Brain cake for Halloween

Today we bring you another terrifying recipe for you to succeed tomorrow at your Halloween parties. It is a little laborious but very easy to make, and you can have entertained the little ones of the house if they help you to make the fondant strips, they will love it!

Ingredients:

- 7 oz of sponge cake

- 3.5 oz of spreadable cheese

- 9 oz of white fondant

- Strawberry syrup

Recipe:

- Cover with transparent film a small bowl where we will later put the dough.

- Place the sponge cake in pieces and crush it.

- Mix it in a large bowl with the spreadable cheese and a good jet of strawberry syrup until a dough forms.

- Place it in the bowl and squeeze it so that it is well filled and there are no gaps.

- Wrap the dough and store it in the fridge so that it cools and hardens a little. If you need to do it faster, store it in the freezer, taking care that it does not freeze.

- Once it has cooled, unmold and crush the cake a little on the sides to give it the shape of the brain.

- With a knife, lightly mark the separation of the two hemispheres.

- Knead the fondant a little and start making strips of different lengths but with the same thickness.

- With the help of a few drops of water, go placing the strips in an original and uneven way so that it looks like a brain (you can look for a photo in internet to inspire you).

- Complete one of the two hemispheres first.

- Repeat the same operation with the other hemisphere.

- Pour strawberry syrup into a bowl and begin to spread it all over the brain with the help of a kitchen brush, placing more emphasis on the central area, so that it looks like blood.

- If you want, you can stick a knife in the center (as in the image above) to make it look more realistic and place it on the Halloween themed table.

Bon appétit!

Banana and walnuts mug cake

Today we bring you a super rich and easy-to-make recipe that we prepare many times for breakfast when we want a cake but we do not want to complicate our lives a lot, we love mug cakes!

Ingredients:

- 1 riped banana

- 8 nuts

- 1 egg

- 1 tablespoon and a half of milk

- 2 tablespoons of flour

- 2 tablespoons of sugar

- 1 envelope of chemical yeast

- 1 tablespoon of butter

- Sugar glass

- Cinnamon

Recipe:

- Choose a cup of about 350 ml capacity so that the cake does not overflow when cooked.

- Put the butter in the cup and melt it in the microwave, heating it for 20 seconds at 800W.

- Incorporate the egg and milk and beat well to mix the ingredients well.

- Peel the banana and, in a bowl, mash it with a fork until it is mashed.

- Part five walnuts in uneven pieces with your hands and reserve 3 to decorate.

- Add the banana, nuts, flour and sugar and stir all the ingredients again until there is a homogeneous dough.

- Heat the mug cake at 600W for 4 minutes and check with a stick that is well done (the toothpick should come out clean).

- Sprinkle some cinnamon and icing sugar on top and decorate with 3 whole walnuts.

Black pudding pate with brie cheese

Pates have always delighted us because they are a perfect appetizer to accompany with a bit of bread or toast and, often, we prepare them homemade, which are better! Today we have prepared this of black pudding and brie cheese... spectacular!

Ingredients:

- 3.5 oz of smoked sausage

- 1 oz of liquid cream for cooking

- 1 tablespoon of brie cheese

- Salt

- Toasts

Recipes:

- Peel the black pudding to get the gut and crumble it a bit with your hands.

- In a pan with a few drops of oil, sauté the black pudding.

- When it has changed the color, pour the cream and stir until there is a homogeneous cream.

- Add the cheese and let it melt in the heat.

- Mix everything well and pass it to a glass suitable for blender.

- Crush until there is a homogeneous paté and add a little salt if necessary.

Tartlets with cod roe

The cod roes are very typical of Andalusia and it is a delicatessen that we discovered a short time ago but that has already become one of our favorite tapas. We usually prepare it in different ways: with pipirrana, in salad, or as a tapa, which is how we are going to prepare it today. Which of the three do you like best?

Ingredients and recipe for cod roe with mayonnaise and caviar:

- 10 tartlets

- 10 teaspoons of cod roe

- Mayonnaise

- Caviar substitute

You just have to fill the tarlets with the cod roe, put a little mayonnaise on top and a half teaspoon of caviar substitute. It's impossible to be easier!

Ingredients and cod roe recipe with variants:

- 10 tartlets

- 10 teaspoons of cod roe

- 2 gherkins in vinegar

- 2 baby onions in vinegar

- 2 pieces of carrot in vinegar

Grind the gherkins, onions and carrots in vinegar in a bowl suitable for blender and mix it in a bowl with the cod roe. Fill the tarts with the mixture. The contrast of flavors will surprise you!

