Oct 062016
 

En este caso haremos una variante, del suquet de peix, es decir, se cocina de la misma forma, a diferencia de la llandeta.

Ingredientes:
Ajo, aceite, sal, tomate, perejil, cebolla, pimentón dulce de la Vera, pan.

Pescado blanco: maira, brótula

Cortamos cebolla (en este caso roja), ajo y perejil, por otro lado rallamos tomate, y cortamos una rodaja de pan (duro a ser posible), batimos todo en la batidora.suquet de peix 2

 

 

y lo sofreimos en la sartén con aceite caliente.

suquet de peix 2

Una vez sofrito, se añade un vaso de agua y se mete el pescado.

suquet de peix 2

 Posted by at 3:52 pm
Oct 052016
 

Siguiendo con las recetas marineras de la Barceloneta, ahora diremos cómo hacer la Llandeta, otro guiso de pescado.

Recordamos los ingredientes, que en la receta anterior dijimos que serían genéricos.

Ingredientes:
Ajo, aceite, sal, tomate, perejil, pimentón dulce de la Vera

Pescado blanco: salmonetes

La principal diferencia entre el Suquet y la Llandeta, es la forma de cocinar el pescado.

En la Llandeta, el pescado, en este caso los salmonetes, se ponen directamente en la sartén con aceite caliente. Lo suyo es que los salmonetes sean pequeños y que todos estén bien apretaditos en la sartén.

llandeta

Recordamos que no se les dan la vuelta. Y la clave está en que encima se pondrá ell tomate (rallado previamente), el pimentón, el ajo (crudo) y el perejil.

llandeta

Una vez se parten verticalemente, sabremos que están hechos y listos para comer.

20160929_204413

 Posted by at 3:38 pm
Oct 042016
 

Retomo el blog, motivada por no olvidar algunas recetas maravillosas aprendidas en la Barceloneta, de mano de algo más que una amiga.

Contaré en otro post un poco más sobre la historia y motivación que hay detrás de estas recetas, pero lo primero es lo primero, es decir, comer 🙂

Esta es una receta de “Suquet de peix” es decir, guiso de pescado. El pescado es de proximidad,  pescado a diario en la propia costa catalana. Así que es pescado fresco y sostenible medioambientalmente hablando.

Basados en los mismos ingredientes vamos a hacer tres recetas distintas.

Ingredientes:
Ajo, aceite, sal, tomate, perejil, cebolla, pimentón dulce de la Vera, vino blanco.

Pescado blanco: salmonetes, maira (o creo que también pijota), brótula

El pescado comprobamos si tiene escamos o no, lo limpiamos, si un truqui, si un pescado tiene mucha escama es que no es fresco.

Lo primero que hacemos es poner aceite en la sartén, seremos generosas con el aceite, añadimos ajo (también de forma generosa) y movemos hasta que se dore. Una vez dorado, añadimos el pimentón, sólo un minuto que no se queme. A continuación ponemos un vaso de vino blanco. Dejamos sofreir un poquito y añadimos el pescado, mezclaremos las mairas y las brótulas.

suquet de peix

Muy importante, al pescado no se le da la vuelta y nos daremos cuenta que está hecho cuando se rompa perpendicularmente. Antes de sacar ningun pescado esperamos a que todos estén rotos perpendicularmente y añadimos el perejil.

suquet de peix

Y entonces ya está listo para comer!!! y desaparecerá!!!

suquet de peix

 Posted by at 11:39 am
Feb 132016
 

Espero que esta sea la primera de varias recetas africanas, resultado de ir conociendo poco a poco una parte de Africa, llena de matices, sabores, realidades difíciles, pero también de sonrisas, sabiduría y buen hacer.

Ahora la idea es cocina super canya (ni idea si realmente se escribe así pero digamos que si)

Supercanya

Empezamos con la receta y mientras cocinamos pues vamos viendo en otras cosas.
Los ingredientes que necesitaremos son:

300gr okra
2 cebollas medianas
300gr pollo
150ml Aceite de palma
Sal
Pimienta
3/4 litro Agua
Chup-chup, lease sazonador deshidratado(maggie, gallina blanca, etc)
Arroz

El okra es una verdura africana, que al cortarla suelta una especie de resina, que se va pegando al cuchillo. Uno de los beneficios del okra es que es bueno para el estómago, lo pone en orden 🙂

Preparativos

Cortamos en rodajas muy finitas el okra.
Cortamos, estilo juliana,la cebolla en rodajas muy finitas.
Cortamos el pollo/carne en pedazos pequeños
Calentamos la botella donde esté el aceite de palma, antes de usarlo para freír.
Cocemos arroz blanco.

A cocinar!

Por un lado calentamos la botella de aceite de palma, en general el aceite de palma es como una pasta, así que lo calentamos para convertirlo en líquido.
En paralelo en una cazuela doramos la cebolla, cuando esté dorada, añadimos el pollo/carne hasta que se dore un poco, entonces ponemos el okra y alrededor de 3/4 litro de agua. Dejaremos esta mezcla a fuego lento, removiendo de vez en cuando, hasta que el okra vaya soltando toda esa especie de resina y entonces la salsa quede medio espesa. Este proceso puede durar entre 30-40 minutos. Cuando veamos que la salsa está medio espesa, echamos el chup-chup maggie (o similar) y aproximadamente 10ml de aceite de palma, que le dará un olor particular y un color rojizo al guiso. Dejamos cocer todo a fuego lento y vamos ajustando el agua, el aceite de palma hasta que la salsa con la textura de una melaza, el tiempo será posiblemente unos 20 minutos más.

