aside.

ü Heat a pan over medium heat, add oil and ghee.

ü When the oil heats up, fry cashew nuts till they turn golden brown, then add raisins and saute for 10 seconds. Remove them from the pan and keep it aside.

ü In the same pan, add one handful of onions and fry them till golden brown and keep it aside. These nuts, raisins and onions are used for garnishing.

ü Heat the remaining oil (if you want, add one more tsp of oil) and saute the ingredients given under “To temper”, and add remaining onion and fry till it turns golden brown.

ü Add ginger and garlic paste and saute well till the raw smell goes away.

ü Add mint, coriander and chili mixture and fry for one minute.

ü Now add the chopped vegetables and green peas, saute well for one minute.

ü Add tomato puree and saute well till raw smell goes away.(close the lid)

ü Switch on the electric cooker and cook the rice side by side.

ü When the tomato gravy becomes slightly thick, add red chili powder, turmeric powder, garam masala powder and 1/2 tsp of salt. Stir well.

ü Bring the heat down to low, and cook for 5 more minutes or till the gravy separates from the oil along the sides of the pan. Remove from the heat and keep it aside.

ü When the rice starts to boil, add this masala to the rice and mix well.

ü Add another 1/2 tsp of salt.

ü Check the salt and spice. (If the mixture tastes slightly more salty and spicy than normal then you’ve got correct level of salt and spice in it. Do not worry, it will reduce as the rice starts to absorb the gravy while getting cooked.)

ü Close the lid and cook till the electric cooker switches to ‘Keep warm’. It takes a maximum of around 10 mins. Every 5 minutes open the lid and mix the rice gently.

ü When it comes to the ‘Keep Warm’ switch off the electric cooker, leave it for another 10 minutes.

ü Now the Vegetable Biryani is ready to serve.

ü Garnish the dish with nuts, raisins, fried onions and coriander leaves.

Enjoy!!!

By courtesy of Santhi Therese from www.theindianclaypot.com

Paneer Lababdar /Cottage Cheese Gravy

noreply@blogger.com (César Pérez) — Sun, 12 Nov 2017 22:09:00 +0000

Country of Origin: India

Written by Santhi Therese from www.theindianclaypot.com

Paneer gravies are usually bland and buttery, which is not something a lot of people like. But this spicy, tangy and creamy cashew gravy is for those people who want their paneer to have a spicy kick to it! This delicious North-Indian dish is best served with rotis and chapatis. So try this out and share your comments down!

Paneer Lababdar

Paneer gravies are usually bland and buttery, which is not something a lot of people like. But this spicy, tangy and creamy cashew gravy is for those people who want their paneer to have a spicy kick to it! This delicious North-Indian dish is best served with rotis and chapatis. So try this out and share your comments down!

Ingredients:

· 200 g paneer /cottage cheese cubes

· 1 medium sized onion (100 g)

· 2 medium sized tomatoes (200 g)

· 1 to 2 green chilies

· 12 whole cashew nuts

· 2 tsp ginger and garlic paste

· 3/4 tsp red chili powder

· 2 tsp coriander powder

· 1/4 tsp turmeric powder

· 1/4 tsp garam masala powder

· 1 tsp dried fenugreek leaves (crushed)

· 3 tbsp. olive oil or any other cooking oil

· 1 small piece of cinnamon stick

· 1 green cardamom

· 1/2 piece bay leaf

· 3/4 tsp salt or as needed

· 1 tbsp. finely chopped coriander leaves for garnishing

Instructions:

ü Thaw paneer cubes and keep it aside.

ü Chop onion, green chilies and tomatoes roughly.

ü Soak the cashew nuts in hot water for about 10 mins and grind it to a fine paste.

ü Heat oil in a pan over medium heat, add in bay leaf, green cardamom and cinnamon stick.

ü Add chopped onion and saute until it becomes light brown.

ü Add green chilies and ginger and garlic paste, saute for 1 minute.

ü Add chopped tomatoes and cook until tomatoes turn tender.

ü Remove the pan from the heat, takeout and discard bay leaf.

ü Let the mixture cool for some time and place it in a blender, blend it to smooth paste and transfer it to the same pan.

ü Add cashew paste, red chili powder, coriander powder, turmeric powder, garam masala powder and salt.

ü Stir well and cook until the oil oozes out from the masala, over medium heat

ü Add 3/4 cup of water and bring it to boil.

ü Reduce the heat to low and cook it for another 2 to 3 mins.

ü Now add paneer cubes and fenugreek leaves.

ü Cook until the gravy becomes thick.

ü Remove from the heat and garnish it with finely chopped coriander leaves.

By courtesy of Santhi Therese from www.theindianclaypot.com

Titos

noreply@blogger.com (César Pérez) — Sat, 11 Nov 2017 11:58:00 +0000

Country of Origin: Spain

Written by Carolina González from www.lasrecetasdecarol.com

Los Titos, son una tradición en Burgos, desde 1502. Todos los 17 de Enero, se celebra la festividad de San Antón y la Cofradía de Nuestra Señora de Gamonal y La de San Antonio Abad, son los responsables de organizar y mantener el reparto tradicional de Titos en pleno barrio de Gamonal.

Hace 500 años, en dicha fecha, se soltaba el ganado para que pastara libremente, y se repartía esta legumbre entre los peregrinos que pasaban haciendo el Camino de Santiago, así como a aquellos que más lo necesitaban en el barrio.

Los titos son una legumbre autóctona, que lo mismo servía para complementar la dieta cerealista de los animales, como para preparar un buen puré o potaje. También se comía en verde en los mismos campos de cultivo.

Son del tamaño más o menos de un garbanzo, un poco más aplanados y con una textura no tan suave.

Actualmente, no es fácil encontrarlos en los mercados por lo que la misma cofradía tiene sus cultivos en un pueblo cercano a Sasamon en Burgos.

El Reparto de los Titos en el Barrio de Gamonal, en Burgos, se realiza el día 17 de enero, después de la celebración de una misa en la iglesia, La Real y Antigua de Gamonal, y dura toda la mañana, no importa las inclemencias del tiempo, que en Burgos y en esas épocas, es realmente malo, pero allí los recogen los vecinos con sus cazuelas y perolas para luego comerlos calentitos en casa.

Es algo que en mi casa se ha hecho toda la vida, era mi abuelo el que se encargaba de ir a recoger los titos para toda la familia y ahora aunque yo no esté en Burgos, mi madre siempre se acuerda de congelarme unos poquitos y en el primer viaje que hace a Madrid nos los trae. Así que aunque sea un poco más tarde, yo sigo con la tradición de los Titos en la distancia.

Ingredientes:

· 1 Kg de Titos

· 1 cebolla mediana

· 6 – 7 dientes de ajo

· 2 hojas de Laurel

· 1 guindilla

· 3 pimientos calorranos o choriceros

· Sal y Aceite.

Para el sofrito:

· Aceite, 3 dientes de ajo, y pimentón

Preparación:

ü Ponemos a remojo los Titos el día anterior.

ü Pelamos los ajos, quitamos las pepitas y el rabo a los pimientos choriceros, picamos la cebolla en brunoise y ponemos en una olla con un poquito de aceite.

ü Añadimos los titos, la hoja de laurel, la guindilla, un poquito de sal y cocemos con la misma agua con el que han estado a remojo.

ü Si lo haces en cazuela a fuego lento, cocerán unas 5 horas. Pero yo he utilizado la olla rápida, en 40 minutos más o menos desde que empieza a hervir.

ü Hacemos un sofrito en la sartén con un chorrito de aceite, freímos los ajos y cuando estén doraditos los retiramos y añadimos el pimentón, una cucharadita más o menos. Y lo vertemos rápidamente sobre nuestros titos.

ü Dejamos que de un hervor. Si vemos que todavía no están del todo hechos, déjalos un poco más hasta que terminen de cocinarse y estén tiernos.

ü Se sirve y que aproveche.

By courtesy of Carolina González from www.lasrecetasdecarol.com

Authentic Tunisian Shakshouka

noreply@blogger.com (César Pérez) — Sat, 04 Nov 2017 18:12:00 +0000

Country of Origin: Tunisia

Written by Narjes Mathlouthi from www.tunisiaonaplate.com

Shakshouka, North African-style poached eggs in spicy tomato sauce with seasonal veggies are one of my grandma’s favourites.

