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Blog: Monitouille Topics:Cooking, Recipes, Peruvian -
Category Archives: Starters
Ver post de Starters
8 people
Newbie
10m
1h
(Español) Gazpacho de sandía
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Ver post de Starters
2 people
Newbie
30m
6m
Spanish tortilla de patatas
Number of Diners
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So, I realize it’s time for me to share this recipe with you. I learned how to make tortilla de patatas not in Spain, but in the states, almost 10 years ago, where I met y friend Juanjo who taught me how to do it. By then, I didn’t even got why he had such a big amount of olive oil. Now of course, I get it completely and I follow his steps. Anyway here it goes, eaaasy and delicious. I’m also gonna tip you which is for me the best place to eat it in Madrid, and that’s at Jose Luis, it’s fantastic.
Important: the potatoes are cooked slowly in oil at low temperature. They are neither fried or cooked first in water, or anything like that. Patience always adds flavour!!
Posted in Starters, Spanish, Eggs, Appetizers
Tagged clásica, tapas, tortilla de patatas, tortilla española
6 Comments
Ver post de Árabe
4 people
Beginner
35m
5m
Tabouleh and grilled aubergines with Tzatziki sauce
Number of Diners
Difficulty Level
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I declare myself an absolut fan of cous-cous. And of arab food. And since it had been a while since I didn’t eat, this past week I’ve had it more than twice. Last week with my dad, I prepared this delicious cous-cous and grilled aubergines with Tzatziki sauce. Yesterday I made the cous-cous again for my friends and again sucess!
It’s such a simple salad to make, with a different taste and aroma of what we’re used to having. And the aubergines are the perfect side-dish with the salad. The Tzatziki sauce, usually used in Kebabs, matches amazing with vegetables as well, it enhances a simple salad if you use it as dressing as well. So here you go, three easy, delicious vegetarian recipes with the taste of a different culture.
Posted in Árabe, Salads, Starters, Vegetarian
Tagged árabe, berenjenas, berenjenas en sal, cooking, cous-cous, eggplant, ensalada de cous-cous, easy, griego, libanes, menta, recipe, salsa de yogur, salsa griega, tabouleh, tabule, tabuleh, turquia, Tzatziki
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Ver post de German
6 people
Newbie
30m
15m
German Potato Salad
Number of Diners
Difficulty Level
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First of all, I want to thank GastronomíaYCia for giving my Panettone the first prize in the Christmas Recipe contest they made. I won an amazing printer and dinner for two in an interntaional food restaurant of my choice. So I’m so very happy with my super prize! I also just recently came from an amazing trip to India and Nepal, had the opportunity to attend a wonderful fairy tale wedding in Mombai (Vargas Llosa wrote and article about it in his last column) and spent a lot of time with my beautiful family. So I am abolutely recharged and willing to accomplish many things this 2012!
This recipe actually is from 2011, from the latest Christmas, which I spent with my family in Berlin. So, given the circumstances this German Potato Salad could not miss this year. I’ve been cooking it for many years now, this recipe though has new important ingredients such as broth and the juice from the bacon.
Adding the vinegar while still warm not only keeps the potatoes firm but enrichens the flavour, as does the broth and bacon juice. It is a simple salad, delicious to eat with nothing more, with a grilled fish, with sausages, with turkey, etc…. and it is also very simple to make! So here you go, the step by step recipe.
Ver post de Starters
Normal
1h
5m
Typical Spanish croquetas: spinach and mushrooms
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This recipe I’ve been owing to my friend Alfonso from the blog Recetas de Rechupete!! I finallyyyy made them. It’s funny how I started to cook much more peruvian food when I wen to live to Madrid, and now that I’m in Berlin, well, of courseee I miss some Spanish food :) So, my friend Ana came to visit and brought typical jamón serrano, chorizo, lomo. My roomate Clovis also loves cooking and making thematic dinners, so he prepared the delicious Tortilla (delicious) and I made some tostas with my rye home-made bread and this croquetas. It has some delicacy but it’s not hard, you just have to put energy to it!! This time, not so many pictures of them, they ate them so fast, they would not let me!! Imagine how good they were :)
Ingredients.
