Today we have prepared these lamb chops with a garnish more original than the classic fries or salad. Ingredients for 2 servings: - 1 rack of lamb chops - Olive oil - 3.5 oz of rice bomb - 2 oranges - 1/2 onion - 1 clove of garlic - Salt - Pepper - 1/2 teaspoon of food coloring Recipe: - Peel and cut the onion and garlic clove into small squares. - Fry in a large skillet with a little olive oil over medium heat until golden. - Scratch the skin of half orange and reserve it. - Squeeze the oranges and reserve the juice as well. - Add the rice and orange skin to the pan and stir for a minute. - Pour the orange juice and food coloring and stir well. - Let it simmer stirring occasionally until it is ready. - While the rice is cooked, salt the lamb chops and fry them in a pan with a few drops of oil until golden. Bon appétit!
Today we are going to dedicate this dessert to one of the fruits that both children and adults love: the banana. In addition, it's very healthy because it has a great source of potassium and provide energy, and it's yummy! Today we decided to eat it like a mousse. Ingredients for 6 units: - 18 oz of peeled bananas - 14 oz of whipping cream - 3.5 oz of sugar - The juice of 1 lemon - 30 pieces caramelized walnuts from Els Noguers Recipe: - Peel the bananas and cut them into slices. - In a large glass suitable for blender, introduce the banana, half of the caramelized walnuts and lemon juice. - Beat well for a few minutes until you have a smooth cream. - To mount the cream it is better that it is cold, so you must have put it in the fridge a few hours before along with the bowl where you go to mount it. - When both are cold, pour the cream into the bowl. - Place the rod attachment to the blender and start beating until the cream is set. (You can check it by picking up a little cream with a spoon, if you turn around and do not slip easily, it's already done). - Carefully pour on the cream the banana and caramelized walnuts puree. - Start mixing it carefully with the help of a silicone paddle making wrapping movements (ie as if you draw the number 8), delicately but steadily until everything is well mixed. - Serve in individual rations and store in the fridge at least an hour until you are going to serve. - Decorate with the rest of the caramelized walnuts above. Bon appétit!
Today we bring a recipe with a very Christmas inspiration, you can also adapt the filling to whatever you want or what you have at home, and the children will be happy to help you prepare it! Ingredients: - 2 sheets of dough puff pastry - 5.3 oz of pesto sauce (you can see how to do it here) - 1.7 oz of cheese cured - 1 egg - Sesame seeds Recipe: - Extend one of the two sheets of puff pastry and cover the surface with a thin layer of pesto sauce. - Grate the cheese and sprinkle it on the pesto. - Place the other sheet of puff pastry on top. - Cut it carefully to give it the shape of a Christmas tree. - With the cuts you have left, cut the dough to make a star and place it on the tree. - Beat the egg and, with the aid of a brush, spread it over the whole surface of the tree. - Sprinkle the sesame seeds evenly above the dough. - Bake for 20 minutes at 200° until golden. Bon appétit!
Today we bring you the classic cabbage salad but with a smoother texture, because the ingredients are chopped smaller. Ingredients for 2 servings: - 1/2 cabbage - 1 carrot - 1/2 apple - 10 nuts - 1 yogurt - 2 tablespoons of mustard - Salt - Ground black pepper - Olive oil Recipe: - Wash each of the leaves of the cabbage separately. Drain well. - Using a chopper, chop the cabbage into small strips. - Wash and peel the apple and the carrot. Shred them in the same way as the cabbage. - Crumble the nuts until they are made very small pieces. - Mix everything in a bowl along with yogurt, mustard, a pinch of salt and pepper and a splash of oil. - Remove well to mix the flavors and reserve in the fridge to be cool. Bon appétit!
