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HAKE THE AROMA OF EAST

first thing to say that this fish is one of my favorites, because we can do with it basically what is happening to us, admitting many different preparations.
If we have a hake or their backs, and we want to make a different recipe with an exotic aroma, but at the same time keep all the flavor and texture of fresh hake, Aguiar have a perfect idea. An idea very pleasantly surprised both fans of fish cooked in its true splendor as lovers of the flavors 'exotic'.

Ingredients for two:
2 good backs of cod.
1 / 2 cup AOVE.
A lemon.
2 tablespoons soy sauce.
2 tablespoons grated fresh ginger.
2 peppers (cayenne).
black pepper.
150 grs. of oyster mushrooms.
tempura flour.
Water and ice.
Chives.


The preparation is a snap.


cleaned hake and pull the top two backs.

onemen The p a source suitable for oven and incorporate covering hake, AOVE, lemon juice, soy sauce, grated ginger, chillies and black pepper.
We let marinate at least an hour in the refrigerator.


After that time, simply enter the source in a preheated oven at 180 º for 15/20 minutes. After that time we have it ready to serve.


Meanwhile, prepare the cream tempura in a bowl mix flour and ice-cold water in the ratio that tells us in the package. Mix well with a whisk and enter the oyster mushrooms.
The soaked well and fry in a pan with plenty of very hot oil. Remove from water and let drain on paper towels.


We got our backs from the oven, have each one on a plate. Accompany mushrooms garnished with tempura on the left and a little barbecue sauce covering the fish.
grate the lemon peel over fish and sprinkle with chopped scallions.


A very special flavor, but not too strong. Enjoy it!

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10

eat salad at home almost daily, and since I was in France I got used to make sauce for the salad at once, contrary to what is typical in Spain, where they are adding the ingredients one by one. The method of making the sauce before has several advantages. In First we can effectively control quantities. Secondly we can serve the sauce separately and let each diner is served to your liking.

salad sauces are traditionally two basic ingredients: an organic acid and an oily substance. The acid has a very specific role: to begin to digest before we get into the salad in your mouth. Think raw vegetables, although they are very healthy, they are also indigestible. An acid digestion process begins and so the salad is easier to digest. The most commonly used acids are acetic acid (vinegar), citric acid (lemon). Some also accept sauces salads yogurt. The oil, in addition to taste, creating a film that prevents the vegetables we squeak on the teeth.

Basically the proportion of oil will always be 1 / 3. I do not use oil that is not English extra virgin olive oil. With two balls. I like the vinegar of Modena balsamic vinegar, white or red. Always add oil to the final. Before pouring the sauce into the salad must be removed with force to mix the ingredients.

Then I'll make a list of sauces that I use most. These sauces have no name, but now I'm going to put one to distinguish more easily.

1 .- French: aceto balsamic red wine, oil, Dijon mustard, salt.

Fuertecillo

2 .- garlic, red balsamic vinegar, oil, garlic, salt

unfit if, after we make love

3 .- herbs: red balsamic vinegar, chopped basil, chopped rosemary, oil, salt
perfect summer


4 .- Japan: rice vinegar, soy sauce, brown sugar, oil

to give an exotic touch to our salad

5 .- Special Wandering mountain: red balsamic vinegar, brown sugar, soy sauce, green Tabasco, olive oil.
my favorite


6 .- yogurt: yogurt, herbs, salt, sugar

perfect with endives

7 .- mayonnaise, yogurt, mayonnaise, herbs, salt, sugar

the to be used with the doner kebab

8 .- Salsa rosa: mayonnaise, ketchup, sugar, orange juice.

for a salad of endive and / or fruit

9 .- lemon oil, lemon, salt

perfect avocado

10 .- special lemon oil, lemon, soy sauce, brown sugar, green tabasco

as No. 5 but with lemon instead of vinegar of Modena. It's the photo.

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COD FRITTERS

This is one of the most typical dishes that can be done with cod. I prepare as a starter, perfect to take before main dish or even an appetizer with a good Albariño. I also like to take it with garlic sauce.
The most appropriate form of cod is salted crumbled.

