GRILLED POLENTA CAKES

Hello to all of you, I have been quite buisy this week, because I'm participating in a cooking contest, of the comunity of Cocineros del Mundo, more than 12000 members, and all members are very creative, you can find such a lot of recipes about any foodies.
Do yoy want to wote for my dish, here s the link, just  +1  in google +
http://recetasdehilde.blogspot.com/2014/01/bacalao-a-lo-pobre.html
Thank's so very much.

Well, half of this is not a Spanish recipe, today we go to the north of  Italy where the polenta is very much used, as I mentioned before, I don't eat much meat and must look for alternatives apart from the veggies. The polenta used today is made from corn, and rich in B vitamins, potassium, iron, phosphorus and magnesium.. The magnesium is very important for the growing of bones and muscles, thats why porridge for the babies and toddlers are made all over the world from polenta. It's also good , even if it has calories about 85 per 100 grams, for dieting because it sates a lot.
I even went away from my daily thinking of using " short travelled food", and bought green aspargus from Peru ( that is quite a long travel), but it's so long time until our aspargues is grown, here in Granada we have the village Huetor Tajar wich is almost entirely dedicated to growing green aspargues. In the springtime we make a dish of aspargues not quite every day, but mmmmmmmmmmm, very often.

The shopping list;
For the polenta
2 cups of whole milk
2 cups of water
1 cup polenta
1 teaspon pink Himalaya salt
2 tablespoons of extra Virgen olive oil
A pinch of smoked paprika
A pinch of white pepper

3 bunches of green aspargus
Some Extra Virgen olive oil
Maldon salt
Tomate frito ( see basics or macarones con chorizo, on the list in my blog)
Some dried chile ( optional)

Start mixing the water, the milk and the salt in a skillet, and heat until boiling, then put the temperature down to medium, and while you whisk add the polente slowly, whisking all the time. now it must cook while you continue whisking, for 5 min.  Transfer to a tray the and make a layer of 1 and 1/2 cm. let cool for an hour .

Stick out the cakes with a cookie sticker, use any shape,  sprinkle with a little white pepper and smoked paprika, have some drops of olive oil in a frying pan, and fry until golde. Be careful when you turn, so they not fall apart. If you dont use all, stick them out and save in an airthight box, in the fridge for 3-4 days.

In anoher fryingpan, just cover the bottom with the extra virgen olive oil, on medium heat put the asparagus in,after braking away the bottom with your hands, it`s much easier than with a knife, and you can "feel" where the edible part starts. In Spanish all you cook only with a film of oil is "a la plancha", and this is the way we do the asparagus  today, depending on the caliber, but in 8 -10 min. they are done.

Arrange the Polenta cakes and the asparagus as shown on the photo, and the Tomata Frito over the asparagus, toss a little Extra Virgen olive oil and some Maldon Salt on top, and serve hot,hot,hot.

And have a look at my blog in Spanisah    www.recetasdehilde.blogspot.com

We have great news from Sierra Nevaa, lots of powder snow, 1,2 m., see for yourself, here are the photos;

Don´t hesitate to give Berit a call on 958.480 242 if you need accommodation. www.skiservice@msn.com

                                                                      Have a good week.

                                                                                Love

                                                                                Hilde

SATURDAY GOLF AND FAVABEANS WITH SERRANO HAM

MY HUSBAND AT HOLE 8 GRANADA CLUB DE GOLF

This morning my husband and I were going to do some golf-training, we have two 18 hole golf courses in Granada, Granada Club de Golf, situated in Las Gabias, this was the first golf course in Granada, and Santa Clara Golf Club , situated in Otura 14 km from Granada, in Motril you have another, Club de Golf Los Moriscos, 9 hole ,and right on the sea-side, only 40 km from Granada.

THE WIEW FROM GRANADA CLUB DE GOLF, LAS GABIAS.

In the winter time you have the wiew of the snow in the Sierra Nevada mountains from all of them,lots of sunny days , but the temperature in the winter in Granada always is a bit lower than by the cost, Granada is on the hight of  700 meters , then in summertime you can expect it to be quite hot. April, May and June spring and early summer is a beautiful time to come, and please don't come 1 day to see the Alhambra, witch is the most impressing and well- known monument,stay with us, walk in the old town, eat some tapas , do some skiing, golfing, hiking , horse-riding, water-sports, see  some other museums and monuments, go for a flamenco night.

