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corn flour

Scarpaccia

Scarpaccia

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A traditional Italian dish from the province of di Lucca, in northern Tuscany. In Italy, Scarpaccia is made as both a savory and a sweet pie. I am posting the savory scarpaccia camaiorese here. Today this dish is prepared in many different variations, but I have always appreciated the original flavors of the food as possible and I made a very simple Scarpaccia using small zucchini, garlic, onion, and parmesan.
Scarpaccia is a thin pie, not exceeding 1 cm in thickness, that is baked to achieve a delightful golden-brown and crispy texture. This delectable dish is equally enjoyable whether served warm or chilled.

Preparation time: Preparations 30 minutes, baking 30-40 minutes.
Level: Medium
Quantity: 12 pieces of Scapraccia

Ingredients:
2 medium zucchini cut into thin slices
1 large onion, cut in half and sliced
3 medium cloves of garlic, finely chopped
100 g of grated parmesan
150 g wheat flour
50 g of corn flour
1 egg (can be omitted)
Black pepper and sea salt to taste
Oregano, thyme, and other Mediterranean herbs of your choice for seasoning
Water to make the dough
Olive oil for frying and drizzling on pie

Preparation:

  1. Cut the zucchini into thin slices, peel the onion, halve, and cut into thin slices. Crush the garlic cloves.
  2. Fry zucchini in a hot pan for about 10-15 minutes with onions and garlic in olive oil. Season with salt and black pepper.
  3. In a mixing bowl, combine the all-purpose flour and cornmeal, then add half of the grated Parmesan cheese.
  4. Add enough water to the mixture to make a semi-liquid batter, but not too thick. Add an egg. You don’t have to add the egg, but it helps the scarpaccia stay together better. For a vegan variation, without the egg, let the Scarpaccia firm up a bit more after baking.
  5. Add the fried zucchini mixture to the batter and mix carefully. If desired, add various Mediterranean herbs.
  6. Pour the mixture into a baking pan covered with baking paper and spread so that the scarpaccia is about 1 cm thick or thinner.
  7. Sprinkle the remaining parmesan over the scarpaccia, drizzle over the olive oil, and bake at 220 degrees C for about 30 to 40 minutes until the scarpaccia is golden brown and crispy on top and edges.
    Allow to cool slightly before serving, then it will be easier to handle the scarpaccia slices.
    Cut into desired pieces and serve.
    Ready!!
Simple Mexican tacos

Simple Mexican tacos

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Tacos are the heart of Mexican cuisine. Historically, it is said that thin cornbread filled with fish was offered to the staff of Hernán Cortés when the conquistadors arrived in the territories of present-day Mexico, at least this is what the historian Bernal Díaz del Castillo, who was a soldier in the expedition of the conquistadors to the territories of Mexico, writes.
A taco is a thin cornbread or corn-wheat bread wrapped around a filling and usually eaten with the hand. Tacos can be filled with various meats, vegetables, fish, cheese, etc. I made two types of tacos using wheat flour and blue corn flour tortillas available at the store. As a filling, I used oven-baked manatee fillet and roasted shrimp, which I seasoned with Mexican adobo seasoning. In addition, I used a not-very-spicy chili sauce and a mint coriander sauce. I used cherry tomatoes, avocado, cucumber, and herbs in addition to the meat and shrimp.

Preparation time: about 1-hour preparation, 20-30 min preparation
Level: Easy
Serves: four

Ingredients:
12 small wheat tortillas and 12 small corn tortillas
400 g chicken fillet cut in half
400 g of tiger prawns
A handful of cherry tomatoes, cut in half
250 g of fresh cucumber, sliced
2-3 avocados, sliced
2 medium peppers
3-4 tbsp Taco seasoning or Mexican adobo seasoning mix
A handful of chopped fresh coriander, parsley, and, if desired, dill
Favorite sauces, I used Mexican chili sauce and cilantro-peppermint sauce, and sour cream.
Sea salt for seasoning
A few tablespoons of cooking oil for frying
2-3 limes

Preparation:

