Today we present this easy recipe that is spectacular for its presentation and its flavor. It's irresistible! Ingredients for 2 servings: - 14 oz of Iberian pork - 1.5 oz of red onion - 1.5 oz of of capers - 1 tablespoon of old mustard - 1 teaspoon of lemon juice - 1 tablespoon of soy sauce - 2 tablespoons of olive oil - 3 tablespoons of mayonnaise - 1 tablespoon of Dijon mustard Recipe: - Peel and cut the onion into very small pieces. - Add it to a bowl along with chopped capers into small pieces also, the juice of lemon, mustard, soy sauce and olive oil. Mix well. - Cut the steak with a knife into small squares and mix with the dressing. - Meanwhile, in another small bowl, mix mayonnaise and Dijon mustard for mayonnaise mustard. - Serve using a metal mold to give the round shape and decorate the plate with a little mustard mayonnaise and above the tartar. Bon appetit!
Today we bring you a super versatile salad that can combine with the ingredients you have in house and the glass presentation is great. They are individual servings, so it is very convenient also to serve and eat. Ingredients for 2 units: - 6 tablespoons of grated beets - 1/2 avocado - 1 can of tuna - 6 sheets of green lettuce - 2 cherry tomatoes - 2 black olives - 1/2 Greek yogurt - 1/4 cucumber - 1/2 teaspoon of chopped fresh mint - 1/2 clove of garlic - Salt Recipe: - Drain beets well until all the broth release. - Drain the can of tuna. - Wash and cut the lettuce into strips. - Wash and cut the tomato into 4 slices. - For the yogurt sauce, peel cucumber, grate it and leave it in a sieve to remove excess water. - Peel and cut the garlic into small cubes and mix in a bowl with mint, yogurt, a pinch of salt and cucumber when wrung out. - Part avocado in half, remove the bone, empty it with a spoon and cut the meat into cubes. - Place in the glass beets, then the avocado, tuna, lettuce and ends with two tablespoons of yogurt sauce. - Garnish with tomato wedges and a black olive. Bon appetit!
Today we propose two different recipes with oil cakes with orange, both proposals are sweet and you'll love them! Ingredients and recipe of orange cakes with brie cheese and bitter orange marmalade: - 4 cakes of orange - 12 slices of brie cheese - 12 teaspoons of bitter orange marmalade Cut 12 slices of brie cheese and place 3 on each orange cake. Enter cakes in the microwave for 45 seconds to melt the brie cheese a bit. Place a teaspoon of bitter orange jam on each slice of brie cheese. Bitterness jam contrasts with the sweet cake, which carries sugar on top. Delicious!
Ingredients and recipe of orange cake with chicken, soy sauce and fig cake with almonds: - 4 cakes of orange - 1 chicken breast - 1/2 of carrot - 1/4 of onion - Fig cake with almonds - Soy sauce - Olive oil - Black pepper Clean the chicken breast and cut into cubes. In a bowl, let marinate for 2 hours the chicken breast with soy sauce. Stir occasionally so that the whole breast is macerate alike. Wash, peel and cut into thin slices carrot. Peel the onion and cut into julienne strips. In a skillet with a little olive oil, fry the carrot and onion until golden. When they are almost done, add the undrained chicken and stir. Sprinkle some black pepper over and add the remaining soy sauce that had been macerated with chicken. Let the sauce reduced for a few minutes. Place chicken with soy sauce on each of orange cakes and add the diced fig cake with almonds above. Bon appetit!
Today I want to surprise you with a very typical spanish recipe, surely we all have ever tasted, so it's time to prepare it at home, it's very simple! Ingredients for 2 servings: - 2 large potatoes - 1 package of bacon - 1 bay leaf - Salt - 1 teaspoon of paprika - 2 cloves of garlic - Olive oil Recipe: - In a pot, put to cook the potatoes with water, a pinch of salt and a bay leaf until soft. Reserve water (not bay). - Peel the potatoes and flatten with a fork to form a puree. - Cut the bacon into pieces (each strip into 5-6 parts). - Peel and cut the garlic into slices. - In a skillet with a little olive oil, fry over medium heat until golden. - Remove the pan a moment from heat and add the paprika while you remove continuously to prevent sticking. - Add a little cooking water from the potatoes to cool paprika. - Put back the frying pan and let boil for one minute. - Pour this oil with paprika and garlic over the potatoes and stir well. - It should have a texture of puree, if they are dry you can add a little more water from cooking the potatoes to the pan to tap the paprika, boil another minute and add it to the potatoes until you have the desired texture. - In another pan with a little olive oil, fry the bacon over low heat in the part of the skin until it has bubbles and then, fry on each side to crisp. - When ready, place them on absorbent paper to remove excess oil and then add them to the mash potatoes. Bon appetit!