Today we have improved the classic orange cake that we have all done at home, the frosting and the walnuts give a spectacular flavor. Ingredients: - 1 natural yogurt - 2 measures of flour - 1 measure of olive oil - 1.5 measures of sugar - 3 eggs - 1 sachet of yeast powder - 8 chocolate nuts - 2 tangerines (we will need 3 tablespoons of juice and the zest) For the frosting: - 3.5 oz of spreadable cheese - 2.5 oz of margarine - 1.05 of glass sugar - 1 teaspoon of vanilla extract Recipe: - Crush with a mortar 5 chocolate nuts. Reserve the other 3 to decorate. - In a large bowl mix the yogurt, flour, oil, sugar, eggs, yeast, tangerine juice, zest and crushed walnuts with the help of the stick mixer. - Introduce it in a microwave-safe dish and cook for 3 minutes at 600W and then another 4 minutes at 800W. - Check with a toothpick that is well made (it has to come out clean). - To make the cover, mix with a few rods in a bowl the cheese, the margarine, the sugar glass and the essence of vanilla. - Extend it with the help of a silicone paddle around the cake and let it sit in the fridge half an hour. - Place the chocolate nuts on top to decorate. Bon appétit!
Today we want to take the rice in an original way with this basmati rice salad combined with very different elements but which combine very well with each other. Ingredients for 2 people: - 5 oz of basmati rice - 3.5 oz of prawns - 1.7 oz of corn - 1/2 avocado - 2 tablespoons of roasted peanuts - 3 tablespoons of raisins - 3 tablespoons of fresh raspberries - 1/2 lemon juice - Salt - Ground black pepper - Olive Oil Recipe: - Boil the rice in boiling water for 10 minutes. - Drain well and let it cool. - Drain the prawns. - Cut the avocado in small dices and sprinkle with the lemon juice. - Add rice, prawns, corn, peanuts, avocado, peanuts, raisins and raspberries in a large bowl. - Sprinkle a little salt, pepper and stir. - Pour a little olive oil over and stir again to integrate all the flavors. Bon appétit!
Today we bring a light and very tasty recipe, ready for eating out, for work ... is perfect for any occasion! :-) Ingredients for 2 servings: - 1 zucchini - 1 tomato - 6 pieces of dry tomato - 1.8 oz of black olives - 1 ball of mozzarella - 3 tablespoons of pesto sauce - 2 sprigs of chives - Salt - Pepper
For pesto sauce you need: - 0.9 oz fresh basil - 1.8 oz of fried almonds - 1/2 clove of garlic - Salt - Olive Oil Recipe: - For the sauce: chop the basil, almonds and garlic in a mincer. Add the olive oil until it covers the previous mixture and stir well. - Wash and peel the zucchini. Cut it into small squares. - Wash and cut tomato and mozzarella in squares of the same size. - Cut the dried tomato into small pieces and the olives into quarters. - Sprinkle a little black pepper and salt on top. - Add the 3 tablespoons of pesto and stir well. - Serve with a square mold and decorate with two sprigs of chives on top. Bon appétit!
These rolls are very easy to make and sure you'll do them when you don't know what to do, for example, for dinner. Ingredients for 2 servings: - 1 aubergine - 3.5 oz of bacon - 3.5 oz of ricotta cheese - 1.7 oz of ham - 4 fajitas - Black pepper - Olive oil Recipe: - Wash, peel the aubergine and cut into small pieces. - Fry in a pan with a little olive oil. - When the are almost alredy, add the bacon and ham. - Sprinkle some black pepper and stir well. - In another pan, heat (without oil) fajitas on both sides until golden. - Place each fajita on a plate, place a spoonful of filling in the center and over one of ricotta cheese. - Roll it and cut each roll in half. Bon appétit!
Today we present this appetizer so rich and easy to do, with this presentation so beautiful you can take prepare it on Christmas , what do you think about the idea? Ingredients for 2 timbales: - 7 oz of gulas - 2 medium potatoes - 2 medium octopus legs - 2 cloves of garlic - Paprika - Chopped parsley Recipe: - Wash and boil the potatoes in boiling water with a pinch of salt until they are soft. - Cut the octopus into slices. - Peel and cut the garlic cloves into thin slices. - In a pan with a little olive oil, fry the garlic until golden. - Add the gulas and fry for a few minutes. - In another different pan, fry the octopus over a high heat until golden. - Turn off the heat, sprinkle some paprika over the octopus and stir. - Peel the potatoes and cut into slices about half a cm. - With the help of a metal mould to serve, place a layer of potatoes. - Sprinkle a little paprika and a dash of olive oil. - Repeat to make a second floor of potatoes. - Place two layers of octopus and two of gulas interspersed. - Sprinkle a little chopped parsley on top. Bon appétit!
