Chickpea salad with cheese sauce and peppers

The recipe of today is of use, since we had peppers in the house that we had steamed and we came up with this recipe. Remember that if you live in USA, you can register in our giveaway and win some Manchego Cheese!! Here you have the link, remember, only if you live in USA!!

Ingredients for 2 people:

- 5.3 oz of chickpeas

- 1/2 red pepper

- 1/2 green pepper

- 1/2 wedge of goat cheese from "El Zócalo"

- 3 tablespoons of cream to cook

- Sweet paprika

- 1 tablet of vegetable broth

Recipe:

- Soak the chickpeas the night before.

- In a saucepan with boiling water, crumble the tablet of vegetable broth and cook the chickpeas until soft.

- Drain well.

- Wash and chop the peppers in strips along.

- In a bamboo steamer, cook them for a few minutes.

- Grate the cheese with a grater and heat it to very gentle fire in a saucepan.

- Add the cream and stir well to be integrated with the cheese and form a soft cream.

- Sprinkle a little paprika over and stir.

- Serve the pepper, the chickpeas above and a bit of the cheese sauce.

Bon appétit!

German potato salad (Kartoffelsalat)

The Oktoberfest will be celebrated in Madrid in a couple of days (in Germany it began on September 16 and will end on October 3), so we want to mix this party with German dishes. Today we start with this very simple potato salad, who wants to eat it with a beer? :-)

Ingredients for 2 servings:

- 2 medium potatoes

- 1/2 onion

- 2 Frankfurt  sausages 

- 10 small pickles

- 1 tablespoon of mustard

- 4 tablespoons of light mayonnaise

- Salt

- Olive oil

Recipe:

- Wash the potatoes well.

- Cook them in boiling water with a pinch of salt until they are at their point.

- Let them cool, pell them and cut them in dices.

- Cut the sausages into slices.

- Peel the onion and cut into small squares.

- Sauté the onion and the sausages in a frying pan with a trickle of olive oil until they are brown both.

- Cut the pickles into thin slices.

- In a bowl, mix the light mayonnaise with the mustard until they integrate well and you obtain a light cream of light yellow color.

- Mix all the ingredients in a large bowl, including the sauce.

Bon appétit!

Potato chips with gazpacho and ham

Today we bring you a recipe that is a hit, no one will be able to resist trying these potato shots! And surely more than one wants to repeat ... ;-)

Ingredients for 6 units:

- 3 large potatoes

- 1/2 cup gazpacho 

- 3 slices of ham

- Chopped parsley

Recipe:

- Wash and peel the potatoes.

- Cut the ends and each side of the potato to form an orthohedron with each one.

- Divide it into two parts to form two cubes.

- Retract them so that all their sides are straight and as similar as possible.

- Make a hole in the top of each one with a little spoon.

- In a saucepan with plenty of hot olive oil, fry the potato chips over medium heat until they are brown on the outside and inside they soften.

- Drain the potato chips with the hole down to drain all the oil well.

- Fill the holes of the shots with the gazpacho without bread.

- Sprinkle a little parsley chopped over.

- Cut the slices of ham into two making the cut lengthwise.

- Roll one half over each potato shot.

Bon appétit!

Toasted with gazpacho and mojama

This spectacular recipe mixes two ingredients that are very good separately, but together they make an explosive mixture!

Ingredients for 6 units:

- 3 slices of bread

- 6 slices of mojama

- Gazpacho without bread

- 1 egg

Recipe:

- Cut the edges of the bread slices and cut them in two to form two elongated toasts.

- Put them in a toaster until they are browned.

- In a saucepan with boiling water, cook the egg for 10 minutes.

- Let it cool, peel it and shred it with a grater.

- Pour a couple of tablespoons of gazpacho on each bread toast.

- Place a slice of mojama above.

- Put another gazpacho without bread in the center.

- Place a little of the grated egg on top.

Bon appétit!

Salmorejo sweets

This recipe is very simple to make and it sure surprises your guests, the only drawback is that you have to prepare it in advance to fit well, but it's worth it!

