Potatoes in "adobillo"

Today's dish is typical of Andalusia and is one of those traditional recipes passed down from generation to generation, in which a very delicious dish is achieved with very few ingredients. It is usually taken as an appetizer, although you can also make it as a garnish for a fish or meat.

Ingredients for 2 people:

- 2 medium potatoes

- 2 garlic cloves

- 1 tablespoon of oregano

- 1 tablespoon of sweet paprika

- 1 tablespoon of white wine vinegar

- 3 tablespoons of water

- 1 pinch of cumin powder

- Olive oil

- Salt

Recipe:

- Wash and peel the potatoes.

- Cut the potatoes into half centimeter slices.

- In a large skillet with a drizzle of olive oil, fry the potatoes over medium heat on both sides until golden.

- Place them on a plate and reserve.

- Remove all the oil from the pan except 3 tablespoons.

- Peel the garlic and cut them into thick slices.

- Fry the garlic in the oil that we have left in the pan.

- When they are golden, place them in a mortar together with all the spices and make a mash.

- Pour in the vinegar and water and mix well.

- Put the potatoes back in the pan and add the mashed, stirring so that everything mixes well.

- Let it simmer for 5 minutes until the liquid evaporates and you see that there is only a little oil left.

Bon appétit!

Eggs stuffed with guacamole with salmon caviar

Today we bring you a super easy recipe that will surprise you, both for its presentation, as the caviar attracts a lot of attention, and for its flavor, because the mixture with guacamole is spectacular.

Ingredients:
- 4 eggs
- 4 tablespoons of homemade guacamole (you can see the recipe here)
- 4 teaspoons of salmon caviar
- Salt

Recipe:
- Cook the eggs in boiling salted water for 10 minutes.
- Prepare homemade guacamole according to the recipe on the link. The only variation we have made is that, this time, we have beaten everything well so that it is a homogeneous cream and without chips.
- When the eggs are cooked, peel them and cut them in half.
- Separate the yolks from the whites.
- Put the yolks in a small bowl and crush them with a fork until they melt.
- Mix the yolks with the guacamole until they are well integrated.
- Fill the egg white with the guacamole and the yolks.
- Place a teaspoon of salmon caviar on top.

Bon appétit!

Spicy potatoes

Today we bring you the recipe for one of the best known tapas in Spain, specifically in its Madrid version, since in other communities the recipe is different, but still very yum.

Ingredients:

- 4 potatoes

- 1/2 onion

- 9 of vegetable broth

- 1/2 tablespoon of sweet paprika

- 1/2 tablespoon of hot paprika

- 1 tablespoon of flour

- Salt

- Olive oil

Recipe:

- Wash and peel the potatoes.

- Break them into medium pieces.

- Place them in a saucepan or pot where they all touch the bottom and cover them with olive oil.

- Cook over medium heat until soft inside.

- Peel the onion and cut them into small pieces.

- Sauté in a frying pan until golden.

- Take off the heat for a moment, add the paprika and mix well so that it does not burn.

- Put it back on the fire and add the flour, stirring well so that it cooks completely.

- Add the hot broth to the pan little by little, mixing so that the sauce thickens.

- Crush the sauce with the mixer until it is smooth and wothout lumps.

- When the potatoes are done inside, turn up the heat to maximum to brown them.

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

- Plate the potatoes and pour the spicy sauce over them.

Bon appétit!

Potato omelette blinis with cheese and salmon caviar

Today we bring you the recipe for a super easy snack to make and that you can prepare when you have guests at home, surely it will not go unnoticed!

Ingredients for 12 units:

- 2 small potatoes

- 1/2 onion

- 5 tablespoons of spreadable cheese

- Salmon caviar

- 1 egg

- Chopped parsley

- Salt

- Olive oil

Recipe:

- Mix the spreadable cheese with chopped parsley in a bowl and reserve.

- Wash and peel the potatoes.

- Cut them into small squares.

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

- In a frying pan with a drizzle of olive oil, fry the onion and potatoes until golden.

- Drain well and add it to a glass suitable for a blender, along with the egg and a pinch of salt.

- Beat well until a uniform cream is formed.

- Put it in a pastry bag and let it sit for about 10 minutes.

- In a frying pan with a few drops of olive oil, form the blinis by pressing the pastry bag to form them directly with oval-shaped in a frying pan.

- Cook on both sides until golden.

- Place them on absorbent paper to remove excess oil.

- Add a tablespoon of spreadable cheese with parsley on top of each potato omelette blini.

- Finish putting a teaspoon of salmon caviar on top.

Bon appétit!

Tequeños

Today's recipe is the typical Venezuelan tequeños that we like so much, in this case they are stuffed with cheese and they are delicious. Do you dare to prepare them?

Recipe for 10 units:

- 7 oz of flour

- 1/2 egg

- 1.8 oz of butter

- 1.8 oz of water

- 1 pinch of salt

- 10 sticks of semi-cured cheese

- Olive oil

Recipe:

- In a large bowl, add the flour and make a hole in the center.