For the bechamel (taken from Recetas de Rechupete):
- 3 tablespoons flour
- 3 tablespoons butter
- 750 ml whole fresh milk
- Nutmeg
- Salt and freshly ground pepper
For the fillings (spinach and mushrooms):
- 2 white onions
- 1 cup of fresh spinach
- 1/4 cup of raisins
- 250 gr mushrooms
- finely chopped parsley
- salt, pepper and nutmeg
For the breading:
- 3 eggs and grated bread.
Preparation.
We first start with the bechamel sauce
- Sift the flour.
- Start heating the milk at medium heat for about 5 minutes, without allowing it to boil.
- Melt the butter at low heat.
- Add the flour and mix well until it browns a little. This is called Roux.
- Mix well with a wooden spoon and when it is all well incorporated, start to add the milk beating constantly to prevent that lumps get formed.
Posted in Starters, Spanish, Appetizers
Tagged bar, mushrooms, cooking, croquetas, España, espinacas, step by step, recipe, recetas de rechupete, tapa
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Ver post de Soups and Creams
8 people
Beginner
40m
20m
Soba noodle soup with shiitake mushrooms and latin “tofu”
Number of Diners
Difficulty Level
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Cooking Time
Do you know why in Egypt and countries where it is really really hot people are used to having hot tea instead of ice-cream? Because if we drink something hot our body temperature is closest to the outside temperature and, therefore, we feel less hot. If we have ice-creams what happens is that our body temperature lowers, we feel more the outside temperature, therefore, feeling hotter. Physiologically speaking that’s how it works. Now, it’s clear that the first thing we think about when we are feeling hot is ice-cream or cold coke, and when we feel cold we feel like having a really nice hot soup right?
I am one of those who thinks both things saciate us. One has a short-term effect and the other one regulates us on a longer term. That’s why soups are perfect for the whole year! When it’s cold they heat us up, when it’s hot they also have a positive effect on our body. And, well, yes I must confess my family is addicted to soup, the whole year we have soups.
This delicious and exquisite soup with soba noodles, shiitake mushrooms and latin “tofu” (which is latin fresh cheese that does not melt) is for all seasons. For Peruvians right now that want to feel warmer now that it’s winter, for Spanish that are having a very hot Summer and for Germans that between rainy days and sunny days, well, it’s always welcomed. And for everyone else of course!!!
Posted in Soups and Creams
Tagged appetizer, hot, calor, cooking, easy, soba noodles, ice-creams, winter, recipe, yummy, shiitake, soba, soup, body temperature, umami, summer
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Ver post de Criolla
8 people
Beginner
20m
45m
Starter: a traditional peruvian ‘Causa Limeña’.
Number of Diners
Difficulty Level
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Last Sunday came friends at home for lunch. My aunt was also visiting Madrid and it had been a while since I didn’t invite many friends over. I was eager to cooking all day long. So I prepared a three-course menu with a starter, a second plate and dessert. The starter was this ‘Causa Limeña’, a very traditional peruvian dish. I bought a very good quality tuna I was wanting to try a while ago from El Teso (and I have to tell you I highly recommend it, delicious tuna).
For the ones who haven’t tried it yet and don’t know what it is: imagine a cold lasagna made of potato puree (with lemon and chilli) filled with whatever you like. In Perú we make it of chicken, octopus, tuna, crab, asparagus, whatever you like!! Be creative!!! Perfect for summer time, do it on a Monday and to the fridge. You’ve made yourself an excellent afternoon ‘snack’ for children after school, surprise for friends, light lunch. I love it. I am in love with my peruvian Causa. Let’s start with the menu then.
Ingredients. Makes 8 personal ‘causas’ or one medium 20 x 20 cm pyrex.
