Stuffed cabbage leaves

Stuffed cabbage or ‘Choux farcis’ inx French are just a delicious way of eating cabbage. This can be adapted in many ways with the stuffing that you prepare.

Ingredients:

1 green cabbage

250g of minced meat (beef & pork) – It can be replaced with chicken, I’ve done actually both filling that day

2 carrots

1 onion

2 garlic clove

1 glass of white wine

1 egg

1 rusk bread

1 tomato

2 spoon of olive oil

Salt, black pepper, herbs

Start by boiling a large amount of water to soften the cabbage leaves for around 5mn. Then rinse them under cold water to stop the cooking.

Meanwhile, prepare the stuffing. Mix together the minced meat with a the onion, 1 garlic clove & carrot previously finely chopped.

Add the seasoning, egg. Finally crush the rusk bread and add it to the preparation.

Take 1 leave, put some stuffing in the middle and close the leave from the side and tight it with cooking string so that it doesn’t open.

Repeat the same with the rest of the leaves & stuffing.

Heat up some olive oil, add the garlic clove  and the tomato cut in 4 pieces and the cabbages stuffed leaves. After 5 to 7mn, add the glass of white wine and cover.

Cook for around 30mn at low heat and add a bit of water to ensure it doesn’t stay dry.

You can also make a tomato sauce and cook it in tomato sauce, it goes well with it.

Lentils & ceps butifarra

If there is one dish that is easy to prepare, pretty quick and that I love is lentils.

As I’m the only one at home liking them, I tend to make them when I’m alone for dinner or lunch.

This time, the only change I did was to replace the carrots that I usually puts for red pepper bell.

What you need:

  • Lentils (1 glass for 2 people)
  • 1 small onion
  • 1 garlic clove
  • 400ml of water
  • 1/2 red bell pepper
  • 1 tomato
  • Salt, black pepper, parsley

Start by frying a small onions with a garlic clove and red bell pepper.

Once the onion is half cooked, add a tomato cut in 4

Then add the sausage, here it was a ceps mushroom falvoured butifarra

Once the sausage is well colored, add a glass of white wine and once it has well evaporated, add cold water (about 400ml)

Finally I’m throw the lentils that you can wash with cold water beforehand.

Add a bit of salt, black pepper and any spices that you find appropriate.

Cook for around 20mn or a bit less to ensure that the lentils don’t end up in purée.

Voilà!

Delicious

Gyozas

  • 100g of strong flour
  • 100g of normal flour
  • 100ml of boiling water
  • 1 tbsp of seasme oil
  • 1 pinch of salt 150g of turkey or chicken
  • 4 mushrooms Fresh parsely
  • 1 garlic clove
  • 2 shallots
  • 10g of ginger salt, black pepper, cilandro
  • 1 tbsp of soja
  • 1 tbsp of sesame oil
  • 1 tbsp of fish sauce

Prepare the gyoza sheet

I’ve used my Thermomix but it can be hand by hands or any other appliance Put the flour and boiling water and mix well, add the oil and salt Remove and knead for a few minutes until you get a ball. Rest for 30mn. Knead again and rest for an other 30mn. Flatten the dough until it is very thin. I use the KitchenAid paster maker until level 4.

Prepare the filling 

In your thermomix, cook for 2mn only the chicken, and add all ingredients. Mix at speed 4,5 to get it shredded but not as a purée. Set aside

Make the gyoza 

Cut your dough in round shape and put a bit of filling inside. Close the gyoza and ensure it is well sealed. Fry in oil on both side very quickly, add water in the pan (arround 1/4 of the height of the gyoza) and cover for 2mn. Remove the cover and continue cooking until the water has evaporated.

Purée de pomme de terre – Joël Robuchon

Hace demasiado tiempo que no he participado al concurso de Cooking The Chef. Cuando vi la newsletter que este mes tocaba este chef Frances, sabia que tenia que hacer algo. Aunque no he tenido tiempo de enviar mi receta a tiempo.

