Mint Juice

Live-crab vending machine

2010-10-25T11:49:00.004+02:00

JapanProbe dot com
Uploaded by pubjapaned. - See video of the biggest web video personalities.

The idea is to put alive crabs in a vending machine which temperature is 5 degrees. So the crabs are in a state like hibernation. I saw it at Geekologie.

Homemade hot and sour soup

2010-10-21T10:42:00.002+02:00

This is a very special Asian soup. It's the most famous in this gastronomy. It is hot because of the chili and it is sour because of the vinegar rice. It's very easy to do at home.

Ingredients:
For the stock
2 bones or parts of cow to make stock
1 chicken breast
Water
1 onion
For the rest
Shitake mushrooms
Chatarella mushrooms
1 big portobello mushroom
Chili
Spring onions
1
1 cucharada de salsa de soja
Medio vaso de vinagre de arroz
1 cucharada de salsa de ostras
Maizena

First you have to do the stock. Put all with cold water and boil it. Put also the chicken breast because we have to cook it and after use it in the soup as a topping. So, when it is cooked, take out and reserve.

After 2 hours the stock will be ready. So strain it and put it in a new pot. Add the soy sauce, the oyster sauce and the vinegar. Then put the mushrooms in slices and finish with the springs onions and the chili. Boil it.

Add now the white of the egg and the chicken cut in little slices. Now you have to thick it with maizena and serve it. Remember you have to mix the maizena with cold water and it will thick the sauce when it comes boil.

The Italian pizza

2010-10-20T10:14:00.004+02:00

I'm going to show you how to prepare the authentic Italian pizza at home. You only need a few of ingredients: yeast, flour, Parma ham, Parmesan cheese and rocket. As you can see at the image, this pizza looks like those of the Italian trattorias! You can buy one of these to cooking the pizza. This kind of stone permits the base of the pizza be perfectly cooked.

Ingredients (2 little pizzas):
For the dough you'll need
225gr of flour
130ml of water
A stream of olive oil
6gr of fresh yeast
1 teaspoon of salt
1 teaspoon of sugar
Para la pizza
For the rest you'll need
4 slices of Parma ham
Rocket
Natural tomato crush (a bottle)
3 mushrooms
A slices of Parmesan cheese
1 mozzarella (if it is from buffalo milk is better)
A stream of olive oil

Making the dough

It is important to prepare the dough 5 hours before to cook the pizza. So if you want to make it at night you'll prepare the dough at the morning.

First, mix the yeast with 125ml of cold water, a stream of olive oil and the teaspoon of sugar. Stir it until all the ingredient became to a homogeneous liquid.

It is better if you have a machine to knead the dough. If not, you always can do it with the hands. Put the flour in a bowl and add the mix of water and yeast. Knead it for some seconds and add now the salt. Knead it for 15 minutes.

After kneading the dough, form a ball with it, cover it with flour and clingfilm and keep it resting for 5 hours.

You can see the dough is ready because it will be increased twice of its size. Try to stretch it with the hands or if not with a rolling pin. Form two pizzas and reserve it.

Ingredients and cooking time

The most important thing to cooking the pizza in the oven is to heat it at maxim power, 250 degrees. Put the air vent function, grill and heat for down. You can heat the stone meantime you heat the oven. If you have not this stone you can use the rack with special paper for the oven.

Try to do a good fried tomato for the base of the pizza. For this, buy a good natural crushed tomato and put in in a pot, add olive oil and salt. Keep it a medium heat until it reduce twice of its volume.

Put the tomato sauce over the pizza, the mozzarella and the sliced mushrooms. Put it in the oven and cook it for 10-15 minutes. Take out the pizza and put the Parma ham, rocket and parmesan cheese.

Tagliatelle with scampi and scallops

2010-08-27T17:05:00.003+02:00

This a very easy recipe and so tasty. You only need at least 4 ingredients and you will get a delicious dish. As the Italian spaghetti aglio olio e peperoncino, one recipe which only contains garlic, chili and olive oil. This recipe is the same but with scampi and scallops to give it more taste.

Ingredients (1 person):
80gr of tagliatelle
1/2 chili
2 table spoon of olive oil
1 garlic clove
3 scampi
5 scallops
Salt and peeper

This recipe is very easy to make. The only thing you have to be careful is when you fry the garlic. You have to chop the garlic in small pieces and fry it with the 2 tablespoons of olive oil. Be careful with the heat because if you use a strong heat the garlic will burn.

Fry the garlic at a slow heat and when it is a little brown, put the chili, cut in slices, and turn off the heat. Meanwhile, cook the scallops and the scampi in other pan. Put salt and peeper on it and brown both of them.

Cook the pasta in boil water until it is OK. Mix the pasta with the garlic and the chili and serve it with the scampi and scallops.

Vegetable risotto

2010-08-13T10:49:00.003+02:00

Risotto is a typical rice dish of Italy. It seems easy to do, and it is if you do some things. First you have to buy the good rice: Carnaroli o Arborio. Try to get one of these rice and the recipe will be perfect. Second, to be patient and cook it always moving the rice. This is the traditional recipe. Do it and comment me if you have any question.

Ingredients (2 people):
200gr of Arborio rice
1 onion
1 carrot
1/2 squash
1/2 green pepper
5 mushrooms
A little of cabbage
1 vegetable stock cube
Peeper and salt
Olive oil
Some leafs of basil
20gr of Parmesan cheese
20gr of butter

Chop all the vegetables in little squares except the mushrooms, these ones cut in big pieces. Put 1 liter of water in a pot and add the stock cube. Boil it and keep at medium fire and cover it for not to evaporate it.

In a pot like this one put a little of olive oil and add the onion. Put salt and cook it at medium fire for 10 minutes or until the onion is transparent. Now add the carrot, add salt it, only a little, and cook it for another 5 minutes. Add the green pepper, the squash and the cabbage and cook it at medium fire for 10 minutes. Try to not brown the vegetables so much. Is important to cook it at medium-slow fire. Finally add the mushrooms and cook it for 5 minutes more.

Now add the rice and cook it for 5 minutes or until the rice turns transparent. Rice the fire and add one big spoon (that one using for to serve the soup) of boilling vegetable stock. Try to move the rice with the stock until this one evaporates. Then add another big spoon of stock and repeat the same process. You have to put stock, move until evaporates it, and then again for 15 minutes.

After 15 minutes try to keep the rice with not so much stock on it and turn off the heat. Take out the pot from the heat and add the Parmesan cheese and the butter. Move it and cover with a kitchen towel. Keep the rice resting for 5 minutes. Then serve it.

At the moment of serve it, add some leaf of basil cut with the hands.

The potato harakiri

2010-08-10T21:38:00.001+02:00

Via Serious Eats

The Swedish Chef: popcorn shrimp

2010-08-09T10:06:00.001+02:00

Homemade smoked salmon

2010-08-06T10:02:00.003+02:00

When you buy smoked salmon surly you don't ask to yourself how it is made. For to do it you only have to mix sugar and smoked or normal salt, cover with this the salmon an wait for 12-24 hours depending of the salmon size.

