Tuesday, June 14, 2022

Portuguese Almond Cake

Last week I made this scrumptious Portuguese recipe of Caramelized Almond Cake. Before I make my comments I'm going to get it translated from the website of saborintenso with the deepl.com program. So here it is:

Caramelized Almond Pie
Ingredients for 14 people:

For the Base:
150g salted butter at room temperature
175g sugar
175g unleavened flour
1 teaspoon baking powder
2 eggs
4 tablespoons milk
For the Topping
125g sugar
125g salted butter
4 tablespoons milk
150g crushed almond kernels
1 32 cm diameter tart pan with a removable bottom, greased with butter, lined with a circle of baking paper and greased again with butter
Preparation:

1. Start by making the base.
In a bowl, place the butter cut into pieces and the sugar.
Beat until it becomes a cream.
While whisking, add the broken eggs one by one to the cream.
Whip until it becomes a homogeneous cream.

2. After the cream is beaten, add the yeast and 1/3 of the sifted flour.
Mix everything together with a spoon and add the remaining sifted flour.
On the last addition of flour, add the milk.
Mix very well until it becomes a homogeneous mass.

3. Spread the mixture on the bottom of the tart pan.
Place in a preheated oven at 170°C and bake for 12 to 15 minutes.

4. Meanwhile, quickly prepare the topping.
In a pan, heat the butter, sugar, almonds and milk.
Stir and let the butter melt.
After the butter is melted, let it boil over medium heat for 3 minutes.
After 3 minutes, remove.

5. Meanwhile, after the 12 minutes of baking, remove the pie from the oven and quickly cover it with the almond mixture to prevent it from cooling and solidifying.
It's not necessary to spread the almonds too rigorously, because in the oven, the sugar will melt and spread evenly.
6. Place the pie back in the oven and increase the temperature to 190ºC.
Let it brown about 7 minutes until the almonds are toasted to taste.
After the pie is blond, remove it and let it cool.
When cool, run a knife around the pie and unmold.

And it's ready to serve.


https://www.saborintenso.com/f23/tarte-amendoa-caramelizada-42146/

 https://www.youtube.com/watch?v=0DJo99QRCK0


Sunday, May 15, 2022

Peruvian Cauliflower Sauté

 I always wanted to cook some Peruvian dish. Peruvian cuisine is one of the finest in the world, on a par with Greek or Italian, or as my friend from work Lehidyt pointed out, rather comparable with Thai or Mexican for its variety and complexity of ingredients. Whenever I visited Chicago when I lived in the Midwest, I used to have dinner at Taste of Peru, and enjoyed their ceviche and cilantro rice. So on Friday I asked Lehidyt to recommend me a dish that was not too technical, so that with my limited cooking skills I could make it at home. She recommended me to make a simple cauliflower sauté and a website to follow, Buenazo! from YouTube, where I found the recipe (https://www.youtube.com/watch?v=wTzQby_axmk), which I cooked without the chicken but turned out amazing.

These are the ingredients I used:

- 1 bag of frozen cauliflower florets 

- 1 medium purple onion cut into thick strips 

- 2 pear tomatoes cut into thick strips 

- 1 red bell pepper cut in thick strips 

- 1 medium Russet potato 

- A dash of soy sauce 

- Chopped cilantro

- Salt 

- Pepper 

- Sunflower and extra virgin olive oil    


These are the preparation steps I followed:

1. First I boiled two cups of water in a pan. When it began to boil and bubbles were visible, I poured the contents of the package of frozen cauliflower florets and covered it, letting it cook for about 15 minutes, after which I set them aside in a glass container. 

2. Next I peeled the medium potato and cut it into long strips that I fried in another pan previously heated with sunflower oil. Once fried and browned, I put them aside in another glass container.

3. In the first pan, once emptied of water and well dried, I sautéed in extra virgin olive oil the onion, the red bell pepper and the two tomatoes, and added the cauliflower florets. I seasoned with salt and pepper and added a splash of soy sauce and covered the pan with the lid. After a while I added the fries, mixed everything together and covered it for a couple more minutes.




It was delicious, finger-licking good, so from now on it will become one of the basic dishes, a new staple in our diet at home, since it is also very healthy. Thanks Lehidyt. ¡Salud and bon appetit!

Sunday, May 16, 2021

Yummiest shrimp rice paella



The other day I made this simple paella that turned out spectacular. 

In a paella pan I poured a little extra virgin olive oil from Estepa, Seville, and heated on medium. Then I stir fried half a bag of veggie blend (carrots, green peas, corn, green beans) and two big cloves of garlic, then I added two shoots of celery previously chopped. And then a little later I added about 17 Texas wild shrimp to the frying mixture. The aromas started to come out nicely. In a separate pan I boiled water and a package of chicken broth and poured it very hot into the paella where I previously poured a cup of Valencia rice. Then I sprinkled the Goya saffron mix, a little sea salt, and later a tiny bit more water. That's it, watching it for a while, about 45 minutes, controlling the temperatures, obtaining the lightly burnt crust at the bottom, and enjoying a flavorful result ;)


Thursday, September 17, 2020

Sweet potato and apple rice

https://www.hogarmania.com/cocina/recetas/arroces-cereales/arroz-integral-boniato-manzana-41449.html

 

Wednesday, September 9, 2020

Chocolate turrón bar

To make it we´ll use a double boiler, putting a pan with water in the heat and then a big glass bowl were we will melt 50 grams of unsalted butter, 25 grams of confectioners sugar and two chocolate bars (1 of 86% chocolate purity and another regular milk chocolate Hershey bar), we make a mixture stirring with a big wooden spoon, set it apart when it’s very well melted and add the rice cereals (Krispies or whatever brand), then we pour it in a half of tetrapak carton container, which we set in the refrigerator wrapped in film for four hours before serving. It tastes delicious and very similar to the classic Suchard brand chocolate turrón. One of the easiest recipes I have cooked recently and the result is nothing short of spectacular. Accompany with a cup of coffee and a shot of Ouzo liquor ; )






 #chocolateturron #turrondechocolate