Ingredients and recipe for cod roe with tomato salad:

- 10 tartlets

- 7 teaspoons of cod roe

- 1/2 tomato

- 1/8 onion

- Olive oil

Wash and cut the very small pieces of tomato and onion. Mix them in a bowl with the cod roe and pour a little olive oil on top to season. Fill the tarts. It's a classic!

Bon appétit!

Stewed meat

Today we bring you a traditional recipe for this veal stew, which is usually eaten in every house, even though each one is made in a different way. This is the way we eat it in our house, in winter it is one of our essentials.

Ingredients for 2 servings:

- 15 oz of meat for stew

- 2 medium potatoes

- 2 carrots

- 3 oz of frozen peas

- 1 splash of red wine

- 17.5 oz of meat broth

- 1/4 leek

- 1/4 green pepper

- 1/4 red pepper

- 1/4 onion

- 1 tomato

- 1 clove garlic

- Olive oil

- Salt

- Black pepper

Recipe:

- Wash all the vegetables and peel the potatoes, carrots, garlic and onions.

- Click on the potatoes and reserve them.

- Cut the carrots into 0'5cm slices and reserve them together with the potatoes.

- Cut the leek, peppers, onion and tomato into large pieces.

- In a large pot, pour a drizzle of olive oil and sauté the green pepper, red pepper, onion, leek and whole garlic clove over medium heat until golden.

- Incorporate the meat and fry a few minutes to seal it.

- Add the tomato and fry again until its liquid evaporates.

- Add the trickle of red wine and let it cook until the alcohol evaporates.

- Pour the beef broth and add the carrots and potatoes.

- If you cook it in an express pot (like us) in 20 minutes more or less, it depends on each pot, you will have your meat ready. In a traditional pot it will take more than an hour, but you can try it until the meat is tender.

- When the meat is done, take the leek, the green pepper, the red pepper, the onion, the garlic and the tomato from the pot.

- Place it in a glass suitable for blender and crush it well until it forms a puree.

- Gradually add the puree to the stew and stir well to thicken the sauce until it is to your liking.

- Let it cook for 3 more minutes and serve very hot.

Bon appétit!

Vol-au-vents stuffed with goat cheese, walnuts and caramelized pear

The appetizer time is one of our favorites throughout the day, and as we are in the office during the week and can not enjoy it, we never miss it in the weekend. Last weekend we prepared these easy vol-au-vents stuffed with goat cheese, walnuts and caramelized pear. We love them!

Ingredients:

- 10 vol-au-vents

- Goat cheese

- 5 nuts

- 1/2 pear

- Olive oil

Recipe:

- Wash and peel the pear.

- Cut it into small squares.

- In a pan with a few drops of olive oil, sauté the pear over low heat, stirring occasionally, until it caramelizes.

- Open the walnuts and crush them in a mortar until you get small pieces.

- Mix the nuts in a bowl together with the goat cheese.

- Fill the vol-au-vents halfway with goat cheese with walnuts.

- Add the caramelized pear on top and serve hot.

Bon appétit!

Cucumber cannelloni with cheese, turkey and walnuts

This recipe is perfect for a light dinner or as an appetizer when you have guests, and it can not be easier and quicker to prepare!

Ingredients for 6 rolls:

- 1 cucumber

- 3 tablespoons of goat cheese

- 3 slices of turkey jerky

- Nuts

Recipe:

- Wash the cucumber and cut it in half vertically.

- With a mandolin, cut 6 thin strips to form the cannelloni.

- Cut the turkey into very small pieces.

- Split the nuts with your hands in uneven pieces.

- Mix goat cheese, turkey and nuts in a bowl.

- Stretch the cucumber strips.

- Place a spoonful of the mixture in one of the ends and roll them to form the cannelloni.

Bon appétit!

Rice with chickpeas and white sausage

We have been inspired to make today's recipe in a rice that we tried a few months ago in a rice restaurant in Madrid and that we loved. We found it very original to have chickpeas (yes, chickpeas!), and combined with rice and sausage is great rice.

Ingredients for 4 servings:

-13.5 oz of pump rice 

- 8 chicken slices

- 10 white white sausages

- 3.5 oz of chickpeas

- 1/3 red pepper

- 1/3 green pepper

- 1/2 onion

- 4 ripe tomatoes

- 2 cloves of garlic

- 28 oz of chicken broth

- White wine

- Salt

- Ground black pepper

- Food coloring

- Olive oil

Recipe:

- Leave the chickpeas to soak the night before in a bowl of water.

- The next day, drain them and cook them in a pot with boiling water until they are soft. Drain and reserve them.

