Spicy Enchiladas (serves 4)

1 tbsp sunflower oil
1 onion, finely chopped
500 gr beef mince
1/2 tsp ground cumin
1/2 tsp hot chilli powder
400 gr tin chopped tomatoes
420 gr tin kidney beans in chilli sauce
small handful of chopped coriander
227 gr tin chopped tomatoes with herbs
8 fluor tortillas
100 gr grated cheddar

You will also need:  16 (26 cm) ovenproof dish or similar

Heat the oil in a frying pan and soften the onion.  Add the minced and cook until it is browned all over, stirring to break up the mince as you go.  Stir in the cumin and chilli powder, then the tomatoes and kidney beans.  Season and bring to the boil, then simmer, uncovered, for 25-30 minutes, stirring now and again.

Preheat the grill.  Stir the coriander into the tomatoes with herbs.  Divide the hot mince between the tortillas and roll up.  Place the rolls in the dish.  Pour over the tomato mixture and scatter over the cheese.  Grill until golden and bubbling.

Smoked Haddock and Spinach Pots (serves 6)

295 gr (10 1/2 oz) smoked haddock fillets
6 peppercorns
2 bay leaves
310 ml (11 fl oz) skimmed milk
25 gr (1 oz) butter
25 gr (1 oz) plain fluor
120 gr young-leaf spinach
2 large eggs, hard-boiled and chopped
1 tbsp chopped fresh chives
40 gr (1 1/2 oz) freshly grated parmesan

You will also ned:  6 x 150 ml (5 fl oz) ovenproof pots

Cut the haddock fillets in half, then put them with the peppercorns and bay leaves in a medium, deep-sided frying pan and cover with the milk. Bring to the boil, then turn off the heat and turn the fillets in the milk, then strain the milk into a jug.  Flake the fish into the pots.  Rinse out the frying pan, then melt the butter in it and add the fluor.  Mix, then gradually stir in the poaching milk.  Bring to the boil and simmer for 2 minutes.  Add the spinach and cook for a further 2-3 minutes. Stir the eggs into the sauce.  Preheat the grill.  Spoon the sauce over the fish, top with the chives and sprinkle over the parmesan.  Grill for 4-5 minutes until golden.

Spiced Pumpkin, Coconut and Ginger soup (serves 4)

Pumkin contains lutein and zeaxanthin, vital for helping protect the eues from age related blindness.  Sweet potatoes are high in three really important antioxindts, vitamins C and E and beta carotene.  These are believed to help protect the skin from sun damage, in both winter and summer.

1 tbsp butter

1 tbsp olive oil

2 large onions, thinly sliced

2 tbsp brown sugar

2 tsp each coriander and cumin seeds

600 gr peeled and chopped pumkin or butternut squash

2 sweet potatoes (450 gr) peeled and chopped

2 (400 ml) tins light coconut milk

To finish:

1 red fleshed grapefruit

3 tbsp fresh coconut shavings (optional)

a few coriander sprigs

Heat the butter and oil in a large pan and add the onions and sugar.  Cook gently for 15-20 minutes, stirring now and then, to soften and caramelise the onions.  Meanwhile, toast the seeds in a small frying pan for about a minute or until they smell fragant, then crush them finely using a pestle and mortar.

Add the toasted seeds, pumkin or butternut squash, sweet potato, ginger and coconut limk to the pan with the caramelised onions.  Fill one of the empty coconut milk tins with water and add that, too.  Bring to a simmer, reduce the heat and cook slowly, partially covered, for 15-20 minutes or until the veg are tender.

Purée in batches, then return to the pan.  Season to taste and reheat gently.

Remove the peel from the grapefruit, coconut, if using, and a few coriander sprigs.

Juicy Chilli Chicken and Cashew Nuts (serves 2)

The traditional technique for this dish involves three or four stages.  It's adapted so that the chicken is cooked in no time.  Serve with rice or egg noodle.

1 tsp potato fluor or cornfluor

4 boneless and skinless chicken thights, cut into 2 cm chunks

1/2 tsp chinese five-spice-powder

2 tbsp groundnut oil

1 tsp Szechuan peppercorns (optional)

1 tsp chilli bean paste or same quenatity deseeded finely chopped red chilli

1 dried red chilli, deseeded and ground in a pestle and portar or a generous pinch of crushed dried chilli flakes a dash os Shaohsing rice wine or dry sherry

100 gr roasted salted cashew nuts

2 spring onions, sliced at an angle

1 tsp light soy sauce

1/2 lime

In a bowl, combine the potato fluor or cornfluor with a tablespoonful of cold water and mix well.  Add the chicken pieces, turn to coat, then season with the five-spice powder.

Heat a wok over a high heat and add the groundnut oil.  When it starts to smoke, add the Szechuan peppercorns, if using, and both types of chilli and stir-fry for 30 seconds.  Add the chicken mixture and leave to settle for 30 seconds, then add the rice wine or dry sherry.  Toss well and cook for 3-4 minutes until the chicken is virtually cooked through.

Add the cashew nuts and cook for another minute.  Add the spring onions, toss well and cook for another minute.  Season to taste with soy sauce and squeeze over a little lime juice.

