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.

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    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.

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      FISH PÂTÉ / VEGAN FRIENDLY (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 carrot 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 backing tray. Fill the oven backing 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 red nosed reindeer face: fish pâté (face), cherry tomato (nose), lettuce leaves cut into julienne (hair and horn) teaspoon of mayonnaise and raisins (eyes).

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


      WIKI NOTE: Its close relatives include the onion, shallot, leek, chive, and rakkyo.With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.

      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!

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        12. DECEMBER MENU



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        STARTER: WINTER SOUP / VEGAN 


        YOU WILL NEED: 
        2 medium potatoes
        1 or 2 clove garlic, to taste
        A half onion
        1 leek, white part  (optional)
        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!


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        MAIN COURSE: FISH PÂTÉ / VEGAN RECIPE: HUMMUS 




          YOU WILL NEED: *vegan recipe replace fish pâté for carrot 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 backing tray. Fill the oven backing 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
          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 red nosed reindeer face: fish pâté (face), cherry tomato (nose), lettuce leaves cut into julienne (hair and horn) teaspoon of mayonnaise and raisins (eyes).


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          DESSERT: TRADITIONAL SPANISH CRUMBLE CAKES "POLVORONES" + VEGAN VERSION

            YOU WILL NEED: *vegan recipe
            200g plain flour
            100g lard /*vegan margarine
            150g icing sugar /*icing brown 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.

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            DRINK: ALMOND BUTTER "SOFT TURRON" MILKSHAKE + VEGAN VERSION



              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 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.

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