Tarta de chocolate – Chocolate Cake

Click here for English versionTarta

Logo de tanto tempo sen actualizar o blogue, quixemos voltar pola porta grande: unha tarta de chocolate só apta para auténticos adictos e adictas!

Seis meses deron para moito e como en todas as casas, temos unhas cantas miserias que “bañar” en chocolate, pero preferimos celebrar este tempo outonal e chuvioso coas boas novas, entre elas, que en febreiro seremos papá e mamá de novo! Parte da culpa desta tarta de sábado tena o feito de que esta semana recollo os resultados da proba da diabete xestacional (e o medo a que me poñan a dieta de azucre é libre…)

Esta tarta é unha creación propia baseada noutra que vin nun blogue pero cuxo contido en manteiga e azucre era excesivo mesmo para nós. É doada de facer e o resultado é espectacular para alguén que goste do doce, incluso mellora ao día seguinte se se garda na neveira.

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Ingredientes

(Para 10 racións)

Biscoitos (fanse dous que logo se cortan á metade para ter catro pisos)
  • 1 taza de crema agría (máis abaixo explícase como facela). Pódese substituír por iogur.
  • 1/2 taza de cacao en pó (o que ven mesturado con azucre, paga a pena atopar un de boa calidade, nós empregamos unha marca de Comercio Xusto)
  • 2 ovos
  • 2 xemas de ovos
  • 1 culleradiña de extracto de vainilla (prescindible)
  • 2 tazas de fariña de repostería (nós empregamos fariña de espelta)
  • 1 culleradiña de lévedo químico
  • 1 culleradiña de bicarbonato sódico (substituíble por lévedo químico)
  • 1 chisco de sal
  • 1 taza de azucre (ou panela)
  • 200 gr. de manteiga

Crema de cobertura (e entre pisos):

  • 300 gr. de crema de queixo
  • 1 taza de cacao en pó (do que trae o azucre mesturado)
  • 1 cullerada de sirope ou mel
  • 1 taza de azucre
  • Entre 1/4 e 1/2 taza de leite enteira

Equipamento

  • Molde redondo de 24 cm de diámetro (mellor se son dous)
  • Espátulas/linguas de cociña para rebañar ben as cuncas

Elaboración

Para facer a crema agria (Sour cream en inglés)

Con dous días de antelación nunha xerriña engádese unha cullerada de zume de limón ou vinagre de viño branco a media taza de leite. Reméxese e déixase repousar 10 minutos. Pasado este tempo engádese media taza de nata de respostería. Déixase repousar un día fóra da neveira e logo pode aguantar como unha semana antes de ser empregado.

Biscoitos:

  1. Nunha cunca mestúrase a crema agria, o cacao, os ovos, as xemas e o extracto de vainilla e reméxese até obter unha mestura homoxénea.
  2. Noutra cunha ou no vaso dun robot de cociña, mestúranse xuntas a fariña, lévedo, bicarbonato, sal e o azucre. Finalmente engádese a manteiga e metade da mestura do paso 1 e reméxese até que os ingredientes estean húmidos.
  3. Seguemos a bater durante un par de minutos, engadimos o resto da mestura da cacao e batemos aínda máis.
  4. Divídese a mestura pola metade e forneamos dun en un se temos un só molde ou ben os dous xuntos en caso de ter dous moldes, a 180ºC durante 25 minutos (ollo que parece pouco pero leveda moito!)

Unha vez feitos, déixanse repousar no molde 10 minutos e logo sobre unha reixa arrefriar por completo antes de cortalos pola metade.

Para a crema de chocolate:

Nun robot de cociña ou a man, batemos a crema de queixo co extracto de vainilla. Progresivamente engadimos o cacao, mel e azucre até ter unha mestura homoxénea. En caso de que a consistencia sexa moi espesa, iremos engadindo culleradas de leite enteira e remexendo aos poucos até que estea ao noso gusto.

Montaxe:

  1. Unha vez estean os biscoitos fríos cortámolos pola metade cun coitelo de cortar o pan. Coidado que son crebadizos. Se rompen, que non cunda o pánico, temos a crema de chocolate a modo de pegamento.
  2. Imos montando piso – crema até montar os catro pisos, repartindo o remanente da crema por riba e os lados da tarta cando a teñamos montada.

English version

2 copy

Soooooo… it’s been a while! And what better way to come back than with a chocolate addict’s dream; chocolate cake covered in chocolate. Perhaps you are wondering why we’ve been away so long? Well, even if you’re not, I’ll tell you why anyway.