Warm Vietnamese Pork Salad (serves 4)

For the sauce:
200 ml coconut oil
1 clove garlic, crushed
2 cm piece fresh root ginger, grated
1 red chilli, finely chopped
1 1/2 tsp dark brown sugar
1 tbsp fish sauce
2 tbsp soy cauce
2 tbsp toasted sesame oil
zest and juice of 2 limes

For the salad:
500 gr pork loin steaks, fat trimmed, sliced into thin strips
500 gr thin rice noodles
2 tsp sunflower oil
450 gr mixture of pepper, cucumber and carrot, sut into sticks
20 gr each fresh mint and coriander, chopped
50 gr spring onions, thinly sliced
25 gr dry roasted peanuts, finely chopped

Mix together all the sauce ingredients and pour a third over the pork.  Marinate for 30 minutes.  Cook the noddles following pack instuctions.  Heat a large frying pan or wok, add 1 tsp sunflower oil, then drain the pork and stir-fry it for 2 minutes.  Remove and keep warm.  Wipe out the wok with kitchen towel.  Heat again with the remaining oil and stir-fry the vegetable mixture for 2 minutes.  Add the noodles and remaining sauce and heat through for 30 seconds.  Remove from the heat and stir through the herbs.  Serve noodles topped with the pork strips.  Sprinkle with the onion and peanuts.

Steamed Fillet of fish with Ginger and Spring Onion

Because this dish is so simple, the freshest and best-quality fish must be used.  As such a small amount of stock is required, you can save time by using a ready-made fresh stock, heated with the garlic and ginger from the stock.

450 gr (1 tb) cod loin, monkfish or any firm white fish fillet

120 ml (4 fl oz) Chinese chicken stock

3 tbsp chinese wine

7-5 cm (3 in) piece fresh root ginger, peeled and cut into julienne

1 1/2 Chinese white cabagge leaves, cut into quarters

3/4 tsp caster sugar

3 tbsp light soy sauce

1/2 tsp sesame oil

1 bunch spring onions, cut into julienne

2 tbsp peanut or groundnut oil

1/2 x 20 gr pack fresh coriander, leaves only

ground white pepper

You will also need:  a 23 cm (9 in) Chinese steamer.  If your steamer basket is smaller than this, cook in batches.

Place the fish in a shallow heatproof bowl that will fit inside your steamer basket.  Pour the chicken stock and chinese wine over fish, then sprinkle with half the ginger julienne.  Place the bowl inside the steamer over boiling water and steam, covered, for 5-6 minutes.  Then slip the cabbage into the steamer, cover and steam for 2-3 minutes, until cabbage has warmed through and the fish is cooked.  The fish is ready when it is white and no longer translucent.

Remove the cabbage from the steamer and put it into a serving dish.  Using a fish slice, carefully remove the fish from the steamer and place it on top of the cabbage.  Pour any stock that is left in the bowl over the fish, then sprinkle with the caster sugar and drizzle over the soy sauce and sesame oil.  Garnish with the remainig ginger julienne and half of the spring onions.

In a small pan, heat the peanut or groundnut oil until it reaches smoking point.  Slowly and carefully drizzle the hot oil over the fish and garnish with the remaining spring onions, coriander and a small pinch of white pepper.  Serve immediately.

Banana, Raisin and Cinnamon Muffins (makes 12)

These are lower in fat then regular muffins but are wonderfully moist and moreish.  They are best eaten warm from the oven, but will keep for up to two days in an airtight container.

250 gr (9 oz) self-raising fluor

2 tsp baking powder

1 tsp ground cinnamon

50 gr (2 oz) light muscovado sugar

1 large ripe banana, peeled and cut into small chunks

1 large carrot, peeled and grated

73 gr (3 oz) raisins

250 ml (9 fl oz) skimmed milk

1 large egg

25 gr (1 oz) butter, melted

2 tbsp demerara sugar

1 tbso pine nuts

salt

You will also need:

a 12 hole nonstick muffin tin, lined with greaseproof muffin cases (or just lighly oiled)

Preheat oven to 200ºC.  Sieve the fluor, baking powder and ground cinnamon into a large bowl with a pinch of salt.  Stir in the muscovado sugar, banana, carrot and raisins and then make a well in the centre.

In a jug, beat together the milk, egg and butter.  Pour into the well and gently fold into the fluor, being careful not to overmix as that will make the muffins heavy.  Divide the mixture between the 12 holes of the muffin tin.  Sprinfle a little demerara sugar and a few pine nuts over each muffin.

Bake for 20 minutes.  Cool for 5 minutes, then turn out on a wire rack.

Broad-Bean dip with hot pitta (serves 12)

This spicy Moroccan broad.bean dip is good, too, wit flatbread first dipped in extra virgin olive oil and then in dukkah (a Near-Eastern crushed dry spice mixture).

Do ahead Make the dip 3 days before.  Store in the fridge.

5 kg (11 lb 4 oz) fresh broad beans in the pod, to yield about 900g (2 lb) once podded. or 900g (2 lb) frozen broad beans
1 level tsp cumin seeds
6 tbsp extra virgin olive oil, plus extra for drizzling
2 cloves garlic, peeled and crushed
1 rounded tsp ground cumin
12 pitta breads
salt and freshly ground black pepper

If using fresh broad beans, remove from the pods.  Cook the beans in a large pan of boiling salted water, cooking the fresh ones for 5-6 minutes, the frozen for 4.

