Piedro's Cooking Recipes

Links of the week 06/08 - 06/14

2009-06-13T17:47:00.001-07:00

Cooked From the Heart » Tilapia in Pesto Sauce
These can be served with pasta, but they are also very good with rice.
Cooking hour: Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus
The perfect beef roast with spiced pumpkin wedges | Fig & Cherry
How to make the perfect roast beef

Links of the week 06/01 - 06/07

2009-06-06T17:48:00.001-07:00

Lulu and Stuff: Classic Fruit Salad
Fruit salad is always in season, so to speak. Whether enjoyed as a side at a BBQ or family picnic, its easy to prep and the kids always like it!

Links of the week 05/25 - 05/31

2009-05-30T17:47:00.001-07:00

The Best Pancake Recipe Ever | Chew On That
Looking for that pancake with the perfect texture and taste? Look no further! Not to mention, these have chocolate chips and strawberries in them!

Links of the week 04/27 - 05/03

2009-05-02T17:31:00.001-07:00

Cooked From the Heart » Dared to Bake: Cafe au Lait Cheesecake with Caramel
Gratin with potatoes and two kinds of salmon
I love this recipe and it is so easy to prepare.
A Meal with Legs — Lots of ‘em
Cooking hour: Baked chocolate pudding
This is sounds just yummy. It is on my schedule now.
Salmon wasabi leaf canapes @ Fig & Cherry | Fig & Cherry
A yummy recipe for salmon and wasabi leafs. If you’re serving these to guests I suggest putting the sauce in a shallow bowl on the side for dipping. Enjoy!

Gratin with potatoes and two kinds of salmon

2009-04-29T12:47:00.000-07:00

Ingredients
1.5 kg potatoes
30 g butter
50 cl creme fraîche (a lightly soured cream)
2 onions
300 g fresh salmon
300 g smoked salmon
125 g grated cheese
salt and pepper for seasoning

Preparation

Preheat the oven to 180 C.
Peel the potatoes and cut them in very thin slices
Put the potatoe slices in a bowl and season them with salt and pepper
Mix everything with your fingers
Peel the onions and cut them in slices
Spread butter in a casserolPut one layer of potatoes, one layer of onions, and a layer of smoked salmon, followed by another layer of potatoes, one layer of onions and a layer of fresh salmon and put a last layer of potato on top
Cast the creme fraîche on top and top it with the grated cheese.
Put everything into the oven for 1 hour 15 minutes.

Find a lot more ways how to cook salmon in the Most Delicious Fish Recipes

How To Cook Salmon

2009-04-26T12:05:00.000-07:00

Salmon is not just the most favorite fish, but also a very healthy fish, as it is very rich in omega-3 fatty acid and vitamin D. Whether you are using fresh salmon, smoked salmon or canned salmon, there are a alot of different ways how to prepare salmon for having a meal, that is healthy and tasty the same time.

Ways To Cook Salmon
Most Delicious Fish Recipes
How To Choose Salmon
How To Pick Salmon

Links of the week 03/30 - 04/05

2009-04-04T17:32:00.001-07:00

Tomato Tapenade
Great for an appetizer, or use as an extra special relish for a sandwich
Lulu's Homemade Guacamole
My best tip is to use fresh/ripe ingredients. Farmer’s markets are wonderful, and home-grown ingredients are even better!
Easy Coleslaw Salad Recipe
With longer days ahead, you may be looking for potluck ideas. Because this coleslaw is made without mayonnaise, it keeps longer. We just love this as refreshing side dish, or for a meal.

Salmon, the Most Favorite Fish

2009-03-08T07:27:00.000-07:00

Image by Getty Images via Daylife

As people love the taste of salmon and it cooks quickly, salmon became one of the most favorite fish to cook. It is a great choice for weeknights as well as weekends.

But it is not just about convenience, additionally salmon is also a fantabulous source of high-quality protein, as it carries all the necessary amino acids. This is making salmon a great alimentation for everyone. Just remember, whenever you want to cook salmon, only buy the freshest filets you are able to find. Keep the fish in the fridge until you are set up to prepare it and always do it on a clean and dry surface. To get rid of a heavy oily taste, take away the skin as soon as possible.

Find out how to cook salmon, if you are looking for some great salmon recipes.

Halloumi Cheese

2009-02-23T01:05:00.001-08:00

Image by piedromolinero via Flickr

Halloumi cheese is a white cheese, traditionally made from sheep's and goat's milk. The cheese with its typical layered texture has a salty flavour, which comes from the brine that is used for preservation. Oftentimes you will be able to find halloumi cheese garnished with mint, which is, besides for the taste, also used as a sort of conservation cause of its anti-bacterial effect. Because of its higher melting point than other cheese, Halloumi cheese is a suitable cheese for frying and grilling. Thus you will find the use of grilled Halloumi in a lot of recipes.

Originally from Cyprus and the Eastern Mediterranean, Halloumi cheese can be bought nowadays in most delicatessen shops around the world. Just be aware, the industrial produced Halloumi today might contain, in addition to the sheep and goat milk, a percentage of cow milk, which reduces the cost of production. A side effect is the big influence on the taste as well as on the grilling effect.

