Mini Chocolate Cakes with Almonds and Orange

Chocolate has always been a weakness of mine, but I had it under control; I just had to look to the other side of the supermarket's aisle when going shopping... but lately, I'm reading all this new stuff about it... things such as: it's not demonstrated that chocolate causes acne, 100 grs of 70% Cocoa Chocolate has more iron than 100 grs of lentils, Cocoa contains polyphenols: antioxidants related to the prevention of atherosclerosis and the occurrence of some cancers. You don't have to be Sherlock Holmes to imagine why I ended up baking these delicious Mini Chocolate cakes with almonds and orange!

Want to know more?

Wheat flour and organic Noodles with Rabbit

I love cooking "fideus a la cassola" or paella on weekends for lunch, when there's plenty of time and we start eating between 15:00 and 16:00... There is nothing more relaxing than being in the kitchen with my thoughts, preparing the dishes for the family with some music on the radio, and drinking a cold beer while I start cooking.

There's two big differences between today's recipe and this one: the first difference is the noodle. The ones I used in this recipe are made of wheat flour and also are organic, so there are no pesticides involved in the process which is an extra bonus to the dish. 

And the second difference is that I added a "picada" at the end of the dish. For those of you who don't know what a picada is, make sure you write it down because it's a basic in Catalan cuisine: In a mortar pour some salt, some toasted almonds/hazelnuts, some dry bread, garlic and parsley. Smash it all and there you are! Ingredients can vary from one dish to another.

So, this is the noodles casserole I prepared for my family this weekend. It's a really easy dish and it will give you energy for an afternoon walk through the forest or through the streets of your city. My daddy became 80 and we got together for the occasion. The sun was shining and we had a great time! See my papi on the left side. He doesn't look that old, does he? 

Will you recognise me without my apron? ;D

Ingredients for 4 servings: 1 rabbit cut in 8 pieces, 250 grs of wheat flour noodles, 1 onion, 200 grs of fried canned tomatoe, 1 green pepper, 2 garlic cloves, 10 toasted hazelnuts, a slice of 2 days ago bread, some parsley, salt, black ground pepper and chicken broth.

• Pour enough olive oil in the casserole to golden up the rabbit. Salt and pepper the rabbit pieces and when the olive is hot, place in the casserole. 
• In a big pot heat up the chicken broth.
• When the rabbit goldens up place the onion (cut in small dices) and when transparent, add the pepper cut in dices too and the garlic. When soft, add the tomatoe sauce and stir for 2 minutes.
• Add the noodles and stir for 1 more minute. Then add the boiling broth to the casserole (enough to hardly cover the rabbit). Let it simmer until the noodles are done. Mine took 20 minutes.
• Meanwhile, prepare the picada: In a morter place the toasted hazelnuts, some salt, the bread, the other garlic clove, and some parsley. Smash it, pour some of the casserole sauce in it and stir. Pour inside the casserole 2 minutes before the dish is done. 
• Let the noodles rest for another 3 minutes outside the heat.
• Time to eat!

Trying to get cool pictures, but still being so far away from Peter's methods and photographs!

Llenties amb botifarra blanca

My apologies but this post will be in Catalan. It's for a good cause: Catalan bloggers get together in this online event to spread the word about the Gran Recapte d'Aliments 2011. Every Catalan blogger is invited to post a recipe with basic/cheap ingredients, such as: legumes, natural canned tomato, oil, milk and canned fish to help in the big collection of food that will take place the 25 and 26 of November to fight against hunger.

Se'm farà estrany escriure en Català en el meu bloc, però em ve molt de gust participar en aquesta iniciativa i més ara que la crisi apreta tant. Qualsevol ajuda és poca i no puc evitar posar-me al lloc de la gent que ho passa malament... Així que aquesta és la meva recepta: Llenties amb botifarra blanca i demà contribuiré amb més llegums al meu Supermercat de confiança.

Per si no sabeu de què va i voleu contribuir-hi, Blocs contra la fam proposa aquest Gran Recapte del Banc d'Aliments 2011. 