Today we propose you the recipe for this gourmet sandwich omelette with baby eels, prawns, arugula and black garlic alioli, a perfect combination! Ingredients for 2 sandwiches: - 1/2 rustic bread - 1 omelette - 6 tablespoons of black garlic alioli - 3.5 oz of baby eels - 12 prawns - Arugula - Olive oil Recipe: - Cut the bread into two pieces and open it in half. - In a skillet with a little olive oil over medium heat fry the baby eels and prawns for a few minutes. - Click with a knife the top of the container of the omelette and cook in the microwave for 5 minutes at full power. - Cut it in half. - At the bottom of the bread, spread the black garlic alioli. - Put the omelette over and cut the ends to have the same shape as the bread. - Place a few leaves of arugula over the omelette. - Add a few eels and prawns on top. Bon appetit!
This recipe is much easier than it may seem on first and I assure you the result is spectacular. Ingredients for 2 servings: - 7 oz of cheese - 7 oz of cooking cream - Black pepper - Hot pepper confit Recipe: - Grate the cheese using a grater. - In a saucepan, pour the cooking cream and grated cheese and heat over low heat until cheese is rolled back. - Stir to mix well with the cream until you have a uniform cream. - Pour into a silicone mold with the shape you want and let it warm to room temperature. - Then enter it in the freezer for about 4 hours. - If you want to serve as a bonbon get him out a few minutes before serving, if you prefer them with the texture spreadable, remove it from the freezer after 4 hours and reserve it in the fridge. - Pour over hot pepper confit. Bon appetit!
Today we combine two typical recipes for picnicking on the beach... To make the omelette stuffed with Russian salad, what a delight! Ingredients for 4 servings: - 1 potatoes omelette - 1 large potato - 1 carrot - 1 can of tuna - 5 red peppers - 1 can ofcooked peas - 10 green olives - 1 egg - Mayonnaise Recipe: - Using a knife, click the top of the container of the omelette and cook in the microwave for 5 minutes. - Cut the omelette in half and separate the two halves. - Wash the potatoes and carrots and cook in boiling water until soft. - In a separate saucepan, cook the egg for 10 minutes in boiling water. - Drain the tuna, peppers, peas and olives. - Cut the peppers into small pieces and sliced olives. - Peel the potatoes, carrots and egg and cut into squares. - Mix all ingredients in a large bowl. - Add the mayonnaise and stir well. - Fill the omelette with Russian salad and place the top of the tortilla. Bon appetit!
Today's dish is very simple but with premium ingredients, especially the Iberian secret, it's irresistible! Ingredients for 2 servings: - 10.6 oz of Iberian pork - 1 red onion - 1 potato - 3.5 oz shiitake mushrooms - 1 clove of garlic - Reduction of Modena - Chopped parsley - Salt - Pepper Recipe: - Peel and cut the onion into small squares. - Peel the garlic and make a slit in the center. - In a pan with a little olive oil fry the onion and garlic until onion is soft. - Drain the mushrooms, cut them into pieces and add them to the pan. - Fry everything until the ingredients are golden and sprinkle some chopped parsley. Remove the garlic. - Wash, peel potatoes and, using a mandolin, cut into long strips to wrap the meat after serve. - In another pan with little oil, fry the potato strips until soft (without toasted). - Shreds the Iberian pork, add salt and pepper and fry in the same pan where you've made the potato with a little oil. - Sprinkle a little chopped parsley and a drizzle over reduction of Modena and stir well. - Serve in the center mushrooms with onion, wrap around with the potato strips and place in the center the Iberian pork strips. - Decorate with some reduction in Modena. Bon appetit!
Today we made these cannelloni stuffed with green asparagus and turkey that we have liked so much. The good thing about this dish is that the filling can be changed to whatever you have in the fridge at that time, they are very versatile! Ingredients for 2 servings: - 8 sheets of precooked pasta for cannelloni / lasagna - 2 ozof turkey cut in a thick slice - 6 green asparagus - 1/4 of onion - 8 tablespoons of bechamel (You can see how to do it here) - Olive oil - Salt - Black pepper Recipe: - Place the cannelloni pasta sheets in hot water for 20 minutes. - Wash the asparagus in cold water, remove the stem and cut into pieces. - Peel and cut the onion into julienne. - Cut the turkey into cubes. - In a skillet with a little olive oil, fry the asparagus and onion until soft. - Add the turkey and fry for two more minutes. - Sprinkle a little salt and pepper and stir. - Drain the sheets for cannelloni and begin to fill them, reserving 4 asparagus tips for garnish. - Pour over 4 tablespoons of bechamel on each plate. - Place 2 asparagus tips on each plate. Bon appetit!
Today we propose two different recipes with oil cakes with anise, you have to try them, they are very rich with both sweet and salty. Ingredients and recipe of anise cake with blue cheese, pear and nuts: - 4 oil cakes with anise - 3.5 oz of Roquefort cheese - 1 pear - 6 walnuts Wash, peel and cut into very thin slices the pear. Place the pear slices on the cake with anise. Cut cheese into small cubes and place them on the pear. Cut into small pieces and sprinkle nuts over the cake. Heat it in the microwave at 800W for 30 seconds to melt Roquefort cheese.
Ingredients and recipe of anise cake with tropical fruit salad: - 4 oil cakes with anise - Pineapple - Papaya - Guava - Oregano Wash, peel and cut into very small pieces the tropical fruits. Mix them well and place them on anise cakes. Sprinkle some chopped oregano on top. Bon appétit!
