Surimi Salad

Ingredients:

1 avocado
1 pack surimi sticks
1 tomato without peel or seeds
50 gr celery
1/4 onion
1/2 lime juice
1/2 lemon juice
salt
black pepper

Chop all ingredients in small cubes and season.

Thai Soup

Cocinar una cebolla a cocinar un con poquito de aceite de coco (puede ser cualquier aceite) despues que la cebolla esta lista agrego agua, y pongo el resto de los ingredientes cilantro, algunas hojitas de menta, un pimiento picante, 2 ajos, gengibre, ajo, puerro. y dejo hervir por 10 min, agrego hongos cortados en cuartos, los dejo 5 minutitos agrego los brotes de soja y apago el fuego.

condimento con salsa de pescado o salsa de soja y media lima

si queres le podes agregar leche de coco (si queres mas cremosa) y por supuesto, podes agregarle pedazos de pescado, langostinos, carne o pollo.

Green Curry paste

Ingredients:

GREEN CURRY PASTE:
4 small green Thai chilies,
4 green chilies
1/4 cup onion
5 cloves garlic
1 thumb-size piece ginger
1 stalk fresh lemongrass
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 cup fresh coriander/cilantro leaves and stems, chopped
1/2 tsp. ground white pepper
2 Tbsp. lime juice


Optional:
3 Tbsp. fish sauce
3 Tbsp. soya sauce
1 tsp. brown sugar
2 scallions or spring onions
1 green paprika
mint leaves

Instructions:
Place all the ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
Cook until boiling point for 1 minute then add coconut milk and chicken/fish/meat.

ALFAJOR DE MAIZENA - ŠKROB

Škrob ALFAJOR

200 butter,
150 sugar
3 yolks
200 flour
300 škrob (http://www.podravka.hr/repository/images/_variations/1/c/1c6cc8ba75cbe87a7387579ff7171493_content_medium_noaspect.jpg)
1 little spoon soda bikarbona
1 pak pražak za pecivo

Optional
1 spoon cognac
1 spoon vanilla extract
1 spoon lemon zest

Preparation
In a bowl put the butter block (you should not melt it) and use a folk to mix it with the sugar as much as you can
Add the yolks and the “optional ingredients” if you like and mix everything very well.
Add the flours, the pražak and bikarbona and mix until you make a dough.
It will be difficult to make a normal soft dough, it will make some crumbles and break easily, if you see that it doesn’t stick at all add some of the egg-whites, but not a lot. Once you more or less have a ball of dough you may use the rolling pin to get it to a high of half centimeter, the cook in preheated oven (about 180 degrees)for about 15 min, it has to slightly change color, not too much.
They are pretty easy to cook and easy to eat.

Torta de zanahoria

INGREDIENTES
2 huevos
2 zanahoiras medianas bien picadas
1 taza de azucar marron
1 taza de harina comun
1 sobre de polvo de hornear
1 cucharada de gengibre
1 lima (jugo y ralladura)
1/2 taza de aceite
1 cucharada rum
1 cucharadita de bicarbonato
1 pica sal

RELLENOS
qwark magro 500
una cucharada azucar
Frutillas frescas

PREPARACION
batir con mixer/batidora los huevos y el azucar hasta que el azucar se disuelva y llegue al doble de su tamanio.
incorporar el aceite y la zanahoria rallada y batir hasta conseguir una mezcla homogenea. No batir mas.
incorporar la lima, el gengibre y el rum revolviendo suavemente.
en un recipiente aparte mezclar el harina con el bicarbonato y el polvo de hornear.
poco a poco incorporar los secos a la mezcla.
una vez que esta todo incorporado, vertir un una fuente enmantecada y cocinar a bano maria por una hora.

Arroz-mango

1 taza de arroz basmati
1 mango
1 lima
1 madame janette
1 cucharada salsa de soja

Preparar el arroz, una vez colado, agregarle mango cortado en cubos y el madame janette finamente picado. Aderezar con jugo de lima y salsa de soja.

Tortillas Indias

1 taza y media de harina de garbanzo
1 taza y cuarto de agua
3 cucharadas de vinagre
1 cucharadita de sal
comino polvo
coriander polvo
aji molido
hojas de menta
pimienta
cajena en polvo
turmeric

Meclar todos los ingredientes, dejar reposar 10 minutos. En una sarten cocinar de a uno tipo panqueque. listo

Opcional:
Aniadir a la preparacion queso.

Tortillas for Mexican Tacos

1 cup of white corn flour
1 cup of water
1 teaspoon of salt

Mix all together and leave it to rest for 30 hour.
work the dough until its soft (add a bit more of water if the dough breaks in crumbles)
make 10 balls of dough
roll the dough until its plane. For this use a plastic film for base, put the dough and cover it with another piece of plastic film. Ready for rolling it!
after it is plane and about 1 mm thin, you may take it out form the film and put it in a pre heated pan at medium temperature.
cook for 3 min each side.

Done!

Tukse Pizza

Sauce:

1 spoon chopped garlic
1 yellow onion, chopped
1 purple onion, choped
3 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 cumin seeds
1/2 teaspoon ground coriander seed
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 lemon, juiced
1/2 lime, juiced
4 teaspoons olive oil
4 roma (plum) tomatoes (blended)
6 tablespoons double concentrated tomato paste
1 small carrot
50 grms turnip
1 onion sprout
2 chillies (red and green)
cayenne pepper to taste
salt to taste



For the Dough:

3 1/4 teaspoons active dry yeast
1/2 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
2 teaspoons salt
1/4 cup olive oil
1/2 cup water



For the Garlic Sauce:

1 cup plain yogurt
1/2 teaspoon chopped fresh parsley
1/4 teaspoon crushed garlic
salt and ground black pepper to taste

Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
Preheat an oven to 500 degrees F (260 degrees C).
Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.