Amanida de Pollastre

Chicken salad, apple and blue cheese

This is the typical summer salad where you put everything you have in the fridge and is delicious and refreshing.

Ingredients:

  • Chicken breast fillet, grilled or barbecued, cut into bits.
  • lettuce
  • Tomato (recommended type of ox heart) or Cherry
  • walnuts
  • Raisins
  • blue cheese
  • Apple (recommended type Fuji)
  • Dress with balsamic vinegar (emulsion is recommended); oil and salt to taste.

Elaboration:

Wash all ingredients and cut to the size you like for the salad.

Put all in a silver salad and served chilled.

Bon profit!!

Establish

Rajada "blackened"

The herd is very good and the kids really like because it has thorns. This is a recipe that I learned to do while living in France and I repeat here once and then (with some variation).

Ingredients:

  • One wing herd for each person (if very large herds, half enough)
  • butter
  • 1/2 glass of vinegar
  • capers
  • Oli d’oliva

Elaboration:

The original recipe is cooked first herd in a short fish broth (with cold water, put the soup and fish and when it starts to boil for the heat and let stand 5 minutes). In my adaptation to the Catalan cuisine, fried salted and floured the herd in oil flavored with garlic.

Once the herd is cooked, the sauce is done. To take the butter, capers and vinegar and is reducing all. When I think the good face Salseta ago, is removed from the fire.

To use it, s'emplata the herd and watered with caper sauce.

French call "black butter" because the vinegar does blackened butter. A herd of black sauce picture not because I did with white wine vinegar (it was in black).

This dish is very delicious surprises guests or family, for their tastes different from other fish.

Bon profit!

Mussels

Mussels

the mussels Steamed mussels are different because they take an onion and tomato. Ideal as an aperitif summer days. Very easy to do with a result that never fails ... also admit many variations.

Ingredients for 4 people:

  • 1 kg of mussels (4.1 kg per person) in the Ebro Delta.
  • 1 tomato
  • 1/2 onion
  • 2 cloves garlic
  • Oli d’oliva
  • Herbs (optional): rosemary, thyme, bay leaf, etc.

Preparation of mussels:

Wash the mussels and they cut hair that joins the shoulder.

In a pan fry is a little garlic, onion cut into small bits and chopped tomatoes (or grated, or cut into small bits). When the sauce is done (about 10 minutes) add the mussels (without water) and herbs. They cover well and leave covered a few mintues until opened.

We discover that although we have no water, the mussels have made.

All served in a dish in the center of the table, washed down with a little oil.

If you want the stew thicker the sauce we can add a tablespoon of flour. The sauce can also add a few drops of anise ... or some fennel ... or a bit of thyme ... well ... what I mean is that it is a dish that easily can give a personal touch as you have at home.

Mussels must be Cruet (not raw at all, but neither are as annealing estallossos).

're an excellent dish.

crema-de-carbasso

Zucchini cream

Quick recipe that never fails.

Ingredients for 6 people:

  • 3 carabassons
  • 1 medium potato
  • 1 can cream
  • 1 tablet of chicken Avecrem
  • 400 ml water
  • Oli d’oliva verge extra.

recipe:

Wash the zucchini and peel the potato. It makes water boil vegetables along with room Avecrem tablet, for 25 minutes. The water off while zucchini cooked, so it may seem that there is little water, no need to worry ... besides, there can always add more at the end.

After the cooking time, it happens all the blender well Finet. Add the cream, and a good splash of olive oil. We try to see how salt is and to see if we add a little pepper (I always add them).

It can be eaten hot or cold.

pastis_philadelphia

Cheesecake Philadelphia

This is an adaptation of the typical cake made with Philadelphia cheese and strawberry jam.

Ingredients:

  • 75 g Dipu cookies "Digestive" (a bit thick and not very sweet).
  • 30 g of mantega
  • 350 g cream
  • 350 g de Philadelphia
  • 50 g sugar
  • An envelope of 5 g of gelatin in Pols
  • Strawberry jam
  • strawberries

Elaboration:

To make the base of the cake:

It melted butter and mix with cookies in bits (do it with the pestle was great).

Pour it into a mold removable and put it in the refrigerator to harden the butter.

For the filling:

Mix the cream, cheese and sugar and put on fire to boil until arrengui. We remove it from the heat and add the gelatin over. Stir well and we ensure that gelatin is well melted.

Pour it into the mold where we have the cookie it starts to be hard.

We leave everything in the refrigerator for 5 or 6 hours.

decoration:

A little before serving, decorate with strawberries and painted with strawberry jam. Reserves back in the refrigerator and is ready to be eaten.

Bon profit.

peix_patates

Fish and chips

This is a recipe that can be made with any type of fish. I do as we have the fish: tuna, dolphin fish, butterfish, mackerel, short-hooks, mackerel ... (the dish photo is a mackerel fillet). So I bought fish such as monkfish and hake. The fish is very good, and the recipe is very easy to do.

