Apple and Onion Jam

This jam is ideal to eat with cheeses, meats... I hope that you decide to do it because jams are not difficult to do, the only thing that you need is time. If you want to complicate even less keep in mind that some baker-machines can do jams too. Mine is Clatronic BBA 3364 and it has this kind of program

Recipe of apple and onion jam:
 Onion 1kilo
 Apple 750gr
 Sugar 400gr
 Lemon 1unid.
 Oil

Peel and puncture well the onions and the apples. Put the onion in a pan with little oil and cook them in very slow power until they are gilded. Don't forget to remove then occasionally. While, set the apples to soften with the sugar and the juice of the lemon.

When the onions are gilded, add them the apples and the juice. Cover them and leave them cooking slowly. Don't forget to remove them every five minutes or less. If you are going to use a baker-machine instead of putting everything in the pan, put in the pan of the bakermachine and select the option "jam".

While, take the jars that you are going to use for store the jam and get them into boiling water.

You will know that the jam is ready for the consistency and texture it has. Everyone knows the texture of jam. If you've used the baker machine and you see that, at the end of the program, is not ready, you will just select the program again and check until it  is ready.

If you have cut the fruit into big pieces and you dont like jam with pieces, just use the blender at the middle of the cook.



Put the jam when is still hot in the jars you have sterilized, close them and put them face down until they are cool. To verify that it has done well press the lid and check that it does not move.

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Cous cous salad

This recipe has two ways of being done: slow and traditional or rapid and easy, ideal for beginners. For the slow one we are going to cook the chickpeas so they must be put in water the day before, and we are going to do the cous cous of a traditional way, to the steam. For the rapid version we can use a boat of already cooked chickpeas and a package of the "modern" cous cous, which is done in a couple of minutes.
I still have cous cous of our last trip to Morocco so I'm going to use the traditional form. So I'm going to explain you How to do the traditional cous cous. For those who are going to use the other way you only have to follow the instructions of the packet of the cous cous.

Recipe of cous cous salad:
 300gr of Cous cous
 100 gr of Chickpea
 1 Tomato
 1 Onion
 1 Green pepper
 1 Carrot
 6 or 7 dates depending on the size
 Coriander
 Salt
 Olive oil

The chickpeas must be put in water at least one night before and they must be rinsed before cooking them in the pot. Don't use the water that has been used during the night to cook them.

The cous cous is cooked to the steam in one special pot. This one consists of two parts, the top where the cous cous is placed, called Mafaradda and the bottom where the stew is placed, or in our case the chick-peas, called Marga (according to my Arabic friend it means "sauce"). But it is not necessary to have this kind of pot to prepare cous cous, you can use my trick: a high pot, a big colander and a lid. The bad thing is that with the colander I am unable to move the cous cous without throwing it.

Pues bien, colocamos los garbanzo con mucha agua en la parte de abajo y le añadimos una pastilla de caldo concentrado, y colocamos el colador encima. El agua debe quedar un dedo por debajo del colador. Antes de poner el cous cous en el colador debemos mojarlo con agua salada. Para ello ponemos el cous cous en un bol, añadimos un poco de agua con sal y movemos bien. Si vemos que es necesario añadimos más agua hasta que todo este húmedo. En este punto lo ponemos en el colador, tapamos y ponemos el fuego al máximo para que hierva el agua. Tened en cuenta que el cous cous aumentará de tamaño y que por tanto no podemos llenar el colador al máximo.

Lower a bit the fire when the water starts boiling, not too much, the water must continue boiling. Leave it like that during an hour. Every 10-15 minutes move the cous cous, otherwise the bottom part will stick forming balls and the top will not be done. Every time you are doing this, verify that always there is sufficient water and, if it is necessary, add more. An hour the chick-peas must be done but the cous cous will need half an hour more. So extract the chick-peas, drain them and leave them cooling while you continue doing the cous cous.

While clean and peel the vegetable. Cut them and the dates. Puncture a few leaves of coriander (that today I haven't got, sorry). When the cous cous is done leave it get cold. Once It is cold, add the rest of the ingredients and spice them with salt and oil.


 I hope that you like!!! And remember that there is a easy and rapid way to do this recipe, ideal for beginners.

En español, clica AQUÍ

Coulant and coulant with white chocolate filling

The "normal" coulant is a small sponge cake with a really tasty hot chocolate filling. I want to tell you how to do this one and other more special, with whit chocolate filling.


