Algo dulce


Os dejo con algunos de mis últimos proyectos

Cupcakes de zanahoria

Cupcakes de zanahoria

Unas galletas muy fresquitas

Unas galletas muy fresquitas

Tarta Caillou

Tarta Caillou

Tarta balón de fútbol de chocolate

Tarta balón de fútbol de chocolate

Una tarta muy romántica

Una tarta muy romántica

Tarta Batman de chocolate

Tarta Batman de chocolate

¡Hay que ver cómo me gusta decorar tartas!

:)

Something sweet


How about a superhero chocolate cake…

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Or an ice cream cookie?

 

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A girly white chocolate cake?

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Or a chocolate soccer ball?

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I love cake decorating. It gives me the opportunity to expand my creativity :)

Blue Jellybeans Top Ten


Aprovecho estos días de verano (y calor….) para compartir los 10 post más vistos en BJB. La mayoría son de recetas panameñas, lo que me alegra mucho. Espero que os gusten y que probéis alguna, os encantarán.

Bacalao con papas

Bacalao con papas

 

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galletas-de-mms
Y ahora los tres más populares.
  • Número 3:

Mi post sobre la separación de Panamá de Colombia, acompañado de un delicioso flan de huevo, igual al que hace mi madre.
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  • Número 2:

Sopa borracha panameña

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¡Que aproveche!

G

Blue Jellybeans Top Ten


When I was little (I don’t like the sound of “when I was young”…) I used to listen to a show on the radio called American Top 40 with Casey Kasem, I loved it and every week I will listen to it for hours. Well, with this show in mind I leave you with the BJB Top 10 (most viewed)  ;)

The 10 most popular posts on BJB clearly reflect the spirit of my blog, simple and easy recipes but with character and a deep connection with my culture, as a Panamanian living in Madrid (who loves America!)

” Now, on with the countdown! ”

Number 10: Panamanian style Codfish with potatoes

A delicious recipe from Panama.
Bacalao con papas

Bacalao con papas

Number 9: Bon Bread

This one is from back in the days when I used to write my posts in both languages… now I know better ;)

Number 8: Meatballs in caramelized wine sauce

One of Panama favorites at parties

Number 7: Panamanian cocada

From 2011 come these beautiful and delicious treats made with coconut
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In sixth place we have our Corn fritters, another Panamanian hit
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The top five begins with an American classic…Peanut butter cookies. You can’t have only one!
The forth place in this top ten are M&M’s cookies! No wonder these are among the top five…
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Now is time for the three posts on top of the chart.

Number 3:

My post about the Separation of Panama from Colombia with a delicious recipe for my mom’s Crème caramel (flan).
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Number 2:

And finally, here it is. The number one! St. James cake!
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And that’s it, ladies and gentlemen…BJB/T10. I hope you enjoyed this walk down memory lane… I certainly did!
Take care
G

Arroz salvaje con cebollas caramelizadas


The wildlings

The wildlings

¡Hola a todos!

Esta sencilla receta es perfecta en cualquier época del año, en invierno se puede tomar calentita acompañando una buena carne y en verano la podemos servir fría como ensalada o entrante.

Ingredientes

  • 500 g de arroz tricolor (una mezcla de arroz integral de grano largo, basmati y salvaje)
  • Aceite de oliva virgen extra
  • 3 cebollas blancas, cortadas en juliana
  • 500 ml de vinagre balsámico
  • Agua

Procedimiento

Colocamos el arroz en una olla grande, añadimos agua fría hasta que lo cubra y sobrepase unos 5 cm. Tapamos y llevamos a ebullición durante unos 15-20 minutos.

Colamos y pasamos por agua fría, dejándolo escurrir bien una vez más.

En una sartén grande o wok, echamos un poco de aceite de oliva y cuando esté muy caliente, añadimos la cebolla y rehogamos durante unos minutos a fuego fuerte, hasta que esté dorada. Vertemos el vinagre balsámico y seguimos cocinando hasta que reduzca y la cebolla esté caramelizada.

Finalmente, incorporamos el arroz, sazonamos con sal y removemos bien.
¡Que aproveche!

G

Wild rice with caramelized onions and balsamic vinegar


The wildlings

The wildlings

While my mom is in town a rarely cook, she takes care of everything. I miss her already…

Last month she made stuffed Peppers, and as a side dish I made a batch of wild rice with caramelized onions and balsamic vinegar.

Mom’s recipe I’ll post soon, but today I’m sharing this simple recipe as an amuse-bouche.

Enjoy!

Ingredients

  • 500 g of wild rice mix, made up of wild rice, two kinds of brown rice, and red rice.
  • Extra virgin olive oil
  • 3 white onions cut into julienne
  • 500 ml balsamic vinegar.
  • Water

Directions

Put the rice in a large pot, add cold water until it is cover and the water exceed 5 cm. Bring to a boil and cook covered for 15-20 minutes.

Strain and wash with cold water, letting it drain well again.

In a large skillet or a wok, pour a bit of olive oil and when it is hot, add the onion and sauté for a few minutes on high heat until browned. Pour the balsamic vinegar and continue to cook until reduced and the onions are caramelized.

Finally, add the rice, season with salt and stir well.

This rice is delicious hot as a side dish or it can be enjoyed cool as a salad or starter.

Take care

G

Rota


Yesterday we went to Rota. A small town, located in the northern tip of the Bay of Cadiz, southwest of Western Andalusia and bathed by the Atlantic.

We visited some friends to their beautiful house by the sea. This is the view from their terrace.

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Amazing!

Their house is surrounded by tall buildings; what made me think about Stuart Little’s house (a New York City brownstone near Central Park, wedged tightly between much larger buildings on either side). An absolute jewel!

After lunch we took a walk to “Los Corrales”. Plots in the sea, made with stones stranded perfectly together. In the high tide the fish is enclosed and at low tide, they stay in wich makes easy their capture by fishermen.
Nowadays the Corrales are out of use for professional fishermen, but the birds and the kids enjoy it very much. Like Fernando here

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Rota is also very popular for its naval station, a Spanish naval base commanded by a Spanish Rear Admiral and fully funded by the United States of America. Described by the US Navy as the “Gateway to the Mediterranean”.
Its influence in the town is very distinctive, but without losing its identity as a Spanish southern town.
Here are a few more pics from yesterday,

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View from los Corrales to el Puerto de Cadiz

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Los Corrales

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A cruise on its way to...

Enjoy and take care!
G
PS.: sorry about the quality of the pictures. I’m working with my phone, so I can use the pics immediately.

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