Macarroni a la Russia

Easy and delicious,
An authentic italian recipe created in 1931

Ingredients for 4:

300 gr macaroni
1/2 red pepper, chopped
1 chili, chopped
2 tbs. tomato concentrate
100 ml double cream
1 small glass of Vodka
Salt, pepper,
Grated Parmesan, to taste

Cook the macaroni for lo 6-7 until just cooked. Drain and reserve along with a little of the cooking liqueur.
Fry the pepper for a few minutes until soft. Add the Chili, vodka, tomato concentrate. When it starts to bubble add the pasta;  stir until heated through. If the sauce is too thick, add a little of the cooking liqueur until it is the consistency of single cream.
Serve in hot plates with grated parmesan and a green salad.

Lemon Cream

600ml/1 pint 2fl oz double cream

250g/7oz caster sugar

5 lemons, juice and zestFor the berry compôte

400g/14oz fresh mixed berries

150g/5oz sugar

4 pieces ready-made shortbread, to serve (optional)

Preparation method

For the lemon cream, bring the double cream to the boiling point in a heavy-based saucepan. Immediately reduce the heat until the mixture is simmering.

Add the sugar, stir well, then continue to simmer for 2-3 minutes, stirring regularly, until the mixture has thickened and the sugar has dissolved.

Add the lemon juice and zest and continue to simmer for 30 seconds, stirring continuously. Remove from the heat and set aside to cool slightly for 10 minutes.

When the cream mixture has cooled slightly, pour it into four tall serving glasses. Set aside until completely cool, then chill in the fridge for at least two hours.

Serve as it is or with almond wafers

Arroz Brut. Majorcan Rice Soup

This delicious rice soup lends itself to be made for large crowds.
It does have a rather long list of ingredients, but you can change the vegetables listed for other vegetables in season.
The meat mix I use is the mix my family has always used. You can also change them for other cuts, and add sliced squid.

Ingredients for 6-8

• 1 small onion, chopped
• 1 medium tomato, peeled
• 150-200 gr. mixed vegetables: Beans, carrot, artichoke, mushroom, pepper etc
• 1 garlic clove
• 1 cup short grain rice
• 1 chicken drumstick, cut into 3 pieces
• 1 chicken liver, finely chopped
• 1 rasher thick unsmoked bacon, (or a pork rib, chopped into 3 pieces).
• 150gr. lamb, cut into bite size pieces
• pinch of cinnamon
• 1/2 tsp ground cumin
• salt and pepper
• 1.5 Lt. stock, chicken or vegetable.

Cooking method:

1. Stir-fry the onion in a large heavy based pan, for about 5 minutes or until soft. 
2. Add the meat pieces and stir fry for 5 minutes until browned all over. 
3. Add the chopped tomato, salt, pepper and garlic and cumin, stir-fry for 5 minutes, then add the stock and simmer for 45 minutes. 
4. Now add the chopped vegetables, the rice and a pinch of cinnamon, let the rice cook for 20 minutes and serve hot.

It is served as a main course, with sliced green peppers in separate plates.

Milanesa a la Napolitana

Neopolitan Style Schnitzel

serves 4

• 4 milanesa-style pork loin steaks (slices about 1/3 inch thick)
• 2 eggs
• 1 cup breadcrumbs
• 2 tablespoons dried parsley
• salt, to taste
• pepper, to taste
• oil for frying
• 8-10 slices ham
• 1 cup tomato sauce
• 2 cups Mozzarella, sliced 

Lightly pound the meat with a mallet to tenderize it.  Beat the eggs in a medium sized bowl, and beat in the parsley, salt and pepper.  Place the breadcrumbs in a shallow dish.  Dip the steaks, one at a time, into the egg and spice mixture, and then place in the breadcrumbs.  Press gently on each side to ensure that the cutlets are evenly coated all over.

At this point you can place the breaded cutlets on a plate and place in the refrigerator for several hours or overnight. They can also be fried immediately. 

Heat a half-inch oil in a skillet over medium-high heat until very hot.  Place the cutlets in the oil, two at a time, and cook until browned on one side, 3 to 5 minutes.  Turn the steaks and fry on the other side until browned, about 3 minutes.  Remove to a plate and repeat with the two remaining steaks.

