Chermoula with eggplants and cashew

Although chermoula is a spicy paste typical of North Africa, it can also be used as a base or dressing of many dishes, and it is perfectly combined with vegetables, fish ... Its bittersweet touch makes this dish irresistible.

Ingredients for 2 servings:

- 1 eggplant

- 1/2 onion

- 1 clove of garlic

- 1/2 red pepper

- 1 tomato

- 1 handful of raisins

- 1 handful of cashews

- 1/2 teaspoon of ground cumin

- 1/2 teaspoon of ground cinnamon

- 1/2 teaspoon of sweet paprika

- Olive oil

- 1 splash of wine vinegar

- 1 tablespoon of honey

- Salt

Recipe:

- Wash and dice the eggplant.

- In a pan with a good jet of olive oil, sauté the aubergine until golden.

- When it is half cooked, add a little salt.

- Remove it from the pan and reserve it.

- Peel and cut the onion in julienne.

- Reheat it over low heat in the same pan where you have cooked the aubergine until it caramelizes.

- Peel and cut the garlic into very small squares.

- Wash and cut the red pepper into strips and then, cut them in half.

- When the onion begins to brown, add the garlic, cumin, cinnamon and paprika.

- Add the pepper and mix everything until all the vegetables are tender.

- Sprinkle a pinch of salt and add the raisins.

- Wash and cut the tomato into very small pieces.

- Let the vegetables cook for five more minutes before adding the tomato and then let it sauté for five more minutes.

- Incorporate wine vinegar and honey.

- 5 minutes later, add the aubergine and cashews and stir everything while it's frying a few more minutes so that all the flavors are well integrated.

Bon appétit!

Homemade pizza dough

Today we want to encourage you to prepare your own homemade pizza dough, we assure you that it is worth it because it's delicious, and it is cheaper than what we can buy or order. Also, if you have children at home they will love to help you prepare it.

Ingredients for 2 medium pizzas:

- 8.8 oz of flour

- 2.6 oz of water

- 2.6 oz of milk

- 0.17 oz salt

- 0.35 oz fresh yeast

Recipe:

- In a large bowl, add all the flour and form a volcano in the center.

- Pour the water, milk and yeast into small pieces in the center of the volcano.

- Remove everything well until you form a dough that you can manipulate.

- Sprinkle a little flour on the countertop and begin to knead the dough with movements from outside to inside until it is uniform and without lumps.

- Add the salt little by little and continue kneading in the same way until it integrates well with the dough and returns to be uniform and smooth.

- Store it in a large bowl, with a little flour sprinkled so that the dough does not stick, and cover the bowl with transparent film.

- Let it ferment at room temperature until it doubles its volume.

- Store it in the fridge for an hour (or you can leave it until the next day).

- Take it out of the fridge for a while before making the pizza so that it is tempered.

- Re-knead for two more minutes to re-form a smooth ball.

- Cut it in two with a knife and cover one of the two with the same bowl so it does not dry out.

- Meanwhile, roll the other ball with a rolling pin and place it on the oven tray, with two strips of baking paper so that the bottom is not burned, or on a pizza rack (like the image below).

- Put the ingredients you prefer for your pizza, for example we have put: fried tomato, oregano, grated mozzarella, red pepper, green asparagus, goat cheese and Parmesan cheese. (If you also do it with pepper or asparagus, fry them before in the pan so they do not remain hard after baking).

- With a spray, put a little olive oil on the pizza to brown it more.

- Put it in the preheated oven at 220º for 12-15 minutes (depending on your oven) until golden brown.

Bon appétit!

Thistles with ham

Today's recipe is typical in my house, since my mother usually cooks it since i was a child. I love it because it has a very mild flavor, and its hot broth feels great in winter, it is also cheap and it is prepared right away.

Ingredients for 2 servings:

- 1 pot of cooked thistles (14 oz of drained weight)

- 1 clove of garlic

- 3.5 oz of ham in tacos

- Salt

- 1 teaspoon of flour

- Oil

Recipe:

- Drain well the thistles, reserving the broth for later.

- Peel the clove of garlic and cut it into very small squares.

- In a pan with a little olive oil, sauté the garlic over medium heat until golden brown.

- Add the serrano ham cut into tacos and let it brown.

- When the garlic and ham are golden brown, add the flour and stir to cook.

- When it's golden, pour the broth of the thistles that you had reserved.

