Mixed Doria Recipes

MIXED FRUIT DAIQUIRI

Steps:

• Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.

MIXED DORIA

Steps:

• Cut the mushrooms into thin slices and the bacon into very thin slices.
• Heat 30g butter and olive oil in a frying pan.
• Add the mushrooms and bacon and fry together.
• Add the cooked rice, making sure it does not stick, then flavor with salt and pepper.
• Add the minced parsley.
• In a separate frying pan, melt butter to taste.
• Fry the minced onions without burning them.
• Add heated white sauce and mix thoroughly.
• Fry the shrimp, whitefish and scallops separately, then cut into random sizes.
• Grease a gratin dish with 10g butter.
• Transfer the fried rice, mushrooms and bacon to a serving dish, placing the fried shrimp, whitefish and scallops, then half of the Gruyere cheese on top of it.
• Put the white sauce over the whole, and with the remaining Gruyere cheese, scatter it around. Bake in a 180C oven until it browns. When the doria has browned, transfer to a serving dish.

SOUP DORIA

Steps:

• Heat the olive oil in a large pot over medium heat.
• Add the bacon and let it render slowly in the olive oil, stirring every so often to keep it from sticking, for about 5 minutes, until it starts crisping up.
• Add the onions, leeks, and red pepper flakes. Turn the heat up to medium-high, mix the vegetables and the bacon together well, and let them cook for about 3 minutes, stirring every so often, until the onions and leeks have started to soften but the onions have not colored.
• Add the carrots, celery root, potatoes, Jerusalem artichokes, salt, pepper, chicken broth, and the herb packet. Mix everything together. Then turn the heat to high and let the soup cook at a low bubble for about half an hour, until the vegetables soften up (but before they get super-mushy).
• Add the kale, stir it into the soup, and cook it down for about 10 minutes, until it's soft and cooked all the way through. Pull out the herb packet.
• Serve the soup with some good bread on the side. I like to top each bowl with a drizzle of hazelnut or pumpkin-seed oil and a sprinkling of cheese.

POTATOES DORIA

Steps:

• Trim off the ends of each cucumber. Using a swivel-bladed paring or scraping knife, scrape off the skin of each cucumber. Split cucumbers lengthwise in half, and scoop out and discard the seeds of each half. Cut each cucumber in half crosswise into very thin slices. There should be about 3 cups.
• Cut potatoes in half and put each half cut side down on a flat surface. Cut each half, in a downward motion, into 1/4-inch-thick slices. Cut the slices uniformly into 1/4-inch-thick ''sticks.'' Put the pieces into a basin of cold water until ready to use.
• Drain potatoes and put them in a saucepan. Add one cup water and salt and bring to the boil. Let simmer 5 minutes.
• Add cucumber slices and cover. Let cook about 3 minutes. Drain immediately. Add butter and dill and stir gently to blend thoroughly. Serve.

MAGGIE'S DORIA

Steps:

• Saute chicken, mushrooms and onions in a large frying pan in butter on medium heat until cooked through and mushrooms have released their juice, adding a dash or two of salt and pepper to taste. Stir in cooked rice and mix well.
• White sauce (double this if not using canned soup): In a saucepan on low-med heat, melt butter and whisk in flour. Gradually add in milk and whisk until sauce thickens.
• Once the sauce thickens, you can either pour it and the canned soup (or double white sauce if not using the soup) on top of the rice mixture and mix well OR you can go to the next step and just add the white sauce/soup to the top without mixing, just before adding cheese.
• Grease an ovenproof dish (or 4 smaller gratin/doria/personal casserole dishes) with butter or cooking spray, add the rice mixture and top with cheese.
• Bake uncovered for about 20 minutes at 210°C or 410°F.