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Tomato and goat cheese tostas

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Today is Friday, the favourite day of the week for the most of the people because it announces the weekend. And precisely because it is weekend I want to share with all of you a simple, healthy and quick recipe, Tomato and goat cheese tosta, ideal for a light dinner, or for a generous starter of a great St. Valentine’s dinner, for example. Keep this idea if you already are looking forward to surprising your better half in that special day.

The best of these «tostas» it is that they cook up in a short time. Although I present the ingredients that I used, you certainly could make your own adaptations. These «tostas» actually are my idea to share with our friends or our families. Not only do I prepare them for a dinner, but also I make them for a delicious breakfast or just as a snack. You decide how to taste them. No more explanations, let’s go into the kitchen in order to prepare this simple recipe as soon as we pronounce them.

Ingredients to prepare Tomato and goat cheese tostas (4 persons)

4 slices of seed bread
2 ripe tomatoes
tender shoots’ mix
8 slices of goat cheese
extra virgin olive oil
Modena’s balsamic vinegar cream
salt

How to prepare Tomato and goat cheese tostas

Toast lightly into a pan the bread slices with an olive oil’s trickle. You also can use a toaster and putting the olive oil at the moment to form our tostas.
Put the toasted bread slices into a dish, add some tender shoots, now some tomato slices previously cut into fine half moons if the tomatoes are large enough. Add a pinch of salt.
then, incorporate two goat cheese slices for each tosta
finally, add a thread of olive oil and another thread of Modena’s balsamic vinegar cream above all.

Ready! You’ll check how tasty these simple tostas can be. Go on if you want make your own versions. Use the bread you like most, change the tender shoots for lettuce leaves, spinach or canons. If you are not kind of goat cheese, try with your favourite. A red wine, a good company and these tostas taste as you were in the glory. Happy week to all my followers and readers.

Etiquetas: easy recipe, goat cheese, healthy recipe, light dinner, Modena's balsamic vinegar cream, seed bread, St. Valentine's dinner, tender shoots, tomato, tostas

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Categorías Recipes, Starters, Appetizers

Breaded eggplant: easy and healthy recipe for oven

11 Sep

The eggplant is one of these vegetables I choose once and more because, besides I love it, it is ideal accompaniment for uncountable preparations. One of my favorite ways to cook up eggplants is fried and crispy, but I avoid to make it in that form because it absorbs more fats. It is actually a pity that we have to step down the frequency we eat it in this way. For this reason, the last time I prepared eggplant I tried with breaded slices with cheese that I baked into the oven. The result was a crispy, tasty and healthier course.

Present in the human diet for 4000 years, the eggplant has some other common names in English: aubergine in British English, and also brinjal, brinjal eggplant, melongene, garden egg or guinea squash. Today, edible varieties are protagonist in the culinary culture around the world. We can find it in the Greek Mousaka, in the Arabian Baba Ganoush, in the Italian Caponata or Parmigiana, in the Catalan Escalivada and many other.

Although I´m pretty sure you´ll love this way, I´m gonna give you a tip just in case you consider frying eggplant anytime. If you put the eggplant into a bowl with salted water during 24 hours, you will get frying the pieces without extra fats. Why does it happen? Simple: the eggplant pulp is full of air and it´s cavernous. When it is soaking, the water covers all this free space inside the pulp and later, when you fry it, the oil won´t be able to being absorbed. So, if you want frying eggplant, no matter if it´s breaded or not, put the slices into water with salt. Now, lets try our today´s recipe.