She likes to put lots of homemade harissa that she makes herself. Needless to say this is one of my favourite memories of the time my family and I shared in her home.

Ingredients:

ü 3 tablespoons extra-virgin olive oil

ü 1 large onion thinly sliced or cubed

ü 1 large red bell pepper thinly sliced or cubed

ü 1 Anaheim pepper thinly sliced or cubed (optional)

ü 2 garlic cloves finely chopped or minced

ü 1 teaspoon ground cumin

ü 1 teaspoon paprika

ü 1 teaspoon Harissa (optional)

ü 1 teaspoon coriander

ü 2 tomatoes cubed

ü 2 teaspoon salt, more as needed

ü 1 teaspoon black pepper, more as needed

ü 4 large eggs

ü Chopped parsley, for serving

ü 4 teaspoons tomato paste

ü 1 cup water

Method:

· In a large skillet, pour olive oil, add onion, garlic, pepper and tomatoes

· Season with salt, pepper, cumin, coriander and paprika

· Cook over medium heat, stirring occasionally, until golden, about 10 minutes

· Add the tomato paste and water and let the sauce cook for about 5-10 min

· Crack the eggs over the tomato sauce and cook for about 5 min

· Once eggs are cooked sprinkle some fresh onion and parsley and serve

Chehya tayyba’ (Bonne Appétit)!

By courtesy of Narjes Mathlouthi from www.tunisiaonaplate.com

The Best Dilly Beans from the Real Canning Experts

noreply@blogger.com (César Pérez) — Wed, 20 Sep 2017 20:57:00 +0000

Country of Origin: USA

Written by Lynne Curry from www.forage.com

Benjamin’s Aunt Lydia is 89 years old, still lives on her own and has a better memory than all of us put together. (Case in point: She recently recalled the name of a horse in a photograph of her uncle dating from the 1920s.)

She also makes the best dilly beans. Ever.

I’ve been wondering what the women of her generation–and those a whole lot younger–think about the fact that canning is the hip new thing.

Yes, indeed. Sales of Ball canning jars are surging as everyone’s storing up on local fruits and veggies from the farmers’ market and, if they’re lucky, their own gardens.

It seems like we’re living through one of those cultural movements I learned about in high school history class (when I wasn’t passing notes, but hey, I ended up with a history degree after all).
Instead of saving scrap metal and sacrificing panty hose, urban Americans are relearning an age-old skill.

Nothing new at all for most of the folks around here.

Lydia and my neighbours like Janie (70 something), Pam (50 something), and Annie (40 something) have been canning ever since they hit the county.

No loaded huckleberry bush, peach or apple tree within sight is safe.

And if you stand around too long, you too might get pickled. They’ve taught me everything I know.

Lydia's Dilly Beans

I've used this as a master pickling recipe for many other vegetables besides beans, including beets.
Just follow the ratios for the brine and vary the spices with others or herbs you love.

Ø Type of Course: Preserves

Ø Cuisine: American

Ø Servings: 7 pints

Ingredients

For each pint:

· 1/4 teaspoon crushed red pepper
· 1/2 teaspoon mustard seed
·         1/2 teaspoon dill seed
·         1 clove garlic
·         3 1/2 cups vinegar
·         3 1/2 cups water
·         1/4 cup canning salt

Instructions

1. Pack jars tight. Add the spices and bring vinegar and water to a boil.
2. Pour the brine over the beans, seal and process in a boiling water bath for 10 minutes.

By courtesy of Lynne Curry from www.forage.com

Mom’s Hara moong with Tadka

noreply@blogger.com (César Pérez) — Tue, 12 Sep 2017 23:10:00 +0000

Country of Origin: India, भारत गणराज्य, Bhārat Gaṇarājya

Written by Pooja Khanna from www.2blissofbaking.com

Traditional recipes are a treasure to me. Food makes memories, and the recipe I am sharing today is a traditional Hara moong that holds so many memories from my childhood because it has an aroma of my mother’s kitchen.

Mom’s Hara moong with Tadka

Ingredients:

1 cup uncooked green lentils (Hara moong)

4 cups water

1 tablespoon chopped fresh ginger

Salt to taste

For the Tadka:

2 to 3 tablespoons of ghee

2 teaspoons cumin seeds

¾ cup onions, finely chopped

1 clove of garlic minced

Red chili powder according to the taste

½ teaspoon garam masala powder

A pinch of salt

To Garnish:

Ginger julienne

Green chilies slit

Instructions:

Cooking Green Lentil/Hara Moong:

Rinse and soak the lentils in water for 2-4 hours. Add the lentil, chopped ginger + salt and water in a pressure cooker and cook till one whistle. Turn the heat to low and cook for additional 10 minutes.

Pot Method:

Rinse the lentils and add it to a pot with water, salt and ginger. Bring it to a boil. Turn the heat to low and let it simmer for 30 minutes or so till the lentil cooks.

To Make Tadka:

Add the ghee in a pan on medium heat. Add cumin seeds and once it cracks, add onions, garlic, green chilies, pinch of salt and sauté till onions are light golden brown.

Add the garam masala, red chili powder and sauté for a minute till the oil layer can be seen on top. Remove some of the Tadka in a bowl for garnish, aside. Add the cooked lentils along with the liquid and let it simmer on low heat for 15-20 minutes.

Adjust the salt as needed. Turn off the heat, and garnish with chopped chilies and ginger julienne and the saved Tadka.

Written by courtesy of Pooja Khanna from www.2blissofbaking.com

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Top Baking Questions Answered

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Soufflé de limón

noreply@blogger.com (César Pérez) — Fri, 01 Sep 2017 20:23:00 +0000

Country of Origin: Spain

Written by César Pérez M. from www.foodaroundtheworldproject

Hi everybody!!

Cuando hablamos de Soufflés nos viene a la mente esa fantástica preparación, sea salada o dulce, dentro de un ramequin y perfectamente inflado y esponjoso.

Esta palabra proviene del participio pasado soufflé (soplado, inflado) del verbo francés “souffler” que significa ‘soplar’ o ‘inflar’.

Pero debemos tener en cuenta que estas elaboraciones se pueden encontrar en formato tarta, como la que hoy nos ocupa.

En Alicante, en muchos locales preparan el soufflé así, pero particularmente en Altea, he tomado este postre en muchas ocasiones y debo decir que en todas he quedado realmente satisfecho.

Vamos a ver cómo se elabora este postre tan apetitoso, con un poquito de técnica, muy entretenido, pero al alcance de cualquiera.

Soufflé de Limón

Para montar este postre debemos de tener hechas de antemano otras preparaciones: un bizcocho, crema de limón y merengue.

Después de esto solo nos quedaría montarlo y glasearlo, es decir, darle un bonito y apetitoso color dorado.

Se pude hacer con unos sopletes pequeños o se puede glasear en la salamandra, (es decir el grill), depende de lo que tengamos.

Bizcocho

El bizcocho que propongo es una receta fácil y muy socorrida, se puede hacer redondo o alargado, eso sí, tiene que ser fino.

Si se hace redondo en un molde y queda grueso, se corta por la mitad y listo.

Si lo que se quiere es hacerlo alargado, hay tener la precaución de poner en la bandeja papel vegetal, lo venden en cualquier supermercado, de lo contrario puede ser difícil sacarlo sin que se rompa.

Ingredientes:

· 2 Huevos

· 1 Yogurt de limón

· 1/2 Sobrecito de levadura

· El vasito del yogurt lleno de aceite de girasol

· El vasito del yogurt lleno de harina

· El vasito del yogurt lleno de azúcar

· La ralladura de un limón

Cómo lo hago??

Empezar por los huevos, separando las yemas de las claras.

Trabajar las yemas junto con el azúcar con una varilla hasta que queden espumosas.

Agregar el yogurt a esta mezcla, añadir el aceite y mezclar bien.

Incorporar poco a poco el harina y la levadura, previamente pasadas por un tamiz, para evitar grumos.

Montar las claras

Para que monten bien:

1. Las claras deben ser frescas

2. Deben estar bien frías

3. El recipiente donde se monten debe estar seco y frío

4. Añadiendo una pizca de sal, se acelera el proceso

Unir las yemas con las claras montadas, para ello verter las claras encima de las yemas y mezclar con movimientos rápidos y envolventes, con una espátula o cuchara de madera, del exterior del recipiente hacia el interior.