Ingredients:
A piece of salmon
300gr of salt (normal or smoked)
300gr of sugar

It is very easy. You only have to mix the salt and the sugar. Tan sencillo como mezclar el azúcar y la sal. LIf your piece of salmon is big, use more salt and sugar. And if you want it more delicate, put more sugar than salt.

Now put the half of the mix sugar and salt in the base of a container. Put your salmon piece on it and cover it with the rest of the mix.

Depending of the salmon size you have to put it in the fridge for 12 or 24 hours. sIf your piece is a portion one, then you probably keep in fridge 12 hours. But if you have a big salmon, then 24 hours.

When the salmon is "cooked", the salt works like the fire it dehydrate the meat, remove the salt and put it under cold water for remove all the salt. Dry the salmon and keep under oil.

Titli's busy kitchen

2010-07-27T10:48:00.001+02:00

Homemade fresh pasta with vegetables

2010-07-13T09:39:00.002+02:00

If you don't have a machine to make the pasta, I advise you to buy one. And I advise you to buy one good, for some money more it will be better. If you don't have one yet, like me, you don't have to think is impossible to do fresh pasta. You will make your arms do exercise and the flour get dirty your clothes, but the pasta will be good as to be made with the machine.

Ingredients:
For the pasta
200gr of flour
2 eggs
Salt
For the sauce:
1 carrot
1/2 aubergine
25gr of butter
Chili
Basil
Salt and peeper

For making the pasta you only have to mix the flour with the eggs and salt and create a uniform dough. You don't have to knead it so much if not it will be more difficult to work with it. For each 100 grames of flour the dough will need 1 egg. This is a ration. Keep the dough in the fridge for 30 minutes before to start to work with it.

Take out the dough from the fridge and start to work it with the rolling pin until you form a plane dough. You can see this video.

The pasta is ready. If you want to cook it the day after you have to keep it in the fridge. For making the sauce cut the vegetables and cook it in a frying pan with a little of olive oil. Add the chili, salt and peeper.

Cook the pasta in boil water with salt during 3-5 minutes. Drain it and put it in a bowl where we put before the butter. Move it to melt it. Mix the pasta with the vegetables and basil and serve it with grated Parmesan cheese.

The inventor41: volovants with green beans

2010-07-12T09:02:00.003+02:00

A new Recipe Inventor. If you click here you will go to a page where you will can propose 4 ingredients. With those ingredients The Inventor will cook a recipe for you. In this case Lole has risked The Inventor: egg, puff pastry, green beans and boiled ham.

Ingredients:
Green beans
4 slices of boiled ham
2 volovants
2 eggs
Salt

Cut the green beans in pieces not so little and the ham to. While you cook the green beans and the ham, turn on the oven and cook the volovants at a medium temperature for some minutes.

In a frying pan put olive oil and add the green beans and salt. Cook it at high heat. Add the ham and keep cooking at strong heat. When the beans and ham are brown, reserve in a plate.

In the same pan add olive oil and cook an scramble eggs. Put the green beans with the ham and the eggs inside the volovants. Serve it with a sauce of blue cheese or with butter.

Temaki sushi

2010-07-09T09:24:00.004+02:00

This is my first try to make temaki sushi. As you can see, I need to practice. But when you see videos like this one, to make sushi seems the easier thing in the world. The problems comes when you notice that your hands are not training to move itself with that agility. And the rice comes out from the nori seaweed, and you try to close the temaki and it is open... As I told you, this is my first try to do temaki sushi.

Ingredients:
For the rice
Sushi rice
1 cup of sushi vinegar
1/2 cup of sugar
1 tablespoon of salt
For the filling
Avocado
Cucumber
Stick crab
Fresh salmon
Smoked salmon
Fresh tuna
Mayonnaise
Wasabi
Omelet

The most important for the sushi is to make a good rice. For that, wash the rice with cold water until eliminate all the almidon and the water turns transparent. Then, put the rice in a pot and cover it with water until you put the extended hand over the rice and the water cover your knuckles.

Cooked the rice covering the pot. 5 minutes at a high heat, 10 minutes at a slow heat and 5 minutes more outside the heat. The pot has to be always covered.

While the rice is cooking, put in another pot the sushi vinegar, the sugar and the salt. Boil it and reserve. Take outside the rice from the pot and add it the vinegar. Move and reserve in to the fridge.

Then you only have to build the temaki. I'm not going to explain that with words. See this video and try your best!

Rice with chicken

2010-07-08T10:05:00.003+02:00

To buy a whole chicken is like to buy four dishes in one. The breast are perfect for making a lemon chicken, the chicken legs and wings for doing a chilindron chicken and the skeleton is perfect for making a chicken stock and this delicious rice. Now you already know that you don't have to throw away the skeleton of the chicken. Make with it a good chicken stock and cook risottos, stews and other recipes.

Ingredients:
For the chicken stock
The skeleton of the chicken
1 leek
1 onion
1 carrot
Olive oil and salt
For the rice
Rice (100gr per person)
The cooked meat of the chicken skeleton
The vegetables of the stock
Chicken stock
Salt and pepper
1/2 garlic clove
Mayonnaise
Chive

Put inside a pot the chicken skeleton, the leek, the onion and the carrot cut in pieces. Cover it with water, add salt, a little of olive oil and keep it boiling for 2-3 hours. Strain it and reserve.

Remove the meat of the chicken skeleton and reserve it. Use the vegetables of the stock or cut a new onion, carrot and garlic and fry lightly it. Reserve it.

Put a double of chicken stock for each measure of rice in a pot. Put salt, add the rice and keep cooking until the rice is tender (20 minutes). When the rice is ready, add the meat of the chicken and the vegetables. Move it, cover it and keep resting for a minutes.

Crush a half of clove garlic and mix it with the mayonnaise. Serve the rice with chopped chive, a trickle of olive oil and the garlic mayonnaise.

The inventor40: cream mousse with fruit and biscuit

2010-07-07T09:12:00.002+02:00

Daniela propose those ingredients: cream, jelly, apples and bananas. With those ingredients I have to do a recipe. The unique I have added is sugar, butter and biscuits. What is the result? A simple dessert but delicious. The contrast between the crunchy biscuit, the fresh fruit and the soft mousse is perfect.

Ingredients:
400gr of cream
A half sheet of jelly
40 gr of sugar
10 normal biscuit
A tablespoon of butter
1 apple
1 banana

Whip the cream with the sugar. Hydrate the sheet of jelly in cold water. In a pot heat little of cream and add the jelly, move and throw to the whipped cream. Reserve in the fridge until it will be well cold.

Crush the biscuits until to create a dust. Add the melted butter and reserve in the fridge.

Cut the fruit in small pieces. Put a little of the cream mousse in a bowl. Crush the dust biscuit with a fork and put it covering the mousse. Finish it with the fruit.

