Friday, January 21, 2011

Cakes Polenta

Polenta cakes
Preparation: 20 min
Cooking time: 5-20 minutes
Serves 6
250 g polenta (cornmeal)
1 liter of milk
50 g grated parmesan
2 tablespoons olive oil
1 teaspoon sugar
1. In a saucepan (preferably high to avoid overflow), bring the milk to a boil with the salt and sugar. Pour the semolina semolina in the simmering liquid. Cook stirring constantly until mixture forms a compact mass standing out from the walls of the pan. The cooking time can vary from 5 minutes for precooked polenta, or from 15 to 20 minutes on average meal more or less fine.
2. Remove from heat and stir in Parmesan. Pour polenta into an oiled baking pan. Spread by leveling the surface with a spatula. Let cool, then cut into rounds or triangles.
3. Brush with olive oil before grilling 1 minute per side under the broiler

Children's recipes haddock pie

Haddock pie
Preparation: 20 min
Cooking time: 35 minutes
Serves 4
800 g haddock fillets
600 g potatoes
1 liter of milk
1 plain yogurt
15 g butter
2 tablespoons olive oil
1 bunch parsley
1. Place the haddock fillets in a shallow dish, sprinkle them with 50 ounces of milk mixed with yogurt. Let rest 20 minutes.
2. Meanwhile, cook potatoes 20 to 25 minutes in boiling salted water. Drain, peel them while they are still hot, then mash with a fork, incorporating the butter, olive oil and half the parsley.
3. Arrange drained haddock fillets in a saucepan. Cover with the remaining milk. Simmer 10 minutes over low heat. Drain, then mash them well with a fork.
4. With the aid of a punch than 10 inches in diameter you will ask directly on each serving plate, alternate layers of potatoes and smoked haddock. Sprinkle the remaining chopped parsley. Remove the cutter. Serve hot.