Yellow potatoes side-dish

These potatoes are ideal as side-dish, I always serve them with grilled fish.

This recipe is from my aunt Mari and to be honest, I don’t know what she calls them. At home we call them “Yellow potatoes” for obvious reasons.

I usually use normal potatoes peeled and diced, but for a special occasion try using salad potatoes, the result is even better.

YELLOW POTATOES SIDE-DISH

3 Potatoes

Several cloves of garlic

1 or 2 bay leaves

Olive oil

Turmeric

White wine

Black pepper

Salt

Peel the potatoes and cut into medium dice. In a pan with a splash of olive oil put the garlic (unpeeled and with a cut) and the bay leaves. Sauté everything for a few minutes.

Then add a good splash of white wine, some turmeric (mostly for color), salt and pepper. Add water until potatoes are covered and cook over medium heat covered with a lid. Stir occasionally and cook until tender. By then, the liquid must have completely evaporated (except the oil, of course).

Tuna pie

Perfect for birthday parties or any other event where you have guests and you are going to prepare some snacks.

Buying ready-made puff pastry, the only time consuming task is to prepare the ratatouille (and even this, you can buy it canned ready-made).

TUNA PIE

2 sheets of puff pastry

2 boiled eggs

2 small cans of tuna

Beaten egg or milk (to paint the pastry)

And for the ratatouille:

2 onions

3 Italian green peppers

2 cloves of garlic

1 zucchini

4 or 5 ripe tomatoes

Olive oil

Salt

In a pan with some oil sauté the onion, pepper and garlic (everything finely chopped). You can add some salt at this point to help cooking the vegetables. When the onion begins to turn transparent, add the zucchini, cut into small cubes. Continue to sauté, stirring occasionally to prevent sticking.

Peel and cut the tomatoes and add to the vegetables. Let everything cook until tomatoes turn into sauce. Add more salt if needed. If the result is slightly acidic, you can also add some sugar.

When the tomato mixture has cooled assemble the pie.

Place a sheet of puff pastry on the baking sheet on top of parchment paper. Prick the pastry with a fork over the entire surface to prevent it from rising when you bake it. Distribute the ratatouille on the pastry, leaving a 1 cm margin all around. Add the chopped hard boiled eggs and flaked tuna. Cover with the second sheet of pastry and seal the edges by pressing the pastry with your fingers or a fork. Prick the top pastry with a fork and make two small cuts so that the steam generated inside when baking can escape. Paint with beaten egg or milk and bake at 220 degrees C until the pastry is golden brown.

Strawberry Jam

I love making jam. It seems magical to be able to put in a jar that spare fruit to enjoy it during the coming months. Even more comforting if you've grown the fruit yourself. Unfortunately, that is not the case this time. I bought the strawberries at the market, taking advantage of the price.

Normally, jam recipes state the same weight of sugar as of fruit, but with half the sugar it is sweet enough and healthier.

STRAWBERRY JAM

1 kg of strawberries

½ kg sugar

1 lemon

Wash thoroughly and cut the strawberries into slices. Place them in a bowl alternating layers of strawberries and sugar. Sprinkle with lemon juice and leave in the fridge overnight.

After this time, put them to cook in a pot, stirring occasionally to prevent sticking. After about 20-30 minutes, the jam should be ready. To check this, you can drop a teaspoon of jam on a plate that will have been in the fridge for a while. This way you can see the consistency that reaches the jam when cooled.

To store, distribute it while still hot (hey, not boiling!) in previously sterilized glass jars (I use a baby bottle sterilizer). You must completely fill the jars, place lids and put them upside down. This way we get the jars vacuum sealed and the jam will keep longer.

Chocolate chip cookies

Last Friday my sister came to visit me. We took the opportunity to make cookies. She gave me this recipe years ago. She got it from an American girl she met when she was studying at university, and although I guess I can not compete with Americans at making cookies, the result was great. If anything, next time I will take them out of the oven a little bit earlier because when they cooled completely they were a little bit too crispy.

CHOCOLATE CHIP COOKIES

112 g unsalted butter

110 g brown sugar

55 g white sugar

1 egg

½ teaspoon vanilla extract

205 g flour

½ teaspoon of baking soda

¼ teaspoon of salt

180 g of chocolate chips (I put 130g of black chocolate and 50 g of milk chocolate)

Mix well butter at room temperature with the two sugars. Add the egg and vanilla extract and re-mix.

