Rice with aubergines and vegetables

Today we propose this recipe of rice with aubergines and vegetables very versatile, since you can adapt it to what you have in the fridge and make of it, a great recipe of use.

Ingredients for 2 servings:

- 6.4 oz of rice

- 1 aubergine

- 1/2 onion

- 1 tomato

- 1.8 oz of mushrooms

- 3.5 oz of fried tomato

- 1 tablet of vegetable broth

- Black pepper

- White wine

- Olive oil

Recipe:

- Peel the onion and cut into small squares.

- Wash and cut the tomato in small squares, as well as the mushrooms.

- Wash, peel the aubergine and cut it also in the same way.

- In a frying pan with a dash of olive oil, sauté the onion, tomato, mushrooms and aubergine until golden.

- Add the rice and sauté for two minutes more along with the vegetables.

- Pour a little splash of white wine and let the alcohol evaporate while you fry everything together.

- Pour water and the vegetable broth undone.

- Sprinkle some black pepper on top and stir.

- When the rice is in its point, serve in individual rations.

Bon appétit!

Anchovy toast with avocado and tomato

This toast is very simple to prepare and with ingredients that we all have in our fridges, but it is very tasty and healthy, it has everything! ;-)

Ingredients for 2 units:

- 2 slices of mold bread

- 6 anchovies in olive oil

- 1 avocado

- 1/2 tomato

- 1/4 onion

Recipe:

- Toast the bread until golden.

- Halve the avocado and extract the pulp.

- Cut into several pieces and flatten with a fork.

- Wash and cut the tomato into small squares.

- Peel and cut the onion in julienne.

- Extend the avocado on the bread, the dices of tomato and a little onion.

- Put 3 anchovies on each toast.

Bon appétit!

Canary cake

 

Today we dedicate this recipe to the sweet tooth of the house, with a cake of canary origin that we ate recently and that has become our favorite, so we could not avoid making it at home ;-)
Ingredients for 2 servings:- 3 oz of cookies- 0.7 oz of margarine- 2 tablespoons of dulce de leche- 4 tablespoons of semi-skimmed milk- 3.5 oz of cream- 6 meringues

Recipe:- Cook the biscuits with a mincer until they are practically powdered.- Heat the margarine in the microwave until it becomes liquid.- Put some baking paper on a plate and over it a round metal mold.- Mix the margarine well with the cookies and place them in the base of the metal mold.- Assemble the cream very cold mixed with 3 tablespoons of milk with the aid of the mixer and the accessory of the rods. Book in the fridge.- Mix in a bowl the dulce de leche with the remaining spoonful of milk to make the texture a little more creamy.- Place the dulce de leche on the base of the cookies.- Put the whipped cream on top.- Let it cool in the fridge for a few hours until it slightly hardens the texture of the cream.- Shed the meringues with your hands until they are powder mixed with very small pieces.- When the cake is in its place, sprinkle the sighs above, demold and serve very cold.
Bon appétit!

Sardines Pate

With the good weather, we love light snacks and this pâté is perfect for it. Take note!

Ingredients:

- 1 can of sardines 

- 2 tablespoons of cream cheese

- 1/8 of onion

- Lemon juice

- Salt

- Black pepper

- Chopped parsley

Recipe:

- Drain the sardines and put them in a bowl (if they are very small, you don't need to remove the central spine, but if they are bigger, you must remove it).

- Peel the onion and cut into several pieces.

- Add them to the bowl with the cream cheese, a dash of lemon juice and a pinch of salt and black pepper.

- Beat everything well with the mixer until a homogeneous paste is formed.

- Sprinkle a little chopped parsley over.

Bon appétit!

Tuna sushi

You know that one of our weaknesses is international food, and we love experimenting and varying it to try new flavors. This time we propose this tuna sushi that is prepared much faster than the traditional one, since don't include the rice.

Ingredients:

- 2 sheets of nori seaweed

- 1 can of tuna

- 1/4 cucumber

- 3 crab sticks

- 1/4 avocado

- Soy sauce

Recipe:

- Drain the tuna, dismantle and reserve.

- Peel the cucumber and cut into julienne.

- Develop the crab sticks and cut it also in julienne.

- Peel the avocado and cut it into thin strips.

- Spread a sheet of seaweed nori on a bamboo tablecloth.

- Place a layer of tuna on one end, leaving some space at the beginning to be able to roll it later.

- Put a bit of cucumber, crab sticks and avocado on top of the tuna.

- Begin to roll it, slowly and pressing well to make it tight.

- Moisten the seaweed with a little water at the end of the roll so that it sticks well and does not open.

- Cut into slices about 1 cm.

- Serve with soy sauce.

Bon appétit!

