recipes

Guava Roulade

Mon, 14 Nov 2011 16:01:30 +0100

Recipe Coming Soon!

Chess Cake

Mon, 14 Nov 2011 15:57:42 +0100

Recipe Coming Soon!

Chewy Oatmeal Cookies

Mon, 07 Jun 2010 15:46:06 +0100

This is my favorite oatmeal cookie recipe. I got the idea from a recipe on a Quacker Oats box, tried it a few times and made my own changes. This recipe turned out very chewy and holds for a good week without going stale. Keep cookies refrigerated if you'd like them to last longer.

1 cup brown sugar, packed
½ cup sugar
½ cup butter, unsalted
1 egg
1 tsp vanilla extract
3 cups oatmeal
1 cup flour

P Preheat the oven to 350.
In a bowl, mix together both sugars, and the butter.
Once well combined add egg and vanilla extract.
Next, mix in the oatmeal and flour followed by the water.
Knead the dough and form cookies of about 2 inches in diameter, placing them on lightly grease cookie trays or on waxed paper.
Bake for 12-14 minutes or until light golden brown.
Let stand for 1 minute then place on wire racks to cool.

Yields: About 24 cookies

Homemade Pasta

Tue, 16 Feb 2010 13:27:16 +0100

Chiacchiere

Tue, 16 Feb 2010 12:58:53 +0100

Torta de Chocolinas

Mon, 11 Jan 2010 15:20:20 +0100

2 paquetes de galletitas de chocolate
150 gramas de crema de leche
200 gramas de dulce de leche
essencia de vainilla a gusto
250 cm3 de leche chocolatada
Coco rayado

P Para el relleno, bato con batidor eléctrico o de mano la crema con el dulce de leche hasta llegar a un punto “letra”, que es cuando, al levantar el batidor podemos “dibujar” con la preparación y le agrego un poco de esencia de vainilla. Una vez logrado el relleno de la torta lo reservamos unos minutos en la heladera mientras realizamos la primera capa de galletitas y las colocamos en un plato plano o en una fuente.

Primero preparo leche chocolatada, la cual la coloco en un plato hondo. Esta chocolatada la uso para embeber las galletitas, una por una, y las coloco en el plato, donde voy a presentar la torta. Sobre la primera capa, coloco dos cucharadas soperas de la crema que tenía en la heladera. Luego embebí más galletitas, las coloque sobre la crema y repetí los pasos hasta obtener la cantidad de capas deseadas.

Para la cobertura coloqué más de la misma crema con dulce de leche, y sobre ella un poco de coco rayado en esta oportunidad.

SUGERENCIAS:

En vez de galletitas de chocolate, pueden usar galletitas de vainilla o de coco

La crema se puede preparar con crema de leche y chocolate para taza en caso de no tener dulce de leche

Para la cobertura pueden utilizar también, cacao en polvo, chips de chocolate o trocitos de chocolate cortados irregularmente

Penne Rigate with Bacon and White Sauce

Tue, 05 Jan 2010 15:23:50 +0100

3 onions, diced
8 cloves garlic, sliced
100g bacon, diced
2 tbsp flour, sifted
750 ml milk
2 tbsp butter
2 tbsp oil
1 cup peas
1 pinch herves de provence
750 grams penne rigate

In a skillet saute the garlic and onions in the oil.
When the onions are translucent add the bacon.
Fry together for about 20 minutes or until onions are caramelized and bacon had partly melted.
Season with the herves de provence.
On low heat, add the butter to the onion mixture.
Let melt completely then add the flour, mixing well so as not to have any clumps.
Cook for about 5 minutes then slowly add the milk.
Stir until thick.
Season with salt and black pepper.
Remove from heat and add peas.

Cover and set aside.
Cook the pasta in a large pan until al dente; drain.
In a large bowl drop in the pasta and spoon in the sauce.
Prepare dishes and serve immediately.
Enjoy!
Servings/Yield

6 servings

Potato Gratin

Tue, 05 Jan 2010 15:17:37 +0100

1 kg potaoes, boiled, peeled and sliced 1/2 cm thick
4 onions, cut into thin quarter rings
8 cloves garlic, sliced
4 tablespoons flour
1 liter milk
1 ½ cups peas, frozen
1 tbsp fresh italian parsley, chopped thinly

In In a skillet, warm up about 4 tablespoons of butter.