For the causa:
- 1/2 kilo of potatoes
- 1/4 cup of vegetable oil
- 4 tablespoons of pasta de ají amarillo
- 2 limes
- 3 lemons
- 1 avocado
- 1 can of a good quality tuna
- salt and freshly ground pepper
- 1 cup of home-made mayonnaise (below)
For the home-made mayonnaise:
- 1 cup of vegetable oil
- 1/2 garlic clove or a teaspoon of roasted garlic paste (provides a softer flavour)
- the juice of half a lemon
- 1 tablespoon mustard
- 1 egg
- salt and freshly ground pepper
Posted in Criolla, Starters, Peruvian, Appetizers
Tagged avocado, tuna, causa, causa limeña, cooking, easy, mayonnaise, morrillo de atún, palta, papa, step by step, patata, peruvian, recipe, summer
5 Comments
Ver post de Creative
4 people
Advanced
1h 30m
Poached egg over artichoke textures topped with crispy pancetta and Parmigiano Reggiano
Number of Diners
Difficulty Level
Cooking Time
Oh yes, with this dish I’m going up on elegance and more for sure. Thought for my future menu and experimenting for the first time with foams and textures; reading about flavour combinations and cooking methods. This plate has travelled from Julia Child’s artichoke bottoms cooked in a ‘blanc’ (‘like it used to be done’), to an artichoke foam accomplished with Ferran Adrià’s ISI Gourmet Syphon. Over these two textures a poached egg and to enhance flavour crispy pancetta and some Parmigiano Reggiano. This is harmony ladies and gentlemen.
Ingredients. For 4.
- 12 fresh artichokes, the biggest you can find. If they are not so big then you will be needing 16, 8 of which will be bottoms and the rest for the foam.
- 4 eggs, best quality and very fresh
- 100 gr of pancetta
- Parmigiano Regianno cheese
- 3 lemons
- 1/2 onion finely sliced
- 200 gr of cream 35.1% grease
- 100 gr water and 100 of the broth form the artichokes
- 30 gr butter
- 3 gr agar-agar
- 1/2 litre ISI-Gourmet syphon
- vinager
- salt, pepper and nutmeg
Preparation.
Let’s take it by steps.
1. Artichokes. Day before.
- First you need to pick up the 4 biggst artichokes because we need the biggest bottoms or hearts, where the poached egg will be layed on. If they are smal there will be 2 per plate. These ones we will prepare as Julia Child did, ‘as done before’ a friend told me: in a blanc.
- First break the stem off close to the base of the artichoke. Holding the bottom up, bend a lower leaf back until it snaps. Then pull it off. Continue until you’ve gone beyond the curse, where the cones of leaves folds inward.
Posted in Creative, Starters, Eggs, Soups and Creams
Tagged alcachofa, bacon, cooking, espuma, espuma de alcachofa, Ferran Adrià, huevo, huevo escalfado, huevo poché, Julia Child, panceta, parmesano, recipe, sifón ISI
3 Comments
Ver post de Starters
Advanced
45m
40m
Peruvian Humitas
Difficulty Level
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This post goes is dedicated to my Mom for Mother’s Day and to every other Mom as well.
When I was in Lima a couple of months ago, my Mom and I got together to cook. She’s always been a great cook and I’ve learned many tricks and recipes from her. My Mom says that the passion for cooking that I have, I’ve inherited from my great-grandmother (her grandmother). That’s why that day we cooked Mamitas’ Ester great Humitas.
I promised my Mom that I wouldn’t tell the secret ingredient of this recipe, so you’ll see listed in ingredients a “secret touch“. Let me tell you though that you can play with the Humitas all the time. You can add raisins and more sugar and they’ll be more for dessert, some cilantro and chili and they’ll be more ‘criollas’, other flours, another corn, both, purple corn, plenty of ideas. Imagine the “secret ingredient” as an “imagination ingredient” where you can add whatever you like to make a different recipe.
So today this goes to my mother with love and hoping she’ll have a great Mother’s Day with my two brothers and family. I hope that next time we meet we cook again. Happy Mother’s Day!!
Ingredients. 25 humitas.
