(Continued from http://forgottenwonders.blogspot.com/p/historic-forgotten-foods.html) - PAGE 2
Stewed rabbit
INGREDIENTS:
- One medium chopped rabbit
- 250g mushrooms
- 2 fleshy green peppers
- One large red tomato (grated)
- Two medium sized potatoes
- Half a glass of oil
- 1.5 glasses of stock
- 1.5 glasses of wine
- Table spoon of almonds
- Slice of fried bread
- 2 garlic cloves
- Pinch of mixed herbs
- Rabbit liver
- Salt and pepper
- 250g mushrooms
- 2 fleshy green peppers
- One large red tomato (grated)
- Two medium sized potatoes
- Half a glass of oil
- 1.5 glasses of stock
- 1.5 glasses of wine
- Table spoon of almonds
- Slice of fried bread
- 2 garlic cloves
- Pinch of mixed herbs
- Rabbit liver
- Salt and pepper
METHOD:
Heat the oil in a strong metal saucepan. When it is hot lightly fry the liver, then take if off the heat and put it to one side. Then put the rabbit meat in the pan and brown it. Remove the seeds from the peppers, cut them into fours and add them to the pan along with one of the garlic cloves, the grated tomato, the mixed herbs, and season to taste. Stir it for a few minutes then cover it with the stock (dissolved in water) and the wine. Put a lid on the pan and leave it to cook slowly. Meanwhile, cut wash the mushrooms and cut them into half or quarters (depending on how big they are). Peel, wash and cut the potatoes into quarters. Fry them lightly in a saucepan without browning them. In a mincer put the fried bread, the liver, the almonds and the other garlic clove. Add this to the stew. When the rabbit has been cooking slowly for an hour, add the mushrooms and the potatoes and allow it to cook for a further 15 minutes, making the total cooking time 1hour 15minutes. Serve in a deep dish.
Heat the oil in a strong metal saucepan. When it is hot lightly fry the liver, then take if off the heat and put it to one side. Then put the rabbit meat in the pan and brown it. Remove the seeds from the peppers, cut them into fours and add them to the pan along with one of the garlic cloves, the grated tomato, the mixed herbs, and season to taste. Stir it for a few minutes then cover it with the stock (dissolved in water) and the wine. Put a lid on the pan and leave it to cook slowly. Meanwhile, cut wash the mushrooms and cut them into half or quarters (depending on how big they are). Peel, wash and cut the potatoes into quarters. Fry them lightly in a saucepan without browning them. In a mincer put the fried bread, the liver, the almonds and the other garlic clove. Add this to the stew. When the rabbit has been cooking slowly for an hour, add the mushrooms and the potatoes and allow it to cook for a further 15 minutes, making the total cooking time 1hour 15minutes. Serve in a deep dish.
TIME: 1 hour and 40 minutes
Sautéed hare with olives
INGREDIENTS:
- 1.5kg hare
- 1litre chicken stock cube dissolved in water
- 1 glass white wine
- 1 large onion
- 100g stone-less green olives
- 100g black olives
- 2 large red tomatoes
- 1 green pepper
- 5 tablespoons olive oil
- 2 tablespoons flour
- Herbs: parsley, thyme, 1 garlic clove, half a laurel leaf
- 1 teaspoon tomato concentrate
- Salt and pepper
- 1litre chicken stock cube dissolved in water
- 1 glass white wine
- 1 large onion
- 100g stone-less green olives
- 100g black olives
- 2 large red tomatoes
- 1 green pepper
- 5 tablespoons olive oil
- 2 tablespoons flour
- Herbs: parsley, thyme, 1 garlic clove, half a laurel leaf
- 1 teaspoon tomato concentrate
- Salt and pepper
METHOD:
Cut the meat into pieces and season it with the salt and pepper. Put 3 tablespoons of olive oil in a frying pan and lightly fry the meat until it has browned nicely. Sprinkle the pieces with flour, making sure they are covered all over. Take them off the heat and keep them on a warmed plate. Get rid of nearly all the oil, just leaving enough to cover the frying pan, add the onion (which should be peeled and chopped), and lightly fry it until it turns transparent. Add the wine and leave it to slowly reduce. Peel the tomatoes, take the seeds out and cut them into pieces. Remove the seeds and white parts from the pepper and cut it into pieces also. Put all of this into a saucepan with the meat and the chicken stock, and stir. Add the herbs and salt and pepper to taste. Cover the pan, and leave it to heat on a gentle flame for 1 hour 40 minutes. Meanwhile, remove the stones from the black olives, Put the green ones in a small saucepan, cover them with water, and heat them until they boil, drain them in a colander whilst running cold water over them, and then add them to the stew for the last ten minutes.
