WITCHCRAFT AND COOKING
Crispy pork and cheese sushi rolls
Baked hake with potatoes
Brochettes with couscous
For the sauce, first you have to put a bit of olive oil in the pan at medium to high temperature (7), then you must place the onion and garlic in it till the look golden but not completely fried.When they are ready put into a bowl and whip it. After a few seconds you will add the tomato sauce, the sweet pepper,the vinegar and the hot pepper. Then whip all of it.
For the potatoes, put olive oil in a another pan at medium temperature (5), introduce the potatoes when the oil is hot enough. You are going to wait for about 12 minutes and check if they are soft in the inside by using a small stick. After you have them as soft and you want them to be you will rise the temperature (9) so they get fried.
Take the potatoes now fried out of the pan and with some kitchen paper be sure to eliminate the excess oil.
Now put them in a plate and be sure you enjoy the taste of Spanish cuisine .
For the pastry
bacon QUICHE i
BACON QUICHE ii
3 . While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.
4 .Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.
5.Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.
-Put some oil in a cooking pot at medium to high temperature,when it is hot enough ,add the onion and the leek .Make small movements from time to time till they are stir-fry.
-After adding the zucchini,carrots, the potatoes and also the celery, repeat what you did before. A few minutes later, add some salt and pepper and the soup (it must be a little warm) must cover the other ingredients.
-You will lower the temperature a bit and keep looking from time to time. After 15-20 minutes, the veggies will be soft and you will take them out the cooking pot and whip them when you consider they are ready, enjoy!
8 perilla leaves (cut in half)
crispy pork and cheese sushi rolls
- Place a piece of plastic paper, on top of that you will place first pork, then the salt, pepper, percicce cheese and eggs.When you are done covering them, you are going to roll the plastic paper with the purpose of making a roll with all the ingredients.
-Take of the plastic. Placette the roll in flour eggs and bread crumbs in that order and besure it is all covered up before it is ready to be fried.
- Lastly, in a pan full of oil you will fry the rolls. When they are ready cut them in pieces,and you are finished!
Chicken brochettes with honey sauce and cuscus
-In a bowl you will place the soy sauce and some sesame and a bit of honey. You will also add the juice of the lime and boil anything.
-After you have the chicken tenders ready you will cover it with the sauce and let it masinate for about to hours. Chop the onions in small pieces.
-Now you will take the sticks andfit an onioon pieces between thechoken pieces.
-Also you will cover the sticks with the sauce that is coft, using a silicone stick or brush. And last but not least you will strat cooking the chicken tillit loooks kind of golden. Also add as much salt as you like, bon appetit!
- Heat the oven to 200 ºC. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
-Preheat the oven to 200°C
-Spread the potatoes and onion over the base of a large roasting tin. Drizzle with 1 tablespoon oil, season then toss to coat. Cook in the preheated oven for 15 minutes. Add in the tomatoes and cook for another 10 minutes.
-Reduce the oven to 180°C . Season the hake fillets and add them to the roasting tin. Grate the rind off the lemon and reserve for the dressing. Then cut 4 thin slices off the lemon and place a slice on top of each fillet. Keep the juice from the rest of the lemon for the dressing. Scatter the sliced chilli over the fish. Return to the oven and cook for 10-12 minutes until the fish flakes easily with a fork.
-Meanwhile mix the garlic, lemon rind and juice, parsley and remaining 2 tablespoons of olive oil in a food processor to make the herb dressing. Taste and season.
-Separe the buds and egg whites
-You will put the egg buds in a bowl and slowly add the sugar gill it cools like an homogeous mix.
-Add the mascarpone chesse andmix with thebud on chesse
-Whipe the egg whites till snow point
-Add to the bowl with the other ingredients and mix it
-Cover the cake in coffe ( don’t sook them or it will not cook right)
- Now you will take a mold and prace a cayer of cake andcoverit with a cayer of the mix. Repit two times.
-Let it chill in the freezer for 12-24 hours
-Before serving, sprinckle the cocoa powder on the cast cayer of mascarpone chesse.
-Prepare the ganache in advance by putting 20g of chocolate and the single cream in a bowl. Melt in the microwave. Add 1 level tablespoon of sugar and mix well.
-Pour into 2 very small silicone moulds . Put it in the freezer.
-Then, preheat the oven to 200°C. Melt the remaining chocolate in a large bowl in the microwave.
-Add the egg, flour, and add 25g of sugar and beat with a whisk.
-Pour 1/3 of the mixture into the bottom of 2 silicone moulds. Add the two chocolate cubes then cover with the rest of the mixture.
-Cook for 10 minutes and they are ready to eat!