Rice soup

Although we are almost in the summer, I haven't been able to avoid giving you the recipe of my favorite soup, the rice one, either winter or summer, I always like it!

Ingredients:
- Chicken broth*
- 4.5 oz of rice 
- 1 egg
- 3 oz of york ham

Recipe:
- To prepare the broth*, put in a pot: 1 onion, 1 leek, 1 potato, 2 carrots, 1 chicken bone, 1 hen thigh, salt and 2.5 liters of water.
- Let it cook for 2 hours and then strain the broth with a strainer.
- In a saucepan, cook the egg in boiling water with a pinch of salt.
- Then peel it and cut it into small squares.
- Cut the ham also in squares.
- In a pot, heat the broth until it boils and introduce the rice.
- It should cook about 20 minutes, until it is at its point.
- When you see that the rice is practically ready, add the egg and the ham and let it cook everything together two more minutes.

Bon appétit!

Rice balls with crab

Today we want to teach this recipe very similar to sushi for its ingredients but more original.

Ingredients:

- 3.5 oz of rice for sushi

- 4 fingers of leek 

- 4 sticks of crab 

- 2 tablespoons of rice vinegar

- Black sesame

- Soy sauce

- Wasabi

Recipe:

- Wash the rice 3 times to remove the starch.

- In a pot, pour 7 oz of cold water and cook the rice over low heat and with the lid on for about 15 minutes or until the water has evaporated.

- When it is at its point, spread it on a tray, pour the rice vinegar, mix well and let it cool.

- In a chopper, mash the leek and the crab sticks.

- Mix together with the rice and a pinch of wasabi and stir so that everything is well integrated.

- Shape balls of the same size with your hands.

- Roll them over the black sesame.

- Serve together with soy sauce to moisten them.

Bon appétit!

Risotto with cream cheese

Risottos are one of our favorite dishes with rice, for being so sweet, juicy and for having as many possibilities as ingredients you can think of.

Ingredients for 2 servings:

- 6.4 oz of rice special for risottos 

- 24.7 oz of water

- 1 tablet of vegetable broth

- 3.5 oz of cream cheese

- 12 Piquillo peppers

- 1/2 leek

- 1/2 onion

- 3.5 oz of turkey ham

- Olive oil

- White wine

Recipe:

- Peel the onion and leek and cut into small squares.

- Drain the Piquillo peppers and cut them in the same way, just like the turkey ham.

- Undo the vegetable stock in 24.7 oz of water and heat in a saucepan over medium heat until well mixed.

- In a large skillet with a dash of olive oil, sauté the onion and leek over medium heat until they are tender.

- Add the Piquillo peppers and the turkey and saute for two more minutes.

- Pour the rice and stir again to mix all the ingredients well.

- Pour a little splash of white wine and let the alcohol evaporate.

- Add the vegetable broth in two batches and let it boil until the rice is at its point, but without the broth has evaporated completely.

- Turn off the heat and add the cream cheese.

- Stir continuously until well mixed with all the rice and the cheese is undone.

Bon appétit!

Turkey and strawberry salad

With the good weather we want to eat light salads, that's why we propose this one that also includes strawberries, we love the salads with fruit!

Ingredients for 2 servings:

- 3.5 oz of fresh spinach

- 4 slices of turkey

- 10 slices of goat cheese 

- 8 strawberries

- Olive oil with saffron 

- Toasted sesame seeds

- Black sesame seeds

Recipe:

- Wash the leaves of spinach and cut them into pieces.

- Cut all the slices of turkey together into squares so that several layers remain together.

- Wash the strawberries and cut them into slices.

- Cut the goat cheese into slices.

- Add all the ingredients in a bowl.

- Sprinkle over the toasted sesame seeds and black ones.

- Pour a splash of olive oil with saffron on top.

Bon appétit!

Cream of fried banana with honey and saffron caramel

Today we present you this original dessert that, served very fresh, is ideal for summer.

Ingredients for 2 servings:

- 4 ripe bananas

- 2 tablespoons of margarine

- 6 honey and saffron caramels 

- 8 tablespoons of milk

- 2 strawberries to decorate

Recipe:

- Peel the bananas and cut them into slices.

- In a frying pan, heat the margarine until it is undone and fry the banana until golden.

- Beat with blender until smooth.

- Add the milk and beat again so that the texture is that of a light cream.

- Heat the candies over very low heat with a tablespoon of water until the texture is liquid.

