bright88

Le blog de bright88

Fried eggs and green salsa on tortilla chips (chilaquiles)

Fried eggs and green salsa on tortilla chips (chilaquiles)

I doubt whether you would ever find a breakfast buffet in Mexico that didn’t contain chilaquiles. They’re a perfect way of using up stale tortillas, which are cut into triangles, then fried or baked and known as totopos. Basic chilaquiles are then simmered with either salsa verde or salsa roja until they start to soften. This recipe is for the green-sauce version, with a fried egg, some crumbled cheese and a little soured cream and chopped coriander.


Ingredients
¼ onion, roughly chopped
1½ green serrano or jalapeño chillies, stems removed, halved
2 garlic cloves, finely chopped
125ml/4½fl oz chicken stock or water
380g tin tomatillos, available online
½ tsp flaked sea salt
300ml/10fl oz corn or sunflower oil, plus 2 tablespoons
4 corn tortillas, each cut into 8 triangles
4 free-range eggs
To serve
75g/2½oz Lancashire cheese or feta, crumbled
1 shallot, thinly sliced
1 tbsp roughly chopped fresh coriander
4 tbsp soured cream
Method
Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce.

Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened.

Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper.

Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking.

Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately.
publié le samedi 19 janvier à 02:14, aucun commentaire.

Tuna fishcakes are super-easy, quick and cheap

Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner.

Ingredients
2 medium floury potatoes, peeled and quartered
large knob of unsalted butter
1½ tbsp mayonnaise
1 unwaxed lemon, finely grated zest only
3 spring onions, thinly sliced
150g tin of tuna, drained
2 slices bread
1 egg, lightly beaten
plain flour
sea salt and freshly ground black pepper
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6.

Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until tender.

Drain the potatoes and return them to the pan with the butter, mayonnaise, lemon zest, spring onions, salt and a generous amount of black pepper. Mash together until smooth. Stir in the tuna and set aside.

Put the bread in a food processor and pulse until it crumbs. Put the egg, flour and breadcrumbs into three separate shallow bowls.

Shape the tuna mixture into four fishcakes. Coat each first in flour, then in egg, then in breadcrumbs. (You can use one hand for the flour and breadcrumbs and another for the egg, to keep your fingers clean.)

Place on a baking tray and bake for 15 minutes, or until the breadcrumbs are just golden. Serve.
publié le vendredi 11 janvier à 09:47, aucun commentaire.

Cheap Italian family favourites

Quick, simple and – much as I hate the word – tasty. I know no self-respecting Italian would let tomato seeds sully a sauce, but I do so very happily, and it’s the gloop inside the halved cherry tomatoes that adds cohesion to the spicy, tangy creaminess.


By Nigella Lawson
From Nigella: At My Table
Share
Add to favourites
Shopping list

Print recipe

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients
175g/6oz gemelli pasta
1 tbsp olive oil
6 anchovy fillets, finely chopped
1 garlic clove, crushed
¼ tsp dried chilli flakes
150g/5½oz cherry tomatoes, halved across the equator
4 tbsp dry white vermouth
2 tbsp mascarpone
1 tbsp finely grated Parmesan plus extra to serve
2 tbsp finely chopped flatleaf parsley, plus extra to serve
salt
Recipe tips
Method
Bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, but start checking a good 2 minutes before you’re told it should be ready.

Meanwhile, put the oil and anchovies into a heavy-based wok, and cook, stirring over a medium heat for about 1 minute, or until the anchovies have almost dissolved into the oil. Stir in the garlic and chilli flakes, then turn the heat up a little and add the tomatoes, stirring gently for 2 minutes, or until they begin to soften.

Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for 2 minutes until they have broken down a little in the thickened, reduced sauce. Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley.

Before you drain the pasta, lower in a cup to remove some of the cooking water. Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta. Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed. Sprinkle with a little parsley and take the Parmesan to the table to serve.
publié le jeudi 10 janvier à 08:54, aucun commentaire.

