spanish tit bit

Mushrooms in garlic - (Champiñones al Ajillo)

Champiñones al Ajillo is a traditional tapa.

It is very easy to prepare. Enjoy...

 Fry the mushrooms in olive oil and butter.
In the skillet behind - Spanish Chorizo, also a common tapa.

I suppose that no detailed explanation of how to cook it is necessary. Try it!

 

Ingredients, serves 4 as a tapa:

• 1 pound fresh mushrooms
• 4-5 garlic cloves
• olive oil
• 2-3 tablespoons butter
• salt and pepper
• 2 tablespoons chopped parsley

Preparation:

1. Clean and rinse the mushrooms and cut them into rather thick slices.
2. Heat olive oil and butter in a skillet.
3. Slice the garlic cloves or squeeze them. Bear in mind that the garlic taste gets stronger if you squeeze them. Add them to the skillet with the oil and butter.
4. When the garlic begins to brown, add all the mushrooms at the same time.
5. Fry until the liquid from the mushrooms disappear and they are golden brown.
6. Add salt and pepper to taste.
7. Put the mushrooms on a serving dish and sprinkle chopped parsley on the top

grilled cheese

1. Put pan on stove over medium heat until hot. During heating, begin slicing cheese and getting bread. It's a good idea to put a couple of tablespoons of water in the pan while it is warming up, when the water boils the pan is warm enough to put your first sandwich on. Just make sure you pour the remaining water out before you put a sandwich in.
2. 3
   Butter pan, or the outside of each slice of bread, whichever you prefer, and put one side of sandwich on pan with cheese on top. Then add the top slice right away. Lower the heat and cover to help the cheese melt.
3. 4
   Check to see if bread is brown after no more than a minute and a half, although more time may be needed for desired results. When bread is brown enough, flip. Dispose of the left over butter grounds out of the pan, so the next flip will be fresh.
4. 5
   Know that the second side should brown faster so be prepared to check it in no time. When it is cooked to your satisfaction, turn off the stove, put your sandwich on a plate, and enjoy.

mountain food nuda

Preparate 1 litro di brodo di carne o di dado.

Mettete sul fuoco un pentolino con dentro il latte: quando bollirà, aggiungete a fontana il semolino, mischiando molto bene con una frusta, fino ad ottenere un composto molto denso.

Spegnete il fuoco e aggiungete una grossa noce di burro: mescolate fino a che il composto si staccherà dalle pareti e prenderà la consistenza di una palla.

Aggiungete la noce moscata grattugiata, e l’uovo precedentemente sbattuto con una forchetta; mescolate per amalgamare bene gli ingredienti tra loro e poi lasciate riposare il composto ottenuto.

Quando il composto sarà tiepido, formate, aiutandovi con i palmi delle mani inumidite, delle palline della grandezza di un mandarino, che poi tufferete nell’acqua bollente e scolerete quando riaffioreranno in superficie.

Mettete in un piatto fondo due mestoli di brodo e adagiatevi due canederli di semolino, e servite immediatamente.

■ Consiglio

Per rendere ancora più saporiti i canederli di semolino, potete aggiungere al composto 2-3 cucchiai di formaggio grattugiato (Parmigiano o Grana).

nigerian lager recipe

>Ingredients

• 4 good quality farm assured British or Irish butcher's sausages- pork, or as an alternative vegetarian sausage


• 1 large onion (note that the quantity used in my variant was 2)


• olive oil


• large bread rolls, baps or Scottish fired morning rolls


• Butter for spreading (currently using Lurpak organic here in Victory Mansions)


• Salt & pepper for seasoning


• Guinness marmite or original marmite - quantity to taste - half a cup


• Grill the sausages under a medium heat, turning occasionally until browned.


• While doing so fry up the sliced onions in the olive oil; heat up the pan with oil first and then add the onions.


• Once the onions are softened in the heat add in a healthy dollop of guinness marmite turning up the heat so as to caramelise the onions/marmite mix and it is nice and sticky.


• Open up the rolls, add to butter to perference.


