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Dried Porcini with Tomato Penne

Good morning ... in a pretty cold this morning, it seems to be very good when we cook in order to warm us up. On this occasion we will provide a fairly simple recipe but do not diminish the taste of this dish is so delicious.

In addition, belonging to the cuisine is simple and short menu is packed with full of flavor and style. We also provide a separate recipe for the manufacture of tomato sauce.

Wine suggestion: earthy, medium-bodied red wine works well with this and we went back to an old favorite, very smooth Selvapiana Chianti Rufina which are pure elegance in a glass. Really smooth and supple tannins make sing with freshness that add depth to the food.

Penne, tomato and dried porcini

320g penne
40g dried porcini
2 cloves garlic, thinly sliced
1 tbsp flat leaf parsley, chopped
50g Parmesan, grated
5 tablespoons tomato sauce (see below)
100g unsalted butter
extra virgin olive oil

How to cook it is also quite easy, namely Soak porcini in 200ml boiling water for 10 minutes.

Drain the porcini, trying liquid through muslin or paper towels, reserving the water. Rinse and chop the porcini.

In heavy saucepan unbelievable, melt the butter and add the garlic. Add porcini and fry until soft. Add a little liquid and simmer until absorbed porcini. Stir in parsley. Add tomato sauce and season.

Cook the penne in plenty of boiling salted water until al dente. Drain and stir into pasta sauce.

Drizzle with olive oil and serve with Parmesan

Tomato sauce

2 cloves garlic, sliced
1 tablespoon olive oil
2 x 400g canned tomatoes

Ways of making tomato sauce is thick Heat oil in a frying pan and fry the garlic believed until soft but not colored. Add the tomatoes and season. Cook over medium heat for 20-30 minutes or until the sauce is very thick and the oil comes to the top.

Happy cooking J

(original post : http://jonoandjules.com/2015/01/05/dired-porcini-tomato-penne/ )

Salmon Tartare With Lemon

Good morning ..... been a long time it did not update this blog, because it is too busy with other affairs. On this occasion we will provide one of the recipes that are so mengguah appetite of our family that is Salmon Tartare with lemon.

Salmon was no doubt return delights and nutritional value in it so many types of food that can be created with the main ingredient of this salmon. And here are some materials that can be used to create Tarter Salmon with Lemon

Salmon tartare with lemon

1 red onion, diced
2 lemons, juiced 1 and 1 diced
400g skinless salmon fillets
200g smoked salmon
2 tablespoons chopped dill
2 tbsp small capers
1 tbsp Dijon mustard
1 tbsp creme fraiche
olive oil
melba toast,

How to make it not so difficult that is input to the red onion in lemon juice and let it soak.

Cut the salmon into small cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, creme fraiche, 1 tablespoon olive oil and onion and juice. Fold together gently and season with salt and black pepper and serve in rotation with melba toast and a drizzle of olive oil.

Happy cooking J

Sunshine Fish Curry Pak Choi

Good morning ... seems to have very long to open this blog. Sorry for being a little busy with activities outside the home. Come this time we will give you back recipes softer than fish curry. We will make the Sunshine Fish Curry.

The following materials are required:

6 fillets of white fish eg cod, haddock, whiting, pollack or ling
1 tsp cumin seeds, toasted and finely ground
1 tsp coriander, toasted and finely ground
1 tsp turmeric
3/4 tsp salt
2 tbsp sunflower oil
1 onion, peeled and chopped
1 x 400ml cans of coconut milk, taken to eliminate lumps
1 / 2-1 fresh red chilli, seeded (or not if preferred) and thinly sliced

The way to make it not so difficult that place the fish on a plate. Mix the ground seeds with turmeric and salt, then scatter over the fish to coat.

Place a wide pan or large frying pan on medium heat and pour in the oil. When oil is hot, add the onions and fry for 7-10 minutes or until very soft and coloring on the edge.

Lay the fish on top of onions and scrape the seeds and spices from the plate. Cook the fish for 2-3 minutes on each side or until golden.

Pour the coconut milk and add the chili. Bring to a boil, then reduce heat and simmer for 5-10 minutes or until the fish is cooked. Until the end, add the lemon juice and salt if needed.

Serve immediately with rice and pak choi below.

