Couscous with vegetables and tuna

Today's recipe is Moroccan inspiration, you know that we really like the dishes that remind us of this wonderful country. It is also perfect for summer.

Ingredients for 2 servings:
- 5.3 oz of couscous
- 5 oz of water
- 1 tablet of chicken broth
- 1 carrot
- 1/3 of green pepper
- 1/3 of onion
- 1 can of red pepper
- 1 can of tuna
- Lemon juice
- Olive oil


Recipe:
- Heat the water with the tablet of chicken broth until boiling.
- Pour it over a bowl where we previously have couscous.
- Cover the bowl with a cloth and let stand for 5 minutes.
- Then with a fork separate the couscous grains.
- Wash and cut into small squares carrot, green pepper and onion.
- Cut also the red pepper into small squares.
- Drain the tuna and add it in the bowl where you had vegetables and couscous.
- Pour a drizzle of olive oil and a few drops of lemon juice.

Bon appetit!

Cucumber sushi

These rolls are simulating cucumber vegetable sushi, everything is crude and is very quick to prepare. Ideal for summer!

Ingredients for 2 servings:
- 2 cucumbers
- 1 piece of red pepper
- 1 piece of green pepper
- 1/4 of onion
- 1 carrot
- 1/2 avocado
- 6 crab sticks
- Sesame seeds
- Fresh spinach leaves for garnish

Recipe:
- Cut the cucumber into slices of 2 cm and empty interior with a spoon. Save the leftover cucumber.
- Using a grinder, grind the inside of the cucumbers, red and green pepper, onions, carrots, half the part of avocado and crab sticks.
- Fill the inside of the cucumbers with the mixture and place a slice of avocado for garnish on top.
- Cut the spinach into strips and place on the base plate. Put cucumber rolls over and sprinkle sesame seeds on top.

*Tip: put ithe rolls in the fridge for 5 minutes before serving.

Bon appetit!

Gazpacho with avocado, apple and snacks of cod

Today's recipe is perfect for summer, there's nothing like a gazpacho, and do it from time to time with different ingredients is a treat!

Ingredients for 2 servings:
- 1/2 avocado
- 1/2 Granny Smith apple
- Snacks of cod flavored with wasabi flavored
- 1/2 cucumber
- 1/2 clove garlic
- 1/4 onion
- 1.5 oz of olive oil
- Juice of 1/2 lemon
- Parsley
- Tomato
- Salt
- Cold water

Recipe:
- Peel the avocado, apple, cucumber and cut into cubes.
- Add to the mix the lemon juice, garlic, parsley and oil and whisk using a blender.
- Pass through a sieve to make a thinner and smooth cream.
- Add a little cold water and stir until it has the texture you prefer (thicker or more fluid).
- Wash and cut a piece of tomato to split it into cubes and decorate the gazpacho as in the picture.
- Finally, place a large strip of snacks of cod flavored with wasabi.

Bon appetit!

Meatloaf and pistachios cake in microwave

This simple cake is ideal for sharing, very easy and quick to do! It is also very juicy and the mixture with pistachios is yummy!

Ingredients for 2 individual cakes:
- 6.34 oz of beef
- 1.76 oz of ham
- 1.76 oz of bacon
- 10 pistachios
- 2 tablespoons of tomato sauce
- 1 egg
- 1/3 of nion
- 1.76 oz of breadcrumbs
- Salt
- Black pepper

Recipe:
- Using a blender, chop the ham, bacon and onion.
- Mix with minced meat, fried tomato, breadcrumbs and egg.
- Sprinkle a little salt and pepper on top.
- Peel the pistachios, cut them in half and add to the meat mixture.
- Mix all well and distribute into two individual silicone molds. Squeeze a little with a spoon to ensure there are no gaps.
- Cook it in the microwave at 800W for about 5 minutes. Check if it ¡'s done clicking with a toothpick, if not, cook in the microwave for 30 seconds more.

Bon appetit!

Lamb ribs with Coca-Cola and honey sauce

This recipe for lamb chops is very good, the mix of the Coke and honey simulates the barbecue sauce with a sweet touch...!

Ingredients for 2 servings:
- 2 French rack of lamb ribs
- Coca Cola
- 2 tablespoons of ketchup
- 2 tablespoons of honey
- Salt
- Pepper
- Olive oil
- Lamb's lettuce

Recipe:
- In a skillet with a little olive oil, fry the ribs until golden.
- Pour Coca-Cola until the ribs are covered and add two tablespoons of ketchup and two of honey.
- Sprinkle salt and peppet and stir well to mix everything.
- Cook over medium heat until sauce is reduced and have a creamy texture.
- Place a few lamb's lettuce on the base plate and serve up the ribs.

