IronFood

HOW TO MAKE HUMMUS (ABOUT 6 PEOPLE)

 

- INGREDIENTS

-2 Cups cooked chickpeas boat (about 400 grams )

-2 Tablespoons tahini (if you have this sauce here is the recipe for tahini )

-1 Clove of garlic

-1 / 3 of a teaspoon salt

-1 / 2 teaspoon cumin molidoel juice of half a lemon

- A bit of paprika (if paprika from La Vera much better)

- perejilun drizzle of olive oil ( extra virgin if it is better)

-1 / 2 cup of water

 

- RECIPE FOR HUMMUS (6-8 PEOPLE)

Rinse the beans well under running tap water.

Drain and throw them all in the bowl of the mixer .

Remember a spoonful of chickpeas aside to decorate the hummus.

Add the chickpeas to the peeled garlic clove , salt , cumin, lemon juice and tahini sauce.

Beat well and go slowly adding water until a creamy mixture but with body .

Go easy on the water, you should meet with a guacamole -like texture.

Now pass the hummus to a bowl and with a spoon while you press the center circles with her.

We try to create a little hole in the center of the hummus to make it prettier.

Then garnish with a little chopped parsley and paprika to taste.

Divide the garbanzosque had reserved for garnish.

Tops hummus with a drizzle of olive oil and ready .

                                                                                                 Out of the kitchen and to eat ! !

 

HOW TO MAKE A HOMEMADE DURUM

 

- INGREDIENTS

- A chicken breast

-Olive oil

-Ras El Hanout ( this explained more up front )

- Lettuce

- Tomato

- OnionGreek yogurt

-1-2 Tablespoons mayonnaise

-Juice of 1/2 limón

-Durum Bread(or pita, whatever you like)

 

- For chicken

In a bowl put olive oil ( the amount calculated based on the chicken marinate we go to, but you do not cover them at all).

We add two tablespoons of Ras El Hanout , which is a spice mixture that comes from Morocco. Supplied in 200g cans, in the international zone of supermarkets and is pretty cheap. If we do not find it, we can make ourselves a mixture with pepper, cumin, cardamom, cinnamon, paprika...

Mix with the oil until you get a homogeneous paste.

Cut chicken to give it a more realistic touch, into small dices and ready .We put the chicken to the bowl and stir well so they are well mixed with the sauce . The longer it stays in the bowl, it catches more flavor. (Advisable around 2 hours.)

Preheat the oven to 200 degrees and when it gets hot, you put the breasts of chicken slightly drained and put into a baking dish.You have to put them up a bit without getting them too crispy outside. Within 10 minutes you turn them around and do the same. Remove it and let them templer. With a sharp knife, cut the finest steaks and you reserve them for after.

- For the yogurt sauce

In a bowl, mix the yogurt, mayonnaise and lemon. Beat well to avoid lumps .

- For the salad

Cut the onion and lettuce into thin strips and tomato on too thin slices .

- The last step

We follow the manufacturer's of durum bread instructions. Put the chicken, salad and sauce inside the bread, and close it. And voila, we have a homemade and healthy durum. Hope you like it!!

 

HOW TO MAKE CREPES 

 

- INGREDIENTS

-2 eggs

-150 G flou

r-250 Ml of milk

-1 Tablespoon sugar

-1 Tablespoon extra virgin olive oil

-1 Dash of salt

-Extra virgin olive oil for greasing the skillet

-Optional: 1 tablespoon of Brandy

 

- DEVELOPMENT OF CREPES

We put in a jar every ingredient and beat with mixe very well, we should have a smooth mixture .

This mixture can be used at the time , but it is always advisable to let it rest in the fridge an hour.

Once it has rested , mix a little jar with a spoon, you must have a texture of liquid cream, if for whatever reason it gets too thick you can add a little bit of milk .

Greased nonstick skillet with a dash of extra virgin olive oil, very little.

When it gets hot, add some mass and move the skillet to help turn the dough will spread when we see the edges start to brown we turn.

Usually the first pancake is discarded because it contains too much fat and not fit well.

For the following pancakes no longer need to add more oil, they are very fast so do not neglect, there are some who do two pancakes at a time using two skillets if you like.

For the pancakes to stay warm until the prepare, put a skillet with a little bit of boiling water over low heat, place a plate on top with a large piece of foil and top each crepe we put one on another.

We can also wrap all in foil and store in the refrigerator up to two days, then we can heat them one time even if they are filled or cold to use directly .

There are two ways of serving the pancakes, sweet and salty.

 

HOW TO MAKE JUDIONES

 

- INGREDIENTS

-500 Gr. of La Granja white beans

-1 Pig ear of pork

-2 Shins

-250 Gr. Chorizo

-1 Medium onionBay leaf

-1-3 Cloves of garlic

-80 ml. oil

-3 Cloves garlic and parsley

-1 Tablespoon flour and salt

 

- PREPARATION

The night before put the butter beans soaked in water.

After drained, they are fed into a covered skillet with cold water and brought to the fire .

A bay leaf is added and allowed to boil.

Once you have done that, add a little cold water, and when boiling again you put the ear, and the chorizo inside.

Cover and let simmer for three hours until you see that Judiones are very tender but not undone.

Meanwhile, peel and finely chop onion, then fry over low heat until it is soft and transparent.

Below you mash in a chopped garlic, parsley and a little salt, and all reserves. Is added to flour and fried onions and paprika, never remove with a spoon or, if not that the pot is caught by the handles and are given a small turn.

After you incorporate de stir-fry into the Judiones. Then you take five coocked judiones and then soake them in garlic.

The paste is poured the stew, simmer for 15 minutes on low heat and salt to taste if necessary.

After you take out the meat, ear and chorizo from the ​​casserole and cut it all into regular pieces and add it again back to the stew.

Once that is served, it need to be very hot!!!