Zucchini bites with goat cheese

Today we bring you a delicious appetizer that is ready in 10 minutes, you can prepare it right away if you have guests by surprise!

Ingredients:

- 1 zucchini

- Goat cheese

- 1 egg

- Bread crumbs

- Olive oil

Recipe:

- Wash the zucchini well, remove the stem and cut it in half widthwise.

- Cut in two vertically each half.

- With a mandolin, part thin strips of zucchini.

- Cut pieces of cheese like the zucchini length and 0'5cm wide.

- Place a piece of cheese on one end of each strip of zucchini and roll it up. Hold it with a toothpick.

- Pass each roll by egg and, later, by bread crumbs.

- Fry them in very hot olive oil until golden.

- Remove the toothpicks.

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

Bon appétit!

Zucchini, cheese and potato omelette

Today we wanted to version the classic potato omelette to make it a little more original with the zucchini and the cream of melted goat cheese and we loved it, it's irresistible!

Ingredients:

- 1 large potato

- 1 onion

- 1 zucchini

- 1 jar of melted goat cheese cream

- 2 eggs

- Salt

- Olive oil

Recipe:

- Wash the potato and zucchini.

- Peel the potato and onion.

- Cut the potato and zucchini into thin slices.

- Cut the onion into julienne.

- In a pan with a good spray of olive oil, fry the potato, zucchini and onion over medium heat.

- Add a little salt and mix well with all the ingredients.

- When they are golden and tender, remove them from the pan, drain the oil and put them in a colander to remove the excess oil.

- In a large bowl, beat the two eggs and sprinkle a little salt.

- Add the potato, zucchini, onion and cream cheese and mix well with the eggs.

- Pour a little of the oil you have used to fry the zucchini in the pan where you are going to make the omelette.

- When the oil is hot, add the vegetables mixed with the eggs and the cream cheese and spread it well so that it is homogeneous.

- Cook it over a high heat so that it sets on the outside and stays slightly undercooked (or at medium heat if you like more curd inside as well).

- Turn it over with the help of a plate and cook the other part of the omelette.

Bon appétit!

Fajitas with salmon, asparagus and pesto

Today we bring you a very simple recipe of fajitas of salmon, green asparagus and pesto that we often prepare for dinner. Sometimes we change the pesto for homemade guacamole and it is also delicious.

Ingredients for 2 servings:

- 4 whole fajitas

- 4 slices of smoked salmon

- 8 green asparagus

- 5.3 oz of fresh basil

- 10 nuts

- 1/2 clove of garlic

- 1.8 oz of goat cheese

- Olive oil

- Salt

Recipe:

- Wash the basil and asparagus well and remove the hard part of the stems.

- Peel the clove of garlic.

- In a glass suitable for the blender, add the basil, walnuts, goat cheese cut into several pieces (except one of them, which you have to reserve for later) and garlic.

- Add a good squirt of olive oil.

- Grind everything until the pesto sauce is formed.

- If it is too thick you can reduce it with a little water and mix it well.

- Take the whole fajitas in a pan without any oil.

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

- Spread a tablespoon of pesto over each fajita.

- Add a slice of smoked salmon on top and 4 pieces of asparagus on top.

- Grate the piece of cheese that you had on top of the asparagus and salmon.

Bon appétit!

Mango tartare with lime and vanilla

We love tropical fruits and, specifically, mango is one of our favorites because it is so sweet. Today we present this easy dessert that is full of flavors and contrasts, you will love it!

Ingredients for 2 servings:

- 2 mangos

- Vanilla

- Lime juice

- Ground cinnamon

Recipe:

- Peel the mangos and remove the central bone.

- Cut the pulp into small strips.

- Place them in a bowl and add a few drops of vanilla essence and other drops of lime juice.

- Mix all ingredients well.

- Serve with the help of a metal ring and sprinkle a little cinnamon on top.

Bon appétit!

Spaghetti in cheese of Casar

Today we bring you a delicious recipe that stands out for its original presentation, and is that it is placed inside the cheese itself, so it takes advantage of every last gram of it, which is delicious!

Ingredients for 2 servings:

- 7 oz of whole spaghetti

- 1 Casar cheese

- Salt

- Black pepper

Recipe:

- In a pot with boiling water and a pinch of salt, cook the whole spaghetti for the time indicated by the manufacturer.

- Drain and reserve.

- Cut the upper crust of the cheese with a knife.

- Save the crust for plating later.

- Empty the inside with a spoon.

- Heat it over low heat in a pan.

- When its texture is liquid, add the spaghetti and mix well.

- Introduce them inside the cheese rind.

- Sprinkle some ground black pepper on top.

Bon appétit!

Taboulé with smoked salmon

Today we bring you this original salad of Moroccan origin but personalized with smoked salmon, the truth is that the mixture is very good and is perfect for any occasion: to eat at home, in the office, in the country... and it is very healthy!

Ingredients for 2 servings:

- 4.5 oz of cous cous

- 3 slices of smoked salmon

- 1 ripe tomato

- 1/3 of cucumber

- 1/4 chive

- Lemon juice

- Oil

- Salt

- 1 teaspoon of butter

Recipe:

- Cook the cous cous according to the manufacturer's instructions.

