Tequeños

Today's recipe is the typical Venezuelan tequeños that we like so much, in this case they are stuffed with cheese and they are delicious. Do you dare to prepare them?

Recipe for 10 units:

- 7 oz of flour

- 1/2 egg

- 1.8 oz of butter

- 1.8 oz of water

- 1 pinch of salt

- 10 sticks of semi-cured cheese

- Olive oil

Recipe:

- In a large bowl, add the flour and make a hole in the center.

- In that hole add the beaten egg and the butter.

- Pour the water and salt and start mixing everything with a wooden spoon until all the ingredients are integrated.

- Sprinkle a little flour on the counter and start kneading until you get a smooth dough.

- Let the covered dough rest for 5 minutes with the bowl.

- Roll out the dough little by little with a rolling pin until it is very fine.

- Cut the dough into long strips.

- Roll the dough over each cheese stick, covering one end of it well at first, until they are completely covered.

- In a saucepan with plenty of very hot olive oil, fry the tequeños until golden.

Bon appétit!

Welsh Rarebit in Crock Pot

This recipe is a typical snack of the United Kingdom for several centuries, there are many varieties, but we bring you the traditional one so that you can prepare it at home with a slow pot (in a normal pot it would also be very easy to make, but you should be looking the pot while cooking).

Ingredients:

- 7 oz of cheddar cheese

- 1.5 tablespoons of old mustard

- 3.5 oz of toasted beer

- Ground white pepper

- Bread

Recipe:

- Grate the cheese or cut it into very small pieces.

- Place it in the bucket of the Crock Pot.

- Add the beer, mustard and a pinch of ground white pepper.

- Mix all ingredients well.

- Cook 1h and 30 minutes in HIGH.

- Cut the bread into slices and toast them until brown.

- Mix well so that the cheese is completely melted and served on toasted bread.

Bon appétit!

Pulled Pork

Today we bring you a delicious recipe of American origin to put as a filling in sandwiches, the meat is so tender and soft that it is impossible to resist.

Ingredients:

- 18 oz of pork in one piece (you can use loin, headboard or sirloin).

- 1/2 onion

- Mojo picón

- 4 pcs hamburger bun with cereals

- 1 tomato

- 1 tablespoon of honey

- 2 tablespoons of apple vinegar

- Oregano

- Sweet paprika

- Black ground pepper

- Olive oil

- 3.5 oz of meat broth

- 3.5 oz of water

Recipe:

- The first thing we are going to do is a marinade for the meat, so that it enhances its flavor.

- Wash the tomato thoroughly and grind it with the blender.

- In a bowl mix the crushed tomato with honey, vinegar, a little oregano, sweet paprika and black pepper.

- Remove well and put the meat in the bowl, spinning whenever you can so that it is equally marine.

- Cover the bowl with transparent film and leave it in the refrigerator overnight.

- Peel and cut the onion in julienne.

- In a pan with a drizzle of olive oil, sauté the onion until golden.

- Add the meat with the marinade to the pot and cook until golden.

- Pour the broth of meat and water and let it cook over medium-high heat with the lid on until the meat is very soft and can be easily crumbled with a fork.

- If you need more liquid, go adding water until the meat is at its point.

- Take the meat out of the pot, cut it into pieces and start to break it.

- Place it on the bottom of the hamburger buns.

- Add a tablespoon of mojo picón on the meat.

Bon appétit!

Pastrami sandwich

Today we travel with all of you to New York to try this typical Pastrami sandwich that you can try in so many restaurants in the city. In our country this meat is not as well known as there, but we like it a lot for its smoky flavor, and we are sure that if you taste it, you will love it, besides, it is super easy to make!

Ingredients for 2 pcs:

- 4 slices of bread with seeds

- 4 slices of Pastrami

- 4 pickled gherkins

- Rúcula

- Mayonnaise

- Mustard

Recipe:

- Cut the pickles into slices.

- Spread two slices of bread with mayonnaise and the other two with mustard.

- In slices with mustard, place a layer of sliced pickle on top.

- Cut the slices of pastrami into several pieces about the bread size.

- Place some on top of each other until it is very loaded with pastrami.

- Add some rocket leaves on top.