- 3 thick grain corn (in Madrid you can get frozen and use those)
- 1 1/2 tablespoon butter
- 1/2 cup fresh milk
- 1 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 2 1/2 tablespoons brown sugar
- ‘secret touch’
Preparation.
First of all we need to prepare the “molds” with the corn husks as you can see in the pictures:
Posted in Starters, Peruvian, Appetizers
Tagged corn, dia de la madre, humitas, maiz, peruvian
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Ver post de Salads
4 people
Normal
1h
Delicious mediterranean gnocchi salad
Number of Diners
Difficulty Level
Preparation Time
A few weeks ago I was going for dinner and wine at my friend’s Malena beautiful terrace. Having such good weather those days, I could only think about eating a nice salad. I ran into Pão e Queij’s Blog and I found this beautiful and different gnocchi salad that I adapted and cooked for dinner. If you already have baked potatoes from the day before, it only takes 30 minutes. While the red bell pepper is roasting in the oven you start preparing the gnocchis and get together all the salad ingredients.
Ingredients. Serves 4.
- 500 grs de baked potatoes
- 3/4 cup flour
- 1 egg
- 1 red bell-pepper
- 1 can artichokes
- 1/2 cup dried tomatoes
- 2 salad tomatoes
- 1/4 cup of basil
- 2 white sweet onions
- 2 tablespoons of green onions
- salt, freshly ground pepper, nutmeg and oregano
For the vinaigrette:
- 1 ripe tomato for grating
- red wine vinegar
- extra virgin olive oil
- 1 lime
- oregano
- 1 finely chopped garlic clove
- salt and freshly ground pepper
Preparation.
Lets start with the roasted red peppers:
- Preheat the oven to 210ºC.
- Roast the pepper cut in half facing downwards with some olive oil for 25 minutes aproximately.
While the peppers are roasting we will prepare the Gnocchis:
- Boil water with some salt and olive oil.
- Place the flour over a working surface.
- Peel the potatoes and purée them over the flour.
- Add salt, pepper and nutmeg.
- Make a hole in the middle and break the egg.
- Knead until the dough is not so humid but remains soft. You can add some more flour if you think it’s necessary. Do not overwork or the gnocchi will be heavy.
Posted in Salads, Starters, Italian, Pasta
Tagged cooking, salad, gnocchis, mediterranean, ñoquis, step by step, recipe
3 Comments
Ver post de Arequipeña
4 people
Newbie
30m
Solterito Arequipeño
Number of Diners
Difficulty Level
Preparation Time
This is a typical salad from Arequipa city in Perú, where my grandmother grew up. And every time I went for lunch to my grandma’s house, always, she received me with her Solterito salad. I ate not 1, nor 2 but at least 3 plates. Delicious. So, as you can see, there is no doubt that every time that I eat it I remember my grandma Carmen. One of the best things about eating when good memories arise is that food and tasting become part of that memory and our perception of tasting and flavouring change and become, a different pleasure. This recipe and post goes to her, with all my love, and to Arequipa where she grew up to be the great mother and grandmother she was.
Ingredients. We were 3 and ate more than one plate. Important that there is enough to repeat dish!
- 1 peruvian corn
- 1/2 package fresh salty cheese. I buy one from Ecuador here in Madrid.
- 1 ají amarillo (peruvian chili)
[ => these three products you can get in latin internet points or latin stores that sell the brand Nativo/Goya, I leave you a link here of a store that sells them online :) ]
- 1 cup lime beans
- 2 tomatoes
- 1/2 red onion
- 1/2 kilo potatos
- juice of 1/2 lime
- 1 teaspoon chopped parsley
- sunflower oil, white vinegar
- salt and freshly ground pepper
Preparation.
- Cook the potatoes in water with salt.
- Cook the peruvian corn in water with a teaspoon of sugar. When it is cold take out the grains with hands.
- Cook the lime beans, when water srtarts boiling 3 minutes.
