FOIE TOAST WITH CARAMELIZED APPLE IN SWEET WINE

Hi people,

Here you are an option for a hot snack or a good start for a special dinner.

As usual, I hope you like it!

FOIE TOAST WITH CARAMELIZED APPLE IN SWEET WINE

Ingredients (for 4 people)

- 2 medallions of foie mi-cuit (boiled foie)
- 1 apple cut in thin slices
- 1 tablespoon of butter
- 4 tablespoons of sugar and some more to sprinkle
- a drop of Pedro Ximénez (sweet wine) reduced (*)
- 4 slices of bread
- 1 teaspoon of olive oil and some more for the pan

Instructions

Preheat oven to 180ºC/356ºF.

With a brush spread the oil lightly over the slices of bread and bake them in the oven until they are brown.

Put a tablespoon of butter in a pan, and arrange the apple slices sprinkled with sugar over the butter. Sauté them until they are brown.

Halve the foie medallions and fry them quickly on each side.

Set each piece of toast on a serving dish, and lay the apple and the foie half-medallion over it.

Pour a good drop of Pedro Ximenez reduced over each one.

Serve them hot.

       (*) Pedro Ximenez sweet wine reduced:
        - 1 cup of wine
        - 4 tablespoons of sugar.

Boil them together at medium heat for about 30 minutes. After this time, it will have reduced considerably, about a half, and it will have turn into a syrup. 

If you don’t find Pedro Ximenez brand, you can use another sweet wine. 

Bon appétit!

M.G. for the translation department of Entre ollas anda el fuego 

ASPARAGUS AND PÂTÉ PASTIES (English version)

Hey, how are you?

We suggest today a delicious starter or an excellent appetizer.
As usual, I hope you like it!!!

ASPARAGUS AND PÂTÉ PASTIES

Ingredients:
- 1 sheet of puff pastry
- 1 tin/can of duck liver pâté
- 1 tin/can of asparagus
- 1 egg
- Special paper for the oven

Instructions:
Open up the sheet of puff pastry and cut it into squares of the same size. Spread some pâté on half of them.

Cut the asparagus a little smaller than the squares of puff pastry, and put them on the pâté.

Cover the squares with the remaining pieces of puff pastry, joining the ends by pressing with a fork.

Prick the middle of each pasty. Paint them with a beaten yolk egg.

Arrange the pasties on an oven stray covered with the special paper. Bake them at 392ºF/200ºC for about 15 minutes. You can serve them hot or cold, and …ENJOY YOUR MEAL!

Bon appétit!


M.G. translating for Entre ollas anda el fuego

QUILAMA CREAM - Cheese dip - AND CRUDITÉS (English Version)

Hi everybody,

Here it is a very easy and practical recipe. It is a good option as a snack or for a cold buffet or dinner. I have served it in a lot of different occasions, and it has always been a great success.

I advise you to try it!!!

Ingredients and instructions:
For the crudités (raw vegetables strips)


- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 4 celery sticks
- 1 cucumber
- 1 carrot
- Some cherry tomatoes


Cut the vegetables into thin strips and prick a toothpick in each cherry tomato. Put them all around a serving round dish and leave a hole in the middle for the cream bowl.

For the Quilama Cream


- 250 grs/8,75 ounces of cheese cream (Philadelphia or similar)
- 1/4 o 1/2 envelope of onion soup powder (quantity depends on taste)
- 200 ml/0,34 UK pint/0,42 US pint of whipping cream

Mix the ingredients with an electric beater or a wire whip and pour the cream into a small serving bowl. Put it in middle of the serving dish with the crudités.

You can also serve this cream with some chips/crisps, or with some crackers. Another possibility is to use it as a sauce over some grilled chicken or meat.

 Bon appétit!

M.G. for Entre ollas anda el fuego