Are you a Risotto lover like me? Risotto with prawns and asparagus, delicious combination!

2- Para quem adora Risotto como eu, esta é uma deliciosa combinação – camarão e aspargos!

3- Risotto con gambas y espárragos, una combinación muy rica!

20120503-082902.jpg

Risotto with prawns and asparagus by katyarichkitchen.com

serves 2-3

Ingredients

  • 200 g Carnaroli or arborio rice
  • 200 g medium-sized prawns, peeled, save some with the tail to decorate
  • 1 small onion, finely chopped
  • 8-10 asparagus spears, chopped into 3-4 pieces
  • 2 garlic clove, crushed
  • 100 ml dry white wine
  • 2 tbsp butter
  • 1 tbsp grated parmesan cheese
  • 1 tbsp olive oil
  • 600 ml vegetable or fish stock
  • 16 tbsp chopped parsley leaves
  • salt
  • fresh ground black pepper

Method

  1. Melt 1 tbsp butter in a medium saucepan, cook onion and 1 garlic, stirring, until onion is soft. Add rice and stir to coat in butter mixture, add the white wine and cook over low heat until liquid is absorbed, constantly stirring.
  2. Stir 1 cup of the hot vegetable stock, stirring, until the liquid is absorbed, continue adding stock mixture, in 1 cup batches, until the liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until the rice is tender.
  3. Meanwhile, heat the olive oil in a large frying pan and cook the garlic with asparagus and prawns until they are just tender, season well with salt and pepper.
  4. Once rice is cooked, take it off the heat, add the prawns, parsley, asparagus, 1 tbsp butter and cheese to enrich the risotto, let rest for 5 minutes to the flavours develop and decorate with some prawns and parsley.

Buon appetito!!!!!

………………………………………………………………………………………………..

2- Risotto de camarão com aspargos.

Ingredientes para 2-3 pessoas.

  • 200 g de arroz carnaroli ou arborio
  • 200 g de camarão, tamanho medio sem a pele, reserve alguns para decorar
  • 8-10 aspargos fresco, cortados em 3-4 pedaços
  • 100 ml de vinho branco seco
  • 1 cebola pequena, bem picada
  • 2 dentes de alho amassados
  • 2 colheres (chá) manteiga
  • 100 ml vinho branco seco
  • 1 colher (chá) azeite de oliva
  • 1 colher de salsinha bem picada
  • 600 ml de caldo de verduras ou de peixe
  • 1-2 colheres de queijo parmesão ralado
  • sal
  • pimenta em grão moída
Modo de preparo
  1. Colocar uma colher de  manteiga em uma panela media e refogar em fogo suave a cebola e 1 dente de alho,  sem deixar dourar. Acrescente o arroz e refogue-o bem até que os grãos estejam bem envolvidos pela manteiga.
  2. Coloque o vinho e deixe reduzir bem, mas sem secar. Vá acrescentando aos poucos o caldo de verduras em ponto de fervura, sempre mexendo bem.
  3. Verifique o ponto do arroz que deve ficar ao dente ( aproximadamente 20 minutos), 
  4. Enquanto isso, colocar o azeite em uma frigideira e  refogar 1 dente de alho amassado com o aspargos e o camarão até estiverem cozidos, salpimentar.
  5. Quando o arroz estiver al dente, retirar do fogo e acrescentar a mistura de camarão e aspargos, a salsinha, o queijo parmesão e 1 colher de manteiga, misturar bem e deixar repousar por 5 minutos.
  6. Servir em seguida, decorado com camarão e salsinha.
Buon appetito!!!!!!
………………………………………………………………….
3- Risotto com espárragos y gamba.
Ingredientes para 2-3 personas
  • 200 g de arroz carnaroli o arborio
  • 200 g de gambas tamaño medio peladas, separar algunas con la cola para la decoración
  • 8-10 espárragos verdes cortados en 3-4 trozos
  • 2 dientes de ajo, machacados
  • 1 cebolla pequeña, troceada
  • 100 ml de vino blanco seco
  • 1 cuchara de aceite de oliva
  • 2 cucharadas de mantequilla
  • 1 cuchara de queso parmesan rallado
  • 600 ml de caldo de verduras o pescado
  • sal
  • pimenta negra en grano molida

Preparación

  1. En una cacerola de fondo grueso, dorar la cebolla picada con una cuchara de mantequilla. Luego añadir el arroz y rehogarlo bien.
  2. Añadir el vino y esperar a que sea absorbido.  Añadir el caldo caliente hasta cubrir el arroz y cocer a fuego medio.
  3. Ir añadiendo caldo a medida que se va absorbiendo y remover de vez en cuando. La cocción dur alrededor de 20 minutos; entonces el arroz estará listo cremoso y “al diente”.
  4. Mientras tanto, rehogar en una sartén 1 diente de ajo, los espárragos y las gambas hasta que entén tiernas, salpimentar.
  5. Cuando el arroz estiver listo, añadir el queso parmesano, 1 cuchara de mantequilla,la mezcla de espárragos y gambas, mezclarlos bien y dejarlo en reposo por unos 5 minutos.
  6. Servir decorado con gambas y perejil.