Chilindron chicken

2010-07-06T09:11:00.005+02:00

Today a Spanish classic dish: chilindron chicken. This recipe is a stew of chicken with Spanish ham and red and green pepper. This is a healthy and tasty recipe. Serve it with potatoes or with white rice.

Ingredients:
2 chicken legs 2 chicken wings
1 onion
1 little green pepper
1 little red pepper
1 garlic clove
5 tomatoes
Flour
Olive oil
Some slices of Spanish ham
Salt and peeper

Remove the peel from the chicken, put it salt, peeper and flour it. Put olive oil in a pot and fry the chicken that you are flour it previously. Reserve in a plate.

In the same olive oil, add the onion and the garlic chopped. Keep a medium heat until the onion is well cooked. Then add the pepper and cooked it for some minutes.

Crush the tomatoes until you create a puree. Add the tomato, the chicken and the Spanish ham. Keep it cooking on a slow heat for 30-40 minutes. The chicken meat has to be tender. Serve it with potatoes or white rice.

Potatoes croquettes with mango chutney

2010-07-05T09:00:00.002+02:00

In my Spanish Blog, Taconessintapas, there is a section where you can choose 4 ingredients and The Recipes Inventor create a new dish for you. In this case is Nellys who has proposed these ingredients: potato, tomato, cream cheese and jam. The result is these Spanish croquettes. And remember that if you want to risk The Inventor you only have to click here.

Ingredients:
4 potatoes
Cream cheese like Camembert
1 tomato
Paprika
Flour, egg and bread crumb
Salt
Mango chutney

Peel the potatoes and cut it in pieces. Put it in a pot and cover it with water, salt it and boil it for 30 minutes. It's important that the potatoes are well cooked because after we have to crush it.

Drain the potatoes and turn it back to the pot. Crush it with a fork. Do a puree with the tomato and add it to the crushed potatoes. Put it on a medium heat and add the cream cheese. Prove it and salt it. Add a little of paprika.

Put the mix in a container and keep in the fridge for 6 hours or more. When it is well cold, form balls with the mix, flour it, put it in to beat eggs and bread crumb.

Fry the croquettes in oil and serve it with the mango chutney.

Pasta salad

2010-07-01T09:05:00.003+02:00

She is one of those that can to go with you to work, to the shore, to the park and to the swimming pool and it do it very well. This salad is very open, you can put inside it the ingredient you like more and she accepts without saying no word. The pasta salad is a classic that almost all of us have eaten sometime.

Ingredients:
200gr of fusilli
A piece of Brie cheese
4 slices of boiled ham
1/2 avocado
1 tomato
Cumin seeds
Olive oil
Salt
Peeper
1/2 cucumber

Cook the pasta you like more (fusilli, small shells, orzo...) until it be well cooked. When I'm going to eat the pasta cold, I prefer it not be "al dente". Drain it and refresh it with cold water. Reserve.

Cut the avocado, the tomato and the cucumber in small pieces. Do the same with the boiled ham and the cheese. Put all these ingredients in a bowl. When the pasta is totally dry, add it to the bowl and move.

Dress the pasta with cumin seeds (no more than 10 because they have strong flavor and aroma), salt and black peeper. Add olive oil and mix it. Serve it well cold.

Lemon chicken recipe

2010-06-30T09:19:00.005+02:00

This is a delicious classic recipe of the Chinese cuisine. This recipe is so easy and is perfect. The sauce is sweet and acid and the ginger gives to it a spicy touch. Combines this chicken with white rice and it's ready. Put this recipe inside the menu where you invite your friends to a Chinese dinner. In this case, the chicken is in breadcrumbs but you can also do it in tempura.

Ingredients (2 persons):
2 breast of chicken
2 tablespoons of soy sauce
1 egg
Flour
Bread crumbs
Lemon sauce:
Juice of 2 lemons
A glass of chicken stock
1 and a half tablespoons of sugar
1 teaspoon of salt
3 tablespoons of rice vinegar
A little of ginger
2 teaspoon of Maizena

The first thing you have to do is to marinate the chicken breast in to the soy sauce for 30 minutes. Cover it and reserve in the fridge.

For the lemon sauce, put in a pot the rice vinegar, the chicken stock, the 2 lemons juice, the teaspoon of salt, the 1 and half tablespoon of sugar and a little of ginger. Boil it.

For thickening the sauce, mix Maizena with cold water and add it little by little to the sauce. Be careful with that because the Maizena starts to thicken when the sauce boil. Wait until the sauce start to boil and look the dense of the sauce, if you want it more dense add more Maizena.

Take outside the chicken breast from the soy sauce and flour it, then put it in the egg and finally put in to bread crumb.

Fry the breast in oil in to a medium heat. As you know, the breast are thick, for this, you have to control the heat for to brown it and also to cook inside it. Where the breast start to throw out juice is the moment to take it outside from the pan and reserve in an absorbent paper. Wait 5 minutes before to cut it.

Then cut the chicken breast and cover it with the lemon sauce. You can decorate it with a slice of lemon. Serve it with white rice.

Tortilla recipe (Spanish omelet)

2010-06-29T09:08:00.007+02:00

The best tortilla is made by my mum. She has a special power to do it and her Spanish omelet is magic. My mum cooks a juicy tortilla. I try to do it like her, but it's impossible...

Ingredientes:

4 medium potatoes

1 onion

5 eggs

Olive oil

salt

The first thing you have to do is to buy a nonstick frying pan. It's easier than if you have a normal frying pan, because it will stick to the pan and it will be more difficult to turn over the omelet.

Now you have to peel the potatoes and laminate it in thin pieces. Chop the onion also. In your special frying pan (which one you only have to touch with wood spoons) put olive oil, the laminate potatoes and the onion. Keep it at low heat for 40 minutes and cover it. It has to cook slowly. Yo have to move it.

When the potatoes are cooked, rise the heat and brown it a little. In a container mix the eggs and add the cooked potatoes with the minimum possible of olive oil.

Keep a little of that olive oil in the frying pan. Rise the heat and add the eggs with the potatoes to the pan. Move it for 1 minute, slow down the heat and cook it for 5 minutes. Take a plate large as the frying pan, put it covering the pan and turn over the omelet. Cook it for the other side for 5 minutes more and serve it.

Fried eggs in tempura

2010-06-28T09:16:00.002+02:00

This is a recipe of a Spanish flour company, Santa Rita. How do you make this fried eggs in tempura without any instruction? I didn't guess it until I read their proposal. I didn't understand why the yolk was liquid after frying it. As you can see in the picture, the idea is not only delicious, is so original!

Picture: Santa Rita Harinas

Ingredients:
Egg
Spanish chorizo cut in pieces
Flour for tempura
Breadcrumbs
Cold water

You only need the yolk of the egg. Reserve it in a little container. For making the tempura, mix the special flour with cold water until you create a dense sauce.

