Salsa de mostaza / Mustard sauce

Hola a todas amantes de las salsas.
Aqui dejo mi receta salsa de mostaza. Es sencilla y facil de hacer. Muy buena para acompañar el codillo aleman.

Hello to all lovers of the sauces.
Here is my recipe of mustard sauce. It is simple and easy to make. Very good to accompany the German knuckle.

Ingredientes.

250 ml de caldo de carne

1 cebolla

25 alcaparras

4 cucharaditas de mostaza

2 cucharaditas de azucar moreno

1 cuchara de harina de reposteria

Pimienta negra

Ingredients.

250 ml broth (beef)

1 onion

25 capers

4 teaspoons of mustard

2 teaspoons of brown sugar

1 tablespoon of pastry flour

Ground black pepper

Como se hace....

Empezamos a poner 250 ml de agua en una cacerola pequeña with dos pastillas de caldo de carne a calentar.

Picamos la cebolla y los capers.

Ponemos un poco de aciete en una cacerola y freimos la cebolla y las alcaparras a fuego lento.

Cuando tenemos la cebolla transparente añadimos 1 cuchara de harina. Remover y luego vertimos el caldo dentro.

Mezclarlo todo bien.

How is done ....

We start to heat 250 ml of water in small saucepan with two tablets of beef broth.

Chop the onion and capers.

Put some oil in a pan and fry the onion and the capers at medium heat.

When the onion is like transparent we add 1 tablespoon flour. Stir and then pour the broth inside.

Mix well.

Ahora toca a añadir 4 a 5 cucharaditas de mostaza, 2 cucharaditas de azucar moreno y un poco de pimienta negra molida.
Remover y dejar cocer unos 15 a 20 minutos para que se mezcle bien los sabores.

Now it's time to add 4 to 5 teaspoons of mustard, 2 teaspoons brown sugar and some ground black pepper.
Stir and cook about 15 to 20 minutes to mix the flavors.

Deliciosa salsa para acompañar carnes en general.

                                                                       Delicious sauce to accompany meat dishes.

Christmas in Norway

DOMINGO 4 DE DICIEMBRE DE 2011

Christmas in Norway.

When Christmas comes, everything is party. Come see the holiday traditions and gastronomy as lively and magical. So welcome to the land of the trolls and the smoked fish.

Christmas was celebrated long before Christ's birth. Formerly it was held when the sun reversed its course, when at last the days begin to lengthen. The Norwegian, true to their ancestors the Vikings, knew how to convert food into the centerpiece of the celebration and there we have the julebord (Christmas table) celebrations at home or in restaurants. The festival takes place between food odors, spices, cakes and cookies. Candles with its dancing flames give warmth and a touch of magic to Christmas 

The celebration of Christmas begins four Sundays before December 24th to light one of the four candles of the Advent wreath. Normally we turn on the christmas lights decoration of the streets the day 1 of December and in my city we turn on the lights of a giant Christmas pine in the main square.

The 13th of december we celebrate the Santa Lucia, whose name means "light." All the girls dressed in a white robe wearing a crown of live candles on her head. For the smaller ones we use battery candles, just in case.

Throughout the month of December are the time of preparations for the big christmas party with small parties in between. We have the julebord, meetings between employees of a company, partnership or just between neighbors who come together to celebrate in restaurants and private homes.

Everything is now called Jul (Christmas), we juleöl (Christmas beer), julebord, jule curtains, jule calendar, everything has changed and of course we have the julenisse (Santa Claus).

The juleöl is a special beer that is manufactured only for Christmas, the brewery normally makes one or more types of this brew. Normally this type of beer has more degrees of alcohol and takes longer time to mature. The magazines and the newspapers tast the different christmas beers and give them quality ratings and rankings.

In all the celebrations we have to have juleöl, otherwise there is no Christmas.

Another thing we do is a drink called glögg (mulled wine). Made from red wine with cinnamon and spacing, cardemomo, ginger and cloves. You can also bring some vodka to upload some degrees. Serve with blanched almonds and raisins. The tradition is to take it during Advent and especially on the feast of St. Lucia.

Another beverages we must have for the Christmas celebration is the akevitt. Known for its digestive virtues. We drink it frozen or chilled in small cups. The akevitt is a type of liquor or scnaps that is made of potato and contains about 40º alcohol. It has a blend of herbs and the most valuable are cured in barrels inside of ships that go cross the ekvator and  back to get the perfect maturation of akevitt. With the Christmas meals we cheer with large glasses, which is the Christmas beer and with small glasses, which is the akevitt. Normally you get many in an excellent mood after a few cheers.