Today's recipe is very light and healthy, with the sweet orange sauce sure like all of you. Ingredients for 2 servings: - One bream cut in loins - 1 zucchini - 1/2 L of orange juice - 1/2 of onion - 2 cloves of garlic - 1 tablespoon of flour - Olive oil - Salt - Chopped parsley Recipe: - Peel and cut the onion into stripes. - Peel and cut the garlic into small squares. - In a skillet with a little olive oil, fry the onion and garlic until tender. - Add flour and stir until browned. - Pour 3/4 of orange juice and let simmer. - Wash and cut zucchini into spaghetti shaped using a cutter. - In a pot with boiling water and a pinch of salt, cook zucchini for 1 minute. Drain well. - In a skillet, heat the remaining orange juice and cook the fish over medium heat until lightly browned. - Sprinkle a little salt and chopped parsley on both sides. - Serve placing the spaghetti as a base. - Add 3 tablespoons of orange sauce. - Finally, place a bream loin on top. Bon appetit!
Today's recipe is a gourmet appetizer very easy to make for all the cookers and sure it will delight you. Take note! Ingredients for 10 units: - 10 slices of ham - 10 tablespoons of cream cheese - 1 truffle - 10 walnuts Recipe: - Spread the slices of ham and trim the ends to form a rectangle. - Grate the truffle and crush the nuts with a mortar. - In a bowl, mix the cream cheese with the truffle and walnuts. - In the center of the slice of ham, put a spoonful of the mixture and spread it across the surface of the slice. - Roll them up to give them the shape of the roll. Bon appétit!
The dumplings of today are very simple to do, but more original than the typical stuffed tuna or meat. Ingredients for 6 units: - 6 dumplings - 1/2 fresh mozzarella ball - 3 cherry tomatoes - 6 leaves of fresh basil - Olive oil Recipe: - Separate dumplings and stretch them. - Cut half the mozzarella ball into 6 slices. - Wash and cut the cherry tomatoes into 4 slices. - Start filling dumplings with a slice of mozzarella two slices of cherry tomato and a basil leaf. - Close the dumplings in half and fixed the edges with a fork. - In a pan with hot oil, fry the dumplings over high heat on both sides until golden. - Put on absorbent paper to remove excess oil. Bon appétit!
Today we want to try a traditional dish in our country:rice pudding, from Asturias, it's one of our favorite desserts! Ingredients: - 6.8 oz of rice - 17 oz of semi-skimmed milk - Lemon peel - 2 pieces of cinnamon - 3.5 oz of margarine - 6.8 oz of sugar Recipe: - In a large pot, cook the rice in 1 8.5 oz of boiling milk. - In a saucepan put the rest of the milk. - Add the cinnamon stick and lemon peel. - Heat it for cinnamon and lemon emulsify the milk and give it flavor. - When the milk of pot with rice evaporate, lower the heat to low and incorporate the emulsified milk to the pot little by little until you end up with emulsified milk. (It takes about 3 hours or so). - Once the milk has evaporated (you'll see it has a very creamy texture), add margarine and continuously stir until it falls completely apart. - Turn off the heat, add the sugar and stir again to mix well. Bon appétit!
Today we dedicate this recipe to the sweet tooth of the house, including the smallest, everyone will enjoy with these homemade candy! Ingredients for 8 units: - 4.25 oz of condensed milk - 0.7 oz of coffee with milk - 1 tablespoon of oil Recipe: - In a saucepan, heat over low heat the oil and add the condensed milk. - Stir continuously until you see that the condensed milk changes its color and thickens a bit (take approximately 10 minutes). - Add the coffee with milk and continue stirring to integrate well for 4-5 minutes. - Put a few drops of oil on some kitchen paper and pass by the candy molds to unmold easier the candies. - Pour the cream into the molds and allowed to cool to room temperature. - Then store them in the fridge for 2 hours. - Unmold and enjoy! Bon appetit!