In the container where you have the yolk add two tablespoons of tempura. MMove the container and try to spread all the tempura over the yolk. Do it with care to not break the yolk. Add the chorizo pieces and a little of breadcrumbs.

Put at a medium heat a frying pan with a lot of olive oil. When the oil is hot, throw all the ingredients inside the container to the oil. Fry it until it is brown and serve it.

Spanish Salmorejo

2010-06-25T09:21:00.005+02:00

The salmorejo is a sauce made with tomatoes, garlic, vinegar, olive oil and bread crumb. It's typical to eat in the south of Spain in summer, where is 40º degrees. Gazpacho is a similar dish, but it's more like a liquid salad. Salmorejo is a dense sauce served with hard cooked eggs and Spanish Ham.

Ingredients (2 persons):
8 little ripe tomatoes
1 garlic clove
1 teaspoon of salt
2 slices of bread
Balsamic vinegar
Black peeper
Olive oil extra virgin
Spanish Ham

This is one of the recipes easier than you can imagine. Even it is not necessary to peel the tomatoes.

Take out the hard part of the tomato and put it in a container. Crush it with an electrical mixer until create a sauce.

Peel the garlic clove, take out the inside part and put it with the tomato puree. Crush it and dd the crumb bread until you start to see the sauce begins to be dense.

Put salt, peeper, a little trickle of balsamic vinegar and a good trickle of olive oil. Prove and add more of the ingredient you like more.

Serve the salmorejo with hard cooked eggs and chopped Spanish ham.

Mum's style roast chicken beer

2010-06-24T10:02:00.004+02:00

Can you imagine something easier to cook? This chicken is cooked in the oven and it's delicious. The potatoes are lightly brown and soaked in beer. The chicken peel is crunchy and the meat is tender. What is the truck? To take a good chicken fed with corn, to open a beer can and to control the temperature of the oven.

Ingredients:
1 chicken
Potatoes
3 garlic cloves
1 can of beer
Salt and peeper

Put salt and peeper on the chicken. Put it in an oven container and add old the beer. Preheat the oven at maximum temperature. Put the chicken and keep that temperature until the chicken peel is brown for 25 minutes more or less.

When the peel is crunchy, slow down the temperature and keep cooking it. Peel and cut the potatoes. Add the potatoes and the garlic cloves inside the chicken container.

Cooked the chicken at medium temperature for another half hour. After that, Prove the chicken is cooked and serve it.

Stew marrow bone with mush

2010-06-23T09:03:00.004+02:00

In Italian the meaning of marrow bone is hollow bone. This is a traditional Italian dish from Milan. The marrow bone is the animal part which involve the knee. For this recipe is common to use pig, cow or veal. It's important to stew it for 2 hours at a slow heat.

Ingredients (2 persons):
400gr of pig marrow bones
1 small carrot
1 small onion
1 garlic clove
500ml of meat or ham stock
Flour
1/2 bottle of red wine
1 glass of brandy
Olive oil
Corn Starch
Salt
Peeper
Butter to emulsifying the sauce

First, put salt and peeper on each marrow bone and flour it. In the pot where you are going to stew the meat, put 1 and a half tablespoons of olive oil and fry the marrow bones until it will brown. Get out from the pot and reserve.

Chop the onion, the garlic, and the carrot in small pieces and fry it lightly in the same pot where we fried the meat. Add more olive oil if it's necessary. Put salt and wait until the vegetables get out all its water. Add the marrow bones.

Cover the meat and vegetables with the wine and brandy. At a rise heat, wait until the alcohol evaporates and it reduces the half of itself. Add the stock, boil it and then slow down the heat and cook it for 2 hours.

After 2 hours, or when the meat is tender and it take off the bone, take out the meat from the pot and crush only the sauce. You can thicken the sauce adding corn starch. Put back the meat on the sauce and add one tablespoon of butter to emulsifier the sauce.

Serve it with a not so much dense mush, or rice, potatoes puree or french fries.

Mum's style cocolets

2010-06-18T11:18:00.004+02:00

The cocolets are little chickens. This recipe is sweet and salty. The meat of this little chicken is very tender and it combines perfectly with the pineapple. This is a classic Mum's recipe in which the contrast between the butter browned over the chicken peel with the pineapple is perfect.

Ingredients (2 persons):
2 cocolets
A half pineapple
4 cloves
Soy
Butter
Salt
Peeper

Peel the pineapple and cut it in big squares like you can see in the picture. Reserve the rests of the pineapple and stuff each cocolet with this rests, salt, peeper, 2 cloves and a teaspoon of butter.

Put the cocolets in a container for the oven. Add on each cocolet a teaspoon os butter and put a little of soy sauce in the base. Put the pineapple squares.

Bake it at medium heat for 1 hour. Slow down the temperature if the cocolets brown enough or rise it if the peel of the cocolet are not brown.

Leer en español
Leggi in italiano

Chicken curry (version II)

2010-06-16T09:48:00.007+02:00

Yesterday I published a traditional way to do the chicken curry: spicy, fresh, with a high citric tasty and made it like a soup. Today I publish a Spanish version. In this way is important to flour the chicken and to fry it, like in a traditional stew. The Al-Andalus stile of this recipe is because of the dried figs.

Ingredients:
400gr of chicken breast
400ml of coconut milk
2 onios
2 tablespoon of curry
5 dried figs
Basil
Ginger
Flour

Cut the chicken breast and put it salt. Flour it and fry it in two spoons of olive oil. It's important to brown well the chicken and leave in the part of its taste. Reserve the chicken in a plate when it's ready.

In the same pot and with the same olive oil, fry lightly the cut onions for 10 minutes at a medium heat. Put salt. When the onion is ready add the coconut milk, the fried chicken, two tablespoons of curry and a little of grated ginger.

It has to boil for 10-15 minutes at a medium heat. When it's ready, add the dried figs and the basil. Put salt if it's necessary and serve it with long rice, basmati rice or Jazmin rice.

Leer en español
Leggi in italiano

Chicken curry (version I)

2010-06-15T09:49:00.004+02:00

Chicken curry recipe is healthy, tasty and very easy to cook. You can do it in different ways. This version is, maybe, closest to the traditional recipe in which the final result seems like a soup. Also it is more spicy that the version I'll post tomorrow. One Spanish version of the chicken curry.

Ingredients:
300gr of chicken breast
1 carrot
1/2 aubergine
200ml of coconut milk
1 little onion
1 garlic clove
Sugar snaps
4 leafs of Kaffir Lime
10 leafs of basil
1/2 cube of chicken or fish stock
1 tablespoon of Yellow curry paste

Before to start, you have to know yo can use another kind of vegetable in spite of the selection I made. Try to use onion, garlic and the leafs of kaffir lime. The curry paste in this case is yellow, but you can make this recipe with the green or red versions.

This is a recipe very easy because all the ingredients are cooked in a soup and we don't have to brown nothing, except de garlic. So, put oil in a pot and add the garlic, before it turns brown, add the stock cube and the curry paste.

