Today Christmas Eve before my post is dedicated to the typical and traditional Spanish Recipe, La Fabada Asturiana, useless would use every word in the dictionary to describe this dish is the exaltation of Spanish Cuisine, known worldwide from Spain to Beijing.
A very simple Recipe to make, one need only consider two premises, have a high quality raw materials and spend some time for slow cooking so with a unique result.
We go for the White Bean Recipe, Let’s go, Foodies !!!!
– 1 kg. White beans
– 2 sausages, 2 sausages (stuffing). Compango. (Chorizo, Morcilla, Jamón, Panceta, Lacón).
– 1 piece of jamon, 1 piece of bacon and 1 piece of bacon
– Half cup olive oil
– 1 tablespoon paprika
– Water and salt
We started the night before leaving the beans to soak overnight if we are going to cook in the evening as in the morning we will leave no less than 8 hours of soaking.
In the pot we have selected, place the stuffing and put it over the beans. We cover with water and add the olive oil and paprika; We turn on the heat to high.
Bring to the boil, let removing the foam that forms on the surface and lower the heat to low, so they go soft baking.
To remove not use the bucket because it can break the beans, can only be done by removing the pot so all ingredients are integrated and get a thick broth. And this, if we do it in a common pot will take about 2 hours to cook; but also what we can do with a pressure cooker in this case depends on the pot but in half an hour we can have done; if we open and the beans are a little hard, we can finish cooking over medium heat until done.
We can cook in the evening and so we have prepared for the next day 😉 (this is a highly prized culinary resource for those who work outside the home and arrive at noon just in time).
The recipe should be relaxed, the more rest better, the stock will be thicker and more tasty food as I mentioned in previous post:
– Black Bean Stew Recipe
Come up with a typical recipe for this season, as it is in autumn when we collect the fruits of nuts, walnuts; casadiellas and delicious nut or sweet dumplings are made, there is nothing better to prepare this delicious dessert with nuts.
Let’s go, Foodies !!!!
Ingredients: For the filling:
– 500 grams of nuts.
– 100 grams of sugar.
– A few drops of anis.
Prepare stuffing as follows and considering that we have to marinate minimum of 2 days in a cool place but not in the refrigerator.
Peel the nuts, we consider that we will peel half the weight, in our case, 250/300 grams; and let deposited on the baking sheet, give heat stroke, that is, leave it in the oven at a temperature of about 150 degrees for 5-7 minutes and we get (in this way we will be more drying and easy grind without a paste is made).
The grind grind complemented by the mixer and then ground nut mix it with sugar and anise drops. (We let marinate).
For the pastry:
(This traditional recipe is for frying, because we would stay in the oven too hard).
– 1 glass of white wine.
– 1 cup of olive oil.
– 1/4 cup of water.
– A little bit of salt.
We started preparing the pastry; in a bowl mix the wine, oil, water and salt, stir all ingredients and then we pour the flour until the dough is made.
It out of the bowl and knead with energy working it for about 15 minutes, once done let stand a minimum of 2 hours.
Once within 2 h, return to knead for 15 minutes and began to cut the dough into dumplings, the traditional way is to stretch the dough and cut into rectangles (see photo), each rectangle fillit in the middle with walnut(see picture); and then we close the dumpling, sealing the edges with a fork (see picture) so that when we fry not open.
Prepare a pan with plenty of olive oil (I insist all my recipes in the use of olive oil as this found that frying oil is the best that we can use as permeates not just fried).
When the oil is hot enough dumplings carefully cast that do not open and leave them until they turn a golden color, we take immediately to a platter and let sprinkled with sugar. Ready to try the recipe for sweet dumplings walnut !!
With this recipe I will start a series of posts related to the preparation of vegetables, LEGUMES. Legumes are an ideal food, provide healthy energy with multiple nutritional properties for all ages. They, along with nuts pillar of the Mediterranean diet, with a superior protein source for animal.
Come up with the preparation of the recipe of cooked black beans, Let’s go Foodies !!!
– 300 grams of black beans
– 1 boiled egg
– A handful of white rice
The first is to prepare recipe sofrito, stew recipe, as I have indicated in a previous post.
Then pour water in a pot and beans, the water content should be two fingers above the beans; turn on high heat until it starts to boil.
Once it starts to boil, we pour the sauce and stir to combine.
If we do it in a pressure cooker we can put the lid and cook for 15 minutes, no more !.
If we do it in a normal pot, we go down the fire to medium and cook until the beans are soft.
Once you are done and add the handful of rice to the pot and cook 5 minutes more.
Already cooked fact, it is very easy eh ?, and you can not imagine how healthy it is.
Counsel to prepare the night before to rest well and stay a thick broth, when serving cut boiled egg and threw him over.
Come autumn and cold feel like taking a hot plate for toning the body; and also we are building in early November, we will prepare a rich pumpkin puree recipe.
The pumpkin is a food rich in carotenoids, just break it and appreciate the orange leaves our hands; It is also a vegetable rich in antioxidants.
