Cod with potatoes

This dish whose basic ingredients are potatoes, cod and eggs is also known as atascaburras. It is a recipe that is consumed in the Region of Murcia from cooking brunt of the cold areas of the Mancha.

     This is a recipe vigorous and strong, typical of the winter season and snow days consumed. It fish mixed with eggs and nuts and other ingredients.

     It saw a traditional dish, while very nutritious, not for weak or sensitive stomachs.

     Legend has it that the dish is atascaburras emerged from a heavy snowfall in which two pastors caught in it had nothing to eat but potatoes and cod rasps. Baked potatoes and cod, adding olive oil. The mixture got fatter and a spread saying 'this sick until the donkeys', hence the name.

Ingredients for 4 people

300 g of desalted cod
8 medium potatoes
4 eggs duroscuchara
3 cloves of garlic and salt
8/10 tablespoons olive oil
50 g of walnuts

Method of preparation

     Step 1: Cook the potatoes with the skin for about 30 minutes, as the cod for another 5. After that you have to book a cup of broth cod

     Step 2: Next you have to chop the garlic, peel the potatoes and cod crumble. Crush the garlic in a mortar along with the potatoes.

     Step 3: Once all crushed, add the cod and oil, stirring always in the same direction until you get pureed. If too thick, use the cod stock we have booked.

Table and accompanying presentation

     When carrying the plate to the table is recommended garnish with egg slices, walnuts and a drizzle of olive oil, all accompanied by a good red wine and bread.

     Being a traditional country food also advised to eat directly from the mortar.

Emperor with green sauce

The Emperor with green sauce recipe is a simple, quick to prepare and pleasantly surprises the palate.
The Emperor recipe with green sauce preserves the nutritional qualities intact fish and taste only mildly altered by the sauce.
The emperor is a fish of exceptional flavor, green sauce blends with any fish, but between the two form a special tandem. The seasoning of the sauce adds a delicious spicy point, as Mediterranean.
Emperor Fish
The emperor is known and used since antiquity. By its own characteristics, flavor and texture, a fish is easily identifiable. It is also known espadarte needle or blade.
His strong muscular physique and the absence of spines, except the center, make this fish is usually present in fillets.
Grilled, seasoned with a sauce and seconded by simple linings becomes a prized delicacy.
Ingredients for 4 people
4 slices of very thick emperor6 garlic clove1 onionChopped parsleyA splash of white wineVegetable oilSprockets1 potato1 eggplantFlour and SaltMethod of Preparation
Step 1: Prepare the ingredients
Cut fillets emperor not too thick. The eggplant and potato to use as garnish Peel and cut into slices. Chop the garlic and onion to the sauce very finite. Cut the parsley, also fine.
Step 2: Make the sauce
It adds a splash of olive oil to the pan and begins to fire. When it is hot, add the pine nuts, and onion and garlic. Salted to taste and fry over medium heat until browned, when you add a splash of white wine and flour or thickening of sauces. He moves around well, to avoid lumps. The thickness of the sauce should be moderate, for it should not go hand in flour, and pass time.
Step 3: The garrison
Fry in abundant oil separately eggplant and potato. Then remove from pan and drain well the eggplant. Add salt to taste.
Step 4: Cook the fish
Finally, the plate is heated and placed emperor slices. The steak will be too dry if she spent cooking. Therefore it is necessary for both sides, just long enough.Once browned, remove and serve the dish. Cover with the sauce and sprinkle the chopped parsley on top. Is accompanied by potatoes and eggplants.
Table and accompanying presentation
The plate has a very colorful presentation thanks to parsley sauce. The dish can be served in garrison apart even dispensed with. It should be served hot, steaming.
To accompany white wine at a temperature from eight to ten degrees.
Variants gastronomic
The green salsa supports variations in its preparation and ingredients. You can use for example the cooking juices of some cockles and these wedges. Even shrimp and bay, if we give a flavor point sailor. Also in this dish can be played with the garrison, admitting almost any combination of sautéed vegetables.

 

Sweet Pumpkin

Presentation of the dish:

    Easter dish, or any time of the year, provided there is good pumpkins in parts of the Region as Lorqui Ceutí, Archena ... is that in these lands are cultivated pumpkins more appropriate to prepare this sweet. A simple recipe for dessert that was taken with meals or as a jam for breakfast. Economic, easy to make, tasty and healthy.
Ingredients: Sugar
- A quarter of a pumpkin
- Sugar
- Cinnamon
- Olive oil soft
Preparation:
First step: Pumpkin

    We started cutting into elongated squash courts. We put them in a baking dish and cook for 20 minutes at 150 º to lose water faster and frying. This step is not necessary, can also be done directly in the pan, and be patient until the water is absorbed.

