These pink quail eggs with shrimps are a fun version of the classic deviled eggs. They are dyed naturally with beetroot broth, stuffed with its own egg, shrimp and cocktail sauce and decorated with shrimp and chives. It's a charming cover! Ingredients for 16 units: - 8 eggs of quail - Beetroot broth - 8 medium shrimps - Mayonnaise - Ketchup - Chive Recipe: - Cook the quail eggs for 4 minutes in boiling water. - Let them cool, peel and bring them into a glass jar with beetroot broth (it should cover the eggs). Store in the refrigerator for 24 hours. - After this time, take the eggs from the broth and cut them in half vertically. - Empty them, put the yolk in a bowl and undo it with a spoon. - Cut 4 prawns into small cubes and mix with the yolk. - Take one heaping tablespoon of mayonnaise, 1/2 tablespoon of ketchup and mix well to form a cocktail sauce. - Start filling the eggs with the mixture, being careful not to break. - Cut the prawns into 4 similar pieces and place a piece on each egg half. - Using scissors, cut into very small pieces and sprinkle chives over the eggs. Bon appetit!
This recipe is a reinvention of the classic baby eels with garlic, you can prepare these toast for Christmas! Black garlic mayonnaise brings a different flavor that is sure to delight your guests. Ingredients for 8 toasts: - 1 package of baby eels - 4 tablespoons of mayonnaise - 2 cloves of black garlic - 16 leaves of rocket - Tomato dry - 8 toasts - Olive oil Recipe: - First we will moisturize the dry tomato by placing it in a bowl with oil. - In another bowl mix the mayonnaise with black garlic to integrate well. - Fry the eels in a pan with a little olive oil until lightly browned. - Drain the dried tomatoes and cut into strips. - Place a spoonful of black garlic mayonnaise on toast, two leaves of rocket on each of them, a tablespoon of baby eels and a strip of dried tomato on top. Bon appetit!
This recipe is inspired in Argentina and very fast to prepare, the taste of the vegetables with the sausage and chimichurri sauce is addictive! Ingredients for 2 servings: - 4 criollo sausages - 2 medium potatoes - 1 tomato - 1/2 onion - 1/2 green pepper - White wine - Chimichurri Sauce Recipe: - In a pot of boiling water, cook the potatoes until soft. Check it by clicking with a toothpick. - Wash the pepper, peel the onion and cut into strips. - In a skillet with a little olive oil, frypepper and onion until soft. - Add the sausages cut into pieces of approximately 2 cm thick. - Fry everything until the sausages are almost done. - Wash and cut the tomatoes into wedges and add to the pan. - Peel the potatoes, cut into medium pieces and add to the pan. - Pour a splash of white wine and let the alcohol evaporates. - Add a few tablespoons of chimichurri sauce and stir well to be integrated with all the ingredients. Bon appetit!
These toasts are an original way to eat steak with vegetables, because the barbecue sauce enhances the flavor of homemade marinated steaks. Ingredients for 2 servings: - 4 fillets of marinated steaks - 1/2 green pepper - 1/2 red pepper - 1 carrot - 1/4 onion - 6 cherry tomatoes - BBQ sauce - A splash of white wine - Black pepper - Olive oil - Chopped parsley - 4 slices of bread Recipe: - Using a metal cutter, cut the slices of bread to give round shape and toast them until golden. - Wash the peppers, peel the onion and cut everything into strips. - Wash, peel and cut into slices the carrot. - Wash the cherry tomatoes and cut into wedges. - In a skillet with a little olive oil, fry the peppers, onions and carrots until tender. - Cut the steaks into strips and add them to the pan. - Sprinkle some black pepper and parsley on top and stir. - Add the cherry tomatoes and a dash of white wine. Stir and let it cook until the alcohol evaporates. - Distribute a couple of teaspoons of barbecue sauce over each toast of bread and place the vegetables and steaks on top.
Today's recipe is very quick to make and sure it will saves you when you don't know what to prepare or you don't have too much time. Ingredients for 2 serving: - 2 fillets of salmon - 4 tablespoons of aioli sauce - 1/4 teaspoon of wasabi - White wine - Thyme - Olive oil - 2 cloves of black garlic Recipe: - In a pan with a few drops of olive oil start frying salmon. - Sprinkle thyme on both sides. - Pour a splash of white wine and let it evaporate until it continue cooking salmon. - In a small bowl mix for a while aioli and wasabi until well blended. - Serve placing the salmon in the middle and a bit of wasabi aioli on each side. - Cut the black garlic cloves 4 slices and place over salmon. Bon appetit!
This recipe is an original and modern typical deviled eggs usually all also preparing with black garlic flavor we got a terrific version. Ingredients for 4 units of stuffed eggs: - 4 eggs - 1 can of natural tuna - 1 tablespoon of mayonnaise - 5.3 oz of eels - 2 black cloves of garlic - Paprika - 1 white clove of garlic - Olive oil Recipe: - Cook the eggs in boiling water for 10 minutes. - Peel them and cut them in half vertically. - Empty the egg, break up and mix with a can of drained tuna. - Add a tablespoon of mayonnaise to link both ingredients. - Start filling the eggs. - Peel and cut the white clove of garlic into thin slices. - In a skillet with a little olive oil, fry over medium heat until golden. - Add the eels and fry for a few minutes. - Peel and cut the black garlic into 4 slices a little thicker. - Drain some of the eels and place over the eggs (leave a few to decorate the center of the plate). - Placed above the eggs with eels and black garlic, and in the center, where there are just eels, add a little paprika. Bon appetit!