- Let it boil for five minutes.

- Add the thistles and a pinch of salt and let it cook for five more minutes.

Bon appétit!

Stewed lentils

Today we bring you the recipe of classic stewed lentils, such as those made by our mothers and grandmothers so often at home and that we like them so much.

Ingredients for 2 people:

- 150 grams of lentils

- 1 potato

- 1 carrot

- 2 pieces of chorizo

- 1 piece of bacon

- 1 large bay leaf (or two small)

- 1/2 onion

- 1/4 green pepper

- 1 tomato

- 1/2 head of garlic

- Salt

- Olive oil

Recipe:

- Leave the lentils to soak the night before.

- The next day, drain the lentils and put them in a large pot.

- Peel the onion and introduce it in the pot, like tomato, green pepper, bay leaf and garlic (unpeeled).

- Add cold water until it covers the lentils and add about 4 more fingers of water.

- Pour in a splash of olive oil.

- Put it in high heat until it starts to boil and leave it on medium heat for a couple of hours.

- When half an hour has passed since it begins to boil add the carrot peeled and cut into slices.

- Half an hour after adding the carrot, add the potato peeled and cut into unequal pieces.

- Insert also with the potatoes the chorizo ​​pieces (unpeeled).

- During cooking, when you see that it is running out of liquid, you will have to add 3 glasses of cold water (one at a time) to break the cooking.

- When it is half an hour or so before they are done, remove the onion, tomato, green pepper, bay leaf and garlic from the pot.

- Throw the laurel and the garlic.

- Chop the onion, tomato and green pepper with a mixer until they are mashed and add them back to the pot, stirring well to integrate with the lentils and help to thicken the sauce a little.

Bon appétit!

Surimi sandwich and cabrales cheese

How many times has it happened to you that you were very hungry but none of cooking? Although few, also happens to us, and this recipe is perfect for those days when you want to have something very rich but fast, you will have this recipe ready in 3 minutes!

Ingredients for 2 people:

- 3.5 oz of grated surimi

- 4 slices of mold bread

- 2 tablespoons of cream cheese

- 1 tablespoon of cabrales cheese

Recipe:

- Undo the cabrales cheese with the aid of a spoon to undo.

- Mix in a bowl with the cream cheese until they mix completely (the color of the cream cheese turns a little bluish).

- Spread the mixture over all slices of bread.

- Place a generous layer of grated crab sticks over two of the slices.

- Place sandwiches on top of each other that do not have surimi.

- Cut the two sandwiches in half.

Bon appétit!

Piquillo peppers stuffed with goat cheese cream with honey and spring onion

We love the appetizers and today we present these Piquillo peppers stuffed with cream of goat cheese with honey and spring onion, ideal for any celebration you have, they are delicious!

Ingredients for 4 units:

- 4 piquillo peppers

- 1 bottle of goat cheese cream melted with Honey 

- 1/4 spring onion

- 1 egg

- Bread crumbs

- Olive oil

Recipe:

- Wash the spring onion and cut it into very small squares.

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

- Mix in a bowl with the goat cheese cream until both ingredients are well mixed.

- Fill each Piquillo pepper with a spoonful of the mixture.

- Pass them well for beaten egg and then for bread crumbs.

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

Bon appétit!

Mayonnaise with avocado and parsley

Today we want to share with you this recipe that you can use as a sauce, filling, accompaniment or, simply, to dip. Choose how you like it most!

Ingredients:

- 4 tablespoons of mayonnaise

- 1 ripe avocado

- 1 clove of garlic

- Chopped parsley

- 2 tablespoons of lemon juice

- Salt

Recipe:

- In a chopper, beat the mayonnaise with the avocado, garlic, parsley and lemon juice until everything is well mixed and a creamy sauce is formed.

- Sprinkle a little salt and stir well again.

Bon appétit!

Mixed pate with truffled spun egg

This canapé is ideal to prepare as an appetizer during these holidays, it has a very soft and light flavor, and for that reason it will be loved both by children and adults.

Ingredients for 4 units:

- 3.5 oz of turkey

- 1 bottle of goat cheese cream melted with Honey 

- Truffled candied egg yolk

- 6 slices of bread

Recipe:

- Toast the bread in the toaster until all the slices are browned.

- Grind the turkey in a chopper.

- In a bowl, mix the turkey with the goat cheese melted with honey until both ingredients are well integrated.

