6/24/2011

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.




6/16/2011

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.

6/10/2011

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.




6/09/2011

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.

6/08/2011

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/