Bon appetit!

La Tape restaurant

Today I want to talk about the restaurant "The Tape", located in San Bernardo 88 street, in Madrid.

This is a restaurant that combines modern cuisine with craft beers brought from all over the world. They offer best advice for pairing beer with whatever you like to eat an extensive menu.

The place has two floors, on the ground floor has the bar with the craft beers, an area with high tables for tapas or taste them along with dishes, as well as coffees and homemade cakes, and Tape Away area where you can buy the dishes you want and take them home. It also has a small terrace to enjoy your beer and your tapas.

On the first floor are the living room and a comfortable reserved to sample the beers.

We sat in one of the high tables downstairs, the truth is that they are very comfortable, and we were great. They offered us the menu of dishes and beers, we chose several dishes to share and they recommended the house beer "Sex Tape," which they explained us it was Saison type and that performed in collaboration with a brewery, was scrumptious! We also tried Madrid 360 with an appetizer, it was in the menu, check it out, you have a lot to choose!

We ordered two dishes on the menu and two who recommended Victor, the chef, who was very friendly and kind to us, they were all really good, very original for its combination of ingredients. You can not miss the timbale of foie gras with caramelized apple and vanilla oil, who serve along with some toast, just spectacular!

Timbale of foie gras with caramelized apple and vanilla oil

Maki with black pudding and leeks

We also recommend the maki with black pudding and leeks, we love the mix with the sauce! For the second we ordered a pork tenderloin with cream of the cheese "torta del casar" and paprika from La Vera and a millefeuille cod brandade with manchego ratatouille and tomato popcorn. We liked the steak, the sauce was very good, and millefeuille cod brandade with ratatouille surprised us because they taste so rich as the two traditional dishes but with a modern and original presentation with tomato popcorn.

Pork tenderloin with cream of the cheese "torta del casar" and paprika

Millefeuille cod brandade with manchego ratatouille and tomato popcorn

Finally, we asked two craft dessert tarts that have exposed in the Tape Away: red velvet cake and cheesecake. Both were so good, the carrot cake also looked very nice, so we will return to try it!

Cheesecake

Red velvet cake

In short, we recommend you go to this restaurant, both for its modern cuisine, sure to surprise you like us, for the great variety of craft beers that they have, ideal for people who is starting in the world of beer as for experts looking for some surprise.

If you fancy going, a great opportunity will be during the 2015 Beerfest organized between September 22 and October 4, where they will make presentations of new beers, pairings with them, beer caps ... We will not miss it, so come with us!

Bon appétit!

Cherry flan

This rich flan is very easy to do, it is also very original to offer your guests. Remember that it is time of cherries, so you have to use them!

Ingredients for 2 individual custards:
- 5.3 oz of cherries
- 1.5 tablespoons of sugar
- 5 oz of water
- 1 teaspoon of agar-agar powder 
- 1 teaspoon of cornstarch
- 1/2 teaspoon of vanilla extract
- 4 tablespoons of liquid caramel 
- Icing sugar


Recipe:
- Wash the cherries, scrape out the bone and cut into 3-4 pieces each.
- In a saucepan over medium heat, heat half the water with sugar and cherries, when it begins to boil reduce heat and let it cook for 6 minutes, stirring occasionally until it has reduced and the fruit has been squishy.
- Strain through a sieve and squeeze with a spoon the remaining cherries. Reserve.
- Add two tablespoons of candy to each mold and store in the fridge.
- In another saucepan, heat until it begins to boil the remaining water with the cherry syrup that we have prepared, agar-agar and vanilla.
- In a separate bowl or cup mix the cornstarch with a dash of water.
- When the mixture begins to boil, leave two minutes and then remove from heat.
- Add the cornstarch and stir everything well.
- Return to heat it over low heat for 2 minutes while you continue moving until the mixture thickens slightly.
- Fill the molds with the mixture and let cool to room temperature, then put them in the fridge for 2 hours to curdle well.
- Unmold and garnish with powdered sugar and a cherry in the center of the flan.

Bon appetit!

Zucchini and cod cake

This cake is a great dish, very creamy, and the combination of zucchini with cod is perfect. 

Ingredients for 2 servings:
- 10.58 oz of cod
- 1/2 onion
- 1 zucchini 
- 1 clove of garlic
- 1.69 oz of cream for cooking
- Olive oil
- Chopped parsley

Recipe:
- Peel and chop the garlic into very small pieces.
- In a pan with a drizzle of olive oil, fry the cod and garlic.
- Sprinkle a little parsley.
- Peel and cut into stripes the onion and zucchini into thin slices.
- Add to the cod and fry all until vegetables are golden.
- Pour the cream, mix well and serve in an earthenware dish.