These salmon rolls are a very colorful and easy to do, you can customize the fill with what you most want or what you have at home, it's a perfect recipe! Ingredients for 4 rolls: - 3.5 oz of smoked salmon - 3.5 oz of mushrooms - 1/2 onion - 4 crab sticks - 1/2 pot of cream cheese - Black sesame seeds - Olive oil Recipe: - Peel the onion and cut with mushrooms and crab sticks in a mincer. - In a pan, fry over medium heat the fill of the rolls until golden. - In a saucepan, heat over low heat the cream cheese until it has a creamy and light texture. - Spread the slices of smoked salmon and place a spoonful of filling in the center. - Wrap the salmon to shape the rolls. - Pour over some cheese sauce. - Sprinkle a few black sesame seeds on top. Bon appétit!
Today's recipe, despite its long name, is very simple and beer jam gives an original flavor that surely you'll love. Ingredients for 2 servings: - 1 pork tenderloin - 1 jar of beer jam - 3 potatoes - 1 apple - 1 teaspoon of margarine - Nutmeg - Oil - Salt - Pepper Recipe: - Wash, peel and cut the potatoes into cubes. - Cook them in boiling water with a pinch of salt until they are cooked. - Wash, peel and cut into cubes the apple. - Cook it in the microwave for 3 minutes at full power until you see is soft. - Drain the excess of water of potatoes and apple. - Go through a potato masher the apple and potatoes together. - Add the teaspoon of margarine, a pinch of nutmeg, salt and pepper. Stir well and set aside. - Clean the pork tenderloin and cut into slices of about 1cm. - Sprinkle a little salt and pepper on both sides of the meat. - In a large skillet with a little olive oil over medium heat fry the pork tenderloin until golden. - Serve placing several slices of tenderloin, two spoonfuls of beer jam over and some potato parmentier, placing it using a metal mold.
Today we wanted to make a pizza with some original ingredients a little more unusual and the result has delighted us! Ingredients: - 1 base of pizza - Grated Mozzarella - Caramelized onion - Bacon - Ricotta cheese - Sliced mushrooms - 1 truffle - Truffle oil Recipe: - Preheat oven to 200 degrees. - Take the pizza from its packaging and place it on a flat surface. - Sprinkle the grated mozzarella to cover the base. - Place the sliced mushrooms, bacon and caramelized onions first. - Cut a few pieces of ricotta cheese and place them on the pizza. - Cut a black truffle slices and add it too. - Pour a drizzle of truffle oil on top.
- Enter the pizza in the oven for 5-10 minutes at 200 degrees. Bon appétit!
This flan is really easy, and for the short time it takes to prepare, is a good option when you want something sweet or you may have guests by surprise. Ingredients for 2 individual flans: - 5.5 oz of condensed milk - 4 oz of semi-skimmed milk - 2 oz of ground coffee - 1 egg - Candy Recipe: - In a glass suitable for blender, mix condensed milk, semi-skimmed milk, coffee and egg. Whisk well until you have a uniform cream. - Pour some candy in the background of two individual molds and add the cream. - Cook it in the microwave at 600W for 2 minutes, let stand 2 minutes and again cook 2 more minutes to the same power. - Check with a toothpick clicking the flan to have the desired texture. - Let cool to room temperature and unmold. Bon appetit!
Today's recipe is very simple and quick to do, and cheese sauce gives it a flavor that you will love! Ingredients for 2 servings: - 1 cup of medium noodles - 3.5 oz of mushrooms - 1/2 onion - 1/2 pot of cream cheese - Oil - 1 chicken broth cube - Black pepper - Water Recipe: - Peel and cut the onion into cubes. - In a pan with a little olive oil, fry mushrooms and onion until soft. - Add the noodles and fry for 1 minute. - Pour water slowly until the noodles are done and add the crumbled broth cube. - Sprinkle some black pepper on top. - When the noodles are at their best, turn off the heat and add the cream cheese. - Stir well to mix the cheese with the noodles. Bon appetit!
