Canito's fusion

  • Blog
  • Cookbook
  • Who we are?
  • Contact
  • Author Archives: Canito's fusion

    • Shrimp (chicken) fried noodles

      Posted at 8:45 pm by Canito's fusion
      Nov 20th

      I have been browsing my camera and found pictures of this dish from December last year (!), almost a year ago so let me share it now. Just thinking about that dish I think it was one of the last times I actually ate shrimps or any seafood. I know that you can find many different opinions about being pregnant and shrimps… but the other hand – being chemist gives me certain opinion as well and I preferred to avoid some type of food, such as seafood. However, I cannot wait to have another seafood dish soon 🙂

      DSC_0080_

      What do you need: 

      750 g shrimps / chicken

      750 g noodles

      2 carrots

      spring onions

      pak choy

      2 eggs

      3 garlic cloves

      Soy sauce 

      lime

      vegetable oil 

      optionally – fresh chillies 

      DSC_0077_

      DSC_0073_

      Take a big Wok pan, add oil and shrimps. Fry it until are shrimps done – nicely pink. In the mean time peel and grate carrots and chop spring onions into bigger pieces. Remove shrimps / chicken pieces from the pan, leave the oil and add grated carrots, spring onions, crush garlic cloves, pak choy and add them with vegetables. When done, stir everything properly and fry couple of minutes. Add Soy sauce according to your taste (I usually add 2 – 3 tbsp) and squeeze half of lime into the pan. Stir everything together and add shrimps / chicken pieces back in pan. Fry it for couple of minutes and while waiting, prepare noodles. I usually have dry one, which I usually leave for 2 minutes in boiled water and then add them into the pan and stir with shrimps and vegetables. At the end, move mixture on side of pan, add 2 eggs and start to stir with noodles – small portions until you have everything mixed and eggs are done. Now is your dish ready to serve topped with black sesame seeds if you fancy and optionally with chopped fresh chillies, sprinkled with the other half of lime 🙂

      DSC_0083_

      Enjoy!

      Vero & little Canitos

       

      Posted in ALL, PASTA DISHES | Tagged #noodles, #shrimps, #stirfry, #vegetables
    • Slow cooked chicken Fricassee

      Posted at 1:48 pm by Canito's fusion
      Nov 19th

      Hello my blogger friends,

      hopefully your week has started well. I wish I could say the same. Last couple of days I am not feeling well. At the beginning I thought I might have just gotten a virus, but now I doubt it. When you feel really unwell, you just feel it. And I am at that stage now… So I have decided to go to doctor. I am incredibly disappointed and frustrated with system here. Firstly, they look at you as you are tired and stressed mother as you have a newborn and 3 year old boy at home and simply send you home that “it is not meningitis”, something you did not even think off. Then your blood pressure is quite high, but why to do something about it “just go home and get some rest”, but “blood test would be actually really good idea”. Before that happens, you have to go though circus of paper work and doctors who seem do not know what they are doing. And yet, you still do not have these tests done… At least good food is something what is certain 🙂

      DSC_0246_

      What do you need: 

      20 small onions or shallots

      1 kg chicken drum sticks

      vegetable oil 

      1 tbsp all purpose flour

      1 chicken stock

      lemon/lime juice

      225 g mushrooms

      75 ml lactose free cream 

      salt and pepper 

      potatoes – for mashed potatoes preparation as a side dish

      Firstly, put the onions or shallots in a bowl and add just enough boiling water to cover them, and leave to soak. I have peeled them before head, however it is not necessary. Mean while, take a big frying pan, add vegetable oil and add chicken drum sticks and cook, turning occasionally, until lightly browned all over. Using tongs, transfer the chicken pieces into the slow cooking pot, leaving the juices behind. Stir tables spoon of flour into the pan, fry for few minutes and pour water with chicken stock in. Afterwards, add lemon or lime juice (I used lime) and cook until thickened. Season well with salt and pepper and pour over the chicken pieces in slow cooker. Cover the pot with lid and start cooking in slow cooker for high.

      DSC_0242_

      Drain onions (peel them as well if you did not peel them before). Add onions and mushrooms into the frying pan, cook for 5 minutes, turning frequently until they are lightly browned. Afterwards, add into the slow cooker. Cook everything on high for 3 – 4 hours, or until the chicken is cooked through.

