Extra crunchy croquettes

A few days ago we ate in the restaurant "Santerra" the best croquettes in the world, a prize they won in 2018. That's why we have not stopped until we have cook some very similar croquettes, very crispy on the outside but with a soft and light béchamel, and after several tests, here's the recipe 😉

Ingredients for 20-22 pcs:

- 13 oz of milk

- 4.5 oz of cream for cooking

- 1.5 oz of margarine

- 2 oz of flour

- 1 ham tip

- 1.8 oz of ham in squares

- 1/4 spring onion

- Salt

- Ground black pepper

- Nutmeg

- 1 egg

- Flour

- Panko (Japanese bread crumbs)

- Olive oil

Recipe:

- In a pot, pour the milk and the tip of the ham very clean and heat it over low heat so that it infuses.

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

- In another pot, heat the margarine until it melts, add the spring onion and let it brown.

- Pour the flour and cook also until golden.

- Remove the ham tip from the pot with milk, add the cream and mix well.

- Pour the milk with the cream into the pot with the onion and flour and stir continuously so that no lumps are formed.

- Add the ham, a pinch of nutmeg, salt and black pepper.

- When the béchamel is already dense, pour it over a large glass container and cover it with film so that it does not dry out.

- Allow to cool to room temperature and then in the fridge until it hardens a little and can be handled.

- Shape the croquettes.

- Pass them in flour, egg and panko.

- Fry them in very hot olive oil until golden.

- Place them on absorbent paper to remove the excess oil.

Bon appétit!

Dulce de leche and banana cake

Today we have prepared this delicious cake that you will have ready in 10 minutes (and a little more to cool) and that will delight everybody. Take note!

Ingredients for 2 servings:

- 10 cookies

- 2 tablespoons of margarine

- 1 banana

- 2 tablespoons of dulce de leche

- 3 tablespoons semi-skimmed milk

Recipe:

- In a chopper, crush the cookies until they are powder.

- Heat the margarine in the microwave for a few seconds until it becomes liquid.

- Mix with the cookies to form a paste.

- Place a round metal mold on a plate and form the base with the dough of the cookies with margarine.

- Crush well with your fingers to make it compact and as smooth as possible.

- In a bowl, mix the milk with the dulce de leche until they are well integrated and a lighter milk caramel is formed.

- Pour a layer over the cookies with margarine and spread it well.

- Peel the banana and cut it into slices.

- Place two layers of banana on the dulce de leche.

- Let cool in the fridge and unmold.

Bon appétit!

Onion soup with white beans

This recipe is very easy to make and it comes great when you want some soup different from the typical noodle, it is also very cheap!

Ingredients for 2 servings:

- 5 oz of white beans

- 1 onion

- 2 cloves of garlic

- 1 oz of white wine

- 10 oz of vegetable broth

- Olive oil

- Chopped parsley

Recipe:

- Soak the beans in a bowl with water for 12 hours.

- Cook them in boiling water with a little salt until they are tender.

- Peel the onion and cut it into strips.

- Peel the garlic and cut it into cubes.

- Sauté the onion in a pan with a drizzle of olive oil over low heat until golden.

- Add the garlic and let it brown too.

- Pour the white wine and let it cook until it evaporates completely.

- Add the vegetable broth and let it cook all together for 10 minutes.

- Drain the beans, add them to the casserole and let them cook another 10 minutes more.

- Sprinkle a little chopped parsley on top.

Bon appétit!

Thistles with garlic and almonds

Today we present this recipe for thistles of Karlos Arguiñano, who inspires us many times with his recipes so easy to make and, as he says, very rich. In addition, it is suitable for vegetarians and vegans.

Ingredients for 2 people:

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

- 3.5 oz of fried almonds

- 2 cloves of garlic

- 1/4 lemon

- Olive oil

- Salt

Recipe:

- Drain well the thistles and reserve the broth.

- Reserve a few whole almonds to decorate the plate at the end.

- Crush in a mortar the remaining almonds together with a clove of garlic.

- Peel and cut into slices the other clove of garlic.

- In a casserole, sauté the garlic in slices with a drizzle of olive oil.

- Add the whole almonds you had reserved.

- Pour the broth of the thistles and the mashed almonds and garlic.

- Add the thistles and let cook everything together 5 more minutes over medium heat.

Bon appétit!

Rabbit with garlic

Today we bring you a traditional recipe whose main ingredient, the rabbit, is booming for its large number of nutritional benefits and its price so cheap.

Ingredients for 4 servings:

- 1 rabbit cut into portions 

- 4 cloves of garlic

- Flour

- 5.3 oz of white wine

- 5.3 oz of meat broth

- 1/2 lemon

- Olive oil

- Pepper

Recipe:

- Flour all rabbit slices well.

- Brown the unpeeled garlic cloves in a large saucepan with a drizzle of olive oil.

