Potato and cuttlefish omelette with ink

Today we bring you a fun version of the classic potato omelette, with this black color so intense by the ink of the cuttlefish that makes it have a spectacular look.

Ingredients:

- 3 medium potatoes

- 2 eggs

- 1/2 onion

- 3.5 oz of cuttlefish

- 1 sachet of cuttlefish ink

- Salt

- Olive oil

Recipe:

- Wash the potatoes well and peel them.

- Cut them into very thin slices.

- Peel the onion and cut it into julienne.

- In a large pan with plenty of olive oil, sauté the potatoes and onion over medium heat, stirring occasionally until soft.

- Sprinkle a little salt and mix well.

- Cut the cuttlefish into small squares and fry in another medium pan with a drizzle of olive oil.

- Drain the potatoes, onion and cuttlefish.

- Mix these three ingredients with the two eggs and the cuttlefish ink in a bowl.

- In the same pan where you have sautéed the cuttlefish, add the eggs mixed well with the other ingredients and set the omelette to your liking.

- Turn it over with the help of a plate and set it from the other side.

Bon appétit!

Tartlets with mussel and cheese pate

This appetizer is very easy to make and has a very special flavor, we love to prepare canapés as original as these on special occasions. What do you usually prepare?

Ingredients for 12 units:
- 12 mussels
- 2 tablespoons of fried tomato
- 1.7 oz of semi-cured cheese
- 1 tablespoon of margarine
- 1/4 onion
- 1 dash of white wine
- 12 tartlets

Recipe:
- In a medium skillet, heat the butter until it is undone.
- Add the onion and stir until golden.
- Pour the white wine and leave for a few minutes to evaporate the alcohol.
- Grate the semi-cured cheese.
- Add the mussels and the tomato and let it fry all together a few more minutes, while you remove from time to time.
- Put it in a glass suitable for the mixer and beat everything until a compact mass is formed.
- Place a teaspoon on each tartlet.

Bon appétit!

Pork chop with mustard and honey sauce

Today we bring you a recipe of meat combined with mustard and honey sauce, but we have it homemade, which is much richer than those that are sold in stores. Take note!

Ingredients for 2 servings:

- 2 pork chops 

- 2 tablespoons of honey

- 2 tablespoons of mustard

- Olive oil with garlic

- Chopped parsley

- Salt

- Ground black pepper

Recipe:

- Put salt and pepper on chops on both sides.

- In a large pan with a few drops of garlic oil, sauté chops until golden.

- Remove them from the pan and reserve them on a plate.

- In the same pan where you have made the chops, take the juice they have released and add honey and mustard.

- Cook over low heat for one minute while stirring continuously so that the sauce is linked.

- Add a little chopped parsley to the sauce and stir.

- Place the chops and pour a little sauce over each of them.

Bon appétit!

Salad with white beans and cheese

We love to prepare mixed salads with many different ingredients, this one also contains white beans, because we can eat legumes not only in stews.

Ingredients for 2 servings:

- 4 oz of white beans

- 1/2 purple onion

- 1 carrot

- 1/2 wedge of semi-cured cheese

- 1/2 cooked beet

- 4 slices of ham

- Olive oil

- Chopped parsley

- Salt

Recipe:

- Leave the white beans soaking the night before for about 8 hours.

- Cook them in boiling water until soft.

- Drain and reserve.

- Wash the carrot, peel it and cut it into slices. Cut each slice in half.

- Cut into squares the beet, the cheese and the ham.

- Peel the onion and cut it into thin julienne.

- Mix all the ingredients in a bowl.

- Sprinkle chopped parsley.

- Pour a splash of olive oil on top and stir.

Bon appétit!

Surimi and cheese burger

We love the burgers, but sometimes we can not eat them as much as we would like to care our health, so since we tried the veggie burgers we are delighted. We have tried them for example of zucchini, eggplant ... What other ingredients have you tried?

Ingredients for 2 servings:
- 60 gr of grated surimi
- 50 gr of semi-cured cheese
- 1/4 onion
- 1/2 clove garlic
- 1/4 tomato
- 2 tablespoons of polenta
- 3 tablespoons of flour
- 1 teaspoon of mayonnaise
- 1/2 teaspoon of mustard
- A pinch of salt
- A pinch of pepper
- Olive oil
- 2 leaves of lettuce

Recipe:
- Beat the tomato, onion, cheese and garlic in a mincer in very small pieces.
- Add it in a bowl along with mustard, mayonnaise, grated crab sticks, flour, polenta, salt and pepper.
- Mix all the ingredients until a compact dough is formed to manipulate it well.
- Divide the dough into two forming two balls and then crush them a bit to give them the shape of the burger.
- In a frying pan with a dash of olive oil, fry until golden on both sides.
- Wash and cut the lettuce in strips and cook in another pan with a few drops of oil for one minute. If you prefer you can also put it raw, but you will taste the flavored lettuce.

Bon appétit!

Cod with mango and gulas

You already know that we have always liked the combination of sweet and salty flavors, and this one in particular is delicious. You can present it with or without bread, how do you prefer it?

