Salmon Sashimi

This salmon recipe can not be simpler, besides healthy and tasty, we love the taste of raw salmon and we usually prepare it for dinner many nights.

Ingredients for 2 servings:

- 1 loin of salmon 

- A piece of leek approximately of 2cm long

- 2 tablespoons of soy sauce

- 1 teaspoon of wasabi

- 1 tablespoon of lemon juice

- 1 tablespoon of olive oil

Recipe:

- Cut the loin of salmon in slices of approximately 1/2 cm and place them as in the image.

- Using a chopper, chop the leek into very small pieces.

- Put them in a bowl and add the rest of the ingredients.

- Mix the sauce well and pour it over the salmon.

Bon appétit!

Crispy chicken

We love the crispy chicken, is very similar to the one you can taste in fast food restaurants, but healthier!

Ingredients for 2 servings:

- 2 chicken breasts 

- 1 clove garlic

- 2 teaspoons of sweet paprika

- 1 teaspoon of oregano

- 1 tablespoon of honey

- 1 egg

- Corn flakes

- Olive oil

- Salt

- Pepper

Recipe:

- In a chopper, beat the corn flakes until they are crumbled.

- Peel and cut the ​​garlic into thinly sliced.

- In a large bowl, introduce the chicken breasts with garlic, beaten egg, paprika, oregano, honey, a little salt and pepper.

- Mix everything well and let it stand in the fridge for 3 hours. Move from time to time with a wooden spoon.

- Roll the chicken breasts in the corn flakes.

- In a large skillet with plenty of very hot olive oil, fry the chicken breasts until golden and crisp.

- Place on absorbent paper to remove excess oil.

Bon appétit!

Stuffed eggs

The recipe for stuffed eggs is usually liked by everyone and this is one that is prepared very fast.

Ingredients for 2 servings:

- 4 eggs 

- 3.5 oz of mixed ground beef

- 1/4 onion

- 1 tomato

- 1 oz of serrano ham chopped in squares

- 1 teaspoon of paprika

- Olive oil

- Salt

- Pepper

Recipe:

- Cook eggs in boiling salted water for 10 minutes.

- Peel them, cut them in half and extract the yolk.

- Wash the tomatoes and cut into small squares.

- Peel and cut the onion also in small squares.

- In a frying pan with a dash of oil, fry the onion for a few minutes.

- Add the minced meat, sprinkle a little salt and pepper and stir occasionally until golden.

- Incorporate the tomato and stir for a few more minutes.

- Sprinkle a little paprika and add the yolk.

- Remove all so that the yolk is undone and integrates well.

- Pour the contents of the frying pan over a wringer to remove excess oil and fat.

- Fill the egg whites and serve.

Bon appétit!

Potato, tapenade and egg millefeuilles

Today's recipe is very simple and perfect to serve as individual tapas, in addition to being very colorful, it is prepared in a moment!

Ingredients for 4 units:

- 4 eggs of quail 

- 2 small potatoes

- 3.5 oz of boneless black olives

- 0.5 oz of anchovies in olive oil

- Olive oil

Recipe:

- In a glass suitable for blender, beat the black olives and anchovies, adding a little of the oil of the anchovies themselves, until a uniform and thick paste is formed.

- Wash and peel the potatoes.

- Cut them into very thin slices (calculate 4 slices per cornmeal, so you need 16).

- In a frying pan with plenty of olive oil, fry the potato slices until golden.

- Place in a dish with absorbent paper to remove excess oil.

- In the same frying pan where you have fried the potatoes, fry quail eggs.

- Serve putting a slice of potato and a teaspoon of tapenade until you form the 4 floors.

- Place the fried quail egg on top.

*Trick of cooks: you can also prepare these millefeuilles by changing the tapenade for what you want, such as blood sausage, pâté ...

Bon appétit!

Coffee ice cream

Today we present this recipe of homemade ice cream very soft and creamy with coffee and nuts flavor. We are very ice cream lover, not only in summer, but throughout the year, we love the pleasure to enjoy it whenever we want, and you?

