Monday, 2 December 2013

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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