Coulant's recipe:
 Ingredients for 5 units, 3 of black chocolate and 2 filling of white chocolate.
 Confectionary Chocolate  200gr
 Butter 200gr
 Flour  80gr
 Eggs 4unds
 Sugar 80gr

For the filling of white chocolate:
White chocolate 100gr
Butter 50gr
Yolk egg 1unid
Flour  20gr

Put the chocolate and the butter to the bain-marie until it melts. While separate the whites of the yolks and mount the whites. To mount the whites of egg they must be cold, when the whites are almost whisked add 20gr of the sugar.

In a bowl put the yolks and the rest of the sugar and move to mix everything. When the chocolate is warm add it to the yolks. Do not add if it is hot or the yolks get set. Add the flour sifted  and move to mix well. Next add the whisked whites, in order that they keep its texture it is necessary to to mix with a spoon, little by little, with slow movements.

The next step is preheat the oven to 180ºC and prepare the baking pans: smear them with butter and then sprinkle flour into them.

With the mass prepared before fill 3 bakings pans to ¾ , and fill other 2 to 1/2.

To prepare the white chocolate filling,  melt this one with the butter using the bain-marie. Take away it from the fire and wait until it is warm. Add the flour sifted and the yolk of egg. Put this filling it in a piping pan and "inject" it in the middle of the mass of the bakings pan that are full to the half.

With the baking pans ready you have two options: do them at once putting them in the oven or freeze them. If you freeze them you only have to put them directly in oven without defrosting when you want to eat them.

Hornear es el único punto “complicado”. Hay que hacerlos de manera que queden hechos por fuera pero líquidos por dentro. Para ello cuando los veamos hecho por fuera vamos pinchando con un palo  y este debe salir manchado de chocolate mientras que los bordes se deben haber despegado del molde. Si tienes invitados siempre puedes hacer uno o dos de más por si acaso lo sacas antes.

Baking is the only "complicated" point. It is necessary to keep an eye on them so that they remain made externally but with liquid filling. To get that when they seem cooking you have to prick them with a stick and check that the filling is liquid. If you have guests at home I advise you to prepare one on proof.

As soon as they are ready remove them from the pan and put them on a plate. You will see what a surprise when your guests take the first spoonful. Also you can do like I and present them with the chocolate already going out.

 I hope you like them!

 

 

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Besos de novia (Bride's kisses)

How do the bride's kisses taste?If you don't know the answer you must eat this dessert. It is really good. 

This desserts are typical from Murcia, a spanish region, and they have this name because they usually are made for weddings. I found this recipe when I was searching something to do with a lot of carrots I have in my fridge. So if you don't know what to do with a lot of carrots make like me, and taste this dish. 

Besos de novia (Bride's kisses):

Ingredients for 4 persons

Carrots          500gr.

Egg              2unid.

Flour               250gr.

Baking powder         1packet

Sugar             150gr.

Cinnamon powder

Peel the carrots and cook them in boil water until they are tender, approximately 15 minutes. Put them out  and blend them to obtain a homogeneous mass, without grumes. Then beat the eggs and add them to the mass. Add  the flour, the baking powder and the sugar too. Mix all.

Put abundant oil in a frying pan. When it is very warm, take the mass with a spoon and with other spoon push it to the oill. Fry it approximately a minute for every side. Then put them out of the oil and put them in a plate with kitchen paper in order to dry them.

In a bowl put on sugar and cinnamon, a teaspoon of cinnamon for every two of sugar. With this coat the balls and ... eat them. This desert must be eaten warm, cold it isn't so good. So if you see that they are going to left over, take the mass before fry it and put it on the freezer.

Si quieres ver esta receta en español pincha aquí.

Sushi: maki and nigiri

I'm going to tell you how to make two types of sushi: the typical roll, called Maki and the one that is a "ball" of rice with fish above, called Nigiri. I tell you first how to prepare the rice and then how to do the both types of sushi.

Rice:
Japanese rice or rice of thick grain 250gr
Water  400ml, you will need more to wash the rice.
Vinegar of rice or a substitute 2 tablespoon.

It is important to wash well the rice to eliminate as much starch as possible. For that, put the rice under cold water until the water doesn't get white. Then put the rice in abundant water and leave it to rest during 10 minutes. In this point drain the rice and then put it in a ladle with 400ml of water, the water must not be warm. Put it in the fire and when the water starts boiling cover it and turn off the fire, or put it minimum if it is of gas. Leave this way during 10 minutes.

Extract it of the ladle and set it to cool in a not metallic tray. It must not get  wet once done. When the rice get cold, add the both spoonfuls of vinegar and move well. The rice is ready to prepare the sushi.

Maki:

Algae Nori 3 leaves
Rice prepared before
Filling,  I have used raw tuna, 2 small sticks of crab, half a cucumber and half an avocado.

The algae must be roasted. 90 % from those who sell already comes this way.