It transpires that as of February, we shall once again be “blessed” with the pitter-patter of tiny feet… well, more like mewling actually, as the walking doesn’t come until later, but you get what I mean. How does that affect the blog, you ask? Well, this pregnancy thing takes its toll, and María had been practically unable to look at food for quite a while. She as even put off by organic food; things really got bad when she suggested going to the McDonald’s drive-through! But, things are back to normal (normal for this household, at any rate), and so is the blog!

This cake is an adaptation of another that can be found here. Amazingly, the butter and sugar ratios were too high, even for us! It is pretty simple to make and tastes even better the next day fresh from the fridge.

Ingredients

(For 10 people… or fewer)

Sponge cakes (Make two, which are then cut in half, to make four layers)
  • 1 cup of sour cream. You can also use yoghurt.
  • 1/2 cup of cocoa powder (Get the type that already has sugar. We use a Fair Trade brand)
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon of vanilla extract (optional)
  • 2 cups of pastry flour (or spelt flour)
  • 1 teaspoon of baking powder
  • 1 teaspoon of sodium bicarbonate
  • a pinch of salt
  • 1 cup of sugar
  • 200 gr. butter

Chocolate covering (and for betwen layers):

  • 300 gr. cheese spread (philadelphia or similar… without extra flavours)
  • 1 cup of cocoa powder (with sugar, as before)
  • 1 table spoon of syrup or honey
  • 1 cup sugar
  • Between 1/4 and 1/2 cup of full-fat milk

Equipment

  • Round 24cm (12″) cake tin (if you have two, so much the better)
  • Spatulas

Method

To make sour cream (If you can’t buy it)

Two days before making the cake, add a tablespoon of lemon juice or white-wine vinagre to half a cup of milk. Stir and leave to stand for 10 minutes. Then add half a cup of full cream. Leave to stand at room temperature for a day. It will keep for a week.

Sponge cake:

  1. In a bowl, mix the sour cream, cocoa powder, eggs, egg yolks and vanilla extract and mix until it forms a smooth cream.
  2. In another bowl, or a kitchen robot, mix the flour, baking powder, bicarbonate, salt and sugar. Finally, add the butter and half the mixture from step one and mix until the ingredients are slightly damp.
  3. Keep beating for a couple of minutes, add the rest of the cocoa mixture and keep mixing.
  4. Divide the mixture in half and bake in the trays one at a time (if you only have one tin) or both together at 180º for 25 minutes (watch out. It doesn’t seem like a long time, but it rises pretty fast).

Once they are done, leave to cool in the tin for 10 minutes then remove from tin and leave to cool completely on a cooling rack before cutting in half horizontally.

To make the chocolate covering:

in a kitchen robot, or by hand, beat the soft cheese together with the vanilla extract. Gradually add the cocoa powder, honey and sugar until you have a smooth paste. If it is a little thick, add full-fat milk a tablespoon at a time and mix until you have the consistency you want.

Assembly:

  1. Once the sponge cakes are cold, cut them in half with a bread knife; carefully, as they are brittle. If they do break, use some of the chocolate cream as filler.
  2. Assemble by spreading chocolate cream over a sponge cake, then adding another sponge cake and spreading chocolate over it. Continue until all four sponge cakes have been layered one on top of the other. Once this has been done, cover the rest of the cake with the rest of the chocolate cream.

Serve and eat with a nice cup of tea; especially nice if it’s pouring with rain outside!

lea

Curry de espinacas

Click here for English version

Portada

Logo de catro anos, volvemos a experimentar o (bendito!) estrés de traballar dúas persoas en casa!! Toda a nosa rutina salta polos aires: xa non sempre hai pan caseiro dispoñible, acabáronse as “dixestive” feitas na casa e comemos pasta día sí día non (outra cousa é que a nós a pasta gústanos, todo hai que dicilo). En fin, que pouco tempo teremos a afacernos á nova situación porque o fin de curso está á volta da esquina, pero polo momento adicamos grandes esforzos a estudar receitas saborosas que se fagan nun visto e non visto (ás veces con Lea no colo e lendo aos Bolechas!).

Este curry é unha adaptación dunha receita que vin no Jamie Magazine, Saag Aloo, que está considerado un acompañamento na cociña hindú, aínda que el o plantexa como plato único e nós tamén o tomamos así. Foi un verdadeiro descubrimento: barato, doado, vexeta e moi rico, polo que non lle podemos pedir máis.

