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.

olives_mortes

olives preserved dead

This recipe is made with black olives and remaining as photo: faded but very tasty. Olives are called dead.

No matter the type of oil is made, albeit with Arbequina not think that it is too well. The photo is Morruda and sevillenques.

Ingredients:

  • Olives
  • A package of kitchen salt
  • Oli d’oliva
  • Herbs (savory, fennel, thyme ...)

Elaboration:

We harvest the olives when they are ripe. The clean and well aixuguem clean with a cloth.

Put them on a tray and put in the freezer three or four days. The aim is to freeze them to kill them. Before you let the sun a few days, but it is faster to freeze them.

When they have gone three or four days, we remove from the freezer and cover with table salt. It can be done with salt too, but again, it goes faster if done quicker fine salt to absorb moisture from the oil.

The salt we covered 15 days.

Every two or three days remaining olives in order to effect the salt and the olive touches everywhere you go and dehydrating.

Past two weeks, take an oil, sprinkle salt you have, we spread the oil and tested. If it is good, is not bitter, then we can start canning. If you notice it's a little bitter, we leave a week.

We began canning:

Take the olives we remove the salt. Best if you do not have to get wet ... if we are just shaking them clean. In an emergency, we can go through water, but then we aixugar well with a cloth because we do not want hydrate again. We want well withered.

When we clean the olives, put them on a flight, add olive oil and herbs. Stir well.

Now we can put into tins, which we previously have drained and cleaned in the dishwasher either.

You can keep covered with oil and herbs (if we leave long preserved) or only with oil and greased inside a can, if we will use the next two or three months.

rap_llagostins

Monkfish with prawns and Chickpeas

This dish is easy to make and is great when there are guests.

Ingredients:

  • 3 slices of monkfish person.
  • 3 shrimp per person.
  • a handful of chickpeas per person (must be cooked chickpeas)
  • 3 tomatoes
  • 1 onion not very big.
  • 2 cloves garlic

Elaboration:

prawns:

Take the prawns and cut his head. Do not throw away the heads.

In a pan with hot oil, fry a firm time without the prawns and two cloves of garlic. It is not necessary that it is cooked ... just to pick color.

When they are golden reserve prawns separately.

the sauce:

Let the sauce pan. With garlic, chopped onion, grated tomato, shrimp heads and whatever you have on hand (for example, some green pepper, if you want).

Allow to fry 15 to 20 minutes.

When done, you chop it finely chopped and strain through a sieve Chinese. It should be a fine sauce flavored with shrimp. (It's the same sauce for Trotters with shrimp and chickpeas)

The rap:

While the sauce was doing, salt and pepper rap, and flour.

In a fry pan on high heat present in the whole. It is not necessary that it is cooked just golden. The removed as and when we booked.

In the same pan fry the beans there. When caught color, add the monkfish, prawns and fry sauce. We leave by xupxup 5 mintues more.

You can now go to table. Bon Appetit.

mermelada_figa

Fig jam

This jam is very good and is easy to do if you have a food processor. On the other hand, is ideal for when you have a fig tree and do not know what to do ... figs or fig is when people start to give you figs.

Ingredients:

  • 1kg of figs
  • 1/2 kg of sugar
  • 1 lemon (juice only)

Elaboration:

There is a light syrup with sugar and a little water (a few tablespoons). I already do in the food processor.

Peel the figs and add you to the robot. There also add lemon juice.

We trenches texture you want (I like thin). We cook for 1/2 hour at 100 degrees or until we see the consistency of jam is correct.

We know that consistency is correct when you put a few drops on a cold plate and jam does not slip on the bend it.

When it is, put it in jars that have previously washed in the dishwasher.

Fill the jars to the top because there is nothing left to air.

Notes:

As you can see, the fruit-sugar ratio is 1: 1 but it is for every kg of fruit, half a kg of sugar. This is because I do not like very sweet jam. Do not put so much sugar has incovenient of the jam is not preserved so long ... but also, well kept 3 to 4 months ... which is what I usually lasts because it is so good that while there , my children were eating. The only precaution to be taken is that once you open a can, we keep in the refrigerator.

Extramadament good is mixed with Greek yogurt.

boletes_patata

Potato balls stuffed with black pudding

These balls are very good as an aperitif. And its development is a fun way to entertain the kids in the kitchen.

Ingredients:

(To about 35 balls)

  • 3 medium potatoes
  • 35 slices of black pudding
  • 2 ous

Elaboration:

Prepare mashed potatoes:

Peel the potatoes, cut them in pieces and boil in salted water. When they are cooked (15 min approx), the drain and reserve.

In one wants: put the potatoes, a little oil and the yolk of an egg. We salt and pepper it. We puree (I will do a double helix ... electric mixer is in a moment). The try and add oil, salt and pepper second as we like. It should be thick. Do not add milk, which is what you would do for a normal mashed potatoes.

Prepare potato balls:

Cut the sausage in thin slices or cubes. How is it best to dice and getting the sausage is not seen within the ball. (The photo is sliced).

When the puree is already a bit cold with a spoon take a little puree, then add the piece of sausage and then a little more puree. We become a little ball with the hands (as if we balls of clay).

We make balls.

To fry:

In a bowl, beat the egg and clear that we booked.

Put a frying pan with enough oil. When the oil is hot, fry are balls that have previously gone through the egg.

Be careful not to move too much because the paella balls can be undone. If you are just bathed egg also undo. The turning point must be careful.

