White Beans with Lagoustines Stew – Habas/Alubias blancas con Langostinos

Until now I’ve not yet posted a lot of recipes with pulses. Pulses are great source of proteins and they are effectively very versatile, which allow us to combine them with many ingredients.

This inspiration comes from a dish which I got the chance to try in Galicia (Spain) last December. It was in a picturesque village called just in front of the sea and a beautiful island. The ambiance with our friends, the golden sunlight and then this delicious dish made these moments unforgettable.

No wonder I tried to replicate this and adapt the recipe to ingredients I may found at home.

The original included a local lobster kind called “bogavante”, I’m sorry I had to replace it with langoustines, but it turned very delicious with them as well.

For my version it’s very important to prepare a shellfish stock.

As shellfish are generally quite expensive, it makes sense to be using up every last part of the crustacean in order not extract the maximum of the flavour. The shells and legs (once meat has been extracted where possible) of lobsters, crabs, crayfish, langoustines and prawns impart a lot of richness taste – especially after they’re roasted. Good to know: the heads also contain precious juices. While some more old-school recipes require the whole crustacean including its meat, this is a touch more work, but it is gently way to cook the tender flesh (short cooking time) and at the same time get as much taste as possible form the shells (long cooking time). Carefully shell crustaceans and keep the meat separate from the shells to be cooked and eaten separately. Rinse any shells which may be hiding grit or sand (this is particularly important with crabs) and break down larger shells into smaller pieces. This gives them a larger surface area, which touches the bottom of the pan and caramelises, creating more flavour.

White Beans with Lagoustines Stew – Habas/Alubias blancas con Langostinos

  • Servings: 3-4 if served with a side dish as rice
  • Difficulty: medium
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Ingredients:

  • 200 g white beans
  • 300 g langoustines (in alternative king prawns)
  • Olive oil, to taste
  • 1 bay leaf
  • 1 big onion, peeled and cut into quarts
  • 200 g carrots, peeled cut in big pieces
  • 2 garlic cloves
  • 1 handful pealed roasted almonds
  • Salt, to taste
  • 1 teaspoon paprika (Pimentón dulce de la Vera)
  • 1 tablespoon tomatoes paste (optional)
  • 100 ml white wine, quantity to taste
  • Parsley, chives or green onion, chopped for serving (optional)

Preparation

  1. Soak your beans the night before: put your beans in a pot and cover them in a few centimeters of water. Forgot to soak your beans? Don’t stress out. You can also quick soak beans and get a similar effect. Just put those beans in a pot, cover them with boiling water, and cover the pot and let them sit for at least one hour in the hot water.
  2. Drain the beans them to another pot, then cover them in a few inches of water (the exact amount isn’t important). Bring them to a simmer only lightly with little for about 30 minutes.
  3. In the meantime peel and devein langoustines. Separate shells from flesh.
  4. Heat 1 tablespoon of olive oil in a non-sticky skillet and roast the shells until fragrant. Add 2 cups of water, the bay leaf and let simmer for about 20 minutes. Strain and keep the stock.
  5. Boil the onion, the carrots and 2 garlic cloves into the prepared stock for about 10 minutes. If necessary add more water. Add the almonds and blend this mixture.
  6. Drain the beans and add the broth and veggies mixture to the beans.
  7. Season with salt, paprika and add the wine.  Add tomatoes paste. Continue to simmer until the beans are just done. If necessary add more water.
  8. Chop the other 2 garlic cloves and fry them until they become fragrant. Add the langoustines or the shrimps on both sides for about 2 minutes until they get lightly roasted colour.
  9. Combine the beans stew with the shellfish and serve immediately.
  10. Optional add some parsley, chives or green onion for serving

Tiramisu Cake with Amaretto

In this blog I’ve already posted the recipe of our favorite tiramisu recipe with amaretto into a cake.

I replaced the raw eggs with more Greek yogurt which gives to the cake an additional fresh component and safer for the storage.

Make you family all tiramisu lovers happy with this simple recipe.

