Smoked salmon stuffed with avocado mousse

This recipe is perfect to put as an appetizer on a special occasion, it is very easy to prepare and is delicious.

Ingredients:

- 1 avocado

- 3.5 oz of cream cheese

- 3.5 oz of smoked salmon

- 1 splash of lemon juice

- 1 pinch of tabasco

- Salt

- Ground white pepper

Recipe:

- Cut the avocado in half, remove the bone and take the meat with the help of a spoon.

- Place it in a glass suitable for blender and add cream cheese, lemon juice, tabasco, a pinch of salt and another white pepper.

- Crush with the blender to form the mousse.

- In a silicone mold, place a slice of stretched salmon covering the entire mold and letting it protrude from the sides.

- Fill it with the mousse and close it with the leftover salmon we had left.

- Put it in the freezer for 30-40 minutes until you see that it has hardened a little.

- Afterwards, keep it in the fridge for up to 10 minutes before serving.

Bon appétit!

Roasted Pot Knuckle

Today we bring you the classic recipe for German roasted knuckle but made with our Crock Pot. As you know, we don't have an oven at home, and this pot has been a great discovery (in addition to the convenience of its use) because many recipes can be made with an oven-like result. The knuckle is very tender and golden, you will love it!

Ingredients for 2 people:

- 1 pork knuckle in brine

- 2 white Bratwurst sausages

- 1 medium potato

- Sauerkraut (you can buy it or prepare it, you have the recipe here)

- Olive oil

- 2 tablespoons of old-fashioned Dijon mustard

- 2 tablespoons of honey

- 1 clove of garlic

- Dried thyme

- White wine

Recipe:

- Put the knuckle to desalt in a large bowl with water for about 18 hours, changing the water every 5-6 hours approximately.

- Dry it with paper towels and set aside.

- Peel the garlic and cut it into very small squares.

- In a medium bowl, mix the chopped garlic, mustard, honey, a little thyme and a splash of white wine.

- With a brush, cover the knuckle everywhere with the mixture.

- Pour a dash of olive oil in the bottom of the Crock Pot.

- Peel the potato and cut it into medium slices (about half a cm thick) and, in turn, each slice in half, to form of semicircles.

- Put the potato in the pot covering the base.

- Cut the sausages into pieces and place them on the potato.

- Enter the knuckle with the fleshy part down and, if you have left some of the ingredient mixture, pour it over.

- Cook the knuckle for 9 hours at a LOW temperature.

- Remove the knuckle, remove the skin and cut the meat, which should be pink.

- Plates with the garnish, a little sauce and a little sauerkraut.

Bon appétit!

Pita stuffed with bacon, cheese, apple and lettuce

Today's recipe is perfect for those dinners in which you have little time or little desire to cook, since in just 10 minutes it is prepared, and it is delicious! In addition, if you prefer, you can modify some ingredient of the filling, also adapting it to what you have at home.

Ingredients:

- 2 pitas

- 1/2 green apple

- 3.5 oz of bacon

- 1.8 oz of grated mozarella

- Varied lettuce

- 1 tablespoon of ketchup

- 2 tablespoons mayonnaise

Recipe:

- Wash the lettuce and apple.

- Cut the apple and bacon into squares.

- Toast the pitas in a toaster.

- Cut the top of the pitas and open them to fill them.

- In a large bowl, mix the lettuce, apple, bacon and cheese.

- Add the ketchup and mayonnaise and mix all the ingredients well.

- Fill the pitas with the mixture.

Bon appétit!

Casserole with sausages and potatoes in Crock Pot

Today we bring you a very easy recipe to prepare and that everyone likes, because there is no one who has not tried the famous “salchipapas”, but we have made them with less fat, since the potato is roasted instead of fried.

Ingredients:

- 21 oz of potatoes

- 14 oz of fresh white sausages

- 1 purple onion

- Salt

- Ground black pepper

- Olive oil

Recipe:

- Wash and peel the potatoes.

- Cut them into pieces of approximately 2 cm.

- Split the sausages into several pieces.

- Peel the onion and cut it into julienne.

- Put a sheet of baking paper inside the crock pot, so that the corners protrude from the pot.

- Insert the potatoes, sausages and onion into the paper.

- Sprinkle a little salt, black pepper and a couple of tablespoons of olive oil.

- Cook for 4 hours in HIGH with the lid on.

- Mix from time to time during cooking by pulling the corners of the baking paper so that the potatoes and sausages are moved and browned equally.

Bon appétit!

Chicken with yellow pepper sauce

In this post we explain a dish inspired by the traditional Peruvian recipe for chicken chili, but with certain differences. And you, do you usually prepare international dishes at home?

Ingredients for 2 servings:

- 2 chicken breasts

- 1/2 onion

- 1 clove of garlic

- 4 units of yellow pepper

- 1/2 slice of bread

- Evaporated milk

- 7 oz of chicken broth

- 3.5 oz of round rice

- 1 potato

- Sunflower oil

- Salt

- chopped parsley

Recipe:

- Wash the yellow pepper, remove the tail and open it in half to remove the seeds.

- In a saucepan with boiling water, cook the yellow pepper.

- Change the cooking water 3 times so it doesn't bite so much.

- Let them cool and peel them.

- Put them in a glass suitable for a blender with a pinch of salt and a splash of sunflower oil and crush well until you have a uniform paste.

- Boil the breasts in salted water over medium-low heat for 10 minutes so they are a little pink and finish cooking later.

- Cut them into pieces and reserve.

- Wash the potatoes and cook them.

- When cooked, peel and slice them into thick slices.

- Peel the garlic and divide it into small squares.

- In a saucepan with a drizzle of olive oil, sauté the garlic until it browns.

- Add the rice and cook it for a couple of minutes until the oil is soaked well.

- Pour water to cover the rice and exceed one finger approximately.

- Sprinkle a little salt and let it cook over low heat until the water evaporates.

- In a small bowl, add the sliced ​​​bread and cover it with the evaporated milk.

- Peel the onion and cut it into small squares.

- In a pot with a drizzle of olive oil, sauté the onion until it browns.

- Add the yellow pepper paste and stir well.

- Add the bread with the evaporated milk and mix well.

- Crush the sauce well with the mixer until there is a uniform sauce without lumps.

- Add the chicken in pieces and the chicken broth.

- Mix well and let everything cook over low heat for about 10 minutes.

- Place the potato slices on the plate and with a glass, shape the rice and put it to the side.

- Cover the potatoes with the chicken with yellow pepper sauce.

Bon appétit!

Intxaursalsa in Crock Pot

This dessert is typical of northern Spain, specifically the Basque Country, and is a kind of custard made from nuts. It is a traditional and different dessert at the same time, it is the first time we tried it and the truth is that we liked it a lot, it is also very easy to prepare in the Crock Pot.

Ingredients:

- 17.5 oz of semi-skimmed milk

- 17.5 oz of cream for cooking

- 7 oz of peeled walnuts

- 5.3 oz of sugar

- 1 cinnamon stick

Recipe:

- In a glass suitable for blender, crush the nuts until they are pulverized.

- Add it to the Crock Pot along with the sugar, cream, milk and cinnamon stick.

- Mix well and cook on HIGH for 3 hours.

- Stir more or less every hour to mix the flavors well.

- Let it warm and then store it in the fridge to serve it cold.

Bon appétit!