Wednesday, 2 November 2011

Roasted butternut squash salad with red onion, feta cheese, parsley and pumpkin seeds


Today's recipe is another easy idea to use some of the pumpkin that you may still got at home.

Ingredients for 4 people:

1 medium size butternut squash or pumpkin
2 red onions
200 g feta cheese in cubes
bunch of parsley
pumpkin seeds
Salt & Pepper

Preparation

Peel the butternut squash and remove the seeds. You can also remove the seeds and bake the pumpkin with the skin on, but i personally like it more the first option. Once clean cut in cubes and place in a tray with some parchment paper underneath. It won't catch and also will be much easier to clean. Put 2 or 3 spoons of olive oil, salt and pepper and finish with some fresh herbs like thyme or rosemary and a couple of garlic cloves. Cut the red onion also in cubes in the same tray or separate if you have no space but I think is nice to mix the juices coming from both ingredients when roasting. Touch of olive, salt and pepper and you can roast all together around 40 minutes 160˚C. Prepare the cheese, you can just cut in cubes, crumble it with your fingers or cube it and marinate with some olive oil, fresh herbs, Sichuan pepper, etc.
Toast lightly the seeds and pick some parsley leaves. Once is all roasted you can serve this dish cold as a salad or warm. As soon comes all out from the oven, you can add the feta cheese, seeds and parsley and mix gently all together.
Enjoy!

Tuesday, 25 October 2011

SPECIAL HALLOWEEN!


Hi there, Halloween is coming! I wanna show you few low cost options for this Halloween, using seasonal products some as chestnuts, pumpkin, mushrooms, etc

Today I've done an easy, cheap, and great butternut squash soup. You can use pumpkin if you want but in my opinion butternut squash is tastier. Here comes the recipe:

Ingredients:

2 Shallots
1 garlic clove
1 butternut squash
Thyme
1 liter of chicken stock
Salt
Pepper
Olive oil
Toasted Pumpkin seeds
Croutons
Pumpkin oil
Coriander leaves

Prep:

Put a bit of olive oil in a pot and place in the chopped shallots and the garlic, till golden. Add then the butternut chopped in cubes and add a bit of salt and pepper and a bit of chopped thyme. After a few minutes add the chicken stock till cover and leave slow boil for around 15 minutes. By the time, cut a bit of sliced bread in cubes and place them in a tray with extra virgin olive oil, touch of salt and pepper, and bake in the oven till golden.
Once the soup is cooked, pass it in a hand blender till smooth. Rectify of salt and pepper, and plate into a soup plate or bowl.
Decorate with 4-5 croutons, some pumpkin seeds, touch of pumpkin oil, and use some baby coriander leaves to decorate.


Tuesday, 18 October 2011

White chocolate brownie with strawberries and yogurt ice cream


Is been difficult for me to find time to write on my blog but after many people asking me for it I decided to update my blog more regularly and try to add more pictures and recipes for everyone to share. Also I would like to tell a bit more about my life working as a private chef, where I've been recently, restaurants I visited o I've worked recently etc.
So last weekend I went to a restaurant called Hedone in Chiswick high road. We were the first to arrive at the restaurant and it take only a few minutes to be half full. The food was great, you can choose between three tasting menus: 4,5 or 7 courses dinner. French cuisine well presented, perfectly cooked and the service was also amazing.
The other thing I wanted to talk about is today's recipe. Is a different way to do a normal brownie, with the fresh touch of yogurt ice cream and the sweetness of the strawberries. All together is an amazing experience.
Here is the recipe:

For the brownie:

240 g Room temperature butter
250 g of Caster sugar

100 g egg yolks

240 White chocolate chopped in small pieces to melt easier
160 Egg whites

145 Plain flour

Optional 50 g of Macadamia nuts

Preparation:

Whisk the soft butter with the sugar during 5 minutes, till the sugar dissolves, then add the egg yolks. A part melt the white chocolate in a bain marie or low power microwave, add it to the mix. Also whisk the egg white till firm. add at the end with the sieved flour and mixed carefully to avoid the mix lose all the air inside.
Put greaseproof paper on a baking tray about 40x20 cm and fold the mix in.
Bake around 150˚C during 35-40 minutes. Try to have the grill off to not get too much color on the top side.
Let cold down and place in the fridge to get a firm cake. It will be easier to cut and portion. With this recipe you will get aprox 24 portions. Last touch is slice some fresh strawberries and place them around the cake or just a few on top. For the yogurt ice cream you can make it o you can get some from Waitrose or Sainsbury's if you don't have an ice cream machine.
A mint leave is the last touch you need for decoration. I also like to place some Macadamia nuts on the cake as I personally like to find some bits and pieces inside my brownie.
I will add the picture soon.

Tuesday, 15 February 2011

MY BEST RECIPES




I gonna start writing every week some of my best recipes to share with other people some of my knowledge. The first of my recipes will be something so easy and basic as: Bread.

Basic Bread recipe:

1 Kg Flour
40 g Yeast
15 g salt
400 ml warm water
2 whole eggs
100 g melted butter

Mix all the ingredients for a few minutes by hand or using a mixing machine for 10 minutes aprox. Leave to rest for a couple of hours. Mix it again and leave to raise. You can add any of your favorite ingredients such as sun dried tomatoes, nuts, spices,seeds, etc. Make balls, triangles or rolls or any shape you like. Brooch with olive oil and seeds,cereals, salt,...before to put in a preheated oven 200˚C for 10 minutes aprox.