Now add water and boil it for a couple of minutes. Add the coconut milk, move and put the chicken breast cut in a medium sized pieces. It has to be cooked for 10-15 minutes or until you see it's ready.

One or two minutes before the chicken is cooked, add all the vegetables cut in pieces. Move and add salt if it's necessary.

Finally, add the basil leafs and serve it with rice. If you want the sauce more thick add Maizena or flour.

Leer en español
Leggi in italiano

The inventor37: grilled scallops with pear and fennel marmalade

2010-06-14T10:00:00.005+02:00

New Recipes Inventor, a section where you put the ingredients and the inventor creates a recipe for you. In this case theese are the four ingredients: fish, pear, fennel and sugar. I know maybe is a cheat to use a mollusc and no fish. Because I have used scallops. But I think the texture of this moscull is similar to the fish. Finally, I served it with a marmalade of pear and fennel.

Ingredients:
Scallops
1 pear
1/2 fennel
1/2 cup of sugar
A little of water
Olive oil
Chopped chive

For doing the marmalade, peel and cut the pear in pieces not so big. Do the same with the fennel. Cut the pear and fennel selecting the size you prefer to be after in the marmalade.

Add the fennel and pear cut in a pot. Put the sugar and a little of water. Boil it and keep it on to a down heat for 2 hours. After that, turn off the heat and repose it.

Put olive oil in a frying pan and brown the scallops for the both sides. Try to not cook it for a long time. The scallops has a tender meat and it's better to cook it for a short time.

Serve the scallops in a plate, put a little of olive oil, chive and the marmalade. This recipe is delicious with toast bread.

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A Spanish tapa

2010-06-11T08:43:00.008+02:00

In Spain, I can say all the people love this recipe. It's a tapa. For a spanish, if you don't like this recipe is almost like you could participate in a crime or, directly, like you could kill someone. This recipe is delicious: the potatoes are cooked on a down heat and after it has been fried. The yolk of the egg is for all the potatoes and is liquid. The peeper are from Padron, a Spanish town where these peeper grown and are special: little and spicy. And, finally, the Spanish chorizo, red and spicy sausage, ends the recipe.

Ingredients:

3 medium potatoes
4 eggs
1 packet of peeper of Padrón. Yo can use green peeper.
100gr of Spanish chorizo
Olive oil
Salt

We have to bring to life the potatoes. Peel it, cut it like french fries or like you want, and cook it a low temperature in a good trickle of olive oil. Put salt. It has not to brown, it only has to be cooked for inside. Where the potatoes are tender, rise up the heat and brown it. Reserve.

In the same frying pan brown the peepers and reserve it. Take out of the pan the excess of oil and add the chorizo cut in pieces, move and add the potatoes. Turn off the heat and put the eggs. Move and serve.

Green lentils

2010-06-10T10:43:00.004+02:00

As you can see at the picture, this lentils are very particulars. It's is more little and needs less time to be cooked. In 15-20 minutes the lentils are ready. In the packet it is called green lentils.

After I went for a walk to Google looking for a lentils picture similar to these i have on may hand. But there weren't. If you pay attention in this picture, the lentils are even blue.

In the packet it was called green lentils and it advises to stew. Tomorrow I'll publish the recipe of these stewed lentils. But its texture is perfect for be used in salads.

As you know, legumes are fundamental in our diet. Also it's important the cereals. Whole grain pastas, flours and rice are very important also.

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Bolognesa pasta

2010-06-09T10:52:00.004+02:00

The bolognesa that all we know, this is tomato and chopped meat, is not the authentic Italian bolognesa. Italians call it pasta al ragú and in its elaboration there are ingredients like wine, carrot, natural tomato... This is an express recipe. A fast bolognesa recipe. Easy and delicious. One of these days I'll post the authentic bolognesa recipe.

Ingredients (2 persons):
200gr of pasta
1 can of fried tomato
1 onion
300gr of chopped meat (Of cow, pig, a mix of them...)
Olive oil
Salt and peeper

Put a trickle of olive oil in a pot, the enough for simmering the onion. Put the onion, add salt and keep it simmering until it starts to brown.

Now is the moment to add the meat, rise the heat, put salt and start to squash the meat with a spoon to shred it. Keep a strong fire for browning the meat. It's important that the meat gets brown and lose the more water it's possible. If you obtain this, the final result will be delicious. This is a trick that gets good recipe with less ingredients: control the fire.

Now put the fried tomato, slow down the heat, add salt and peeper and keep moving it some minutes. After 10 minutes, prove and add salt or peeper if it's necessary. Cooked the pasta and mix it with the bolognesa sauce. Serve it with grated Parmesan cheese and, if you have fresh herbs like parsley or basil, add it.

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Pasta with pesto

2010-06-08T10:32:00.005+02:00

The pesto sauce is an emulsion of olive oil and basil. You can do it with other aromatics herbs as parsley. The traditional Italian pesto of Genoa only has basil, garlic, Parmesan cheese, salt and olive oil. This is the traditional recipe made in the mortar, emulsifying all the ingredients during 30 minutes. The result is really delicious.

Ingredients (1 person):
10 leaf of basil
The half of a clove garlic half
Olive oil
1 table spoon of Parmesan cheese
Salt

The first thing you have to do is to wash the basil and to dry it. Then put it in the mortar and start to crush it. It has to finish like a paste of basil.

Now is the moment to add the garlic and mix it with the basil. Then put olive oil and stir it doing circles until all the ingredients start to create a homogenize paste. Put salt.

Finally you have to add Parmesan cheese. Now boil water in a pot. Add salt and cooked the pasta. Mix the pasta with the pesto and serve it.

Homemade three delights rice

2010-06-07T10:59:00.005+02:00

I have to confess i loved freeze three delights rice. It was the unique way, when I didn't cook, to be near an Asian recipe at home. And it's so easy to do it at home! In this case is five delights rice: bacon, sweet corn, carrot, shrimps and omelet.

Ingredients (2 persons):
200gr of long rice
1 carrot
1 can of sweet corn
2 eggs
200gr of bacon
Cooked or freeze shrimps

First cook the rice. Heat water in a pot, wait to start to boil, put salt and add the rice. Move and wait for 12-13 minutes. We don't want to over cook the rice because after we are going to sauté it in a frying pan. It's better the rice be less cooked.

While prepare all the ingredients. First beat the eggs and do a normal omelet. Reserve it to gets fresh and then it will be easy to be cut. Chop up the bacon and sauté it in a frying pan. You don't have to add oil or salt because the bacon is fatty and has salt. After 2 minutes add the carrot chopped and sauté it some minutes. Turn of the fire and reserve it.

If you have freeze shrimps, boil it for some minutes in water with salt. If you have cooked shrimps, drain it. Do the same with the sweet corn. Add the shrimps and corn to the bacon and carrot.

When the rice is ready, drain it, put it under the cold water and wait for it gets dry. Heat again the frying pan with all the ingredients, add the omelet chopped and the rice, sauté it for 2 minutes, prove and if it's necessary, salt it.