Aside mix the flour, baking soda, salt and chocolate chips and add to other mixture.

Place the mixture in the freezer for a while until it gets a bit solid so that you can roll little balls with it. Put them on parchment paper, leaving enough separation between them, and bake at 190 degrees C until they begin to brown at the edges.

With these quantities I got two trays full of cookies.

Gazpachuelo

Today I bring a traditional dish, one of those cooked by our mothers and grandmothers.

The gazpachuelo soup is typical in Málaga and is made with mayonnaise. The full version has fish or seafood in it, but I prefer the basic version, made with just potatoes and rice.

Some people make the mayonnaise in a blender, but I think the result is much better if you make the mayonnaise by hand. It may seem a bit complicated, but you only really need some patience and a strong arm to stir. :-)

This soup is very economical and is made with ingredients that everyone has at home.

GAZPACHUELO (for 2)

1 small potato

1 handful of round rice

1 egg

Olive oil

Salt

Lemon

Cook in a pot the potatoes (peeled and cut into pieces not too thick) and the rice with some water. In the meantime, we will make the mayonnaise.

Open the egg, reserve the white and place the yolk in a bowl. Put at hand some salt, half a lemon and an oilcan. With a spoon (I use metal) break the yolk on one side and mix a few drops of oil. Keep adding more oil and taking more yolk until you see that they have combined. Always stir in the same direction, to avoid oil and yolk separating and better start adding the oil as a trickle. If you see that the mixtured does not thicken, add a pinch of salt in one corner of the plate and start mixing only that part of the egg, and as you see it thickens, keep including more yolk in the mixing.

When you get a mayonnaise with a consistency similar to the one in the photo it is time to add the lemon juice, in the same way as you did with the oil, adding drops of lemon and mixing. You will see that the mayonnaise gets lighter in color.

Return to the pot. Potatoes and rice should be ready. It's time to add the egg white and let cook until solid, for about 2 minutes. After this, switch off the cooker.

With a ladle slowly add some water from the pot to thin the mayonnaise (this step is important because if we add the mayonnaise as it is in the soup, it would curdle). Pour the diluted mayonnaise in the pot slowly while stirring.

It only remains to add salt and lemon to taste (I like with lots of lemon) and serve!

Note: If the soup is cold and you have to heat it up, do it over low heat and preventing it from boiling, because if this occurs, the soup would curdle.

Sun-dried tomatoes in olive oil

Sun-dried tomatoes have been my latest discovery. Yeah, I guess many of you already knew them already. In fact, I had them in restaurants before. Even bought them a couple of times, but I always missed a key step, to REHYDRATE them! And how do they change!

I have been gathering some information on the net and after reading several methods I chose the one I am telling you here. The result is great and gives a lot of possibilities. One example is the toast with feta cheese and tomatoes that are in the photo. Try them also with pasta or in your favourite salad...

SUN-DRIED TOMATOES IN OLIVE OIL

1 package of sun-dried tomatoes

Several cloves of garlic

White wine vinegar

Oregano

Ground black pepper

Virgin olive oil

In a saucepan, boil some water with a splash of vinegar. Add the tomatoes and let them boil for a few minutes. Drain all the water and place all the tomatoes on absorbent kitchen paper and cover them with another paper. The idea is to remove any excess water.

Place the tomatoes, sliced ​​garlic, oregano, black pepper and oil in a jar alternating the layers and making sure that all tomatoes are covered with oil. If you are going to store them for a long time, better use a sterilized jar.

And that’s it, there you have your tomatoes (and your flavored oil) to enjoy at any time.

Marble cake

Definitely, last week was the “cake week” at home. Yesterday I baked the third one! I guess we will not eat any more cakes for a while, to forget the binge.

The new thing was the marble cake I made using the recipe for yogurt cake (for me, a basic recipe in baking). Normally, I always do the lemon-flavored yogurt cake, but this time I changed the lemon zest for vanilla extract, and I added two tablespoons of cocoa in the mix. The result is great and very colorful.

I would have liked to put a picture of the whole cake but there was always someone who couldn’t wait to get his teeth into it!

MARBLE CAKE

1 natural yogurt (I'm using Greek yogurt lately)

1 measure of oil

2 measures of sugar

3 measures of flour

3 eggs

1 sachet of baking powder

1 teaspoon vanilla extract

2 tablespoons cocoa powder

In a bowl put the yogurt and using the yogurt pot as a measure add the oil, sugar, eggs and vanilla extract. Mix all very well using a whisk. Next, add the flour mixed with the baking powder. I like to pass it through a strainer to remove any lumps. Again, mix everything thoroughly.

