неделя, 27 февруари 2011 г.

Poched Pear with Sabayon and Chocolate Sause ᐅ Поширана круша с крем сабайон и шоколадов сос

(4 servings)
For the pears:
4 pears
400 ml Prosecco
juice and grated peel of one orange
2 tablespoons honey
1 vanilla pod
1 star anise fruit

For the sabayon sauce
4 egg yolks
100g sugar
100ml Prosecco
seeds from the vanilla pod

For the chocolate sauce:
100g chocolate
20g butter
30ml milk

In a small pot combine the wine, orange juice and rind, honey and spices. Put the peeled pears inside and cook on medium heat about 15-20 minutes. Do not overcook!
Beat yolks with sugar and wine on bain-marie until the sauce thickens.
Melt broken chocolate, add butter and milk and mix.
On dessert plate place a spoonful of sabayon, place the pear on top and pour chocolate sauce over. Decorate with strips of orange peel and mint leaves.

Prosseco poched pear with sabayon

(4 порции)
За крушите:
4 круши
400 мл просеко
сокът и настърганата кора от един портокал
2 с.л. мед
1 шушулка ванилия
1 плод звездовиден анасон
За сосът сабайон
4 жълтъка
100г захар
100мл просеко
семената от шушулката ванилия

За шоколадовия сос:
100г натурален шоколад
20г масло
30мл прясно мляко

В малка тенджерка сложете виното, портокаловия сок и кората, меда и подправките. Сложете вътре обелените круши и варете на умерен огън около 15-20 минути.
Разбийте жълтъците със захарта и виното на водна баня, докато сосът се сгъсти и уплътни.
Разтопете начупения шоколад, добавете маслото и млякото, и разбъркайте.
В десертна чиния сложете по една лъжица от сабайона, сложете отгоре крушата и полейте с шоколадовия сос. Декорирайте с лентички портокалова кора и листенца мента.

понеделник, 14 февруари 2011 г.

The Daring Kitchen Feb. Challenge - Japanese Food! Hiyashi Soba and Tempura

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

Cold Soba Salad & Tempura

Besides being my very first Daring Kitchen's challenge, it was my first meeting with Japanese food (except sushi, as you may presume). I was absolutely frighten of making those kind of food - buckwheat noodles, tempura... And I was worried that I could not find that kind of noodles in Sofia and will have to substitute them.
But, for my please, I've found even two kinds - plain and green tea flavored.
I choose the Green Tea ones, for their nice green color - as you may see for my blog pictures are the most important thing :-).
So I made green tea soba with both sauces (as I couldn't find dashi I've used some Thai fish sause for a substitute to make the broth), some fresh veggies and made the tempura with tiger shrimp, squid and tuna slices and spring onion.

Cold Soba Salad & Tempura

And now the recipes:

For the Soba you will need:
2l water + 1 cup cold water, separate
340g dried soba (buckwheat) noodles (or any Asian thin noodle)

Boil 2l. of water in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles. You want to cook them until they are firm-tender. Do not overcook them.
Drain the noodles in a colander and rinse well under cold running water until cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and set them aside allowing them to cool completely.

Mentsuyu - Traditional dipping sauce:

480ml Kombu and Katsuobushi dashi or a basic vegetable stock - I've used fish stock flavoured with some Thai fish sauce
80 ml soy sauce or a low sodium soy sauce
80 ml mirin (sweet rice wine)

Put mirin in a sauce pan and heat gently. Add soy sauce and dashi soup stock in the pan and bring to a boil. Take off the heat and cool. Refrigerate until ready to use.

Spicy Dipping Sauce:

2 stalks spring onions/green onions, finely chopped
45 ml soy sauce
30 ml rice vinegar
½ teaspoon granulated sugar
¼ teaspoon English mustard powder - I've used some Wasabi powder
1 tablespoon grape-seed oil or vegetable oil
1 tablespoon sesame oil
Sea salt and freshly ground black pepper to taste

Shake all the ingredients together in a covered container. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed.

For topping the Soba I've used finely julienned fresh cucumbers, carrots, red and green bell peppers.

