Meat Croquettes

meat croquettes croquetas de carne

Since for about more than a month everything is turning around christmas, my recipes should do to. So much family, friends and work lunches/dinners, and so much leftovers that in some point you just throw away, bored of seeing them everyday in your fridge. Meat leftovers from a soup or a roast are not going to be a problem anymore.

Some years ago I posted a recipe of cannelloni from leftover meat, and today it’s the turn of the Croquettes. Very easy, crispy on the outside and creamy on the inside. They also freeze well so you can store them and deep-fry them whenever you have some friends over, pairing them with some beer and dips.

It’s a typical dish in Spain, well, better said, a tapa. You can find croquetas  in many tapas bars in Spain and most of spanish moms have their own recipe to make them, with many other different fillings. But you don’t need to travel so far for that, you can bring Spain to your home following this recipe.

Ingredients

  • 300 g leftover meat (turkey, chicken, beef, pork, goose… a mixture of all, it doesn’t matter)
  • 500 ml milk
  • 60 g unsalted butter
  • 60 g  plain flour for the béchamel, and some more for the rolling
  • a little finely diced shallot
  • salt, ground pepper and ground nutmeg
  • bread Crumbs
  • 2 Eggs
  • sunflower oil, for deep-frying them

Preparation

Heat the butter in a medium, heavy-bottomed saucepan over a medium heat and, when the butter melts, add the onion and fry gently for a minute until transparent. Turn the heat down, gradually stir in the flour and cook gently, stirring regularly, until it loses its raw flavour – this should take about 8–10 minutes. Gradually stir in the hot milk, beating it in well, until you have a smooth paste. Cook for another 15 minutes until it thickens, then fold through the finely diced meat and season to taste with a grating of nutmeg, some salt and ground pepper. Put the béchamel in a bowl and allow to cool, then put the mixture into a piping bag, and refrigerate for at least 2 hours.

Put the beaten eggs and some flour each separately  into bowls,  and the breadcrumbs into another. On a floured surface, pipe out the mixture into cylinders (5 cm length, 1,5-2 cm o) flour them good, dip into the egg and then roll in the breadcrumbs until well coated.

Heat the olive oil in a large pan to 180 ºC, or until it begins to shimmer. Prepare a plate lined with kitchen roll. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and serve at once (they are also very good on the next day ;)).

meat croquettes croquetas de carne

 

Read you soon!

H.

 

 

Christmas Wishlist

christmas wish list

It has become a tradition for me to make this wishlist every year. It started as a fun idea to share what I was looking forward to get for christmas, and now it is a must, my parents are already asking… – Are you not making a list this year? And, yes I am, here you go:

  1. Kitchen Aid Artisan in White, it’s been my dream already for many years to have it. This year is not going to happen, since there’s no space for it in my kitchen (don’t want any trouble with my rommie), but it’s still my dream, that’s why it stays my number one in the wishlist.
  2. Google Chromecast to be able to connect my phone and other devices to the TV,  and more 😀
  3. Nexus 9 – Black, 32 GB, LTE my laptop is not going to last forever and I’ve been looking for a solution, maybe this could be it!
  4. There’s no Christmas without a new Pj’s .
  5. I have just the perfect shoes for this leopard clutch, so, destiny?
  6. Rebecca Minkoff Avery bag because I’m looking for a new everyday bag.
  7. Fancying a new nail polish, my favourite and perfect for this season, Chanel’s Rouge Noir. 
  8. Because it’s time to say goodbye to my beloved Asos Parka, going for this Zara one.
  9. Looking for a replacement for my long-lost winter beanie, this Carhartt one does the trick for sure!
  10. And last but not least… Grace Vagabond boots, my old ones are sadly falling into pieces…

(It got expensive tho :P)

Read you soon

H.

Cuñapes – Bolivia’s Cheese Bread

cuñape cheese bread

The first and only time I’ve eaten this delicious breads (before I cooked them for the post) was at my friends Valentina’s place. She organized a baby shower for our friend Annabelle and every one of us had to bring something to eat. Everything was already on the table when she came out of her kitchen with those yummy looking breads, still warm from the oven and smelling like heaven. My plate was already full but I couldn’t resist to get one of them and bite immediately. They were warm, fluffy, soft and amazing good! My direct reaction was: – Valentina, I need this recipe for the blog!

Cuñapes is the name of the dish Bolivians gave to the quite spread in Latin America “Pan de yuca”, I also learned that day that depending where you are from it’s called different. For example in Argentina or Paraguay they call them “Chipas” and in Brasil “Pao de queijo”.

