Wednesday, June 29, 2016

Sardinas Parrochas



Sardinas Parrochas

I've really become a lazy blogger.  I used to be dedicated to doing this, but I no longer am.  Today, I'm just sharing a photograph of my pan fried sardines.  These were delicious!


Thursday, June 16, 2016

Pesto alla Genovese & Shrimp Pesto Pizza



I made shrimp pesto pizza with basil from my own balcony garden!



Pesto alla Genovese

1 Cup Basil 
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Parmigiano Reggiano
1 Tbsp Pine Nuts
2 Cloves Garlic
Sea Salt

Pizza

2 Tsp Yeast
1 1/4 Cup Luke Warm Water
2 Tablespoons Extra Virgin Olive Oil
3 1/2 Cup Flour (I mixed AP Flour & Bread Flour)
1 Tsp Coarse Sea Salt

Pesto alla Genovese:

Step 1:  I picked the leaves first thing in the morning, washed them and dried them on kitchen paper. 

Step 2:  I peeled the garlic cloves and put them in the food processor and pulverized them a bit before adding the basil, then oil, cheese, pine nuts, salt.  

Pizza Dough

This recipe is from May/June 1988 issue of 'COOK'S'.
1/2 Package Active Dry yeast (1/8 Ounce)  or 2 Tsp Dry Yeast (Mine was German)
1 1/4 Cup Lukewarm Water (296 ml)
2Tbsp Extra Virgin Olive Oil
3 1/2 Cups Flour (I used a blend of AP and strong wheat flour)

Step 1: Activate the yeast in a large bowl with lukewarm water.  My yeast was old so it took 30 minutes, but this will differ depending on the quality of your yeast and the weather. 

Step 2:  Add the flour, oil and salt.  

Step 3: Stir with a wooden spoon until the dough just holds its shape.

Step 4:  Knead the dough on a floured surface for 10 minutes.  The dough should be soft and smooth.

Step 5:  Leave dough in a wet bowl and cover loosely with a towel or plastic and leave it for around an hour.  The dough should have risen to 1.5 times its original volume.  If not poke it with your finger to see if it has risen.  I left mine for longer as it didn't seem to be rising and then finally poked it with my finger after 2 hours and it had supposedly risen.

Step 6:  Divide into two balls and cover and let rest for 20 minutes.  Preheat oven to 225C (450F)

Step 7:  Store half of it wrapped in plastic in the cold compartment of your refrigerator it not using immediately.

Step 8:  Roll out the dough to make your pizza.  If you can't do it manually, use a rolling pin.  

Step 9:  Brush extra virgin olive oil on your pizza and then cover it with pesto alla Genovese.  

Step 10:  Cover this with mozzarella cheese.

Step 11:  Place 20 peeled shrimp that have been marinated in garlic and extra virgin olive oil over this evenly.

Step 12:  Bake in oven for 15 - 20 minutes.  The pizza should be turned once or twice and you should start checking at around the 10 minute mark.  

Step 13:  The pizza is done when the edges have browned a bit and the cheese on top is turning golden brown.



Enjoy your pizza and make more pizza the following day or the day after.  Your leftover dough will rise a bit even in the cold compartment but it will be fine!




Saturday, June 4, 2016

Torremolinos




Everyone hates this place and some British friends of mine frown and refuse to come to this city, preferring Marbella.

Well...Marbella is where the King of Saudi Arabia vacations and it's a glamorous place, but it's also the main hub of the underworld here.  I'm happy to stay in Torremolinos where the cost of living is lower and I can buy some fresh sardines for 0.68 euros and some fresh fruit and vegetables for 1.57 euros.


Have a nice weekend everyone!

Friday, October 12, 2012

Cinnamon Buns


Any kind of cinnamon bun has a special meaning for Ronny, because it's apparently a big part of a Swedish childhood.  A good Swedish mom is supposed to have these baking in the oven when the children come home from school and his mother apparently baked them a lot.

This is not a recipe for an authentic Swedish cinnamon bun, but me playing around with a poppy seed dinner roll recipe. I watched this video more than a few times and took some notes.  I think they forgot to mention how much water you should mix with the yeast in the beginning and some commentators thought it was maybe 1/4 cup so I went along with using as little water as I could.  In reality, I think it was 1 cup, if you follow this recipe to a tee.

I don't have the exact amounts calculated out yet as part of the dough still lies in my refrigerator (around 1/4 of it), so I will update this when I know.  However, in general, I think you could follow this recipe without mixing any poppy seeds into the dough, and putting a generous amount of cinnamon sugar between the layers.  Don't forget to brush the tops with butter and sprinkle them all with more cinnamon sugar after the second rise, right before they go into the oven!

Cinnamon Buns - Adapted from Poppy Seed Rolls

Ingredients

4 Tsp Yeast
1/4 Cup Luke Warm Water
1/4 Tsp Sugar
2/3 Cups Warm Milk
1/4 Cup Sunflower Oil
1 Medium Egg (room temperature is better)
1/3 Cup Granulated Sugar
Pinch of Salt (I forgot to put some but they turned out ok)
2 Sticks (226g) Unsalted Butter
4 Cups Flour (or more)
1 Cup Cinnamon Sugar (I made mine, but you can use the ready made type)



Step 1:  Mix the yeast, 1/4 tsp sugar and luke warm water in a bowl and let it sit until foamy.

Step 2:  While you are waiting for this to get frothy, cut into the 4 cups flour, all of the butter just as though you were making a pie crust of scones.  Use a cutter or your fingers.

Step 3:   By the time you have finshed Step 2, the yeast should be frothy.  Add 2/3 cups milk, 1/4 cup oil, 1 egg, 1/3 cup sugar, pinch of sea salt and mix well.

Step 3:  Then add the flour butter mixture into the yeast and stir with a dough hook until you have a pretty wet batter that does not stick too your fingers.  If you think the dough needs more flour, add a little more.  However, the dough will still look sticky.  It will not be a smooth looking dough.  Please see video for how it should look.

Step 4:  Cover this with a dish cloth and then let it rest until it is twice it's size.  Mine took a lot longer than 30 minutes.

Step 5:  Knead it until it is smooth and divide it into 4 portions for manageability.  You will end-up using most of it to fill-up the IKEA muffin pan which is used in the video and which I used as well.

Step 6:  Basically you will need to roll the dough out either using a rolling pin or your fingers to make the dough into a rectangle.

Step 7:  Cut them into strips with a dough cutter, and make six layers, brushing them with melted butter first and then putting a liberal dose of cinnamon sugar in between them.  Don't be afraid to pile the cinnamon sugar on.  It will taste better if you use a lot rather than less.

Step 8:  Once you have made six layers you can cut them to a size so that they fit your muffin tin and you lay them down cut side down.

Step 9:  Let them rise until they have expanded sufficiently and then preheat the oven to 350F/176C.

Step 10:  Brush them with melted butter and sprinkle more cinnamon sugar.  Don't be shy and pile it on!

Step 11:  Bake them in the oven for 25 minutes and enjoy!






Thursday, October 11, 2012

Chivda



My favorite recipe for Chivda comes from Padma's Kitchen.  I make mine in smaller quantities (maybe half recipe of the original) and don't use dalia and use dried curry leaves (since I can't get fresh ones here), but other than that, I follow the recipe pretty much to a tee and it has turned out very nicely each time I made it.

If you live in my area, all the ingredients are available at the Asian Grocery in central Torremolinos.   

Ronny loves this and can't keep his hands off this when I make some.