Truita de Patates

Bon dia!!

Com ja sabeu hi ha moltes varietats de truita (francesa, de ou, de patates rellena de pernil i formatge etc), però avui ens centrarem amb  la truita de patates. Aquesta truita es un dels més típics i gustosos de la gastronomia espanyola.

Ingredients per 4 persones:

• 3 patates 
• 1 Ceba
• Oli de oliva
• Sal
• 4 o 5 ous

Aquí vos deix un link de 300 receptes de truita diferents  i un video sobre la preparació  de la truita de patates.
Link: http://www.recetasgratis.net/Tortilla-busqCate-1.html

 

Postres saludables

Hola!

Como ya sabemos todos la primavera está por finalizar, dando así paso al tan ansiado verano. En otras palabras mucha gente ya ha empezado ha hacer la "operación bikini". Por eso, el tema de hoy serán los postres saludables.

Vamos a remarcar que un postre saludable no es sinónimo de un postre bajo en calorías, sino más bien nos estamos refiriendo la calidad de los ingredientes que lleva el postre.

Cuando hablamos de postres elaborados y no de frutas frescas o gelatinas, generalmente hablamos de postres con mucho azúcar y grasas. Sin embargo, aunque las calorías no disminuyan notablemente, si se incrementan los buenos nutrientes y así desaparecen las calorías vacías.
Aquí os dejo un link sobre consejos para elaborar postres saludables: http://www.directoalpaladar.com/salud/los-mejores-consejos-para-elaborar-postres-saludables

 










Aquí también  os dejaré un link sobre varias recetas de postres saludables, su autora se llama Auxy Ordòñez, bloguera especializada en postres saludables: http://www.postressaludables.com/

 

The seven rules to recognize good cooking

Good morning!!

As some people love a dish, but on the other hand, others do not like anything? there are specific criteria for evaluating a meal?
Roberta Schira is a food critic. She has tried to answer these questions. She start of how people can have different opinions about a meal, and as this opinion varies so much from one person to another. She say that "the good is objective".

If you want more information,  you can visit this link there also find the explanation of the seven rules: 

http://elcomidista.elpais.com/elcomidista/2014/03/05/articulo/1393999200_139399.html

"Panadas" Mallorcan

Hi! As you know empanadas are typical in the Balearic Islands, which are make mainly  for Easter. An interesting information is that the "panada" Mallorcan has its origins in the panada  Jewish. Descended from an ancient dish called paixtida.The use of lard and sobrasaada was interpreted as a way to Christianize the original Jewish recipe, as with other products, for example, "ensaïmada".

Now,  I will post a video so you can see as is make:

Curiositats

Hola, avui pegarem un gir inesperat a la cuina japonesa, concretament al sushi. L'altre dia volguent posar algunes dades innovadores al meu blog cercant "curiositats sobre el menjar". Vaig trobar una pagina on parlava de 21 coses que no sabia sobre el sushi. Cal remercar que la historia del sushi va neixer a China com una manera de conservar el peix, posteriorment es va traslladar al Japó on es va popularitzar. A més a més, les primeres referències del sushi al Japó es de l'any 718, com part d'un tractat de lleis anomenat Yororitsuryo, en ell es fa referència la utilització del sushi com a forma de pagament d'imposts.


Així doncs, tenint en compte que la cultura oriental és molt diferent a la occidental, també ho són els seus plats i les seves costums alhora de menjar a la taula. Per exemple, sabieu que les dones no poden fer sushi?, ja que la seva temperatura corporal és més elevada i per tant, alteren el gust de l'arrós quan es prepara, o també, mai has de deixar el plat buit, si no deixes ni un gra d'arròs, el cuiner es pensara que no ha fet suficient menjar. Així que, ho deixes una mica, o felicites al mestre i el convides a un sake.

 Si vos interessa sabre més informació feis click al link:
http://www.traveler.es/viajes/placeres/articulos/21-cosas-que-no-sabias-sobre-el-sushi/5316

Almejas a la marinera

Hoy os enseñare como preparar unas deliciosas almejas. Se pueden hacer de varias maneras pero una de las màs populares es a la marinera.

Ingredientes para 3: 

- 1 kg almejas frescas
- 3  dientes de ajo
- 1/4 cebolla
- 1 hojas de laurel
- 10gr.  de pimentón dulce
- 20gr. de harina
-  Tomate frito
- 50 ml de agua
- 50ml de vino blanco
- Aceite
- Perejil
- 1 cayena
- Sal
-20gr. de pan rallado


Aquí os dejo un video sobre su preparació:

 

Galician Style Octopus

History

Pulpo a la gallega -Galician style octopus- takes us back many centuries, not because the recipe was the same, but because octopus has been consumed in this autonomous region for longer than we can count.
 The name in galician for pulpo a la gallega is "pulpo a feira" (fair style octopus) for a very simple reason. During the cattle fairs the farmers would buy or sell cattle, sell their farm products, etc, and buy groceries such as salt, sugar and other products they didn't have daily access to. 
The trip to the town where the fair took place took a long time and most people would stay for lunch or dinner. Those who stayed near the fair venue could eat octopus (as we've mentioned before, it was a very typical dish in fairs).
The "pulpeiras" (specialized in octopus) would cook the animal in copper cauldrons and serve the octopi in wooden plates. It is said that the copper pot gives it an incomparable taste that it's impossible to obtain with any other material.

Ingredients (4 portions)

• 1 octopus of 2 kilos

• 500 grams of potatoes

•  Paprika

• Spicy paprika

• Salt
• Olive oil
  

  Preparation 

• If it's a fresh octopus first we must soften the octopus, there are two ways to this, you can either beat it with a wooden rolling pin until its texture softens or freeze it for two days and defrost it the day before cooking it in the fridge (put it in a bowl because it will release a lot of liquid) 

• Dice the onion and add it to a pan with water. When it begins to boil is time to add the octopus. Grab it's head and dip it in the pan three times. After the third time you put it in and take it out add to the pan permanently. Cook for 40 minutes 

• Once cooked remove the pan from the fire and let it cool for 15 minutes. 

• Using the same water in which the octopus was cooked, cook the potatoes (previously peeled and diced). While they boil dice the octopus in medium sized slices. 

• When the potatoes are cooked remove from water and add to a platter. We add the octopus slices on top. 

• The final touch is adding the olive oil and paprika and abundant coarse salt. You can prepare a vinaigrette previously or add the ingredients separately. 

We can find information in this blog: http://www.spanish-food.org/seafood-pulpo-a-la-gallega.html