viernes, 27 de junio de 2014

BEEF STEW WITH POTATOES (RAGOUT)

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES


As i´ve told you, Angelines is a really good cooker. I thought that already tried all of her recipes, but at Easter time, she surprised me with a easy and tasty recipe (using the pressure cooker), a beef stew! 


- 3 Potatoes, not too big.
- 1 Onion (We will the half of it)
- 1 Carrot
- 1 green capsicum / pepper 
1 red capsicum / pepper 

- 500 gr. of beef for stew (rib roast)
- 1 glass of white wine (aprox. 100 ml.)
- 1 cube od beef stock 
- 1 tin of mushrooms (or 300 gr. of fresh ones) 
- 1 tin of artichoke
- 1 small tin of peas
- Olive oil
- Water
- Salt
- Black pepper







- Chop the onion, and the capsicums. 




- Chop also the beef (for example, in Germany, you could find the meat already cut), in small cubes, aprox. 4cm.
- Cut the garlic.

- Peal and cut the potatoes.



First.  In the pressure cooker place 2 tablespoons of olive oil, and fry lightly the choped oinion and capsicums. 

Second. Then add the beef (salt and pepper to taste), and cook it until is gently fried, cause on that depends that the sauce becomes darker colour.  



Thirth.  Once the meat is cook how we wanted, add the white wine and the beef stock. Let that cook for 2 min. and close the lid. Let it cooling for about 20 min. The cooking time depends on the pressure cooker, if when you open it, the meat is still hard, you should close it a let a bit still cooking. 



Fourth.  Open the cooker and add the mushrooms, peas and potatoes. Close the lid again and let cook for 4 min. (for example, my pressure cooker needs 7 min.)


Fifth.  Open again the lid and place the artichokes, if they are from a tin or froozen, you should cook the with the mixture for 5 min (lid open). But if thea are already cooked, or in oil, you should also warm them the the mixture (about 2 min). 


and... that´s it ! it should looks like that:



 Cheers,

Allende

Notes:
-I really like the artichokes in oil.
-If the sauce is too fluid, you could mixt a half of a tablespoon of flour with a bit of cold water and add it, into the pot.

jueves, 19 de junio de 2014

SPAGHETTI WITH SHRIMPS AND CLAMS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

We needed a dish of "pasta". I guess that an italian would codemn us to hell for this preparation but, believe me, it is a very tasty dish and, at the same time, very easy to prepare. 






- 50 gr. Spaghetti
- 100 gr. frozen and peeled Shrimps
- 150 gr. de Clams (small size)
- 2 cloves of Garlic
- 1 cube of meat or fish broth ("starlux")
- Olive oil
- Salt






- In a skillet (wit a couple of tablespoons of olive oil) open the clams an reserve. 
- Thaw the shrimps, introducing them in a bowl with salted warm water. Then, drain well the shrimps (even tightening them to remove as much as water as possible) and reserve. 
- Peel and slice the garlic.
- Cut the spaghetti in half.








First.  In a saucepan, add enough water to cover the spaghetti. Add also a drizle of olive oil and half a cube of meat broth. Whena water start to boil, add the spaghetti. Start counting time when water start to boil other time. Cooking time depends on the brand used (it is normally shown in the package) but it should be around 8 minutes. Be careful of moving the spaghetti, occasionally, with a wooden spoon in order to prevent sticking. 

Second. Put the spaghetti under cold running water (so the starch is removed). Then then drain it well and reserve. 

Third.  We will use the same pan, where we cooked the spaghetti, which previously we have dried carefully with a paper towel in order to avoid any humidity.  We will add a tablespoon of olive oil and the sliced garlic. Let them cook until are gold-brown, but not burnt.

Fourth.  Add the peeled shrimps and cook them for 2 or 3 minutes (stirring with a wooden spoon).

Fifth.  We will add the spaghetti that is to be cooked together with the garlic and shrimps for 1 minute aproximately.

