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Pinchos morunos / Moorish kebabs.

Once at the beginning of my English life, I met a couple of tourists. Recognizing in me a compatriot, they rushed to the questions "Where to Eat" and "Where to run." Leitmotif of the conversation was "The Spaniards did not understand, do they eat nevohmozhno human shish kebab, wherever you go - barbecue pork everywhere! - if you copy the Russian the kitchen, though it was necessary to understand that human shish kebab made from lamb! "Prove it then, that skewers of pork has a right to exist and to Russian dish he has nothing to do - I did not succeed. Do not believe me.

in my journal almost no recipes for meat. Therefore, I have many, even suspected of vegetarianism, although it is very far from reality. Just ... meat in our house preparing a husband. And in these moments I try not to go to the kitchen not recommend anything .
This time I managed to win a place in the kitchen and cook Sunday dinner.

These kebabs sure to meet you in English tapas bars. Make them, usually pork, at least - from the chicken. Why, then, Mauritanian, if pork? It's very simple - the matter notes of the marinade. Naturally, variations of this marinade is also great variety, but make sure the ingredients are paprika (sweet, spicy or a mixture thereof), ground cumin and coriander.

Обычно такие шашлычки в барах встречаются двух видов - обычные и острые. Поэтому в некоторых областях Испании официанты могут спросить: "¿Con o sin?" (" С или без?" - have in mind the hot pepper ), in that customers usually respond: "Dos - con y tres - sin" ("Two - to three - no).

small skewers, 3-4 small (2x2) piece of meat on a wooden stick. A perfect snack with beer or wine.


Pinchos morunos / Moorish kebabs.



I apologize for the photo ...




I usually cook these kebabs of pork Tenderloin (solomillo de cerdo). Do not divide them into highly-mild and severe, making them all slightly spicy.

At 3-4 servings:

600 g pork tenderloin
50 ml olive oil 2 tsp
sweet
0,5 tsp paprika
searing paprika 1 tsp ground cumin 1 teaspoon
ground coriander 1 tsp
salt


meat cut into small pieces (2x2 cm). All the ingredients for the marinade Mix in deep bowl, put the meat, all thoroughly mixed, close cling film and refrigerate for 12-24 hours.

Remove from the refrigerator 1-2 hours before cooking meat to warmed to room temperature. If a wooden shish kebab sticks - soaked in water, so they did not burn during frying.

strung meat on sticks (3-4 pieces).

fry on the grill (I roast on a conventional ribbed grill pan, brushing it with oil with a brush) until cooked meat from time to time turning, so as not to overheat.

filed at this time here with such roasted peppers.



way, do you remember that we have with Julia is Catalog tapas ?

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Cottage cheese and honey mousse with wild berry sauce.

Предыдущий десерт был для тех, кто не на диете. В нем было хорошо все, кроме количества калорий:) А для себя (и тех, кто примазался along the way, seeing that those who are on a diet, it is believed), I made cheesecake dessert of the remaining proteins. At the same time and tried the new acquisition - agar-agar instead of gelatin.

dessert is light, airy, with a subtle hint of honey.

Cottage cheese and honey mousse with wild berry sauce.





on 6 servings:


For the mousse:

400 g grated cheese 0% fat (fromage frais)
100 grams lighter honey
4 g of agar (or 5 sheets of gelatin)
3 egg whites 2 tablespoons
lemon juice

for berry соуса:

400 г замороженных лесных ягод
2 ст.л. меда
0,5 стручка ванили
0,5 г агар-агара

Мусс:

Творог смешать с медом, слегка взбить.
Агар-агар замочить in a small amount of cold water with lemon juice to swell, put on fire, boil 1 minute until complete dissolution of agar. Give slightly cool down (to make sure that no frozen).
Stir in cottage cheese and honey weight, continuing to beat.

separately beaten egg whites into a firm foam, gently stir in cottage cheese mass. Distribute portions cups, place in refrigerator for several hours before freezing.

Sauce:

berries thaw. Stekshy juice poured in a pan, add the agar-agar, to swell, put on fire, add vanilla, boil for 1 minute to dissolve the agar. Remove from heat, remove vanilla, Add berries and honey. Cool.

I've never worked before with agar, I cleaned up on this article fiery_ph0enix community pracooking . Thank you Olga! It turned out - it's incredibly easy.
For me, an obvious plus agar, not only in that it is very convenient, useful and quickly solidifies, but that small количествах его можно использовать как загуститель для соусов, и он при этом не добавляет лишних калорий, чего не скажешь о других загустителях. Даже теплый the sauce was already thick, like it added cornstarch.


