risotto-with-and-foie champinyons

Risotto champinyons i liver virutes

Despite its name, this is the recipe of "Rice survival"When I do not have anything in the fridge. So the ingredients are variable.

Ingredients:

  • Rice (or pump carneroli).
  • A tray of mushrooms (which coincidentally was in the fridge)
  • Any vegetables you have (rice photo I put 2 carrots, 1 onion, 1 green pepper and 1 tomato, I also add some grilled vegetables remains that had the fridge).
  • A tablet Avecrem chicken broth if we do not have any cooked vegetables.
  • A tin of foie truth (always have some in the pantry).

Elaboration:

To do this we decided to put the rice block of foie freezer because it is easy to scratch it over rice.

Let's get started:

Fry all the vegetables that we and mushrooms (about 10 minutes). When more or less done, add the rice (a handful brimming, per person) and we toasted a moment.

Add the hot broth (if you have) or hot water with salt tablet Avecrem if you do not have.

We cook 20 minutes rice mandatory you need a pump or carneroli to be "al dente".

(There is no difference between type of rice and the other: the pump consumes more water and is very tasty. The Carneroli is what the Italians used for risottos, rice is not absorb much water and is very sweet . the photo was because it was the bomb that was open at the time, but if I can do it with carneroli).

(However, water can always raising regular fire and uncovering the pan (if we had covered) to get more evaporates, or the reverse, if you lack water or add any or rice cover it because so much water evaporates).

A table:

Once the rice is cooked and there is no water. The let stand 3 minutes and serve. When we are serving dishes, foie open the can, take the whole block and cover the rice grater foie (need to be quicker and better if foie gras is almost frozen because the rice hot foie melts away).

Rice is an excellent, very tasty, which can save us in times when we believe that there is nothing in the fridge :-)

maionesa-prophet-of-the

Handmade mayonnaise

Mayonnaise as it has always done. Recipe suitable only for experts with pestle (the house does James, my husband).

Ingredients:

  • 1 or
  • bread crumbs (about 1/4 of a slice of bread).
  • Vinegar (one teaspoon approx.)
  • Will.
  • Oli d’oliva.

Elaboration:

Take some bread the day before. Wet with vinegar (or should not be too dry or there must be an excess of vinegar ... enough to make it a wet paste sticking to the pestle). (The wine vinegar should be no balsamic vinegar)

Take an egg and separate the white from the yolk. Add the egg yolk in a mortar with bread and vinegar. Stir well to make it a uniform paste.

Take the oilcan oil and gradually add oil in a mortar was very slowly while stirring it. Never throw oil quantity to be cut. The mortar should always rotate in the same direction (it is, but always the same). We must vigorously and rotated at the same rate.

The oil should be good and will as necessary depending on the amount of mayonnaise you want.

At the end of all, when we consider that we are done, add salt and stir and you can leave.

Reservations required mayonnaise in the refrigerator.

It is much better and tastier than any mayonnaise jar.

ous-facits-amb-tonyina

Eggs stuffed with tuna

Ideal as a starter for any occasion.

Ingredients:

  • 1 ou per person.
  • Canned tuna (in olive oil, which is good).
  • mayonnaise (feta a mà com la de la foto, o comprada)
  • will

Elaboration:

Are boiled eggs. When they are cool, peel and split in half. It clearly separates the yolk and reserve the whites cooked.

The yolks are mixed with shredded tuna and mayonnaise (mayonnaise reserve some for decoration). Pasta seasoned with salt and pepper, until we think it is perfect.

They stuffed pasta made with egg whites with yolk.

Served chilled.

Bon profit!

blinis

Blinis with smoked salmon and caviar

The blinis are the Russian version of "pankackes" American and French crepes. The Russians use them to accompany dishes such as caviar and smoked salmon. Eat the sour cream "sour cream" is not here (I only occasionally take part in supermarkets with food from other countries).

Ingredients per a 6 blinis:

  • 1 or
  • 175cl of milk.
  • 40 g of Mantega
  • 40 sugar
  • About half of yeast
  • will

Elaboration:

Mix well all ingredients until you have a smooth paste. Let stand half an hour in the refrigerator.

In a hot frying pan greased with a little oil were making blinis side.

Blinis size depends on how you want. The photo are about 20 cm (the size of the pan). The thickness depends on where we want to. If we want children, it is better if you are a little heavier (thicker dough), if we want big, it is better if you are a bit thin (mass clearer).

They serve hot.

pollastre-amb-curri

Chicken curry

Recipe exotic converted to Catalan cuisine.

Ingredients:

  • 1 chicken.
  • A couple of tomatoes.
  • 1 onion
  • 1 carrot
  • 1 tray of mushrooms
  • 1 can coconut milk
  • Curry and wrist
  • Salt and pepper

Elaboration:

In fact, I do like the roast chicken normal. Ie golden brown chicken cut into quarters and reserve. It is fried with other ingredients, after about 10 minutes, add the chicken, add the coconut milk and add the curry. Boil for at least 1 hour.

Mushrooms do the part and add 10 minutes before the end.

The amount of curry is optional depending on how you like the taste.

Coconut milk gives it a great taste.

Serve with basmati rice (the rice was a picture pump Delta, which is also delicious [brand Our rice]). Once cooked rice add a little butter and a little chicken juice. Mix and make it flame as the photo.

Bon profit.

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.