Ingredients:

- 7 oz of salmorejo

- 3 sheets of gelatin

- Chopped parsley

Recipe:

- Introduce the gelatine leaves 10 minutes in a large bowl with very cold water to hydrate.

- Heat 6 tablespoons of salmorejo in a saucepan.

- Drain the gelatin leaves and add them to the saucepan.

- Stir continuously until smooth.

- Add the salmorejo from the saucepan to the rest and stir again well.

- Carefully pour the salmorejo into the molds.

- Put the molds in the freezer and let them rest for at least 4 hours.

- Take them out of the freezer half an hour before serving and unmold them.

- Sprinkle a little parsley chopped over.

*Cooking Tip: If you prepare them the day before, it is not necessary to store them in the freezer, you can leave them in the fridge overnight and it is just as well.

Bon appétit!

CHEESE GIVEAWAY IN USA!!

Good morning!

We want to start these week in the best way with a super draw in the United States with a brand of Spanish Cheese called Record. They sell their products in the States with another brand called “El Zócalo” in the website “Carmen and Lola”, which are the American distributors of their products.

Also, from now on, you don't need to come to Spain to enjoy the essence of the Mediterranean cuisine, because thanks to "Carmen and Lola", you can find a lot of Spanish products in their store, located in Miami, or online for all the United States and enjoy a lot of Spanish recipes.

They are a traditional brand that was founded more than 100 years ago, in 1915, that has managed to renew itself but maintaining the traditional methods when making their cheeses, and you know it when you eat their products, because they keep all their flavor.

In addition to the traditional cheeses, they have revolutionized the Spanish market with their creams of cheese becoming the leading brand in its sector. The first one that they launched was the cheese cream with Manchego Cheese, but a few months ago they launched the delicious cheese creams of different flavors: goat's cheese cream, goat's cheese cream with honey, sheep’s cheese cream with boletus, sheep’s cheese cream with piquillo peppers and cream cheese with black garlic, yummy!

They also have a wide variety of Manchego cheeses: sheep, sheep in olive oil and mixed milk cheese of sheep, goat and cow. In our blog you can find many recipes with them to take some ideas to cook, not just a plate of cheese with bread sticks, but also appetizers, main courses and even desserts, all of them are delicious!

Mini burgers stuffed with cream of cheese with boletus

Cream of cheese with black garlic cubes and mussels

Crocanti of blood sausage with honey and crunchy cheese

For all these reasons, we want that you have the opportunity to try their cheeses and we are going to draw a basket of 3 wedges of Manchego Cheese with DOP EL Zócalo with three different curings like the one in the first image.

The giveaway will be active from today until October 9^th of 2017, the winner will be chosen at random on November 10^th of 2017 through the web https://www.random.org/ and will be communicated through the email that you provided in the form. Participations of residents in The United States will be accepted. In case that the winner does not answer to the email with their data within a week, the prize will go to the first alternate and the store "Carmen and Lola" will send the prize.

Just fill in your personal data on this link and you will receive an email with the number you have in the giveaway.

You must also be fan of our blog, the store “Carmen and Lola” and “Record Cheese” in any of these social networks and share or retweet the post where the contest is announced.

Twitter Recipes for first cooks

Facebook  Recipes for first cooks

Instagram Recipes for first cooks

Twitter Record Cheese

Facebook Record Cheese

Instagram Record Cheese

Twitter Carmen and Lola

Facebook Carmen and Lola

Instagram Carmen and Lola

Good luck to all!!

* We have a winner! Congratulations to Jaime Bissell, of California, with number 8, we will send you and email with the instructions to receive the basket of 3 wedges of Manchego Cheese.

Gazpacho with cream of cheese and crunchy ham

This refreshing recipe will enchant you to fight the few days of heat that remain to us, the combination of the cheese cream with the gazpacho is very rich, and it contrasts a lot its softness with the crunchy ham.

Ingredients for 2 servings:

- 1/2 wedge of semicured cheese

- 3.5 oz of gazpacho 

- 1.5 oz of cream for cooking

- 2 slices of serrano ham

Recipe:

- Remove the crust from the cheese and grind it with a grater.

- In a saucepan, pour the cream and grated cheese and simmer until the cheese is melted.

