Beef In A Spiced Red Wine Sauce-Carne De Vaca En Salsa Tinta Especiada

This is an easy and lovely take on beef bourginon… But Dinie style!! A tip for you: taste a few wines in order to know what compliments the meat you are using.

SERVES 4-6 PEOPLE

INGREDIENTS

Beef Brisket about 500-750 grams
1 Onion
Half A Can Of Tomatoes
4-5 Cloves of Garlic
2 Level Teaspoons of Black Mustard and Cumin Seeds
2 Teaspoons of Sichuan Peppercorns
1 Teaspoon Paprika
1/2 A Teaspoon of Mace and Chilli powder

Cracked Black Pepper and Salt to taste
1 Cup of Red Wine-I used Carta Roja Monastrell Syrah wine, which is a light fruity and slightly spicy red wine.  Use Californian Merlot, as an alternative! Other light and fruity tasting reds would do.
Rice/Mashed Potatoes to serve

METHOD

First, chop the onion and crush the garlic. Wash and season the meat(grinding the seeds and then massage the meat). Brown the meat,for around 10 minutes or evenly browned on a medium high heat. Be careful not to burn the meat and spices. Take out the meat pieces and soften the onion and garlic.

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Add the meat back into the pot and add the wine allowing the alcohol to cook a little, then add water to cover. Lower the heat. Cook for around 1 1/2 hours or until tender. Turn the heat up to reduce the sauce if needed. Taste for seasoning and serve with black beans and rice(moros y cristianos), mashed potatoes or polenta.

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Black Bean Bites-Rabios De Frijoles Negros

This is another variation of the Dinies Beanie Bites… But made with black beans instead of chickpeas…These are easy to make  and can be prepared  a day in advance and served hot or cold.

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INGREDIENTS

 250 grams of Black Beans(One quarter of a bag of beans)
1 Onion sliced
4 Cloves of Garlic crushed
2 Teaspoons of  Rosemary and Sage,Cumin,Coriander, or to taste
1-2 Jalapenos, deseeded, and finely chopped
Salt and Black Pepper to taste
3 Tablespoons of Ground Rice/Cornmeal Flour
Cooking Oil for frying

METHOD

Soak the black beans for 8 hours or overnight. Drain off the water and get rid of any stones/damaged peas. Add the beans,all seasonings and the ground rice and blend the mixture with around 200 mls of water. Add more water, if too thick. This mixture can then be chilled until ready to use, or can be used immediately, after leaving to stand for about 15 minutes. Heat some oil in a frying pan/deep fat fryer, and using a spoon, take some of the mixture and fry into large drops in batches of four, until golden brown and crisp, on a moderately high heat. This should take around 5 minutes or less. Serve hot with Mango Chutney, Lime Pickle or any dip of choice, as a snack or as part of a buffet. Enjoy!

Mediterranean Quiche/Quiche Mediterráneo

Another tasty variation of the quiche recipe.. Using Mediterranean flavours..Try adding roasted aubergine,or courgettes to add to the Mediterranean theme!

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INGREDIENTS

6-8 Eggs

1 Carton of Double Cream
2 Spring Onions sliced
1 Small Onion sliced
Upto 3oo grams of Mature Cheddar Cheese grated, or to taste

4 Cloves of Garlic,crushed
Salt and Black Pepper to taste
2 Pointed Peppers,chopped
1 1/2 Teaspoons of Coriander,Cumin,Smoked Sweet Paprika(Pimentón Dulce)and Dried Oregano

PASTRY

500 grams of Plain Flour/2 Cups of Harina Pan(Yellow Variety)OR other flours, to make your own pastry if gluten free pastry is unavailable.
300 grams of Vegetable Fat such as Trex/Vegetable Suet
100 grams of Margarine
A Pinch of Salt
300-500 mls of Cold Water-More may be needed(For the Harina Pan Use WARM water)

METHOD

Fry the two types of onions, thyme,seasoning and pepper until softened. Reserve and allow to cool. Make the pastry, if you cannot eat wheat, use the Harina Pan. You do this by combining the Harina Pan, Trex and margarine, and rubbing them together until crumbly.