- With the help of a metal mold or cutter, cut the bread with rounded shape.

- Spread a generous layer of the mixed pâté over the bread.

- Add truffled candied egg yolk over the pâté.

Bon appétit!

Salmon roll with cream cheese with boletus and asparagus

These rolls are easy to make and very useful for a casual dinner or as an appetizer for this Christmas, take note!

Ingredients for 6 pcs:

- 1 egg

- 3.5 oz of smoked salmon

- 1 jar of cream of melted sheep cheese with Boletus 

- 2 green asparagus

- Olive oil

Recipe:

- Wash the asparagus, remove the stem and dry them well.

- Beat the egg in a bowl.

- In a medium skillet, fry the egg forming a round tortilla and as thin as possible. Turn over to cook on both sides.

- In another pan with a few drops of olive oil, sauté the asparagus until golden.

- Place the tortilla on a plate and spread the cream of sheep's cheese with boletus throughout the surface of it.

- Put on a layer of smoked salmon and, at one end, place the asparagus.

- Start rolling it on the side where you have placed the asparagus.

- Cut the roll into several pieces and serve hot.

Bon appétit!

Spider crab croquettes

Today we bring you a recipe that is easy to make and that will love everybody, and the best thing is that you prepare them in a few minutes!

Recipe for 6 pcs:
- 1 pack of crab cake
- Bread crumbs with garlic and parsley
- 1 egg
- Olive oil

Recipe:
- Store the crab cake in the freezer for 20 minutes so that it cools down and is easier to handle (without freezing).
- With the help of a punch, form balls with the crab cake.
- Pass them well for the beaten egg.
- Then, roll them in bread crumbs.
- In a pan with plenty of hot olive oil, fry the crab cakes until golden brown.
- Place them on absorbent paper to remove the excess oil.

Bon appétit!

Butter and coffee sweets

We have benefit Christmas to make a recipe that we love, butter sweets, but giving it a twist to give them a special taste of coffee.

Ingredients:

- 17.6 oz of strength flour

- 2 egg yolks

- 5.8 oz of sugar

- 1.8 oz of coffee

- 8.8 oz of butter

- 1/2 lemon zest

- Egg-white to paint the sweets

- Icing sugar

Recipe:

- Heat the butter a few seconds in the microwave to get a texture ointment.

- Add little by little the sugar while beats with rods.

- Incorporate the yolks while continuing to stir.

- Finally, add the flour and lemon zest and mix everything well again.

- Let the dough rest between half an hour and 40 minutes.

- Stretch the dough with a rolling pin until you get more or less one cm high.

- Cut the dough with a cutter and place them on the baking tray.

- Paint them with the egg-white beaten.

- Bake 20 minutes at 180º.

- Sprinkle icing sugar on top.

Bon appétit!

Canapés with cod brandade

These canapés are perfect for any celebration, we have made two versions, very colorful, so you can tell us which one you like the most!

Ingredients for 10 pcs:

- 10 tartlets

- 1 pack of cod brandade 

- 15 black olives

- Oregano

- Thyme

- Rosemary

- Ground black pepper

- 2 small cloves of garlic

- Olive oil

- 1/2 tomato

- 1 bay leaf

- 1 pinch of salt

- 1 tablespoon of white wine

Recipe:

- Heat the cod brandade for a few seconds in the microwave to make it easier to handle.

- Fill the 10 tarts with the cod brandade.

For the tartlets with the olives:

- In a bowl, mix the olives, a little rosemary, oregano, thyme, a pinch of ground black pepper, 1 clove of garlic and 4 tablespoons of olive oil.

- Let it macerate from one day to another.

- Grind with a chopper and serve on top of the brandade of 5 tartlets.

For tartlets with tomato jam:

- Blanch the tomato in boiling water for 30 seconds.

- Remove it from the boiling water and put it in very cold water.

- Peel and remove the seeds and pulp (save for another preparation, do not throw it away!).

- Cut the tomato into small squares.

- In a pan with a drizzle of olive oil, add the tomato, a clove of garlic cut into 3 pieces, the bay leaf, two branches of thyme, a pinch of salt and ground black pepper.

- After 10 minutes, add the white wine and stir.

- Cook over low heat until the tomato has been infused with spices and softened.

- Serve on top of the other tartlets with cod brandade.

Bon appétit!