How to prepare our favourite dinner?
Throughout human history, food has always given that touch of celebration and happiness to all of those special moments in life. We have imbued our nourishments with our creativity, turning daily dishes into fantastic dinners; changing a Sunday lunch into a seigniorial banquet. In our surreptitious menu of mom’s recipes, we can find all kind of alchemies; since a cure for cough based in mints, thyme and milk, to delicious pasta main courses for those days you do not want to eat the classical fried chicken from the local restaurant. Cannelloni is the name of the dish we will describe for you to enjoy with two different stuffing, giving also more ingredients that go well with our main course.
Our special dinner has the following courses: red wine, as appetizer; French bread slices with garlic butter, which go with our main course; chicken and mushroom cannelloni, and spinach and ricotta cannelloni, as our main course; tamarind juice, as the drink; and chocolate mousse, as our dessert.
Now, to prepare our dinner, previously, we should have bought the following ingredients:
*1 bottle of wine
*French bread (baguette), preferably garlic butter.
*For the spinach and ricotta cannelloni:
Throughout human history, food has always given that touch of celebration and happiness to all of those special moments in life. We have imbued our nourishments with our creativity, turning daily dishes into fantastic dinners; changing a Sunday lunch into a seigniorial banquet. In our surreptitious menu of mom’s recipes, we can find all kind of alchemies; since a cure for cough based in mints, thyme and milk, to delicious pasta main courses for those days you do not want to eat the classical fried chicken from the local restaurant. Cannelloni is the name of the dish we will describe for you to enjoy with two different stuffing, giving also more ingredients that go well with our main course.
Our special dinner has the following courses: red wine, as appetizer; French bread slices with garlic butter, which go with our main course; chicken and mushroom cannelloni, and spinach and ricotta cannelloni, as our main course; tamarind juice, as the drink; and chocolate mousse, as our dessert.
Now, to prepare our dinner, previously, we should have bought the following ingredients:
*1 bottle of wine
*French bread (baguette), preferably garlic butter.
*For the spinach and ricotta cannelloni:
pasta for lasagne
½ pound of cottage cheese (ricotta)
1 pound spinach
butter
nutmeg
salt
parmesan or mozzarella cheese streaked
béchamel sauce:
4 tablespoons flour
2 cups milk
salt and pepper
*For the chicken and mushroom cannelloni:
pasta for lasagne
1 large chicken breast
1 pound mushrooms
butter
parmesan or mozzarella cheese streaked
Neapolitan sauce:
10 tomatoes
2 bay leaves
paprika
thyme
salt and pepper
a pinch of sugar
2 tablespoons flour
½ cup milk
*For the tamarind juice:
200 grams tamarind pulp
3 tablespoons fresh ginger
2 lemons
1 ½ litres water
honey to taste
mint leaves
*For the chocolate mousse:
125 grams of chocolate
a dash of milk
3 egg yolks
4 egg whites
3 tablespoons sugar
75 grams of butter
a pinch of salt
orange juice
mint leaves
brandy
We are going to need one bottle of red wine, 2 wine glasses. Wine will be served at the beginning of the dinner to whet the appetite, and the wine glasses could be refilled during dinner.
We have to buy the French bread in advance, it would be better if we can get a fresh baguette. In addition, we will need the garlic butter, if it is not available, normal butter would be ok. A couple of minutes before serving the dinner we put the bread into the oven, just for warm and toast it a little bit. Then, we slice the bread and spread the butter on it. We serve the slices of bread with butter on a tray in the middle of the table to be ingested in the course of dinner.
We are going to prepare cannelloni with two different stuffing, one with chicken and mushrooms, and the other one with spinach and ricotta. To arm the cannelloni, we have to buy pasta for lasagne in advance. We have to begin to prepare everything 1 hour or 1hour and a half before the time we are going to serve the dinner, so that everything will be perfect and we can have enough time to set the table. To cook the pasta, we need a large pot (for the pasta has enough space and does not break), plenty of water, salt to taste and oil (to prevent sticking). This step is going to take about 10 to 15 minutes. To prepare the spinach and ricotta stuffing; first we cut the spinach into thin strips; we fry it with butter, nutmeg and a pinch of salt. We let it cool to incorporate the cottage cheese. For the sauce, we can make a homemade white sauce in a small pot over low heat with 4 tablespoons of flour dissolved in 2 cups milk, salt and pepper; mixing it according to how thick we want it and stirring often so it does not stick or burn. On the other hand, we can buy a base of béchamel sauce to dissolve in milk. To prepare the chicken and mushrooms stuffing, we cook a chicken breast in salted water; once the chicken is cooked, we crumbled it. Then, we take the mushrooms, slice them, and fry them in butter with a pinch of salt; when they are ready, we mix them with the shredded chicken. For the sauce, we peel the tomatoes, chop them and put them in the blender, adding salt, pepper, bay leaf, a little bit of paprika, thyme and a pinch of sugar (to prevent the acid from the tomatoes). Once liquefied the tomatoes with the other ingredients, we pour the mixture in a small pot over low heat, and, slowly, we incorporate 2 tablespoons of flour dissolved in half cup of milk to thicken the sauce, stirring frequently to prevent sticking or burning. Alternatively, we can buy Neapolitan sauce and dissolve in milk.
