|
Bavarois of horchata with granizado of moscatel |
|
|
|
|
Written by Restaurant Casa 'Mola Mola'
|
|
Thursday, 15 July 2010 |
 For four persons
4 pc of Gelatine
5 dl Horchata
5 dl Cream
some Olive Oil
5 dl Moscatel
5 dl water
PREPARATION
1. Mix the moscatel with water and put into an empty ice cream jar.
Put in the freezer overnight. Scrape with a fork to get the granizado
shape.
2. Place the Gelatine leaves in cold water for 5 minutes. Meanwhile,
heat up the Horchata. Place in a bowl and mix with the Gelatine. Mix
till it cools down and starts to thicken.
3. Whip the cream and mix carefully with the Horchata. Oil some molds
and put in the mixture. Place in the fridge for 3 hours to cool and
thicken.
4. For serving you can place the Granizado on a plate and the
bavarois on top or serve it separately.
|
|
Read more...
|
|
|
Scrambled eggs with smoked salmon and caviar |
|
|
|
|
Written by Restaurant Casa 'Mola Mola'
|
|
Monday, 05 July 2010 |
 Carefully take the top off the eggs and empty the egg in a bowl. Put the
shells aside because we are going to use them for the presentation. The
four eggs should be mixed together with the cream and the salt and
pepper.
|
|
Last Updated ( Thursday, 08 July 2010 )
|
|
Read more...
|
|
|
Shrimps with papaya and moscatel Sauce |
|
|
|
|
Written by Restaurant Casa 'Mola Mola'
|
|
Wednesday, 30 June 2010 |
 For the seafood stock, fry the seafood in a pot and flame with the
brandy. Add the dry wine, the vegetables (chopped) and the rest of the
ingredients. Simmer for about an hour. Then pass through a colander and
set aside...
|
|
Last Updated ( Thursday, 01 July 2010 )
|
|
Read more...
|
|
|
Boquerones with sundried tomato and quail egg |
|
|
|
|
Written by Restaurant Casa 'Mola Mola'
|
|
Tuesday, 22 June 2010 |
 Take the sundried tomatoes and cover them with olive oil. Keep them
aside for about 24 hours or longer so they get a little softer and
easier to eat. Boil the quail eggs in water with some vinegar for 5 to 7 minutes. Peel them under streaming cold water.
|
|
Last Updated ( Thursday, 24 June 2010 )
|
|
Read more...
|
|
|
Smoked Salmon filled with fresh goat's cheese and herbs |
|
|
|
|
Written by Restaurant Casa 'Mola Mola'
|
|
Thursday, 17 June 2010 |
 Put the fresh goat’s cheese together with the herbs and the cream in the
food processor. Mix till you get a smooth substance and season with
salt and pepper.
Take a piece of clingfilm (40cm) and place 6 slices of smoked salmon on
it so that each piece covers a bit of the other piece: you will get a
little carpet of smoked salmon. Now place half of the goat’s cheese over
the length of the salmon and roll the the smoked salmon with the
plastic film carefully so that you get a cylinder.
|
|
Read more...
|
|
|
<< Start < Prev 1 2 3 4 5 6 Next > End >>
|
| Results 1 - 5 of 26 |
