Eggs stuffed with foie and cheese with truffle pearls

Today's recipe is an improved version of the classic stuffed eggs, with gourmet ingredients, but it remains a safe bet never to fail.

Ingredients for 4 units:

- 4 eggs

- 2.8 oz of fresh foie

- 1.8 oz of cheese

- 4 tablespoons of truffle pearls

Recipe:

- In a saucepan with boiling water and a pinch of salt, cook the eggs for 10 minutes.

- Introduce them in a bowl with cold water and several ice to stop the cooking.

- Clamp them and make a perpendicular cut in the bottom to form a base.

- Make another cut at the top and, very carefully, make a hole with a knife and extract the egg yolk.

- Grate the cheese and reserve it.

- In a pan, sauté the foie (without any oil) for a few minutes on each side until golden.

- Undo the foie and mix very well with the yolk and grated cheese.

- Fill the eggs with the mixture and place a spoonful of truffle pearls on each egg.

Bon appétit!

Crocanti of blood sausage with honey and crunchy cheese

Today we bring you a delicious entree that contrasts the sweet taste of honey with the salty of the blood sausage, you will love it!

Ingredients for 2 servings:

- 1/2 blood sausage

- 3 tablespoons of honey

- 1.05 oz of peanuts

- Olive oil

- 1.7 oz of cured cheese

Recipe:

- In a chopper, chop the peanuts until they have a very small size. If you do not have a chopper, you can do it by hand with a mortar.

- Pour the honey into a bowl.

- Grate the cheese and place it as a little pile on a plate.

- Heat in the microwave at 800W for 30 seconds.

- Check if it has been roasted a little and hardened to be able to mold it, if not, put it in the microwave 10 seconds more.

- Remove it from the dish and wrap it around a wooden skewer stick to take the cylinder shape, then remove the wooden stick and let it cool.

- Cut the blood sausage in pieces of 2-3cm approximately.

- Fry it in a pan with very hot olive oil until golden.

- Remove the skin and place it on absorbent paper to remove excess oil.

- Pass it by the honey so that it has a thin layer around the blood sausage.

- Fold it into chopped peanuts.

- Put the blood sausage and place the crunchy cheese around the crocanti of blood sausage.

Bon appétit!

Noodles with truffle and cheese

Today we bring you a gourmet recipe very easy to make and delicious to enjoy at any time.

Ingredients for 2 servings:
- 6.3 oz of noodles
- 2.8 oz of margarine
- 1 black truffle
- 1.8 oz of cream for cooking
- Chicken broth
- Grated cheese
- Salt
- Black pepper

Recipe:
- In a large skillet, melt the margarine over medium heat until liquid.
- Add the grated cheese and stir to mix well.
- Sprinkle a little salt and black pepper and stir.
- Pour a ladle of broth and cook until the sauce thickens.
- In a saucepan with boiling water and a little salt, cook the noodles at the time recommended by the manufacturer.
- Drain the noodles well and mix with the sauce.
- Grate the truffle and serve over the noodles.

Bon appétit!

Artichokes with anchovies and black truffle balsamic

Today we propose this so original way of eating artichokes that surely you will love, also it takes very little to prepare and has few calories!

Ingredients for 2 servings:
- 10 hearts of cooked artichokes
- 1 egg
- Anchovies in vinegar 
- Anchovies 
- Balsamic cream of black truffle 
- Salt

Recipe:
- In a saucepan with boiling water and a little salt, cook the egg for 10 minutes.
- Let it cool, peel it and cut it into small squares.
- Drain well the artichoke hearts to remove the broth.
- Place the chopped egg on the plate, the hearts of artichokes and wrap them with a anchovy in vinegar.
- Roll the anchovies and place one on each artichoke.
- Garnish with a drop of the truffle balsamic cream and to one side of the dish.

Bon appétit!

Chicken with beer and mustard sauce

Today we bring you a traditional recipe, such as chicken with beer sauce, but modernized adding mustard, the truth is that it gives a sweet touch that we love.

Ingredients for 2 servings:

- 4 Chicken thighs

- 1/2 onion

- 2 cloves of garlic 

- 250 ml of beer 

- 1 tablespoon of soy sauce

- 1 tablespoon of honey

- 1 tablespoon of mustard

- Olive oil

- Pepper

- Salt

Recipe:

- Put salt and pepper your chicken thighs.

