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.
I made croquettes for the first time actually the other day. I love croquettes, not super healthy but it can be so good. All is on the flavour and the texture.
My first one were quite good, not the best yet but I will make an other try very soon.
These ones were made from chicken and sausage that I brought from Corsica: Figatellu. Very delicious
[vc_row]
[vc_column width=’1/3′]
What do you need?
150g of chicken
100g of Corsica sausage
350ml of broth that we will make
550ml of full fat milk
150g of butter
150g of flour
1 onion
1 laurel leave
1 egg
1 carrot
30g of flour
30g of breadcrumbs
Salt, black pepper
oil for frying
[/vc_column]
[vc_column width=’2/3′]
Steps:
Start by cooking the chicken filet and sausage with oil and onions finely cut
When it starts to get brown, add the water, carrot and laurel to make the broth
Meanwhile, start the bechamel by melting the butter and adding the flour
Once well incorporated, add the milk & broth and cook for 10mn at low fire without stopping to stir.
Cut the chicken and sausage in tiny bits with a mixer or knife
Integrate the meat in the bechamel
Leave in the fridge overnight to get it set
Make small croquettes with the mixture, roll in flour, then the beaten egg and finally in breadcrumbs
Fry on all side a few minutes in oil
Set on kitchen paper to absorb the oil and eat while still warm
An easy and quick verrine to prepare for your aperitif. Cucumber, ham and Mascarpone. If you don’t have Mascarpone, you can use laughing cow cheese or Philadelphia also.
[vc_row]
[vc_column width=’1/3′]
What do you need?
1 cucumber
150g of york ham
200g of mascarpone
Salt, black pepper
1 teaspoon of olive oil
[/vc_column]
[vc_column width=’2/3′]
Steps:
Peal and clean the cucumber. Remove excess of water by putting big salt and letting it rest for 2hrs
In a mixer put the york ham and reduce thinly
Remove salt and mix the cucumber with a bit of salt and black pepper with the olive oil
Mix the ham with the mascarpone
in a small glass, put first the cucumber mixture at the bottom and on top the ham & cheese mixture.
We were invited to a friend’s house for watching a movie outside on the terrace and a barbecue. So I thought that I had to bring something and why not some “verrine” (small glasses), fresh and light!
I brought a few other things of course but that will be published later.
[vc_row]
[vc_column width=’1/3′]
What do you need?
2 tomatoes
100g of ricotta
10 basil leaves
40g of parmesan cheese
Salt, black pepper
[/vc_column]
[vc_column width=’2/3′]
Steps:
In your blender mix the tomatoes that you clean and cut in 4 pieces first with the basil leaves
Proof that I’m far from controlling my timing and ideas yet, I couldn’t plan correctly and only took a few pictures and forgot to take the whole brunch table. Nevertheless everything was on the table and I think delicious.
It will serve as good practice for the next one where I’ll do better hehe
My brunch was composed of:
Scrambled eggs with tomatoes, ricotta and shives (homemade)
Ham
Cheeses
Quiche (homemade)
Gaufres (homemade)
Chocolate cake (homemade)
Toast, jam & butter (jam from my grandmother)
Yogurt
Tea, coffee, milk and fruit juice
Bread
Chocolate coca (brought by our friend)
Bananas (Forgot to buy fruits but the idea was there)
[vc_row]
[vc_column width=’1/3′]
[/vc_column]
[vc_column width=’2/3′]
Recipes were all existing ones except the gaufres that I wasn’t so happy about. I’ll try again and put a new recipe.
* in english available shortly – Part of the Cooking the Chef Challenge
Hoy voy a participar en el reto de CookingTheChef con una receta del chef del mes: Julia Child. Todos conocemos la película Julie & Julia y a la famosa Julia Child con su forma tan especial y encantadora de presentar sus recetas de cocina francesa. Cada mes Cooking The Chef nos propone a un chef famoso para realizar una de sus recetas. Es la primera vez que participo, ¡así que vamos!
He pensado que era un poco arriesgado empezar con un soufflé, además de un reto, pero al final fue un éxito. Mi molde es un poco pequeño, así que decidí cocinarlo en dos. He obtenido una buena presentación, ha subido mucho y pese a mi temor, no ha bajado tan rápido como pensaba. Además sabía delicioso.
La receta escogida ha sido el soufflé de queso de Julia Child y te voy a mostrar como lo he hecho.
¿Qué se necesita?
6 yemas
8 claras de huevo
55g mantequilla
65g harina
350ml leche
20g queso parmesano
150g queso suizo
Sal, pimienta negro, nuez moscada
Elaboracion:
Primero elige un molde alto, empieza por engrasarlo con mantequilla y después pon también un poco de queso rallado en los lados (en mi caso he elegido poner queso parmesano en los laterales).
La base de la receta es una bechamel, calienta en un cazo la mantequilla y cuando esté fundida añade toda la harina con un solo golpe. Posteriormente mezclala con mucha energía hasta obtener una textura lisa. Ahora calienta la leche y ponla también de un solo golpe en el cazo. Es el momento de batir muy rápido mientras se cuece a fuego medio durante 2 minutos aproximadamente (la textura va a cambiar hasta transformarse en espesa y suave a la vez). Añade una a una las 6 yemas, mientras, has de batir hasta conseguir una textura suave.
