Let's share our international recipes!

Tuesday, February 21, 2012

Maki Sushi

 Today I am going to explain how to prepare some maki sushi!
Surprisingly, it does not take so long and it is not as complicated as it is thought :)

Difficulty: Easy
Preparation time: 1 hour


Sushi Rice
Nori Seaweeds
Sushi Rice Vinegar
Soya Sauce

To fill the sushi:
Filling 1:
2 crabsticks (Surimi sticks) cut in half, lenghtways
Mayonnaise - 2 tablespoons
1/4 Avocado (sliced)
(optional) 6 cooked and peeled prawns
Filling 2:
100 grames Smoked Salmon slices
Cucumber cut into matchsticks
Filling 3: The ingredients you want


1. Cook the rice for 15-20 minutes in salted water. Once it is done drain it well and stir in the sushi rice vinegar. Let it get cold.

2. Place on the bamboo mat a sheet of nori seaweed. Once the rice it's cold, put some of it into the centre of the seaweed (it is better for you to do it if your hands are wet to avoid the rice to stick to you). Spread the rice to cover the seaweed, leaving a 1,5 cm margin on the far side of the seaweed (this will be the extreme we will paste to the roll) Try to put a bit more of rice in the laterals of the seaweed also.

3. For the rolls with the Filling 1, spread the mayonnaise over the rice.

4. Put the ingredients for the filling in a line across the middle of the seaweed with the rice.

5. Now, start rolling the mat so that all of the rice is enclosed inside the sushi nori. And seal the uncovered edge with a bit of water.

6. Cut the roll into pieces and serve it with a small bowl with soya sauce and a bit of wasabi. You can mix the wasabi and the soya sauce or just let the wasabi in the corner of a dish for the most braves ;)

Itadakimasu! いただきます  (Bon appetit!)

Thursday, February 9, 2012

Petite Crêpes

Today I am going to explain how can you prepare some crêpes for your family and friends, and surprise them with an easy and very tasty recipe. In spite of the fact that we already have the crêpe recipe in the blog, I will explain it again.
Difficulty: Easy
Preparation Time: 45 minutes

Ingredients for 6 crêpes:
(it is difficult to prepare less than 6 but you can eat them in the following days)

- Flour, 150 grams
- Eggs, 2
- Milk, 15 centilitre
- Water, 15 centilitre
- Olive Oil, 1 tablespoon
- 1 pinch of salt

Ingredients for this crepes:
- Smoked salmon
- Philadelphia cheese
- Caviar (a cheap one it's ok)


1. Mix the flour and eggs, then gradually add the milk and water to not have lumps

2. Add oil and salt. Mix well to not have lumps (you can do it with the mixer).

3. In a pan, put a little butter or olive oil. Once the pan is hot, put a bit more of butter or olive oil to cover the bottom of the pan. You can do this: after every crêpe, put a bit of olive oil in the pan and spread it with a paper serviette

4. Add just a bit of the mixture to cover the bottom of the pan and turn the crêpe when it begins to harden with a spatula. At the end you can "jump" the pancake in the pan.

5. Once you have prepared the crêpes, cover them with Philadelphia cheese. Then add some caviar (not necessary an expensive one, you can use a normal one) I recommend you herring caviar. And add the smoked salmon cut in little pieces.

6. When you have the crêpes ready, cut the crepes vertically in 3 or 4 lines, then cut them in 2 or 3 parts and roll them up.

Now you have the perfect appetizer for a nice dinner.

Another option, as you can see in the picture, is to cut the smoked salmon in lines, cover it with Philadelphia, add some caviar and roll it up.

Bon appetit!