Tuna and surimi cake

Today we propose you this delicious recipe that is perfect for dinner or as an appetizer, do you dare to prepare it?

Ingredients for 2 servings:
- 2 cans of surimi sticks in pieces 
- 1 egg
- 1 can of bonito in oil 
- 6 red peppers
- Chopped parsley
- 2 tablespoons of milk
- 3 tablespoons of mayonnaise
- Salt

Recipe:
- Beat the red peppers in a glass suitable for the blender until it forms a thick cream and without lumps.
- Add the milk and stir until both ingredients are mixed well and the sauce is lightened.
- In a saucepan with boiling water and a pinch of salt, cook the egg for 10 minutes.
- Place two tablespoons of pepper sauce on the plate where you go to serve.
- Drain the bonito and put a layer with the help of a round metal mould.
- Add a tablespoon and a half of mayonnaise to keep the cake.
- Place a layer of crab sticks in pieces over the mayonnaise.
- Peel the cooked egg and shred it with a fine grater.
- Put a layer of grated egg on the surimi.
- Sprinkle a little parsley chopped over.

Bon appétit!

Potato, cheese and alioli millefeuilles

We loved this recipe from the first day we tried it and we have repeated it many times, especially as a garnish. What would you combine it with?

Ingredients for 2 servings:

- 2 medium potatoes

- 2.10 oz of smoked bacon

- 1 jar of cream cheese 

- 2 tablespoons of allioli 

- Olive oil

Recipe:

- Wash and peel the potatoes.

- Cut into very thin slices.

- In a frying pan with hot olive oil, sauté the potatoes over medium heat until they soften and are brown.

- Drain well on absorbent paper to remove excess oil.

- In the same pan, sauté the bacon until golden.

- Also drain on absorbent paper.

- In a saucepan, heat the cream cheese with manchego cheese until it melts.

- Place in the mini casserole where you are going to serve a layer of potatoes, a spoonful of cream cheese spread and another layer of potatoes.

- Place the bacon and a spoonful of allioli on top.

Bon appétit!

Surimi tails in tempura

Today we wanted to prepare these surimi tails in an original way, although we also often eat them in salads, toasts or sandwiches.

Ingredients for 4 units:

- 3.5 oz warm water

- 2.7 oz of tempura flour

- 4 surimi tails 

- Alichurri sauce 

- Olive oil

Recipe:

- In a medium bowl, mix the warm water with the tempura flour with some sticks until you form a cream.

- Pinch the surimi tails with skewer sticks.

- Put them in the cream so that it covers everywhere equally.

- In a large pan or saucepan with plenty of olive oil, fry the surimi tails until the tempura is golden.

- Remove the skewer sticks.

- Place on absorbent paper to remove excess oil.

Bon appétit!

Stuffed salmon cake

This original appetizer is delicious and has the advantage that you can fill it with the ingredients you prefer (or those you have at home), what would you fill it with? Sure you'll use any of the cheeses of our giveaway for The Netherlands and Belgium here!

Ingredients:

- 3.5 oz of smoked salmon

- 5 crab sticks

- 1/2 wedge of semi-cured cheese from Record Cheese

- 4 small gherkins

- 1/2 leaf of lettuce

- Chopped parsley

Recipe:

- Grate the cheese.

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

- In a silicone mold, cover the base and sides with the salmon, leaving leftovers on the outside and then close the cake completely.

- In a chopper, beat the crab sticks, pickles, lettuce and melted cheese.

- Mix everything well to integrate the cheese evenly.

- Fill the cake with the mixture and close it.

- Store it in the freezer for 15-20 minutes or in the fridge for 2 hours.

- Unmold and sprinkle a little parsley chopped over.

*Remember that we have a giveaway for The Netherlands and Belgium, if you live there or know somebody in these countries, you can participate in it, here you have the link. Good luck!

Bon appétit!