Ingredients 

  • 500 gr manioc flour
  • 400 gr grated gouda cheese
  • 2 or 3 eggs
  • 1 tsp baking powder
  • salt
  • 50 ml milk

Preparation

Mix the flour with the cheese, two eggs, the baking powder and a pinch of salt. If the dough still doesn’t have a good texture, add another egg to the mixture. At this point if the dough it’s still dry, add some milk.

Form little balls with the dough. Insert your thumb into the bottom of the ball to make a hole. Place them on top of a baking sheet with baking paper on it. Let it sit for 15 minutes. You can bake them immediately or save for later refrigerated.

Preheat the oven to 220 ºC. Place them in the oven between 10-15 minutes.

Tip: They should be eaten immediately if not they get hard. If that happens, just put them a few seconds in the microwave, and they’ll be perfect again.

cuñapes cheese bread

3

 

Thanks Valentina for this deliciousness, I’ll have to train more, yours are still the best ones I’ve ever had!

Read you soon!

H.

 

 

Trufa – The Chocolate Stracciatella Ice Cream

Trufa Ice Cream chocolate Stracciatella

When I was a kid, there were just 3 kinds of ice cream that would exist for me, Mantecao, Trufa and Lemon Popsicle. Since I already told you how to make Mantecao it was time for me to show you my other favourite ice cream, Trufa. I can’t explain you wich are the origins of this ice cream or why do they call it like that, I’m not even sure if it’s a thing out of my region Alacant (Spain), but well if you want to compare it to another ice cream it would be Stracciatella, a chocolate Stracciatella. The chocolate pieces are what make this ice cream so much special. They are made by drizzling a fine stream of melted chocolate into the churning ice cream. The chocolate solidifies on contact, freezing into ethereal flakes that fuse with the ice cream and literally melt in your mouth.

The cocoa heavy cream chocolate drizzled pieces ice cream, sounds pretty good, huh?!

I think we are ready to give it a try! here is the recipe:

Ingredients for 5-6 servings

  • 200 ml  whole milk
  •  250 ml heavy cream
  • 80 gr granulated sugar
  • 15 gr inverted sugar (buy here /recipe here)
  • 4 Tbs cocoa powder
  • 70 – 80 gr  dark chocolate, finely chopped
  • 2 Tbs butter

Preparation

In a saucepan, combine milk, cream, sugar and inverted sugar. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Remove from heat, cover and let steep for 30 minutes. Whisk in the cocoa powder. Cover and refrigerate until completely cool.

Churn ice cream according to the instructions of your ice cream making machine. I have a cheap 40€ ice cream maker, but it does the trick.

While ice cream is churning, melt chocolate and butter in a small saucepan over low heat or in the microwave in defrost mode. When chocolate is melted and smooth, transfer to a zip-top bag and seal well, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning.

When ice cream is the consistency of soft serve (20 – 25 min.), 1-2 minutes before being completely done, cut off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout. Transfer to a freezer safe container and freeze 2 to 3 hours or overnight until firm.

trufa ice cream chocolate stracciatella

Here some links to ice cream makers:

1.- Ice Cream maker – Hamilton Beach (similar to mine)

2.- Ice Cream maker Stand Mixer Attachement – Kitchen Aid

3.- Automatic Frozen Yogurt, Sorbet and Ice Cream maker – Cuisinart

4.- Fully Automatic Ice Cream maker – VonShef 

trufa ice cream chocolate stracciatella

H.

 

Chocolate Chip Cookies Cheesecake

chocolate chip cookie cheesecake

Did I already told you that I’m maybe the biggest fan of every kind of Cheesecake in the world? If not, now you know. Baked, cold, with quark or with Philadelphia cheese…just come to mama 😀 I guess I like it so much because is not as sweet as other kind of cakes. My dad use to make it every once in a while at his restaurant and there is when I started falling in love with this kind of cake.

I always use to make it cold with butter biscuits and red berries on the top, but my flat-mate and best friend David had birthday and he is allergic to berries. I had to think about an alternative. He loves chocolate, so I made a variation with cookies and chocolate, It’s amazing how good chocolate fits to this kind of cake. At his birthday party I got a lot of positive feedback and compliments about it so I thought…maybe is also blog material.

If you are as crazy about cheesecake as me… there you go! here is the recipe:

Ingredients for a 28cm cake tin

  • 600 gr Philadelphia cream cheese
  • 600 gr whipped cream
  • 300 ml milk
  • 9 gelatine leafs
  • 6 egg yolks
  • 100 gr sugar
  • 500 gr chocolate chip cookies
  • 60 gr butter
  • 150 gr plain dark chocolate couverture

Preparation

First of all smash the cookies until you get kind of a cookie flour, I do this putting the cookies inside of a plastic bag (or two) and then smashing them with a meat hammer or the bottom of a glass. Melt the butter and mix it with the previously smashed cookies. When mixed, distribute the dough at the bottom of the tin evenly to make the base of the cake.