Today we present this tasty recipe of chicken stuffed with asparagus and ham. What an awesome mix! Ingredients for 2 servings: - 2 chicken breasts - 2 slices of ham - 6 green asparagus - Salt - Pepper - Olive oil - 4 teaspoons of cream of asparagus (you can see the recipe here) Recipe: - Wash the asparagus in cold water and cut the stems. - Stretch the chicken breasts and extend over the slices of ham to cover the entire surface of the chicken. - Place 3 asparagus on one end of each chicken breast. - Start rolling the chicken and put toothpicks to hold it so that it will not open. - Sprinkle a little salt and black pepper on the rolls. - In a skillet with a little olive oil, fry the rolls over medium-low until brown on the outside and done right in the inside. - Let it warm to room temperature and cut the rolls into pieces of about 2 cm each. Decorate the plate with asparagus cream. Bon appetit!
Today we bring you a delicious and very easy appetizer to make us love it, even the smallest of the house can help us to prepare! Ingredients for 16 mini croissants: - 1 sheet puff pastry round - 1 omelette with ham - 1 egg - Sesame seeds Recipe: - Let stand out of the fridge the pastry sheet for 20 minutes. - Preheat oven to 180 degrees. - Once the pastry has hardened, cut into triangles like a pizza (you must have about 12 servings). - On the outer edge of each of the triangles, make a cut about 2cm in the middle to later roll well each croissant. - Cut the omelette into small squares approximately 2 cm. - Place each piece above the cut you made in the pastry. - Start rolling each croissant inward. Squeeze a little the extremes and the center so that when baking not peel off. - Place on baking paper in the tray you will use. - Beat the egg in a bowl and, using a brush, go painting the top of the croissants. - Sprinkle some sesame seeds on each croissant. - Bake for about 25 minutes, until you see them already golden. Bon appetit!
This rice recipe is made with sobrasada, a product typical of Balearic Islands. Ingredients for 2 servings: - 7 oz of pump rice - 3.5 oz of sobrasada - 1/2 onion - 3.5 oz of white wine - 1 chicken bouillon cube of chicken - 2 glasses of water - 1.8 oz of grated cheese - 4 slices of goat cheese - Olive oil - Black pepper - Chopped parsley Recipe: - Peel and cut the onion into small cubes. - In a large skillet with a drizzle of olive oil, fry the onion until soft. - Peel the sobrasada and add it to the pan, stirring and crumbling it with a wooden spoon until all is well blended. - Add the pump rice and stir for a few minutes. - Pour the white wine and stir two more minutes. - In a saucepan, heat the water with the bouillon cube shredded until you have the broth. - Begin to add the broth gradually as the rice need it. - Sprinkle some black pepper over and stir. - When the rice is ready, remove the pan from the heat and sprinkle grated cheese while you remove. - Serve the rice and place two slices of goat cheese on top. - Sprinkle a little chopped parsley on the cheese for garnish. Bon appetit!
Today's recipe is very light and suitable for any time of year, because it can be eaten cold or hot. Ingredients for 6 servings: - 15 green asparagus - 1 red onion - 3.5 oz of milk - 3.5 oz of water - 1 tablespoon of spreadable cheese - 1/2 vegetable bouillon cube - Pepper - Grated cheese - Chopped parsley - Olive oil Recipe: - Wash the asparagus in cold water, remove the stems and cut into pieces. - Peel and cut the onion into small cubes. - In a skillet with a little olive oil, fry the asparagus and onion until soft. - Add milk, water and stir well. - Sprinkle bouillon cube and a little pepper. - In a glass suitable for blender, add all the ingredients to the glass along with the spreadable cheese. - Whisk until you have a thick cream. - Strain in a colander to remove the strands of asparagus. - Serve in cups and sprinkle some grated cheese and chopped parsley on top for garnish. Bon appetit!
Today's recipe, besides being healthy and tasty, is prepared with green asparagus, as it is now their season. I always have encouraged use seasonal products because they are cheaper. They are all advantages! Ingredients for 2 servings: - 6.5 oz of arborio rice - 10 asparagus Asperges Madrid - 3.5 oz of shiitake mushrooms - 1/2 onion - 2.6 oz of white wine - 2 glasses of water - 1 tablet of vegetable broth - 1 teaspoon of margarine - Olive oil - Black pepper Recipe: - Wash the asparagus and cut them off the stem. - Cut them into pieces of approximately 2cm. - Cut also the onion and mushrooms into small pieces. - In a pan with a drizzle of olive oil, fry the asparagus until they begin to brown. - Add onion and mushrooms and stir occasionally until everything is golden. - Add the rice and stir for two minutes. - Pour the white wine and let the alcohol evaporate for a few minutes. - Sprinkle a pinch of black pepper and stir. - In another saucepan, heat the water with the vegetable bouillon cube until it falls completely apart. - Add the broth slowly as the rice need it. - When the rice is just right, remove from heat, add margarine and stir to mix well with rice. Bon appetit!