Today we bring this sweet recipe extremely easy to do and with only 3 ingredients, is also gluten free. Ingredients: - 4.5 oz of cream cheese - 4.5 oz of white chocolate - 3 eggs Recipe: - Place the white chocolate into pieces in a bowl. - Place the bowl over a saucepan with simmering hot water (water bath) for disposing and remain liquid. - Pour the chocolate over a large bowl, add the cream cheese and mix well. - Separate the yolks from the egg whites. - Add the yolks to the previous bowl and stir again until well blended. - Using the mixer with the accessory of rods, beat the egg whites until they are stiff and gently mix in the previous bowl. - Preheat oven to 170 degrees. - In a round mold, cover with oven paper the base and then with another piece of paper cover the sides of the mold to prevent the cake from sticking and to unmold better. - Pour the cake mixture into the mold. - Place it on the baking tray, and put a little boiling water over the tray to cook in water bath in the oven. - Enter the tray in the oven and let it cook at 170 degrees for 15 minutes, then lower the temperature to 160 degrees for another 15 minutes to cook. - Turn off the oven but leave the cake inside fot 15 minutes. - Remove the cake from the oven, let it cool and unmold. *Note: I used a large mold and had a slim cake, you can also cook it in a smaller mold to make it thicker, in both cases is equally fluffy! Bon appetit!
Today we propose another recipe for fun on Halloween, a terrifying ghosts! You can change the filling to your taste, certainly the smallest of the house will be happy to help you cooking. Ingredients for 12 ghosts: - 12 wafers of dumplings - 2 tablespoons of cream cheese - 8 slices of ham or turkey - A handful of nuts - 1 pinch of salt - 1 pinch of pepper - Ketchup or tomato sauce Recipe: - Prepare the molds for ghosts with foil. Give them more or less the shape of a cone.
- If you have baking paper, place a thin layer on aluminum molds, because then it is easier to unmold. - Place a wafer on each mold and make folds to have the shape of ghosts. - Enter the ghosts in the oven at 200 degrees for 15 to 20 minutes until they begin to brown. - For the filling, use a large bowl to mix the cream cheese, ham cut into small pieces and chopped nuts. - Add a pinch of salt and pepper and stir everything well. - Start filling the ghosts when they have cooled.
- Then draw the eyes with ketchup or tomato sauce using a stick. Bon appétit!
Today's recipe is very traditional, but we wanted to bring you an original touch preparing with them cod and seaweed. Ingredients for 2 servings: - 1 jar of cod fillets with seaweed - 3 oz of wheat flour - 1 teaspoon os baking powder - 1 egg - 1 clove garlic - 4 oz of semi-skimmed milk - Chopped parsley - Olive oil Recipe: - Peel and cut the garlic into very small pieces, previously removing the germ. - Mix with chopped parsley in a large bowl. - Mash the cod fillets with seaweed and add it to the bowl. - Add the egg, yeast, flour and milk. - Shred with a blender until you have a smooth dough. - In a medium saucepan or pot, put plenty of olive oil (enough to float the fritters) and heat. - Start making the shaping form of the fritters with two spoons or with wet hands. - Immerse them in hot oil and sees turning them until golden brown. - Place on absorbentpaper before serving. Bon appétit!
Today's recipe is very tasty, the cava sauce gives a different touch to fish, and in this case, with trout goes well, although it is rich with any fish that you have at home. Ingredients for 2 servings: - 2 trout ration - 1/2 onion - 1 leek - 3.5 oz of cava - 3.5 oz of cooking cream - 3.5 oz of fish broth - Salt - Pepper - Chopped parsley - 1 tablespoon of margarine Recipe: - Clean the trout, remove the bones and cut into steaks. - Add a little salt and reserve. - In a skillet, heat the fish broth, add the cava and cream for cooking. - Sprinkle some black pepper and stir well. - Let cook for 15 minutes to reduce the sauce. - Peel the onion and cut into squares. - Peel the leek and cut it into slices, and then each slice in half. - In a large skillet, heat the margarine until it becomes liquid over medium heat and fry the onion and leek until tender. - Add the trout fillets and fry on both sides until ready. - Pour the sauce over the trout fillets and cook two minutes. - Serve and sprinkle some chopped parsley on top. Bon appetit!
