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Hake Cola Baked Rice Pilaf with Meat

Ingredients:

2 / 3 kilos of Hake (tail)

1 lemon

100 grams of ham on a piece

Sal

breadcrumbs Chopped parsley

Olive Oil Potatoes

3

Preparation

Preheat oven to 180 º C. Peel potatoes, wash and cut into slices. We put spread in a baking dish, sprinkle with a bit of olive oil and salted. The we put the oven for 20 minutes.

clean Meanwhile the queue of hake. Be well scaled and we cut the tail end, to fit well in the source, then went through the cold water tap and dry it with kitchen paper. The salted good on the outside and we do a few cuts, leaving about 5 cm. between each of them.

introduced in each cut strips of ham or lemon wedges, alternating. When the potatoes have baked 20 minutes we get from oven and put the hake on top. Hake and sprayed the potatoes with oil and sprinkle of parsley and bread crumbs.

put back the source to the oven and leave the hake is made during 30/40 minutes, depending on the size of it. When well made inside, take it off and serve immediately, accompanied by a good mayonnaise.

This recipe is one of the star of my mother and their importance depends on the preparation of the recipe, which is very simple, as the quality of the hake. Hake must be first and that weigh more than 3.5 kilos. and of course bait fresh and can not always get that kind of hake (mostly not be paid ....), but we can find some middle hake (2.5 kg and 3.5 kg), we solve the Monkey baked hake, quite rightly.

hake in my house is "fish" for excellence. But since there were so many (Daily ate 11 people, at least ....), Could never make this recipe, because not for everyone. Then reserved for special days and was completed with a large supply of fried hake . A veritable feast.

Today we are far fewer and occasionally we whim ... It's an easy recipe, healthy and delicious outcome.

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Bollycao

PREPARATIONS FOR FINDE ¡¡¡¡¡

Well today I've brought a classic industrial bakery,
The Bollys,
but do not look more than the colorcito,
only tell you that I had to make three times to make the photos
,
with that and I say enough.
And with just a little time we have a breakfast or snack
for the weekend.

This entry to allow me to devote it to our lovely, friendly and gorgeous
Ana del blog The cook of Betula
that I only see the Bollys
entered by sight and as always hit,
are vice. She
in turn led them from the blog of our beloved M ª José
Homemade , another blogger charming and thoroughly entertaining,
and finally M ª José took them away from another blogger beloved among
us, Pepi's blog Cosillas of islacris
and so far my journey.
good to go with the recetuqui.

INGREDIENTS:

600 grs. bread flour.
250 ml of milk.
15 grs. baker's yeast.
1 pinch of salt.
2 egg.
80 grs. sugar.
80 grs. butter at room temperature.
Chocolate filling or otherwise Nutella.

PREPARATION:

put in a bowl withthe flour pinch of salt, warm milk
mixed with yeast, eggs,
sugar, softened butter
and began to knead for a few minutes,
until we see that this compact mass.

We leave covered until leavened dough,
for an hour or so. We

portions
mass of approximately 80 grams.
in each serving 3 we introduce black chocolate bars.
Roll the dough and form the elongated bun

and leave again to rise until double in volume.

Paint with egg all
rolls and bake for 12 mts. at 180 º C

Tenemo Already, s are easy and quick.

I HOPE YOU LIKE THEM,

HAPPY WEEKEND.

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Ingredients.

2 tablespoons olive oil 1

onion ½ teaspoon cumin (seed)

½ teaspoon Cilantro

beans ½ teaspoon thyme

dry

225 grams of Basmati Rice

500 ml chicken broth

200 grams of minced meat

Salt Black Pepper

3 tablespoons toasted pine nuts

2 tablespoons chopped parsley

2 tablespoons chopped cilantro

3 tablespoons pomegranate

Preparation:

Heat the oil in a saucepan with a lid. Add the onion cut in brunoise and cook 5 minutes, stirring occasionally. Incorporate the cumin, coriander and thyme. Stir and let fry over medium heat until onion is tender, about 10 minutes.

Add the rice with a spatula, stirring well to coat in oil on all sides. Pour the hot broth, put the heat to high and wait until it starts to boil. Salted to taste. Then we cover the pan, turning down the heat to low and let the rice cook for 15 minutes, until tender.

incorporate shredded meat, the stirring well with a fork and re-cover the pan, letting it cook another 5 minutes until rice is done and finished all the liquid is consumed.

well done Once rice with meat, check for salt, add pepper and remove from heat. Add the toasted pine nuts, parsley and finely chopped cilantro and pomegranate seeds. Ready to sevir.

This recipe is from Nigella Lawson's latest book, " Kitchen" and is a recipe for exploitation. It consists of rice pilaf mix, ie rice is sautéed before cooking, with the remains of a meat, we have been to any meal.

I, in this case I used a scrap of Lomo de Paris (recipe and I will explain and publish, but I advance that is like a ham, but with pork instead of leg ....), I left over at Christmas and froze. Obviously, you can use any remaining pork, chicken, beef or any meat roast.

And I have to say that it is a very complete course, different and easy to do. We loved. Here do not throw anything!!

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Roast Pork Loin Stuffed Potatoes

Ingredients:

2 Pork Tenderloins

Olive Oil 2 Onions

Kumquats 20

Thyme 500 ml chicken broth

2 star anise Sal

Preparation:

Preheat oven to 200 º C (180 º C with air). Cover the bottom of a pan with oil and put over high heat. Salted tenderloin pieces and get into the pan to brown them well on all sides.

We took the pork and set aside. We lower the heat and add the onions cut into strips. Stir well to collect all the juices and let fry the onion until it begins to color.

We add the kumquats and re-entering the flesh. Sprinkle with thyme and add the broth and anise.

We put the saucepan on the oven and roast the tenderloin for 35 minutes, until well done inside. If another piece of pork we would leave 10 minutes, so it would be more tender.

We took the pan from the oven, the fillets aside and reduce the sauce a little fire. Serve chopped meat, topped with salsa, onions and kumquats. In this case we have also added some dried tomatoes in oil with sugar and salt.

A simple and delicious recipe. I wanted to cook with kumquats, especially now that it seems that everyone has a tree of the citrus fruit at home. Really, over here a few years ago you could not see this fruit and it's now available at all greengrocers, but is local, the fruit of the area and around the world offers to distribute household production, incredible.

And finally I met a few, have done an awesome jam with the usual technique, but after passing a little mixer, I have gone through a sieve, because many seeds are strained and has a very thick membrane. Has become one of the best jams I've ever done.

The tenderloin recipe is from BBC Olive magazine February. They make it with pork loin, remove the bones after cooking. Star anise gives his point.