Serve the hare covered in the sauce. Eat it with farfalle pasta or tagliatelle.
Cut the meat into pieces and season it with the salt and pepper. Put 3 tablespoons of olive oil in a frying pan and lightly fry the meat until it has browned nicely. Sprinkle the pieces with flour, making sure they are covered all over. Take them off the heat and keep them on a warmed plate. Get rid of nearly all the oil, just leaving enough to cover the frying pan, add the onion (which should be peeled and chopped), and lightly fry it until it turns transparent. Add the wine and leave it to slowly reduce. Peel the tomatoes, take the seeds out and cut them into pieces. Remove the seeds and white parts from the pepper and cut it into pieces also. Put all of this into a saucepan with the meat and the chicken stock, and stir. Add the herbs and salt and pepper to taste. Cover the pan, and leave it to heat on a gentle flame for 1 hour 40 minutes. Meanwhile, remove the stones from the black olives, Put the green ones in a small saucepan, cover them with water, and heat them until they boil, drain them in a colander whilst running cold water over them, and then add them to the stew for the last ten minutes.
Serve the hare covered in the sauce. Eat it with farfalle pasta or tagliatelle.
TIME: two hours
Pork steaks wrapped in puff pastry with slow-roasted aubergine
INGREDIENTS:
- 3 pork steaks
- 100g puff pastry
- Salt and pepper
- Jamaican pepper
- 100g aubergine
- Salt and sugar
- 100g puff pastry
- Salt and pepper
- Jamaican pepper
- 100g aubergine
- Salt and sugar
METHOD:
Cut the aubergine into strips and roast it on a low heat with olive oil, salt and a little sugar. Rinse the steaks, removing any membrane that is covering them. Season them with salt, black pepper and the Jamaican pepper which should have been crushed in a mortar. Wrap them in the pastry and cook in the oven for approximately 12-15 minutes. To serve put the aubergine on a plate with the steaks in their pastry on top. Accompany with cubes of squash and turnips filled with ratatouille.
Cut the aubergine into strips and roast it on a low heat with olive oil, salt and a little sugar. Rinse the steaks, removing any membrane that is covering them. Season them with salt, black pepper and the Jamaican pepper which should have been crushed in a mortar. Wrap them in the pastry and cook in the oven for approximately 12-15 minutes. To serve put the aubergine on a plate with the steaks in their pastry on top. Accompany with cubes of squash and turnips filled with ratatouille.
Pigeon with walnuts
INGREDIENTS:
- 4 pigeons
- 100g chopped walnuts
- 100g mushrooms
- 1 small onion
- 3 garlic cloves
- 3 slices of stale bread
- 50g pork lard
- 50ml olive oil
- 300ml chicken or vegetable stock
- A dash of brandy
- 2 saffron grains
- Parsley, salt and pepper
- 100g chopped walnuts
- 100g mushrooms
- 1 small onion
- 3 garlic cloves
- 3 slices of stale bread
- 50g pork lard
- 50ml olive oil
- 300ml chicken or vegetable stock
- A dash of brandy
- 2 saffron grains
- Parsley, salt and pepper
METHOD:
Gut, pluck and clean the pigeons. Dry them and season them with salt and pepper. Chop up the onions and the garlic. Wash the mushrooms and then quarter them.
