Grilled zucchini with homemade chimichurri sauce

You can combine chimichurri sauce with vegetables, like today, with meat, with fish ... it's good with many dishes and gives a rich flavor and a little spicy.

Ingredients for 2 servings:
- 1 large zucchini
- 1 cup of water
- 1 tablespoon of salt
- 1 clove of garlic
- 4 tablespoons of oregano
- 1 tablespoon of cayenne pepper
- 1 teaspoon of black pepper
- 4 tablespoons of olive oil
- 1 tablespoon  of vinegar
- 1 leaf of bay

Recipe:
- Wash and cut the zucchini into thin slices using a mandolin.
- Fry over medium heat in a pan with olive oil until browned on both sides.
- While the zucchini is done, slice the garlic into very small pieces and reserve.
- Insert the glass of water with a tablespoon of salt in the microwave for about 40 seconds until hot.
- Stir well to dissolve the salt.
- Pour the water over a large bowl and add the chopped garlic, oregano, cayenne pepper, black pepper, olive oil, vinegar and the leaf of bay.
- Mix well until the sauce is formed and allowed to cool to room temperature.
- Place the zucchini on a plate with paper towels to remove excess oil.
- Serve and pour over the chimichurri sauce or serve it in a bowl.

Bon appétit!

Macaroni with pepper sauce

Today we return with another recipe "firefighting", those that can be prepared in 10 minutes when you do not know what to do.You'll love!

Ingredients for 2 servings:
- 7.05 oz of macaroni
- 5.29 oz of liquid cream
- 1 tablespoon of margarine
- A splash of white wine
- Ground black pepper
- 1 stock cube
- Salt
- Oil
- Chopped parsley

Recipe:
- Cook the macaroni in boiling water until they are al dente and drain.
- In a skillet, melt margarine over low heat.
- Pour a splash of white wine and let the alcohol evaporate for a few minutes.
- Add the stock cube and stir well.
- Add the cream, black pepper and stir to mix everything well.
- Mix the sauce with macaroni and sprinkle some chopped parsley on top.

Bon appétit!

Stuffed Peppers

Today's recipe is very versatile, you can adapt the fill to what you have at home or what you want at the time. Which I propose today is very rich and very healthy, I recommend it for a light dinner.

Ingredients for 2 servings:
- 11 peppers of Piquillo
- 1 large sheet of lettuce
- 5 crab sticks
- 1 can of tuna in brine
- 1 boiled egg
- 1 pinch of onion
- 1 dash of milk
- 1 cheese portion
- Salt
- Pepper
- Oil

Recipe:
- Drain well piquillo peppers to remove the broth.
- In a blender, shredd the lettuce, crab sticks, tuna, egg and pinch of onion. Reserve.
- In a glass suitable for blender, enter 3 red peppers, a dash of milk, the cheese portion, a pinch of salt and pepper and a drizzle of oil.
- Whisk well until you have a smooth sauce not too dense. (If you have it thick, you can add a little more milk while you continue mixing to make it a little more liquid the texture).
- Take the remaining 8 piquillo peppers and fill them with a spoon with the mix you've crushed in the grinder.
- Place them on a plate and pour some of the sauce on top for garnish.

Bon appétit!

Biscuit and caramel custard

Today's recipe is a dessert that we tested recently and is yummy, your guests will be delighted, it's also very easy to do!

Ingredients for 3 servings:
- 2.11 oz of biscuits
- 3 cookies to decorate
- 1.76 oz sugar
- 1.05 of liquid caramel
- 7.05 oz of liquid cream
- 12.34 oz of milk
- 1/3 of an envelope of curd

Recipe:
- Crush the biscuits to powder using a mincer.
- In a saucepan over medium heat introduced biscuit powder, sugar, caramel, cream, milk and curd powder.
- Stir continuously until it begins to boil, and then hold it over low heat, stirring the mixture for 10 minutes.
- Pour the mixture into the containers where you are going to serve, placed on the top a cookie to decorate and allow them warm.
- Once they are at room temperature, put them in the fridge two hours.

*Tip: If you don't have a mincer, you can grind the cookies with a mortar or putting them in a plastic bag to freeze food and roll over.

Bon appétit!

Menu for Valentine's Day

Today we come with a special menu for Valentine's day, easy to make and delicious!

As an appetizer we have these roses with ham and green pepper, as a main dish an omelette with a heart shape and as a dessert, these cinnamon cookies with heart-shaped and other like "chips ahoy" with black and white chocolate, you'll love them!

Ingredients and recipe Roses ham and peppers:

- 4 heads of green pepper

- 4 slices of ham

- Chopped parsley for garnish

- Wash the heads of the green peppers it and remove all the seeds.

