Thursday, January 24, 2019

Roasted Cauliflower and Coconut Soup










Another great recipe for winter months! This time couliflower and the recipe again from Jamie Oliver. You can see it here  Jamie Oliver's is more complex with toppings etc but I simplified it for the sake of my pocket.

















INGREDIENTS:

-600 grams of cauliflower or a medium cauliflower.
-2 onions
-4 cloves of garlic.
-1 spoon heaped of ras el hanout.
-olive oil.
-400 grams can of coconut milk
-600 ml of chicken stock
-2-3 tablespoons of chilli oil (optional). 



Fantastic recipe, really tasty.

STEPS: 

1. Cut up the couliflower in small florets, along with the peeled cloves of garlic and the sliced onions. 
2. Sprinkle with olive oil and 1 spoonful of the magic spice of ras el hanout and spread it all along a baking tray.  Even you can put the vegetables leafs onto the tray.
3. Stick in the oven for about 40 minutes to 160 degrees or so. It has to soften up, roast a little but not burned.  
4. After that time put the coconut milk in a pan and add the roasted veggies. Bring it to a boil.
5. Blend it all with a hand blender and had a few drops of oil (chilli oil if you have it) and decorate with coconut flakes (if you have them).


You all, I did NOT know you could get so much pleasure out of eating cauliflower. 

Friday, January 11, 2019

Basic Kale soup



I just discovered Kale. 

Had been hearing about it for a while and the other day decided to buy it in LIDL. Looks like a rough disgusting thistle but then it is pretty edible  and definitely makes you feel like you are the queen of organic world. 

I quickly tried it and made up this recipe last night. I was truly impressed by the whole combination. So here it is:

INGREDIENTS

-2 litres of water.
-150 grams of leaves of kale.
-1/2 an onion (sweet if possible).
-2 garlic cloves.
-2 big potatoes.
-pepper and seasoning.
-1 chicken stock cube.

1. Boil water with chicken stock. 
2. Add the potatoes in smallish dices and let them boil for 15 minutes.
3. Sautee the chopped up garlic and onion with olive oil until it is golden. This will give the soup a  great flavour. 
4. Add the kale leaves and let them stir in low heat for 10 minutes (they are pretty tough).
5. Add the garlic and onion mixture you just sauteed to the soup.
6. After potatoes are ready voila! all ready, season with pepper to balance all flavours.

Fantastic you all...definitely a keeper. I loved it and so did my husband. 



Tuesday, December 4, 2018

Pumpkin and Ginger Soup



A great soup from Jamie Oliver.
See you think you have seen it all in terms of flavours and recipes, and then someone else comes along and blows your mind one more time, that has been the case of this recipe, credit also to my husband who showed it to me.


INGREDIENTS:

  • 1 kg pumpkin.
  • green onions.
  • 75 grams of ginger 
  • some basil.
  • olive oil
  • 1 litre of vegetable stock 
  • 125 ml of coconut milk
  • 1/2 of chili powder.
  • 1 lime. 

STEPS:


1. Dice up the pumpkin in cubes  and then put in pot with grated ginger, green onions, and saute slowly with some oil. 

2. Add the vegetable stock, coconut milk and chili powder, bring to the boil and then simmer for 30 minutes. 

3. Puree with food processor or mixer and theeeeeeeeeeeeeeeeeeeeeeeeeeen do NOT forget to add the touch of touches: the lime!  Yum, it will blow your mind the combination of the sourness of lime with this soup.

JUST BEAUTIFUL. 


Sunday, November 25, 2018

Berries and vanilla ice-cream

























A very simple recipe that only requires these ingredients:

INGREDIENTS

  1. -2 cups of frozen berries.
  2. - 2 spoonfuls of butter.
  3. -Vanilla ice-cream
Very simple recipe. Just melt the butter in a saucepan and then add the frozen berries at low heat. Let it simmer at low heat for 5 minutes and then you will have this wonderful acid and creamy sauce that becomes a wonderful sauce.

