Cómo hacer una tarta de fresas- How to make a strawberry tart

Ingredientes:
  •  Para la masa del pie de fresa:
  •  2 cucharadas de azúcar
  •  Taza y media de harina
  •  1 huevo
  •  1 cucharadita de esencia de vainilla
  •  Para el relleno del pie de fresa:
  •  2 cucharadas de mantequilla
  •  1 taza de crema de leche
  •  2 cucharadas de azúcar en polvo
  •  3 yemas de huevo
  •  700 gramos de fresas rojas firmes y maduras
  •  Mermelada de fresa sin azúcar añadido.

 

Pasos a seguir para hacer esta receta:
1 La tarta de fresa es un postre delicioso que se elabora de forma simple. Para comenzar precalienta el horno a 180 ºC mientras elaboras la masa y el relleno.

2 En una superficie limpia y lisa, por ejemplo una mesa o encimera, mezcla la taza y media de harina con las dos cucharadas de azúcar. Realiza una especie de montaña con estos ingredientes y abre un hueco en el medio para agregar los ingredientes líquidos de la masa del pie de fresa.

3 Derrite las dos cucharadas de mantequilla e incorpórala al hueco junto con el huevo y la cucharada de vainilla. Comienza a mezclar todos los ingredientes hasta formar una masa homogénea, una vez lista estírala con un rodillo y colócala en un molde redondo previamente enharinado y untado con mantequilla.

4 Ahora es el turno de preparar el relleno del tarta de fresa. En un recipiente mezcla las 2 cucharadas de mantequilla derretida, la crema de leche, el azúcar en polvo y las 3 yemas de huevo hasta obtener una crema homogénea. Agrega el relleno a la base de masa que has colocado en el molde y lleva al horno a 180 ºC por 30 minutos.

5 Mientras se cocina, lava muy bien las fresas, retira la parte de arriba y córtalas por la mitad, reserva.

Cuando hayan transcurrido los 30 minutos, retira el postre del horno, espera 10 minutos a que se enfríe un poco y unta de mermelada de fresa sin azúcares añadidos en la parte superior. Luego ve colocando por encima las fresas que has picado anteriormente hasta que cubran de forma generosa la tarta. ¡Listo!, tu tarta de fresa está preparado y dispuesto para ser disfrutado por todos. Buen provecho.

Los Mejores Huevos Rancheros – the best!

Ingredients

2 small tomatoes

1 small onion

1 medium jalapeno pepper, chopped

2 cloves garlic; 1 chopped, 1 smashed

1/2 teaspoon hot sauce

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 15.5-ounce can black beans, drained and rinsed

4 large eggs

4 6-inch corn tortillas, warmed

1/2 cup crumbled feta cheese

1/4 cup chopped fresh cilantro

 

Directions

  1. Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil.
  2. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.
  3. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

 

 

El origen de los huevos rancheros proviene de los trabajadores del campo mejicanos (rancheros), que tomaban este plato cada mañana como desayuno para empezar el día con energía.

Los huevos rancheros tienen su origen en México y se dice que eran la base o el típico desayuno de los jornaleros, tanto del propio México como en el sur de los Estados Unidos.

Con el tiempo se han convertido en seña de identidad de miles de restaurantes en ambos países en una zona geográfica enorme, con lo que se han desarrollado infinidad de recetas diferentes con el mismo nombre, así que os reto a buscar por la blogosfera a ver si encontráis dos recetas iguales. Por ejemplo, en muchos casos no encontraréis chiles, sino salsa de chili, un preparado muy fácil de encontrar en las tiendas de productos típicos de cocina mejicana y que podéis utilizar directamente, con la ventaja de no tener que tener chiles frescos en casa.

Los huevos rancheros son de los mayores prodigios de la cocina mexicana. En su preparación intervienen los componentes básicos de la alimentación mexicana, como el maíz, que está en su base formada por tortillas; la salsa, elaborada con ají jalapeño, tomates y cebolla; y, desde luego, el huevo. La receta puede variar según los gustos. Aquí les comparto una versión clásica.

 

Huevos rancheros, literally “rancher’s eggs” in Spanish, is a rural Mexican plate of food consisting of eggs, beans, rice, and papas (potatoes) with tortillas. Avocado/guacamole, and various regional sauces can sometimes be accompaniments as well.

Most places with Mexican influence have a version of this dish, it is considered comfort food, and some regions change ingredients or add components to this dish. As with most comfort foods with regional variations, this usually gives an insight into local food traditions.