Cold Soba Salad & Tempura

For the Tempura you will need:
1 egg yolk
1 cup iced water
½ cup flour, plus extra for dredging
½ cup cornstarch
½ teaspoon baking powder
oil, for deep frying preferably vegetable
ice water bath, for the tempura batter

I've chosen tiger shrimp, squid and tuna slices and spring onion.

You may want to see this video.

Place the iced water into a mixing bowl. Lightly beat the egg yolk and gradually pour into the iced water, stirring (preferably with chopsticks) and blending well. Add flours and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy. Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura. The batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies help create a crispy tempura.
Heat the oil in a large pan or a wok. For vegetables, the oil should be 320°F/160°C; for seafood it should be 340°F/170°C. It is more difficult to maintain a steady temperature and produce consistent tempura if you don’t have a thermometer, but it can be done. You can test the oil by dropping a piece of batter into the hot oil. If it sinks a little bit and then immediately rises to the top, the oil is ready.
Start with the vegetables, that won’t leave a strong odor in the oil. Dip them in a shallow bowl of flour to lightly coat them and then dip them into the batter. Slide them into the hot oil, deep frying only a couple of pieces at a time so that the temperature of the oil does not drop. Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor.
Serve immediately for the best flavor, but they can also be eaten cold.

Cold Soba Salad & Tempura

At the end I want to say that this meal had surprised me very nicely, both with its taste, its colors and the ease of preparation! And may be in summer, when it will be not so cold in here (lol) I will make it again. And again.

Cold Soba Salad & Tempura

петък, 11 февруари 2011 г.

Tortellini in salsa di ricotta e noci ⚉ Тортелини в сос от рикота и орехи

tortellini in salsa di ricotta e noci

Just a simple and quick recipe to keep your interest to my blog alive :-)
I have so many stuff to do lately, that I rather have time to post, but I know that you are waiting willingly for new flavors and recipes and pictures, so - there it is!
It's so simple thing to make even your child or your husband can make it.

You just need a pack of fresh store-bought raviolli, stuffed with your favorite filling. A pot with boiling water, to cook the raviolli in it. A box of fresh ricotta, a cup of milk, some walnuts, some olive oil, black pepper, salt and freshly grated parmiggiano to serve with.

Boil the water, and cook the raviolli to your taste. Drain and keep warm.
Chop the walnuts in fine pieces, heat the olive oil in a large pan and cook them in it for a minute or two. Add the milk and ricotta, stir, add the drained raviolli and serve. Top with grated parmiggiano and season with fresh parsley and ground black pepper. Enjoy!

tortellini in salsa di ricotta e noci

Днес една проста и бърза рецепта, за да поддържам интересът ви към блога си жив :-)
Натрупаха се толкова неща за правене в последно време, че почти не ми остава възможност за постване, но знам, че с желание чакате за нови вкусове, рецепти и снимки, така че - ето сега!
Толкова е просто, че дори децата или половинката ви може да го приготвят.

Нуждаете се от пакет пресни равиоли с любимия ви пълнеж. Тенджера с вряща вода, в която да ги сварите. Кутия свежа рикота, няколко ореха, малко зехтин, черен пипер, сол и прясно смляно пармиджано за сервиране.

Кипнете водата, и сварете равиолите според вкуса си. Отцедете от водата и ги дръжте топли. Нарежете или начукайте орехите на ситно, загрейте зехтина в голям тиган и ги сотирайте в него за минута-две. Добавете млякото и рикотата, разбъркайте, добавете отцедените равиоли и сервирайте. Поръсете с настъргано пармиджано, и подправете с нарязан магданоз и смлян черен пипер. Вкусно!

tortellini in salsa di ricotta e noci

понеделник, 7 февруари 2011 г.

Two light recipes for slim waist ᘒ Две леки рецепти за тънка талия

Lately I try to look for new flavors in the food I prepare. Whether that is a new product, a new ingredient or a recipe from an unknown foreign cuisine - the options are so numerous and so exciting! I have never had to lurch to too healthy foods, and the demand for such products was not my main goal, but my encounter with quinoa was a love at first sight! Try this salad, and I guarantee that you will come to pass - I checked the recipe at dinner with three friends of mine - it was an absolute hit!
The second recipe - its ingredients are not exotic in themselves, but the spices and marinade in which meat stays, make it's taste very gentle and subtle. And the accompanying salad of cucumbers and raw zucchini is incredibly fragrant, you just have to overcome your prejudices to eating it raw. Try it and I'll be glad to hear your impressions - these two recipes had taken its permanent place in our menu.

