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Tag Archives: butter

Seeds soda bread: homemade easy recipe

8 Feb
All rights reserved by Tras La Receta

All rights reserved by Tras La Receta

This Saturday I got up earlier looking forward to prepare and share with all you this delicious homemade soda bread, simple but actually flavourful. It´s an express bread recipe that doesn´t need previous fermentation, fresh leavening or to knead until we get exhausted. The result is outstanding: bread with soft and fluffy crumb, fine and crispy crust, ideal for tasting with butter or cheese, or simply without complement. Want to surprise on Saint Valentine´s Day with a bread made by yourself? This is your opportunity to shine and become heart´s queen or king.

The ingredients are quite simple and if you read at the end you´ll be able to keep some more ideas. With this recipe as beginning, you could create others with some more personal touches. It is the kind of bread the less skilled cook can prepare without troubles at all. You can look out this bread on Iván Yarza´s book Pan Casero, that have taken me off my fears and false myths around bread preparation.

All rights reserved by Tras La Receta

All rights reserved by Tras La Receta

Ingredients to prepare Seeds Soda bread  

245 g whole meal flour

15 g bread flour (it´s flour with more than 10 g of protein)

 3 tsp soda (Royal powders)

1/2 tbsp poppy seeds

1/2 tbsp linen seed non toasted

1/2 tbsp sesame seed non toasted

1 tbsp peeled sunflower seed

1 1/2 tbsp honey

7 g salt

280-300 g water (200 ml approximately)

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Todos los derechos reservados por Tras La Receta

 How to prepare Seeds soda bread

  1. Preheat the oven 220 Celsius degree, up and down position. Prepare a rectangular mould. You should spread it with butter first and flour after that if the mould is not nonstick.
  2.  Mix into a bowl flour, soda, salt, seeds, the honey and water. Blend with your hand until integrating all.  It has to looks like a sticky, pretty much humid mixture. Add more water if your fingers doesn´t feel catchy.
  3. Pour the mixture into the mould, flour and put into the oven during 40 minutes. Only if has it golden quickly, you need cover it with some baking paper.
  4. 40 minutes later take it away from the oven, remove from its mould and let cold before have breakfast.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

I´m sure you gonna repeat this recipe, just if you want some innovation then use white flour instead of whole meal flour. Add some raisins or chocolate chips instead of seeds. You can also cook up this same bread recipe without a mould, doing a ball with the mixture, but you have to use less water and proceed making a cruise with two perpendicular deep cuts before introducing it into the oven. Enjoy it as much as we did at our Saturday´s breakfast.

You can also try this tomato anf goat cheese tostas with this delicious homemade bread.

All rights reserved by Tras La Receta

All rights reserved by Tras La Receta

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Stuffed potatoes: the Cuban recipe, step by step

19 Jul

Today I want to  share a Cuban recipe, a classic on our mom’s menus, made of potatoes and mincemeat. I used to help my grandmother when she prepared them, no matter if the result were a little bit different of their perfectly round balls. I always insisted to eat the stuffed potatoes were prepared by myself, and I would enjoy so much elaborating them and later eaten them. I only participated at the moment of forming the balls, during the rest of the process I only used to watch and ask.

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Todos los derechos reservados por Tras La Receta

Ingredients to prepare Stuffed potatoes: the Cuban recipe (4 persons)

 5 potatoes

40 g butter (optional)

2  beaten eggs

bread crumbs for breading

250 g mincemeat

1 onion

4 crushed garlic cloves

1/2 red bell pepper

1/2 tsp dry oregano

1/2 tsp dry thyme

4 filled tbsp fry tomato sauce

2 tbsp oil

salt

black pepper

How to prepare Stuffed potatoes: the Cuban recipe

  1. Season the mincemeat with salt and black pepper to taste. Mix it with the crushed garlic, the oregano and the thyme.
  2. Heat the oil, add the onion and the red bell pepper, both finally chopped, leave them for a few minutes.
  3. Once the onion transparences incorporate the meat until it golden, then add the tomato sauce (you can use natural crushed tomato). Stir very well in order to integrate every ingredient with the mincemeat and let it cook for 8-10 minutes. Cook the meat with a cover if it is dry, if it has lot of liquid cook it without the cover.
  4. When the mincemeat has cooked, take it out into another recipient and put aside while we prepare the potatoes puree.