Heat half the oil and the lard in a frying pan. When they are hot, add the meat and lightly fry them for a few minutes until they brown, gradually adding the onions, half the garlic, and the mushrooms, so that they all fry together for a few minutes. Dust them with a little flour, flambé them with the brandy, add the stock and cook for half an hour.
Fry the bread separately with the rest of the garlic and crush it all together in a mortar with the saffron.
Add the mixture to the meat and keep it cooking on a slow heat for five minutes.
Gut, pluck and clean the pigeons. Dry them and season them with salt and pepper. Chop up the onions and the garlic. Wash the mushrooms and then quarter them.
Heat half the oil and the lard in a frying pan. When they are hot, add the meat and lightly fry them for a few minutes until they brown, gradually adding the onions, half the garlic, and the mushrooms, so that they all fry together for a few minutes. Dust them with a little flour, flambé them with the brandy, add the stock and cook for half an hour.
Fry the bread separately with the rest of the garlic and crush it all together in a mortar with the saffron.
Add the mixture to the meat and keep it cooking on a slow heat for five minutes.
TIME: 1 hour
Pheasant medallions au jus
INGREDIENTS:
- A pheasant weighing approx. 200g
- ½ leek
- ½ onion
- ½ carrot
- 1 finely chopped garlic clove
- 1litre meat or chicken stock cube dissolved in water
- 1 table spoon tomato concentrate
- Olive oil
- Salt and pepper
- Cognac
- ½ leek
- ½ onion
- ½ carrot
- 1 finely chopped garlic clove
- 1litre meat or chicken stock cube dissolved in water
- 1 table spoon tomato concentrate
- Olive oil
- Salt and pepper
- Cognac
METHOD:
Wash and cut up the vegetables. Remove the bones from the pheasant and put them to one side for the sauce. Then cut the pheasant in half and lay it out on the table, adding a bit of salt, pepper and the chopped garlic. Roll it and sow it back together with some cotton, then put it to one side. Put the bones in a pan with a little oil and brown them. When they are browned add the vegetables to the pan and fry them well, flambé them with the cognac and add the stock, the tomato concentrate and a little salt. Allow it to reduce. Then, if necessary, bind it with some potato starch and pass it through a conical strainer, adding a little salt.
Put the pheasant in a pan with a little oil and heat it, lightly browning it, and then put it in the oven for five minutes. When it is done, cut it and put it on a plate or serving dish and pour the sauce on top, garnishing it with mushrooms, salt and chestnuts. Decorate to taste.
Wash and cut up the vegetables. Remove the bones from the pheasant and put them to one side for the sauce. Then cut the pheasant in half and lay it out on the table, adding a bit of salt, pepper and the chopped garlic. Roll it and sow it back together with some cotton, then put it to one side. Put the bones in a pan with a little oil and brown them. When they are browned add the vegetables to the pan and fry them well, flambé them with the cognac and add the stock, the tomato concentrate and a little salt. Allow it to reduce. Then, if necessary, bind it with some potato starch and pass it through a conical strainer, adding a little salt.
Put the pheasant in a pan with a little oil and heat it, lightly browning it, and then put it in the oven for five minutes. When it is done, cut it and put it on a plate or serving dish and pour the sauce on top, garnishing it with mushrooms, salt and chestnuts. Decorate to taste.
TIME: 1 hour
Pork steak with green peppers and mustard
INGREDIENTS:
- 4 T-bone pork steaks
- 6 small green peppers
- Mustard
- Olive oil
- Beef stock cube
- Dill
- Salt and black pepper
- 2 garlic cloves
- 6 small green peppers
- Mustard
- Olive oil
- Beef stock cube
- Dill
- Salt and black pepper
- 2 garlic cloves
METHOD:
Cut the peppers into slices and put them in the frying pan with a little olive oil, leaving them to fry for a couple of minutes. Cut the garlic very finely and add it to the saucepan along with the meat, which needs to be browned on both sides. Meanwhile, dilute the mustard in a cup of water with the beef stock cube. When the meat has been browned pour the liquid mustard on it, season it with the salt and pepper and finish cooking it. Sprinkle the crushed dill on top before serving.