Rice with nuts

This rice with nuts is unusual, we are the first time we tried the mixture but the truth is that they combine perfectly. Come and try it!

Ingredients for 2 people:

- 6.5 oz of pump rice

- 1/4 leek

- 1.5 of almonds

- 1.5 of walnuts

- Chopped parsley

- 1 splash of soy sauce

- 1 splash of white wine

- 1 tablet of chicken broth

- Olive oil

Recipe:

- Peel and cut the leek into small squares.

- Chop the walnuts and almonds in a mortar until they remain pieces of different sizes.

- In a frying pan with a little olive oil, sauté the leek, the almonds and walnuts, stirring occasionally, to make them brown.

- Add the rice to be fried for 2-3 minutes.

- Pour a splash of white wine and let it cook to evaporate the alcohol.

- Add 10 oz of water and also sprinkle the broth tablet.

- When almost all the water has been consumed, pour the soy sauce and stir well until it is consumed completely.

Bon appétit!

Chickpea salad with tuna belly

This recipe is very fresh to eat in summer, ideal to take to eat outside the house (the countryside, the beach, the office ...), to continue eating rich and healthy.

Ingredients for 2 servings:

- 6.4 oz of chickpeas

- 1 can of tuna belly

- 1/4 onion

- 1/4 green pepper

- 10 Piquillo peppers

- 1 tablet of vegetable broth

- Lemon juice

- Olive oil

- Black pepper

- Sweet paprika

- Chopped parsley

- Salt

Recipe:

- Leave the chickpeas soaking the previous day for 12 hours.

- Cook them in boiling water with a tablet of vegetable broth.

- When soft, drain and place in a large bowl.

- Peel the onion and cut into very small pieces, just like the green pepper.

- Drain the Piquillo peppers and cut into squares.

- Add the onion, the green pepper and the Piquillo to the bowl.

- Sprinkle a little salt, black pepper and sweet paprika on top.

- Pour a few drops of lemon juice and a dash of olive oil and stir well until all the ingredients are well mixed.

- Serve and place two flakes of tuna belly above and a little chopped parsley.

Bon appétit!

Filled cachapas

Today we present this recipe with two Venezuelan products that have surprised us a lot. The cachapas are the bread that usually eat in Venezuela and it's very sweet, yummy and with a lot of flavor. Fresh cheese is a mixture of the fresh cheese that we usually eat, but with a firmer texture not so soft, and more cured, it's delicious! 

Ingredients for 2 servings: 

- 10 cachapas 

- Fresh cheese 

- 5.3 oz of minced meat

- 1 thick slice of turkey ham 

- Olive oil 

- Salt 

- Black pepper 

Recipe: 

- Heat the cachapas in a frying pan without any oil. 

- In another pan with a dash of olive oil, sauté the minced meat stirring occasionally until browned. 

- Sprinkle a little salt and black pepper over and stir again. 

- Cut the turkey ham into very small squares. 

- Add to the meat and stir two minutes more. 

- Cut the cheese in small squares. 

- Fill the hot cachapas with the minced meat and place several squares of cheese on the meat. 

- Put another cachapa on top. 

Bon appétit!

Mini burgers stuffed with cream of cheese with boletus

With this recipe we want to change the hamburgers to make them a little more gourmet, stuffed with cream cheese with boletus its flavor is spectacular.

Ingredients for 6 units:

- 14 oz of mixed ground beef

- 6 mini burgers buns

- 1 bottle of cream of sheep's cheese with Boletus 

- 18 leaves of spinach

- 2 slices of cheese

- Ketchup

- Mayonnaise

- Olive oil

Recipe:

- Open the mini hamburger buns and stew them in the toaster until brown.

- Cut the leaves of spinach in medium pieces.

- Divide the slices of cheese into 4 pieces.

- Distribute the meat in 6 parts and make balls with them. Then apply them slightly to form the mini burgers.

- With your finger, make a hole in the center of each one, without reaching the end.

- Stuff it with a teaspoon of cream of sheep's cheese with boletus.

- In a large skillet with olive oil, fry the burgers until they are brown (first on the side that does not have the cheese, and then turn it carefully to brown it.

- Put some ketchup on the top of the hamburger bun, then place the cheese.

- On the bottom put mayonnaise and a little spinach.

- When the meat is at its point, place it on the buns.

Bon appétit!

Cold cannelloni of bonito

In summer, we like to make light and fresh recipes, so we offer you these cold cannelloni, very easy to make and suitable to take anywhere.