Posted in Arequipeña, Salads, Peruvian
Tagged Arequipa, arequipeña, cooking, cocina peruana, salad, easy, habas, step by step, Perú, peruvian, recipe, recuerdos, solterito
5 Comments
Ver post de Starters
8 people
Normal
40m
5m
Cebiche
Number of Diners
Difficulty Level
Preparation Time
Cooking Time
Let’s go with one of our most classic dishes: delicious Cebiche.
What can we peruvians say about cebiche that you haven’t heard already? That we love it, that (for us) ours is the best, that no lemon compares to ours, our fish, our land, our climate… our chillis or “ajíes” and our people.
Spain has to be thanked indeed. Without the lemon seed they brought that grew in our land with its unique properties, and without onions cebiche would not exist. or ceviche. or seviche.
The thing is, yesterday (even though this pictures and recipe were taken a few weeks ago when I invited friends home for cebiche) my great friend Diego Salazar (a great gastronomy journalist and passionate about food and cooking) and me taught a cebiche course to a group of american students here in Madrid. It was, undoubtedly, the best excuse for me to wake up early and start preparing and cooking the sweet potatoes, peruvian corn, andean popcorn (canchita serrana), pack up knives and bowls, go to market, buy some fish, lemon (some peruvian I still had, which was great), onion, chillis (ajíes), ginger root, coriander and go to the course.
Cebiche in Perú, and for us peruvians abroad, matches perfectly with sunlight, friends and very cold beer. So now that the sun is coming out there is no better reason to have it. And now that in Lima the sun is fading out, no better way to say good-bye.
Ingredients.
- 2 kilos of perc or any white fresh fish with wide fillets. Always keep it cold. Very important.
- 2 big red onions cut lengthwise (see picture) very fine
- 1 piece of ginger root peeled, the size of a dice.
Posted in Starters, Events and Restaurant reviews, Peruvian, Fish and seafood
Tagged peruvian chilli, peruvian chili "ají limo", sweet potatoe, Andean popcorn, cebiche, beer, ceviche, corn, clases, course, lemon, Perú, peruano, fish, sun
6 Comments
Ver post de Salads
2 people
Beginner
7m
Red Swiss chard salad
Number of Diners
Difficulty Level
Preparation Time
Spring has been welcomed at home with this salad made with ecologic fruits and vegetables. The star of the salad was a gift from Laura who came from being in a garden and gave me spiked cauliflowerets, stem cabbage spikes, red swiss chard and a large goose egg I’ll try in these days. Thanks! It was so good. I did it as a personal treat and ate it with a nice cold lemonade.
Ingredients. Serves 1.
- 2 red swiss chard leaves
- 2 green lettuce leaves
- Spikes, cauliflowerets and stem cabbage
- 1/2 pear
- 1/2 avocado
- 1 peruvian lemon/lime
- balsamic vinegar
- soy sauce
- extra virgin olive oil
- salt and freshly ground pepper
Preparation.
- Separate red chard stems and leaves.
- Hand-cut leaves of lettuce and chard.
- Chop with a knife the stem of the chard.
- Add all to a bowl.
- Add balsamic vinegar, soy sauce, salt, pepper and oil.
- Move with hands to coat well.
- Cut the avocado and pear in dices the same size.
- Add the juice of the lemon/lime and add salt. Move carefully.
- Take a mold. First add the pear and avocado, then the lettuce and chard. Finally the spiked cauliflowerets and stem cabage spikes.
- Garnish with stem cabbage spikes and spiked cauliflowerets and balsamic reduction.
- Serve with cold lemonade.
Posted in Salads, Starters
Tagged swiss chard, acelgas rojas, avocado, sprouts, cooking, salad, easy, step by step, spring, yummy
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Ver post de Starters
6 people
Newbie
10m
20m
Peruvian style sunny side fried eggs
Number of Diners
Difficulty Level
Preparation Time
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Following my culinary adventure I now present you Peruvian-Spanish fusion. Sunny fried eggs ‘acholados’, with our peruvian yellow potato (excellent for french fries), huacatay, peruvian spiced-ham and rustic bread from El Pan de la Chola. This we eat with our hands with getting help from the bread.
