7/27/2011

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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7/18/2011

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.


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7/16/2011

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.

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