TIKKA MASSALA

This is my recipe for Tikka Massala , certainly not the most orthodox , but I assure you it is scrumptious .

Ingredients: 1 teaspoon cumin, 1 tsp coriander seeds, 1 teaspoon anis seed , 2 teaspoons pepper (better red than black or green)

1 tsp salt , and 1tsp  sugar,  50 ml extra virgin olive oil ( tastes much better with a good oil ), 1 unsweetened Greek yogurt , 1 can of coconut milk, 30 gr of dried onion ( already in most supermarkets) 1 tsp dry red pepper , 200 grams of tomato sauce , 3 cloves of garlic and 100 ml of skimmed milk.

Preparation with Thermomix.

Put everything in TH,  temp. Varoma for 3 ' and speed 3 . After thorough mixing, level 3-5-7 for another 2 '.

This sauce can be frozen and used later.

I usually do more quantity, so that I can store it.

By the way is scrumptious with grilled chicken, or shrimp.

It's as simple as that once made ​​, in a large pot put the chicken or shrimp and cover with the sauce , add a little water ( depending on the amount of meat ) and heat for 10-15 minutes all to go catch the taste, if you like it creamier just add another yogurt. And mix everything well during heating.

Crepés integrales

Ingredientes para 8 Crepes:

1 huevo, 2 cucharadas de azúcar de caña, 50 gr de salvado de avena, 75 gr. de harina integral, 250 ml de leche, 1 pellizco sal.

Preparación:

Mezclar bien todos los ingredientes, si tenéis  Thermomix 20 segundos a vel. 4. Dejar reposar la masa  ½ hora y luego poner un poquito de mantequilla en la sartén o crepera para hacer las crepés. Las servimos con miel, natural y rico.

Feliz día de la Candelaria. Y Feliz cumple Camely.

Pudding de Salmón

Este pudding lo he preparado de primer plato estas Navidades y ha sido un éxito entre mis invitados y mi familia.

Es muy sencillo y realmente está riquísimo

Ingredientes: para 6 personas

2 lomos de salmón fresco, 3 rebanadas de pan de molde sin corteza, 1 vaso de leche entera, 3 huevos, pimienta, sal, huevas de salmón.

Preparación:

Lo primero es asar un poco el salmón, en una sartén caliente, poner los lomos con la piel para arriba. Yo acostumbro a poner siempre los pescados primero con la piel para arriba, para que no se deformen. Cuando este dorado darle la vuelta y dejar que se haga. No mejor que quede sin hacerse mucho por dentro. Por que luego irá al horno. Dejar que se enfríe.

Mientras en un bol, poner el pan de molde a trocitos y mojarlo con la leche y la pimiento y la sal, dejarlo que empape bien, se tiene que deshacer casi del todo. Después batir los huevos y reservarlos.

El salmón una vez frío lo desmigamos, quitamos la piel y las espinas y lo mezclamos bien con la mezcla del pan de molde y la leche. Por último añadimos los huevos. Se mezcla muy bien y se pone en moldes de flan individuales. (o de los que hay para los plum-cakes, y luego servimos rodajas.) Pre-calentamos el horno a 200º, y cuando ya esté caliente, metemos nuestro pudding unos 20 minutos al baño Maria. Comprobar que está en su punto pinchando con un palillo, tiene que salir limpio. Una vez frío, decorar encima con huevas de salmón.

Para decorar, he puesto en el fondo, una tortita de maiz, y unos tirabeques cortados en juliana (no se encuentran en todos los sitios, pero en Alicante en el mercado central sí). Y unas colitas de gamba.

A very simple dessert:

Ingredients for 4 people: 2 Greek yogurt, 3 pieces of fruit (in syrup can also be), 4 tablespoons orange blossom water, 4 tablespoons sugar, 2 tablespoons cinnamon.

Preparation:

Cut the fruit into very small pieces and set aside. Mix in a bowl, yogurt with orange blossom water, sugar and cinnamon.

Take a nice glass put a layer of fruit, then yogurt, fruit and other end with yogurt. Garnish with a slice of fruit and a mint leaf.

Let sit in refrigerator for 1 hour. you will be surprised

Tikka Massala

This sauce is widely used in Indian cuisine. It can be used for meat, fish or shrimp. And every home has there one recipe.

INGREDIENTS: 1 teaspoon cumin, 1 ts anise , 2 ts red pepper,1 ts salt, 1 ts sugar, 1 ts coriander seeds, 1 Ñora chopped (dried red pepper) ½ ts ground ginger, 150 g of tomato sauce, 1 Greek yogurt, 1 can of coconut milk, 100 ml of milk, 3 peeled garlic cloves, 30 gr. dried onion. 

PREPARATION: For those of you with “Thermomix” is super easy, put all ingredients in Thermomix, temp. Varona 3’ and then beat well to speed. (the time depends on whether the species are grain, which I advise or not). If you haven`t got Thermomix, take ground spices, and mix with yogurt, coconut milk and the milk, leave it to boil and then grind very fine. Today I prepared it with chicken. I rost a whole chicken cut it up and introduce it in the Tikka Massala sauce, and leave about 5 minutes to take good taste. If you see that the sauce is too thick, just add more yogurt or skim milk. Bon appetit. By the way from one day to another is delicious, you just have to let the chicken covered with the sauce. (you can also freeze this sauce.)

Cheesecake, light, soft and delicious

Ingredients for 10 person:

5 eggs 200 gr flour 1 packet of baking powder 200 gr. cream 1 packet of vanilla sugar 250 g sugar 500 gr. low-fat cottage cheese 250 gr. mascarpone cheese 100 g butter or margarine 1 can of peaches in syrup.

Preparation For the ground: Mix butter, 100 g sugar, packet of vanilla sugar and 1 egg, blanching (beat until it changes color, becomes very clear). Add the flour and a packet of yeast. Greased the pan, fill it with mass, and over the pan Filling Blanch 4 eggs 50 g sugar, mix with cottage cheese, mascarpone and cream. Add 2 teaspoons of flour to thicken slightly. Cut the peaches into slices and cover the mass of the fund. Then add the cheese mass. Bake approx. 1 hour at 180 º

Preserved lemons

Some of you asked me for this recipe in english. :-) I translated it for all.:

Preserved Lemons is a condiment that is not easy to find outside of Morocco, but it isn’t difficult to prepare and we need them for many moroccan’s recipes

There are several ways to prepare it, depending on the area of Morocco, ranging from the simplest, a pickle, to more spicy preparation stored in oil.

I like to prepare as follows:
Cut the lemons in four but without reaching the final, should be united. They are filled with coarse salt , put them in a glass jar and fill it with water. Now me special spicy recipe, add pepper (preferably from Jamaica), some cloves and cinnamon stick. Close the jar and keep them in a dark and dry room for 4 to 6 weeks. After this time you can keep it there or remove them and put them in a good olive oil. With this oil we also have a wonderful flavored salad dressings. Test it is great.