Place the steaks in an oven proof dish or cast-iron skillet.  Layer the  ham over steaks--you can use one or two slices, depending on your taste.  Spread 1/4 cup of tomato sauce on each steak.  Place the slices of Mozzerella on top of the tomato sauce in an even layer. 

Heat the grill in the oven to 180ªC, and put the dish under the grill until the cheese is brown and bubbling and the meat has heated through but not dried out, about 5-9 minutes.  Serve with a sharp knife, and a glass of dry white wine.  (Also pairs well with a light beer)

Lemon and Apple Tart

from Elizabeth

time 45 min

yield 6-8 servings

category Tarts

cuisine English

Ingredients for the pastry

70 gr butter

150 gr plain flour

2 Tbsp. sugar

pinch of salt

For the filling:

2 cooking apples

2 lemons, rind and juice

2 whole eggs

100 gram sugar

50 ml double cream

directions

1. Make the pastry: Rub the flour with the butter and a pinch of salt until it resembles fine crumbs. Add the sugar and a little water,  work the dough until the pastry comes together. Wrap the pastry in cling film and refrigerate for 30 minutes.

2. Turn the oven on to 200ºC.

3. Prepare the filling: Grate one of the apples into a bowl, break the eggs into the bowl and whisk lightly with a fork. Add the grated rind and juice of the lemons. Mix in the sugar and cream, stir until combined.

4. Roll out the pastry and line the base and sides of a small flan mould.

5. Pour the filling into the flan base. Quarter and core the remaining apple, slice it very finely. Place the apple slices over the lemon custard base so they overlap. Sprinkle with a little sugar. 

6. Bake in the oven for 35-40 minutes until set.

7. Serve cold with whipped cream or ice cream. 

Pulled Beef Pot Roast

This is a slow cooking recipe, very easy to make your own variation adding spices or herbs.

Ingredients for 6 people

• 1.500 gr. Stewing beef, in one piece
• 1 onion, chopped
• 1 carrot, diced
• 1 large tomato, peeled and chopped
• 1 bay leaf
• Salt, Pepper, chili powder
• 1 teaspoon of ground nutmeg
• 1 tbs vinegar, any will do
• 200ml. red wine
• 200 ml tomato pasata 

To Finish: 

300 gr button mushrooms

In a large heavy casserole, gently brown the meat on all sides for a few minutes.

Meanwhile wash and cut the vegetables into large chunks.

Arrange the vegetables around the meat. Add your own mix of vegetables according to the season, I like to add tomatoes, carrots, red pepper and leeks. 

Season the meat with salt, pepper, chili flakes, and 1 tablespoon red wine vinegar. You will not notice the vinegar in the stew but it enhances the flavor.

Drop the bay leave into the casserole.

Add the wine and tomato pasata. The meat should be half covered with the cooking liquid.

Cover the casserole and bake in the oven at 150º Celsius for 2-3 hours.

Add the  mushrooms or for the last 15 minutes of cooking

To serve:

The meat will be very tender and you will be able to 'pull it apart' in the casserole to get strands of meat.

Serve hot with mash Potato
For a majorcan twist, saute 600gr peeled and diced potatoes. Tip them over the stew just before serving.

Dumplings for Stews

These vegetarian dumplings from taste delicious in an autumn stew

Makes 12 large dumplings

Ingredients

• 1 cup self-raising flour
• 2 cups fresh white breadcrumbs
• 100g Butter or oil
• Salt and pepper, to taste
• 1 small bunch mixed fresh herbs, such as chives, thyme and parsley, finely chopped
• 2 eggs

Method: How to make herbed dumplings

1. Put the flour, breadcrumbs, suet, chopped herbs, and seasoning into a large bowl, mix thoroughly, and then make a well in the centre.

2. Beat the eggs lightly with a fork and pour into the well. Mix with a fork, bringing dry ingredients into the centre, to form soft dough. Take over with your hands, working the dough until just combined - do not overwork as this will make the dumplings hard.

3. Divide the dough into quarters, then make three round dumplings from each quarter.

4. Add dumplings to simmering stew half an hour before ready to serve, and cover with lid.