- Remove well to mix and form a uniform cream.

- Pour over two glasses and let cool in the refrigerator.

- When it has cooled and has settled, pour the gazpacho over and put it back in the fridge 15 minutes to cool it.

- In a dish, place two layers of absorbent paper, on top of the two slices of serrano ham (without touching), another two layers of absorbent paper and another dish above.

- Heat to 800W in the microwave for 1 minute.

- Remove the dish from above and place a crunchy ham in each glass.

Bon appétit!

Gazpacho croquettes

We are super fans of the croquettes and, this time, we wanted to make them with gazpacho, so that they are very crunchy on the outside but practically liquid inside, they are a delight!

Ingredients for 10 units:

- 5.3 oz of gazpacho 

- 1.5 oz of serrano ham in dices

- 1 egg

- Breadcrumbs with garlic and parsley

- Olive oil

Recipe:

- In a medium bowl, mix the gazpacho with the ham dices.

- Distribute it into small molds (you can use an ice cube maker).

- Put it in the freezer for an entire night.

- Take them out the next day and unmold them.

- Beat the egg in a bowl.

- In another deep dish add a bit of breadcrumbs with garlic and parsley.

- Pass them by egg and then for breadcrumbs.

- Repeat the operation so that the batter is fixed and the interior does not go out when heated.

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

- When removing them place them on a plate with absorbent paper to remove the excess oil.

Bon appétit!

Salmorejo with tuna

This recipe with salmorejo is ideal to complete a fish or meat dish as a light sauce, because the salmorejo is perfect with everything!

Ingredients for 2 people:

- 100 ml os salmorejo

- 1 egg

- 2 fillets of fresh tuna

- Olive oil

- Parsley

Recipe:

- Cook the egg in a saucepan with boiling water for 10 minutes.

- Let it cool, pell it and rally with a grater.

- In a pan with a few drops of olive oil, sauté for a few seconds on each side the tuna, so that it is browned on the outside but inside it is barely made and very juicy.

- Cut it into dices.

- Pour half the salmorejo in each dish, place the tuna dices on top and sprinkle the grated egg.

- Garnish with a fresh parsley leaf.

Bon appétit!

Tagliatelle with cheese sauce and spinach

Today we present this original recipe to eat pasta but with a healthy accompaniment: cheese and spinach. It is a combination that we often use at home as a filling of lasagna, cannelloni, "cachopos", tartlets ... this time we have decided to try it with pasta, and we love the result!

Ingredients for 2 servings:

- 6 oz of noodles

- 1/2 wedge of semi-cured cheese 

- 1.8 oz of cream for cooking

- 3.5 oz of fresh spinach

Recipe:

- In a pot with boiling water and a pinch of salt, cook the noodles during the time recommended by the manufacturer, in our case, 10 minutes.

- Drain well.

- In a frying pan without any oil, cook over low heat the spinach with a few drops of water until they are dehydrated.

- Grate the cheese with a fine grater.

- In a saucepan, heat the cheese over low heat until it is completely undone.

- Pour the cream while stirring continuously until it is integrated with the cheese.

- Add the spinach and mix again.

- Pour sauce over pasta.

Bon appétit!

Beet carpaccio

Today we present you an original way to eat beet, making it the main protagonist of this dish, since at least we usually relegate it to a companion, especially in salads.

Ingredients for 2 servings:

- 2 cooked beets

- 2 tablespoons of pine nuts

- 1 tablespoon of mustard

- 1 egg

- Olive oil

- Chopped parsley

- Salt

Recipe:

- Drain the cooked beets to remove the excess of broth they bring.

- Cut into very thin slices with the help of a mandolin.

- Sauté the pine nuts in a frying pan over medium heat without any oil until they are brown.

- In a glass suitable for blender, introduce the egg, a pinch of salt, mustard and a trickle of oil.

- Start to beat without lifting the mixer from the bottom of the glass and while, little by little, add olive oil until it acquires a texture to your liking. (In this case we have left the mustard mayonnaise very light).

- Place the beet slices on the plate as in the picture.

- Pour over some of the mustard mayonnaise.

- Add the pine nuts on the beets.