Dessert removed from the cup, dropping for a few seconds in hot water / heating hairdryer или горелкой. Посыпать фисташками, полить соусом.

Мне никто не поверил, что это вполне диетическое блюдо:) По идее, его можно облегчить еще, заменив мед на sweetener. But this way I'm going to be no:)

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Mazarín de turrón

In gotovim_vmeste another fine round - protein-Yolk. Ie prepare a dish with only egg yolks, but it necessarily show specific recipe to Delhi proteins. And vice versa.

At first I wanted to show the terrible and terribly traditional calorie traditional English recipe, and then, then ... Me descended unexpected guests, and we had to invent something that would have looked very impressive and surprised people. At the same time and use mild turron Gijon, the remainder of the Christmas holidays.

Once upon a time Olga - Zaharovna gave me a book on французской средиземноморской кухне. Кое-что из этой книги я уже готовила, но были десерты, к которым мне было страшно подступиться, такими сложнымии и многоступенчатыми they seemed to me.
One of them gave me no rest. Mazarín de praliné con salsa de mango . What is mazarín? Word, not often encountered in the cookbooks. Decided to do to find out, the Moreover, the process has intrigued me no less than the title. Only instead of the prescription praline took the same amount of turrona.

Desert из туррона с соусом из манго





На 4 пирожных диаметром 8-10 см. :

150 г мягкого туррона Хихона (в оригинальном рецепте пралине из миндаля и фундука)

4 egg yolks 45 g fine sugar
45 ml of water
500 ml double cream 50 g
feuillantine *
100 g dark chocolate (70%)

Nougatine:


150 g sugar 100 g finely chopped Almond

mango sauce:

1 mango
30 ml Grand Marnier

* feuillantine - is dried and ground Crêpes Bretones (Breton pancakes). Ingredient often used in confectionery case in France. Feuillantine I was not, so I'm just a small crumb of Ground wafer rolls to ice cream.


Process:

of sugar with water to cook light syrup (boil for 5-7 minutes). Beat the yolks with a mixer in white foam, still whisking, pour a thin stream of hot syrup. Whisk until the mixture cools down to room temperature.

Separately whip the cream, gently add feuillantine and pre-mashed with a fork into a paste turron. All mix gently until smooth state. Add yolk mass.

plate with borders / baking dish to cover the food wrap. Top set forming a ring. The resulting mass lay in the ring (leaving 1 cm from the top for a chocolate filling), to put in the freezer min. 5 hours, better overnight.

In the original recipe from the top just supposed to pour the melted chocolate and let it harden. I thought that would be softer and more interesting, if you pour the chocolate Ganache - 100 ml cream to boil, залить нарубленный на мелкие кусочки шоколад, все размешать до однородности.
Залить пирожные тонким слоем ганаша (или просто шоколада), вернуть в морозилку for hardening.

For Nougatine: finely chopped almonds on a dry fry pan, set aside. From sugar to prepare a light caramel, stirring constantly her not to overheat. When sugar is completely melted, add almonds and mix well. Place on a flat surface, spread-eagle as possible.


Before serving dessert, mango pyurirovat in a blender, add Grand Marnier.

To remove the mold rings with dessert is very convenient to use a hot hair dryer. I use a burner for caramel.

Put on a plate and decorate Nougatine and mango sauce.

Desert turns quite sweet, so it is ideal to submit it with acid fruits, such as the kiwi.

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Chocolate-ginger cake.

In conclusion, ginger epic, for dessert - a combination of ginger with chocolate. For some reason, it is rare, although ginger and dark chocolate is very, very fit together.

For base of this dessert, I took the brownies, but instead of put in the classical variant of nuts laid finely chopped candied ginger for shade. Cream - ginger mousse.

turns to the best of sweet, spicy and chocolate.

Originally it was planned cake Then I decided to do it here is such portions cakes. I was surprised by her daughter, that ate the whole batch and asked for additions

Chocolate-ginger cake.






on the cake is 20 cm or 4-6 cakes:

for Brown:

125 g butter
70 g dark chocolate 2 eggs

150 grams of brown sugar
60 g flour 50 g candied
Ginger


For the mousse:


250 ml milk 100 g brown sugar
3-4 cm ginger root
4 sheets of gelatin
2 eggs (separated into whites and yolks)
2 tablespoons MAR.
powder 150 ml cream 33%


Brownie: chocolate and butter melt, cool to room temperature. Beat eggs and sugar on low speed until sugar is dissolved. Pour растопленные масло и шоколад. Добавить просеянную муку и мелко нарезанные имбирные цукаты. Аккуратно перемешать до однородности. Вылить в заранее подготовленную and greased 20 cm form

Bake in a preheated 180 C oven for 20 minutes. When testing on the knife or luchinke should be the next test. Take out, cool fit.