All 3 Golf Clubs has a Pro-Shop, a Golf  School, and proper restaurant where you can have a nice breakfast, some snack, as the tapas Granada is so famous of, lunch, or even dinner, refreshments and drinks. The terraces are really wonderful , with wiews over the golf course and the countryside around.

MYSELF AT  GRANADA CLUB DE GOLF

I am just a beginner, but my husband plays golf since 1980, I was always working in my beloved decoration store , or traveling  to trade fairs, or with customers, will come back to this  some other time,  now I go to Golf School, and we are a nice group who learn together, play together, and sometimes have a refreshment together, and always laugh together, which is the most important.

On our way home there was a young lady with a small wan on the side of the country-road, selling fava beans , asparagus and spring onion, so we bought a lot of  all 3..

FRESH SPRING ONION

The fava beans we cooked for lunch, i'm going to tell you how, where delisious, so soft and with that little bittersweet taste in the end, it's that Granada has the finest fava beans, the season is very short, so we buy a lot, shell them and freeze for the rest of the year, and the best ones, we find bypeople who has a small land and grow, harvest and sell the beans by the roads themselves.

LOTS OF SHELL, YOU MUST BUY 1 1/2 KG FAVA BEANS PR. PERSON

We took the whole lot out in the sun, a little drink and some music, and you will finish in time for making a real splendid lunch,

HABAS FRITAS CON JAMON

HAVE A PIECE OF BREAD ASIDE AND A LITTLE  GLASS OF RIBERA DEL DUERO RED WINE.

 2 persons

3 kg habas    (fava beans)
2 cebolletas   (spring onions)
200 gr. jamon serrano (serrano ham)
2 dl virgen extra olive oil
1 ts sal     (salt, I dont use much salt depends on how salty the serrano ham is)
2 or 3 dientes de ajo (garlic cloves)
2 huevos (eggs)

THIS IS ALL YOU NEED.

SHOP IT LIKE THIS.

THEN IN THE POT LIKE THIS.

 Let cook in the olive oil for about 10 min, try for the salt taste, and serve with a fried egg on each plate, together with some nice white bread. I  use to take away the olive oil , but you can save it to cook an other meal of favas, but use it again within a week or so.




For more information if you want to play golf in Granada,
Web site of Granada Club de Golf :   www.granadaclubdegolf.com

ASPARGUS SUPPE AV VARENS GRODE

Dagen har ikke vært fullt så fin som gårsdagen, men vi er fornøyde med oppholdsvær for tiden, for oss er det uvandt at det regner så mye om våren, men jeg har vært en tur hos grønnsakshandleren på utkikk etter aspargus, artisjokker og fava bønner, det er litt tidlig enda , sikkert på grunn av solmangelen, vi kan få de fra andre steder, men de fra Granada er de beste.

Og jeg fant flott nyplukket aspargus, nå er det tiden for den grønne , den gror over jorda, den hvite derimot gror under jorda og kommer gjerne fra Navarra, mens den grønne er fra Andalusia, spesielt fra Huetor Tajar .

Esparragos trigueros a la plancha

2 manojos de esparragos ( bunter aspargus)
1 ss aceite oliva virgen extra( virgen extra olivenolje)
1 ts sal maldo ( maldon salt)

Bruk en romslig tykkbunnet stekepanne som "plancha" , pensle panna med olivenolje, på middels varme, ha aspargusen i panna etter å brekke av den nederste biten, det er bedre enn å bruke kniv for du vil føle i hendene akurat hvor du skal brekke for å ikke få med den treene biten nederst ( den er ofte lysere på fargen , noen ganger nesten helt hvit) det er vikig å gjøre dette rikig for å få med bare den møre delen.
Det tar ca 10 min., snu litt etter 5 min , tiden avhenger litt av kaliberen, legg de tykkeste midt i panna og de tynneste langs kanten.
Smak deg frem til hvor mye stekt du vil ha dem, jeg liker at de fremdeles er sprø, men Armando vil gjerne ha de litt mere stekt.

Så er det bare å legge de over på tallerken og strø over maldon salt efter smak, her i huset liker de også å ha noen dråper kumquat sitron over, og aller best liker vi å spise de med fingrene.

Raskt og enkelt, håper det smaker !!!