  1. Prepare the chicken. Cut the chicken fillet into thirds lengthwise, and brown. The chicken will be much juicier if it is prepared after browning in the oven at 200 degrees C for about 10 minutes, but frying in a pan is also suitable.
  2. When the chicken is ready, cut the meat into pieces suitable for the tacos, pour into a bowl, add the taco seasoning mixture, and mix.
  3. Brown the shrimp in a small amount of cooking oil for a few minutes, pour into a bowl, and season with the taco seasoning mixture.
  4. Brown the tortilla plates in a dry pan. Heat the pan, place the tortilla plate on the pan, and fry for about a minute on each side until the tortilla plates are slightly browned. Fold the tortilla plates twice, then it’s nice to put the filling between them, but you can also put it on a plate to cool slightly.
  5. Cut the cherry tomatoes into suitable pieces, slice the cucumber, peppers, and avocados, and chop the herbs.
  6. Assemble the tacos, place chicken or shrimp on the tortilla, add tomatoes, cucumber, avocado, peppers, and herbs, add sauce if desired, squeeze fresh lime juice, and serve immediately.
    You can put any other components in the taco filling, cheese, black beans, corn, etc.
    Ready!!
Pork Tamale

Pork Tamale

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Tamale is a classical Central American dish that is a steamed dough made from soft cornmeal and wrapped in a corn husk or banana leaf, filled with a variety of delicious fillings. The leaf that is wrapped around the tamale is thrown away before eating and after the tamale is unwrapped.
It is attractive to serve tamales to guests and let each one unwraps their tamale.

Fillings can be different meats, beef, pork, and chicken are some of the most common fillings for tamales. In addition, tamales with fillings such as fish, cheese, chocolate, etc. are also prepared.

It is believed that the making of tamales dates back to 10,000 years ago, but according to archaeological findings, it could be concluded that similar food was prepared at least 2,000 years ago in the territory of present-day Mexico and Guatemala.

Making tamales is a fun and interesting activity. If you want to surprise your guests or family with this unexpected food, you can get corn husks to wrap tamales in this online store in Estonia. https://www.cachina.eu/et/collections/all. It is a reliable webshop from which I have ordered many times. Orders are filled correctly and very quickly, and there are only praiseworthy words to say about it. From this website, it is possible to order and at a good price a variety of dried chili pods, from which to make chili paste for tamales.

Preparation time: 2.5 hours preparation, 1.5 hours baking
Level: rather more complex
Quantity: for four

Ingredients:
Meat filling:
800 g of pork tenderloin
1 large onion
1 bay leaf
4 medium garlic cloves
0.5 teaspoon of oregano
0.5 tsp cumin seeds
Salt and black pepper to taste
For chili paste I used 4 dried guajillo and pasilla chili pods soaked in water overnight
Cooking oil for browning

Dough:
250 g Masa Harina corn flour
1 teaspoon of baking powder
100 g of lard at room temperature
10-15 dried corn husks
0.5 teaspoon of sea salt
About 50 ml of chili paste

Preparation:

  1. Remove the seeds from the dried chili pods and pour warm water over them and leave them to soak overnight.
  2. Pour water over the cob cover sheets and leave them to soak overnight to make them soft and pliable.
  3. Prepare the meat filling. Cut the fillet into slices a few cm long, brown in cooking oil, season with salt and black pepper and add about 100 ml of water and let it simmer.
  4. Peel one large onion, cut it into sectors and add to the meat, also cut the garlic cloves into slices and add to the meat to stew. Season with oregano and cumin. Simmer for 1.5 to 2 hours.
  5. Make the chili paste. To do this, pour the chili pods and about 200 ml of the water in which the chilies were soaked into the food processor. Crush the mixture until smooth. The paste turns dark red and smells good.
  6. When the meat is simmered and the water starts to evaporate, tear the meat into pieces with a fork, add the dill paste, and season the meat with salt and black pepper if necessary.
  7. Make the dough for the tamales. To do this, mix water, salt, lard and baking powder, and salt into the cornmeal. Mix the dough until smooth. The consistency of the dough must be good so that the dough can be smeared on the corn cob, but it must not be runny.
  8. To make tamales, take one cover sheet of corn husk, spread the dough on it in a layer about 0.5 cm thick, place the meat in the middle of the dough and roll the corn cob so that the meat remains inside the dough and fold the lower end of the cover sheet closing the lower part of the tamale
  9. Wrap all the tamales in leaves like this. Once this is done, place the finished tamales in a cooking pot with a sieve placed in the bottom. I used a wooden steaming basket used in Chinese cuisine. Place the tamales upright next to each other and pour water into the pot until the water reaches the neck or the bottom of the steamer basket. Bring the water to a boil and steam the tamales for about one hour.
  10. Let the tamales cool for about 10-15 minutes, then they will be easier to unwrap. Open the corn cob wrappers around the tamales. The tamales are ready when the cover sheets can be unrolled from around the cornmeal tamale so that the dough does not stick to the cover sheet.
  11. Serve the tamales with guacamole or prepare a Mexican salad for which finely chop one pepper, a handful of cherry tomatoes, red onion, and one large avocado. Mexican red rice also goes well with tamales.
    Ready!!
Polenta

