tag:blogger.com,1999:blog-37206284602153659232024-03-12T15:33:24.189-07:00Peto the CookThis is the English adaptation of my weblog lacocinadepeto.blogspot.com .
For those who want to know more about the Spanish (and other nationalities) easy and cheap way of cooking.PETOhttp://www.blogger.com/profile/11208818789524744182noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3720628460215365923.post-47290005952364233432011-06-02T05:27:00.000-07:002011-06-02T06:09:44.374-07:00GERMANY'S CUCUMBERAfter the declarations about the Spanish cucumbers by our German fellows, I would like to cook for them. To thank them. To honour them... the cucumbers, of course.<br />
<br />
This is a very easy and cheap (and healthy) recipe that I'll cook in my dad's memoriam. He loved it.<br />
<br />
Take a cucumber.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pOonP5uDy3o/Ted6iBEEiVI/AAAAAAAAAFA/2qRGwgFtMKo/s1600/CIMG0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-pOonP5uDy3o/Ted6iBEEiVI/AAAAAAAAAFA/2qRGwgFtMKo/s320/CIMG0915.JPG" t8="true" width="320" /></a></div><br />
Wash it thouroughly (as it should always be done. Everybody must know that vegetables nedd to be washed very well as they grow in the countryside, not in a supermarket...).<br />
<br />
Peel it. If you don't, taste will be bitter.<br />
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Cut it, add a pinch of salt and...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UsLPFGmjhpE/Ted6w4N7y1I/AAAAAAAAAFE/1SgaagyNxis/s1600/CIMG0916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-UsLPFGmjhpE/Ted6w4N7y1I/AAAAAAAAAFE/1SgaagyNxis/s320/CIMG0916.JPG" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-F2RdMTh1O-U/Ted61ReGwCI/AAAAAAAAAFI/j4M_gOyWoD8/s1600/CIMG0920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-F2RdMTh1O-U/Ted61ReGwCI/AAAAAAAAAFI/j4M_gOyWoD8/s320/CIMG0920.JPG" t8="true" width="320" /></a></div><br />
Enjoy!PETOhttp://www.blogger.com/profile/11208818789524744182noreply@blogger.com0tag:blogger.com,1999:blog-3720628460215365923.post-61826222317207177022011-05-30T02:59:00.000-07:002011-05-30T02:59:45.079-07:00ASPARAGUS AND HAM ROLLS<div class="MsoNormal">After the donuts, I feel too blame and I need to save my soul... and my body.</div><div class="MsoNormal">So I decided to be a good boy (by now) and I am going to cook asparagus and ham roll.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients we'll need:</div><div class="MsoNormal">- 600grs green asparagus<br />
- 6 ham slices (250 grs. aprox.)</div><div class="MsoNormal">- 1 olive oil tablespoon</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I am thinking on a light dessert and I will have a skimmed yoghourt.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Let's get busy!!!<br />
</div><div class="MsoNormal">As the asparagus have too much bran, you have to cut them so not to cook the hard part of them. So, see the photo below to know how to cut the asparagus.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m8hxyUmFmIc/TdaBD4uhR5I/AAAAAAAAAEA/csgNCz6rkig/s1600/CIMG0773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-m8hxyUmFmIc/TdaBD4uhR5I/AAAAAAAAAEA/csgNCz6rkig/s320/CIMG0773.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Wash and steam them for about 7 minutes since the water boils. in the case you have not the possibility to cook them by steaming, you can boil them instead although almost all the taste and vital properties of the asparagus will remain in the water.</span></div><div class="MsoNormal"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ES; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DUdAaUFLanU/TdaBJsMDzZI/AAAAAAAAAEE/_zo9qQTdUBk/s1600/CIMG0779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DUdAaUFLanU/TdaBJsMDzZI/AAAAAAAAAEE/_zo9qQTdUBk/s320/CIMG0779.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YDsKcDZ2tCk/TdaBPw80GYI/AAAAAAAAAEI/fWu1JY5RkV4/s1600/CIMG0780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-YDsKcDZ2tCk/TdaBPw80GYI/AAAAAAAAAEI/fWu1JY5RkV4/s320/CIMG0780.JPG" width="320" /></a></div><div class="MsoNormal"><br />
Drain the asparagus. Place a ham slice as seen in the photograph to roll 6-7 asparagus per slice.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I7TWX62dxN0/TdaBXE0JNGI/AAAAAAAAAEM/-9w2Z2LPKSA/s1600/CIMG0785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-I7TWX62dxN0/TdaBXE0JNGI/AAAAAAAAAEM/-9w2Z2LPKSA/s320/CIMG0785.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Insert a stick to avoid the roll open.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uR4agHZyux8/TdaBf4_dadI/AAAAAAAAAEQ/n6keWii8pb0/s1600/CIMG0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uR4agHZyux8/TdaBf4_dadI/AAAAAAAAAEQ/n6keWii8pb0/s320/CIMG0790.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Pre-heat an olive oil tablespoon in a pan at a moderate temperature. Cook the rolls for a couple of minutes and turn them by using the sticks.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FOEvQgBIRWk/TdaBmvxBKwI/AAAAAAAAAEU/_CpZpULb3a4/s1600/CIMG0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-FOEvQgBIRWk/TdaBmvxBKwI/AAAAAAAAAEU/_CpZpULb3a4/s320/CIMG0799.