3 o 4 al dia

I never thought I'd make rice with the Thermomix, but this 'recipe' I'm sharing today is ideal for a side-dish rice: it turns out very well and you don't have to worry about anything, since quantities, time and temperature are all controlled. Serves: 4 (as a side)  ·  Prep time: 5 min  ·  Cook time: about 22 min  ·  Difficulty: Easy The point of putting this recipe on the blog is to have it at hand (quantities, speeds, temperature), which is more or less the founding purpose of our blog. Ingredients 50 g olive oil 800 g water 350 g rice A little salt, to taste Method Remember that for this we use the Thermomix simmering basket. Add the oil, water and salt and mix briefly, for example 5 seconds at speed 6. Put the basket inside the Thermomix bowl and bring the water to the boil, programming about 7 minutes, Varoma, speed 4. Pour the rice into the basket (you can do this through the lid opening without opening the Thermomix) and program 13 minutes, Varoma...

Nunca pensé que haría arroz con la Thermomix, pero esta 'receta' que comparto hoy es ideal para un arroz de guarnición: sale muy bien y no hay que preocuparse de nada, porque las cantidades, el tiempo y la temperatura están controlados. Raciones: 4 (como guarnición) ·  Preparación: 5 min ·  Cocción: unos 22 min ·  Dificultad: Fácil El objetivo de poner esta receta en el blog es tenerla a mano (cantidades, velocidades, temperatura), que es más o menos el propósito fundacional de nuestro blog. Ingredientes 50 g de aceite de oliva 800 g de agua 350 g de arroz Un poco de sal, al gusto Preparación Recordad que para esto usamos el cestillo de la Thermomix. Añadid el aceite, el agua y la sal y mezclad brevemente, por ejemplo 5 segundos a velocidad 6. Poned el cestillo dentro del vaso de la Thermomix y llevad el agua a ebullición, programando unos 7 minutos, Varoma, velocidad 4. Echad el arroz en el cestillo (se puede hacer por la abertura de la tapa sin abrir la Thermomix) y...

He hecho un curso de 3 días, dos miércoles y un lunes, con mis dos cuñadas. Empiezo diciendo que ha sido una de mis mejores experiencias gastronómicas.  La cocina japonesa, y la cultura japonesa en su conjunto, merecen atención; son realmente especiales. Tienen un gran respeto por el detalle: no solo combinan bien los sabores, sino también los colores, en una ensalada, por ejemplo. Cuidan, diría que miman, sus ingredientes como nadie; buscan sabores puros y los combinan para llegar a la gloria. Cada ingrediente tiene su papel y buscan sabores limpios. Trabajan mucho con alimentos ligeros, poca grasa, poco azúcar y cocciones rápidas, para conservar la «vida» de las verduras. Verlos cocinar es una maravilla: la forma en que mueven los utensilios y las manos es como una danza; buscan la concentración y la perfección en cada tarea. El curso funcionaba así: llegábamos a casa de Toshiko, nuestra Maestra (con mayúscula), a las 20:00, cocinábamos 3 o 4 platos hasta las 22:00 aproximadament...

I've done a 3-day course — two Wednesdays and a Monday — with my two sisters-in-law. Let me start by saying it has been one of my best food experiences.  Japanese cooking, and Japanese culture as a whole, deserve attention; they're truly special. They have great respect for detail: they don't just combine flavours well, but colours too — in a salad, for example. They look after, I'd even say pamper, their ingredients like no one else; they look for pure flavours and combine them to reach glory. Every ingredient has its role, and they seek clean flavours. They work a lot with light foods, little fat, little sugar and quick cooking, to keep the “life” in the vegetables. Watching them cook is wonderful: the way they move the utensils and their hands is like a dance; they seek concentration and perfection in every task. The course worked like this: we arrived at the home of Toshiko, our Teacher (with a capital T), at 20:00, cooked 3 or 4 dishes until around 22:00, and then ...

To make mini sandwiches — or rather micro sandwiches — a good option is Quely crackers from Mallorca: small rolls of hard bread that split into two halves (with some difficulty) and are very versatile for serving little bites of anything. I recently used them to make a mini snack for my kids. It was already late and I didn't want them to eat too much, to make sure they'd eat a proper dinner afterwards. I made them some micro sandwiches with a square of chocolate and a few drops of olive oil inside; you can also add a few flakes of salt to bring out the flavour of the chocolate. I don't need to tell you how many starters and snacks you can make with these. Anything goes. 🌐 Llegeix aquesta recepta en català

At the end of June I made my first ratafia (a Catalan herbal liqueur), and I told you about it  here . At the beginning of August I bottled my ratafia after it had spent its regulation 40 days (a few more, actually) with the green walnuts and all the other aromatics. At the time I wrote a post offering readers of this blog of ours, by prize draw, one of the 250 ml bottles I had. There were very few requests; I put it down to it being August, and to this blog getting very few comments for the number of visits it has, about 6,000 a month (we reached 8,800 in December 2008). Now that summer is over and more people are reading the blog again, I'll take the chance to remind you: anyone who'd like to try the 3o4aldia ratafia I made, leave a comment, and at Christmas I'll hold a draw, without a notary, and send it to the winner. I remembered the subject while going through this summer's photos; among many other things I found some photos I took of the green walnuts (the basis ...