 

My very special Gnocchi made with YUCA or MANDIOCA also called CASSAVA.

Yuca is a tropical root vegetable very traditional in Brazil. Fresh yuca has a white stringy flesh and a dark brown skin that feels like bark. It is a starch vegetable that tastes really good in this recipe.

Yuca gnocchi by katyarichkitchen

serves 6

ingredients for the Yucca gnocchi

  • 1200 g Yuca
  • 1 egg
  • 1 tbsp butter
  • 600 g flour
  • salt
  1. Peel, core and boil the Yuca in salted water until tender, if using pressure pan it takes 15-20 minutes, normal pan it takes about 40-45 minutes.
  2. Drain and mash them with a potato masher. Add a bitten egg, butter and salt, mix well.
  3. Add the flour until the dough forms a ball. Shape small portions of the dough into long snakes. On a floured surface, cut snakes into small pieces.
  4. Bring salted water with a little bit olive oil to boil and cook the gnocchi in batches by dropping then into a boiled water. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at time with a slotted spoon.

Ingredients for the rose sauce

  • 1200 g braising steak, cut in cubes
  • 800 g tomatoes, peeled, deseed and cut into small pieces
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 250 ml can tomato purée
  • 100 ml beef stock
  • 150 ml  fresh cream
  • 4 basil leaves, finely chopped
  • salt and ground black whole pepper
  • 2 fresh red chilli, finely chopped
  • 3 tbsp olive oil
  • 2 tsp of sugar
  • 1 beef stock tablet
  • parmesan cheese


Method

  1. Fry the meat with 1 tbsp of olive oil until brown, add cold water to cover the meat and one beef stock tablet, cover and cook until tender, in the pressure pan it takes 15-20 minutes.
  2. Heat 2 tbsp of olive oil in a large saucepan and fry the onion for 5 minutes, add garlic , chilli and cook for further 2 minutes. Add the meat and chopped tomatoes and continue cook in medium-low heat for 4 minutes, add the 100 ml of beef stock, basil, tomato purée, sugar, salt and pepper and simmer for 20 minutes, add the fresh cream  and mix well.
  3. Serve the gnocchi with the beef sauce and parmesan cheese.

Buon appetito!

…………………………………………………………………………………………..