Ahora puedes continuar con los claras, móntalas a punto de nieve (añade una pizca de sal). Cuando las tengas, pon una cucharada dentro de la bechamel y mezclalas, de este modo la textura será más flexible.
Vierte la preparación en un lado de los huevos a punto de nieve e intégralo todo con cuidado. Añade el queso dentro poco a poco al mismo tiempo.
Julia lo deja 1h cubierto antes de ponerlo en el horno pero a mi no me ha dado tiempo de hacerlo. Después de poner la masa dentro del molde, pon alrededor del molde un papel de aluminio para que no sobresalga el soufflé (no olvides engrasarlo también).
Cuécelo durante 30min a 190°C. Importante: No abras la puerta durante los primeros 20min para asegurarte que no baje.
Sirve directamente con una ensalada y pan. Para servirlo, ayúdate con dos cucharas para cortarlo y hazlo siempre desde el centro .
¡Espero que te haya gustado la receta! Y gracias a CookingTheChef por el reto y la publicación de la receta.
** ENGLISH **
Today I participated to the challenge of CookingTheChef, a Spanish blog that choose each month a different national or international chef. Everyone needs to choose a recipe and share it with them on the day of publication.
This month was Julia Child. Many knows here also via the movie Julie & Julia which is actually quite funny. Julia Child had her own way to present her cooking show was hilarious sometime.
So I decided for my first participation to do Julia’ Cheese Soufflé. It was a bit risky as a soufflé can always fall apart before you serve it and because I’ve never done it before actually. But it went all well and ti was delicious.
What do you need?
6 egg yolks
8 egg whites
55g of butter
65g of flour
350ml of milk
20g of parmesan cheese
150g of Swiss cheese
Salt, black pepper, nutmeg
Steps:
First, make sure to have a high baking tray because you want your soufflé to raise and be high. Put some butter in your tray and a bit of parmesan cheese on the sides. You could also put the same Swiss cheese but it gives a different note
The base from the recipe is a bechamel sauce. Heat up the butter in a saucepan and when it’s all melted add the flour all at once and mix it well with a lot of energy until you obtain a smooth texture. Meanwhile, heat up the mil and when it’s warm add it also at once in the butter & harina mixture. Mix well until and cook for 2 minutes without stopping to whip. That way you’ll obtain a thick but smooth sauce.
Then you can add the 6 yolks, one by one without stopping to whip.
Now you can beat the white eggs until they become firm (add a pinch of salt).
Once done, add a large spoon of the white eggs into your bechamel sauce to make it less thick. It’s now time to mix the rest of the eggs white into it. I did like Julia Child on her video: drop the bechamel sauce in a corner of your white eggs bowl and incorporate it from there. Always softly with the usual technique of incorporating beaten egg white.
add the Swiss cheese during this process until everything is incorporated.
Julia let it rest for 1hr but I didn’t have time
Pour the soufflé preparation into your tray and wrap it around with some kitchen foil that you will previously butter. Like shown on the picture. It allows the soufflé to not drop outside of the tray and to raise nicely.
Cook it for around 30mn at 190°C. Don’t open the door during the first 20mn and keep checking as it always depends on your oven.
Serve it directly when ready before it start falling. Always open it with two spoon from the middle. You can serve with a green salad and bread for example.
I hope you like the recipe and thanks again to CookingTheChef for the challenge and for publishing my picture and recipe link
There are some evening like that where you really want something. Tonight it was hummus. So I thought I would have a quick dinner with hummus and some avocado-tuna mayonnaise. I’ve changed slightly my recipes this time and it was delicious.
In the background, the red spot was supposed to be a marmelade of red pepper. I tried it for the first time a few weeks ago when a friend gave us some homemade she did. However my test wasn’t successful, it was far too cooked and is not the best at all. Still could eat it but not easy to use as it’s more sticky than caramel 😉
What do you need for the hummus:
400g of chickpeas
1 big lemon
2 garlic cloves
1 large tablespoon of philadelphia cheese
About 80ml of olive oil
About 80ml of water
Himalayan salt, cumin, Moroccan spices
2 tablespoon of Tahini
First I’ve cleaned the chickpeas under clear water (I buy them cooked). Then you need to mix together the chickpeas, tahini, garlic, the lemon juice, water, oil and spices & salt. What I usually do is adapt the lemon/water & oil depending on your personal test.
Mix until you obtain a very smooth texture. If it’s too dry add some water and at the end you can add a tablespoon of philadelphia. I never tried before but it made it a bit more creamy.
Tortilla contest at Juan Antonio’s work!! Last minute reminder, last minute potatoes shopping for making it for tomorrow. Pressure on me as he needs to win obviously and share the blog afterwards 🙂
I putting the recipe more for the picture than for the recipe as such as it’s not very complicated. This is the recipe of my mother in law with a tiny change. I would have loved to make a small hole inside to taste it but it needs to look good so fingers crossed!!
What do you need?
