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shrimp salad, potatoes and peppers

... Or how to gather all the leftovers you have at home, and make it look shiny dish:

For that, another recipe for food recycling late Sunday. I've used, for diners:

-4 to 5 lines of shrimp, cooked and peeled
-1 medium potato, boiled or roasted fresh quesito -1
little (or big one, where there are several servings)
-a handful of strips chopped red pepper or
-oil, salt, vinegar Modena, parsley

pepper Sauté over high heat with a few tablespoons of olive oil. Removal of the pepper and deglaze the pan with a splash of balsamic vinegar, reserving the sauce to season the dish. Cut the potatoes and sliced \u200b\u200bcheeses. Mount the plate, putting the potatoes as a base upon which are the cheeses, peppers and finally fried shrimp tails. It salsea with the mixture of oil and vinegar, salted and garnish with fresh parsley. Of course, supports any variation: egg, onions, pickles ...

It is the second course of fish this week. By posting the recipe for mackerel, Miriam The Winter Guest cited in his commentary on the boat, and that made me rethink the issue of the "new" fish that can be found in fish, as I am totally dry when I started to cook and do Buy one of my complex was precisely the total lack of fish, its origin, preparation, how to choose, etc.., but even knowing it is now easy to be misled, among other things, the lack of information on some species available and their origin.

One thing I was very upset to discover, for example, that a lot of fish sold as "fresh" is, in fact, thawed as it is brought from distant places, or that almost everything is sold as grouper fillets (which is a marine fish, considered a delicious fish) is, in fact, Nile perch (fresh water fish that is caught heavily in African lakes). On this much has been written not only for food but for other issues controversial issues surrounding the fishing for fish. Since I'm not expert on it (and also at home then I throw the heavy quarrel by "radical") I will not say much more about all this, but I invite anyone with curiosity to find out more about the subject ( or on the boat, for example). On the Internet there are thousands of articles on the subject, raised from the health, ecology, protection of fisheries and proprietary products, product quality, etc., I will leave only a link, a blog article of the Fishmongers Corunna of Madrid, which, without being alarmist, offers some more information on both fish and explain why they did not sell. Here I leave, I hope someone will find interesting.

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Mackerel baked with potatoes in Babette Hasselbeck

How fortunate that one of my favorite fish is the cheapest and easiest to find. Now prepared in a very simple, but accompanied by some potatoes Hasselbeck for a change. As you can see I have prepared with head and all, I know there are people which impressed a bit but as I have ever eaten, possibly because it is often served in Portugal, where I ate more fish.

Fish is not exactly my forte, but I know that there are basically two things are indispensable, especially in preparations so simple: buy fresh fish, not cook it too much to avoid drying it out (I've seen old recipes - and less - to put very long time for preparations like this a lot). Today has been good (not always succeed), and has been:

-A small mackerel for diner, or a large for every two
-One large potato per diner
-Breadcrumbs-Chopped fresh parsley

-oil, salt, pepper
-Optional: a pinch of butter

start by potatoes, which take longer. We choose smooth-skinned potatoes, and wash well. Drill some parallel cuts with a thin, sharp knife to divide them into several slices, trying to never reach the base. Sprinkle with salt, oil and pepper (and a bit of butter on each, if used) and placed in a medium oven (200 º) between 30 and 40 minutes, until tender inside but crispy and golden brown out. They can be flavored by putting in cuts grass, garlic, etc..

The mackerel, whole, clean, prepare by making a few cuts on their backs, are salted good inside and out and put into a baking dish with a dash of oil olive. It makes a mecl breadcrumbs and parsley and sprinkle over the pieces. Bake 10-15 minutes at the oven from 180 º -200 º, taking care to do well on both sides and the bread to form a slight crust on top.

Rico, right? The truth is that these potatoes are very simple but the garrison put when you invite someone and you leave happy. I sometimes when I have hurried the cook in the microwave before uncut and finished in the oven, are also good. And if you want to know more about them you can see (for example) Food & Cia or Joy The Baker , which includes a step by step and also proposes a great accompaniment.

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Today the picture speaks for itself:

And now that I will have impressed more than one (I hope) I will tell you that I have not done it, or yes, but certainly not alone: thanks to my friend Juantxo , which can never reward enough for this gift, I was this weekend in Babette's Kitchen participating in the course Baguette bare. And this is the result, we could take home and enjoy for breakfast today.

The baguette is (at least for me) one of the most difficult breads, especially the shape and cut of the dough. The principle is a little bit, but day to day notes and learning and everything is going better, we learned to make baguettes with different body types, including sourdough, several trained (classic baguette, épi or spike, baguettinas ...) and types of grenada. All are very good, with a crumb of those that seem impossible to achieve at home. And I think at home now I want even more:)

So I have two days to endanger my figure, with breakfast and snacks as the next, and thinking what I can spread or dip with me yet remains. Now it's practice, so I drop to my friends that I bring homemade baguettes (I hope at least as pestles as in the photos) to any lunch or dinner to be uninvited. There is ...

