Ratatouille with lentils

Today's recipe is a version of the classic ratatouille, a dish that at home we usually make very often when the weather is good, because it is light, healthy and is perfect to eat anywhere: on the beach, in the countryside ... Today we added some lentils and we love it!

Ingredients for 2 servings:

- 1.8 oz Lentils

- 1/2 zucchini

- 1/4 red pepper

- 1/4 green pepper

- 1 small carrot

- 3 tomatoes

- 1/2 onion

- Salt

- Olive oil

Recipe:

- Soak the lentils for 10 hours.

- In a saucepan with boiling water and a pinch of salt, cook the lentils until they soften.

- Drain them well and reserve.

- Beat two tomatoes in a glass suitable for the blender and, in a small frying pan with a few drops of oil, fry the tomato for approximately 20 minutes.

- Wash all the vegetables.

- Peel the zucchini, onion and carrot.

- Cut the zucchini, peppers, onion and carrot into small squares.

- Also cut one of the 3 tomatoes into similar squares.

- Add all the cut vegetables to a pan with a drizzle of olive oil.

- Sauté them until they are all browned.

- Add the fried tomato, lentils and a pinch of salt.

- Mix all ingredients well. 

Bon appétit!

Homemade lettuce pasta

A few months ago we started to make our own fresh pasta instead of buying it, since it seems much healthier to us, and also, "los reyes magos" brought us a machine to cut the pasta, so it took us a very short time to do it. Likewise, today we are going to tell you the recipe to do it without the machine, which takes a little longer, but the result is worth it. Many times we add spinach or lettuce from the mini urban garden that we have on the terrace to give the dough a little color and add more quality ingredients. The result is spectacular!

Ingredients for 2 servings:

- 3.5 oz of flour

- 1 egg

- 4 lettuce leaves

Recipe:

- Wash the lettuce well and place it in a glass suitable for the blender.

- Add the egg.

- Beat well until the lettuce is shredded and both ingredients are mixed.

- In a large bowl, mix the egg with the lettuce and the flour.

- Begin to knead with the help of a fork and, when the dough takes on a little body, sprinkle a little flour on the counter and continue kneading there, putting the dough from the outside in.

- Knead for approximately 5 minutes until the dough is smooth.

- Cover it with the bowl and let it rest for a couple of hours.

- Knead again for another 2 minutes and begin to stretch the dough with the help of a rolling pin to make it as thin as possible.

- Cut it into strips with the help of a knife or a pizza cutter.

- Cook the pasta in boiling water with a pinch of salt for two minutes.

- Mix the pasta with the sauce that you like the most.

Bon appétit!

Aubergine rolls stuffed with tuna

We have prepared today's recipe in a few minutes with a few ingredients that we had left over from other preparations, and the truth is that we have loved the result.

Ingredients for 2 servings:

- 1/2 aubergine

- 1 egg

- 1 can of tuna

- 1 tomato

- Olive oil

Recipe:

- Cook the egg for 10 minutes over high heat in salted water.

- Drain the tuna.

- Peel the boiled egg and grate it.

- Place the egg in a bowl and mix it with the flaked tuna.

- Wash the tomato and beat it with the mixer.

- Strain the sauce and mix a couple of tablespoons with the egg and tuna so that the mixture is more consistent and does not come out after the rolls.

- Wash and peel the aubergine.

- Cut it lengthwise with a mandolin.

- In a frying pan with a few drops of olive oil, sauté the eggplant for a few minutes until golden on both sides.

- Place a tablespoon of the filling in the center of each aubergine strip and close the rolls.

- Plate and pour a couple of tablespoons of the tomato sauce on top. 

Bon appétit!

Vegan pickled anchovies

Today we bring you a super original recipe that reminds us a lot of pickled anchovies, but they are vegan, since the main ingredient is zucchini. We encourage you to try them, because we assure you that they will surprise you as much as we do ... and you will love them!

Ingredients:

- 1/2 zucchini

- 1 clove garlic

- 3.5 oz of wine vinegar

- 7 oz of water

- Salt

- Chopped parsley

- Olive oil

Recipe:

- Wash and peel the zucchini.

- Cut it into strips lengthwise with a mandolin.

- Place the zucchini strips in a bowl with the vinegar, water and a pinch of salt.

- Mix well and let it macerate for 8 hours, stirring from time to time.

- After this time, wash the zucchini well to remove excess vinegar.

- Put them on a plate.

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

- Add the garlic on top of the zucchini strips.

- Sprinkle chopped parsley on top.

- Pour a drizzle of olive oil on top.

Bon appétit!

