Monday, 2 December 2013

ALMOND BUTTER "SOFT TURRÓN" MILKSHAKE +VEGAN VERSION (DECEMBER MENU) / XMAS SWEET


WIKI NOTE: Turrón is a typical Christmas sweet in Spain and Italy. It made with almonds and honey. It is similar to nougat.

ALMOND BUTTER "SOFT TURRÓN" MILKSHAKE 

YOU WILL NEED: *vegan recipe
300g soft turrón (turrón de Jijona) or almond butter
350ml of milk /*almond milk
2 tabespoon of honey /*agave nectar, to taste (optional)
Cinnamon powder, to sprinkle (optional) 
NOTE: The soft turrón (turrón de Jijona) is made with ground almonds. Almond butter instead of soft turron works well for this recipe, just add some honey.

LET´S COOK!
1. Chop the soft turrón into small pieces. Put half of it into the measuring cup of the blender. 
2. Add half milk. Mix everything with the blender until foaming.
3. Mix everything well with the blender, at the same time add the remaining milk and pieces of soft turrón, until foaming. Rectify the taste by adding caster sugar or honey.
4. Serve it in a glass with straw. Sprinkle cinnamon on the top of the glass.
NOTE: Put the glasses in the freezer for a while, the soft turrón milk shake have to be cold.

-------------------------------------------------------------------------------------


-------------------------------------------------------------------------------------
  • RELATED POSTS
    -------------------------------------------------------------------------------------
    😋 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 🙌🏼
    -------------------------------------------------------------------------------------

    CRUMBLE CAKES +VEGAN VERSION (DECEMBER MENU) / XMAS SWEET


    WIKI NOTE: Polvorón is a very crumbly shortbread biscuit. It´s a typical Christmas sweet in Spain. 

    TRADITIONAL SPANISH CRUMBLE CAKES: "POLVORONES"


    YOU WILL NEED:  (for 2 baking trays approx.) *vegan recipe
    400g wheat flour (plain or all-purpose) 
    200g lard /*vegan margarine
    150g icing sugar /*icing panela sugar or unrefined cane sugar, to sprinkle
    Cinnamon powder, to sprinkle (optional)

    LET´S COOK!
    1. Preheat the oven to 180 º C around 15 minutes. Line a baking tray with greaseproof paper.
    2. Add the white flour to a big saucepan over a medium heat. Mix it slowly with a wooden spoon, until brown. 
    3. Put toasted flour in a big bowl and leave to cool. 
    4. Put lard in a small saucepan. Warm gently, stirring until all melted. Set aside and leave to cool. 
    5. Pour cold melted lard into the big bowl. Mix it well with a wooden spoon.
    6. Add icing sugar. Mix it and knead for 10 minutes.
    7. Let mixture dough  rest 30 min. 
    8. Using hands, divide and roll mixture dought into small balls (same size approx.)
    9. Carefully place onto the baking tray and flatt each ball a bit.
    NOTE: balls will flatten out more during baking.
    10. Bake crumble cakes for 30 minutes oven to low temperatute (approx. 140 º C).
    11. Set aside and leave to cool. Sprinkle icing sugar over crumble cakes.
    NOTE: Mix some icing sugar and teaspoon of cinnamon powder in a cup. Sprinkle mixture over crumble cakes (optional). 
    12. Serve place it on Xmas plate.

    -------------------------------------------------------------------------------------


    -------------------------------------------------------------------------------------
    • RELATED POSTS





      -------------------------------------------------------------------------------------
      😋 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 🙌🏼
      -------------------------------------------------------------------------------------

      FISH PÂTÉ / VEGAN RECIPE: HUMMUS (DECEMBER MENU)


      WIKI NOTEPreservation of marine products is of great importance to the coastal poor. Preserved fish products ensure adequate protein during low fishing periods. Subsistence fishers use their abundant catch of small fish to make fermented fish paste and smoked fish with the assistance of family members.

      FISH PÂTÉ 

      YOU WILL NEED: *vegan recipe replace fish pâté for hummus
      1 slice of hake (whiting family)
      1 slice of salmon
      4 crab sticks
      3 eggs
      10 tablespoons of tomato sauce, either store bought or homemade.
      200ml double cream 
      Grated nutmeg, to taste
      Ground black pepper, to taste
      Salt, to taste