Lightly toast the cumin seeds in a small frying pan over a low heat for 20-30 seconds.

drain the beans in a colander under cold running water, keeping back 20 ml (4 fl oz) of the cooking water.  Pop the beans out of their skins, wich can be thrown away.  Pat the beans dry on kitchen paper.

Whiz the broad beans in a processor until smooth, scraping down the sides.  Add the reserved cooking water, oil, garlic, ground cumin and seasoning to make a soft mixture.  Spoon into a bowl, put a swirl of oil on the top and scatter over the cumin seeds.

Toast the pitta breads, cut into strips and serve with the broad-bean dip for scooping.

Radish, Cucumber and Goat's Cheese Salad (serves 12)

This is simple and very refreshing summer salad.  It works just as well with feta cheese.
Do ahead.  Prepare the salad 1 hour before, add the oil seasoning just before serving.  Store in the fridge.

1 cucumber, thinly sliced
12 radishes, greenery trimmed, thinly sliced lenghtways
1 (100 gr) goat's cheese, broken into smallish pieces
extra virgin olive oil
flaked sea salt and freshly ground black pepper

Lay out the cucumber slices on a large serving platter, scatter over the radish slices, then crumble over the goat's cheese.  Drizzle the salad with lots of extra virgin olive oil and season with black pepper and a few grains of sea salt.

Newspaper-wrapped Swordfish with Capers and Anchovies (serves 12)

Do ahead: Wrap the fish steaks in newspaper 1 hour before; wet it just before cooking.
Store in the fridge.

12 swordfish steaks, weighing about 225 gr (8 oz) each
8 tbsp virgin olive oil
2 heaped tbsp nonpareilles capers
1 (50 gr) tin anchovies in olive oil, drained and fairly finely chopped
1 sprig fresh rosemary, needles removed
salt and freshly ground black pepper

You will also need, some parchment paper and 12 large sheets of newspaper.

Brush the swordfish with half of the olive oil and season well with salt and pepper.

Place each steak on a piece of dampened parchment cut large enough to fold over the fish steak, then lift on to a sheet of the newspaper.  Scatter over the capers, anchovies and rosemary, drizzle over some of the remaining olive oil and fold un to enclose the fish.

Tuck in the sides and wet the paper really well under the tap.  Prepare the rest of the swordfish steaks in the same way.

Place the newspaper packages directly on the barbecue, with the rack about 15 cm (6 in) above the glowing coals, for 12-15 minutes, turning once, until the fish is just cooked through and the paper is slightly charred.  be careful not to overcook swordfish since it gets quite tough if it dries out.

Unwrap each steak from its parcel and serve.

Caesar Potato Salad (serves 12)

Do ahead the day before, make the croutons, dressing and parmesan shavings; cook the potatoes and egg.

Store in the fridge.

1,5 kg (3 lb 4 oz) small new potatoes

3 medium eggs, at room temperature

8 tbsp olive oil

6 slices ciabatta or white country bread, cut into large croutons

4 tbsp white wine vinegar

50 gr (2 oz) parmesan shavings

10 gr (1/2 oz) fresh flat-jeaf parsley, leaves removed and roughly shredded

salt and freshly ground black pepper

For the Caesar dressing

1 (150 ml) tub soured cream

1 clove garlic, peeled and crushed

2 tbsp lemon juice

1 rounded tbsp Dijon mustard

3 rounded tbsp grated parmesan

salt and freshly ground black pepper

Put the potatoes into a large pan of salted water, bring to the boil and simmer for 15-20 minutes, or until tender.

Place the eggs in a small pan, cover with cold water, slowly bring to the boil, then simmer for 7 minutes.  Cool under running cold water until cold.  Shell, then roughly chop.

Heat the oil in a frying pan, add the croutons and fry over a moderate heat for 6-8 minutes, tossing, until crisp and golden.  Drain on kitchen paper and lightly salt.

Drain the potatoes, cool a bit, then peel off and discard the skins.  Cut lenghtways in half, put into a bowl, pour over th vinegar and gently toss.  Season.

Lightly whisk all the dressing ingredients in a bowl along with 1 tbsp of boiling water.  Season.

Layer the potatoes, eggs, coutons, parmesan shavings and flat-leaf parsley in a large shallow salad bowl.  drizzle over the Caesar dressing and serve.

Glazed Duck Breasts with Sesame Noodles (serves 2)

2 duck breasts fillets
1 tsp Chinese five spice
2 tbsp clear honey
2 tbsp hoi sin sauce
125 gr (4 1/2 oz) medium egg noodles
2 tbsp sesame oil
1 tsp sesame seeds toasted (optional)
3 spring onions, trimmed and finely chopped
1 tbsp fresh coriander leaves

Make 5 slashes in the skin of each duck breast, rub all over with the Chinese five spice and set aside.  Preheat the oven to 200ºC (400ºF).  Mix together the honey and hoi sin sauce.  Heat a frying pan over a high flame and add the duck breasts skin-side down.  Cook for a couple of minutes until the skin begins to crisp, then brown the other side.  Transfer to a small roasting tin and drizzle over the honey-and-hoi sin mixture.  Cook in the top half of the oven for about 20 minutes, basting every 5 minutes with the mixture.

