tag:blogger.com,1999:blog-16228362288615833582024-03-05T06:24:20.429+02:00North south foodWe are a couple, from Finland and Catalonia, who enjoys cooking and sharing our time with friends.
We don't intend that you follow what we cook from A to Z, but be as inspiration to create your own momentsAnonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1622836228861583358.post-32072755871729221722014-07-05T13:19:00.000+03:002014-07-05T13:19:00.353+03:00Moose stew with wine and chocolate<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: small;">Another exotic ingredient for southern latitudes people; Moose.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">I had the luck that Ms North's uncle is a great moose hunter and gave me almost 1.5kg piece of moose. I am really grateful he gave me that, because I had never eaten moose and because it is so damn expensive, starting 90€/kg (I know, it hurts!) </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">So I had a bit of dilemma of how to cook it; Ms North is vegetarian for 15 years so she has no idea how to cook it, then I remembered how my grandad use to cook wild boar and how delicious it is (for me the best game meat).</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">In the part of Pyrenees where my family comes from, it is typical to cook game giving it previously a marinate and then super slowly and with chocolate. </span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
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<span style="font-family: Verdana,sans-serif;"><i>1kg moose</i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>1,5 - 2 L of red wine</i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>2 bay leaves</i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>rosemary</i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>1 large leek</i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>2 carrots</i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>500g small scallions </i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>100g dark chocolate </i></span><br />
<span style="font-family: Verdana,sans-serif;"><i>salt, pepper and olive oil </i></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">We are going to marinate the moose for 12h, so it becomes more tender. Cut the moose in big chunks and place them in a big bowl, cover with red wine and 2 bay leaves and a flat tea spoon of rosemary. Let it marinate overnight in the fridge.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Next day, remove the moose from the marinate and place the wine in a pot to boil, you want to boil the wine because it is diluted a bit of blood and other stuff typical from game meats. Let it boil for few minutes and remove all the foam that forms in the top.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Meanwhile in a big pot, add a bit of olive oil and fry the meat for all sides, we don´t want to cook the meat but to seal the interior for the next cooking. When this is done pour the wine you had boiled and place the pot to the oven, covered by aluminium folio at not higher than 120°C (100-110 is recommended) for at least <b>6h 30 minutes or 7h</b>. </span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGx9-2ouSZwOUxE6aNuwQt6USMjPxV_Hxc_B3V82m-tmL9RJob73ldBbH0-bsXFPAkkSgV4zYiUd-nK4OEaPbz5oObbU1J972jJx5uGb-donxtfPF3Fq7xvrj26X7GXRwBdiWEpmCQozd-/s1600/IMG_1381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGx9-2ouSZwOUxE6aNuwQt6USMjPxV_Hxc_B3V82m-tmL9RJob73ldBbH0-bsXFPAkkSgV4zYiUd-nK4OEaPbz5oObbU1J972jJx5uGb-donxtfPF3Fq7xvrj26X7GXRwBdiWEpmCQozd-/s1600/IMG_1381.JPG" height="226" width="320" /></a></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">You can cook some scallions at the same time in the oven.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">After that, smash the chocolate, add it to the stew and mix around till it mixes with the stew's sauce. You can remove a bit of the "juice" if you think there is too much.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">The chocolate I added is called "<i>chocolate a la piedra"</i>; it is a type of chocolate which feels granulated and has a bit of flour, so it helps to thicken the sauce.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">For this kind of stew, is better to let to rest it for 12-24h.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Hope you like it!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South </span></span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com1tag:blogger.com,1999:blog-1622836228861583358.post-82044767952689884172014-06-19T13:55:00.000+03:002014-06-19T13:57:10.505+03:00Baked cheesecake by Gordon Ramsay<span style="font-family: Verdana, sans-serif;">Super easy and delicious cheesecake!!</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Serves for 6-8</i></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients </i></span></span></h2>
<span style="font-family: "Courier New",Courier,monospace;">550g cream cheese <span style="color: orange;">(I used 600g, because philadephia cheese are from 300g)</span><br />160g sugar</span><br />
<span style="font-family: "Courier New",Courier,monospace;">3 eggs</span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 tbps flour <span style="color: orange;">(0,5 dl flour)</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 lemon</span><br />
<span style="font-family: "Courier New",Courier,monospace;">strawberries</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Preparation</i></span></span></h2>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Can't be easier!! In a bowl, mix the cream cheese and sugar. Then add slowly the eggs (slightly beaten).</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Once you get an homogeneous batter add the flour and keep mixing, then add the zest of 1 lemon.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Preheat the oven at 180ºC. Grease the cake tray and place to oven for 35min. I read that you have to place a mug with water in the oven as the cake not to break, I did it and worked.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Let it cool down, and garnish with strawberries.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Here Gordon Ramsay's recipe, I didn't put raspberries. </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Hope you like it!</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South</span></span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com4tag:blogger.com,1999:blog-1622836228861583358.post-60683357517542046212014-03-31T21:39:00.003+03:002014-03-31T21:40:36.433+03:00Barley risotto with yellowfoot mushrooms and fresh garlic<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">A bit of experiment here; I wanted to make a risotto but using barley, because I still had lots from the <a href="http://northsouthfood.blogspot.fi/2013/10/beetroot-and-barley-casserole.html">barley casserole</a><i>. </i>I used too the mushrooms I picked and dried in autumn; <a href="http://northsouthfood.blogspot.fi/2013/10/mushroom-season.html">yellowfoot</a>.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Turn out really good recipe so I decided to share it with you!</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i><br /></i></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Serves for 2</i></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients </i></span></span></h2>
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<li><span style="font-family: Verdana,sans-serif;">1,5 dl broken barley </span></li>
<li><span style="font-family: Verdana,sans-serif;">10 fresh garlic</span></li>
<li><span style="font-family: Verdana,sans-serif;">4 shallots</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dried mushrooms, bit more of half a mug</span></li>
<li><span style="font-family: Verdana,sans-serif;">knob of butter</span></li>
<li><span style="font-family: Verdana,sans-serif;">Parmesan cheese</span></li>
<li><span style="font-family: Verdana,sans-serif;">1,5L vegetable broth</span></li>
<li><span style="font-family: Verdana,sans-serif;">salt and pepper </span></li>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Start </span></span><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box" lang="en"><span class="hps">rehydrate</span></span> the mushrooms with hot water and let it rest for 10 min. Meanwhile in a big sauce pan, add the butter and the finely chopped shallots and saute. When they change colour add the mushrooms and the fresh garlic chopped saute for 2-3 min.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Meanwhile your broth has to be ready and boiling.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Add the barley, mix all together and add the broth, slowly till everything gets soaked, from now on is a labour intensive process, you have to keep stirring with a wooden spoon and when the broth gets sucked, add a bit more. this process takes 20-25minutes.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">When you have the barley at your desire taste, grate the Parmesan, give it a last stir and it is ready to be served!</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Enjoy it!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-8810617699239440162014-03-11T17:02:00.001+02:002014-03-11T20:37:35.738+02:00Beans with aspargus<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients </i></span></span></h2>
<ul style="text-align: justify;">
<li><i><span style="font-family: Verdana,sans-serif;">300 gr big white beans</span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">2 bay leaves</span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">1 big onion</span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">2 carrots</span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">1 leek</span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">couple garlic nails </span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">white aspargus </span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">parsley</span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">1dl white whine </span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">4 eggs</span></i></li>
<li><i><span style="font-family: Verdana,sans-serif;">saffron </span></i></li>
</ul>
<div style="text-align: justify;">
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<h3 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Leave overnight the beans in water, at least 12h. Next day discard the water and in a pot place the beans, onion, carrot, leek, garlic and bay leave, cover everything with water and set the fire to medium heat.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">When the water starts to boil, drop half a glass of cold water to stop the boiling, this prevents the beans to break. Repeat this for 3-4 times and then let it boil slowly for 1,5-2h or as long as the package recommends.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">When the beans are cooked place the vegetables, discarting the carrot and bay leaves, and blend it together with few broken beans, this will help thicken the sauce. Pour it back to the pot with the rest of the beans and mix gently, always with a wooden spoon.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Chop the parsley finely and pour it to the pot, as well add the white aspargus (you can chop them or put them whole), a bit of saffron and the white wine, let it boil for few minutes to evaporate the alcohol.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Serve with half boiled egg</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">If you have available, add few clams few minutes before serving.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Hope you like it!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South </span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-92076434192810463292014-03-04T16:29:00.000+02:002014-03-04T16:29:23.352+02:00Crepe Suzette by Gordon Ramsay<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Recipe from Gordon Ramsay</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Serves for 4 people.</span></span></div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul style="text-align: justify;">
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>2dl flour</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>3dl milk</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>2 eggs</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><i>2 oranges</i></span></li>
<li><span style="font-family: Verdana,sans-serif;"><i>50g sugar</i></span></li>
<li><span style="font-family: Verdana,sans-serif;"><i>4cl cointreau</i></span></li>
<li><span style="font-family: Verdana,sans-serif;"><i>25g hazelnuts </i></span></li>
<li><span style="font-family: Verdana,sans-serif;"><i>butter</i></span></li>
<li><span style="font-family: Verdana,sans-serif;"><i>salt </i></span></li>
<span style="font-family: Verdana,sans-serif;"><i></i></span></ul>
<h3 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a bowl add the flour, a pinch of salt and the battered eggs, mix all together and add the milk. Melt a knob of butter and add it with the zest of an orange. Let it rest for 30min.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Make the crepes in a pan with a bit of butter.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Peel the two oranges and cut nice parts, squeeze the rest. In a pan add the sugar, caramelise, once ready add the cointreau and flambé it. After fire is gone, add the juice and the chopped hazelnuts and the orange pieces.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Plate the crepes folded in quarters and pour the caramel sauce on top.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Serve with vanilla-blueberry ice cream.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-70667896528837396362014-02-23T10:18:00.000+02:002014-02-23T10:18:35.250+02:00Fritas de bacalao with all i oli<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Hei!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">sorry we haven´t updated the blog so much lately, we have been a bit busy and cooking a lot!! we have many recipes that will come soon; moose, beans, rabbit, cod ...</span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;">Today we are going to post a recipe I learned from Rick Stein in his documentary about Spain. To be honest I didn´t try this dish before, but it was a good idea, he call it fritas de bacalao (chips of cod). And it was an easy way to make something similar to <i>b</i><span class="st"><i>uñuelos. </i></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Just a quick intro, salted cod is hugely common all around Spain, but mostly it comes from Iceland and Norway!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients </i></span></span></h2>