Cut the peppers into slices and put them in the frying pan with a little olive oil, leaving them to fry for a couple of minutes. Cut the garlic very finely and add it to the saucepan along with the meat, which needs to be browned on both sides. Meanwhile, dilute the mustard in a cup of water with the beef stock cube. When the meat has been browned pour the liquid mustard on it, season it with the salt and pepper and finish cooking it. Sprinkle the crushed dill on top before serving.
TIME: 20 minutes
Chicken rolls with eggplant and cheese
INGREDIENTS:
- 4 chicken breasts
- 1 large eggplant
- 1 medium onion
- 4 slices of cheese to be melted
- Vegetable stock cube
- Butter
- Salt and black pepper
- 1 large eggplant
- 1 medium onion
- 4 slices of cheese to be melted
- Vegetable stock cube
- Butter
- Salt and black pepper
METHOD:
Cut the eggplant into very thin slices, sprinkle salt on them and leave them to rest for half an hour so that all the liquid disappears. Using the butter, brown the chicken breasts on both sides in a frying pan and put them to one side. Slice the onion into large pieces and heat them in a little oil with the vegetable stock on a medium heat until they have browned. Roll the chicken in the eggplant, onions and the cheese slices. Heat some more butter and cook the rolls in it until the cheese has melted, turning them round every so often.
Cut the eggplant into very thin slices, sprinkle salt on them and leave them to rest for half an hour so that all the liquid disappears. Using the butter, brown the chicken breasts on both sides in a frying pan and put them to one side. Slice the onion into large pieces and heat them in a little oil with the vegetable stock on a medium heat until they have browned. Roll the chicken in the eggplant, onions and the cheese slices. Heat some more butter and cook the rolls in it until the cheese has melted, turning them round every so often.
TIME: 45 minutes
Chicken breast with coleslaw
INGREDIENTS:
- 2 chicken breasts
- 1 small cabbage
- Icing sugar
- Lemon juice
- A pinch of salt
- Mayonnaise
- A pinch of cumin
- 1 table spoon of olive oil
- 1 small cabbage
- Icing sugar
- Lemon juice
- A pinch of salt
- Mayonnaise
- A pinch of cumin
- 1 table spoon of olive oil
METHOD:
Wash the cabbage, cut it into strips and sprinkle it with the icing sugar. Then drizzle it with the lemon juice, adding a pinch of salt, mayonnaise and a little cumin, allowing it to soak in well. Meanwhile fry the chicken in a little olive oil. When the breasts have been browned on both sides, salt them and serve them with the coleslaw.
N.B. You can also mix the cabbage strips with carrot or some chopped parsley
Wash the cabbage, cut it into strips and sprinkle it with the icing sugar. Then drizzle it with the lemon juice, adding a pinch of salt, mayonnaise and a little cumin, allowing it to soak in well. Meanwhile fry the chicken in a little olive oil. When the breasts have been browned on both sides, salt them and serve them with the coleslaw.
N.B. You can also mix the cabbage strips with carrot or some chopped parsley
TIME: 15 minutes
Catalan style Christmas Capon (chicken)
INGREDIENTS:
- 4kg capon (chicken)
- 750g prunes
- 100g dried peach
- 2 golden apples
- 1 black truffle
- 250g pine nuts
- 250g chipolatas
- 250g lean pork
- 2 glasses mellow red wine
- Pork fat
- Cinnamon and walnut
- Salt and pepper
- 750g prunes
- 100g dried peach
- 2 golden apples
- 1 black truffle
- 250g pine nuts
- 250g chipolatas
- 250g lean pork
- 2 glasses mellow red wine
- Pork fat
- Cinnamon and walnut
- Salt and pepper
METHOD:
Carefully clean the chicken and via the back, remove the bones from the carcass, leaving bones in only the wings and the feet, which will make it easier to carve the bird once it is on the table.