    Once you remove the skin roasted and cut into pieces. In a frying pan with a little oil and gently toss the diced squash, fry a few minutes.
Second step: sugar and cinnamon

    Then is time to take 4 tablespoons of sugar and a dusting of cinnamon. Move well and let another minute to melt the sugar. Aside.
Third step: we serve

    With a skimmer we get the sweet pumpkin leaving the remaining oil in the skillet. We report on a plate to cool and hope because ideally it cold as if it were a dessert. Before removing the table sprinkle sugar and cinnamon on top.
Presentation and accompanying table:

    We have made our dessert, we will hold a sweet few days at home. The flavor is very reminiscent to cinnamon sweet but adds a delicious ... despite being only pumpkin and sugar!

    Once again surprise us old recipes, they knew exploit the raw material to its full potential.

    You know, with spoon or spread on a slice of bread (like a jam) ... dessert lifetime.

    It is also very rich with a little cheese, hard or soft, the diner's taste.

 

Chickpeas with rice

Chickpeas with rice is another of the many excellent dishes that abound in the region of Murcia. It's a recipe that combines sweet chunky chickpeas with rice in a tandem proteicamente advantageous to the human body. It also leaves also accompany tasty sausages from the killings.

    The chickpea stew with rice is a successful combination of vegetables and meat. A recipe for dipping bread and eat hot, backed by generations of cooks and diners.
Ingredients for four people
150 grams of chickpeas80 grams of rice1 chorizo ​​for guisocuchara100 grams of ham100 grams of bacon2 potatoes1 onion1 tomatoPaprikaOlive oilWater and parsleySaffron and salt
Method of preparation
Step 1: Prepare the chickpeas

    Are soaked chickpeas yesterday, in warm water with salt.

    Proceed past twenty-four hours to wash the chickpeas and put into the pressure cooker to cook them with salt. While baking, you are preparing the other ingredients.

    Cut into small pieces chorizo, sausage, ham and bacon. Also chop the onion, garlic and carrot. Grate the tomato and peel the potatoes (if these are very large cut in two).
Step 2: Prepare the sauce

    Cut sausage pieces are fried in a pan with a little oil. Are removed in the same oil and fry the garlic, carrot and onion, once they are golden brown add the tomato and stir everything for several minutes over medium heat until the sauce is done.
Step 3: Cook the rice along with the other ingredients

    Fill a pot with water twice and put rice into the fire.

    Drain the chickpeas and thrown into the pot along with the potatoes, bay leaf, salt, saffron and paprika.

    When it boils add the rice and sausage. Boil over low heat for 25 minutes.

    After this time, add the sauce to the pan. He moves well and let it simmer for a while.
Table and accompanying presentation

    The stew should be hot when you serve at the table. Be accompanied by a local wine and a plate of assorted pickles with tápenas, onions, pickles and olives.

    This stew is very tasty, so for lovers sopar, is accompanied by abundant fat bread crumbs.

 

San Jacobo

Recipe of St. James. These tasty little books called Sanjacobos San Jacobos or can be prepared with many ingredients, pork steaks with prosciutto or ham (which is how we will do in this recipe).
It's a recipe that could not be more simple and easy to prepare. It also has the advantage that children love and like San Jacobos home certainly know what ingredients are. Feel like? To the kitchen!!
Ingredients for making San Jacobos (serves 4):

