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Wednesday 7 August 2019
YUMMY TAPAS | 4 RECIPES
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Thursday 1 August 2019
AUGUST MENU | 4 RECIPES
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STARTER: SANDWICHES HOUSE + FILLINGS: HUMMUS, SEAFOOD PÂTÉ AND HAM CHEESE PÂTÉ
- HOMEMADE FILLINGS
- SEAFOOD PÂTÉ
YOU WILL NEED:
1 boiled egg
6 or 8 crab sticks, to taste
3 tablespoons of mayonnaise, to taste
2 cheese wedges (the laughing cow)
A can of marinated / pickled mussels
A can of tuna chunks
A dash of lemon juice
Handful of chopped onion (optional)
Salt, to taste
Black pepper, to taste
1.
Put boiled egg, crab sticks, cheese wedges, tuna chunks, picked
mussels, chopped onion and 2 tablespoons of mayonnaise on the base of
the blender. Mix everything with the blender.
2. Add a dash of lemon juice and 1 tablespoon of mayonnaise. Mix everything well with the blender, until obtain desired texture (pâté). Add the black pepper and salt, to taste.
3. Take out the crust of the sandwich bread. Spread the sailor filling on sandwich bread to make a sandwich.
NOTE: You will need 3 sandwich with the sailor filling to build the sandwich house.
200g cream cheese (Philadelphia)
150g Italian Style or Ibérico ham cubes
A splash of double cream or milk
Salt, to taste
Black pepper, to taste
2. Add a dash of lemon juice and 1 tablespoon of mayonnaise. Mix everything well with the blender, until obtain desired texture (pâté). Add the black pepper and salt, to taste.
3. Take out the crust of the sandwich bread. Spread the sailor filling on sandwich bread to make a sandwich.
NOTE: You will need 3 sandwich with the sailor filling to build the sandwich house.
- CREAMY HAM PÂTÉ
200g cream cheese (Philadelphia)
150g Italian Style or Ibérico ham cubes
A splash of double cream or milk
Salt, to taste
Black pepper, to taste
LET´S COOK!
1.
Put cream cheese, ham cubes, and double cream/milk on the base of the
blender. Mix it with the blender, until obtain desired texture "pâté".
Add the black pepper and salt, to taste.
2. Take out the crust of the sandwich bread. Spread the filling on bread to make a sandwich.
NOTE: You will need 2 sandwiches with the ham filling to build the sandwich house.
- LET'S BUILD A HOUSE!
1.
HOUSE (3 sandwiches): first put a sailor filling sandwich on the
bottom, place a ham filling sandwich over it and place a sailor filling
sandwich on the top (house). So, the sandwich house is built.
2.
ROOF (2 sandwiches): Cut a sailor-filling sandwich and a ham-filling
sandwich into triangles. Put them on the top of the house to make the
roof.
NOTE: Put the leftover ham and sailor fillings in a
Tupperware. It can be on the fridge for a few days. Dip it with carrot
and celery sticks, fresh veggies, bread sticks, pita bread...
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YOU WILL NEED: *vegan recipe
Big flank (bavette) steak / *Seitan Steak
Salt, to taste
Chopped cloves of garlic, to taste
Chopped a bunch of parsley, to taste
- FILLING:
2 eggs
Several sliced cooked ham to cover the roly-poly
Several sliced cheese to cover the roly-poly
Several sliced smoked bacon to cover the roly-poly
2 or 3 sausages (Frankfurt-style)
Salt, to taste
Black pepper, to taste
NOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.
- VEGAN FILLING:
Several sliced tofu fried steaks
Several sliced vegan cheese to cover the roly-poly
Several sliced crispy vegan smoked Mushroom to cover the roly-poly
Several sliced vegan ham rolls (soy protein) to cover the roly-poly
Several sliced vegan ham rolls (soy protein) to cover the roly-poly
2 or 3 veggie sausages
Salt, to taste
Black pepper, to tasteNOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.