<ul style="text-align: justify;">
<li><span style="font-family: Verdana,sans-serif;">3 tbsp flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 medium potatoes </span></li>
<li><span style="font-family: Verdana,sans-serif;">3dl water</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 eggs </span></li>
<li><span style="font-family: Verdana,sans-serif;">250g salted cod</span></li>
<li><span style="font-family: Verdana,sans-serif;">parsley</span></li>
<li><span style="font-family: Verdana,sans-serif;">garlic</span></li>
<li><span style="font-family: Verdana,sans-serif;">salt </span></li>
<li><span style="font-family: Verdana,sans-serif;">pepper</span></li>
</ul>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">If you have bought the salted cod you have to rehydrate the cod for 24h. For that you will clean the cod with abundant water to rinse away all the salt. You will keep the cod in water in the fridge for at least 24h, changing it every 8-12h, this varies depending on the thickness of the cod and the temperature of the fridge. You have to taste if the salt level is correct, keeping in mind that when you cook it will increase naturally.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a pot, place the cod filet with cold water and place to low-medium heat. when the water start to be warm, around 75</span></span><span style="font-family: Verdana, sans-serif;">°C remove the cod, it should break easily.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In the water of the cod boiled, cook 2 medium potatoes, you can slice them so to cook faster.</span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Now, you have to taste the cod, if it tastes too strong discard the water, if not keep it for the next step. </span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a sauce pan add 3 dl of water or water from cooking the cod and the flour, stir till an homogeneous mix is achieved. Add a bit of olive oil, couple of chopped garlic nails, 2 eggs and the potatoes mashed and the cod which you have broken with your fingers.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Stir all together in medium fire till it thickens. Chop some parsley and give it a last stir and let the mixture cool down.</span></span><br />
<br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">When it is cool you can make little balls and deep fry them in olive oil, or if you don´t have a frier, in a pan with a bit of olive oil will do.</span></span><br />
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<br /><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Here there is the original recipe from Rick Stein:</span></span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/lvWAc40u3O8?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Things I do different:</span></span><br />
<ul>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">I slight cook the cod and I give it a slow cook</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">I don´t add so much eggs, but more potato</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">I don´t boil the cod with the skin, I removed it and eat it fried with a bit of flour, amazing</span></span></li>
</ul>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">For serving a bit of all i oli is perfect! </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Hope you like it!</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South</span></span></div>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span>Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-44486113760034730902014-01-23T16:00:00.000+02:002014-01-23T16:00:01.758+02:00Coca de recapte<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Hi!</span></div>
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<span style="font-family: Verdana, sans-serif;">Today I would like to share another typical Catalan dish, <i>coca de recapte</i>; it is a sort of catalan version of pizza, meaning <i>coca</i> (cake), <i>de recapte</i> ( for provision or to gather supplies).</span></div>
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<span style="font-family: Verdana, sans-serif;">The coca de recapte is nothing else but a bread olive oil dought with whatever you can find to put in top, most typically with <a href="http://northsouthfood.blogspot.fi/2013/09/being-today-11-9-catalan-national-day.html"><i>escalivada</i></a> and salted hearring or sausage. As the same words says, this was an easy food, that could be eaten during next days (it is as good cold than recently baked hot) and you didn´t need to refrigerate it. As well it is said that in the old days, in the small villages of rural Catalonia, the coca de recapte it was done by gathering some spare ingredients from few houses/families and going to the village bakery to cook it. So there is where the name comes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Either the name comes from, this is a super easy meal, ideal for having many guests at home, or for a day out or picnic. As well, you can make a big batch of dough and freeze it and will stay perfect for few months.</span></div>
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<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>10dl bread flour (we use flour with 11% protein)</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>3dl water</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>10g fresh yest</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>2tsp salt</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>0,75dl virgin olive oil </i></span></span></li>
</ul>
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<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Mix everything but the olive oil in a big bowl, use better slight warm water, work it with hands till it is a big dough, and then in a clean surface work it till you achieve an homogeneous dough. Keep in mind that this recipe it has low water content, so in the beginning might seem it is too dry, nevertheless, because not all flours are the same, if you can´t achieve a nice homogeneous dough, add bits of water.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Let it rest for 3h in a warm place covered with a clean cloth.</span></div>
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<span style="font-family: Verdana, sans-serif;">After the 3h, add the olive oil and work the dough again, let it rest for 30min.</span><br />
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<span style="font-family: Verdana, sans-serif;">Now the dough is ready to be cooked. You can cut the dough in four parts and, if you like it really thin, with this you will have 4 oven tray size <i>coques (plural of coca)</i>.</span></div>
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<span style="font-family: Verdana, sans-serif;">If you want to freeze it, extend the dough and when it is ready for the ingredients, place it on top of a baking paper and roll it, then put it to a freezing bag and it can go straigh to freezer!</span></div>
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<span style="font-family: Verdana, sans-serif;">In the pictures you will see below, we cooked two <i>coques</i>, and froze the other two, one with spinach and tomato, and other one with onion. As I said earlier, the most typical way is with <i>escalivada</i> which it tastes amazing, but for me, the most delicious one is the one with onion but adding a bit of smoked <i>pancetta.</i></span></div>
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<span style="font-family: Verdana, sans-serif;">For making the onion it is really simple, cut onions really thing and spread them around the dough, if you want add smoked </span><span style="font-family: Verdana, sans-serif;"><i>pancetta, </i>but otherwise just add salt, pepper and olive oil and 15 min at 200°C in the oven and it is ready!!</span><br />
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<span style="font-family: Verdana, sans-serif;">For the spinach, really simple too, in a hot pan with a bit of olive oil, saute the fresh spinach, when they start to shrink add salt and pepper and sunflower seeds if you have them. After saute the spinach for 3-5 min they will be ready so spread them in the dough and cut some tomato to put in top and 15min into oven at 200°C and it is ready too!</span><br />
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<span style="font-family: Verdana, sans-serif;">About the timing in the oven, it depens on the thickness of each coca, when the dough changes to slight toasted brown colour it is ready! Of course I rolled the dought really thin, and with that I did 4, but it depens on how thick you like it you will get more or less <i>coques</i>.</span><br />
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<span style="font-family: Verdana, sans-serif;">Hope you like it</span></div>
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<span style="font-family: Verdana, sans-serif;">Mr South </span><span style="font-family: Verdana, sans-serif;"><i> </i></span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-89270537251859079202014-01-21T15:58:00.001+02:002014-06-19T13:55:51.374+03:00Improvised panna cotta with homemade blueberry jam<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Here it comes another super fast, easy dessert recipe. It was a bit of experiment, as to try to achieve a easy recipe that can save you from an improvised dinner or unexpected visit!</span></div>
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<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Serving for 4 </i></span></span></i></span></span></div>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>3dl double cream</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>2 tbsp quark</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>2 tbsp maple syrup</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1 vanilla pod</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1tsp gelatine powder </i></span></span></li>
</ul>
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a small sauce pan add the double cream, the quark, the maple syrup and a vanilla pod (opened in half with the seeds added to the sauce pan).</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Start heating gently, mixing once in a while. You don´t want to boil it but to be warm, when is hot at touch, add the gelatine powder and mix thoroughly.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Pour into serving glasses and cool down for 30min or until firm (the smaller the serving the faster it cools)</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Serve with a bit of blueberry jam; in our case it is homemade from the long summer days, we will post the recipe soon! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOerJyBRniegMzMcXHVfx8-26JN7O_vfq_mwU86dQuylq8-GbWd0YaqUuYjqxKYe8-xDvZIElgizVwwyuSIt1AtxDkIEJ0Y8SICR0ZImARdl1EKKqSRltyNzW9y3NgYWQnkC5X8wD0cfMt/s1600/IMG_1275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOerJyBRniegMzMcXHVfx8-26JN7O_vfq_mwU86dQuylq8-GbWd0YaqUuYjqxKYe8-xDvZIElgizVwwyuSIt1AtxDkIEJ0Y8SICR0ZImARdl1EKKqSRltyNzW9y3NgYWQnkC5X8wD0cfMt/s1600/IMG_1275.JPG" height="209" width="320" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South </span></span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-26786344721540862362014-01-09T16:00:00.000+02:002014-01-11T11:01:08.882+02:00Caramelised pumpkin cake with black cardamom mousse<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">In the last fall, have been airing masterchef australia season 3 in a Finnish tv channel, we became huge fans of the series and bought the book. Since we got it, we didn´t try any recipe, so yesterday we tried Kate Brack pumpkin cake. We have changed few ingredients, and the mouse flavor, so we can say that we used her recipe to create something, for our taste, better. </span></div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Serving for 6-8. </i></span></span></div>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i> Cake</i></span></span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>300g butternut pumpkin</i></span></span><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i> (to caramelize 50g butter and 2tbsp sugar)</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>125g butter</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1dl sugar</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>2 eggs</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>4 dl plain flour</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>3 tsp baking powder</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>50g toasted hazelnuts</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>For the caramelize (1 tbsp maple syrup, 2dl water, 1dl sugar)</i></span></span></li>
</ul>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i> Mousse</i></span></span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>0,6dl milk</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>0,6dl double cream</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1/2 tsp cinnamon </i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>4 eggs</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>3/4 tsp black cardamom </i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>2 1/2 tsp gelatine powder</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>200g cream fraîche </i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1 dl sugar </i></span></span></li>
</ul>