- Pour over the candy cream and mix well with a spatula making wrapping movements.

- Serve the fried banana cream and let cool in the refrigerator.

- Cut the strawberries in the center, without cutting completely, and place in the cup to decorate.

Bon appétit!

Tartlets of cheese with jam of saffron and quince

Today we offer you this starter that is a mixture of sweet and salty flavors, surely you love it!

Ingredients for 20 units:
- 20 tartlets
- 1 pot of Manchego cheese pâté with saffron 
- 1 pot of jam of saffron and quince
- 2 tablespoons of powdered curd

Recipes:
- In a saucepan, heat the cheese on very low heat until its texture is liquid.
- Pour 2 tablespoons of water to make it a little lighter.
- Add a spoonful of curd powder and stir well until it is completely integrated.
- Place the cheese in a square bowl, let it cool to room temperature and then store it in the fridge to settle before.
- In another saucepan, also heat the jam of saffron and quince until its texture is of a light cream, stirring from time to time.
- Add the other tablespoon of curd powder and repeat the same as you did with the cheese: stir well until it is integrated, pour it on a square mold and save it in the fridge to settle.
- When they have already curdled, unmold and cut both the cheese and the jam of quince and saffron into small squares.
- Place two squares of each in the tartlets.

Bon appétit!

Beet hummus with black truffle pearls

You know we are fans of Arabic food and hummus is one of our favorite dishes. We wanted make it a little more original with beets, what other ingredient would you like to try it too?

Ingredients for 2 people:

- 5.3 oz of cooked chickpeas

- 1/2 cooked beets

- 1 tablespoon of tahini

- 2 tablespoons of lemon juice

- 1/2 clove of garlic

- 2 tablespoons of olive oil

- Black truffle pearls

Recipe:

- In a glass suitable for the blender, beat the peeled garlic, lemon juice, tahini and oil.

- Add the beets and chickpeas and beat again until you get an homogeneous cream.

- Pour a splash of olive oil on top.

- Decorate with black truffle pearls.

Bon appétit!

Summery salad

We love the salads, and with the good weather, we eat them more than ever. This one is delicious, using some strawberries that we had at home. Do you include some fruit in your salads?

Ingredients for 2 servings:

- 3.5 oz of lettuce.

- 10 strawberries

- 10 nuts

- 1.8 of cured cheese

- Balsamic cream of black truffle 

- Olive oil

Recipe:

- Wash the lettuce and drain well to remove excess water.

- Wash and cut the strawberries in slices, removing the stubs.

- Cut into cubes the cured cheese.

- Cut nuts into small pieces, you can do it with your hands.

- Mix all the ingredients in a bowl and season the salad with a dash of olive oil and another of balsamic cream of truffle.

Bon appétit!

Baked ribs with beer and paprika

There are many ways to make ribs, roasts, stews, fries ... and with multitude of different ingredients or sauces. This is a great way to eat them, in fact, at home it has become our star recipe.

Recipe for 2 people:

- 21 oz of  ribs

- 3 cloves of garlic 

- 1 tablespoon of oregano

- 2 tablespoons of sweet paprika

- Black pepper

- Salt

- Olive oil

- 33 cl of beer

Recipe:

- Preheat the oven to 190º.

- For the sauce: in the glass suitable for the blender, put the garlic, oregano, paprika, a pinch of salt and another of pepper, the dash of olive oil and 3 tablespoons of beer.

- Beat everything well until the garlic is undone and all ingredients are integrated into a cream.

- Place the ribs on the oven rack.

- Using a brush, spread the sauce you have prepared on both sides of each rib.

- Insert the rack into the oven and, just below, place the tray with the rest of the beer so that with the heat, it evaporates and the ribs absorb its flavor.

- Let it cook for 30 minutes and turn the ribs over to cook for another 30 minutes.

- If you need more liquid during cooking, add a little more beer.

Bon appétit!

Strawberries with cream and truffle honey cake

Today's recipe is this strawberry cake with cream, no one will resist to try it!

Ingredients:

- 5.3 oz of natural strawberries

- 2.11 oz of sugar

- 3 sheets of gelatin

- 2.8 oz of cream to assemble

- Honey with black truffle 

- 2.5 oz of cookies

- 1.5 oz of margarine

Recipe:

- Grind the cookies with a chopper or a mortar until they are powder.

- Heat the margarine for a few seconds in the microwave until it is liquid.