- In a casserole with olive oil, fry the chicken thighs until golden. Reserve them in a separate dish.

- Peel onion and garlic and cut into julienne.

- In a large bowl, mix the beer, the soy sauce, the honey and the mustard. Mix everything well until all the ingredients are integrated.

- In the same pan where you cooked the chicken, fry the onion and the garlic until they are tender.

- Pour the sauce from the bowl and cook over high heat until it starts to boil, then put on a low heat.

- Add the chicken thighs to the pan and let it cook all together for about 15 minutes, stirring occasionally.

Bon appétit!

Cod with cream of potato, almonds and truffle oil

Today we bring you a simple recipe but with gourmet products to eat fish with a different accompaniment than usual, the cream of potato and almonds is delicious!

Ingredients for 2 servings:

- 1 loin of desalted cod 

- A handful of almonds

- 3 small potatoes

- 1 tablet of vegetable broth

- 1 teaspoon of sweet paprika

- Parsley

- Truffle oil

- Olive oil

- Salt

Recipe:

- Wash, peel and chop the potatoes.

- Cook them in a saucepan with boiling water, a dash of oil and the tablet of vegetable broth until they are tender.

- Drain the potatoes but reserve the broth of the cooking.

- Peel and cut into small squares the onion.

- In a medium frying pan with a dash of olive oil, fry the almonds until golden.

- Add the onion and stir until golden.

- Sprinkle the sweet paprika, stir well and remove from the heat.

- In a glass suitable for the blender, beat the almonds with the onion and the paprika and the potato until is formed a homogenous puree.

- Slowly add the broth of the cooking of the potatoes until it has the texture of a light cream.

- In a frying pan with a few drops of olive oil, cook the desalted cod until it is at its point. First of the part of the skin and when you see that the cod slats are easily separated is that it is at its point.

- Turn it over and sprinkle some parsley chopped over.

- Pour a little of the cream on the plate where you are going to serve, place the loin of cod and pour a few drops of truffle oil on the cream.

Bon appétit!

Toast of tuna belly and beet mayonnaise

Today we present you this colorful toast, as the pink color of the beet mayonnaise draws much attention, and is also very quick to prepare, surely you will love it!

Ingredients for 4 tostas:

- 4 slices of bread

- 1/2 cooked beets

- 1 can of tuna belly with black truffle in olive oil 

- 1 tablespoon of mayonnaise

Recipe:

- Using a metal ring, cut the slices of bread to give them a round shape.

- Put them in a toaster until they are browned.

- Drain the beet and cut it into very small pieces with the aid of a chopper.

- Mix with the mayonnaise until it is a uniform sauce of the color of the beet.

- Put a spoonful of the sauce on each toast and spread it.

- Place two pieces of tuna belly with black truffle above.

Bon appétit!

Salmon Meatballs

Today we present an original way of eating fish, which is perfect for children. You can also try to make hamburgers, surely they love it!

Ingredients for 2 people:

- 2 loins of fresh salmon 

- 1 egg

- 2 slices of mold bread

- Olive oil

- Salt

- Pepper

- Flour

Recipe:

- In a chopper, chop the salmon into very small pieces.

- Add the egg and the slices of mold bread and chop again until everything is well integrated.

- Sprinkle a little salt and pepper and stir well with a wooden spoon.

- Shape the meatballs and flour.

- Fry them in a frying pan with plenty of hot olive oil until golden.

- Serve over lettuce.

Bon appétit!

Gourmet salad with cured deer

Today we propose a gourmet salad a little different, since the mixture of the cured deer and the sauce of mango and pistachio gives a spectacular flavor.

