Coconut flan

This pudding is another handy recipe made in the microwave which is made in just 10 minutes!

2 single recipe for flan:
- 8.45 oz of semi-skimmed milk
- 2 eggs
- 1.76 oz of grated coconut Borges
- 2.3 oz of sugar
- 1/2 cinnamon stick
- Liquid caramel

Recipe:
- Pour some caramel on the basis of the two individual silicone molds.
- Heat the milk in a saucepan with the cinnamon but without allowing it to boil.
- Meanwhile, in a bowl mix eggs and sugar.
- Remove the cinnamon stick and slowly pour the milk over the eggs while mixing continuously.
- Add the coconut and continue stirring until well blended.
- Pour on the molds and cook in the microwave at 600W for 3 minutes.
- After power up to 800w microwave and cook 4 minutes more.

Bon appetit!

Cottage pie

Today we are inspired by the cuisine of the United Kingdom to make this cottage pie or meat pie, it is yummy!

Ingredients for 2 persons:
- 10.6 oz of minced meat
- 1 carrot
- 1/2 onion
- 100 ml of broth
- 3.5 oz of red wine
- 1/2 envelope of mashed potatoes
- 3.5 oz of water
- 3.5 oz of milk
- 1 tablespoon of margarine
- 1/2 clove garlic
- 1 tablespoon of tomato
- 1 tablespoon of Worcestershire sauce
- Olive oil
- Thyme
- Black pepper
- Chopped parsley


Recipe:
- In a skillet with a little olive oil over medium heat fry the meat until almost golden.
- Wash, peel and cut into squares onion and garlic and grated carrot.
- Incorporate them to the meat and stir until soft.
- Add the tomatoes and a little thyme and black pepper.
- Pour Worcestershire sauce and wine and cook a few minutes until the alcohol evaporates.
- Add the broth and cook until it evaporates (approximately 15 minutes).
- Meanwhile, in a pan heated the water and the milk.
- When it is about to boil, remove from heat, add the mashed potato flakes and stir until you have a smooth puree.
- Add the margarine and mix.
- Serve using a metal ring, first place the meat and then the mash.
- Sprinkle over some chopped parsley.

*Tip: If you want you can add some grated cheese on top puree and grill, but we have decided to make the "light" version of the dish.

Bon appetit!

Homemade bread

Today we encourage you to make homemade bread with flour Tritordeum, made from this new natural cereal, which is a combination of hard wheat and wild barley.

We tried it when we did gua bao vegetables (you can see the recipe here) and each time it convinced us more by its intense taste and the results, which are obvious!

Ingredients:
- 17.5 oz of flour Tritordeum
- 8.5 oz of water
- 1 oz of fresh yeast
- A pinch of sugar
- A little bit of salt
- 1 oz of olive oil

Recipe:
- Mix in a bowl the flour and salt.
- Add water and oil and stir well.
- In another bowl with some water, crumble the yeast and stir with a spoon until it dissolves.
- Once undone, mix it with the dough you got in the first bowl and start kneading for a while until the surface of the dough is smooth and it doesn't stick to your hands. (Crush and stretch the dough with the base of your hand, fold in half and repeat. Occasionally, sprinkle a little flour on the table so that the dough does not stick).- Once the dough is smooth, make a ball and put it in a bowl on before you have sprinkled a little flour and cover with plastic wrap. Let stand about 3 hours. at room temperature.
- Divide the dough into 4 small balls and stretch them to give them the shape of the loaves.
- Place the loaves on a tray, put some baking paper and cook at 220 degrees for 10 minutes.
- Then put down the temperature to 200 degrees and let them cook for another 15-20 minutes.
- To see if the bread is done, tap the base of the loaf with the knuckles, if it sounds hollow it is ready.
- Let cool to room temperature on a rack.


*Tip: with this amount of ingredients you can make two loaves of bread and two small as the image or two large and one medium.


Bon appetit!

Su&Si Restaurant

Today I want to talk about Su & Si, a sushi restaurant we've met recently, we love it!

It is located in Madrid, near the Reina Sofia Museum, but also have home delivery from 18 € in many areas of the centre of Madrid, you can see if your area is included in their web.

