Today's recipe is an excellent combination of sobrasada with sweet taste of honey, the result is delicious!
Ingredients for 2 servings:
- 1 aubergine
- 3.5 oz of sobrasada
- 1 tablespoon of honey
- Flour
- Salt
- Olive oil
Recipe:
- Peel sobrasada and fry in a pan with a little olive oil until the meat begins to separate. Drain the fat and add the honey.
- Wash the aubergine and cut into slices.
- Sprinkle a little salt and let them drain well for 10 minutes.
- Pass them in flour and fry in a pan with hot olive oil until golden.
- Put them on an absorbent paper to remove the excess of oil.
- Place on the plate a slice of aubergine, a tablespoon of sobrasada, another slice of aubergine, another spoonful of sobrasada and, finally, another slice of aubergine.
- Pour a honey wire above and another one to decorate the plate.
Bon appetit!
Today we prepare this light recipe: the famous Italian caprese salad, but with the addition of Mediterranean bread made with figs, dates, prunes, almonds, walnuts, cinnamon and a touch of anise. The combination is delicious!
Ingredients for 2 servings:
- 2 tomatoes
- 2 balls of mozzarella
- Fresh basil
- Olive oil
- Mediterranean bread
Recipe:
- Wash the tomatoes and cut them into slices about 1/2 cm.
- Cut each slice in half.
- Cut the mozzarella balls into slices of the same thickness as the tomatoes.
- Wash the basil leaves.
- Serve laying a piece of tomato, mozzarella and a basil leaf.
- Cut the Mediterranean bread into cubes and place to decorate.
- Pour a drizzle of olive oil over the salad.
Bon appetit!
We love today's recipe, is very quick to make and very rich, you can also customize it stuffing with whatever you like. In this case, we have done with homemade pâté with alioli.
Ingredients for 16 palmiers:
- 1 sheet of puff pastry
- 1 can of pate with alioli
- 1 egg
Recipe:
- Preheat oven to 180 degrees with heat above and below.
- Stretch the pastry sheet (we bought a rectangular).
- Spread a thin layer of pâté across the sheet until it is well coated.
- Start rolling the sides of the pastry sheet at a time so you give the same laps with each end until they get together in the center.
- Cut the puff pastry with a knife to form the palmiers (approximately 1 cm thick).
- Place on the oven tray a sheet for baking paper and begin to place the palmiers leaving a little space between each other.
- Beat the egg in a bowl and, using a brush, start brushing the palmiers with baked egg to remain bright.
- Bake at 180 degrees for 25 minutes until golden.
Bon appetit!
Today we prepare this original recipe of steaks, served with a pistachio sauce that will delight young and old.
Ingredients for 2 people:
- 14 oz of minced meat
- 1/2 wedge of cheese from cow, goat and sheep
- 1 slice of bread
- 2 tablespoons of milk
- Garlic powder
- Salt
- 1 egg
- 5.3 oz of pistachios
- 5.3 oz of cooking cream
- Salt
- Black pepper
Recipe:
- In a large bowl introduce the meat.
- On a plate dip bread in milk, cut it into small pieces and mix with the meat.
- Add a little garlic powder, salt and egg.
- Mix well.
- Chop the pistachios with a grinder or blender until small pieces are formed.
- Add to the meat half pistachios. The rest set aside.
- Cut the cheese into very small dices and add to the meat.
- Mix well and begin to form the steaks.
- In a skillet with a little olive oil, fry over medium heat for disposing cheese inside until golden.
- In a saucepan, pour the cream, sprinkle a little salt, black pepper and the remaining pistachios we had reserve and heat until sauce thickens slightly.
- Serve steaks with cheese and pour over the sauce.
Bon appetit!
Today we have cover this typical recipe of Peru, which is usually done with white fish, adapting some ingredients for others that we usually have at home.
Ingredients for 2 servings:
- 10.6 oz of fresh salmon
- 1/4 red pepper
- 1/4 green pepper
- 1/4 yellow pepper
- 1/2 red onion
- 1'5 lemons
- 1/2 orange
- A pinch of salt
- 8 branches of fresh cilantro
Recipe:
- Cut the salmon into large squares, approximately 1'5 cm x 1'5 cm.
- Wash and cut the peppers into small cubes and onion in julienne.
- Chop the cilantro into small pieces.
- Squeeze the juice of orange and lemons and strain it to avoid pulp.
- In a large bowl, mix all ingredients and stir to absorb the salmon the taste of everything.
- Let stand in the fridge for an hour and stir occasionally.
Bon appétit!
We recently discovered oil cakes of different flavors and today we decided to make two recipes with fine herbs, but also can be eaten alone, they are delicious!
Ingredients and cake recipe vegetable pizza:
- 4 oil cakes with fine herbs
- 8 tablespoons of tomato sauce
- 8 tablespoons of grated cheese
- 8 cherry tomatoes
- 2 green asparagus
- Olive oil
Extend two spoonfuls of fried tomato on each of oil cakes.