That's it! Add some ice-cream and you have a tasty easy dessert. 
Say I do! 


Saturday, October 27, 2018

Lazy Marinera Pasta



Back to cooking! 
Lost count of the last time I wrote here.  But much has happened:

1. I got married!!!
2. I planned a wedding!!!
3. I made it happen!!!

Boy that was SO much work. Anyone that has planned a wedding knows that what I am saying is true. A wedding is crazy work but worth it cause it's once in your life and then you have memories forever.

To my point, I realized that I have abandoned cooking, one of my joys in life. So I have been looking at new recipes to spice up my life, I should say here, our lives.  So I am back readers to keep discovering new flavours and make life more fun since we have to eat everyday.

So here is a lazy recipe that I do when I only feel like boiling pasta but becomes a substantial and tasty dinner, "pasta marinera" I call.

All you need is:

Ingredients
-500 grams of pasta.
-3 cans of tuna.
-2 cans of mussels
-750 grs of peeled tomatoes made puree. (tomates triturados).

So this is all you need, you throw that all together when the pasta is boiled, and voila, you have a great tasty meal. The tomato sauce works incredibly well with these fishy flavours. Kenton was even impressed by how good it all tasted.

By the way the photo is Strasbourgh from last month.

Wednesday, April 18, 2018

Taco Casserole



This recipe comes from a blog I found in this blog Bebe a la Mode that I followed for a long time. Britanny don't ever stop writing. 

I did it yesterday for my Bible Study and it worked pretty well. So easy, and a good meal. 

Ingredients: 

-300 grs. of ground beef
-1 can of refried beans.
-1 can of red beans.
-Taco seasoning.
-One bag of tortilla chips or nachos.
-1 bag of mozarella chips.




STEPS 

1. Place tortilla chips crushed at the bottom of the recipent and put aside.
2. Brown the ground beef and add taco seasoning to it. 
3. Now add the refried beans and the red beans to it and mix well. Also you can hava a few diced tomatoes.
4. Place it all in the dish and add more crushed tortilla chips and the grated cheese.
5. Bake it for 20 minutes.
6. Then you can add avocados, diced tomatoes and cilantro, etc..or lettuce, sour cream.

Voila! This is a good recipe you all.





Monday, April 9, 2018

Mushroom and Garlic Creamy Soup

Found this FANTASTIC soup in this site Budget Bytes 

Now, warning, it did take a looooooong time to make, approximately one hour, but it was worth every minute. Perfect for a cold night, just like last night.

INGREDIENTS
  • 200 grms of white mushrooms.
  • 200 grms of portabella mushrooms
  • Some shitakii mushrooms (optional)
  • 3 cloves of garlic.
  •  1/4 cup of cream (nata liquida for cooking).
  • Thyme (tomillo)
  • 2 spoonfuls of flour
  • 2 spoonfuls of butter.
  • Vegetable stock.
  • 4 cups of water.
  • Olive oil.
  • Black pepper.
  • Salt.

STEPS 
  1. Cut up the mushrooms. Leave half sliced and the other half diced it up.
  2. Now in a big pot add the mushrooms with some olive oil, a bit of salt and the pepper.
  3. Now add the garlic crushed, or very finely sliced.
  4. Have it all in the saucepan until the water of the mushrooms disolves and you are left with tiny mushrooms and the garlic.
  5. Now add the butter and the flour and it will seems like strange cause it gets thick like a paste, but do not be afraid.
  6. Now add the 4 cups of water with the vegetable stock and let it all bring to a boil.
  7. Now THIS is when the soup gets thick.
  8. And now, add the cream which will make it velvety and beautiful and finally
  9. Add the thyme, loads of it so that it has a great balance between mushrooms, garlic and thyme.
  10. Voila, enjoy.
Great, great recipe you all, it tastes just as good as it looks. My boyfriend flipped at how good it is.
I will definitely make it again.