They have a wide variety of maki, rolls, niguiris, sashimi... and several tatars, salads, sakes, Japanese beers and desserts. You can also find daily menus and varied trays maki, sashimi, niguiris, rolls...


If you like to see the menu and their prices, you can see it here:

We made a home online order, it is very easy to do, just register, enter your address and choose your purchase (you can see a detailed description of each product and its ingredients).


They brought out purchase in time and with very good presentation. They included several boats of soy sauce, wasabi and chopsticks to eat sushi.

Gunkan of salmon and avocado and Sake Temaki of salmon and avocado

We recommend the most that we liked: the gunkan salmon and avocado, we ordered two units and we had eaten a few more, they are delicious!

Norimakis of crab and cucumber and veggies

Rolls chicken teriyaki and of ham

These rolls of teriyaki chicken and ham are very original, we had never tried before and we liked them both. The first have cheddar cheese around and is stuffed of chicken. The second is rolled with ham and filled with cheddar cheese and vegetables.Delicious!

Niguiris of salmon and tuna

Rolls of foie, chicken cesar and ebi roll

It was also the first time we tasted these rolls, and found them delicious, especially the foie one, you have to try it!

Note that is fresh sushi prepared with love at the time before serving (or send), the taste is great. In addition, they are very original and different flavors of the typical that you can find in other restaurants, there is something for everyone!

We recommend you to go one day to this restaurant or whatever you order at home, as I mentioned, it worths for the freshness of the sushi and variety, sure you will love it! We are already planning to repeat very soon.


Bon appetit!

Ossobuco boar

We have tried this ossobuco boar and we encourage you to try, it is much more soft and mellow than the veal on. It's a gourmet dish!

Ingredients for 2 servings:
- 4 pieces of ossobuco boar
- Flour
- 5.07 oz of white wine
- Water
- 2 carrots
- 1 tomato
- 1/4 of green pepper
- 1/2 of onion
- Parsley
- Thyme

Recipe:
- Take a pinch of salt to the pieces of ossobuco and pass them in flour.
- Fry in a pan with a little olive oil until golden.
- Pass them to a casserole and set aside.
- Wash and cut into pieces tomatoes, green pepper, carrots and onion.
- In another pan with a little of oil, fry the vegetables until golden.
- Sprinkle some black pepper and stir.
- Pour all the vegetables with the oil where you have fry them in the pan where you have the ossobuco.
- Sprinkle chopped parsley and thyme.
- Pour the white wine and add water until it covers the ossobuco.
- Let it cook over medium-low heat until the ossobuco is tender (you can click occasionally with a toothpick or fork). This usually lasts about three hours, so you have to remove it from time to time and pour more water to continue cooking.
- When the ossobuco is just right, take it out of the pan and mash the vegetables and remaining sauce with a potato masher.
- Returns to pour it on the pan and the ossobuco, and stir a few minutes.

Bon appetit!

Strawberry cupcakes in microwave

These delicious strawberry cupcakes are done in a moment, the recipe is very simple, so you have no excuses to try, let's see if you can eat just one! ;-)

Ingredients for 4-5 cupcakes (depending on mold you use):
- 1 egg
- 3 tablespoons of sugar
- 3 tablespoons of milk
- 3/4 teaspoon of yeast
- 1 tablespoon of oil
- 3 tablespoons of flour
- 3 tablespoons of strawberry syrup

For buttercream:
- 5.29 oz prepared for buttercream 
- 5.07 oz of water
- 7.05 oz of margarine
- Sprinkles of colors 

Recipes:
- Mix all the ingredients for the cake part well until you have an homogeneous mass.
- Enter the capsules of paper in the silicone molds.
- Fill the capsules to half of the mold and insert it into the microwave for 2 minutes at 800W.
- Let it temper while you prepare the buttercream.
- Mix the prepared for buttercream with water until a homogeneous and smooth cream is formed and let stand at room temperature for 1 hour.
- Break up the margarine until you have textured like a cream and mix with the previous cream.
- Enter it in a pastry bag and decorate the top of your cupcakes.
- Sprinkle colored sprinkles to decorate over.


Bon appetit!