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i> Mousse</i></span></span></h4>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">To make the mousse, we start with adding to a small pot or sauce pan the milk, double cream, cinnamon and the black cardamom, heating gently till it almost boils to infuse the flavours. Let it rest till it cools down.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Place 4 of the egg yolks in a heatproof bowl over a pot with water (water has to boil gently, prevent to touch the bowl) and add 0,5 dl sugar. With a electric beater, whisk it for 5-8 min till thickens.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Add the gelatine powder to the infused milk and mix, move the mixture to the egg yolks and then add the cream fraîche.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">With the remaining 4 egg whites, in a separate bowl, whisk them till soft peaks, adding gradually 0,5dl sugar.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Fold the egg whites to the mixture and let it rest in the fridge for at least 1h.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><br /></span></span></div>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i> Cake</i></span></span></h4>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Start with peeling and cutting the pumpkin to dices, once done place them in a oven tray with baking paper and paint the pumpkin with a mixture of 50g of melted butter and 2 tbsp of sugar. Place it into a 180°C oven for 30min. After that let it cool down a bit and smash it till smooth.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"></span></span><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">In a bowl, add 125g of butter and 1dl sugar and mix it if an electric beater. Once homogeneous, add 2 eggs, one at a time without stopping the electric beater. Then add the pumpkin puree and once again without stopping mixing add the flour, the baking powder and the hazelnuts (previously chopped).</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">In a cake tray, cover with baking paper, and add the dought and flatten. Place into oven for 30 min at 180°C.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">When it is almost ready, add 2dl water and 1 dl sugar in a saucepan and bring it to boil as to prepare a syrup. When the liquid thickens, add 1tbps of maple syrup.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Once the cake is ready, paint the top with the syrup and let it cool down.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnI_8xE0hCx2WD-Cj3__5gdCoSBBErBTvQ75t78uRmN3jbVFyg4r-mR66wQ_DAdjac1XgHPyO7xiFzkcrmxNQvWhu88QwgRwBULeQT7a91Mldw0vxL0XtERxZWQ1Sv2Yh9X3iwyKv5hyphenhyphenu/s1600/IMG_1237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnI_8xE0hCx2WD-Cj3__5gdCoSBBErBTvQ75t78uRmN3jbVFyg4r-mR66wQ_DAdjac1XgHPyO7xiFzkcrmxNQvWhu88QwgRwBULeQT7a91Mldw0vxL0XtERxZWQ1Sv2Yh9X3iwyKv5hyphenhyphenu/s1600/IMG_1237.JPG" height="277" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><br /></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Next step is to cut, serve and enjoy!</span></span><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Conclusions we have get from this recipe; it is surprisingly good and not so complicated. The black cardamom mousse is something else! but if you don´t like it just change the cardamom with cinnamon or orange zest.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">In the original masterchef, Kate´s cake was too dense, with the recipe we used it is fluffy, so don´t know if for the book they already changed the recipe.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><br /></span></span></div>
<a href="http://www.dailymotion.com/video/xk69oc_masterchef-aus-3-episode-76-part-2_shortfilms&start=984"><span style="font-family: Verdana,sans-serif;">http://www.dailymotion.com/video/xk69oc_masterchef-aus-3-episode-76-part-2_shortfilms&start=984</span></a><br />
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<span style="font-family: Verdana, sans-serif;">Hope you like it as much as we did!</span><br />
<span style="font-family: Verdana, sans-serif;">Mr South & Ms North </span>Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-49939793805110169162014-01-05T23:11:00.002+02:002014-01-06T14:15:14.736+02:00Butternut pumpkin cream<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Hei guys! sorry for the long silence! During this christmas we have been in Spain, eating a lot, so we came back with few extra kilos!</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">So thought we could make a post of a light vegetable cream for those days after heavy xmas meals.</span></div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Half butternut pumpkin</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1 large leek</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1 tbsp philadelphia cream cheese</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>1 tbsp cashew nuts</i></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>olive oil, salt, pepper</i></span></span></li>
</ul>
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation </i></span></span></h3>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Easy preparation, clean and chop a large leek and saute in a casserole with a bit of oil. Meanwhile clean half a butternut pumpkin and chop in dices, when the leek is changing color, add the pumpkin. Saute it for few minutes and cover with water.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">After 15 min, when the pumpkin gets soft, add the philadelphia and the cashew nuts and blend together.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">For serving you can add a bit of salt flakes and sunflower seeds.</span><br />
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<span style="font-family: Verdana,sans-serif;">Hope you like it!</span><br />
<span style="font-family: Verdana,sans-serif;">Mr South </span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-91260658263482089512013-12-13T19:33:00.000+02:002013-12-13T19:33:17.082+02:00Rabo de toro (bull´s tail stew)<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Let´s keep up with the traditional Spanish meals!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Today, rabo de toro, bull´s tail stew. I don´t know if the fame of the dish is because it is made of bull or because of the main ingredient is not so appealing or common. It takes quite many hours, you can speed it up using pressure cooker.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Traditionally, this dish is made with the Lidia bull´s tail. Of course this is a rare and desired product, so really expensive, otherwise bull or cow tail is used.</span></div>
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<span style="font-family: Verdana, sans-serif;">It is important to choose good pieces, you have to find pieces with lots of meat and big bone marrow, which will good flavor to the stew. Unfortunately the ones I used were a bit average. </span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">1 large leek</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">1 carrot</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">half red pepper</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">1 tomato</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">couple garlic nails</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">600g bull tail</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">laurel</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">25 cl red wine</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">10cl Porto wine </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">35 cl broth vegetable or meat</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Optional: 2 potatoes and parsley </span></span></li>
</ul>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation </i></span></span></h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Serving for 2.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Add salt and pepper to the tail and then cover it with flour. In a hot pan, cover the bottom with olive oil and place the tail as to fry it. You have to fry all the sides so all the outer meat is browned.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">After the tail is ready, in a casserole add a bit of the frying oil, trying that the burned flour doesn´t go there. Chop all the vegetables and fry them for 5-10 minutes, then add the bull´s tail and add the wines, the broth and the laurel, mix it till all the alcohol has evaporated. Then close the lid and let cook for 2,5 or 3h.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Every once in a while, open to stir a bit. The cooking time is approximate, the meat is ready when feels that the meat is falling from the bone.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Once is ready take away the bulls tail and the laurel leaf. Blend the sauce and put it through the strainer, if the sauce is too liquid boil it a bit more, but I recommend what I did.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">When you take the bull´s tail out of the casserole, peel and cut couple of potatoes and place them to boil with the sauce before blending it. The potatoes will release the starch, helping making the sauce thicker, plus you have an amazing flavored potatoes to go with the stew.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Hope you like it</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-58760336703686886922013-12-08T10:46:00.000+02:002013-12-11T07:12:13.257+02:00Korvapuusti (cinnamon roll)<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"></span></div>
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<span style="font-family: Verdana,sans-serif;">Just few days ago it was the Finnish independence day, it was cold and snowing outside so there was nothing better to cook some korvapuusti, a traditional Finnish cinnamon roll</span>.</div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">7dl flour</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">2,5 dl milk </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">1/2 egg</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">1 dl sugar</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">1/2 tbsp black</span></span><span class="short_text" id="result_box" lang="en"><span class="hps"> <span style="font-family: Verdana, sans-serif;">cardamom</span></span></span></li>
<li><span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">1/2 tsp salt </span></span></span></li>
<li><span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">1 bag dried yest (11g)</span></span></span></li>
<li><span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">100g butter</span></span></span><span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;"> </span></span></span></li>
<li><span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">For filling: sugar, butter and cinnamon</span></span></span></li>
</ul>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation </i></span></span></h3>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">The flour used for this recipe is a bit difficult to explain, it has 12g protein per 100g and it says is a all purpose baking. One of the main hints of this recipe is to use as less flour as possible, otherwise it looses the fluffiness.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">The black cardamom, you can use powder or you can grind your own to be a bit thicker, as you wish. </span></span></span><br />
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">In a big bowl pour half the flour and add the dried yest, heat the milk in the microwave so it is a bit over hand temperature. </span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">Batter an egg and place half in another big bowl and save the other half for decoration later on. In that bowl add the warm milk the blag cardamom, salt and sugar. Add slowly the flour/yest mixture to the milk/egg stirring all the time.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">Once a homogeneous dough is achieved, add the other half of the flour slowly and when you have about 1dl flour/yest left to add, add the butter (room temp so it is easy to mix) and mix thoroughly then add the rest flour if it is necessary.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;"><br /></span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">The dough should like elastic, silky soft and non sticky. Let it rest for 40 min in a warm place as to activate the yest. And easy trick is to place the bowl in the sink and create a warm water bath (warm it is around 40ºC).</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">Take the dough and work it a bit in a floured surface and split in in 2 so it is easy to handle. Add some flour on working surface and flatten the dough with a roller into rectangular shape, make it as thin as possible, half centimeter is good, but make it as thin before it breaks.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">With your own taste, add butter cinnamon and sugar, it is not important the order; you can put all the ingredients in a food processor and then add all together, add sugar cinnamon and then the butter, but maybe the easiest is to add the butter then cinnamon and on top sugar. Keep in mind the amounts given above are for the dough, <b><u>not the filling!</u></b></span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">You can put a lot if you prefer, you can add there raisins, almonds, etc but traditional korvapuusti doesn't have.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">Once you are happy with the filling, roll the dough trying not to press too much so it keeps fluffy. Once the roll is formed, with a knife cut the dough in a zig zag pattern (see the picture below). </span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">With the pieces cut, place them in a oven tray with baking paper and with the short side facing upwards. Then with your two thumbs press a bit the little pieces by the part which doesn't have the filling.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">Let it rest for 30 min on warm place.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">With the spare half egg from beginning, pain the rolls and add a bit on sugar on top of each one, it can be bits of sugar, ice sugar ow whatever you have.</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">Place in oven at 225ºC 10-12min. It is better that the rolls are a bit under cook that too much, when they are right in the spot they seem a bit under cook but if you stick a knife through a roll it will come out clean.</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box" lang="fi"><span class="hps">Hyvää ruokahalua!</span></span></span></div>