Tota la informació la trobareu al decuina.net; aquí en teniu una mostra:

Com? doncs PUBLICANT UNA RECEPTA AL VOSTRE BLOG.
Quan? El proper dia 24 de Novembre, que és el dia abans del gran recapte.
Perqué? Per a ajudar a donar una mica més de visibilitat a aquesta gran iniciativa de solidaritat alimentaria que a més a més beneficia a persones que segurament estan més a prop del que ens pensem.


Aquí teniu la informació sobre aquesta campanya:

http://www.bancdelsaliments.org/ca/noticies/gran-recapte-daliments-a-catalunya-2011/_noticia:5/
http://www.bancdelsaliments.org/ca/sala_premsa/

Ingredients per 4 persones: 200 grs de llenties de cocció ràpida, 2 pastanagues, 1 ceba gran, 1 fulla de llorer, 1 os de pernil, 1 botifarra a daus, 1 botifarra blanca, 2 cullerades de tomàquet fregit, 1 cabeça d'alls, oli d'oliva i sal.

• Fregir la botifarra en una mica d'oli i reservar. En el mateix oli preparar el sofregit amb la ceba i pastanagues, i un cop transparent afegir la fulla de llorer, l'os de pernil, el tomàquet i els alls. Donar-li 4 voltes a foc suau i afegir les llenties i aigua que ho cobreixi tot bé.
• Seguir les instruccions de cocció de les llenties.
• Presentar amb l'ajuda d'un motlle disposant les rodanxes de botifarra blanca als costats i omplint amb les llenties.
• Bon profit!

Salut, sort i menjar a la taula per tothom!!!

Duck with Pears aromatized with anise

Would you (American readers) consider cooking duck instead of turkey this coming Thanksgiving? Or is it part of the tradition to eat turkey on a day like this? 

Even though, we don't celebrate Thanksgiving, we do celebrate Christmas and I'm starting to sharpen my knives and bring the huge pots and casseroles to the front. That's why I cooked this delicious duck with pears to see if the recipe had a chance for Xmas... and I'm showing it to you now because maybe you want to change the turkey for the duck ;D.

The truth is that 1 duck would feed 3 persons... make your numbers here. I bought a young female because they are more tender and super tasty. The contrast between the duck's meat and the pears is more than delicious and on top of that, the recipe also contains anise seeds... still drooling... ¡Que bueno!

So, considering that this is my Thanksgiving dish I would like to say thanks for having a healthy and wonderful family, thanks for surviving the crisis (for now), thanks for being still able to buy fancy products to perform fancy recipes... gracias!

Ingredients for 3 to 4 servings (depending on how hungry you are): 1 young female duck, 6 pears blanquilla type, 1 onion, 2 carrots, 1 leek, 4 ripe tomatoes, a thyme branch, 1 bay leaf, olive oil, 1 flour table spoon, 2 anise seeds teaspoons, half a glass of white dry wine, salt and black ground pepper.

• Ask the poultry shop to clean the duck for you and cut in handy pieces (8 to 10).
• In a big pan add enough oil to roast/fry the duck. Sprinkle the duck with salt and black ground pepper and place in the pan, once it goldens up reserve aside. 
• Clean and cut in small dices the carrot, leek, onion and tomatoes. Leave some of the oil in the pan and reserve the rest. Pour the veggies in the pan except the tomatoes. Soften them at low heat and add the thyme and bay too. Then pour the tomatoes and when they loose their water, add the wine. Reduce the sauce, add the flour, mix it well and pour 1 and a half liters of mineral water.
• When it boils again, add the duck and one teaspoon of anise seeds and let it simmer until it's tender. Mine took 1 hour.
• Meanwhile place the pears in a pot full of water and the other anise seeds teaspoon and bring to boil. Let it cook for 15 minutes.
• When the duck is done, add the pears and cook for another 5 minutes.
• You can blend the sauce if you want or leave the veggies in pieces like I did.
• Enjoy!