*Tip: If you want you can sprinkle over some grated cheese and put it a couple of minutes in the oven to broil it. It is also very rich!

Bon appetit!

Appetizers with cod snacks

Today we have done a couple of appetizers with Savia Natura snacks, we like them too much!

We recommend you to try, because they are snacks with a very different flavor to which we are accustomed, in particular to cod, alone or in combination with different flavors such as barbecue, curry, wasabi, oriental ... Very original!

We have done two recipes with them, ideal for an appetizer this summer and surprise your guests!

Ingredients and recipe of pintxos of cucumber, crab and cod:
- 1 cucumber
- 3 crab sticks
- 1/4 of onion
- 2 tablespoons of mayonnaise
- 8 original flavor snacks of cod
- Chopped parsley

- Wash, peel and cut the cucumber into slices.
- Peel the onion and cut into very small pieces with surimi.
- Mix with mayonnaise and stir well.
- Place the cucumber slices on the plate and serve a teaspoon of the mixture of surimi and onions on top.

- Put a snack cod over and sprinkle some chopped parsley on the plate for garnish.

Ingredients and recipe of teaspoons of cod with tuna pate:
- 10 cod snacks with Mediterranean flavor
- 1 can of tuna
- 3.5 oz of cream cheese
- 1/4 of onion 
- Chopped parsley

- Peel and chop the onion into very small pieces.
- Place in a bowl with tuna and cream cheese and mix well until you have a smooth paste.
- Put a teaspoon of the mixture on one side of the cod snacks so they can be caught as a small spoon.
- Sprinkle a little chopped parsley on top.


Bon appetit!

Spinach and salmon salad

This salad is very fresh and perfect for summer, also the romesco sauce gives the perfect touch!

Ingredients for 1 salad:
- 2 slices of smoked salmon
- 10 sheets of fresh spinach
- 1/2 ball of mozzarella
- Balsamic cream
- 1 spicy red pepper
- 1.25 oz of almond
- 1 slice of bread
- 1 clove garlic
- 1/2 red tomato branch
- 1.7 oz of olive oil
- 1 dash of balsamic vinegar
- Salt

Recipe:
- Toast the bread in a toaster.
- In a skillet with a little olive oil, fry the garlic and diced tomato.
- Put in water a spicy red pepper time for 5 minutes.
- In a glass suitable for blender, mix the almonds, bread, garlic, and spicy red pepper. Add olive oil and a pinch of salt gradually.
- Cut the smoked salmon to give square shape.
- Start serving using a metal mold with a square shape.
- Place a slice of salmon, spinach layer and another one of mozzarella.
- Make a second round to be two layers and end with another slice of salmon.
- Decorate with two sheets of rolled spinach.
- Pour a little romesco sauce over and decorate the plate with balsamic cream.

Bon appetit!

Cantonese rice

This is very similar to rice three delights but with soy sauce, which gives it a special flavor.

Ingredients for 2 servings:
- 5.3 oz of brown rice Nomen
- 1.8 oz grams of cooked peas
- 1/4 of onion
- 2 slices of ham
- 1 egg
- 8 sticks of surimi
- Spicy paprika
- Olive oil
- Soy sauce

Recipe:
- Cook the rice for 20 minutes and drain it.
- Beat the egg and make an omelette. Cut into pieces and set aside.
- Cut the onion into strips and fry it in a pan with a little olive oil.
- Add the surimi sticks that you have cut into pieces and a pinch of paprika.
- Stir well and add the peas and ham.
- Let it fry for two minutes and add the omelette, brown rice and soy sauce.

Bon appetit!

Cod brandade

This delicious snack is characterized by its mild flavor, is very well done and is great! 

Ingredients for 8 toasts:
- 10.58 of salt cod
- 2.11 oz of oil
- 2.11 oz of semi-skimmed milk
- 1 potato
- 2 cloves of garlic
- Chopped parsley
- 8 slices of bread

Recipe:
- Wash and boil the potatoes. Pierce with a stick to make sure it is well done.
- Peel and cut into pieces.
- Peel the garlic.
- Pour the oil in a pan and fry the garlic until golden.
- Remove from heat and reserve the oil.
- In a saucepan with water, enter the cod and cook over medium heat until it begins to boil water. At that time, remove the cod and chop it.
- Heat the milk over low heat a few minutes without allowing it to boil.
- In a blender suitable for glass, add the cod, potatoes, and whisk until you have a smooth paste.
- Pour the hot milk gradually while still beating, and when you end the milk pour the oil in the same way.
- Whisk a few seconds until a smooth cream forms.
- Toast the bread slices and serve the brandade, sprinkling a little chopped parsley.

Bon appetit!