Monday, July 12, 2010

Alioli

Tomorrow night my two elder girls complete their 3 month Spanish classes at UTAR.
To celebrate, the class and lecturer decided to have a little fellowship. Obviously the theme is "Spanish food".

I searched for ideas on the internet and found "Bread with Mushrooms and Alioli", a tapa.
The recipe seemed simple and making mayo actually is my forte.

Ingredients

Preparation

Heat the olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.

Toast bread slightly, just to dry it out a bit. Spread with alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.


I did some research on the internet for alioli and eventually concoted my own method.

This stone pestle
is an "ancestral heirloom". It was my grandmothers and then passed to my mother's second sister and then my mother and finally became mine. It's a 'giant' of a stone pestle. I have 3 sizes and this is the largest.

There are about 10 garlic cloves in there.

The pestle is huge and heavy. *pound, pound, pound*


The first few drops of Extra Virgin Olive oil mixed in the crushed garlic.


Adding spoons full of Extra Virgin Olive oil.


Mix, mix and mix!


Managed to yield two bottles of Alioli.



Tastes fantastic! Can't wait to cook the mushrooms tomorrow now that the Alioli is done.


2 comments:

Meggy said...

I love alioli!I tasted it during my several trips to Spain, and it's so tasting and interesting!It should tasta so good with mushrooms!And with potatoes too!

Bento Pet said...

meggY: It's delicious and my eldest daughter has had it for breakfast the last two days. Made the mushrooms on toast for their Spanish class fellowship and it was all gone in a zip.

LinkWithin

Blog Widget by LinkWithin

Learn a WORD a day!

How's your spelling?

Your Spelling is Perfect
You got 10/10 correct.

Your spelling is excellent. You also have a great memory and eye for detail.
You Are Cilantro
The bad news is that there are some people who can't stand you.
The good news is that most people love you more than anything else in the world.
You are distinct, unusual, fresh, and very controversial. And you wouldn't have it any other way.