tattum's kitchen

Bad News

Today is a black day in Tattum's Kitchen.

My grandfather died this afternoon after a month in the hospital, feeling scared and lost, he was 93...
Today, Alvaro and I also lost our 3rd baby...

So long... farewell...

Here he was last Christmas having delicious "petit fours" that The Flying Apple sent to me.

Mango with Mascarpone

This one is really easy to make. And surprisingly delicious and original. I found the idea in a restaurant (Metbar) here in Madrid where I used to go before they started putting up the prices and before they started shortening the dishes... a shame...
But as I said, the dish it well deserved a post. Try it soon and let me know if you liked it!

For 2 people

1 Mango
4 tablespoons of Mascarpone
Chocolate Syrup

To make 1 dish
Slice the Mango and in a plate add half of the slices, next to them add 2 tablespoons of Mascarpone, and on top add a little of Chocolate Syrup. If you have time, you can also make little raviolis with the mango filling it with the mascarpone, just and idea!

Thai Style Shrimps

This was a surprise. I had this recipe wondering around in my head for a long time, but just never had the chance to make it. Finally, as I told you before, Alvaro's collegues came to lunch, so I thought it was just perfect. And it was!! A complete success! Try them as an apetizer.

4 or 5 shrimps per person (you can make more if like to make it as a main course)
8 tablespoons sesame oil
150ml brandy
2 garlic clove
ginger (same size as the garlics aprx)
salt
pepper
parsley
4 leeks
wooden sticks (1 per shrimp)
2 limes

first of all we need to make a marinade, add 6 tablespoons of sesame oil, the brandy, the minced garlic and the minced ginger, salt, pepper and the chopped parsley. Mix well and add the peeled shrimps. Let it settle for 30 min to an hour.
When you are ready to serve, take the leeks to boil in salted water. After 5 min, strain them and carefully separate the leaves.
Take the shrimps and one by one, roll them in each leek leafe. Insert them in each wooden stick as a kebab.
With the left oil fry them slightly till they are pink. With the juice of half lime, sprinkle on top of the shrimps.

Cut the lime in slices and decorate the plate with them, making a bed and adding the shrimps on top.
Enjoy!

Tzatziki

Today has been one of the hottest days of the summer here in Madrid. Terribly hot. No sun, no wind, no breathing....
Alvaro invited some collegues for lunch. I woke up, and runned to the supermarket to buy some things.
I spent yesterday thinking of what it would be suitable for a warm day like this,...no pasta, no meat, nothing that needed oven cooking,.... well there was nothing more than salads left...
So my menu was the following, Taboulet, Carrot and Apple Salad, Maroccan Orange Salad, Tzatziki, Thai Style Shrimps and for dessert Mango with Mascarpone. (I will post the recipies soon).
So for the Tzaziki here you have the recipe, I would highly recomend it in one of those hot summer days (or nights). It's really refreshing!!

2 cucumbers
2 natural youghurts
1 garlic clove
1 bunch of mint
1 lemon (juice)
3 spoons olive oil
salt

Dice the cucumber, try to make them quite small. Add salt and let it settle. Mince the garlic and chop the mint. Add to these the youghurt, the lemon juice and the salt, stir and once it's all well mixed, add the 3 or 4 teaspoons of olive oil.
Mix everything together, and let it settle in the fridge for 20 min aprox.

enjoy!