FLAG LASAGNE

Also this week,

LASAGNE!

INGREDIENTS: ( 4 person)

6 sheets of Lasagne ( this number change according to your oven pan)
200 gr Ham
300 gr Fresh Cheese, Ricotta
100 gr Parmesan Cheese
500 gr Chicken or meat
300 gr Tomato sauce
400 ml Cream milk
1 onion medium or spring onion
2 gloves of garlic
1 bunch of spinach
some butter
some pepper
some salt
some oregano
some sugar
some olive oil

COOKING:

Ground floor,
Put the sheets of lasagne in roster pan, boil water and add inside. Keep it.
Grease the oven pan with butter, pour 200 ml cream milk.
Meanwhile chop the ham and the fresh cheese.
Put 2 sheets of lasagne. Over it add the ham, cheese and pepper.

First floor,
Chop 1 garlic and the onion and fry them. Ready, add the chicken chopped. Ready, add the tomato sauce, pepper, salt, oregano and sugar (less than salt to avoid the tomato's acidity).
Over the ground floor put another 2 sheets of lasagne and pour the chicken tomato sauce.

Preheat the oven 200 ºC

Second floor,
Boil the spinach. Chop the other garlic and fry it. Add the spinach. Stir it. Then pour the other cream milk, pepper and salt. keep it.
Over the first floor put another 2 sheets of lasagne and pour the spinach cream sauce.
After set the last sheets of lasagne.
Then grate the Parmesan cheese and put over the last sheets.

Put in the oven until the cheese melt down.

Enjoy!!!

COCONUT MARTINI CHICKEN

Well, this week I made an interesting recipe, mixture different flavours. I hope you like it.

INGREDIENTS: (2 person)

300 gr chicken
200-300 ml coconut milk
50 ml milk
1 medium onion
2 glove of garlic
1-2 cups of dry Martini or white wine
100 gr ham
1 can of hearts of palm
bunch of spring onions
some parsley
some salt
some pepper
some butter

COOKING:

Cut the chicken in squares and put into a pan. Add Martini and cover. Leave for 2 hours.
Chop 1 garlic and the onion. Put butter in a pan and fry them in slow fire. When the onion is almost transparent add the chicken. Stir it. Keep stiring.
Meanwhile chop the other garlic, the spring onions and the ham.
Get another pan and fry all together with butter. When this is ready, add the coconut milk, the hearts of palm cut and the milk. Wait to thicken.
Mix all together in one pan. Stir, season it and prepare to serve.

You can put chopped parsley over the dish when you serve it.

Serve with rice.

WINE 05

This week, MARCUS JAMES disappointed me.

MARCUS JAMES, Merlot 2008, Serra Gaucha (Brazil). Points:5.

PRAWN-SHITAKE RISOTTO

Hi everybody,
This week a different type of Risotto.

INGREDIENTS: (2 person)

400 gr Arborio Rice
50 gr Shitake Mushroom dry
250 gr Fresh Prawns
1 medium onion (or spring-onion)
2 glove of garlic
1-2 cups of dry white wine
some parsley
some salt
some pepper
some olive oil

Cooking:

Put the shitake mushrooms in a bowl and add the wine 11/2 cups. Leave until the mushrooms are hydrated.
Meanwhile boil the prawns. Shell them and keep the prawn boiled water.
Put in a big pot, olive oil. Chop and Fry the onion, 1 garlic and half of the mushrooms. when the mixture is ready, add the rice and stir it.
Start to add the prawn boiled water slowly, only to cover the rice and stir. The quantity of water is double than rice plus 1/4 the wine or tap water. Depends on your taste you can use more tap water or less.
At the same time, chop the rest of the mushrooms and the other garlic. Fry it with the prawns in a pan..
Finally add the mixture to the rice when this is almost ready. Add salt and pepper. Stir it and serve.

Put chopped parsley over the dish when you serve it.

WINE 04

This week my recomendation is:

Again FORTALEZA DO SEIVAL, Tempranillo 2007, Brasil. 7.5
BENJAMIN, Chardonay 2009, Mendoza (Argentina). 6.5

Now i'm gonna talk about a great surprise, I discovered a cheap and good wine with several varieties, MARCUS JAMES

MARCUS JAMES, Carmenere 2008, Serra Gaucha, (Brasil). 6
MARCUS JAMES, Pinotage 2008, Serra Gaucha, (Brasil). 6.5
MARCUS JAMES, Tannat 2008, Serra Gaucha, (Brasil). 7

Enjoy!

