tattum's kitchen

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!

My Lunch For Today

one of the things that I like best of living in Spain, apart of the "siesta", is "la media jornada de verano"...literally is half a day of summer.... this happens between June and September in some companies. during the year we work from 8.30 am to 2pm and from 3pm to 6pm, but around June 15Th we change our timetable from 8.30am to 3pm!! so, imagine, we have 3 months with all the afternoons free!!

well, that ended yesterday....snif, snif...so now we have to eat at work, in a little kitchen were 40 persons have to make turns to eat in an hour....

I made a Green Salad with Honey and Lime Dressing

I'm not even gonna put the recipe, because it is basically made of  lettuce, fennel, chive, red onion and germinated broccoli, but you can mix it with anything. the dressing is made of honey and the juice of 1 lime (or lemon if you don't have lime). Maybe add a little of olive oil and salt if you prefer, but it will taste great without it.

Salad With Honey Wasabi Dressing

Como hoy voy de compras, tengo en mente dedicarle la tarde a la pintura de paredes, pero tambien al sushi...le habia prometido a Irene que hoy iriamos a comer sushi, ....pero al final me ha llamado mi hermanita querida, y como hace casi un mes que no la veo y tenia ganas de charlar con ella, la he dejado tirada....que mala amiga...sorrryyyyyy!!

a cambio he pensado en hacer un especial de sushi.  ella desde su casa y yo desde la mia, cocinaremos el arroz prepararemos los ingredientes y sacaremos fotos del sushi. pero necesitamos jurado que opine sobre la pinta, eh! ?

De adelanto os mando la receta para una Ensalada con Aderezo de Wasabi

Salad With Honey Wasabi Dressing

INGREDIENTS:

1/4 cup soy sauce 1/4 taza de salsa de soja

1 cup rice wine vinegar 1 taza de vinagre de arroz

3 tablespoons prepared wasabi paste 3 cucharadas de pasta de wasabi preparad

3 tablespoons wild flower honey 3 cuharadas de miel

1/2 teaspoon chopped shallot 1/2 cuharadita de chalota picada

Juice of 1/2 lime jugo de 1/2 limon

1 cup olive oil 1 taza de aceite de oliva

Combine all ingredients and mix in blender. Mezclar todos los ingredientes con la miniprimer.

You can add this dressing to any green salad

Avocado

ayer no tenia ganas de cocinar y como estoy liada con mi web, no tenia mucho tiempo tampoco...

me quedaban dos aguacates con una pinta increible,  tenia congeladas unas gambas y tambien encontré por ahi un bote de palmitos...mmmm

pique las gambas y los palmitos, saque la mayor parte de la pulpa del aguacate y lo mezcle todo con salsa rosa.  para terminar, puse la mezcla dentro de la piel del aguacate, se tou!

quedo delicieux!!!

The Easiest, Sexiest Salad in the World

Reconozco que esta no es una receta mia, pero es que el titulo me gustaba. eso si entrad en su web si quereis mas de esto www.jamieoliver.com

Fresh Figs
Parma Ham
Buffalo Mozzarella
Purple or Green Basil leaves
Honey & Lemon Juice Dressing

I love this salad. Apart from being a great combination, it always seems unbelievably effortless, which is the kind of recipe I like. The constant success of this is due to the common-sense marriage of salty Parma ham, milky buffalo mozzarella and sweet figs, which obviously need to be of a good quality. The best figs to use are Italian and the best time to buy them is June to August when they are in season. Greek figs are a good second-best and are in season from September to November. The best figs always seem to be those that are about to split their skins. Use green or black figs ? it doesn't really matter.

Method
One thing I do is to criss-cross the figs but not quite to the bottom ? 1 fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you'll think, ?Oooh, that looks nice, I think I'm quite clever ...' or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella, rip over some green or purple basil and drizzle everything with the honey and lemon juice dressing. As far as salads go, it's pretty damn sexy.

PS It's a good idea to have some spare bread on the table to mop up the juices - always a treat!!

Cocina

Creo que ya se cual es el sentido que le voy a dar a este blog...la cocina... si os parece voy a colgar de vez en cuando recetas de cocina, no sacadas de libros, sino las que hago yo en casa.

ayer hacia mucho calor y como hace tiempo que no vamos a una compra como dios manda, tenía poco donde elegir...hice un taboulet

Alvaro esta con mucho trabajo y mientras el trabajaba un ratito más me puse a hacer la ensalada. Max entraba y salía todo el rato, se paraba a mi lado y me miraba como diciendo "ya esta haciendo lío?" y luego se iba donde estaba Alvaro y lo miraba como diciendo " y tu que haces ahi? que haces que no estas con mami?" Más mono...

en fin, aqui va la receta del

TABOULET

1/2 taza cous cous
1/2 taza agua caliente
1 pepino
1 tomate
1/2 cebolla
mucho perejil
sal
1 limon (zumo)

y pasas de uva!!

bueno pues vamos alla

****tened en cuenta que teneis que poner la misma  cantidad de cous cous que de agua( 1 taza de cous cous por 1 taza de agua caliente)

por un lado en un cazo, pones el cous cous, un poco de sal y el agua recien hervida. lo tapas y ya esta, no lo pongas ni al fuego ni a nada, se hace solo, ya veras. (primero haz esto para que cuando tengas que juntarlo todo ya este hecho)

después pica el perejil, el tomate, el pepino y la cebolla, en trozos pequeñitos, muy pequeños y echalo en un cuenco de ensaladas. (cuanto más perejil más rico queda)
añadele sal y el zumo del limón.
mezcla todo esto con el cous cous, añadele las pasas de uva
y por último añadele un chorrito de aceite de oliva

se fini!

espero que os guste