To do the maki  is needed a small mat that allows us to roll it well, if we don't have any we can use a rag or a film. I advise you to put to the small mat film above since it takes the smell of the algae. Place the small mat perpendicular to the table. Puts on an algae on it and then, in a bit more of 2/3, put on the rice.

A tip: the rice sticks very much, so if you are going to work with the hands, wet them before.

In the center of the rice place the filling you have chosen and then to start rolling them from below. To end press well in order that the algae sticks and the maki remains sealed. We cut the cylinder of the thickness that we want.

Nigiri:

Rice prepared before
 Seasoning to put above: raw fish (salmon, tuna, eel ...), octopus, shrimps... I have used salmon of which they sell already cut in slices

The nigiri is easier to prepare. Simply wet your hands to work with the rice. Take a spoonful of rice and, with the hand, press it up to obtaining a species of rectangle / cylinder. Then put a chunk of raw cut fish very slim or whatever you have decided to put. And it is ready.


Vinegar for rice:
25ml of white vinegar of apple, wine, fruits .... but that it must be white.
 25ml of water
 2 spoonfuls of white sugar.
Mix everything until the water is dissolved and it is already. Easy!!!

The sushi is eaten with wasabi and soy sauce.

Para ver esta receta en español pincha aquí



Cinnamon Rolls

Today recipe needs some time to be made because the mass should rest until the yeast has acted. There are other recipes that use the baking powder, which does not need to rest. But I prefer this one because is the original one.

Ingredients:
The units come in cups, every cup has 200ml.

MASS
 Strong flour/bread flour  5 cups
 Sugar white 1/2cup
 Milk             1cup
 Eggs            2unids
 Butter / margarine 1/3cup
 Salt               1 teaspoon
 Dried yeast   8gr

FILLING 
Butter / margarine       1/3cup

Brown sugar      1cup
Ground cinnamon       5tablespoon
           

Beat the eggs and put them in a big bowl.  Melt the butter, warm the milk and add all the ingredients of the mass in the bowl. Knead all the ingredients up to obtaining a homogeneous mass, like bread mass. If we see that it is necessary add more flour. Leave the mass ferments until it doubles its size, more or less an hour, depending on the temperature of the kitchen, the ideal temperature it is 25º-28ºC. If the temperature is not the suitable one there is a trick: preheat the oven at 40ºC. Then put the mass inside and turn off the oven. Leave the mass there 20-30minutes.

All this process can be simplified if we have a bread machine. Put all the ingredients of the mass in the bread machine remembering that the milk must be warmed and the butter melted. Select the program just to knead the mass. I have the Clatronic BBA 3364 and the program is 8. It spends, in the whole process, 1hour 30minutes.

Once we have the mass ready,  flour the surface where we are going to work. Extend the mass of rectangular form until it has an approximate size of 45x55cm.

 

Extend the butter for the whole mass. If we see that it is not enough we can use more.

In a bowl mix the cinnamon and the brown sugar. Spreads them over the butter. As before, there is no problem in using more if we see that we do not have for the whole mass.

 

Roll up the mass and cut it. The size must be one or two cm, depending on the size that we want them. Cut them with a good knife in order not to squash the mass. I have used a knife of bread.

Preheat the oven to 180ºC. While we put in a tray oven paper and put the rolls in it. They must be separated enough because they grow very much. Put them to the oven during approximately 20 minutes (the time depends according to the oven, the first time that you make them, take care to see the time that they spend on be ready).

These are the original Cinnamon rolls!!! They can be eaten alone, but if you want it is possible to put on them chocolate toppins or glazed,  or everything you want.

Salmorejo

There is no dish of Cordova more famous than the typical Salmorejo. This dish is very similar to Gazpacho but easier to do it because it has less ingredients. It is ideal for the summer and it can be served as main dish or as starter, but remember always cold.

It is served in a bowl with toppings of hard-boiled egg, cured ham and croutons. This time I have put toppings of hard-boiled egg and crunchy cured ham.

I'm going to give you my grandma's recipe. In summer, every time I go to her home, she makes me it and then she gives me a recipient with more.


Ingredients for 2-3 persons:

 Ripe tomato                 1kg
 Garlic cloves                  2unids
 Bread of the previous day 200gr
 Olive oil                   200ml
 Vinegar                      As you like, I have put 75ml
 Salt

Put the bread in water, meanwhile peel the tomatoes and cut them in bits. Then put them in a big bowl. Add the garlic and the oil. Let it stand for a few minutes. Take the bread that was in water and drain it before put it with the rest of ingredients. Blend everything until it is soft. Add as much vinegar and salt as you like.

To do the crunchy of ham, put slices of this one between grease-proof paper and put them into the oven until they are creaking.