24 pieces Ingredients: 400 grs
. flaked cod.
100 ml. milk.
juice 1 / 2 lemon.
One small onion.
A handful of fresh parsley.
An egg.
A cup of flour.
A spoonful of AOVE.
black pepper.


The day before we put the cod to soak, changing water at least 3 times to remove the salt.


Once desalted, remove debris that may be on skin, cut into small strips and put it to soak in a bowl with milk and juice of half a lemon. We'll let marinate for about two hours, making sure it is covered by the same everywhere ..


prepare a cream mix in a blender the following ingredients: pre-sifted flour, egg, oil and black pepper.


Once well blended and achieved a cream, chop the onion and parsley in brunoise and incorporated into the cream mix well.


Drain cod strips and add to the cream. Soak it well and let rest a few minutes.


Heat a pan with oil and with the help of two spoons we taking portions of the mixture and frying.
Let them drain on paper towels to remove any possible oil and serve, ready to eat.


I like accompanying aioli sauce, you are going great these fritters.

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Not suitable for diets.
The best pizza I've ever prepared, and do many ..... this recipe is an incredible combination of both sides of the Atlantic. A spongy crust pizza, stuffed edges, amount of meat and gravy, vegetables and Mediterranean herbs ....... just an artillery bomb as my wife. But (and exactly) for it is a wonder. Ved
photos, try it and tell me. No remorse.


this recipe contest presented by Alicia Recipes whose themes are the pizzas.

Ingredients for 6 / 8 servings:


A sponge dough according to recipe
A boat crushed tomatoes.
An onion.
500 grs. minced meat.
4 slices of smoked bacon.
4 large mushrooms.
250 grs. grated mozzarella cheese.
250 grs. cheddar cheese.
a bunch of fresh oregano.
A bunch of fresh basil.
Salt Pepper
.
Barbecue Sauce recipe as .


Put a frying pan with a splash of olive oil and braise the meat seasoned (pepper without fear ...), until pick color.
Mix with barbecue sauce and reserve.


Chop the onion into strips and fry slightly along with the chopped bacon. Add the oregano and basil leaves, mix and set aside.


We take the dough and stretch it with the palm of the hand, starting from the center of the whole mass, while volume in the outline.


Cut 150 grams of shredded cheddar and place it around the edge and fold inward, sealing well.


Cut the mushrooms into slices and set aside.


Finally we filled in:
-first tomato.
-grated mozzarella.
-mixing the meat with barbecue sauce.
-onion mixture with the bacon and herbs.
-threaded mushrooms.
-the 100 grs. pieces remaining cheddar.


Preheat oven to 280 º and place the pizza on the stone at the base of the oven. Bake 5-7 minutes and ready to enjoy!.

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BARBECUE SAUCE BARBECUE PIZZA

This sauce is perfect for all kinds of meats on the barbecue or grill, potatoes, pizza, etc.

Ingredients: 500 ml
. Coca-Cola.
100 grs. ketchup.
50 grs. HP sauce.
3 tablespoons soy sauce.
2 tablespoons maple syrup.
A tablespoon of cornstarch.


Mix all ingredients with a whisk.
I warmed to reduce a little.
dilute the cornstarch in a little cold coca-cola and mix into the sauce to thicken, if desired.
let cool and reserve.

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Potato Tortilla Quiche


making this dish I began to think of something interesting. Do not know anyone who does not like the omelette. In fact, when you ask someone for their favorite dish, it is not unusual to receive the response: "potato omelette from my mother." And it's interesting because there are few cheap and simple dishes such as tortilla making. Not talking about caviar or oysters, talk about anything made of potatoes and eggs!

My tortillas do not reach that makes my mother or the soles of shoes, but still, this was me "Edible". The recipe is the original, but I have not put onions. Instead, with garlic, rosemary and freshly cut garden fresh basil pot.

Ingredients

-

Potatoes - Eggs

- Garlic

- Fresh basil

-

Fresh rosemary - olive oil, pepper, salt

Preparation

Cut the potatoes into cubes. Prepare oil in a bowl with salt, pepper and minced rosemary. Bathe the potatoes in the oil and put them in a baking tray at 180 º until golden brown. We can also fry. In this case also fry the garlic with them.

