Aubergine stuffed with vegetables and Bolognese sauce

 

Today's recipe is perfect to take advantadge of soma ingredients that you have of another dishes, since we had several half-cooked vegetables at home and a bit of bolognese sauce that we had left over. On these occasions, we sometimes make lasagna, ratatouille, puree, or as in this case, stuffed aubergines.

Ingredients for 2 people:
- 1 large aubergine
- 1/2 onion
- 1/4 zucchini
- 1/4 leek
- 1 tomato
- 1/4 green pepper
- 5 tablespoons of Bolognese sauce
- Olive oil
- Salt

Recipe:
- Wash the aubergine and cut it in half lengthwise.
- Make transverse cuts in the pulp and sprinkle a little salt.
- Let it sit for 15 minutes.
- Dry the aubergine and place it in the microwave and cook for 7 minutes at 800W.
- When finished, remove the pulp scraping with the help of a spoon but being careful not to damage the skin.
- Wash all the vegetables.
- Peel the onion and zucchini.
- Cut the vegetables into similar size squares, including the pulp of the aubergine.
- Sauté the vegetables in a frying pan with a splash of olive oil until golden.
- Add the Bolognese sauce and mix everything for a few seconds.
- Fill the aubergines and serve immediately.

Bon appétit!

Bolognese lasagna in microwave

 

We have always liked lasagna, it is a delicious Italian dish that we usually prepare at home. We often make it when we have several leftovers from other dishes, since combining it with vegetables is great. In this case, we have prepared it with a Bolognese filling, which you can also use to accompany it with pasta, fill aubergines...

Ingredients for 2 servings:

- 8 pre-cooked lasagna plates

- 10 oz of minced meat

- 1 large carrot

- 1 onion

- 3 ripe tomatoes

- White wine

- Salt

- Black pepper

- Olive oil

- Grated cheese

For the bechamel:

- 0.8 oz of butter

- 0.8 ozof flour

- 10 oz of milk

- Salt

Recipe:

- Hydrate the lasagna plates for 10 minutes in cold water.

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

- Wash the tomatoes and cut them into very small pieces.

- In a large skillet with a drizzle of olive oil, sauté the onion and carrot until soft.

- Add the meat and cook until golden.

- Grate the tomatoes and strain them to make a sauce without lumps.

- Add the tomato and mix so that all the ingredients are well integrated.

- Pour a splash of white wine and let it cook for a few minutes so the alcohol evaporates.

- Sprinkle a little salt and black pepper and add the tomato, mix well.

- In a medium skillet, heat the butter until melted.

- Add the flour and stir continuously until golden.

- Pour the milk little by little while mixing to form the béchamel.

- When you have added all the milk, sprinkle a little salt and keep stirring continuously until the béchamel thickens.

- Assemble the lasagna by placing a layer of pasta, another of the Bolognese and so on until you have 4 layers, ending with a layer of Bolognese.

- Pour the bechamel on top.

- Grate cheese and heat it in the microwave for 2 minutes at 800W so that it melts.

Bon appétit!

Potatoes with Ribs in Crock Pot

 

Today we bring you a very easy recipe to prepare in your Crock Pot. It reminds us of our childhood, since our mothers and grandmothers often prepared it in winter and we loved it, do you usually prepare it?

Ingredients for 2 servings:
- 14 oz of marinated ribs
- 10 oz of potatoes
- 1 clove garlic
- 1/4 onion
- 1 ñora
- Meat broth
- Oil
- Salt

Recipe:
- Wash and peel the potatoes.
- Chop them into medium pieces.
- Peel the onion and garlic, cut them into small squares.
- Moisturize the pepper for 10 minutes in warm water.
- With the help of a knife, scrape the pulp.
- Place the potatoes in the bucket of your pot and sprinkle a little salt.
- Add the ribs, onion, garlic, pulp of the ñora and a splash of oil.
- Pour the broth until the potatoes and ribs are covered.
- Cook for 4 hours in HIGH.

Bon appétit!

Marinated olives

Today's recipe is a typical starter in our house when we have guests or when we prepare the aperitif on the weekends, and is that these olives like everyone for their great taste, and on top of that they are very easy to prepare!