Me ha encantado la receta de la purée porque como buen France que soy me encanta la mantequilla. Me acuerdo de mi madre que ponía cantidades grandes de mantequilla en todas partes así que no me he asustado con los 250g de mantequilla. De pequeño mi madre iba a Andorra para comprar kilos de mantequilla porque era mas barato que en Francia.

En general hago mi purée siempre con mucha mantequilla, pero es verdad no tanto. Pongo siempre también una cuchara de crème fraiche (esta crema espesa) o de Philadelphia.

La receta a la manera de Joël Robuchon:

  • 1kg de patatas, si puede ser de variedad “Ratte” mejor por el sabor
  • 250g de mantequilla
  • 25cl de leche entera
  • Sal, pimienta negra
  1. Limpiar las patates con la piel y hervir en 2 litros de agua con sal durante 25/30 minutos (empezar con agua fría)
  2. Mientras, se puede cortar la mantequilla en trozos pequeños y guardarlos en la nevera
  3. Quitar la piel de las patatas y pasar las patatas por el pasapuré. Yo he usado la Thermomix para obtener una textura mas suave.
  4. En la thermomix, pongo temperatura a 80° para secar las patatas y velocidad 4,5 para hacer la purée.
  5. Poco a poco anadir la mantequilla, si si todo 🙂 y bajo la temperatura a 45°
  6. Finalmente anadir la leche caliente para obtener una textura lissa.
  7. Anadir sal y pimienta negra a gusto
  8. Et voilà

Es ideal para comer con una buena butifarra por ejemplo.

No dudes en dar un vistazo a la página de Cooking The Chef donde una comunidad de bloggers se meten cada mes entre fogones para cocinar las recetas que las chicas de CTC nos proponen a través de un chef nacional o internacional.

Oven vegetables provencal

It’s Monday. It’s a public holiday and I didn’t have much in the fridge. So I made some potatoes and courgettes in the oven with some provence herbs and a quick tomatoes sauce to eat with so that it isn’t too dry.

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What do you need?

  • 3 potatoes
  • 1 courgette
  • 8 garlic cloves
  • 3 tomatoes
  • 2 dry tomato slices
  • 50g of gorgonzola cheese
  • 3 big spoon of philadelphia cheese
  • 2 shallots
  • 10cl of vermuth or any other white wine if you don’t have
  • 1 spoon of butter
  • Olive oil
  • Salt, black pepper, provence herbs, estrago, parsley

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Steps:

  • Pre heat the oven at 220°C
  • On a baking tray, lay some baking paper
  • Clean well the potatoes and courgettes
  • Cut the courgettes in the length, in half and then each half in 2 again
  • Cut the potatoes in big chunk
  • Put the courgettes slices on the baking paper, brush with oil, add salt, black pepper, estrago and parsley
  • In a big bowl, put the potatoes, the melted butter, salt, black pepper, parsley, estrago, provence herbs and cut 2 cloves of garlic in big pieces
  • Mix well and then add on the baking tray, round side down
  • Spread around the courgettes the garlic cloves (without removing the skin)
  • Cook in the oven for about 30mn, try the potatoes to ensure they are fully cooked
  • Meanwhile, in a saucepan heat up some olive oil, add the finely shopped shallots and after 5mn, add the vermouth or white wine
  • Cook a few minutes, add the 3 tomates sliced in small cubes and the dried tomatoes finely cut
  • Stir for about 15mn until the tomatoes are cooked. Add the philadelphia cheese and gorgonzola cheese and cook for an other 5mn until the cheese is fully melted

Serve the vegetables with the tomatoes sauce on side. Ideally, the sauce made 2hrs before and set in the fridge could be probably nicer but I had no time for that 🙂

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Poached pears in Vermouth

The other day we went for lunch with work and in the menu that they prepared for us, there was 2 deserts to choose from: tiramisu and poached pears in wine. As I really don’t like tiramisu due to the coffee flavour, I thought i’d try the pears. And in fact I loved it, I didn’t have it for so long that I didn’t remember the taste.