To prepare the filling, brown the lean pork and chipolatas together in a saucepan, add one glass of the wine, reduce it and then take it off the heat; add the prunes and the dried peaches (which should have been cut into small pieces), the apples (in segments), the black truffle, the pine nuts and season with salt pepper, a little cinnamon and the crushed walnut. Fill the chicken with this stuffing, and then sow it back up so that it returns to its original shape.
To cook the chicken, smother it with the pork fat and place it in the middle of the oven for 20minutes at 180 º, then add the other glass of wine and 2 spoons of hot water, turn the chicken round, lower the oven temperature to 140 º, and then cook for another 2 hours; check it every half an hour, dowse it with its juices and turn it round so that it browns evenly.
When it is cooked, present it as a whole, which can then be carved and shared out easily, serve the meat with its filling and on each plate pour some of the cooking juices which have come from draining and decanting the fat from the dark juice at the bottom of the dish.
Carefully clean the chicken and via the back, remove the bones from the carcass, leaving bones in only the wings and the feet, which will make it easier to carve the bird once it is on the table.
To prepare the filling, brown the lean pork and chipolatas together in a saucepan, add one glass of the wine, reduce it and then take it off the heat; add the prunes and the dried peaches (which should have been cut into small pieces), the apples (in segments), the black truffle, the pine nuts and season with salt pepper, a little cinnamon and the crushed walnut. Fill the chicken with this stuffing, and then sow it back up so that it returns to its original shape.
To cook the chicken, smother it with the pork fat and place it in the middle of the oven for 20minutes at 180 º, then add the other glass of wine and 2 spoons of hot water, turn the chicken round, lower the oven temperature to 140 º, and then cook for another 2 hours; check it every half an hour, dowse it with its juices and turn it round so that it browns evenly.
When it is cooked, present it as a whole, which can then be carved and shared out easily, serve the meat with its filling and on each plate pour some of the cooking juices which have come from draining and decanting the fat from the dark juice at the bottom of the dish.
TIME: 3 hours 15 minutes
Duck breast with two peppers
INGREDIENTS:
- 2 duck breasts
- 1 chopped shallot
- ¼ beef juice
- 4 spoonfuls of apple vinegar
- 2 spoonfuls of sugar
- Red and green pepper
- Salt and pepper
- 1 chopped shallot
- ¼ beef juice
- 4 spoonfuls of apple vinegar
- 2 spoonfuls of sugar
- Red and green pepper
- Salt and pepper
METHOD:
Salt and pepper the duck breasts and heat them slowly in a pan on the fatty side until they brown. When the fatty sides have been browned, turn them over to do the same to the other side. Take them out of the pan but keep them hot. In the same pan add the chopped shallot and fry it gently, then add the sugar and the vinegar and allow it to reduce a little. When it has reduced, add the beef juice and drain it in a colander. Then add the pepper grains and allow it to reduce once again, at this point adding some salt, and if necessary thicken it. To garnish it you can add apple purée, plums or a little mango.
Salt and pepper the duck breasts and heat them slowly in a pan on the fatty side until they brown. When the fatty sides have been browned, turn them over to do the same to the other side. Take them out of the pan but keep them hot. In the same pan add the chopped shallot and fry it gently, then add the sugar and the vinegar and allow it to reduce a little. When it has reduced, add the beef juice and drain it in a colander. Then add the pepper grains and allow it to reduce once again, at this point adding some salt, and if necessary thicken it. To garnish it you can add apple purée, plums or a little mango.
TIME: 1 hour 15 minutes
New year, old (traditional) foods
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Image by Stacy NguyenBy Amy Phan
Northwest Asian Weekly
Northwest Asian Weekly
Holidays usually signify a time for relaxation, family, and friends. For Asian Americans who celebrate the Buddhist traditions, no other event encompasses these characteristics more than the Lunar New Year.