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Do not use salt in this recipe as the ham is salted enough..</div><div class="MsoNormal">Enjoy it!!!</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Q-q-wn8vFNw/TdaA-RAHqsI/AAAAAAAAAD8/ibhkkxe-Q0Y/s1600/CIMG0800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Q-q-wn8vFNw/TdaA-RAHqsI/AAAAAAAAAD8/ibhkkxe-Q0Y/s320/CIMG0800.JPG" width="320" /></a></div>PETOhttp://www.blogger.com/profile/11208818789524744182noreply@blogger.com0tag:blogger.com,1999:blog-3720628460215365923.post-13842357669368771462011-05-20T03:39:00.000-07:002011-05-21T00:12:13.778-07:00BAKED DONUTS<div class="MsoNormal"><span lang="EN-US">Yesterday, I was telling myself: “Let’s cook some donuts and we’ll eat them tomorrow morning”.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">And I did it (donuts cooked and eaten, so the diet I was on, it’s broken… again although, cooked in the oven, these donuts carry less calories than fried).<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Well, let’s go with this recipe. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">When cooking donuts (or I might say any dough) time is a really important factor. No hurries. We must give the dough time to act in order to get light and tender donuts.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Regarding the cost of this recipe, I must say they are really cheap and if you take a look on the average prices given in my weblog lacocinadepeto.blogspot.com, you will understand what I am saying … <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">If you have children at home or you want to have a good breakfast on Sunday, this recipe can be made on Saturday evening.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">For those who do not care about calories (I envy you!!!) I recommend them to cook theis donut dough by frying it as they will save time and the donuts will taste even better.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222;">The ingredients we need are the following:<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222;">(in my blog lacocinadepeto.blogspot.com I include average ingredient prices for Spain. I am not typing prices here as I understand they could be much different wherever you may live in).<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c5xUwo4W-JA/TdYruHfdwiI/AAAAAAAAADg/-j1loA7Aoig/s1600/CIMG0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-c5xUwo4W-JA/TdYruHfdwiI/AAAAAAAAADg/-j1loA7Aoig/s320/CIMG0744.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222;"></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">650 grs wheat flour (I have used hard white, used for baking bread, although you might use the one for baking cakes)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">20 grs yeast (fresh, if possible)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">1 egg<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">200 grs sugar<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">1 teaspoon of salt<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">250 ml (a breakfast cup) skimmed milk (for my “diet purposes” I have used skimmed milk but if you use semi or non-skimmed milk the taste of the dough will be even better).<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">75 ml Olive oil / 75 grs margarine or butter<o:p></o:p></span><br />
<span lang="EN-US"><br />
</span></div><div class="MsoNormal" style="text-align: justify;">OK, Let’s get busy!!!!<o:p></o:p><br />
<br />
</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Pour 600 grs of flour inside a big bowl (the rest, 50 grs, will be used for spreading over the surface on which we are going to work with the dough) and add the yeast mixing it very well.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Make a volcano-shape hole in the middle of the flour and pour the milk (at mild temperature). Mix thoroughly with a wooden spoon until it becomes a thick dough. Some flour will not be able to mix into the dough so, now, add the egg and the half of the amount of olive oil/margarine/butter and mix again.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">When the dough gets compact, spread the flour over your working surface and knead the dough for 5 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Make a big ball with the dough:<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aTBY7sb1-cs/TdYrzx_4PgI/AAAAAAAAADk/v4acJ60khXc/s1600/CIMG0745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-aTBY7sb1-cs/TdYrzx_4PgI/AAAAAAAAADk/v4acJ60khXc/s320/CIMG0745.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Pour some olive oil into the bowl you used before and place the ball of dough inside. Spread the rest of olive oil onto the ball and cover the bowl with a clean cloth. Place the bowl in a mild-warm place (20ºC-68ºF) during an hour (or until the dough double its size).</span><o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9J1iHD_XIsg/TdYr_B4MkFI/AAAAAAAAADo/4RtiwU61KNc/s1600/CIMG0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9J1iHD_XIsg/TdYr_B4MkFI/AAAAAAAAADo/4RtiwU61KNc/s320/CIMG0748.