If we have potatoes in the oven, fry the garlic and set aside. The oil that we used to fry the garlic will use it to make the omelet.

We wash and chop basil. Beat eggs and add the chopped basil. Mix the beaten egg and basil with garlic and fries / baked. Stir until mixture is smooth.

In a saucepan slightly smaller than a bowl pour a little oil to prevent sticking the tortilla (it is best to use the oil you have fried garlic). Pour the egg mixture and potatoes once in the pan and distribute it quickly so it is evenly distributed.

The fire must be "average." This must each find the spot. When we see that the tables and does not stick to the pan, it means that the egg is crowded. We take a plate, put it on the pan and give it back quickly. NOTE: it is normal to throw some tortillas on the floor until we have the movement controlled. With the help of the plate put the other side of the tortilla on the skillet. If this first move has gone well, now we can turn the tables with ease until both sides have a golden brown color as in the photo.

Specifications: There are basically two types of tortilla, the wet and dry. In the dry the egg is very curdled. It means we have left the tortilla simmer longer. The wet has semicuajado egg, which get less time with rapid fire (the tortilla is browned but the inside will not be). We can also find a middle ground, which is what everyone does (or at least try).

appetit. :-)

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Endive Barquito AVOCADO CREAM SALAD

This is a very quick snack to make, and also very rich and with a very good. Is an original recipe Pakus, Lazy Blog (although versions), and as he says, can anyone think that "being so quick to prepare as you may be so good?. For what it is. It is delicious and very fresh, perfect for the time when we are about to enter.
The version I propose is exactly like yours, I simply changed the original smoked salmon, anchovies typical of my land. The original recipe Nest is endive with salmon.
Hope you like it.
With this recipe to be included in the " Cooking with Lazy Blog " sponsored by Artematica Productions , Meat Villa Maria , Boffard , I love oil, and Pyrex .

Ingredients for 12 units:
12 leaves of endive.
A large, ripe avocado.
juice of half a lemon.
An onion.
200 g Philadelphia cheese.
Salt
black pepper.
36 anchovies.
24 scallions.


Peel and chop the avocado and place in a bowl. The crush with a fork to get it is a paste. Sprayed with the juice of half a lemon. We mix.
brunoise Cut an onion and add to avocado. Mix and add the cheese, a tub of 200 grams.
decisively removed it until well mixed and season with a pinch of salt and a good amount freshly ground black pepper, without fear spend. Stir again to make it uniformly mixed and you have the mix for the stuffing ready to use.


We separate the endive leaves, reserving outer are larger and fill with the mixture we above.


put the mixture on 3 anchovies rolled on themselves and we have prepared our snack.


accompany each small boat with two sprigs of chives.

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First things first: do not be fooled either by title or by photos. This is one of the dishes that the photo does not do justice to reality much less the taste.
The use of beet vinegar gives it the general color pink. It is a typical German meat salad, which you can use different types of meat, including remains of some previous roast. Also various pickles, dill pickles may be added, for example.
This time I cooked chicken sausage with vinegar and used .... Maybe strange but believe me when I say that the mixture is rich.

Ingredients for two:
2 chicken breasts.
6 sausages Frankfurt.
2 eggs cooked.
1 / 2 large cucumber.
8 slices of pickled beet.
2 tablespoons capers.
6 lettuce leaves.


For the sauce:
4 tablespoons of mayonnaise.
A natural yoghurt.
soy sauce.
Curry powder.
chopped tarragon.
tarragon vinegar.


start preparing the meat if they are not prepared, because as I said before we can use other Previous roast chicken or roast turkey, even beef. We
water to boil and add salt and a splash of vinegar and tarragon. Enter the chicken breasts and cook for few minutes, remove from water and let cool.


prepare them sausages grilled with a few drops of oil. Also leave to cool.


Boil eggs, well salted boiling water and a dash of tarragon vinegar, as chicken. Reserve.


