viernes, 28 de agosto de 2009
lunes, 24 de agosto de 2009
4 pieces corn on the cob or one bag of frozen sweetcorn
This dish is best served with a chilean salad, which is a mix of tomato slices, very thin slices of onion, chopped coriander lemon juice and olive oil.
viernes, 21 de agosto de 2009
100 g softened butter
3 tablespoons ground cinnamon
Mix and reserve.
1 cup icing sugar
splash of water
Roll a rectangle with the puff pastry, put down a thin layer of the cinnamon butter and roll the top edge, cut thin slices of this sausage and bake in the oven at 180 degrees for 12 minutes.Once dried glaze with the tip of a spoon.
1 cup ground almond
Make a square with the puff pastry, make a small roll of the almond paste and place it close to the edge.Roll and close, seal with water. cut small cuts and shape. Place one laminated almond in each "toe"and scatter more almonds over the top. Bake for 12 minutes. Cool in racks and brush with the warm jam.
domingo, 16 de agosto de 2009
For the Pate brise (shortcrust pastry)
250g plain flour
Mix all the ingredients except the milk, when everything is combined, add the milk and mix, wrap in cling film, and leave to rest in the fridge for at least 1/2 hour.
Ingredients for the flan:
340g pate brise
Roll out the pastry and cover an oblong tart tin, or you can use a round one as well, chill for 20 minutes. Preheat ovento 190 degrees. Prick the base of the pastry, cover with parchment paper and fill with baking beans, or any beans, or rice,this will stop the pastry from rising and bake for 20 minutes, remove the beans and bake for a further 10 minutes. Set aside hile you prepare the filling.
Cook the asparagus in boiling salted water, until they are cooked, about 4 to 5 minutes.Drain and dry. Trim the asparagus to the width of the tin. Dice the peppers, pat them dry again, and scater them in an even layer in the pastry case.
Mix the whole egg, yolks, and cream together and season with salt, pepper and the nutmeg. Pour three quarters of the mixtureover the peppers, lay the asparagus over the peppers, andcarefully spoon the remaining egg mixture over the asparagus. Bakefor 30 minutes. Leave to rest for 2o minutes before unmoulding. Garnish with the dill and serve warm.
viernes, 14 de agosto de 2009
This is a wonderful recipe, once baked you have to get this cake "drunk" by piercing all over the cake with a cocktail stick and pouring over some whisky or brandy, do this every four days, keep it wrapped in tin foil and in a metal or airtight container and your cake will keep drunk, moist and delicious for up to two months. The good thing about this recipe is that you can eat it warm straight from the oven, and you don't have to be so precise with the quantities, you can put more or less fruit, add pineapple, etc, as long as the skewer comes away clean after its baked, you will end up with a delicious fruit and easy to make fruit cake that is not heavy. And you can use it as a Christmas cake. For this and once is completely drunk you will have to cover it in marzipan and icing.
You will need a 18cm square or 20cm round cake tin.
340g dried fruit (whatever you fancy)
170 brown sugar
1 tsp bicarbonate of soda
half teaspoon mixed spice
1 teaspoon ground cinnamon
2 eggs, beaten
120 g plain flour
120g raising flour
pinch of salt
Preheat oven to 180 degrees. Line and grease the cake tin. Put the butter, sugar, fruit, water, bicarbonate of soda, cinnamon and mixed spice in a saucepan over a moderate heat. Bring to the boil and simmer for 2 or 3 minutes. Transfer to a bog bowl and let it cool down. Add the eggs, flour and salt, mix and pour into the prepared tin. Bake for and hour and a quarter, if you see the top is browning, while baking it, cover it wth foil. THe cake is ready when a skewer comes out clean, leave to cool on a wire rack.
I assure you than after some days, this cake will taste even etter, and it will be moist, well-matured, succulent and delicious.
miércoles, 12 de agosto de 2009
1 ripe avocado, reserve the pit
1 ripe tomato
1/2 bunch fresh coriander
the juice of 1/2 lime
mexican tortillas to serve
Chop all the ingredients very finely, add the salt, lime juice and olive oil and mix. Place the avocado pit in the centre of the guacamole and leave until you are ready to serve, this helps prevent the avocado from getting black.
Serve with triangles of fried mexican tortillas, or totopos (please don't use Doritos) To do this, simply cut your tortillas in triangles and deep fry in oil, dry on kitchen paper. You can serve this as a light lunch, or as delicious starter. You won't be dissapointed. Viva Mexico!
domingo, 9 de agosto de 2009
miércoles, 5 de agosto de 2009
Wipe around the inside of your bowl. Whisk the eg whites with an electric mixer for 2 minutes until you get smooth peaks. Add sugar 4 tablespoon per egg whites add vinegar and cornflour this keeps the meringue chewie and mellow, add a few drops of vanilla and mix very careful. pile onto a tin, in a thick round shape, smooth the sides and bake in the oven at 150 degrees for an hour and a half, invert the pavlova onto the serving dish, so the bottom is the top, whip some cream with sugar and vanilla, pile it on top, and decorate with fruit.