Cooking and Eating

Eggplant Paté

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Culture & Science - Cooking and Eating
Sunday, 20 April 2008 19:07

This "eggplant spreads, also known as mutated l or baba ghanoush, and is of Arab origin, is of a particular texture, persistent and a mild taste.

It is important to know some general information about the vegetables we use. In this case, the eggplant is a summer crop on time because they are sensitive to cold. But thanks to the production in greenhouses, is available to us all year.

How to choose? The quality of the eggplant is based on firmness, color and size. Usually, the most delicious eggplant are the most tender and firm, with the skin smooth and shiny, dark purple and heavier in proportion to its size. The skin should not have spots, wrinkles or soft spots.

A test to see if the eggplant is ripe, is to make a slight finger pressure on the skin. If the fingers leave their mark, the eggplant is ripe.
When saving, it is advisable to insulate the rest of vegetables and fruits, as it reacts with the ethylene produced by the respiration of other plant and spoils quickly.

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Today we offer a Gourmet Taste exquisite "eggplant pâté.

- Ingredients (2 small pans or 1 medium)

  • 2 medium eggplants
  • ½ liter of water
  • ¼ cup balsamic
  • 2 cloves garlic, chopped ½ cup pitted black olives
  • 4 tbsp. tablespoons olive oil
  • Salt and pepper to taste

- Preparation

Cut the eggplant into thick slices and cook in water with aceto until tender.
Drain and let cool. Process with the garlic, olives and oil, and season with salt and pepper to taste.
Serve with tortilla chips or slices of bread.

... Bon appetit! ...

Image: eldelantalverde


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Beef stew to Zamora

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Culture & Science - Cooking and Eating
Saturday, 19 April 2008 17:08

Zamora is a land of great wine, the DO of Toro, as is the cheese, which in this region also has its own denomination of origin. But Zamora is also a place of succulent game meat: hares, rabbits, partridges, quails and doves, are very normal ingredients in some of the good dishes Zamora.

Estofado de buey

In the kitchens of the rich restaurants in the province also always find roast goat and suckling pig, and, of course, beef, where Sanabria takes the cake for its excellent calves.

One of those dishes is the beef stew for Zamora, of which today we bring you the recipe:

- Ingredients (serves 4)

  • 800 gr. of beef
  • 2 onions
  • 2 carrots
  • 500 gr. pea
  • 1 turnip
  • 3 cloves garlic
  • 1 cup dry white wine
  • 2 glasses of water
  • laurel
  • black pepper
  • salt

- Difficulty: medium

- Preparation:

  1. Chop the onion, slice carrots, peel the garlic cloves and chop the turnip.
  2. Cut the meat into medium pieces
  3. Pour into a saucepan a little oil and heat.
  4. Sauté for 20 minutes the meat in the oil
  5. Add carrots, turnips, garlic, onions, bay leaf, pepper, white wine and one cup of water.
  6. Cover the pan and cook over low heat for two hours.
  7. Separately, cook the peas in a saucepan with some oil and one cup of water for 20 minutes.
  8. When we have verified that the meat is tender, remove.
  9. Serve in dishes accompanied by peas and potatoes if you want for the poor.

Photo: www.feriadeltoro.net


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Chocolate meringue dessert

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Culture & Science - Cooking and Eating
Friday, 18 April 2008 19:47

To sweeten the day, gourmet flavors we would approach a recipe that can not fail to prepare, "chocolate meringue dessert. As the curiosity of taste when it comes to sweet, is always on the agenda.

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What you enjoy!

- Ingredients (6 servings)

  • 200 g white cheese
  • 2 cups milk
  • 3 tbsp. tablespoons cornstarch
  • ½ cup cocoa powder
  • 50 g butter at room temperature
  • 600 g sweet biscuits

- To cover

  • ¾ cup sugar
  • ¾ cup water
  • 2 egg
  • ½ lemon (juice and peel the skin)

- Preparation

In a small saucepan, place the cottage cheese, milk, cornstarch and cocoa, mix well and bring to low heat, stirring constantly, until it forms a cream. Remove from heat, add butter, mix and set aside.

- Roofing
In another saucepan, mix sugar with water and bring to heat until syrup to form a loose thread point. Meanwhile, place egg whites in a bowl, beat them to point snow, and go by incorporating the juice and lemon zest and the hot syrup slowly and without stirring constantly, until forming a soft meringue.

- Armed
In a bowl that can go to the table, alternating layers of cream and cake, cover with meringue, and put into refrigerator for 3 hours.
To enjoy ...

... Bon appetit! ...

Image: acitc.blogaliza


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"Panino" with a heart of quince

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Culture & Science - Cooking and Eating
Thursday, 17 April 2008 22:00

The quince is a fruit typical of autumn, and must ripen on the tree for maximum flavor.

Legend has it that the Greeks prepared with a sweet quince that you added a type of honey, which was the only remedy to appease the nymphs were crying and screaming child of Zeus.

Its benefits also spread throughout the Middle Ages, where they were greeted reyen and noble in their domains with quinces. To honor the kings of French pastry chefs learn to make all sorts of jams.

When buying, choose the type quince yellow or greenish yellow, firm, hard, with a villus and a gentle perfume. If you are not fully mature, you can expect are fully mature, you can expect that, but always out of the refrigerator.

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Today we offer "Panino" with a heart of quince ...

- Ingredients

  • 50 g of yeast
  • ½ cup sugar
  • 120 cc (approximately) water
  • 250g wholemeal flour
  • 250 g flour 000
  • 1 pinch salt
  • 1 egg
  • 50 g butter

- For the filling

  • 150 g of cheese into cubes
  • 150g diced quince

- To cover

  • 1 ½ cup powdered sugar
  • Well of milk ½
  • A few drops of rum essence
  • Jelly or quince jam: cannot. nec. to decorate
  • Water: cannot. nec.

- Preparation

In a bowl mix the yeast with a teaspoon of sugar and warm water and let foam. In another bowl, place the flour with salt.

Make a hole and add the remaining sugar, egg, butter and yeast foamed. Start from the center ingredients together as you take the flour.

Mix well to form a soft dough (if necessary, add a little more flour) and let it rest covered with a film for approximately 20 minutes.

Dump the dough on the table, giving mild degassed tap, take small portions and flatten. Above each have a piece of cheese and one of quince, and close to form a cookie.

Arrange the rolls in a lightly greased baking sheet and let double in volume.
Bake in a preheated oven at moderate to warm temperature for about 30 minutes. Remove and let cool.

Place in a bowl the sugar and milk, and perfume with essence as it is stirring. Skip the surface of the rolls by this bath and let aerate.

In a small saucepan, mix jelly or jam with a little water, bring to fire, and when you cut, decorate the rolls with it.

I hope you enjoy ... Bon appetit! ...

Image: Dallant


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