- Close the sandwich with the slice with mayonnaise.

- Cut it in half and serve.

Bon appétit!

Falafel

You already know that we love international recipes and this, typical of the Middle East (especially Egypt) is one of our favorites. It can be tasted as it is or accompanied by pita bread, lettuce, tomato and yoghurt sauce. It's delicious!

Ingredients for 2 people:

- 9 oz of chickpeas

- 1/2 onion

- Fresh parsley

- Fresh coriander

- 1 large clove of garlic

- 1/2 teaspoon of ground cumin

- Breadcrumbs

- 1 teaspoon of bicarbonate

- Salt

- Black pepper

- Olive oil

Recipe:

- Soak the chickpeas in a bowl with water the night before.

- The next day, grind directly (uncooked) with a chopper or blender.

- Also chop the peeled onion, a small bouquet of parsley, another of coriander and a splash of water.

- Add a little salt, the ground cumin, a pinch of black pepper, the bicarbonate and mix everything well.

- Let the dough rest in the fridge for 30 minutes so that later it is easier to handle.

- If at the time of handling the dough is very wet, add a little breadcrumbs to be able to handle them better.

- Form with the dough balls and crush them a bit as if you were mini burgers.

- Fry the falafel in a saucepan with plenty of very hot olive oil until golden.

Bon appétit!

Chermoula with eggplants and cashew

Although chermoula is a spicy paste typical of North Africa, it can also be used as a base or dressing of many dishes, and it is perfectly combined with vegetables, fish ... Its bittersweet touch makes this dish irresistible.

Ingredients for 2 servings:

- 1 eggplant

- 1/2 onion

- 1 clove of garlic

- 1/2 red pepper

- 1 tomato

- 1 handful of raisins

- 1 handful of cashews

- 1/2 teaspoon of ground cumin

- 1/2 teaspoon of ground cinnamon

- 1/2 teaspoon of sweet paprika

- Olive oil

- 1 splash of wine vinegar

- 1 tablespoon of honey

- Salt

Recipe:

- Wash and dice the eggplant.

- In a pan with a good jet of olive oil, sauté the aubergine until golden.

- When it is half cooked, add a little salt.

- Remove it from the pan and reserve it.

- Peel and cut the onion in julienne.

- Reheat it over low heat in the same pan where you have cooked the aubergine until it caramelizes.

- Peel and cut the garlic into very small squares.

- Wash and cut the red pepper into strips and then, cut them in half.

- When the onion begins to brown, add the garlic, cumin, cinnamon and paprika.

- Add the pepper and mix everything until all the vegetables are tender.

- Sprinkle a pinch of salt and add the raisins.

- Wash and cut the tomato into very small pieces.

- Let the vegetables cook for five more minutes before adding the tomato and then let it sauté for five more minutes.

- Incorporate wine vinegar and honey.

- 5 minutes later, add the aubergine and cashews and stir everything while it's frying a few more minutes so that all the flavors are well integrated.

Bon appétit!

Biryani Rice

Today we present you this international recipe, typical of India, that we learned in an Indian cuisine course.

Ingredients for 2 servings:

- 5.3 oz of basmati rice

- 10.6 oz of water

- 3 tablespoons of Indian seasoned oil 

- 1 teaspoon of ground ginger

- 1 sachet of ground saffron

- 1 clove

- 1 onion

- 2 teaspoons of fresh coriander

- 2 teaspoons of garam masala

- 2 tablespoons of milk

- 1/2 red pepper

- 1/2 green pepper

- 1/4 leek

- Cashew nuts

- Almonds

- Salt

Recipe:

- In a small bowl, pour the milk and sprinkle the saffron.

- In a saucepan with hot oil, insert the clove and let it infuse.

- When it has flavored, remove the clove.

- Peel and cut the onion into small squares.

- Add it to the saucepan with the oil and sauté.

- Sprinkle a little salt over and stir.

- Wash and cut into squares the peppers and leek.

- Add them to the onion until everything is browned.

- Incorporate all spices: ginger, coriander, garam masala and saffron with milk.

- Add the rice and the water and raise the fire until it starts to boil.

- Add cashews and almonds to taste.

Bon appétit!