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">Ms North </span></span></span><br />
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<span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;">By the way, Mr South says these are the best korvapuusti he has ever tasted! So try the recipe and tell us! </span></span></span><span class="short_text" id="result_box" lang="en"><span class="hps"><span style="font-family: Verdana, sans-serif;"> </span></span></span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-7229363823522671582013-12-06T10:28:00.001+02:002013-12-06T10:32:04.312+02:00Sopa castellana (garlic soup)<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Winter, is time for heavy warm meals, and soups <span style="font-size: small;">are in the top of the list. Today I decided to post about one really traditional Spanish dish, if a top 5 typical Spanish food was to be made, sopa castellana would be there (and no, paella wouldn´t not even be in top 10.</span></span></div>
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<span style="font-family: Verdana,sans-serif;">So what is sopa castellana? a humble, cheap ingredients, surviving meal for many, many generations throughout the last centuries (yes so old). The main ingredients were; old, hardened bread, garlic and couple of eggs, and if the family was lucky, a bit of pork in the form of <i>chorizo</i> or <i>jamon</i><i>.</i> This soup, was the main caloric intake for the day.</span></div>
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<span style="font-family: Verdana,sans-serif;">Today, such hard times are over, but Spanish people keep on eating this humble dish, not because of some sort of past heritage but for the amazing flavors. </span></div>
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<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Garlic</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">half tbsp Pimentón dulce (Spanish paprika powder)</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">2 eggs</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">olive oil</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">half baguette</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">0,6L vegetable or meat broth</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Optional: some chorizo or jamon and parsley</span></span></li>
</ul>
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<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation </i></span></span></h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">I used a baguette because it is easy to find, ideally you would use a thick, dense bread.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Serving for 2 </span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a casserole, cover the bottom with olive oil and add fine chopped garlic and laurel leaf. The amount of garlic for this dish has to be substantial, for me (garlic addict speaking) this starts around a large head, but up to you.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">I just found this video, it is always nice to see new tricks to make cooking easier and faster, it works, I tried!!</span></span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0d3oc24fD-c?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">When the garlic starts to get golden, pull the casserole out of the heat and add the half tbsp of pimentón dulce. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwH9hE-XnCPVEg5U5mEuKPptYZNt9g8HJ72j3g0Enq5l-jv0kbuP_4jq2P7HRYA-amwvg9k4AJFZxoLnRh3T53toP4dX3C-LQwM95W37SKDIQMwCp3J4-KkXYlOa4GErYRiGZJWjXYYYU/s1600/IMG_1037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwH9hE-XnCPVEg5U5mEuKPptYZNt9g8HJ72j3g0Enq5l-jv0kbuP_4jq2P7HRYA-amwvg9k4AJFZxoLnRh3T53toP4dX3C-LQwM95W37SKDIQMwCp3J4-KkXYlOa4GErYRiGZJWjXYYYU/s320/IMG_1037.JPG" width="320" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Stir quickly, you don´t want to burn the pimentón and add the bread sliced. Mix thoroughly, trying that the bread soaks all the flavors.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Add the broth and mix for couple of minutes in medium fire. Let it cook for 5 minutes.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Add two full eggs and the chopped parsley. Leave it for couple of minutes so the eggs cook a bit.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Hope you like it!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">By the way, in the pics I added 1L of broth, but I like it a bit thicker, that´s why in the recipe I suggested 0,6L would be enough</span></span><span style="font-family: Verdana,sans-serif;">.</span><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-58962766729843931342013-11-27T13:47:00.000+02:002013-11-28T18:13:52.520+02:00Filled squid <span style="font-family: Verdana,sans-serif;">Hei!</span> <span style="font-family: Verdana, sans-serif;">I had cooked this dish long time ago, but forgot to write about it.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">This dish, brings me a lot of memories. When I remember my grandma (who passed away many years ago) the memory that comes first to my mind is helping her cooking this dish. It was the first time I cooked it, but I hope you like it.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I want to say as well, this dish represents a very typical catalan concept, <i>mar i muntanya</i> (sea and mountain). There are many dishes in the typical catalan recipe book which combine fish and meat, it might seem odd, but some combinations are delicious</span>!<span style="font-family: Verdana, sans-serif;"> Hopefully in the next posts we can post more <i>mar i muntanya</i> recipes!</span></div>
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<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">3 onions</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">3 tomatoes </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">laurel</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">6 medium squid</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">50g shrimps</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">1 egg</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">couple dried tomatoes</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">small zucchini </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">garlic</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">bit of Porto wine</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">olive oil</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">salt </span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">black pepper </span></span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"></span></span><br />
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<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Serving for 2.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span><br />
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">We have prepared a vegetarian version, in my grandma´s recipe, she used the meat from a <i>llonganisa </i>(this is made with minced meat from pork, a quite fatty part) so you have to change the zucchini and dried tomatoes for minced meat.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a casserole add a bit of oil and slow cook two and half onions chopped in stripes and couple of sliced garlic till it gets golden. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwAEZ1Jt5_g3FQBJL5NyGP7MdYfUzx3MljpM8D48ouMm2xiEBUjP_ysn4bo1CzTKdFu__jc-du5q9Me78TTuM9mqOyyLNwa9lgPW8m_Pz_sz9uboUVFgNzVUOMRscKAaF84oFVWBePYAY/s1600/20130920_155706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwAEZ1Jt5_g3FQBJL5NyGP7MdYfUzx3MljpM8D48ouMm2xiEBUjP_ysn4bo1CzTKdFu__jc-du5q9Me78TTuM9mqOyyLNwa9lgPW8m_Pz_sz9uboUVFgNzVUOMRscKAaF84oFVWBePYAY/s320/20130920_155706.jpg" width="243" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Grate the tomatoes and add it to the casserole with onions, add a bit of Porto wine and a laurel leaf.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Chop small the remaining onion and a small zucchini and saute it in a different pan. When ready add the shrimps and the head/arms of the squid and small chopped dried tomatoes.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Boil and egg.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Place in a bowl the content of the pan and the boiled egg. You have to chop really small all the ingredients, go with scissors, is easier and less messy.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Clean the body of the squid with water and then use the chopped ingredients to fill the squid. Use fingers, it is easier, and you have to compress it as to feel quite hard. Close the squid body with toothpick.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">After adding the grated tomatoes and the Porto wine in the casserole, cook it slow for 20 min and keeping the heat low, add the filled and closed squid. Cook 15 min, turning the filled squid and it is ready to serve!</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Sorry for the quality of the pictures, I took them with the phone.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Salut!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr South </span></span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-82130459755007642262013-11-23T16:28:00.000+02:002013-11-23T16:28:00.784+02:00Beetroot hummus, tzatziki and dried tomato pesto with arabic/asian salad<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Today, I wanted to make hummus. I love beans, I love hummus and sometimes I buy it in supermarket, but today I decided to try myself, and I'm not kidding, is super fast!!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Beetroot season is almost over so wanted to use the last bits of fresh beetroot, and seemed a good idea to mix it with hummus, and it was!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">So the idea was to make this three delicious side dish sauces and with a bit of leftovers I did an amazing salad! I have to confess that coriander and I weren't good friends, but I'm starting to appreciate the little spicy aromatic kick of this plant.</span></div>
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<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<h4 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Beetroot hummus</span></span> </h4>
<ul>
<li><span style="font-family: Verdana, sans-serif;">150g chickpeas</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 lime</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 small finely grated beetroot</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tbsp olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">pepper </span> </li>
<li><span style="font-family: Verdana, sans-serif;">1 nail garlic</span></li>
</ul>
<h4 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Dried tomato pesto</span></span></h4>
<ul>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">10 dried tomatoes</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">8-10 roasted hazelnut</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">100g grated parmesan cheese</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">1tbsp olive oil</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">1 nail garlic</span></span></li>
</ul>
<h4 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Tzatziki</span></span></h4>
<ul>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">half lime</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">2tbsp thick yogurt</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">200g finely and medium grated cucumber </span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">1/2 tsp sugar</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">1 tsp salt</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">1 nail garlic</span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">olive oil</span></span></li>
</ul>
<h4 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Salad </span></span></h4>
<ul>
<li><span style="font-family: Verdana, sans-serif;">50g green pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">50 g chickpeas</span></li>
<li><span style="font-family: Verdana, sans-serif;">180g kidney beans</span></li>
<li><span style="font-family: Verdana, sans-serif;">20g couscous</span></li>
<li><span style="font-family: Verdana, sans-serif;">20g sunflower seeds </span></li>
<li><span style="font-family: Verdana, sans-serif;">half small onion</span></li>
<li><span style="font-family: Verdana, sans-serif;">half thick grated carrot</span></li>
<li><span style="font-family: Verdana, sans-serif;">half thick grated cucumber </span></li>
<li><span style="font-family: Verdana, sans-serif;">coriander</span></li>
<li><span style="font-family: Verdana, sans-serif;">half lime</span></li>
<li><span style="font-family: Verdana, sans-serif;">olive oil</span></li>
</ul>
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<h4 style="text-align: justify;">
<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Beetroot hummus</span></span></i></h4>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">From a can of chickpeas, use 3/4, aprox 150g (dried weight) and rinse it with water, then pour them into the food processor or blender.</span><i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"> </span></span></i></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Grate finely a peeled beetroot and put it together with the chickpeas. Add 1 lime juice and olive oil.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">I use lime because I like it much better than lemon, which I find too strong taste and somehow masks all other flavors.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Give it couple minutes in the blender and try it. Put black pepper and salt as desired as well as water if you prefer a less thick hummus.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<h4 style="text-align: justify;">