Wednesday, February 7, 2018

Pineapple Chicken Teriyaki

Yum! 

another great recipe from Steamy Kitchen. My boyfriend says I am 1/3 spanish, 1/3 american and 1/3 asian! wow! compliment! 
Very easy and tasty this recipe, basically this recipe is a marinade recipe.

Also you can do variations such as sticking it in the oven or doing it as a stir fry sauce. Also you can marinate the chicken with the sauce for a while. Endless combinations. It is great for bland and tasteless meat such as turkey, chicken and even pork. 

So here it is:

Ingredients:  

-1 can crushed pineapple (300 grs).
-3 tablespoons of honey.
-1 teaspoon of grated fresh ginger.
-3 garlic clove, finely minced or grated.
-2 spoonfuls of thick soy sauce.
-500 grms. of chicken. 

Steps:

1. Make the marinade, sautee in a large saucepan the ginger, and garlic and sautee with a little bit of oil.
2. After it is slighly golden add the honey, the thick soy sauce and the crushed pineapple with the juice of the can.
3. Stir it away and let it simmer in low fire for 10 minutes.
4.  Now add your chicken to the marinate. 

Pretty incredible recipe you all. My Bible study loved it.

Tuesday, February 6, 2018

Spicy Chinese Mustard Greens with Garlic and Ginger


I loved cooking this recipe the other day at home.

I had been looking at these amazing greens at the Bangladeshi store and finally bought them.

Then I found this awesome recipe in Steamy Kitchen, that will make you drool and thought I would adopt to these incredible Chinese Mustard Greens, and yes, it worked, like amazingly.


Ingredients: 


-Mustard Greens or any other green.
-Canola oil or any oil.
-Garlic crushed.
-Cayenne pepper flakes.
-Ginger crushed. 

The way you do this is the following:

1. Place in the wok about two cups of water so that you can steam the veggies.
2. When the water is very hot or boiling you need to place the veggies cut in half.
3. Th way you do this is placing the hard stems FIRST, and then on top you place the leaves. See photo.
4. Once they are tender, about 7 minutes, remove them from saucepan and throw away the water.
5. Now place the canola oil and add the garlic crushed, the ginger and the cayenne pepers and sautee them but DO NOT LET THEM BURN or it will taste disgusting.
6. Once they have browned for about 2 minutes, add the greens and spread it even.

That's it. Now serve with soy sauce and buckle up.....soooooooooooooo tasty....yum...
You'll love them. 

I like this type of recipe for when you have a meat that it's completely tasteless. You know? 

Monday, December 11, 2017

Bug & Berry Cake

Made this cake for my sister and thought I would post even though I did not make the cake, it is a mix.   I called it my bug berry cake. 

Ingredients:

  • 1  Chocolate Mix Cake. 
  • 1 Chocoloate icing.
  • A small box of gooseberries (grosellas).
  • 2 boxes of raspberries.
  • 1 small of fresh cranberries.
  • ladybugs candies.
  • Marmalade.


Steps:

So I was in a rush for this cake so I had to buy the mix and the chocolate icing. So ....

  1. Step one: Make the cake with the mix cake. 
  2. Put the frosting on top. This frosting really works like glue with the fruit.
  3. Wash the berries and dry them a bit so that they stick to the icing. 
  4. Distribute them evenly, don't just throw them without any order...it has to look varied and the cool thing about this cake it's the many red tones that go from bright red till almost black.
  5. Place the ladybugs or whatever cool candy you have on top.
  6. Stick in on fridge so that it solidifies.
This cake really worked I have to say.....it saved me big time, cause it looked awesome and very elegant and fun, perfect for December. My nephews couldn't stop looking at it and kept looking for the ladybugs. 

Also the combination of rich dark chocolate and acidic fruits really worked, as it balanced it out.   Lastly, try to find reasonable berries because they are expensive. I bought the canadian fresh cranberries in El Corte Inglés (posh supermarket of snobbish Madrid) but the rest I got them in LIDL and was just glad for the extra walk there.




I should probably cook like my hero Julia Child. How cool is that outfit?  