Beet gazpacho

Gazpacho is one of the best recipes when it's hot. It is so popular and there are alternative ways to the traditional recipe, adding new colors and properties.

Ingredients for 2 servings:

- 8.81 oz of cooked beets

- 10.58 oz of tomato

- 0.7 oz of onion

- 0.7 oz green pepper

- 3.52 oz of cucumber

- ½ clove garlic

- Salt

- Olive oil

- Vinegar

Recipe:

- Wash the tomatoes and peppers and slice them well.

- Peel the onion and cucumber and slice them.

- Peel the garlic.

- Chop beets.

- Add the ingredients in a blender vessel and beat well until you have a smooth texture without any lumps. Add a little water if it is too dense.

- Add a little salt, a little oil and a vinegar and beat again to mix everything.

*Tip: Place in the refrigerator at least 30 minutes, so it is cold. Stir before serving.

Bon appetit!

Taberna Tape Oh!

Today I want to talk about Taberna Tape Oh!, a tapas restaurant located in the industrial area of the Mercedes of Madrid, near the Plenilunio Mall.

It belongs to the Clover group, known by its Irish bars, which has reinvent itself with this modern and cozy tavern. In the photos you can see inside, but also has a terrace, with good weather is great!

They have an extensive menu of tapas and homemade rations, all at very affordable prices, and some special offers including drink with beer bottles. Ideally, if you are two people, as was our case, order tapas, as their size is smaller so you can try more.

We asked what was the specialty of the house and they recommended several tapas, the truth is that everything we ate was delicious, note that food is homemade and freshly prepared with great care and affection.

Tiger mussels

Ham croquettes

We started by testing the tiger mussels and some homemade iberian ham croquettes, it was one of the tapas we liked its texture and flavor, bechamel melted in the mouth, certainly you can not go away without testing them, are simply spectacular!

Zucchini Spaghetti with cheese sauce

Salmorejo

Eggplant millefeuille with goat cheese

Minihamburger of beef with brie

Another tapa that surprised us by their originality were Zucchini Spaghetti with cheese sauce, a very soft but rich mixture.

The eggplant millefeuille with goat cheese were delicious, like the hamburger, we liked the mix of brie cheese and beef.

Warm toast with honey and sobrasada

Potatoes with spicy sauce

We also recommend potatoes with spicy sauce because they are homemade potatoes (not frozen, as in many places) and the sauce is really brave, is the point of spicy that makes you can not stop eating.

Cheesecake

Chocolate soufflé

Finally, we asked for dessert a rich homemade cheesecake like New York style and chocolate souffle, whose cake is filled with hot chocolate, only suitable for the chocolate lovers! ;-)

The treatment of the waitress, Fabiana, was exceptional, she was caring all time that we had everything, she made the best recommendations and made us happy with her sympathy.

In short, I strongly recommend this tavern for their tapas and homemade rations, they are delicious, for its more than reasonable prices and the good treatment received from the staff.

We will definitely be back soon.

Bon appétit!

Nuts and cinnamon cake

This delicious cake is like mug cakes, it is done in the microwave quickly, and it's ideal when you want something sweet! ;-)

Ingredients for an individual cake:
- 3 tablespoons of cake flour
- 1/2 teaspoon of baking powder
- 1 tablespoon of sugar
- 1 tablespoon of margarine
- 2 tablespoons of milk
- 1/2 teaspoon of ground cinnamon
- 13 pc of California walnuts
- Sugar glass

Recipe:
- Mix in a bowl the flour, baking powder, sugar, milk, cinnamon and margarine until you have a creamy mixture.
- Break five nuts until well chopped and add them to the mixture. Mix to integrate.
- Put 5 nuts to decorate the base of the silicone mold to decorate the cake and pour over the mixture.
- Cook in the microwave at 800W for 2 minutes. Check if it is well done clicking with a toothpick, if it comes out clean, the cake is made.
- Let cool to room temperature, unmold and decorate with 3 nuts more in the center of the cake.
- Sprinkle a little sugar glass on top.

Bon appetit!

Cecina Tapas

Today we bring you three delicious options for appetizers with cecina, which we love! The result is obvious, spectacular!

