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.

 

 

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Christmas Cards 2015. Freebies

Christmas card 2015

 

Once more, even though I’ve been pretty busy, I found the time to design, print, write and send my Christmas Cards. Some of them have already arrived to its destination. It’s a tradition that I would like to keep alive since there’s not much more mail that arrives home that’s personal and that puts a smile on your face, so that’s what I try to do once a year, put a smile on the faces of my friends and loved ones. So if you are one of them and you received yours, please take a picture and post it in Instagram or Facebook with the hashtag #merryxmasdressink and of course tag me @dressink so I can see it!

 

christmascard2015_esquema

 

This time I used this icons I found for free, I like simple patterns and I was looking for something in black and white, so they were just perfect. You can download this design for free here or click on the main image, if you also want to surprise your loved ones with a christmas card 😀

Do you have any christmas traditions? Let me know in your comments!

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.

 

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. 

Easter Cupcakes

easter cupcakes

I did these cupcakes last year for easter breakfast, but since it was a last minute thing I didn’t have time to post them days before easter, so you could maybe surprise your family or friends in your easter breakfast/brunch by doing them. I thought I’ll post them this year because they ended up tasting pretty good, and well, i’m proud to say they look kinda amazing don’t they? 😀

Ingredients for 12 cupcakes

for the chocolate mousse frosting

  • 2 eggs
  • 50 gr sugar
  • 500 gr cold heavy whipping cream, divided
  • 170 gr bittersweet chocolate

for the cake

  • 3 eggs
  • 200 gr flour
  • 180 gr sugar
  • 180 gr sunflower oil
  • 8 gr baking powder

for the decorations

  • white chocolate
  • Milka mini eggs *

Preparation

for the chocolate mousse frosting

Beat eggs and sugar with your mixer for about 3 minutes. Meanwhile heat the half of the heavy whipping cream (250 gr) in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally. When the mixture is completely chilled and firm use your mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.

for the cake

Preheat oven to 180ºC. Beat eggs and sugar with your mixer until they tripled it’s size. Mix with the baking powder and the flour, sifting it to avoid any flour lumps. Pour the oil slowly in the mixture, don’t stop stirring. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Sprinkle some sugar over them. Bake in preheated oven for about 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.

to assemble the cupcakes

With a potato peeler grate the white chocolate to make it look like if it was straw. Pipe or spread the mousse over cooled cupcakes into an even layer. Sprinkle the grated white chocolate over the mousse to make it look like a straw egg nest. Put some of the eggs in the nest to finish the look.

easter cupcakes

Hope you and your family enjoy them as much as we did last year 😀

Read you soon!

H.

Birthday Preparations #1 – The Invitation

Invitation

So, my 30th Birthday is coming, and unlike most of the people, I don’t care I’m getting 30… I’m actually looking forward to it 😀 I love celebrating my bday, love to take care of every single detail to make this night perfect, for me and of course my beloved friends.

First and most difficult, choose a theme. It’s not like I have to, but I think it’s lot more fun when the party has a theme. Invitations, decorations, food and drinks, the costumes and music… everything hast to fit the theme. Two years ago I organized an 80’s party, and I’m proud to say that it was awesome, with the help from some of my friends and lots of hours of work the place looked amazing, but that just made it more difficult to top for me this year. After a lot of thinking I decided that this years theme will be… “The Fabulous 50’s”

Once I decided what to do, the first thing I had to take care of was, the invitation. Germans like to plan with a lot of time, I had to work fast to send the invitations on time, so that most of my friends can come. Photoshop time it is, in 3 hours everything was ready, and I think it ended up looking quite decent 😀

Keep posted for more insides on the party 😉 Follow me on Facebook and Instagram to be the first to know!

Read you soon!

H. 

Rhubarb Schnaps

2

Last year a friend of mine brought some home-made rhubarb schnaps to a party, since then I have been thinking about it all the time. It wasn’t easy to find, but I found it at the end, one of the three ingredients and most important, rhubarb juice. Of course I could do it myself, but that would take longer, and like this I know it will always taste the same, and that I see as an advantage. Also rhubarb season starts in April, and I’m not willing to wait until then. If you’d like to prepare your own rhubarb juice, you can follow this recipe. I’m going to prepare a load of it for carnival 😀

Let’s get to it!

Ingredients for 1 l 

  • 0,7 l rhubarb juice
  • 0,3 l korn or vodka
  • 3 packets or 30 gr vanilla sugar
  • 1 l empty glass bottle

Preparation

Warm up the juice and dissolve the sugar inside. Once it dissolved, let it cool down a little, you don’t want the alcohol to evaporate or the glass to break in pieces. Mix everything together and let it infuse for at least 12 hours before you drink it.

This drink must be served freezing cold and in a shot glass!

Enjoy!

Read you soon!

H.

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