1- Maravilhoso nhoque de mandioca

Ingredientes para 6 pessoa

  • 1200 g de mandioca cozida
  • 1 ovo
  • 1 colher de manteiga
  • 600 g de farinha de trigo
  • sal
Modo de preparo
  1. Cozinhe a mandioca na panela de pressão de 15-20 minutos. 
  2. Quando estiverem macias, escorra a água, adicionar o ovo e a manteiga e o sal e amasse bem até que fique tudo bem triturado.
  3. Colocar a farinha aos poucos até dar o ponto de amassar.
  4. Dividir a massa em pequenas porções em enrolar em forma de cobra, cortar os nhoques em pequenos cubos.
  5. Cozinhe os nhoques aos poucos em uma panela com abundante água, sal e um pouquinho de azeite de oliva. 
  6. Quando subirem a superfície, retire-os com uma espumadeira e escorra bem.
  7. Sirva com o molho a seguir.
Ingredientes para o especial molho de tomate rose
  • 1200 g de carne como alcatra ou patinho ou musculo cortados em cubos
  • 800 g de tomates sem a pele e sem a semente
  • 1 cebola grande bem picada
  • 3 dentes de alho amassados
  • 250 ml de massa de tomate
  • 100 ml de caldo de carne
  • 150 ml de creme de leite fresco
  • 4 folhas de manjericão
  • 1 tablete de caldo de carne
  • 2 colheres de café de açúcar
  • 2 pimentas frescas bem picadas
  • sal e pimenta negra em grão moída
  • 3 colheres (chá) de azeite de oliva
  • queijo parmesão
Modo de preparo
  1. Fritar a carne com um pouco de azeite até mudar de cor e cozinhar na panela de pressão com o tablete de caldo de carne de 15 a 20 minutos até ficar bem macia.
  2. Em uma panela grande refogar a cebola com o azeite de oliva por 5 minutos, adicionar o alho amassado e a pimenta e continuar refogando por mais 2 minutos, acrescentar a carne e os tomates já picados sem a pele e sem a semente e refogar por outros 4 minutos.
  3. Adicionar a panela a massa de tomate, o açúcar, o manjericão, salpimentar e cozinhar por mais 20 minutos em fogo baixo.
  4. Acrescentar o creme de leite fresco mexer bem e servir com o nhoque e queijo parmesão.
Buen appetito!
………………………………………………………………..
3- Riquísimo ñoquis de yuca
Ingredientes para 6 personas
  • 1200 g de yuca cocida
  • 1 huevo
  • 1 cuchara de mantequilla
  • sal
  • 600 g de harina de trigo
Modo de preparo
  1. Cocinar la yuca con abundante agua e sal hata que estén bien cocidas.
  2. Escurrimos e pasamos por un pasapurés en caliente. Añadimos un poco de sal, el huevo e la mantequilla y mezclamos bien, añadimos poco a poco la harina hasta que se puede amasar con las manos.
  3. Trabajaremos el ñoquis en una mesa enharinada. La masa debe resultar blanda, pero fácil de trabajar, que no se peque en la medida de lo posible.
  4. Cortamos la masa en pociones y hacemos canutillos de un grosor de unos 1,5 cm  y cortamos en pequeños cubos de 1 cm o 1,5 cm.
  5. Cocemos en agua hirviendo con sal y aceite. Los echaremos en el agua y cuando suban arriba los vamos sacando.
  6. Servimos caliente con la salsa  abajo.
Salsa rosa  
Ingredientes
  • 1200 g de carne de ternera para guisar en trozos
  • 800 de tomates pelados y sen semillas
  • 1 cebolla grande cortada en trocitos pequeños
  • 3 dientes de ajo, triturados
  • 2 cucharaditas de azúcar
  • 250 ml tomate frito
  • 100 caldo de carne
  • 100 ml nata fresca
  • 4 hojas de albahaca, troceadas
  • 1 pastilla de caldo de carne
  • 2 pimientas picantes troceadas
  • sal e pimenta negra en grano molida
  • 3 cucharas de aceite de oliva
  • queso parmesano
Preparación
  1. En una olla express, rehogar la carne en una cuchara de aceite hasta que cambie de color, cobrir con agua, añadir la pastilla de calde de carne y cocer de 15-20 minutos desde que empiece a salir o vapor.
  2. En una sartén grade, añadir la cebolla y rehogar por 5 minutos, añadir el ajo y la pimienta y continuar a rehogar por 2 minutos.
  3. Agregar  la carne ya cocida, los tomates sin la piel y sin las semillas troceados, y cocer por 4 minutos, añadir las albahacas, el tomate frito, el azúcar y el caldo de carne y cocer en fuego lento por 20 minutos.
  4. Añadir la nata fresca, mezclar bien y servir con los ñoquis y queso parmesano.

Buon appetito!

Delicious British Toad-in-the-Hole

1 – Tradicional e deliciosa torta com linguiça, direto de Inglaterra!

2- Tradicional y deliciosa Tarta inglesa con longaniza!

Toad in the hole, is a weird name for a dish, a traditional British recipe made with good quality sausage and Yorkshire pudding. The first time I had it was in England long time ago and since than once and while I make it at home, normally on Friday nights because is very easy to make and tastes delicious.

This is my version, hope you enjoy it!

20120329-195516.jpg

Toad in the hole by katyarichkitchen

serves 4-6

Ingredients

  • 1 large onions, sliced
  • 1 tbsp caster sugar
  • 1 tbsp white wine vinegar
  • 2 eggs
  • 150 ml milk
  • 125 g flour
  • 2 tbsp olive oil
  • freshly ground whole peppercorns like black, white, green, pink
  • salt
  • 8 good quality sausage
  • 12 fresh sages leaves

Method

  1. Pre-heat oven 200 ˚C, 400 ˚ F.
  2. Sift flour into a bowl with a pinch of salt and the mix ground peppercorns. Make a well in the centre of the flour. Whisk the eggs and milk into the centre of the well in the flour, gradually to smooth out lumps. Cover and stand for 30 minutes.
  3. Heat the oven proof dish for 10 minutes before you use it.
  4. Brown the sausages with 1 tbsp of olive oil in a medium heat for about 5 minutes, remove from the pan and reserve.
  5. Fry the sliced onions with 1 tbsp of olive oil in a medium heat until they change colours, add the white wine vinegar and sugar and cook for further 2 minutes.
  6. Put the sausage and onions in a oven proof dish, pour the batter over the sausage and arrange the sage leaves into the batter.
  7. Cook for about 20 minutes or until the batter is risen and golden.