Tiramisu Cake with Amaretto

  • Servings: 12
  • Difficulty: medium
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Ingredients

Sponge

  • 110 g flour
  • 20 g cornstarch
  • 4 eggs (divided)
  • 120 g sugar
  • 1 teaspoon vanilla essence

Coffee brush

  • 100 ml strong coffee
  • 20 g sugar
  • 50 ml amaretto liqueur, quantity to taste J

Cream

  • 500 g mascarpone
  • 200 g Greek yogurt
  • 120 g sugar
  • 2 teaspoon lemon zest, grated (variation: orange zest); optional
  • 50 ml coffee

Dusting

  • 50 g dark chocolate, grated  (quantity to taste)

Procedure

  1. Combine together and sift well flour and cornstarch.
  2. In a big bowl beat to stiff picks the egg whites gradually add the sugar and beat until very thick and glossy.
  3. While the mixer is busy beating up those eggs and sugar, prepare one 26 cm spring-form by greasing it with butter and dusting it with four. Preheat the oven to 170°C.
  4. Add eggs yolks as well as vanilla and slowly until incorporated.
  5. Spoon half the flour mixture into the egg mixture. Using a spatula, gently fold in the flour. Do not use the electric mixer to add the flour, since this would deflate all the lovely air pockets that will help the cake to rise. Add the second half of the flour and again fold it in gently. Make sure to lift the mixture from the very bottom of the bowl as you fold in the flour.
  6. Spread it out into the spring-form evenly using the spatula. Bake for 30 minutes at 170°C or until done (toothpick test).
  7. Remove from the oven and place on a grid to cool down.
  8. In the meantime prepare the coffee brush combining well all the ingredients until the sugar is dissolved.
  9. Combine all the ingredients for the cream with an electric mixer.
  10. When the cake is cooled down, cut it into 3 layers. If you need some help for this step, check https://www.youtube.com/watch?v=RHyGSrCm8c8&ab_channel=GialloZafferanoItalianRecipes
  11. Place the top layer upside down on your cake-plate. Brush half of the coffee mixture and spread with a spatula more or less one quarter of the cream. Grate some dark chocolate on the surface of the cream. Repeat with the second layer, coffee, cream and chocolate.
  12. To finish place the bottom layer (upside down) on the top, spread another quarter of cream and dust with the chocolate. Place the remaining cream into a small plastic bag, cut the tip and pipette the cream to decorate the cake.
  13. Place into the fridge for at least 4 hours before serving.

Pumpkin Pudding

It’s pumpkin time and this recipe is an easy way for a tasty recipe and yummy dessert.

I used fresh pumpkin from the garden, which I previously baked und the microwave (10 minutes at max) and blended after cooling down.

How to prepare caramel sauce directly into the mold; Preheat oven to 200°C. Lightly grease your mold with butter. Scatter 50 g brown sugar to the baking dish and 2 tablespoons butter spreading evenly. Place in the oven until you see it begins to turn lightly darker. Remove from the oven and whisk shortly. Return to the oven and continue to bake a few minutes until a brown color is reached (be careful, do not burn it). Let cool in the mold.

Pumpkin Pudding

  • Servings: 12
  • Difficulty: medium
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Ingredients:

  • Butter or margarine for the mold
  • 4 tablespoons caramel sauce for the mold (quantity to taste)
  • 500 g pumpkin puree
  • 75 ml olive oil
  • 100 g flour
  • 20 g conrnstarch
  • 100 g sugar
  • 1 egg
  • 1/2 teaspoon cinnamon (quantity to taste)
  • 1/2 teaspoon gingerbread spices (quantity to taste)
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 teaspoon baking powder

Preparation:

  1. Prepare the baking mold: grease with the butter or margarine and pour the caramel sauce
  2. In a big bowl blend very well all the ingredients together.
  3. Pour the ingredients in the prepared baking mold
  4. Bake in the oven at 170°C for 45 minutes or until golden.
  5. Remove from the oven and let cool down completely.
  6. Invert on a plate for serving.

Chicken with Cashew Nuts Stir Fry

In Thailand you will find many different versions of this popular dish, which turned into one of the most favourite dishes for travellers.

Weekday recipe with wow effect!

This recipe may serve you as a suggestion.

I love crunchy ingredients, for this reason I opted to set aside the cashew and the roasted onions and combine them to the chicken just before serving. On the other hand the chicken turned out very soft and incredible delicious.

A few ideas of possible additions: roasted broccoli florets, bok choy,  peas, oyster sauce (for the sauce) and orange juice.