Nunca hacer la mezcla con la varilla.

Las claras montan al meterles aire, si se trabaja mucho o se hace con la varilla, pierden ese aire y el bizcocho subirá menos.

Volcarlo en el molde elegido.

Hornear en horno precalentado a 150º, 15 min.

Crema de Limón

Esto es una crema pastelera con aroma y ralladura de limón.

El aroma se encuentra en cualquier supermercado, lo hay líquido, en polvo y en gel.

Otra cosa, no pongo cantidad de aroma ya que unos dan más sabor que otros.

Ir añadiendo hasta que se obtenga el sabor a limón deseado.

Ingredientes:

· ½ Litro de leche

· 1 Corteza de limón

· 1 Corteza de Naranja

· 4 Huevos

· 1 Ramita de canela o vainilla

· 150 gr. de azúcar

· Aroma de limón

· 45 gr. de harina o fécula de maíz

1 Pizca de mantequilla

Modus operandi

Poner toda la leche, menos un chorrito, a hervir con las cortezas de limón y naranja y la canela o vainilla (según el gusto), para que tome su sabor y aromas.

Trabajar con una varilla y por este orden:

1. Las yemas de los huevos

2. El azúcar

3. La harina o fécula

4. El chorrito de leche

Reservar las claras.

Cuando la leche haya hervido, colarla encima de la mezcla anterior moviéndola bien.

Poner el recipiente al fuego, sin dejar de mover esta mezcla hasta que espese, al primer hervor apartarla de fuego y cambiarla para otro recipiente.

Esto se hace para detener la cocción, si no la crema se podría cortar o solidificarse las yemas, quedando en el primer caso separada la mezcla y en el segundo, arenosa.

Añadir el aroma de limón al gusto e incorporar la mantequilla a la crema.

Merengue

La composición denominada merengue abarca cuatro procedimientos de elaboración:

· Merengue corriente

· Merengue italiano

· Merengue cocido

· Merengue suizo

El que hoy nos ocupa es el merengue italiano.

Éste consiste en una mezcla de 500 gr. de azúcar cocido a punto de Bola Fuerte y vertido sobre 8 claras de huevo montadas a punto de nieve consistente.

Y os preguntaréis… que es el punto de Bola Fuerte??

Los profesionales usamos para estas cocciones un “pesa jarabes” que determina los grados o un termómetro, pero si no tenemos, lo hacemos de la siguiente forma.

Ojo a las indicaciones, si no se hace con rapidez y al pie de la letra, nos quemaremos el dedo.

Almíbar a punto de bola fuerte

Ingredientes:

· 500 gr. de azúcar

· 1dl. de agua

Procedimiento:

Poner un cacito con estos dos ingredientes al fuego, levantar el hervor y mantener suave, que no tome color ya que si pasa esto, no nos vale para esta preparación.

Veremos que el líquido empieza a hacer burbujitas y se va volviendo más denso.

Preparar a nuestro lado un bol con agua fría.

La idea es meter el dedo índice en el agua fría, rápidamente atrapar una de estas burbujitas con él y volverlo a meter en el agua fría.

No es complicado, de verdad, si se hace sin miedo y rápidamente, no nos quemaremos.

Al sacar el dedo del agua, veremos que está cubierto por una película densa de azúcar, si la giramos sobre otro dedo, se hará una bola, ésta tiene que ser fuerte, no blanda.

Si es así, dejamos reducir el almíbar un poco más y veremos que cambia la consistencia.

A ver, tampoco tiene que salir de libro, no lo estamos haciendo cada día.

Merengue italiano al limón

Ingredientes:

· 500gr. de azúcar cocido a punto de bola fuerte

· 8 Claras de huevo montadas a punto de nieve consistente

· 1 pizca de sal

· La ralladura de un limón

· El zumo colado de este limón

Procedimiento:

Montar las claras con la pizca de sal, el zumo y la ralladura de limón, mientras se hace el almíbar.

Cuando podamos darle la vuelta al recipiente, sin que se caigan las claras montadas, ya estarán.

Y el almíbar…ya lo tenemos, no?? Pues apagamos el fuego y lo vamos añadiendo poco a poco sobre las claras montadas, sin dejar de batir.

Veremos que éstas cambian de tono y de textura, esto es porque al verter el almíbar caliente sobre las claras, éstas se cuecen y la concentración de azúcar al enfriar, las endurece.

Retirar el merengue a otro recipiente frío.

Bien, vamos a terminar el Soufflé.

Tenemos el bizcocho cortado a nuestro gusto, la crema de limón y el merengue, nos falta azúcar glass y ya podemos montarlo.

Encender el grill del horno.

Elegir una bandeja sobre la cual montar el soufflé y que se pueda meter en el horno.

Poner el bizcocho en la bandeja, recortándolo a un centímetro del borde.

Con una cuchara extender una capa generosa de crema de limón sobre el bizcocho.

Con una paleta o espátula incorporar el merengue, tiene que quedar alto, dándole la forma deseada, hasta el borde de la bandeja.

Con ayuda de un colador, espolvorear con azúcar glass y meter el soufflé al horno, con la puerta abierta y girándolo si es preciso para que el glaseado quede uniforme.

Una vez se haya conseguido esto, ponerlo en la nevera hasta el momento de consumirlo.

Un broche perfecto para una ocasión especial.

Enjoy your dessert!!

Grilled Cherry Pandowdy

noreply@blogger.com (César Pérez) — Wed, 30 Aug 2017 22:45:00 +0000

Country of Origin: USA

Written by Jere’ Cassidy from www.onehotoven.com

Even when it is hot outside I still want dessert. But, thinking of turning my oven on when it is 100 degrees outside just doesn’t seem like the right thing to do. My air conditioner will never shut off. Well, I have the solution for summertime desserts, it’s the grill. Crazy as it sounds, I am going to grill desserts this summer.

Today I am making Grilled Cherry Pandowdy. Now that cherries are in season it only makes sense to use these sweet little gems, especially since I have quite the large bowl of Bing and Rainer cherries sitting in my kitchen.

Making a pandowdy is super easy. You just need a single pie crust and fruit. You can even use a store bought pie crust and canned or frozen fruit. That’s easy, right!

Pandowdies are like a pie, but they are not a pie. Pandowdies are made with a variety of fruits but its origin started with apples and a pie crust on top. As the pandowdy bakes the crust is cut into squares and the squares are pushed down into the fruit filling which will bubble up, this is said to make the top look “dowdy” or a little messy. But, this is what makes the pandowdy so good.

The first thing you need to do is prepare your cherries by pitting, and cutting the cherries in half if they are too big. My suggestion to you is if you do not own a cherry pitted, by all means, go get one. For years I thought I didn’t need another gadget in my drawers, but for this recipe, I went all out and spent $10.00 for a pitted and realized how much faster cherry pitting went, and no red stained fingers.

Since this pandowdy is going on the grill I am using two aluminium cake pans. Doubling up on the pans adds stability to the pandowdy because it will be a bit heavy and the double pans also keep the filling from burning.

Let’s start by heating up the grill. I have a four burner grill and turned the two left burners on high, and the far right burner on low. This is the burner I will set the pandowdy on. The other burner I don’t use. Make sense? If you have a three burner just do the same.

Besides the sweet cherries, you will need a few other ingredients, the aluminium pans, a single pie crust, one can of cherry pie filling, cinnamon, nutmeg, sugar and orange juice.

Are you asking why I am using cherry pie filling? The reason is I use it is to add a nice sweet sauce to the pandowdy and it is a fast way to get it on the grill.

Mix all the cherries together in the cake pan with the spices and orange juice then cover with the buttery pie crust.

Look at all those colours!! This is going to be so good.

Cover the cherries with the pie crust and top with sugar. The sugar melts into the crust and adds some extra flavour and crunchy texture to the crust. And, my Aunt Clare Belle always did this so I’m copying her.

After about 20 minutes, when the crust has started browning, cut the crust into squares. Now for the fun part, take a spoon push down the squares into the cherries. I usually push down the edges and some of the squares. Be careful of the hot grill.

