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To the following people for their inestimable contribution: Altea from Las Cosas del Solete, Carmen from blog Con Dos Palillos, Cristina Molina, Eva Linda, Marta from blog Sweet and Home and Paula from blog I love Bugs. Â

 Salted courses   Cod cooked in the Biscayan way   Dragon rolls   Guinea fowl   Marinated salmon with tartare sauce pots   Prawn cocktail pots   Pumpkin cream with Greek yogurt pots   Spoons of foie gras with apple

  Biscuits and desserts   Lemon bites   Chestnut cream brownies   Orange salad with honey and cinnamon   White chocolate and pistachios fudge   Danish butter biscuits   Linzer biscuits   Christmas pears in wine   Terrine with chocolate and mandarines

Cod cooked in the Biscayan style Ingredients:


500 g dried boneless salted cod 500 g potatoes 500 g tomatoes 1 small tin of tomato puree 2 cloves of medium sized garlic 2 medium sized onions Olive oil A big handful of parsley Salt 1 pinch of saffron 20 olives 2 soup spoonfuls of capers yellow hot chillies in vinegar

Desalt the cod with water a few hours according to the amount of salt. Boil the desalted cod in a pressure cooker. Do the same with the unskinned whole potatoes. Allow to cool and keep in the fridge for a day. The following day, peel and dice the potatoes. Shred the cod with your fingers until you obtain small pieces. Slice the onions and fry them with a little oil until they get transparent and set aside. Slice the garlic cloves and fry in the same way as the onions. Reserve them together with the onions. Chop the parsley and sautĂŠ in the same oil. Add the reserved onion and garlic immediately to the sautĂŠ parsley. Chop the tomatoes in a little amount of water. Add them

Note: This Mexican Christmas dish is eaten as a stuffing for tortillas or bread rolls.

to the mixture together with the tinned tomato. Add the potatoes, the cod and the olives. Cover with oil and add the pinch of saffron. Cook stirring constantly until the liquid is reduced and the mixture is drier. Add the olives and capers. Serve with some with some chillies in vinegar.

Dragon rolls Ingredients (for 8 dragon rolls)

To dampen your hands (Tezu)

6 cups of cooked rice for the sushi approximately 1 cucumber 4 avocados Half a lemon 4 sheets of nori seaweed, halved widthways 16 prawns in tempura coating 1/8 cup (20 oz) Tobiko (flying fish roes)

Âź cup of water 2 teaspoonfuls of rice vinegar

For the toppings: Required materials: Spicy mayo prepared with: 1 spoonful of Japanese mayonnaise 1 teaspoonful of sriracha hot chilli sauce Black sesame seeds (optional)

A bamboo mat for the sushi Cling-film to wrap the mat

Preparation Cut the cucumber in long strips, taking away the seeds. Halve the avocados lengthways around the stone, twist both halves until they get separated. Stick the knife into the stone to help you to take it off. Peel each half and slice the avocados widthways with the tip of the knife.

Gently press the avocado slices with your fingers to move them, and keep pressing softly and uniformly until the length of the avocado is approximately the same as a sushi roll (the length of a nori seaweed). Squeeze the lemon over the avocado to avoid it changing colour.

Wrap the bamboo mat with the cling-film and place half of the sheet of the nori seaweed with the shiny side downwards and the coarse side upwards. Before touching the rice, dampen your hands with the vinegar water to avoid it to sticking to your hands.

With dampened hands, place an amount of rice similar to the size of an egg on top of the nori seaweed, and spread it out to cover the entire nori seaweed surface. (If necessary, add more rice little by little). Once the rice is in place, turn over the seaweed very carefully, and put the tempura prawns, the cucumber strips and tobiko (roes from flying fish)/ (flying fish roes) in the centre of the sheet of the nori seaweed.

From the nearest end of the mat, start rolling the seaweed over the stuffing, holding it firmly with your middle fingers. Keep rolling until the end of the mat touches the seaweed.

Take the roll off the mat and keep rolling. Once rolled, press with the mat to make sure it is well formed.

Put the avocado on the upper side of the roll with the help of the knife.

Place the cling-film on the roll, and place the bamboo mat on top of this. Press the roll firmly until the avocado slices wrap the sushi. Be careful not to break the avocado slices.

Cut the roll into 8 pieces. Use a very sharp, and damp knife, otherwise the rice will stick to the edge of the knife. Take away the cling-film and serve with the tobiko and the spicy mayonnaise on the top of the roll/ as a topping.


Guinea fowl Ingredients


1 guinea fowl of 1,5 kg 250 g dried plums 120 g minced pork 100 g bread crumbs 1 egg 1 small amount of milk 1 glass of cognac 1 glass of wine Salt, pepper and olive oil 1 teaspoon of sugar

Prepare the stuffing. Soak the bread crumbs with the milk just enough to dampen them. Drain the breadcrumbs, and mix them together with the minced pork, the egg, 4 – 5 dried plums and a small amount of cognac. Preheat the oven at 220º C. Stuff the guinea fowl and tie it up. Put it on a baking tray and smear it with olive oil. Add salt and pepper. Roast for one hour to one hour and a quarter.