<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Dried tomato pesto</span></span></i></h4>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Again, with a blender or food processor, add 10 dried tomatoes, 8-10 roasted hazelnuts (I didn't have pine nuts but roasted hazelnuts taste amazing) 100g finely grated parmesan cheese and a bit of garlic and olive oil.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Couple of minutes in the blender and it is ready. </span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">IF you want to freeze this for another occasion, like that is perfect, otherwise add more olive oil before serving.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<h4 style="text-align: justify;">
<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Tzatziki</span></span></i></h4>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a bowl, add 2 big table spoons of thick yogurt, juice of half a lime, grated cucumber (most of it finely and a bit quite thick) a crushed garlic, 1/2 tea spoon of sugar, 1 tea spoon of salt and stir it till it becomes homogeneous. Taste it and add more lime juice, salt or whatever you like best and in the end add the olive oil.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<h4 style="text-align: justify;">
<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Asian/Arabic salad</span></span></i></h4>
<h4 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Ok first of all, there is no name for the salad, I just started adding things I had and thought would go together.</span></span></h4>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">In a serving bowl, add the leftovers of chickpeas, open a can and rinse it of kidney beans and pour it too. Grate in the thickest size, half a carrot and half cucumber. Chop really small half a small onion and green pepper and add it to the serving bowl.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">For the couscous, a bit more boiling water than amount of couscous, 1:1,5 I use. In a bowl, add the couscous, a bit of salt, black pepper, olive oil and a bit roasted curry powder (careful it is strong stuff). Then add the boiling water, give it couple of stirs and place a dish on top of the bowl so the steam can't escape. Live it rest for 5 min. When ready pour it to the serving bowl.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">For finishing, add the sunflower seeds, chopped coriander, olive oil and half lime juice. Mix it together and it is ready!</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><br />For serving we had pita bread; take it from the bag, splash some water in top, 30seconds microwave and good to go!</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"> </span></span><i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"> </span></span></i></div>
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<span style="font-family: Verdana, sans-serif;">Hope you like it!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Mr South </span><br />
<span style="font-weight: normal;"></span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-79215201076027357342013-11-20T12:58:00.000+02:002013-11-20T13:53:03.647+02:00Salmon soup<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Finally!! we get to cook salmon soup for you! It is the dish you have to taste if you visit Finland. In Catalonia we usually eat soups when it is cold and dark outside, but Finns do salmon soup whether is summer or winter!</span></div>
<div style="text-align: justify;">
<br />
<span style="font-family: Verdana, sans-serif;">This is serving for 6</span></div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">300g salmon</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">fresh dill</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">2 potatoes</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">3-4 carrots</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">2 onions</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">4dl cooking cream</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Salmon broth</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Salt</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;">Black pepper </span></span></li>
</ul>
<br />
<ul>
</ul>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Salmon broth</span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Head, bones and trims from a salmon</span></li>
<li><span style="font-family: Verdana,sans-serif;">Half onion</span></li>
<li><span style="font-family: Verdana,sans-serif;">Half tomato</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 garlic</span></li>
<li><span style="font-family: Verdana,sans-serif;">laurel</span></li>
<li><span style="font-family: Verdana,sans-serif;">vegetables for broth (carrot, turnip, celery, etc)</span></li>
<li><span style="font-family: Verdana,sans-serif;">water</span></li>
</ul>
<br />
<ul>
</ul>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">The salmon broth is not mandatory, but it is much better. If you go to buy salmon, either to a supermarket or a small fish shop, they will ask you if you want the head and bones, say YES!!! for the soup it gives so much more flavour! of course you can always use the stock cubes.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span></h3>
<h4 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Salmon broth</i></span></span></h4>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">I do what in Catalan cooking call <i>sofregit,</i> this is the base of all catalan cooking and I believe gives much more intense flavor to everything you cook with it. It is really simple to do a <i>sofregit</i>, in a pan or in our casserole (we are going to use always the same) add like a tbsp of olive oil, half onion, a nail or two of garlic and saute it for 5 min, grate half a tomato and fry it together 5 more minutes. And that´s it! this is a <i>sofregit!</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Next step is add the vegetables for the broth with the laurel, give a quick mix everything together, cook 5 min and add the water. How much water? Enough as to cover everything plus 3 fingers more.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJ2rlENGiqKyFSioABhQ4BX2HopeixRltouyRLhrsht37FF7nNYHKmwb3Vv-Wq73UiQVtXfBK_czBnMCv01YqonQ6vIZbtrBxu3FrL_8SGxaqqpWCm_LzZETI0nXXvWwlUyFp4HQnwzFo/s1600/IMG_0972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJ2rlENGiqKyFSioABhQ4BX2HopeixRltouyRLhrsht37FF7nNYHKmwb3Vv-Wq73UiQVtXfBK_czBnMCv01YqonQ6vIZbtrBxu3FrL_8SGxaqqpWCm_LzZETI0nXXvWwlUyFp4HQnwzFo/s320/IMG_0972.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Keep in mind that I haven´t added any salt, no, I haven´t forgotten! quick chemistry class!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">In a broth we want all the flavors to dissolve into the water as to create the broth. All the aromas are dissolved withing the water or oil of each ingredient, if we add salty water we are limiting the amount of flavor the water can gather from the ingredients. Surely there is someone who can give a better explanation, but this chemical aprox and the wisdom of past generations says not to put salt to broth till the end.</span></div>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Let the broth to boil for an hour at least, then pour it through a stainer into a bowl, just to avoid the bones to go into the broth.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOlcsnrqeUUL5rLPDq362PJ_kGPuDbmjWkyOQMCY_yhS0uwI1q3xhCGlAnHAudMctE1XYj6iS0WiZ19xcGuXnyURTr3pgKNf33BtrbokUWXaOwKMb5hYuFcZYqQCAXSwSZF7D3N1rrL4m/s1600/IMG_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOlcsnrqeUUL5rLPDq362PJ_kGPuDbmjWkyOQMCY_yhS0uwI1q3xhCGlAnHAudMctE1XYj6iS0WiZ19xcGuXnyURTr3pgKNf33BtrbokUWXaOwKMb5hYuFcZYqQCAXSwSZF7D3N1rrL4m/s320/IMG_0978.JPG" width="320" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i> </i></span></span><br />
<h4 style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Salmon soup</i></span></span></h4>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">We have a nice salmon broth, so add the potatoes, carrots and onions peeled and chopped.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">From the remaining of the head and bones, try to rescue as much meat as possible and cut small pieces of 300 gr of salmon.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">After the vegetables have been boiling for 15 min add the salmon, salt and black pepper, cook it for 10 more minutes.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Add the 4dl of cooking cream and the dill finely chopped, let it cook for 5 min and it is ready to serve!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCamIeR8ELXRdgjresnpK-X7wsievbH0tSr1quWOlNGM5lq-IWsrsun-Fw3V6edmHCTg6KKFOESExHEpuXY142fIsfz0HoyvOsUo_1RWlb_dqtHEUI-_k28-N6RgFd-f7GA5FS_wm5bH4/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCamIeR8ELXRdgjresnpK-X7wsievbH0tSr1quWOlNGM5lq-IWsrsun-Fw3V6edmHCTg6KKFOESExHEpuXY142fIsfz0HoyvOsUo_1RWlb_dqtHEUI-_k28-N6RgFd-f7GA5FS_wm5bH4/s320/IMG_0979.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Hyvää ruokahalua!</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Mr South </span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-25755712532721037222013-11-17T17:21:00.000+02:002013-11-17T17:22:09.139+02:00Italian dinner; roquefort pasta, rocket salad and tiramisu<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Today while having lunch with Ms North, and being her birthday, I thought I could cook something nice for her. I don´t know how but I ended up thinking about an Italian dinner, but after few minutes I had figured out an improvised menu; roquefort pasta, with rocket salad and homemade tiramisu.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Ingredients</i></span></span></h2>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Pasta</span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Mezze Maniche Rigate pasta</span></li>
<li><span style="font-family: Verdana,sans-serif;">2dl cooking cream</span></li>
<li><span style="font-family: Verdana,sans-serif;">50g roquefort</span></li>
<li><span style="font-family: Verdana,sans-serif;">50g parmesan cheese finely grated</span></li>
<li><span style="font-family: Verdana,sans-serif;">Black pepper</span></li>
<li><span style="font-family: Verdana,sans-serif;">tbsp mascarpone </span></li>
</ul>
<h4>
<span style="font-family: Verdana,sans-serif;">Rocket salad</span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;">300g rocket salad</span></li>
<li><span style="font-family: Verdana,sans-serif;">100g grape tomatoes </span></li>
<li><span style="font-family: Verdana,sans-serif;">3-4 common mushrooms</span></li>
<li><span style="font-family: Verdana,sans-serif;">50g thick grated parmesan cheese</span></li>
<li><span style="font-family: Verdana,sans-serif;">Balsamic vinegar</span></li>
<li><span style="font-family: Verdana,sans-serif;">Olive oil</span></li>
</ul>
<h4>
<span style="font-family: Verdana,sans-serif;">Tiramisu</span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;">4 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">1dl sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">400g mascarpone</span></li>
<li><span style="font-family: Verdana,sans-serif;">Coffee</span></li>
<li><span style="font-family: Verdana,sans-serif;">Rum</span></li>
<li><span style="font-family: Verdana,sans-serif;">Orange chocolate</span></li>
<li><span style="font-family: Verdana,sans-serif;">Black cocoa powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">"ladyfingers"</span></li>
<li><span style="font-family: Verdana,sans-serif;">half vanilla bean</span></li>
</ul>
<h4>
<span style="font-family: Verdana,sans-serif;"> for the "ladyfingers"</span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;">3 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">0.5dl sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">0.75dl regular flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">Ice sugar </span></li>
<li><span style="font-family: Verdana,sans-serif;">half vanilla bean </span></li>
</ul>
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"> <i> </i></span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Preparation</i></span></span></h3>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Hei, don´t freak out! it is really simple, easy cooking, doesn´t take much time (but baking in the oven or cooling down in the fridge). So let´s start with the "ladyfingers"! I truly have no idea how this is called in Italian or English, in my homeland we call<i> </i>it <i>melindros (</i>wikipedia says ladyfingers...) Whatever the name of that is is what makes the base of the tiramisu. So let´s get started!</span></div>
<div style="text-align: justify;">
<br /></div>
<h4 style="text-align: justify;">
<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Ladyfingers</span></span></i></h4>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Of the 3 eggs necessary for the recipe, separate the yolk from the white saving both. With the yolks, add the sugar and the seeds of the vanilla beans, and whip it up and then add the flour, if possible put it through a stainer it will make the mixture easy to get homogeneous.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Whip the whites till they are ready.</span><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">I tried this time not to put baking soda, a tea spoon would have been necessary (mostly because I forgot to buy it, and didn´t had any at home) and the result was not bad, so I´ll leave it up to you.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Mix together carefully, we want to retain the fluffiness of the whites.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Now in a oven tray you have to make this long, narrow shapes. It should be done with a baking bag, but it happens that I don´t have those, so my improvisation led to use a freezing bag (so it is not toxic at contact with food), pour all the mixture in and, in one of the corners of the base, cutting it, creating a small hole, and there you have! a baking bag for 2 cents! </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Add a bit of sugar powder on top and bake it 10-15 min at 200°C</span><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<h4 style="text-align: justify;">