Pintxo of cecina with orange jelly and mozzarella (2 units):
- 3 slices of cecina
- 4 slices of mozzarella
- 1 orange for juice
- Two sheets of gelatin
- 2 toasted bread
- Parsley

- Put the sheets of gelatin in warm water separately for 5 minutes.
- Squeeze the orange and passed through a sieve to remove juice pulp.
- Heat some of the orange juice in a saucepan over medium heat (without allowing it to boil).
- When warm, add the two sheets of gelatin and stir continuously.
- Remove from heat and add the rest of the juice and stir again to mix well.
- Put in a silicone mold and let it cool to room temperature. Then enter it in the refrigerator until it has the gelatin texture.
- Unmold gelatin and cut into pieces similar to the size of the bread.
- Toast the bread, place a sheet of orange jelly, one of cecina and mozzarella.
- Repeat for remaining two floors and decorate the pintxo with a roll of cecina and chopped parsley.


Pintxo of cecina with goat cheese and olives pate (2 units):
- 4 slices of cecina
- 4 slices of cheese goat cheese
- 1 green olives stuffed with anchovies
- 1/2 clove garlic
- A great dash of olive oil
- Black pepper
- 2 toasted bread

- We started making olive pâté: in a vessel suitable for mixer, mix the olives, garlic, oil and a pinch of pepper.
- Beat until you have a smooth paste.
- Toast the bread and put a generous layer of olive pâté.
- Add a slice of cecina in half, a slice of goat cheese and other of cecina.
- Cut into pieces another slice of goat cheese and place it above the cecina.


Pintxo of cecina and foie gras (2 units):
- 4 slices of cecina
- Two pieces of foie gras 
- Modena balsamic cream
- 2 toasted bread

- Toast the bread.
- Place two slices of dried beef (one above the other) and put in one end the foie gras.
- Roll it until the end of the slice of cecina and cut the edges to see the foie gras.
- Pour some Modena balsamic cream on toasted bread and put the cecina roll over.

Bon appetit!

Zucchini risotto

Today's recipe is another delicious risotto, that you know that we love, this time with zucchini, to have a rich and healthy recipe at a time. Cheer up to try it!

Ingredients for 2 persons:
- 5.64 oz of arborio rice special for risotto
- 1 courgette 
- 16.9 oz of vegetable broth
- 1/2 onion
- White wine
- Emmental cheese
- Olive oil
- Chopped parsley
- Salt
- Black pepper

Recipe:
- Wash and cut the onion into small cubes and the ​​zucchini in slices.
- In a skillet with a little olive oil over medium heat, fry the onion and zucchini until golden.
- Add the rice and stir-fry for a few minutes.
- Pour the white wine and let the alcohol evaporates.
- Sprinkle salt, black pepper and chopped parsley and stir well everything.
- Pour gradually the vegetable broth until you see that the rice is done (approximately 18-20 minutes).
- Serve and grate some cheese on top.

Bon appetit!

La Bola Restaurant

Today we inaugurate a new section on the blog where we talk about different restaurants that we have gone, usually in Madrid and where we will tell our experience.

We started with the famous "Taberna La Bola" of Madrid, a family restaurant that was opened in 1870 and now is in the fourth generation of the same family of owners.

Upon entering you can admire a classic decoration in keeping with the spirit and essence of his letter: dishes of all life that we all love.

Their three specialties are the "cocido Madrileño", roast lamb and tripes. Mara, the owner, explained us how they cooked in individual earthenware jars where the cocido is cooked for several hours to have that flavor so rich and home, I recommend it 100%!

We could see several paintings on its walls with the awards that have been granted the best cocido, the best broth, etc. over recent years, along with lots of framed photos with celebrities who have visited them.

When we sat down to eat, we ordered two of the specialties: cocido Madrileño and lamb. Both portions are quite generous, especially the cocido. It has a very homemade taste, reminding me how cook the grandmothers, who were patiently for so many hours and so lovingly.

Thay serve first the soup broth pouring earthenware jar, then the contents of the jar with chickpeas, potatoes, ham, meat, sausage and bacon, accompanied by homemade tomato sauce, onion, piparras and a bowl of cabbage.

