The chef recommends: A dive into the flavors in the caliente English soil, with a double advice. I love spicy food and rich history, which fill the palate but also the mind.
And make me remember so many great moments, including travel and the time when I lived there, in Spain ..
But here is tasty recipes and not too difficult, even for less experienced chefs.
Andalusian gazpacho Gazpacho is a cold soup with vegetables crude: it is a fantastic dish that can be described as "highly climate" is fresh, fully prepared with herbal ingredients, rich in salts and vitamins. As if to say that nothing can be more suited to summer heat, especially the southern regions.
- 3 slices of sandwich bread
- 6 ripe tomatoes
- 250 ml of tomato
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250 ml of cold water - 1 clove garlic
- 1 white onion
- 1 1 green pepper and red pepper
- 1 cucumber
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or vinegar
- salt and pepper to taste
- 3-4 basil leaves
After peeled tomatoes, dip them in boiling water for a few minutes then cut into small pieces. Put in blender tomatoes, tomato juice, water, onion, clove of garlic, slices of bread, diced cucumber and a half. Blend well together until a smooth cream. Finally, add the oil, lemon juice, a pinch of salt and pepper. Pour into a bowl and place in refrigerator for about 1 hour. Just before serving, cut the peppers, onion and half the cucumber into small cubes and put them each in a bowl. Serve the bowls with the vegetables and the soup bowl with gazpacho to which you have added the leaves basil and ice. The vegetables can be added at will by each diner.
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Crema Catalana
A sweet that we all know by now, which is present in all the Italian restaurants, but that is part of the English confectionery tradition. It is often confused with the creme brule. The famous
CREAM Crémade is beautiful and good, because the contrast between the hot sugar and cold cream is delicious and break it with a spoon is an art.
-
500 ml milk - 4 egg yolks
-
125 g of sugar - 1 stick cinnamon
- 1 lemon (zest)
- 10 g starch (cornstarch)
- cane sugar to caramelize
Boil the milk with the cinnamon and lemon zest. Fit well with cream (eggnog) the egg yolks with sugar, add cornstarch and flush the hot milk. Pour the mixture into a saucepan and put on the fire to medium heat, stirring until the cream thickens. Pour in the special earthenware bowls and let cool to room temperature, then a couple of hours in the refrigerator. Sprinkle the cream in small bowls with sugar cane. Dip the bowls with the Catalan cream in a container with water and ice (to prevent the cream is warm) and let caramelize sugar in the oven almost touching the grill for a few minutes.