The Mexican states of Chihuahua and Sonora, and the Sonoran desert in the American state of Arizona have huevos divorciados; a dish usually with chilaquiles or refried beans separating two eggs, one drenched in salsa verde and another in salsa rojo, and rice, papitas, and tortilla optional. The  Yucatan has huevos motuleños, which has eggs on top of corn tortillas, covered in black beans and cheese with salsa picante.

Nuevo Leon’s and Tamaulipas’ and the Northern parts of Baja California will sometimes add cheese and tomato, while removing papas. Oaxaca will sometimes have plantains instead of beans, rice, and papas. Texas features a Tex-Mex variety, with sour cream, lettuce, and a choice of corn or flour tortillas. Southern California has a version with wheat tortillas, and corn instead of potatoes.

 

 

https://www.foodnetwork.com/recipes/sunny-anderson/huevos-rancheros-recipe-1972971

Huevos Rancheros

Huevos rancheros

 

Gumbo is a soup or stew that is served alongside or on top of rice. Jambalaya is a casserole that is cooked in the same pot as the rice.

They are both meat and rice dishes that originated in New Orleans.

 

 

 

In gumbo, the roux is mixed and cooked in a cast iron pot until brown. This takes 25 to 40 minutes with frequent stirring. The vegetables and meat are then added. It is simmered for hours and then served with rice that was cooked separately.

Ingredients

Gumbo is made with vegetables such as okra, onions, celery and green pepper, meat and thickened stock. Different regions use different meats, including sausage, chicken, ham, crawfish and shrimp. It is thickened with roux, file powder or okra.

 

 

 

In jambalaya, the meat is cooked first, and then the vegetables: usually 50% onions, 25% green bell peppers and 25% celery. When the vegetables are translucent, the tomatoes and seafood are added. The rice is added to the pot towards the end of the cooking process, along with stock.

Ingredients

Jambalaya is a mix of meat and vegetables with rice and stock. It usually includes chicken, ham, smoked sausage, crawfish and/or shrimp. Creole jambalaya includes tomatoes, while Cajun jambalaya does not. Duck and beef are also used in some versions of this dish.

 

Origin

The etymology of Gumbo is uncertain and hence there are several plausible scenarios that point to the origin of Gumbo. One scenario suggests gumbo as a part of West African cooking, which uses okra frequently as a base for soups and often pairs okra with meat and shrimp, with salt and pepper as seasonings. In 1764, African slaves in Louisiana started mixing cooked okra with rice to make a meal. Another scenario suggests gumbo originated from a French dish called bouillabaisse (fish stew). These theories are often found in the local legends like the Frying Pan Revolt, or Petticoat Insurrection.

Creole jambalaya or red jambalaya originates from the French Quarter of New Orleans where the Spanish started using tomatoes as a cheaper replacement for Saffron, hence the red color of the dish. Cajun jambalaya or brown jambalaya originates from Louisiana’s rural, low-lying swamp country where seafood, chicken and turkey was readily available. The white French Creoles introduced jambalaya to the Cajuns, but since tomatoes were rarely used in Cajun cooking, they omitted them, browning the meat for color instead.

 

 

References

Savory Salmon Veracruz

Try this delicious Salmon Veracruz Recipe that is loaded with peppers, onions and tomatoes!

 

INGREDIENTS

  • 10 sliced fresh tomatoes
  • 1 peeled and sliced yellow onion
  • 1 each seeded and sliced red and green bell pepper
  • 1 seeded and sliced jalapeño
  • 2 tablespoons capers
  • 1 cup pitted and sliced green olives
  • juice of 1 lemon
  • 3 tablespoons olive oil + more for glazing
  • 8 4-ounce fresh fillets of salmon
  • salt and pepper to taste

DIRECTIONS

STEP 1

Preheat the oven to 400°.

STEP 2

Add tomatoes, onion, peppers, capers, olives, lemon juice, 3 tablespoons of olive oil and salt and pepper to a Reynolds® Lasagna Bakeware Pan or similar bake-ware.

STEP 3

Set the salmon fillets over top of the vegetables and glaze each piece of fish with olive oil and season them with salt and pepper.

STEP 4

Bake at 400° for 35 to 50 minutes or until the salmon is lightly browned and cooked through out.

STEP 5

Optional garnish with fresh cilantro leaves.

STEP 6

Serve hot alongside white rice.

 

 

http://www.reynoldskitchens.com/recipes/salmon-veracruz/

 

BLACKENED SEASONING BLEND- Ideal for chicken and fish, pork and beef!

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Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.[1] The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thymeoreganochili pepperpeppercornssaltgarlic powder and onion powder.[2] It is then cooked in a very hot cast-iron skillet.[2][3] The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.[4]

While the original recipe calls for redfish,[3] the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.