    8 slices cooked ham long or 16 square slices
    8 slices of cheese (the kind that you like)
    2 eggs
    1 bowl with flour (plain flour)
    1 dish with breadcrumbs
    salt
    frying oil (olive or sunflower oil, to taste)
Recipe for San Jacobos (for four people):
1) Put a slice of cheese on the bottom half of a long slice of ham and then fold in half to form a booklet ham. If you are using square slices takes two and put the cheese between them. Repeat this step until you have all the San Jacobos mounted.
Making the St. Jacob
2 º) Put heat oil in a pan. Now go past the San Jacobos in flour. This step is important because if you take the egg directly without going through the flour grab the egg is not good ham and then you'd have to do a double breading.
Pass through the San Jacobo flour
3rd) Beat the eggs with a pinch of salt (about a third of a teaspoon with salt). Then passes through the egg Sanjacobos floured. They soak it up on both sides.
Pass through the San Jacobo egg
4) Then put them in the bread crumbs and breading SanJacobos well.
Breading the St. Jacob
5 °) when the oil is hot frying San Jacobos seen from both sides. Being so finite fry in a couple of minutes, when browned Remove from the oil and let them on paper towels to absorb excess oil (and will remain crispy breading and San Jacobos be less fatty). And ready .... out of the kitchen and to eat!!
To eat:
As you saw in the recipe step by step I make the San Jacobos with one long slice of ham. I do this because it is faster and less Sanjacobos dismount when going through the various dishes (flour, egg and breadcrumbs). But you can also prepare using 2 square slices, if you do so you will be more beautiful and with the typical form of St. James (square).
The recipe yields 2 San Jacobos per person, one would only slightly as they are very thin and eaten in a flash plas. Accompany with a salad or if you're in "I like everything" put some chips. By the way, if you do not want to spend the calories can make baked fries much lighter ;)
When frying Sanjacobos not need too much oil. With about 3 fingers is more than enough depth. When the oil is hot (not too strong and not take smoke) sees Sanjacobos frying batch or one at a time (depending on the size of your pan). Do not add all at once to prevent strike down the oil temperature. If this happens the breading is released and the remaining oily Sanjacobo rather soft and crisp.
You can vary the filling of your San Jacobo adding what you like, try a bit of blue cheese, with a bit of curry, .... You can also give more color and flavor to breaded adding parsley or fresh herbs.

 

Eggs with peas and cheese

Let's start with a very simple dish and easy to make ... "Eggs with peas and cheese." It is a very nutritious dish in which cheese gives a twist to the typical peas with ham.

Ingredients to make eggs with peas and cheese (serves 4):

     1 kilo of peas
     4 eggs (one egg per person)
     Two thick slices of sheep cheese (or to taste)
     A large onion
     Olive Oil
     black pepper
     salt

Recipe for Eggs with peas and cheese:

     Put water to boil, take peas and two tablespoons of salt. Let cook until tender.
     Peel the onion and pícala fine.
     In a large skillet add four tablespoons of olive oil over medium heat and pour the onion.
     When the onion is cooked, poached more than golden, add the peas have cooked and a pinch of black pepper. Put over medium heat for 10 minutes, stirring occasionally.
     While pick peas taste the cheese slices cut into cubes to make them as in the picture above.
     After 10 minutes the test peas and add a little salt if you think necessary. Then add the eggs one by one on the peas and cook over low heat until set.
     Studded with eggs and served on plates and distributed the pieces of cheese on them.

To eat:

With that you have your egg dish with peas and cheese ready for tasting. You can change the cheese to one that you like better, but has consistency.

Note that the eggs take a while to materialize on the peas, if you put the fire burned strong onion and some peas so be careful. Not as could accelerate the ripening of the eggs without raising the fire so any advice is welcome.

 

Roast peppers in the oven

Today we will see how to make a baked roasted peppers. We will not prepare any dish or aliñarlos or anything like that, just see how roasting peppers. Thus, this article will serve as a reference recipe for later recipes with roasted peppers.

Later we will see how to use them in different recipes, seasoned, sautéed, etc..

Ingredients for Baked Roasted Peppers (serves 4):

     4 roasted peppers
     Olive Oil
     salt

Recipe for Baked Roasted Peppers:

     Go heating the oven to 200 º C.
     Wash the peppers under running water and dry them well.
     Put foil on a baking tray and place the peppers on top.
     Take each pepper a splash of olive oil on top and a little salt.
     With a hot oven at 200 º C temperature drops to 180, put the tray with the peppers to roast and wait 50 minutes to tender.
     Remove the pan from the oven and wait to warm up the peppers to remove the skin.
     Already have roasted peppers and ready to use in your favorite recipe.

To eat:

When choosing the peppers seeks to have smooth skin, and the peppers with wrinkled skin are drier and during baking will dry yet.

Roast peppers

Combine red peppers, green and yellow to create a striking dish. Also get a nutritious dish because each of them has different carotenoids, such as beta carotene (precursor of vitamin A), and varying proportions of vitamins (like vitamin C).

It's good "peppers make you sweat" to peel them better, so it is advisable from the oven once the wrap in foil or goals in a closed container to "sweat". If you choose the latter option can benefit the juice loose while tuning.