So I thought I had to make my own and I tried with Vermuth instead of wine. Accompanied by a mascarpone cream was just perfect to balance the tastes.

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What do you need?

  • 4 pears
  • 1/2l of Vermuth (can easily be replaced by wine)
  • Vanilla
  • Orange
  • 2 tablespoon of honey
  • 80g of mascarpone
  • 4 tablespoon of the wine sauce after it cooked fully
  • Vanilla extract (1 spoon)
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Steps:

  • Heat up the vermouth in a saucepan
  • After 5mn, add the honey and stir in
  • Add the orange that you can previously separate in 4 quarters
  • Peal the pears and add them in the sauce pan.
  • Stir in every 10mn on all sides and cook for around 1hr.
  • They should have taken the color of the wine on all faces
  • Let cool in the fridge
  • Prepare the mascarpone cream
  • Mix the mascarpone with the vanilla and 4 table spoon of the pears wine sauce
  • Form with 2 table spoon and put on side of the pear when you will serve.
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Kibbeh abierto – Reto Cooking The Chef

Aunque el mes pasado no participé en el reto de Cooking The Chef, este mes, al ver que el chef escogido era Yotam Ottolenghi, tenía que participar si o si. La receta se trata de un plato del kibbeh, siendo más un plato árabe que judío, también es una receta que se come mucho en Jerusalem. Una de mis comidas favoritas son las de oriente, cómo la judía de Israel y también de Líbano.

Así que este mes os presento el plato kibbeh, perteneciente al libro de Yotam Ottolenghi y Sami Tamimi titulado ‘JERUSALEM’. Al releer el libro, me hace viajar hasta Israel, donde me apasionaba la comida y pasear por las calles tanto de Tel Aviv como de Jerusalem.

El plato, si lo pruebas, te gustará mucho. Si haces la base solamente con bulgur te resultará un poco seca y le faltará sabor. Por lo que no dudes en añadirle un poco de especias a la base. Puedes hacer también una salsa de tomate, en mi caso la que he hecho en un momento lleva chalotas, tomates, champiñones, vino blanco, un poco de philadelphia, sal, pimienta negra, oregano y ajo.

No dudes en dar un vistazo a la página de Cooking The Chef donde una comunidad de bloggers nos metemos cada mes entre fogones para cocinar las recetas que las chicas de CTC nos proponen a través de un chef nacional o internacional.

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  • ¿Qué necesitas?
  • 125g de bulgur
  • 90ml de aceite de oliva
  • 2 dientes de ajo
  • 1 cebolla mediana
  • 350g de carne de cordero picada
  • 1 cucharadita de canela molida
      • 1 cucharadita de cilantro molido
  • 2 cucharadas de cilantro fresco
      • 60g de piñones
  • 2 cucharadas de perejil
  • 2 cucharadas de harina
  • Levadura
  • 50g de tahina
  • 2 cucharaditas de zumo de limón
  • Sal
  • Pimienta negra
  • Agua
  • Ingredientes en la receta original que no he puesto en mi plato:
  • 1 chile verde
  • 1 cucharadita de pimienta de Jamaica molida
  • 1 cucharadita de zumaque

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Paso a paso:

  • Empieza con el bulgur. Mételo en un bol con 200ml de agua fría. En mi caso le he añadido 2 cucharadas de zumo de limón, sal, pimienta negra y comino (que no estaba en la receta original).
  • Mientras, saltea el ajo con la cebolla y chile en aceite hasta que estén blandos. Resérvalo.
  • En la misma sartén, sofríe la carne durante 5 minutos.
  • Precalienta el horno a 200°C y prepara un molde desmontable con papel vegetal.
  • Incorpora la cebolla y el ajo a la carne con el resto de especias, cilantro, sal, pimienta negra, perejil y piñones (guarda algunos para añadir antes de servir).
  • Cuando el bulgur haya absorbido todo el agua, añade la harina, la levadura, una cucharada de aceite de oliva y cuando esté bien mezclado, forra la base del molde igual que se hace para un cheesecake.
  • Ahora cubre con la mezcla de carne, apriétala un poco.
  • Hornea durante 20 minutos (más o menos) y baja el fuego después de los primeros 15 minutos a 180°C.
  • Mientras tanto, bate el zumo del limón con la tahina, 50ml de agua y sal.
  • Retira el pastel del horno y cúbrelo con la salsa de tahina. Sigue horneándolo durante 10 minutos.
  • Por último, deja enfriarlo un poco antes de servirlo. Para decorarlo, añade los piñones y el perejil que queda y sirve con una ensalada verde.