Sixth.  Add the clams (together with the oil that comes from the opening) and cook, together with the rest of ingredients, for 1 minute. 


And ..... Ready to serve!.  The appearance should be, roughly, this: 


Regards,

Esteban

miércoles, 11 de junio de 2014

MONKFISH AND PRAWN SKEWERS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES


You will see that, this "skewer", is  very easy to prepare but also very rich for eat. We will use frozen products so it is very cheap (this is something that your guests do no need to know).

(for 3 people):


Three skewers per person:

- 3 small tails of frozen Monkfish
- 18 medium size frozen prawns
- 1 red Pepper
- 1 Green Pepper
- Onion
- 9 wooden Sticks(skiwers)
- Olive oil
- Salt






- Thaw monkfish tails (better if you do it at room temperature). Then thoroughly clean and cut into cubes.
- Thaw prawns (better if you do it at room temperature). Then bake them (it is enough 4 minutes in microwave, inmersed in a bowl with salted water). Peel the prawns and discard shell and head.  
- Cut 18 "hoops" of red pepper.
- Cut 18 "hoops" of green pepper.
- Cortar 18 small pieces of onion.







First.  In skillet with a Llttle olive oil, saute the diced monkfish (Brown it for not more than 2 minutes) taking care are done for the 4 sides and reserve.

Second. In the same pan, after removing the monkfish, saute the red pepper and green peppers rings as well as the pieces of onion. It is not required it is completely cooked so only 2 minutes will be enough time. Remove and reserve.

Third. To assembly the skewer, add first 1 slice of red pepper, then 1 cube of monkfish, then 1 slice of Green pepper, then 1 piece of onion and, finally, 1 prawn. Repeat this sequence till you finish. Each skewer should have, at least, two pieces of monkfish and two prawns.

Fourth.  In the same pan we used before, put the skewers and finish browning them (turn around when it is necessary). It should be enough 2 minutes by each side.



In total, no more tan 20 minutes (if you do not count the defrosting time) and you will have a fun dish that always is successfull.

Regards,

Esteban


Note
Of course, you can use fresh prawns and monkfish. It is more expensive but you do not need to lose time defrosting the ingredients.

lunes, 9 de junio de 2014

TUNA FISH PIE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES


The recipe from today is a tuna pie, which is typical from Galicia, in Spain. The gallega cuisine is famous for its pies, we will try to teach you other ones in the future. It´s also not the authentic one, because today we are not going to prepare ourselfs the pastry. We hope you like our easy version for this pie or empanada! 



(for 8 people):


- 2 package of pastry (better, if it is for pies or empanadas)
- 2 big onions
- 1 red capsicum or pepper
- 1 green capsicum or pepper
- Cherrie type Tomatoes  (you also can use normal ones in pieces)
- Sundried tomatoes
- Paprika
- white wine
- 2 tins of tuna
- 1 egg (we are going to use the yolk only)
- Olive oil
- Salt





- Pre heat the oven, 180 dregrees
- Cut the onions and the capsicums or peppers into julienne strips







First.  Place 2 tablespoons of olive oil in a pan and fry lightly the onion until you can feel it soften.

Second. Then add the green and red capsicums, and move. Also the sundried tomatoes choped into small pieces. While the mixture is cooking place half a teespoon of paprika and a bit of wine. Salt and black pepper to taste. 

Thrid. When the mixture is cooked, add the fresh tomatoes, they will give it more juice.

Fourth.  Place the two tins of tuna and mix it properly. Keep it a bit still until the tuna heats and remove it from the heat, if not the tuna could dry.

Fifth.  Put the pastry on a baking sheet. Because the amount of filling that we have, we could do a big one (placing one pastry for the base, and the other for the top), or two small ones (folding them). 

Sixth.  Spread the beaten yolk of the egg on the top of the pie with a brush, and bake it for 20 min, 180 degrees.

And finished ! Hope you like it! 