Ingredients:

1 large eggplant

1/2 cup of breadcrumb

1/2 cup grated cheese

1 tsp dried oregano

1 tsp dried thyme

1 beaten egg

pepper

salt

How to prepare Breaded eggplants: recipe for oven (2 persons)

Mix the breadcrumb and cheese, the thyme and oregano into a dish. Beat the egg into another dish with a pinch of salt.
Wash the eggplant and cut it into transversals slices. Season them with salt and pepper.
Pass every slice by beaten egg pricking it with a folk and later pass it by the breadcrumb and cheese mix. Put them into an oven bake previously covered with baking paper. You can put them directly into the oven bake lightly painted with oil.
Bake between 170 and 180 Celsius degrees during 12 to 15 minutes, depending on every oven. When they golden, prick in order to check they are cooked.
Take away from the oven and serve immediately with tomato sauce and mayonnaise, or enjoy them without those complements.
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As my followers will have noticed the most of my recipes are thought for 2 persons, but the most of them, as well, are easily comprehensible. The ingredient´s adaptation is quite simple; just double the necessary amounts. Just one more tip for our today´s recipe: If you decide to prepare 2 eggplant for 4 persons, bake them in two different moments. You´ll see, a very easy, simple, economic and healthy recipe. Enjoy them!

Etiquetas: auvergine, breadcrumb, breaded eggplant, cheese, easy recipe, eggplant, light recipes, orégano, oven, thyme

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Categorías Recipes, Starters, Appetizers

Pork with vegetables: Oriental style

27 Ago

It is already the last week of August and in order to cheer us nothing better than cooking some special recipe. No matter if our holidays end or start, I propose a wink to the Oriental cuisine with this Pork with vegetables, Oriental style. Here you´ll find a very easy recipe, with pictures step by step. You´ll be able to enjoy a complete main course, full of flavor and color, a homemade foreign menu where cereals, vegetables, meat, even fruit, are perfectly combined.

I can´t tell you a lot about this recipe, just it is the result of my interest and liking for the Asian gastronomy. After being experiencing with many other proposals, such as this Cerdo Agridulce (Sweet and sour pork), the Kofta Curry or the Mujaddara, these two last from the closer Middle East, I figured out this idea, cooked up with ingredients are available in any supermarket. Would you like to eat some Asian course at home? Then, let´s go into the kitchen.

Ingredients

4-5 pork steaks

4-5 cabbage leaves

1 red bell pepper

1 large onion

2 garlic cloves

fresh ginger (grated tip)

1 handful pitted dates (6-7)

70 ml soy sauce (approximated amount)

1 tbsp Maizena (cornmeal)

3 tbsp soft olive oil (or sunflower or soy oil)+ necessary amount for frying the meat

1 coup Basmati rice

pepper mix

salt

How to prepare Pork with vegetables, Oriental style

At least 1/2 hour before starting the recipe, cut the meat into strips and put them into a glass container with the grated ginger and the soy sauce. Just the necessary amount to cover the meat. Cover with film and let marinating into the fridge.
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Back into the kitchen, get the vegetables ready to use: cut the garlic into slices; the onion, the red bell pepper and the cabbage into julienne. Take a look to the process of the cabbage´s cut in the pictures are bellow. It is about making a roll or two rolls and cut them into slices.
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All rights reserved by Tras La Receta
Heat the 3 oil tablespoons into a pan or wok. Add the garlic, the onion and the red bell pepper, season with the mix of pepper and a pinch of salt. Let cook for 5 minutes and after that add the dates cut into slices too, sauté and incorporate the cabbage.
Ad a trickle of soy sauce, cover and let cook, middle heat, while we cook up the pork strips.
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Take the strips out of the container and put aside momentarily. Dissolve the cornmeal into the soy sauce where the meat was marinating, take the meat back into the same sauce now with cornmeal and stir in order to the strips absorb this sort of tempura.
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Take other pan and heat oil enough to fry the pork strips little by little (remove the tempura´s extra sauce). Once golden, take out the strips and put them aside over absorbent paper in order to avoid extra fats.
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Check the vegetables, they don´t have to be very soft, it´ll be better if they are al dente, especially the cabbage.
Cook the rice, previously washed, into boiling water with salt. Let cook during 10 or 12 minutes and strain.
Serve the rice, put a vegetable layer and over it put the pork strips.
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All rights reserved by Tras La Receta

If you don´t like dates, you can use toast or natural almonds that combines very well with this kind of courses. Also, you can substitute pork for beef if the meat is tender, because of this I recommend veal steak preferably. Then, nothing more, I hope you have fun this week, if it is not, at least, have fun cooking!;)