Also known as the Chinese New Year or the Spring Festival, 2009 rings in the year of the ox with 15 days of traditional festivities beginning Jan. 26. Though various Asian ethnicities have their distinctive traditions, many customs tend to overlap within the Asian diaspora.
Food selection, in addition to certain other special accommodations made for this annual holiday, is often based not only on how well the food pleases the taste buds, but also the traditional beliefs that certain dishes bring good fortune for the upcoming year.
Below are descriptions of several food staples commonly prepared during the Lunar New Year (and no, not ox):
Banh chung — Banh chung is a traditional Vietnamese dish consisting of glutinous rice made into a square shape, wrapped in leaves, and stuffed with mung beans and fatty pork. Banh chung symbolizes Earth. The rice represents the soil, mung beans for the plants, and pork for the animals and people.
Jiaozi — Originally eaten among people from northern China, jiaozi, or dumplings, are traditionally served on Lunar New Year’s Eve. The dumplings are said to resemble golden coins that bring prosperity to individuals if consumed.
There’s no right or wrong way to make jiaozi, as it can be boiled, steamed, or fried. Exact ingredients can vary as well — the traditional filling is made of ground pork, garlic chives, and cabbage. There are similar types of dumplings in
Japan (gyoza) and Korea (mandu).
Lo hon jai — Also known as Buddha’s delight, lo hon jai is a vegetarian Buddhist dish typically eaten by monks.
However, those participating in Chinese New Year will eat lo hon jai on Lunar New Year’s Eve and New Year’s Day to honor the Buddhist tradition of purifying the body and to abstain from killing anything living on the holiday. Lo hon jai can be made from 10 to 35 ingredients, including items such as fat choy, snow peas, and water chestnuts.
Noodles — Whether the noodles are egg noodles, rice, vegetarian or cellophane, one requirement for the Lunar New Year is that the noodles must be long — in fact, the longer the better. Long noodles are said to symbolize longevity and eating them will ensure a long, prosperous life.
Whole fish — Fish have symbolic meaning within the Asian culture. A fish with its head and tail intact is said to bring good beginnings and endings to the year.
Whole chicken — Eating or offering a whole chicken symbolizes family togetherness for the upcoming year.
Yuanxiao — A dish concocted to please any sweet tooth, yuanxiao (sticky rice balls) is made from sweet rice flour and can be stuffed with sweet pastes such as red beans, dates, or lotus seeds (to name a few). The rice balls are served in a bowl of sweet soup consisting of sugar, water, and almond extract. Yuanxiao are said to represent family reunion and happiness — just like yuanxiao, a family sticks together.
Watermelon — Picking the right watermelon for the Lunar New Year is an important Vietnamese tradition. The melon is said to be lucky because of its red flesh. Therefore, picking the correct one will bring luck for the entire year.
Ttok-Kuk — In Korean culture, elders will often times ask ‘how many dishes of ttok-kuk have you had?’ if they want to know the age of an individual. A soup-based dish, ttok-kuk, or rice cake soup, consists of a hodgepodge of eggs, fish, meat, seaweed, and rice cakes. Eating the dish on New Year’s Day signifies a wish for a year with no illness. (end)
Vichyssoise with psalm and basil
INGREDIENTS:
- 4 large leeks
- 1 large onion
- 2 tablespoons of butter
- 5 medium potatoes
- 4 glasses of stock
- 3 glasses of milk
- ¼ litre of pouring cream
- A small bunch of celery
- A large tablespoon of chopped basil
- 150gr of smoked salmon
- Salt
METHOD:
In a saucepan melt the butter. Chop the onion and fry it for 6 minutes, then add the leeks, all of them chopped and then add the celery, also chopped. When they start to lightly brown add the potatoes which should be peeled and chopped into small pieces. Add the stock and let it all cook slowly for 40 minutes. After that take it off the heat and let it cool slightly. Then pop everything into the food processor along with the milk. Pour the soup into a bowl and add a little salt and then add the cream. When serving the dish sprinkle the basil over the top and add the salmon in small pieces.