- Mix the cookies with the margarine, until you make a paste.

- Form the base of the cake, squeezing well with the hands with the help of a metal ring to give it the rounded shape.

- Reserve in the fridge.

- Hydrate gelatin leaves in cold water for 10 minutes.

- Grind the strawberries with the blender and strain it to remove the seeds.

- Heat the strawberry puree in a saucepan with the sugar but without boiling.

- In that moment, drain the gelatine and add it to the puree, stirring until it is completely integrated.

- Assemble the cold cream with the aid of the mixer with the accessory of the rods.

- Add the mash little by little and remove with wrapping movements so that it integrates well with the cream.

- Pour over the base of cookies and let it settle in the fridge for about 2 hours.

- Remove the metal ring and pour a little honey with black truffle over the cake.

Bon appétit!

Meatballs with beer

You know that meatballs are a dish that we love, in fact in the blog you can see several different recipes with them, how do you prepare them?

Ingredients for 2 servings:

- 10.6 oz of mixed ground beef

- 1/2 onion

- 1/4 red pepper

- 1/4 green pepper

- 3.5 oz of mushrooms

- 1 large potato

- 1 egg

- 2 tablespoons of bread crumbs

- 2 cloves of garlic

- 7 oz of beer

- Olive oil

- Salt

- Ground black pepper

- Parsley

Recipe:

- Peel and dice the garlic in very small squares.

- In a large bowl, combine the minced meat, egg, garlic, a little parsley and bread crumbs until all ingredients are well integrated.

- Shape the meatballs and pass them in flour.

- In a large skillet with plenty of hot olive oil, fry the meatballs until golden brown.

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

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

- Let it temper at room temperature, peel it, cut it into pieces and reserve.

- Wash and cut into squares the red pepper, the green one and the mushrooms.

- Peel and cut the onions in small squares.

- In another frying pan with a little oil, sauté over medium heat the red pepper, the green one, the mushrooms and the onion until everything is soft.

- Pour the beer along with half a glass of water and let it boil for a few minutes to evaporate the alcohol.

- Add a tablespoon of flour to the sauce to thicken slightly and stir well.

- Incorporate the meatballs and the potatoes and let it cook all together 5 minutes more, stirring occasionally.

Bon appétit!

Meat stuffed with mushroom pâté, almonds and ham

Today we dare with this meat, extremely tender and juicy that we have tried recently and the truth is that it is spectacular. What recipe would you make?

Ingredients for 2 servings:
- 12.7 oz of meat
- 3.5 oz of mushrooms
- 1 tablespoon of semi-skimmed milk
- 1.05 oz of almonds
- 2 slices of serrano ham
- Olive oil
- Flour
- Canons

Recipe:
- In a medium frying pan with a dash of olive oil, sauté the mushrooms until golden.
- In a glass suitable for blender, mix with the milk until a soft, creamy pate is formed.
- Using a chopper, chop the almonds until they are made very small pieces.
- Spread the meat and place a thin layer of the mushroom pâté on top.
- Then add another thin layer of almonds.
- Finally, a slice of ham.
- Roll the meat and fix with a toothpick.
- Flour the meat so that it is fixed and nothing comes out of the interior when frying it.
- In a pan with very hot olive oil, fry the meat over medium heat so that it is browned on the outside but also the meat is made inside.
- Turn it around until you see it's done right.
- Decorate the dish with a few canons next to the meat.

Bon appétit!

Pepperoni Tartar

Today we bring you a tartar but more original than normal, since it is not made with meat or fish, but with pepperoni. It is ideal to eat it as is or spread on a little toast.

Ingredients for 2 servings:

- 1/2 pepperoni with pine nuts

- 1 egg

- 4 tablespoons of pickles

- 1/4 of onion

- 1 tablespoon of mustard

- 1 tablespoon of mayonnaise

- 1/2 teaspoon of tabasco

- A splash of lemon juice

- A splash of olive oil

Recipe:

- Peel the onion.

- Peel the pepperoni with pine nuts and cut into slices.

- Pear it into small pieces in a chopper.

- Add the egg, the pickles and the onion to the chopper and beat well again until everything is integrated with the pepperoni.

- Put it in a bowl and add the mustard, tabasco, mayonnaise, lemon juice and olive oil and stir well until the sauce is evenly mixed.

- Serve with the aid of a metallic ring.

Bon appétit!