      LET´S COOK!
      1. Preheat the oven to 180 º C. Grease a baking pan with olive oil.
      2. Place the slice of salmon and hake fish and bay leaves in a saucepan, cover with salted water.
      3. Bring to boil over medium heat. Simmer over low heat for 5- 10 minutes, until the fish is cooked.
      4. Drain in a colander. Place it in a plate. Remove skin and any bones. Allow the fish pieces to cool.
      5. Put the eggs, crab sticks, fish pieces, tomato sauce and double cream on the base of the blender. Mix everything with the blender, until obtain desired texture (pâté) Season with ground black pepper, grated nutmeg and salt, to taste.
      6. Pour the mix into the baking pan. Place the baking pan in the oven baking tray. Fill the oven baking tray with water.
      7. Bake it around 1 hour. Check it until browned.
      NOTE: Open the oven and prick the fish pâté in the middle with a needle knit. You can check it many times, until the needle knit is clean. It means that the pâté is well done.
      8. Remove the baking pan. Let cool the fish pâté for a while.
      9. Cover the bowl with cling film and put it in the fridge for a while. The fish pâté has to be cold to serve. It is yummy, yummy with tomato salad.
      NOTE: You can also spread the fish pâté on toasts.
      • LET'S MAKE THE RUDOLPH RED NOSED REINDEER FACE!
      Rudolph the red nosed reindeer face: fish pâté (face), cherry tomato (nose), lettuce leaves cut into julienne (hair and horn) teaspoon of mayonnaise and raisins (eyes).

      -------------------------------------------------------------------------------------

      -------------------------------------------------------------------------------------
      • RELATED POSTS
      -------------------------------------------------------------------------------------
      😋 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 🙌🏼
      -------------------------------------------------------------------------------------

      WINTER SOUP: POTATO ONION GARLIC OLIVE OIL / VEGAN (DECEMBER MENU)


      WIKI NOTE: The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

      WINTER SOUP 

      YOU WILL NEED: 
      2 medium potatoes
      1 or 2 clove garlic, to taste
      A half onion
      1 leek (white part)
      A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
      A bunch of parsley
      Salt, to taste
      Black pepper, to taste
      Water (to boil)

      LET´S COOK!
      1. Wash the vegetables well. Peel potatoes, leek, onion and garlic. Cut the potatoes into big pieces. Chop the onion, leek and garlic.
      2. Heat the olive oil in the pot. Saute the onion, leek and garlic until transparent.
      3. Add the big pieces of potatoes. Stir several minutes with the rest of the ingredients.
      4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the kitchen and remove the pot from heat.
      5. Mix everything with the blender until it is the consistency of a soup. Add black pepper and salt, to taste.
      NOTE: If the texture of the soup is too liquid , add a few tablespoons of cornstarch (corn flour refined).
      6. Serve the soup warm. Chop a bunch of parsley and sprinkle it on the top of the soup plate. Add some crunchy popcorns because it makes the soup more yummy, yummy!

      -------------------------------------------------------------------------------------

      -------------------------------------------------------------------------------------
      • RELATED POSTS


        -------------------------------------------------------------------------------------
        😋 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 🙌🏼
        -------------------------------------------------------------------------------------

        Saturday, 2 November 2013

        CHOCOLATE MILKSHAKE / +VEGAN VERSION (NOVEMBER MENU)


        WIKI NOTE: When the term "milkshake" was first used in print in 1885, milkshakes were an alcoholic whiskey drink that has been described as a "sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat". However, by 1900, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrups."

        CHOCOLATE MILKSHAKE 

        YOU WILL NEED: *vegan recipe
        A cup of milk /*soy drink
        A scoop of chocolate ice cream /*vegan chocolate ice cream
        1 teaspoon of cocoa powder /* vegan-friendly cocoa powder
        1 tablespoon of honey /*agave nectar, maple syrup or molasses (optional)
        Whipped cream /*coconut whipped cream (optional)
        NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

        LET´S COOK!
        1. Put a scoop of chocolate ice cream, cocoa powder and milk into the measuring cup of the blender.
        2. Mix everything well with the blender, until foaming. Sweeten by adding honey.
        3. Serve it in a glass with a straw.

        -------------------------------------------------------------------------------------

        -------------------------------------------------------------------------------------
        • RELATED POSTS
        -------------------------------------------------------------------------------------
        😋 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 🙌🏼
        -------------------------------------------------------------------------------------

        PANCAKE CAKE: BANANA CHOCOLATE FILLING / +VEGAN VERSION (NOVEMBER MENU)


        WIKI NOTE: The Ancient Greeks made pancakes called τηγανίτης (tēganitēs), deriving from τάγηνον (tagēnon), "frying pan". The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast. The Middle English word pancake appears in English in the 15th century. 