Mousse: milk with sugar and finely chopped or grated ginger to bring to a boil. Cook for 1-2 minutes., Let stand 10 minutes. Drain.
Divide eggs on the whites and yolks. Egg yolks lightly beaten, pour a thin stream of milk mixture, place on a small fire and cook until thick.
Remove from heat, add pre-soaked and squeezed gelatine. Stir until it dissolves and cool to room temperature.

whipped cream, gently stir in the milk-gelatin mixture.
At least beaten egg whites with sugar until hard peaks. Gently stir in parts of mousse.

Build:

put on a plate molding ring (you can use the mold split, in which peksya brownies or make a ring of paper acetate).
Put on the bottom of this construction, Brown said. Top Pour mousse, smooth. Refrigerate at least 4 hours, better overnight.

with cakes in the same way, just want to cut from the finished brownie circles required diameter.

Serve, garnished with chocolate and candied ginger.


I can say that unexpected, but delicious.

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tartare of tuna and avocado.

For ginger Round gotovim_vmeste . The combination of raw tuna, ginger, I also love.

I'll show you one dish that I never get bored. I cook quite often, it is very good fast dietichno and insanely delicious, if you are, of course, acknowledge raw fish. Again, fit and as a first course, and as an appetizer.


tartar tuna and avocado.





for 4 servings:



400 grams of tuna fish, cleaned of skin, bones and veins

2 avocados Juice of 1 lime
2-3 tbsp soy sauce
2-3 tbsp sesame
0,5 tablespoons butter grated fresh ginger
2-3 feather chives
Black sesame
drop of wasabi


For these foods, I always buy fish only in checked site (I've got my place in the market where you can always find freshest salmon and tuna and octopus there - the best in the world , and then freeze at night.

Prepare the marinade for Tartarus: Mix soy sauce, sesame oil, a drop of wasabi and finely chopped green onion and ginger, rubbed on a fine grater.

Tuna cleanse the skin, bones, and be sure to thin veins. Cut into small cubes, mix with the marinade, place in refrigerator for 1-1,5 hours.

Avocado cleaned, cut into small cubes and mix with lime juice.

With molding of the ring to put on a plate and a layer of avocado on top - the tuna tartare.

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Two incarnation of a pumpkin soup.

В gotovim_vmeste раунд блюд со свежим имбирем. Имбирь я люблю, поэтому мне захотелось рассказать of my favorite combinations with different products.
America, I never open, a combination of pumpkin, ginger is quite classical and somebody's favorite, and someone bored. Anyway, everybody knows it. Nevertheless, I will begin with the usual soup of pumpkin puree.

Once soups were our main meal, while my infant daughter ate vegetables only in this way. Pumpkin still remained in a constant diet - she loved him very much. And I'm always trying somehow to diversify. This variant, For example, I really like. True, it is not so much pumpkin as the soup of the ax, but it's worth it!

Pumpkin soup with ginger




Well, as you dear cooks, manages to photograph the beautiful soup?




Serves 4-6:


1 medium onion 1 stalk of leek (white part)
2-3 major
carrots 2 small tomatoes
400 g of purified pumpkin
1,5-2 tbsp grated ginger root
600 ml of broth or water
100-150 ml cream

Olive oil Salt to taste


Bow and leek cut into cubes, fry in a little olive oil over medium heat until transparent.
Add diced carrots, saute 5 minutes., stirring, then add pumpkin and tomatoes, peeled from the skin and seeds and also diced and grated ginger. Reduce heat, put all together under the cover until half the pumpkin.
Pour hot broth (I take just water) and cook until vegetables are tender. At the end of cooking salt to taste.

Pyurirovat blender.

For those who are not on a diet, serve, garnish with whipped cream.

Those who are dieting: not have cream, he was so delicious !!!!!


And if at the end of cooking in the soup add the zest and juice of 1 orange and separately fry the ol. oil, shelled shrimp (leaving their tails for beauty), then we can to get here this appetizer:

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Risotto с тыквой и шалфеем.

Promised three-year wait, for sure. This risotto was done for another .... Halloween, but still could not reach the hands of lay.

This recipe I have long been met at some regular English culinary forum. I love sage and pumpkin, and my home - Fig. Here - how to order, all in one vial.