Once everything cooled cut into pieces an inch or so and lo ponemos en un bol.


Cortamos en trozos del mismo tamaño la remolacha y el pepino y lo añadimos a la mezcla anterior junto con dos cucharadas de alcaparras en vinagre.


Juntamos bien toda la mezcla y metemos en el frigorífico para que se enfríe.


Mientras hacemos la salsa. 
Mezclamos en un recipiente la mayonesa y el yogur removiendo bien. Aliñamos con un chorro de vinagre al estragón, una cucharada de estragón cortado muy fino, un poco de salsa de soja y un poco de curry en polvo. Estos dos últimos ingredientes conviene echar very little and keep trying until we see to our liking.


Cut lettuce leaves into strips and make a bed on each plate.


We took the salad from the refrigerator and have it on the bed of lettuce.


dressed with the sauce, mix well and enjoy a very interesting dish.

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GERMAN SAUSAGE AND MUSHROOM SALAD WARM SPINACH SALAD WITH AVOCADO

continue with salads ........ if you start out as the first rays of sun I do not feel like anything and more ..... while not clouding our skies and warmer feel like a dish, I will continue with this kind of little meals, heh, heh ...
Anyway this salad today is mild, so you can take any day of the year and at any time, in fact is one of the basics in my kitchen for many years.
Much best if prepared with spinach, although they are valid spinach of any kind, provided they are fresh.
is very simple to prepare, and with some very basic ingredients, but no longer a delicacy.
Enjoy.

Ingredients for two:
100 grs. fresh spinach.
150 grs. of oyster mushrooms.
100 grs. Parmesan cheese. Maldon Salt
.
For the vinaigrette:
AOVE.
Vinegar of Modena.
mustard.


started skipping the mushrooms, preferably grilled, round and round until golden brown, with a dash of AOVE.


We have spinach on plates.


placed on them previously sauteed mushrooms and sprinkle a little Maldon salt.


crowned with grated cheese directly over the mushrooms. If you do not have parmesan, podmos use any cured Manchego cheese ......


dressed with a vinaigrette made with AOVE, balsamic vinegar and mustard.


remains ready to eat. Very simple to prepare and very interesting to the palate.

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, STRAWBERRIES AND FRESH CHEESE

and mint vinaigrette .......
For about a year (this blog even existed or was planned), I have pointed to a recipe in my folder waiting for a salad made Alcantarisa with strawberries and mint. The mixture I thought it had to be incredibly refreshing, and lately I've seen other two salads in the same style, though different, the Lore of Cocinandotelo , and the 5 senses Anne in the kitchen. The two captivated me at first, so I decided I had to make a salad with strawberries.
Taking ideas from each of them and adapting them to my personal taste, the salad was born today I bring to these pages.
Very refreshing, colorful and tasty ..... certainly is a continuous wail from the first bite to last. Absolutely essential in any recipe, and totally recommended to surprise the eye and of course the palate.

Ingredients for 2:
2 handfuls of lettuce.
2 avocados.
6 strawberries.
100 grs. of cheese.
6 / 8 fresh mint leaves.
AOVE.
Vinegar of Modena.


have a handful of lettuce on each plate.


Cut the cheese into pieces, I made it into slices and each slice into wedges. add it to the canons.


Peel and chop the avocados and add too.


Cut each strawberry into 4 pieces and incorporate them.


Prepare the vinaigrette.
AOVE to mix the vinegar of Modena. Coarsely chop the mint, add and mix everything well.


Dress the salad with the vinaigrette and garnish with a sprig of mint.


As I say, awesome .....

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already mentioned that we entered ensaladil stage, so here's one more (and those are ...). At the time I start to make salads, and went into a dynamic that makes me not stop looking for new mixes, different or totally classic in my kitchen, as this that bring today.
Everyone is aware of my aversion to almost all the fruit, the less cooked the traditional way. One of the few ways that I really like is taken from cold in salad. So this is today's dish, a salad of chickpeas, fresh and delicious.

Quantities are for two large or four small dishes.


