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for japan with love

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no words are needed ...

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A fish that's not really a fish ...?!

Almost April Fools ahead of schedule? Well, actually might be an idea for that date since the content is not exactly what one might expect.

When I brought to the table, in fact, expectations were for a fish en croute. In reality, This is a cod fish and potato pie , fun for children. Recipe thus arose by chance, I will gladly step.

Ingredients: for 4-6 people

200g 200g fresh cod cod soaked

400g potatoes, peeled 1 bay leaf 4 cloves


3 shallots 1 cup milk 1 tablespoon of butter

1
tablespoon flour 2 tablespoons
pitted black olives 1 tablespoon capers 2 tablespoons chopped parsley

2 sheets of puff pastry 1 egg yolk

a little 'patience and creativity!

Boil in salt water fish and potatoes with bay leaves and cloves. Chop the capers and olives. With a slotted spoon, remove the fish still undercooked, definitely before it begins to fall apart! Pour into a bowl, remove skin and bones and flaked into large pieces. When cooked, drain the potatoes, mash through a sieve and add the fish with olives, capers and parsley.
Meanwhile, slice the shallots and let them boil in the milk. Drain, add the shallots to the mixture and the reserved liquid. Use it to prepare 3-4 tablespoons of sauce that will join more liquid to the mixture. Mix gently to do not break too much fish and check for salt.
Let cool.
Lay a sheet of puff pastry on a baking sheet. Place the mixture in the center in an oval shape (the body of your 'fish'). Cover with another sheet of dough by pressing the edges (brush them with a bit 'of water so they adhere better). Refrigerate for 20 minutes.
Remove from refrigerator, cut the dough in the shape of fish, after which brush the surface with a bit 'of milk and beaten egg yolk.
With the tip of a knife drawn on the scales, the eye and all other details of the fish as your imagination. The nicks are to be superficial and not through the dough. Bake in preheated oven at 200 degrees for about 25 minutes or until your fish is very colorful.
Serve with a 'Voila'!

ps if you want and you have even more time and patience you can make lots of individual small fish, perhaps of different forms.

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cake with citrus and poppy seeds

Un'ideuzza all from Saturday afternoon: a beautiful cake made with orange, lemon and lime, enlivened by those who sow in small, small can make the difference. I thought it would be enough for the weekend - well, at least until tomorrow morning for breakfast! But baked a couple of hours ago is already almost gone. I'd better hurry to post the recipe then, before it disappears every trace of human memory ...

Ingredients:


2 oranges 2 lemons 2 limes


100g + 100g butter 100g caster sugar 2 eggs

100g yoghurt

150ml milk 250g self raising flour (for the purists: the mill Spader is very good!)

1 / 2 teaspoon baking soda 2 tablespoons

abundant poppy seeds

grated peel of citrus fruit. Beat butter with 100g sugar until creamy, add eggs, grated rind, yogurt and milk. Add the flour to which you have already joined in part baking soda and poppy seeds.

Butter and line with parchment paper a rectangular cake pan (about 20x10). Pour the mixture and bake in preheated oven at 180 degrees for about an hour or until the surface is golden and the cake passes the 'toothpick test' (I call it like this: a toothpick inserted in center comes out clean and dry) .

Meanwhile, squeeze oranges, lemons and lime juice and filtratene. Put in a saucepan with 100g of sugar and bring to a boil, stirring until sugar is dissolved. Remove from heat.

When the cake is finished baking, and baked with a toothpick or a skewer end foratene the surface repeatedly. Pour over syrup made with citrus juice and sprinkle with a pinch of poppy seeds. Let soak for about ten minutes before unmold. Done!

With this recipe I participate in the competition: 'Banda accept the "orange"' , the first contest of the Gang of Broccoli, sweet in the category (or tea cakes as I'd say)

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risotto with radicchio and smoked

I remember back when the risotto with radicchio surprised . I'm not even past many years but has since lost all his air of novelty, even now can be counted among the classics. But at some point leave the variations on the theme and I am sure that almost every chef has his favorite version. This is my light because I think the smoked smoked cheese blends beautifully with the bitterness of the radicchio ...

Ingredients - for 4 people

1 tablespoon extra virgin olive oil 1 onion

400g of rice (superfine Arborio or Carnaroli)

salt and pepper 1 glass of wine Red

1 liter of broth

2 heads of radicchio

130g smoked cheese Smoked

In a heavy-bottomed pot to make the onion with oil. Add the rice and toast for a few minutes seasoning with salt and pepper. Pour the red wine. When this has been absorbed by the rice started to add the broth little by little. Cook, stirring often.

Meanwhile, wash the radicchio and cut it into pieces about 3cm. Five minutes before the rice is cooked, add the radicchio and cook. In my opinion, the radicchio is little more than dry, to maintain a bit 'to preserve the crispness and especially bitter taste. When the rice is ready Remove from heat, stir in the grated smoked cheese that you will advance. Cover and let sit for a few minutes before serving.