Ingredients for 2 servings:
- 26.5 oz of semi-skimmed milk
- 8.8 oz of coffee 
- 3 egg yolks 
- 0.9 oz of sugar
- 0.9 oz of walnuts

Recipe:
- In a beaker suitable for blender, chop the nuts until they are powder.
- Add the yolks with the sugar until they are well integrated.
- Pour coffee and warm milk.
- Heat everything in a saucepan until it breaks to a boil.
- At that point, turn off the heat and pour the mixture into the ice cream molds.
- When it cools, introduce it in the freezer for a few hours to set.

Bon appétit!

Spinach, mashed potato and egg cake

Today we propose this recipe to "camouflage" the taste of vegetables so everyone at home can eat them, something very common especially in the smallest.

Ingredients for 2 servings:

- 2 medium potatoes

- 2 eggs of quail 

- 3.5 oz of fresh spinach

- Olive oil

- Peppers

- Salt

Recipe:

- Wash potatoes and spinach.

- In a saucepan with boiling water and a little salt, cook the potatoes until they are soft.

- Peel them, add a dash of olive oil and break up with a fork.

- In a large skillet, simmer the spinach with a few drops of water until they become dehydrated. Remove from time to time so they do not stick.

- In another saucepan with boiling water, introduce the quail eggs for one minute. Then, place them in a bowl with very cold water.

- Peel them carefully so they do not break.

- Using a metal ring, pour the spinach first, then the mashed potato and finally the egg.

- Put a dash of olive oil.

Bon appétit!

Low temperature egg with parsley oil and truffle

The dish of today will delight the most foodies in the house and will be a great challenge for the cooks, who dares to prepare it?

Ingredients for 2 servings:
- 2 eggs
- Olive oil
- Chopped parsley
- Grated truffle

Recipe:
- To make this recipe, you need a kitchen thermometer (you can buy it in supermarkets).
- In a saucepan, heat plenty of water to 72°, you must keep this temperature constant, so the kitchen thermometer must be inside the saucepan all the time.
- When you  maintain the 72º, cook the eggs for 13 minutes.
- Drain them and put in a bowl with very cold water to stop the cooking.
- Break the shell very carefully so that the interior does not break. You must do this step very slowly, since the yolk is very delicate.
- Separate the white until only a thin layer is left around the yolk (as in the image).
- Place it carefully on the plate where you are going to serve.
- In a bowl, mix 3 tablespoons of olive oil with chopped parsley.
- Pour a spoon and a half on each yolk.
- Add some grated truffle on top.

Bon appétit!

Coffee with milk and walnuts cake

Today we propose you this coffee cake ideal for breakfast and snacks. We have prepared it with coffee with milk, so the flavor is smoother, but you can also do it only with coffee.

Ingredients for 2 individual pieces:
- 0.9 oz of margarine
- 1.05 oz of sugar
- 1 egg 
- 0.9 oz of flour
- 0.18 oz of coffee with milk
- 10 nuts
- 1 teaspoon of yeast
- Icing sugar

Recipe:
- In a chopper, introduce the nuts until they become powder. If you do not have a chopper, you can do it by hand with a mortar.
- Sift the flour with the aid of a strainer to prevent lumps.
- In a large bowl, mix with the help of a few sticks, margarine, egg, sugar, coffee with milk and nuts until there is a dough without lumps.
- Add the yeast and the sifted flour and stir again until they are completely integrated.
- Pour the dough into two microwave-safe silicone molds and cook together at 800W for 3 minutes.
- Check that the cakes are ready by inserting a toothpick, if it comes out clean it is at its point.
- Let it temper, unmold and sprinkle a little icing sugar on top to decorate.

Bon appétit!

Beef sirloin with reduction of Pedro Ximénez

Today we present a whole gourmet recipe that will become one of your favorites when you eat meat. And it's very easy to do!