Bom apetite!

…………………………………………………………

2- Tadicional torta Inglesa com linguiça.

Ingredientes para 4-6 pessoas

  • 1 cebola grande em fatias não muito finas
  • 150 de leite
  • 2 ovos
  • 125 g de farinha de trigo
  • 2 colheres de azeite de oliva
  • 12 folhas de salvia
  • pimentas em grão fresca moída como ( pimenta branca, pimenta negra, pimenta verde, pimenta vermelha)
  • sal
  • 1 colher de açúcar
  • 1 colher de vinagre de vinho branco
  • 8 linguiças de sua preferência

Modo de preparo

  1. Aquecer o forno a 200 ˚C.
  2. Aquecer a forma  por 10 minutos antes de colocar a massa, não esquecer de untar antes .
  3. Em uma vasilha peneirar a farinha com o sal e as pimentas moídas. Fazer uma bola no centro da farinha e bater os ovos e o leite pouco a pouco  até formar uma massa homogênea. Tapar com filme transparente e deixar repousar por 30 minutos.
  4. Fritar a linguiça em fogo médio com uma colher de azeite por 5 minutos, retirar da panela e reservar.
  5. Refogar a cebola com a outra colher de azeite por aproximadamente 5 minutos, adicionar 1 colher de açúcar e uma colher de vinagre de vinho branco e continuar refogando por mais 2 minutos.
  6. Intercalar as linguiças na forma junto com a cebola e as folhas de salvia.
  7. Despejar a massa por en cima e assar por 30 minutos ou até que esteja levemente dourada

Bom apetite!

…………………………………………………….

2- Tradicional tarta inglesa con longaniza.

Ingredientes pa 4-6 personas

  • 1 cebolla grande en rodajas
  • 1 cuchara de azúcar
  • 1 cuchara de vinagre de vino blanco
  • 150 ml de leche
  • 125 g de harina de trigo
  • pimienta 5 bayas
  • sal
  • 2 cucharas de aceite de oliva
  • 12 hojas de salvia

Preparación

  1. Calentar el horno a 200 ˚ C.
  2. Calentar una fuente por 10 minutos antes de añadir la mezcla, engrasar con aceite.
  3. Tamizar la harina con el sal y las pimentas en un bol, añadir los huevos batidos y la leche y mezclar bien hasta que se quede como una crema esponjosa. Tapar y dejar reposar por 30 minutos.
  4. Mientras, freír las longanizas con una cuchara de aceite de oliva por 5 minutos, retirar y reservar.
  5. En la misma sartén rehogar las cebolla con una cuchara de aceite de oliva por cinco minutes, agregar un acuchara de azúcar y otra de vinagre de vino blanco y continuar rehogando por otros 2 minutos más.
  6. Colocamos las longanizas sobre la fuente junto con la cebolla y las hojas de salvia. Echar la mezcla de harina por encima.
  7. Hornear por 25 minutos o hasta que esté ligeramente dorada.

Buen provecho!

Just another recipe direct from England, Jill’s delicious chocolate crumble (tiffin)…easy to make and yummy, kids will love it.!

Jill's beautiful garden in UK

Jill's chocolate crumble

Ingredientes

  • 8 oz (200 g ) cooking chocolate
  • 8 oz (200 g) rich tea biscuits
  • 4 oz (100 g) butter
  • 2 tbsp golden syrup
  • 2 dessertspoon sugar
  • 4 teaspoon cocoa
  1.  Crush the biscuits between greaseproof paper with a rolling pin.
  2. Melt the butter, syrup, cocoa and sugar in a saucepan. Take off cooker and stir in the crusher biscuits until well coated.
  3. Spread the mixture into a shallow, greased tin and put in a cool place to harden.
  4. Meanwhile, melt the cooking chocolate in a basin over a saucepan of hot water.
  5. Pour the chocolate over the mixture in the tin and leave to cool and harden.
  6. Cut into triangles or small fingers when cold and set.

A great satisfying rich pie, “Steak, kidney ale and mushroom pie”, kidney makes the gravy rich and tick, but if you are not keen on it, make the pie without it, I’m sure it will still be delicious.