Etiquetas: basmati rice, cabbage, dates, easy recipe, ginger, homemade foreign menu, main course, onion, oriental cuisine, pork strips, pork with vegetables, red bell pepper, soy sauce, special recipe

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Categorías Main courses, Recipes

Chickpeas with chorizo: from the Spanish kitchen

20 Ago

One of the first traditional dishes I tried when I came to Spain was Chickpeas with chorizo. A friend cooked up for me the recipe and since that moment the chickpeas with chorizo earned a privileged place into my kitchen. I prepare them very often, with different kinds of chorizo that always give a distinctive touch to the chickpeas. Which of them tastier? Actually I don´t know. No matter if you choose a sweet chorizo, spicy chorizo, fresh or traditional. The variety makes the richness. Because of this, our today´s recipe is prepared with turkey´s chorizo, delicious as well.

One aspect doesn´t change, at least in the way I cook up this chickpeas: whatever chorizo I choose, the tomato always is natural and ripe, grated just at the moment I´m going to use it. Without any doubt, the difference between preparing the chickpeas in this way and cook them with industrial tomato sauce is clearly palpable. Another point is that the chickpeas, the way they are made in Spain, they are taken out after cooked and are drained. Then, they only take the grains in order to mix them with other ingredients. Because of this, you can use chickpeas already cooked or cook them yourselves in the way I explain later.

It is a very nutritious recipe, full of vegetables proteins, present in our chickpeas, and animal proteins as well in the chorizo. It is true that chickpeas need to be accompanied by pasta or rice in order to synthesize all amino they have and the organism need. For this reason I choose a low-sodium pita bread and the problem was settled. On this menu, onion and garlic strengthen the immune system; vitamins, minerals and lycopene present on tomatoes fight against cellular degeneration and cancer. So, it´s a healthy and tasty menu, isn´t it? Let´s get into the kitchen.

Ingredients

400 g cooked and drained chickpeas (or 250 g chickpeas if you are going to cook them)

200 g Spanish chorizo (I used Turkey´s chorizo)

1 onion

3-4 ripe pear tomatoes

3 garlic cloves

1 tip of chilli (optional)

3 tbsp extra virgin olive oil

parsley to decorate

salt

How to prepare Chickpeas with chorizo

If you are going to cook the chickpeas, leave one cup (250 g) to soak the night before. Cook them with salt, 1/2 tsp of cumin, one bay leaf and one entire non peel garlic head. Into the pressure cooker they are 20 minutes, count from the start of the pressure´s release. Into a regular pot they usually cook during 45 minutes to 1 hour, depending on the strength of the grains. Be careful because it is not necessary very soft chickpeas. Drain them, throw away the garlic and the bay leaf and put aside.
If you buy cooked chickpeas, wash them with cold water, drain very well and put aside in the same way.
Heat the olive oil into a pan or into a clay pot. Add the garlic, laminated (if you cook the chickpeas do not put garlic), add the tip of chilli as well and let them golden. Incorporate the onion finely cut before the garlic burn and season with a pinch of salt.
When the onion transparence add the chorizo, peeled and cut into half moons. In order to peel the chorizo make a transversal cut and remove the skin with the tip of the knife.
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Sauté and add the tomato previously grated and seasoned with a bit of salt, stir to integrate everything.
Finally, add the chickpeas well-drained, cover and let it cook 10 minutes. Two minutes before, uncover.

Ready! Serve them in little pot clays or individual dishes and decorate with parsley.

As you will be able to appreciate, they are better fried or sauté chickpeas than a chickpeas potage. Here in Spain, chickpeas and legumes in general are usually cooked in the way of the popular Cocido Madrileño (Madrid Stew). I have the commitment of cook up a Madrid Stew as soon as winter permit this. Now, middle of August, no way. Impossible with the hot of the summer season in this part of the planet. For those people who read me in other latitudes, here you have this link.

The recipe I share today, you can prepare it for 4 people as well, by doubling the amounts. About bread, if you are not hypertensive, choose your favorite, but if you do are, enjoy the chickpeas with white rice. I hope you enjoy this recipe as much as I do every time I prepared it. It´s a very easy and fast recipe to make even in those days we want spend less time into the kitchen. See you soon!