      DSC_0254_

      When finished, remove chicken and vegetables from the slow cooker, add cream and stir until combined. Then pour the sauce over chicken and vegetables. You can serve with mashed potatoes and sprinkled with parsley.

      DSC_0255_

      Do not forget to enjoy this dish. I have prepared it for the first time and have been requested for more 🙂

      Vero

      Posted in MEAT / FISH | Tagged #chicken, #sauce, #slowcooked
    • Pescado a la Veracruzana (Fish Veracruz)

      Posted at 10:10 pm by Canito's fusion
      Nov 13th

      Hello my blogger friends,

      this time our kitchen was full of Mexican mood and flavours. We love fish, however many times I struggle how to prepare it. So this time I have been browsing in my husband’s country and prepare Veracruz – style fish (tilapia). It is one of the less spicy dishes of Mexican cuisine – delicious.

      DSC_0202_

      What do you need: 

      6 pieces white fish (tilapia) 

      6 larger tomatoes

      1 bigger onion 

      2 – 3 garlic cloves

      green olives

      capers

      jalapeno chillies – optional

      1/2 tsp dried oregano

      vegetable stock

      chilli olive oil 

      1 cup rice

      DSC_0196_

      DSC_0200_

      I start with tomato salsa preparation and always the same way. Take a pan, place tomatoes, onion and garlic cloves and let it burn. In Mexican cuisine you do not need to worry about burning ingredients for salsa preparation. It gives it such a good taste. Once you have it done, put everything in blender and blend it until smooth, together with vegetable stock. There are different ways of preparing salsa and one of them you can find here.

      DSC_0209_

      Pour salsa into the bigger pan, add oregano and if you fancy add chillies at this point as well. Cook approximately 8 – 10 minutes and add olives and capers. Afterwards, add frozen or fresh white fish (we like tilapia, cod or haddock), cover with lid and cook until is fish done (approximately 15 – 20 minutes). When is salsa cooking with fish, start with rice preparation as well.  At the end – serve and enjoy!

      DSC_0206_

      Vero

      Posted in MEAT / FISH, MEXICAN CUISINE | Tagged #fish, #mexican, #mexicancuisine, #pescado, #veracruz
    • Tortilla Española #2

      Posted at 8:09 pm by Canito's fusion
      Nov 12th

      It has been a while since I have prepared tortilla Española and since we are quite potato lovers (mainly me 😀 ) I have gone for one with spinach. As I am breastfeeding again my little girl, I have started diet as soon as she was born to avoid lot of colic as I had it with my boy. And it went well. We have been just facing different thing – reflux and troubles with poo. So, I am really paying attention to my diet. If you want to check some of recommendations, they really work!

      DSC_0193_

      What do you need for medium/big sized, fluffy tortilla:

      6 big potatoes

      4 – 6 onions

      300 g baby spinach

      8 – 10 eggs

      2 garlic cloves

      salt

      DSC_0190_

      Firstly, peel your potatoes. When you peel potatoes, cut them into small piece. I have learnt from next time that really small pieces are much better. When done, you can start frying them in the pan with enough oil. Let them cook until medium done (with medium heat). In the mean time, peel and finely chop onions and add them into the pan with potatoes, add all baby spinach leaves. Afterwards, take a big bowl and put all eggs in, whisk them with salt. when done, pour whisked eggs into the pan with potatoes, onions, crushed garlic and spinach. Fry everything in small heat. Try to prevent burning in edges with wooden spoon and slightly shaking with pan. Cook approximately 15 minutes from one side (however it depends on size of your tortilla, mine was quite thick). Afterwards, flip tortilla with help of plate and cook the other side next 12 minutes. And
 then
 just enjoy your tortilla!! ❀ My second tortilla was much better than first one, so pick your favourite one!

      DSC_0191_

      Have a great week!

      Vero

       

       

      Posted in AND WHAT NOW...? | Tagged #potatoes, #tortilla, #tortillaespanola
    • M&S Halloween cookie pizza

      Posted at 5:54 pm by Canito's fusion
      Nov 4th

      Hello my friends!