How I remember the Christmas in my childhood. One thing I had to have was the Christmas calendar. (Julekalender) is a schedule ranging from 1 to 24. Boxes are opened, one each day, and within each box is a gift or a sweet. It was something special that helped you survive the long waiting until the big day came with the christmas gifts. 

I never liked porridge, not even as a baby. But we have a Christmas porrigde that have a big affection, risengrynsgröt. A kind of gruel made with rice sprinkled with plenty of sugar and cinnamon. In the middle a small knob of butter. A family dish in which the cook had hidden a lucky almond. Whoever finds the almond hidden in your plate receive a marzipan pig as a gift. In the end, the children serve some of these invigorating porridge on a plate that is deposited in the barn or in the garden to give to Julenissen (Santa Claus) to be recovered from his long journey, delivering gifts.

In December we starts to prepare all kinds of Christmas cookies and candies. We maake the famous "pepperkaker" (gingerbread cookies) that one can find various types of forms and also made as  gingerbread houses. It is an endless variety of sweet. Donuts, crowns, chocolate stones, cakes and tarts. It is also the time of the krumkake, a cone-shaped tile, christmas goros and delicious waffles decorated. A big amount of recipes and each house has its own secrets that are passed from generation to generation.

We are enclosing us increasingly to the celebration of Christmas. The day before Christmas is when we have to decorate the tree but before you have to go out to the forest and choose the right tree and then cut it, to finally bring it home. The whole family prepare decorations, the youngers make woven baskets  from paper and parents dress the house of perennial branches of holly, mistletoe or pine. In the afternoon on December 23 turns on the lights of the Christmas tree and you can feel like the nerves run through your body, just one more day to the 24th. The children have problems with consolidat their sleep, but finally they fell asleep and everything is ready for the big day.

For Christmas Day we have certain obligations we have to do before we begin to celebrate. One of them is going to the cemetery and visit our dead relatives. We clean the graves of snow and we decorated wreaths and candles. It is a sight to see the cemetery full of candles in the early evening we have in the winter.

At 5 o'clock starts all the churches bells ringing. Is the signal that Christmas Eve begins and at this time is it when we have the christmas dinner in Norway. The dark night outside and the houses decorated with a fire on the fireplace with the flames dancing. Everyone at the table, waiting for the food and of course for the gifts. We have a huge variety of inputs including sausages, hams and fish, prepared in different ways. Now comes to the table the Juleöl, the akevitt and all types of wines. The most popular and traditional main course are turkey with different types of stuffing,

lutefisk with lots of trim, the ribbe with sour cabbage or the lamb pinnekjøtt with mashed kohlrabi. The secret of the turkey is the stuffing and of course preparing the sauce. A plate with long traditions is the lutefisk is cod that is desalinated with acid and stays as something gelatinous. With this dish we need to combine with a variety of companions that one can choose freely. As a signature dish at the table we have the ribbe which is part of the loin of pork with roasted skin and finally melted to get the crust crispy. We can combine this dish with sausage and of course the sour cabbage. The high loved dish is the pinnekjøtt. Rack of lamb who is first salted and then dried. Similar as we do with the hams. Then we put in a saucepan wooden sticks crossed and then put the meat on top and do the pinnekjøtt steamed. Usually served with mashed kholrabi mixed with potatoes. You can also combine the holiday meal with different types of sausages and meatballs type called medisterkaker. As we garnish sour cabbage, red cabbage, potatoes, bacon, mashed peas and kohlrabi. In the end we have the rice cream desserts, krumkake or some other kind of cakes. The berries also may be among the desserts in one form or another.

After lunch it's time for a little rest before starting the coffee, served with a varidad of cookies and Christmas cakes. Children impatient waiting for the time to open the gifts. Time stands still and everything is going very slow. In my family it was time that gathered the whole family on my father side. I remember one of my aunts always was late and I had to wait longer than normal to open gifts. Before we open the presents we had to sing typical Christmas songs and walk around the tree holding our hands to who was at your side. At the end one of the older disguised as a Julenisse and distributed the gifts.

Then we had to go to the home of my maternal grandfather to repeat the same operation there. Sing carols circling the tree and then distribute the gifts. And this ended a long day full of joy and good food.