Ingredients for 2 people:

- 2 beef sirloins

- 1 onion

- Olive oil

- 1/2 glass of Pedro Ximénez

- 1 tablespoon of cornstarch

- 1/2 liter of broth 

- Salt

- Pepper

- 2 potatoes

Recipe:

- Peel and cut into small squares the onion.

- In a frying pan with a little olive oil, sauté the onion until golden.

- Add the Pedro Ximénez and 3/4 parts of the broth.

- Mix the leftover broth with the cornstarch and add it to the frying pan.

- Let it cook for a few minutes and reduce the sauce.

- You can beat it a bit with the mixer to make a thin sauce or leave it as is, both ways is very good.

- Peel the potatoes and make potato balls.

- Fry them in hot olive oil until they are brown.

- Pepper the sirloins and grind them back and forth.

- Serve with the sauce and potatoes above.

Bon appétit!

Eggs Benedict

Today we bring you a delicious recipe very typical for brunch, that food that is a mixture of breakfast and lunch that is usually done in the middle of the morning. Benedictine eggs are poached eggs with Hollandaise sauce, and are the star dish of this meal.

Ingredients for 2 servings:
- 2 eggs 
- 4 slices of bacon or 2 slices of smoked salmon.
- 2 muffins
- White wine vinegar

For Hollandaise sauce:
- 1 egg yolk
- 1.8 oz of margarine
- 1 tablespoon of water
- 1 teaspoon of lemon juice
- Salt

Recipe:
- Cut the muffins in half and toast in a toaster.
- Heat a saucepan with water until it boils.
- Meanwhile, in a medium bowl, pour 3-4 fingers of white wine vinegar.
- Peel the eggs and put them in the bowl with the vinegar. Be careful not to break the yolk.
- Once the water from the saucepan begins to boil, lower the fire in half and, with the aid of rods, remove the water quickly.
- Pour the eggs and vinegar into the saucepan carefully just where is the swirl in the water, so that the eggs have movement and begin to gather the clear around the yolk.
- Let cook for 4 minutes.
- While cooking the eggs, in another saucepan we are going to make the sauce.
- Mix the egg yolk, a pinch of salt, a tablespoon of water and lemon juice.
- Put the mixture to simmer and slowly add the margarine while stirring continuously until you have incorporated all and mixed well.
- Let the sauce heat for another minute to make it consistency.
- In a pan without any oil, fry the strips of bacon until they are browned.
- Place the muffins open, strips of bacon or slices of smoked salmon, whichever you prefer, a poached egg on each and a tablespoon of Hollandaise sauce on top.

*Note for cooks: the poached egg will remain with the clear around the yolk, but when you open this, will be liquid and will mix with the sauce.

Bon appétit!

Lemon Chicken (Chinese Style)

If you usually go to Chinese restaurants, you probably tried their famous lemon chicken, crispy, juicy and with bittersweet sauce a bit thick... Well, today we give you the keys to prepare it at home.

Ingredients for 2 servings:
- 2 chicken breasts 
- Bread crumbs
- Olive oil
- 2 thin slices of lemon

For the sauce:
- 7 oz chicken broth
- 2 tablespoons of vinegar
- 8 teaspoons of white sugar
- The juice of a lemon
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce

Recipe:
- In a glass, mix some of the cold chicken broth with the cornstarch and stir well until it dissolves.
- In a saucepan, mix the rest of the ingredients of the sauce and heat it until it starts to boil.
- Pour the cornstarch dissolved in the broth and stir continuously until the sauce thickens.
- Cut two lemon slices as thin as you can and then decorate the plate. Make a cut from the center to the outside so you can fold it later.
- Roll the chicken breasts in breadcrumbs.
- Fry them in a frying pan with plenty of hot olive oil until they brown.
- Place in a dish with absorbent paper to remove the excess of oil.
- Cut the breasts into strips of approximately 2 cm wide.
- Serve placing the strips of chicken with the original shape of the breast and pour over the hot sauce.
- Garnish with the lemon slice bent over.

Bon appétit!