Sprinkle two tablespoons of grated cheese over the tomato.
Wash and cut in half the cherry tomatoes and place 4 halves on each cake.
Wash and cut the asparagus into pieces of approximately 2cm.
In a skillet with a little olive oil, fry the asparagus over medium heat until soft.
Place two or three pieces of asparagus on each cake.
Ingredients and cake recipe with pate with fine herbs:
- 4 oil cakes with fine herbs
- 1 can of pâté with fine herbs
- 4 tablespoons of caramelized onions
- 1/2 golden apple
- 8 nuts
Extend pâté with herbs on cakes.
Put on the pate a spoonful of caramelized onions on each cake and spread it.
Wash, peel and cut into cubes the apple at set it on onion.
Cut nuts into small pieces and decorate the cake.
Bon appetit!
Today's recipe is perfect to care the diet but fleeing of the salads that we always eat, and honey and mustard vinaigrette gives a sweet flavor with a spicy touch that you'll love.
Ingredients for 2 servings:
- 100 g of arugula
- 1.8 oz of ham
- 1/4 of golden apple
- 15 nuts
- 2 tablespoons of low-fat milk
- 1/2 tablespoon of mustard
- 1 tablespoon of honey
Recipe:
- Mix the milk with honey and mustard until all ingredients are well integrated into the sauce.
- Wash the arugula and place it on the base of the plate.
- Cut the ham into cubes and apple, after washing and peeling, and set it on the arugula.
- Part into small pieces and sprinkle nuts over the salad.
- Pour the sauce over.
Bon appetit!
Today we have a version of the classic croquettes, with an original touch to stuffed with cheese and onion, which give a very mild flavor, perfect for even the smallest of the house.
Ingredients for 2 servings:
- 9 level tablespoons of flour
- 6 tablespoons of olive oil
- 700 ml of semi-skimmed milk
- 1 medium red onion
- 125 grams of cheese
- 1 egg
- Cookie chopped with garlic and parsley
- 1 pinch cinnamon
- Salt
Recipe:
- Peel and cut the onion into small cubes.
- Grate the cheese with a grater.
- In a pan, pour a tablespoon of olive oil and fry the onion until soft.
- In another large skillet, pour the remaining oil and add the flour, stirring continuously until golden brown.
- Gradually add milk while you stir the bechamel until it begins to thicken.
- Sprinkle a pinch of cinnamon and salt.
- Keep stirring until the bechamel begins to bubble (without allowing it to boil) and remove from heat.
- Add the onion and grated cheese and stir until blended.
- Put the bechamel on a platter and let it temper at room temperature.
- Then cover the dish with aluminum foil and store in the fridge for 3 hours.
- Remove the dough from the fridger and begin to form croquettes.
- Pass them in beaten egg and then chopped cookie.
- Fry the croquettes in a pan with hot olive oil until golden.
- Put them on a plate with paper towel to remove excess oil.
Bon appetit!
Today we will cook this traditional stew with beans, it's yummy!
Ingredients for 2 servings:
- 6.3 oz of beans
- 1 onion
- 1 head of garlic
- 1 tomato
- 1 green pepper
- 2 leaves of bay
- Olive oil
- 1 tablet of vegetable broth
- Salt
- Red Sausage
Recipe:
- The first thing to do is put the beans to soak overnight (about 12 hours) with cold water to soften.
- The next day, in a large pot, introduce the beans, the whole peeled head of garlic, onion, tomato and green pepper cut into 4 pieces, bay leaves, the tablet of vegetable broth and a splash of olive oil.
- Pour water until it covers and add 2 fingers more of water.
- Put on high heat until it begins to boil, then lower it over medium heat for cooking and cover the pot.
- When you take a half hour of cooking, take a spoonful of beans and vegetables (onion, green pepper, tomato) in a suitable vessel for mixer and whisk well until you have a paste.
- Pour into the pot with the other beans to the thick the sauce a little and stir well to be integrated.
- Keep well until the beans are tender (it took me about 2 hours or so).
- Monitor the pot from time to time, as it will consume water and have to take more. Take 1 cup of cold water whenever necessary until soft.
- When they are almost ready, add a little salt and stir.
- Remove the bay leaves and garlic head of the pot.
- In a saucepan aside, cook with a little water the red sausage in pieces for 10 minutes to soften.
- Drain the water and serve directly on each plate of beans.
Bon appetit!
We love bagels and this recipe is one of our favorite, and it can not be easier and faster to prepare!
Ingredients for 2 units:
- 2 bagels
- 4 tablespoons of spreadable cheese
- Arugula
- 1 ball of mozzarella
- 3.5 oz of fresh salmon
- 6 tablespoons of pesto sauce (you can see the recipe here)
Recipe:
- Toast the bagels in a toaster.
