Puff pastry mills

Today we share with you the recipe for this super easy dessert, it's delicious! Do you dare to try it?

Ingredients for 10 pcs:

- 1 puff pastry

- 9 oz semi-skimmed milk

- 0.9 oz gr cornstarch

- 1.5 oz of sugar

- 2 egg yolks

- 1 cinnamon stick

- 3 tablespoons of peach jam

- Sugar glass

Recipe:

- Simmer the milk with the cinnamon stick to infuse. After a while, remove it from the heat and allow it to cool to room temperature.

- Mix the egg yolks, sugar and cornstarch in a large bowl.

- Add the milk (previously removing the cinnamon stick) and mix well with rods.

- Pour into the same pot and heat over medium heat while stirring with the rods continuously for about 5 minutes (this step is very important, otherwise you can burn the cream) until it thickens.

- Cover the custard with plastic wrap (it should be in contact with the cream and without gaps so that it doesn't dry out) and let it cool.

- Extend the puff pastry sheet and cut it into squares of the same size.

- Then, make a cut in each of the tips of the square toward the center, without touching them, so that it looks like a four-leaf clover.

- Once the custard has cooled, insert it in a pastry bag and put a little in the center of each square.

- Take to the center one of the two points that each part of the square has to form the mill.

- Put another little custard on top.

- Repeat these steps with all the mills.

- Place them on a tray with baking paper.

- Cook it in the oven at 180º until golden.

- Take them out of the oven and let them cool on the rack.

- With a kitchen brush, paint the surface of the puff pastry with the peach jam.

- Sprinkle icing sugar on top.

*Tip for cookers: You can also sprinkle chocolate chips instead of icing sugar on the mills.

Bon appétit!

Panna cotta of coffee

The panna cotta is a dessert of Italian origin that we love because of its light and creamy flavor, and this variant of coffee seems spectacular.

Ingredients:

- 6.8 oz of cream for cooking

- 1.4 oz semi-skimmed milk

- 1.4 oz of sugar

- 1 oz of coffee

- 1 sheet of gelatin

- Sprinkle of colors

Recipe:

- Put the gelatin to hydrate in a bowl with cold water.

- In one case, heat the cream, sugar, milk and coffee until it starts to boil. Remove it from the fire.

- Drain the gelatin and add it to the saucepan, stirring continuously until it dissolves completely.

- Pour the mixture into the molds and let it cool to room temperature.

- Then put them in the fridge for 3 hours to finish curdling.

- Add some colorful sprinkles to decorate.

Bon appétit!

Rice with vegetables, goat cheese and cashews

Today's recipe is perfect to cook the vegetables that remain in the fridge at the end of the week. We often use them to make creams, accompaniments of other main dishes or, as in this occasion, to make rice.

Ingredients for 2 people:

- 6 oz of rice pump

- 1/2 onion

- 1/4 red pepper

- 1/2 leek

- 1/2 can of cooked peas

- 1 handful of cashews

- 2 slices of goat cheese

- Vegetables broth

- Salt

- Olive oil

Recipe:

- Wash the vegetables and peel the leeks and onions.

- Cut them together with the red pepper into small squares.

- Drain the peas well.

- In a pan with a drizzle of olive oil, sauté the red pepper, onion and leek until soft.

- Add the peas and sauté a little more.

- Pour the rice and stir well to mix with the vegetables while sautéing a minute more.

- Incorporate the broth little by little to the rice until it is at its point.

- Add the cashews cut in half crosswise and mix well with the rice.

- Serve and place a slice of goat cheese over the rice.

Bon appétit!

Cheesecake with coffee and caramel

We love this version of the classic cheesecake without an oven, which we usually do when friends or family come home, as it always succeeds. This time we added some coffee and caramel, and we can't love the result anymore!

Ingredients for 4 servings:

- 3.5 oz of cookies 

- 2 oz of margarine

- 6.8 oz of liquid cream for cooking

- 5 oz of semi-skimmed milk

- 1.8 oz of coffee

- 1/3 of cream cheese tub

- 1/2 envelope of curd powder

- 2 tablespoons of sugar

- 2 tablespoons of caramel

- Ground almonds

Recipe:

- Place a sheet of baking paper on a plate and place on top the mold you are going to use to shape the cake (ours is metallic and round).