Meanwhile, cook the noodles according to the pack instructions, drain, toss in the sesame oil and toasted sesame seeds, if using, and divide between 2 plates.  Slice the duck breasts and arrange on top of the moodles.  Scatter over the spring onions and coriander and serve.

Linguine with Smoked Haddock, Tomatoes and Spinach (serves 4)

300 gr dried linguine or spaghetti
650 gr smoked haddock fillet
1 (300ml) pot half-fat crème fraîche
250 gr cherry tomatoes, halved
zest of a large lemon
3 tbsp small capers, rinsed
1 (200 gr) bag young-leaf spinach

Heat a large pan of salted boiling water and cook the pasta according to the pack instructions.  Meanwhile, place the haddock in a deep-sided frying pan over the crème fraîche.  Turn the haddock in the crème fraîche a couple of times, then gently bring the crème fraîche to simmering point.  Cover and simmer for 5-6 minutes or until the haddock is just cooked through.

Transfer the haddock to a plate with a fish slice, then remove the skin and break the fish into large chunks.  When the pasta is cooked, drain it, reserving 4-5 tbsp of the cooking water.

return the pasta to its pan.  Add the crème fraîche, strained through a sieve, the reserved cooking water, tomatoes, lemon zest, capers and spinach.  Toss together over a low heat until the spinach has begun to wilt.  Add the flaked fish, season with freshly ground black pepper and heat for a minute or so before piling into warm bowls.

Green Curry of prawns and Auberguines (serves 4)

For the spice paste
4 green bird eye chilies
2 heaped tbsp chopped lemon grass (2 large stems)
6 fresh lime leaves (you can use freeze-dried if fresh are unavailable)
roots or stalks from 4 fresh coriander sprigs, chopped
3 large cloves garlic, peeled and chopped
50 gr (2 oz) fresh ginger, peeled and cut into shreds
3 heaped tbsp fresh coriander leaves

For the curry
3 tbsp groundnut or other flavourless oil
2 large shallots, peeled and finely siced
2 small aubergines, sliced into 4 lenghtways
12 cherry tomatos, halved
250 ml (9 fl oz) coconut milk
1 tbsp nam pla (Thai fish sauce)
295 gr (10 1/2 oz) large peeled cooked prawn

To serve
10 gr (1/2 oz) fresh basil leaves
handful fresh coriander leaves
2 large lime leaves
10 gr (1/2 oz) fresh mint leaves

First make the spice paste:  Discard the stems and seeds from the chillies, then chop the flesh and tip it into either the jug of a blender or a food processor, then add the lemon grass.  Roll the lime leaves tightly, slice them into fine shreds and add along with the coriander roots or stalks, garlic and ginger.  Add the coriander leaves, then blitz to a paste with enough water to make the mixture go round (2-3 tbsp).  Continue to mix until you have a coarse paste, pushing it down with a spatula every now and again to make sure it is well mixed.

Warm 2 tbsp of the oil in a shallow pan, then add the shallots and cook them over a moderate-to-high heat until they are golden and soft.  Add the aubergines, letting them soften and colour - expect them to take about 5-7 minutes.  Scoop the shallots and aubergines out into a dish then add a further tablespoon of oil to the pan.

When the oil is warm, add the green spice paste.  Let it fry briesfly - the water will evaporate - and the add the cherry tomatoes to the pan.  Continue cooking for a few minutes then return the shallots and aubergine and pour in the coconut milk.  Season with the nam pla, adding more if you wish.  Slip the prawns into the sauce and leave to cook for a minute or two - no longer - until they are warmed through.

Chop the basil and coriander leaves roughly.  Roll and finely shred the lime leaves, then spoon the curry onto some steamed white rice and divide the herbs between them, scattering the mint leaves on top.

Poached Chicken with Braised Lettuce and Peas (serves 2)

This is a great low-fat way to cook chicken.

425 ml (15 fl oz) chicken stock
2 skinless, boneless chicken breasts
2 small lettuces or baby cabbages, halved, trimmed, washed and drained
110 gr (4 oz) peas
6 spring onions, trimmed and chopped
1 tbsp chopped fresh tarragon
salt and freshly ground black pepper

Bring the stock to the boil in a medium-sized pan,  Season, add the chicken breasts, cover the pan and reduce the heat to a gentle simmer.  Cook for 5 minutes.  Add lettuces or baby cabbages, peas and spring onions and continue to cook for a further 4 minutes.  Add the chopped tarragon.  Remove the chicken from the pan, slice and arrange in warmed diches.  Spoon over the vegetables and the stock, and serve immediately.

Hot and Sour Beef Noodles (serves 2)

2 tbsp sunflower oil
1 red chili, sliced
330 gr (11 1/2 oz) beef fillet or sirloin steak, sliced into 5 mm (1/4 in) pieces
1 pack (125 gr) fine asparagus, trimmed and halved
1 (200 gr) pak choi, leaves separated
1 (220 gr) tin water chestnuts, drained and halved
1 tbsp tamarind paste

Heat the oil in a wok, add the chili and cook for 30 seconds.  Add the beef and cook over a high heat for 1 minute.  Remove from the pan and set aside while you cook the vegetables.  Stir-fry the asparagus, pak choi and water chestnuts in the wok for 2 minutes or until tender.  Return the beef to the wok with the tamarind paste and cook for a further minute.  Serve with egg noodles and shredded spring onions, if you like.