Cheers,

Allende

Notes:
- Another version would be to add two hard-boiled eggs in small pieces to the fourth step.
- As you could see, the order of addition is from harder to softer ingredients. 

sábado, 7 de junio de 2014

TUNA FISH "BONITO" GRILLED & PICKLED

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

This is a sailor food par excellence. Its preparation is more than simple. Very tasty and with a very important advantage, you can keep it for some days in the fridge and... every day that passes will be better. 


(for 2 people):


- 1 slice of Tuna Fish (better if it is "bonito del norte")
- 2 cloves of Garlic
- Olive oil
- Salt
- Vinegar






- Buy a nice slice of fish. If you have the opportunity, better if you chose one of approx. 2 cm thick.
- Peel and slice the garlic.







First.  In a frying pan with a little oil (about 1 tablespoon) and hot, add the slice of fish. Fry it with high heat. Let brown on one side and flip the slice. Right now is when you add the garlic. Be careful the garlic does not burn too (if necessary, remove it and re-add later). If you need to add more oil, do it without hesitation.




Second. When browned on both sides, remove to a plate and ater it with plenty of vinegar.


Third. It can be eaten hot or cold. I prefer cold because it can be better appreciated the flavour of vinegar. If you want to keep it in the fridge, add more vinegar and place it in a tapper.  You can hold it, prefectly, for 3 or 4 days.

Very easy!  not?

Regards,

Esteban

Note:
This is a typical "grill dish" but it is wonderful grilled in a frying pan.

viernes, 6 de junio de 2014

APPLE PIE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES
For sure there are many ways to prepare de "Apple Pie", such ways as countries, regions or even families. Today we bring you a recipe, we usually do at home and that we love.  It's very easy to do and, with a mínimum practice,  you will get a dessert that will be great.

(for 6 people):


- 1 Kg. of Apples (better if they are Golden or Reineta varieties)
- 9 tablepoons of Sugar
- 1 cup (100 ml approx.) of wheat Flour
- 1 teaspoon of baking poder
- 1 cup (100 ml approx.) of Milk
- 2 Eggs
- 1 jar of Apricot jam (alternatively, peach)
- 1 glass of Brandy
- 1 Lemon






- Peel the apples and cut them into thin "crescents".
- Prepare the apricot glaze (we will use it then to spread the cake) as follows:
    . Mix, in a sauce pan, the jam, 3 tablepoons of sugar, the brandy and the juice of
      the lemon.
    . Put on fire, bring the boil and then go through "chinese" strainer.
- Grease the pan (better, special pan for cakes)  with butter. Put, in the base of the pan a disk of aluminium foil, ang grease it also with butter.






First.  In a bowl, mix the milk with the beaten eggs. In short, this will be called from now on "liquid".

Second. In another bowl, mix the flour with the yeast and the remaining sugar. In short, this will be called from now on "powder".

Third. In the base of the greased cake pan, we will put one layer of "poder", then a layer of apple and after we will water it with "liquid". We will repeat the layers, in the same order, to finish.

Fourth.  Put the cake pan in the oven, pre-heated, for 1 hour to approx. 175 centigrade degrees.

Fifth.  Unmold (we can help us with a plate or lid).

Sixth.  Cover the entire top surface of the cake with the glaze.


And this is the aspect that it should have ......




¡Espero que os guste!

Arantza

Note:
- If you do not want to prepare the glaze, you can use "directly" apricot jam.

ANCHOVIES IN VINEGAR WITH OIL AND GARLIC

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

This appetizer could not miss in the table!. Anchovies are truly a delicacy. Today we will make a dish that needs no fire, that is, the anchovies do not need to be cooked but... do not panic! because really they are not crude as they are cured by the immersion in vinegar.  