- In that hole add the beaten egg and the butter.

- Pour the water and salt and start mixing everything with a wooden spoon until all the ingredients are integrated.

- Sprinkle a little flour on the counter and start kneading until you get a smooth dough.

- Let the covered dough rest for 5 minutes with the bowl.

- Roll out the dough little by little with a rolling pin until it is very fine.

- Cut the dough into long strips.

- Roll the dough over each cheese stick, covering one end of it well at first, until they are completely covered.

- In a saucepan with plenty of very hot olive oil, fry the tequeños until golden.

Bon appétit!

Warm salmon salad

Today's recipe was prepared during confinement to continue eating healthy and delicious while preparing new dishes, so we also entertained ourselves and made the most of all the ingredients that we had in the fridge.

Ingredients for 2 people:

- 3 oz of mixed lettuce

- 1 kumato tomato

- 3 oz of tricolor farfalle

- 1.8 oz of smoked salmon from Benfumat

- 1/2 zucchini

- 1/4 onion

- 10 walnuts

- 6 slices of goat cheese

- Olive oil

- Salt

Recipe:

- Cook the farfalle in boiling water with a pinch of salt for the time indicated by the manufacturer, in our case, 7 minutes.

- Meanwhile, wash the lettuce, tomato and zucchini.

- Peel the onion and cut it into several pieces.

- Cut the zucchini into slices, and each slice into 4 quarters.

- Cut the salmon into squares, like 4 of the goat cheese slices.

- In a frying pan with a drizzle of olive oil, sauté the zucchini and onion until golden.

- Once browned, reserve 10 pieces of zucchini.

- In a glass suitable for a mixer, beat the rest of the zucchini, onion, walnuts, two slices of the goat cheese and a splash of olive oil until a uniform cream is formed.

- Start plating by placing a lettuce base, the farfalle, several pieces of tomato, zucchini, goat cheese, salmon and, finally, pour a little of the zucchini pesto on top.

Bon appétit!

White beans with vegetables

Today's recipe, in addition to being a very good and comforting stew, is a perfect recipe for use whatever you have in your fridge, since you can vary the vegetables that must be added depending on what you have at home. This time I didn't add carrots because I didn't have them at home, but normally I would have added one too.

Ingredients for 2 people:

- 1.4 oz of white beans

- 1 medium potato

- 1/2 onion

- 1/4 red pepper

- 1/4 green pepper

- 1 tomato

- 1/2 leek

- 1/4 zucchini

- Water

- Salt

- Sweet paprika

Recipe:

- Soak the beans the night before for 12 hours.

- Drain the beans and put them in a large pot.

- Peel the potato and cut it by clicking it so that it releases the starch and the broth thickens.

- Peel the onion and add it without splitting.

- Wash the tomato, the leek and the zucchini and add them to the pot as well.

- Wash the pieces of the two peppers and cut them in half.

- Add one half of each pepper to the pot and cut the remaining two halves into squares and reserve in a bowl.

- Add water to the pot to cover the beans three fingers above.

- Cook the beans with the vegetables, adding cold water from time to time, for approximately 1 hour and a half until the beans are soft.

- After the first hour of cooking, remove all the vegetables from the pot (except the potatoes).

- Beat them in a glass suitable for a mixer and add it again to the pot, stirring very carefully until everything is mixed.

- Sprinkle with a little salt and sweet paprika and stir well.

- Add the cut peppers and let it finish cooking for the remaining half hour.

Bon appétit!

Tricolor spaghetti with zucchini pesto, salmon and salmon caviar

We love pasta recipes, it is one of the most versatile and grateful ingredients that combines perfectly with almost any ingredient. Today we wanted to make them gourmet, with loins and salmon caviar.

Ingredients for 2 people:

- 6.5 oz of tricolor spaghetti

- 8 slices of smoked salmon loin

- Salmon caviar

For the zucchini pesto:

- 1/2 zucchini

- 1/2 onion

- 2 slices of goat cheese

- 10 walnuts

- 1 splash of extra virgin olive oil

- Olive oil

Recipe:

- Cut the salmon loin into slices. Reserve.

- Wash the zucchini and peel the onion.

- Cut them into several pieces.

- Sauté the zucchini and onion in a frying pan with a drizzle of olive oil until golden.

- Drain well and place it in a glass suitable for the mixer.

- Add the goat cheese, walnuts and a drizzle of extra virgin olive oil.

- Beat everything well until a lump-free cream is formed.

- Cook the spaghetti for the time indicated by the manufacturer.

- Add a couple of tablespoons of the cooking water to the zucchini pesto to lighten the sauce a little.

- Drain the spaghetti well and mix them with the sauce.

- Place the spaghetti in the center, place the 4 slices of salmon and a tablespoon of salmon caviar on top.

Bon appétit!