Polenta

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Today, polenta is known as a porridge made from yellow cornmeal and eaten warm with butter, often with parmesan. You can also spread polenta in a centimeter-thick layer on baking paper, and let it set and fry in melted butter or olive oil.
Historically, polenta was also made from buckwheat flour or chickpea flour, as well as spelled flour or chestnut flour. This food is spread primarily in Italy, but also in Switzerland, the Balkan countries, as well as in Argentina, and other countries. I made polenta with parmesan cheese, but it can be made with different herbs, mushrooms, and sausage, but often it is enjoyed pure, without additives.
The recipe and preparation method of polenta is very simple, but it needs care so that it does not burn on the bottom and is smooth and silky.

Preparation time: 35-40 minutes
Level: Easy
Quantity: the quantity is enough for two to four people as a single meal and there is also left-over for frying

Ingredients:
250 g polenta flour
1L of water, you can add more water during preparation if the polenta tends to be too thick.
Salt to taste

A handful of finely grated parmesan, if desired
Black pepper if desired

Preparation:

  1. Boil water in a thick-bottomed pot and pour polenta flour into the water while constantly stirring with a whisk. Mix carefully so that the polenta does not break up
  2. Cook the polenta on low heat. Be careful, the polenta tends to bubble and splatter when the bubbles burst.
  3. Season with salt and simmer for 35-40 minutes. Depending on the type of polenta, the stew may take a shorter time. Taste and assess the readiness of the food on an ongoing basis.

If desired, season with black pepper and add parmesan. Mix and serve warm.
Spread the rest of the polenta in a 1 cm thick layer on baking paper and let it harden. Cut into desired pieces and fry in olive oil or melted butter until golden, sprinkle with finely grated parmesan to serve.
Ready!!

Tostadas de carne (Beef Tostadas)

Tostadas de carne (Beef Tostadas)

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Many dishes in Mexico or South America are called Tostadas. It is a flat and not rolled corn tortilla, which is fried or fritted and covered with various delicious additives.
I made tostadas from pulled beef, together with quite a lot of sour cream grill cheese and thinly sliced ​​cabbage on the top. The result is a delicious Mexican-style dish that is easy to make and great to offer guests.

Preparation time: 1-1.5 hours stewing of the meat, 30 minutes preparation of tostadas
Level: easy
Serves: two to four

Ingredients:
Meat and stuffing:
250 g cheaper beef
1 large onion
3-4 cloves of garlic
400 g of canned chopped tomatoes or 3 large ripe tomatoes roughly chopped

Tortillas:
200 g Masa Harina or common cornflour
50 g of wheat flour
warm water
100 ml cooking oil for frying of tortillas

Additions for assembling of tostadas:
150 g of grilled cheese, halloumi goes well with Mexican cheeses instead of Queso Fresco. Feta cheese can also be used
1 tablespoon of taco seasoning (homemade or Santa Maria’s)
100 g of sour cream
a quarter of the small spring white cabbage, finely chopped

Preparation:
1. Boil the meat until tender. For that cover the meat completely with water, add the halved onion and halved cloves of garlic. Remove the foam if water starts to boil, season with salt, reduce the heat to a minimum and simmer the meat for 1 to 1.5 hours.
2. Cool the meat and pull it into pieces using a fork.
3. Heat cooking oil in a pan, add the meat, and fry for a few minutes. Add the tomato and taco seasoning mixture. Fry for a few minutes and put aside.
4. Finely chop the cabbage and coarsely grate the cheese
5. Mix cornflour and wheat flour with about 100 ml of warm water, mix into a soft dough. If necessary, add water if the dough is too dry.
6. Divide the dough into four parts, form balls, and press flat with a tortilla press. For that cover the tortilla press with lightly greased plastic and press the tortillas between plastic layers, otherwise, the tortillas will stick to the press. If you do not have a tortilla press, roll the dough between two layers of plastic into a thin disc.
7. Heat about 100 ml of oil in a pan and fry the tortilla plates in oil until they turn slightly brown and start to bubble.
8. Grease the prepared fried tortilla plates with sour cream, place the mixture of pulled beef on top of the sour cream, shake over with the grill cheese (e.g. halloumi) or feta and cover generously with thin cabbage strips.
9. Serve immediately, although as it turned out, this food is not very bad later or even in next day.

Add Mexican Salsa Roja or Salsa Verde for serving if desired.
Ready !!!

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