The course was fantastic, not only by the Bea good work that is a great teacher, but by the good atmosphere that always manages to create their courses (this is not the first thing I do, and not the last). Was also true for people who did the course, all different, all great: Silvia, Cristina (thanks for the fantastic cake!) Patricia, Ana and Manuel, the latter two authors also two very special with its preparation Ana Manuel artisan bread with cottage Troylo House. A big kiss to everyone, and especially to Bea!

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To spread the toast I made this cream, cream cheese

cooked turkey breast

dried tomatoes put the ingredients in the robot chopper blender and chop fine, then just have to toast bread and spread the cream, try it because the sun dried tomatoes adds a different flavor , I'll go with the coffee that I love, in the morning I like to take a ristretto or ROME (variety of nespresso).

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Baguettes

The only dish that I like it hot, and growing. The high will be the day that you know make my own curry paste, but for now I'm content with the purchase, which is very rich.

The red curry can be prepared with many ingredients and in many ways, from the simplest (as the time I prepared it with chicken ) using curry paste and coconut milk outright to the most complicated further by adding various fresh spices, lime leaves, cilantro, basil, lemon-grass, ginger, etc. With all these things make a lot, especially in fresh flavors that give a counterpoint to the spicy and fatty taste of coconut milk. Today I tried to get a bit closer to this preparation.

For about 3-4 servings I used: -2

eggplant (Chinese)

-1 small red bell pepper or 1 / 2 large zucchini

-1 small onion -1 small

- 2 carrots

-1 can of coconut milk for cooking

-2 tablespoons red curry paste, or more if we like it hot

-lime leaves, basil

-cilantro (or parsley in default)

-oil, salt

Chop all vegetables into chunks rather large (I pique too small, perhaps). Lightly sauté onion, pepper and carrot, and finally the zucchini. They also fry the curry paste until it is fully dissolved, and lime leaves. Then added the coconut milk, a little salt and a little broth or water to reduce it, and boil two minutes. Then add the eggplant is cut into thick slices and boil over medium heat until the eggplants and other vegetables are done to taste and the sauce has thickened (about 10-15 minutes). Taste for salt, and served with basil leaves and chopped cilantro, with rice on the side.

These are the eggplant I've used, which are good for this dish because they are made in a short time and not bitter. It is relatively easy to find in many shops of central Madrid, but you can also use normal eggplants (takes longer to perform). The remaining ingredients are also relatively easy to find, except maybe lime leaves. I've found the frozen in a small shop near the market Mostenses is the first time that I use and I've loved, have a great smell even straight from the freezer. For the next attempt to find lemon-grass, which certainly also worthwhile.

For those who want to see the process (similar) completed the dish, in this case with chicken and tofu, I leave a very interesting link to a fantastic blog that explain step by step recipes, many Oriental: Beyond Kimchee.

I'm craving for curry from time to time, and I sometimes the "cure" away from home. While I wait for a special occasion to serve as an excuse to visit (they say) is one of the best Asian restaurants in Madrid, Sudestada , I have tried other more or less fortunate, I leave two of them here: The king of the noodles (very cheap, but OK), and Ginger Boy , which also has home delivery.

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ADP CONDEMNS KILLING TEACHER. ADP

The Dominican Association of Teachers (ADP, condemns the murder of Professor Eneroliza Cross, by unknown persons entered his residence in San Cristobal, while seeking the prompt arrest of the perpetrators of the act.
Radhames Camacho asked
National Police chief, Maj. Gen. Joseph A. Polanco Gómez, to clarify as soon as possible, the killing of the teacher.

"We demand the National Police, local authorities, the arrest of those responsible for the dead Professor Eneroliza, there is no reason for any human being kills another human being to get the easy things, "he said. Magisterial

The Leader said that only by investing more resources in education and strengthening the Dominican education system, it will keep the values \u200b\u200bin society and prevent unscrupulous continue blinding people valuable life as a step in the case of the teacher's Eneroliza Cross. Educator Eneroliza

Cross taught in school teaching Cambita Sterling was killed by unknown assailants in the city of San Cristobal.

On the other hand, ADP president hailed the measure of educational authorities to reinstate the school breakfast at the border.

Radhames Camacho reiterated his call for greater vigilance by Dominican society as a whole which is the delivery of school breakfast, while he was in favor of maintaining the Technical Unit in the school breakfast.

insisted that all civil society, teachers and teachers, milkmen all Dominicans and Dominicans must maintain constant vigilance to ensure that school lunches will not be repeated intoxication.

The President of the ADP, Radhames Camacho said the school breakfast, is an achievement of the teaching that you can not lose, so it reiterated its call to teachers and teachers to maintain its vigilance in all schools to reach school breakfasts.


EXECUTIVE COMMITTEE NATIONAL.