Halloween recipes

We did some halloween cooking and Monica has edited a wonderful photo-video. Good job Monica!!!

Thai food

This week we are dedicated to thai food; colors, flavours and smells...mix together to delight the sense of taste


Thailand wikipedia
Thai food

By the way....do you know where is Thailand?

Thanksgiving around a ping-pong table

Thanksgiving

Thanksgiving Day is a harvest festival celebrated primarily in the United States and Canada. Traditionally, it is a time to give thanks for the harvest and express gratitude in general. While perhaps religious in origin, Thanksgiving is now primarily identified as a secular holiday.

Today, Thanksgiving is celebrated on the fourth Thursday of November in the United States and on the second Monday of October in Canada. Thanksgiving dinner is held on this day, usually as a gathering of family members and friends

Thanksgiving dinner

Except for the turkey

How to Cook Turkey: Part 1 - Prep and Roast

All About the Gravy - How to Cook Turkey: Part 2

Thanksgiving history

Thanksgiving Encyclopedia Britannica

SALADS

Do you think it is a good idea to make some very, very healthy food...like a salad ???

Suggestions:

Waldorf salad
Cucumber shell salad
Red broccoli salad
Tomato feta salad
The best potato salad

Africa

I think it´s time to take a look to african cuisine...here I show you some easy recipes:

Cookies from Zimbabwe

Ingredients

• 10 tablespoons butter
• 1/4 cup sugar
• 1 tablespoon lemon zest
• 1 teaspoon ground nutmeg
• 1/4 cup honey
• 1 egg
• 1 cup finely grated raw sweet potato
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Lemon Glaze

• 1 teaspoon butter
• 1-2 teaspoon lemon juice
• 1 1/2 cups powdered sugar
• 1 tablespoon water

Directions

1. Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.

2. In separate bowl. sift flour, baking powder, baking soda and salt.

3. Add it to the first mixture and blend well.

4. Arrange cookie dough by rounded teaspoons on ungreased cookie sheet.

5. Bake at 350 degrees F for 7 minutes.

6. To make glaze, use a wooden spoon to combine all ingredients in glass container until smooth.

7. Add more water by the drop until glaze is easy to spread on cooled cookies.

Chicken yassa: A typical dish from West Africa

Gambian style

Crêpes

Ingredients:
-4 eggs

-¼ teaspoon salt

-2 cups flour

-2 ¼ milk

-¼ cup (½ stick) melted butter or margarine

Utensils:
A whisk, wooden spoon, fork, electric mixer, or eggbeater, a bowl to mix the crepe batter, plastic spatula, 8 inch non-stick skillet, a tupperware to store leftover batter.

Instructions:

1. Gather your ingredients.
2. Break four eggs into a bowl.
3. Add 1/4 teaspoon of salt to your eggs.
4. Whisk your eggs and salt together until the egg looks uniformly yellow.
5. Measure two cups of flour.
6. Add some of the flour to the egg mixture.
7. Whisk the flour into the eggs. It will be a bit lumpy right now, but that's okay.
8. Whisk some of the milk into the batter. It will get thinner. Keep adding milk and flour alternately until you've added it all.
9. Whisk the batter until it is smooth, like it looks here. It shouldn't take more than a minute or two to whisk it smooth, from the time you started to add the flour.
10. Add the melted butter to the batter, and again whisk it until it's smooth.
11. Cover the batter.
12. Put the batter in the refrigerator.

At this point, your batter is ready to go, and you can begin making the crepes whenever you are ready. I've kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.

Cooking the Crepes

1. Select an eight inch non-stick skillet. You don't need a fancy crepe pan.
2. Preheat your pan on medium heat. I use about one-fourth of a cup of batter to make a crepe in this size pan.
3. Pour the batter into the pan.
4. As you pour the batter, twirl the pan around.
5. As you twirl the pan, the batter coats it and makes the crepe.
6. As the crepe cooks, it changes in appearance. You can usually see a lace pattern developing on the underside of the crepe.
7. This is what the crepe looks like when it has set. Notice you can see the spatula through the crepe, and this isn't a particularly thin crepe either. The crepe will also usually slide around when it is ready.
8. Slip the spatula under the crepe. Sometimes you need to poke it a bit. If it helps to pick up the edge of the crepe with your fingers, do it.
9. Flip the crepe over. Look at that nice lace pattern on the crepes. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula.
10. After the second side has cooked for maybe twenty seconds, slip it out of the pan onto a plate for serving.
11. Not all crepes come out in pretty circles. Usually my first one looks awful and falls apart because I didn't let the pan get hot enough. That's okay, sprinkle some sugar on it...
12. ...and feed it to someone you love.

BREAD

Ingredients:

• 3/4 cup warm water


• 1 package active dry yast


• 1tsp salt


• 1-1/2 tbsp sugar


• 1 tbsp vegetable shortening


• 1/2 cup milk


• 3 cups all-purpose flour, approximately

Preparation:

1- In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved

2- Add salt, sugar, shortening, and mild to bowl. Stir.

