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!

Cream of Mushroom Soup with a grilled Mushrooms skewers, simple to make with a delicate flavour!

1- Creme e espetinho grelhado de cogumelos, simples de fazer com um sabor muito delicado!

2- Crema y pincho de setas, simples y con un sabor muy delicado!

Cream of mushroom soup by katyarichkitchen

Serves 2

Ingredients for the cream of mushroom soup

  • 200 g mushrooms, trimmed and roughly chopped
  • 1 shallot, finely chopped
  • 1 dessertspoon of butter
  • 1 garlic clove, finely chopped
  • 1/4 lemon juice
  • 1 tbsp flour
  • 200 ml chicken stock
  • 50 ml dry white wine
  • 200 ml milk
  • a pinch of nutmeg
  • a dash of tabasco
  • salt and fresh ground black pepper
  • sigle cream to decorate
Method
  1. Over a low heat sweat the finely chopped shallot and garlic in the butter for few minutes until they are soft but not browned.
  2. Stir in the mushrooms, lemon juice and white wine and sweat until their juices begin to run.
  3. Sift in the flour and cook thoroughly, stirring to avoid lumps.
  4. Pour on the stock and bring up to the boil and simmer gently for 30 minutes.
  5. Liquidize the soup . Return to the pan, add the milk and re-heat.
  6. Taste and adjust the seasoning with salt, pepper, tabasco and nutmeg.
Ingredients for the mushroom skewer
  1. Mix together a little bit of chopped parsley, grated parmesan cheese, olive oil, salt and pepper, season the mushrooms and tomatoes with the mix.
  2.  Arrange the mushrooms and cherry tomatoes into the skewer and grill them until cooked.
  3. Serve the cream of mushroom soup with the mushroom skewer and a little bit of single cream.
Bom apetite!
……………………………………………………………………..
2- Creme e espetinho gelhado de cogumelos.
Ingredientes para 2 pessoas
  • 200 g de cogumelos paris, limpos e cortados em quatro
  • 1 chalota, bem picada
  • 1 dente de alho , bem picado
  • 1 colher (chá) manteiga
  • 1 colher (chá) farinha de trigo
  • 1/4 de suco de limão
  • 200 ml de caldo de galinha
  • 200 ml milk
  • 50 ml vinho branco seco
  • noz moscada
  • sal e pimenta negra em grão moída
  • tabasco a gosto
  • creme de leite fresco

Modo de preparo
  1. Em fogo médio refogar a chalota e o alho por alguns minutos até estarem ligeiramente dourados.
  2. Acrescentar os cogumelos, o suco do limão e o vinho branco, continuar refogando até que os líquidos estejam praticamente absorvidos.
  3. Peneirar a farinha na panela, mexer bem e adicionar o caldo de galinha  e cozinhar por 30 minutos.
  4. Bater a sopa no liquidificador até ficar cremosa, voltar a panela, acrescentar o leite e temperar com sal. pimenta, noz moscada e tabasco e aquecer.

Ingredientes para o espetinho de cogumelos

  • 6 cogumelos (champignones fresco), limpos
  • 6 tomates cereja
  • salsinha picada
  • queijo parmesão
  • azeite de oliva
  • sal e pimenta negra em grão moída
  1. Misturar um pouquinho de salsinha, queijo parmesão, azeite de oliva sal e pimenta e temperar os cogumelos e os tomates.
  2. Intercalar os cogumelos e os tomates e grelhar até estarem ligeiramente dourados.
  3. Servir a sopa com um pouquinho de creme de leite e o espetinho.
Bom apetite!
……………………………………………………………………………………….

