Redeeming the value of simple things, how about this guava biscuit recipe, childhood flavored treats.
Ingredients for 60 cookies:
500g wheat flour
250g vegetable fat
2 tablespoons of sugar
1 tablet (15g) of biological yeast
1/2 cup warm milk
1/2 teaspoon of salt
guava guava
sugar for sprinkling
Preheat the oven to 160C (medium). Soften the milk and reserve.
Procedures to prepare it:
Knead yeast with salt with a fork until liquid. Reserve. Place the wheat flour, chopped vegetable fat, sugar, yeast and warm milk in a large bowl. Stir well until a homogeneous mass. Transfer to bench and knead until smooth, without sticking to hands (approximately 5 minutes).
Open the dough with a rolling pin on a stone surface (cooler) very slowly, carefully. Do not throw flour on the stone to open the dough. Cut the open dough with a ring (I used a 5 cm ring) and put a strip of guava on top of each circle. Squeeze the dough in half and turn the tip to avoid opening when baking.
Place in a non-stick pan (no need to grease or flour) and bake in a medium oven for approximately 20 minutes or until golden brown underneath. The cookie is not too golden on top. When they are ready, remove from the pan and place on a grill to cool (so it is crunchy and the end does not burn in the hot pan). Sprinkle with refined sugar when it is still hot or with icing sugar when it is cold.
Friends, the moment awakens us to feelings of compassion and solidarity. I feel that we will come out of this more united than ever. Here is a simple contribution to sweeten your day.
Pineapple jam with pepper, Ingredients for 1 pineapple:
1 pineapple (not too ripe)
1 cup of sugar
2 minced finger peppers (1 large and 1 small)
juice of 1 tahiti lemon
1/4 cup of water
Procedures to prepare it:
Peel the pineapple, slice and cut into very small cubes. Chop the seeded peppers finely chopped. Place all ingredients in a pan, turn the heat on high. As soon as it boils, turn the heat down and let it cook for 35 minutes, stirring occasionally. Half the time, remove the foam (impurities) that forms to obtain a very transparent jelly. Allow to cool and serve chilled with cheese or with pork or shrimp in tempura. The jam is smooth, if you like it spicy just add more pepper.
Pork tenderloin sauce Port wine, tangerine and watercres, soft and juicy!
Ingredients for 4 people:
800g pork loin
strained 6 tangerine juice
2 tablespoons of sugar
1 cup white Port wine
1 chopped onion
1 leek stalk
4 thyme branches, 1 sage leaf, 1 bay leaf, tied
Graos 5 black pepper grains
1 pack of watercress
1 liter (4 cups) of broth (made with 1 onion, 2 celery stems, 1 leek stalk, 1/2 large carrot or 1 small, 2 garlic cloves, all coarsely chopped and 1 / 2kg meat (muscle, or whatever you have at home), salt and 1 tablespoon vinegar, 1 liter water)
2 mini tangerines to decorate
Procedures to prepare it:
Prepare the meat broth by placing an olive oil in the pressure cooker. Fry the meat until it is golden brown (approx 8 min stirring constantly), add the chopped onion and stir for another 3 min. Add the rest of the ingredients (less vinegar and salt) and stir until transparent. Add water, vinegar and salt. Close the pan and count 15 min from when you got pressure. Strain and reserve.
Clean the meat (removing the fibers), tie it with string to make it very round, pass salt and pepper to taste. Heat a frying pan and fry the loin for 8 min until golden on all sides. Remove from the pan and place on a baking sheet. Reserve. Place the strained juice of the tangerines in a frying pan with 2 tablespoons of sugar and leave on medium heat until it reduces to 3 tablespoons and is shiny and thick. Remove impurities as it boils. Reserve.
Heat a taller pan (enough to cover the loin) with a drizzle of olive oil. Add onion, leek and herbs. Stir for 3 min until transparent. Add Port wine, let the alcohol evaporate for 2 min. Place the loin and any juices that have formed in the pan and cover the meat with the broth. Cover the pan and cook over low heat for an hour and a half (turn the sirloin occasionally). Remove the loin, slice it and place the slices on the serving plate. Sift the sauce and return to the pan. Add the reduction of tangerine. Check the salt. Add the watercress, stir and place around the meat. Garnish with fried tangerines and watercress
Nice one raman