Cádiz

 

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Recipes from Cádiz that I cooked: (Click on the image to go to the recipe)

Chickpeas with Prawns

Carne al toro

Pan de Cádiz

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Porotos granados

 Porotos granados is a chilean dish, it is a dish to eat in summer using seasonal products; porotos (green beans) and corn that are harvested in summer.

Porotos are green beans , harvested before complete maduration.

Pilco is the name given to the corn.

There is a different version of the dish with 'mazamorra' a mixture of corn flour and milk to thicken the broth.

Ingredients:


- 325 grams of green beans.
- 150 grams of corn.
- 1 onion.
- 1 garlic clove.
- Oil.
- Salt.
- Pepper.

- 1 Carrot.
- 1 tablespoon basil.
- 1 tablespoon papikra.
- 200 grams pumkin.
- Water.
- 2 Tomatoes.

Method:

1- Cut the onion, garlic and carrot in little pieces, sautée in a casserole until it gets golden.

2- Add pepper, papikra, basil and salt. Stir and cook for 1 minute.

3- Cut tomatoes in little pieces and add them to the casserole, add the beans and cook for another minute.

4- Add warm water until all the ingredients are covered and cook for half an hour covered with a lid at medium heat.

5- Add the pumpkin and corn. Cook for 1 or 2 hours if you are using normal beans and 15 minutes if you are using green beans.

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Chile

New Zealand

 

De Wikikiwiman de Wikipedia en inglés - Transferido desde en.wikipedia a Commons., Dominio público, Enlace

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Recipes from Nauru that I cooked: 

Kerikeri Salad

Rosemary Lamb

Lamington

Nueva Zelanda

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Lamington from New Zealand

 Lamington is a dessert typical from New Zealand and Australia.

Lamington was governor of Queensland ,Australia between 1896 and 1901.

Some people says that it was the chef from the governor Lamington, Armand Galland, who invented this recipe.

Armand Galland needed to prepare a special meal for some unexpected guests.

To make something quick, he thought on using the remainings of a vanille sponge cake done the previous day. He cut the sponge cake into little pieces and bathed it in chocolate and grated coconut.

This dessert was a success , the recipe was published in several newspapers. 

Some people say that the Lamington are a copy of an older dessert called Wellington.

Ingredients for the sponge cake (25 pieces):

- 125 gr. butter.
- 150 gr powder sugar.
- 2 eggs.
- 230 gr flour.
- 2 teaspoon chemical  yeast.
- Salt.
- 1 tea spoon vanilla extract.
- 100 ml. milk.
- 200 gr. grated coconut.




Ingredients for the topping:

- 400 gr. sugar powder.
- 4 tablespoon  cocoa powder (100%).

- 25 gr. butter.
- 100 ml. de milk.

Method:

First prepare the sponge cake:

1- Mix butter and sugar,

2- Add eggs one by one, mix well.

3- Take other bowl and mix flour, yeast and salt, sieve.

4- Mix the mixture from step 3 with the sugar, butter and eggs from step 2.

5- Take other bowl and mix the milk with vanilla, add half of the mixture from step 4, stir well. Then add the rest of the mixture from step 4 until everything is well mixed.

6- Take an oven proof dish 20x20 ,oil the dish and preheat at 180ºC.

7- Cook in oven at the same temperature for 30 - 45 minutes.

To know if it is well cooked, poke the cake with a knife , the knife should come out clean.

8- Let cool and then cut into little cubes.

Prepare the topping:

9- Sieve the sugar and cocoa , add butter and milk , mix well. 

10- Bathe every lamington into the cocoa mixture.

11- Put grated coconut in a dish, put lamingtons in the dish so the grated coconut sticks on the lamington surface.

¡Here you have the lamingtons!:

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

New Zealand

Pan de Cádiz recipe of the dessert

The origin of Pan de Cádiz is uncertain.

According to legend, back in the 19th century during the Peninsular War, the French laid siege to the lands of Cádiz, exerting pressure and control over the population and preventing supplies and food from entering the city.

The wheat shortage led people to use one of the ingredients that was abundant at the time—almonds—to make bread. It is said that at the Customs Palace there was a large shipment of almonds destined for export, but they couldn’t ship it out. So the people of Cádiz decided to make a bread based on almonds, a kind of marzipan.

This legend is rather questionable, since it’s unlikely anyone would use a more expensive ingredient than wheat to bake bread.

Others attribute the origin of this dessert to the pastry chef Antonio Valls Garrido, a 19th-century resident of Cádiz. He created the bread in the shape of a chest so that sweet treasures—candied fruits, egg yolk paste, angel hair squash, or sweet potato cream—could be stored inside.

Today it is a widely enjoyed dessert throughout Spain during the Christmas season.

Fillings for Pan de Cádiz vary greatly, although the most traditional are candied egg yolk and candied sweet potato. The version I’m sharing has yolk marzipan and toasted almond marzipan.

Ingredients for the wrapping marzipan:

- 250 g raw ground Marcona almonds.

- 250 g powdered sugar.

- 1 egg white.

- 1 wafer.

Ingredients for the filling:

first filling (egg yolk)

- 150 g raw ground Marcona almonds.

- 150 g powdered sugar.

- as many egg yolks as needed to make a homogeneous dough.

second filling (toasted almond)

- 150 g toasted ground Marcona almonds.

- 150 g powdered sugar.

- 1/2 Egg white

Method:

1- To make the marzipan base, separate one egg white from its yolk and place it in a bowl.

2- Add raw ground Marcona almonds and sifted powdered sugar to prevent lumps. Mix well until you form a compact dough like the one you see in the photo; just mix, there’s no need to knead.

3- Cover with plastic wrap and let it rest for 2 hours while you prepare the rest of the recipe.

4- In another bowl, prepare the second filling by mixing the ground toasted Marcona almonds with the egg white until well combined.

5- For the first filling, in another bowl mix the raw ground Marcona almonds, the egg yolk, and sifted powdered sugar. Mix well until a dough forms.

6- Divide the marzipan dough into three portions.Weigh them so that one portion is 25% larger than the others; this will be the piece used to wrap the loaf.

7- Place a wafer on the base. On top of it, lay one of the three pieces of marzipan dough rolled out with a rolling pin to about 0.5 cm thickness. Spread the toasted almond filling over this marzipan layer.

8- With the other small piece of marzipan dough, roll out another 0.5 cm-thick sheet and place the yolk filling on top.

9- With the remaining piece of marzipan dough, roll out a large sheet that will serve to wrap the entire loaf.

10- Using a knife, make diagonal slashes and brush the entire surface with beaten egg.

This step helps give the pan de Cádiz a golden, glossy finish and ensures an even bake.

11- Bake in the oven at 200 °C (top heat only) for 10 minutes, or until the surface is nicely golden brown.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

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