- On the bottom of each bagel, spread the cheese to cover the entire surface.
- Place several sheets of arugula on top.
- Cut the ball of mozzarella into slices and place 3 on each bagel.
- Cover the surface of the mozzarella with salmon.
- Decorate with pesto sauce over salmon.
Bon appetit!
Today's recipe is very simple, you can it prepare very fast and is delicious. You can prepare it with any kind of meat, but pork tenderloin result great because it is very juicy.
Ingredients for 2 people:
- 1 pork tenderloin
- 1 jar of cream cheese with manchego cheese
- Sweet paprika
- Black pepper
- Olive oil
Recipe:
- If you bought the whole tenderloin, clean it by removing the excess skin.
- Cut into medallions about 1/2 cm.
- Sprinkle some black pepper on tenderloin medallions.
- In a pan with a drizzle of olive oil, fry over medium heat until golden.
- In a saucepan, pour the cream cheese with manchego cheese and heat over low heat.
- Serve the tenderloins and pour over cream cheese.
- Sprinkle some sweet paprika over to taste.
Bon appetit!
Today we show you this very easy and healthy recipe, as the vinaigrette gives a rich flavor to steamed leeks.
Ingredients for 2 people:
- 6 small leeks
- 1/4 onion
- 1/2 tomato
- 3 tablespoons of olive oil
- 1 tablespoon of Dijon mustard
- Chopped parsley
- Salt
Recipe:
- Clean the leeks and remove the green part.
- Cook them steamed in a bamboo steamer for 20 minutes.
- Cut into small squares tomato, onion and parsley.
- In a bowl, mix with oil, mustard and a pinch of salt and stir well for integrate all vinaigrette ingredients.
- Serve leeks and pour the vinaigrette over.
Bon appetit!
Today's recipe is a traditionals and delicious croquettes but with a special filling, artisan pate of alioli, you will be surprised by the taste!
Ingredients for 2 servings:
- 9 level tablespoons of flour
- 6 tablespoons of olive oil
- 700 ml of semi-skimmed milk
- 1 pinch of cinnamon
- Salt
- 1 jar of foie gras
- 1 egg
- Cookie chopped with garlic and parsley
Recipe:
- In a large skillet, pour oil, add the flour and stir constantly until golden.
- Pour the milk gradually while continuing stirring all the time with a whisk until the sauce begins to thicken.
- Add a little salt and cinnamon.
- Stir occasionally until you see the bechamel not have lumps and begins to bubble (not boiling).
- Add the foie gras and stir well until blended completely with the bechamel.
- Place it in a bowl and let stand and cool to room temperature.
- Cover the dish with foil and let rest in the fridge for about 3 hours so that later it's easier to shape the croquettes.
- Start form the croquettes and pass them in beaten egg and then in chopped cookies with garlic and parsley.
- Fry them over medium heat in a pan with plenty of olive oil until golden.
- Put them on a plate with paper towel to remove excess oil.
Bon appétit!
Today we want to surprise you with this original recipe made with olive oil, which is not very used in sweet recipes, but in this case the result is spectacular.
Ingredients for 12 units:
- 1.7 oz of extra virgin olive oil
- 0.85 oz of sugar
- 2 sheets of gelatin
- 1 teaspoon of vanilla extract
- Sugar to dip the gummies
Recipe:
- In a large bowl, put to soak the gelatin in cold water for 10 minutes.
- In a saucepan, add water and sugar over low heat.
- Add the vanilla and stir.
- Drain the gelatin sheets and add them to the saucepan, stirring well with a whisk until completely undone.
- Gradually beat oil extra virgin olive oil, stirring continuously until completely blended.
- Pour the mixture over the mold you are going to use (we used one of silicone, which is easier unmolding later).
- Let warm to room temperature and then let it rest in the fridge for about 2 hours to set.
- Unmold and dip the gummies in sugar when you are going to serve.
Bon appétit!
Today we travel to Morocco with this eggplant salad, an starter well known there and often accompanied by Moroccan bread.
Ingredients for 2 people:
- 1 eggplant
- 1 green pepper
- 1 tomato
- 2 cloves of garlic
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- Fresh parsley
- Salt
- Olive oil
Recipe:
- Wash the eggplant, cut the stem, cut in half and then into strips.
- Enter it in a pan, sprinkle some salt and cover the base with water (approximately 2-3 cm).
- Cook over medium heat until eggplant is very soft and almost falling apart.
- Wash the peppers and tomatoes and cut them and squares.
- In a skillet with a little olive oil, fry over medium heat until soft.
- Add it to the pan where you have eggplant and mix.
- Peel the cloves of garlic and cut into small squares.
- Wash the parsley, cut the leaves into large pieces and add to vegetables.
- Sprinkle paprika, cumin and garlic.
- Stir well and serve hot.
Bon appetit!