Joan Baez would be the perfect background's voice for this dish: 

"Gracias a la vida que me ha dado tanto

Me dio dos luceros que cuando los abro

Perfecto distingo lo negro del blanco

 Y en el alto cielo su fondo estrellado

Y en las multitudes el hombre que yo amo..."

Sobrassada Stuffed Squid

Sobrassada Stuffed Squid... the 3 S... like in Superb, Savory and Seasonal!

Yes, it might look a bit scary, but this size of squid is far from making me swim faster. I would have more doubts if I bumped into one of those super large ones from deep deep inside the oceans. Just the thought of a sea creature touching my skin and not being able to see it, scares me to death!!! 

However, these poor squids didn't have a second chance... they ended in my pan sofrito's pool :D. Can't wait to tell you how delicious they were. See that wonderful sauce? And the tasteful stuffing and the squids themselves... and... no, no; the toothpick should be left aside, but the rest, you can eat it all! Make sure you have the best bread nearby.

Squid season just ended here but it's starting in the North Sea, so go to your fishmonger and ask him to clean 8 squids for you and hurry home to prepare this easy recipe. There might be a little problem though, you will also need sobrassada which is a raw cured sausage from the Balearic Islands and maybe it's not at the corner shop. But if you do find it, please give it a try!

Ingredients for 4 servings: 8 medium squids, 100 grs of sobrassada, 200 grs of minced pork meat, 2 eggs, 1 big onion, 2 garlic cloves, 1 big slice of bread (from 2-3 days ago), 2 table spoons of fried tomato sauce, 1 glass of white dry wine, some olive oil, salt and black ground pepper.

• Ask your fishmonger to clean the squids for you and once home clean them again turning the bodies inside out.
• Boil the two eggs for 10 minutes. Cool down and peel when completely cold. Grate and reserve.
• Take a big bowl and mix the pork meat and the sobrassada with a fork. Squeeze the bread you had soaked in milk, and add to the bowl. Add the eggs too. Mix it all and sprinkle some salt and pepper.
• Stuff the squids with the mixture and close them with a toothpick.
• Soften the onion in some olive oil inside a big pan, add the minced garlic and after 5 minutes, add the tomato sauce. Stir it all.
• Place the squids in the pan and the legs too. Golden them a bit and add the wine. Cook at medium/low heat for 20 to 30 minutes or until tender.
• There you are! Have them hot or cold, for lunch/dinner or as a tapa... Enjoy!

Just like me coming out of the hairdresser! ;D

Stew Lentils with Cod and Potatoes

A lentils stew is always so hearty and comforting. I love them so much that I devour them in no time. I don't give the 20 minutes my brain needs to process I'm full, and at minute 10 I'm already having my second plate. Lentils make me behave like Winnie Pooh with honey pots ;D.

These lentils aren't cooked with chorizo or pork pieces, so they are fat free and super healthy! As strange as it might sound to you, cod and lentils match really well. But you will not know until you give this recipe a chance.

The weather is changing and Autumn is here with its red and yellow leaves, with seasonal delicious mushrooms and rainy stormy days... the best of the scenarios for this kind of dish.

So, grab your spoon and dive into this humble culinary pleasure!

Ingredients for 4 servings: 200 grs of dry and fast to cook lentils (no need of soaking overnight), 2 carrots, 1 big onion, 1 bay leaf, 2 medium potatoes, 300 grs. of desalted codfish, 1 garlic head, olive oil and salt.

• Wash the lentils under tap water, pour inside a pot and cover with cold water. Bring to boil and right after strain the lentils in the sink over a colander. Reserve.
• Peel and cut the onion, the carrots and prepare the garlic head and bay leaf. Take a deep casserole and pour some olive oil, soften the onion and the carrot and when softened, add the garlic head, the bay leaf and the lentils. Pour mineral cold water on top and let it simmer at low heat for 45 minutes or the time the lentils package suggests. Cover with a lid.
• Meanwhile peel and cut the potatoes and reserve. Dry the desalted cod with kitchen paper and reserve.
• 20 minutes before the stew is done, add the potatoes. Stir and cover with the lid. 
• When lentils and potatoes are done place the cod, stir a bit and turn heat off. Cover it again.
• 5 minutes later, taste and add salt if necessary.
• As you know, this kind of food is always better some hours later.