Sesame Pak Choi

500g pak choi
salt
25g sesame seeds, toasted
15ml sesame oil
Remove the pak choi and comes from a long cut to the same size.

Bring a large pot of boiling salted water. Add stems and cook for one or two minutes or until tender, then stir in the leaves and drain immediately.

Not tasty at all, good luck J

[Original post http://jonoandjules.com/2014/11/24/sunshine-fish-curry/ ]

Gera Fudge Chocolate

Good morning in the winter ... it seems very good if we make desserts that soft and sweet. To let's make a cake Chocolate Fudge Gera. Hopefully our family more love.

Ingredients for Chocolate Fudge Cake Gera

180g butter
250ml cocoa, sifted
Caster sugar 375ml
1 teaspoon vanilla extract
3 eggs - separated and beaten stiff white
Self improve 375ml flour, sifted
187ml flour, sifted
1 cup cold water

For how to make it not so difficult that is:

whipped cream and icing sugar

Beat the butter to a cream with sifted cocoa. Gradually add sugar, beat until light and fluffy, then add vanilla. Beat the egg yolks, one at a time.

Stir in the sifted flour alternately with egg whites beaten stiff air.Lipat. 2 Pour into prepared tin 20cm kue.Panggang at 150-160ºC for 1 hour or until a skewer inserted in the center comes out bersih.Biarkan cake cool for 10 minutes before turning off onto a cake rack. When the cake is cooled, bread together with whipped cream and icing sugar on top filter.

Happy cooking J

Wasabi Salmon with Cucumber Salad

Good morning ... it looks like the rainy season has arrived, as of yesterday morning it was raining so thick. Well in this cold atmosphere will be more enjoyable if we were good while cooking. Sambi let's wait for the afternoon to cook salmon with wasabi plus cucumber salad.

Here resepenya for 2 servings

2 salmon filets, c. 125g each
1 tablespoon wasabi paste
half a cucumber
1 small red chilli, cut into rings
2 tbsp rice wine vinegar
1 tsp sugar gold
1 teaspoon salt
2 tsp poppyseeds

How to make it not so hard, which is steamed rice to serve

Rub salmon all over with a tiny bit of oil and then the wasabi paste.

Split the cucumber in half lengthwise and remove the seeds. Large diagonal cut into pieces and put into a bowl. Add chili, rice vinegar, salt, sugar, poppyseeds and a little pepper. Stir until the salt and sugar have dissolved. There will be plenty of fluids but do not worry and do not be tempted to leave the salt as it is very important for heat,, salty, sweet and sour balance.

Preheat grill and grill the fish for 5-6 minutes or until nice color turned over and just cooked (no need to turn it over).

After that, serve with cucumber salad and rice. Good salad dressing drizzled over the fish as well.

Happy cooking J

(original post www.jonoandjules.com)

Halloween Party Video

All about hallowen party ideas.

Halloween Pumpkin Pie

Halloween is comiingggg !!! Halloween in some countries are moments menggemberikan. With a huge variety of creepy costumes and makeup, there are also foods that must exist at the time of the celebration of Halloween, the pumpkin pie is one of them. Come let us make a pumpkin pie to celebrate Halloween this year so that more meriakah.

Materials / ingredients needed are:

Leather Material:

150 grams of margarine
50 grams of white butter
50 grams of powdered sugar
2/4 teaspoon salt
2 tablespoons ice water
2 eggs
400 grams of wheat flour proteins were
1 teaspoon baking powder

Material Content:

600 ml of liquid milk
300 grams of pumpkin steamed, mashed
100 grams of steamed potatoes, mashed
6 tablespoons cornstarch
200 grams of sugar
75 grams of raisins, halved 2
1 egg

How to make it not so hard, that is:

Fill, boiled milk, pumpkin, potato, maize, and sugar to a boil. Turn off the heat. Let warm. Add raisins and eggs. Stir well. Set aside.

Skin, mix margarine, shortening, powdered sugar, salt, water ice, and egg yolks until blended.

Enter the flour and baking powder. Stir until clotted. Cool 15 minutes in the refrigerator.

Take a little dough. Flatten the edge of the mold at the base and 15 cm diameter round pie. Puncture-prick dough with a fork.