Ingredients (for garnish)

To prepare the garnish, heat the wine with a pinch of salt, the sugar, the shallots and the rest of the dried plums, for 20 minutes. When soft, take away the shallots and the plums. Reduce the wine sauce until it thickens.

8 shallots 12 small potatoes 1 garlic bulb Provençal herbs Salt and pepper

Boil the potatoes whole with their skins in salted water. Take out the garlic cloves and crush them lightly without peeling. Sauté the boiled potatoes in a frying pan the boiled potatoes with the garlic cloves, salt, pepper and provençal herbs.

Marinated salmon with tartare sauce Ingredients (for the marinated salmon) 1 salmon steak without spines and with the skin Sugar Coarse salt 1 spoonful of paprika 1 spoonful of cayenne pepper Dill Olive oil Ground pepper

Ingredients (for the tartare sauce) Cheese cream Sour cream Gherkins

Preparation of the marinated salmon Mix the same amount of salt and sugar. Add the paprika and cayenne pepper mix thoroughly. Spread some of this mixture on a tray and place the salmon with skin on the top. Cover completely with the rest of the mixture. Wrap with cling-film and leave in the fridge with a weight on top for about 24 hours. Remove the mixture and rinse the salmon steak with running water to remove the excess salt. Smear the entire surface of the steak with oil and sprinkle on a little pepper and dill. Serve with tartar sauce. It can be kept in the fridge for several days. Preparation of the tartare sauce Chop the gherkins into very small pieces. Mix the sour cream with the cheese cream and add the diced gherkins.

Prawn cocktail pots Ingredients:


10 cocktail prawns Half an avocado 1 tomato 1 spoonful of ketchup Salt Coriander The juice of one lime 1 teaspoon of Worcestershire sauce

Peel and chop the shrimps together with the coriander. Dice the avocado and the tomato. Mix all the ingredients with the lime juice, the ketchup, the Worcestershire sauce and the salt. Serve in small pots and decorate each with a prawn.

Pumpkin cream with Greek yogurt pots Ingredients:


Half a medium sized pumpkin 1 onion 2 spoonfuls of cheese cream Half a Greek yogurt Salt Cashew nuts

Dice the pumpkin and the onion. Cook them in a pressure cooker with a little water. Reserve some cooking water and blend the vegetables with the water. Add the cheese cream and the salt. Pour into small pots. Serve with a spoonful of Greek yoghurt and top each with a cashew nut.

Spoonfuls of foie gras with apple Ingredients


1 apple Shaving of foie gras Coarse salt Vegetable oil

Peel and dice the apple. Boil the apple cubes for 2 to 3 minutes. Put the apple to one side, and later before serving, cook a little of it in a saucepan with a few drops of oil. Put a shaving of foie on top of each apple cube. Add some coarse grained salt as a topping.

To the  following  people  for  their  invaluable  participation  

Lemon bites Ingredients


200 g Scottish shortbread biscuits 70 g coconut The grated rind of one lemon 200 g of condensed milk 75 g butter

Grease a 22 x 17 cm mould or dish. Crush the biscuits in a blender. Mix the crushed biscuits with the coconut, the lemon rind and the condensed milk in a big bowl. Melt the butter and add it to the rest of the ingredients and mix well. Pour into the dish or mould and press to get a compact mixture. Keep cool for an hour and a half.

Ingredients for the topping 2 cups of icing sugar 30 g butter 3 teaspoonfuls of lemon juice (These quantities could be less if you want a thinner layer)

For the topping Mix the icing sugar with the butter. Add the spoonfuls of lemon juice one by one. Cover the original topping with this topping of sugar and lemon. Put into the fridge for about 30 minutes, or until the topping is hard. Cut into triangles, squares, rectangles, or whatever shape you wish.

Chestnut cream brownies Ingredients


50 g chocolate 100 g chestnut cream 125 g butter 2 eggs 100 g caster sugar 25 g brown sugar 75 g flour 1 teaspoon of vanilla essence 1 pinch of salt 1 handful of roughly chopped nuts Icing sugar for decorating

Preheat the oven at 170 ยบC approximately. Melt the chocolate with the butter in a saucepan. When the butter is melted, take it away from the heat, and add the chestnut cream. Stir to mix the chestnut cream with the chocolate and butter. Whisk the eggs with the sugar until you obtain a creamy texture. Add the salt, the chocolate, the butter, the chestnut cream mixture, and the vanilla essence, mixing lightly. Add the sieved flour and keep mixing. Add the nuts, and mix with a spatula. Pour the mixture into a 22 centimetres mould lined with baking paper. Bake at 170ยบ - 180 ยบ C for 25 to 30 minutes. Remove from the mould, and let cool on a rack 45 minutes before cutting out the portions. Sprinkle with icing sugar before cutting.