Old-Fashioned Lemonade (1 quart)

1/4 cup light agave nectar or honey
1/4 cup boiling water
3 cups very cold water
1/2 cup lemon juice

Pour the sweetener in a heat-safe glass jar or stainless steel bowl.  Pour in the boiling water and stir until the sweetener dissolves.  Wisk in the cold water and lemon juice.  Pour into 2 to 4 tall, ice-cube-filled glasses.

TIP: If you don't have light agave nectar on hand, use the lightest, mildest honey tou can find, otherwise, the honey's flavor may dominate the lemonade.

Add any additional honey before the mixture has cooled so it mixes in well.

Kale Salad

4 cups chopped kale
1 large red apple (fuji) (1/2 for salad and 1/2 for dressing)
1 cup sliced celery
1/2 cup toasted chopped walnuts (1/4 for salad and 1/4 for dressing
1/4 cup + 2 tbsp raisins (1/4 for salad and 2 tbsp for dressing)
2 tbsp dijon
2 tbsp water or apple juice
1 tbsp red wine vinegar
1/8 tsp salt.

Assemble salad, blend apple, walnuts and raisins, water, dijon, vinegar and salt, toss and serve.

Onion Dip

2 cups macadamia nuts
3/4 -1 cup water
1tsp sea salt
1 cup onions, diced

In a blender or food processor, blend macadamia nuts, water and sea salt until smooth and creamy.  Start with 3/4 cup water and add more only if needed to make mixture blend.  Keep this as thick as you can to make sure it's as smooth and creamy as possible when done.

Remove from blender or food processor and add in the onion by hand.  Mix gently and chill.

TIP: Make sure you add the onions by hand, after blending the nuts and water.  For variety, try adding diced scallions.



Eggless Egg Salad

1 1/2 pounds (685 gr) extra-firm tofu)
1/2 cup (115 gr) eggless mayonnaise
2 red bell peppers, finely copped
4 or 5 scallions, white and green parts, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tbsp (8 gr) finely chopped fresh parsley
4 tsp (20 gr) pickle relish
1 1/2 tbsp (17 gr) prepared Dijon mustard
3/4 tsp turmeric
1/2 tsp salt (or to taste)
black pepper, to taste
10 slices good-quality bread

In a large bowl, mash tofu with a fork, potato masher, or your hands.  Add mayonnaise, bell peppers, scallions, carrots, celery, parsley, relish, mustard, turmeric, salt and pepper, and combine well.

Spread a few tablespoons of tofu mixture on bottom bread slices.  Top with remaining slices of bread.

Carefully cut crusts off sandwiches with a sharp knife.  Cut in half diagonally, then cut in half again so you're left with small, triangle-shaped finger sandwiches. (throw the crusts out to the grateful birds)

TIP; Serve on crackers as an appetizer or party dish.  Served as a side salad, this is great for picnics and BBQs.

Smoky Joes (4 servings)

8 oz saitan
1 tbsp olive oil
1/2 cup minced onion
1/2 cup minced green beell pepper
2 garlic cloves, minced
1 tbsp soy sauce
1/2 cup ketchup
1 tbsp tomato paste
1/4 cup water
1 or 2 chipotle chiles in adobo, finely minced
1 tsp brown mustard
1 tbsp chili powder
1/2 tsp smoked paprika
1/2 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper
4 burger rolls

Shred or finely chop the seitan and set it aside.  In a large saucepan, heat the oil over medium heat.  Add the onion and bell pepper, cover, and cook until softened, about 10 minutes.  Add the garlic and cook 30 seconds longer.  Stir in the chopped seitan and the soy sauce and cook for 2 to 3 minutes to lightly brown.

Stir in ketchup, tomato paste, water, chipotle, mustard, chili powder, paprika, liquid smoke, salt and pepper.  Mix well, adding a little more water if the mixture is too dry.  Simmer for 5 minutes to blend flavors.

When ready to serve, spoon the mixture onto the rolls and serve hot.

Dressing blender

1/2 apple
1/4 cup walnuts
2 tbsp of raisins

Assemble salad. Blend dressing, add salad, olive oil.

Bacalao al Ajoarriero

400 gr de bacalao desmigado
4 dientes de ajo
1 cebolla
4 pimientos rojos
4 pimientos choriceros
4 patatas
5 cucharadas de tomate
aceite, sal y pimienta

Una vez desalado el bacalao, escurrirlo bien

Los pimientos rojos se ponen en una cazuela de barro con aceite, ajo, cebolla y sal, dejando que se vayan haciendo poco a poco.

Cuando este frito se le añade el tomate.  Se pasa el sofrito por el chino (pasapures).

Freír las patatas peladas y cortadas muy pequeñas y cuando ya estén practicamente hechas se añade una cebolla picada.

En otra cazuela, freír el bacalao con mucho aceite junto con 4 dientes de ajo.  Una vez dorados los ajos añadirle las patatas y la cebolla.  Incorporar el sofrito y los pimientos choriceros, previamente remojados.

rehogar todo ello lentamente.