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An easy way to make Spanish omelet

2010-06-03T10:50:00.006+02:00

Use chips potatoes! This is a traditional recipe in Spain since Ferran Adriá made his Spanish omelet with chips, not with normal potatoes. It's an easy recipe, you only need eggs, chips and oil.

Ingredients:
1 chips bag
6 eggs
Olive oil
salt

First crush the chips bag with the hands to "cut" the potatoes. Mix the eggs in a container and add the chips. Wait 5 or 10 minutes for hydrating the chips with the egg.

Heat a frying pan and add the chips with the egg. Cook it as a normal omelet. Heat medium for 5 minutes for each side. Serve it!

Picture from here

Video-recipe: cooked vegetables with Mollet egg

2010-06-02T09:31:00.005+02:00

The cooked vegetables could be not so tasty and funny. But if you add it a Mollet egg, which has the liquid yolk and the white cooked, the thing changes considerably. To see the video-recipe click on read more. The video is in Spanish but there are a squares on it that if you click on it appears the English subtitles.

Ingredients:
200gr of baby carrots
1 potato
1 egg
Olive oil
salt

Cut the potato in pieces and try to shape it in a circle as you can see in the video. Cooked the carrots and the potato on boiling water with salt for 15 minutes.

For making a Mollet egg put it in boiling water for exactly 5 minutes. Strain it and cover it with cold water and peel it with caution.

Put the vegetables in a plate, add olive oil and salt. Finish with the Mollet egg and cut it to open it and spill the yolk for the vegetables.

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The inventor35: tofu and carrot fritter

2010-06-01T09:10:00.009+02:00

I'm doing all the inventors I have stored without oven and fridge. Remember that if you want to challenge the Recipes Inventor, you only have to go here. It's in Spanish, but is easy: choose 4 ingredients and The Inventor makes a recipe for you. This time Blanca challenges The Inventor: rice, carrot, tofu and celery.

Ingredients:
350gr of tofu
200gr of carrot
A half of celery
3 spoons of flour
Salt and peeper
Olive oil
50gr of rice

First put the carrots and the celery in a pot with water and boil them. Salt it and when the carrots are tender, strain and reserve.

In that pot make a white rice. When the rice is ready reserve it. Crush the carrots, the celery and the rice with a little of salt and peeper. Put it in a container, crush the tofu and add it to the rest of ingredients crushed. Taste the mix and put salt of peeper if it's necessary.

Add the flour until you can work the paste with two spoons. Heat olive oil in a frying pan and add mass until you can create a fritter. Brown it and serve hot.

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Moose meat with spiced cranberrie jam

2010-05-31T11:10:00.002+02:00

The other day I ate chopped moose meat. It was toasted and its flavor was intensive and very tasty. The meat was accompanied with potato and jam of cranberries from the Norwegian forest. A jam spiced with cinnamon, cardamon, cloves, Jamaicans peeper, sugar, salt and peeper. It was a good contrast between tasty and toasted meat and sweet, spiced and fresh jam.

After this nice meeting with the moose meat in the Trondheim (Norway) market, Google says me that this meat it's not only very tasty, also it is healthy. Moose meat is a nice alternative to other healthy meats like chicken, turkey and fish.

The moose meat has a taste like the animals caught in hunting but with less fat than cow meat or fatty fishes like salmon. Also, moose meat is tender so it doesn't need so much rest after killing the animal. One or two days later, the meat freezes. For that, it's normal to find the moose meat frozen and even it is more tender than cow meat.

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The best world pizzaiolo is Japanese

2010-05-28T11:17:00.005+02:00

The best world pizzaiolo is this Japanese who you can see surrounded by Italian girls who are posing for the occasion. We are talking about the International Championship of pizza in Napoles and Akinari "pasquale" Makishima has won the first place in the category "Napoletana's pizza".

There is a religion around the Napolitana's pizza. Even, there is an association charged of decide which is the authentic pizza. For being authentic, the base of the Napolitana's pizza has to be made with locals ingredients. These are San Marzano's tomatoes and Bufala's cheese. But no ones would know that the pizzaiolo who can make the best pizza is not from Napoli, he is from Japan.

The international championship also has other categories like the best creative pizza. In this case, the first place went to a Spanish man.

Here you can see the mini freeze pizzas: mozzarella and tomatoes ice. One question: what do you prefer more, the mini pizzas on the left, or the authentic napolitana's pizza on the down left?

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Pesto: tradition and modernity

2010-05-26T14:18:00.011+02:00

Pesto: a sauce which is made in base of basil, garlic, olive oil, pinions and parmesan cheese. This is waht you will read in a lot of recipes. But the truth is that the original Genova's pesto is made only with olive oil, basil, garlic and parmesan.

The sauces based in olive oil were born as an option for figthing against the inexistence of fridge. The marinades, pestos, garlic sauce and the Spanish sauce Romesco were a common practice of the Mediterranean culture for preserving the food.

This is the traditional recipe of the Genova's pesto according to the Protected Origin Denomination: basil, garlic, olive oil, parmesan and Peconino cheese, pinions, pecans and salt. This is the traditional pesto for the Genova's POD.

According to John Dickie, and his book Con Gusto and according with the oldest definition found in a dictionary from 1844, pesto was a sauce based in olive oil, cheese, basil and garlic.In those days no one put pinions for making pesto. And, also, no one put pesto in the pasta because it was a sauce for cooked vegetables.

Is in 1910, in a modern Genova's dictionary, where pesto shows as sauce for pasta. In 1918, an army Genova's officer, Giuseppe Chioni, write a recipe book titled Arte Culinaria. In that book he writes the pesto recipe: basil, garlic, parsley, onion, fresh herbs and Sardo's cheese. No one speak about pinions.

The same happened in other dictionry from 1955 in wich one, amongst other things, it remarks the importance of using a wood pestle and a marble mortar for elaborating pesto. As always, it isn't mention nothing about pinions.

Pinions were added as Genova's pesto ingredient recently. Pesto sauce has converted in a condiment more than famous. There is green pesto based in basil, mint, parsley, coriander, rucula, spinach... Or red pestos with dry tomatoes, it's common in the south of Italy, and it follows the traditional recipe: nut, olive oil, grass, garlic and tomato.

Full article in Italian
Photo Ginger & Tomato

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Lost hangover: food freak moments

2010-05-25T11:01:00.005+02:00

It's the end of Lost. As a drug, the addicted of the show are still hangover. There is no more chapters after the final one which was dosed on Sunday. Many people were celebrated it with a Lost party. These are some food freak moments.

1- To dress up the appearence of the beer and other drinks with Dharma Iniciative Labels. Here you can take the labels to print it. If you don't know what the hell is Dharma (remember to not saying at Facebook) go here.

2- Lost Cupcakes. Very cute, I have to admit.

3- Big cookies with a fish shape and coloured pink. This Blog shows you the Lost exactly moment where the cookies appears. Also, it explains how to do it.