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Bruschetta

I had some long slice of bread that were perfect for Bruschetta so I decided to do some apetizer to eat with my favourite Vermuth.

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What do you need?

  • Slice of bread
  • Mozzarella, cherry tomato and basil
  • Mushrooms, garlic
  • Salt, black pepper, tarragon, olive oil

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Steps:

  • Start by preparing the topping: Cut the mozzarella, cherry tomatoes and marinate with the basil, olive oil, salt, black pepper and tarragon
  • Cook the sliced mushrooms, garlic, salt, black pepper, and tarragon
  • Toast the bread and spread the toppings.
  • Enjoy

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Chicken, tomatoes cherry & nuts pesto risotto

If you regularly check my blog, you know that I like a lot rice or risottos. You can make so many different ways that it’s always an enjoyable moments. It all depends on the flavours.

This time I made a risotto starting with tomatoes cherry with some chicken and finally added a nuts pesto to strengthen the taste. Really lovely.

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What do you need?

Serves 2

  • Chicken filet for 2
  • 20 cherry tomatoes
  • Rice (1 glass)
  • 1 onion
  • 1 shallot
  • 20cl of white wine
  • 1/2l of broth (homemade is much better but you could skip it with a prepared one if you don’t have time to make it)
  • Broth: 70cl of water, 3 carrots, 2 tomatoes, 1 celery branch, 1 onion, 2 garlic cloves, 1 turnip, salt, black pepper, cumin
  • Handful of nuts
  • 40g of parmesan cheese
  • 2 table spoon of olive oil
  • Salt, black pepper
  • Basil (handful)

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Steps:

  • If you decide to go for the homemade broth: in a large saucepan, put 70cl of water and all the vegetables and spices mentioned above for the broth. Boil for 2hours
  • In your Le Creuset cocotte, start by cooking the chicken filet and when alsmot done add the chopped onion & shallot
  • Add the cherry tomatoes (keep 3 for the pesto) and stir for 10mn at medium heat
  • Remote the tomatoes and reserve for later
  • Add some olive oil and the rice and stir without stopping for 2-3mn
  • Add the white wine, continue to stir until dry
  • Add a ladle of broth and stir without stopping
  • Continue adding broth until the rice gets aldante.
  • Meanwhile, prepare the pesto in your blender: Put the basil, 3 cherry tomatoes, nuts, 2 tbs of olive oil, salt and black pepper. Blend until obtaining a smooth texture
  • When the rice is nearly done, add the tomatoes, chicken and 3/4 of the pesto (keep a bit to decorate your place)
  • Service the risotto using a round form and serve warm

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Falafel

It would have not won the beauty price but it was lovely and we still enjoyed it a lot 🙂

And as I didn’t take note of the recipe then I have nothing to share just than impressions and photos. I think I didn’t dry off the chickpeas sufficiently as it didn’t keep the shape and just went completely soft while frying. So, I’ll make an other test soon and hopefully this time they will stick together and I’ll share then the recipe and tips of do’s & don’t.

And it was also the perfect occasion to display this new dish that I bought in a shop on Avenida Diagonal de Barcelona. Thought it’s perfect for falafel or other croquettes presentation.