Salpimentar y dejar hervir 15 minutos a fuego lento.

Batido de Chocolate

200 gr de chocolate
300 ml (1 1/2 vaso) de leche
1/2 litro de helado de vainilla
2 cucharadas de azúcar
1/2 cucharadita de canela en polvo

Fundir el chocolate troceado en la leche, añadir el azúcar y la canela y dejarlo enfriar.
Ponerlo en la batidora con el helado y batirlo hasta que tenga una consistencia homogénea y espumosa.
Repartir el batido en vasos de refresco y servirlo bien.

Flan de Mango (4 personas)

2 mangos medianos y maduros
250 ml de nata
3 sobres de gelatina neutra disuelta en 250 ml de agua tibia
azúcar de vainilla
menta fresca

Pelar y trocear los mangos y echarlo en un vaso de la batidora junto con la gelatina disuelta y el azúcar de vainilla al gusto.  En otro bol batir la nata hasta que este firme y añadir a la crema de mango, mezclando suavemente con una cuchara.  Ponerlo en un recipiente y meterlo en el frigorífico hasta que cuaje bien.  Dejar reposar en la nevera durante varias horas.

Consejo:  Se pueden guardar algunas láminas de mango para decorar cada flan junto con una ramita de menta.  Se puede acompañar con sirope de caramelo, de fresa, frambuesa.

Platano Sorpresa

1/2 manzana
1/4 de plátano tabasco o uno Dominico pelado
1/2 vaso de yogurt natural
2 cucharadas de miel
240 ml de leche

Licue todos los ingredientes, rectifique el sabor y sirva de inmediato.

Galletas de Zanahoria

120 gr de margarina
1/2 taza de azúcar mascabada
1 yema
90 gr de zanahoria rallada
2 cucharadas de leche
1 cucharada de vainilla
1 taza de harina integral
1 taza de harina de avena
1 cucharadita de levadura en polvo
1/2 cucharadita de canela
1/4 cucharadita de nuez moscada

Bata la margarina con el azúcar y la yema.  Añada la zanahoria, la leche, la vainilla, la canela y la nuez moscada.  Agregue las harinas y la levadura en polvo.  Vacie en una placa para hornear utilizando una cucharad.

Hornee a 180ºC por 30 minutos aproximadamente.  Deje enfriar.

Galletas de Mermelada

180 gr de margarina
3/4 de taza de azúcar
1 huevo
250 gr de harina cernida
1 cucharada de vainilla
1/2 cucharadita de sal
Mermelada del sabor que desee
Azúcar glass para espolvorear

Bata la margarina con el azúcar, añada el huevo y posteriormente la harina cernida con la vainilla y la sal.

Integre hasta que obtenga una pasta homogénea.  Extiendala sobre la mesa enharinada hasta que tenga 5 mm de grueso, corte dos piezas para cada galleta.  Quítele el centro sólo a una.

Colóquelas sobre una placa y hornéelas a 180ºC hasta que estén levemente doradas.

Ya frías, unte mermalada a las piezas que no tienen orificio y reserve.  Espolvoree las otras con el azúcar glass y colóquelas sobre las anteriores.

Galletas de Fibra

1 taza de cereal de fibra entera, molida
1/2 taza de harina de centeno
2 huevos
1 taza de harina
150 gr de margarina
50 gr de ciruelas molidas
2 cucharadas de ralladura de limón
2 cucharadas de miel de maple
20 gr de azúcar mascabada

Batir la margarina con el azúcar y la miel;  añada los huevos, las harinas y el cereal.  Agregue las ciruelas y la ralladura, mezcle perfectamete hasta obtener una masa homogénea.  Forme un rollo y corte rebanadas de 1,5 cm.  Colóquelas sobre una charola engrasada.

Hornéelas a 180ºC por 35 minutos.



Galletas de Avena

300 gr de margarina
250 gr de azúcar mazcabada
2 huevos
2 cucharadas de leche
220 gr de harina
220 gr de harina integral
4 tazas de hojuelas de avena
1/8 cucharadita de sal
2 cucharadas de vainilla

Bata la margarina con el azúcar, añada los huevos y la leche, integre las harinas y enseguida las hojuelas de avena, la sal y la vainilla.

Vaya sacando la mezcla con una cuchara y colóquelas en una placa con papel siliconado o levemente engrasada, al tamaño que desee, solo tenga en cuenta que se extienden un poco para que no se pguen entre si.

Hornear a 180ºC por 30 minutos o hasta que se vean un poco doradas.

Zumo de Fresa y Manzana

1/4 de manzana sin corazón

6 fresas pequeñas lavadas y desinfectadas, sin rabo

240 ml de leche descremada

Licúe todos los ingredientes, sirva de inmediato para aprovechar sus nutrientes.

Galletas de Anis

150 gr de mantequilla
100 gr de azúcar glass
1 huevo
250 gr de harina cernida
2 cucharadas de licor de anís
1/4 de cucharadita de esencia de anís
1/3 de taza de azúcar granulada

Bata la mantequilla y el azúcar glass, después añada el huevo y la harina cernida, el licor de anís y la escencia.

