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Play it again Sam…

marzo 14th, 2013 | Posted by Iberostar Hotels & Resorts in THE WORLD OF IBEROSTAR - (0 Comments)

 

 

THE CASABLANCA CHAMPAGNE COCKTAIL

 

Here is the perfect recipe for a scintillating soirée.  We suggest a champagne or cava cocktail in the purest style of Rick’s Café in Casablanca, along with some small details to transform your evening into an immensely glamorous experience.

Ingredients

Champagne or Cava

1 shot of Brandy or Cognac

3 drops of Angostura bitters

1 sugar lump

And also…

Strawberries

A piano

Candles

Preparation

Preparing the champagne cocktail is quite simple. Place a sugar lump in the bottom of a champagne glass and add three drops of Angostura bitters. Add the shot of brandy and then fill the rest of the glass with champagne or cava, always cold.

It is important to use a sugar lump, as you will see a beautiful array of effervescent bubbles as it dissolves. For this reason, serve it immediately so that it can shine in all its glory.

Such a glamorous cocktail deserves a suitable ambiance. Use candles and soft lighting to create an intimate atmosphere and make the champagne bubbles shine with all their splendor. If you accompany the drink with strawberries, you will achieve the necessary exotic and romantic touch. As for the soundtrack to the perfect evening, if you have a piano and know how to play it, this is your moment. If this is not the case, you can always put on some music by, say, Petrucciani. Or indeed the theme music to Casablanca, “As time goes by”, which will transport you to a world of stars…

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Margarita Recipe

noviembre 2nd, 2012 | Posted by Iberostar Hotels & Resorts in THE WORLD OF IBEROSTAR - (0 Comments)

Ingredients

1 shot of lemon juice

1 shot of white tequila

1 shot of Triple Sec (Cointreau)

 

Preparation

Mix all the ingredients thoroughly in a cocktail shaker or jug with ice. Wet the rims of the glasses with lemon and coat in salt. Serve.

 

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Recipe:Dominican Sancocho

julio 16th, 2012 | Posted by Iberostar Hotels & Resorts in SOMETHING DIFFERENT - (0 Comments)


Sancocho is undoubtedly one of the Dominican Republic’s culinary treasures. It is generally served on special occasions only, as it takes quite a while to make and includes lots of ingredients. Yet the preparation time is probably one of the best things about this dish, as it’s the perfect opportunity to spend time with friends over a cold beer or glass of rum.

Sancocho is traditionally prepared with beef.

Ingredients:
• 1 whole chicken, chopped into pieces

• 6 pork chops

• 1 lb of minced beef

• 1 lb of manioc cut into large pieces

• 2 large potatoes, peeled and cut into large pieces.

• 3 or 4 bananas cut into medium-sized pieces

• 1 yam, peeled and cut into pieces

• 1 yautia (tannier) cut into pieces

• 1/4 squash, peeled and cut into pieces

• 2 corncobs cut into pieces

Seasoning:

• 1 large finely chopped green chilli

• 1/2 sprig of parsley

• 2 small finely chopped red onions

• 2 cloves of crushed garlic

• 2 or 3 large coriander leaves

• 2 chicken stock cubes

• 1 beef stock cubes

• 2 tablespoons of vinegar

• 1 tablespoon of gravy mix

 

Preparation:

Pour 2 ½ tablespoons of oil and a little sugar (half a teaspoon) into a large pot and place on a high heat. Add all the meat at once to tender and brown. Cover and allow to cook (approx. 20-30 minutes), stirring from time to time until most of the liquid has evaporated. Remove the meat and put to one side. If the chicken is becoming overcooked, remove and leave until the end. And it does not matter if the meat is whole; in fact it is even better.  Add water to the meat stock (fill the pan to half full) and bring to the boil; add the remaining ingredients and place the vegetables on top to season, cover and allow to boil (for approx. 40 minutes) or until the ingredients are cooked. Then add the meat and the spoonful of gravy mix. Ten minutes before the sancocho is finished, add the vinegar (around 2 spoonfuls). Test for salt and season if necessary. If you wish to include the typically Dominican banana dumplings (see below), place on top and allow to boil until the sancocho is finished.  Banana dumplings: peel the raw bananas and chop finely. Add slightly salted water and roll into balls measuring approximately an inch across. Corn flour dumplings: mix the flour with a little milk and salt and a teaspoon of butter. Roll into balls just like the banana dumplings.

 

Handy tips
This dish should be served with white rice and avocado.

 

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Recipe: Majarete

junio 26th, 2012 | Posted by Iberostar Hotels & Resorts in Mystery Guest - (0 Comments)


Majarete is a typical dessert in the Dominican Republic, although it’s also popular in other Latin American countries.  The principal ingredient is ‘corn’ and the original, rustic version consists of grated corncobs mixed with cow’s milk, grated or shredded dried coconut milk  and sweet spices such as cinnamon, allspice, sweet cloves or nutmeg, although these latter two are stronger and can give the majarete a bitter taste if too much is added.