3- Crema y pinchos de setas.
Ingredientes para dos personas
  • 200 g de setas limpias y troceadas
  • 1 chalota, troceada
  • 1 diente de ajo, troceado
  • 1 cuchara de mantequilla
  • 1/4 de zumo de limón
  • 200 ml caldo de pollo
  • 200 ml de leche
  • 50 ml vino blanco seco
  • 1 cuchara de harina
  • tabasco
  • sal y pimienta negra en grano molida
  • nuez moscada
  • nata liquida
Preparación
  1. Calentar la mantequilla e rehogar la chalota y el ajo por algunos minutos, hasta estén ligeramente dorados.
  2. Añadir las setas, el jugo de limón, el vino e continuar rehogando hasta que el liquido esté casi seco. Mezclar la harina tamizada y mezclar bien.
  3. Agregar el caldo de pollo y cocinar por 30 minutos.
  4. Triturar la sopa en un vaso batidor hasta que se quede como una crema.
  5. Regresar al fuego, añadir la leche, sazonar con sal pimienta, nuez moscada y tabasco y calentar por algunos minutos.

Ingredientes para los pinchos de setas

  • 6 setas (champiñones)limpias
  • 6 tomates cereza
  • perejil
  • aceite de oliva
  • queso parmesan
  • sal y pimienta negra molida
  1. Mezclar un poquito de perejil troceado, aceite de oliva, queso parmesan, sal y pimienta, sazonar los tomates y las setas.
  2. Montar los pinchos con las setas y los tamates y hornear hasta que estén ligeramente dorados.
  3. Servir la crema com un poquito de nata y los pinchos de setas.
Buen provecho!

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

The region of Valencia is known for its many rice dishes, like Paella and also Arroz al Horno (Oven-Baked Rice)…

This also traditional dish is very similar to the famous paella, one of the differences is that it can be made with different types of sausage  never with seafood and it’s baked in the oven.

It’s not to difficult to make, and the rice is so tasted and full of flavour……It makes a perfect meal for the whole family.

Oven-Baked Rice – Arroz al Horno

Oven-Baked Rice by katyarichkitchen.com

Serves 6

Ingredients

  • 200 g pancetta, diced
  • 2 blood sausage (optional) or black pudding sausage ( morcilla)
  • 500 g pork ribs, cut in small cubes
  • 400 g lean pork, cut in small cubes
  • 2 Spanish chorizo, cut in a half (optional) – any other sausage can be used
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 3-4 ripest tomatoes
  • 200 g butter beans ( or potatoes, diced)
  • 200 g runner beans
  • 300 g  Spanish short grain rice (or medium grain rice)
  • 1 level tsp saffron
  • 1 tsp sweet red paprika
  • 900 ml water or stock
  • 3 tbsp olive oil
  • lemon edges

Preheat the oven the oven Gas 7, 425 ˚F, 220˚C, 15 minutes before cooking.

  1. Heat 1 tbsp of olive oil in, large frying pan and fry the pancetta until browned and transfer the meat to a paella pan or large ceramic dish or other large flat dish or casserole that can be used on stove top and in the oven.
  2. Add the pork ribs, fry until browned and transfer to a paella pan.
  3. Add 1 tbsp fo olive oil to the frying pan and fry the lean pork until browned and transfer to a paella pan.
  4. Add the reminded oil and fry the Spanish chorizo for 2 minutes, transfer to the paella pan, add the morcilla (blood sausage) and fry for more 2 minutes and set aside.
  5. Cut the tomatoes in a half across the width ( not stem to bottom). Great the meat side of the tomato using a coarse vegetable greater over a bowl, great close to the skin as possible ( do not great skin). Discard the tomato skin.
  6. Heat the paella pan, add the tomato pulp to the meat and fry for 2 minutes, add the chopped onions and garlic and fry for more few minutes.
  7. Add the rice, saffron and sweet paprika and cook for further 3 minutes.
  8. Pour the water or stock, add the butter beans, season to taste and carefully transfer the pan to the oven and cook uncovered for about 50 minutes or until the liquid is completely drain out.
  9. About 30 minutes before the cook is done, add the runner bean to the pan.
  10. Just before serving, add the blood sausage to the pan and serve the rice with lemon edges.