Nevertheless, the best result in taste you will experience when preparing halloumi on a grill rather than in a fry pan and I would even recommend the use of a charcoal grill for optimal results. Weber grills are regarded to have the best quality in the business. Thus, if you are looking to buy a grill, go ahead and buy a Weber grill, care for yourself and for everyone you prepare Halloumi for. You won’t regret it.

Links of the week 02/08 - 02-14

2009-02-14T16:33:00.001-08:00

An Ode to German Restraint: The Apfelkuchen « Pastry Methods and Techniques
German Apfelkuchen, this recipe sounds just yummy.

Links of the week 01/18 - 01-24

2009-01-24T16:34:00.001-08:00

CHICKEN AND SWEET POTATO CHOWDER « Healthhabits
When you picture chowder, what do see? Well, since this is actually a rhetorical question, I’ll tell you: You probably picture a cream based, heavy tasting soup, chock full of fish and/or vegetables.

Links of the week 01/11 - 01-17

2009-01-17T16:34:00.001-08:00

Top 10 Sandwiches | ScrewAttack.com
One could say that we owe the very cornerstone of modern society to the sandwich. It’s the people’s food and everyone and their mother enjoys sandwiches from the hard working factory-laborer to the leaders of the world. But there have been some sandwiches that stick out as the greatest.
Halloumi Delight - delicious recipe! « Laurence Miall
A recipe with halloumi which sounds very delicious.
Inside the Kitchen: Dark Chocolate Truffles
I found two recipes and it is called 'Dark Chocolate Truffles'. And now, I want to share it to everyone. Below are the two recipe..Enjoy!
Good things: Halloumi with chilli
Nigella Lawson: "I love grilled or fried halloumi, that squeaky, salty Polystyrene-textured cheese. Not a very seductive way of describing it maybe, but that, indeed, is what it's like..."

Traditional Cyprus Sandwich with Halloumi

2008-08-31T06:34:00.000-07:00

Fry one quarter of an onion in a fry pan with two teaspoons of olive oil until slightly coloured. Take the onion from the heat and put aside. Cut 4 slices of halloumi cheese and fry in the pan with one teaspoon of olive oil accoring to your taste until golden or brown and crispy.

Open one pita bread at one side and place the halloumi slices into the pita bread and squeeze some lemon juice over the fried cheese slices. Put half tomato in slices and the onions on top of the cheese and close the pita bread.

Put the filled pita bread into a toaster and toast as usual until bread is golden brown.

Serve the traditional cyprus sandwich together with some fresh salad and a handful of black olives.

Tip: The sandwich gets much more tasty when you grill the halloumi in traditional way on open fire instead of using a fry pan.

Sweet Potato Soup

2008-08-17T00:02:00.000-07:00

Chop 1 onion, 1 clove of garlic, and 10 grams fresh ginger. Clean 1 tomato and cut in cubes. Peel 440 grams of sweet potato and cut in cubes as well. Put all together with 2 tablespoons of olive oil in a pot and stew. Add half liter of vegetable stock, salt and pepper and bring it to boil. Let it simmer for 15 minutes with a lid on the top.
Cut 1 tomato in quarters, core it and cut in cubes. Chop 2 tablespoons of parsley.
Puree the soup with a blender, add 3 tablespoons of sour cream and bring it to boil again. Season with salt, pepper and 1 to 2 teaspoons of lemon juice. Sprinkle the soup with the cut tomato and parsley and serve it.

Moussaka

2008-08-03T12:19:00.000-07:00

Cut 2 big eggplants in slices and fry them in sunflower oil until they are brownish and nearly smooth. Let them drain off.

Cut 2 onions in small cubes and fry them together with 1 sliced garlic clove. Add 500 grams of beef minced meat and stir-fry until color has changed. Stir in 6 peeled tomatoes (preferably from the own vegetable garden) and 3 table spoons of tomato paste. Add salt, pepper, 2 tea spoons of oregano (preferably from the own herb garden), a quarter tea spoon of cinnamon and a quarter table spoon of cumin. Let it simmer for about 20 minutes while it is covered with a lid.

Meanwhile cut 5 medium sized potatoes in slices and cook them.

Melt 2 table spoons of butter over medium heat, take it from the stove and add 4 table spoons of flour. Gradually whisk 600 ml of milk. Season with salt and pepper. Bring it to a boil on medium heat while stirring constantly until sauce starts to thicken. Add 2 table spoons of grated cheese and let the everything cool down.

Separate two eggs. Mix the two egg yolks with two table spoons of the sauce and stir it afterwards in the sauce. Whisk stiff the egg white and lift it gently under the sauce.

Put layers of the potato slices, minced meat sauce and eggplants alternately. Put the bechamel sauce on the top and top it with 4 table spoons of grated cheese and 4 table spoons of bread crumbs.

Put the casserole into a preheated oven at 180 degress celsius for 45 to 60 minutes. Take the casserole from the oven and wait 5 minutes to cool down a little bit before serving.