Ingredientes

Para 4 persoas

  • 5 patacas de tamaño medio-grande
  • 1 cebola
  • Unha culleradiña de sementes de comiño, coriantro e cúrcuma (moído) ou no seu defecto ou par de culleradiñas de pó de curry.
  • Un anaco de tres centímetros de xenxibre (opcional/prescindible)
  • 3 dentes de allo
  • Dous feixes de espinacas (uns 800 gr.)
  • Zume dun limón
  • Aceite e sal

Equipamento

  • Unha pota
  • Unha tixola
  • Un relador

Elaboración

  1. Nunha pota cócense as patacas en auga con sal durante 12 minutos.
  2. Mentres, nunha tixola fritimos a cebola picada en tiras até que estea suave (8-10 minutos) e engadimos as especias. Deixamos un par de minutos e engadimos o xenxibre relado e o allo (eu neste caso, xa que estou, tamén o relo).
  3. Escurrimos as patacas e volvémolas á pota e ao lume durante un minuto, para secalas. Pasado ese tempo, engadímolas á tixola, remexendo para que non peguen (probablemente sexa necesario engadir máis aceite).
  4. Engadimos as espinacas (de pouco en pouco) e cociñamos durante 10 minutos máis.
  5. Xusto antes de servir, esmagamos o zume dun limón enriba, salgamos e servimos (o ideal, con pan naan!).

English version

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After four years, we are finally back to seeing two people going to work daily; it’s stressful, as it means there isn’t always fresh bread available, nor homemade digestive biscuits and that we eat pasta day in day out (and you though I did nothing at home…). It won’t last long, as the end of the school year is just around the corner, but we are taking advantage of the situation to research (that sounds grand, doesn’t it) quick, easy and delicious recipes; usually one that Lea can help with.

This curry is adapted from one of the editions of the Jamie Oliver Magazine (what a surprise) and was called Saag Aloo, supposedly an accompaniment in Indian cuisine, although he proposes it as a main course and that’s how we have been preparing it. It was a real discovery as it’s cheap, vegetarian (great…) and surprisingly tasty. What more do you want?

Ingredients

Serves 4

  • 5 medium-large potatoes
  • 1 onion
  • 1 tsp each of cumin seeds, coriander seeds, and ground tumeric; faling that, a couple of teaspoons of curry powder.
  • 1 piece of stem ginger, about 3cm long (optional).
  • 3 cloves of garlic.
  • 2 bunches of spinach (about 800 gr.)
  • Juice of 1 lemon
  • oil and salt

Equipment

  • 1 pot
  • 1 frying pan
  • Grater

Method

  1. Boil the potatoes in salted water for 12 minutes.
  2. Meanwhile, fry the chopped onion until soft (8-10 minutes) and add the spices. Leave for a couple of minutes then add the grated ginger and the garlic (which we also grate)
  3. Drain the potatoes then return them to the pot for a minute to dry. Add to the frying pan, and stir to ensure they don’t stick (you may have to add a little more oil).
  4. Add the spinach a little at a time and allow to fry for another 10 minutes.
  5. Just before serving, add the lemon juice, then salt and pepper to taste, and serve… ideally with Naan Bread.

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Espinacas fritidas – Braised spinach

portadaNunca lle poderei agradecer dabondo a Jamie Oliver terme descuberto este xeito de cociñar as espinacas. Acabouse cocer, escorrer (nunca suficiente) e logo reforgar para ao final ter un prato dalgo de consistencia pastosa aboiando sobre agua verdosa (a súa visualización encólleme o estómago!).

A receita é unha adaptación, tan simple como o enunciado, as espinacas unha vez feitas serven para comer así, engadirlle a unha quiche ou curry ou mesmo para conxelar. Conservan mellor a forma e o sabor e nin falar do aforro enerxético que supoñen en comparación coas tradicionais.

Vaia por diante a miña admiración vitalicia á miña nai e irmá por terdes ceado tantas veces espinacas cocidas, remontándose a esa época a miña obsesión culinaria de atopar receitas de espinacas saborosas!

Espinaca 1

Ingredientes

  • Unha presada de espinacas
  • Un dente de allo
  • Aceite de oliva
  • Sal
  • Noz moscada (opcional)

Utensilios

  • Tixola

Elaboración

  1. Nunha tixola poñemos o aceite (lume alto) e ao quentar, engadímoslle o allo picadiño ou laminado (ao gusto).
  2. Engadimos as espinacas (nós facémolas enteiras pero isto tamén vai ao gusto)
  3. Fritimos durante uns 4-5 minutos remexendo de cando en cando (sobre todo ao principio, que “abultan” moito). Rematamos botando sal e noz moscada ao gusto.