Integre suavemente hasta obtener una pasta bien integrada.  Extiéndala sobre na mesa enharinada hasta que tenga 4 mm de grueso.

Corte círculos y colóquelos en la placa para hornear.

Hornee a 180ºC por 30 minutos o hasta que estén levemente doradas.

Al sacar del horno espolvoréelas con azúcar granulada.

Palitos de Limon

2 huevos batidos
raspadura y el zumo de un limón
8 cucharadas de aceite frito y frío
8 cucharadas de azúcar

4 cucharadas de leche

1 sobre de levadura por cada 2 huevos
Harina candeal al gusto

Mezclar, freír en abundante aceite.  Pasar por azúcar mezclada con canela molida.

Magdalenas

Magdalenas  ( Masa blanda)

6 huevos

1/2 litro de leche

1/2 litro de aceite

1/2 kg de azúcar

Un poco de canela

Una cáscara de limón

Un kg de harina candeal

6 gaseosas

King-Kong

MASA:

1/2 kilo de harina

6 yemas de huevo

100 gramos de margarina

1/2 taza de agua
sal.

RELLENO:

Manjar blanco

Higos

Machacado de Membrillo
Nueces

PREPARACION:

Cernir la harina, formar un pequeño monticulo y agregar al centro las yemas, el agua, una pizca de sal y la margarina. Una vez amasada la mezcla, dejar descansar y luego extender con un rodillo hasta formar una sábana grande.
Enseguida, cortar en cuadrados o en círculos de 30 cm. Llevar al horno en una lata engrasada a 300ºC. Sacar una vez listo y dejar enfriar. Preparar cuatro de éstas capas y entre ellas, colocar una capa de manjarblanco con higos frescos o secos, otra con machacado de membrillo y nuevamente el manjarblanco con higos. También puede colocar nueces y otras confituras.

Tarta de Chirimoya con Manjarblanco (5-6 raciones)

Masa:

2 tazas de harina cernida

1/2 cucharada de azúcar

1/2 cucharilla de polvo de hornear

3/4 taza de mantequilla

Una yema de huevo

100 g de chocolate

Relleno de chirimoya y manjarblanco:

1/2 taza de crema de leche

1/2 taza de manjarblanco

2 o 3 frutos de chirimoya grandes

Una cucharada de gelatina en polvo

Una yema de huevo

Un puñado de chocolate rallado

Masa:

Mezclar la mantequilla y la yema de huevo con los ingredientes secos. Remover hasta que esté bien mezclado y mezclar el resto de los ingredientes con un cortapastas o 2 tenedores. Procurar amasar lo menos posible con las manos para evitar que se caliente la masa.

Colocar la masa en una tartera de entre 25 y 30 cm de diámetro y presionar el fondo y los bordes. Precalentar en el horno a 180 grados unos 15 minutos o hasta que la masa se dore ligeramente y esté cocida. Retirar del horno, colocar en una rejilla y enfriar.

Derretir el chocolate a baño maría o en microondas. Dejar enfriar hasta que comience a espesar. Pincelar en la superficie de la masa ya fría.

Una cucharada de gelatina en polvo

Una yema de huevo

Un puñado de chocolate rallado

Relleno de chirimoya y manjarblanco:

Mezclar la gelatina en polvo con media taza de agua y dejar reposar 3 minutos aproximadamente. Calentar a fuego suave hasta que se derrita. Retirar y dejar que se enfrie. Batir la crema de leche hasta que quede bien espesa y añadir el manjarblanco.

Pelar la chirimoya y dejarla sin pepitas. Luego cortar la chirimoya pelada en trozos pequeños, juntar con la mezcla anterior ya fría y mezclarlo todo. Verter todo en la corteza y llevar a refrigerar hasta que cuaje.

Introducir la mezcla por encima de la masa y dejar en la nevera hasta que cuaje.

Retirar de la nevera media hora antes de su consumo y decorar la superficie con chocolate rallado.

Снежни топки (Mexican Wedding Cakes)

Ingredientes
1 taza de aceite
1/2 taza de azúcar en polvo
1/4 cucharadita de sal
2 cucharaditas de vainilla
2 tazas de harina
1/2 taza de nueces picadas
Azúcar en polvo adicional para decorar al final

Batir la mantequilla y el azúcar en polvo.  Añadir la sal, vainilla, la harina y las nueces a la masa y amasar. Parta la maza en 30 trozos pequeños y ruedelas hasta forar bolas.
Coloque las bolas en una bandeja para hornear y hornee unos 12 minutos a 295ºC (400ºF)).
Retirelas de la placa de inmediato y ruede las bolitas por el azúcar en polvo.  Coloque las galletas a enfriar sobre papel de hornear.

Pan "sol"

La Masa puede seramasada a mano o en máquina de pan

Ingredientes:
1 1/2 taza de Leche fresca a temperatura ambiente (27ºC) mitad leche, mitad agua
1 huevo
1 cucharada de aceite
1 cucharada de azúcar
1 cucharadita de sal
4 tazas de harina
15 ml de levadura - 1 cucharada

1ч.ч - 240мл

Preparación:
En un vazo con 1/4 tz de leche  tibia diluya la levadura.
Vierta la harina sobre la mesa de trabajo, añada la levadura, el restio de la leche, huevo, azúcar, aceite y por último la sal.  Amase un poquito y divida la masa en dos partes (40-60%).
Coloque la primera, la mas pequeña en el centro de un molde enmantecado y enharinado.



