Spiced Tea Biscuits/Galletas Especiadas Con Té

Heeyyy!!! I haven’t forgotten you all, I’ve just had a rather busy month! I did a short course about starting up a business (Yes,Dinie dreams too!!), and been preparing for a major event.. I hope to let you know more as the weeks roll on! I hope you all can make it-Well,you London/U.K followers will most likely make it! And I hope you do!

In the meantime, I’ve been inspired and this time its the bakery menu that has a new recipe. They are spiced and fragrant biscuits, using Lapsang Souchong tea! Feel free to use any other tea of your choice.

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INGREDIENTS
MAKES 30 BISCUITS/COOKIES

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150 grams of Plain Flour sieved
60 grams of Caster Sugar
150 grams of Margarine/Butter

2 Lapsang Souchong Teabags- This is a delicately smoky and fragrant flavoured tea, made by smoking tea leaves over pine leaves/bark.

1 Whole Mace shell(Or Mace Powder.)
2 Teaspoons of Sichuan Peppercorns

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1 Packet of Dark Chocolate Chips
Pinch of Salt

METHOD

Sieve the flour into a bowl, and add the sugar and other ingredients, including spices which should have been ground to a powder.

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Rub together using fingertips, then knead the dough together lightly to mix the ingredients together. Then, add a few splashes of water to bind the mixture into a dough. This should not take long.  Make sure the sugar and margarine have combined very well before this last step.

Lightly flour a surface or clean dry chopping board,and roll out a small quantity of dough. Use cookie cutters to shape the biscuit dough,and place in a non stick baking tray. Bake for around 10-15 minutes on 180° in an electric oven. Repeat with the rest of the dough. Serve with.. What else.. Tea!! Disfrutalo!

Roasted Cauliflower#2/Coliflor Asado#2

Roasted Cauliflower time again!! I swear, eating boiled is not an option again! Try this one with a roast dinner or side dish to something plain, as this one has mouth tingling Sichuan peppercorns, and spices to create a highly interesting dish that you will not believe is cauliflower! It tasted just as good as my roast beef!

INGREDIENTS

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1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.

Drizzle of Oil

Spice Mix (1 Teaspoon each of):

Dried Rosemary, Powdered Annatto, Powdered Garlic, Ajwain Seeds, Salt(less than a teaspoon, as too much salt will ruin it! If using a large cauliflower feel free to add upto this amount though.)

 

METHOD

Firstly, cut and soak the cauliflower in salted water, for about 15 minutes, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the spice mix over the top, dividing the cauliflower into two. Repeat the action for the other pieces.

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Place in the oven. Drizzle oil over the vegetable. This should cook for around 30-40 minutes on 200 degrees. Serve with meat, tofu, fish  or as part of a warm salad. Disfrutalo!

 

 

 

Shark Paella/Paella De Tiburon

Hello all! No, the title wasn’t a mistype.. It does say shark paella!! This being Lent, I decided to explore the world of fish and seafood a little bit more. As I’m not supposed to eat as much meat as I would do normally, vegetarian or pescetarian(Seafood) food is the way to go. Shark, as much as it conjures up images from the movie Jaws(Duh-da, duh-da, duh-duh-duh-duh-duh-duh-duh.. Hahahaaaaaaa!), is a well eaten fish in other countries, such as China and Trinidad and Tobago. Shark is a firm and flaky, white fish, with a mild taste that can take on any flavours. After inspiration from Ivette, from the blog, Joyofspanishcooking.com, who did a version of Paella based on her family recipe, taught to her by her abuela; I decided to make my own. I simply used what I had and it turned out perfectly fine!

*Buy farmed fresh-frozen shark steaks, and trim away any skin. Rinse the shark in lime juice and water. Shark/Tuna/large fishes is not recommended to be eaten by young children, pregnant women or those in poor health due to small levels of mercury. Eat in moderation, but do not exceed more than two pieces at one time. Farmed contains lower levels of harmful mercury.

 

INGREDIENTS

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2 Shark Steaks, trimmed and sliced, soak in lime juice and water.