Steak and mushroom pie by "katyarichkitchen"

Serves 6

Ingredients

  • 25 g unsalted butter
  • 2 tbsp vegetable oil
  • 900 g braising steak, cut in small cubes
  • 3 lamb’s kidney, cut in small dice
  • 3 tbsp plain flour
  • 2 onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 500 ml dark ale
  • 2 tbsp Worcestershire sauce
  • 200 g mushrooms, quarters
  • 2 tsp brown sugar
  • cayenne pepper
  • 375 g puff pastry
  • salt and whole ground black pepper
  • 1 egg yolk, to glaze the pastry

Preheat the oven to 160 C, 315 F, gas

You will need a 107 litre pie dish and a large oven proof casserole.

  1. Heat the butter and oil in a frying pan. Toss the meat in the flour , season to taste and brown a few pieces at a time, then transfer to a casserole. Continue until all the meat is browned.
  2. Add onions and garlic to the pan and cook for 7 minutes until soft and lightly coloured, then add to the casserole.
  3. Add the ale, Worcestershire sauce, cayenne pepper, sugar and season well. Place a lid on top and cook in the oven for 2 hours until the meat is tender.
  4. Add the mushrooms, stir and pour into the pie dish, let to cool.
  5. Grease the rim of the pie dish. Roll out the pastry on lightly floured surface. Cut a 2.5 cm strip of pastry and press on the top rim of the pie dish. Brush the rim with water. Roll the remaining pastry to make a lid and place on top of the pie, pressing down the edges. Trim and knock up by using a flat-bladed knife and horizontally tapping the edge.  Decorate the pie with pastry leaves. Mix the egg yolk with a little water and brush over the pastry.
  6. Place in the oven, 200 C, 400 F, gas 6 and cook for 25-30 minutes or until the pastry risen and golden brown.

p.s. if you are not using funnel, make small cuts with a scissor on the top of the pastry.

Chutney is a gift for the ones you care about is such a great idea, not difficult to make and so flavoursome and delicious and fulls the kitchen with a wonderful aroma, so this is my Green Tomato and Papaya Chutney….

Green tomato & papaya chutney by katyarichkitchen.com

makes 12 jars depending on the size

ingredients 

  • 750 g green tomatoes, cored and cut into small cubes
  • 4 large onions, diced
  • 4 large green papayas, peeled, seeded and cut into small cubes
  • 1 k sugar
  • 700 ml apple cider vinegar
  • 2 tsp salt
  • 1 tsp ground nutmeg
  • tsp ground cinnamon
  • 1 tsp whole cloves, when the chutney is ready you must take out all the cloves
  • 3-4 red chillies finely chopped
  1. Place the green tomatoes, onions, and papayas in a large heavy pot. Add sugar, vinegar, salt and spices. Stir well.

    Green tomato and papaya chutney

  2. Bring the mixture to a boil, reduce the heat slightly, and simmer uncovered until the mixture is thick, about 2 hours. Add the chilli at the end, mix well.

    Green tomato and papaya chutney

  3. Cool to a room temperature, 24 hours, the chutney will thicker slightly at is chill. If you prefer a less liquid chutney, drain a bit off.

    Green tomato & papaya chutney by katyarichkitchen.com

Feeling like eating French today, so I decided to make the most flavoured Beef Carbonnade….it smells and taste so good…….

Beef carbonnade by katyarichkitchen.com

Delicious rich sauce – Carbonade Boeuf

Serves 2-3

Ingredients

  • 450g braising steak, sliced or cut in small cubes
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 3 tbsp butter or margarine
  • 1 tbsp plain flour
  • 300 ml light ale
  • 100 ml beef stock
  • 1 tbsp white wine vinegar
  • 2 tsp sugar
  • 2 bay leaves
  • parsley
  • salt and fresh ground black pepper

Preheat oven Gas 4, 180 ˚C, 350˚F 15 minutes before cooking.

  1. Melt 1 tbsp of the  butter in a frying pan, and cook the onions for 3 minutes, add the garlic and cook for further 2 minutes or until soft and transparent and place them to a oven-proof casserole.
  2. Add more 1 tbsp to the pan and fry the beef until the meat is browned completely and place on top of onions.
  3. Place another tbsp of butter to the pan, add the flour, mix together till make a roux, graduate stir the beer into the mixture then the beef stock, bring to the boil and continue cook until the mixture thickens.
  4. Stir in the vinegar, sugar, bay leaves, salt and fresh ground black pepper to taste and cook for further few minutes.
  5. Pour over the meat and onion and mix well together.
  6. Cover with a lid and cook in oven for 2 hours or until the meat is tender, stir the carbonnade occasionally during cooking.
  7. Discard bay leaves, check seasoning and sprinkle with parsley.
  8. Serve with mashed or baked potatoes.Bon appétit¡¡¡¡

Beef carbonnade - katyarichkitchen.com