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A simple summer salad for children

could not pass up the opportunity to participate in the HEMC but has little time. I therefore propose the taboule, a salad of parsley and bulgur is wheat grain cutting. Exists in different sizes and I think that used is thinner but lack of supply in the stores in my area I espavilo with grain size meeting. Although from my point of view, what really brings a great touch this salad is the dressing with lemon. Is clear that's where the vinegar comes the recipe is not suitable. Also worth trying this dressing on a salad of chickpeas, tomato and a touch of garlic. The truth is that this dish is very simple, there is nothing more than this but not devoid of oriental touch and I love looking.

Taboule


1 bunch parsley 1 small cup of bulgur

1 lemon 1 tomato (small) salt and oil
good

Put bulgur to soak in water equally. Respir to leave that absorbed, about an hour. Beware that it is not watered down, leave it is dry. Flake

parsley and chop finely with a knife. Yes, all the parsley is the basis of this salad. The truth is that it gives a lot of work but is essential to separate the leaves from the twig. Chop the tomato after having removed the seeds.

Mix all ingredients, add a little salt, sprinkle with lemon and oil and ready. I prepare in advance with just a little oil, put it in the fridge and just out with a little oil. So the taste is more noticeable as the bulgur has just absorbed.

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Flavors, Discovering

I thought I liked the beef round and hardly like me in life. But see if it turns the world, I recently discovered that the only thing I disliked was the coción that my mother made him. Two hours zipping around in a clay pot until the meat was so dry inside and out. And suddenly, travel insurance following a route of neuronal synapses unexplored until the present, coarse meat association with round and I intend to cook at low temperature to make it as mellow as possible. I found an interesting recipe for a low temperature appliance brand here. This technique is not new, nor any laboratory weird invention halfway through a kitchen, I assure you, though lately it has become fashionable in many houses and always cooked. The result from my point of view is great, do not lose juices waning just as the weight of the piece and texture from my point of view is amazing .... (OK, the pictures are fantastic cuts, the knife cut but I'm a bit clumsy, we're going to do ...) The meat should reach about 60 degrees in the center of the room to be perfectly cooked (pink, but cooked ), not more. If you have temperature sensor, perfect, as is my case, basically eye or intuition. I put the oven at 75 ° and left the meat 800g for 4 h to ensure shot. Fantastic! I'll try with other meats, it's easy, it is only in the oven while you sleep, salts or work and the outcome from my point of view is truly memorable.

low temperature Cut of beef with potatoes and mustard sauce

round beef 800g

1 bunch of sage, thyme and bay leaf 4 medium potatoes

100ml double cream 2 cdp

mustard 1 egg yolk (I had it in the fridge and I thought .... enrich the sauce completely optional)

Preheat oven to 70 º. Pass the meat in the hot pan to create a golden crust capture liquids. Put the meat in a cooking bag or in my case, wrapped in foil tightly closed along with the herbs. Cook for four hours (you put it in the morning when you wake up and be perfect for lunch at noon for example ....).

When eating, boil the four potatoes and mash with the fork and mustard cdp AOVE. For the sauce, reduce the cream to the cdp Mustard (seasoning) and end of thickened with egg yolk.

When removing meat from oven, mix the meat juices with the puree and pass through the pan again to let crispy on the outside. Cut the meat hot fine, no problem and mount the plate. Eye, being the meat cooler, cools quickly, one trick is to preheat the dish even though I made up for with the sauce that was hot.

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renewed distant flavors

For some strange reason I feel a kind of magnetism at this time for the Thai and India. I guess the common denominator are the spices that have always had great attraction for me and they really are an essential part of my con_fusión. For some time I felt very curious about the satay sauce. It's a peanut sauce that had hitherto not never tried it but promised a stunning sensory journey to the East. I prepared the evening, I have it in the fridge and practical for grilled meats or fish. It has many ingredients, I have not found I have replaced with creativity but nobody should take back is great, with a sweet and spicy at the same time and the unmistakable creamy peanut fund ....

It's funny how my hands come before the images and the curiosity that leads me to pursue network recipes for dishes and flavors. However, many people reject all those flavors that are not used. I believe that our education dining leads to the narrowing of the palate and makes us unable to taste with pleasure those ingredients that are not part of our regular diet or cultural (not eat lobster every day). It is true that the issue of tastes and preferences should play a role instinctive survival level to preserve the individual: the unknown fruits should not be eaten to avoid poisoning ... However, in the "civilized world" to the point of this limitation on the palate, because so many people whose prejudices make them unable to enjoy the flavors unknown, the nuances of spicy ... Great controversy of the spicy, you will not have heard many times that what someone does not like it hot, ha! and salt you like it or not? I realize that everything has a limit, according to animal feed would think too much for the adventurous palate. Ah! By the way, my personal paradox, I do not like olives, but nothing at all and I love the oil change. ;-)

chicken and pineapple skewers with satay sauce

Satay Sauce source: from "all the taste of Thailand" by Sallie Morris but with my touch that for the original recipe and is the

book

satay sauce (for a full jar, many ingredients = lots of flavor and a bit of work)

5 Thai chiles (do not like to publish but the super IQ I found ...)

100g onions (red better but nothing happens)

4 sprigs cilantro (fresh air, like parsley)

1 head of garlic escalivadas (45min in the oven at 200 º wrapped in silver, my garlic I love and so is the touch Catalan sauce)

1 grated lime peel (citronella not found)

1 cds coriander seeds (balls not the leaves)

1 cdp

cumin seeds 10 peppercorns

6 black cardamom pods

1 / 2 clove cdp

1 / 2 cdp ground cinnamon

2 cdp tamarind pulp (in block or tamarind fresh oriental supermarkets that are like large peanuts out)

1 can coconut milk 1

brown sugar cds 2 cds

soy sauce ( or fish)

mantega 110g crunchy peanut (there in the supermarket but IC or roasted peanuts)

skewers (for 2 people)

1 breast 2 slices pineapple (in my case syrup) 2 cds

soy sauce 1 cdp

curry (I had and put a little ginger, pork cumin hits)

Salsa

the robot Chop peppers, onion, garlic, lime peel and coriander into a paste with the oil. Fry the seeds a few minutes to release their full aroma. Finely ground by hand in the mortar. Toss with pasta. I booked a night in the refrigerator in a glass jar and I used a party at the time to make a prawn curry ....

Soak tamarind pulp in 2 cds of hot water for 10 minutes and drain. Boil 1 / 3 of coconut milk with 2 cds curry paste for 5 min. Add sugar, coconut milk, tamarind liquid and soy sauce. Boil and add a little peanut butter (Or peanuts ....). If you need salt, add more sauce soja.Si lacks salt, add more soy sauce. Let thicken, then cool and store in a glass jar.

Skewers

half hour Marinate all the ingredients cut to broach. Then assemble the skewers alternating pineapple and chicken. Finally, go through the pan. Serve with Thai rice or not.