The trick here is the quality of the product. Get the best quality and the result will be an amazing taste. Good olive oil, the best eggs you can get, sourdough bread, good ham… the rest is a piece of cake!
Ingredients. For 6.
- 1 kg yellow potatoes (if not regular)
- 6 high-quality eggs
- 1 rustic artisan sourdough bread
- 100 gr of peruvian-spiced ham
- huacatay (peruvian aromatic herb)
- 1 tablespoon ají panca paste
- olive oil to fry
- salt, pepper and cumin
Preparation.
- Peel and cut the potatoes to make french fries.
- Put olive oil in the frying pan with the tablespoon of the ají panca paste and some huacatay leaves.
- Fry there the french fries and after draining the oil place in the serving plate.
- Break the ham into large pieces and fry in olive oil with ají panca for a few minutes. Keep warm and drain well.
- For the eggs, add some oil to the pan without it covering the eggs and wait for it to be very hot.
- Fry over one side and add some salt. Turn around so that the yolk gets some heat (less than 10 seconds) and then smash the eggs into the potatoes.
- Add the ham and more huacatay leaves.
- Place bread around the plate.
- Open carefully the egg yolks just before starting to eat, with our hands and with help from the bread.
Posted in Starters, Spanish, Fusion, Eggs, Peruvian
Tagged "acholados", cooking, spanish, easy, huacatay, eggs, quick fried eggs, pan de la chola, step by step, peruvian, recipe
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Ver post de Starters
6 people
Normal
45m
15m
Seafood appetizers
Number of Diners
Difficulty Level
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This new year’s 2011 was an important celebration. Family and friends, we got together in Barcelona… so, obviously taking advantage of our location we decided to spend the day on La Boquería, for me the best market one can find. We bought everything fresh and in the evening I prepared som sea-food appetizers, the best company for a Champagne glass.
Nikkei style tuna tartar.
Breaded shrimp with passion fruit and ‘aji’ sauce.
Smoked salmon with dill mayonnaise.
The recipes:
Nikkei style tuna tartar.
In Perú, Nikkei cuisine is known as the breeding between japanese food and peruvian food. The fusion between ingredients and cooking types.
Ingredients.
- 200 gr fresh tuna steak
- 1 avocad0
- 1 tablespoon soft red onion very finely chopped
- 1 teaspoon of fresh ginger root finely chopped
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon very finely chopped peruvian ají limo or ‘rocotillo’
- Sesam oil, a few drops
- Olive oil
- The juice of 2-3 limes or peruvian lemon (looks the same as lime, not the same)
- 2 tablespoons soy sauce
- Salt, pepper
Preparation.
- Cut the tuna into small dices with a very sharp knife.
- Add all the solid ingredients except for the avocado: onion, ginger root, rocoto, coriander, salt and pepper.
- Mix well, add the oils, lemon and soy sauce.
- The tuna will start to cook with the lemon juice.
- Add the avocado cut into squares the same size as the tuna and mix carefully. Add some salt.
- Serve with toast. Exquisssssit!
Tip: The trick for me is to have the tuna in the freezer, this way it won’t tear apart. The knife is also very important.
Posted in Starters, Fusion, Nikkei, Peruvian, Appetizers
Tagged peruvian chilli, new year, tuna, cava, champán, dill, shrimp, passion fruit, mayonnaise, nikkei, smoked salmon, tartar
3 Comments
Ver post de Salads
4 people
Beginner
20m
Green bean salad
Number of Diners
Difficulty Level
Preparation Time
In Perú, we talk a lot in slang using food expressions. Green beans in peruvian slang referred to as things being complicated. In this salad we make beans easy-going. The secret: dress them while still hot.
Ingredients. Serves 4.
- 150 gr cherry tomatoes
- 300 gr de green beans, topped and tailed
- 150 gr feta cheese
- 1 teaspoon sugar
- salt and freshly ground black pepper
For the dressing:
- 1/2 teaspoon Dijon mustard
- 6 tablespoons olive oil
- 3 tablespoon balsamic vinegar
- 2 garlis cloves, crushed
- salt and freshly ground pepper
Preparation
- Preheat the oven to 230ºC
- Make the dressing by whisking together the oil, vinegar, mustard, garlic and seasoning.