TIME: 50 minutes
“Polverones” (a type of pastry)
INGREDIENTS:
- 1kg flour
- 500g pork lard
- 500g icing sugar
- 20g ground cinnamon
- Grated lemon rind
- 1 clove
METHOD:
Heat the flour out in an oven dish for a few minutes so that it dries out, without toasting. Cream the lard so that it goes soft and add the sugar, the cinnamon, a little of the grated lemon rind and the clove. Mix together. Add the flour little by little until it has mixed into the dough. Stretch the dough over a flat surface, so that it is about 1cm thick. Cut it with a pastry cutter, or with the edge of the mouth of a wine glass, so that it is roughly 5cm across. Put it in a tray in the oven on a medium heat for 30 minutes. Take out the pastries and dust them with icing sugar or sesame seeds.
TIME: 1 hour 15 minutes
Almond cup
INGREDIENTS:
- 150ml milk
- ½ spoonful grated orange peel
- 50g ground almonds
- 50g invert sugar
- 50g flour
METHOD:
Mix all the ingredients together into cake shapes and then put them in the oven. Once they are cooked (the shape will form while they are still hot), put them on top of a tin or jar with a cloth so that they form a cup shape. Leave them to cool.
TIME: 30 minutes
Almond soup
INGREDIENTS:
- 200g ground almonds
- 100g sugar
- 1litre milk
- 150ml single cream
- 8 small slices toasted wholemeal bread
- 1 vanilla pod
METHOD:
Heat the vanilla pod and milk in a pan. When it is just about to boil add the sugar and the ground almonds. Stir well, cook for 5 minutes and then add the single cream and slices bread. Boil all together for another 5 minutes. Take it off the heat and allow it to cool. Share the soup out, either warm or cold, between 4 individual plates or bowls.
TIME: 15 minutes
Apple cake
INGREDIENTS:
- A packet of wafers
- 4 golden apples
- 2 large eggs
- The juice of half a lemon
- 12 large spoonfuls of sugar
METHOD:
Peel the apples and chop them in half. Take out the middle part and the seeds. Cut them into very thin slices and then rub the with the lemon juice. Separate the yolk and the white of the eggs and then beat the yolks and 12 spoonfuls of sugar and beat until the mixture is fluffy
And the sugar is incorporated well. Place the wafers in a baking dish and place on them the slices of apple. Sprinkle the rest of the sugar on top and put it in the oven for 7 minutes until it browns. Take it out and serve it hot.
TIME: 40 minutes
Chocolate ice-cream
INGREDIENTS:
- 125gr of chocolate
- Half a glass of water
- 1 spoonful of sugar
- 3 egg yolks
- 1 spoonful of vanilla essence
- 250gr of cream, whipped
METHOD:
Break the chocolate into pieces and put in a pan with the water, the sugar and the vanilla. Heat this at a low temperature until the chocolate melts and stir well until you have a thick liquid. Let it cook for a few seconds and then turn off the heat. In a large bowl.
TIME: 15 minutes + 4 hours in refrigerator
Chocolate fondant
INGREDIENTS:
- 250gr of fondant chocolate
- 250gr of butter
- 250gr of granulated sugar
- 20gr of white flour
- 50ml of orange blended orange juice and orange peel
- 4 eggs
- 2 spoonfuls of rum
METHOD:
Break the chocolate bar into pieces and put it into a pan with the butter and melt it. When the chocolate is all melted then add the orange, brandy, and the flour. Mix everything well and in a bowl crack the eggs and whisk together. Then add the eggs to the chocolate and mix everything well. Pour the mixture into a greased cake tin and cook it bain-marie in the oven for 45 minutes at a temperature of 220ºC, constantly checking the so it does not burn on top. After that, take it out of the oven and let it cool down and once cooled down put into the fridge 6 hours before serving it. This can be served with cream or a scoop of coffee ice cream.
