Today's recipe is the typical torrijas of Easter that we love, there are many ways to prepare, in syrup, wine ... We suggest you in milk, which are the ones we like most :-) Ingredients for 8 toast: - 8 slices of bread special for torrijas - 1 litre of milk - 1 cinnamon stick - 3 tablespoons of ground cinnamon - 8 tablespoons of sugar - Oil Recipe: - In a saucepan, heat 1/2 litre of milk with cinnamon stick (which previously you have to push a bit to release the smell) and when it begins to boil, sprinkle ground cinnamon, stirring continuously until dissolve. Let it boil a few minutes over low heat. - In a bowl pour another 1/2 liter of milk in another bowl whisk two eggs. - Heat over medium heat oil in a pan. - Dip each slice of bread in milk and then in the egg. - Fry them in the pan with oil until golden. - Go placing in a deep dish and sprinkle a spoonful of sugar on each torrija. - Put the milk where you have has wet the bread slices together with which has the cinnamon and stir well to mix. - Pour the milk with cinnamon over the torrijdas until they are covered and allow to cool. - Then cover the dish and put it in the fridge for a couple of hours to make them delicious. Bon appétit!
Today's recipe is perfect to have it ready in advance or to bring to the office, convenient and tasty! Ingredients for 2 people: - 1 roti turkey tied with a net - 1/4 of onion - 1 carrot - 1/2 of green pepper - 1/2 of tomato - 2 tablespoons of tomato sauce - 1 dash of white wine - Parsley - Salt - Pepper - Oil Recipe: - Sprinkle salt and pepper on the roti turkey and put it in a skillet with a little olive oil over medium heat to mark it on all sides until golden. - Reserve it in a pot. - Cut into pieces the onion, carrot, green pepper and tomato. - In the same pan where you have made the roti turkey, reuse the oil over medium heat to fry the vegetables. - When browned, add the tomato sauce and stir well. - Add it to the pan with the roti and cover with water. - Pour a splash of white wine and sprinkle parsley over. - Cook over medium heat until the water is almost consumed, turning occasionally roti to cook well everything. - Remove the roti on a tray and let cool before cutting into slices, because if you cut it when it's still warm, it can break up. - Pour the vegetables and broth of the pot on a suitable vessel for mixer and beat well until you have a smooth sauce without lumps. - Serve the roti slices and pour the sauce over vegetables. Bon appétit!
I made today's recipe to use some ingredients I had at home and had to use them at that moment, and I love the result! Definitely, I will repeat. Ingredients for 2 servings: - 6.34 oz of rice (it's better if you use pump rice) - 1/2 zucchini - 4 sausages - 1/2 tomato - 1 stock cube of chicken broth - White wine - Salt - Pepper - Parsley - Prepared for paella (spice) - Olive oil - Water Recipe: - Wash the zucchini and tomato. - Cut the zucchini into cubes and fry over medium heat in a pan with a little oil. - Meanwhile, cut the sausage into thin slices and tomatoes into cubes. - When the zucchini is almost golden, add the tomato and sausage and stir for a few minutes. - Add the rice and stir for 2 minutes more. - Pour water until the rice is covered and add a splash of white wine. - Break up the stock cube and add it, along with a pinch of salt, pepper and 1/3 teaspoon of prepared for paella. - Mix well and cook until the water vaporize, stirring occasionally. - Sprinkle some parsley above and serve using a metal ring. *Tip: You'll probably have to add more water until the rice is just right, I suggest you pouring slowly and test it, it is better to add water several times to throw too much, because the rice can be overdone.