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One Red Onion, chopped

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Three Pinches of Saffron, soaked in water

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1 Teaspoon of Garlic,Pimenton(Smoked Paprika) Cumin, Oregano, Crushed Jalapeno and Cardamom(About 3 crushed pods, using the back of a spoon lightly pressing on it.)

2 Teaspoons of Ground Crayfish-You can find this at African food stores or Tesco, and any other good stockists of dried ground shellfish. Replace them with soaked dried shrimps or better still, fresh crayfish pieces if you can find it. Add about a tablespoon and 1/2 or thereabouts for the fresh shellfish. 

Half a cup of Green Peas

1 Tablespoon of Olive Oil

1 Cup of Basmati Rice, rinsed and set aside

Vegetarian Boullion to taste

METHOD

Rinse the fish and slice into chunks, set aside. Chop the onion and heat a frying pan. Gently fry the onions, adding the spices after 5 minutes , then add the fish, and crayfish.

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Add a little more oil and seal the fish, and then pour the saffron and peas  after 5 minutes.

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Add rinsed rice and cover the contents in boullion, stir the contents evenly and cover and leave to cook on a low simmer until the water has been absorbed and the rice is tender.

IMG_20160304_185508Serve by itself or with rocket salad and lemon wedges. Disfrutalo!

Prawns in Saffron Sauce/Gambas En Salsa De Azafrán

Happy leap year day for those whose birthday it is,or if anyone is out proposing! For me it’s just another end to a month,and I will end it with a new recipe.

This one is a prawn and saffron one,with coconut cream. Feel free to use any fish you desire,as cod would work well with this dish.

INGREDIENTS

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Around 400 grams of Prawns-I bought raw butterflied prawns, that were frozen. Feel free to use unfrozen.

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A Small Quantity of Onion,Ginger and Garlic paste.(Around 2 Tablespoons)

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1/2 Teaspoon each of: Coriander,Cumin, and Pimento.

Smoked Ghost Chilli(Use milder chilli or less than a 1/2 teaspoon of ghost chilli,as it is quite hot!!)

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Oil to saute
Salt and Black Pepper to taste

A Small Piece of Coconut Cream,about 40 grams worth.

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3 Pinches of Saffron, steeped in a little water. Pinch and crumble the saffron and pour over hot water, upto 100 mls.

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METHOD
Rinse the prawns, and set aside. In a pan sauté the onion paste for 5 minutes and then add the spices and coconut cream.

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When the coconut has nearly broken down, add the steeped saffron, and season to taste. Add the prawns. Add a little more liquid,so that the sauce is slightly thick,but not completely dry.

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Cover for around 5-6 minutes on a bubbling simmer. Serve immediately with rice or potatoes and seasonal vegetables.

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Disfrutalo!

Dinie’s Monkfish Goujons/Goujones Rapé De Dinie

I realised that I don’t have nearly enough fish and seafood in my recipe vault.. And now its Lent, and most of my diet is seafood, fish and vegetarian foods. So it makes sense to write up the new fish recipes as I cook them.

Today’s recipe is Monkfish Goujons! You can use any other firm white fish but this is so meaty, relatively boneless and mild tasting,that you will like it!

SERVES 4

INGREDIENTS

4 Medium pieces of Monkfish-The monkfish was from a frozen seafood store. Nothing wrong with that,maybe a bit smaller pieces than wild monkfish; But cheaper than buying from a fishmongers. Just defrost, remove sinew if any,and wash in lemon juice and water.

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Fish Seasoning(1 teaspoon each of)-

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Coriander seeds
Smoked Paprika

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Garlic Powder
Black Pepper

All Purpose Bullion- This can be used for all foods. Here is a brand I use.

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1 Small Piece of Smoked Ghost Pepper-

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Grind all the spices together and season the fish.