Ingredients for 2:
150 grs. chickpea, preferably small.
An onion.
A large tomato.
Two eggs cooked.
150 grs. cooked ham (or turkey).
For the vinaigrette:
AOVE.
tarragon vinegar.
A bunch of fresh parsley.


Last night we put the chickpeas to soak and keep them overnight until the next morning.
next day change the water and put to boil in fresh water with salt. I do it in the pan, that other apparatus my enemy is the pressure cooker. Logically if we do in the latter is made in much less time.
When tender drain them, let cool and reserve.


We cooked eggs in salt water and a dash of vinegar. When they are boiled, peeled and cut into squares. Reserve.


Peel tomatoes and cut into squares also. Reserve.


Do the same with the onion.


E also with ham or turkey.


Mix all ingredients chopped and a salad with chickpeas.


AOVE prepare a vinaigrette, tarragon vinegar and a sprig of parsley chopped not too small.
Dress the salad with the vinaigrette, garnish with a sprig of parsley, and eat!

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chickpea salad HAKE WITH VEGETABLES en Papillote WARM SALAD

....... with julienne vegetables and coriander dressing cherrys.
This is a healthy dish, rich, fresh ..... delicious!
Cocinar al papillote tiene las ventajas de hacerlo al vapor, esto es manteniendo todas las vitaminas y nutrientes que desaparecen en otros tipos de cocción, y aparte de esto se cocina en su propio jugo, quedando muy muy jugoso. De esta forma además se conserva todo el aroma natural de los ingredientes, su sabor y su color. Por si fuera poco es muy sencillo de preparar. A mi me encanta.

Ingredientes para 2:
2 lomos de merluza fresca.
2 limones.
1 zanahoria.
1 puerro.
8 cherry tomatoes.
AOVE
A fresh cilantro.
Salt Pepper
.
Two sheets of baking paper.


begin cleaning up and cutting hake loins, should be of good size to go lucid. Reserve.


cleaned and peeled carrots, cut into halves and cut into julienne, do the same with the leek. Reserve.


cleaned and cut the lemons into slices. Also reserve.


flexed sheets baking paper and placed in the center of each lemon slices. On them we hake loins AOVE and smeared them with julienne vegetables.
AOVE Season and irrigate the whole.
We put some sprigs of fresh cilantro over fish and vegetables .

We cover the backs with another layer of lemon slices, fold the paper and close the package.

Preheat oven to 180/200 degrees, up and down position combined with air, we introduce the tray and bake 15 minutes.


Meanwhile prepare the accompaniment of the cherry tomatoes.
Heat water in a saucepan and when boiling blanch the tomatoes until we see clear skin that will be in 3-4 minutes. We took, slip and remove the skin.
AOVE put in a bowl, salt, pepper and cilantro. Mix well and add the cherrys.


We took the packages from the oven. Retired slices lemon and cilantro. We
the loins on a platter with the vegetables to one side and water the whole with the juices that remain in the package.
accompany with the cherrys dressing and decorate with a sprig of cilantro.


Ready to Eat.
As said earlier, healthy and tasty, refreshing addition. Ideal for this time of spring-summer.

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Mediterranean style with olives, onions and feta cheese

A poor quiche lorraine same thing happens to the Italian pizza. It is a traditional dish of northern France originally only had pastry, eggs, creme fraiche and bacon. Emmental cheese was not even scratched (that would be because the quiche alsacienne, rednecks!).

Well, today is believed unhappy with any right to take this recipe hundreds of years and do as it leaves the furnace with it. As in the present case, we have not even used pastry (there was in the supermarket), but pizza dough (which was on offer). A real crime would turn in his grave at the Bocuse himself, if he was dead.

Not content with that, but we use ingredients that would throw your hair any star chef who come on TV doing foams, jellies and potato tortillas cooling to -250 ° for then break into pieces, crush and end up smearing fugu fish.

Ingredients:

-

pizza dough -

4 eggs - 200 gr. of creme fraiche

-

olives - onions

Preparation:

Fry some onions. Meanwhile, pre-cooked dough in the oven until lightly browned. In a bowl beat the eggs and mix with the creme fraiche. Add a little salt and pepper. Cut the sliced \u200b\u200bolives and crumbled feta cheese. We put all the onions over the dough, then carefully pour the liquid from the eggs and creme fraiche.

