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Juego de Blogueros 2.0: Pastel Mexicano de Chocolate y Aguacate

Originally posted on Los Dulces de Ligia:

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Y aquí estoy de nuevo, participando una vez más en el juego de blogueros, esta vez organizado por mi querida Mònica del blog http://dulcedelimon.com… quien ha tenido la iniciativa de retomar el trabajo que en su día comenzó Fran… Pues el juego de blogueros continua y este mes el ingrediente estrella es el aguacate… no tengo ni idea de lo que publicarán mis compañeros pero estoy segurísima que no tendrá desperdicio porque son todos ellos muy muy buenos!!!. Así que os invito a pasaros por los diferentes blogs donde podréis encontrar maravillosas recetas y no sólo con aguacate… Tomaros vuestro tiempo, porque en ellos encontraréis recetas sorprendentes!. Los participantes son:

Y evidentemente vuestra servidora, que como no podía ser de otra manera, tenia que prepararos…

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Tartaleta de Espárragos verdes con Pera, Nueces y Bacon

Originally posted on Los Dulces de Ligia:

losdulcesdeligia

Dicen que siempre hay una primera vez para todo, en este caso estáis leyendo mi primera entrada de recetas saladas… y el ingrediente que me ha hecho decidir a dar el paso no podía ser otro que los espárragos. Mientras pensaba en una receta dulce para el juego de blogueros del mes de abril… pasaron tantas cosas por mi cabeza… fue así como surgió esta receta, que en realidad no publiqué para el juego de blogueros por dos razones:

losdulcesdeligia

1. Quería publicar una receta dulce, personalmente era todo un reto lograr integrar los espárragos en una receta dulce (objetivo superado!).

2. No estaba segura de querer dar el paso a las publicaciones de recetas saladas en mi blog. Pero los que me seguís desde hace tiempo, sabéis que tampoco he cerrado completamente la puerta…

losdulcesdeligia

El momento es ahora… y os preguntaréis ¿porqué ahora…? Pues porque esta receta me gusta y mucho, no…

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Pork in Green Herb And Citrus Marinade

1.5kgs of Pork Shoulder, deboned, washed in lemon juice and water, then drained.

Salt and White Pepper to taste
Annatto, around 2 teaspoons(To add a nutty flavour and golden colour.

HERB DRESSING:
1/2 Head Of Garlic
Quarter Of a Pink Grapefruit
Black Sesame oil  and olive oil, around 1 teaspoon each.
1 Handful each of:Basil,Chives,and Parsley

METHOD

Wash and drain the pork,set aside and make the herb mix. Combine the ingredients for the herb mix into a mini chopper, until it is a thick green dressing consistency.

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Season meat with sea salt and annatto.

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Then rub the green seasoning into the joint of meat. Check seasoning, adding whatever is needed.

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Place in the oven, for around 2 hours, turning and basting with juices, or until tender. Reserve the cooking juices for gravy. Turn up heat to achieve a crispy crackling if desired.

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Serve hot with roast potatoes, and salad.image

Cornmeal Porridge/Gachas De Maíz (Masa)

Porridge in summer you say… Yes but instead of oats this one is gluten free and made out of cornmeal! This is my mums Jamaican recipe. If you don’t like oatmeal, I can assure you that you’ll enjoy this!! Raymond from http://axelthekey.com, try this porridge for a change!!
This is suitable for breakfast, but can be eaten at anytime of the day!

INGREDIENTS

1 & 1/2 Cups of Cornmeal (Yellow or White)

Up to 2 tablespoons of Sugar/Agave syrup(Pronounced: Agaaav-ey, taken from the Agave Cactus!)/Honey (try not to over sweeten it!)
*For those who cannot eat sugar use a sugar free alternative like Stevia or Canderel.

1 teaspoon of cinnamon, vanilla extract and mace/nutmeg or less to your taste.