Chicken with Cashew Nuts Stir Fry

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

For the marinade:

  • 3 tablespoons dark soy sauce
  • 3 tablespoons light soy sauce
  • ½ teaspoon roasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoon dry sherry
  • 1 teaspoon dried pink pepper
  • ½ tablespoon ginger, grated

Other ingredients:

  • 400 g chicken breast, sliced
  • 3 tablespoons cornstarch
  • 100 g raw cashew nuts
  • 4 tablespoons oil
  • 2 big sweet onions, thinly sliced (I got some purple ones)
  • 1 red pepper, cut into 1 cm pieces
  • 1 dry or fresh chili, thinly sliced (quantity to taste)
  • 100 ml water
  • Additional light soy sauce, salt and pepper to taste
  • Sliced green onion

Procedure:

  1. In a medium bowl combine all the ingredients for the marinade.
  2. Toss the chicken well into the marinade and set aside for 10 minutes. Then add the cornstarch and toss well again.
  3. In a dry skillet roast the cashew and place them aside in a small plate
  4. Heat 2 tablespoons of oil and fry the onion, the pepper and the chili at high temperature for 2-3 minutes. Set aside in another plate.
  5. Heat the remaining 2 tablespoon of oil and stir fry the marinated chicken until it changes the lightly browned.
  6. Add the water, stir well until a thick sauce is formed and adjust to your taste with additional soy sauce, salt and pepper.
  7. Add reserved onion, red pepper and roasted cashew nuts. Stir well quickly.
  8. Top with green onion and serve immediately

Melt in the Mouth Orange Cake

I made this cake for the first time many years ago, but it was so delicious that my family did not forget this melting in the mouth cake, so that they asked me for this a few times again.

Melt in the Mouth Orange Cake

  • Servings: 12
  • Difficulty: easy
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Ingredients

Cake:

  • 3 cups flour (about 400 g)
    • 2 teaspoons baking powder (1 envelope)
    • 1 pinch salt
    • 4 tablespoons butter or margarine (about 55 g)
    • 1 cup sugar (about 200 g)
    • 3 eggs
    • 1 cup fresh orange juice (about 200 ml)
    • 1 orange zest

Filling and frosting:

  • 4 tablespoons butter (about 55 g)
    • ¼ cups fresh orange juice (about 50 ml)
    • 1 orange zest
    • 3 cups powdered sugar (about 375 g)

Procedure:

  1. Preheat the oven to 190°C/375°F.
  2. Grease and dust with flour a 24-26 cm (9-10 inches) round cake pan. (Springform).
  3. Sift together in a bowl the dry ingredient (flour, baking powder and salt).
  4. In a large mixing bowl (or food processor), cream the butter, then slowly add the sugar, blending well. Add the eggs one at a time, beating well after each is added.
  5. In another bowl, mix together the orange juice & zest.
  6. Add this orange mixture spoon by spoon to the butter/sugar/egg mixture beating constantly.
  7. Step by step add the dry mixture until well incorporated.
  8. Pour the batter into the prepared cake mold bake for 40-45 minutes or until through (I recommend the toothpick test).
  9. Cool in the pans on a wire rack for about 15 minutes, then remove from the pans and cool completely.
  10. Slice the cake into 2 layers.
  11. For the frosting, melt the butter, then combine it with the orange juice and the zest, beating well. Slowly add the powdered sugar and beat well until smooth.
  12. Place the bottom cake layer on a serving plate and using, using about 1/3 of the frosting, frost the first layer. Put the second layer upside right on the first layer. Frost the top and the sides of the cake, or only the top allowing some of the frosting to run down the sides.

Autor: https://artandkitchen.wordpress.com/

Day 40 Stay at Home or In the Garden: Vegetable Tart with Seeds

Parwin suggested this versatile recipe for a “Stay at Home recipe exchange” game. This came out so delicious, that I thought it would be a good idea to share this for our friends.

As the recipe does not specify the ingredients, your are really free to use what you have on hand and make a delicious meal for you family.

Below I will give you the recipe and here my choices.