English version

Espinaca 2

When I was little, we were all allowed one food that we didn’t have to eat. My brother chose “Tuesday meat” (a cut of pork) but I just had to choose spinach. Now my mum denies this completely, but she prepared spinach by boiling it to a mush and serving  this mush to us; the smell and taste made me gag. To this day, I think Popeye had that look on his face because he couldn’t stand spinach either.

I have María to thank for reintroducing spinach to me (my mum will now read this and go off on one), and she has me to thank for introducing her to Jamie Oliver and his way of preparing this delicious (?) leafy vegetable. Spinach prepared this way is fine, but really it is the first step to then turning it into something marvellous: in a curry, in a quiche, with pasta. There is a plethora of possibilities.

Ingredients

  • A big bunch of fresh spinach
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Nutmeg (optional)

Equipment

  • Frying pan

Method

  1. heat the olive oil on a high heat, and, once hot, add the chopped garlic.
  2. Add the spinach (We stick them in whole, once they’ve been washed, but this is up to you)
  3. Fry for around 4-5 minutes, turning now and again (especially at first when they are still quite large), until they have wilted down. Add nutmeg (if you want) and salt and pepper to taste.

Galletas para cans ~ Dog Biscuits

Galleta para cansClick here for English version

A primeira cadela que tiven o gusto de ter en casa (e a desgraza de perder) foi Muka. Ter a Muka en casa era como ter unha aspiradora andante: non había farangulla que se lle escapara. Foi moi útil cando Lea era pequena e botaba algo do leite polo chan: asqueroso si, pero o chan limpo sen ter que agacharte!!

Logo de perder a Muka, tentamos coller a cadela do refuxio que máis nos lembrara a ela, e así chegou Mía (medio can, medio morcego!), que efectivamente ten moita enerxía, pero a ela dálle pienso. Non quere saber nada dos restos. E nós, despois de tantos anos, non estamos avezados a tirar as peles de queixos, embutidos e peixes polo que reformulamos unhas galletas que anteriormente lle preparabamos a Muka co aceite de fritir o peixe, para “colarlle” os restos mencionados e de paso adestrala a cousas tan útiles como: saltar bancos do parque, darche a pata antes de comer, dar voltas sobre si mesma… en fin, paro, que aínda nola van levar de can policía do listiña que é!!

mia2

Ingredientes

  • 1/2 cunca de restos: peles de embutidos ou do peixe, mondas de queixo, algún embutido que se pon rancio (neste caso levaban morcilla) e en xeral calquera resto de comida humana. O que facemos é ter sempre un tupper pequeno no conxelador onde imos “acumulando”.
  • 2 culleradas de aceite
  • 1/2 taza de fariña integral de centeo
  • 1/2 taza de fariña semiintegral de trigo
  • 1 culleradiña de sal
  • 1 cullerada de lévedo de cervexa (mira que a coidamos!!)

Equipamento

  • Thermomix ou tixola
  • Forno

Elaboración

Para 150-180 galletas

  1. Na Thermomix tritúranse os restos pulsando varias veces o turbo ou 4 segundos en velocidade 5. Sen robot de cociña este paso faríase a man.
  2. Engádese o aceite e frítese a 100º, velocidade 1, 5 minutos. Sen robot, frítese 5 minutos na tixola, remexendo de cando en cando para “infusionar” os sabores.
  3. Engádense o resto dos ingredientes e mestúrase 1 minuto en Velocidade espiga. Sen robot, facer o amasado a man.
  4. Estírase o bolo sobre unha superficie enfariñada até uns 5 milímetros de grosor. Dependendo do tipo de resto empregado, ao mellor precisará máis fariña: engádeselle até que o bolo non seña pegañento.
  5. Tranfírese a unha bandexa de forno e córtase en forma de galleta. Nós cortamos cadrados de 1.5 x 1.5 cm, pero isto é cousa de cada quen (ou de cada can!)
  6. Fornéanse a 200º uns 20 minutos. Logo déixanse até que o forno arrefríe (deste xeito secan por completo), pero botándolles un ollo de cando en cando para que non queimen.

English versionmia

Muka was our first dog and she was always terrified of everything, so, to try to train her properly we had to use some kind of reward, something that would distract her from her fears. To do this is expensive using shop-bought biscuits, so we developed our own. It didn’t work, though, she was still always scared of everything. But we did teach her a few tricks: sit, paw, down, face, jump, over, wait, heel, close etc.