- Cut them shaping of peaks in the end, as in the image.

- Take a slice of ham, fold in half, roll up and enter into the pepper.

- Serve the peppers and garnish with some chopped parsley.

Ingredients and recipe hearts of sausage stuffed of Spanish omelette:
- 3 medium potatoes
- 1 egg
- 2 sausages
- Salt
- Olive oil
- Ketchup

- Wash, peel and cut the potatoes into very thin slices.
- Fry them over medium heat in a skillet with a little olive oil.
- Add a little salt and stir well.
- When they are soft, drain to remove excess oil.
- Cut sausages in half vertically, but leave one end without cutting completely (at a distance of about 2 cm).
- Turn over the ends of the sausage that are cut to form a heart, and hold it with a toothpick to hold the shape.
- In another pan with some oil, fry the sausage over medium heat until browned.
- Beat the egg in a bowl and mix well with the potatoes you have fried.
- Enter the egg mixture with the potatoes into the sausages and continue frying over medium heat until the egg is done.
- Using a spatula, turn around the sausages to make both sides of the omelette.
- Serve, remove the toothpick and decorate around with a few drops of ketchup.

Ingredients and recipe for cinnamon cookies:
- 3.52 oz of cake flour
- 2.56 oz of margarine
- 0.1 oz of baking powder
- 1/2 beaten egg
- 1.05 oz of sugar
- 1 teaspoon of ground cinnamon
- Icing sugar

- In a large bowl rid margarine until a you have a paste.
- Add the sugar and stir well.
- Once it is homogeneous, add the egg, flour, baking powder and cinnamon and stir again for a while.
- Stretch the dough with a rolling pin until about 0'5 cm thickness and cut cookies using a heart-shaped cutter.
- Preheat oven to 220º for 10 minutes.
- Place baking paper on the tray where to go and put the cookies bake at 200° for about 15 minutes until toasted.
- Once are toasted, take them out from the oven, let them cool to room temperature and sprink on top the icing sugar.

"Chips ahoy" cookies recipe 
The recipe is the same as for cinnamon cookies, all you have to do is replace the cinnamon for 4 ounces of white chocolate and 4 ounces of milk chocolate.
You must cut ounces into squares (each ounce in about 10-12 pieces) and add them to the dough while the egg, flour and baking powder.

Bon appétit!

Chicken rice and turmeric

This simple recipe will save you more than a pinch, and the taste will conquer you!

Ingredients for 2 servings:
- 2 fillets of chicken breast
- 5.29 oz of pump rice
- 2 tomatoes
- 2 cloves of garlic
- 1 heaping teaspoon of turmeric
- 1/2 chicken stock cube
- Chopped parsley
- Olive oil
- Salt

Recipe:
- Chop the chicken cubes and fry over medium heat in a skillet with a little olive oil.
- Crush in a mortar the peeled cloves of garlic and add them to the chicken with a little chopped parsley and salt.
- Move it while cooking for a few minutes.
- Wash the tomatoes, grate them and pour it over the chicken.
- Mix well, add the rice and turmeric and continue stiring a few minutes.
- Pour 6 cups of water and half chicken stock cube.
- Let it cook for 20 minutes while you stir occasionally.

Bon appétit!

Scrambled eggs with beans and blood sausage

I recommend the scrambled eggs today for a meal or as a special starter, this combination never fails!

Ingredients for 2 people:
- 5.29 oz of fried beans
- 1/2 blood sausage
- 2 eggs
- Oil
- 1 slice of sliced bread

Recipe:
- In a skillet with a little olive oil over medium heat fry the beans for a few minutes.
- Peel the blood sausage, break up and add it to the beans.
- When they are already cooked, add the two eggs and stir continuously to go curdling while  everything mix well.
- Toast the sliced bread.
- Using a round metal mold to put the scrambled eggs on the bread.

Bon appétit!

Smoked salmon and crab pate

Today's recipe is delicious, you can eat it such as it is or spread on toast. It's yummy!

Ingredients for 2 servings:
- 3.52 oz of smoked salmon
- 6 crab sticks
- 1/4 of onion
- 1 can of tuna in brine
- 1 egg
- 10 green olives
- 1 teaspoon of capers
- 2 tablespoons of mayonnaise
- Chopped parsley

Recipe:
- Cut using a round mold the smoked salmon to give the round form to the slice.
- Reserve leftover salmon to chop.
- Cut in a mincer crab sticks, tuna, onion, egg, green olives, capers, leftover smoked salmon and mayonnaise.
- Mix well and using a round mold, place the mixture on a plate and above the round slice of salmon.
- Sprinkle a little chopped parsley on the plate for decoration.

Bon appétit!