Keep in mind the stuffing should be more solid than in other preparations, because here the matter is make our work easier when we form the balls.

Let´s work our potato balls

  1. Cook the potatoes in boiling water with salt to taste for 10 minutes, depending on how large or small you have cut the potatoes.
  2. Make puree, add butter or not, check the salt and let it refresh no cool.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  3. Then, with help of a large spoon take first a portion, enough to form a ball, sculpt so that you make a hole in the centre in order to fill with a small spoon of our mincemeat.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  4. With the other hand take a smaller portion of puree, form a round layer and cover the filled ball, keep molding until you get a round ball, but don´t worry if it isn´t perfectly round at first time. Later it´ll catch a better form.
    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

     

  5. When you have finished all the balls the puree has permitted to form (8-12), it is the moment to breading them: pass them first for the beaten egg with a pinch of salt and then for the breadcrumb . It is in this part of the process when you´ll see how your balls end taking the right form without bigger complications.
    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  6. Put them into the fridge at least for 10 minutes while you prepare a salad or any other accompaniment you prefer.
  7. Fry the potatoes in abundant oil (wait the oil heat very well in order to avoid the balls break). Once they golden turn around, let golden again and take them out.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

Serve them with a salad of Roman lettuce, cucumber, tomatoes and red onion seasoned with a sweet mustard vinaigrette. It´s very easy: 2 1/2 tbsp mustard, 2 tsp honey, a trickle of Jerez Vinegar, 1 tsp extra virgin olive oil, a pinch of salt and pepper, all very well mixed until the ingredients blended.

If you decide to try this recipe, it´ll be better you do it in advance. You can prepare the mincemeat while you prepare the puree. Remember let the puree refresh but not completely cool. With respect to the breading, if the bread is very thin, sometimes it is necessary to repeat the breading, so later they will fry better and you’ll avoid they absorb more fat, even if this could seen paradoxical. And no more for today: prepare soon this recipe and tell me then. Happy weekend! 🙂

Oreo Cheesecake, non bake easy recipe

23 Jun

In the summer we prefer fresh desserts, easy to prepare them and better if you don´t have to turn on the oven. Since a time ago, I had an idea turning around my head, and visiting a few blogs and other websites, where you can find delicious recipes, I finally decided for a recipe that mixed cookies and cheese cream, very close from one that I shared here a few months ago. It was Blueberry Cheescake. Just a little change: this time I used Oreo cookies and the result couldn´t be other.

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Todos los derechos reservados por Tras La Receta

Ingredients:

  • 400 g Philadelphia cheese cream
  • 300 ml milk cream (1 1/4 cup)
  • 156 g Oreo cookies
  • 40 g butter
  • 4 leaves of neutral jelly + 1 cup water
  • 50 g white sugar
  • 2 ó 3 tsp water

How to prepare our Oreo Cheesecake

When you opened your cookies packet reserve four of them. With the other cookies you must open every one and to take off the cream. Keep it for later. Crushed the cookies.

  • Now add the butter completely melted and mix it with the crushed cookies. Work as well as you can this mix. Distribute a 1 cm layer in a tart pan, better if it is removable. Save it on the refrigerator while you move on with our recipe
  • Fill a bowl with cold water and put the leaves of neutral jelly for 8-10 minutos.
  • Heat softly the cream with the sugar, the cheese and the cookies cream until it boils. It will help you using a whisk.
  • When it boils remove form the fire, add the hydrated jelly leaves and blend it until all be integrated. Let it refresh. Fill the tart pan, take two of the four cookies that we save, chop it and put carefully the pieces into the mix.
  • Crown with one cookie in the middle and grate the last one over our cheesecake. Save once more on the fridge and let it there 6 hours at least.
    Todos los derechos reservados por Tras La Receta

    Todos los derechos reservados por Tras La Receta

    Todos los derechos reservados por Tras La Receta

    Todos los derechos reservados por Tras La Receta

    Enjoy this fresh dessert as I did. Soon I will share all my old posts in English, but it´ll be little by little; and please if you see any mistake don´t doubt make me know, it is the only way to improve and make me understand as well as in my native language. Be patients and be happy too.

     

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