For the cream cheese filling soak the gelatine in water. Mix the milk and the sugar in a saucepan and put it to cook over medium heat. Take 3 Tbs of the mixture and whisk in the egg yolks. Pour the egg yolk mixture into the milk slowly stirring constantly until the mixture thickens a bit. Add the previously soaked gelatine (without the water). Strain the mixture and let it cool down.

Add the cream cheese to the milk and egg mixture until creamy. Beat the whipped cream until stiff. Add the cream to the whipped cream slowly with a spatula making movements from the bottom to the top to keep it fluffy. Melt the chocolate and mix it with approximately a glass of the filling mixture.

Pour the white filling mixture over the cookie base into the cake tin. Decorate as you wish with the chocolate filling mixture.

Chill for at least 8 hours before eating. This cake freezes well.

chocolate chip cookie cheesecake

chocolate chip cookie cheesecake

H.

 

 

 

Tomato and Tuna Empanadillas

empanadillas_tomato_tuna

I think I never told you about it, but my grandpa, the father of my father, was a baker. He owned a bakery in Alicante (Spain). I was never there, at least as far as I can remember, but my dad used to work there when he was still at school/university so he picked up on many recipes and things that happened there. What I can remember is how I loved to visit my grandparents because there was always something delicious to eat, sweet or hearty.

One of those godly treats were these Empanadillas, half-moon dough filled with tomato and tuna. It’s a very typical dish to eat as a snack in the afternoon, or to find at parties as finger-food.

My dad was kind enough to send me the recipe so that I could show them to you, thanks dad! I’ve tried many other ways of doing the dough but this one is just the perfect one. Let’s get to it!

Ingredients for 10 empanadillas

  • 100 ml white wine
  • 150 ml olive oil
  • 350 gr flour, keep 50 gr more aside in case the dough is too soft
  • 1/4 tsp salt
  • 1 can tuna in olive oil (approx. 150 gr drained weight)
  • 2 hard-boiled eggs, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 200 gr can peeled tomatoes with juice
  • 2 Tbs olive oil
  • salt and fresh ground pepper

Preparation 

Mix the flour and salt in a bowl. Make a hole in the middle and pour the wine and the olive oil inside. Mix with the hands till the dough doesn’t stick on your hands or bowl walls. At the end you’ll have more or less 600 gr of dough.

For the filling, warm up the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft and translucent. When the onion is done add the green bell pepper and cook until soft. process the tomatoes with a food processor and add the tomato puree into the saucepan. Decrease the heat to medium-low and cook, stirring occasionally, until the flavors are melded and the liquid is slightly reduced, 15-20 minutes. Add the tuna without the oil and the finely chopped eggs, cook for 5 minutes. Let the filling cool down before you fill the empanadillas (I forgot to do that, that’s why mine are in some spots open)

Take the dough and make 10, 60 gr balls of it. With the hands, gently flatten each ball into 4mm thickness, and shape them like an ellipse. Spoon about a Tbs of the filling into the middle, fold in half to form a half-moon and pinch to seal closed, or seal with a fork. Repeat with remaining dough and filling.

On a baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 180ºC preheated oven for about 25 to 30 minutes or until lightly browned. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

empanadillas_tomato_tuna2

Now I have to try to keep my hands off them since I’m trying to cut the carbs, but hey, you don’t, so what are you waiting for?

Read you soon!

H.

 

 

Birthday Preparations #3 – The Food

milkshake_cupcakes

The Food i wanted to keep simple because I didn’t want to spend 3 days in the kitchen preparing things. The theme was clear, a Diner, so the food? easy peasy… Diner food! Hamburger and Hot dog bar, Coleslaw, Tomato Soup, Milkshake looking Cupcakes and well that’s enough xD

I always have to keep in mind that many of my friends are vegetarian, so I try always to make 50% vegetarian 50% non-vegetarian food so they get also something to eat and don’t leave the party early because they are hungry. Since the main dishes were hamburgers and hotdogs, the rest had to be vegetarian, that’s why I decided to cook a Tomato Soup, Coleslaw and a last-minute Penne-tomato pesto salat. Don’t have that many pictures, and they are also not that good, but I hope you get the idea!

dinerbuffet

burgerbar

popcorn

Keep posted for the next post #4 The Outfit!

Read you soon!

H.