Add upto a cup of warm water and combine to make a soft and pliable dough. Roll out and reserve in a baking dish. For the wheat version, follow all the steps and replace the warm water with COLD WATER!

Whisk the eggs for 5 minutes, adding salt(Be careful as the cheese has high salt content!) and black pepper and then add the cream whisk and set aside for a little while, and grate the cheese.

Add the onion mixture,to the custard and stir the mixture once more so that air remains in the mix. Pour the mixture into the pastry case,and then sprinkle the cheese. Heat the oven, to 170 degrees and leave to bake until, golden and the egg mixture has set, and is not runny.This should take around 40 minutes. Enjoy!

Chicharrones Picantes(Roasted Spicy Pork Fat-Lardo De Cerdo Picante Y Asado)

Chicharrones,Pork Rinds,Scratchings…These are all words for the most popular bar snack, of pork skin, which has been either fried or roasted to a crispy, and moreish food. This is served in roast dinners,salads,sprinkled over stews or put into arepas(A Central/South American cornbread). This is the spicy version!!

 

INGREDIENTS

300-600 grams of Pork Skin-Cut into 1 inch pieces or to any desired size..It can always be kept whole
 
SEASONING:
1-2 Teaspoons(2 if using 600 grams of pork skin) each of-
Garlic Powder,Black Pepper,Salt, Thyme, Chilli and Pimentón Picante(Hot Spanish Paprika).
 A little oil to help seasonings stick to the fat.

METHOD

Sprinkle the seasonings over the meat, and rub into it, along with a little trickle of oil. This can be left to marinate overnight, for better results. Place on a baking tray, in a preheated oven on 180 degrees. Roast until crisp and golden(If it colours too quickly turn down by 10-20 degrees), which can take 20-35 minutes, depending on the thickness of the skins. Leave for longer if you are leaving the skins intact and not cutting them or if they are very thick. Enjoy!

Lemon And Lime Shortbread(Mantecados Con Sabor Limón Y Lima)

Another shortbread recipe, for those who like their shortbread cookies…

INGREDIENTS

160 grams of Butter or Margarine

250-300 grams of Self-Raising Flour

125 grams of Icing Sugar(Powdered Confectioners Sugar)

Pinch of Salt

Teaspoon of Vanilla Extract

Zest of  both 1 Lemon and Lime

METHOD

Pour the flour, and icing sugar into a bowl and cut half  a block of butter into the flour. The butter  should have been standing at room temperature for at least half an hour. Rub the flour, sugar and butter together, crumbling the ingredients using the tips of your fingers. The butter  should soften even more while you are doing this.

Grate the lime and lemon zest add vanilla extract, and rub together again. Make up about 200mls of warm water, and add some to the dough mixture, just enough to bind the mixture into a dough, and soften the butter. Knead into a ball, which should be smooth and pliable. Break off some of the dough, and flour the surface lightly, and roll the dough out to a desirable thickness(I have made mine thin, but you could make the dough thicker.). Use cookie cutters and place the cookies in a teflon coated baking tray. Bake on 150 degrees, for upto 15-20 minutes or until light golden brown. This makes around 25 cookies(Maybe more!) and keeps in a cookie tin for upto a month…. If you can stop yourself, eating them with tea everyday!! Enjoy!

Barbecued Pork Belly

There is nothing better in this world,than ribs and fries and some coleslaw or salad..These can be made in advance and taken as a side dish on a picnic.This takes inspiration from the American South…Via the road to South London…. Hehehehe…

 

INGREDIENTS

Barbeque Sauce
Half to 1 Bottle of Tomato Ketchup
Half a Grated Nutmeg
1 Tablespoon of :
Ground Pimento
Paprika
Mixed Herbs
Dark Soy Sauce
Powdered Garlic/Garlic Granules

Half a Tablespoon of:
Black Pepper
Chilli Powder(Optional)
Sesame Oil
5-10 Dashes of Sabor A Leña-Sabor A Leña, is a Colombian Flavouring which is essentially liquid smoke, and gives the sauce the well known taste that we expect from barbeque sauce.