Ingredients:

  • Fish (what you want)
  • Patates (one per person)
  • 1.2 kg of tomatoes in pieces or pureed.
  • 1 green pepper (optional)
  • 1 onion
  • 1 all
  • All i oli
  • Fish broth

Elaboration:

We chose fish, enretirem the maximum number of bones that we can and cut a supreme or fillets (depending on the size of the fish).

Salem and pepper the fish. The pass through flour and fry in plenty of oil (can be flavored with a couple of garlic cloves). It is not necessary that it is cooked, just take a little consistency and color.

The remove and keep aside.

Preparem el brou de peix (bullim les espines, un tomaquet, ceba, una branqueta de fonoll, etc…) si no tenim brou de peix, pot servir l’aigua d’haver fet uns musclos al vapor, o en cas d’emergència, un cub de brou concentrat de caldo de peix també farà el fet. Quan el brou no el faig amb les espines si no que és aprofitant un altre brou o directament aigua i cub de caldo, hi afegeixo una mica d’anís, ja que evoca el gust del fonoll del caldo ben fet.

In the pan where it will present, let the sauce with onions, tomatoes, peppers and garlic to flavor the oil. When the sauce is done, add potatoes, which we previously peeled and sliced. We cover the potatoes with the fish broth and let it cook half hour or so earlier if we cooked potatoes.

We must ensure that no liquefied run out ... in fact, we need to remain juicy ... so better not skimp with the broth. Emergency water and add salt stew correct.

When the potatoes are done, add on, well placed, fish fillets. The irrigate with a little broth to the pan. We cook all together for 5 minutes, and you can go to the table.

You eat crushed potatoes and fish, and adding a little garlic and oil.

Boníiiiisssim!

truita_amb_patates

Tortilla chips

Simple dish but very good. They both used to eat at home and away.

Ingredients for 6 people:

  • 4 medium potatoes
  • 8 eggs (or more)
  • 1 ceba (optional)

Elaboration:

Fried potatoes in the fryer or pan it will tortilla.

It caramelized onions if we get there (is a copper pan, slowly).

When the potatoes and onions are ready too, beat eggs and salt. We put it all in a pan and let it cook slowly watching it does not burn off. Turn a flat plate or a sunflower trout.

The degree of cooking trout depends on the taste of each. I like throwing raw inside.

saintjacques

New St. James with Chanterelle

Recipe for scallops when they are on the market.

Ingredients for 6 people

  • 12 whole scallops.
  • 1 onion.
  • 1 vaset white vi.

Elaboration:

Separate the new St. James (the white part of the scallop) coral (the orange). The new reserve.

We fry the onion and simmer corals. Add the white wine and let it reduce. In total, about 20 minutes. We go through the grinder and turn it into a sauce. If it is too thick, it can clarify a little fish stock (in case of emergency can be done with water and a little piece of fish Avecrem tablet). We reserve the sauce.

Drown the mushrooms in a pan to loosen get water. Add a little garlic and cook juliverd. Reserve.

Just before going to table, take the nuts and dry them well. In a hot frying pan with a little oil or butter, and the gilded hand side rather soptadament.

We dishing and go.

Serve rice pilaf to take a more coral sauce scallop (as it did the day of the photo displayed on this).

Bon profit.

carbassons_farcits

stuffed zucchini

This is a recipe that is perfect if you are like zucchini Roundy image. The recipe is easy to make because it requires emptying courgettes, but the end result is very good and is curious.

Ingredients:

  • Courgettes (one per person)
  • Minced beef
  • Minced pork (the same amount of beef)
  • 1 onion
  • 1 or
  • Spring de pa
  • A little bread crumbs

Elaboration:

With a thin bladed knife and spoon, hollow courgettes, the salt and bake at 200 degrees about 15 minutes. We have baked copper down because they are taking water off the cook.

Meanwhile, with chunks of zucchini that have come to empty them, make a sauce with the finely chopped onion. Again, we must ensure that all loose zucchini water.

In addition, the two mix meat, and add the beaten egg and bread crumbs. We work as if we meatballs.
When the fried zucchini and onion and cooked without water (which can be strained if we do not evaporate), add it to the meat mixture.

When baked zucchini that have already begun to be soft, remove from the oven. While the salt inside and add a little pepper and oil rajolinet. Then, very carefully, we will fill with meat. I do put them in a bowl (to burn) and I fill a teaspoon.

When they are full, we put some bread crumbs and bake for about 15 minutes again (or until we see that the meat is cooked and bread crumbs begin to toast.)

Now you can use.

mussels

Mussels with cream

This is a recipe for mussels do differently and that pleasantly surprised those to come.

Ingredients:

  • Mussels (1 liter for every two people approx.)
  • 2 escalunyes
  • a glass of white wine
  • Thick cream
  • Garlic and Parsley

Elaboration:

We open the mussels in a pot where we made a little boiling water, cut tiny shallots, white wine and some garlic and parsley.

When the mussels have opened, we remove from the heat and put the silver in the serve.

With a little boiling water, plus shallots and garlic and parsley, dilute cream. The fire and we put a little heat until it begins to thicken again. At this point, the throw over the mussels and you can go to the table.

This sauce mussels is very typical of the Normandy and Brittany. They serve mussels cream accompanied by fries.