Ingredients for 10 pcs:

- 1 cod loin

- 1 mango

- 3.5 oz of gulas

- 1/2 clove of garlic

- 1 chilli pepper

- Olive oil

Recipe:

- In a pan with a drizzle of olive oil, sauté the cod loin until it is at its point (it will melt into flakes).

- Peel the mango and cut it into rectangular strips approximately one cm wide.

- In another pan with a few drops of oil, sauté the mango until golden on all sides equally.

- Peel the garlic and cut into thin slices.

- In a third pan, sauté with a little oil the garlic and chilli until the garlic is golden brown.

- Add the gulas and fry a few more minutes to catch the taste of garlic.

- Cut the cod about the same size as you cut the mango.

- Serve the cod, on top of a mango strip and on top of it a handful of gulas.

Bon appétit!

Tropical salad

We love salads and with the good weather we want to eat them a lot. What do you think of the combination of ingredients of this one?

Ingredients for 2 servings:

- 3.5 oz of wild rice

- 1.8 oz of bomb rice

- 1 can of tuna 

- 1 egg

- 2 pineapple slices of 2cm wide

- 10 cooked prawns

- 1/2 tomato

- 3 tablespoons of mayonnaise

- 1 tablespoon of ketchup

Recipe:

- In a saucepan with boiling water, cook the egg for 10 minutes.

- Let it cool, peel it and cut it into small squares.

- Drain the tuna.

- In a saucepan with boiling water, cook the wild rice for 30 minutes until it is al dente.

- In another saucepan, cook the rice bomb for 15-18 minutes until it is al dente too.

- Drain both rices and allow them to warm to room temperature.

- Cut the ranges into 3 pieces, reserving two to decorate.

- Separate the pineapple pulp from the skin so that you can use the skin as a mold to place.

- Cut into small squares one of the two slices of pineapple, the other you can reserve it for another preparation.

- Wash the tomato and cut it into small squares.

- In a bowl, mix the two types of rice with tuna, egg, pineapple, prawns and tomato.

- In another smaller bowl, mix the mayonnaise with ketchup and pour a few drops of water to make the sauce lighten a little.

- Fill the pineapple skin with the salad and pour a little pink sauce over it.

- Decorate with a cooked prawn on top.

Bon appétit!

Tropical juice

Today we bring you a refreshing tropical fruit juice that you surely love you and the kids because its flavor is very sweet.

Ingredients:
- 2 parts of lemon juice
- 2 parts of orange juice
- 3 parts of pineapple juice
- 3 parts of papaya juice
- Sugar

Recipe:
- Squeeze the orange and lemon to get the juice.
- Peel and cut into pieces the pineapple and papaya.
- In a glass suitable for the blender, crush the papaya and pineapple.
- Mix it with lemon and orange juice.
- Moisten the edge of the cup where you are going to serve and pass it by sugar to decorate it.
- Pour the juice into the glass and serve cold.

Bon appétit!

Veal cachopo

Today we bring you a traditional Asturian recipe that you will surely have tasted. Known throughout our country, and that eating a good cachopo is a delight... although you have to have a lot of courage to eat it whole! LOL.

Ingredients for 2 servings:

- 2 sliced ​​veal fillets type book (to be able to fold later)

- 4 slices of Serrano ham

- 4 slices of Edam cheese

- 4 slices of Emmental cheese

- Salt

- Ground black pepper

- 1 egg

- Wheat flour

- Bread crumbs

- Olive oil

Recipe:

- Soften the fillets with a mallet (if you can not use the handle of a mortar or some hard utensil with which you can stretch and refine the fillets) and sprinkle salt and pepper.

- In one of the halves of each fillet, place 2 slices of edam cheese.

- Place 2 slices of Serrano ham on top and, finally, 2 slices of emmental cheese.

- Close the filet as if it were a book.

- Pass them in flour and then pass it through beaten egg.

- Finally, roll it in bread crumbs.

- In a large frying pan with plenty of olive oil, fry each cachopo until golden brown on the outside but well done inside (about 2-3 minutes per side approximately).

- Place it on absorbent paper to remove excess oil.

Bon appétit!

Steamed bream with mango and curry sauce

Today we bring you a dish whose sauce has a sweet, fruity and mild flavor ... It enhances the flavor of any fish!

Ingredients for 2 servings:

- 2 breams

- 1/2 mango

- 1/2 leek

- 2 oz of cream

- 1 teaspoon of curry

- Pistachios

- Black sesame

- Salt

- Black pepper

- Olive oil

- Chopped parsley

Recipe:

- Clean the breams and make them fillets.

- Sprinkle salt and pepper and a little chopped parsley on top.

- Place them in a bamboo steamer to steam them.

- Wash and cut the leek into small pieces.

- Peel and cut the mango also into small pieces.

- In a pan, sauté the leek until it's golden.

- Add the mango and fix it a few more minutes.

- When it's tender, add the cream, curry and a little salt.

- Let it reduce to a simmer.

- In a glass suitable for blender, grind the sauce until it's smooth.

- Serve placing a base of sauce, breams on top and decorate with pistachios and black sesame seeds.

Bon appétit!