Around 2.5 kgs of Pork Belly, or vary the quantities according to purpose
Salt to taste

METHOD

Firstly, prepare the pork. Wash the pork in lime juice and water. Separate the ribs from the belly slabs, and cut them into three inch pieces-When you buy the meat at a butcher, sometimes on the belly slice there are ribs still attached. Keep them and use these along with the slabs,but do not cut them.

In a pot of boiling water(Boil a kettle first to give you a head start),add the meat and some salt. Boil the meat for 45 minutes, or vary the time depending of the quantity of the meat in the pot and the size of the pieces. When they have are nearly tender, drain the pot and rinse the meat in a colander in cold water. This stops the cooking process.

Mix the ingredients for the sauce together,and rub half of it over the meat. Heat a baking tray, and place the meat on the tray. Cook for around 40 minutes on a low heat, or until cooked. Pour the rest of the sauce, over the meat during the last 15 minutes of cooking time. Serve hot or cold with Potato Salad,Beetroot Salad,Rice salad and Cucumber and Tomatoes. Enjoy!

Spare Ribs in Sauce

Mmmm.. Spare Ribs that are sticky and tasty and every bit moreish…

INGREDIENTS

1 Kg of Pork/Beef/Lamb Ribs, cut into 1 inch pieces.

4 Tablespoons of Hoisin Sauce
2 Tablespoons of Black Rice Vinegar
1 Tablespoons of Light Soy Sauce
Grated Ginger- The root has to be the size of the middle of the palm of your hand.
4 Crushed Cloves of Garlic
2 Tablespoons of Rice Wine
A Few Drops of Sesame Oil

METHOD

Wash the ribs in lemon juice and water, and then put a pot of water with a little salt. Leave to boil rapidly for around 20 minutes, and then turn down to a moderate heat and leave to bubble for 40 minutes, or until nearly tender.

Meanwhile, peel and grate the ginger, and add the other seasonings. Mix together, and leave to one side.

When the ribs are nearly tender, drain the water, and rinse them in cold water. Mix the sauce and ribs, and heat the oven to 250 degrees and bake the ribs on 150 degrees after 5 minutes. Cook for 40 minutes or until tender and the marinade is sticky. Mix all the seasonings(except ginger otherwise the flavour would be too strong!) in a pot and heat through, to create the sauce, and pour into a dish with the ribs. Serve with Egg Fried Rice.

Bronze Queen/La Reina Bronceada

1/2 A bottle of Ginger Ale
1-2 Drops of Orange Blossom Water-This is strong, so only use more of it if the flavours are unbalanced.
1 Cup of Brandy, or to taste
Thin Cut Orange Slices to Garnish
Crushed Ice

METHOD

Pour the ginger ale in a jug, along with the other ingredients and mix. Add Ice, and serve immediately, in glasses.

LA RECETA EN ESPANOL:

1.2 Una botella de Ginger Ale
1-2 gotas de agua de azahar-Esto es muy fuerte, por lo que sólo se use más de ello, si los sabores son desequilibrados.
1 taza de brandy o al gusto
Rodajas delgadas naranja cortada para adornar
hielo picado

MÉTODO

Vierta la cerveza de jengibre en un jarro, junto con los demás ingredientes y mezclar. Agregar hielo, y servir de inmediato, en vasos.

LA RECETA EM PORTUGUES:

1/2 A garrafa de ginger ale
1-2 gotas de flor de laranjeira Água-forte Este é, portanto, apenas usar mais do que se os sabores estão desequilibrados.
1 copo de conhaque, ou a gosto
Thin Corte fatias de laranja para decorar
gelo picado

MÉTODO

Despeje a cerveja de gengibre em uma vasilha, junto com os outros ingredientes e misture. Adicione gelo e sirva imediatamente, mesmo usando óculos.