Unfortunately, we lost Muka, but we want to make sure that our new dog, Mia, is just as well-trained… this is proving to be quite difficult as Mia is pure energy and happiness; she’s always getting exited, be it because it’s dinner-time, that she’s going for a walk, or simply because you’re stroking her head. However, Mia won’t eat much of the food that falls on the flour, a definite set-back with a dog. So to train her, we have stated to collect all the leftovers together to make yummy dog-training biscuits. This way, all those yummy, greasy bits of fat and meat won’t get your hands dirty and the dog still gets a treat.

Ingredients

  • 1/2 cup of leftovers; in this case it was an old black pudding from the fridge, some chorizo skins, some cheese peel and a bit of left-over soup pasta. We have also used chicken gristle, fish skins, chicken skin etc. Anything the dog will eat, basically.
  • 2 tbsp oil
  • 1/2 cup whole-grain rye flour
  • 1/2 cup semi-whole grain wheat flour
  • 1 tsp salt
  • 1 tsp beer yeast

Equipment

  • Thermomix or a frying pan.
  • Oven

Method

Makes 150-180 biscuits

  1. In the Thermomix, grind the leftovers into small pieces. Alternatively, chop into little pieces by hand.
  2. Add the oil and fry at temp. 100º, speed 1, 5 minutes. Otherwise, fry for 5 minutes in the frying pan so that the oil gets infused with the flavour of the left-overs.
  3. Add the rest of the ingredients and mix for a minute on the dough cycle. Otherwise mix by hand.
  4. Roll out on a floured surface. Add more flour if you find it is a bit sticky, or you may need to chill for a while. Roll into a sheet about 5mm thick.
  5. Transfer to an oven tray on a baking sheet and cut into square biscuit shapes. We make each biscuit about 1.5cm x 1.5cm, but you can make them bigger or smaller depending on the size of your dog and what you want to use them for.
  6. Bake at 200º for around 20 minute. Turn the tray around half way through so that they all get cooked through. Turn off the oven but leave the biscuits inside for around an hour, checking every so often to make sure they have dried out completely. You should find that as the biscuits dry out, they separate into individual biscuits along the lines you scored into the dough.

bolacha

Mini Scotch Eggs

Scotch eggs portada

Click here for English version

Co cambio de hora parece que queda oficialmente inagurada a primavera!! Lonxe do debate sobre se é enerxeticamente eficiente ou non, eu estou encantada porque por máis que tratemos de arranxar, poñer toallas escuras ou tapar con cartón, Lea consigue vislumbrar as primeiras raiolas do sol por eses dous buratiños intapables da persiana, e érguese como os galos: despertando a toda a veciñanza!! En fin, que un rato máis na cama vainos sentar moi ben…

Os Scotch Eggs son uns dos meus pratos favoritos. Son ideais para levar de camping ou picnic, como merenda ao cole ou curre ou para tomar acompañando a outras tapas. Trátase dun ovo cocido recuberto de carne e finalmente rebozado e fritido. Nós sempre os facemos con ovos de paspallás porque  como son pequenos, a composición final ten un tamaño perfecto para comer de dous bocados. Tradicionalmente fanse con ovos de galiña pero a nós gústanos moito máis esta versión dun clásico de Jamie Oliver no seu libro Jamie´s Great Britain (unha xoia, para o meu gusto!), que á súa vez nós adaptamos aos produtos da terra.

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Ingredientes

Para 18 mini Scotch Eggs

  • 18 ovos de paspallás
  • 6 chourizos crioulos
  • 1 cullerada de pimentón (picante ou doce, ao gusto)
  • Media noz moscada relada
  • Romeu e salvia frescos picadiños
  • Fariña de trigo
  • 1 ovos (de galiña) batido
  • Pan relado

Equipamento

  • Frixideira, tixola fonda ou cazo do leite para fritir.