    Spanish Oven-Baked Rice 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

Spinach Tart is one of my favourites, so light, healthy and delightful that is the number 1 in my family opinion…..they always ask me to make it… enjoy

Spinach tart by katyarichkitchen.com

Ingredients for the pastry

  • 225 g plain flour
  • 100 g light margarine
  • pinch of salt
  • pinch of sugar
  • 4 tbsp cold water
  1. Sieve the flour, salt and sugar into a mixing bowl.
  2. Cut the margarine into small cubes and add to the bowl.
  3. Using your fingertips, lightly rub the margarine into the flour until the mixture resembles fine breadcrumbs. Mix to a firm but pliable dough with 4 tbsp of cold water.
  4. Turn out of a bowl and knead lightly on a floured surface until the pastry is smooth and free of any cracks. Wrap in greaseproof paper and chill in the fridge for 30 minutes.

Preheat the oven to Gas 6, 400 ˚F, 200 ˚C, 15 minutes before baking the pastry

  1. Roll the chilled pastry out in a lightly floured surface and, using the rolling-pin to help you lift it, line an ovenproof dish already lightly greased. Roll the pin across the top to remove any excess pastry. Place a sheet of tin foil over the pastry, then cover with baking beans and bake blind in the oven for 10 minutes.
  2. Remove paper and beans from the pastry case and continue to cook for further 5 minutes. Remove from oven, then reduce the oven temperature to Gas 4, 350 ˚F, 180 ˚C.

Ingredients for the filling

  • 500g frozen spinach
  • 1/2 onion, chopped
  • 200 g bacon cut in small cubes
  • 25g light  margarine
  • 200 ml single cream
  • 3 eggs
  • a pinch of cayenne pepper
  • 50 g Gruyère cheese
  • 1 tbsp fresh parsley, chopped
  • salt and fresh ground black pepper
  1. Place the spinach in a glass baking dish, cover with transparent film and make few holes in the plastic for vents, and heat for 5 minutes in the microwave. Remove, strain all the liquids and reserve.
  2. Heat the margarine in a large saucepan, cook the onions gently until soft, add the bacon and cook for more 3 minutes, add the spinach, cayenne pepper and season to taste then arrange in cooked pastry case.
  3. Beat together eggs, cream, add parsley and season well, then pour over the spinach.
  4. Finely grate the cheese and sprinkle over the top.
  5. Return the tart to the oven. Cook for 25-30 minutes, or until the filling has set and pastry is a golden brown.
  6. Serve hot or cold with mixed salad.

    Spinach tart by katyarichkitchen.com

The easiest home-made truffles in the word

Truffles is always delicious and there isn’t nothing better then a home-made ones for Christmas presents….. 

truffles - katyarichkitchen.com

katyarichkitchen.com

makes 24

Ingredients

  • 150g plain chocolate  ( I used 70 per cent cocoa Lindt chocolate)
  • 75 g milk chocolate (I used extra creamy milk Lindt chocolate)
  • 150 ml doble cream
  • 25 g unsalted butter
  • 1 tbsp of brandy (optional)
  1. Break 150g of plain chocolate into squares and place in a food processor. Process until granular.
  2. In a medium pan, place 150 ml of double cream, 25 g unsalted butter, 1 tbsp of brandy(optional) and bring to the boil.
  3. Add the chocolate to the creamy mixture and mix very well until  smooth.
  4. Transfer the mixture to a bowl, cover with cling film and chill for several hours.
  5. Spoon into a small walnut-sized pieces and roll in your hands to form balls . Do not over handle as the heat will melt the truffles.
  6. Place on a wire rack over a baking sheet and carefully spoon 75 g melted chocolate milk over half the balls.
  7. Chill in the fridge until needed .

Cooks tip : melt the milk chocolate in a bowl over a pan of simmering water.

Bom apetite!