Grill for another 20 minutes or until the crust is brown and the filling is bubbly. This is what you get…a beautiful, browned, sweet Grilled Cherry Pandowdy.

Carefully remove the pandowdy from the grill. I set mine in a pie plate, waited a half hour for it to cool down a bit and served it up. The crust turned out beautiful; nicely browned and flaky with the filling peeking through those cut squares.

Feel free to change up the fruit or mix and match, there are so many possibilities for a pandowdy. And, of course, you can bake this in your oven at 400 degrees for 45 minutes.

You don’t have to wait for the summer heat to grill your desserts. Just remember when you have a big turkey in your oven and don’t have room to a bake some dessert, use your grill instead.

Grilled Cherry Pandowdy

Cook time Total time

40 Min 40 Min

A twist on a classic pandowdy, but made with cherries and baked on a grill.

Under a buttery crust are sweet Bing and Rainer sweet cherries.

Ingredients

Single Pie Crust

· 1 cup AP flour

· 2 tablespoons corn starch

· ½ teaspoon salt

· ⅓ cup cold butter

· ⅓ cup ice water

Cherry Mixture

· 6 oz. cherries, cleaned, pitted and halved

· 1 8 oz. can cherry pie filling

· 2 tablespoon orange juice

· ½ teaspoon cinnamon

· ¼ teaspoon nutmeg

Instructions

Heat the grill - I use a gas grill with four burners. The two left burners are on high and the right burner is on low. The other burner is not lit. You will have to adjust according to your specific grill.

Making the pie crust

1. Mix the flour, corn starch, and salt in a large bowl.

2. Cut in the cold butter

3. At the water 1 tablespoon at a time mixing with a fork until the dough comes together

4. On a floured board, roll out the pie dough so it is large enough for cover the cake/pie pan

5. Please the rolled dough in the refrigerator for 15 minutes.

Making the Pandowdy

1. Directly in the aluminium cake pans mix the cherries, cinnamon, nutmeg, and orange juice

2. Cover the cherries with the pie crust, trim the edges.

3. Sprinkle sugar on top of the pie crust

4. Grill for about 20 minutes, or until the crust is starting to brown

5. Using a knife, cut the pie crust into 1" squares then with a spoon gently poke down the squares into the hot filling. You do not have to do all the squares.

6. Grill for another 20 minutes or so until the crust is golden brown and the filling is bubbly.

7. Carefully from the hot grill and let cool before eating.

Here is another great pandowdy, this one using peaches and cherries. See, you can mix and match.

Have you ever grilled dessert? I would love to hear what you made.

By courtesy of Jere’ Cassidy from www.onehotoven.com

Yogurt Cake with Pistachios & Saffron Icing (Gluten-Free)

noreply@blogger.com (César Pérez) — Thu, 17 Aug 2017 21:23:00 +0000

Country of Origin: Iran, جمهوری اسلامی ایران

Written by Fariba Nafissi from www.zozobaking.com

Do you believe the words that you speak and the thoughts that you think has an impact on what you get in life??

I’m a strong believer of this philosophy, not that I want to get deep into this subject, but I have to share this story with you.

My husband and I have been tossing the idea of moving to Spain, we have been talking about visiting Spain for over two years. Finally we set our mind and decided this fall we will visit Barcelona.

In the same week that we've finalized everything, I was contacted by César to participate in his project.

And guess where César is from?... Yes, Barcelona!!

I'm beyond excited to participate in his project with a Persian inspired recipe using the ingredient that is dear to both Spanish and Persians: Saffron!!

Hope you enjoy it and I invite you to visit my website www.zozobaking.com for more Persian recipes.

Yogurt Cake with Pistachios & Saffron Icing

Yields 6-8

Bake time: 40 minutes

Ingredients for Cake:

ü 250g butter, softened

ü 190g sugar

ü 150g pistachios, finely chopped & some for decoration

ü 100g almond meal

ü 200g cornmeal

ü 1 teaspoon baking powder

ü 2 tablespoons yogurt

ü 3 eggs

ü 1/2 orange, freshly squeezed juice & zest

ü 1/4 teaspoon almond extract

ü 1 tablespoon rose petals

Ingredients for Yogurt icing:

ü 100g Greek yogurt

ü 50g powdered sugar, sifted

ü 2 drops of brewed saffron

Process:

1. Preheat the oven to 350°F and grease two small 6" pans & dust with corn flour

2. In a large bowl or the bowl of your stand mixer, mix together the butter and sugar until soft and fluffy

3. Add eggs one at a time and mix to incorporate

4. Add the remaining ingredients starting with the orange zest and almond extract

5. Equally divide the batter onto the pans and bake for 45 minutes or until the tester comes out clean

6. Remove from the oven and let cool

Process for icing:

1. Use a whisk to mix together all the ingredients until you have a smooth cream

2. Use a spoon to pour the icing over the cake and sprinkle with ground pistachios and rose petals if you wish & serve.

Hope you enjoy this recipe and thank you for this opportunity.

Love,

Fariba

By courtesy of Fariba Nafissi from www.zozobaking.com

Supercharged dahl (it’s totally dahl-icious!)

noreply@blogger.com (César Pérez) — Tue, 08 Aug 2017 15:41:00 +0000

Country of Origin: India, भारत गणराज्य, Bhārat Gaṇarājya

Written by Lee Holmes from www.superchargedfood.com

I think we all know those people who love and embrace everything about India, the sights, the culture, the colours and especially the FOOD!

Some of them take trips every year, stay at a minimalist yoga retreat and come back totally ‘spiritual’, #cultured and a changed person.

If you're one of those people or anything like me, half Indian and half English and living between two cultures, or if you're just looking for a gentle reminder to get your 'Eat Pray Love' on, then you’ve come to the right place!

If an Ashram sounds a little too hard-core right now, I’ve got the perfect dish that’ll make you feel as if you’re ‘connecting to your core’ and being healed internally by the local medicine man.

Transform your kitchen into an Indian land of spices with all of the aromatic colours and flavours of this beautiful country. I’m helping you put the authentic back into Indian food with a DAH-Liciously easy dinner that is equally warm, comforting, wholesome and supercharged!

Indian food has a way of catering to everyone’s food preferences – whether you’re gluten-free, vegan, sugar-free or anything else-free, this dahl can be catered to suit your needs.

It’s Indian cooking made easy and people-friendly.

So, what is Dahl (or daal or dal)? It’s an Indian dish of curried, spiced lentils. It’s one of my favourite meals to make when I’m in a CURRY because it’s quick and simple. I’ve included anti-inflammatory turmeric, high-fibre lentils, antioxidant-rich garlic, nausea-relieving ginger and digestive-improving cumin to make this Dahl rich in nutrients and perfectly grounding. This superb combination is warming and immune-boosting to help fight off colds all year long.

Growing up with my Indian background, lentil dahl has always made me feel at home. If you want to know more about my ever-evolving love of India and Ayurveda, you can read about my Indian adventures or check out my Ayurvedic-inspired book, Eat Right for Your Shape.

Let’s talk about the star of this Bollywood show - Lentils!!

Lentils aren't just a good option for plant-based enthusiasts. These legumes punch way above their weight when it comes to protein, iron and nutrients.

Lentils are a low-calorie, nutrient-packed legume with a nutty and earthy flavour. They contain a great source of prebiotics which means they benefit our existing gut bacteria and feed our communities of healthy flora to keep everything running smoothly: oops

Lentils also contain dietary fibre, protein, iron, B1, zinc, potassium and more!

Because they're high in insoluble fibre, they can help prevent constipation and even relieve irritable bowel syndrome. They're a plant-based source of both protein and iron that can help lower cholesterol, stabilise blood sugar and look after heart health. These little legumes can also help with weight loss because they’re high in nutrients like fibre, protein, minerals and vitamins and low in calories which means they keep us full and satisfied - Bonus!

Just remember, lentils aren't everyone's best friend. They can increase flatulence so if you're trying them out for the first time, I suggest eating them with close friends or family or soaking them beforehand.

Supercharged Dhal

Just like fine wine and cheese, there’s something about dahl that only gets better with age. This dahl makes for the perfect lunch the next day. That's, if you haven’t finished it before then!