<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Tiramisu</span></span></i></h4>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Starts pretty simi</span></span><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">lar as above, separate the yolk from the white, but now we went just 2 of the whites and 4 yolks.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Whip the yolks with the sugar and the vanilla seeds, and the whites separately. Add the mascarpone slowly. When you achieve and homogeneous batter, mix with the whites carefully.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Now maybe the ladyfingers are ready, with a knife open them up and place them in the tray you will use for serving, or if you prefer in individual portions.</span></span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Prepare really strong coffee, with an Italian coffee machine or espresso machine. When I mean strong is that you put as much coffee as possible as to be a really concentrated juice. If you ask me a good coffee, LAVAZZA, you can´t go wrong with it; I use this:</span></span></div>
<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXpV2T61j4bXUO5TJM8vNQ9ahegTgf38jKYfKcwjWF2vYZFY2lPCFkmCfbSnotx1mNj7H8gzNNV_Ha3q-jzPhdl0RZYSRB1KRUAXvY30sIxiyNQ0LDyl-bHzaHYIWnL_i5Rns9j4us0R7/s1600/lavazza-super-espresso.600x600-300x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXpV2T61j4bXUO5TJM8vNQ9ahegTgf38jKYfKcwjWF2vYZFY2lPCFkmCfbSnotx1mNj7H8gzNNV_Ha3q-jzPhdl0RZYSRB1KRUAXvY30sIxiyNQ0LDyl-bHzaHYIWnL_i5Rns9j4us0R7/s200/lavazza-super-espresso.600x600-300x300.jpg" width="200" /></a></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Once you have the ladyfingers in the serving tray, add the coffee, cold if possible, adding a bit of strong alcohol (I had a bit of dark rum) don´t add sugar to coffee. I personally don´t like the ladyfingers to swim in coffee, but to be moisture with coffee, so with a cooking brush, I "paint" them till they are a bit soaked.</span></span><br />
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<div style="text-align: justify;">
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">I added a bit of the batter, and before adding another layer of ladyfingers with coffee on top, I grated a bit of orange chocolate. </span></span></div>
<div style="text-align: justify;">
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<span style="font-family: Verdana,sans-serif;">Add the rest of the batter and<span style="font-weight: normal;"> you can decorate with a nice layer of dark cocoa.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsLQRX77LrNGtu7pxYGVWCVmxSFPbcSmAxEXknOtY60IRz7Uce8yUEMl8y5kepdEQssBgZuY5ZrXZ-J53inE_e3NLd_j7AGv-Slg-2WU7qT_QFniPdnCeLrComkMhyphenhyphen8SBv-B3aBZ24tuw/s1600/IMG_0944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsLQRX77LrNGtu7pxYGVWCVmxSFPbcSmAxEXknOtY60IRz7Uce8yUEMl8y5kepdEQssBgZuY5ZrXZ-J53inE_e3NLd_j7AGv-Slg-2WU7qT_QFniPdnCeLrComkMhyphenhyphen8SBv-B3aBZ24tuw/s320/IMG_0944.JPG" width="320" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Put to fridge couple of hours and it is ready to eat!</span></span></div>
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<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Rocket salad</span></span></i></h4>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Easy preparation; fine slice the mushrooms, chop in half the grape tomatoes. Place the rocket salad into a bowl and add salt, olive oil and balsamic vinegar, whirl it together and add the mushrooms, tomatoes and thick grated parmesan. Easy, fast and delicious! </span></span></h4>
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<i><span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Roquefort pasta</span></span></i></h4>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Really easy, put 3liters of water to boil with salt, the water has to be as salty as sea water. Cook the pasta (around 125g per person) as long as the brand recommends and meanwhile in a warm pan pour the cream. Add the grated cheeses and stir continuously, it takes a bit to melt so be patient.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Add a little bit of grated nutmeg and taste if a bit of salt and black pepper is need it.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Once the pasta is cooked, add it to the pan with the sauce. If the sauce is too thick add a bit of the water from the pasta.</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">If you have few ladyfingers left, you can melt a bit of chocolate and decorate them as to serve with the tiramisu.</span></span><br />
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Hope it hasn´t been too long post today!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Enjoy it!!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Mr. South</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-40358021951274105672013-11-13T15:00:00.000+02:002013-11-26T22:22:00.225+02:00Roasted duck leg with Porto wine and beetroot sauce<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Wanted to try duck leg for really long time, I´ve always eaten duck breast or magret, but never the leg. Wonder around how to cook it, it was for sure that oven was the only way to go, in a pan, it is really difficult to get the bone meat cooked without not burning the outer skin.</span></div>
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<span style="font-family: Verdana, sans-serif;">Duck meat is really intense, almost as game meat, so I thought it need a slow cooking. This dish was a bit of experiment and test for my skills, I love to experiment with new flavours or techniques, most of the times goes well but there has been times that the result is not eatable!</span></div>
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<span style="font-family: Verdana, sans-serif;">My idea was to give a slight marinate to the duck leg, achieve a crispy skin and a juicy interior. For the marinate I used mainly Worcester sauce, Lea & Perrins, don´t try any other brand, don´t taste not even close to the original!! The problem here in Finland is that they only sell Heinz Worcester sauce, got mine in a recent trip to Italy and was so eager to use it!</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><span style="font-weight: normal;">Ingredients</span></i></span><span style="font-family: Verdana, sans-serif;"></span></h2>
<ul>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Duck leg</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Lea & Perrins Worcester sauce</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Dried rosmary</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">1dl Porto wine</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Beetroot</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Onion</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Carrot</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Garlic</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Laurel </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Red pepper</span></span></li>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;"><i>Preparation</i></span></span></h3>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Prepare the duck leg, don´t trim too much the fat, we want a bit for the cooking proces. With a sharp knife, make some small holes, pinching, in the duck skin. Place the duck leg in a tray and add salt and pepper and rosmary for both sides, add two table spoons of Worcester sauce making sure the whole meat is soaked in the sauce. Let it rest in the fridge for two hours.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Chop the vegetables in fairly big pieces but the beetroot, otherwise it will be raw.<i> </i>Peel the garlic and with a big knife, press till it breaks.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">In the same tray where you had the duck marinating, add the vegetables, a laurel leaf, 1dl of port wine and same amount of water and put it straight to oven at 180C for 30 min.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">After the 30 min take it out, and with the help of a spoon, mix the vegetables and use the sauce of the tray to get the duck moisture by dropping some sauce on top. Put it back to oven for 15 min more. and repeat the operation.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">The duck leg it need 1h 15min to be ready but depend on how thick is it, so an hour would be a pretty standard time.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">With the roasted vegetables we are gonna make a thick sauce. For that we will place most of them in a blender with almost all the "juice" of the tray and making sure the laurel is not there. We will get a sort of mashed potato texture.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Now there is nothing but serving it! put a bit of the sauce next to the vegetables and the duck leg, and pour the little bit of the "juice" remaining in top of the duck leg.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">Hope you like it!!</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-weight: normal;">By the way, you can see the last pictures the duck has changed a bit, the thing was when the duck was ready and almost going to serve it, we had a kind of emergency that make me postpone it for next day. Then I had to reheat the duck leg in the oven and that's why the colour changes a bit!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-1981549047425571642013-11-10T21:37:00.002+02:002013-11-10T21:44:18.600+02:00Empanada<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">We bring you today a nice recipe, empanada, a typical dish of the north-west part of Spain. It is normally eaten day after to be cooked. There is two versions of this dish, the fish based and the meat based, we are going to be cooked the fish type but not the most typical version, which requires <a href="http://en.wikipedia.org/wiki/European_conger"><i>conger</i></a>, we will use tuna.</span></div>
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<span style="font-family: Verdana,sans-serif;">For the meat type of empanada you have to use chorizo, and pork filet sliced.</span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;"><i>Ingredients</i></span></span></h2>
<ul>
<li><span style="font-family: Verdana,sans-serif;">onion</span></li>
<li><span style="font-family: Verdana,sans-serif;">carrot</span></li>
<li><span style="font-family: Verdana,sans-serif;">red pepper</span></li>
<li><span style="font-family: Verdana,sans-serif;">zucchini </span></li>
<li><span style="font-family: Verdana,sans-serif;">tomatoes</span></li>
<li><span style="font-family: Verdana,sans-serif;">tuna in a can</span></li>
<li><span style="font-family: Verdana,sans-serif;">Base for salty cakes</span></li>
<li><span style="font-family: Verdana,sans-serif;">Egg </span></li>
<li><span style="font-family: Verdana,sans-serif;">Ready made pie dough, 400g </span></li>
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<span style="font-family: Verdana,sans-serif;"><span style="font-weight: normal;"><i>Preparation</i></span></span></h3>
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<span style="font-family: Verdana, sans-serif;">Slice finely the onion, carrot and red pepper and put it to saute in a pan with a bit of oil, salt and pepper</span>. <span style="font-family: Verdana, sans-serif;">After few minutes add the zucchini, the reason is we want an even cook of the vegetables.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the grated tomatoes, or tomato from a can, we don´t want a sauce but the tomato to be the element which brings all the ingredients together. If you are using natural tomatoes or natural canned tomatoes, add a bit of sugar and a bit of salt, always same amount, as to compensate for the acidity of the tomato.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add a big can of tuna, use tuna in tomato juice or with water, not with oil, although it tends to taste better, for this dish will feel too heavy. Keep in mind to use a good tuna, the difference is easy noticeable in this dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW9HAvcuFyUplK4sbZpuv1rDUi57c9hay604ovf_M3OStIT_iuI0pVJ0jeD7L-huRSQqLWzq4ernUkgahkozjGxXcfEEMtEuIs4sdLfcJ7ZrPx58emwvNcIkHqBxVj5QEJgGN4UQb-MWi/s1600/IMG_0879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW9HAvcuFyUplK4sbZpuv1rDUi57c9hay604ovf_M3OStIT_iuI0pVJ0jeD7L-huRSQqLWzq4ernUkgahkozjGxXcfEEMtEuIs4sdLfcJ7ZrPx58emwvNcIkHqBxVj5QEJgGN4UQb-MWi/s320/IMG_0879.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Divide the dough in two equal parts, we have used a ready made dough, and stretch both parts to same size with the help of a cooking roller and flour. Place a baking paper in a tray and put one the halfs. Add the tuna mixture leaving two fingers space in the edges of the dough.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUi5e23ZBqOJWAtu0qu9c_9n25QUUuDmeTlIHJlKxRm8ytwutAczZfT-1cswzNZv2LquKPz8wEJFzOsNB-zb7Amt0M8v9NGcUp_MdhE2eZainothwTRqmkbvhdwNy-B_KetgnPDr4gcOc/s1600/IMG_0883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUi5e23ZBqOJWAtu0qu9c_9n25QUUuDmeTlIHJlKxRm8ytwutAczZfT-1cswzNZv2LquKPz8wEJFzOsNB-zb7Amt0M8v9NGcUp_MdhE2eZainothwTRqmkbvhdwNy-B_KetgnPDr4gcOc/s320/IMG_0883.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Close the dough with the other half and roll the edges together as to achieve a good thick line. Make few small holes so the steam won't build too much inside. Batter an egg, and with a brush paint the top of the dough. We took the freedom to add this silhouettes with a bit of remaining dough.</span></div>