Zaâlouk (زعلوك)

Today we travel to Morocco with this eggplant salad, an starter well known there and often accompanied by Moroccan bread.

Ingredients for 2 people:
- 1 eggplant
- 1 green pepper
- 1 tomato
- 2 cloves of garlic
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- Fresh parsley
- Salt
- Olive oil


Recipe:
- Wash the eggplant, cut the stem, cut in half and then into strips.
- Enter it in a pan, sprinkle some salt and cover the base with water (approximately 2-3 cm).
- Cook over medium heat until eggplant is very soft and almost falling apart.
- Wash the peppers and tomatoes and cut them and squares.
- In a skillet with a little olive oil, fry over medium heat until soft.
- Add it to the pan where you have eggplant and mix.
- Peel the cloves of garlic and cut into small squares.
- Wash the parsley, cut the leaves into large pieces and add to vegetables.
- Sprinkle paprika, cumin and garlic.
- Stir well and serve hot.

Bon appetit!

Musaka (Moussaka)

Today we travel to Greece, with its beautiful scenery, beaches and pretty villages, to eat their fantastic moussaka, increasingly known in our country. It's delicious!

Ingredients for 2 servings:
- 1 eggplant
- 1 large potato
- 1 onion
- 1/2 zucchini
- 10 oz of minced meat
- 1 clove of garlic
- Olive oil
- 1 tablespoon of tomato sauce
- 2 tablespoons of flour
- 7 oz of milk
- Salt
- Black pepper
- Thyme
- 1/2 teaspoon of cinnamon
- 1 yolk of egg

Recipe:
- Wash and cut eggplant into slices.
- Fry in a pan with a little olive oil until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel the potatoes and cut them into very thin slices.
- Peel the onion and cut 3/4 parts of it into julienne. Reserve the other 1/4 for later.
- In the same pan where you have fried eggplant, fry potatoes with the onion you've cut into julienne.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Wash, peel and cut the zucchini into thin slices.
- In the same pan where you have fried eggplant, potato and onion, fry zucchini until golden.
- Sprinkle a little salt, pepper and thyme.
- Put them on a plate with paper towels and reserve.
- Cut into cubes the 1/4 onion we have left and fry with a little olive oil.
- Cut into squares the garlic clove and add to the onion.
- Sprinkle cinnamon and stir.
- Add the minced meat and tomato sauce while mixing well until the meat is ready.
- In a different pan, pour a drizzle of olive oil and heat over medium heat.
- Add the flour and a pinch of salt and stir to mix until the flour is brown.
- Pour the milk gradually, stirring until a smooth cream is formed.
- Remove from heat and add the egg yolk. Stir well until blended with bechamel.
- Mix some of the bechamel with minced meat to make it creamier.
- Start serving: first placing a layer with eggplants, over the potatoes and onions and then the zucchini.
- Put another generous layer of minced meat and end with one of bechamel.

* If you want you can sprinkle Parmesan cheese over the bechamel and grate in the oven until golden, although we have opted for lighter version ;-)

Bon appetit!

Focaccia

We have prepared this typical recipe from Italy with tomato and basil, and it really doesn't need anything else, but admits the ingredients that you like.

Ingredients:
- 17.7 oz of bread flour
- 0.25 oz of baking powder
- 11.3 oz of warm water
- 3.5 oz of polenta
- A pinch of salt
- Olive oil
- Cherry tomatoes
- Fresh basil leaves

Recipe:
- In a small bowl, mix the yeast with the water until it dissolves.
- In another large bowl place the flour, salt and a little olive oil.
- Pour the water with the yeast slowly on the flour.
- Start mixing with a fork until the dough has a little body.
- Then knead with your hands about 10 minutes until you have a smooth elastic dough.
- Cover the dough with the same bowl and let stand at room temperature for 40 minutes.
- In a suitable ovenproof dish (we use a pyrex), sprinkle the polenta to cover the entire base of the fountain.
- Stretch the dough to cover the base of the fountain and enter it.
- Pour a drizzle of olive oil over the dough and spread it gently with your fingers.
- Put your fingers inside the entire surface of the dough to create holes.
- Enter a basil leaf on several of the holes of the focaccia (ours had 18).
- Wash and cut the cherry tomatoes in half.
- Place a half of tomato over each of the basil leaves.
- Cover the source with a cloth and let stand about 45 minutes at room temperature to increase its size naturally.
- Sprinkle a bit of salt over the focaccia.
- Preheat oven to 200 degrees.
- Cook your focaccia for 25 minutes until golden.
- Pour another little olive oil on top.
- Carefully remove the focaccia of the dish and serve.

