Black Specks In Jacuzzi Bathtub

cod spinach and cream of pumpkin soup with cod and arugula pesto

A rich cream, great for cold days like today, and easy to do. I've prepared with cod but can be made with any white fish, and it is prepared with breadcrumbs is a great recipe to recycle remnants of Christmas.

For 4 people is required (amounts are approximate):

-1 / 2 kg. Pumpkin
-3 -2 or 4 large potatoes leeks

-about 1 quart of fish stock (made with white fish bones, bay leaf, parsley, and spices or vegetables you want), or water
-200 gr . crumb cod, desalted
-virgin olive oil, salt
-1 / 2 bag of rocket
-1 / 2 clove garlic
-nuts (pine nuts, almonds ...)

prepare the pesto

arugula crushing it with garlic, nuts and a drizzling of olive oil. We test and correct for salt, to taste. On the other hand, chop the leek and squash and poached in a little olive oil, add the potato chunks, sauté another two minutes and add the broth. When it starts to boil went down heat slightly and leave about 25-30 minutes. Crush, passed by the Chinese or food mill if necessary, correct for salt and set aside. Finally, one minute blanch cod crumbs and fry lightly in a skillet with a dash of hot oil. Serve the cream with the crumbs of cod and garnish with arugula pesto.

variations can be made: If we do not like arugula by the bitter taste can be prepared with parsley pesto, which also goes well with the fish. If we do not stock, we can put some cod in the cream, adding a couple of minutes before removing from the heat and blend with vegetables for flavor. And if you want an appetizer we can make a little thicker cream (add less broth) and put in a shot glass or cocktail spoons, with crumbs and cod on top. Happy holidays!

Creative Extigy Seven Driver

oatcakes and apple jelly with cinnamon

A good snack in winter. Oats seemed the most insipid of cereals until I tried this recipe, a "cookie" dry, typical of Scotland: salty, thin and crisp, perfect for eating with cheese or whatever. This time, with a cinnamon apple jam and I have completely flawed.

oatcakes (oatmeal cookies) . The recipe is adapted from those that have been published in Forum bread, are available all here. These are the amounts I used:

-120 gr. rolled oats
-120 gr. oatmeal, flaked or ground with a grinder.
-240 ml. of boiling water.
"About 20-30 gr. olive oil or butter
-1 / 2 scant teaspoon salt
-Optional a handful of seeds (sesame, flax ...)

Put oven to heat and, while, mix all ingredients, adding boiling water last. Mix well (dough is very dry) and let cool slightly. He stretches the dough until it is very thin and cut into circles. (Depending on the size of the mold out more or less, I have left about 28 cakes about 7 cm. In diameter, have been for 2 baking sheets). Bake 25 minutes at 200 º until thoroughly dry and crisp. You can turn halfway through cooking so that they do the same on both sides.

apple jam and cinnamon.

-Apples, Pippin or that we like, I used red (in my case, 1 kg).

-sugar, approximately 1 / 3 and 1 / 2 the weight of the apples, as we like more or-less sweet.

-for each kg. apples, 1 / 2 lemon.

teaspoon cinnamon -1

Peel apples and cut into thick slices. Boil water (enough to cover the heel) for 15-20 minutes until tender. Then removed and ground water, reserving some bits if we want. Weighed, add 1 / 3 of their weight in sugar (or a little more, if we like it very sweet) and lemon juice and put loose-medium heat, stirring occasionally to prevent sticking. When it reaches the desired thickness (check by pouring some on a cold plate, but is slightly better than liquid because it will thicken even much later, when running at all) is added cinnamon, remove from heat and bottle in sterilized jars.

And eating ...

Small Quarter Pipe Plan

Pastelão bacalhau (à minha fashion)

is, codfish "my way" of today is a recipe for these I write, mostly to remind me what things change the next time he does it. However, a very delicious dish and easy to do.

The original recipe is from the book I Cozinha Portuguese Maria Helena Tavares (Ed. Presença, 1999), a small book, almost no pictures of those who do not call much attention on a library next to all these new luxurious current cookbooks. For me though I love it, despite the brief explanations on the air family recipe that has (like the notes of a grandmother).

I've changed the recipe a bit, tell me and then the changes I made. For 2 (above): -250

gr. cod, desalted and

-250 gr.

potatoes -1 / 2 large onion

-1 clove garlic

-2 to 3 tablespoons tomato sauce

-1 / 2 cup milk, approximately

-oil, salt, pepper, bread crumbs or cheese

Boil the potatoes and mash them prepared, softened with milk to make it more creamy and seasoned with salt and pepper. Cook the cod (if enough crumbs with a couple of minutes) and rolled into flakes. In a skillet, sauté onion and garlic when the onion is well poached and begins to brown (I helped by adding a pinch of sugar) are added in this order, the tomato sauce, cod, and finally, half of the mash, or a little more. Taste for salt, put the mixture into a baking dish, cover with remaining puree and breadcrumbs (or cheese, or a little egg ...) and broil a few minutes in the oven.

Well, right? The original recipe is quite similar, but without the tomato sauce and mix the puree with other ingredients. And my trick yet? Well, it's really good, but very, very soft for the amount of potato, so for the next probably put less puree and add more onions, and well toasted, and put a pinch of parsley. Yum.