Sangria, Fruiterita

Sangria

This recipe is dedicate to all of those people who come to Barcelona and try Sangria in a local bar for the first time. Especially to my dearest girl.

This makes the perfect summer drink, party punch. It’s easy to do, it’s vibrant, easy to drink… And you will be learning a typical Spanish drink!

I hope everyone can enjoy, and feel Barcelona nearer when you try it.

Summer in Barcelona

 

 

Home made

Ingredients:

– 3 peaches
– 2 oranges
– 1/2 lemon
– 50 grams sugar
– 5 cl of brandy
– 1 and 1/2 liter of red wine ( tinto )
– 1 cinnamon stick
– 1 glass of orange  juice
– 1/2 cup lemon juice
– 1 lemon rind spiral cut

Preparation:

Peel the peaches and slice them in half removing the bone and then cut in thin slices. After peeling the oranges and taken the bones out, cut into small pieces, do the same with the lemon.

Put all fruit in a bowl with sugar and brandy and leave to marinate for about 12 minutes. Then add the red wine, a glass of orange juice and lemon.

Later, add the cinnamon and the lemon peel and let it chill in the fridge. This drink should served very cold.

And that’s it! Oh wait…

A few tips:

Before consuming the Sangria, at the last moment without abusing add ice cubes. Especially don’t abuse.

You can also add a small bottle of lemon or orange soda too if you want to decrease the alcohol.

To make the perfect sangria you need to get Tempranillos. Or young red wine, if you can, with tones of fruit!

You can add other fruit to the mix if you like, like pears! Or whatever you want.

And that’s it!

I’ll see you all soon,

Matt

Coffee Ice Cream

Hello everyone!
Since it’s still summer I feel like giving out a icy recipe that will for sure be to your enjoyment and to those with whom you share! It’s one that has to be in everyone’s recipe note-book, because it is ALWAYS a hit.. and it’s so delicious and easy to do, it should be a sin not having it in you repertoire.

Food is to share, so after preparing this wonderful recipe, meet some of your friends / family, or use it for a refreshing and satisfying desert!

 

Coffee Ice Cream

Ingredients

1½ cups whole milk
¾ cup sugar
1½ cups whole coffee beans
Pinch of salt
1½ cups heavy cream, divided
5 large egg yolks
¼ tsp. vanilla extract
¼ tsp. finely ground coffee or espresso powder

 

Preparation

Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat.  Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.

After steeping, return the saucepan with the coffee mixture to the burner over medium heat.  Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks until smooth.  Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-coffee bean mixture to the saucepan over medium high heat.

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  Pour the custard through the strainer and stir it into the cream.  Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.)  Mix in the vanilla and ground coffee or espresso powder.  Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

 

And this is it! Enjoy!

 

Oh, by the way, use good coffee, you will notice the difference!

 

 

 

The Mojito

People form the united states, if you’re under 21, you can’t try this 😉

This is a recipe for all of those who can drink alcohol! And for those who cant, just don’t pour in any Bacardi! It’s great for summer because mint gives a very refreshing feel!

Drink with caution! And don’t drive afterwards!

Ingredients

  • 1/2 ounce lime juice
  • 1 teaspoon superfine sugar
  • 3 leaves mint
  • 2 ounces white rum
  • club soda

Instructions

In a smallish Collins glass, muddle lime juice with 1/2 to 1 teaspoon superfine sugar.* Add the few mint leaves, mushing them against the side of the glass. Fill glass 2/3 with cracked ice and pour in the rum.** Pitch in the squeezed-out lime shell and top off with club soda or seltzer. Serve with a stirring rod.

This one responds well to playing around, as long as you keep it within limits. There are some who like to replace the sugar with 2 teaspoons cane syrup; it’s hard to find here, but you can make a pretty good substitute by bringing a cup of Demerara sugar (“Sugar in the Raw” works) to a gentle boil with 1/2 cup water; keep refrigerated. In either case, it adds a nice mellowness to the thing. Some — cocktail historian and restaurant critic William Grimes, for one — prefer their mojitos to be Draques, sin fizz. That’s good, too. We like ours with the fizz, though, but also with a tablespoon of 151-proof Demerara rum floated on top. Another wrinkle has to do with the mint. The Cuban species, “yerba buena,” is different from the standard U.S. spearmint; supposedly, the Cuban stuff is available. Worth keeping an eye out for.

* Depending on how sweet you like ’em; we like ours a bit tart.

** Bacardi is, of course, traditional; for a fuller, slightly rummier taste, try Brugal, from the Dominican Republic, or Angostura, from Trinidad.

This is great to refresh the summer afternoons and nights! It’s a great party drink! I hope you can all enjoy it with your friends!

I’ll be posting soon! Ask me for a recipe

Matt

Rice with Milk (Arroz con leche)

Arroz con leche

I’ve been inactive lately.. Because I’ve had a ton of work at the university !! So, please pardon me.

