This week I reached the second and last batch of thistles. Also Zaragoza almonds in a small village. I copied the recipe again with almonds thistle if not your custody Note the Christmas Box. The photo is gathering thistle last time a month ago.
Ingredients: 800 g of thistles, juice of 1 small lemon, 2 to 4 cloves of garlic, half an onion (optional) 400 ml of milk, 50g chopped toasted almonds, flour, parsley, olive oil and salt.
Preparation pads are cleaned with water and a knife, removing the blackened edges. It is not necessary to completely remove the skin, leaving only the easily. Cut them into pieces about 4 x 5 cm. The leaves can be cut into two broad lengthwise. Immediately put to soak in a bowl with water, lemon juice and a tablespoon of flour to not blacken. When everything is chopped, drained and poured into a pan of boiling water and salt and cook for one hour. We reserve all stock included. Then prepare a bechamel sauce. To this brown in oil, chopped garlic (if you add half a chopped onion), it is melted two tablespoons of flour and then gradually add milk stirring to avoid lumps. Some people also add two tablespoons of ground toasted almonds at this time. Letting go until it thickens and add a little more milk or some of the cooking broth if too thick, salt eventually rectified.
The leaves cooked, drain and place in a saucepan, cover with the bechamel and cook a few minutes more. Finally, sprinkle with chopped toasted almonds and minced parsley. APIO
: Some people get celery and tells me not quite know what to do with it. On the Web there are many recipes and soups. Today I propose a cream of celery:
Ingredients: 350 g celery , 300 to 400 g of potato, vegetable broth, 250 g onion, 2 cloves garlic, vegetable oil, spices.
Preparation: Wash and cut celery stalks into small pieces or cubes. Do the same with the potatoes. Finely chop the onion and peel, wash and cut the potatoes into cubes. Peel and finely chop the onion and garlic and fry them in oil for few minutes. Add celery and potato and stir a bit. Then add the stock or if there is no hot water. Let it boil for fifteen minutes, add salt and spices correct. Suggestions: black pepper, cumin, lemon zest or nutmeg. Mixer. Serve with chopped parsley.
Other options: To thicken the cream, potato can be substituted for oatmeal, cornstarch or tapioca, but using them as everything required. You can also add cream or soft cheese before churning.
If you touched cabbage, I will give you other suggestions for cooking as a side dish or platter alone, with an oriental touch:
Cut into thin strips and fry in oil seeds (sunflower or sesame seeds) in a deep frying pan or wok jump well (alone or with shredded carrots into strips and / or onion into thin slices) until it is tender but not too much. Serve with soy sauce (or salt and a squeeze of lemon). The
poached cabbage is tougher and we prefer to eat cooked or very very fine salad.
Jar of HONEY: Honey that
received last week comes from beehives located in the vicinity of La Prada, until about five km. The managed Vicente, who is coming to settle in the valley and used for beekeeping. It is launching a nice project sponsor hives. The person who sponsors receive the hive products (honey, wax, propolis) annually. And I will send you more information later if you are interested. Currently
legislation required for organic honey hives are more than three miles from non-organic crops, and in our case is impossible, because there are wheat fields closer. In other respects, the management of hives Vicente is totally organic, for example, the VARROA (parasite of the bee) is controlled by preventive measures without using any chemical treatment.
This batch of honey is mainly of heather but has other flowers. Vicente is the bees with the same affection that packed the jars for you.
you soon Iñigo
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