VIC LIC

a while ago I published here  Empanadas recipe. this recipe is more about how to cook the meat and assemble the empanadas. Today I made some other empanadas. Bechamel, Ricotta and Corn, and Bechamel, Ricotta and Spinach and I made a dough that really reminds me to the ones from South America. So here is the recipe: To make around 30 to 33 3' inches size empanadas "tapas" (Tapa is the dough, already cut in a circle shape) Ingredients: 3 cups of all purpose flour, plus a little bit extra to roll the dough 1 tsp salt 1/2 cup cold water 1 egg 1 egg white (keep the egg yolk to brush the empanadas) 1 tsp wine vinegar 3 tbsp vegetable oil Method: In a large bowl, add 3 cups of flour and salt.Add the oil and with a whisker or a knife mix it until it gets very mixed. in a small bowl, add water, egg, egg white, vinegar and whisk it. Make a wheel in the middle of the flour bowl, and add the liquid ingredients in the middle. Whisk all the wet ingredients with a fork until i...

I don't know if I mentioned that before, but I've been researching a lot about Low Fat, Low calories, Low GI Recipes...translation: I need to let some kilos go (OUCH!!!) I found this cute BLOG  with a lot of recipes including the nutritional value and they are all very low numbers, if you know what I mean. Other fact is that my husband loves Hummus. So here we go: Hummus recipe that doesn't require Tahini - 77 calories per portion. You will need (for 12 portions) 420g can chick peas beans 1 garlic clove, cut in half 1/2 cup sesame seeds 1/2 teaspoon salt 2 tablespoons lemon juice Method:  - Drain the chick peas beans and reserve the liquid.  - Place the reserved bean liquid, garlic and sesame seeds in the food processor. Cover and blend on high speed until mixed.  - Add the chick peas, salt and lemon juice. Cover and process on high speed until smooth.  - add some paprika and olive oil if you wish (If you add olive oil, you will have more calories)  - Serve...

Ok, So here is the deal: I live in Sydney, but my mother lives in Brazil. Thanks G. for Msn! :) I asked her how to make Gefilte Fish, and she explained me via MSN, Mother style, you put a little bit of this, a little bit of that. So here is the recipe, based on what she said / how I made it. But first, what is Gefilte Fish? For people that doesn't know (From wikipedia ) Gefilte fish are poached fish patties or fish balls made from a mixture of ground deboned fish and very popular in the Ashkenazim Jewish community. So here is the recipe: This quantity is enough to make what you see in this photo (Around 15 balls  - in the photo I cut them in Half) Ingredients:  - 1 kg of fish, deboned and without the skin. Preference for Carp / Cod / Snapper. I used 5 types. Snapper, Barramundi, Trout, Cod and something else I don't remember the name.  - 3 eggs  - 3 onions  - Salt and Pepper to taste  - 2 tbps caster sugar  - 4 to 5 tbsp cold water ...

this is a repost from CuisineNie (photo MS) 1 cup brown rice 1/4 cup soy sauce 3 tablespoons fresh lime juice 1 teaspoon finely grated peeled fresh ginger 1/2 teaspoon agave nectar (optional) 4 teaspoons canola or peanut oil 4 salmon fillets (4 to 5 ounces each) Coarse salt and ground pepper 2 garlic cloves, thinly sliced 1 head bok choy (1 1/2 pounds), cored and chopped Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel. In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.