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few weeks I have my life be reduced to one word - "improvisation" -. No way, every time I am going through your head an idea and want to implement, I begin to fail ingredients, and end up jamming badly. The result does not become equal to or much less, but at least it seems, but of course, is not the same, and that bothers me the wrong way! Yesterday no further than this happen to me, I wanted to celebrate Ash Wednesday with a Coca d'Herring, as there was your aunt, the super just yesterday no had, and this leads me to ask a series of questions: Catalan is a big community in my area that ended with herring stocks toooodoooos supermarkets?? Means that they no longer do I have to learn German language pq the new area is Catalan and I had not heard (yuhuuuuuu!! Tiny joy if that were true lol)?? Or is that the Swiss have adopted the Catalan traditions and have done with everything before I came to buy? The fact is that using my new name, ImprovisaElvi, the sardines had to do that is not the same. The same thing happened when trying to make a terrine de foie mi-cuit. In proposing Maragda the proposal of the month I got super happy finally had the perfect excuse to make a mi-cuit foie stuffed quince and other jijona I had the opportunity to try staying with good friends last Christmas, I love them, I thought of doing it once was back to home. I looked up the recipe, I took the list to the supermarket to keep me anything and I put my goggles on the shelves to find my super fresh foie. After reviewing toooodooooos shelves and refrigerators of super, could not find it, for nothing, I went to another center, and left alike, without the happy foie. The next week I went to another larger center to see if they had it, and nothing at the end and tired of looking, I put my super smile speak fatal German but you'll understand me as my name is Elvira when you see my super drop tabs, and asked the butcher in question where my beloved foie gras, horundo response gentleman in question - "Here in Switzerland we do not sell that product because we do not accept the way the ducks are fattened for foie these so beautiful "- Not to take away my smile I reply that I did not accept the practice of feeding, but does not seem very successful in their response when the supermarket shelves can buy foie mi-cuit ... Why is it that is not from the same place?? Or just that duck have been feeding the little hand while a massage and make you sing a song and it stimulated moulin rouge-clad legs to have a pleasant life?? How can you be so hypocritical to release such foolishness and get away with it?? And at Christmas if you can buy foie gras in supermarkets? It's that time of season, for the moment of joy and love that permeates the atmosphere, look away when placed on the shelves to not think about how you feed? " And the poor chickens living in crowded you can not move from its cage or what? These if you can market?? I'm tired Ahhhhggggg that such rubbish!! However, in the best restaurants in the city if it's easy to find a good piece of foie gras made Grilled!! I want to say that all the chefs of this country are going to the neighboring country and bring foie trucks in order to offer its customers?? Let's leave it because I'm warming up at times and I have no desire jajajajaja, luckily one way or another in the end I get my way, as always improvising, but doing what I wanted at first.
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terrine, grilled vegetables and TUNA
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INGREDIENTS * 2 large eggplants
* 3 large red peppers
* 4 large onions
* 1 large can of tuna
* 2-3 tablespoons capers
* Provence herbs, fresh parsley and fresh basil
* 1 clove garlic
* balsamic vinegar caramel
* canons
* tomatoes and black olives
* salt, extra virgin olive oil
VEGETABLE PROCESSING AND TUNA TERRINE
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1. In a baking tray place the washed and dried peppers with whole onions, unpeeled. Put a good splash of olive oil and salt over. Bake 40-45 minutes at 180 ° C. Remove from oven and place in a large bowl, cover with plastic wrap once cold, put in the refrigerator and reserve until the next day, this way is much easier to peel the peppers. Once stripped clean of seeds and peppers, sauté in a garlic clove and set aside. Peel the onions grilled and cut into wedges.
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2. Wash and dry eggplant. With a mandoline to make thin slices, salt and let sweat for 15 minutes, rinse thoroughly and dry. In a skillet lightly browning blades go eggplant, place on paper towels to loosen the excess fat. Book.
3. Drain well and mix tuna with capers and herbs of Provence, parsley and basil, or those that you like more. Book.
4. Assemble the terrine, line a cake pan with plastic wrap, go accommodating overlapping layers of eggplant, over half of the peppers on them the sliced \u200b\u200bonion and tuna mix on top, finished with the other half grilled onions, peppers and remaining close with the remaining sheets of eggplant. Cover with plastic wrap and leave in the refrigerator until serving time. Serve with some leaves of lettuce dressed with a tomato cut up married and black olives, oil and vinegar. Garnish with some hints of caramel balsamic vinegar.
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This recipe I love is fresh, light and have a starter salad sea of \u200b\u200bfast and flashy. Tuna instead of sardines can be used for example, you can use eggplant instead of squash ... well, what more you want. This was one of the first recetillas I prepared as I left my parents' house, something sencillito and solved over dinner!