Saffron Oil- Thanks to BBC Food,I learnt how to extract saffron without waiting a week or two, by heating both olive oil and vinegar together. The mixture is boiled on a high heat with a lid, until the vinegar has evaporated. Add at least 2 capfuls of vinegar to the oil and 2-3 pinches of saffron. The oil should have a mild saffron taste.

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1 & 1/2 cups of Harina Pan(Precooked Cornmeal)-

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Upto 3-4 medium sized eggs whisked.

METHOD
Clean and slice the fish into strips at least a centimetre thick. Wash and drain, and season.

Prepare the oil and vinegar mix to extract the saffron. Heat on medium, with the cover over the pan. When the vinegar has stopped spluttering in the oil and the smell fades, the oil should have taken on a golden colour and flavour of saffron.

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Dip the fish in whisked egg:

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Then in the cornmeal (add just a little salt to the flour):

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Repeat the same action again, and reserve the fish ready to pan fry.
Heat the oil and fry the fish in batches.

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Serve hot with fries,salad,or simply with tartare sauce, or truffle mustard. Disfrutalo!!

Scrambled Eggs/Huevos Revueltos

I know what many of you are going to say… Scrambled eggs.. But I know how to do that!! But, when I began this blog four years ago, I wanted to show how easy and economical it was to cook your own meals! I also wanted to make things simpler for those who can’t even boil water! So, without further ado, here is a basic recipe for those who want to know how!

INGREDIENTS

2 Large Eggs or 3 Small-Medium Eggs
Salt and Black Pepper
Cheese (around 30 grams or so. OPTIONAL)
Around 20 grams or two spoons of butter

METHOD

First, whisk the eggs,with a little salt and pepper and then set aside. Or you could wait until the butter has melted and whisk the eggs in the pan, like I did in the picture! Otherwise, heat a pan with the butter and,when melted, add the eggs.

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Keep on a moderate heat, and using a wooden spoon, gently stir.

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As it cooks it,will set a little more and look like this:

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You are looking for a firm yet soft consistency. Add cheese if desired.

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Excuse the slightly blurred picture! Lol!

Stir the cheese in and allow to heat for 30-40 seconds more,to melt the cheese. In total, stir for 5 minutes until you have a slightly firm,yet soft and silky texture and it is hot throughout the mass of eggs. Leave it longer,and you will have nasty,rubber textured eggs! You’ve been warned!! Serve with toast,beans,hash browns,sausages or even by itself.

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200!!!!

Thank you so much to all my followers!! Its been a good start to the year, and may there be many more witty,inspired and heartfelt posts from all of you who decided to jump on the ‘Dinieworld’ bandwagon!! Thank you all for liking my recipes,the comments and giving me inspiration to look into new things or learn. You guys are a lot to keep up with,but I’ll try!

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Model shoot picture

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Spicy Garlic Popcorn/Palomitas Picantes Con Ajo

What happens when you crave popcorn, but can’t have your favorite toffee flavour?(Due to Lent, I’ve given up sweets of most kinds except yoghurts.) I hear most of you say,’Just have the salted one’.. But in ‘Dinieworld'(My creative alter ego world!), nothing is ever going to be that simple and boring on my taste buds!

So if you like, a little spice(From smoked ghost chilli pepper), and garlic,make this recipe!

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INGREDIENTS

SERVES ONE

1/4 Cup of Popping Corn
1-2 Tablespoons of Oil

SPICE MIX:

1 Teaspoon of Coriander Seeds
1/2 Teaspoon of Garlic Powder
1 Whole Ghost Chilli Pepper
Upto 1 Teaspoon of Vegetable Buillion-You will probably need less.

METHOD
Firstly, grind the coriander seeds and chilli. Set aside. Put the pot to heat and add the kernels ,covering the pan. You will hear them start to pop. When you do, move the pan gently to disperse the kernels in the heated oil. It is done when you hear no more popping. Sprinkle seasonings to taste,stir and serve. Disfrutalo!!

Oxtail in Pepper Sauce/Cola De Rabo En Salsa De Pimiento

As it’s still cold here in the UK, I’ve been either souping or stewing, and thinking about how to make it funky.. In a tastebud teasing way!