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">(In the previous photograph you can see a little hole in the top of the dough. I usually do this with my finger to know if the dough has grown correctly. If the hole disappears, you must wait some more time.)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Knead again to remove the air inside the dough and let the dough rest for other 20 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Then, take some dough to make balls the size of the palm of your hand and make a hole with your forefinger to make the donut shape (this is the funniest part of the recipe, apart from eating the donut, of course!!!)<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Spread some flour on a baking tray (for the donuts not to stick on it) and place the donuts onto it.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bYRhC_jisEc/TdYsD7C9aUI/AAAAAAAAADs/aC6p-BzwW-k/s1600/CIMG0749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-bYRhC_jisEc/TdYsD7C9aUI/AAAAAAAAADs/aC6p-BzwW-k/s320/CIMG0749.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"> <o:p></o:p></span>Paint the donuts with some milk (this is to make the donuts softer).</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-b9spXtkfEBI/TdYsIuAcYPI/AAAAAAAAADw/1hC2nmOUges/s1600/CIMG0752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-b9spXtkfEBI/TdYsIuAcYPI/AAAAAAAAADw/1hC2nmOUges/s320/CIMG0752.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"></div><div class="MsoNormal"><span lang="EN-US">Pre-heat the oven (160ºC-320ºF) - do not turn the grill on- place the tray at a middle height for the base of the donuts not to get burn. <o:p></o:p></span></div><div class="MsoNormal">Bake for 20 minutes. <o:p></o:p></div><div class="MsoNormal"><span lang="EN-US">Boil half a glass of water with 4 tablespoons of sugar and when the donuts are out of the oven pour it onto them.</span><br />
<span lang="EN-US">If you cannot eat them all, you can refrigerate them for a couple of days.</span></div><div class="MsoNormal"><span lang="EN-US"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3XtVklR7JU0/TdYsMpqBTmI/AAAAAAAAAD0/PBuELNGxDJE/s1600/CIMG0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-3XtVklR7JU0/TdYsMpqBTmI/AAAAAAAAAD0/PBuELNGxDJE/s320/CIMG0764.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SW3vW1wopqo/TdYrnOycf5I/AAAAAAAAADc/yH-W17mRHn4/s1600/CIMG0772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-SW3vW1wopqo/TdYrnOycf5I/AAAAAAAAADc/yH-W17mRHn4/s320/CIMG0772.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UYlepyuSZRc/TdYsSmCrwsI/AAAAAAAAAD4/_NFsHJ6y6EI/s1600/CIMG0766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-UYlepyuSZRc/TdYsSmCrwsI/AAAAAAAAAD4/_NFsHJ6y6EI/s320/CIMG0766.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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<div class="MsoNormal" style="font-size: 10pt;"><span lang="EN-US"><o:p></o:p></span></div>PETOhttp://www.blogger.com/profile/11208818789524744182noreply@blogger.com0tag:blogger.com,1999:blog-3720628460215365923.post-86506951873366227982011-05-18T01:45:00.000-07:002011-05-18T05:42:00.558-07:00GRILLED GILTHEAD FISH<div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">this blog is intended to show you how to cook in a cheap and easy manner.<o:p></o:p></div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">I said easy because, I am really not the person who can change the electric plug on the wall, though, I cook food with no difficulties at all.</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Today I am starting this blog. If only one of you can fulfill his/her interest in cooking with petothecook.blogspot.com, I will consider this blog as a success.</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">I apologize in advance for all the errors which I will (surely)commit while writing in this blog and also for bad cooking feelings (such as "my mother cooks this in a very different way" or "my grandma cooks this very much better"...)</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Ah, and I do not want to start with my recipes without thanking my wife (Maridó) to encourage me to create this blog and my mum who has taught me all I know about cooking (without her, my cooking feeling would have been like the lion one).</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">To start with, today we are cooking <b><i><span style="font-family: 'Bookman Old Style', serif; font-size: 14pt; line-height: 21px;">(<u>grilled gilthead fish)</u></span></i></b><span style="font-family: 'Bookman Old Style', serif; font-size: 14pt; line-height: 21px;">.</span><span style="font-size: 14pt; line-height: 21px;"> </span>Easy and cheap.</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><o:p></o:p></div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">The ingredients we need are the following:</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">(in my blog lacocinadepeto.blogspot.com I include average ingredient prices for Spain. I am not typing prices here as I understand they could be much different wherever you may live in).</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