Hace unas semanas, El País Semanal publicó platos hechos con vino tinto. Entre ellos, parte de una receta era un caviar de vino tinto, que me pareció interesante por su curioso método. Caviar de vino tinto Ingredientes 250 ml de vino tinto 1 g de agar-agar Preparación Coced el vino hasta que se reduzca, añadid el agar-agar, colad y espumad. Poned el vino en una jeringuilla. Preparad un bol con agua y hielo y colocad dentro otro bol más pequeño con aceite de girasol: el objetivo es que el aceite esté frío. Dejad caer gotas de la jeringuilla en el aceite de girasol mientras removéis con la otra mano para crear un remolino en el aceite, de modo que se formen pequeñas perlas como de caviar. Retirad las perlas (el caviar de vino tinto) con un colador y escurridlas sobre papel de cocina. Ya tenemos nuestro caviar: ¿para qué podemos usarlo? En la receta de El País formaba parte de un plato con foie gras y pimientos del piquillo. A mi entender, debe de ir bien con cualquier carne...

A few weeks ago, El País Semanal featured dishes made with red wine. Among them, part of one recipe was red wine caviar, which I found interesting because of its curious method. Red wine caviar Ingredients 250 ml red wine 1 g agar-agar Method Cook the wine until it reduces, add the agar-agar, strain and skim. Put the wine in a syringe. Prepare a bowl with water and ice, and place a smaller bowl of sunflower oil inside it — the aim is for the oil to be cold. Let drops fall from the syringe into the sunflower oil, meanwhile stirring with the other hand to create a whirlpool in the oil, so that small caviar-like pearls form. Remove the pearls (the red wine caviar) with a sieve and drain them on kitchen paper. So we have our caviar — what can we use it for? In the El País recipe, it was part of a dish with foie gras and piquillo peppers. In my view, it should go well with any meat, for example a pork loin ; in that case we could use Port instead of red wine for more sweetness...

Continuing the series of possible menus, which I started a few days ago with this menu for a dinner party, today it's the turn of dishes that can be made very quickly and will make you feel as if you'd spent an hour in the kitchen. With the 10 minutes in the title of this post, I think you have to make a single main dish and a dessert; you didn't think I was going to suggest a six-course tasting menu that can be made in 10 minutes, did you? For magic, we already have Juan Tamarit. One dish to enjoy is spaghetti Lucio — I'm sure the name already gives you an idea of what it might be; you'll find the recipe here . An express rice dish would be this one , which I published recently. A quick but different salad you can make in no time is a tzatziki . Another salad to surprise people is a pear carpaccio like this one . A pasta dish that takes 10 minutes, using fresh pasta, is this one . If you use dried pasta (that is, not fresh), there's a foolproof and simple...

Some friends have told me they use this blog of ours when they have guests for dinner. Ever since I found out, I've felt a great responsibility whenever I write a recipe on the blog. In the next few posts I'll try to suggest different, interesting dinners, using recipes I've published on the blog, of varying difficulty and effort. This time I'm suggesting a dinner you can have completely ready in advance. A slightly more elaborate dinner needs starters that surprise. For example, a salmon roll , or a pea and ham shot . I'd steer clear of nibbles, especially crisps, olives and the like. For the first course, now that the good weather is (hopefully) on its way, I'd suggest a courgette carpaccio or a tomato, avocado and mozzarella salad . For the main course, I'd make an Italian dish that's served cold, vitello tonnato : those who don't know it will be surprised, and those who've already tried it in a restaurant will see that it's really ...

Mango and watercress salad Ingredients A few watercress leaves A mango A little lettuce 1/2 onion A few walnuts Modena balsamic vinegar Oil Method Put the watercress leaves in a salad bowl, cut the lettuce into thin strips and add them. Then separate the onion slices into rings and add them to the mix. Cut the mango into thin sticks, put it in the salad bowl and mix the ingredients well. Scatter the walnuts over the top, broken into small pieces. In a separate container, make a simple vinaigrette by mixing the oil and the Modena balsamic vinegar; season with salt and pepper to taste and whisk well until smooth. It's a very refreshing salad. 🌐 Llegeix aquesta recepta en català