HE Father’s Day approaching and as every 19th March many people are calling ways to surprise you parents with a special gift or a unique celebration. But often these special celebrations have a very capitalist aspect and all they force us to do is leave our money to us. What better way to avoid falling into this ‘trap’? have a great day creating unforgettable moments with our children or parents.
An activity that can be very fun, useful and rewarding for parents and children. cook together a meal that the whole family loves. The kitchen is a meeting place where experiences, tastes and laughter are shared and delicious meals that will turn into unforgettable memories are produced.
In this article, we’ll explore how cooking can be a fun and creative way to celebrate Father’s Day and how dads and kids can work together to create delicious and healthy meals. strengthen their relationships and learn new skills and work as a team.
Best as we will share the stove with the smallest members of the house avoiding the most complicated meals, so that something doesn’t go wrong and we can’t eat it. And since we don’t want to put aside the flavor of the recipes, we suggest it below. Here are three simple and delicious dishes you can prepare for Father’s Day.
appetizer vegetable samosa
Samosas are a type of appetizer or starter. Very popular in Indian, Pakistani cuisine and other South Asian countries. It is a triangular dumpling made with a thin, crunchy dough that is usually filled with a mixture of potatoes, peas, spices, and sometimes ground beef, vegetables or cheese. In our case, we will make them vegetables.
Contents
- for 20 units
- Onion
- two small carrots
- two small potatoes
- two wild asparagus
- One teaspoon of garam masala
- half a teaspoon of curry
- Half a teaspoon of ground cumin
- Half a teaspoon of ground ginger
- Salt
- ground black pepper
- Vegetable juice 250 ml
- extra virgin olive oil
- five sheets of dough
To begin, we must peel and chop the skins. onion And carrot. we’re warming up a little oil extra virgin olive oil in a casserole and boil for five minutes over medium heat.
Then we cut them into one-centimeter discs. On the other hand, we peel the skin. potatoes and cut into cubes and add both vegetables to the pot. Then we fry for a few more minutes. spiceand mix well to integrate and release their aromas.
Then we pour the syrup. Vegetable soup and cook, covered better, until the potato is tender and the broth has evaporated. It may take 18-20 minutes. If the mixture dries out before the potatoes are tender, add a little more broth. We chill before continuing with the samosas.
When the filling has cooled, we begin to assemble the samosas. To do this, we cut a leaf. Leaf Pastry Cut it lengthwise into four strips, put a tablespoon of the stuffing on one end and fold it into a triangle.
Brush the rest of the dough with oil when it’s halfway through and continue folding until it’s done. We repeat the process as many times as necessary until the filling is finished. Place the samosas on a parchment-lined baking tray, smear a little more oil and bake in a preheated oven at 200ºC for about 20 minutes or until golden brown.
Fillet with mushroom sauce
This next option may be the second dish you can taste after samosas, but it can also be used as a single dish if we increase the quantity a little.
Contents
- Four beef tenderloin (700 g)
- 15 g death trumpets – mushrooms (dried)
- One sheet of puff pastry
- two styes
- 50 g butter
- 100ml evaporated milk
- 100 ml broth
- 100 ml of amontillado wine
- 1 egg
- extra virgin olive oil
- salt
- Pepper
- Parsley
To cook this dish, we must start by putting it in. death trumpets It is soaked in a bowl of cold water and left to soften for about an hour. After this time, we have to strain them and chop them a little.
Then we heat the oven to 180º C and extend it. puff pastry sheet on the table. Cut 4 rounds the size of a tenderloin with a cookie cutter and place them on a baking tray lined with greaseproof paper. Beat the egg in a bowl and paint the top with a brush. We cook for 20 minutes.
then we melt butter take a pot and peel and chop stye Cut into thin pieces and add. Season and cook on low heat for about 6-8 minutes. Add the broth, evaporated milk And succulent mushrooms. we brought it to the point salt and let it decrease for about 10 minutes.
Meat time. Heat a frying pan with two tablespoons of oil. we crushed a little sirloin, salt and pepper, add to the pan and cook for 2-3 minutes on each side. Remove tenderloin, add amontillado wine and a little chopped parsley. We bring it to a strong boil and reserve.
Plate time. First, we serve the death sauce trumpet on the bottom of the plates and place the veal fillets on it. we’re hanging out with her amontillado wine and we place the circle puff pastry. To finish it off magnificently, we decorate the plates with some parsley leaves and this delicious second dish is ready.
Cat tongues with pastry cream
This French dessert is perfect for finishing off with a sweet treat that will complete the perfect Father’s Day meal.
Contents
- 125 g butter
- 125 g powdered sugar
- 125 g flour
- Egg
- a tablespoon of milk
- One tablespoon of cinnamon powder
- 300 g pastry cream
- 12 raspberries
- mint leaves
First of all, we take the butter (until it reaches the consistency of ointment) in a bowl and add the flour on it. granulated sugarand beat with an electric stick mixer. we add milkHE Egg And cinnamonand continue beating until a homogeneous mass is obtained. we include sifted flour and mix gently with a spoon until the ingredients are well combined.
Then we put stack in a flat round mouth pastry bag. We cover two baking trays with baking paper and spread small pieces of dough and give them an elongated shape.
Bake at 200ºC for about 9 minutes. After 5 minutes we change the position of the trays. Take the cat’s tongues out of the oven and let them heat up for 5 minutes.
After this time has elapsed, we put the pastry cream in another beveled rimmed bucket and fill half of the cat’s tongues with cream so that they are flat. After that, with non-cream, we cover the tongues with cream, making a sandwich and leaving the cream between two tongues. We put custard spots on the ends of the top of the stuffed cat tongues. on one of these Raspberry and on the other hand, a little bud mint leaves.