The barn elf (fjösnissen) is a creature of Scandinavian folklore. It was described as a short man, no bigger than a horse's head, dressed in gray, baggy pants and a red cap like that was worn by Norwegian farmers. He lived in the barn and was so shy that you almost never could see him. It was a good helper on the farm, while the farmers treated him well. Especially at Christmas we have to remember to reward him with a big bowl of porridge and home brew. Also let yours Christmas leftovers on the table for the nisse can enjoy them. The fjösnisse had supernatural powers and could become invisible. When something strange or inexplicable happened on the farm the responsable for it was the fjösnisse.

GOD JUL

Amanecer en el bosque / Morning in the wood

A day in the morning I was waiting for the bus and I realized the beauty of the morning after a snowfall. I always go with my camera and here is the result.


Un día por la mañana estaba esperando el autobús y me di cuenta de la belleza del amanecer después de una nevada. Siempre voy con mi cámara y aquí esta el resultado.

Fortaleza / Fortress KRISTIANSTENS festning, Trondheim

Kristiansten Fortaleza es una fortaleza situada en Trondheim. La fortaleza fue construida en 1682-1684 por orden del rey Christian V, como parte de la reconstrucción del Trondheim, después de un incendio 18 abril 1682. El diseño de la ciudad y fortalezas fueron realizados por Johan Gaspar de Cicignon y el Intendente General Anthony Coucheron. La torre principal de Kristiansten es una extensión directa del eje longitudinal de la Catedral, ca. 700 metros de distancia. En la década de 1700, fue Kristiansten ampliada a la forma que tiene hoy en día.

Kristiansten Fortress is a fortress located in Trondheim. The fortress was built in 1682-1684 as part of reconstruction after fire 18 April 1682 by order of King Christian V. The design of the town and fortresses were performed by Johan Caspar de Cicignon and Quartermaster General Anthony Coucheron. The main tower Kristiansten is a direct extension of the Cathedral's longitudinal axis, ca. 700 meters away. In the 1700s, was Kristiansten extended to the form it has today.

La fortaleza está construida sobre una colina de gran importancia estratégica por encima de Bakklandet, Pappenheim y Möllenberg. Desde esta colina habian los suecos dos veces anteriormente controlado la ciudad, en 1564 y 1658. El puente viejo cruza el rio Nidelva y une la cuidad con Bakklandet, y cuando la fortaleza fue construido, el puente era la entrada principal de Trondheim. Habian previsto fortificaciones para defender esta parte de Trondheim ya en 1676, pero era el fuego hizo que los planes fueron puesto en marcha.

The fortress is built on a strategically important hill above Bakklandet, Pappenheim and Møllenberg. From this height the Swedes had twice previously controlled the city, in 1564 and 1658. Old Town Bridge crosses the river Nidelva from Bakklandet, and when the fortress was built, the bridge was the main entrance to Trondheim. It was planned fortifications to defend this side of Trondheim in 1676 already, but it was the fire that made the plans to fruition.

                                  La puerta principal de 1746       The main entrance from 1746

La primera piedra de la fortaleza fue puesta por Cicignon en julio de 1682, y luego dirigió la construcción Coucheron en los siguentes años. La fortificacion se suponia simétrica al respecto a la torre principal en forma de estrella, pero se ha adaptado al terreno en una forma de estrella irregular con nueve puntas.

The foundation stone of the fortress was laid by Cicignon in July 1682, and the construction was led by Coucheron in later years. The fortifications were supposed to be symmetric star-shaped form around the main tower, but was instead adapted to the terrain in an irregular star shape with nine points.

               La vista sobre la cuidad de la fortaleza         The wiew over the city from the fortress

La torre principal de piedra pintadas de blanco con un techo de cuatro aguas, es grande y monumental y un punto de referencia de Trondheim. Originalmente, la torre tenía una superficie de 17 x 12,5 metros, pero el espesor de la pared que daba a la ciudad luego se incrementó en 2,5 metros. Ahora debería ser de cuatro metros de espesor. La torre tiene tres pisos por encima del sótano donde se guardaba la polvora. El sótano contenía originalmente dos cámaras de polvora, cubiertos con una bóveda de ladrillo sólido. La primera planta se utilizó para la residencia del comandante y tenía una sala de estar, cocina y dos cámaras. El segundo y tercer piso era pisos para los cañonenes con las vigas reforzadas. Las aberturas para disparar estaban cubiertas con puertas de hierro. El piso superior se construyó un arca, que fue utilizado como puesto de observación.