Intersections of Art and Architecture,

Ever since, and in no matter what style, material or culture, certain architects and enlightened or excitable patrons have aimed to do more or less what Palladio and Almerico did 450 years ago. A new exhibition at New York’s MoMA, Endless House: Intersections of Art and Architecture, “considers the single-family home and archetypes of dwelling as themes for the creative endeavours of architects and artists”.

Through engaging drawings, models, videos and installations, the show investigates the house as a means to explore architectural ideas that dovetail with the concerns of art. It also looks at the work of artists who have made the house a focus of their creativity, and by implication it raises the question admirably answered by Palladio and Paulo Almerico: can the house be a work of art?

The question is timely given that the problem of housing the world’s rapidly growing population has led to intense suburban sprawl along with the spread of shantytowns – not to mention homes and houses, whether cheap or costly, that are as far from art as the hillside favelas of Rio de Janeiro are from the salubriously populated slopes of Vicenza.

‘Ghosts in the house’

MoMA’s show focuses on the fusion of art and architecture over the past fifty years, rather than the previous 500. This is because this year is the 50th anniversary of the death of Frederick Kiesler, a visionary Austrian-American artist and architect, who worked closely with the museum in the late 1950s on a project for a house as radical as La Rotonda had been in the 1560s. This was the Endless House. It was only ever realised as a model, but what an extraordinary, mind-expanding thing it was, a flattened, organic spheroid containing free-flowing interior spaces expressing what Kiesler called Correalism, a design philosophy concerned with shaping a continuity of spaces, people, objects, concepts and art.

If this all sounds very ‘60s, in a way it was. Correalism and the Endless House were to influence architects like Frank Gehry, who in 1998 was the first recipient of the Frederick Kiesler Prize for Architecture and Art. Gehry’s epochal Guggenheim Bilbao museum had opened the previous year sealing the restlessly inventive Californian architect’s reputation in flowing folds of dazzling titanium. Twenty years earlier, Gehry had bought a modest Dutch Colonial-style house dating from 1920 in Santa Monica, conjuring it into a magical family home, all curious angles, workaday materials and, yes, a continuity (and fragmentation) of space, objects, concepts and art.
publié le lundi 24 décembre à 07:05, aucun commentaire.

Chashu pork ramen alternatively use udon noodles

Ingredients

750g/1lb 10oz ramen noodles (alternatively use udon noodles)
drizzle sesame oil
2.5 litres/4½ pints toridashi stock
30g/1oz fresh root ginger, cut into 4 thick slices
2 garlic cloves, cut into slithers
10 fresh shiitake mushrooms, cut into slithers
1 carrot, cut into matchsticks
100g/3½oz shimeji mushrooms
200g/7oz soya beansprouts (or beansprouts)
50g/1¾oz sliced bamboo shoots
100g/3½oz enoki mushrooms
200g/7oz choi sum, ends trimmed and cut in half
500g/1lb 2oz chashu pork, about 16 slices
4 spring onion, cut on the diagonal
1 long red chilli, finely sliced on a diagonal
4 whole tomago eggs, halved

To serve (optional)
Japanese shop-bought chilli oil
shichimi togarashi (Japanese seven-spice seasoning)
dried tuna flakes
Recipe tips

Method
Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking.

Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.

Simmer for 5-8 minutes. Add the shimeji mushrooms.


Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.

Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.

Carefully half the eggs and place on the top of each serving.

Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).
publié le vendredi 21 décembre à 06:47, aucun commentaire.

Heat the olive oil in a large pan over a medium heat,

Ingredients



3 tbsp olive oil
4 onions, 2 roughly chopped, 2 thinly sliced
2 tsp ground turmeric
3 garlic cloves, finely chopped
400g tin chickpeas, drained
100g/3½oz small brown lentils
400g haricot beans, drained
1 litre/1¾ pint vegetable stock
40g/1½oz butter
100g/3½oz linguine or Iranian reshtey noodles
200g/7oz spinach
30g/1oz fresh parsley
20g/¾oz fresh coriander
15g/½oz fresh mint
2 x 250ml/9fl oz tubs soured cream

Method

Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes.

Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.

Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.

When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.

Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.

Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top.
publié le jeudi 20 décembre à 01:14, aucun commentaire.

Publicité