Ingredients:

- 7 oz of black olives with bone

- 10 pickled onions

- 2 garlic cloves with skin

- Salt

- 1/2 teaspoon of hot paprika

- 1/2 teaspoon sweet paprika

- Olive oil

- vinegar

Recipe:

- Drain the olives and onions and place them in a bowl.

- Crush the two garlic cloves with the skin a little and add them to the bowl.

- Add the paprika and a little salt.

- Pour a splash of vinegar and another of olive oil.

- Mix all the ingredients well and let it marinate at room temperature, mixing again from time to time.

*Tip for cookers: they have more taste from one day to the next, since they have more flavor from the maceration.

Bon appétit!

Caramelized onion

 

Today we bring you a super versatile recipe that you can use for many other preparations such as: potato omelette, burgers, salads, appetizers ...

Ingredients:
- 4 onions
- 2 teaspoons of brown sugar
- Olive oil
- 2 tablespoons of water
- Salt

Recipe:
- Peel and cut the onions into thin strips.
- In a large frying pan with a drizzle of olive oil, sauté the onions over low heat, stirring from time to time until they are transparent and have lost a good part of their volume.
- Pour the water.
- Add the two tablespoons of brown sugar and mix well.
- Continue mixing until the sugar melts and the onion acquires its characteristic golden color.

Bon appétit!

Steak Tartar (traditional recipe)

 

We love steak tartare, that's why it is one of the dishes that, whenever we eat in a restaurant and see it on the menu, we ask for it. For this reason, we decided to prepare it at home as an aperitif to share or as a second course, it's delicious!

Ingredients for 2 servings:
- 10 oz of beef tenderloin
- 1/2 onion
- 8 pickled gherkins
- 1 tablespoon of Dijon mustard
- 16 gr of pickled capers
- 1 tablespoon of Perrins sauce
- 1 egg yolk
- Olive oil
- Salt
- A few drops of tabasco (optional)
- 8 slices of bread

Recipe:
- Toast the bread and reserve it.
- Dice the sirloin as small as you can, try to make them the same size.
- Cut the gherkins, capers and onion into small pieces.
- Put everything in a large bowl along with the meat.
- Add the mustard, the Perrins sauce, a pinch of salt, a drizzle of oil and the Tabasco if you like it with a touch of spice.
- Mix all ingredients well.
- Cover the bowl with plastic wrap and keep it in the fridge for a couple of hours, mixing from time to time.
- Take it out of the fridge 20 minutes before serving, add the egg yolk before serving and mix again.
- Plate with the help of a metal ring and place the toasted bread next to it.

Bon appétit!

Chicken breast all'arrabbiata

 

Today's recipe is super easy to make and we love it because it is a different and healthy way to eat chicken breasts, since it is combined with vegetables, and the spicy touch adds a little more grace to the dish. Take note!

Ingredients for 2 people:
- 2 chicken breasts
- 1/4 Italian green pepper
- 1/4 onion
- 2 cloves of garlic
- 2 tomatoes
- 3 chillies
- Salt
- Black pepper
- oregano
- White wine
- Olive oil

Recipe:
- In a large skillet with a drizzle of olive oil, fry the chicken breasts for 30 seconds on each side, so that they are browned on the outside but not cooked on the inside. Remove them from the pan and set them aside.
- Peel the garlic and cut them into small squares.
- Wash the pepper and also cut it into small squares, just like the onion.
- Wash the tomato and cut it into very small pieces.
- In the same pan where you cooked the chicken, sauté the garlic, onion and pepper over medium heat until golden.
- Add the tomato and sauté it over low heat, stirring from time to time, until the tomato practically falls apart.
- Pour in a splash of white wine and the chillies and let the alcohol evaporate.
- Cut the chicken breasts into squares and add them to the pan.
- Sprinkle a little salt, black pepper and oregano.
- Mix everything well and let it cook together for two minutes.

Bon appétit!

BBQ Ribs at CrockPot

 

Today we propose one star recipe with the Crock Pot, since the ribs come out spectacular and it only takes 2 minutes to prepare, then you just have to wait!

Ingredients for 2 servings:

- 28 oz of pork ribs
- Salt
- Black pepper

- Barbecue sauce

Recipe:

- Add salt and pepper to the ribs.