      I hope you all had a good weekend. Our weekends are usually with kids – our little boy has started with football and we continue with swimming. It is amazing to see him improving every single week, just growing up in front of you so quickly.

      Halloween was last week and I am not really familiar with that celebration or trick and treating 🙂 However, I should slowly learn and I will with my kids as they are going to grow up with it. And when we were going back from football this weekend my husband ask me for this cookie pizza 🙂

      DSC_0217_

      What do you need: 

      90 g (2 bags or 3/4 cup) M&S 

      3/4 cup unsalted butter 

      1/2 cup brown sugar 

      1/2 cup brown muscovado sugar

      1 egg

      vanilla extract

      1 and 1/4 cup flour 

      1/2 cup cocoa powder 

      1 tsp baking soda

      1 tsp salt

      Additionally: colourful icing 

      DSC_0212_

      When you have you M&S chocolate cookies, cut them into halves and keep few of them aside for later. Put butter and both types of sugar in the mixing bowl and mix everything properly. Afterwards, add vanilla extract with egg and mix again. At the end, add flour, cocoa powder, baking soda and salt and blend everything together with mixer. When ready, add cut pieces of M&S and mix with spoon. Prepare cake baking tray and place the dough in. When ready, place into preheat oven (180 degrees) and bake approximately 20 minutes or until done. When ready, let it cool down and you can decorate it for required occasion – in our case Halloween theme, with colourful icing and the rest of M&S cookies 🙂

      DSC_0215_

      DSC_0234_

      Enjoy this sweet pleasure!

      Vero

       

      Posted in SWEET TOOTH / BREAKFAST | Tagged #baking, #cocoa, #Halloween
    • Back again with apple pie differently

      Posted at 11:19 am by Canito's fusion
      Nov 1st

      Hello to all my blogger friends!

      It has been a while, I wanted to say weeks, but couple of months since I have appeared here. Well, firstly it was difficult to find time as my work has been going pretty well and you know – priorities. And secondly – our family has grown. My little Canito (not anymore as he has turned 3 (!) last week) has become big brother to his little sister who was born earlier than expected 3 months ago. So I have become mum of two and I have been trying to adjust to new role. I love it! ❀

      IMG_7223
      IMG_20191030_102846
      IMG-20191026-WA0008

      Together with that I have been missing my blog and I have full camera of dishes I have prepared during that time (many times not anymore remember what I have prepared 😀 ). But I am back; back with apple pie made slightly differently. For me, apple pie or strudel (how we call them back in Czech Republic) is symbol of colourful autumn.

      What do you need: 

      puff pastry (homemade or bought) 

      4 apples 

      1/2 cup brown muscovado sugar

      1 tsp ground cinnamon

      2 tbsp vanilla powder

      1 egg

      Puff pastry is used for a variety of sweet and salty cakes, pasties and, of course, popular apple strudels. It is very popular, so it is time for you to learn to make it yourself. Always work with puff pastry in a cooler room and prepare it the day before you use it – it will give you more time to relax, so you can roll better. Allow it to cool for 30 minutes before baking.

      DSC_0162_

      What do you need: 

      500 g plain flour

      250 ml cold water 

      75 g melted butter 

      300 g butter

      2 tsp salt

      Phase 1: Sift the flour on a chilled work surface and make a dent in the middle. Add water, melted butter and salt. Mix with your fingertips. Process with a sugar card until a crumb is formed. If the dough is dry, add water. Shape the dough like a ball. On the surface, cut it cross so that it does not clot. Allow to cool for 30 minutes.

      Phase 2: Before working the butter into the dough, flatten it into a block about 2 cm high by shaking it between two layers of foil or baking paper with a roller. Flatten the dough on a chilled, floured surface and then roll it in the shape of a cross. Leave a small hump in the middle. Place the block of butter in the middle and place the rolled dough from the sides over it. Stretch it slightly to cover the butter. Lightly dust the work surface with flour and roll it over the dough to join the edges. Roll the dough into a rectangle.