- In our case, for 4.5 oz of cous cous we put 4.5 oz of water in a saucepan and, when it starts to boil, remove it from the heat and add the cous cous. Cover the pan with a rag and let it sit for 3 minutes. Then we move the grains and add the butter, mixing continuously until it melts.

- Wash the tomato and cucumber.

- Peel the onion.

- Cut the vegetables into squares, just like the smoked salmon.

- Mix them with the cous cous in a large bowl.

- Add a splash of lemon juice and another of oil.

- Sprinkle a pinch of salt and mix all the ingredients well.

Bon appétit!

Homemade guacamole

Today we bring you a classic of Mexican cuisine that never lacking in our table to dip with totopos (corn triangles), and is that besides being very rich is a very healthy appetizer.

Ingredients:

- 2 large avocados

- 1.8 oz of tomato

- 1.8 oz of onion

- 1/2 lime

- 1/2 tablespoon of coriander

- A pinch of salt

Recipe:

- Wash the tomato, remove the stem and cut it into small pieces as small as you can.

- Peel the onion and cut it into pieces of the same size as the tomato.

- Cut the avocados in half and turn each part to one side separating the two halves.

- Empty the two parts of the avocado and remove the bone.

- Put it in a bowl and start to crush it with a fork until it is crushed but irregularly (with some stumbles).

- Squeeze the lime on the guacamole and mix well.

- Add the chopped cilantro.

- Mix everything with the tomato, the onion and the pinch of salt.

Bon appétit!

Puff pastry handkerchiefs with asparagus and cheese

We've seen this snack a long time ago and we always thought it was a great idea, but we hadn't prepared it yet. We have changed a couple of ingredients but it is just as rich, we love it!

Ingredients for 8 pcs:

- 1 sheet of rectangular puff pastry

- 24 fine green asparagus

- 3.5 oz of cheese

- Black sesame seeds

- 1 egg

Recipe:

- Preheat the oven to 180º.

- Cut the puff pastry sheet into 8 squares of the same size.

- Wash the asparagus and remove the stem, cutting them about the same size as each square of puff pastry but diagonally.

- Place 3 asparagus on each square of puff pastry.

- Cut the cheese into small squares and spread them on the asparagus.

- Close the handkerchiefs with the two ends of the sides towards the center.

- Beat the egg.

- With the help of a brush, give beaten egg to the outside of the handkerchiefs, with special care in the part where you have joined the two ends to close them, it will be fixed with the egg.

- Sprinkle black sesame seeds on top.

- Bake at 180º for 15-20 minutes until you see that the handkerchiefs are golden.

Bon appétit!

Meatballs in cheese sauce

We love traditional dishes and, specifically, web love meatballs, that's why we wanted to give them an original touch with this cheese and onion sauce, they are delicious!

Ingredients for 2 people:

- 14 oz of meatballs

- 1/2 onion

- 3.5 oz of white wine

- 1 jar of cream cheese

- 9 oz of meat broth

- Salt

- Ground black pepper

- 10 peppercorns

- Flour

- Olive oil

Recipe:

- Pass the meatballs by flour.

- In a large skillet with hot olive oil, fry the meatballs on all sides until golden.

- Peel the onion and cut it into small squares.

- In another pan with a little oil, sauté the onion over low heat until it softens.

- Add the peppercorns and mix well with the onion.

- Sprinkle a tablespoon of flour and sauté to brown the flour.

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

- Add the meat broth and Manchego cheese cream.

- Sprinkle some salt and ground black pepper and mix all the ingredients well.

- Wait until the sauce thickens a bit and add the meatballs.

- Remove to mix well with the sauce and let it cook all together for 5 minutes.

Bon appétit!

Cured pork tenderloin

Today we bring you this original recipe of handmade cured pork tenderloin in the fridge. It's very simple to make and it's great, it's worth doing!

Ingredients:

- 1 pork sirloin

- 7 oz of coarse salt

- 7 oz of white sugar

- 3 tablespoons of sweet paprika

- 1 tablespoon of oregano

Recipe:

- Clean the sirloin well removing the white parts, which are fat and tendons, and the leftover parts so that it is better presented later.

- Mix the coarse salt and sugar in a large bowl.

- In a mold put a base of the mixture of sugar and coarse salt.

- Place the sirloin on top and cover it with the rest of the mixture of coarse salt and sugar so that it is not visible.

- Cover the mold with transparent film to make it airtight and introduce it in the fridge for two days.

- Then, take it out of the fridge (it will be hardened) and clean it well with water to remove the fat salt and sugar well (it will soften and become more flexible).

- Dry the sirloin with kitchen paper and reserve.

- On a piece of aluminum foil, mix the paprika with the oregano.

- Pass the sirloin through the mixture until it is well covered with it.

- Wrap the sirloin in several layers of kitchen paper (leaving it tight) and fasten with elastic bands or a string so that the paper does not loosen.

- Let it cure in the fridge for 15 days.

- Unwrap it and you will be ready to taste.

Bon appétit!