- Cut the tomatoes in half and put them on a baking sheet.
- Sprinkle with sugar, salt and pepper and roast for about 10 minutos, then let cool.
- Meanwhile, cook the beans in boiling salted water for 10 minutes.
- Drain the beans and immediaterly pour the vinaigrette over and mix well.
- When cool, stir in the roasted tomatoes and the feta cheese.
Posted in Salads, Starters
Tagged cherry, cooking, salad, ensalada de vanitias, easy, feta, slang, beans, step by step, peruvian, recipe, green bean, green beans
4 Comments
Ver post de Starters
4 people
Newbie
20m
20m
Curry zucchini soup
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Difficulty Level
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First came the Ratatouille and with the zucchini leftovers came this delicious soup. The exotic note the curry gives always comes as a surprise. Perfect for a light dinner or a soup and salad lunch. Delicious hot and cold.
- 1 medium red onion thinly sliced
- 2 zucchini
- 1 cooked potatoe
- 1 2/3 cups vegetable broth
- 1/3 cup milk
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- sesam oil
- salt, pepper and nutmeg
- 1 tablespoon butter
- sesam seeds to garnish
- croutons for serving
Preparation
- Cook the onions until soft with olive oil and a few drops of sesam oil.
- Add the zucchini. At this point add also the curry powder, nutmeg and salt and pepper.
- Cook simmering well one in a while and until the liquid from the zuchini evaporates.
- Blend and add the broth. Add also the potatoe until you have the texture you wish for the soup.
- Return to heat and add the milk.
- Taste the salt, add if necessary.
- Allow to boil and add the butter.
- Serve with croutons and garnish with sesam seeds. You can serve it cold as well.
Posted in Starters, Soups and Creams
Tagged calabacín, cooking, crema, croutons, curry, easy, step by step, recipe, soup, zucchini
2 Comments
Ver post de Starters
6 people
Normal
1h 30m
3h
Ratatouille
Number of Diners
Difficulty Level
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What a better way than starting up my blog than with the recipe that inspired its name? So after digging up and searching all around this is my version of Ratatouille and the movie’s Confit Byaldi. Starting with the piperade and ending up with a rainbow of colour on a clay dish. Two hours and a half later the flavours to our mouths. Out of 5 stars: 10.
- 1 white onion finely chopped
- 5 garlic cloves finel chopped
- 3 bell peppers: 1 red, 1 green and 1 yellow
- 6 tomatoes: 3 skinned with no seeds and cut into squares (save the seed liquid!)
- 1 eggplant
- 2 zucchinis: 1 green and one yellow
- 1 bay leaf
- Fresh thyme
- Saffron
- Parsley
- Salt and black pepper
- Olive oil
- Balsamic vinegar
Preparation.
We first make the base of Ratatouille, which is the Piperade.
- Cut the bell peppers in half, deseed and take them to the oven ar 210ºC for about 20 minutes.
- Brown the onion with olive oil and after a few minutes add half the garlic to the skillet. Season.
- Leave cooking at low heat for about 7 minutes and add the tomatoes. Pass trough a sieve the tomato juice from the seeds and add to the preparation.
- Add the bay leaf, 4 thyme sprigs and 1 teaspoon of chopped parsley. Cook at low heat for 15 minutes.
- Remove the bay leaf and thyme and add the peeled and chopped bell peppers with a sprink of saffron. Taste the salt.
- Cook until all the liquid has evaporated.
- Save a few tablespoons of the piperade and spred it over the clay dish that will be used for the Ratatouille. You can use a normal pyrex or cast iron pan if you don’t have one of clay.
Posted in Starters, French, Vegetarian
Tagged cooking, confit biyaldi, starter, step by step, piperade, pisto, ratatouille, recipe, vegetables
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