Crunchy surimi with anchovy pate

Today we propose you a perfect starter to dip that will surely delight your guests. It is prepared in 5 minutes and you can combine it with the cream or pâté that you prefer, in this case we made it with an anchovy and cheese pâté, what would you combine it with?

Ingredients:
- 10 surimi sticks 
- 3 tablespoons of cream cheese
- 5 anchovies in oil 
- Chopped parsley
- Olive oil

Recipe:
- Develop the surimi sticks and spread them on a smooth surface.
- Heat the surimi sticks in a frying pan with a few drops of olive oil.
- At first they will stick to the frying pan, but as they become dehydrated they will take off, at that moment, you must turn them around and repeat the operation.
- Introduce them in the microwave for 20 seconds at 800W to finish cooking them.
- Let them cool on a plate at room temperature.
- In a glass suitable for the blender, we introduce the anchovies, a teaspoon of parsley and the cream cheese and beat it well until obtaining the anchovy pate.
- When all the ingredients have been beaten and mixed well, we serve it in a small bowl with the surimi crunchy side.

Bon appétit!

Pear and black garlic salad

This super salad recipe combines fruit with several ingredients that, at first glance, do not seem to stick too much, but together they form a magnific combination.

Ingredients for 2 servings:

- 2 pears

- 6 cloves of black garlic

- 1 oz of cabrales cheese

- 20 nuts

- 4 tablespoons of oil

- 2 tablespoons of apple vinegar

- 2 tablespoons of mustard

Recipe:

- Peel the black garlic cloves and cut them into slices.

- Cut the cabrales cheese into small pieces.

- Wash and peel the pears.

- Cut into medium but unequal pieces.

- Crumble the nuts with your hands, dividing them into 3-4 pieces each.

- Mix these ingredients in a large bowl.

- In another smaller bowl pour the oil, vinegar and mustard and stir well with until the vinaigrette is formed.

- Pour the sauce over the salad and serve it warm.

Bon appétit!

Surimi cannelloni

Surimi or crab sticks combines perfectly with any ingredient, we usually use it a lot, and this time we have opted to use them to prepare this appetizer of stuffed cannelloni, changing the pasta for the surimi, so we have a healthier recipe!

Ingredients for 6 units:
- 6 surimi sticks 
- 1 jar of bonito in oil
- 2 tablespoons allioli with olive oil 
- 3 anchovies in oil 
- Chopped parsley

Recipe:
- Unroll the surimi and place them face down and stretched on a smooth surface.
- Drain the oil of the anchovies (you can save it for another elaboration) and chop them with a mixer.
- Drain the bonito in oil (also keeping the oil, do not miss anything!) and mix it with the allioli and the anchovies chopped until all the ingredients are well integrated in a cream.
- In the middle part of the surimi (well stretched), add a tablespoon of the mixture of ingredients.
- Roll the crab stick carefully so that the filling does not come out on the sides of the cannelloni.
- Serve the cannelloni and decorate sprinkling chopped parsley above.

Bon appétit!

Manchego Cured Cheese DOP

We want to dedicate today's post to the star product of a brand that we have discovered with the blog: Record Cheese. It's a brand of cheeses with which we have been collaborating many months ago because we love its products, both cheeses (sheep, goat, cow...) and their creams of cheeses of different flavors.

That is why today we are going to talk about Manchego Díaz-Miguel DOP cured Cheese, which recently won the gold medal at the National Fair of the Field in Manzanares (FERCAM), an event that recognizes the eight best Manchego cheeses of each year after making one tasting (45 samples participated this year). Its cured manchego cheese is made with pasteurized milk of sheep of purebred La Mancha and is manufactured according to the requirements set by the "Regulating Council of the Denomination of Origin of Manchego Cheese".

Simply by having this award you already have the confidence that you take home a great cured cheese, with a very intense flavor, and that is a sure product if people come to your house, it never fails!