        PANCAKE CAKE

        YOU WILL NEED:
        • PANCAKE *vegan recipe 
        1/2 cup milk /*soy milk
        1/2 cup wheat flour (plain or all-purpose) 
        1 teaspoon baking powder
        1 tablespoon panela sugar or unrefined cane sugar
        1 whole egg /*2 tablespoons vetable oil
        A pinch of salt
        A pinch of ground cinnamon (optional) 
        50g unsalted butter, cubed /*vegan butter
        • FILLING *vegan recipe
        Chocolate spread /*vegan chocolate hazelnut spread
        1 or 2 bananas
        Whipped cream (optional) /*coconut whipped cream
        NOTE: The recipe is for 4 units (small size pancake)

        LET´S COOK!
        1. Place the flour, milk, egg or vegetable oil, baking powder and a pinch of salt in a bowl. Whisk to a smooth batter.
        2. Add a small cube of butter to a small nonstick pan over a medium heat. Wipe it with kitchen paper.
        3. Add a ladleful of batter, tilting the pan to spread when the pan is hot. Cook for 2 to 3 minutes each side, until lightly golden. Set aside.
        4. Repeat until use all the batter (4 or 6 units). Stack the pancakes on a plate.
        5. To build your cake, spread some chocolate spread over the pancake and evenly spread the slices of banana on the pancake surface. Top with another pancake. Keep doing this, until use all the pancakes.
        6. Decorate the top of the pancakes cake with whipped cream. The smiling face is the best yummy, yummy decoration.

        -------------------------------------------------------------------------------------

        -------------------------------------------------------------------------------------
        • RELATED POSTS


          -------------------------------------------------------------------------------------
          😋 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 🙌🏼
          -------------------------------------------------------------------------------------

          LENTIL BURGER / VEGAN (NOVEMBER MENU)


          WIKI NOTE: The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.
          Lentils have been part of the human diet since aceramic (before pottery) Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago.

          LENTIL BURGER 

          YOU WILL NEED:*vegan recipe
          150g cooked green lentils
          NOTE: A can of green lentils in water (265g drained weight) works well.
          2 whole eggs
          Half chopped aubergine
          Half chopped red onion
          1 grated carrot
          A couple of garlic cloves
          Extra virgin olive oil or olive oil, to taste
          Bread crumbs
          Wheat flour (plain or all-purpose)
          Ground cumin, to taste
          Black pepper, to taste
          Salt, to taste
          Sesame seeds (optional)
          Cheese slices /*vegan cheese slices (optional)

          LET´S COOK!
          1. Put the dried lentils into a pot and add 3-4 cups of water. Boil it vigorously at high heat for 10 minutes, then turn down to minimum heat and boil it for another 20 minutes. Drain the lentils and let them cool.
          NOTE: You can soak the lentils soaked for about 12 hours in cold water. It will be faster to boil themlater.
          2. Once they are cooled, put them on the base of the blender, and add handful of bread crumbs.
          3. Mix everything with the blender, until obtain desired texture (creamy). Put the mix into a big bowl.
          4. Wash the vegetables well. Chop the red onion, aubergine and garlic.
          5. Put into a frying pan on a medium heat, add a little bit of olive oil. Saute the onion and garlic until transparent.
          6. Add the aubergine. Stir several minutes with the rest of the ingredients.
          7. Add the ingredients into the big bowl. Mix it with a wooden spoon.
          8. Grate the carrot. Beat an egg and add it into the bowl. Add salt / black pepper / ground cumin, to taste. Mix everything well. Add bread crumbs as necessary until the mix is not sticky.
          9. Divide the mix into small balls. Flatten each ball to get a burger shape.
          10. Beat an egg in a bowl. Put the flour in a plate. Put the breadcrumbs in a different plate. First, batter the burger into the flour. Second, dip it into the beaten egg. Third, batter it into the breadcrumbs with sesame seeds. It is a triple action.
          NOTE: If you make lots of burgers, you can freeze them. It is always a good moment for homemade lentil burgers.
          11. Heat the olive oil in a small saucepan. Fry the burgers, one by one, until golden brown on each side. Remove them from pan and drain with kitchen towels.
          12. Serve the burgers on burger buns with lettuce leaves, sliced tomato, sliced cheese, ketchup, mustard and mayonnaise. The best way to eat a burger is with chips.
          NOTE: HOMEMADE MAYONNAISE / +VEGAN RECIPE: EGG-FREE MAYONNAISE



          -------------------------------------------------------------------------------------

          -------------------------------------------------------------------------------------

          • RELATED POSTS

              -------------------------------------------------------------------------------------
              😋 FOLLOW US: TWITTER / PINTEREST / FACEBOOK / INSTAGRAM 🙌🏼
              -------------------------------------------------------------------------------------