Today, I will post a typical Spanish recipe. Arroz con leche, some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. It may be savored warm or cold, though most Spanish establishments tend to serve arroz con leche straight from the oven. If you wish, you may decorate the finished pudding with raisins and an extra sprinkling of cinnamon. I don’t usually put any

Now that summer is behind the corne I would like everyoine to try it cold. On a  hot day. It is such an unusual mix for a desert… but strangly delecious and refreshing!

Ingredients:

  • 2 cups (16 fl. oz) milk
  • 1 cinnamon stick
  • 3 strips lemon rind
  • Pinch of salt
  • 1/2 cup (4 oz) short-grain white rice
  • 3 medium egg yolks beaten
  • 1/3 cup (3 oz) sugar
  • 1/2 stick (2 oz) butter
  • 1 teaspoon ground nutmeg

Preparation:

In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.

When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.

And that’s it!

Please comment on what recipe’s you would want !

See you soon!

Peanut Butter Cookies

Another great American. The peanut butter cookie! Almost all (non allergic) Americans love them and can’t get enough of them.

These cookies are great for kids, and they go great with milk! Serious!

They don’t need much more presentation, because the are already famous, I give you, the Peanut butter cookies!!

Peanut Butter Cookies

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

1- Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the  flour, baking soda, baking powder and salt.

2- Stir the dry ingredients into the sugar butter mixture.

3- Wrap the dough in plastic and refrigerate at least 3 hours.

4- Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

 

And that’s it!

Tip of the day:  For chewier cookies, bake at 300°F for 15 minutes. You can also try variations like adding some peanuts, or any other ingredient.. M and Ms for kids! These are great to introduce kids into baking!

Feel free to request any recipe you want me to cover!

 

See you soon !

Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

For chewier cookies, bake at 300°F for 15 minutes.

Crêpes

The third time in one day, I’m on fire!! Literally.. because these crêpes are gonna be on fire.. !

Well, what we have here is a very basic French crêpe recipe. Remember that the crêpes are not pancakes..

The crêpes are to be combined in many ways. Chocolate, honey, cream, strawberries, yogurt… anything! YOu have to use your imagination. But for those who have never tried them, i recommend basic chocolate, honey and jam!

Well, here it is!

Crêpes

Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • A pinch of salt
  • 1 tablespoon of sugar
  • 2 tablespoons butter, melted
  • Orange peel ( grated)
  • Cognac

Directions:

In a large bowl, insert the water and the milk, after that sift in the flour and stir until there is no little bubbles or grains of flour. Add the sugar, salt and the butter. After that add the eggs. Stir well. Add the orange peel and if you want some anise to aromatize it.

Leave the mixture in the fridge for 1 hour.

Heat a girdle and butter it so the crêpes wont stick. Pour some of the batter onto the gridle and spread it out tilting the pan in a circular motion. You have to have a even surface ( more or less )

You turn the crêpe over once the crêpe has a golden color with a fork. Once turned, more or less after 30 seconds more and they will be done.When you are going to serve them, you can add a little cognac and flame it, right after you have flamed it, you can add the jam, honey, sugar, maple syrup whatever you wish!

I recommend chocolate for those chocolate lovers. But you must add the chocolate onto the crêpe once you’ve flipped it. So it well partly  melt and the result is amazing. Try them with anything you imagine! Strawberries with yogurt, ice cream, sliced orange with honey (the recipe is also on my blog).. all of these are very healthy and really really tasty.

And that’s it!!!

 

On what occasion shall you do this? You can do it for your couple, surprise him/her with some crêpes with some fresh orange jucie brekfast at the morning! Snacks.. any time is great!

 

See you next time, and enjoy!

Orange slices with honey and nuts

Hello again!

This recipe is one of the easiest recipes I’ll give you and at the same time very healthy! It only has three ingredients, orange, honey and nuts!

This is a unique blend, the acid of the orange with the sweet honey… mouth watering.. and to top it of, nuts.

This recipe you can do it for absolutely anyone, any time, anywhere. I really want everyone that has never tried it to try it you will get addicted, but this is the one addiction that will actually make you healthier!

Well her it goes

Orange Slices with Honey and Nuts

Ingredients:

For 1 person

1 orange

Some honey

Chopped nuts

(gosh, that’s hard to remember..!)

Directions:

1- Get a knife to cut the peel of. Once it’s off, cut it into slices, about 4 or 5 slices. Lay them onto a tray or plate. Chop the nuts, toss them randomly upon the oranges. And finally add the honey as you wish.

2- Eat and enjoy.

And that’s it!!

It’s a really good blend. I even use this recipe for family gatherings. I cut 12 oranges and do the same process, and believe it or not, its always a hit.

You can add a bit of cinnamon to spice things up.

Enjoy Everyone!