Rabbit in white wine with mushrooms

We love to prepare traditional dishes like today's, and we have eaten this rabbit stew all our life, not only because of how delicious it is, but because rabbit meat is very healthy due to its low fat content.

Ingredients for 2 people:

- 1/2 chopped rabbit

- 1 potato

- 1 clove garlic

- 5 mushrooms

- 3.5 oz of white wine

- Olive oil

- Chopped parsley

- Salt

- Black pepper

Recipe:

- Clean the mushrooms and cut them into small squares.

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

- Wash and peel the potato and peel it.

- In a frying pan with a drizzle of olive oil, sauté the garlic over medium heat until browned.

- Add the rabbit pieces, salt and pepper them and seal them (cook them so that they brown a little on the outside but on the inside they are not done yet).

- Remove them from the pan and reserve.

- Add the mushroom and potato and cook for a few minutes until they soften.

- Bring the rabbit back in.

- Pour in the white wine and let it cook until it evaporates almost completely.

- Sprinkle a little chopped parsley on top.

Bon appétit!

Lemon and thyme sausages

Today we are going to cook some fresh sausages, which you already know are prepared easily, quickly, and are also very cheap. Normally we usually prepare them in white wine, but today we wanted to prepare this other recipe that is just as delicious.

Ingredients for 2 people:

- 8 fresh sausages

- 3.5 oz of lemon juice

- 3.5 oz of water

- 1/2 teaspoon of cornstarch

- Thyme

- Olive oil

Recipe:

- In a frying pan with a drizzle of oil, sauté the sausages until they are golden everywhere.

- Once they are well fried, add the lemon juice.

- Sprinkle a little thyme, mix well and cook over medium heat until half the lemon evaporates.

- In a glass, pour the cold water and add the cornstarch, stirring well until it integrates.

- Incorporate it into the pan and mix well with oscillating movements of the pan.

- Let it cook for a couple more minutes.

Bon appétit!

Fish broth

Today we are going to teach you how to prepare a fish broth or stock, to be able to use when you make a seafood paella. It is very easy to make and you can freeze it in glass jars to use it later, so we usually make more and freeze it to use it when we need it.

Ingredients:

- 1 monkfish head

- 10 oz of assorted fish

- 5 crabs

- 8 heads of prawns

- 1 carrot

- 2 pear tomatoes

- 1 onion

- 1/2 leek

- 4 cloves of garlic

- 2 ñoras

- 3 bay leaves

- A pinch of saffron

- Olive oil

- Salt

Recipe:

- Peel and divide the garlic into very small pieces.

- Wash the vegetables and peel the onion, carrot and leek.

- In a large pot with a drizzle of oil, add the minced garlic and sauté it until golden over medium heat.

- Hydrate the ñoras in a bowl with water for a few minutes and remove the tail and the seeds from inside.

- Add the ñoras to the pot and stir for a few seconds.

- Add the onion as well and let it brown.

- Then add the leek, tomato and carrot, cut into small pieces and let the sauce cook together.

- When all the vegetables are well sautéed, add the prawn heads, the crabs and cook for a few more minutes.

- Pour 4 liters of water and heat over high heat.

- Sprinkle a little salt and saffron.

- Let it boil for half an hour and then add the whitebait and the monkfish head.

- Add the bay leaves.

- Lower the power to medium heat and let it boil for 20-25 minutes.

- Once this time has passed, let the bottom rest for at least 6 hours to enhance its flavor.

- Strain it to remove the vegetables and fish and store it in glass jars.

Bon appétit!

Banana and Dulce de Leche Sponge Cake in Crock Pot

Today we teach you how to prepare a delicious banana and sweet sponge cake that we prepare in our Crock Pot during confinement, as you know, we do not have an oven, but we really wanted a sponge cake, so we were encouraged to make it in the pot and the result is fantastic.

Ingredients:

- 2.11 oz of butter

- 2.46 oz of brown sugar

- 1 beaten egg

- 3.5 oz of flour

- 1/2 teaspoon of baking soda

- 1/4 teaspoon of salt

- 4.4 oz of very ripe bananas

- 1.05 oz of semi-skimmed milk

- 1 tablespoon of dulce de leche

Recipe:

- Place several strips of baking paper inside the bowl of your Crock Pot to cover the inside and then the cake will not stick.

- Preheat the pot for 30 minutes on HIGH with the lid on.

- Sift the flour and baking soda together and reserve in a bowl.

- In a large bowl, add the butter with ointment texture and brown sugar and mix well with a few rods until completely integrated.

- Incorporate the beaten egg little by little until it mixes well.

- Puree the ripe banana by crushing it with a fork and adding it to the bowl.

- Add the flour little by little, beating continuously with the rods so that it is completely integrated.

- Pour in the milk and mix again.

- Add the contents of the bowl to the Crock Pot once it has preheated, place a cloth on top to absorb the moisture, and put the lid on it.

- Cook for 2 hours on HIGH.

- After this time, uncover the pot, let it cool completely and remove from the mold.

Bon appétit!

Eggs with bechamel

The recipe that we are going to teach you today reminds us of our childhood, since we used to eat these eggs with bechamel quite often and we loved them. Now we eat them from time to time but they are still a star dish at home.

Ingredients for 6 units:

- 4 eggs

- 1.5 oz of butter

- 1.1 oz of flour

- 17.6 of semi-skimmed milk

- Salt

- Breadcrumbs with garlic and parsley

- Olive oil

Recipe:

- Cook 3 eggs in boiling water with a pinch of salt for 10 minutes.

- Let them cool, peel them and cut them in half.

- In a medium skillet, heat the butter over medium heat to melt it.

- Add the flour and stir with a few rods to brown it a little.

- Pour the milk little by little and sprinkle a pinch of salt while stirring continuously with the rods until it thickens.

- Place a sheet of parchment paper on a large tray and put the base of the bechamel sauce for the 6 halves of the eggs (a couple of tablespoons for each one and they are well separated from each other).

- Place one half face down on each bechamel base and cover each egg half completely with more bechamel.

- Let it cool in the fridge until it hardens.

- In a small bowl, beat an egg and pass each of the eggs with bechamel.

- Then, roll it in breadcrumbs.

- Fry it in a saucepan with plenty of hot olive oil for about a minute.

Bon appétit!