The lamb was also spectacular, note that is roasted very slowly, it was very crispy outside and inside very sweet, yummy! He is accompanied by homemade chips and Guernica peppers.

Finally, we ordered a dessert to share, apple fritters with ice cream, it has on top the batter donut and below the softness of the apple, we were pleasantly surprised by the fusion of all flavors, I definitely recommend them!

Undoubtedly, this is a restaurant to repeat, both for the quality of its dishes as by the friendliness of staff.

The price per person is 30 € approximately.

Bon appetit!

Cod with mustard and onion sauce

This cod recipe is very soft, ideal for children who have difficulty eating fish, is very good! 

Ingredients for 2 servings:
- 10.58 oz of cod
- 1/2 onion
- 6.76 oz of cooking cream
- 2 tablespoons of mustard
- Flour
- Olive oil
- Pepper
- Chopped parsley

Recipes:
- Flour the cod.
- In a skillet pour olive oil (about a finger covering the bottom of the pan) and heat.
- Fry over low heat for cod to confit it.
- When browned, set aside.
- Peel and cut the onion into strips.
- In the same pan, removing some of the oil, fry the onion until golden.
- Pour the cream, mustard and pepper and stir to mix everything well.
- Add the cod to absorb the flavor of the sauce and let simmer a few minutes to reduce the sauce.
- Serve and sprinkle chopped parsley on top.

Bon appetit!

Potato salad with balsamic cream of Modena and apple

This salad can't be easier and quick to make! We encourage you to try it, it's delicious with the balsamic creams of Borges.

Ingredients for 2 servings:
- 2 medium potatoes
- 2 eggs
- 1 tomato
- 1/2 red apple
- 1 carrot
- 5.29 oz of fresh cheese
- 3 red peppers
- 10 walnuts
- Modena balsamic cream Borges
- Apple balsamic cream Borges 

Recipe:
- In a pot with water, boil the potatoes, carrots and eggs.
- When it is cooked, peel the potatoes, carrots and eggs.
- Cut the potatoes and eggs into slices and carrots into cubes.
- Cut into cubes tomatoes, fresh cheese and red peppers. Mix it with the carrot.
- Cut the apple into very thin slices.
- Place the potato slices on the plate and above the egg.
- Using a ring to serve, place over the mixture of tomato, fresh cheese, red peppers and carrots.
- Decorate with 3 slices of apple like in the image and 5 nuts.
- Dress the salad with Modena balsamic cream over the salad and apple balsamic cream around the plate.

Bon appetit!

Gua Bao with vegetables

This Asian-inspired recipe is very tasty, healthy and original!

Ingredients for 4 units:
- 5.64 oz flour Tritordeum (you can find it here)
- 2.7 oz of water
- 0.35 oz of fresh yeast
- Pinch of sugar
- A little bit of salt
- 0.35 oz of olive oil

- 2 carrots
- 1/3 of onion
- 1/4 of leek
- 1/3 of green pepper
- Black pepper
- 3 tablespoons of soy sauce


Recipe:
- Mix in a bowl the flour and salt.
- Add water and oil and stir well.
- In another bowl with some water, crumble the yeast and stir with a spoon until it dissolves.
- Once undone, mix it with the dough you got in the first bowl and start kneading for a while until the surface of the dough is smooth and it doesn't stick to your hands. (Crush and stretch the dough with the base of your hand, fold in half and repeat. Occasionally, sprinkle a little flour on the table so that the dough does not stick).
- Once the dough is smooth, make a ball and put it in a bowl on before you have sprinkled a little flour and cover with plastic wrap. Let stand about 3 hours.

- While resting the dough, wash the vegetables, peel the onion and carrots and cut all into very thin strips.
- In a skillet with a little olive oil over medium heat fry the vegetables until golden.
- Sprinkle a little black pepper, add the soy sauce and stir well for the vegetables absorb the flavor of the sauce. Drain and reserve.
- Divide the dough into small balls and, using a rolling pin, stretch them to give them a rounded shape without making them too thin.
- Fold them in half putting some baking paper in between and steam for 10 minutes.
- Open them carefully and put the vegetables inside.
- Serve hot.

Bon appetit!