Elaboración

  1. Cocer os ovos durante dous ou tres minutos (é dabondo!). Pelamos unha vez estean fríos.
  2. Cortamos a pel do chourizo e baleiramos a carne nun bol. Engadimos o pimentón, a noz moscada, o romeu, a salvia e mesturamos.
  3. Coas mans ben enfariñadas collemos un pouco da mestura da carne (tamaño albóndega), esmagamos na palma da man, poñemos o ovo centrado e pechamos a man formando unha boliña . En caso de non quedar perfectamente cuberto, traballamos a bóla pasándoa dunha man a outra. Imos pousándoas nun prato.
  4. Batemos o ovo. Poñemos fariña nun prato e pan relado no outro e aceite a quentar. Coma nós non temos frixideira empregamos un cazo (dos do leite) que enchemos até a metade de aceite.
  5. Fritimos os Scotch Eggs. Primeiro rodamos as boliñas pola fariña, logo mergullamos no ovo e finalmente pasamos polo pan relado. Fritimos entre tres e catro minutos (completamente mergullados en aceite) e ao sacar deixamos repousar un par de minutos nun prato con papel de cociña. Pódense tomar quentes ou fríos.

NOTA: Adoitamos facer 18 porque o traballo é o mesmo que para 12 ovos e en caso (MOI improbable) de sobrar, gárdanse un par de días na neveira.

English version

2

It took a long time to convince María that there were treasures to be found in British cuisine, but this was one of the things that finally won her over. Scotch eggs are one of my favourite snacks, but sometimes it can be too much of a mouthful; luckily, Jamie Oliver is always on hand to help and provided us with this simple solution that uses quail’s eggs instead. This means you can eat them in one mouthful (if you’re greedy like me), or two.

These are the perfect morning, mid-morning, lunchtime, afternoon, mid-afternoon or evening snack. We’ve used them in lunch boxes, as a starter or as part of a “tapas” dinner. They never fail to please and only need a little patience.

Ingredients

Makes 18

  • 18 quail’s eggs
  • 6 Cumberland sausages (we use criollo chorizo as it’s the closest we have to Cumberland sausages in Spain; you can use any spiced sausages)
  • 1 tbsp paprika
  • Half a nutmeg
  • Chopped rosemary and sage
  • Plain flour
  • 1 large egg
  • Breadcrumbs

Equipment

  • Deep-fat fryer or other deep pan.

Method

  1. Boil the quail’s eggs for two to three minutes. Allow to cool then peel.
  2. Remove the skin from the sausages then empty the meat into a bowl. Mix with the paprika, nutmeg, rosemary and sage.
  3. Make sure your hands are well floured. Take a piece of the meat mix, about the size of a large marble, and flatten it in your hands. Place a quail’s egg inside and bring the edges up carefully until the whole egg is covered. Roll around between both hands to seal completely.
  4. Once all the eggs are covered, flour them well,dip them into the beaten  egg, them cover in breadcrumbs.
  5. Fry in the hot oil (or deep-fat fryer if you have one) until they turn golden brown. Leave to dry on  kitchen paper. If you can’t resist taking a bite, be careful not to burn your mouth; they are very hot! Serve hot or cold at any time of day.

NOTE: We often make 18 as it’s just as much trouble as making 12. They keep well for a few days in the fridge… if you can leave them alone that long!

Receita básica de donuts – Basic Doughnut Recipe

Donut 1

Click here for English version

Unha das maiores inquedanzas de Lea no momento é saber historias de cando nós, ou calquera que se lle poña diante, eramos pequenos/as. Nun destes días lembrei as excursións do colexio, únicos días no ano en que me daban 100 pesetas e me deixaban mercar Donuts. De camiño ao Único (nome do establecemento que facía honra á escasa oferta comercial da vila) o meu debate era se irme aos tradicionais ou innovar cos de chocolate…

Pasados os anos chegou a casa unha máquina de rosquillas do Lidl: eses agasallos que non sabes se agradecer ou maldicir (máis adiante hai solución para os que non tendes máquina!). Logo de varios intentos buscando ese sabor tan característico dos Donuts comerciais, cheguei á conclusión de que neste caso non paga a pena perder o tempo buscando imitacións caseiras, e unha vez asumida a traxedia, aceptar que estes bocados son diferentes pero deliciosos.

Aquí queda a receita de Donuts, que NON son como os que se mercan,  froito da experimentación e mestura dos centos de receitas que creo ter visto (e algunhas dúcias que teño probado) para facer tan pequena exdonuts 3quisitez.