Orange salad with honey and cinnamon Ingredients


5 – 6 medium sized juicy oranges Honey Ground cinnamon 1 stick of cinnamon

Peel the oranges with a serrated knife over a bowl, in order to keep the juice. Slice the oranges very thinly and half or quarter them. Pour honey over them and sprinkle with cinnamon. Stir the orange slices gently to cover them well with the honey. Add the cinnamon stick and keep in the fridge for a few minutes before serving.

White chocolate and pistachios fudge Ingredients


450 g white chocolate 435 g condensed milk 1 small cup of pistachios A teaspoon and a half of vanilla extract 1 pinch of salt

Line a square mould or dish of 18 – 20 cm with aluminium foil or baking paper. Melt the white chocolate with the condensed milk and the salt on a very low heat. Remove from the heat when the mixture is even (it becomes thicker and it is difficult to handle). Add the vanilla and the pistachios and stir well. Pour the mixture into the mould quickly and spread with a spatula. Let it cool in the fridge for two hours. Cut into small squares.


Danish butter biscuit Ingredients


225 g softened butter 120 g flour 100 g sugar 1 egg 1 teaspoonful of vanilla extract 1 pinch of salt Edible Christmas confetti

Mix the butter with the sugar, the flour, the vanilla extract, the salt and the egg slightly beaten, until you obtain a flexible and even dough. Form a ball with it; wrap it in cling-film and let cool in the fridge for half an hour minimum. It is advised to keep the dough in two pieces in order to make it easier to stretch it, and makes it easier for the dough that we are not using to be kept cool. Once the dough is cooled, preheat the oven at 175ยบ C. Put the dough on a sheet of baking paper and cover it with cling-film. Flatten it with the rolling pin until it becomes half a centimetre thick. Cut out the biscuits with the shape you prefer. Decorate the biscuits with edible confetti. Put them on a baking tray covered with baking paper. Bake for twelve to fifteen minutes until brown.

Linzer biscuits Ingredients


150 g grounded almonds 465 g flour 140 icing sugar 240 g butter at room temperature 1 middle-sized egg slightly beaten 1 sachet vanilla sugar 1 teaspoon of yeast 1 pinch of salt Jam Icing sugar to sprinkle on top

Mix all the ingredients in a bowl until you obtain a ball of dough; wrap it in cling-film and leave it for one hour minimum to cool in the fridge. If you keep two pieces of the dough, it will be easier to stretch it and keep the other half that you are not using at a low temperature.

Note: These Austrian biscuits are probably named after the town of Linz. There are written references about them that date from 1700. They can be made of almonds, hazelnuts or nuts.

Preheat the oven at/ to 160ยบ C. Put the dough on a sheet of baking paper and roll out with a rolling pin until it is half a centimetre thick. Cut out the biscuits out in the way that you prefer (see photo) put them into the oven for 15 minutes. Watch the biscuits until they are just starting to brown. Five minutes before you take out the biscuits from the oven, push down the centre of the biscuit slightly with the back of a teaspoon. Add a teaspoonful of jam in the centre of each biscuit. This will make the jam less liquid, and it will not slide off when you finish off the biscuit. Bake for another five minutes, take out and let cool. Sprinkle the cut out tops with icing sugar. Stick a top on each biscuit stuffed with jam and serve.

Christmas pears in wine Ingredients


4 to 5 firm pears 500 ml of strong red wine (DO Bierzo, Toro, Ribeira Sacra‌) The peel of one orange The grated rind of one orange 1 cinnamon stick 150 g sugar 200 ml cream with 35% fat Ground ginger to taste 1 teaspoon of vanilla extract

Peel the pears and quarter them. Pour the wine into a saucepan; add the orange peel, the cinnamon stick and the pear quarters. Simmer for 15 – 20 minutes until the pears get soft, although the quarters should not break up. Remove from the heat and let cool. Meanwhile, whip the cream meanwhile. Add the grated orange rind, the vanilla extract, and the ground ginger to taste, and mix gently. Put a generous heap of whipped cream in a bowl and put the pear quarters on top to serve.

Terrine with chocolate and mandarines Ingredients (serves 6 people)


150 g dark chocolate 150 g butter 3 eggs 40 g caster sugar 3 sugar coated mandarines Salt

Melt the chocolate with the butter in a bain-marie, and mix well. Separate the egg whites from the yolks. Whisk the whites with a pinch of salt until very stiff. Add the egg yolks to the mixture of chocolate and butter and stir well. Pour into the stiff whites. Stir it gently with a spatula. Drain the mandarines and cut them into thin slices. Pour half of the chocolate mousse in a cake mould or terrine mould 18 cm / 7 inches long. Put the mandarines slices in the middle, and cover up with the rest of the chocolate mousse. Let it harden in the fridge for 4 hours. Remove from the mould and serve.

Recipebook Christmas 2013  

The magazine with all the Christmas recipes sent by Cocina Global followers

Recipebook Christmas 2013  

The magazine with all the Christmas recipes sent by Cocina Global followers