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Gibraltar Is My Kitchen
Gibraltar Appetizers & Soups
Other Desserts influenced by Spain
Candied grapefruit peel
Winter citrus compote
Orange soaked cake
Strawberry cheesecake in macaroon crust
Lemon tart with walnut crust
Buñuelos
Plum raspberry sorbet
Coconut-almond bars
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Basic hummus
Other Appetizers & Soups influenced by Spain Marinated mussels Codfish acras Asparagus with orange and endive salad Marinated vegetables spinach and chickpeas
Gibraltar Main Dishes
Other Appetizers & Soups influenced by Spain Marinated mussels Codfish acras Asparagus with orange and endive salad Marinated vegetables spinach and chickpeas
Calentita (gibraltarian chickpea bread)
Chickpea pizza
Paella valenciana
Spanish fish stew
Other Main Dishes influenced by Spain spinach and chickpeas Codfish acras Marinated vegetables Asparagus with orange and endive salad Marinated mussels
Chickpea pizza
Paella valenciana
Spanish fish stew
Other Main Dishes influenced by Spain spinach and chickpeas Codfish acras Marinated vegetables Asparagus with orange and endive salad Marinated mussels
Other Side Dishes influenced by Spain
Pasta with broccoli and garbanzo beans
Broccoli with garlic
Roasted acorn squash
Asparagus with orange and endive salad
Potato eggplant tart
Puree of celery root
Weight & temperature Measures
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In general, Gibraltan food is a combination of British, Maltese, Italian and Spanish influences though it is rare to find it in restaurants and cafés. The most common specialities in Gibraltar are spinach tortilla, calentita and panissa. The last two are both like quiche but made from chick pea flour.
Appetizer Basic hummus 
The use of store bought canned chickpeas speeds up the process with good results.
Hummus Recipe Variations• Spice it. 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.• Roasted red peppers. Blend in 1 roasted red pepper and 1/2 teaspoon smoked paprika.• Mix in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony dip.• Green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or 1 cup cooked spinach.
Serves: 6
1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)
Hummus Recipe Variations• Spice it. 1/2 teaspoon ground cumin and/or coriander adds an extra layer of flavor.• Roasted red peppers. Blend in 1 roasted red pepper and 1/2 teaspoon smoked paprika.• Mix in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony dip.• Green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or 1 cup cooked spinach.
Serves: 6
Preparation time: 1 hour
Cooking time:40 minutes
1 1/4 cups dried chickpea1 teaspoon baking soda
6 1/2 cups water
1/2 cup tahini (light roast)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 tablespoons ice cold water or thick yogurt
Salt
Good quality olive oil, to serve (optional)
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 days
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.
The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and salt to taste.
Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
This hummus will keep in the refrigerator for up to three days.
Appetizer Marinated mussels
Serves: 8
Preparation time: 20 minutes
Cooking time:7 minutes
6 pounds fresh cultured blue mussels 1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots, chopped
1/4 cup green onions, chopped
1 small red pepper, chopped
2 tablespoons fresh parsley, minced
Marinade
1/2 cup white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper
1. Rinse fresh blue mussels in tap water.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
Appetizer Codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Appetizer Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Appetizer Marinated vegetables
Serves: 10
1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Preparation time: 30 minutes
Cooking time:10 minutes
12 medium tomatoes 1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Appetizer spinach and chickpeas
If cooking the dried beans, just cover them 2 to 3 inches of water and cook them 3 hours. Cooking time can vary widely in slow-cookers so allot more time than you might need.Cook them the day or days before and let them cool in their cooking water, which is then by then very flavorful.
Serves: 4
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Main Calentita (gibraltarian chickpea bread)
It is believed this dish is based on the Genoese 'farinata' which is cooked thinner and often with toppings whereas calentita is cooked in a deeper pan and is never topped with anything but black pepper.
Dishes made with chickpea flour date back to ancient times and are quite common around the Mediterranean, such as Nice’s chickpea flour pancake, socca, and Italy’s farinata.
Serves: 8
2 teaspoon salt
1 teaspoon freshly ground black pepper
3 3/4 cups water
1/4 cup extra-virgin olive oil
Whisk together the chickpea flour, salt and pepper in a large bowl
Slowly add the water and whisk to combine. Cover and allow the mixture to rest for at least 2 hours and preferably overnight. (If resting the batter for more than 2 hours, store it in the refrigerator.)
When you are ready to bake the calentita, preheat the oven to 400°F. Pour the olive oil in the bottom of a 9x13-inch glass or metal baking dish and swirl it around to coat the bottom. Place the baking dish in the oven while it is preheating so that the dish can get very hot.
When the oven has reached the desired temperature and the baking dish is quite hot, carefully, remove the baking dish from the oven and pour the calentita batter into the dish. Return the dish to the oven.
Bake the calentita until firm and golden brown on the top, 55 to 60 minutes. Remove from the oven and cut into squares. Leave to stand for a while. Serve immediately.
