Wednesday, February 4, 2015

Wine of The week: Chryseia 2011 one of the best in the world...

It was really easy to choose the main actor for this section return. Chryseia 2011 was, not only, considered the world 3rd best wine of 2014 by the prestigious Wine Spectator as it was our company in last Christmas lunch...

A project that began in November 1998 when the Symington family proposed Bruno Prats a partnership to produce a top wine and that in its tenth harvest, the 2011, turns out to be recognized with 97 points by Wine Spectator.

A wine made from Touriga Nacional and Touriga Franca, is a perfect example of Portuguese Douro Valley elegant wines, with good acidity and great body. A wine to keep carefully stored and taste the evolution over the years ...

Tuesday, February 3, 2015

Photo of the week: Lord of the rings?!

You may be thinking on Lord of the rings when you first saw this photo, but this photo is from the first comercial-scale in the world to apply central tower receiver and molten salt heat storage technology and is located in Fuentes de Andalucía, Spain.

Monday, February 2, 2015

Arepas, Caribean flavours...

This week a very special recipe: the first published by a reader of this blog. I had the opportunity to enjoy the company of Irma and, not less important, to taste this marvelous Arepas she prepared us...

You will need:
Pre cooked corn flour (Harina Pan is the more used brand)

The preparation of Arepas is very simple, usually we don`t measure the ingredients, but a trick will be to use the same amount of water and flour.
Start by placing a cup of water into a bowl. Add a bit of salt and a cup of flour. Start kneading till it is consistent and without lumps. The dough is ready when it no longer sticks to your hands. If it continues to stick, add a little bit more flour to achieve the perfect texture. When the dough is ready, make balls and mold it to the shape of pancakes, thicker or thinner depending on your taste.

Using a non-stick frying pan in medium temperature, cook it till it is golden on both sides and turn it frequently in order to avoid that it burns. 

Serve immediately and ideally open them in half and fill with whatever you prefer: cheese, ham, pepperoni, meet, chicken... Whatever you fill it with it will be delicious!


La preparación de la arepa es muy sencilla, por lo general los ingredientes se colocan a ojo pero, se puede dar alguna aproximación de las cantidades. 

Los ingredientes que se necesitan son:
-          Harina de Maíz pre cocida (Harina Pan es la marca que se suele utilizar)
-          Agua
-          Sal

Para 2-4 arepas (depende del tamaño)
Primero se coloca en un bol una taza de agua. Se coloca sal al gusto y se agrega una taza de harina. La medida siempre va a ser por cada taza de agua que se ponga, una taza de harina. Se comienza a amasar la masa de manera que quede consistente y sin grumos. La mejor forma de saber que la masa está lista es que no se pegue en las manos. Si esto sucedes hay que agregar un poco más de harina hasta que se consiga la textura perfecta. Una vez se tenga lista la masa se hacen bolas y se comienzan a aplastar con las manos de manera que se ponga la masa con la forma de una torta, redonda y del grosor que el comensal prefiera, puede ser más delgada o más gruesa.
Una vez que se tengan listas, se colocan en el sartén a fuego medio y se van dando vueltas cada cierto tiempo hasta que se doren por ambos lados. Se sirven y lo ideal es abrirlas por la mitad y rellenarla con lo que nos provoque: queso, jamón, chorizo, carne, pollo. Con lo que sea son exquisitas!