Monday, 25 January 2016

Lemon and herbs roast chicken





This is what a real, lemon and herbs, juicy, tasty roast chicken looks like.

Simple as it is, I coud not help but taking some photos of this beauty as it went out from the oven and share them here. I had not planned a blog post at all. I was just in the middle of a lazy Sunday roast at home, but could not stop myself from taking the camera and improvise a shooting before we ate it with a large, green leafy salad.

Real food is made of this. Simple, unexpected pleasures popping up from the ordinary. The sharp citric juice notes of a couple of lemons and the delicate aroma of rosemary and thyme did wonders for the otherwise bland meat of a whole chicken.

 


I know, you can hardly call this a recipe. But it was so, so good I just wanted to have it here. And share the joy of enjoying this little wonder in the middle of a cold winter day. Easy, honest homemade food full of flavour with just a few ingredients. How could anyone resist this?



Lemon and herbs roast chicken
Ingredients (4-5 people)
1 whole chicken (1.5 kg)
2 medium lemons
2-3  sprigs rosemary
1 sprig thyme
Olive Oil
Salt



Preheat oven at 190º/170º Fan
Put a teaspoon of oil in a roasting pan and spread it to coat the pan. Put the chick on top of it, with the breast side touching the base of the pan. Add some olive oil on top of the chicken (a couple of tablespoons), salt, and the sprigs of rosemary and thyme and put in the oven for 45 minutes.
Take the pan out of the oven, turn the chicken arround so that the breast are now upwards, coat with the juices from the pan, and add the juice of 1 lemon. Cut the other lemon in quarters lenghtwise and add to the pan. I usually put one in the cavity, but this is optional. Add a bit of salt, and put again into the oven for another 45 minutes. Check from time to time and in case the chicken is getting too brown, cover with foil.
Once cooked, remove from the oven and leave to rest for 10 minutes before carving and serving with a green salad.

(For cooking time, add 20 minutes per 500 grams, plus 20 more minutes)









Thursday, 17 September 2015

Ciabatta stuffed with sauteed mushrooms, ham and cheese


I love flavored breads. Actually, I love then just plain. I do love bread in all its shapes and forms, and since I've tried to do at home, I do not need any excuse to get to it.
Flavored breads are magical. They have the ability to transform any meal into something special. They can be a starter, a side dish for a main meal, an accompaniment for dipping, or a wonderful surprise for a  picnic.
Unfortunately,  the weather has been too bad this summer in here.  Anyway, even inside, I will organize a picnic just to take this bread with me. 
 


Ciabatta stuffed with sauteed mushrooms, ham and cheese

Ingredients (for 1 large loaf)

For the ciabatta

320 ml of water
30 ml olive oil (2 tablespoons)
10 grams of salt (2 teaspoons)
10 grams of sugar (2 teaspoons)
600 grams of bread flour
5 grams of dried baker's yeast

For the filling

Olive oil
2 cloves garlic
300 grams of mushrooms
4 slices of ham
4 slices of cheese (Cheddar or similar)





Preparation

Place ciabatta ingredients in the order listed in the baker machine basket. Select the program for bread, and remove it before cooking begins (after the second raising). Alternatively, if you do not use the bread machine, knead the ingredients, put the dough in a bowl and let rise in warm place, covered by a cloth, until doubled in size (about one hour).
While dough raises, put a couple of tablespoons of oil in the skillet and sauté two cloves of sliced ​​garlic. Saute the mushrooms, cook over medium-high heat to toast, salt and pepper.
Once you have weighed the dough, place on a floured work surface and knead lightly to remove excess gas. Pin out into a rectangle, leaving the dough to a thickness of about one centimeter. Spread the slices of cheese, ham, and mushrooms in the center, forming a central line, without covering the entire surface so that the filling does not overflow the shape.
Roll the dough over itself to make a cylinder. Fold the ends under to seal properly so they do not open during baking. Preheat oven to 180ºC  degrees and put in an oven tray covered with a sheet of silicone or parchment paper, placing the fold of the dough in contact with the tray, so the smooth side is up.
Put in the oven for about 40 - 45 minutes, or until hit the base sounds hollow.

Thursday, 10 September 2015

Raspberry and fruits of the forest frozen yogurt




Some time ago I bought an ice cream maker. It is a very basic, simple and cheap model. But the results you can have at home are absolutely brilliant!

The ice cream maker base has a capacity of 1.6 liters, and the amounts I used in this recipe filled almost the entire recipient. Like all ice cream makers in which the base should previously be frozen, it must be at least 12 hours in the freezer. But once the base is frozen, you'll love this recipe because in 30 minutes you can enjoy a creamy frozen yogurt with a perfect result. This recipe is so quick because I use frozen fruit, which allows the mix to go directly into the machine instead of having to wait for it to get cold. Besides, this recipe has very little fat, and although we can not say it's a light recipe you can take every day, it is much lighter than conventional ice cream with much less fat but with a very similar texture and full of flavor with the yogurt and the fruits.
With this result you can imagine how I liked to try it. I still have a few ideas in mind that I really want to try, so there will be more coming.



Raspberry and fruits of the forest frozen yogurt
Ingredients (for about 1.5 liters of frozen yogurt)

400 grams of condensed milk (I used it skimmed)
500 grams fat-free plain yogurt 
300 grams of frozen raspberries
100 grams of frozen fruits of the forest

Note: I used this combination of raspberries and wild berries as it was what I had at home, but you can use your choice to your liking. Even if you use the same fruit, it is interesting to keep a quarter of the amount apart from the mix to keep bits in the ice cream.



Preparation
Beat in the bowl of an electric mixer raspberries with yogurt and condensed milk and mix well. Add the berries, put in the ice cream maker and let the ice cream machine works for 30 minutes. Once it is ready, it can be served directly, or reserved in a plastic container (like the one I used, with lid) and freeze. Take the frozen yogurt out from the freezer 10-15 minutes before serving.