La masa restante la divide en dos partes y las estira formando dos círculos.


Unte uno de los círculos con mantequilla derretida.


Coloque el segundo círculo sobre el primero


Presione ambos para que se "peguen"


Untar con mantequilla y corte en 12 triángulos (como la pizza) primero en 4 partes y luego cada cuarto en 3 partes.


Cada triángulo se enrolla


y se coloca alrededor de la bola de la bandeja


Dejar reposar en un lugar cálido de 30-40 minutos, hasta que doble su volumen, untar por encima con yema de huevo mezclada con unas gotas de agua.


Llevar al horno precalntado a 190º C unos 20-30 minutos.

Torta de Banana con Glaseado de Chocolate - Бананов кекс с шоколадова глазура

Una buena manera de utilizar los plátanos cuando están muy maduros.

Ingredientes:
2 1/2 tazas de harina
1cucharada de levadura en polvo
1/2 cucharada de bicarbonato
1/4 cucharadita de sal1/2 taza de aceite1 taza de azúcar morena
3/4 taza de yogurt
1 huevo1cucharada de ron2 plátanos suaves,hechos puré1/3 taza de leche fresca
Para el glaseado:100 g de chocolate1/4 taza de crema
Precaliente el horno a 175S (350F). Engrase y enharine un molde de 33x23cm.En un tazón, mezcle la harina, el polvo de hornear, el bicarbonato de pan y la sal.En un tazón grande mezcla la mantequilla y el azúcar moreno con el batidor. Añadir el yogur, el huevo y el ron y mezclar bien. Agregue el puré de plátano. Añadir un poco de harina y la leche, removiendo con la batidora a velocidad baja.Vierta la mezcla en un molde para hornear con mantequilla. Hornear unos 30 minutos o hasta que cuando clave un palillo salga limpio.Retire la torta del horno.

Glaseado:Romper el chocolate en trozos pequeños y colóquelos en un recipiente a refractario con la crema. Lleve al fuego hasta que el chocolate se derrita, revolviendo hasta obtener una crema suave. Cubra la torta con esta crema.

Pan de Molde con Manzanas y Canela - Маймунски хляб с ябълки и канела

 

Ingredientes
Para la masa:1/2 taza de leche1 1/2 cucharada de levadura seca1cucharada de azúcar2 huevos2 y 1/3 tazas de harina cernida1 cucharada de sal2 cucharadas de mantequilla sin sal derretida
Para la mantequilla de manzana:1 manzana grande3 cucharadas de mantequilla sin sal1 cucharada canela
2 cucharadas de azúcar
Para canela y azúcar:1/4 taza de azúcar blanca1/4 taza de azúcar morena1 1/2 cucharada de canela
Cobertura de pan:1 cucharada de leche1 ó 2 cucharadas de sésamo o de almendras
Equivalencias:1 Taza - 240m1 cucharada - 15 ml
1 cucharadita - 5 ml
Hacer la masa:En un tazón mezclar la leche caliente el azúcar y la levadura hasta que la levadura se disuelva y dejar actuar durante 5 minutos.Agregar los huevos, la harina, la sal y la mantequilla derretida.Amasar con las manos alrededor de 10-15 minutos hasta que la masa esté suave y elástica.Coloque la masa en un recipiente engrasado, cubra con papel plástico y deje reposar durante una hora aproximadamente o hasta que la masa doble su volumen.
La masa puede ser amasada con la máquina de pan.
Preparación de la mantequilla de manzana:Pelar las manzanas, quitar las semillas y cortar en cubos pequeños.Derrita la mantequilla en una cacerola a fuego lento y añadir las manzanas, canela y azúcar.Cocine a fuego medio hasta que las manzanas estén blandas (unos 5 minutos)Retire del fuego, aplaste las manzanas con un tenedor hasta que obtenga un puré.
Deje enfriar

Preparación de pan.
Una vez la masa haya elevado, coloquela sobre una superficie enharinada y estírela hasta obtener un rectángulo de 15 x 30 cm.Unte toda la superficie con mantequilla de manzana, espolvorear canela  y por encima el azúcar.Envuelva desde los lados hacia el centro, y luego apretarlo, colocar la masa con lado liso hacia arriba - la parte que se ha enrollado hacia abajo, en un molde forrado con papel para el horno. Debe de ser de 23 x 13 x 10 cm. Cubra con film y dejar reposar en un lugar tibio durante una hora aproximadamente o hasta que el rollo llene tres cuartas partes del volumen del molde.Precaliente el horno a 190ºC (375F), quitar el film, cepille el pan con leche y espolvorear con semillas de sésamo o almendras. Coloque el molde en el centro de horno y hornee 35-40 minutos. El pan debe quedar dorado en la parte superior y los lados.
Después de retirar del molde, dejar sobre una rejilla durante 5 minutos, tome los extremos y quitar el papel del pan antes de que el azúcar se enfríe y se pegue.









Las Manzanas pueden ser sustituidas por peras. Y se pueden agregar nueces picadas, pasas.....