      Phase 3: Roll out the dough with even strokes. Pull the upper third over the two folded bottom and dust off the excess flour. Roll the dough onto a 20 x 45 cm rectangle, fold the lower third towards the centre. The dough should be square, with three layers and edges flush. Now you’ll have to turn it around. The puff pastry must be rolled, folded and rotated six times to “run” and “leaf”. Turn the dough square by a quarter so that the right side is open, press the edges together. Roll the dough into a 20 x 45 cm rectangle, fold it in thirds and join the edges together. Let cool for half an hour. Repeat rolling, folding and turning twice more.

      When you have your pastry done, let it cool for 30 minutes and prepare the filling in the mean time. Peel and cut apples into small pieces, put them into bowl. Add brown muscovado sugar (as I like that it is one of the least refined sugars available), vanilla powder and cinnamon. Mix everything together.

      DSC_0169_

      Muscovado sugar is a natural form of sugar made by evaporating the liquid from cane juice without removing the molasses. It has a dark brown colour and contains small amounts of minerals and antioxidants with texture of wet sand. The high molasses content gives the sugar a complex flavor — with hints of toffee and a slightly bitter aftertaste.

      DSC_0174_

      Roll the pastry into baking tray, cut around the edges on two opposite sides and place filling in the middle. When ready, fold cut sides crossing each other and spread egg on top. Place baking tray in preheated oven (180 degrees) and bake approximately 25 minutes or until the surface turns golden.

      Hopefully, coming with something new soon!

      DSC_0178_

      Have a great weekend and enjoy your apple pie with good cup of tea!

      Vero, now with two little Canitos

       

       

       

      Posted in AND WHAT NOW...?, SWEET TOOTH / BREAKFAST | Tagged #applepie, #backagain, #baking, #familykitchen, #fusion
    ← Older posts
    • Search

    • Enter your email address to follow this blog and receive notifications of new posts by email.

    • Follow Canito's fusion on WordPress.com
    • Calendar

      December 2019
      M T W T F S S
      « Nov    
       1
      2345678
      9101112131415
      16171819202122
      23242526272829
      3031  
    • Archives

    • Categories

      • ALL
      • AND WHAT NOW…?
      • CZECH CUISINE
      • DIA
      • HOW TO…?
      • LIFE INSPIRATION
      • LITTLE CANITO
      • MEAT / FISH
      • MEXICAN CUISINE
      • OUR TRAVELS
      • PASTA DISHES
      • REVIEWS / FOOD FESTIVALS
      • RICE DISHES
      • SALADS
      • SAUCES
      • SOUPS
      • SWEET TOOTH / BREAKFAST
    • Recent Posts

      • Shrimp (chicken) fried noodles
      • Slow cooked chicken Fricassee
      • Pescado a la Veracruzana (Fish Veracruz)
      • Tortilla Española #2
      • M&S Halloween cookie pizza
    • Do you want to read in different language

    • Instagram

      Halloween has finished with M&S Halloween cookie pizza #halloween #cookie #m&s #baking #withcoloursandcanitointhekitchen #mummyblogger #breastfeeding #familytime #weekend
      Autumn and strudel in our kitchen #applecake #strudel #autumn #withcoloursandcanitointhekitchen #fusion #weekendvibes #familytime
      Ultimate quinoa salad! Feeling heavy after long day, quinoa salad with sprinkled Feta cheese, cooked in tomato sauce #withcoloursandcanitointhekitchen #quinoa #superfood #salad #healthyfood #healthylifestyle #colourful #cuisine #mummyblogger #expectingmum #family
      Creamy spaetzle! This type of pasta are good change from the Italian ones 😉 Recipe on blog #withcoloursandcanitointhekitchen #aistrianpasta #spaetzle #creamy #change #familytime #mummyblogger
      Maroccan (almost) veggie soup... Full of vegetables, spices and flavour! #withcoloursandcanitointhekitchen #veggie #soup #mummyblogger #weekend #fitmum #expecting #family
      And how is your dinner? Raspberry - baby spinach salad with walnuts and cheese is on our table #withcoloursandcanitointhekitchen #salad #greens #raspberry #cheese #mummyblogger #dinner #expectingmum #familytime

Blog at WordPress.com.

Canito's fusion
Blog at WordPress.com.
Cancel