Ingredients:

Ø 2 cups red lentils rinsed

Ø 4 cups vegetable stock or water

Ø 2 tsps. turmeric

Ø 2 knobs unsalted butter

Ø 2 tsps. cumin seeds

Ø 3 cardamom pods lightly crushed

Ø 4 cloves

Ø 4 cloves garlic, finely sliced

Ø 1 small onion, finely chopped

Ø 1 fresh green chilli deseeded and finely sliced

Ø 1 inch piece ginger grated

Ø 1 1/2 cup chopped tomatoes

Ø 1 inch cinnamon stick or 1/2 tsp cinnamon

Ø 1 tsp coriander

Ø pinch sea salt

Method:

ü Place the lentils in a pan add stock or water to cover and bring to the boil (skimming off any scum that rises to the top).

ü Once boiled turn heat down to a gentle simmer and add turmeric and 1 knob butter. Cover with a lid, and let simmer (about 15 mins) stirring occasionally and adding more liquid if required.

ü In a small frying pan, over a medium heat place a small amount of butter and add cumin seeds, cardamom pods, cloves and fry for about a minute until fragrant (the seeds may pop).

ü Remove the tempered spices from the pan and set aside in a small bowl.

ü Melt remaining butter in the same frying pan over a medium heat and fry garlic, onion, chillies, grated ginger and tomatoes, add the cinnamon, coriander and tempered spices and cook until onion is translucent.

ü Remove from the heat and set aside until lentils are cooked through, then stir through spice mix.

Season to taste, ladle into bowls, and serve with fresh coriander.

By courtesy of Lee Holmes from www.superchargedfood.com

How to Make Starbucks’ Sous Vide Egg Bites at Home

noreply@blogger.com (César Pérez) — Mon, 07 Aug 2017 21:51:00 +0000

Country of Origin: USA

Written by Joe Hughes from www.sousvidewizard.com

Need more proof that sous vide is taking the culinary world by storm? Starbucks just introduced two new breakfast items – and here’s a hint: it’s not another sandwich.

Packed with protein and grain-free, Starbucks’ Sous Vide Egg Bites come in two varieties: Bacon & Gruyere, and Egg White and Roasted Red Pepper. Both are cooked with cage-free eggs and low in calories – 170 calories for the egg white version, and 310 calories for the bacon and Gruyere.

I had the chance to try both versions, each velvety in texture and rich in flavour. While I’ll admit the bacon gruyere was my favourite, the roasted red pepper wasn’t far behind. Each order comes with two egg bites served in convenient tin-shaped cardboard. Starbucks gets a few extra brownie points for the presentation here. Usually, their sandwiches are haphazardly tossed in a bag.

While the coffee chain’s Sous Vide Egg Bites are a surprisingly healthy option for breakfast, they’re still a fast, processed food. And at almost $5 a pop, they’re expensive. You can buy a dozen organic, pasture-raised eggs for that price. For conventional eggs, you could buy at least two dozen.

If you have your own sous vide machine, you can save yourself a small fortune and make these eggs right in your own kitchen – whenever you want.

Copycat Starbucks Sous Vide Egg Bites

The ingredients in Starbucks’ sous vide eggs are relatively.

Here are the ingredients the coffee chain uses:

Bacon and Gruyere

ü Cottage cheese

ü Eggs

ü Monterrey jack cheese

ü Unsalted butter

ü Gruyere cheese

ü Uncured bacon

ü Rice starch

ü Hot sauce

While you’re here, check out our recommendations

for the Best Sous Vide Cookbooks for 2017

Egg White & Red Pepper

ü Egg whites

ü Cottage cheese

ü Monterrey jack cheese

ü Red bell pepper

ü Rice starch

ü Unsalted butter

ü Spinach

ü Canola oil

ü Feta cheese

ü Green onion

ü Salt

ü Hot sauce

The two surprising ingredients – in my opinion – are the cottage cheese and hot sauce. The bites weren’t particularly spicy, and since it’s last on the ingredient list, it’s safe to assume they used just a drop or two.

The cottage cheese is what gives the bites their creaminess.

We’ll use most of these ingredients to create our own version of sous vide egg bites.

What You’ll Need

To make these egg bites, you’ll need:

ü 6, 4oz. mason jars and lids (No need for your best vacuum sealer)

ü Sous vide cooker

Copycat Starbucks Bacon Gruyere Sous Vide Bites

Copycat Starbucks Bacon Gruyere Sous Vide Bites

Ingredients:

ü 6 eggs

ü 1/4 cup cottage cheese

ü 6 strips of cooked bacon

ü 1/4 cup Monterey jack cheese

ü 1/4 cup Gruyere cheese

ü 1 tsp. Rice Starch

ü A dash of hot sauce

ü 1 tbsp. Butter

Directions:

ü Set your sous vide machine to 172F.

ü Grease the sides of the mason jar with a touch of your favourite oil, or use cooking spray.

ü In a separate bowl, whisk the eggs.

ü Fold in the Cottage Cheese, Monterrey Jack Cheese, Gruyere Cheese, and Rice Starch

ü Add the hot sauce and butter.

ü Mix until well combined.

ü Break the pieces of bacon in half, and place both halves in the bottom of each mason jar.

ü Divide the egg mixture evenly among all the jars, pouring the mixture over the bacon.

ü Seal the jars with the lids.

ü Place the jars in your sous vide machine.

ü Cook for 1 hour.

Serve immediately.

Copycat Starbucks Egg White Roasted Red Pepper Bites

Copycat Starbucks Egg White Roasted Red Pepper Bites

Ingredients:

ü 6 egg whites

ü 1/4 cup cottage cheese

ü 1/4 cup Monterey jack cheese

ü 1 tbsp. butter

ü 1/2 roasted red bell pepper, finely diced

ü 1 tsp. Rice Starch

ü 1/4 cup spinach, finely diced

ü 2 tbsp. green onions, finely diced (about one medium green onion)

Directions:

ü Set your sous vide machine to 172F.

ü Grease the sides of the mason jar with a touch of your favourite oil, or use cooking spray.

ü In a separate bowl, whisk the egg whites.

ü Fold in the Cottage cheese, Monterrey jack cheese, red pepper, rice starch, spinach and green onions.

ü Add the hot sauce and butter.

ü Mix until well combined.

ü Divide the egg mixture evenly among all the jars.

ü Seal the jars with the lids.

ü Place the jars in your sous vide machine.

ü Cook for 1 hour.

Serve immediately.

Now you can enjoy your own sous vide egg bites at home whenever you want. These recipes are designed to produce creamy eggs. If you prefer your eggs to be firmer, experiment with different temperatures and cooking times.

By courtesy of Joe Hughes from www.sousvidewizard.com

Blackened Cajun Shrimp Tacos with Avocado Salsa

noreply@blogger.com (César Pérez) — Sat, 08 Jul 2017 11:07:00 +0000

Country of Origin: USA

Written by Alyssa Rivers from www.therecipecritic.com

Blackened Cajun Shrimp Tacos with Avocado Salsa are made with so many fresh ingredients and the blackened cajún shrimp takes it to the next level with flavour! These are some healthy and delicious tacos you have got to try!

I have officially joined the soccer mom club. Well, lacrosse mom club. Both of my boys wanted to play this year and it has taken our lives over. It seems like me and my little girl live in our car during the week taking both of my boys back and forth to practices. Then on Saturday we are watching games all day. It is fun and both of my boys love to play. But man, it is a lot of work keeping up with life in general and lacrosse.

Because we are always on the go it has been so hard to get the family together for dinner. They grab something quick before they head to a 2 hour practice. Well last week I was craving some fresh and delicious meals. It was time to make something that was healthy and full of amazing flavour.

This recipe starts with this blackened cajún shrimp. I love cajún seasoning because it has so many spices combined in one to really add a kick. It was perfect seasoning the shrimp and makes a nice crisp seasoned edge on the shrimp.

When thinking of what to put inside of these tacos I knew that an avocado salsa had to be involved.
I love avocado salsa and could literally eat it with a spoon. Fresh avocados, tomatoes, red onion, black beans, and corn with a squeeze of a fresh lime. This really took these tacos to the next level!

I kept debating whether or not to add a fresh homemade dressing to drizzle on the top but nope. These tacos were perfect as is. The cajún shrimp added just enough flavour and spices and the avocado salsa was full of fantastic and fresh flavour.