This recipe is oxtail, but without butter beans, and not cooked in a Caribbean style. This recipe uses subtle spices and a roasted red pepper sauce, which adds a complementary flavour to the meat. To cut cooking time, cook in a pressure cooker, or it can be left in a slow cooker and ready for you to serve after a long day at work.

INGREDIENTS

Around 2kgs of Oxtail,cut into medium rounds

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2 Scallions/Spring Onions, chopped roughly
3 Cloves of Garlic
1-2 Jars of Roasted Red Pepper

SPICE MIX(For meat):

2 Teaspoons of

Yellow Mustard Seeds,
Ajwain Seeds
Cumin Seeds
Coriander Seeds
Smoked Paprika(Pimentón)

Olive Oil,around 2 tablespoons
Salt and Black Pepper to taste

METHOD

First, wash the meat in salt water, and drain. Toast the spices in a dry pan(the seeded ones), until golden and popping, and grind.

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Rub meat with seasonings and set aside while a pot with olive oil heats up.

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Brown the meat, and meanwhile, blend the spring onions/scallions, garlic and roasted red peppers.

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When the meat has browned, add the onion-pepper mixture,and some water to cover the meat. Leave to simmer for around 2 1/2 hours,or until tender. Reduce the sauce as desired.

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If using the pressure cooker, repeat all the steps except the addition of the onion-pepper mixture, and pressurise for around half an hour, or until tender. Add the onion pepper mixture, and bubble away for around 15 minutes or until reduced enough and season to taste.

Serve with vegetables, and rice, pasta, couscous,or starch of choice. Disfrutalo!

Jalapeno And Ginger Relish/Salsa De Jalapeno Y Gengibre

Hi everyone!! Happy February and Chinese New Year! I’ve had the creative ideas flowing again, and made a chilli sauce/relish of sorts! This is slightly sweet, fruity, tangy and with a mild to medium heat level. This can be used for hot dogs,eggs, fries and as a base for stews. Try this if you like chilli, but don’t enjoy the ‘heavy duty’ heat caused by Scotch Bonnet, Naga Chilli and Moruga Scorpion.

 

INGREDIENTS

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Three Large Scallions (Green Parts only), roughly chopped.
4 Cloves of Garlic
Upto 4 Tablespoons of Jalapeno Chilli Flakes, 
or less if you prefer it more on the mild, and not medium side.
1 Cup each of Parsley and Coriander(Cilantro)
1 Piece of Ginger(Around The size of a large matchbox), peeled and cut into chunks.
2 Tablespoons of Sugar(Ordinary White Sugar,
but Brown Sugar or Agave Syrup could be used if desired)
250mls of Apple Cider Vinegar, or less
150mls of White Vinegar-
This adds flavour contrast compared to the fruitiness of the apple cider vinegar.
Salt-Around 1 Tablespoon or less to taste-Add the salt a small amount at a time, 
to avoid it being too salty. Balance is the key here! 

Method

Firstly, wash and chop the scallion ends, garlic, ginger and herbs. Peel the ginger, avoiding taking off too much of the root.

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Roughly chop the scallions, and place them in a bowl with the peeled garlic.

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Wash and pick through the herbs, getting rid of yellow leaves, and making sure to rinse the herbs of any grit.

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Chop roughly, and set aside until the next part of the recipe.

Blend the scallions, ginger, and garlic first. Blend them into a fine paste in a food processor.

Like this:

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Fry in the oil, for about 7 minutes or so, until fragrant, adding the crushed jalapenos after 4 minutes.

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Meanwhile, blend the herbs and add them to the pan for around 2 minutes. Then you add the vinegars, salt and sugar/agave syrup to taste. Allow to cook for a further two minutes or so.

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Allow to cool, and then blend again. Check seasoning, and bottle in sterilised jars.

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Enjoy, with cheeses,meats, as a base for stews, and over salads even!

I even cooked braised ribs using this relish as a base!

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Disfrutalo!! And have a spicy Valentines Day!!