Today's recipe is a terrific cake that can be prepared at any time, it takes three minutes to do! They are very fashionable and, after trying it, you will understand why. Ingredients for 1 mug cake: - 1 tablespoon of cream margarine - 2 tablespoons of sugar - 1 teaspoon of vanilla flavor - 1/4 cup where you are going to do the mug cake of flour - 1 teaspoon of baking powder - 1 tablespoon of milk - 1 strawberry - Icing sugar Recipe: - In a bowl add the margarine, sugar, vanilla flavor, flour, baking powder and milk until well blended. - Cut the strawberries into small pieces and add to the mixture. - Pour it over the bowl and enter it in the microwave for 2 minutes at 600W. - As every oven is different, if you see that is not ready yet and needs more time, put the microwave 5 seconds, and check until the mug cake is ready. - Sprinkle icing sugar on top, and it's ready! *Tip: You can get the texture of cream margarine heating a few seconds in the microwave. Bon appétit!
I encourage you to try today's recipe because it is a very original version of this traditional Italian dish, and lighter! Ingredients for 2 servings: - 1 zucchini - 12.34 oz of minced meat mixed - 1/3 of onion - 3.52 oz of mushrooms - 4-5 tablespoons tomato sauce - Grated mozzarella - Salt - Black pepper - Chopped parsley - Olive oil Recipe: - Wash and cut the zucchini into strips using a mandolin. - In a skillet with a little oil, fry over medium heat the strips of zucchini (about 20 seconds per side), place them on paper towels and reserve. - Cut the onion and mushrooms into small squares. - In the same pan where you have fried the zucchini, fry the onion and mushrooms until golden. - When almost done, add the mixed minced meat and stir everything well until golden. - Add a pinch of salt, pepper and chopped parsley and mix again. - When all is golden, add the tomato sauce and stir well to be distributed around the filling. - Place the zucchini strips across the base of a microwave-safe bowl (I used one of pyrex), if you want you can put two layers perpendicular to the base cover more.
Add the minced meat filling the entire surface of zucchini to cover the entire container.
Place another layer of zucchini strips to cover filling.
Pour the grated mozzarella over to cover everything and cook in the microwave with grill mode for 3-4 minutes (my microwave has 800W of power). Bon appétit!
Today's recipe is very light, you can make it as a starter for healthy snacking or dinner. Hope you like it! Ingredients for 10 units: - 10 whole mushrooms - 1/3 red pepper - 1/3 of leek - 1/8 of onion - Chopped parsley - Oil Recipe: - Wash the mushrooms and carefully remove the feet. - Cut into cubes the feet, red pepper, leek and onion. - Fry them over medium heat in a skillet with a little olive oil until soft. - In another pan, fry the hats of the mushrooms with hole down. - When browned, turn them over, fill them with the mixture and continue frying until they are well browned on the other side. - Serve and sprinkle chopped parsley on top. Bon appétit!
I tried this recipe because I wanted to use an apple I had at home in an original way, and i love the result! I encourage you to try this custard, it may not be easier to do! Ingredients: - 2 eggs - 3/4 cup sugar - 1 cup milk - 8 cookies - 1 red apple - Liquid caramel * Measures vessels are 6.76 oz, a regular cup as we all have at home. Recipe: - In a bowl mix the eggs and sugar. - Add the milk and cookies previously crushed. - Shred the apple and add it too. - Remove everything and whisk with a mixer or in a blender until you have a smooth uniform cream. - In a microwaveable dish, put the caramel at the base. - Pour the mixture over and cook in the microwave for 7 minutes at 800W (I recommend you put less time and check with a toothpick if it is well done or needs more time, because every oven is different and maybe in yours needs less time). - Let cool and unmold. Bon appétit!
Today we return with another recipe for a light meal or an appetizer. I encourage to try it, because with the vinaigrette, zucchini, despite being crude, has a rich flavor. Ingredients for 2 servings: - 1 medium zucchini - 1/2 tomato - 1.76 oz of green pitted olives - 1 teaspoon of capers - 1/2 of lemon juice - Olive oil - Vinegar of Módena - 5 nuts - Grated Emmental cheese Recipe: - Wash and cut zucchini into thin slices using a mandolin. - Place on the plate where you are going to serve. - Sprinkle lemon juice over. - Cut into squares tomato, olives and capers and throw them over the zucchini. - Pour a splash of olive oil and the vinegar of Módena. - Sprinkle over the grated cheese and chopped nuts. Bon appétit!