Very festive risotto, with unexpected flavor. At that moment I was not up to it, but next time he'll bring to the table directly in the pumpkin, then and change my photo .

risotto with pumpkin and sage.





for 4 servings:

300 grams of rice for risotto (the original recipe advised Vialone Nano, I take the Arbor)
200-250 g pumpkin flesh
1 large stalk of leeks (white part)
100 g butter
1-2 sprigs fresh (!!!) sage
125 ml dry white wine
100 grams of grated parmesan cheese
1 liter chicken or vegetable broth


pumpkin and leek cut into cubes (brunoise).

in 1 / 3 sliv.masla spasserovat leeks until translucent, add the pumpkin, fry 5 minutes on low heat, stirring occasionally.

Add rice, a little toast, stirring constantly. Pour the wine and let it evaporate.

When wine evaporated, add a ladle of broth. Cook, stirring constantly and pouring hot broth for soup ladle, rice until cooked al dente.

Add 1 / 3 of plums. oil and grated Parmesan cheese. Mix well.

The remaining third of the oil quickly fry the finely chopped sage leaves and add to risotto.

Serve hot, garnished sprig of fresh sage, ideally - in the pumpkin.

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Салат из хурмы.

Hello again! Life is returning to its bed:)))

I will not rasskazavat that we had on the table in holidays - almost nothing new I'm not ready, and if cooked, it did not photograph - not before it. I admire people who manage to cook holiday table, and yes even filmed with all the recipes in steps.

about salads, I'm writing too often - what they so special? I love simple salads with a minimum number of ingredients. But then a remarkable trampampulkanat assembled, the idea of salad with ... persimmon. I, frankly, surprised. Salad with persimmon, I never not done, we will rarely buy and eat for some reason, despite the fact that the English persimmon just fine, though called indecent word "kakis". As it turned out, in vain, this salad is obtained very ornate and some holidays to taste and color.

Anyway, I'll show you my base salad of persimmon, you know, that salad - it creative?





Ingredients (number not write everything on the eyes):

mixture of young green leaves
Persimmon
salmon (Or ham, prosciutto, shrimp)
Nuts pine (caramelized walnuts / pecans, etc.)
Grated Parmesan
refill ol. oil + balsamic vinegar / lemon juice

for festive salads, I love taking no lettuce, but the assortment of young leaves (spinach, beets, arugula, chicory, etc.). They are more tender, and put в салат их можно целиком.
Листья помыть, высушить (страшно не люблю мокрые листья в салате!), выложить на блюдо. Хурму нарезать на 4-6 частей, красиво распределить. Лосось (мне больше всего нравится сочетание хурмы с малосольным лососем, хотя и с хамоном получается отлично) очень тонко нарезать, добавить в салат.
Сверху посыпать поджаренными на сухой сковороде орешками пинии, тертым пармезаном.

Заправить непосредственно перед подачей оливковым маслом и бальзамическим vinegar / lemon, you can with a spoon of honey.

Well ... you realize I can not write recipes salads - Broken lyrics.

I re-opened for a gadget, a gift her husband much as two years ago - shaker from J. Oliver. Quite unexpectedly began to actively use it. Salad dressing (even if it's corny oil + vinegar) can be obtained divine. And I have - a large bottle of walnut vinegar from France, and I'm happy!

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We're back. Photos will be no detailed reports too - they are very few people are interesting, but crazy skiers.



- It was great, despite the complete lack of snow and a crazy-zero temperature. The French know how to draw a route out of nothing, comb and smooth so that the ride is comfortable and pleasant.

- Most importantly: Katja rear left leg was course and passed an exam and is now the happy owner of the second star French ski school. The child can not keep up. Rides are already fully параллельно, прыгает, хулиганит на трассах, обгоняет и вообще ведет себя как та пацанка. В марте собирается получать третью.

- Отметили 8 лет со дня нашей свадьбы. Every time I wonder what is already so much time has passed. No words ... seems to have a whole life behind - so much was at this time.

- Balance after the holidays, despite 5-day ski showed terrible ... Very scary. With what was already before the drop to 15-16 pounds that way, it is to dream. To usual weight - 9-10. How - do not know yet. Dumayu.Skoree likely it will be sports and diet, which grew thin three years ago. Therefore, in the coming months are unlikely to be sweet recipes and other tasty unhealthy. So keep in mind. I will write about the salads and fish. And even better - do not about food, but about untold journey. No, the family I will definitely prepare буду:)

С наступившим Новым годом!!!!!!!!!!!!!!!