Dishes made with chickpea flour date back to ancient times and are quite common around the Mediterranean, such as Nice’s chickpea flour pancake, socca, and Italy’s farinata.
Serves: 8
Preparation time:10 minutes
Cooking time:1 hour
2 cups chickpea flour2 teaspoon salt
1 teaspoon freshly ground black pepper
3 3/4 cups water
1/4 cup extra-virgin olive oil
Whisk together the chickpea flour, salt and pepper in a large bowl
Slowly add the water and whisk to combine. Cover and allow the mixture to rest for at least 2 hours and preferably overnight. (If resting the batter for more than 2 hours, store it in the refrigerator.)
When you are ready to bake the calentita, preheat the oven to 400°F. Pour the olive oil in the bottom of a 9x13-inch glass or metal baking dish and swirl it around to coat the bottom. Place the baking dish in the oven while it is preheating so that the dish can get very hot.
When the oven has reached the desired temperature and the baking dish is quite hot, carefully, remove the baking dish from the oven and pour the calentita batter into the dish. Return the dish to the oven.
Bake the calentita until firm and golden brown on the top, 55 to 60 minutes. Remove from the oven and cut into squares. Leave to stand for a while. Serve immediately.
Main Chickpea pizza
Serves: 4
Preparation time:10 minutes
Cooking time:25 minutes
2 cups chickpea flourKosher salt
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder
Toppings:
Extra-virgin olive oil, for brushing and drizzling
8 ounces fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
3 large ripe plum tomatoes, very thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup fresh basil leaves
For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
Main Paella valenciana
Serves: 6
Preparation time: 40 minutes
Cooking time:2 hours
1/2 pound cooked lobster 1/2 pound cooked shrimp
6 fresh mussels
1/2 pound chorizo or garlic sausage
3 chicken breasts, cut in half across
1 teaspoon salt
1/4 cup olive oil
2 ounces chopped onion
1 teaspoon minced garlic
1 medium sliced sweet red or green peppers
2 peeled tomatoes
1 cup rice
1 teaspoon saffron
1 quart chicken stock
1/2 cup frozen peas
Cut lobster meat into chunks.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded tomatoes.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.
Main Spanish fish stew
This is a rich seafood stew from the Basque country in France. What makes this stew special is a combination of seafood, hot and sweet paprika as well as a combination of herbs.
Good fish stock is ideal for this recipe, but you could substituted with chicken stock or vegetable stock.
Use baby octopus, striped bass, shrimp and bay scallops or mussels, crabmeat or any type of firm fish.
Serves: 4
1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum tomatoes, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice
Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
1 lb baby octopus1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum tomatoes, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice
Cut the octopus into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside separately.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.
Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the tomatoes, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.
Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the tomatoes, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.
Main spinach and chickpeas
If cooking the dried beans, just cover them 2 to 3 inches of water and cook them 3 hours. Cooking time can vary widely in slow-cookers so allot more time than you might need.Cook them the day or days before and let them cool in their cooking water, which is then by then very flavorful.
Serves: 4
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.
Main Codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Main Marinated vegetables
Serves: 10
1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Preparation time: 30 minutes
Cooking time:10 minutes
12 medium tomatoes 1 teaspoon salt
1/2 teaspoon ground white pepper
24 tiny carrot sticks
24 tiny celery sticks
24 cauliflower rosettes
12 tiny mushrooms
24 broccoli rosettes
1 cup vinaigrette
Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
Refrigerate and serve.
Main Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Main Marinated mussels
Serves: 8
Preparation time: 20 minutes
Cooking time:7 minutes
6 pounds fresh cultured blue mussels 1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots, chopped
1/4 cup green onions, chopped
1 small red pepper, chopped
2 tablespoons fresh parsley, minced
Marinade
1/2 cup white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper
1. Rinse fresh blue mussels in tap water.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
2. Place all ingredients (not the marinate ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed.
3. Remove mussels, discarding any that do not open.
4. When cool, shuck mussels and place meats in a large serving dish.
Marinade
1. Combine ingredients in an air-tight container and shake vigorously to blend.
2. Pour over fresh blue mussels. 3. Refrigerate until ready to use.
Side Dish Pasta with broccoli and garbanzo beans
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
4 tablespoons olive oil 2 tablespoons minced garlic
1 1/2 cups dry white wine
2 15-ounce cans garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6 cups broccoli florets
1 cup grated Parmesan cheese
Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute. Add wine, beans and crushed red pepper, cook until sauce thickens slightly, about 5 minutes.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Cook pasta in boiling salted water until almost tender. Add broccoli and cook until broccoli is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, broccoli and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Side Dish Broccoli with garlic
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 pounds broccoli florets 6 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon cayenne pepper (optional)
Wash broccoli and cut into small florets. Steam in a microwave steamer or over boiling water until barely tender and still bright green.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the broccoli in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Side Dish Roasted acorn squash
Serves: 4
Preparation time: 10 minutes
Cooking time:30 minutes
1 (2 pound) acorn squash 2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
pinch of pepper
Preheat oven to 425 degrees. Wash and cut squash crosswise into 1/2 inch thick slices; remove seeds. Place on rimmed baking sheet.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Combine the olive oil, salt, thyme and pepper; brush over squash.
