Gratin dauphinois

Posted in do que fago by spav on 7 Febreiro, 2011

Gracias Candice e Aurélie.

Ingredients for 4 persons:

1 kg Potatoes (yellow flesh variety)
1 garlic clove
1 turnip

Take some yellow flesh potatoes (Holland variety for example), peel them and cut them into thin slices. Wash them and dry them properly.

Rub the inside of a dish with 1 garlic clove and then repeat this operation with the turnip. Place a layer of potato slices, season them with salt and pepper, add some nutmeg and cover with cream, then repeat this until you fill the dish.

Cook in the oven for 1 hour at 300°F (150°C or th.5), and then 30 min at 400°F (200°C or th.7) so that the top of the gratin becomes a golden brown.

You can add cheese on the top 10 or 15 minutes before the end if you want but you can also make it without cheese.

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Unha receita

Posted in do que fago by spav on 22 Xaneiro, 2011

Pesto Genovese

Implicados –

  • 200gr. de follas de alfavaca fresca.
  • 20g. de allos.
  • Queixo parmesano.
  • 100 gr. de cacahuetes.
  • Aceite e sal.

Modus operandi –

Misturar no batedor a alfavaca co aceite. Cando creas que está todo morto, engade cacahuetes [suxerencia: quítalle a casca] e allo dependendo de canto queiras atufar. Misturar todo ata facer unha pasta. Engadir o parmesano riscado unha vez poñas o pesto enriba da pasta quente. A suxerencia para utilizar o pesto genovese é unha pasta que o suxeite: fusilli, farfalle, trofie, etc.

A papar!

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