(for 4 people):


- 500 gr. of fresh Anchovies (not too large)
- 2 cloves Garlic
- Olive oil
- Salt
- Parsley
- Vinegar







- When you buy anchovies, if you are lucky (at lest in Spain), the fishmonger will clean them and, if so, please remember him NOT to open them, just to remove the insides and take out the head. It is better you finish the operation, at home, by removing the banck bone and separating the two loins of each anchovy.
- Peel and slice the garlic.







First.  Enter the loins of achovy in a bowl with wáter. Hold for, at least, 5 hours (in order to loosen all the blood).

Second. Remove the water and make loins in another container (preferably flat bottom) placing alternate layers of anchovies and salt. Then add plenty of vinegar (untill covering the anchovies) and hold for a mínimum of 5 hours.

Third. Drain anchovies and rinse with water.

Fourth. Add the anchovies, with the backs (skinned side) down, in a serving recipient. Add "generously" olive oil and add the garlic and parsley. It will be better, If you wait a few hours before to eat them.  This waiting will get that the flavor of vinegar is reduced and the result will be more tasty. 


And imagine taking this appetizer with a White wine glass in hand!

Regards,

Esteban

jueves, 5 de junio de 2014

RICE CAKE

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

For sure with the name of this cake you are thinking that the main ingredient is the rice, but could be or not. It is a simple cake, but that turns out in a yummy, as a dessert or to share with a coffee. 


 (for 6 people):


- 4 eggs
- 100 grs. of butter
- 2 small cups (aprox. 100 ml. each cup) of sugar (1)
- 1 cup (aprox. 100 ml) of rice flour (2)
- 1 cups (aprox. 100 ml) of corn starch
- 4 cups (aprox. 100 ml each cup) of milk

(1) If you are not a sweet-tooth, you could add 1 1/2 cups, for example.
(2) If you couldn´t find rice flour, the result is almost the same with normal flour.







-  Pre heat the oven, 180º
- Spread the cake form with butter, for a easiest cake remove from the mould. 







First.  Place all of the ingredients in a bowl and mix it until you have a semi-liquid homogeneous paste.

Second. Pour the mixture in the cake form. 

Third.  Bake it for 35 min. and 180º. You could try if it´s bake by sticking a knife and cheking if it comes out clean.



Easy! right?? but yummy!!

Cheers,

Arantza

CODFISH SALAD "BILBAINA STYLE"

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

I don´t know, if where you live codfish a typical fish that you can find easy. In Spain it´s really normal to fin it in a dried and salted way. It´s also a useful form to keep it longer. That´s why we could write a whole blog only about cod recipes, in fact, we are going to publish more recipes with this fish. 

Today we suggest you a easy dish, you even don´t have to cook that much. In this recipe cod is eaten raw, maybe at this point you think, i´m not going to prepare this one, but before that please try it, and then tell us if you like it or not... This way of serve it, makes it a tasty appetizer.


(for 4 people):


- 2 pieces of Bacalhau or dried and salted codfish (or a coulple of trims of codfish) 
- 2 cloves of garlic
- Olive oil
- 1 dried chilli










- Buy the cheap parts or trims of the cod, in Spain they call it "ears".
- Place the fish in a pot with water, like 36 hours with 4 changes of the water, also depends on the size of the piece.










First.  Drain the cod and clean it. Remove the bones or skin left. Cut it in strips, about 5 cm long and 2 cm wide, to have a perfect bite, but actually doesn´t matter that much the size. 



Second. Place the strips on a plate. Add the olive oil and cover it with plastic wrap about 2 hours, as a marinade. Don´t use an expensive oil because we are going to throw it away.




Third. Once it is marinated, drain the oil (we have to throw it away because it mixed with the water of the cod) and place it in a new plate.

Fourth.  In a pan with 3 tablespoons of olive oil, fry the sliced cloves of garlic with the chilli. Let them cook until are gold, but not burnt. :)



Fifth.  Pour the oil with the garlic and chilli on the cod. You can eat this dish either hot or cold.



Once you try it, i could promise you would try it again!! We advise you to share it with wine.

Cheers,

Esteban