THREE DELICIOUS RICE

THREE DELICIOUS RICE

Today we travel to Asia to enjoy a classic and super delicious three delicacies rice. It is ideal for children to eat vegetables and fish, in this case they are prawns. I put the ingredients and we start !!

 

Ingredients:

• 200 g of round rice
• 500 g. prawn
• 3 eggs
• 3 thick cooked ham slices
• 250 g. carrot
• 150 g. peas
• Soy sauce
• Extra soft virgin olive oil
• Salt

Preparation:

1. Cook the prawns for 2 minutes. Drain, peel and reserve the tails.
2. Cook the peas and the diced carrots in slightly salted water. We cook the vegetables for 10-12 minutes, drain and reserve.
3. We cut the cooked ham into strips and brown it in a pan with a thread of oil. We reserve.
4. In a saucepan we heat about 600 ml. of salted water.
5. When the water begins to boil add the rice.
6. Cook the rice over medium heat for 18 minutes.
7. We wash the rice to stop cooking dry and leave it loose, drain well.
8. We beat the eggs with a pinch of salt. When the oil is hot, pour in the beaten egg.
9. You just have to cover the bottom of the pan, it must be quite thin. When it is ready we remove it from the fire and cut into very thin strips. We reserve.
10. In a wide saucepan, heat a splash of olive oil. Add the well-drained rice and brown for a few minutes.
11. We add the rest of the ingredients to the rice, peas, carrots, cooked ham, omelette and prawns.
12. We mix well while we cook 2 or 3 more minutes, to integrate all the flavors.

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SQUID IN INK

SQUID IN INK

Ingredients:

• 1 kg. squid
• 3 large onions
• 2 cloves of garlic
• 200 ml. White wine
• 200 ml. of water
• 6 tablespoons of extra virgin olive oil
• 1 envelope squid ink
• Salt

Preparation:

1. We clean the squid (remove the guts, eyes, mouth and inner shell) and wash well under the tap to remove possible remains and drain.
2. Cut the squid into rings and the tentacles into pieces and reserve.
3. We put the ink in a glass with water and crush until the bag that keeps it breaks so that it detaches and stains the water. We reserve.
4. In a saucepan we incorporate extra virgin olive oil.
5. Peel and cut the onion into irregular pieces and the garlic cloves the same.
6. Add to the saucepan when the oil is hot.
7. Sauté over medium heat for 10 minutes, stirring occasionally so that it does not burn.
8. Add the cut squid and let them fry with the onion for 10 more minutes.
9. Season with salt and pepper.
10. Pour the wine into the saucepan and continue cooking for 2 minutes until the alcohol evaporates.
11. We add the dyed water that we have reserved.
12. Let it cook over medium heat for 60 minutes, stirring occasionally to prevent sticking.
13. Once the hour has passed, we wait for it to warm up, we serve and eat !!!

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HAKE STEW WITH POTATOES

HAKE STEW WITH POTATOES

Hake is a vitamin-rich white fish that works well with potatoes as a side. Not only can we use merzula in this way, it is spectacular in green sauce, or even if you want the children to help you and eat better, you can make hake meatballs. It is the same recipe as some meatloaf but changing the main ingredient. We will make recipes like this soon ...

It is one of the easiest reviews that exist, so cheer up !!!

Ingredients:

• 1.5 kg of hake
• 1 onion
• 1 clove garlic
• 3 tomatoes
• 1 teaspoon of sweet Vera paprika
• 2 potatoes
• Parsley
• 250 ml. Water
• Extra virgin olive oil
• Salt

Preparation:

1. In a saucepan, heat a teaspoon of olive oil. The casserole has to be wide for the pieces of hake to enter.
2. When it is hot add the chopped onion and garlic.
3. We poach for about 10 minutes.
4. Peel, dice the potatoes and add them to that casserole. We better crack the potatoes instead of cutting them so that they release the starch and thicken the sauce.
5. We continue to cook, stirring occasionally, while the potatoes are browning and the onion continues to fry.
6. We remove the casserole from the heat and add the paprika.
7. We remove to integrate it with the rest of the ingredients and we put it back on the fire.
8. Add the peeled, grated or chopped tomato, the chopped parsley and cook for 10 minutes more, stirring to avoid burning.
9. Let's pour the water.
10. From the moment it begins to boil, cook over medium heat for 15 minutes with the casserole covered.
11. Add the salt and the pieces of hake to the casserole, cook for 5 more minutes and turn off the heat.
12. We keep the fish for 5 more minutes in the saucepan off and covered before serving. This way you can finish cooking.