4- Lost Made up cakes.

5- Lost Jello. Blueberry for the water, pistachio for the land and coconut for the sandy.

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Fresh codfish

2010-05-24T09:00:00.001+02:00

There is nothing better than to take a good fresh fish and cook it in the oven or grill. The juicy and tender meat, with the fried garlic and the acid touch of the vinegar or wine is simple and delicious.

Ingredients:
3 kilograms of fresh codfish opened and without bone
2 cloves of garlic
A little of parsley
Olive oil
Wine vinegar
Salt

Salt well the codfish. Then add over it a trickle of olive oil. Put it on an oven container and cook it at 390 fahrenheits for 15/20 minutes.

Meanwhile, put on a fry-pan a little of olive oil and fry the cloves of garlic cut into sheets. Take out the fish and add it the oil with the garlic. In the same fry-pan, put a little of vinegar, reduce it for a seconds and spill over the fish.

Get back the juice from the oven container, where the fish is, and put it on the fry-pan. Keep it at strong fire for a seconds. Spill over the fish again, sprinkle chopped parsley and serve it.

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Fake post: tiny food

2010-05-22T09:05:00.001+02:00

This is a continental breakfast for tiny being. Stephanie Kilgast is the artist who devotes herself to scale down the food. In the picture you can see two nail-sized croissants. In her work all the details are preserved. Via The Food Section. More pictures in the whole post. Slides pictures here.

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Movie/TV culinary moment

2010-05-21T21:30:00.000+02:00

To menttion culinary moments in movies or TV series is not new. Although, I will be publishing my favourites moments. Today is the turn of the Clemenza's spaghetti (The Godfather) and the fastest pizza of Back to the Future.

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The best of gastronomy

2009-11-10T21:37:00.000+01:00

See the Ferran Adriá's pictures in my spanish blog Tacones Sin Tapas:

Taconessintapas: Las nuevas sorpresas de Ferran Adriá

Stewed chops with mushroom's risotto

2009-04-02T16:54:00.001+02:00

This is a very cheap recipe and its flavour is incredible.

Ingredients (2 persons): 6 chops (pork) cut in small pieces , 3 chops or pork bones for making stock, 1 onion, 50gr of green beans, 200gr of Arborio's rice, 1l of chicken's stock, red wine, Brandy, 1 green chili, soya's sauce, 100gr of a variety of mushrooms, 10gr of butter, 10gr of parmesan cheese, olive oil and salt.

Stewed chops: fry lightly the chops and the pork bones with a little of olive oil in a saucepan. When the pork chops are golden, remove them from the saucepan. Make the same with the onion and when it is golden, add only the fried bones, not the small pieces of chop. Then, add red wine and brandy to this pan and reduce this with an intensive fire. 10 minutes later, add water until it covers the bones and simmer it for 2 or 3 hours. Take out the bones from the saucepan and mix the sauce with the mixer. Put the small pieces of chop in this sauce and simmer them for 2 or 3 hours more.

Mushrooms risotto: Fry lightly the onion with olive oil in a saucepan. When the onion is golden, add the green beans, the mushrooms and fry lightly for some minutes. Then, add the Arborio rice and mix up. Now, add the chicken stock to the rice little by little. We have to use the whole 1 liter of stock in 20 minutes, so it is important to control the insensitivity of the fire. After 20 minutes, remove the saucepan from the fire and add the butter and the parmensan cheese. Cover the pot with a wet dish-towel and leave it rest for 2 minutes.

To finish the dish: First, put the risotto like a base, then, put on top a few pieces of chop and its sauce. Finally, cut the green chilli and decorate the dish. It is also good to put a reduction of soya sauce around the risotto.

Tortilla de patatas

2008-08-19T14:51:00.000+02:00

Strawberry Risotto

2008-06-15T14:33:00.000+02:00

RISOTTO'S INGREDIENTS (2 persons)

300 grames of rice
400 grames of strawberries
1 little rose
1 little onion
1 Whitte wine's glass
1/2 Litter of Vegetables stock
20 grames of butter
Grana Padano cheese

1- put the vegetables stock in a pot and start to hot it.
2- Cut the onion in small pieces and fry it in virgin extra oil.
3- Put the rice in the same frying pan of the onion and toast it.
4- Then, add the white wine and leave a minutes untill the alcohol evaporates.
5- Now, add the whipped strawberries.
6- You have to add vegetable stock untill cover the rice. Leave the stock untill it evaporates and repeat the same action untill the rice is cooked. One minutes before the rice is cooked, add the roses petals.
7- For the last: Mantecar with the butter and the Grana Padano.

How to make Maki (sushi roll)

2008-03-10T22:09:00.000+01:00

The sushi is not a traditional food from Japan. It is, more or less, a current invent of the modern Japan gastronomy. It can taste in special sites or when you are inveted in a house. But its surprise sthetic and its flavours have popularized the shusi. And it already is found in the supermarkets and restaurants in all the world.

In this post it will show how to make Maki in a easy way.

Ingredients: 500 grames of glutin rice. 750 centiliters of water. 70 cc of rice vinegar. One spoon of sugar. One spoon of salt. 10 lamins of Nori seaweed.

Ingredients for the culin: 150 grames of fish (salmon or tuna). One cucumber and one carrot.

Ingredients for to serv: wasabi and soya.

Making the rice: Clean the dry rice with water. Six or seven times to remove the starch. Cook the 500 grames of rice in the 750 centiliters of water during 15 minutes. You have to leave rest the rice during another 15 minutes. It's important to not remove the cover of the plot during the rest and the cook of the rice. Put the rice in a plane wood base and flatten it. After this, cook the rice vinegar, the sugar and the salt untill it will be mix. You have to put it over the rice.

Preparing the culin: Cut the salmon or tuna, and the vegetables in sticks very thin.

Building the shusi: Put Flattened rice over the Nori seaweet and this over a small mat. After, put the thin sticks for the cullin over the rice. And roll it. For last, you only have to cut the big roll in a small peaces of one centimeter.

The prefect way to serve it:The perfect way is with soya and wasabi. You have to mix them and insert the shusi in it.

A belgium restaurant: one of the best in the world

2008-03-02T21:28:00.000+01:00

The name of this restaurant is Hof Van Cleve and is one of the best in the world acording with the Magazine Restaurant. It is in the 14 position of one list of the 50 best restaurant in the world in which one a Spanish resturant is the number one. The Hof Van Cleve is in Kruishoutem, a 20 km far from Gent.

Its chef is Peter Goossens, the best cookers of Belgium. He has a reflexive and perfecnionist style. His kitchen was based in the french but with a special character Belgian.

The menu of the Hof Van Cleve are changing acording with the stations. For that, all the ingredients are acording with the time. Now you can taste the Freshness of nature. This menu is characteristic for the abundance of the fish in it. You can taste from scallops, crayfish to oysters. Of course, the meat is also in the menu: the hare of the house with a sauce of blueberry. In the desserts you can find Pear with hazelnut, caramel and an Italian cream cheese, Mascarpone. If you prefer the chocolate, you can prove the Ecuator Chocolate: te, vanilla and blackcurrants.