Bon appetit!

Golden cod (Bacalhau dourado)

Today we travel to Portugal with one of its most typical recipes, bacalhau dourado, a popular dish in the Alentejo region.

Ingredients for 2 servings:
- 14 oz of cod
- 2.8 oz of crispy straw potatoes
- 4 eggs
- Olive oil
- Black pepper
- Chopped parsley

Recipe:
- If you have a cod fillet, the first thing to do is to desalt in water for as long as directed by your fishmonger.
- Then enter it in boiling water for 3 minutes to soften it and make it easier to crumble and remove the bones. You can save this step by buying it crumbled directly.
- In a skillet with a little olive oil, fry crumbled cod until golden.
- Add the straw potatoes to the pan. (We have bought them ready-made, but you can prepare at home peeling raw potatoes into thin strips and frying them in olive oil).
- Mix the potatoes with cod.
- In a bowl beat the 4 eggs, add black pepper and stir.
- Pour the eggs into the pan and stir continuously to mix with potatoes and cod while curdle.
- Serve and sprinkle chopped parsley on top for garnish.

Bon appetit!

Coq au vin

Today's recipe is inspired by this traditional French dish that has crossed our borders, we have loved to coq au vin!

Ingredients for 2 servings:
- 2 chicken breast fillets
- 1/2 onion
- 7.05 oz of whole mushrooms
- 16.9 oz of red wine
- 3.38 oz of white wine
- 1 clove garlic
- 1 bay leaf
- 1/2 tablespoon flour
- Thyme
- Olive oil
- Salt
- Pepper

Recipe:
- Cut the chicken fillets into pieces and sprinkle salt and pepper.
- In a pan with a little olive oil fry them until golden.
- Cut the onion into strips and add it to the chicken.
- Add the white wine and cook to evaporate the alcohol.
- Add the red wine and whole mushrooms.
- In a glass with a little water, pour the flour and stir well until it's well mixed with the water and add to the casserole.
- Let cook for about 30 minutes over medium heat, stirring occasionally.

Bon appetit!

Spanish Omelette

I especially like this recipe because it is simple to make and is very tasty. You have to do it a few times until it is perfect, especially in the beginning because the potato is easy to stay hard or do not cook well, or falling to flip!

Ingredients:

- 3 potatoes (one large and two small, this ones more or less of the size of your fist)

- 2 eggs

- 1/2 onion

- Salt

Recipe:

- Wash the potatoes, peel and split them into slices as thin as possible.

If you can not split them very thin with a knife, you can split them with the potato peeler, they will remain in strips instead of round, but once the ​​tortilla is made, is not noticeable.
- Split the onion into stripes.

- Heat enough oil in the pan (a finger or so tall) and place over low heat fry the potatoes and the onion. It is better to take a little longer, but we make sure that will not burn or stick to the pan. Remove from time to time.

- Take a little salt to the potatoes.

- Once the potatoes and the onion are cooked, drain with a slotted spoon and throw them in a colander to remove the maximum oil you can and reserve.

- Beat in the two eggs in a bowl, add the potatoes and the onion and return to take another little salt. Stir well until the egg, potato and onion join.

- Heat in a pan a little oil (I often take advantage of the one I used to do the potatoes, you can strain the rest in a colander and save to use again).

- Pour the contents of the bowl into the pan and, using a slotted spoon, try to smooth the top surface and the sides of the Spanish omelette.

- Stir the pan from time to time so that the omelette does not stick.

- Put a plate over the pan (which has larger diameter) and quickly rotate the pan to move the omelette to the plate. Slip it gently back to the pan on the other side and repeat.

*Tip: the time that you leave the Spanish omelette in the pan depends on your taste, if you prefer uncook you must leave soon, and if you like very cooked, leave it longer, but be careful the ingredients do not burn!

Bon appétit!