In addition, you can take it alone or with a little bread or cook it in different recipes, as we have done on several occasions to get other textures for this wonderful product. For example, it is a perfect ingredient to accompany your salads, as it brings a special and original flavor, as in this summer salad.

Summer salad

You can also grate and melt it in a saucepan over very low heat and make a creamy cheese sauce like the one we prepare in these potato cubes with cheese sauce or in these tagliatelle with cheese sauce and spinach, a very healthy recipe for eating pasta, or melting it and then cooling it to make a cream like in this gazpacho with cream cheese and crunchy ham.

Potato cubes with cheese sauce

Gazpacho with cream cheese and crunchy ham

Another original way to prepare it is to grate it and cook it in the microwave or in the oven to make a crunchy, as we did in this crocanti of blood sausage with honey and crunchy cheese.

Crocanti of blood sausage with honey and crunchy cheese

You can find this cheese in different formats: whole (in pieces of 1kg and 3kg) and in wedges of different formats and weights (200gr, 330gr) in any supermarket and large supermarkets. What are you waiting to try it? :-)

Bon appétit!

Rice with lobster

Today we bring you a super recipe that will surprise your guests, and it's much easier than it seems!

Ingredients for 4 servings:

- 13.5 oz of pump rice

- 1 lobster

- 1 can of fish broth

- 4 tablespoons of salmorreta

- 1 Italian green pepper

- 1/2 red pepper

- 1 onion

- Salt

- Saffron

- Olive oil

Recipe:

- Cut the lobster by the head and the tail, and separate the legs.

- In a big pan, pour a trickle of olive oil and fry the lobster until it is red on the outside and the meat inside is practically done.

- Reserve it and on a plate.

- In a saucepan, heat the fish broth according to the manufacturer's instructions (dilute a can of broth with 3 cans of water, using the container to measure it) and keep it very hot during the whole process.

- Wash and cut into squares the peppers and onion.

- In the pan, with the same oil and a little more, sauté the peppers and the onion until they are brown.

- Add the saffron and salmorreta and stir well to mix all the ingredients.

- Add the rice and let it fry for a few minutes with all the sofrito.

- Pour the fish broth on the pan and place the ingredients well to make them alike.

- Sprinkle a little salt and mix again.

- Leave to cook without stirring the rice for 16 minutes, adding the lobster in the 7th minute approximately.

*Cooking tips: if you prefer, you can also let the rice cook 6 minutes in the fire and 10 minutes in the oven at 220º to caramelize the top layer.

Bon appétit!

Toast with truffled cheese, gulas and grenade

Today we present you this rich toast that is prepared immediately and you will love the mixture of the salty ingredients with the pomegranate, which is sweet. Don't forget you can participate in our giveaway if you live in Belgium or The Netherlands here!

Ingredients:

-10 toasts

- 2 tablespoons of cheese spread

- 1/2 teaspoon of grated truffle

- Gulas

- 5 eggs of quail

- 1/2 grenade

Recipe:

- Mix in a bowl the cheese spread with a little grated truffle.

- Put it on the toasts and put a little pile of gulas on top.

- Empty half the grenade and separate the seeds.

- Put 4 on each toast.

- Cook in boiling water with a pinch of salt the quail eggs for 3 minutes.

- Peel them and cut them in half.

- Place each half on the gulas.

Bon appétit!

Noodles with chicken curry

This original recipe is perfect to use ingredients that we have left over from other preparations, with the noodles and the touch of curry, it will be a perfect recipe of use!

Ingredients for 2 people:

- 4.5 oz of noodles

- 1 chicken breast

- 1/2 onion

- 7 oz of broth

- 2 tablespoons of curry powder

- Olive oil

- Black pepper

- Salt

Recipe:

- Cut the chicken breast in dices.

- Add salt and pepper and sauté in a frying pan with a trickle of olive oil.

- Remove them from the pan and reserve them.

- Peel and cut the onion in julienne.