  • Dough: home made with sourdough
  • Pesto: red and green pesto Genovese
  • Vegetables: red peppers and defrosted green tomatoes form the garden (picked in fall as we removed the plants form the vegetable garden), sliced red onion
  • Seeds: pine nuts, pumpkin, chopped roasted pistachio
  • Herbs: parsley, basil and oregano
  • Salt: Basil salt

Vegetable Tart with Seeds

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Dough: readymade or self-made (any kind, but not sweet)
  • Pesto (any kind)
  • Vegetables, sliced or in small pieces, fresh or defrosted
  • Seeds as pumpkin, sesame, almonds, pine nuts (any kid)
  • Fresh herbs as parsley, oregano, thyme or basil
  • Salt and pepper, to taste

Procedure

  1. Place the dough on you baking try.
  2. Spread the pesto over the dough.
  3. Add vegetables.
  4. Top with seed.
  5. Adjust salt and pepper to taste.
  6. Bake about 25 min at 180°C or as needed (time depends on the dough and the toppings); you may also bake it at higher temperatures, but simply check when the bottom is ready
  7. Remove from the oven and serve with fresh herbs.
  8. Place salt and pepper on the table.

  https://artandkitchen.wordpress.com/

Day 39 Stay at Home or In the Garden: Green Bean Terrine

Make a surprise to your family serving a slice of this vegetable terrine with some spiced sauce as the Canary mojo rojo. This served with a hunk of crusty bread, any salad greens, cheese, cured meat, smoked salmon or what you like, makes an elegant brunch or a light meal for warmer days.

Green Bean Terrine

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Salted water
  • 400 g grean beans (I used the flat ones), trimmed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1 small tin of mushrooms (200 g drained)
  • 4 eggs
  • 100 ml heavy cream
  • 5 tablespoons cooking liquid from the beans
  • 2 teaspoons ginger, grated
  • Salt and pepper to taste

Procedure

  1. Preheat the oven to 160°C-
  2. Boil the beans in salted water add the green beans and cook for 10 minutes, until tender but still firm to the bite. Drain the beans.
  3. In the meantime fry onion and garlic with the oil until just tender, then add the drained mushrooms. After one minute, remove from the heat.
  4. Whisk the eggs with the cream and with the cooking water. Season with the ginger, salt and pepper.
  5. Line a terrine with aluminum foil and coat it with oil.
  6. Pour a few spoons of egg mixture, arrange over this first half of the beans, then the mushrooms mixture, after this the second half of the beans and finally pour gently the remaining egg mixture.
  7. Bake in the oven for about 25 minutes until firm and until the tip of a knife inserted into the center comes out clean.
  8. Remove from the foil Serve warm or cold.

 Note: Traditionally this kind of preparations should be cooked placing mold of the terrine into a bigger mold (roasting pan) with boiling water. I did not do it in this way and the simple baking in the oven worked well for me.

Autor: https://artandkitchen.wordpress.com/

Day 37 Stay at Home or In the Garden: Pulpo a la Mugardesa – Octopus Stew with Potatoes

Mugardos is a small fishing borough and municipality in the Comarca of Ferrol, located in the province of A Coruña in the autonomous community of Galicia, north-western Spain.

It’s here that you can find this delicious octopus stew, but now, as we are not allowed to travel, you can prepare it yourself and create a small vacation at home.

This recipe is calculated for 2 people, but you may boil more octopus and use only the quantity you need (you may also use more) and reserve the remaining for another preparation. 

Note: this recipe is perfect if you have some octopus leftovers and you wish to serve more people! I our case I doubled the quantity of potatoes for a full dinner; for this reason this is a variation of the original dish.

Pulpo alla Mugardesa - Octopus and Potatoes Stew from Galicia

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 300 g octopus, cleaned and well washed
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 4 tablespoons olive oil
  • 1 red pepper, diced
  • 1 green pepper (I used another red pepper as did not have the green one), diced
  • 250 g potatoes, peeled and diced (I doubled the quantity of potatoes to 500 g)
  • 1 bay leaf
  • 100 ml white wine
  • 200 ml reserved liquid from the boiled octopus
  • 1/2 teaspoon sweet paprika powder
  • Some smoked paprika (pimienton de la Vera)
  • Salt and pepper to taste