Add the garlic and onions and cook on medium low heat until onions become translucent, stirring occasionally.
When the onions are beginning to caramelize add the flour and cook for about 5 minutes, making sure you mix well to avoid clumps of flour.

Add the milk and bring to a boil.
Season with salt and pepper and boil until mixture becomes thick.
Remove from heat and add peas; mix well and let stand for about 5 minutes or until peas are defrosted and just cooked. ( When peas "pop" when you bite them they're juicy and taste differently from when they're overcooked which makes them dry and mush.)
Slowly and carefully place in the sauce the potatoes turning them over with a fork to coat all sides.
Lightly grease a medium sized pyrex and layer our the coated potatoes.

Pour any remaining sauce on top and bake for 5-10 minutes for the flavors to incorporate.
Serve hot with some fresh Italian parsley to garnish.

Servings/Yield

6 servings

Meatballs

Tue, 05 Jan 2010 15:03:07 +0100

These meatballs are great in tomato sauce, with sauteed onions or even in soups. You can freeze them once cool or just use them right away!

3 kg ground meat
breadcrumbs, same volume as ground meat
12 large eggs
2 medium sized onions, diced
5 cloves garlic, chopped
1 tablespoon herves de provence
½ tablespoon dry red chilly pepper, optional
1 tablespoon salt
½ tablespoon black pepper

Pr Preheat the oven to 350.
In a large bowl or platter place the ground meat.
Mix to this the seasonings so they can be well distributed.
Next add the remainder of the ingredients mixing well with your hands by squeezing the meat in your hands and letting it come out from between your fingers.
Lightly oil a large pyrex.
Prepare a small side bowl with water; you'll need to wet your fingers and the palm of your hands to keep the surface of the meatballs smooth.

Make the meatballs. You can choose the size you prefer, going from a 1/2 inch in diameter to the size or an aranchine (about 3 inches in diameter). I myself prefer something in between so about 1 inch.
Place the meatballs in the poyrex making sure they don't touch each other.
Bake for 20-30 minutes until the bottom of the meatballs are golden.
Let cool before removing them from the pan.

LaPonta

Tue, 05 Jan 2010 14:49:50 +0100

This is a recipe we made up ourselves. The name is actually something between Lasagna and Polenta, the best we came up with was LaPonta... Pretty cute if you ask me!

500 grams Polenta
2 liters water
5 cups fresh tomato sauce
2 cups chopped lamb ribs
6 cloves garlic, sliced
4 tbsp cooking oil
1 cup leeks, diced
½ cup onions, diced
1 tsp green pepper ( also known as poivre vert)
3 tbsp butter
4 tbsp flour
4 cups milk

√ To Prepare the Bechamel Sauce:

In a skillet, warm up the cooking oil.
Add the garlic and mix until white, then add the onions and leeks.
Sautee until they start getting light brown.
Smash a few of the green peppers and add those and the whole ones to the base.
Now add the butter and mix until melted.
Add the flour and make sure no bunches of flour form, mix until it gets a little darker.
Add the milk and mix gently for awhile until it starts to boil.
Continue to mix until the mixture becomes thicker (remember that the consistency you have when the sauce is hot is different from that when it is cold)

To Prepare the Polenta:

Put the water to boil in a medium sized pan and add the salt.
Once the water is boiling slowly add the polenta flour little-by-little, mixing constatly.
Reduce the fire to minimum and continue mixing.
Be careful, once the flour has absorbed all the water it will splatter, so you may want to keep the lid of the pan in from of you while mixing with a long wooden spoon.
Mix for about 3-5 minutes then turn fire off.
To tell if the polenta is ready or not take a bit of it from the pan with a teaspoon and try it.
If its ready you won't feel little hard bits.

To Prepare the Tomato Sauce:

Warm up some tomato sauce you've already prepared ( See recipe for Fresh Tomato Sauce).
In this recipe I'm using lamb ribs that were leftovers from a Sunday lunch and I'm simply carving out the meat and chopping it to pieces.

To set up the "LaPonta":

Now is the part that gives this recpe its name. We'll prepare the polenta in the same style we'd prepare a lasagna, like so:

Spread a spoonfull of tomato sauce in the bottom of a large pyrex.
Spoon over this a layer of the polenta (about 1/2 inch think).
Over this make a layer of the bechamel sauce.
Repeat the layer of polenta.
Top off with the tomato sauce, sprinkle the meat on top of it and bake for about 15 minutes so all the juices become one with the polenta.

Serve hot!

Servings/Yield

8 servings