- Fry the onion it in the same pan where you've cooked the chicken until soft.

- Add the noodles and also fry them a few minutes along with the onion.

- Pour the broth.

- Sprinkle curry powder and stir well.

- Let the noodles cook for the time indicated by the manufacturer so that they remain at their point.

- When the broth has evaporated almost completely, add the chicken dices to absorb the curry flavor.

Bon appétit!

Coffee cookies with condensed milk

Today we bring you this sweet recipe that you can taste for breakfast, lunch, dessert ... at any time you want!

Ingredients:

- 1 egg

- 3.5 oz of margarine at room temperature

- 6 oz of condensed milk

- 1.8 oz of coffee 

- 8.9 oz of cornstarch

- 0.5 oz of sugar

Recipe:

- In a large bowl mix the beaten egg with margarine, condensed milk, coffee and sugar.

- Sift the cornstarch by passing through a sieve to avoid the forming of lumps.

- Add it little by little while stirring with rods.

- Place baking paper on the tray.

- Put a spoonful of the dough on the paper and repeat the operation leaving enough space between ones and anothers so that they do not stick together once the cookies are made.

- Bake at 180º for 15 minutes, taking them out in 7 minutes to crush them a little with the fork and form the marks on the top.

- Let them cool on the oven rack.

Bon appétit!

Fried tacos

Today we bring this delicious appetizer that is prepared in a moment, and it is also a perfect recipe of use with the ingredients that we have at home (if you want to do it with the same cheese as us, participate in our giveaway here, and get it!). What would you fill them with?

Ingredients for 10 units:

- 5 corn tacos

- 2 tablespoons of Manchego cheese cream Record

- 1/4 wedge of cured cheese from Record Cheese

- 1.7 oz of turkey in tacos

- A piece of leek about 4cm

- 1/4 onion

- Olive oil

Recipe:

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

- In a frying pan with a little olive oil, sauté the onion and leek over medium heat until golden.

- Add the turkey tacos and mix it 30 seconds more.

- Grate the cured cheese.

- In a bowl mix the cream cheese with leek, onion, turkey and grated cheese until all the ingredients are well integrated.

- With a round metal mold, cut two small rounds of each of the corn tacos.

- Place one teaspoon of the mixture in the center of each mini corn taco.

- Roll each taco and fix with a toothpick.

- Fry the tacos in a frying pan with a pinch of olive oil over a high heat for 15 seconds on each side.

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

Bon appétit!

Coffee Pudding

This post is dedicated to everyone who has ever wanted something sweet but did not have anything at home ... there are no more excuses! In 5 minutes you have ready this delicious coffee pudding :-)

Ingredients for 2 units:

- 3.5 oz of milk

- 1 egg

- 1 spoon of sugar

- 4 tablespoons of coffee

- 2 tablespoons of flour

- Sugar glass

Recipe:

- In a large bowl, beat the egg with the sugar.

- Add milk, coffee and flour.

- Mix well until you have a uniform cream.

- Pour into a silicone mold and cook in the microwave for 2 minutes at 800W.

- Check that the pudding is made by pricking with a toothpick, if it comes out clean it is at its point.

- Sprinkle a little glass sugar on top.

Bon appétit!

Biryani Rice

Today we present you this international recipe, typical of India, that we learned in an Indian cuisine course.

Ingredients for 2 servings:

- 5.3 oz of basmati rice

- 10.6 oz of water

- 3 tablespoons of Indian seasoned oil 

- 1 teaspoon of ground ginger

- 1 sachet of ground saffron

- 1 clove

- 1 onion

- 2 teaspoons of fresh coriander

- 2 teaspoons of garam masala

- 2 tablespoons of milk

- 1/2 red pepper

- 1/2 green pepper

- 1/4 leek

- Cashew nuts

- Almonds

- Salt

Recipe:

- In a small bowl, pour the milk and sprinkle the saffron.