</div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pYVFDcx-4T8/TdN6weELQJI/AAAAAAAAACc/ALS11kg5RWs/s1600/CIMG0720%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-pYVFDcx-4T8/TdN6weELQJI/AAAAAAAAACc/ALS11kg5RWs/s320/CIMG0720%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br />
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</div><div class="MsoNormal">- 2 Gilthead fishes (aprox.300-400 grs.) Ask at the fish shop to remove guts and scales.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">- 4-5 garlic cloves<o:p></o:p></div><div class="MsoNormal">- 1 big onion or 2 small onions (150-200 grs)<o:p></o:p></div><div class="MsoNormal">- 1 lemon<o:p></o:p></div><div class="MsoNormal">- Olive oil (3-4 tablespoons) (I know olive oil in some countries is extremely expensive compared to Mediterranean countries. Thus, you can use butter or other type of vegetable oil provided that it has no strong flavour)<o:p></o:p></div><div class="MsoNormal">- The cheapest white wine you can find (a quarter pint). If too expensive or too difficult to get it, use same quantity of beer.<o:p></o:p></div><div class="MsoNormal">- Salt <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ok, then, let's get busy!!!!!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pre-heat your oven 220ºC - 428ºF (10-15 minutes depending on the oven). </div><div class="MsoNormal">Pour an olive oil tablespoon into your pyrex tray (if you don't have pyrex it's okay, I use it as it is easier to clean).</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">Slice the onion and put it uniformly throughout the pyrex tray. Add salt and pour over another olive oil tablespoon.</div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TfGZrg7Zqbg/TdN_OH0sCXI/AAAAAAAAACg/H2Ia3iScQkA/s1600/CIMG0725%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TfGZrg7Zqbg/TdN_OH0sCXI/AAAAAAAAACg/H2Ia3iScQkA/s320/CIMG0725%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal"><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Place the pyrex with the onion into the oven for 15 minutes (or until the onion gets slightly brown).<o:p></o:p></div><div class="MsoNormal">In the meanwhile, cut the lemon in two. Slice one half and make a lemon juice with the other.</div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tPxd4W59qgg/TdN_27o7FSI/AAAAAAAAACk/dYMYxwnJtgI/s1600/CIMG0729%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-tPxd4W59qgg/TdN_27o7FSI/AAAAAAAAACk/dYMYxwnJtgI/s320/CIMG0729%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Mash the garlic cloves, a pinch of salt, 2 olive oil tablespoons and the half-lemon juice.</div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-A70YXwhtogg/TdOAPf6G-HI/AAAAAAAAACo/Rx6f1jP85bs/s1600/CIMG0732%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-A70YXwhtogg/TdOAPf6G-HI/AAAAAAAAACo/Rx6f1jP85bs/s320/CIMG0732%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Make three incisions on the fish (as shown below) and insert three slices of lemon.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jMGo-CS2P6Y/TdOBXAZ8LPI/AAAAAAAAACs/7kvsaa85wUw/s1600/CIMG0731%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jMGo-CS2P6Y/TdOBXAZ8LPI/AAAAAAAAACs/7kvsaa85wUw/s320/CIMG0731%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><div class="MsoNormal">Spread the mashed garlics, lemon and salt inside and outside the fish.</div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uoQgSs9nXzM/TdOB9ylQUyI/AAAAAAAAACw/WMF5sQ8e87s/s1600/CIMG0733%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-uoQgSs9nXzM/TdOB9ylQUyI/AAAAAAAAACw/WMF5sQ8e87s/s320/CIMG0733%255B1%255D.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><div class="MsoNormal">Use the rest of lemon to decorate the fish and put it in the pyrex covering the grilled onions. Place it into the oven for 20 to 30 minutes (depending on the size of the fishes). At the middle of such time (aprox. 10 minutes) add the wine mixed with a quarter pint of water.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">And that's it!!!</div><div class="MsoNormal">Serve as you wish, decorated in a dish or directly in the pyrex (please do not burn yourself) and enjoy with whoever you like.</div><div class="MsoNormal"><br />
</div></div><div class="MsoNormal"><o:p></o:p></div><div><a href="http://1.bp.blogspot.com/-2o0nvFOtDBI/TdOEHBsq5PI/AAAAAAAAAC0/qOiVKILL4U4/s1600/CIMG0740%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-2o0nvFOtDBI/TdOEHBsq5PI/AAAAAAAAAC0/qOiVKILL4U4/s320/CIMG0740%255B1%255D.JPG" style="cursor: move;" width="320" /></a></div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9qGrr-XN7Hc/TdOEXTcWATI/AAAAAAAAAC4/W3aFfnlFnME/s1600/CIMG0739%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9qGrr-XN7Hc/TdOEXTcWATI/AAAAAAAAAC4/W3aFfnlFnME/s320/CIMG0739%255B1%255D.JPG" width="320" /></a></div><div><br />
</div></div></div></div>PETOhttp://www.blogger.com/profile/11208818789524744182noreply@blogger.com0