Chesnuts with Milk and Picatostes
INGREDIENTS:
- 1 kilo of chesnuts
- 3 spoonfuls of sugar
- 1 litre of milk
- 1 cinamon stick
- (Small pieces of fried sweet bread or biscuits)
METHOD:
Peel the chestnuts and blanch them in boiling water removing the second layer of skin. Cook them in a stew pot with water, a pinch of salt and the stick of cinnamon. When they are half cooked take them out of the pot and drain them. Then leave them like that to stand for a few minutes. Then put the milk on to boil and add the chestnuts and leave them to boil with the milk for half an hour until they are soft. In a deep bowl serve the chestnuts with some biscuits or sweet fried bread.
TIME: 1 hour and 15 minutes
Flowers of frying pan
INGREDIENTS:
- 250gr of flour
- 2 eggs
- 75gr of sugar
- 50gr of butter
- Grated lemon
- Oil to fry
METHOD:
First of all melt the butter and then beat together the butter, eggs, sugar and lemon and beat everything well. Then, mix the mixture with the flour and mix together trying not to work the mixture too much but making sure everything is mix well. Then take a tea towel and wrap the dough in the tea towel and leave it around two hours to stand. Then after the dough has had time to stand the dough needs to be stretched and flattened with a rolling pin and then folded twice (the sheets have to be 5mm of thickness)then they are cut with different cutters and then fried in lots of oil for 2 or 3 minutes. Then they are taken out, drained of the oil and sprinkled with suga
Easter cake
INGREDIENTS:
- 6 whole eggs
- 6 egg yolks
- 6 egg whites
- 350g sugar
- 200g flour
- 100g syrup
- 100g crushed almonds
- Grated lemon peel
- 50g sugar (for the egg whites)
METHOD:
Beat the egg yolks with the 6 whole eggs and the 350g sugar until you have a soft mixture; mix together the grated lemon peel, flour, syrup and ground almonds and then add them to the egg and sugar mixture. Beat the egg whites with the 50g sugar until they are stiff and then add them to the mixture. Mix it all together carefully and add it to a greased mould. Put it in a pre-heated oven at 170 ºC. Leave it to cool and fill it with jam, truffles... You can decorate it by putting chocolate eggs on top.
Grape jelly
INGREDIENTS:
- 250gr of green grapes
- 250gr of red grapes
- 6 leaves of isinglass
- 1 cup of mosto or grape juice
- A half a cup of white wine
- A cup of sugar
- Two spoonfuls of lemon juice
- Two cups of milk
METHOD:
Cut the gelatin into pieces and put them in cold water to soak. Wash the grapes and saving some for decoration cut them in half and deseed them.
In a pan pour the mosto or grape juice, the white wine, the sugar and the lemon juice and mix everything really well and then start to heat it. Drain the gelatin and add it to the pan and stir until it dissolves. Then pour some of the jelly mixture into a glass and wait until is coagulates a bit. Then add a layer of grapes and then pour more liquid into the glass and do this for all glasses of jelly. Put them all in the fridge for at least three hours. Before serving add a few of the saved grapes on top to decorate.
TIME: 25 minutes + 3 hours
Fruit trifle with coconut foam
INGREDIENTS:
- 50 strawberries
- 5gr of pink pepper
- 1 banana
- 200ml of raspberry puré
- 20gr sugar
- For the coconut foam:
- ½ of puré de coco
- 2 gelatin leaves
- For the lemon jelly:
- 100ml of lemon juice
- 100ml of water
- 100 ml of syrup
- 2 gelatin leaves
METHOD:
Make the coconut foam by warming a small part of the coconut puré adding the gelatin and then when it is finished put it into a siphon to spray the foam. The same is then done to make lemon jelly, this time by melting the gelatin leaves first in the water and then by adding the lemon juice and the syrup. Then the banana is to be caramelized in small cubes and then covered in raspberry puré. Add a spoonful of bananas to the bottom of a cup, one more of lemon jelly and 12 strawberries and a pinch of pink ground pepper. Finish by adding the coconut foam on top.
(Continued from http://forgottenwonders.blogspot.com/p/historic-forgotten-foods.html)