Todas las medidas las he puesto a ojo, nunca ha habido balanza en el proceso, sino puñados de cosas, así que las cantidades son sólo un indicativo de lo necesario para unas 4 personas, el resto es la mano de la cocinera.

Para servir, cogemos un plato grande, ponemos el arroz blanco cubriendo el plato, en el medio hacemos un huequito donde ponemos la salsa del supercanya, una cuchara por comensal y todo el mundo come del mismo plato, 🙂 más o menos debería verse así …

¡¡¡Buen provecho!!!

 Posted by at 9:49 am
Feb 252013
 

This weekend I saw some really cute cup-cakes, and I remembered that some years ago I wanted to do tux cookies (actually I did the first try with some friends that was a real disaster 😀 ). The blog where the recipe was is offline but I found the page thanks to archive.org 🙂 …
So I want to post it, I maybe I’ll try to do them one of these days :-))

Original post can be seen in archive.org

Remember in my last post when I emphasized how important simplicity is to sugar cookie designs? This was a lesson learned the hard way. Before I even tried to make my Ubuntu cookies, I tried to make Tux cookies.

The concept seemed solid enough. I knew I couldn’t put as much detail as I wanted to. Like the Tux Cake, I needed to break the design down into more primitive shapes. However, the shapes would be different than their 3D brethren. In the case of the cake, I needed to create a bowling pin shape, and then attach eyes, feet, wings, a beak and a chest. This was almost what was needed, except that each primitive needed to be an extruded version of the 2D shape. I would need the following shapes:

2 webbed feet (yellow)
1 beak (yellow, with a black smile if possible)
2 eyes (black with white around them)
2 wings (black)
1 chest (white), with slots for the wings
outer black color
outer white color, around the black

The first five components, once extruded into logs, would need to be carefully attached. The black color would be used partly as spackle, to make everything stick and partly as the actual black part of Tux.

The dough was made, as per the dough used for the Ubuntu cookies. A small part was set aside and colored with a bit of yellow. About two to three times that that was set aside and colored with a bit of black color left over from the Tux cake. The last bit of dough (about twice as much as the black) was left plain.

I started with the feet and beak. I rolled out two logs of yellow dough, and then pressed them at an angle with my board scraper. Then I took a toothpick and cut two notches in the short side. They actually looked like extruded feet. These were moved to the freezer. The remaining yellow was also rolled into a log, pressed a little flat, and then cut the long way down the center. This was also moved to the freezer. Finally, a very thin piece of black was rolled out into a long, flat strip about the width of the beak. I sandwiched that strip of black between the two pieces that had been cut in half. They had spent a few minutes in the freezer, so they were a little harder. With the beak finished, I tossed it back in.

 

Onto the eyes. I rolled out two very small logs of black. These were chilled for a few minutes while I rolled out two very flat strips of plain dough. I removed the black logs from the freezer and rolled the flat strips around them, trying to keep one end open to attach to the beak. I didn’t know it at the time, but this would largely result in failure.

 

I moved the eyes to the freezer and moved onto the wings. These were black logs that were once again flattened and formed with my board scraper. Of course, these were also moved into the freezer. Then I moved onto the chest. This was a somewhat thick log of plain dough, and having been worked a little, was fairly pliable. I formed deep notches into it, and then plugged the wings into the notches. This was much easier than it sounds, because the wings were already pretty solid from the freezer.

 

While I was at it, I stuck the frozen webbed feet into the bottom of the chest. I also stuck the beak into the chest, and the eyes to the beak. This was when I started using black dough to spackle in between everything. I was mostly successful in eliminating any air pockets. I would frequently have to move everything back into the freezer to let it all get chilled again, so that it wouldn’t fall apart on me.

With all of the black in place and thoroughly chilled, I rolled the whole thing in the remaining plain cookie dough. I had been hoping to get a more circular pattern, but at this point, I was running out of dough and patience. Looking at the end of my log, I saw what looked kind of, sort of like Tux… if you squint a little, and maybe turn the lights down low.

I learned a lot from these cookies. Much of what I learned was immediately applied to the Ubuntu cookies, which were actually made after these. That information is all in the Ubuntu cookies article. I also learned a little from these when I baked them, which was done after the Ubuntu cookies were baked. These cookies were smaller, and only baked for 9 minutes. I pulled them before the edges got browned, and so instead of being crispy, they were soft and chewy. It’s up to you which one you like, but either one can be acheived with exactly the same recipe.

In the unlikely event that somebody else is crazy enough to attempt these cookies, please let me know how they turned out. As you can see, the Tux in my cookies doesn’t look incredibly pleased to be there. That’s probably not entirely because his beak somehow ended up sideways. Good luck in your own endeavors, I hope the spirit of Tuxmas blesses you more than it did me.

posted by Joseph at 11/08/2006 08:00:00 AM

 Posted by at 9:49 am