Under fire oven with a temperature of 170 degrees 10 minutes until half cooked.

Spoon contents into the pie crust. Again under fire oven with a temperature of 170 degrees Celsius 25 minutes until cooked.

Happy Halloween J

Gardener Pie

Good morning ... it looks like the rainy season has arrived. And this morning the weather was overcast, even started to drizzle. In this very bad cold when we cook that can make our body warm. And this time we will give this recipe is rich with natural and very flavoursome sauce and filling. Although this is very low in calories so perfect if you are watching your weight or for dinner mid-week.

Gardener Pie - to 6 servings

1 tbsp sunflower oil
2 onions, chopped
3 stalks celery, sliced and chopped
2 large carrots, peeled and diced
2 large parsnips, peeled and diced
2 cloves garlic, thinly sliced
150g puy lentils, rinsed and drained
1 liter hot vegetable stock
2 tbsp tomato puree
1 bay leaf
500g floury potatoes, such as Maris Piper, peeled and cut into small pieces
15g butter
2 tsp flour

For how to make it not so hard, that Heat sunflower oil in a large skillet over medium heat and fry the onion, celery, carrots and potatoes for 8-12 minutes and until browned. Add the garlic and cook for a further minute.

Stir in lentils leaves, stock, tomato puree and bay and bring to a boil. Reduce to a simmer and cook for 25 minutes and until tender.

Enter the potatoes to the pan and cover with cold water. Bring to a boil and cook for about 10 minutes and until tender. Drain and add butter and some seasoning. Mash until smooth. Add extra butter if you want to a little more richness.

Preheat the grill. Sprinkle the flour over the mixture boiled lentils and stir. Cook for 2 minutes until thickened. Spoon into warm, heat-resistant dish pie.

Top with mashed potatoes and grill for 5 minutes, until golden. You have to keep an eye on this as the time required will depend on the griller.

Happy cooking :)

Catalan - Turkey Food

Good day ... have not memasak..dan this time we will give you a special recipe turkey tool. We, like most people, usually just eat turkey on Christmas Day. This is ridiculous as it is really tasty meat (chicken is far superior in our opinion) and also really cheap. We took some turkey legs at the supermarket for just a few euros. You need to soak the fruit for 12 hours before you cook the turkey.

Catalan-style Turkey

30g raisins
40g pitted prunes
6 tablespoons dry sherry vino rancio or
1 red onion, thinly sliced
2 turkey drumsticks
1 ½ tbsp olive oil
100g chopped tomatoes (we used a couple of cans)
240ml water
2 tablespoons pine nuts

Enter the raisins and prunes in a bowl and pour over the rancio vino or sherry. Let soak for 12 hours.

Thin slice the onion and season the turkey legs with salt and pepper.

Heat a wide frying pan over medium heat and add most of the oil. Brown turkey for about 10 minutes or until golden all over, then add the onions. Fry onion and turkey for 10 minutes, stirring frequently, until onions caramelise and turns into a dark golden brown.

Drain rancio vino or sherry from the fruit and add to the pan. When most has evaporated, add the chopped tomatoes and cook until everything is well caramelised.

Pour the water, turn down the heat and simmer for 30 minutes.

Add raisins and plums. Cover the pan and let it cook for an hour, or until the turkey is really tender and the sauce is thick and delicious.

Meanwhile, heat remaining oil in a frying pan and cook the pine nuts over low heat until golden.

Lift the turkey to a serving dish, cover with sauce and sprinkle with pine nuts.

Wine Suggestion: Stick to the Spanish theme here we think. You can always have a glass of sherry or try Spanish red. We have a fantastic wine called Brao made by the manufacturer called acustic from Montsant (which in addition to the more familiar territory of Priorat), south of Barcelona. Pick one up in your bubble while they still have some left J

Happy Cooking

(original post : http://jonoandjules.com/tag/turkey/ )

Miela Tahril

Dried Porcini with Tomato Penne

Salmon Tartare With Lemon

Sunshine Fish Curry Pak Choi

Gera Fudge Chocolate

Wasabi Salmon with Cucumber Salad

Halloween Party Video

Halloween Pumpkin Pie

Gardener Pie

Catalan - Turkey Food

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