- In a saucepan with hot oil, insert the clove and let it infuse.

- When it has flavored, remove the clove.

- Peel and cut the onion into small squares.

- Add it to the saucepan with the oil and sauté.

- Sprinkle a little salt over and stir.

- Wash and cut into squares the peppers and leek.

- Add them to the onion until everything is browned.

- Incorporate all spices: ginger, coriander, garam masala and saffron with milk.

- Add the rice and the water and raise the fire until it starts to boil.

- Add cashews and almonds to taste.

Bon appétit!

Pickled tuna with cream cheese and artichokes

We love to innovate and mix ingredients to try new creams, and more if they are healthy and rich as today, combined with the marinated tuna is delicious. Remember that you can win these cheese and two more if you participate in our giveaway here (only for USA!!).

Ingredients for 2 servings:

- 2 tuna fillets

- 2 artichokes

- 1/2 wedge of semi-cured cheese from "El Zócalo"

- 1 tablespoon of coarse salt

- 1/2 tablespoons 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 tuna dice approximately 2 cm.

- Introduce them in a large casserole so that most of the dices are in the base of the same.

- Add the coarse salt, the bay leaves, the ground black pepper, the thyme and paprika.

- Remove the tuna dices to mix well with all spices.

- Pour the vinegar and the oil.

- Heat it over very low heat and when it starts to boil, cut down the fire and let the tuna is finished of picking in its own juice.

- Once the tuna has been tempered, drain it.

- Wash and clean the artichokes.

- Cook in boiling water with a pinch of salt and lemon.

- Drain and beat until you have a cream.

- Grate the cheese and mix with the artichoke cream.

- Heat it so that the cheese melts and re-stir until both ingredients are integrated.

- Put some of the cream and place the dices of pickled tuna on top.

- Sprinkle a little parsley chopped over.

*Tip of cooks: keep in the fridge the juice of the cooking that you have left to re-pick another day more tuna.

CHEESE GIVEAWAY IN THE NETHERLANDS AND BELGIUM!!

We want to dedicate today's post to a Spanish brand of Manchegos Cheese with which we usually collaborate, so we know perfectly the most of their products. These are Record Cheese, and we would like to congratulate them because they have recently received an important award for the best Cured Cheese with Denomination of Origin, congratulations!!

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 market with their creams of cheese. The first 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 and sheep’s cheese cream with piquillo peppers.

They have a wide variety of 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!

We especially like 3 cheeses, the first is Manchego Cured Cheese with Denomination of Origin, made with pasteurized milk of a sheep from La Mancha and with a cure of 6 months. We have made some recipes with it like Tartlets of canons, cheese and pine nuts, Gourmet salad with cured deer, Noodles with truffle and cheese, Crocanti of blood sausage with honey and crunchy cheese, Summer salad or Tagliatelle with cheese sauce and spinach.

Tagliatelle with cheese sauce and spinach

The second is matured goat cheese, made with pasteurized goat's milk. We prepared a vegetarian zucchini burger like this:

Vegetarian zucchini burger

The third one is the Iberian Cheese made with pasteurized cheese of cow, goat and sheep, which has a cure of 6 months. We cooked Potato cubes with cheese sauce, Eggs stuffed with foie and cheese with truffle pearls and Cheese baskets with pisto. 

Potato cubes with cheese sauce

For all this, we want you to also try their cheeses and we are going to draw a basket like the one in the first image, which contains:
- 1 Manchego Cured Cheese with Denomination of Origin of 1kg.
- 1 Goat cheese of 1kg.
- 1 Ibérico cheese of cow, goat and sheep of 1kg.

The giveaway will be active from today until November 19th of 2017, the winner will be chosen at random on November 20th 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 Belgium and the Netherlands 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 Record Cheese 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 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

Facebook Record Cheese

Good luck to all!!

*We have the winner! The chosen one is Maxine Chowles, from Brussels, Belgium, with number 4. Congratulations!!