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Special dressing: The Scorpions (turn player on).

My husband and I have been together for 16 years now… wow, time flyes! We met in a mutual friend’s barbaque Fiesta, on a Summer day with good wine, meat, charcoal and smoke. Up on a 10th flat floor’s terrace, he conquered my brain from the very first second, and my heart fell after! Ever since, we’ve been together. We share our life, thoughts, feelings, hopes, good and bad moments, food… And I could not imagine life without him

Here is a dish prepared with all my love and I didn’t like the result oooohhhh! This things happens!!!: The foie heart broke, the mango didn’t look like I wished and also the following things happened:

♥ It was the first time I did it.
♥ I was in a hurry.
♥ Didn’t have the right kitchen tools.
♥ I didn’t follow exactly the measures of the recipe.

However, since I quite like the picture and the recipe is from Iker Erauzkin (linked in the left side), a great cook and a great person, whom had the kindness to send me a couple of his recipes; here you have it:

Ingredients for 4 servings:500 grs. of Duck’s liver, 20 cl. of Oporto wine, 20 cl. of Pedro Ximenez, 2 mangos, 5 grs. of sugar, some salt and some ground black pepper, 4 sandwich bread’s slices, sea salt, some drops of balsamic caramel.

Leave the foie (duck’s liver) outside the fridge for 1 hour. Clean it (take out the veins it could have) and place over a clean kitchen cloth and sprinkle the salt, pepper and sugar on it. Get the foie into the Thermomix with the oporto wine and the Pedro Ximenez Jerez and mix for 5 minutes at low speed. If the foie is too cold turn a bit the temperature so that it becomes a light mousse. If you don’t have a thermomix (which is my case) mix it with a food processor. I had to use microwave to heat it for a second in order to get the texture.

Place the foie mousse in a kitchen tin and reserve in the fridge. I took it out of the fridge too early and this is why it broke and the texture doesn’t look fine. I’ll check the ones I keep in the fridge and see if the longer they stay the better they show.

Use a round metal tin to shape the bread and place the circumferences in the oven, which you have previously heated to 180 ºC. Toast it and reserve.

Cut a circumference of the mango too. I cuted in small pieces and assembled inside the metal tin, but in view of the result, try the first option better. Place the mango on top of the toasted bread and the foie that you reserved in the fridge over the mango, sprinkle the sea salt and use the balsamic caramel drops to decorate the plate.

The taste and mixture of flavours was amazing!!! Foie and Mango are explosive!!!! Thank you Iker for the recipe… I hope that the next time I do a better job.



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02/14/2008 · 17:14 h by Peter M

OLE Chica! I love the Scoropions (I’ve seen them twice in concert) and no fear, your dessert still looks delicioso.

You have an excuse to try and make it again…here’s a hug!

02/14/2008 · 18:00 h by Heather

Aww, that still sounds like a very romantic dish! Happy Valentine’s Day, Suavecita!

02/14/2008 · 18:24 h by Ivy

Happy Valentine”s Nuria. I wish you to spend many years in love with your husband as we are (28). Your dish looks great although I have never had a similar dish before.

02/14/2008 · 20:01 h by Peter G

Nuria…wow! Foie gras? Good on you for giving this a go. I’m sure it tasted nice. “Buen…dia del Valentino”…{mi espanol is a little ruty!)

02/14/2008 · 21:08 h by Ann

Wow… what an amazing-looking recipe!

02/14/2008 · 21:39 h by Bellini Valli

The food was made with love and that is what counts today and always Nuria:D

02/14/2008 · 22:05 h by Pixie

It’s a very good first attempt and I’m pleased to hear you still blogged about it. I blog recipes that work and sometimes don’t work the way I expect them to. It only makes you a better cook! And 18 yrs how wonderful! Happy Valentine’s to you both and many more to come!

02/14/2008 · 23:45 h by Laurie Constantino

Nuria, even with the challenges you faced, this looks and sounds amazingly good. What a good valentine (and cook) you are!

02/15/2008 · 5:12 h by Ben

I know it is over, but Feliz dia de San Valentin! :D The dish might not look like you expected but when you do things with love nothing else really matters :D
Oh, and Scorpions! You are such a rebel :-p


02/15/2008 · 8:12 h by Núria

Hey Peter, good morning! I love all Scorpions ballads!!! So you are a heavy rocker????
Thanks for the kind words. Hope you had a w♥nderful Valentine’s Day!

Hola Guapa! Happy Valentines day to you t♥♥!

Hola Ivy! Hope your Valentine’s was good too!!! 28 years are a good amount of years!!! Hope you had a great day with your Bel♥ved!

Your español is s♥♥♥♥ cute Peter! The foie was exquisite!

Thanks s♥ much Ann!

Thanks, Val! Y♥u are so right! Hope you had a good Valentine’s day t♥♥!

Hola Pixie! Thanks for encouraging me with this dish! I was doubting, but I thought the same, it might help others my own errors and also it helps me! H♥pe you had a delicioso Valentine’s day!

G♥♥d morning Laurie! Thanks for your good wishes! Hope your Valentine’s day was great too!

Muchas Gracias Ben! Is your cold over? No g♥♥d to kiss a girl with a bad functioning of the nose!!! Just a silly joke… Buen San Valentín to you too, querido!!!

02/15/2008 · 14:18 h by JennDZ - The Leftover Queen

I am sure your valentine loved this dish Nuria! :)

02/15/2008 · 20:55 h by Núria

Thanks Jenn! He loved the dish and the desserts after ;-) he, he!

02/17/2008 · 16:30 h by amysep

See, Nuria, that’s what you’re loved – cause you admit defeat sometimes! It’s nice to see blogs talk about dishes that don’t quite work out the way you had planned… a little bit of humility is nice! Sometimes that’s why I love food blogs w/o pretense or ‘fanciness’. Nice, professional pictures doesn’t guarentee it’s going to be a great dish! Still, this looks like a delicious dish… I give you an “A” for effort!

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