When they are golden, remove from the heat and let stand on a paper towel to drain excess oil. Now you can eat.

They are good when they are hot.

You can also go alone, without sausage, or sausage (in fact, are excellent with sausage!).

wok-de-pollastre-i-bolets

Wok vegetables and mushrooms with prawns

This is the first dish is the sea well. It can give a Japanese by adding soy sauce to cook vegetables, decorated with sesame and if (I do not have today, so the photo does not carry sesame).

Ingredients:

(4 or 5 people)

  • A couple of handfuls of different mushrooms (fresh). The photo is chanterelles, mushrooms, mushrooms, yellow and shitakes leg.
  • 250g peeled shrimp (or count, five pieces per person approx.)
  • 1/2 zucchini.
  • 1/2 green pepper.
  • 1/2 red pepper.
  • 1/2 aubergínia
  • 1/2 onion
  • 1 gra d’all
  • Soy sauce

Elaboration:

We begin by mushrooms: The clean and salt. We put in a pan over low heat, covered, and let go removing all the water carrying (about 5 minutes or until ... we no longer make the water has evaporated and they have already done). Remove the mushrooms.

Now we go for vegetables: Cut all the strips in half centrímetre wide by 4 high. Put them in a pan and fry 5 minutes with oil. The salt and pepper, add a dash of soy sauce and cover it so that they are doing it. If you have a wok, now is the time to use it instead of the pan. The vegetables we have to keep trying to see what is good salt, pepper and soy, which is cooked but it is better that it is crispy.

Meanwhile, prepare the prawnsIf we already peeled, then just fry (if not the first peel.) Before frying, we can take the garlic clove and cut very small fry in the oil and fry on the prawns. We have put before the shrimp because shrimp will water when we put them in the pan and then fregiriem garlic but it would be boiled.

Once we have everything, we put it all together in the wok and cook it for 5 more minutes ...

Now you can bring to the table. I have a plate decorated with drawings made with a syrup of balsamic vinegar, but you can decorate in other ways. Sesame And if he had, he would have pulled over, just before going to table some sesame seeds on top.

Patates a lo pobre

Patates to "the poor"

This dish is delicious potatoes as an accompaniment to any meat or any fish.Patates a lo pobre

Ingredients:

  • Patates (one per person)
  • Onion (average per person)
  • parsley
  • Vinegar
  • White wine or broth

Elaboration:

Peel the potatoes and cut them as you want. Peel the onion and cut into strips.

In a caçola roasting, put a layer of potatoes, a layer of onions, a layer of potatoes, a layer of onion. We salt, pepper and so it espolvoregem with parsley.

We cover potatoes with broth or white wine and cook over low heat for about half an hour. After the half hour, turn up the heat and we fry the potatoes and onion. We must ensure that we do not run out half as juice stick. If you see the broth, adding water we can go until we see that the potatoes are cooked.

We must look not much remaining casserole, potatoes because they break easily.

Before serving, you add a few drops of vinegar over the potatoes.

Bon profit!

Trotters and prawns with chickpeas

Trotters and prawns with chickpeas

This dish is very easy to do and that is very good. Trotters and prawns with chickpeas

Ingredients:

(For six people)

  • Two trotters (cut in half and cooked)
  • 400g chickpeas (cooked)
  • 24 prawns
  • 2 cloves garlic
  • 1 onion
  • 2 tomaquetets scratched

Elaboration:

Es desosssa el peu de porc i es fa a troços de 2 cm aprox.

Peel the prawns (can be raw or cooked may be). We reserve the shells and heads.

It is fried with onion, tomato and garlic, also with shells and heads of llagonstins. When cooked (between 15 and 20 minutes) we remove it from the heat, chop it finely chopped Chinese strainer and it went through. We should be fine sauce flavored with shrimp.

In the pan where we made the sauce is fried chickpeas, when added dauradets foot pork and shrimp. As everything has color, add the sauce and cook 5 minutes.

You can now use.

xips

Sweet potato chips

Ideal for aperitif or as an accompaniment to any dish. Very easy to do and very good and original.

Ingredients:

  • 1 large sweet potato
  • will

Elaboration:

It gets so hot fryer oil fire while preparing chips.

Peel sweet potatoes (you can use the same tool we use to peel carrots).

With cold meat slicer cut chips half millimeter or less (depending on if we like thick chips or thin chips).

When the oil is hot, put the chips cook until crisp (about 10 minutes).

When they are cooked, drain them on a sheet of paper towel and salt.

It can be eaten hot or cold food can be.

(The photo was too cooked ... I was constantly watch the fryer so much faster)

olives

olives preserved

This recipe can cure olives (both green and ripe) and in this way to have them throughout the year.

Ingredients:

  • Olives
  • Cooking salt
  • Thyme, savory, garlic, or herbs you wish
  • Oli d’oliva

Elaboration:

The olives are harvested and are classified according to the type of oil and the maturity you have.

Wash well and put in a container filled with water. The water will take 15 days. Change the water every day.

After 15 days, you can put them in the final, along with herbs. Fill the jars with water and put a spoonful of salt each cooking pot (I'm talking to you about half a liter). We cover the top of the jar with olive oil to prevent flourish preserved (is that air does not touch the water of the olives).

Allow to rest for 30 days. As of 30 tested olives. If you are bitter, then leave 30 days (depending on the olives). If when the tests are OK, you can eat in peace.