We already have cooked the pasta, and have prepared the two different stuffing and the two respective sauces. On a plate, a cutting board or any flat surface (obviously clean), we extend a lamina (noodle) of pasta for lasagne, we take the spinach with cottage cheese stuffing and forming a kind of ball with it, we place it on the noodle, then we roll up this, arming the cannelloni. We extend another noodle; we take the stuffing of chicken and mushrooms and moisten it slightly with Neapolitan sauce and with this, we made the roll, as with the spinach one. Therefore, we proceed to arm or assemble the rest cannelloni. Previously, we had grease two refractory with butter and in they we are going to place each cannelloni, side by side. When refractory is full we pour the sauce in the corresponding refractory, the béchamel sauce for the spinach and cottage cheese cannelloni, and the Neapolitan sauce for the chicken and mushrooms cannelloni. Then, we top each refractory with grated Parmesan or mozzarella cheese streak and put into the oven at 350 to 400 centigrade degrees. When the cheese over cannelloni it begins to gild they are ready to serve and enjoy.
To prepare the juice, we add to the liquidizer ½ litre of water, the tamarind pulp, the ginger, the lemons, and the honey, we liquidize all for a couple of minutes. Then, we dilute it in a jar with 1 litre of water, adding the mint leaves to it. Finally, we put the juice in the fridge to keep it cold. If we are going to serve immediately, we add a few ice cubes.
To prepare the chocolate mousse, first, in water bath or microwave, we put to melt the chocolate with the butter, when it is melted; we add a dash of milk and a dash of brandy to it. Then, we separate the whites from the yolks. In a different bowl, we mix well the yolks with the sugar. Now, we add to it, the chocolate mixture, a half-orange juice, and we stir everything well. In another bowl, we beat the egg whites until stiff, adding a pinch of salt. Once the chocolate mixture is cold, we incorporate the egg whites until stiff, very gently and slowly, careful not to break the foam, slowly caressing the mix, ensuring it gains a monotone aspect. Finally, we pour the mousse into individual containers and put them in the fridge, they must be there at least 2 hours before serving at the table. Before serving, we decorate them with fresh mint leaves.
Now that everything is ready, just make sure all is well served and with their correspondents cutlery. We cannot describe what it feels to eat the whole dinner, just as any unique experience in life; we recommend you to try to cook it, since it is not as hard as it may look. Now, the most delicious food you eat is that you share with those you love the most, why not giving a surprise to them by giving something that will never change in time; not the taste of the dinner, but the sweet memories that remain in our hearts, even in the last days of our life.
½ pound of cottage cheese (ricotta)
1 pound spinach
butter
nutmeg
salt
parmesan or mozzarella cheese streaked
béchamel sauce:
4 tablespoons flour
2 cups milk
salt and pepper
*For the chicken and mushroom cannelloni:
pasta for lasagne
1 large chicken breast
1 pound mushrooms
butter
parmesan or mozzarella cheese streaked
Neapolitan sauce:
10 tomatoes
2 bay leaves
paprika
thyme
salt and pepper
a pinch of sugar
2 tablespoons flour
½ cup milk
*For the tamarind juice:
200 grams tamarind pulp
3 tablespoons fresh ginger
2 lemons
1 ½ litres water
honey to taste
mint leaves
*For the chocolate mousse:
125 grams of chocolate
a dash of milk
3 egg yolks
4 egg whites
3 tablespoons sugar
75 grams of butter
a pinch of salt
orange juice
mint leaves
brandy
We are going to need one bottle of red wine, 2 wine glasses. Wine will be served at the beginning of the dinner to whet the appetite, and the wine glasses could be refilled during dinner.