Here you have others Spanish recipes if you want to have a look:

Salmorejo: Cordovan recipe

Spanish omelet with pizza flavor

Etiquetas: chickpeas, chickpeas with chorizo, chorizo, easy recipe, fast recipe, spanish recipe

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Categorías Main courses, Recipes

Grated hake sandwiches with duchess potatoes

16 Jul

It is true that duchess potatoes combines better with meats, but today I present them as accompaniment of hake, stuffed with ham and cheese, and grated with toast almonds. This was the menu ideated specially for a little guest, who, supposedly, only ate potatoes and fish, if they were fried.

Although I never throw aside the option of fried potatoes and fish, I took a chance cooking something different that attract attention of my picky eater. At the end, I had not to appeal to her prefer option and my guest, as well as being an enthusiastic and disciplined kitchen assistant, she gifted me with a completely empty dish. So, if you have at home some picky eater, put them this combined dish and invite them to participate in its elaboration. I´m sure they´ll be happy to become chefs.

It is a very easy recipe. The duchess potatoes are a different and delicious way to prepare potatoes. They are an item of the French cuisine and, as I mentioned at beginning, they are the perfect match for meats in general. The grated hake sandwiches, so I called them trying decide the right denomination, they are actually delicious, and quick and easy to prepare them. So, now we know the success they´ve had, I encourage you to make them at home, for delightful of children and adults too, of course. Let´s go, once more, to prepare two recipes in just one.

Ingredients for Duchess potatoes (4 persons)

4-6 potatoes (depending of the size)
50 gr salted butter
40 gr grated cheese (your favorite)
2 egg yolks
water (to cook the potatoes)
black pepper
salt

How to prepare Duchess potatoes

Peel the potatoes and cut them into cubes (depending of their size they will cook first or later), put them into sated water for 8 to 10 minutes. Do not let they soften too much.
When they´ve already cooked, take them out of the water, drain them very well and start smashing the potatoes. When you got the half smashed, add the half of the butter, the half of the cheese and one egg yolk, mix as well as you can, keep adding potatoes and smashing it until you have made your mashed potatoes; add, finally, the other halves of butter and cheese, check the salt and if you want put a pinch of pepper.
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It is time of hand work (here you can call your little assistant). Take a pastry bag with a star nozzle (you can make it with a clean plastic bag cutting it in one of their ends with two cross cuts). Take a baking try, cover it with baking paper. Fill the pastry bag and form little roses pressing little by little.
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Once, you´ve finished with the little duchess, paint them with the other egg yolk. Introduce the baking try into the preheated oven (200 Celsius degree) for just a few minutes, until they golden. Do not leave them too much time in order to avoid they drying out. Take them out from the oven and put aside while we prepare our hakes in the blink of an eye.
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Ingredients for Grated hake sandwiches (2 persons)

6 hake fillet
4 ham slices
4 cheese slices
2 filled tbsp grated cheese
1 handful crashed toast almonds
black pepper
salt
oil or butter (to cover a dish baking)

How to prepare Grated hake sandwiches

First, dry very well the hake fillets, especially if they were frozen. Season them to taste.
Put a few oil drops into a nonstick pan if were necessary. Heat it and seal every hake fillet, just instants per side (round and round). You might know that any fish fillet cook fast, and as you already know we going to grated, so it is necessary do not dry them too much; then they´ll be juicier and tastier later.
Paint with oil or butter the bottom of a baking dish. Now put a first layer of hake fillet, a second and third layer of ham and cheese, a fourth layer hake fillet, fifth and sixth ham and cheese again and a last layer of hake fillet. Now sprinkle, first with one tbsp of grated cheese and later with crashed toast almonds. Proceed as well with a second grated hake sandwich.
Put into preheated oven (grill option 220-250 Celsius degree) for 3-5 minutes or until cheese melted and golden. Take them out immediately and serve with our duchess potatoes.
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All rights reserved by Tras La Receta