Pour 2/3 of this mix into a greased mold. Add the cocoa powder to the remaining mixture. Mix well and pour into the mold over the non-cocoa mixture. Using a knife and making up and down circular movements slightly mix the two mixtures.

Bake at 180 degrees C until ready (when inserting a toothpick, it comes out clean).

Coconut caramel cream (flan)

Another recipe I had not made for some time. Sometimes I just keep cooking the same things and forget about others ...

I made this flan to use the rest of condensed milk left after I made the coconut balls (using also coconut in this recipe is a coincidence, haha). It was a success, especially because my elder son tried it and liked it very much. He does not like commercial flans, but this is more consistent.

The preparation couldn’t be simpler...

COCONUT CARAMEL CREAM (FLAN)

1 small can of condensed milk (397 g)

1 can of milk (measured with the can of condensed milk)

4 eggs

60 g of grated coconut

Sugar (for caramel)

In a bowl, mix the condensed milk, milk, eggs and coconut.

Caramelize the mold where you will make the flan. To do this heat the sugar with a bit of water until it gets the desired color. Pour immediately over the bottom of the mold.

Pour the mixture into the mold and cover with tin foil to prevent excessive drying of the top. Cook in the oven to 180 degrees C by putting the mold in a container with some water (bain marie). To check if the flan is ready insert a toothpick into the flan and see if it comes out clean.

You will note that the coconut is not distributed throughout the flan; instead it goes all to the surface and forms a nice layer of coconut.

Artichokes in almond sauce

I haven’t cooked artichokes in this way for a very long time and I don’t know why because I love it. The almonds and cumin give an Arabic touch to this recipe so I thought I'd accompany them with couscous. The result was delicious!

ARTICHOKES IN ALMOND SAUCE

6 artichokes

10 raw almonds

1 slice of bread (preferably from the day before)

1 large clove of garlic

Olive oil

Parsley

Salt

Ground black pepper

Turmeric

Cumin

Peel the artichokes and cut them into quarters. As you cut them, immerse them in a bowl of water with a splash of lemon juice to prevent browning.

When you have cut them all, put them to boil in lightly salted water.

Meanwhile prepare the almond sauce. In a pan with a good splash of olive oil, fry the almonds (without the skin), the bread and garlic (peeled and whole). Fry until golden brown but not burnt. Take them out of the oil and put them into the blender receptacle with a sprig of parsley. Add some water and blend.

Note: If you like to see the bits of parsley in the sauce, put it into the blender at the last minute, otherwise it will almost disappear during the blending.

Now return to the artichokes, which were left boiling in water ... It's time to drain the water and lightly sauté them in the pan (where we fried the almonds, bread and garlic). Add the almond sauce and spices. I put black pepper, cumin and a little turmeric. Let it simmer for 5 or 10 minutes and they are ready!

Cold lemon cheese cake

I have made this cake for many years. I used to make it with flavourless gelatin, but one day I was served a similar one on a plane (yes of course, I was traveling in business class) with lemon flavor and I thought it was much better. Since then, I always make it with lemon flavor gelatin.

The preparation is very simple, and if you think you can not consume it all in a few days you can freeze it in portions. It is even better half thawed...

COLD LEMON CHEESE CAKE

200 g of biscuits

75 g unsalted butter

400 ml of cream

300 g of cream cheese (Philadelphia type)

100 g of sugar

1 packet of lemon gelatin

1 cup of water

Blueberry jam

Pulverize the cookies using a food processor or manually by putting them in a bag and smashing them with a rolling pin. Mix with the melted butter and extend this mix over the base of a baking mold (better if you use one with a detachable base). Firmly press the biscuit mix to form a firm layer at the base of the mold. Put in the fridge to harden.

In a bowl, mix the soft cheese with the sugar and the cream. Separately, dissolve the gelatin in a cup of boiling water. Add the gelatin to the bowl. Mix all thoroughly to remove any lump. You can use a blender if it is hard by hand.

Pour the mixture over the biscuit base. To avoid crumbling the biscuit base, pour it gently over a spoon to distribute the drop of the mixture.

Put the cake in the fridge until the next day. Then take out of the mold and cover with blueberry jam or any other jam that you like.