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<span style="font-family: Verdana, sans-serif;">Place it to the oven and bake for 30 min at 200°C till it starts to gets brownish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafIGG-peXtKEBl4ZSvwJZhsNdmsJCpLHF0n3ckOnsqOrvOs0rKaPHKmAr35TRLLCoxvFFy_Hew4V7Cjdmb64XyrhrzEUkz1y9n1fp5kjulphjeihTdged4KzlAWf1_nw0V6NrbSAnLS0o/s1600/IMG_0889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafIGG-peXtKEBl4ZSvwJZhsNdmsJCpLHF0n3ckOnsqOrvOs0rKaPHKmAr35TRLLCoxvFFy_Hew4V7Cjdmb64XyrhrzEUkz1y9n1fp5kjulphjeihTdged4KzlAWf1_nw0V6NrbSAnLS0o/s320/IMG_0889.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Try it next day, it tastes even better!!</span></div>
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<span style="font-family: Verdana, sans-serif;">Salut!</span></div>
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<span style="font-family: Verdana, sans-serif;">Mr. South </span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-4562583988515655932013-11-03T15:13:00.000+02:002013-11-03T15:13:00.288+02:00Beetroot burgers<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Hei!</span></div>
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<span style="font-family: Verdana,sans-serif;">we bring you today a vegetarian recipe, with a really typical Finnish style, beetroot burgers. We have done many experiments about vegetarian burgers, we have tried Jamie Oliver 15 min meals vegetarian burgers, we have tried the burgers from www.greenkitchenstories.com and in the end...we have picked an idea from here an there as to make our own recipe.</span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana,sans-serif;">Ingredients:</span></span></h2>
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<li><span style="font-family: Verdana,sans-serif;">2-3 beetroots</span></li>
<li><span style="font-family: Verdana,sans-serif;">a can of kidney beans (aprox 200gr dried weight)</span></li>
<li><span style="font-family: Verdana,sans-serif;">4-5 marinated garlic with olive oil</span></li>
<li><span style="font-family: Verdana,sans-serif;">half small onion</span></li>
<li><span style="font-family: Verdana,sans-serif;">100 gr feta cheese</span><span style="font-family: Verdana,sans-serif;"> </span></li>
<li><span style="font-family: Verdana,sans-serif;">parsley</span></li>
<li><span style="font-family: Verdana,sans-serif;">tsp whole grain mustard</span></li>
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<span style="font-family: Verdana,sans-serif;"><i><span style="font-weight: normal;">Preparation </span></i></span></h4>
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<span style="font-family: Verdana,sans-serif;">Peel, clean and grate the beetroot with a fine grater. Put in the blender the beans, the onion, parsley, the whole grain mustard and add a bit of salt and pepper, blend it as to achieve an homogeneous mix.</span><br />
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<span style="font-family: Verdana,sans-serif;">Mix it with the grated beetroot and and add the feta cheese which you will mince with your fingers. Stir it and it is ready.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4-zSUUADbPyFJvHJolVTIpOgELxeVVWD05pPoVVUjdalbw70bVmt-aL1mZUZU7FczKpfToOPdAE-kNWpFb6K5-1CLxcX_Ee_ysG2jvUTSAcfuvZVDOceelrFKSJK9w6Vq2HvI6C_9kes/s1600/IMG_0853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4-zSUUADbPyFJvHJolVTIpOgELxeVVWD05pPoVVUjdalbw70bVmt-aL1mZUZU7FczKpfToOPdAE-kNWpFb6K5-1CLxcX_Ee_ysG2jvUTSAcfuvZVDOceelrFKSJK9w6Vq2HvI6C_9kes/s320/IMG_0853.JPG" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Now the moment to get dirty!</span></div>
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<span style="font-family: Verdana,sans-serif;">With the proportions given above, you will get four nice hamburgers. Before putting them into the pan with a bit of olive oil, we have sprinkle a bit of flour, not to get sticked, but it is not mandatory. </span></div>
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<span style="font-family: Verdana,sans-serif;">Fry them 5 min each side and place them into a tray as to put into the oven at 220°C for 10 minutes. That will get the outside crispy and the inner part cooked!</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36Ig8MBuppwmJGohVyL_V1wdEDT3J4gt5B5wA1QNBWHHQkuEYZKSoOQGfqXHAQ6Z9FouioYPyptpHtbuoFEhJjV586OxBcPaU-MPbLu9slCGC5TTI1ht4UKsYOyWpU761os5BrToqJHTc/s1600/IMG_0858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36Ig8MBuppwmJGohVyL_V1wdEDT3J4gt5B5wA1QNBWHHQkuEYZKSoOQGfqXHAQ6Z9FouioYPyptpHtbuoFEhJjV586OxBcPaU-MPbLu9slCGC5TTI1ht4UKsYOyWpU761os5BrToqJHTc/s320/IMG_0858.JPG" width="320" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;">Then it is just matter of building your desired hamburger!! in the pictures I use a whole wheat bun with lettuce, red pepper, pickles, cheese and mustard, it was delicious!!</span></div>
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<span style="font-family: Verdana,sans-serif;">hope you try this recipe and if you have your own version we would love to hear it! </span></div>
Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-24918721508407539052013-10-31T15:14:00.000+02:002013-11-13T14:52:46.965+02:00Baltic herring, three ways to make a Finnish ingredient taste like Spanish!<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">The star of today post is Baltic herring (<i><a href="http://en.wikipedia.org/wiki/Atlantic_herring">Clupea harengus membras</a>). </i>We found a really nice, fresh and cheap Baltic herring in the market and couldn't resist to perform a fusion of Finnish and Spanish cooking!</span></div>
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<span style="font-family: Verdana,sans-serif;">We bought so much of herring that we even had to think hard what to do with such amount!! I think buying nice, fresh and season fish is the best investment you can do, we even cleaned and froze bunch of the herring as to eat some other day. </span></div>
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<span style="font-family: Verdana,sans-serif;">All the members of the <i>clupeidae</i> family are known to be really healthy, rich in vitamins and Omega 3 oils and furthermore so easy to prepare and delicious!</span></div>
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<span style="font-family: Verdana,sans-serif;">So the three ways of cooking the Baltic herring today are: fried, in "<i><a href="http://en.wikipedia.org/wiki/Escabeche">escabeche</a>"</i> and with vinegar.</span></div>
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<span style="font-family: Verdana,sans-serif;">But first of all the cleaning, because Baltic herring is small, this takes no time and no tools whatsoever but your hands!! the procedure is simple, rip the head off and with the finger hook the guts out of the body. Abundant cold water to rinse it after and that's it! For removing the spine just requires a bit of technique, try to separate both files with your thumbs and then break the spine by the end and pull it out.</span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<h2 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Fried</span></h2>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Fried or <i>"a la romana"</i> as we call it in Catalonia is a cooking technique that consist in dipping in flour and then in battered egg to the pan with a bit of olive oil, it is not deep frying.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">In Spain, in south mostly, they just dip it in flour and then deep fry it, but we are not going to do it this way.</span></div>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><i>Ingredients</i></span></h4>
<ul style="text-align: justify;">
<li><span style="font-family: Verdana,sans-serif;">Baltic herring (or whichever fish you want, you can use cod, bass, hake, any white meat fish is suitable)</span></li>
<li><span style="font-family: Verdana,sans-serif;">eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">plain flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">olive oil</span></li>
<li><span style="font-family: Verdana,sans-serif;">salt</span></li>
</ul>
<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">The procedure is simple, salt the fish, dip it in flour, as to get an uniform layer and then dip it in the battered egg. Drain the excess egg before moving the fish to the hot pan with a bit of olive oil. Before serving, place the cooked fish in an absorbent paper, as to drain the excess oil.</span></div>
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<h2>
<span style="font-family: Verdana,sans-serif;"><i>In escabeche</i></span></h2>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">This technique, allows to cook almost any fish or white meat (chicken, pork, rabbit, etc) and be in good condition to eat for 4-5 days when kept in the fridge, and 3,4, 5 or even 6 months when vacuum sealed in a glass jar.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">You can use this technique for almost anything, from tuna to hare or </span><span style="font-family: Verdana,sans-serif;">pheasants.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">For the long conservation technique changes a bit from this one I'm using. If you check the link above from wikipedia, you can see what escabeche means, and now going to explain how to prepare it.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">The way described is common to be used for preparing <a href="http://en.wikipedia.org/wiki/Sardine">sardines</a>.</span></div>
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><i>Ingredients</i></span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Baltic herring (with the spine, we didn't remove it) </span></li>
<li><span style="font-family: Verdana,sans-serif;">Garlic</span></li>
<li><span style="font-family: Verdana,sans-serif;">Wine vinegar </span></li>
<li><span style="font-family: Verdana,sans-serif;"><i>Pimenton dulce </i>(Spanish non spicy paprika)</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dried rosemary</span></li>
<li><span style="font-family: Verdana,sans-serif;">Laurel</span></li>
<li><span style="font-family: Verdana,sans-serif;">Olive oil </span></li>
<li><span style="font-family: Verdana,sans-serif;">Regular flour</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;">The preparation start with sprinkling a bit of salt and flour in the herring and frying it in olive oil till it changes colour.</span></div>
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<span style="font-family: Verdana,sans-serif;">After all the herring is cooked, in the same pan, add few tbsp of olive oil as well as fine slices of garlic. Now start the critic part, so better have everything ready because you have to be fast or will burn the next ingredients!!</span></div>
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<span style="font-family: Verdana,sans-serif;">Add little bit of dried rosemary, a broke leave of laurel, a tbsp of pimenton dulce give it a super quick mix and right after the vinegar. Normally I add 1dl of wine vinegar and little bit less of water. Quick mix and drop the sauce to the tray where you have the fried herring. Leave one night in the fridge and next day is good to eat! </span></div>
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<h2>
<span style="font-family: Verdana,sans-serif;">In vinegar</span></h2>
<span style="font-family: Verdana,sans-serif;">preparing fish in vinegar is really typical from Spain, the most common of which is the "<i>boquerones en vinagre"</i>. Boquerones (</span><span style="font-family: Verdana,sans-serif;"><i><a href="http://en.wikipedia.org/wiki/European_anchovy">Engraulis encrasicolus</a>)</i> is a small fish, from the family of the herring, so that's why we decided to try with herring to see the result</span>.<br />
<span style="font-family: Verdana,sans-serif;">This technique, allows you to keep the fish good for eating in a fridge for around 4 to 6 days</span>.<br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<h4 style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><i>Ingredients</i></span></h4>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Baltic herring</span></li>
<li><span style="font-family: Verdana,sans-serif;">Wine vinegar</span></li>
<li><span style="font-family: Verdana,sans-serif;">Olive oil</span></li>
<li><span style="font-family: Verdana,sans-serif;">Garlic</span></li>
<li><span style="font-family: Verdana,sans-serif;">Parsley</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;">We start with the clean herring, without spine, we put them in a tray with salty water for 30 min, the saltiness has to be around sea level.</span></div>
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<span style="font-family: Verdana,sans-serif;">After that we remove the water, and add vinegar to the tray with the herring, as to cover it, it is important to know the marinating time. A mixture of vinegar and water will take longer, but there is less risk to have too much vinegar taste in the end, I certainly recommend it like this.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">I used half water, half vinegar, and for our herring took around 2-2.5 hours to be properly marinated. You can see the files have changed colour to a nice white colour, you have to keep in mind that the whole file is properly marinated, you don't want the inner part to be raw.</span></div>
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<span style="font-family: Verdana,sans-serif;">Drain the vinegar away, if there is a bit left it is ok, but most has to go away, and chop garlic and parsley and sprinkle in top of the herring and finish with a good amount of olive oil. Leave it overnight in the fridge so the fish has the time to finish marinating with the olive oil, garlic and parsley.</span></div>