It is a wonderful recipe for Halloween night, 😉 😉
– 500 g of pumpkin
– half an onion
– Average garlic
– 1 medium potato
– 2 carrots
– A bunch of parsley
– olive oil
– Water (the amount of water according to taste, if you like the thick puree just take an amount of water to cover the ingredients plus 3 fingers).
Let’s go, Foodies !!!
We started pouring into a pot all ingredients chopped onion, garlic, potatoes and carrots cut into pieces, parsley to flavor at the end of the cooking withdraw, salt, oil, pumpkin does not peel failure, we can be very expensive if too hard; you only have to break it into pieces. And finally the water, we take the full amount according to the taste of each.
Put the pot over medium-high heat to a boil when we left about 15 or 20 minutes more, turn off the heat (which we always remove the bunch of parsley before starting to prepare the puree) crush all the ingredients with a wooden spoon to integrate and will be easier to pass through the food mill.
Once finished with the potato masher, we can use a blender to puree pumpkinis us thinner and you’re ready to serve.
Blackberries advantage we collect on our walks October also prepare a rich blackberry jam, which we saw in a previous post, we will prepare a blackberry liqueur in a very easy and practical with which we accompany our homemade desserts.
– A liter of liquor.
– A kilogram of berries.
– Half a kilogram of sugar.
– 250 milliliters of water.
– 1 Reed cinnamon.
Let’s go, Foodies !!!!
In a pot boil the water with the sugar and the cinnamon stick, stirring constantly (so make a syrup) after this time let cool for 5 minutes.
In a sealed pot pour the syrup, berries and brandy; and let marinate at least 2 months.
Another option is to pour the above ingredients directly into a sealable bottle and let marinate at least 1 month from that date consuming but can go without straining the resulting liquor; but let it marinate constantly thus obtain a more optimal result.
The essence of Spanish cuisine.
The sauce is the foundation of countless Spanish recipes in the kitchen, combines the old continent, olive oil, with the new continent, tomato.
We will provide the basis for recipes both fish, meat and vegetables and much of its excellent flavor is owed to the preparation of the sauce.
We can also do a fair amount of it and keep it in glass jars as I explained on the website of CANNING, in this way we have it ready for future recipes.
Let’s go, Foodies !!!! 😉
– Onion cut into cubes
– Garlic cut too often
– A bay leaf
– Crushed tomatoes
– Olive oil
-Pimenton, Sweet, spicy or sour (according to the taste and the dish we are going to prepare).
We put a pan on medium heat and add onion and garlic and chopped, salted and turning down the heat, cover the pan and leave it several minutes until onion acquires a brownish color (this is the caramelization of the onions).
Below we add a teaspoon of paprika and bay leaf, stir it well and also leave a few minutes on very low heat.
Finally we add the grated tomato and let stir over low heat for about 15 minutes then turn off the heat and set aside.
We will prepare a cake ideal for our desserts or cheese alone, starting in portions for snacking at home.
It’s very simple to do, and not at all cloying, the ingredients are for a 6 servings.
– 1 pot cheese spread
-3 Natural yoghurt
-3 Tablespoons flour
– 10 spoons of sugar (depending on how sweet you like it).
Foodies ,, Let’s go !!!!, 😉
Preheat oven to 250 degrees; Meanwhile, in a bowl mix all ingredients, first with a spoon and then with the blender.
Next, we spread the mold with butter, it is well to prevent sticking nothing is easy and unmold.
We pour the ingredients, and bake about 50 minutes left, clicking with the stick or until a knife comes out clean.
Once this baked, we turn off the oven and leave within a few minutes more.
Finally we get the cake and let it cool first in the counter and after about 2 hours in the refrigerator; now if we proceed to unmold and decorate.
For decoration I like touse red fruits, freshly picked from the plant, and very clean; blackberries, strawberries ….. or use blackberry jam; I have previously made a post on your prescription.
One of the most popularrecipes for fish with both summer and autumn season, hake is a white fish that we find very often in the fisheries and therefore also offer a lot of versatility in their preparation is a recipe for fishmore popular. Let’s go, Foodies !!!, 😉
-The Slices of hake
A glass of white wine
A glass of fish stock
-3 Garlic cloves
Half an onion finely chopped into cubes
-Chilli (To taste)
-Olive oil and salt
We will make a recipe that has some difficulty, but the result will make us the effort; Let’s go there!!
We started putting a pan or paella pan to medium-low heat, threw a jet of olive oil, the finely chopped garlic and chopped onion also, we leave for a while but in no time it begins to brown.
On the other side in a pan fry slices previously salted hake; and reserve.
Below we focus on the pan of garlic and onions, because from here we will make the pil pil, that we saw in the recipe for clams.
A simmering we are preparing the onion and garlic and we are adding carefully and in very small amounts of fishsoup, stirring constantly ……
Once connected we are adding sauce chilli and wine, also very slowly so that the sauce is not all cut and simmered, which will take us about two hours.
When we have the ready pil pil add slices of hake and let simmer a half hour occasionally shaking the pan to make it all well linked. The following can be added as decoration some chopped parsley and serve; Or clams in which case we will leave about 10 minutes with the pan covered until all open. We can also add some peas (if not previously have canned the boil) or studs, that the taste of each. And you’re ready to serve !!!