These tacos became an instant favourite. And you know what? They didn’t take much at all to make! The great thing about shrimp is that it is ready in just minutes. Then you just have to chop a few veggies for a simple avocado salsa.

And BAM!!
There you have it! Some amazing full of flavour tacos with simple and fresh ingredients that you will want to make again and again!

*Prep time*	*Cook time*	*Total time*
15 mins	3 mins	18 mins

Serves: 4-6

Ingredients:

ü 1 pound jumbo shrimp peeled and deveined, remove tails if wanted

ü 1 Tablespoon cajún seasoning

ü 2 tablespoons olive oil

ü Avocado salsa:

ü 3 Roma tomatoes, diced

ü 1 (11 ounce) can yellow corn, drained

ü 1 (15 ounce can black beans, rinsed and drained

ü ½ red onion, diced

ü 2 avocados, diced

ü ¼ cup chopped cilantro

ü Juice of one lime

ü Salt and pepper to taste

ü Crumbled feta for topping, optional

ü 4-6 flour tortillas for serving

Instructions:

1. In a medium sized bowl add the shrimp and cajún seasoning. Toss until coated. In a medium sized skillet over medium high heat add olive oil and shrimp. Cook for about 2-3 minutes until no longer pink.

2. To make the avocado salsa: Add the tomatoes, corn, black beans, red onion, avocado, and cilantro to a bowl. Salt and pepper to taste.

3. Assemble the tacos dividing the avocado salsa and topping with shrimp.

4. Sprinkle with crumbled feta and serve immediately.

This recipe is a lovely collaboration in my project courtesy of

Alyssa Rivers from www.therecipecritic.com

Homemade Gluten Free Brown Bread Rolls

noreply@blogger.com (César Pérez) — Wed, 05 Jul 2017 15:53:00 +0000

Country of Origin: Ireland

Written by Heidi Grimwood www.myglutenfreelife.ie

We love this simple gluten free brown bread recipe.

Quick, easy, and delicious.

Top tips - once cooked and sliced, freeze what you are not eating to keep it fresher.

Ingredients

• 6 oz gluten free brown bread flour

• 2 teaspoons baking powder

• 2 tablespoons probiotic yoghurt

• 1 egg whisked

• 2 oz butter melted

• Handful of mixed seeds

Directions

Mix together and make into medium size balls patting with a little flour as gluten free mixes are wetter than other.
Bake in the oven for 10-15 mins on 180 degrees

By courtesy of Heidi Grimwood from www.myglutenfreelife.ie

Cochinillo o tostón asado

noreply@blogger.com (César Pérez) — Wed, 05 Jul 2017 15:51:00 +0000

Country of Origin: Spain

Written by César Pérez M. from www.foodaroundtheworldproject

Hoy vamos a hacer un cochinillo asado al estilo de Castilla, es un plato relativamente fácil de hacer, pero hay que seguir unas pautas si lo que queremos es un resultado dorado y crujiente.

Empezamos:

Lo primero es la compra, un cochinillo debe pesar entre los 4,5 kg y los 6,5 kg y la edad no debe superar los 21 días, con estas características el cochinillo solo se habrá alimentado de leche materna y su ternura estará más que garantizada.

Hay que comprar uno que esté bien blanco, sin moratones y que su olor no sea fuerte ya que esto es sinónimo de está atrasado.

Hay muchas recetas de cochinillo, en ciertos países europeos se macera, en otros se ponen hierbas o productos picantes, aquí en España y particularmente en Castilla y León, se asa solo con agua, sal y manteca, pudiendo ponerle también una hoja de laurel o un diente de ajo si se desea.

El problema que existe en una casa a la hora de asarlo es que normalmente nos entra en el horno, teniendo que trocearlo y perdiendo así algo de gracia, pero no nos vamos a comprar un "súperhorno" para hacerlo, o si?

Veamos cómo se hace.

Ingredientes:

· 1 Cochinillo

· Agua

· Sal

· 1 Hoja de laurel (opcional)

· Manteca.

· 1 Diente de ajo (opcional)

Cómo hacerlo:

ü Normalmente los cochinillos estos vienen bien pelados, pero aun así, no está de más pasarle el soplete por dentro de las orejas y por la cara que es donde les suele quedar algún pelo.

ü Lavamos el animal para quitarle los posibles restos de pelo quemado y lo secamos bien.

ü Precalentamos el horno a 180º - 200º.

ü Escogemos una placa de horno que tenga profundidad o una cazuela de barro, en cualquiera de éstas colocar en el fondo otras cazuelitas de barro o unas tablillas con el fin de separar el cochinillo del agua.

ü Salamos el cochinillo por dentro y por fuera, lo untamos bien con manteca y lo ponemos con el lomo hacia arriba sobre las cazuelitas o tablillas.

ü Añadimos agua sin que llegue a tocar al animal.

ü Si se quiere poner el diente de ajo o el laurel, lo pondremos en el agua.

ü Lo metemos en el horno 1 hora regándolo de vez en cuando con el jugo que va quedando en la placa.

ü Pasado este tiempo, le vendaremos las orejas y el rabo con papel aluminio para que no se quemen y lo dejaremos en el horno 1 hora más.

ü Es conveniente regarlo con el jugo resultante de la cocción a menudo, así se hidrata y no se quema.

ü Después de este tiempo, lo dejaremos otra media hora sin regar con el fin de que quede crujiente.

ü Retiramos de la placa a una fuente, guarnecemos al gusto y a comer.

Hay quien pone primero el cochinillo con el lomo hacia abajo 1 hora y luego le da la vuelta.

A mi modo de ver, si el cochinillo es del peso dicho, no es necesario darle la vuelta, con dos horas y media de asado el cochinillo estará sobradamente hecho y manipularlo de más será aumentar las posibilidades de romperlo.

Que aproveche.

Gluten Free Scones

noreply@blogger.com (César Pérez) — Tue, 04 Jul 2017 18:29:00 +0000

Country of Origin: Ireland

Written by Heidi Grimwood www.myglutenfreelife.ie

Ingredients

• 340 gr Gluten free self-raising flour

• 2 level teaspoons Xanthan gum

• 115 gr unsalted butter/coconut oil (to make it dairy free!)

• 3-4 level tablespoons of caster sugar

• 2 medium eggs

• 4 fluid oz milk (or dairy free alternative like rice milk)

• Pinch of salt if using unsalted butter

Directions

ü Pre-heat oven to 200 degrees fan/Gas mark 6/220 degrees non fan

ü Sieve the gluten free flour, Xanthan gum, salt and sugar into a bowl

ü Add small chilled cubes of butter

ü Rub butter in or use a food processor, keep rubbing until achieve fine bread crumbs

ü Beat two eggs and add milk to eggs

ü Make a well in the centre of the bowl

ü Incorporate milk/egg using metal spoon until becomes clumpy

ü Tip on table, lightly knead to form a soft dough

ü If dough seems too sticky you may need a little more flour

ü Roll out to thickness of 1 inch

ü Cut scones using 2 inch pastry cutter (best results dip cutter in flour each time)

ü Place in baking tray

ü Brush tops with beaten egg

ü Bake in oven for approx. 20 minutes until golden brown and hollow when tap bottom.

By courtesy of Heidi Grimwood from www.myglutenfreelife.ie

Botillo del Bierzo con Berza y Patata

noreply@blogger.com (César Pérez) — Mon, 17 Apr 2017 09:48:00 +0000

Country of Origin: Spain

Written by César Pérez M.

Hola de nuevo, en otra publicación os hablaba de los productos de la matanza y hoy os quiero comentar sobre uno en particular que para muchos es desconocido, El Botillo.

Bien, ésta es una elaboración típica de la comarca de El Bierzo, León, donde tiene indicación geográfica protegida, aunque se degusta en toda la provincia.

Hay preparaciones similares en otras regiones como Asturias, en donde se llama butiecho o butiellu o Galicia, botelo o butelo.

Se trata de una tripa gruesa rellena de carnes adobadas, ahumado después y que cuando está seco, se cuece con berza y patata, resultando un plato sabroso y muy nutritivo.

Cuando se hace la matanza, se separan las piezas importantes como los jamones, los lomos, etc.

La carne se pica para adobarla, embutirla y convertirla en chorizos. Con las costillas, rabos y algún trozo de tocino se elabora este manjar.