Chicken meatballs with apple sauce

Today we bring you a very typical recipe on our blog: meatballs. Those of you who have followed us for a long time know that we have many recipes about them (the classic ones, with mushroom sauce, cod, lentils, salmon...), so today we wanted to prepare them with chicken with apple sauce, as we think a combination that is delicious.

Ingredients for 2 servings:

- 14 oz of chicken breasts

- 1/2 onion

- 1 green apple

- 1 glass of natural cider

- 2 medium garlic cloves

- Salt

- Black pepper

- Chopped parsley

- Flour

- Olive oil

Recipe:

- Chop the chicken breasts in a mincer together with the peeled garlic.

- Place the chicken and garlic cloves in a medium bowl.

- Sprinkle a little salt and pepper and mix well.

- Shape the meatballs.

- Pass them through flour.

- In a large skillet with olive oil, fry the meatballs over medium heat until golden.

- Reserve them on a plate.

- Strain the oil where you have fried the meatballs and place it in another pan.

- Peel the onion and cut it into small squares.

- Sauté the onion in the pan with the oil strained from the meatballs until it softens.

- Wash, peel and cut the apple into pieces to remove the center.

- Grate the apple and add it to the pan with the onion.

- Pour in the cider and let it cook for 10 minutes all together.

- Crush the sauce in a glass suitable for a blender.

- Put the sauce together with the meatballs in a saucepan and let it cook all together for 10 minutes over low heat. 

Bon appétit!

Banana chips in microwave

At home we love to snack between meals, so we have prepared these banana chips so that at least the snack is a little healthier. We usually do it a lot with vegetables or fruits (we've already uploaded the recipe for artichoke chips and zucchini chips with cheese). Do you dare to prepare one? Tell us in comments which one is your favorite or which one you would like to try!

Ingredients:

- 2 bananas

- Olive oil

Recipe:

- Peel the bananas.

- Cut them into very thin slices with a mandolin.

- In a microwave-safe dish, put baking paper on the base so that the chips do not stick.

- Place the banana slices on the baking paper without touching each other.

- Pour a few drops of oil on the banana (if you can do it with a spray so that you add very little and it is more uniform).

- Cook in the microwave at 800W for 30 seconds.

- Flip the banana slices and cook for another 30 seconds.

- You will have to turn them 3-4 times (so that it cooks in total approximately 2.5-3 minutes).

- After this time, remove the slices and let them cool with the baking paper on a rack.

- Make several batches until you finish with the slices that you have split.

Bon appétit!

Piquillo peppers stuffed with walnut sauce

Today we present a very easy recipe that we often prepare at home: stuffed Piquillo peppers. In this case we have made a very easy filling to give prominence to the walnut sauce, with a very powerful flavor.

Ingredients for 2 servings:

- 6 piquillo peppers

- 5.3 oz of minced meat

- 1/4 green pepper

- 1/4 onion

- 1 carrot

- Olive oil

- Salt

- Black pepper

For the sauce:

- 1/2 onion

- 7 oz of milk

- 1 splash of white wine

- 1 heaping tablespoon of flour

- 2 oz of peeled walnuts

- Salt

- Olive oil

- 1/2 glass of water

Recipe:

- Drain the piquillo peppers in a colander.

- Wash the pepper and peel the onion and carrot.

- Cut the vegetables into small squares.

- Sauté them in a large skillet with a drizzle of olive oil until they become soft.

- Add the minced meat and mix well until golden.

- Sprinkle a little salt and pepper and mix again.

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

- Sauté in a skillet over medium heat until golden.

- Pour in the white wine and let the alcohol evaporate.

- Add the flour and mix well to brown.

- Add the walnuts.

- Pour in the water and mix well so that the sauce binds.

- Beat everything in a glass suitable for the blender, adding the milk little by little so that the sauce is lightened.

- Put it back in the pan with low heat to keep it warm.

- Fill the peppers with the meat and vegetables.

- Plate and pour the walnut sauce on top.

Bon appétit!

Crispy cheese and oregano

This appetizer always triumphs at home every time we prepare it, in addition, it is ideal to prepare if people come home by surprise and we do not have anything done, since it takes less than 5 minutes to prepare. Tell us what you think!

Ingredients:

- 5 slices of cheese (ours is Emmental)

- Oregano

Recipe:

- Take a pan slightly larger than the cheese slices.

- Cut squares of oven paper the size of the pan.

- Heat the pan (without oil or anything) over high heat and place a piece of oven paper and a slice of cheese on top.

- When it starts to melt, sprinkle oregano on top.

- Let it toast, place another piece of oven paper on top and turn it over.

- When it's toasted on the other side too, take it out of the pan.