Today's recipe is another original way of eating red cabbage, with garlic, potatoes and paprika, delicious! Ingredients for 2 servings: - 1/4 red cabbage - 2 medium potatoes - 4 cloves of garlic - Olive oil - Sweet paprika - Salt Recipe: - Wash and cut the cabbage into elongated strips. - Cook in a large pot of boiling water and a pinch of salt for 1 hour and a half or two hours until tender. - Cook the potatoes in a saucepan of boiling water and a pinch of salt until soft. - Wring well in a colander. - Peel and cut the garlic into strips. - In a skillet with a little olive oil, fry them until golden. - Add the red cabbage and stir for a few minutes. - Sprinkle 3 tablespoons of paprika and stir well to mix with the red cabagge. - Peel the potatoes and cut them into thin slices. - Sprinkle a little paprika also on them. - Using a ring to serve, place a base with potatoes and garlic and put over the red cabbage. Bon appetit!
Today's recipe is typical of Italy but with a very small variation. It supports a lot of possibilities and fillings, it's a perfect recipe! Ingredients for 8 units: - 12.5 oz of minced meat - 2 oz blue cheese - 5.3 oz of rice - 1 egg - Polenta - Olive oil Recipe: - Fry the meat in a pan with a little olive oil. - In a pot with boiling water and a pinch of salt, cook the rice during the time indicated by the manufacturer. Drain well. - Start making balls of meat with the help of your hands. - Make a hole in the center, introduce a piece of blue cheese and close again. - With the concave palm of the hand, begin to form a layer of rice (moist your hands in water to remain compact grains). - When you have formed, place a meat ball and wrap up the layer of rice. - Do the same rice to cover the top of the meatball. - Pass them in beaten egg and then in polenta. - Fry them in hot olive oil until golden. - Put them on absorbent paper before serving. Bon appetit!
Today's recipe is very complete and suitable for vegetarians, surely even the smallest of the house will be happy to eat vegetables. Ingredients for 2 servings: - 3.5 oz of basmati rice - 1 large aubergine - 2 green peppers - 1/2 red pepper - 1 leek - 1 onion - 1 tomato - 1 can of cream cheese - Olive oil Recipe: - In a pot with boiling water and a pinch of salt, cooked basmati rice for 10 minutes. Drain well. - Cut the aubergine in half (lengthwise) and empty with a knife and a spoon. Save the skin to serve. - Cut into squares the inside the aubergine and green and red peppers. - Peel the onion and leek and cut into squares. - Wash the tomato and cut in the same way. - In a skillet with a little olive oil over medium heat, fry the vegetables until soft. - Add the drained rice and fry a few minutes more. - Low the heat, pour the cream cheese and stir to mix well with all vegetables. Bon appetit!
We wanted to prepare this recipe because many people relegates the red cabagge to the Christmas holidays, and it is a very rich and healthy vegetable for its large number of properties. With this recipe there is no excuse, even for those who do not like the taste too, as the accompanying carrying concealed much of its flavor. Ingredients for 2 servings: - 1/4 red cabbage - 1 red apple - 1/2 onion - 1 dash of wine vinegar - 1 dash of white wine - 1 chicken bouillon cube - Pinions - Oil - Salt - Water Recipe: - Wash and cut into strips the red cabbage. - In a large pot with boiling water and salt, cook for 1 hour and a half or two hours until soft. - Put in a colander to remove the excess of cooking water. - Peel and cut the onion into julienne. - Peel and cut the apple into cubes. - In a pan with a drizzle of olive oil, fry the onion until soft and add the apple until lightly browned. - Pour a splash of vinegar and stir until it has evaporated. - Add half a glass of water, the crumbled bouillon cube and a splash of white wine. - Stir well and cook over medium heat until the water has evaporated, left a light sauce and onion and apple have caramelized. - Add the red cabbage and stir well to mix the taste with the other ingredients. - Fry the pinions until brown in a skillet over medium heat without any oil. - Add them to the pan and stir two more minutes. Bon appetit!
Today we give you this idea for a snack or a quick but healthy dinner, it will only take 10 minutes to prepare! Ingredients for 2 servings: - 10 redpeppers - 2 tablespoons of blue cheese cream - 7 oz of baby eels - 15 nuts - 1 bunch of fresh spinach Recipe: - In a pan with a few drops of olive oil, fry over medium-low the spinach until they lose their volume. - Using a mortar, chop the nuts until you make small pieces. - In a saucepan, heat the cream blue cheese until it becomes liquid. - In a bowl, mix the baby eels with nuts, spinach and blue cheese cream. - Stir to mix well the ingredients. - Using a spoon, fill the peppers. Bon appetit!