Cómo se elaboran los Botillos?

Esta elaboración como todas las relacionadas con la matanza es muy entretenida, tienes que haberlas visto hacer antes y tener ciertas habilidades, de lo contrario se pueden estropear todas las preparaciones. No se debe olvidar que estamos trabajando con carnes crudas.

Las costillas, con carne, se trocean. Los rabos y los trozos de tocino, se trocean también. Todo esto se adoba con sal, orégano, ajo, pimentón y agua de laurel.

A toda esta mezcla se le dan tres vueltas, una por día, para que coja bien el sabor y es entonces cuando se meten en las tripas, se atan, se pinchan con una aguja para que pierdan el aire y se cuelgan para darle humo.

En mi casa se ahúman durante tres días.

Después de esto ya se pueden comer.

En casi todas las ciudades medias/grandes de España hay tiendas con productos exclusivos de León, si os apetece hacerlo os diré cómo debéis proceder.

Este es un plato para el invierno, pero en el norte se come hasta bien entrada la primavera, favorece la reunión de la familia y se puede comer con los dedos.

Veréis que fácil!!

Botillo con berza y patata

Cómo lo hago??

Lo primero es comprar el botillo.

Elegiremos uno que no sea muy grande, es mejor comprar dos medianos, que uno enorme.

Al llevar hueso y carnes duras, como el rabo, si es muy grande corremos el riesgo de que nos quede duro en el centro y el botillo, una vez se ha sacado de la olla y se ha partido, ya no tiene solución.

Compraremos también una berza, repollo en su defecto, y unas patatas.

El botillo lo envolvemos en papel de aluminio, con esto evitaremos que se nos abra y entre el agua en su interior, saliéndose el adobo. Troceamos la berza y pelamos las patatas.

Ponemos a hervir agua en una olla adecuada en la que nos entren todos los ingredientes.

Cuando el agua esté hirviendo, introducimos el botillo y lo dejaremos cocer alrededor de 1,1/4 hr, si el botillo pesa sobre 500 gr.

Pasado este tiempo añadimos la berza cortada y lavada, dejándola cocer 20 min. más, después añadiremos las patatas, cocemos el conjunto otros 10 min. y ya está listo.

El tiempo de cocción que he marcado, es el que yo he tenido cocinando éste botillo, pero es arriesgado por mi parte decir que es el correcto pues depende de varios factores entre los que están, los ingredientes, la cura y el secado del producto.

Para mayor seguridad, pinchar con una aguja larga el botillo y comprobar la dureza de las carnes.

Retiramos el botillo del agua quitándole el papel de aluminio y lo ponemos en una fuente.

En otra fuente ponemos la berza y las patatas bien escurridas. Normalmente con el sabor que suelta el botillo, tanto las patatas como la berza suelen quedar bien de sazón, pero aun así no estaría de más comprobar su sabor antes de servir.

Romper el botillo por la mitad y a comer.

Trocito de botillo y berza con patatita, uhhmmmm.

En mi casa también cocemos unos pimientos, los aliñamos con sal, aceite y vinagre y los servimos como si de una ensalada se tratara.

Un buen vino tinto y ya tenemos la comida.

Cuidado con los estómagos delicados.

Que aproveche!!

Sweet Pea Dessert

noreply@blogger.com (César Pérez) — Wed, 12 Apr 2017 21:14:00 +0000

Country of Origin: India

Written by Tapashi Dey www.recipecuisine.com

This recipe is adopted from my mother in law. I have made little variation in it. This dish is made of seasonal peas which provide vitamin e to your body.

Must try this, it is an exceptional, green colored dessert for your guests.

Ingredients:

Ø Fresh green peas – 500 gm

Ø Milk – 500 gm (you can use fat free, double toned milk)

Ø Sugar – 2 cups (diabetic patients can use sugar free powder)

Ø Cinnamon powder – 1 tsp, for decoration chopped almond and khoya kheer (whole milk) grated

Process

Ø Add milk in a heavy bottom pan and bring to boil, stir periodically until the amount of the milk becomes 1/3

Ø Add Cinnamon powder to the milk and keep aside

Ø In another pan add 3 cups water and bring to boil

Ø Add peas and cook for 10 minutes

Ø Peas will be soft and water becomes condensed

Ø When the water will be dry almost, remove from fire

Ø Mash the peas roughly by a serving spoon, pour the milk over it, you can sprinkle chopped almonds or khoya kheer grated over it

Ø Let it come in room temperature

Ø Keep in freezer for 1 to 2 hours

Your dessert is ready to serve!!!

Polish Babka

noreply@blogger.com (César Pérez) — Sun, 09 Apr 2017 16:49:00 +0000

Country of Origin: Gorzów Wielkopolski, Poland

Written by Natalia Maurer from www.sneakymommies.com

Polish Babka (Pound Cake) is a quintessential part of our Easter tradition. You will find it tucked away in our Easter baskets ready to be blessed on Holy Saturday along with a variety of other foods. Each food holds a special meaning, with the most important one being the “egg” which symbolizes renewed life. After the Easter Basket Blessing on the Saturday, we would have to wait until Holy Sunday to indulge in the blessed food. We would begin with sharing the blessed food first, followed by a big, traditional family breakfast.

The breakfast would include hard boiled and soft boiled eggs, salatka, bread, kielbasa, variety of cold cuts, horseradish and anything else that was traditional to that specific family. During the day we would snack on a variety of desserts, some of which were varieties of Polish Babka – types included a chocolate version, lemon, almond, and so on. My mom would usually just bake our standard Babka, as this has definitely been a family favourite.

Traditionally we tend to just eat Babka during Easter, but I was testing out a few other recipes and with how much my kids have enjoyed this version I may just keep making it during the rest of the year as well. It would make the perfect light dessert after dinner and you can always top it with some fresh fruit to spice it up a bit.

Prep time: 20 mins

Cook time: 60 mins

Total time: 1 hour 20 mins

Ingredients:

1 cup butter, additional for buttering pan
4 eggs
1 cup white sugar
1 cup all-purpose flour
¾ cup potato flour
1.5 tablespoons baking powder
1 teaspoon vanilla extract
Breadcrumbs (for pan)

Instructions

Preheat your oven to 350 degrees F.
Melt the butter on low heat in a small pot. Stir constantly to ensure that it does not burn. When fully melted, set aside to cool.
In a mixing bowl, mix the eggs with the sugar on medium/high speed until light and fluffy.
Sift the all-purpose flour, potato flour and baking powder in another bowl. Slowly add the flour into your egg/sugar mixture and mix on low.
Next add the vanilla extract and mix thoroughly to combine.
Lastly, slowly add the melted butter to the mixture and continue to mix.
Butter your bundt pan and sprinkle some breadcrumbs onto the butter (this prevents the cake from sticking to it).
Pour your cake mixture into the prepared pan and bake for 1 hour at 350 degrees F.
Once fully baked, remove from the mold and sprinkle with icing sugar.

Now you have a new amazing recipe to try.

By courtesy of Nic & Nat lovely writers of sneakymommies.com

Baked Eggplant with Rich Tomato Sauce

noreply@blogger.com (César Pérez) — Sun, 09 Apr 2017 16:38:00 +0000

Country of Origin: India

Written by Tapashi Dey from www.recipecuisine.com

Eggplant is one of my favorite vegetables. There are lots of ways to cook mouthwatering “bringal” dishes. Today I am going to prepare a tasty dish that is inherited from my mother. The dish can be cooked easily with few ingredients.

Below, you’ll find the detailed cooking process for preparing this crispy and delicious food.

Ingredients:

ü 1 large egg plant (200 to 250 gm) cut into thick circle

ü Chopped tomato – 1 cup

ü Garlic paste – 2 tbsp.

ü Red chili powder as per taste

ü Fresh mint leaves – 1 tbsp.

ü Grated cheese – 4 tbsp.

ü Poppy seeds paste – 1 tbsp.

ü Refine oil – 4 to 6 tbsp.

ü Salt to taste

ü Sugar ½ tbsp.

ü Warm milk 3 or 4 tbsp.