- Crush the cookies in a chopper.

- Heat the margarine in the microwave until it melts and mix it with the crushed cookies.

- Cover the base of the mold, pressing a little with the fingers to make a uniform base without gaps. Reserve it in the fridge.

- In a glass, mix the curd powder with a splash of milk and stir well.

- In a saucepan, heat the rest of the milk, coffee and cream.

- When it is about to boil, lower the heat to a minimum and add the cream cheese, sugar and milk with the curd.

- Place everything in a glass suitable for blender and beat everything well until all the ingredients have been well integrated.

- Pour the mixture on the base of the cookies carefully.

- Let it cool to room temperature and then introduce it in the fridge until it settles completely.

- Mix the caramel with a spoon so that it lightens a bit and pour it over the cake.

- Finally, sprinkle some ground almonds on top to decorate.

Bon appétit!

"Paisana" omelette

Today we propose a version of the classic potato omelet but enriched with more vegetables, also a classic, the paisana omelette. Which one do you prefer?

Ingredients:

- 2 medium potatoes

- 1/2 can of red pepper

- 1/2 can of cooked peas

- 1/2 onion

- 2 eggs

- Salt

- Olive oil

Recipe:

- Wash the potatoes and peel them.

- Cut them into thin slices.

- Peel the onion and drain the pepper and the peas.

- Cut the onion into thin strips.

- In a large skillet with hot olive oil, sauté the potatoes and onion over medium heat until soft.

- Drain well and add the pepper and peas.

- Beat the eggs and mix with the potatoes, onion, pepper and peas.

- In another pan with a few drops of oil, pour the mixture and wait for it to set.

- With the help of a plate, turn the omelette over and put it back in the pan so that it sets on the other side.

Bon appétit!

Coffee torrijas

Although Easter has already passed and the torrijas are so typical of these dates, we wanted to wait until this week to share with you this version of this traditional dessert with coffee.

Ingredients for 8 pcs:

- 8 slices of special bread for torrijas

- 1.7 oz of coffee

- 13.5 of milk

- 2 eggs

- 1 cinnamon stick

- 8 tablespoons of sugar

- Olive oil

Recipe:

- In a pot, heat the milk with the cinnamon stick (tighten it a little before so that it releases all its aroma).

- When it starts to boil, lower the heat and let it boil a few more minutes to infuse.

- Then, remove the cinnamon stick and add the coffee, stirring well until it's completely integrated with the milk. Let it temper at room temperature.

- Beat the eggs in a deep dish.

- Dip each slice of bread for toast in the coffee and then in the egg.

- Heat the oil in a pan.

- Fry each slice of bread until golden.

- Place them in a dish and sprinkle a spoonful of sugar on each toast.

- You can serve them like this or take advantage of the coffee that has been left over by dipping the slices and pouring a spoonful on each torrija when serving.

Bon appétit!

Cheeks baked

Today we show you an original way of cooking the cheeks, since they are usually made stewed, but in the oven they are made in less time and they are just as juicy.

Ingredients for 2 people:

- 4 pork cheeks

- Salt

- Ground black pepper

- Water

- 1 squirt of vinegar

- Olive oil

- 2 cloves of garlic

- Chopped parsley

- 1 large potato

- 1 onion

Recipe:

- With a knife remove the grease from the cheeks (white part).

- Pour a splash of olive oil in your hands and pass them on both sides of the cheeks.

- Sprinkle salt and pepper also on both sides.

- Wash and peel the potatoes and onions.

- Cut the potatoes and onion into strips thinly.

- Preheat the oven to 180º.

- In a dish suitable for the oven, put the base of potatoes and onions.

- Place the cheeks on top and cook in the oven for 15 minutes.

- Meanwhile, grind the cloves of unpeeled garlic, the vinegar, a little water and the chopped parsley in a mortar.

- After 15 minutes of the oven, pour the mashed on the cheeks and let it cook in the oven for 30 minutes more.

Bon appétit!