3- Mix in the first 2 cups of flour.

4- If needed, begin adding more flour, one tablespoon at a time, until the dought chases the spoon around the bowl.

5- You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

6- Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the doug is soft and smooth, not sticky to the touch.

7- Put dough in buttered bow., turn dough over so that the top of dough in greased. Cover and let rise in warm spot for 1 hour.

8- Punch down dough. Turn out onto floured board and knead.

9- Preheat oven at 375 degrees F.

10- Form dough into loaf and set in buttered pan. Cover and let rise for obout 30 minutes.

THIN CRUST DOUGH

THIN CRUST DOUGH

Ingredients Required

---

• 1 envelope of dry yeast
• 1/4 teaspoon of sugar
• 3/4 cup of lukewarm water
• 1 3/4 cups of unbleached plain flour
• 1/2 teaspoon of salt

Step by Step Procedure

---

1. Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
2. Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
3. Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
4. Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
5. Roll out by hand for a 12'' base.
6. Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.
7. Prepare and apply your sauce and topping or choice.
8. Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).
9. Remove from oven, slice and share with your favourite friends and/or family members :)

Additional Information

---

• As stated above, fan assisted ovens tend to cook pizza's quicker than traditional ovens.
• You can usually reheat your pizza in around 5 minutes. But beware that it's not advisable to reheat pizzas with a meat topping.

Apple pastry

Ingredients
- 2 sheets puff pastry
- 6 or 7 Apples
- 1 tablespoon sugar
- 2 tablespoon butter
- ¾ teaspoon cinnamon
- ¾ teaspoon grated nutmeg
- 1 egg

Apple pastry

Ingredients

- 2 sheets puff pastry
- 6 or 7 Apples
- 1 tablespoon sugar
- 2 tablespoon butter
- ¾ teaspoon cinnamon
- ¾ teaspoon grated nutmeg
- 1 egg

FISH & SEAFOOD

MILK & BY-PRODUCTS

English vocabulary for the kitchen

Some people have a fitted kitchen, where all the kitchen units have been bought together, and they are assembled according to a plan. Other people have a kitchen where the units are free-standing: not necessarily bought together at one time.In a kitchen you are likely to find cupboards (or cabinets), either at floor level, or at eye level. In the eye level cupboards you will probably find dry goods (such as flour, sugar, rice, pasta, spices) and maybe glasses and crockery (plates, bowls etc). In the floor level cupboards you might find pots and pans: saucepans for cooking pasta etc; frying pans for frying food; baking tins and roasting tins for cooking food in the oven; and serving dishes made from glass or china. You could also find other kitchen implements such as a blender (= food processor) and kitchen scales (for measuring and weighing food). Often the top part of a floor level cupboard has a drawer, where various items are kept, such as cutlery (knives, forks and spoons); aluminium foil (metal paper), cling film (thin plastic wrap), freezer bags, and other kitchen items such as a bread knife, tin opener, corkscrew (to open bottles of wine), potato peeler (to take the skin off potatoes), a rolling pin (to roll out pastry) and so on.
On the top of the floor level cupboards you often find a worktop or work surface, where you can prepare food. These surfaces are sometimes made of marble, or hard wood, and they can be easily cleaned. Some people keep a toaster or microwave on the work surfaces, along with things they need frequently, such as oil, salt, or various sauces.
Most kitchens also contain a cooker with an oven and four rings, (although some modern cookers are split level, where the oven is separate from the rings), a fridge-freezer, and perhaps a dishwasher or even a washing machine. You'll probably find a kitchen sink, where you wash the plates and dishes, and larger kitchens also contain a kitchen table and chairs, so you can eat in the same room

Types of breas

SWEETS

CRISTIAN QUICENO MORALES 2N

KITCHEN TECHNIQUES II

Laura Canut Tomàs
Maria Ribera Ruché
2n ESO

MEAT

Guerau, Xavi, Anna 2n ESO

FRUIT

NUTS & DRIED FRUITS

Joel Ripoll

Jonathan Contel

2n ESO

VEGETABLES

KITCHEN TECHNIQUES I

PASTA

KITCHEN TOOLS II

KITCHEN TOOLS I

juan & helio company

KITCHEN MEASURAMENTS

Some links for kitchen convertions

Kitchen measurements
kitchen measurments 2
kitchen measurments 3
kitchen measurments 4
kitchen measurments 5

FOOD PYRAMID

Water: 8 servings
Rice and pasta: 6 servings
Vrgetable: 3 servings
Fruit: 2 servings
Meat and fish: 2 servings
Milk: 3 servings
Sweets:small amounts

Falafel

Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.

In Egypt, McDonald's has their version of a falafel sandwich. Can you guess the name? McFalafel, of course.


Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes
Ingredients:
• 1 cup dried chickpeas
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper
• Oil for frying
Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. Mash it with your hands instead of a food processor; it gives it a much better texture. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Chocolate Brownies

Indgredients:
50g (2 oz) cocoa powder
200g (7oz) flour
250g (80z) soft margarine
300 g (4oz) caster sugar
4 eggs
1 teaspoon vanilla essence
50 g (2oz) walnuts chopped


Instructions:
-Preheat the oven to 200 ºC
-Mix the cocoa powder with the flour
-Cream the margarine with the sugar, then beat the eggs and vanilla adding a litte flour mixture with each addition.
-Fold in remaining mixture and the nuts.
-Spread the mixture into a grassed mold.
-Bake for 20-30 minutes the cake should be slightly under cooked but just firm in the center. Cool before slicing into bars.

MARIA LUISA CAKE

Ingredients:
1 cup margarine 1 teaspoon baking powder
1 ½ cups sugar 1 spoonful vanilla essence
6 eggs 2 spoonful wine
1 ½ cups flour 4 spoonful milk
Preparation:
Beat the margarine and the sugar until form a cream. Add the eggs one by one, beating very well. Add the rest of the ingredients and beat again. Spread the mixture in three greased and floured molds and bake in the preheated oven to 350° during 25 minutes. Join the cakes with fruit marmalade and sprinkle with sugar.

Shumai

Ingredients:
1/2 pound ground pork
1/2 tsp salt
1 small onion
1/2 tbsp grated fresh ginger
2 tbsp potato starch
20 shumai wrappers
1/4 tsp pepper

Directions:
Chop onion well.
Put the finely chopped onion and pork in a bowl.
Add salt and pepper in the bowl and mix well by hands.
Add potato starch and ginger in the meat mixture.
Put a spoonful of the meat in the center of a shumai wrapper.
Fold the four corners of the wrapper up and make a small ball.
Heat a steamer.
Steam shumai dumpling on high heat for 15 minutes.
Serve sumai with soysauce and karashi mustard.
*Makes 4 servings.
Video Shumai

Tarte tatin

Preparation Time: 30 minutes
Cooking Time: about 1 hour 20 minutes

Ingredients:

1 1/2 lbs. Firm Apples
2/3 cup Granulated Sugar
3 oz. Butter (room temperature)
Butter for baking dish
A little Lemon Juice
Crust: We have included a wonderful crust recipe, at the end of the tatin instructions. However, if you don't want to make your own pie crust, just use a good pre-made one!

Instructions:

Preheat oven to 180ºC
1. Peel apples and lightly coat with lemon juice, so that they don't brown.
2. Put sugar and 3 tbsp. water in a pot and let caramelize.
How to caramelize? Let sugar melt into water on a very low flame. Once melted, turn up the flame a bit, don't stir, but tilt the pot and move it around from time to time. Once the syrup has a pale honey color, you can stop, it's caramelized. If you want a darker caramel, just be careful that you don't let it burn.
3. Add butter to caramel and stir until it melts. Take off heat and pour caramel into a buttered pie dish.
4. Cut apples into halves. Cut each half into three even pieces. Place apples in pie dish, so that they are squeezed tightly together. You want to do this step as quickly as possible, so that the caramel doesn't harden too much. If you want, you can begin slicing apples while you are making the caramel. Just be careful to check caramel, so that it doesn't burn.
5. Bake for 40 - 45 minutes. During this time you can prepare the crust, then roll it out so that it is a drop larger than your pie dish, and refrigerate it for 30 minutes. Even if you are using a pre-made crust, you still want to spread it out to the right size, and then refrigerate for 30 minutes.
6. Take tatin out of oven, and let apples cool off a bit. Once cooled, place crust on top, tuck the edges into the dish, and bake for 30 minutes or until crust has browned.
7. Remove from oven and let cool. Then, place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.
8. Serve warm, with crème fraîche (or vanilla ice-cream) on the side.
Voilà!

Tip:

You can make your tatin ahead of time, just make sure that you place it on a dish that can go back in the oven, so that you can warm it up right before serving. You can serve it cold, but it does lose some of its charm!

Delicious Crust Recipe

This lovely crust is easy to make and will perfectly accompany all of your tatins! You can also use this recipe for any other tarte or pie that you like to make. It stays fresh in the freezer for 3 months (defrost overnight in fridge), so make larger quantities and save time later on!

Ingredients for 1 Crust:

11/3 cup Flour
2 Eggs
4 oz. Butter (chilled!)
1 tbsp. Granulated Sugar
Pinch of Salt

How to Make Crust:

1. Mix salt, sugar, and flour.
2. Cut chilled butter into small pieces and mix into flour with finger tips. Stop working batter once it looks like "sand".
3. Make a well and pour in eggs. Incorporate into flour using your fingers and a spatula.
4. Once homogenous, form a ball, place on a floured surface and knead for 10 seconds. Reshape into a ball, roll out with a rolling pin, and refrigerate for 30 minutes.
Voilà!

Video:Tarte tatin