Ingredients for 2 people:

- 6 sheets of cannelloni

- 1 can of natural tuna

- 1 bottle of cream of sheep's cheese with piquillo peppers 

- 10 leaves of spinach

- 6 black olives

- 1 egg

- Olive oil

Recipe:

- In a glass suitable for the mixer, prepare the mayonnaise by beating the egg and adding the olive oil little by little until you have the texture you want. In this case, we have left the mayonnaise very light.

- In a saucepan with boiling water, cook the sheets of cannelloni for 6-7 minutes.

- When they are cooked, place them in a large bowl with very cold water to break the cooking.

- Cut the spinach into very small pieces.

- In a bowl, mix the drained tuna, spinach, cheese cream with piquillo peppers and stir very well until all three ingredients are perfectly integrated.

- Drain the sheets of pasta, fill with the mixture and roll the cannelloni.

- Pour over some mayonnaise.

- Cut the olives into slices and decorate the cannelloni with several slices.

Bon appétit!

Tartlets of goat's cheese cream with honey and sobrasada

We love the appetizer time and thanks to Quesos Record we have combined its cream of goat cheese with honey melted with sobrasada and ... the result has left us speechless!

Ingredients:
- 10 tartlets
- 10 tablespoons of sobrasada
- 1 jar of cream of goat cheese with honey

Recipe:
- In a saucepan, simmer the goat cheese cream with honey until it is liquid.
- Spread a tablespoon of sobrasada inside each tartlet to cover the bottom with a generous layer.
- Pour a spoonful of goat's cheese cream with honey on top, this way the sobrasada will also warm up a little and will be more creamy.

Bon appétit!

Salty salmon cheesecake

This original recipe will also make you enjoy the salty cakes, if you have not tried them yet, I don't know what you are waiting for! ;-)

Ingredients:

- 1.8 oz of crackers 

- 1.5 oz of margarine

- 3.5 oz of goat's cheese cream 

- 3 slices of smoked salmon

- Salt

- Black pepper

- Chopped parsley

Recipe:

- Using a chopper, mash the crackers until they are practically powder.

- Heat the margarine for a few seconds in the microwave until it is liquid and mix with the crackers.

- Place two slices of smoked salmon, one on top of the other, and with the help of a round metallic mould, cut the two slices that will decorate the top of the cake.

- In a dish, place paper of oven and the same mold that you used to cut the salmon.

- Pour the crackers with margarine on the bottom and squeeze a little with your fingers so that it is compact and uniform on all sides.

- Reserve in the fridge.

- Cut into small pieces the remains of the two slices of salmon that you used before, along with the one that was reserved.

- Mix in a bowl with cream of goat cheese and a little chopped parsley.

- Mix well.

- Place the mixture inside the mould.

- Let it in the fridge for at least 6-7 hours.

- Unmould and place the two slices of salmon with the rounded shape above the cake.

Bon appétit!

Cream of cheese with black garlic cubes and mussels

This appetizer, in addition to being very visually appealing, is very easy to prepare and sure to amaze the diners, the mixture of flavors is fantastic!

Ingredients for 10 units:

- 1 jar of cream of cheese with black garlic 

- 10 mussels

- Fried onion

- 1 egg

- Olive oil

Recipe:

- Put the egg in a glass suitable for blender and gradually add the oil while you beat until the mayonnaise is formed with the desired texture. In this case, we have made it very light.

- In a saucepan, heat the cream of cheese with black garlic over a very slow heat along with a spoonful of water until it melts and mix well.

- Pour the cream of cheese into a square ice cube, let it cool and insert it into the freezer until it cools.

- Remove them carefully and put them in the dish or tray where you will serve them.

- Drain the mussels and place one on each cube of cream cheese.

- Pour some light mayonnaise over each cube.

- Sprinkle over a little fried onion.

Bon appétit!

Spinach and manchego cream cheese cake

We like this recipe very much because it's very complete in terms of the variety of ingredients it has and also very quick to make, so we can quickly solve more than one dinner.

Ingredients for 2 servings:

- 3.5 oz of fresh spinach

- 1/4 onion

- 2 eggs

- 2 pieces of manchego cheese cream in single-unit 

- 4 tablespoons of semi-skimmed milk

- 2 tablespoons of flour

- Olive oil

- Salt

Recipe:

- In a large skillet, heat the spinach very slowly with a few drops of water, so that they become dehydrated.

- Peel and cut the onion into small squares.

- Sauté in another pan with a little olive oil until golden.

- Add the cheese to the onion and stir until the texture becomes a light cream.

- Pour the onion with cheese, eggs, spinach, milk, flour and a pinch of salt into a bowl.

- Remove well to integrate all the ingredients.

- Pour the mixture into two separate silicone molds.

- Cook in the microwave for 1 minute and a half to 800W.

- Check if the cakes are made by punching with a toothpick, if it leaves without staining, is at its point.

Bon appétit!