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.

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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