Here I leave you the pans and casseroles that I use !!!

TIPS!!

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COD FRITTERS

COD FRITTERS

It is a perfect recipe for the little ones and that they eat fish without practically noticing it. We will start as always with the ingredients:

•  400 g. desalted cod
  
• 1 large onion or 2 chives (depends on what we have)
• Fresh parsley
• 200 g. wheat flour
• 3 large eggs
• 150 g. of butter
• 300 ml. of water
• 2 teaspoons Royal chemical yeast powder
• 1 liter of mild olive oil or sunflower oil for frying
• Salt

Preparation:

1. We will start by cutting the onion and soaking the cod. If it is already salty, you have to leave it in water for 2 days, but changing the water every 5 - 7 hours.
2. When it is finished desalinating, we put it in the fridge until we cook it.
3. We put oil in a pan (just a little) and poach the onion that we cut before.
4. When that onion is transparent, add the cod and crush and cook at the same time.
5. We remove from the heat, put parsley and mix with the ingredients.

Now we go with the dough:

1. In a bowl we are putting the flour and the yeast, all previously sieved to avoid lumps.
2. We put butter to melt in a saucepan.
3. We put the sifted flour with the yeast and put it back on the fire.
4. We stir with a spoon until we get a homogeneous mass, a smooth cream and without lumps. The heat will help to prevent lumps.
5. That dough has to be peeled off the sides of the pot until it appears to be completely dry.
6. We turn off the heat and remove the casserole with the dough from the fire. We let it cool down.
7. Add the eggs one by one and stir until the first is integrated. So with all three.
8. Once we have the prepared base mass, we add the cod and the onion and stir until it is integrated.
9. Let it sit for about 15-20 minutes.

To fry them:

1. We heat a frying pan with plenty of oil over medium heat.
2. With the help of two teaspoons, we form small balls with the dough that we will fry.
3. The difficulty of this recipe is in the temperature of the oil, since if it is not hot enough the dough falls to the bottom. But if it is too hot, a dry coating forms around the donut that prevents it from growing.
4. We put them in the pan little by little. When they are golden, remove the fritters from an absorbent paper.

Finally we let them cool a little so as not to burn us and they will be ready to eat us. It is a heavy recipe due to the type of dough it has, so it is best to accompany them with a light salad and fruit dessert, to counteract the fat that the recipe carries, although previously we have already tried not to leave it greasy.

CANNELLONI STUFFED WITH TUNA

CANNELLONI STUFFED WITH TUNA

Ingredients:

• 12 cannelloni plates
• 150g tuna in crumbs
• 3 eggs
• 80g fried tomato
• 100g of grated cheese
• Extra virgin olive oil
• Salt and black pepper

For the quick béchamel sauce:

• 200 ml milk
• 50g butter
• 15g wheat flour
• Nutmeg
• Salt

Preparation:

1. Boil the pasta plates and when they are finished, leave them on a cloth.
2. We cook the eggs. Once the water is boiling we must leave it between 11-12 minutes depending on the size of the egg or the number of those we are cooking. Then we peel and grate. We put them in a bowl.
3. To that bowl with the eggs we add the tuna, the fried tomato sauce and a jet of extra virgin olive oil. Mix well.
4. We put portions of the mixture on each cannelloni plate.
5. We roll the plates into the cannelloni shape and leave them on a baking sheet.

For the bechamel:

1. In a container suitable for micro put the butter, flour, salt, pepper and nutmeg to taste.
2. We heat 1 minute in the microwave and stir well.
3. Add the milk, mix and heat again for another minute.
4. Mix until you get a béchamel sauce that is not too thick. If it does not thicken, we heat it for another minute or let it rest.

For baking:

1. We cover the cannelloni with the bechamel sauce and sprinkle the grated cheese.
2. Gratin in the oven until the cheese is melted or until it is toasted.
3. Take out and let cool for a few minutes.

READY TO EAT AND PLATE!!!!!