- With the help of a kitchen brush, paint the ribs on both sides with the barbecue sauce.

- Place the rib strips standing inside the crock pot and put the lid on.

- Cook them for 8 hours at LOW temperature.

- When they are cooked, you will see the juices that the ribs have released, you can reduce it in a saucepan to obtain a thicker sauce and accompany the ribs.

Bon appétit!

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!

Microwave roasted red pepper

Today's recipe is a classic in our house, since, as you know, we do not have an oven, so we adapt all the recipes we can to make them in the microwave. We wanted to share with you this recipe for roasted peppers because it is very easy, it does not stain anything and the peppers, once cooked, last perfectly for several days in the fridge.

Ingredients:
- 2 red peppers
- Olive oil

Recipe:
- Wash the peppers well and dry them with absorbent paper.
- In a microwave-safe dish (we have used a pyrex one), place the two peppers, one next to the other but without touching.
- Pour a splash of olive oil in a small bowl and, with the help of a kitchen brush, paint both peppers on all sides.
- In case you do not have a brush, spread the oil on the peppers with your hands.
- Put them back in the dish and cook them in the microwave for 7 minutes at 800W.
- Then, turn the peppers over and cook them another 7 minutes at the same power.
- Once you have cooked them above and below, cook them 1 minute more on each side.
- Take them out of the microwave and cover the source with aluminum foil.
- Let the peppers rest and sweat until they cool completely (you can see how they look in the photo below).
- Peel them carefully.

Unpeeled roasted red pepper

Peeled roasted red pepper

Bon appétit!

Meatballs with Pumpkin Sauce at CrockPot

Today we bring you a new recipe in our slow cooker, you know that we have used a lot our CrockPot since we bought it, and this is a recipe that we will repeat for sure.

Ingredients for 2 servings:

- 14 oz of mixed minced meat

- 1 egg

- 1 clove garlic

- Bread crumbs

- Chopped parsley

- Salt

- Black pepper

- 10 oz of pumpkin cream

- 1 medium potato

Recipe:

- Prepare the pumpkin cream in advance and let it temper.

- Chop the garlic into very small pieces.

- Mix the minced meat with the egg, the chopped parsley, a pinch of salt and pepper and a little breadcrumbs.

- Shape the meatballs and insert them into the CrockPot.

- Wash, peel the potatoes and cut them into squares.

- Add them to the pot along with the meatballs.

- Pour the pumpkin cream on top and move the bucket a little so that it is distributed well at the bottom.

- Cover the pot and cook on HIGH for an hour and a half so that they are juicy.

Bon appétit!

Potato salad

Today's salad is a classic in our country, especially in Andalusia, where it is also often taken as an appetizer. It is a great idea to take anywhere and very easy to prepare, as well as healthy.

Ingredients for 2 servings:

- 2 medium potatoes

- 1/4 of red pepper

- 1/4 of green pepper

- 1/4 of onion

- 2 cans of natural tuna

- 2 kumato tomatoes

- Extra virgin olive oil

- Vinegar

- Salt

Recipe:

- Wash the potatoes and cook them in boiling water with a pinch of salt until they are soft.

- Wash the peppers, peel the onion and cut them into small squares.

- Drain the tuna.

- Wash the tomato, cut it into wedges and then each slice in half.

- Drain the potatoes and peels.

- Cut them into large pieces, as seen in the image.

- Add all the ingredients in a bowl.

- Pour a dash of vinegar, another of olive oil and a pinch of salt.

- Mix the ingredients well so that they absorb the dressing equally.

Bon appétit!

Microwave butter cookies

This morning we woke up with a craving for cookies, but we did not have them at home, and as you already know that we do not have an oven either, so we had to make these in the microwave, which also takes only 5 minutes in total to prepare them ... and it's very easy!

Ingredients for 8 units:

- 1 teaspoon of butter

- 1 teaspoon of sugar

- 1 teaspoon of vanilla sugar

- 1 pinch of salt

- 1 egg yolk

- 4 teaspoons of flour

Recipe:

- Put the butter in a bowl and melt it in the microwave for approximately 30 seconds.

- In the same bowl, add the two types of sugar and a pinch of salt and mix well.

- Add the egg yolk and mix well again.

