last week I was flying. I have not even noticed, in my crazy attempt to get all the juice at every turn, this precipitated the irretrievable loss of the present moment. Happens to me sometimes that I almost forgot myself and pure will I become what I do. And I'm afraid, because then I become a being one-dimensional, walk straight, inquiring about the ins and outs forget to give me simple joys. In short, a lot of work, but thank goodness that has come the weekend.
After this introduction I think oriental rereading, a recipe accordingly. Since I discovered the garam masala, inventions do anything that puts me at hand. I started with a chicken with yogurt that was incredible and I did not expect was that the mix of guns with garam masala was a real discovery. The secret spices that I bought in Barcelona Taste and particularly the Black Cardamom Nepal, an overdose of flavor contained in its seed oil which gives it a flavor and a pungent odor to the mix. It is not easy to find depending on spices, but lately I've found another cache, curiously, in the corner Badulaque. The source of the recipe is a book I bought: "Indian cuisine" ed. Parragon, which I found several flaws in the numbers but very cheap and it cost me to be honest, answers a compulsive buying.
Garam Masala
1 cinnamon
8 dried red chillies 5 tbsp
. coriander seeds 2 tbsp
. cumin seeds
4 pods black cardamom seeds 1 cdp
fennel seeds 1
cdp black mustard seeds 2
cdp black peppercorns 1
nail cdp
Toast cinnamon along with the chillies for a couple of minutes. Add remaining ingredients and roast 10 minutes more on medium-low. For black cardamom, open the pods and remove seeds. Over time, and nose to explode by the intense aromas mixed remove from heat and let cool. Blend everything (in my case the blender chopper) and stored in hermetically sealed pot. Easy and intensely aromatic.
This recipe (a little tainted by my practicality mainly) comes from the fantastic blog Chili und Ciabatta. In the first dinner I served as a mousse using the trap to make it more spongy batter. What was left went to the freezer and then to a frozen mousse with a little caramel missed only a slight pretext, a Sunday afternoon at home. One way to celebrate that today is today, every day is a unique experience that even the routine can become something special, different and unique.
white chocolate mousse and coffee with Baileys
300ml double cream 100g white chocolate
2 sheets of gelatin 1 cdp
instant coffee 1 egg 30g sugar
Baileys 20ml
Put soaked gelatine. Melt white chocolate in the micro with a little cream. Each 30s stop and stir until it is cast. Mix instant coffee. Heat a little more than dilute the geltina cream and drained.
Beat the egg with sugar. Mix the cream with the egg and chocolate and gelatin tebia. Pour into the trap. Incorporating two gas capsules. Keep in the refrigerator a couple of hours.
can be served directly off the trap or freeze and serve as an ice cream a couple of quenelles.
Incredible, have become overcome. I confess, I love this drink, and I have not discovered if you hooked me is caffeine, sugar or marketing. There was no Christmas season this year and no copyright papanoel appeared red by the television to communicate their traditional and archetypal best wishes without effect on purchases. But the frontal attack was earlier this year, have decided to put meaning back into life at this time of economic crisis and consumer appetite. Have appealed to the basics, what unites us and makes us vulnerable. Gentlemen, in my opinion, a master stroke at all levels. Checkmate.
After my introduction, those things of life, called my attention, which are undoubtedly related to what happens within the walls of my kitchen. Today's recipe Not the chicken tail, sorry. It's one of those of con_fusion, american cheesecake flavored Mediterranean. Cheesecakes are true chameleons and support a lot of flavors. This time to smell the rosemary extract I've gone through the blender with oil. The truth is that I do not like tripping over the filling so I try to invent a way to provide aroma without substance. The texture was wonderful, creamy is truly perfect. The mascarpone that hit me in the super-linear, not always turn to piladelpia, was a hit. The next time I launched with a ricotta, a creamy goat ... The rosemary flavor was mild, maybe next time I'll put more rosemary. I went with some outbreaks, hazelnuts and vinaigrette, mustard and a little onion and balsamic chutney. Perhaps a little strong in flavor as opposed to the cake, but pretty accurate for my taste sweet chutney point is that neither he painted the cheese. Cheesecake
Crush cookies in food processor and mix with a little oil. Place in a pan springform pan with the bottom covered with baking paper. Press crumbs on bottom and sides with a glass. Book.
Preheat oven to 150 degrees approx.
defuse the mascarpone with the rods by adding the splash of cream. Add the oil, chopped rosemary leaves. Stir well. Season. Pour the eggs one at a stirring beat to prevent air in the mixture. The goal is not getting too high in the oven because they break the surface.
Bake at 150 degrees for one hour. The temperature varies from one oven to another, should be textured flan a bit rate to make it creamy and not dry. Cool overnight in the oven and keep in the fridge least 12 hours. The flavors are enhanced by cooling and improved a lot.
