Tapas night

Was a long day.  Buy the ingredients, buy a couple of pans and plates the wine and then get home and cook, bake chop and stir.

What I cooked is below, and while the food was OK, to get it all warm on the table at the same time was good

• http://ivanaandalex.wordpress.com/2008/05/18/garlic-mushrooms/
• http://ivanaandalex.wordpress.com/2008/05/18/green-beans-in-tomatoe-sauce/
• http://ivanaandalex.wordpress.com/2008/05/18/beef-tomatoes/
• http://ivanaandalex.wordpress.com/2008/05/18/calabrian-style-potatoes-and-peppers/
• http://ivanaandalex.wordpress.com/2008/05/18/olives-tomatoes-and-feta-tapas-in-chilli-oil/
• http://ivanaandalex.wordpress.com/2008/05/18/sesame-sweet-potato-wedges/
• http://ivanaandalex.wordpress.com/2008/05/18/polish-cheesecake/

polish cheesecake

• 75g butter
• 200g caster sugar
• 3 eggs
• 1 tsp vanilla essence
• 750g cream cheese
• 2 tsp cornflower
• 1 tsp baking powder

mix the butter, sugar, vanilla and the egg yolks in a bowl and then whisk until pale and creamy

in a small bowl whisk the egg white until peaks can hold

lightly stir in the cheese, cornflower and baking powder into the butter mix

Add the egg whites to the butter mix and then spatula into a 30 x 30 tray

bake @ 150 for 1 hour

serve with mixed fruits and sprinkling of icing sugar

garlic mushrooms

• 1 tbsp olive oil
• 50g butter
• 3 cloves of crushed garlic
• 500g mushrooms thickly sliced
• 100ml white wine
• 4 tbls double cream
• salt & pepper
• finley chopped parsley

add the oil, butter and garlic to a saucepan, once the butter has melted stir in the mushrooms and warm for 5-10 minutes

add the cream and wine, bring to boil and simmer until reduced by half, about 15 minutes

season and add the parsley to serve

green beans in tomatoe sauce

• 4 tbls olive oil
• 1 tsp chille oil
• 1 crushed glove clove
• 2 tins (800g) chopped tomatoes
• salt
• 600g green beans, tops on but dried feet cut
• 250ml water

add the oils and garlic to large saucepan and brown the garlic

add the tomatoes and the water and salt and bring to boil

add the green beans and the lid and simmer for 30-40 minutes, until the beans are soft. Stirring occasionally

beef tomatoes

• 4 beef tomatoes
• 3 garlic cloves, crushed
• 70g butter
• 1 tsp chili oil
• handfull of finely chopped parsley
• black pepper

remove the tomatoes stalks and gut in a cavity in which to stuff

mix the garlic, butter, oil, pepper and parsley in a bowl and then stuff the tomatoes

serve warm with cooking juices poured over the top

 

calabrian-style potatoes and peppers

• 150ml olive oil
• 1 red pepper with seeds removed and sliced into strips
• 1 yellow pepper with seeds removed and sliced into strips
• salt and pepper
• 550g of potatoes sliced thinly
• small bunch of finely chopped parsley

heat the oil in a large frying pan with a lid.  throw in the peppers and fry for about 10 mins until gold

throw in the potatoes in and cook for 5 mins

remove the lid and fry for further 15 minutes stirring carefully until potatoes brown

olives, tomatoes and feta tapas in chilli oil

• 250g vine ripened tomatoes cut in half
• salt
• brown sugar
• 2 thinly sliced cloves of garlic
• 200g green olives
• 200g black olives
• 200g cubed feta
• 2 tbls chilli oil
• 2 tbls olive oil
• 1/2 lemon zest
• handfull of basil

remove the solid core of the tomatoes and push a slice of garlic into the soft seeds.  spread out on tray and sprinkle the salt and sugar.

bake @ 200 for 60 mins

prepare the feta, olives, oils and zest into a bowl and mix.  After 60 mins add to a plate and top with the tomatoes and dress with basil

Sesame sweet potato wedges

• 750g sweet potatos. Cleaned, not peeled and cut into strips
• 2 tbls of olive oil
• 1 tbls sesame oil
• 1 tbls sesame seeds
• salt
• chopped coriander

Mix the oils and bruch onto the cut potatoes.  Lay, peel down, on a baking tray and sprinkle the salt and seeds.

Roast @ 200 for 35 mins