The Saucy Chef

23/05/2015

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11/05/2015

Did you know that rosemary has been associated with memory enhancement since ancient times? It is true – and it has even been referred to from the latter part of the Elizabethan Era to the Early Romantic period as the herb of remembrance

Rosemary promotes mental clarity was validated by the study of Moss, Cook, Wesnes, and Duckett (2003).

11/05/2015

https://www.youtube.com/watch?v=h_c58V3NmyU

Boost your calories, easy road to heart attack!

Do you think of daily caloric recommendations as just numbers? Then this list is for you! Join http://www.WatchMojo.com as we count down our picks for the To...

03/05/2015

Beef Wellington.

03/05/2015

Marmite de poisson.

03/05/2015

Strawberry merengue.

03/05/2015

Futomaki and Philadelphia roll.

03/05/2015

Sweet pumpkin and prawn salad.

03/11/2012

Cazuela de Fideua a la Malaguena

Ingredients:

- 200 g diced onion

- 4 garlic cloves diced
- 100 ml of olive oil
- half green pepper
- 2 diced potatoes
- 3 diced tomatoes without seed and skin
- 250 ml water dissolved into fish stock
- 1g of saffron
- 100g of almonds roasted without skin
- 100 ml white wine
- 400 g of clams
- a pinch of salt
- a pinch of black pepper
- 100g capelline de grano duro

1 Fry diced onion into olive oil, add green pepper, potatoes, tomatoes, water and cook for 10 min.
2 Grind almonds and saffron then mix with wine.
3 In a separate pot put the wine mix and the clams together, cover and cook until they become open.
4 mix the clams into the vegetables pot, add salt, pepper, 250 ml of fish stock and the capelline.
5 Wait until the capelline cooks and serve!!!

03/11/2012

Gazpacho (tomato soup)

Ingredients:

- 250 g of diced tomatoes without skin and seeds
- 1 diced cucumber
- 1 diced onion
- 1 diced red pepper
- 1 dice garlic clove
- 10 ml vinegar
- 2 slices of white bread without crust
- 30 ml of olive oil
- 200 ml of tomato juice
- a pinch of salt
- a pinch of pepper
- a steam of scallion shopped

1 Blend half of the vegetables, add vinegar, 1 slice of bread and a little of olive oil.
2 Add tomato juice , salt and pepper and put in the fridge for 10 min.
3 Make croutons with the other slice of bread.
4 Add the tomato mixture to a nice bowl and trow diced vegetables, scallions and the croutons over the top!!!

03/11/2012

The foremost characteristic of Spanish food are garlic and olive oil. The use of those ingredients are obligatory and to complete, The Deserts as, leche frito, dulce de leche, crema de cava with pears and a few ingredients give a special touch like almonds and eggs!

So the dish of today it's Paella Negra.


Ingredients:

- 500 g of Calamaris
- 6 King Prawns 25/6
- 100 ml of extra virgin olive oil
- a pinch of salt
- 2 plum tomatoes without seeds and skin
- 1 red pepper sliced
- a pinch of paprika
- 2 garlic cloves tinny cubes
- 200 g of arborium rice
- Fish stock or Fumet(it's basically a home made fish stock)
- calamari ink ( the necessary to turn in to black color)
- a pinch of black pepper

1.Clean and slice calamaris into rings, keep the tentacles.
2. Clean king Prawns keep the shell if you like.
3.Know it's nice if you can make in a Paellera it's a specific pot for make paellas, if you don't just use a big fry pan, so heat the olive oil in the pot fry the calamaris and the prawns, just until they change into a good golden color, reserve then.(that only take up to two minutes).
4. In the same pot add tomatoes, half of red pepper, paprika and garlic, fry for a few minutes.
5. Add the aborium rice and the fish stock( already dissolved in 500 ml of water), salt and pepper.
6. Cook in simmer for 20 min and add the calamari ink( dissolved in 50 ml of fish stock).
7 Over the top add the cooked calamaris and prawns, and the other half red pepper and live for a few minutes more.
DONE ready to eat