• Add the sausages complete or sliced along the length to the rolls on one side then spread on the marmite-onion mix on the other roll side and combine.


• To compliment add in some sliced cherry/sweet tomatoes to the sticky onion mix. Serve with a nice hot mug of tea if breakfast or up the ante at lunch with a bottle or two of stout.

---

aldi

Sausages - For the sausages , good quality  sausages,   I started by browning the sausages of in a wok, with a splash of olive oil. I then transferred them to a dish in the oven at 200 C.

Onions - The onions were then added to the pan with a knob of butter, and slow cooked, stirring occasionally, until soft and golden. Cooking the onions in the sausage pan added the sausages wonderful flavour to the onions.

  I added about half a cup of beef stock and a third of a bottle of Guiness. To this I crumbled in some Maldon Sea Salt, added some freshly ground black pepper and a pinch of brown sugar. After halving some cherry tomatoes,  I cooked this mix over a low heat until reduced to a nice gloopy mass. put on the bangers

Arthur Guinness leased a brewery in Leixlip in 1755
brewing ale.  Later he put his younger brother in charge of this brewery and moved on to the St. James Gate Brewery, Dublin in 1759. Upon taking over the brewery he signed a 9,000 year lease. The first Guinness was exported May 19, 1769 when six and a half barrels of ale were shipped to England.

His sales of porter are listed on tax data from 1778 during a time shortly after many brewers in the Dublin area had experimented with brewing porters in the 1760's.

His major achievement to the overall legacy of the Guinness brewery was generating a major growth from 1797-1799. From 1778 on they only brewed porter and discontinued the production of ale.  When he passed away in 1803 the annual output of the brewery was over 20,000 barrels a year.

Contrary to popular belief that Guinness created the term Stout in reference to beer the first use of the word was in a letter in the Egerton Manuscript dated 1677.  The first Guinness beers to use the term were Single Stout and Double Stout in the 1840's.  They company brewed it's last porter in 1974.

It became the largest brewery in Ireland in 1838, and the largest in the world in 1914 covering over 64 acres.  It is no longer the largest brewery in the world but it is the largest brewer of Stout in the world.  And guess what I couldn't give a Monkeys cos Guinness like it or not was invented by the English.

cheese on toast

As well as the good quality cheese, it is recommended that you use a fresh tomato, decent sliced bread, and some Lea & Perrins' Worcestershire Sauce 
 use the grill. .

So, heat the grill to a medium heat . never overheat cheese.

  Meanwhile, slice the cheese into thickish slices.  About 8 slices are usually needed for 2 slices of bread (although, obviously, it depends on the relative sizes of the block of cheese and the slices of bread).  

   

Then slice the tomatoes into slices,

 

- Make the toast go brown

Once the grill has heated up sufficiently, place the bread in the middle of the baking tray and place directly under the grill , the closer the better (although obviously not too close).     aldi

when both sides are toasted  place the cheese on the toast totally cover it with cheese.,  

medium flame on the grill.  !  golden brown!  done as wanker says on hells whatsitsname

 

Once a gorgeous golden brown colour, remove from under the grill again, and distribute the sliced tomatoes evenly over the cheese on toast.  Finally, a few grinds of the old pepper mill over the top (to taste).  Put it back under the grill for a minute to warm, but not cook, the tomatoes (as we all know that cooked tomatoes have enough latent heat to power a small African village for several months).    Allow the cheese on toast to cool slightly, and then serve.

There are many additions that can be made to the basic cheese on toast recipé.  For example, by adding chopped onion at the putting the cheese on the half-toast, half-bread stage, or by adding chopped ham, or by putting a slice of ham underneath the cheese, or by putting lots of chopped things on there.  It's really  up to you.  If you can do the cheese and tomato combo, then perhaps push yourself by trying one of the crazy suggestions above.  And then, finally, people might start to respect you.  But not want to come near you.  (Because of the onion breath.)  You can also add various condiments, such as tomato ketchup, brown sauce, or pickle.  But back to the simple recipé - it's time to eat...