Ingredients for 2 servings:
- 1/2 bag of tender shoots of lettuce
- 1 packet of cured deer
- 8 cherry tomatoes
- 2 triangles of cured cheese
- 10 pistachios to decorate

For the sauce:
- 1/2 mango
- 50 g peeled pistachios
- 1 yogurt
- 1 teaspoon of curry
- 1 teaspoon of old mustard
- 1 teaspoon of brown sugar
- A pinch of black pepper
- A pinch of salt
- A splash of olive oil

Recipe:
- Wash, slip the mango and remove the bone.
- Place half of the pulp in a blender jar and peeled pistachios and crush it until a cream is homogeneous.
- Add the yogurt, the curry, the mustard, the brown sugar, the pepper, the salt and a dash of oil.
- Grind again until the texture is like a light cream.
- Place a handful of tender shoots of lettuce in the center of the plate.
- Wash the cherry tomatoes, cut them into 4 slices and place them on the salad.
- Cut the cheese into small squares and add them too.
- Place the slices of cured deer as a fan over the lettuce.
- Add pistachios to decorate cut in half.
- Decorate with a little mango sauce and pistachios.

Bon appétit!

Pickled salmon

Today we have prepared this recipe of Martín Berasategui, our favorite cook, which is very simple and delicious.

Ingredients for 2 servings:
- 2 loins of fresh salmon 
- 1 tablespoon of fat salt
- 1/2 tablespoon of ground black pepper
- 2 bay leaves
- 1/2 tablespoon of chopped parsley
- 1/2 tablespoon of dried thyme
- 1 tablespoon of sweet paprika
- 1/2 liter of olive oil
- 1/4 liter of wine vinegar

Recipe:
- Cut the salmon in dices of about 3 cm.
- Introduce them in a large casserole, so that the largest number of pieces is left in the base of the same.
- Add salt, pepper, bay leaf, parsley, thyme and paprika.
- Remove the dice of salmon with the hand so that all the spices are mixed well and impregnated all the pieces equally.
- Pour the oil and vinegar over the salmon dices.
- Heat it over very low heat so that the dices do not stick to the casserole.
- When it starts to give the first boils in the whole casserole, remove from the fire and leave the salmon in its own juice for a while.
- Once tempered, drain the salmon dices and fill with a little of the pickled juice.

*Cook trick: you can save the juice of the cooking that you have left in the fridge to re-pickled the salmon another day.

Bon appétit!

Fresh salmon sashimi canapé

Today we propose you this fresh salmon canapés that enhances its flavor, although you can also combine it with, for example, cold salads such as Russian salad, chicken salad and walnuts...

Ingredients for 15 units:

- 1 loin of fresh salmon

- 1 medium potato

- 2 tablespoons of mayonnaise

- 1/2 teaspoon of wasabi

- 15 toasts

- Salt

- Chopped parsley

Recipe:

- In a saucepan with boiling water and a pinch of salt, cook the potato until soft.

- Cut fresh salmon tenderloin in strips of 1/2 cm or so.

- When the potato is boiled, peel and apply with a fork, until you have pieces of different sizes.

- Place the potato in a bowl and mix well with mayonnaise and wasabi.

- Put a spoonful of the mixture on each toast and sprinkle some chopped parsley.

- Place a strip of fresh salmon on top of each toast.

Bon appétit!

Pâté of deer with mango and gelled PX

Today we present this gourmet toast that has become one of our favorites for its combination of flavors. You can also make the version suitable for children without the sauce of Pedro Ximenez gelled.

Ingredients for 20 toasts:
- 20 small toasted
- 1 can of deer pate
- 1/2 mango
- 50 ml of Pedro Ximénez
- 1 g agar agar

Recipe:
- Pour the Pedro Ximénez in a saucepan with the agar agar and let it boil for 2 minutes.
- Pour over the mold to be used, let it cool at room temperature, and then put it in the fridge for at least 30 minutes.
- Wash and peel the mango.
- Remove the bone and cut elongated pieces of the size of the toasts.
- Spread the deer pate on toasts.
- Place a piece of mango on the pate.
- Remove the gelled PX sauce from the refrigerator and put a little on each toast.

Bon appétit!

Energy shake

Long ago we wanted to try to prepare an energy shake like this at home, loaded with vitamins, to start the day in the best way. Have you prepared any other than this?

Ingredients for 2 servings:
- 1 cucumber
- 1 red apple
- 1 orange
- 50 g fresh spinach

Recipe:
- Peel the orange and separate the segments.
- Wash the apple, cucumber and spinach.
- Cut the apple into pieces to remove the heart.
- In a glass suitable for blender, add the cucumber, apple, orange and spinach and beat well until the texture is a smoothie.

Bon appétit!