Aubergine cannelloni with egg and cream cheese

Today we bring you this delicious starter that you can serve as an appetizer or as a starter, what would you fill it with?

Ingredients for 2 people:

- 1/2 aubergine

- 4 quail eggs

- 4 tablespoons of aspencat sauce 

- 3 tablespoons of cream cheese 

- Oil

Recipe:

- Wash and peel the aubergine.

- Cut it vertically in not very thick strips (1/2 cm approx).

- Sprinkle a little salt on top and leave them in a sieve for 10 minutes to remove the bitterness they have.

- In a pan with olive oil, sauté the aubergine strips until golden.

- Cook the quail eggs in boiling water for 2 minutes.

- Chill and peel the eggs.

- Cut them in half and mix them with the aspencat sauce (made with cod, onion, garlic, red pepper, pickle and olive oil).

- Place a spoonful of the filling at one end of each strip and roll them up to form the cannelloni.

- Heat the cheese cream with manchego cheese to have a texture like a light sauce.

- Pour the sauce over the cannelloni.

Bon appétit!

Spicy tuna stuffed eggs

Today we bring you this classic recipe of boiled eggs stuffed with tuna but with a spicy touch, do you dare to try them?

Ingredients for 2 people:

- 4 eggs

- 1 can of tuna

- Spicy sauce (tomato, garlic, onion, oil and red pepper)

- Salt

Recipe:

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

- Cool them, peel them and cut them in half.

- Separate the egg white from the yolk and reserve for later.

- Drain the tuna broth.

- Fill the hollow of the egg whites with tuna up to half more or less.

- Place a spoonful of spicy sauce on top.

- Grate the yolk over the sauce to decorate.

Bon appétit!

Bean stew with fresh sausages

Today we bring you a recipe of this bean stew with vegetable sauce and grilled sausages that is delicious, and it is great for the cold that it is already ... take note!

Ingredients for 2 servings:
- 1/2 jar of white beans 
- 4 white fresh sausages
- 7 oz of peeled pumpkin without pipes
- 1/2 spring onion
- 1/2 leek
- 2 cloves of garlic
- Vegetable broth
- Olive oil
- Salt
- Chopped parsley

Recipe:
- Drain the white beans.
- Peel the cloves of garlic.
- Wash the spring onion and leek well and remove the first layer of both.
- Cut them in squares.
- Wash the pumpkin, peel and cut into squares similar to spring onion and leeks.
- In a pot with a drizzle of olive oil, sauté pumpkin, spring onions, leeks and the cloves of garlic over medium heat until tender.
- Place the vegetables in a glass suitable for the blender and crush it until a vegetable puree is formed.
- Put the puree back in the pot and pour the vegetable broth little by little while stirring continuously so that the sauce lightens.
- Add the well drained beans to the pot.
- In a pan with a little olive oil, sauté the sausages until golden.
- Heat the beans with the sauce and serve them very hot with the sausages on top.
- Sprinkle a little chopped parsley on top.

Bon appétit!

Cupcakes with olive oil

The whole family will love these delicious muffins, if you want you can give it another touch by putting a chocolate coating on top, very yummy, but today we have made the light version.

Ingredients for 12 pcs:

- 9 oz of flour

- 4.5 oz of milk

- 4.5 oz of sugar

- 4.5 oz of olive oil

- 3 eggs

- 1/2 envelope of baking powder

- 1/2 teaspoon of ginger powder

- 1 pinch of salt

Recipe:

- In a large bowl, beat the eggs with the pinch of salt until its texture is sparkling.

- Add the sugar and stir again until well blended.

- Add the milk and oil and stir again.

- Sift the flour along with the yeast and the ginger and add it little by little while you stir it without stopping until you get a sparkling texture.

- Pour it over the molds of the muffins (we have used silicone and inside we have placed the paper) and cover half of the mold.

- Sprinkle some sugar on each cupcake.

- Bake at 200º for 15 minutes.

- Remove from the oven and let cool in a rack.

Bon appétit!

Sirloin with pate, caramelized apple and reduction of Pedro Ximénez

Today we present a super recipe that we can prepare perfectly for Christmas, it's great!

Ingredients for 2 servings:

- 2 beef sirloins 

- 2 packs of duck foie grass

- 2 thick slices of golden apple

- 4 spoonfuls of reduction of Pedro Ximénez 

- Olive oil

- Salt

- Ground black pepper

Recipe:

- Wash the golden apple, cut the two thick slices and remove the seeds.

- In a small skillet with a drizzle of olive oil, sauté the apple slices over a very low heat, turning them from time to time so that they caramelize on both sides.

- Add salt and pepper to the beef sirloins.

- In the same pan where you have cooked the apple, sauté over medium-high heat the sirloins until goldenon the outside but tender on the inside.

- Place the foie gras on the sirloin so that it softens with the heat of the meat.