Can you ask for a healthier and cheaper dish?

Morcilla and Pumpkin Risotto

My monument to the Italian Risotto! What a delicious dish it is... that flavored creamy rice can make parents and kids delight. Those who follow this blog know about my rice weakness. I can't help it... when I see a rice dish in a restaurant menu; I have to taste it... even if it has some cheese as risotto does. Yes, I have a problem with cheese but I keep on trying it and maybe one day I will become an adult and will enjoy it ;D.

Each country has that special rice dish that highlights its traditional cuisine... I'm talking about Japanese Sushi, Spanish Paella, Chinese fried rice, curried Indian rice and so many other fantastic rice dishes. Each culture uses a different kind of rice and a different way to cook it. So far, I have only experimented with short and medium grain. Short is mostly used in Japan and medium is used in Italy and Spain among other countries. 

To prepare a risotto you should either use arborio or carnaroli rice and bomba or extra for a paella. In both cases the rice absorbs the flavour and essence of the ingredients and becomes a pure delight for your palate.

And without more delay, here is the recipe for this Italian risotto with a Spanish touch!

Ingredients for 4 servings: 4 small cups of arborio rice, 4 slices of peeled morcilla, 400 grs. of pumpkin dices, 1/2 a cup of white wine, 1 liter of vegetable broth, 5 spoons of parmesan grated cheese, 1 leek, 1 spoon of butter, 1 spoon of olive oil and some salt.

• Clean and cut the leek in small pieces and soften in the butter and oil. When softened (not golden) add the wine and let reduce at low heat.
• Prepare the broth and heat up. 
• Add the diced pumpkin and the rice and let it cook at medium heat for a minute. Keep on stirring all the time.
• Add part of the boiling broth and stir. Keep on adding hot broth to the rice whenever it absorbs it.
• The rice will be done in 18 minutes (or the time the rice package suggests). You should be stirring it all the time.
• Cut the morcilla slices in small pieces and add to the rice, add 4 parmesan spoons too, turn the heat off and keep on stirring until the parmesan melts. Taste and add salt if needed. Shape your risotto as timbals or simply pour in a concave plate.
• Place the rest of cheese between two oven papers and put under the grill. When it gets toasted wait until it colds and decorate your risotto.

Enjoy life and food!!!

Chocolate Cookies

Yes, I baked a batch of cookies! And yes, they were absolutely delicious... all that butter, all that sugar, all that chocolate... I'm still drooling. Each cookie is a tone of calories but, who thinks about the bikini operation now? Ups, yes the southern hemisphere... but tell me, is one cookie going to harm your body that much?

I wonder why I do not bake these more often; well, maybe I will from now on... I did try to bake them with whole wheat flour, margarine and fructose, no choco chips... but to be honest with you they were uneatable! 

"Starry, starry night.
Paint your palette blue and grey,
Look out on a summer's day,
With eyes that know the darkness in my soul..."

One of the most beautiful songs ever! Don McLean was inspired that day. What's a sky without stars? what's a cookie without chocolate chips? Don't let diets distract you from this recipe. Give yourself a break and enjoy these without delay!

I bet this is the easiest choco cookie recipe you bumped into. Grab a pen and hurry to buy the ingredients: 3 flour cups, 1 butter cup, 1 brown sugar cup, 1/2 cup of regular sugar, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 cup of chocolate chips and 2 eggs.

• Mix the flour and the baking powder.
• In a different bowl, place the softened butter and mix with the sugars. Add the eggs and salt and mix until it gets homogeneous.
• Preheat the oven at 200ºC. Prepare the oven tray with a piece of oven paper.
• Add the flour and work the dough with your hands, finally, add the chocolate chips and shape the cookies. Place them separately over the oven's tray. 
• Bake for 10 to 20 minutes at rack 3. Time will depend on the oven and the size of the cookies.
• You will get about 30 delicious cookies.

Enjoy!!!