Tuesday, November 14, 2017

Garlic&Ginger soup with fish

I am going to make this recipe tonight for my Bible Study based on the recipe of the Jaden from Steamy Kitchen. Jaden, you are awesome!


INGREDIENTS:

-1/2 yellow onion, finely diced.

-1/2 teaspoons of grated fresh ginger
-1 garlic of glove, crushed through a garlic press.
-Oil
-2 tablespoons of soy sauce
-1 litre of vegetable broth.
-Half a lemon squeezed.
-Fish, half a kg of frozen fish, like cod.
-Some shiitake mushrooms
-1 or 2 carrots
-Some cilantro if you have some
-Some green onions if you have some. 


STEPS:


1. Sautee onion, garlic and ginger.


2. Put 1 litre of vegetable broth onto the work.

3. Now add the soy sauce and squeeze half the lemon.

4. Now put the fish and let it cook in medium heat.

5. After 10 minutes of cooking, add the carrots and mushrooms, and green onions, and cover another 5 minutes. 
-
6. Voila, done, beautiful gorgeous dinner, that is warm and easy to make perfect for a cold dinner.



Friday, October 27, 2017

Bok Choy and Pork Asian Soup

Made this great soup last night and magically it came out like tasting incredible. 

Ingredients:

-2 bok choys.
-3 pork sausages.
-1 chicken stock.
-A little bit of grated ginger.
-1 and 1/2 litres of water. 
-A dab of chinese wine. 

Okay,  seriously, it was amazing. Clear, warm and flavorful asian soup. Also with the grease of the sausages it gave the stock the perfect consistency.

Pork and bok choy really go great together. 


Ahhh guess what my Bible Study is having tonight!? 
;)
 

Pictures of rice fields in Bali



Thursday, June 1, 2017

Crunchy Chicken Salad




Hey readers!

I skipped an entire season! but my spring has been so crazy full!

Here is a great salad for summer time that I had been wanting to do for about a year, and finally got round to doing it on tuesday for my Bible Study! 

The original recipe comes from A cup of Jo, thank you Joanna! I love your blog! My Bible study really loved this salad, and so did I!

Here are the ingredients:

-1/4 shredded cabagge.
-1/4 red cabbage.
-5 carrots sliced.
-1 cup of mint leaves.
-1 cup of cilantro leaves.
-500 grs of chicken in stripes.
-1 cup of cashew nuts.

For the salad dressing:
-1 can of coconut milk.
-1 lemon or lime.
-2 teaspoons of sugar.
-2 teaspoons of fish sauce.

Steps:

1. Just chop up the cabbage, slice the carrots and break in smaller pieces the mint and cilantro  ingredients and then add everything into a bowl.
2. Cut the chicken in stripes and saute it.
3. Do the dressing and add to the salad.

Honestly this is one great recipe. 

I understand it is a bit annoying to have to buy mint and cilantro (here they are 1 euro each bunch), but it is a great recipe so colourful and with so many flavours and textures: crunchy, soft, coconuty, acid, fishy, it really has everything and you can also add a little bit of cayenne pepper to the dressing to give it a spicy kick! 

Don't you love summer???? I sure do!


Sunday, January 1, 2017

Crepes


Happy new year friends!

A comforting recipe for these cold months ahead. Crepes a classic from all over Europe, but especially every time I go to France, it's like...duh--crepes, how amazing are they and why do I not make them, like everday of my life?

INGREDIENTS:

1. 2 large eggs
2. 3/4 cups of milk
3. 1/2 cups of water
4. 1 cup of flour
5. 3 tablespoons of melted butter
6. 1 tablespoon of sugar.
6. butter for cooating the pan


STEPS:

1. Mix all the ingredients together and then distribute evenly in a saucepan thinly.
2. When the sides gets golden turn it around.

3. Enjoy! ahhhhh they are so good with Nutella, jam, cheese and a good book.

Happy new year sweet friends and readers.

These pictures are France, Paris on the left, Strassbourgh to the right.