- Place a slice of the apple and put the sirloin with the foie gras on top.

- Decorate with two spoonfuls of Pedro Ximénez reduction.

Bon appétit!

Bean stew with cuttlefish

This traditional stew of beans with cuttlefish is delicious, we ate it this summer on a trip to Cantabria and we loved the mix of flavors and the softness of the cuttlefish.

Ingredients for 2 servings:

- 4.3 oz of white beans

- 1/2 can of fish broth

- 1 teaspoon of salmorreta

- 1 clean sepia

- 1 tomato

- 1/2 onion

- 1 small carrot

- Olive oil

- Water

- Salt

Recipe:

- Soak the beans the night before to soften them.

- Peel the onion, carrot and tomato.

- Cut the onion into small squares.

- Grate the tomato and the carrot.

- In a pan with a dash of olive oil, sauté the onion until it softens.

- Add the grated tomato and carrot.

- Sprinkle a little salt and let it cook for 5 minutes.

- Pour the half can of fish broth along with 1 can of water.

- Drain the beans and add them when the broth has begun to boil.

- Cut cuttlefish into large squares.

- When the beans are almost at their point, add the cuttlefish to the pan and boil for another 10 minutes.

Bon appétit!

Loin ribbon with orange sauce

Today we want to give you a great idea to make a rich and easy sauce that accompanies any meat. You want to try it?

Ingredients for 2 people:

- 4 tenderloin steaks

- 1 pot of orange pâté

- Ground black pepper

- Salt

- Olive oil

- Water

Recipe:

- In a saucepan, heat the orange pate with a little trickle of water over a very low heat.

- Move from time to time until the two ingredients are integrated and the pâté becomes a light cream.

- Spread salt and pepper on the tenderloin fillets.

- In a pan with a drizzle of olive oil, sauté the tenderloin steaks until golden on both sides.

- Pour the sauce over the fillets.

Bon appétit!

Noodles with meat

Today we bring you this dish made with a traditional base, with the mountain broth, but with a modern and original touch, mixing the pork with the noodles.

Ingredients for servings:

- 14 oz of pork

- 1/2 onion

- 2.8 oz of noodles

- 1/2 can of mountain broth

- 1 teaspoon of salmorreta

- Olive oil

- Parsley

- Water

Recipe:

- Slice the pork meat.

- Add salt and pepper to the meat and cook in a saucepan with a little olive oil until golden. Reserve.

- Peel and cut into small squares the onion.

- In the same casserole where you have made the meat, add the onion to make it brown.

- Add the meat and a teaspoon of salmorreta.

- Grate the tomato (without skin) and throw it on the meat.

- Add the half can of broth and a whole can of water.

- Let it cook until the meat is tender.

- When the meat is practically ready (check it with a knife the meat), add to the casserole the noodles to be cooked.

Bon appétit!

Steamed dumplings stuffed with pickled mussels pâté

Today we bring you a delicious recipe of dumplings, more original than the classic fried or baked and inspired by Chinese gyozas, what would you fill them with?

Ingredients for 16 pcs:

- 1 package of round dumplings

- 1/4 onion

- 1 pot of pickled mussels pâté 

- Soy sauce

- Olive oil

Recipe:

- Peel the onion and cut it into very small squares.

- Fry in a pan with a dash of olive oil until smooth.

- In a bowl, mix with the mussels pâté until the two ingredients are well integrated.

- Stretch the dough out of the dumplings and place a spoonful in the center of each one.

- Close the dumplings and fix them by moistening the ends with a little water.

- Pour some water in a pan of the size of a bamboo steamer and heat until it boils.

- Place a sheet of baking paper inside the steamer and put the dumplings on top.

- Cover and let them cook for 15 minutes until they are at their point.

Bon appétit!

Zombie cupcakes

Although Halloween has already happened a few days ago, we want to share with you the recipe for these zombie cupcakes that we prepared.

Ingredients for 6 pcs:

- 6 large muffins

- 250 gr of white fondant (1 package)

- 500 gr of pink fondant (2 packages)

- Pack of yellow, red and blue liquid food coloring 

- Brushes for food

- Water

- 1 tablespoon of chocolate powder

- 1 tablespoon of cornstarch

- 2 tablespoons of honey

Recipe:

- Cut the top part of the muffins to make them smooth and remove the lower plastic that covers them.

- Divide each package of fondant in 6 equal parts and make balls with each one, so that for each cupcake you have 3 balls (1 white and two pink).

- Pour drops of yellow food coloring on one of the two pink balls of each cupcake and knead for a few seconds until their color is orange like the one in the picture.

- Remove a small part of the orange ball and reserve it.

- Stretch the large orange ball to give it a rounded but smooth shape and cover the top of each cupcake. Adjust it on the edges to wrap it well.

- Divide into 4 parts each pink ball to form the gums.