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Gnocchis with Amatriciana Sauce

Today is the 5th of the month and I didn’t participate to the usual reto of Cooking The Chef but I still had to prepare me lunch today and I went for Gnocchis. As I’m not working today, I took the time to cook, take the picture eat and write the post all in the same day 🙂

My gnocchis are not the most beautiful because it isn’t as easy as it looks actually to give them the perfect shape. Still have to learn here.

And the idea also came from the fact that this weekend we had Italians at home and he was shocked to see that I bought the other day some already made pasta sauce. So today, I did my own delicious Amatriciana sauce and it’s true that it’s not that long so I should stop buying these sauce…

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What do you need?

Serves 8p.

  • 1kg of potatoes
  • 250g of flour
  • 1 egg
  • Salt, nutmeg, black pepper
  • 2 table spoon of Philadelphia cheese
  • 50g of butter
  • 1 can of peeled tomatoes
  • 2 tbs of olive oil
  • 1 garlic clove
  • 1 small onion
  • 1 celery branch
  • 125g of pancetta or bacon diced
  • 10cl of white wine (optional, but in my kitchen wine is always omnipresent)

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Steps:

  • Start by boiling the potatoes with the skin. Make a cross with the knife on top of the potatoes to make it easier to peel when cooked
  • Meanwhile, in a saucepan, fry the minced onion in olive oil and after 5mn add the bacon or pancetta. Add the garlic clove without cutting it and the celery branch
  • Leave it cook for an other 5-8mn and add the white wine.
  • Stir for 2-3mn and then add the tomatoes. Diced them to not have big chunk
  • Cook at low fire for an other 10mn.
  • Once the potatoes are ready, peel them and mash them with the butter & Philadelphia cheese (Make sure your mash potatoes remain sticky, it shouldn’t be running)
  • Add the flour and egg, mix well to obtain a smooth texture, add salt, nutmeg and black pepper.
  • Make some small rolls on a floured surface and then cut in small pieces of 2cm.
  • Try to give them the shape of gnocchis. (I watched videos but wasn’t that easy for me. I used too forks at the end to squeeze them and get the marks)
  • Boil some water in large saucepan, throw the gnocchis inside and remove when they start coming up to the water surface.
  • Service with the sauce and some cheese

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Pumpkin & sausage risotto

I love to prepare risotto or rice dishes in general. And since the season of pumpkin is right there, I like to use it in my risotto.

I also love the tasteful sausages such as Saucisse de Toulouse in France or Butifarra de Pages in Spain. Basically, a sausage that is more ‘upscale’ than the basic tasteless one that you could buy anywhere.

Here’s one recipe that is pretty quick to prepare and really good.

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What do you need?

  • 2 sausages (Best is to choose ‘Saucisse de Toulouse’ in France or ‘Butifarra de Pages’ in Spain)
  • 100g of pumpkin
  • 1 glass of rice
  • Broth (home made is always better)
  • 25g of butter
  • 70g of parmesan
  • 1 onion
  • Olive oil
  • Salt, black pepper

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Steps:

  • Best is to make your own broth, it really isn’t difficult and have many way of doing it
  • If you do it yourself, you can refer to past recipes but in general i would put 3l of water, 3 carrots, Leak, celery, onion, salt, pepper, turnip, laurel leave and let it cook 1hr. You can add any peace of meat inside to give more taste, like a chicken or bones from other meat
  • In your Le Creuset pan, fry the sausages in olive oil to extract the tasteful juice and add the pumpkin that you have previously cut in small pieces
  • Remove after the sausage is cooked and before the pumpkin becomes purée
  • Add some olive oil and stir in the onion that you will previously cut in small pieces
  • Add the rice and stir without stopping a 2mn until the rice starts to change color
  • Add the white wine
  • Once fully evaporated, add some broth and stir in the rice until fully absorbed.
  • Then continue to add and stir until you have the prefect rice texture. (before you add the last part of the broth put back the sliced sausage & pumpkin to give some additional taste
  • I like the rice still slightly firm rather than sticky.
  • Add a spoon of butter and parmesan, stir in and serve

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