Preparation

  1. Bring a large pot of water to the boil with a pinch of salt, when the water begins to boil you need to grab the octopus from the head and ‘scare it’ by dipping it in the water 3 times and pulling it out. This makes the octopus stiffen, so the skin does not fall during the cooking process and makes the tips of the tentacles curl. Cook your octopus between 20 and 25 minutes on a medium heat. Make sure the octopus is covered with water throughout the cooking. Towards the end of the cooking process, you can check if the octopus is ready by piercing the thicker tentacles with a wooden skewer to check if they are tender enough. Octopus should be al dente, just like pasta. You should feel the same resistance as a cooked potato. Once the cooking time is complete, allow the octopus to rest in the cooking liquid before you drain it and use it for this recipe. I prefer to drain the octopus and let it cool down before slicing. Do not discard the water!
  2. Fry onion and garlic in a non-sticky skillet at low temperature until translucent.
  3. Add peppers and fry a few more minutes.
  4. At this point, add potatoes, bay leaf, and fry for other 2 minutes.
  5. Add the wine and cook for 2 more minutes.
  6. Now add the cooking water from the octopus, the paprika (as well as the smoked one if you like). Add little salt.
  7. Let simmer covered slowly until potatoes are almost done. Add some more cooking liquid form the octopus if needed. The sauce should be liquid but thick enough to bind a little bit.
  8. In the meanwhile, slice the octopus.
  9. Add octopus and adjust to taste with salt and pepper. Stir only gently and let simmer for 2 more minutes.
  10. For the best taste, keep warm (do not boil it again) for about 10 minutes before serving.

Autor: https://artandkitchen.wordpress.com/

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Day 36 Stay at Home or In the Garden: Quick Salmorejo

Salmorejo is a fresh, thick, pink-orange soup consisting of tomatoes, bread and garlic witch is topped with hard boiled eggs and diced jamon serrano (serrano ham). A few days ago I posted the original recipe; now it’s time to post my super quick version for the days you may not have time to wait, but you wish this something fresh and tasty. In these days we try to avoid going out (Coronavirus lockout) and going shopping, we use what we have in the pantry and we adapt the recipes to the ingredients we have on hand.

Salmorejo Cordobés

  • Servings: 4
  • Difficulty: easy
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Ingredientes

  • 1 tins canned crushed tomatoes (400 g)
  • 1 cup ice cubes
  • 100 ml oilve oil
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons tomatoes paste, to taste
  • 1 garlic clove
  • 1 small white bread, diced of about 150 g
  • More water or ice cubes, as necessary
  • 10 g salt, or to taste
  • 2 eggs, hard boiled, peeled and diced
  • 100 g ham or bacon, diced
  • Olive oil to drizzle

Preaparation

  1. Place all the content of the tin in the stand mixer, add the ice cubes, the oil, the vinegar, the tomatoes paste and the garlic; pulse until smooth.
  2. Add the bread piece by piece and pulse until smooth. During this step add more water or ice cubes if necessary.
  3. Add salt and more tomatoes to taste if necessary.
  4. In a frying skillet roast the ham or the bacon to taste.
  5. Season with salt and vinegar to taste. Pulse shortly.
  6. Pour the salmorejo in bowl, top with egg and ham or bacon and drizzle a few drops of olive oil.

Autor: https://artandkitchen.wordpress.com/

Day 34 Stay at Home or In the Garden: Salmorejo Cordobés

Salmorejo is a fresh, thick, pink-orange soup consisting of tomatoes, bread and garlic witch is topped with hard boiled eggs and diced jamon serrano (serrano ham). We enjoyed this for the first time in 2014 (see photos!) in the house of our friends in Cordoba and we really loved it. For the preparation we used the light white bread witch, combined with the red of the tomatoes, gave to the dish this nice orange-pink color. The ham was already prepared diced and sold as jamon serrano for salmorejo, but you may simply dice some jamon serrano. Ana used quail eggs, but, as these are mostly not available, normal commercial eggs are suitable for this recipe.

Salmorejo Cordobés

  • Servings: 4
  • Difficulty: easy
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Ingredientes

  • 150 g white bread, with light colored crust (or do not use the crust)
  • Water to soften the bread (more or less 100 ml)
  • 1000 g tomatoes, ripe, washed and diced
  • 100 ml oilve oil
  • 1 garlic clove
  • 1 tablespoon white vinegar, optional
  • 10 g salt, or to taste
  • 2 eggs, hard boiled, peeled and diced
  • 100 g serrano ham, diced
  • Olive oil to drizzle

Preaparation

  1. Dice the bread and add some water to soften it. Let sit for about 10 minutes.
  2. Place tomatoes, olive oil and garlic in a food processor, pulse until very smooth and the skin of the tomatoes in not visible. If you know that you food processor is not strong enough, you should remove the skin prior dicing them.
  3. Remove excess water from the bread (simply drain it) the bread and pulse again until smooth.
  4. Season with salt and vinegar to taste. Pulse shortly.
  5. Place in the fridge to chill.
  6. Pour the salmorejo in bowl, top with egg and serrano ham and drizzle a few drops of olive oil.

Autor: https://artandkitchen.wordpress.com/

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