Water and milk to combine to ideal consistency

METHOD

Firstly, add cold water to a pot, then stir in the cornmeal. Stir continuously, on a medium heat until it takes on a smooth, lump free consistency.

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Then add the cinnamon after turning down the heat.

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Stir in and the add the milk,sugar, vanilla and then mace.

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Gradually pour in the milk, and stir.

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Stir in sugar/agave syrup/honey

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Stir to avoid lumps and turn the heat up. Allow the porridge to cook for around 2 minutes, or until you have achieved a thin,medium or thick porridge consistency. Serve hot, with jam, or fruit and linseeds, if desired or alone. Disfrutalo!!

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Whoop Whoop!! 10,000 Views!!

I got 10,000!!, I got 10,000!!, I got 10,000!!, I got 10,000!!, I got 10,000!!, yaaaaayyyy!!!!

What can I say, except thank you all on the social media sites, and WordPress followers who have discovered my site and followed me! Thanks to all my regular viewers who click in from time to time… I wish you would comment and give me feedback on my recipes a bit more!!! But many thanks to the cuisines that have inspired this fusion blog!!!

Lamb With Ghost Chilli, Herbs And Cardomom

Lamb again!!! But this time its, got one of the hottest chillies in the world with subtle spicing from Cardomom, Herbs de Provence and smokiness from pimentón dulce!

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INGREDIENTS

4 Lamb Chops, washed in salt water and drained
1 Red/Purple Onion, sliced
1 Clove of Garlic crushed
2 Teaspoons of Herbs De Provence-A French herb mix of thyme,marjoram, and other herbs, notably lavender in traditional Provençal Style.

Spice mix(1 Teaspoon each):

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Mustard seeds
Fennel seeds
Smoked Paprika(2 Teaspoons)
*7-8 Cardamom pods
**Half a Naga Chilli
Coarse Sea Salt
Amchoor (Unripe Mango Powder)

METHOD

Firstly, wash and drain the lamb.
Grind the spice mix, and sprinkle the mix over the lamb,as well as the Herbs de Provence. Heat a pan and brown the meat.

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When they are browned, set aside, and fry the onions and garlic for around 5 minutes. Add the meat and water to cover the meat. Cook for around 20 minutes or until desired tenderness. Serve with rice and salad, or any other starchy side dish of choice, and vegetables. Disfrutalo!!

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*Crush pods with a cleaver,by pressing lightly on the blade. You will hear a ‘click’ sound, which means that the pod has split. Tap the seeds into the spice grinder.

** This is one of the most intense chillies, that you can get! Use half for a tingly effect, one for full on intense burn!!

Pepino Melon, Apricot and Raspberry Cocktail/Cóctel De Melón Pepino,Albaricoque, Y Frambuesa

Since this is Friday, I thought that I’d put up a cocktail.. Being typical Dinie, I thought that it should have a tropical ingredient or two.. And this time, as well as rum,some Chambord Raspberry Liqueur!

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INGREDIENTS

Half a Pepino Melon-This melon has a very subtle flavour and not very sweet.
It is native to South America..
It can be used in baked goods,and smoothies.

3 Apricots, quartered, with stone removed,
2 Teaspoons of Icing Sugar,
Drop of Vanilla Extract
Up to 100mls of Water,
A Shot of Chambord Raspberry Liqueur and White Rum(Use Wray and Nephews Overproof Rum)-use more if needed to adjust the balance of flavour.
Tabasco sauce (Optional)
Ice Cubes

METHOD

Wash and quarter the apricots, removing the stone. Do this by slicing in half and then half again. Twist the fruit lightly, and the fruit should separate from the stone.

Cut the pepino melon in half, scraping away the seeds. Cut in half again, and scoop the fruit away. Set aside in a bowl with the apricots, and add the vanilla extract, icing sugar and water. Blend until smooth.

Put the mixture through a strainer and add the rum, Chambord, tabasco(optional) and some ice. Serve in a tall glass for a long drink, or two tumbler glasses. Disfrutalo!