- Sprinkle a little parsley chopped over.

Bon appétit!

Leek cannelloni with tuna and cheese

We don't know anyone who doesn't like cannelloni, and these are made with leek, lighter than the classic ones made with pasta, try them and tell us what you think!

Ingredients for 2 servings:

- 1 large leek

- 1 can of tuna

- 1 egg

- Semicured cheese

- Salt

- Olive oil

- 2 tablespoons of flour

Recipe:

- Cut the white part of the leek, clean it well and cut it into pieces of about 5 cm.

- Make a cut to get the first 3 layers of each piece. Reserve them.

- Grate some cheese.

- In a bowl, beat the egg and incorporate the cheese and drained tuna.

- Add a pinch of salt and stir well.

- In a frying pan with a dash of hot olive oil, pour the egg with cheese and tuna and stir so that it is set up little by little as if they were scrambled eggs. Leave it a little raw, then finish with the leek.

- Fill the 3 layers of leek with the egg, tuna and cheese and hold well so that they do not open (you can put a toothpick).

- Pass each side of each roll for flour to make sure the filling does not come out.

- In the same frying pan where you have made the egg, fry the leeks with high heat, stirring them so that they are browned on all sides, as well as the ends with flour, and the egg is finished.

Bon appétit!

Asparagus stuffed with salmon and cream cheese

Today we present you this recipe to take care of us after the summer that you will love. We use the asparagus as a little boat to combine it with the stuffing of salmon and cream cheese, the mixture is delicious!

Ingredients for 2 servings:

- 6 white asparagus

- 3.5 oz of smoked salmon

- 4 crab sticks

- 2 tablespoons of goat cheese in cream

- 1/4 onion

- Chopped parsley

Recipe:

- Drain well the asparagus.

- Make a vertical cut along the asparagus so that it opens in the middle but without getting to cut it at all.

- In a chopper, mash the smoked salmon, the crab sticks and the onion.

- Put it in a bowl and mix it with the cream cheese until it integrates well with all the ingredients.

- With a spoon, fill the asparagus with the mixture.

- Sprinkle chopped parsley over to decorate.

Bon appétit!

Noodles with vegetables

Today we present this recipe similar to a fideuá, with vegetables, that we will repeat for sure!

Ingredients for 2 people:

- 6.5 oz of noodles

- 1/4 onion

- 1/4 leek

- 1 piece of 5 cm of red pepper

- White wine

- Black pepper

- Chopped parsley

- Food coloring

- 1 tablet of chicken broth

- Olive oil

Recipe:

- Wash the red pepper and cut into small squares.

- Peel onion and leek and cut into squares.

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

- Add the noodles and leave them two more minutes.

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

- Add a glass of water.

- Sprinkle the tablet of broth over the top, along with a pinch of black pepper and food coloring.

- Let the water be consumed completely.

- Serve and sprinkle chopped parsley over to decorate.

Bon appétit!

Tuna tartar

Tartars are our weakness, whether meat, salmon, tuna, sausage ... is a dish we love to taste and, now in summer, comes great to combat the heat.

Ingredients for 2 people:

- 1 slice of tuna

- Roasted sesame seeds

For marinating:

- 1 tablespoon of honey

- 2 tablespoons of soy sauce

- 2 tablespoons of oil

- 1 tablespoon of Modena Vinegar

- 1/2 teaspoon of wasabi

For the guacamole:

- 1 avocado

- 20 gr onion

- 40 gr of tomato

- 1/4 lemon

- Salt

Recipe:

- Mix the ingredients of the marinating, stirring well to be integrated.

- Cut the whole tuna in cubes.

- Insert the tuna in a large bowl, pour the marinated and stir well.

- Cover with film the bowl and let it rest for at least 4 hours in the fridge, stirring occasionally so that all the tuna is marinated the same.

- Split the avocado in half, remove the bone and extract the pulp.

- Peel the onion and mash it with a blender or chopper along with the avocado and tomato.

- Pour the lemon juice, add a pinch of salt and stir again.

- Using a metal round mould, place the guacamole first and then the marinated tuna.

- Sprinkle some roasted sesame seeds over the tuna.

Bon appétit!