- Peel the garlic and onion and cut them into small squares.

- Wash the two peppers and tomatoes.

- Cut the peppers into strips.

- Crush the tomatoes in a glass suitable for the blender.

- Cut the white sausages vertically in half.

- In a paella pan with a good splash of olive oil, sauté the chicken and the sausages until golden.

- Reserve them on a plate.

- In the paella pan, with the same oil, sauté the red pepper, the green pepper, the onion and the garlic until everything is golden.

- Re-add the chicken and the white sausages to the paella pan.

- Add the crushed tomato and let it cook over medium heat until the tomato reduces.

- Add the rice and sauté for a minute all together.

- Pour the white wine and let the alcohol evaporate.

- Afterwards, add the cooked broth and cook the rice for 3 minutes over a high heat, then cook the rest over medium heat (about 17 minutes more).

- Sprinkle some salt and pepper to your liking, as well as the food coloring.

- Finally, add the chickpeas and let it cook all together.

Bon appétit!

Pipirrana salad

Today we bring you the recipe of a dish that you are sure you know: the pipirrana. It is typical of Andalusia, especially Jaen, and it is a light vegetable salad. Normally it is usually accompanied with canned tuna, boiled egg ... but we have chosen to make the easier version, also suitable for vegetarians and vegans.

Ingredients for 2 servings:

- 1/2 onion

- 1 green pepper

- 1/2 cucumber

- 2 pear tomatoes

- Olive oil

- Salt

- Sherry vinager

Recipe:

- Wash the green pepper, cucumber and tomatoes.

- Peel the onion and the cucumber.

- Cut all the ingredients into squares: onion, green pepper, cucumber and tomatoes.

- Mix in a large bowl and season with a splash of vinegar, another of oil and a pinch of salt.

- Remove well and serve.

Bon appétit!

Rice salad with corn and tuna

This salad is very fresh for summer and at the same time very rich and nutritious, it is also perfect for those days when you do not have much time to cook, as soon as you try it, it will become one of your favorites!

Ingredients for 2 servings:

- 3.5 oz of rice

- 2 cans of tuna in natural

- 3.5 oz of corn

- 1 tin of red pepper

- 4 tablespoons of mayonnaise

- 1 spoonful of fried tomato

- Salt

Recipe:

- Cook the rice in boiling water with a pinch of salt during the time indicated by the manufacturer.

- Drain the corn, tuna and red pepper.

- When the rice is at its point, drain it too.

- Mix the mayonnaise and the fried tomato in a small bowl, if the mayonnaise is very thick, you can add a few drops of water to lighten the sauce.

- In another large bowl, mix all the ingredients well, including the sauce.

- Store the rice salad in the fridge 15 minutes to make it cool.

Bon appétit!

Chicken stuffed with Manchego cheese and spinach

Today we bring you a perfect recipe for everyone at home to eat vegetables, even the children, and the spinach filling is hidden thanks to the Manchego cheese, what a discovery!

Ingredients for 2 people:

- 2 chicken breasts

- Semi-cured cheese

- A good handful of fresh spinach

- Salt

- Olive oil

- Bread crumbs

- 1 egg

Recipe:

- Clean each breast and remove the white parts with a knife.

- Make a cut in one of the ends of each breast throughout the interior so that you can enter the filling inside as if it were a bag.

- Remove the crust from the cheese and grate it.

- Heat it over low heat in a saucepan until it crumbles and forms a thick cream of cheese.

- In a chopper, crush the spinach.

- Mix them with the cream cheese.

- Insert the mixture inside the breasts and close the end with some chopsticks so that it does not come out.

- Pass the breasts by beaten egg and then bread crumbs.

- Fry them in hot olive oil until they are brown on the outside and the chicken is cooked inside.

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

Bon appétit!

Caprese salad with cucumber

We continue with the healthy and simple recipes to prepare with cucumber as a star ingredient, because this year we have planted several plants in our urban garden and have grown many, so we have spent all summer eating it, we love it!

Ingredients for 2 servings:

- 1 cucumber

- 14 cherry tomatoes

- 1/2 avocado

- 1 scoop of mozzarella

- Dry basil

- Olive oil

Recipe:

- Wash cucumber and cherry tomatoes well.

- Peel the cucumber and cut into thin slices and then each slice in half.

- Cut the cherry tomatoes in half.

- Empty the avocado and cut into small squares.

- Split the mozzarella into cubes of a size similar to avocado.

- Mix the ingredients in a bowl.

- Sprinkle basil on top.

- Pour a splash of olive oil.

Bon appétit!