Klassische SULZPASTETE - PATE TERRINE
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INGREDIENTS Dough 30cm pan
* 450g flour
white * 1 1 / 2 teaspoon salt
* 200g butter * 250g quark
* 4 tablespoons
tablespoons water
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Fill
* 400g chicken breast 200g
* gelatinous beef (flank, neck)
* 350g beef fillet (in my case deer tenderloin)
* 4 1 / 2 tablespoons port wine (Madeira)
* pinch of nutmeg and clove
* 1 1 / 2 teaspoons a pinch of salt and pepper
* 1 / 4 teaspoon marjoram
* 1 / 2 teaspoon rosemary
parsley * 1 tablespoon thyme
* ½ lemon zest
* 100g loaf
* 1 1/2dl
milk * 75g ground almonds
* 1 dl
cream * 200g mushrooms or mushrooms
glass jar 50g pistachio *
* 1 egg
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DEVELOPMENT
1. Cut the chicken into small cubes raw like meat gelatinous veal, place in bowl with beef tenderloin, unite all the herbs and port wine and let marinate for two hours in the refrigerator at least or overnight.
2. Prepare the dough of the terrine: In a large bowl or put the machine to knead the flour and salt, be joining the butter until it forms a grit, then join the quark and tablespoons of water until it joins the dough forms a ball with your hands, wrap in plastic wrap and let rest at least 30 minutes in the refrigerator.
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3. Remove crust to bread, cut into small pieces and mix with milk. Book.
4. Remove steak from marinade, pat them dry and brown round and round in the pan with a dash of oil to seal it, so with no subsequent cooking juices will escape all of the meat. Book.
5. Shred chicken, beef jelly, mix bread with milk and juices from the marinade and herbs, ground almonds, cream and lemon zest to a puree. Once we mix the puree and pistachios peeled champis.
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6. Assemble the terrine: take measures cake mold and make us a template with greaseproof paper, stretch the dough with a rolling pin, to accommodate it in the pan from the oven leaving the paper in contact with the mold (this will help us unmolding after cooking), fill with half the meat sauce on top of previously sealed fillets in the pan, put the remaining filling and cover with a rectangle of quark mass, seal with a fork and decorate the top of the terrine as we like, in the center make a small tube so that all the steam out during cooking. Brush with beaten egg yolk. Bake 70 minutes at 180 ° C, if we see that it browns too much, cover with foil. Once cold, let stand a day in the fridge.
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This is very normal to see the terrine in the brunch, there are stuffed with mushrooms, or turkey breast in the center or nothing, and much smaller, are not cheap, that and I tell you, the truth is that home-made are really good and you get a tremendous amount of food, going to mount a couple of parties and some more.The recipe is the book "Backen Pikant" Betty Bossi
TERRINE "FALSE" MI-CUIT FOIE QUINCE OR FILLING JIJONA
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you have already seen that it is false false my mi-cuit foie jajajajaja, but not because I did not try eh? What is clear here that I write the Roma moved to Santiago in search of fresh foie lost. The result is not what I wanted, but to give me an idea of \u200b\u200bthe outcome if it worked. I leave the recipe I wanted, in the last Christmas when I prepared one and the truth is that above was delicious and super fast, because cooking is in the microwave (I saw on the cooking channel), the faster impossible. And if you have the same problem as me who can not find the happy foie, because mi-cuit foie buy and assemble the terrine, in my case I mounted mini-terrines with the help of a ring Emplate. Let the recetilla!
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INGREDIENTS * A duck foie gras 500g
* a teaspoon of salt
* media teaspoon pepper
* average teaspoon of sugar
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* 4 tablespoons port wine or Armagnac.
quince * 100g / 100g nougat jijona
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DEVELOPMENT 1. With the help of disposable gloves and / stripped clean without removing the liver too. Soak in cold water for an hour to bleed completamente.
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2. Secar y sazonar con la sal, pimienta, azúcar y vino de oporto o Armagnac, colocar en el centro el membrillo o el turrón de jijona, reconstruir la forma del foie y enrollar con papel film como si fuera un caramelo cerrando con un nudo en cada extremo con el exceso de papel film evitando que quede aire en el interior. Cocinar en el microondas a 100% de potencia 40 segundos, dejar reposar un minuto, dar la vuelta al paquete de foie y dejar otros 40 segundos más de cocción. En el caso de cocer un foie de 600g cocer 45 segundos, un minuto de reposo y otros 45 segundos more than cooking. Once cold, let stand in refrigerator 2-3 days before eating.
TERRINE CARIBBEAN FRESH MANGO AND COCONUT
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INGREDIENTS * 8 sheets of gelatin
* 150ml orange juice
* 2 ripe mangoes
* 100ml lemon juice
250ml coconut milk
* 100g sugar *
pinch freshly ground pepper
* orange syrup, coconut, raspberry and brioche to decorate.
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DEVELOPMENT
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1. 4 Soak gelatine leaves in cold water. Peel, slice the mango and grinding. Heat the orange juice and gelatin together drained, mixed with mango puree. Pour into pan and let cool in the refrigerator for 1 hour.
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2. Soak the other 4 sheets of gelatin in cold water. Heat the lemon juice and dissolve gelatin in it, attached to the coconut milk mixed with sugar and dash of pepper. Mix well and pour over the curd and mango jelly, cool in the refrigerator for 12 hours. Unmold and serve. I've served with candied orange, raspberry, brioche and toasted coconut flakes. I made a terrine mold and several individual molds.
Recipe book Terrines "
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Much roll not?? Then feel jajajajaja, is what has excited in the kitchen and enjoy cooking. Terrines are simple, varied, sweet, salty and I think for everyone. I said, if there are any ingredients that you do not like too much, it can substitute for what pleases you most, the case is to make and enjoy eating them. Do you take advantage!
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