We have to buy the French bread in advance, it would be better if we can get a fresh baguette. In addition, we will need the garlic butter, if it is not available, normal butter would be ok. A couple of minutes before serving the dinner we put the bread into the oven, just for warm and toast it a little bit. Then, we slice the bread and spread the butter on it. We serve the slices of bread with butter on a tray in the middle of the table to be ingested in the course of dinner.
We are going to prepare cannelloni with two different stuffing, one with chicken and mushrooms, and the other one with spinach and ricotta. To arm the cannelloni, we have to buy pasta for lasagne in advance. We have to begin to prepare everything 1 hour or 1hour and a half before the time we are going to serve the dinner, so that everything will be perfect and we can have enough time to set the table. To cook the pasta, we need a large pot (for the pasta has enough space and does not break), plenty of water, salt to taste and oil (to prevent sticking). This step is going to take about 10 to 15 minutes. To prepare the spinach and ricotta stuffing; first we cut the spinach into thin strips; we fry it with butter, nutmeg and a pinch of salt. We let it cool to incorporate the cottage cheese. For the sauce, we can make a homemade white sauce in a small pot over low heat with 4 tablespoons of flour dissolved in 2 cups milk, salt and pepper; mixing it according to how thick we want it and stirring often so it does not stick or burn. On the other hand, we can buy a base of béchamel sauce to dissolve in milk. To prepare the chicken and mushrooms stuffing, we cook a chicken breast in salted water; once the chicken is cooked, we crumbled it. Then, we take the mushrooms, slice them, and fry them in butter with a pinch of salt; when they are ready, we mix them with the shredded chicken. For the sauce, we peel the tomatoes, chop them and put them in the blender, adding salt, pepper, bay leaf, a little bit of paprika, thyme and a pinch of sugar (to prevent the acid from the tomatoes). Once liquefied the tomatoes with the other ingredients, we pour the mixture in a small pot over low heat, and, slowly, we incorporate 2 tablespoons of flour dissolved in half cup of milk to thicken the sauce, stirring frequently to prevent sticking or burning. Alternatively, we can buy Neapolitan sauce and dissolve in milk.
We already have cooked the pasta, and have prepared the two different stuffing and the two respective sauces. On a plate, a cutting board or any flat surface (obviously clean), we extend a lamina (noodle) of pasta for lasagne, we take the spinach with cottage cheese stuffing and forming a kind of ball with it, we place it on the noodle, then we roll up this, arming the cannelloni. We extend another noodle; we take the stuffing of chicken and mushrooms and moisten it slightly with Neapolitan sauce and with this, we made the roll, as with the spinach one. Therefore, we proceed to arm or assemble the rest cannelloni. Previously, we had grease two refractory with butter and in they we are going to place each cannelloni, side by side. When refractory is full we pour the sauce in the corresponding refractory, the béchamel sauce for the spinach and cottage cheese cannelloni, and the Neapolitan sauce for the chicken and mushrooms cannelloni. Then, we top each refractory with grated Parmesan or mozzarella cheese streak and put into the oven at 350 to 400 centigrade degrees. When the cheese over cannelloni it begins to gild they are ready to serve and enjoy.
To prepare the juice, we add to the liquidizer ½ litre of water, the tamarind pulp, the ginger, the lemons, and the honey, we liquidize all for a couple of minutes. Then, we dilute it in a jar with 1 litre of water, adding the mint leaves to it. Finally, we put the juice in the fridge to keep it cold. If we are going to serve immediately, we add a few ice cubes.
To prepare the chocolate mousse, first, in water bath or microwave, we put to melt the chocolate with the butter, when it is melted; we add a dash of milk and a dash of brandy to it. Then, we separate the whites from the yolks. In a different bowl, we mix well the yolks with the sugar. Now, we add to it, the chocolate mixture, a half-orange juice, and we stir everything well. In another bowl, we beat the egg whites until stiff, adding a pinch of salt. Once the chocolate mixture is cold, we incorporate the egg whites until stiff, very gently and slowly, careful not to break the foam, slowly caressing the mix, ensuring it gains a monotone aspect. Finally, we pour the mousse into individual containers and put them in the fridge, they must be there at least 2 hours before serving at the table. Before serving, we decorate them with fresh mint leaves.
Now that everything is ready, just make sure all is well served and with their correspondents cutlery. We cannot describe what it feels to eat the whole dinner, just as any unique experience in life; we recommend you to try to cook it, since it is not as hard as it may look. Now, the most delicious food you eat is that you share with those you love the most, why not giving a surprise to them by giving something that will never change in time; not the taste of the dinner, but the sweet memories that remain in our hearts, even in the last days of our life.
No hay comentarios:
Publicar un comentario