Process:

1. Heat 1 tbsp. oil in a pan, add garlic paste and chili powder.

2. Stir for few minutes, add tomatoes, let tomatoes tender.

3. Mash tomatoes with a spoon, add poppy seeds paste.

4. Seasoning with salt, add sugar to maintain taste.

5. Remove from fire, add mint leaves and keep the mixture aside.

6. Heat oil in a baking tray, keep the egg plants pieces side by side and bake for 5 minutes.

7. Turn and again bake for few minutes.

8. Now add tomato mixture on the top of every piece.

9. Add grated cheese on top.

10.Pour milk on the tray, bake for 5 minutes more or until milk get dried up to 70-80% and cheese melted.

11.Serve hot with roti or nun.

Torrijas y limonada

noreply@blogger.com (César Pérez) — Sat, 08 Apr 2017 20:15:00 +0000

Country of Origin: Spain

Written by César Pérez M. from www.foodaroundtheworldproject

Llega la Semana Santa, las procesiones llenaran las calles de fieles y nazarenos, (“paparrones” en León), y allí, en mi tierra, antes y después de éstas, los más fieles y los no tanto, se emplearán a fondo en el consumo típico de torrijas y limonada.

Es curioso, en León, a la práctica de tomar limonada se la denomina con la no muy académica expresión de, “matar judíos”, esta forma tan poco usual de nombrar a una costumbre, utilizada hoy en clave lúdica y sin ninguna connotación racial o antisemita, parece ser que tiene sus orígenes entre los años 1328 y 1350.

Hacia el año 1196 y buscando nuevas oportunidades, penetraron en la ciudad de León los hebreos mezclándose con los alfareros, escuderos, etc, en los barrios obreros de la ciudad.

Cierto es, que unos años más adelante, un buen número de aristócratas venidos a menos, cortesanos y nobles de dudosa estirpe, tenían su escasa hacienda en manos de los prestamistas judíos que, al final de cada mes les reclamaban los pagos.

Y cierto parece ser también que, fueron también estos nobles arruinados y algún que otro miembro eclesiástico, apoyados en los libelos difundidos en los reinos cristianos, de judíos envenenando el agua y profanando hostias, los que promovieron y avivaron los enfrentamientos, acorralamientos y también muertes, contra el pueblo judío, obligando a éste a esconderse o huir.

“La ley santa que mantengo y la enemistad crecida que al rito judaico tengo….”

Varios abriles más tarde no quedaba ni un judío a la vista y el pueblo sin tener a quien perseguir, deambulaba por las callejuelas del Barrio Húmedo, cerca de la judería, refugiándose en las tabernas a calmar su sed, a cada vaso de vino o limonada vencido, un judío expulsado o muerto.

Victoriano Crémer lo expresa así en un artículo de, “León insólito. León, ayer y hoy”:

“La ciudad, ya en silencio, respira con trabajo.

La jornada ha sido terrible.

Se calcula en más de cien mil cántaros los judíos muertos.”

Se mantiene la costumbre en tiempo de Cuaresma y principal y más duramente en la Semana de Pasión.

En Astorga (León), de donde yo soy, se sigue la tradición y durante la Semana Santa, las cuadrillas de la hora del “blanco” son sustituidas por patrullas sedientas de limonada.

Al final de la refriega, y probablemente con alguna limonada de más, “cada pardal, a su nidal”, a comer y a recuperarse, hay que estar fresco para la procesión.

La noche acoge a cientos de personas, el aire se impregna del olor a cirio, los paparrones y costaleros, guían el Pasolentamente a través de las estrechas callejuelas, alguien canta una saeta y el ambiente se rodea de un halo sobrecogedor y místico, emocionando tanto a creyentes como a agnósticos, los cuales, juntos, al final de la procesión, recompondrán filas para seguir con la tradición de “matar judíos”.

Así es como en León se hacen torrijas y limonada, tomar nota.

Torrijas.

Lo primero que hay que tener en cuenta es el pan.

No vale cualquier pan, si lo que queremos es hacer unas buenas torrijas.
Lo habitual en una casa es utilizar el pan del día anterior, pero podemos elegir el pan. Lo que quiero decir es que necesitamos un pan recio, con harina, no estos pseudo-panes que te venden hoy, que, o se pone gomoso a las dos horas, o lo compras por la mañana y por la tarde está como una bala.

El pan de hogaza es muy rico, pero para hacer torrijas no es el más adecuado ya que tiene una más difícil manipulación.

De lo contrario, una buena barra de pan metida en un saco de tela, dos días antes de hacer las torrijas, asentará el pan y no se romperá a la hora de empaparlas o freírlas.

Yo he utilizado una barra precortada de las que venden en el supermercado, tiene un buen grosor y aunque es de panificadora, tiene un buen tacto.

A falta de pan…..

Ingredientes:

10 Rebanadas de pan.	1 Corteza de limón.
¾ de litro de leche.	3 Huevos.
350 gr de azúcar.	Canela molida.
1 Rama de canela.	Aceite.
1 Corteza de naranja.

Cómo lo hago??

Primero ponemos la leche con 250 gr de azúcar, la rama de canela y las cortezas de naranja y limón a hervir. Cuando haya hervido, apagamos el fuego y tapamos el recipiente para que haga infusión durante 10 min. Mientras, buscamos una bandeja con un poco de profundidad y colocamos el pan cortado en rodajas.

Cuando a leche esté templada la colamos y la echamos sobre el pan,( la idea es que el pan quede bien empapado y la bandeja sin nada de leche), es mejor ir echando poco a poco que, encharcarlo todo.

Cuando el pan haya quedado bien mojadito con la leche y la bandeja seca, batimos los huevos y los echamos por encima del pan, moviendo un poco para que cubra bien.

Ponemos a calentar el aceite, que sea abundante, se suele pecar en las casas de poner poco aceite. Si lo que queremos es una fritura, tenemos que tener bastante aceite.

Cuando esté ya caliente el aceite, vamos echando las torrijas. Cuando estén doradas, les damos la vuelta y las dejamos dorar por este lado, las sacamos para una bandeja con papel de cocina en el fondo, con el fin de que empape el aceite sobrante.

Ponemos las torrijas en la fuente en que las vayamos a servir y las espolvoreamos con los 100 gr restantes de azúcar y canela molida.

Yo utilizo para freírlas aceite de girasol, no deja un sabor tan fuerte como el de oliva, pero si aun así queréis freírlas con aceite de oliva, mi consejo es que antes, se frían una cortezas de limón y naranja, para aromatizar el aceite y mermarle el sabor a oliva.

Limonada.

Se trata de un preparado de vino con sabor y aromas como, canela, limón, higos pasos, etc.

Aunque lo suyo es tomarla en las tabernas, prepararla en casa es muy fácil, así que por si acaso explicaré el proceso.

Así es como se hace en la mayoría de las casas, hay quien también le añade alcoholes, pero para mi gusto queda con mucha graduación, te tomas tres limonadas y te vas para casa dando tumbos.

Ésta receta es más suave, pero aun así, ojo.

Elegiremos el vino, que sea bueno pero que no sea un vinazo de cosecha, con mucho cuerpo y sabor, con lo que le añadiremos, quedará muy fuerte y con una graduación alcohólica excesiva para tomar varios tragos.

Las cantidades que pongo son para hacer 2 lt aproximadamente, si se quiere más o menos, se ajustan los pesos.

Ingredientes:

2 lt de vino tinto.	100 gr de higos secos.
200 gr de azúcar.	100 gr de uvas pasas.
4 Naranjas.	2 Ramas de canela.
4 Limones.

Maceración.

Este preparado se ha de hacer en sitio fresco, preferiblemente en una tinaja de barro, pero si no se dispone de éstos, la nevera también vale, pero habrá que buscar un recipiente adecuado, que no estorbe mucho dentro del frigorífico, pues hacerla lleva su tiempo.

Ponemos el vino en el recipiente, añadimos el azúcar, los higos, las uvas y las ramas de canela desmenuzadas. Exprimimos las naranjas y limones. El zumo y las mondaduras de ambos, los añadimos también. Le damos unas vueltas a toda la mezcla con una cuchara, tapamos el recipiente con un paño limpio y lo dejamos reposar una semana.

Pasado este tiempo lo colamos con un colador de tela y a beber!!

Ya tenemos el kit completo, “torrijas y limonada”, ojo con los “vasines” parece que no calienta y cuando te das cuenta, vocalizas fatal.

Que aproveche!!