The price is between 80 to 100 euros. And they offer a degustation menu with 6 plates (120 euros).

TAPEAR THE TAPA

2008-02-24T19:14:00.000+01:00

One of the most important actions in the Spanish gastronomy is to tapear: the action of to take little portions of food with the wine and beer. And it receives the name of TAPA. In English this word meaning to cover.

Tapear is one of the symbols of the Spanish gastronomy. The tapas are used between the important food (lunch and dinner). It is one tradition to kill the hungry. The Spanish taverns give some free food with the drink. And it’s usual to go the tavern and tavern to eat some different tapas. This tradition even substitutes the dinner or the lunch.

The origin of this concept (tapa) becomes from the past centuries and some kings were involved in it. The legend says that the King Alfonso X was sick and he had to drink some wine along all day. He started to take some food with the wine for not to get drunk. It is the first meaning of Tapa: to cover the intoxication of the alcohol. For that, the king ordered the taverns to give some free food with the wine and beer. It was typical, like a law, that the customers, first, had to finish the tapa before to drink.

Another meaning of the tapa is the action of to cover the drink for to save it of the mosquitoes and the dust. With the cheese or the ham the customers could cover their wine and beer.

Now, the tradition is alive and with a lot of power. The tapeo in spain is almost like a religion. The Tapa is the little food which you can eat without knife and fork and it is the enough little like to eat it in only one time. For that, is very useful the toothpicks. Olivas, Tortilla de patatas, jamón, ensaladilla rusa, croquetas, patatas alioli, gazpacho, boquerones en vinagre, and queso are the most tipicals tapas in Spain.

Tempura of flowers

2008-02-17T19:15:00.000+01:00

One of the most important cook in the world to see the new ways is the Chinese. The Tempura is one of the treasures of this kitchen. And a lot of the chefs have merged this element with another cooks ways.

This recipe is simple. It based in a lot of pieces of vegetables. Then, it was put in the tempura sauce. This sauce is make with something of yeast and water very cold, even with ice cube. You have to introduce the ingredient with the sauce in a lot of hot oil. This sauce creates a very crispy skin around the vegetables.

Now, this recipe has received the name of snacks in a lot of restaurant. And they have invented a lot of varieties.

For example, now, the chefs are using the flowers instead vegetables. The flowers in the recipe give to the food a strong perfume and a special taste. And the contrast with the crispy of the tempura is one of the most amazing experiences.

Another way to use the Tempura is mix the sauce which you involved the ingredient, with another element. For example, in Spain are very famous the crispy squid. And this ingredient, in Spain, also does it with the squid ink. So, Ferrán Adriá, one of the best chefs in the world, has invented a new recipe. He has merged the squid ink with the sauce of the tempura. Then, it has changed black. So the result is very original.

The easy way of the Potatoes Omelet

2008-02-09T12:07:00.000+01:00

This easy way to make the typical Spanish potatoes omelet is invented by Ferrán Adriá. The objective of that is to cook an omelet in a fastest way.

In the traditional recipe you would need real potatoes. But with this recipe you only have to buy crisps. With this method you’ll save time. Because you won’t have to peel and to fry the potatoes. Then, take the eggs and beat it.

Take the crisps bag and flatten it. Mix the crisps with the eggs and leave that the potatoes soaks with the eggs. Then, you only have to put the mix in a frying pan.

The taste is not the same comparatively with the traditional. But the result is very good, almost seems like a real omelet. Is important you leave the crisps soaking in the eggs. If not, the omelet will be drier.

The evolution of the Paella

2008-01-27T20:39:00.000+01:00

If someone say Paella in Spain, every body know what it talk about. And if someone say Paella in Belgium or London, a lot of people will have heard about it. For this, almost anyone has innovated with one plate so traditional. The rice arrived to Europe through Spain. In this country was born the paella. And since now anybody has could to make something original with this plate. Now, whit Ferrán Adriá, the paella has got evolution. It has been born kellog's of Paella.

The rice entered in Spain when the Arabian invaded the country. On the XV century, in the rural zones of Valencia was born the Paella. Its ingredients were: Rabbit, vegetables, rice, saffron and olive oil. This plate was born in the poor zones. And like the potatoes omelet, his appearance was the mix between the poverty of ingredients. The potatoes omelet was born when a countrywoman wanted to surprise her invited, who was very important, and she only had in her kitchen eggs and potatoes.

Since the appearance of the Paella it was happend a lot of time. Almost the chef have kept the recipe intact. It only has suffered a little chances, like the pizza. The first was Margarita, only with tomatoes and mozzarela, and now there are a lot of varieties. But not a surprise invented.

Ferrán Adriá, the best chef in the world according the british magazine, Restaurant Magazine, has gotten to create a revolution with the Paella. He has invented the Kellog's of Paella. He has blown up the rice like the cereals and serve the rice in a bag near a cup. In the cup put the seefood soup.

The Sferificación technique

2008-01-19T15:15:00.000+01:00

In the last post it introduced the revolution of the Molecular Gastronomy. One of the most amazing Molecular Gastronomy techniques is the Basic Spherification. Whit this methods, it’s possible to create a resistant skin in the liquids.

This is possible with the mix of one liquid with Algin (an acid obtained of a bot seaweed variety). After, this liquid has to be put in a mix of water and Calcic (salt of calcium)

The most important utilities of this technique in the post modernism kitchen are this:

The creation of caviar (apple, strawberry, tea…)

The Raviolis spherics (also of a lot of ingredients)

This technique introduces in the kitchen the magic power of the mix between science and cook. And if the Spherification mix with another techniques like the foam, the results are provocative. If not, look this video about the new concept of something so classical: fried egg.

The Molecular Gastronomy

2008-01-16T13:12:00.000+01:00

The cook is not only a necessity. It is an art. A lot of people think that this concept is new. But in 1970 was born the Nouvelle Cuisine movement in French. The Nouvelle cuisine finished with the classical way to cook. This revolution in the culinary arts looked for the attractive way to serve the food to the customer. The waiters finished introducing the food and this action was made for the cookers whose start to make art in his food creation. The cookers didn’t only cook the food.

But the Nouvelle Cuisine has already dead. Now, another cook is on the top. And it has some terms for to denominate it: Haute Cuisine, Molecular Gastronomy, Fresh Market Cuisine…

The Molecular Gastronomy was born in 1990. It is the science study of the delicious. This way to cook is based on the science behind the transformation of the ingredients during cooking. The Molecular Gastronomy is known for the chefs Ferrán Adrià - the chef of El Bulli, Spain -, Pierre Gagnaire – Pierre Gagnaire Restaurant, París, Sketch, London, and another two in Tokyo and Hong Kong - and Heston Blumenthal – The Fat Duck, England -.