Ingredientes

Para 35 donuts

Para a masa:

  • 1 taza de fariña de trigo
  • 1 taza de fariña de espelta ou fariña de forza
  • 1 1/2 culleradiña de lévedo de panadería seco
  • 1 1/2 culleradiña de lévedo químico (tipo Royal)
  • 1/2 culleradiña de sal
  • Un pizco de bicarbonato sódico (prescindible)
  • 125 gr. (1/2 taza) de manteiga atemperada (de fóra da neveira)
  • 150 gr. (12 culleradas) de azucre
  • 2 ovos pequenos
  • 2 culleradas de iogur natural
  • 1/2 taza de leite
  • Reladura dunha laranxa
  • 10 cápsulas de cardamomo, que pelaremos para obter as sementes do interior

Para a glasa:

  • 1 taza de azucre glas
  • 1 cullerada de auga
  • Dúas culleradas de zume de limón
  • Reladura de laranxa

Equipamento

  • Máquina de rosquillas, molde de rosquillas de forno ou paciencia para facer isto.
  • Relador
  • Dúas cuncas grandes

Elaboración

1. Nun bol mestúranse as fariñas, lévedos varios, sal e bicarbonato sódico coa reladura da laranxa e as sementes de cardamomo (previamente machucadas no morteiro). Nós poñemos a pel da laranxa e as sementes de cardamomo con parte da fariña na Thermomix e pulsamos varias veces o turbo, aforrando deste xeito relar a laranxa e esmagar as sementes e obtendo unha mestura moi miúda.

2. Noutro bol ou robot de cociña mestúranse a manteiga e o azucre.

3. No bol que contén a manteiga e o azucre engadimos os ovos e o iogur sen deixar de remexer. Imos pouco a pouco engadindo a mestura das fariñas e o leite.

4. Introducimos a mestura no molde escollido. Para a máquina de donuts abonda con fornealos durante dous minutos. Póñense nunha reixa a arrefriar.

OLLO! A mestura non é “amasable”, é máis ben fluída. Nós amañámonos moi ben poñendo a masa no molde cunha espátula de silicona, pero podería facerse tamén cunha manga pasteleira.

5. Os donuts xa estarían listos, pero como saen un pouco feos de cor para o meu gusto (rústicos, di Miguel), poñémoslles unha glasa por riba: abonda con mesturar todos os ingredientes, mergullar os donuts e deixar secar, adornando con reladura de laranxa por riba.

TRUCO: Adoitamos facer os pasos 1 e 2 a noite anterior, para poder preparar o almorzo do día seguinte máis rápido (sobre todo se hai convidados/as!!)

English version

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When life gives you a doughnut maker… make doughnuts! So that’s what we did. Well, life didn’t really play a part, rather it was a kindly relative who saw a cheap one going in Lidl. Doughnuts have never really been my thing; María loves those industrial, heavily packed ones, but I’ve always found them far too dry. The nicest I ever has were as soft as down and absolutely coated in sugar, from the Entre Lusco e Fusco market. These aren’t a bad second place, though; they’re fun to make, taste great and keep visitors happy.

It’s taken a while to come up with a suitable recipe. We’ve tried loas from all over the internet, even from Jamie Oliver, but the most difficult part of maing these doughnuts was… taking the pictures! It’s been an uphill struggle trying to place the food correctly to show it off. We had wanted a full view from above, but none of the photos were convincing. In the end we settled for these ones (hopefully they do the doughnuts justice!)

Enjoy!

Ingredients

Makes 35

Dough:

  • 1 cup of wheat flour
  • 1 cup of spelt flour or strong white flour
  • 1 1/2 tsp of dry yeast
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • A pinch of baking soda
  • 125 gr. (1/2 cup) of butter at room-temperature
  • 150 gr. (12 tbs) sugar
  • 2 small eggs
  • 2 tbs natural yoghurt
  • 1/2 cup milk
  • Grated orange zest
  • The seeds of 10 cardamom pods

Icing:

  • 1 cup of icing sugar
  • 1 tbs water
  • 2 tbs lemon juice
  • Grated orange zest

Equipment

  • Doughnut maker; doughnut mould for the oven, or enough patience to do this.
  • Grater
  • Two large mixing bowls

Method

1. Mix the flour, baking powder, yeast, salt and baking soda with the grated orange zest and the crushed cardamom seeds. We put the orange zest and the cardamomo seeds in the Thermomix with a bit of flour and blitz it with the turbo button; this way we avoid grating and using the pestle and mortar.

2. Mix together the butter and sugar in another bowl (in our case in the KitchenAid)

3. Add the eggs and yoghurt to the butter and sugar, while continually mixing. Then add the flour and milk a little at a time.

4. Put the ix into the moulds. In the machine, you only need a couple of minutes. Leave to cool on a rack.

WARNING! This isn’t a thick dough! It’s more liquid. We muddled through using silicone spatula, but it would be easier and quicker using a cake decorating pipe.