STUFFED CAPSICUMS

If you have time and like peppers, this is a nice way to prepare.

INGREDIENTS (per person)

2 fresh capsicum ( red, yellow, green, it depends on you)
200 g fresh cheese
100 g ham
3 bunch of chives (spring onion)- not too much
some olive oil
some black pepper

Cooking:

Switch on the oven 200ºC. Cut off the stem and clean inside the each capsicum.
Chop up the spring onion, the fresh cheese and the ham.
Put all in a mixer, for 5 seconds, repeat until you get a paste.
When this is ready add some olive and black pepper as you like.
Fill up the capsicums and put in the oven tray (previously grease with olive oil)
Check every 10 min and roll over the capsicums.
It will be ready when the capsicums get roasted.

WINE 03 and APPETIZERS

This week,

FORTALEZA DO SEIVAL, Tempranillo 2007, Campanha-RS (Brasil). Points: 7.5

FORTALEZA DO SEIVAL, Tempranillo 2006, Campanha-RS (Brasil). Points: 6.5

APPETIZERS,

The same recipe with the ARUGULA, you can do it with Dry Tomato.

Rocket-arugula Chesee Cream ( Pate de rucula)

APPETIZERS

You need for this recipe QUEIJO DE MINAS from Brazil, if you cant get it, you can try with Fresh Cheese, Ricota or another cheese (I'm not responsable for that).

Ingredients: (2 person)

200 gr Queijo Minas
a bunch of Rocket
some olive oil
some pepper

Cooking:

Mix the rocket-arugula with Cheese in a mixer. After that add olive oil and pepper according to your taste.

Boiled Rice, Brazilian style

I have learnt to make this recipe with Betania, my girlfriend, this dish is for her.

Ingredients: (per 2 person)

1 cup of rice (2 1/4 water cups)
1 glove of garlic
1/2 small onion
some salt
some olive oil or oil
optional (chicken soup cubes)

Cooking:

Wash the rice. Chop the garlic and the onion. Heat oil in a cook pot in medium fire,
Add it and remove until getting a golden color. Meanwhile wash the rice.
When the mixture is ready add the rice and remove.
Add the cups of water and remove. Leave alone for 15 minutes
Taste if the rice is ready, it will be ready when you listen the rice frying in instead of boiling.
In that point, swicth off the fire and put the cover cook pot. Leave to settle a couple of minutes.

Roasted Potatoes with Parmesan cheese

The dish is to serve as accompaniment witn the wine's chicken.

Ingredients: ( per person)

3 small potatoes
1 glove of garlic
some oregano
some pepper
some salt
15 gr parmesan cheese

Cooking:

Boil the potatoes in a pressure pan for 10 minutes or in another type of pan until the potatoes are done. Cut in half the potatoes and Chop the garlic.
Prepare a baking tray an pre-heat the oven at 200ºC.
Spread olive oil or butter over the baking tray, put the half-potatoes and spread the garlic, oregano, pepper and salt over it.
Put inside the oven around 10-15 minutes, when the potatoes is almost roasted, spread the parmesan cheese over them. Wait a little bit until the cheese melt.

The famous Wine Chicken, Poulet au Vin Rouge, Pollo al vino

I made this recipe the first time with my great friend from France, Benjamin, during the time we lived in Chile.

Ingredients: (per person)

300 gr chicken (breast)
1 onion (medium size)
1 glove of garlic
1 bottle of red wine (dry)
some currants (dried dwarf grape)
some black pepper or mixture pepper
some salt
some Olive oil

Cooking:

Chop the onions and the gloves garlic. Put in a big, large pot or pan, some olive oil and put it into the medium fire. Meanwhile shred the chicken. When the mixture in the pan is almost ready put the chicken inside. Wait a little bit until the chicken get a gold color. Immediately adding the red wine, salt and pepper. Leaving the chicken for 1 hour in slow fire. Back in an hour, check the chicken and add the currants.

This dish is ready when the chicken has taken the wine color.

Serve with rice or roast potatoes

WINE 02

Last week,

CLUB DE SOMMELIERS, Merlot 2007, Mendoza (Argentina). Points: 6.5
TRAPICHE, Pinot Noir 2008, Mendoza (Argentina). Points: 6
CLUB DE SOMMELIERS, Cabernet-Merlot, Vin de pays d'Oc. Points: 5