Guacamole

The word guacamole comes from the Aztec word "Ahuacamolli", which consists of the words "Ahuacatl" (avocado) and "molli" (sauce). According to the Aztec history the god Quetzalcoatl gave to the Toltecas this recipe.

Guacamole has a lot of calories but also it contains a great quantity of vitamins, especially E; minerals and amino acids. The Aztecs believed that it was aphrodisiac, and women had prohibited to harvest the avocado.

This sauce is used to accompany a few nachos or the authentic totopos. Also it is possible to use it to accompany meats. There are thousands of recipes to do the guacamole, I give you the one I prefer and I give you some modifications that you can do.

 Ingredients:
 Avocado                                2 unids.
 Tomato type branch or pear    1 unid..
 Onion                                     1small or 1/2 big
 Coriander
 Salt
 Juice of lemon
 Tabasco (Optional)
 Chili (optional)

The avocados have to be ripe. If they aren't going to be used in a few days don't buy them ripe and leave them outside the refrigerator until are ripe.
Cut them and take out the bone from them. In a bowl crush them with a holder. Wash the tomato, cut it in small chunks and add. Do the same thing with the onion. Chop up a couple of leaves of coriander and add.

Spice with a pinch of salt and a trickle of juice of lemon. It is possible to put vinegar but the lemon will help the avocado late more in oxidizing. The avocado oxidizes immediately, do not scare if it becomes black from one day to the next. So It is better to do guacamole in the same moment to consume it.

With this recipe a soft guacamole is obtained . If you want to give him the chili touch just add a few drops of tabasco or chili. In some countries it is done without tomato and puts on garlic.

Colombian Buñuelos

I have been in Colombia during my last holidays. A really wonderful country with beautiful landscapes. I love cooking so I'm always buying cooking books and to be in Colombia is a great opportunity to buy a colombian cooking book. Today I'm going to use it for the first time.

Ingredients:

Ground cheese 1 cups
 Flour of maize 2 cups
 Eggs 2
 Milk 1/2 cup
 Baking powder  1 package
 Salt
 Oil to fry

Beat the eggs and mix all the ingredients except the oil. Knead up until get a soft mass. If the mass doesn't  "stick" well and add more milk.  Make balls or cylinders of the size wanted.

 Fry them in warm oil. When they start floating, raise up the temperature and cover them until they gild. Extract them and put them in absorbent paper. Eat them while are hot.

Andalusian Gazpacho

This is one of the recipes that my mother has taught me and the truth is that everyone who eats it say it tests really good. My boyfriend used to say that he didn't like at all the gazpacho until he eats my mother's. I hope that you have the same opinion

Recipe of gazpacho:

Ingredients for 4 persons.
Mature tomato            1.5kg
Cucumber                        75gr
pepperoni                75gr
Garlic                                2 cloves
Hard bread                    150gr
Oil                                50ml
Vinegar                             25ml

Salt

Clean the vegetable. Peel the tomatoes, the cucumbers and the garlic cloves. Put the hard bread in a big bowl with water and left it until it is softened.
Cut all the vegetables in pieces and put them in a cilindric container or in the blender container.  Add the oil, the vinegar and the garlic cloves. Pick up the bread of the water and drain it. Add the vegetables and blend everything. Test it and add as much  salt as you like.

Easy, isn't it? But there are some trickes that must be known:

1. Choose a mature, red and soft tomato. I often buy the mature tomatoes that are on offer because they are very soft.
2. The bread must have a lot of crumb. In Seville we have a bread that is called bollo and is the better one for this.
3. The  gazpacho can be drunk, just add it a little bit of  watter or it can be served in a bowl with cucumber, onion, cured ham or whatever you like add eaten with a spoon.
4. It's important to remove well the pips and the skin to the tomatoes, the cucumber and the green pepper.

This is me

First of all I want to say that I'm a spanish girl so, english speakers, forgive me.

Someone who know my family can think that I lie when I say I love cooking: my mother hates cooking  and my father belongs to the group of divorced men that, when he wants a good home meal, he goes to his mother's house. So I suppose that my love to cooking will not be genetic or perhaps does it jump a generation? 

I consider it as an ephemeral art since to the same time that you enjoy it, it vanishes.Well then, encouraged by my fiancé , the principal manager of vanish my dishes, I have decided to write this blog. I'm going to tell you my experiences as self-taught of this world, the good ones and the bad ones. I will try to tell you about recipes, utensils of kitchen, benefits of the food and everything what happens to me, but always related to food of course.

Regards to everyone and welcome to "flour and egg".

NOTE: this blog exists in spanish as http://www.harinayhuevo.com/