7 eggs
6 potatoes
1 big onion
280ml of olive oil (don’t be scared, I know! I’ll explain why)
Salt, black pepper, dry garlic
Peel and cut in small pieces the onion. Peel and cut in it’s half each potatoes and then slice them in small pieces of 2 to 3 ml wide approximately.
Meanwhile, put the 280ml of oil in a large frying pan. Fry the potatoes and onions together, make sure it doesn’t get brown and stir often to ensure that the potatoes are fully cooked. Let’s not full ourselves, a spanish tortilla with no oil is not going to taste the same. I’m not in favour of frying, in fact I don’t like it and I tried many times to put very little oil and it never tasted like my mother in law!
After about 15mn once your potatoes are well cooked, remove the potatoes from the oil.
Meanwhile, beat the 7 eggs, add the salt, a little bit of black pepper and a pinch of dry garlic.
Take a smaller frying pan, ideally one that is deep – your tortilla will look better small and fat than big and thin.
Put at least 3 or 4 tablespoon of the same oil we used. While it’s heating up, put the cooked potatoes & onions in the beaten eggs, mixed to ensure it’s fully covered, then put the mixture in the frying pan.
Cook the first 3 or 4 minutes at maximum, ensure it doesn’t burn – then reduce the gas. Make some small holes with your wooden spoon to ensure the base is well cook. Take a tortilla lid or a big plate, return your tortilla on the other side, put back in the frying pan and continue to cook. You should do this twice in theory but I usually keep it like that. If you don’t want it too dry like an omelet, make sure you stop it before it gets dry.
Put on a nice plate and serve it with an aioli and some cereals bread.
Tonight and after a week of vacation in Gran Canaria and a lovely wedding, it was my time back in the kitchen. And we wanted a few tapas so why not do it at home. After all pay day is at the end of the week so no restaurant for tonight and even less during week days 🙂
I just did 3 simple tapas and a small salad
#1: Mini hamburger, goat cheese and courgette on a toast of cereals bread
#2: Ham & mushrooms on a toast of cereals bread
#3: Gambas, calamar, mushroom and courgette
#4: Tuna and dry fruits salad
What do you need:
Half a courgette
2 big mushrooms
4 fresh gambas
A few rings of fresh calamar
Garlic
Salt, pepper, parsley, herbs of provence
Ham
Salad
Green olives
Parmesan
Dry fruits
Tuna
Cut 4 thick slices of courgette, clean and cut the 2 mushrooms in 4. Fry the mushroom and courgette with garlic in olive oil. Make sure it doesn’t get burn and it’s better to cook not too much for it to stay slightly crunchy.
In 2 pans, start frying the gambas and calamar in olive oil with garlic. Add some salt (I put the sepia ink salk from Minorca) and pepper. In the other frying pan, fry the 2 mini hamburger making sure you’ve done a small hall in the middle with your thumb, but without passing through. Once fried on both side, add the goat cheese in the ‘hole’
Once everything is ready and cooked, it’s time to dress.
On a thin cereals bread, dispose the hamburger with goat cheese, a slice of courgette and you can add a piece of mushroom
On the other thin cereals bread, dispose the ham and mushroom that you can assemble with a wood stick
Finally with a longer wood stick, put a gamba, calamar, mushroom, gamba, calamar, mushroom and courgette. You could also dispose it on a slice of bread with some ajoaceite. which is delicious.
I always like to cook these mini everything. Last night for my friends dinner I made a mini “cocotte” as an aperitif. Aperitif before dinner is very important in France at least and as I’m French we is it at home in Spain too
What do you need?
Egg
Tablespoon of white wine
1 slice of chorizo
Some Roquefort
Spices
Put some butter in your cocotte to make sure it doesn’t stick. Poor the tablespoon of white wine, break the egg inside. Add the slice of chorizo in the white and add a bit of Roquefort also.
Put your cocotte in a bain marie oven tray with about 1 cm of water. You can add at the bottom a sheet of baking paper to avoid that it boils and get water inside your cocotte. Bake for arround 15mn at 150 degrees. Stop earlier if you prefer them less cooked
A very easy and simple apertif with the wow effect.
The idea was to bring a taboulé tomorrow at the beach as we planned to go around Tarragona all day with the drinks and food and enjoy the day. But the weather has decided that we might not enjoy the summer any long as it rained tonight and tomorrow most likely……gggrrrrrr
What do you need?
2 coffee cup of semolina de couscous
4 tomatoes
1 cucumber
3 lemons
2 tablespoon of white wine
Fresh mint
Fresh parsley
Salt, pepper
1 garlic clove
Press the lemon to obtain the juice, mix with the white wine and spread over the dried grain of couscous. Stir together with the pepper, salt and garlic.
Cut the tomatoes and cucumber in small pieces and make sure to keep all the juice from the vegetables. Add to the grains. Stir well together. Cut the parsely and fresh mint. Mix together and let it rest for 2hrs. That’s the time needed for the grains to grow from the juices of the vegetables and lemon.
That’s it. It’s not the real Lebanese one but it’s ok when you don’t have the right ingredients.
GregousFood 