Boil our quiche in the oven to 180 º. Be ready when the interior has risen slightly and is golden.

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THE AROMA OF

already started to improve over time, we do not know how long, but I already have encouraged to eat salads almost every day. When a dish that allows any type of ingredient and being able to take at different temperatures depending on the mood, the arrival of spring has become one of our core.
to see what you think this variant to inaugurate the season ensaladil, warm and with lots of ingredients that combine to perfection.

Ingredients for two:
Two handfuls of mixed vegetables to taste salad, lollo rosso, rocket, spinach.
A good-sized red pepper.
100 grs. goat cheese curl.
4 slices of smoked bacon.
2 large mushrooms.
For the vinaigrette:
extra virgin olive oil.
Vinegar of Modena.
A teaspoon of mustard.
A fresh mint leaves.


"The first step is to roast the peppers. Put the peppers in a baking tray, sprinkle it with olive oil and sprinkle with salt. The broiling until we see who catches the skin color and off by itself. Occasionally I go round and proving the point. We turn off the oven and let cool on the inside.
When cold peel and cut into strips. Reserve.
-Cut the bacon slices into square pieces and fry them in a clean pan. Reserve.
-Cut the goat cheese slices, place it in a baking dish and heated it in him to the grill, until it begins to change color. Reserve.
-chop the mushrooms into slices and set aside.


have lettuce and arugula on plates. Incorporating the pepper strips, bacon, the slices mushroom and topped with slices of goat cheese.


Prepare a vinaigrette by mixing the AOVE, Modena vinegar, the mustard and mint leaves finely chopped. Mix well and watered the salad.


decorate with a sprig of fresh mint.

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MINT PIZZA DOUGH PIZZA ROMANA

The Roman pizza I have always considered the quintessential pizza because the pizza has always been my mother was preparing very young, my memories of this will range up to about 30 years ago ago. Then I could do absolutely any flavor, but this is still among my favorites, besides being amazingly simple.

Ingredients:
A pizza dough, recipe here
3 ripe tomatoes.
200 grs. of mozzarella cheese.
2 cans of anchovies (16 pcs.)
A handful of capers.
A bunch of fresh basil.
olive oil flavored with chili.


Peel and cut tomatoes into slices and place across the whole surface of the dough.


Then, simply cover with the chopped basil the mozzarella, anchovies and capers. Add a drizzle of spicy oil.


Preheat oven to 280 º and introduce the pizza (preferably on a stone oven), at the base of the oven for 5 minutes.


We take, and we expect a little before to bite if we can not burn ...... wait ....!!!

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SPONGY

This is my favorite pizza dough, is very very fluffy at the same time crunch. The quantities and are for a mass production of 40/50 cm, is quite large and very loud, which is how I like.

Ingredients for 4 servings: 400 grs
bread flour.
envelope of baker's yeast powder.
A spoonful of sugar.
One teaspoon of salt.
250 ml of water.
50 ml olive oil.


Put the water, which is warm in a bowl. Dissolve yeast in it and let stand 5 minutes.
add in this order: flour (previously filtered), sugar, oil and salt last.
mix well in the bowl and when we passed it well connected to the counter.
Sprinkle the top with flour and work the dough until it does not stick at all, adding flour if necessary. The knead well for at least 10 minutes. We form a ball.
Another chorrín we take a clean bowl of olive oil and place the dough ball. The cover with plastic wrap and let rest until at least double its volume. To do this we placed on the hotplate or oven leavened position to take less, or it is a good place inside the oven (off), but it will take longer.
After the required time, see how he has risen to double its volume, so where you put the bowl should be large or deep, so it does not overflow to ferment.
The place on the counter, and with the palm of the hand and starting at the center we stretching it, leaving a slight elevation throughout the perimeter.
Place dough on baking paper and is ready to fill at will.


Trick to add a touch even crisper: the time to stretch the dough, sprinkle with corn flour precooked.