- Add the rabbit slices as you go flouring and fry over medium heat until golden on the outside and well done inside (about 25 minutes or so).

- Sprinkle some black pepper over the rabbit slices and then squeeze the lemon over them.

- Add the wine and the meat broth and raise the heat so that the alcohol evaporates well and the sauce is reduced.

- Sprinkle a little chopped parsley on top.

Bon appétit!

Tartlets of york with tapenade, cheese and nuts

Today we bring you a fantastic appetizer for nut lovers that will not leave anyone indifferent, and we are true #NutLovers!

Ingredients:

- 10 tartlets

- 3 slices of ham

- 3 nuts

- 15 black olives

- Thyme

- Oregano

- Semi-cured cheese

- Olive oil

Recipe:

- Cut the slices of ham into squares so that they cover the inside of the tartlets.

- Place one on each tartlet.

- Mix in a bowl the black olives, a little thyme, oregano and a drizzle of olive oil. Let me macerate for a while.

- With a mincer, crush the mixture and place a teaspoon on the ham.

- Grate some cheese on each lid.

- Crumble the nuts and place three pieces on the tapenade.

Bon appétit!

Homemade miguelitos

Today we want to share with you the recipe of the "Miguelitos", typical sweets of La Roda, in Albacete, which we love. Have you tried them?

Ingredients:

- 2 sheets of rectangular puff pastry

- 18 oz semi-skimmed milk

- 1.8 of cornstarch

- 3.2 of sugar

- 1 teaspoon of vanilla essence

- 4 egg yolks

- 1 cinnamon stick

- Sugar glass

Recipe:

- Spread the sheets of puff pastry and cut them with a knife in rectangles (I cut it more or less than 7cmx5cm).

- Place a sheet of baking paper on a tray and place the rectangles of puff pastry without touching them.

- Bake for 10 minutes at approximately 100º placing the tray in the center of the oven.

- When the puff pastry has risen and is golden, remove them from the oven and let them cool in a rack.

- In a saucepan, heat the milk with the cinnamon stick and the vanilla essence to infuse. When it has been a while, remove it from the heat and let it stand at room temperature.

- In a large bowl, mix the egg yolks, sugar and cornstarch.

- Add the milk (removing the cinnamon) and stir with some rods until all the ingredients are mixed.

- Pour everything over the pan and heat over medium heat while stirring continuously with the rods to avoid burning.

- About 5 minutes later, you will see that the cream begins to thicken and will be ready.

- Let it cool by covering it with plastic wrap so that it does not dry out (the film must be in contact with the pastry cream, without gaps) and then cover it with the lid of the pot.

- When the puff has cooled, cut it gently in half.

- Put the cream in a pastry bag when it has cooled and fill the miguelitos.

- Sprinkle icing sugar on top.

Bon appétit!

Artichoke pate vol-au-vents with ham and cream cheese

With today's recipe you can prepare some vol-au-vents (or tartlets or montaditos ...) delicious with very few ingredients and a lot of imagination.

Ingredients:

- Vol-au-vents

- 1 artichoke

- 1.8 oz of ham in squares

- 1/2 bottle of cream cheese with Manchego cheese

Recipe:

- Wash the artichoke, cut the stem and remove the first leaves that are in dark green and harder, until you have the heart.

- Boil in boiling water until tender.

- Drain and beat with a blender until you form a uniform paste.

- Heat the cheese cream with Manchego cheese in the microwave and mix it with the artichoke puree.

- Add the serrano ham cut into squares and mix well.

- Fill vol-au-vents with the mixture.

Bon appétit!

Tuna lasagna with zucchini and mushrooms

Today we present this recipe for lasagne much more light and healthy than meat, as it is stuffed with tuna and vegetables, but just as delicious.

Ingredients for 2 servings:

- 6 sheets of pasta for lasagna

- 2 cans of tuna in natural

- 3.5 oz of mushrooms

- 1/2 zucchini

- 1 egg

- 1 can of cream cheese with manchego cheese

- Chopped parsley

- Olive oil

Recipe:

- Cook the lasagne pasta sheets in a saucepan with boiling water according to the manufacturer's instructions.

- When cooked, immerse them in a large bowl with very cold water, this will cut the cooking and will not stick.

- Drain the tuna.

- Cook the egg in boiling water for 10 minutes.

- Peel it, cut it into squares and reserve it.

- Wash the zucchini and cut it together with the mushrooms in squares.

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

- Mix it with the tuna and the egg.

- Dry lasagna pasta sheets with absorbent paper.

- Place one on the plate, add a generous layer of the filling, place another sheet, more filling and the last sheet.

- Heat the cheese cream for a few seconds in the microwave and pour over the lasagna.

- Sprinkle chopped parsley on top to decorate.

Bon appétit!