Monday, 17 July 2017

Potato cubes with cheese sauce

Today we bring you a delicious recipe to take as an appetizer that is prepared quickly, and is delicious!

Ingredients for 2 servings:
- 3 medium potatoes
- Olive oil
- 1/2 wedge of Iberian cheese 
- Chopped parsley
- Salt

- Wash and peel the potatoes.
- Cut them into cubes of the same size.
- Make a hole in the top of the cubes.
- Sprinkle a little salt on the potatoes.
- In a frying pan with hot olive oil, fry the potatoes over medium heat to brown slowly and soft on the inside and crunchy on the outside.
- Grate the cheese and heat in a saucepan with a spoonful of water over very low heat until a cream is formed.
- Pour the cheese sauce over the potatoes, filling the holes in the top.
- Sprinkle a little chopped parsley to decorate.

Bon appétit!

Thursday, 13 July 2017

Cheese baskets with pisto

Today we share with you this great idea to prepare delicious appetizers based on cheese and pisto, so typical of our country!

Ingredients for 8 units:
- 1 wedge of semi-cured cheese 
- 8 tablespoons of pisto (you can see the recipe here)

- Grate the wedge of semi-cured cheese and divide it into 8 bunches.
- In a dish, extend one of the bunch forming a thin layer and give it a rounded shape.
- Introduce it in the microwave at 800W for about 1 minute until the cheese undoes and begins to harden a little with the heat, so that it can be molded easily.
- Put it inside a small cupcake mold and let it cool.
- Cut the remaining edges of the basket by following the mold as a guide.
- Unmold and place a spoonful of Manchego pisto inside.
- Repeat the same operation to form all baskets.

Bon appétit!

Friday, 7 July 2017

Bean salad with avocado and surimi

We continue another day with a rich and light salad that will refresh the summer. It has an original mixture of ingredients and whose flavors combine perfectly.

Ingredients for 2 servings:
- 5.3 oz of cooked white beans
- 1/2 avocado
- 1 tomato
- 6 crab sticks 
- 12 black olives
- 12 green olives
- Chopped parsley
- 2 tablespoons of olive oil
- 1 tablespoon of vinegar
- 2 tablespoons of water
- 1 spray of garlic spray
- 1 teaspoon of honey
- Salt
- Black pepper

- Drain the beans well in a strainer.
- Wash and cut the tomato in wedges.
- Cut the crab sticks into strips.
- Cut the avocado in half, drain half with a spoon and cut into thin wedges.
- Put in the plate the beans, tomato, avocado, crab sticks and olives.
- Sprinkle a little parsley chopped over.
- Prepare the vinaigrette by mixing the oil, vinegar, water, garlic spray, honey, a pinch of salt and pepper.
- Pour over the salad and serve cold.

Bon appétit!

Thursday, 6 July 2017

Torrezno of innovation

Today we want to introduce you a curious torrezno that will delight everyone. The chef in charge of this recipe is Carlos Aldea, Chef of the Parador de Soria, and one of the young promises of gastronomy. We assure you that you will love it!

Ingredients for 5 servings:
- 18 oz of marinated bacon
- 53 oz of whole milk
- 3.5 oz of tomato
- 1.3 oz of celery

- The previous day cut the bacon marinated in 5 pieces of a thickness of 2 fingers approximately.
- Leave to stand for 8 hours uncovered.
- Remove the skin of the torrezno without leaving any meat. Reserve both parts separately.
- Preheat oven to 200°.
- Place the five pieces of crust in the oven tray and top with something that weighs and withstands the heat, so they will not bend during the 15 minutes of cooking. The result will be crispy roasts.
- To prepare the mousse we add in a saucepan the milk and the lean one of the torrezno (the meat that we had separated of the skin).
- Cook over low heat until the bacon is cooked and tender.
- Reserve a third part of the cooked bacon to decorate and the rest we crush until obtaining a uniform cream.
- Let cool the cream and, once cold, mount the mousse with a blender with the attachment of the rods.
- Put it in a pastry bag.
- Wash and cut the tomato into small squares of the same size and the celery in slices of the same thickness.
- Serve putting the toast of the skin of the torrezno, a little mousse and, to decorate, a piece of tomato, another of celery and another of the cooked bacon that we had reserved.

Bon appétit!

Tuesday, 4 July 2017

Salad of rice three delights with mustard mayonnaise

Today we version the rice three delights giving form of salad to make it cooler during the summer.

Ingredients for 2 servings:
- 6.5 of basmati rice
- 2 thick slices of turkey
- 5 crab sticks of surimi
- 1 egg
- Chopped parsley
- 3 tablespoons of mayonnaise
- 1 tablespoon of mustard
- Olive oil
- Salt

- Cook the rice in boiling water with a pinch of salt for the time indicated by the manufacturer.
- Cut the surimi sticks into thin strips.
- Beat the egg, add a pinch of salt and make a French tortilla in a frying pan with a splash of olive oil.
- Cut the turkey into small squares.
- Cut the tortilla into small pieces too.
- Mix all ingredients, as well as mayonnaise and mustard and stir well until all ingredients are integrated.
- Serve with a metallic ring and decorate with a little chopped parsley on top.

Bon appétit!