1/2一瓶姜汁汽水
1-2滴橙花水,这是强大的,所以如果只使用它的味道不平衡。
1杯白兰地,或品味
薄切橙片装饰
碎冰

方法

姜汁啤酒倒入酒壶,以及与其他配料和混合。加冰块,服务立即眼镜。

Time To Make Lemonade!/Tiempo Para Hacer Limonada!


Hello my friends!! Like the title states, time to make lemonade.. Its been a busy and stressful few months especially as I’m trying to take Mariposaoro to a new and wider audience.I have chosen to prepare sauces and my Pepita Seasonings #1 and #2 to showcase as products. I am currently looking for places to offer tastings.

Arggghhh!! 


It has been a nightmare to try to set up a business and the struggle is ongoing.. I also would like these sauces(and other recipes!) to be published into a book, making things accessible to all.. So recently I set up a GoFundMe page to try to help. Fingers crossed! I hope you take the time to take a look and donate..  And pass it on!!:

 https://www.gofundme.com/2j7kryww

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!

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!!

First Post Of January../Mi Primero Entrada De Enero

Hello!! I’m a bit slow this month, but you can’t blame me a little as quite a few things have happened in the past few weeks… One of them was, that I turned 30!!!! Time to ‘tun up!'(Jamaican term for have a good time!) There’s still plenty of time to tun up, and I’ll be doing so throughout the year!

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So, now, I’m officially ancient!! Alright, perhaps not ancient.. Hahahaaaaaaa! But, now I can’t claim that I’m too young to not know any better, when I make a mistake!! Heee  heee! Well… I’ll still try! Heheee!

I had to think up yet another recipe, amongst dramas with health(Luckily not mine! But still scary! Caring for a sick parent has its moments.), and day to day life. But being me, I still cope!

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So, now I have a few new recipes, and new bling jewellery…

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As well as a birthday hairstyle!

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Whoop whoop!

Amritsari Aloo Kulcha

Yum yum,Punjabi bread for my tum tum!

Gharkepakwan

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha is a Punjabi dish. This is kind of desi-pizza, stuffed with masala potatoes. It is a delicious Indian recipe . When cooked it is usually rubbed with butter or ghee.

Ingredients:

Dough

  1.  1 cup maida
  2. 2 cup whole wheat flour
  3.  2 tsp Yeast
  4. 2 tbsp Curd/Yogurt
  5.  2 tbsp Oil
  6.  2 tsp Sugar
  7.  Salt

Stuffing/Filling

• 2 cup Boiled-Peeled & Mashed Potatoes

• 1 tsp Red Chili Powder

• 1 tsp Garam Masala

• 1 tsp Chaat Masala

• Salt

• Flour for Dusting

Can do any stuffing like onion,paneer etc.

Method:

Dough

  1.  Add both flours ,salt, oil, curd ,yeast,sugar and mix well, knead it for 4-5 minutes, and then make  dough.
  2.  Apply little oil, cover the dough and place it in a warm place for 1 hour or till double.

Stuffing

1. Take another bowl, add mashed potatoes.dd red chili powder, coriander powder, garam…

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Roasted Cauliflower/Coliflor Asado

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Hi all, this is another vegan/vegetarian dish for you all to enjoy! This uses an underrated vegetable… The cauliflower!  Yes, there may be many recipes to roast cauliflower, but this one is simple and doesn’t mask the  natural sweetness and flavour of a cauliflower. Even those who hate cauliflower, will be happy to eat it! This was so lovely, that I forgot to take more pictures!

INGREDIENTS

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.
2 Teaspoons of White Wine Vinegar
A Sprinkle of Salt-Do not add too much as you want to taste the flavour of the vegetable.
Drizzle of Oil
Drizzle of Roasted Sesame Oil

 

METHOD

Firstly, cut and wash the cauliflower in salted water, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the salt, cooking oil and white wine vinegar. Place in the oven. This should cook for around 30-40 minutes on 200 degrees. Halfway through the cooking time, add a drizzle of sesame oil and return to the oven immediately. Serve with meat, tofu,fish or as part of a warm salad. Disfrutalo!