- SAUCE:
Chopped onion, to taste
Chopped cloves of garlic, to taste
Chopped red and green pepper, to taste
Chopped carrots, to taste
A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
Rosemary, to taste Salt, to taste
Black pepper, to taste
LET´S COOK!
1.
Lay the steak on a chopping board. Use a rolling pin to bash the steak
out flat. The steak has to be a good flat rectangle shape. Season the
steak with chopped cloves garlic, chopped parsley and salt, to taste.
2. Whisk the eggs and make 2 thin plain omelets.
3.
Make a layer with thin plain omelets on the rectangle steak. Next place
a layer with cooked ham and another layer of cheese slices. Do the
same with the bacon layer.
NOTE: Heat a small saucepan. Fry the sliced smoked bacon until a bit crunchy.
4. Chop the sausages into slices and distribute them well around the surface shape.
5. Tightly roll up the steak, tucking in the ends of the steak to keep as much filling in as possible.
6. First, tie the ends with a knot of sewing thread (special for cooking). Then, tie the meat roly-poly like a net around it.
NOTE: Put the meat roly-poly on a tray. Place it in the fridge for long to firm up slightly (optional).
7.
Preheat a griddle pan on a high heat with a generous splash (about
50ml) of extra virgin olive oil. Sear the meat roly-poly on the outside
for 3-4 minutes on each side until golden.
8. Preheat a pot big
enough to fit the meat roly-poly on a low heat with a generous splash
(about 50ml) of extra virgin olive oil. Add the chopped vegetables and
sauté for a few minutes.
9. Put the meat roly-poly inside the pot.
Add a glass of water and a bunch of chopped rosemary. Then cover the
pot and cook it on low heat for around 45 minutes. The meat roly-poly is
done when the meat is tender.
10. Remove the pot. Cut the meat roly-poly into thin slices.
11.
Pour the cooked veggies and the liquid on the base of the blender. Mix
it with the blender, until obtain the desired texture (sauce). Add the black
pepper and salt, to taste.
NOTE: The slices of meat roly-poly are a good fill for a sandwich.
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YOU WILL NEED:
Half green or yellow melon (medium size)
Half water-melon (medium size)
*Wooden skewers (catering)
LET´S COOK!
1. Empty half green melon and half watermelon with the melon scooper/baller.
2. Make as much fruit balls as you can.
2. Make as much fruit balls as you can.
3. Put the watermelon balls into a big bowl. Do the same with the melon balls.
- LET'S MAKE SOME FRUIT LOLLIPOPS!
1. Stick alternatively 4 watermelon balls and 4 melon balls in a long wooden stick.
2. Make as much as lollipops as you want.
2. Make as much as lollipops as you want.
3.
Put the lollipops on a tray and place it in the fridge for long.
4.The fruit lollipops (fresh fruit brochettes) should be served cold.
YOU WILL NEED: *vegan recipe4.The fruit lollipops (fresh fruit brochettes) should be served cold.
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DRINK: PINEAPPLE COCONUT SLUSHIE
3 or 4 slices of natural pineapple, sliced pineapple in light syrup or pineapple chunks (small can - 227g)
A generous handful of grated coconut
2 teaspoons of brown sugar, to taste
3 cups of pineapple juice or water (half liter ish)
A tray of ice cubes
NOTE: The recipe is for a jar.
A generous handful of grated coconut
2 teaspoons of brown sugar, to taste
3 cups of pineapple juice or water (half liter ish)
A tray of ice cubes
NOTE: The recipe is for a jar.
LET´S COOK!
1.
Peel the pineapple. Cut it into slices and put it into the blender
measuring cup. Add brown sugar, grated coconut and a splash of pineapple juice
or water. Mix it well with the blender.
2. Smash a bunch of ice
cubes. Add the smashed ice cubes, pineapple juice and continue mixing
until everything is well crushed. If you do not like the pulp, you have
to strain it.
3. Serve in glasses with straw. Sprinkle-grated coconut on the top of each glass.
NOTE: Put the glasses in the freezer for a while, so the pineapple slushie will be cold.
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