Ingredients:

• 1 Coconut

• 1 cup of cornflower

• 1 cup of milk

• 1 tin of condensed milk

• 2 cups of warm water

• 250g of sugar

• 1 whole cinnamon stick

• Cinnamon powder and salt to taste

Preparation:

1. – Peel the coconut, removing the black rind until you obtain the white coconut flesh

2. – Cut the coconut flesh into pieces and blend it with a cup of warm water before straining to remove the milk.

3. – Remove what’s left in the colander and blend and strain again with the other cup of warm water to obtain two cups of milk.

4. – Dissolve the cornflower in the last cup of milk obtained from the coconut flesh, liquidise the flour and dissolve it in two cups of cow’s milk.

5. – Place on a low heat and add the cinnamon stick and salt.

6. – When it comes to the boil add the sugar, salt to taste and the first coconut milk.

7. – Leave it on the heat for approximately 15 minutes until it looks like a creamy atole drink.

8. – Pour into shallow moulds and allow to set.

When cold, sprinkle finely with cinnamon powder.

 

Photo |Carol Dandelion234

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BAKLAVA RECIPE

junio 11th, 2012 | Posted by Iberostar Hotels & Resorts in Mystery Guest - (0 Comments)


Baklava is one of Tunisia’s most exquisite traditional desserts. And to make it easy to prepare, we’ve got a special chef’s tip for you: if you haven’t got any rose water at home, you can replace it with the same amount – two spoonfuls – of orange blossom water.

 

Ingredients:

  • ½ kg of filo pastry (you can use flaky pastry instead, but the result is not the same)
  • 300 g of peeled, chopped nuts
  • 2 or 3 spoonfuls of sugar
  • A couple of spoonfuls of ground pistachios (optional)
  • Light syrup (made with sugar, a little water and cardamom beans)

Instructions:

  1. Grease a round mould that can be placed in the oven with sufficient oil or melted butter.
  2. Add a layer of filo pastry.
  3. Spread with oil or butter and add another layer.
  4. Repeat this process until there are 4-5 layers.
  5. Mix the sugar with the chopped nuts and place them on the pastry. Add a little more butter or oil.
  6. Add another 6-8 layers of filo pastry.
  7. Wet the palm of your hand with water and pass it over the pastry, and then spread with oil or butter.
  8. Using a sharp knife, score with a diamond or square pattern.
  9. Place the mould in a hot oven for 20 minutes, then reduce to a moderate heat until the dessert is golden brown.
  10. Remove from the oven and pour the syrup over the Baklava while it is still hot. You may decorate it with pistachios. Serve warm or cold.

 

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Vanilla Flan (Vanilla Custard)

mayo 1st, 2012 | Posted by Iberostar Hotels & Resorts in Mystery Guest - (0 Comments)

“Flan” is the Spanish name for vanilla egg custard, topped with caramel sauce. Flan makes a great finish to any meal because even though it is sweet, it is a light dessert.

  Ingredients for 4:

2.5 cups of milk
 100 g of sugar
 4 eggs
2 vanilla beans

 Caramel Ingredients

 150 g of sugar
1/4 tsp. of water

Directions:

Put a heavy skillet or saucepan over medium heat. Add the sugar. With a wooden spoon, keep the sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Pour the caramel into dish. 

In another saucepan boil the milk with the vanilla.  Meanwhile in a mixing bowl add the eggs beat slightly, Mix in the sugar. Stirring constantly, gradually add hot Milk. Pour the mixture into the dish that already has the caramel.

Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake at 150 ° C for about 25 minutes.

Bon appetit!

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Quinoa Salad

marzo 15th, 2012 | Posted by Iberostar Hotels & Resorts in Mystery Guest - (0 Comments)

For all who want to enjoy restaurant food at home, today we’re giving you another recipe: “Quinoa Salad”. A simple recipe, light and above all very, very healthy.

We hope you enjoy it.

Serves 4

100 g of quinoa
25 g of goji berries
1 leek
1 red pepper
1 carrot
70 g of oyster mushrooms
100 g of sprouts varied
½ dl olive oil
Sesame oil
Soy sauce
Pepper and Salt

Directions:

  • Cook the quinoa in a pot with water and salt for 25 minutes.
  • Once the quinoa is cooked, drain and add refresh water in a strainer.
  • Put the olive oil and sesame oil in a skillet and sauté all the vegetables cut into squares (except the berries) you want to leave them al dente.
  • Put the quinoa in a bowl and add the vegetables and berries.
  • Season it with soy sauce and some pepper.
  • To place on a dish, you can put the quinoa in a pan mold and garnish with sprouts sprinkled on top.

NOTE: The Goji Berry is a small red berry produced by the Lycium Barbarum plant, which is native to certain remote regions of China, Tibet, and Mongolia. Goji fruit is one of the most beneficial and nutritious for the body. You can find them in health food stores.

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