В последно време се опитвам да търся нови вкусове в храната, която приготвям. Дали това ще е нов продукт, нова съставка, или рецепта от непозната чуждестранна кухня - вариантите са толкова много и толкова вълнуващи! Никога не съм имала залитане към прекалено здравословните храни, и търсенето на такива продукти не ми е било основна цел, но срещата ми с киноата беше любов от пръв поглед! Опитайте тази салата, и ви гарантирам, че и с вас ще стане така - аз проверих рецептата на вечеря с три мои приятелки - беше абсолютен хит!
Относно втората рецепта - съставките й не представляват някаква екзотика сами по себе си, но подправките и маринатата, в която престоява месото, го правят много нежно и изтънчено като вкус. А съпровождащата го салата от краставици и сурови тиквички е невероятно ароматна, трябва само да преодолеете предразсъдъците си към хапването на тиквичката в този й вид. Опитайте, и ще се радвам да чуя впечатленията ви - у дома тези две рецепти заеха своето постоянно място в менюто ни.

Quinoa Salad

Quinoa salad with exotic ingredients

1 cup white quinoa
1 grapefruit
1 mango
1 courgette
1 stalk cellery
1 orange bell pepper

Boil the quinoa in large amount of water, drain and mix with one tablespoon of olive oil. Cut zucchini into sticks, celery stalk sliced, pepper and mango in cubes. Peel the grapefruit and clean it from the skins, make it in bites. Stir all fruits and vegetables with quinoa, add some cut spring onion and season with salt and pepper.

Салата от киноа с екзотични съставки

1 ч.ч. бяла киноа
1розов грейпфрут
1 манго
1 тиквичка
1стебло селъри
1 оранжева чушка

Сварeте киноата, отцедете от водата и разбъркайте с една лъжица зехтин. Нарежете тиквичката на пръчици, стеблото целина на резени, мангото и чушката на кубчета. Обелете грейпфрута и го почистете от ципите, направете на хапки. Объркайте всички плодове и зеленчуци с киноата, добавете наколко стръка зелен лук, и подправете със сол и черен пипер.

Chicken Yakitori

Yakitori chicken with cucumbers and zucchini salad

4 chicken breasts skinned
4 spring onions

For the marinade:
60ml soy sauce
60ml mirin (Japanese rice wine)
60ml rice vinegar
1 tablespoon grenadine
1tbs sugar
1tbs sesame oil
For the salad:

1 cucumber
1 courgette
sesame seeds for sprinkling

Cut the chicken to square pieces, cut onions about 3 cm long stalks, mix ingredients for marinade and soak meat and onions. Let it stay for about 20 minutes. Thread on bamboo skewers by alternating chicken and onion, and bake on a grill pan.
Using a device for peeling cut into thin strips cucumber and squash. Sprinkle with salt and rice vinegar and vegetable oil.
Arrange the dish and sprinkle with sesame seeds.

Пиле Якитори със салата от краставици и тиквички

4 пилешки пържоли от бутче без кожа
4 стръка зелен лук
за маринатата:
60мл соев сос
60мл мирин (японско оризово вино
60мл оризов оцет
1 с.л. сироп от нар
1с.л. захар
1с.л. сусамово олио

За салатата:
1 краставица
1 тиквичка
сусамови семена за поръсване

Нарежете пилешкото месо на квадратни парчета, нарежете лука на дълги около 3 см стръкове, смесете съставките за маринатата, и потопете месото и лука. Оставете да преседи около 20 минути. Нанижете на бамбукови шишове, като редувате пилешко и лук, и изпечете на грил тиган.
С помощта на уред за белене нарежете на тънки ленти краставицата и тиквичката. Посолете и поръсете с оризов оцет и растително олио.
Подредете ястието и поръсете със сусам.