The main tower of whitewashed stone with a hipped roof, is large and monumental  landmark of Trondheim. Originally the tower had a footprint of 17 x 12.5 meters, but the thickness of the wall of the city was later increased by 2.5 meters. It should now be four meters thick. The tower has three floors above the basement where they stored the  gunpowder. The basement originally contained two gunpowder chambers, covered with a solid brick vaults. The first floor was used for commander's residence and contained a living room, kitchen and two chambers. The second and third floor was the canon floors with reinforced beams. The shootings openings were covered with iron gates. The top storey was built an ark, which was used as a lookout post.

           
                  La antigua casa del comandante convertido en café
                                                             The old comandants house has become a coffee shop

                                         En el interior de la fortaleza         Inside the fortress

     Aquí mataron los alemanes en la segunda guerra mundial a compatriotas noruegos.
                                 Here is the place where the germans killed norwegians during the second worl war.

                                            Los antiguos cañones.         The old canons.

                                La fortaleza por la parte de detras.      The fortress seen from behind.

                           En el interior de la fortaleza.                              Inside the fortress.

Como hacer curry Colombo / How to make Colombo curry

Hola a todos los amantes del curry.

Empece a utilizar el curry Colombo este ultimo verano y me he encantado su sabor, asi que me he decidido de hacerme mi propio mezcla de curry.

Colombo es en curry de la Martinica y Guadalupe.

Sus orígenes se encuentran en Sri Lanka, donde sus habitantes fueron llevados a las Antillas francesas, para trabajar en las plantaciones de azúcar y ellos trajeron el curry con ellos.

En las islas "Colombo" es un termino general para una carne al curry o estofado de mariscos.

La ventaja de hacer su propio curry es que uno puede conseguir el sabor que quiere y evita los productos de curry industrial que no tiene el color correcto, ni el sabor y también esta diluido con harinas para aumentar el tamaño.

Hello to all curry lovers.

I started using the Colombo curry last summer and I loved the taste, so I decided to make my own curry mixture.

Colombo curry is from Martinique and Guadeloupe.

Its origins are found in Sri Lanka, where people were taken to the French West Indies to work the sugar plantations and they brought with them The Colombo curry.

In the islands, "Colombo" is a general term for a meat curry or seafood stew.

The advantage of making your own curry is that you can get the flavor you want and avoid industrial products who dosen´t have the right color, or taste, and is also diluted with flour to increase the size.

Ingredientes.

3 cucharadas de arroz blanco

3 cucharadas de semillas de comino

3 cucharadas de semillas de cilantro

1 cucharada de pimienta negra

1 cucharada de mostaza en grano negro

1 cucharadita de clavos de olor

Como se hace.....

Primero empezamos con tostar en una sarten seca a fuego medio el arroz crudo.

Moviendo con frecuencia hasta que se doren, unos 5 minutos.

Retire y deja enfriar.

Ingredients.

3 tablespoons white rice

3 tablespoons cumin seeds

3 tablespoons coriander seeds

1 tablespoon black pepper

1 tablespoon black mustard seeds
1 teaspoon cloves

How is done .....

First we start up with toast uncooked rice in a frying pan, using medium heat.

Moving frequently until lightly browned, about 5 minutes.

Remove and let the rice cool.

En la misma sarten echamos todas las demas especias menos la cúrcuma y tostamos unos 2 a 3 minutos a fuego medio.

Se nota como se llena la cocina de aromas y fragancias.

Enfriamos las especias tostadas y empezamos con moler todo para conseguir un polvo fino.

Como ves, he utilizado la manera tradicional.

In the same frying pan we put all the other spices, but not the turmeric powder and roast them at least 2 to 3 minutes over medium heat.

The kitchen is all filled up of scents and fragrances.

Let the toasted spices cool down and start to grind everything to a fine powder.

You see, I used the traditional way.

Salsa de vino tinto / Red wine sauce

Hola a tod@s gastronautas. Hello to all gastronauts.

El otro día probé una salsa de vino tinto que nos mandaron de la cocina del catering para un evento.

Lo probamos y nos gusto. El siguiente día mi compañero de trabajo me dio la receta y hoy lo voy a hacer.

Como siempre a mi manera.  Esos es lo que siempre digo, las recetas hay que interpretarlas, hacerlas tuyas.

No tenga miedo de hacer cambios y has lo sencillo.


The other day I tried a red wine sauce that we ordered from the  catering we have for an event.
We tried it and I liked it. The next day my friend Jan gave me the recipe and now I'm going to do the sauce.
As always on my way.  What I always say, the recipes you have to interpret them, make them your own.
Do not be afraid to make changes and do it simple. So here is my red win sauce.