Today we present one of three recipes that we did this weekend in the showcooking of CC La Moraleja in which we participate. It's a recipe that reminds the sushi but faster, because we avoid the laborious step to cook and prepare the rice, but is equally rich. Ingredients for 16 rolls: - 1 fresh salmon loin - 2 nori seaweed - Cucumber - 3 crab sticks - Sesame seeds - Soja sauce - Egg white - Mayonnaise Recipes: - First thing you have to do is cut the salmon loin into two pieces along. - In a bowl, place the salmon and pour soy sauce until it covers half. No need to cover the entire, occasionally flip so that all parts will be equally marinated. - Wash and peel the cucumber and cut strips along roughly the same size of the seaweed. You will need two strips per seaweed. - Cut crab sticks lengthwise into thin strips. - Place the seaweed with bright inward layer, leaving a cm or so of space and begin to place the cucumber and crab sticks above. - Then pull the a loin of Salmon, drain it to avoid dripping soy sauce and place it on the cucumber and sticks. - Begin to roll the seaweed pressing slightly so securely. - Moisten with a few drops of water to the end of seaweed that is firmly stuck. - Using a brush, go moistening with egg white and roll outside the roll in sesame seeds to stick together. - Cut roll into 8 pieces and garnish with a little mayonnaise on top. Bon appetit!
This one is just as versatile cake than the zucchini one that we show recently, you can do it in advance, and is very tasty! Ingredients: - 10 surimi crab sticks - 2 eggs - Spreadable cheese 80g - 2.46 oz of semi-skimmed milk - 1 teaspoon of garlic powder - 1 tablespoon of chopped parsley - Black pepper - Salt Recipe: - In a large bowl, beat the eggs and add the spreadable cheese, crab sticks, milk, garlic, parsley, a little black pepper and a little salt. - Mix well using a whisk until you have a smooth dough slightly. - Pour the mixture into a silicone mold and cook in the microwave at 900W for 5 minutes. - Check with a toothpick that the cake is done, if not, put it in the microwave again and check every 30 seconds if it's done. - Leave a few minutes and unmold. Bon appetit!
This recipe for pasties is an original version of the usual, with a filling mixture which is very rich! Ingredients for 10 dumplings: - 10 wafers for dumplings - 1/2 roller of goat cheese - 3-4 tablespoons of caramelized onions - 6 nuts Recipe: - Mix in a bowl the goat cheese, caramelized onions and chopped nuts. - Extend the wafers of the dumplings, put a teaspoon of filling in the center. - Fold them in half and close them with a fork. - Fry them in hot oil until they are golden. - Then drain on some paper towel. Bon appetit!
This original appetizer it amazing for the mix of flavors and the freshness that brings guacamole. Ingredients for 6 rolls: - One tail of fresh salmon - 6 strips of zucchini - Chopped parsley - Thyme - Guacamole Recipe: - Wash the zucchini and cut along strips using a peeler. - Steaming zucchini for a few minutes. - Cooking salmon steamed for 20 minutes. - Cut the fish into strips of about 2 cm. - Roll the salmon into a strip of zucchini. - Serve and place some guacamole on top to decorate. Bon appetit!
We really wanted to make this recipe, as we always have really enjoyed the cakes and biscuits of carrot, and it has become one of our favorites, both for its taste and for the short time it takes to prepare. Ingredients for 2 persons: For the cake: - 3.5 oz of carrot - 1.8 oz of flour gluten-free - 2.6 oz of sugar - 1 egg - 0.9 oz of oil - 1/2 teaspoon of cinnamon - 0.18 oz of baking powder - 0.9 oz of chopped nuts For topping: - 1.8 oz of cheese spread - 1.2 oz of margarine - 0.5 of powdered sugar - 1/2 teaspoon of vanilla extract - 2 whole nuts Recipe: - Wash, peel and shred the carrots using a grinder. - In a glass suitable for blender, mix the oil, sugar and egg until everything is well blended. - Add the carrot and remixed. - Stir in flour, baking powder and cinnamon mixture and beat again. - Finally, add the ground nuts and stir again. - Pour it on a silicone mold and cook in the microwave at 800W for 3 minutes. Check with a toothpick that the cake is done, and if not, return to cook for 15 seconds. - Let it cool to room temperature while you prepare the topping. - In a bowl, whisk the cream cheese, margarine and icing sugar until you have a smooth cream. - Keep it in the fridge for 30 minutes to make it easier to serve later. - After that, put the mixture over the cake and place a whole nut on top to decorate. Bon appetit!
Ingredients and recipe for toast with mushrooms and black aioli: - 1 ciabatta bread toast - 2 tablespoons of sliced mushrooms - 1 tablespoon of chopped onion - 1 black clove of garlic - Olive oil - Black aioli sauce - Toast the bread until golden. - Fry in a skillet with a little olive oil the onion and mushrooms until golden. - Cover the toast with black alioli and add mushrooms and onion. - Cut the clove of black garlic in slices and place on top of the mushrooms. Ingredients and recipe for toast of tuna with black garlic aioli: - 1 ciabatta bread toast - 1/2 can of natural tuna - 1 tablespoon of chopped onion - 1 black clove of garlic - Alioli - Chopped parsley - Mix in a bowl the drained tuna with chopped onion and alioli. - Toast the bread until golden. - Pour the mixture over the bread to cover the entire surface. - Cut the black garlic clove into pieces and place on top. Ingredients and recipe for toast of Camembert cheese, jam of red peppers and garlic: - 1 ciabatta bread toast - 1 portion of Camembert cheese - 1 tablespoon of jam of red peppers - 1 black clove of garlic - Toast the bread until golden. - Extend Camembert cheese on toast. - Cover the entire surface with the jam cheese. - Cut the black garlic clove into pieces and place on top. Bon appétit!