- Incorporate the flour little by little, mixing again until all the ingredients are well integrated and a soft but manipulable dough remains.

- On the glass plate of the microwave, place a sheet of baking paper cut into the shape of the plate.

- Place several teaspoons of the dough on the sheet, well separated from each other, since each will be a cookie and if you place them a short distance away, when they are cooked they will be joined.

- Cook them in the microwave for 45 seconds at 800W, if when you open you see that they are not made yet, cook them for 10 seconds more until they are well done but soft.

*Tip for cookers: We have made the basic cookies, but you can add if you like chocolate chips (to make cookies similar to chips ahoy), a little liquid chocolate, caramel... what you want!

Bon appétit!

Rice with mushrooms and bacon in CrockPot

Today we bring you the recipe of a delicious rice in Crock Pot, it is the first time we dare to prepare it and the truth is that it has been very delicious, we will repeat for sure!

Ingredients:

- 5.6 oz of pump rice

- 7 oz of mushrooms

- 3.5 oz of bacon

- 1/2 onion

- Parmesan cheese

- Chicken broth

- Salt

- Black pepper

Recipe:

- Clean the mushrooms and cut them into slices.

- Peel the onion and cut it into small squares.

- Introduce mushrooms, onion, bacon and a small drizzle of broth into the Crock Pot.

- Kitchen in HIGH for 2h.

- Add the rice and pour more broth until it covers a couple of millimeters more than the rice.

- Sprinkle a little salt and black pepper and mix all the ingredients well.

- Kitchen in HIGH 1h more.

- Grate Parmesan cheese.

- Sprinkle the cheese on top, mix well and serve immediately.

Bon appétit!

Artichokes Cream

Today's recipe is perfect to take as a starter or light dinner, since, in addition, its main ingredient are artichokes, which is a diuretic food and perfect to take care of our health.

Ingredients for 2 servings:

- 6 artichokes

- 1 potato

- 1 onion

- 1 leek

- 2 cloves of garlic

- 1 tomato

- Salt

Recipe:

- Wash the tomato well.

- Peel the onion and garlic cloves.

- Wash the potato, peel it and cut it into pieces.

- Wash the leek well and remove the green part.

- Wash the artichokes, remove the part of the stem and the first leaves of the outer part, which are harder, until you reach the heart.

- Also cut the tip of the artichokes.

- Cook all the vegetables in boiling water with a pinch of salt for 20 minutes.

- Drain the vegetables and reserve the cooking water.

- Place the vegetables in a glass suitable for the blender and beat everything well until you have a homogeneous cream.

- Add cooking water to make it lighter and mix well.

- Strain the cream to remove the strands of the artichokes.

*Tip: if you want you can cut a couple of thin slices of artichokes, fry them in olive oil and place them on the cream, or place a couple of slices of goat cheese on it, so they will melt with the heat of the cream. It's great both ways!

Bon appétit!

Potaje in Crock Pot

The weather is so much cold, so we really want stews and hot dishes, such as this stew, which we have prepared in our slow cooker. Take note!

Ingredients for 2 servings:

- 4.5 oz of chickpeas

- 9 oz of desalted cod

- 2 eggs

- 3.5 oz of fresh spinach

- 4 cloves of garlic

- 1 bay leaf

- 1/2 onion

- 1 teaspoon of sweet paprika

- Olive oil

- Salt

Recipe:

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

- Let them cool, peel them, cut them into wedges and reserve.

- Soak the chickpeas for at least 8 hours.

- Drain the chickpeas and put them in the bowl of the Crock Pot along with the cloves of garlic (unpeeled) and the bay leaf.

- Kitchen 9 hours in HIGH.

- Meanwhile, peel the onion and cut it into small squares.

- In a pan with a drizzle of olive oil, sauté the onion until it is transparent.

- Remove the pan from the heat, add the paprika and mix well.

- Clean the cod by removing the thorns and cut it into squares of approximately 2cm. Reserve.

- When the chickpeas are well cooked, add the spinach to the pot and stir-fry and cook for 30 more minutes.

- After this time, turn off the Crock Pot and add the cod and boiled eggs.

- Mix gently, let it sit together for 10 minutes and serve.

Bon appétit!