Ingredientes. ( Para 4 personas)
1 cebolla
2 dientes de ajo
Un poco de mantequilla
1 cucharada de harina de repostería.(Hasta arriba)
2 pastillas de caldo de carne.
2 vasos de agua (Vaso de agua bajo)
2 vasos de vino tinto (Mismo tamaño que el agua)
1 cucharadita de azúcar
1/2 cucharadita de tomillo
Pimienta negra a gusto

Ingredients. (For 4 persons)
1 onion
2 cloves of garlic
Butter
1 tablespoon cake flour. (Filled up)
2 tablets of beef broth.
2 glasses of water (low water glass)
2 glasses of red wine (same size as the water)
1 teaspoon sugar
1/2 teaspoon thyme
Black pepper

Como se hace.....
Aquí es importante a elegir un vino tinto que tenga un poco de cuerpo.
Primero picamos la cebolla y el los ajos.
Un poco de mantequilla en una cacerola y freímos la cebolla y los ajos hasta que se pochen.
Añadimos un poco mas de mantequilla y 1 cucharada de harina de repostería, mezclamos.
Seguidamente añadimos el agua y mezclamos.


How is done .....
It is important to choose a red wine that has a good tast.
First chop the onion and garlic.
A little butter in a saucepan and fry the onion and garlic until done. We add a little bit of butter and 1 tablespoon cake flour, mix it. Then add 2 glass of into the saucepan water and mix again.

Y ahora introducimos 2 vasos de vino tinto.

Añadimos 1/2 cucharadita de tomillo, 2 pastillas de caldo, 1 cucharadita de azúcar y un poco de pimienta negra a gusto. Mezclamos y dejamos cocer por unos 20 minutos.

Now enter 2 glasses of red wine into the saucepan.

Add 1/2 teaspoon thyme, 2 bouillon cubes, 1 teaspoon sugar and a little bit of pepperblack. Mix and cook for about 20 minutes.

Luego colamos la salsa a otra cacerola atreves de un colador.

                                                            Then tip the sauce into another saucepan thrue a strain.

Tenemos que comprobar como esta de sal y de pimienta. Si tiene acidez tenemos que añadir un poco mas de azúcar.

A platear y disfrutar de una salsa que acompaña los platos de carne excelentemente.

We have to see how it is with salt and pepper. If it taste a little bit acid you can add a little bit of sugar.

This sauce accompanies meat dishes excellently.

Wok Thailandes con pechuga de pollo y leche de coco

Vamos a hacer un viaje a Thailandia.

Thailandia, un país exótico y lleno de sabores y colores.

Vamos a hacer un wok Thailandes con pollo y leche de coco.

Lo importante cuando uno va a hacer un wok es que uno puede utilizar la carne que uno quiere y lo mismo 

con las verduras. Combinar y al mismo tiempo piensa en los colores.

Empezamos nuestro viaje.

Ingredientes.

500 grs de pechuga de pollo

1/2 pimiento rojo

1/2 pimiento verde

1/2 pimiento amarillo

1 cebolleta o un puerro

Algunos mini mais

un par de guindillas

1 lata de leche de coco ( 400 ml )

Curry 

sal

Como se hace....

Empezamos con cortar la pechuga de pollo en tiras, 

y lo ponemos en un plato hondo.

Siempre en tiras para que uno puede comer bien con palillos

Cortamos los medios pimientos en tiras, los maizes en cuartos (o los dejamos enteras) y la cebolleta/puerro en rodajas.

Picamos las guindillas.

Como he dicho antes, en estos tipos de recetas uno puede combinar las verduras al gusto de cada uno.

Muchas veces abro el frigorífico y uso lo que tengo.

Poner el wok a calentar a fuego medio/alto con un poco de aceite de girasol. Normalmente uso aceite de girasol para la comida asiática. Mientras se fríe el pollo, añadimos 1 cucharadita de sal y 1/2 cucharadita de curry. También echamos la mitad de la guindilla anteriormente picada. 

 Reservamos el pollo cuando esta en su punto. 
Empezamos con las verduras.

Añadimos un poco de aceite de girasol si es necesario, y introducimos las verduras y el resto de la guindilla picada.

Añadimos 1/2 cucharadita de curry y un poco de sal.

Déjalo freír unos minutos removiendo en vez en cuando antes de que añadimos el pollo y la leche de coco. (400ml)

Las verduras queremos casi crujiente.

Dejarlo hervir un poco y ya esta el wok listo para servir.

He preparado un poco de arroz Jasmin para acompañar.