INGREDIENTS

 

Cajun-Blackening-Seasoning-Recipe

https://en.wikipedia.org/wiki/Blackening_(cooking)

https://www.geniuskitchen.com/recipe/paul-prudhommes-blackened-seasoning-blend-183866

I love cajun spice. It is all it takes to create a totally flavorful, chicken dish.

An instant favorite!

Everything came together so well in this one pan meal, quickly and easily, and a sure for wow your entire family!

 

 

blackenedcajunchicken

 

INGREDIENTS

  • 2 tablespoons olive oil
  • 6 boneless, skinless chicken thighs or breasts
  • 1 tablespoon cajun seasoning
  • 2 cups long grain rice
  • 3 cups chicken broth
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can diced tomatoes with juice (I used fire roasted)
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • fresh chopped parsley for garnish
  • sliced avocado for serving (optional)

 

Optional Homemade Cajun Seasoning

downloadcsIngredients

  1. 2 tablespoons garlic powder.
  2. 2 tablespoons Italian seasoning.
  3. 2 tablespoons paprika.
  4. 2 tablespoons salt.
  5. 1 tablespoon black pepper.
  6. 1 tablespoon cayenne pepper.
  7. 1 tablespoon dried thyme.
  8. 1 tablespoon onion powder.

 

INSTRUCTIONS

    1. In a large skillet add the olive oil. Rub the chicken in the cajun seasoning. Cook over medium high heat until cooked throughout. Remove and set aside on a plate covered in foil.
    2. Add the rice, chicken broth, black beans, tomatoes, chili powder, paprika, and cumin. Bring to a boil, reduce heat and cover for 20-25 minutes until all of the liquid is absorbed. Add the chicken back to the pan and cover until the chicken is heated thought to 165 degrees. Garnish with fresh parsley and sliced avocado if desired.

 

 

https://therecipecritic.com/one-pan-southwest-blackened-cajun-chicken-with-rice/

Cajun Spiced  Salmon with Tomato Pasta

with homemade Cajun Seasoning Recipe

A tasty weeknight dinner that’s ready in 20 minutes

Cajun-Salmon-with-Spicy-Tomato-Pasta-03-SQ

Ingredients

  • 2 x 120g fresh salmon fillets, skinned and boned
  • 1–2 teaspoons dried Cajun spice mix
  • 100g dried wholemeal pasta
  • 2 teaspoons olive oil
  • 1 clove garlic, crushed
  • ¼–½ teaspoon chilli flakes (optional, to taste)
  • 14 cherry tomatoes, halved
  • 2 tablespoons water
  • 160g baby leaf spinach
  • Freshly ground black pepper

Time 20 minutes
SERVES: 2
CALORIES: 455
FAT: 19g
SALT:0.6g
SUGAR:6g
5 A DAY:2

Homemade Cajun Seasoning

downloadcsIngredients

  1. 2 tablespoons garlic powder.
  2. 2 tablespoons Italian seasoning.
  3. 2 tablespoons paprika.
  4. 2 tablespoons salt.
  5. 1 tablespoon black pepper.
  6. 1 tablespoon cayenne pepper.
  7. 1 tablespoon dried thyme.
  8. 1 tablespoon onion powder.

 

Cajun spiced salmon

  1. Dust the top of each salmon fillet with the Cajun spice mix.
  2. Place the salmon under a medium-high grill for 4–5 minutes depending on the thickness of the fish. Turn the fish over and grill for 3–4 minutes, or until the fish is cooked to taste.

Spicy tomato pasta

  1. Cook the pasta according to the packet instructions.
  2. While the pasta is cooking, add the oil to a non-stick frying pan and gently cook the garlic and chilli flakes (optional) for 1 minute. Add the tomatoes and water to the pan and cook, stirring occasionally, until the tomatoes begin to soften. Then add the spinach and black pepper. Stir for a further 1 minute.
  3. Drain the pasta and mix with the tomatoes and spinach. Serve immediately with the salmon.

Serving suggestion: Serve with steamed vegetables or salad.

Homemade Cajun Seasoning is a tasty, versatile blend that is made of common spices you probably already have on hand! Great on meats, pasta, and veggies.

One of the easiest ways to change up your daily dinner menu is through the careful yet rigorous use of spices. And/or spice blends.

 

This article originally appeared in

https://www.culinaryhill.com/

https://www.wcrf-uk.org/uk/recipes/cajun-salmon-spicy-tomato-pasta

 

and could be edited.