- Stretch a pink part, gently squeeze it with your fingers so that it is smooth and give it a half moon shape to form the base of the upper gum.

- Place another strip of the same shape as the base of the lower gum.

- To form the gums you have to make two strips similar to the previous ones but without crushing them, they must have a rounded shape. Put them on the bases that we had previously made.

- With the pointed part of a skewer stick or thick stick, begin to divide the gums in several sections, where the teeth will go.

- Once you have finished, in each section, make a hole with the thick part of the same stick for skewers, to be able to place inside the teeth.

- Gently squeeze the base of the gums with your fingers so that it is joined with the orange part.

- Begin to form the teeth with the white fondant. Make small balls the size of a grain of corn, making the root of the tooth to make it easier to enter in the gums.

- Fix them by passing a brush with a little water at the union of the teeth with the gums.

- Stretch the rest of the orange fondant that we had reserved and divide it into strips. Place it on the base of the gums with an irregularly shape to look like strips of skin of a zombie, fixing it again with a brush with water.

- In a bowl mix a tablespoon of honey with one of water and stir well.

- Add one tablespoon of cornstarch and another of chocolate powder and mix well again so that no lumps remain.

- Add 6 drops of red dye, 2 of blue and one of yellow and remove again. It must be dark red, almost black.

- With a brush, apply this color on the gums to look like blood.

- Heat the liquid in the microwave over 20 seconds so that it dehydrates a little and looks like coagulated sand.

- Apply with the brush on the gums and inside the mouth.

- In another bowl mix a tablespoon of honey with one of cocoa and stir well.

- With another brush, apply it on the teeth to make it look like plaque.

Bon appétit!

Black pudding pate with pine nuts and quail egg

Today we present the recipe of a simple but very delicious appetizer, in 5 minutes you will have prepared it and will be a success among your guests.

Ingredients for 10 units:

- 1 jar of black pudding pate with pine nuts

- 10 round toasties

- 10 quail eggs

- Olive oil

- Salt

Recipe:

- Spread a generous layer of black pudding and pine nuts pate on each toast.

- Using special scissors for quail eggs, or a fine knife, break the shell of the quail eggs very carefully so that the yolk does not break.

- In a frying pan with very hot olive oil, fry the eggs one by one.

- Sprinkle a pinch of salt over each egg when they are in the pan.

- Place one egg on each toast.

Bon appétit!

Potato stuffed with meat and cheese

Today's recipe is very simple and it is the typical that get you out of any hurry, there is no one to resist! You can participate in our giveaway and win 3 wedges like this cheese here!! 

Ingredients for 2 servings:

- 1 large potato

- 5.3 oz of minced meat

- 1/2 leek

- 1/2 onion

- 1/2 green pepper

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

- Salt

- Ground black pepper

- Olive oil

Recipe:

- Cook the potato in a casserole with boiling water and a pinch of salt.

- Wash the green pepper and leek.

- Peel the onion.

- Cut into small squares the green pepper, leek and onion.

- In a frying pan with a dash of olive oil, sauté the vegetables until they are tender.

- Add the minced meat and stir occasionally until golden.

- Sprinkle a little salt and pepper and stir again to mix well.

- Cut the potato in half and empty it with the help of a spoon.

- Fill with the mixture of meat and vegetables.

- Grate the cheese on top of the meat.

- Put 20 seconds in the microwave at maximum power for the cheese to melt.

Bon appétit!

Partridge paté with caramelized apple

Today's recipe is a classic, but let's give it a little spin using this gourmet partridge pate, which gives it a very special and intense flavor.

Ingredients for 10 units:

- 10 small toasties

- 1 pot of partridge pate 

- 1/2 apple 

- 1 teaspoon of margarine

- 1 teaspoon of sugar

Recipe:

- Wash and peel the apple.

- Cut into small squares.

- In a small skillet, heat the margarine over medium heat until it is undone.

- Saute the apple over low heat continuously.

- Sprinkle the sugar on the apple and continue stirring until the sugar is mixed well with the apple and it is caramelized.

- Spread a generous layer of partridge pate on each toast.

- Add a little caramelized apple over the pate.

Bon appétit!

Vol-au-vent with dry tomato pate, mozzarella and pesto

Today we propose you a very easy to prepare and very fast recipe, in 5 minutes it's ready and the mixture of ingredients is delicious, it's a must in our celebrations!

Ingredients for 15 pcs:

- 1 can of dry tomato pâté 

- 15 vol-au-vent

- 1 scoop of fresh mozzarella

- Pesto sauce (you can see the recipe here)

Recipe:

- Place the vol-au-vent on a smooth board.

- Drain the mozzarella ball and cut it into small squares.

- Pour a tablespoon of pesto sauce into each vol-au-vent.

- Place 2-3 squares of mozzarella inside.

- Fill the rest of the vol-au-vent  with the dry tomato pâté.

Bon appétit!