Roast for 25 minutes or until tender.
Side Dish Asparagus with orange and endive salad
The success of this recipe is attributed to the raspberry vinegar that makes this fruity tasting salad.
Serves: 6
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Serves: 6
Preparation time: 15 minutes
Cooking time:4 minutes
2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil or canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 3 to 4 minutes; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture; toss well and serve.
Side Dish Potato eggplant tart
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
2 1/4 cups finely diced, peeled eggplant 1 tablespoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons canola oil
3 tablespoons minced shallots
4 large Idaho potatoes
to taste pepper
1/4 cup butter
Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen towel. Tightly squeeze out moisture.
Heat vegetables in 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again season to taste. Cook, until bottom is golden.
Carefully turn and dab the crust with bits of butter. Cook until bottom begins to crisp. Place in oven and bake until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest 5 minutes. Using sharp serrated knife, cut into 6 wedges.
Side Dish Puree of celery root
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
1 1/2 pounds potatoes 3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk
Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.
Dessert Candied grapefruit peel
Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
1 large grapefruit 3/4 cup sugar
1/2 cup water and peel
Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
Dessert Winter citrus compote
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced
In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.
Dessert Orange soaked cake
Serves: 10
Preparation time:20 minutes
Cooking time:50 minutes
For the cake:1-1/2 tsp. baking powder
10 oz. (2-1/4 cups) all-purpose flour; more for the pan
1 Tbs. vanilla extract
2 cups sugar
3/4 cup canola or other mild-flavored oil (check for freshness before using)
1/2 tsp. baking soda
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)
3/4 cup strained fresh orange juice
5 large eggs
For the syrup & glaze:
1 cup confectioners' sugar, divided
1/2 cup frozen orange juice concentrate, thawed
2 Tbs. dark rum
1 Tbs. unsalted butter, melted
Heat the oven to 350F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
To make the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment.
Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment.
With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice.
Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 minutes,
scraping the sides of the bowl if necessary.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
To make the syrup and glaze:
While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer,
poke the cake all the way through to the bottom of the pan in several places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan.
(At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.)
Cover the remaining syrup with plastic and store at room temperature.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.
Set the cake on a rack over a baking sheet and pour the glaze over the cake.
Let stand for at least 10 minutes before slicing and serving.
Dessert Strawberry cheesecake in macaroon crust
Serves: 10
Preparation time:40 minutes
Cooking time:2 hours
For the sauce:3 1-pint baskets strawberries, hulled, halved
1/2 cup sugar
2 teaspoons fresh lemon juice
For the crust:
1/4 cup dried apricots
1/4 cup water
1/3 cup sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted
For the filling:
1 1/2 pounds cream cheese, soft
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon dark rum
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pints fresh strawberries, hulled, halved lengthwise
Sauce:
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
Crust:
Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
Add eggs and beat until blended. Transfer to crust.
Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve with strawberry sauce.
Dessert Lemon tart with walnut crust
Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
4 ounces butter, softened 1/4 cup confectioners' sugar
1 egg yolk
1/4 cup walnuts, finely ground
1 cup flour
Filling:
4 large eggs
1 cup sugar
1/2 cup + 2 tablespoons fresh lemon juice
1/2 cup heavy cream
Beat the butter, sugar and egg yolk in an electric mixer.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Mix in the flour. Stir in the walnuts, mixing until dough comes together. Cover dough and chill.
Lightly oil a 9 1/2 inch tart pan. Roll dough to 1/3-inch thickness. Arrange in pan. Trim to fit.
Line crust with foil or parchment paper and weight with beans or pie weights.
Bake at 400 degrees until edge is light golden brown, about 20 minutes. Remove the beans and foil, and continue cooking until bottom is dry, about 5 minutes. Cool to room temperature. Filling: In a medium bowl, whisk the eggs and sugar. Add lemon juice and cream. Whisk until combined. Strain mixture into crust.
Bake tart at 350 degrees until filling is set, about 25 to 30 min. Cool at room temperature. Serve at room temp. or chilled.
Dessert Buñuelos
A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia
This recipe can be made the day before and placed in the refrigerator to rise covered overnight.
Serves: 8
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1/4 cup warm water (105 to 110 degrees F.)1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Dessert Plum raspberry sorbet
Serves: 8
Preparation time:1 hour
Cooking time:5 minutes
3/4 cup sugar 2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.
Dessert Coconut-almond bars
Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
4 egg whites 1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter
Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Gibraltar
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
29 Recipes
6 Appetizers
9 Main dishes
6 Side dishes
8 Desserts