5. The doughnut are now ready, but you can spice them up a bit. We put a little icing on top; just mix the ingredients in a bowl and dip the doughnuts in, then leave to dry. You can decorate the top by sprinkling some orange zest over the top.

TIP: We often do steps 1 and 2 the night before. This means having fresh warm doughnuts for breakfast the next day! (especially useful if you have guests over).donuts 2

Pan Naan – Naan Bread

Naan

Click here for English version

O pan Naan é un pan típico do centro e sur de Asia, parecido ao pan Pita (máis común agora que os Kebabs están tan extendidos) pero de diferente forma. É o acompañamento perfeto para o curry posto que a súa forma aplanada permite “linguar” (parafraseando a Lea) o prato, pero tamén o empregamos como pan de bocata ou mesmo cortado á metade con algo enriba tipo pizza.

Xa sei que vivindo onde vivimos, coas panaderías que ten o país, debería ser delito facer pan na casa, pero é que o cheiro que mete a panificadora non hai Ambipur que o supere!!

Saúde

Ingredientes

  • 250 mL de leite (podería substituirse por bebida de avea, arroz, soia…). Equivale a unha taza e un oitavo doutra.
  • 3 culleradas de iogurte natural
  • 1 cullerada de azucre
  • 1 e media culleradiñas de sal
  • 2 culleradas de manteiga fundida
  • 450 gr. ou 3 tazas de fariña de forza. Nós empregamos fariña de espelta como substituta á fariña de forza convencional. Se aínda non coñeces a espelta, podes botarlle un ollo ás características básicas na Wikipedia.
  • 1 culleradiña e cuarto de lévedo de panadería seco ou 20 gr. de lévedo de panadería convencional.

Utensilios

  • Panificadora
  • Culleres/tazas medidoras

Elaboración

1. Ponse o leite na cubeta da panificadora, seguida do iogurte, azucre, sal e manteiga. Cóbrese coa fariña e ponse finalmente o lévedo seco. En caso de empregar o lévedo de panadería, este poríase a continuación do leite. Prográmase ciclo de amasado.

2. Cando o ciclo remata, volcamos a masa sobre unha superficie enfariñada e amasamos brevemente. Divídese a masa en catro anacos do mesmo tamaño.

3. Estiramos agora a masa para darlle a forma característica do Naan, que sería algo así como unha sola de zapato.

4. Poñemos o forno a precalentar uns tres minutos na máxima temperatura e opción grill (se tedes a sorte de que o voso forno a teña, nós non somos tan afortunadas…). Métense os naan, dous de cada vez, uns 4-5 minutos por cada cara.

Unha vez cocidos, envólvense nun pano de cociña para mantelos quentes, e deste xeito preséntanse na mesa. Pódense facer con antelacion sen problemas (memso conxelalos), neste caso habería que recalentalos un par de minutos no forno.

Naan3

English version
Naan bread is an easy and delicious accompaniment to any curry. Although you can now buy them in many supermarkets, why bother when making them at home is easy and far more tasty?

Lea loves this bread, but you don’t just have to eat it with curry; you can fill it with shawarma (we buy shoarma powder… in Holland!) or as sandwich bread. The smell leaves the house smelling wonderful and it tastes just as good.

Enjoy!

Ingredients

  • 250 ml. milk
  • 3 tablespoons of natural yoghurt
  • 1 tablespoon of sugar
  • 1 1/2 teaspoons of salt
  • 2 tablespoons of melted butter
  • 450g (3 cups) of strong white flour. We use spelt flour instead of strong flour.
  • 1 1/4 teaspoons of dry yeast, or 20g of fresh yeast.

Equipment

  • Breadmaker
  • Measuring equipment

Method

1. Put the milk in the breadmaker bucket, followed by the yoghurt, sugar, salt and butter. cover with the flour then add the yeast on top. If you’re using fresh yeast, add it together with the milk. Start the dough programme

2. Once the programme has finished, tip the dough out onto a floured surface and knead slightly. Dived into four equally-sized pieces.

3. Roll out the dough into the typical Naan shape, roughly like the sole of a shoe.

4. Pre-heat the oven on the maximum temperature, or use the grill. Stick the Naan under the grill for 4-5 minutes each side until they start to turn golden.

Once they’re cooked, wrap the naan in a kitchen towel to keep them warm. You can make them in advance and even freeze them, although you will need to re-heat them in the oven for a couple of minutes. And there you have it. Easy peasy!

Naan

The breadmaker bible