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<span style="font-family: Verdana,sans-serif;">Hope you like this 3 recipes! </span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-15277735125649352812013-10-27T16:00:00.000+02:002013-11-13T14:14:37.391+02:00Blinis<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Blinis are a typical Russian/Slavic dish, Finland, being so close to the mighty Russia, has adopted blinis in its cooking</span> <span style="font-family: Verdana, sans-serif;">and it is not unusual to find them as an appetiser all over Finland</span>.</div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">For cooking the blinis, there is a special pan, but if you don't have it, a small pan will do.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ4G8DIpGEmoeUuMz-k0y9ou8WZ4X_mokCcTT6uKPp-qEUHoL6o1uEViLnVscyhfh2VWWfi_rfREuzxwf2CoLMc0uw1iOLhVTFC1GMcqokjsQEWDFDSpLAz0cJdbInKU0GFG4eygP_ycW/s1600/pancake_blini_pan_large.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ4G8DIpGEmoeUuMz-k0y9ou8WZ4X_mokCcTT6uKPp-qEUHoL6o1uEViLnVscyhfh2VWWfi_rfREuzxwf2CoLMc0uw1iOLhVTFC1GMcqokjsQEWDFDSpLAz0cJdbInKU0GFG4eygP_ycW/s320/pancake_blini_pan_large.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Big blini pan</span></td></tr>
</tbody></table>
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<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Ingredients</span></span></div>
<ul style="text-align: justify;">
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 eggs</span></span></li>
<li><span style="font-family: Verdana,sans-serif;">5dl milk</span></li>
<li><span style="font-family: Verdana,sans-serif;">20g fresh yeast</span></li>
<li><span style="font-family: Verdana,sans-serif;">2,5 dl buckwheat flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">1-2 dl plain flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tbsp butter</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><i>For the filling</i></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Smetana</span></li>
<li><span style="font-family: Verdana,sans-serif;">Salmon roe</span></li>
<li><span style="font-family: Verdana,sans-serif;">Red Onion</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pickles </span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><i>Preparation</i></span></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: small;">Heat the milk to be little bit over room temperature (around 35-40ºC), dissolve the yeast into the milk. Separate egg whites from the yolks, add the yolks to the milk as well as both flours and melted butter and a pinch of salt. Stir it quickly and cover with a clean cloth and let it rest for 30 min.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: small;">Whip the egg whites and add them to the batter just before cooking and after the 30min have passed.</span></div>
<div style="text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: small;">Add a bit of butter to the blini pan and pour a scoopful of batter, turn the blini when small bubbles appear to the surface.</span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: small;">For the filling, whip the <i>smetana</i> until thick and creamy, chop onion in small dices, cut the pickles and serve each ingredient in small dishes so everyone can make its own blini</span><span style="font-size: small;">.</span></div>
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<span style="font-size: small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif; font-size: small;">If you don't like salmon roe, you can use seaweed caviar, or finely chopped </span><span style="font-size: small;"><i><span style="font-family: Verdana,sans-serif;">ciboulette </span></i><span style="font-family: Verdana,sans-serif;">instead of onions, etc </span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">The blinis are a great base as to make a nice starter and you can put whatever you might imagine! </span><i><span style="font-family: Verdana,sans-serif;"></span></i></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com0tag:blogger.com,1999:blog-1622836228861583358.post-44059144360935295102013-10-25T14:38:00.000+03:002013-11-13T14:16:12.168+02:00Mushroom soup with smoked reindeer and potato bread<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Today comes the first recipe with reindeer, probably the most famous animal in Finland, for those who don't know much about this animal, here comes few facts:</span></div>
<ul style="text-align: justify;">
<li><span style="font-family: Verdana,sans-serif;">It is mostly grown in Lapland, in a sort of semi-wild fatten</span></li>
</ul>
<ul style="text-align: justify;">
<li><span style="font-family: Verdana,sans-serif;">It is quite expensive, fresh is around 60-80€ kilo, frozen starting from 40€ kilo but you can find reindeer frozen minced meat for 10-20€ kilo (don't bother to buy it, it is disappointing)</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Although today reindeer is not the main part of the dish, it gives a nice touch. So for this soup you can use fresh mushrooms as we did, or dried, if you use the dried normally takes 30-60 min to rehydrate the mushrooms with slightly hot water. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">As a nice side dish for this soup we cooked a potato flat bread, a really useful way to not waste that little bit of boiled or mashed potatoes that always are left behind.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">This serving is for 6-8 people. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Ingredients</span></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">500gr of mushrooms, we used <i><a href="http://Craterellus tubaeformis">suppis</a></i></span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">onion</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">2tbsp butter</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">3tbsp regular flour</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">3dl vegetables broth</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">2dl cooking cream</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">75g finely chopped cold-smoked reindeer<i> </i></span></span></span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><i> </i></span></span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><i>For the potato bread</i></span></span></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1kg potatoes</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">2 eggs</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">2,5 dl regular flour</span></span></span></li>
</ul>
</div>
<div style="text-align: justify;">
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><i><span style="font-size: large;">Preparation </span></i></span></span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Chop the onion in small pieces and saute it with butter for 5-10 min, add the chopped mushroom and let boil the excess water. sprinkle the flour with the help of a strainer and add the vegetable broth.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Let it boil for 10 min and then add the cream, let it cook 5 min and season at your desire.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Here you have a choise, if you don't like to find the little mushroom pieces, a blender and a stainer will make it a smooth soup. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Chop the cold-smoked reindeer and add it before serving.</span></span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">For the potato bread, if you have already mashed potatoes skip till point 2</span></span></span></div>
<div style="text-align: justify;">
<ol>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Peel, cut and boil the potatoes as for making mashed potatoes. Once soft, smash the potatoes and add a bit of milk to have an homogeneous mixture.</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Add eggs and regular flour and mix it together, work the dough and make balls and flat them, use the barley flour to prevent the dough to stick.</span></span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Place the flat dough on a baking sheet and cook at 230ºC for 10-15 min until it gets a nice brown colour.</span></span></span></li>
</ol>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"> Enjoy it!</span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymm5yJmtojtW0QbcdVHG2eN6zK10C79zD8LXZcBt5wJ2Ieh5-rgQoOmZtHVwP7bn8lVF0m1TPhp338GpwPBpgmxLuIX2CjokwBKwBLnFKfplbe4nUOXY0V9Mxl0n5t8FmHgOUqTFiEgXb/s1600/20131017_193914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymm5yJmtojtW0QbcdVHG2eN6zK10C79zD8LXZcBt5wJ2Ieh5-rgQoOmZtHVwP7bn8lVF0m1TPhp338GpwPBpgmxLuIX2CjokwBKwBLnFKfplbe4nUOXY0V9Mxl0n5t8FmHgOUqTFiEgXb/s320/20131017_193914.jpg" width="320" /></a></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com1tag:blogger.com,1999:blog-1622836228861583358.post-59631264593195262002013-10-18T11:27:00.001+03:002014-03-09T21:13:22.943+02:00Beetroot and barley casserole<span style="font-family: Verdana,sans-serif;">Hei!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">yesterday we attended a Finnish typical food masterclass, it was amazing!! We could discover so many new ingredients and one of the recipes we liked best was this one, for the simplicity, and for using totally new ingredients!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana,sans-serif;">- 1/2 kg beetroots</span><br />
<span style="font-family: Verdana,sans-serif;">- onion</span><br />
<span style="font-family: Verdana,sans-serif;">- 2 dl barley</span><br />
<span style="font-family: Verdana,sans-serif;">- vegetables stock</span><br />
<span style="font-family: Verdana,sans-serif;">- butter</span><br />
<span style="font-family: Verdana,sans-serif;">- garlic</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">For the barley, we used this broken one, the result feels like a thicker couscous.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTsVbuWj4g6R4MxyB6eN6Id7ZrmswHCSRQDdj68W7H6EigTp61Rna2pIADri7qQGsgt2n4r97ShyphenhyphenkabYKF1w07TeaM2DqOsSpdAfF_ZY0xMjWr4B6jCwo5pM6Su1NpbO_UAvwMib4CZ5G/s1600/webbutik+070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTsVbuWj4g6R4MxyB6eN6Id7ZrmswHCSRQDdj68W7H6EigTp61Rna2pIADri7qQGsgt2n4r97ShyphenhyphenkabYKF1w07TeaM2DqOsSpdAfF_ZY0xMjWr4B6jCwo5pM6Su1NpbO_UAvwMib4CZ5G/s320/webbutik+070.JPG" height="320" width="218" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">As we said, the recipe is really easy, it takes a bit of time though.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Wash the beetroots and peel them, cut it in small cubes, fine chop the onion and the garlic. Add a knob of butter to the casserole and add the beetroot, onion and garlic, saute for 5-10 min, season with salt and pepper.</span><br />
<span style="font-family: Verdana,sans-serif;">Add the barley and the stock, let it simmer under the lid for an hour or so, we added 1 liter, it need a bit more. The time of cooking might be different, the barely doesn't take more than 15-20 min of cooking, but the beetroot need longer cooking time. We added a bit of <a href="http://en.wikipedia.org/wiki/Thymus_vulgaris"><i>timjami</i></a> as decoration.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/06024523679775916052noreply@blogger.com1tag:blogger.com,1999:blog-1622836228861583358.post-71308069537903402432013-10-08T13:48:00.000+03:002013-10-30T23:00:13.462+02:00Mushroom season<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Autumn, one of my preferred time of the year...mostly because of mushrooms!!</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Here in Finland, we have the luck of having so immense forests 30 min from downtown, where you can find so much mushrooms.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">We have gone couple of times so far and we have found around 10 liters of "suppis" (</span><span style="font-family: Verdana, sans-serif;"><i><a href="http://en.wikipedia.org/wiki/Craterellus_tubaeformis">Cantharellus tubaeformis</a>)</i> and few chanterelle (<a href="http://en.wikipedia.org/wiki/Chanterelle"><i>Cantharellus cibarius</i></a>)</span>. <span style="font-family: Verdana, sans-serif;">There are many recipes involving mushrooms, but today we are here for explaining how to preserve them. </span></div>
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<br /></div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Freezing</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">For
freezing you need to cook them slightly, so they drop a bit of their
inner water, after that you can put them in freezing bags and straight
to freezer, it is pretty simple and easy. </span><br />
<div style="text-align: justify;">
<br /></div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Drying</span></li>
</ul>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"> It is the slowest and harder method, we tried the oven method (we don't have a food drier, you can improvise something like that, but we couldn't) but didn't work, the mushroom burned because the lower setting of the oven was to high.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">We tried the slow method; for that you need a lots of space and lots of newspapers. For that you have to cover the table or wherever you are gonna use for drying with newspapers and spread the mushrooms. Try that they don't touch between each other. Every day turn them around and change the newspapers (mostly the first days, later might not be necessary) after 4 to 6 days, depending on room and humidity you will have them dried.</span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">EDIT:</span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;">As later we found out, not all the mushrooms we picked are <i><a href="http://en.wikipedia.org/wiki/Craterellus_tubaeformis">Cantharellus tubaeformis</a>, </i>but as well we picked some <span style="font-weight: normal;"><span dir="auto"><i><a href="http://en.wikipedia.org/wiki/Craterellus_lutescens">Craterellus lutescens.</a></i></span></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;"><span dir="auto">They are slightly different, and the most important, EDIBLE!! This reminds that even though you know what you are looking for, you have to be carefull and focused when picking mushrooms.<i> </i></span></span></span></span></div>
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