- Cut the cheese slices into several pieces.

- Let them cool while you do more.

Bon appétit!

Roast Rabbit in Crock Pot

 

As you already know, at home we eat rabbit meat often, because it's delicious and it has very little fat, so it is very beneficial for our health. On this occasion, we have prepared it roasted in the Crock Pot, although other times we have prepared it in a traditional pot with garlic, lemon, white wine... you can find all these recipes in our blog.

Ingredients for 2 servings:

- 14 oz of rabbit loins cut into pieces

- 1 potato

- 1/2 onion

- Salt

- Black pepper

- Dried thyme

- 1 splash of white wine

- Olive oil

Recipe:

- Wash and peel the potato.

- Cut the potato into 1/2 cm slices.

- Peel the onion and cut it like the potato.

- Add a tablespoon of oil to the bottom of the Crock Pot pan.

- Place the potato covering the entire bottom.

- Sprinkle a little salt on the potatoes.

- Top with the onion.

- Add salt and pepper to the rabbit loins.

- Add them to the bucket.

- Sprinkle thyme over the rabbit.

- Pour the splash of white wine.

- Cook on HIGH for 2 and a half hours.

Bon appétit!

Pumpkin omelette

Today we bring you a perfect recipe for use, you know that we are very fans of these recipes so as not to throw away any ingredient that we have at home. This time we had a little pumpkin left over from making a risotto, so with a few more ingredients, we made a great dinner in no time. Do you dare to prepare it?

Ingredients:

- 9 oz of clean pumpkin (peeled and without pipes)

- 1 shallot

- 1/4 leek

- 3 eggs

- Salt

- Olive oil

Recipe:

- Cut the pumpkin into very thin slices (you can do it with a potato peeler).

- Peel the shallot and the leek and cut them into very small squares.

- In a large frying pan with a drizzle of olive oil, sauté the pumpkin, leek and shallot over medium heat until golden brown.

- Sprinkle a little salt and mix well.

- When the vegetables are golden brown, drain them well.

- Mix them in a large bowl with the beaten eggs and a pinch of salt.

- In another medium skillet with a few drops of oil, curdle the tortilla for 1 minute on each side. 

Bon appétit!

Pumpkin seeds tijuana

 

You already know that we love recipes to take advantage of ingredients, and in this occasion, we have prepared this recipe that we have seen on Fabián's profile, from MasterChef, who we have followed for a long time because he loves to prepare this kind of recipes, you are going to love it!

Ingredients:

- Pumpkin seeds

- Paprika

- Turmeric

- Garlic powder

- Salt

- Olive oil

Recipe:

- Wash the pumpkin seeds well.

- Boil them for 5 minutes. (This step is not essential, but the seeds will be softer).

- Mix them with all the spices.

- Toast them in a small skillet (without oil) over medium heat until you see that they begin to swell a little.

Bon appétit!

Cheeks in red wine in Crock Pot

 

Today we bring you a spectacular Crok Pot recipe, one of those that you can make on special occasions and that you know never fail. The cheeks are a dish that we used to make in a normal pot, over low heat and being aware of them, but in our slow cooker they come out just as rich and it is much more comfortable. Take note!
 
Ingredients for 2 servings:
- 4 pork cheeks
- 2 carrots
- 1/2 onion
- 1 medium potato
- 2 cloves of garlic
- 7 oz of red wine
- 5.3 oz of crushed tomato
- 1.8 oz of meat broth
- Olive oil
- Black pepper
- Salt
 
Recipe:
- In a saucepan, pour the wine and let it cook over medium heat until it reduces its volume more or less by half. Reservation.
- Sprinkle salt and pepper on the cheeks.
- Brown them in a frying pan with a drizzle of olive oil. Reserve them.
- Wash, peel and cut the carrots, garlic and onion into small squares. 

- Wash, peel and cut the potatoes into slices and then in half.
- Add the carrot, onion, garlic, tomato, meat broth and a pinch of salt to the Crock Pot bucket.
- Place the potatoes on top and then the cheeks.
- Pour over the red wine.
- Cook on LOW for 7 hours.
- Take out the cheeks and potatoes and reserve them on a plate.
- Crush the sauce in a glass suitable for the blender.
- Plate the sauce and place the potatoes and cheeks on top.

Bon appétit!

Tomato sauce in Crock Pot

This week we have prepared tomato sauce in our Crock Pot, something that we usually do almost every week, as we love the result. Once it is cooked, we whisk it and eat it as is, as a sauce for pasta, rice or meatballs for example.

Ingredients:

- 5 branch tomatoes

- 1/2 onion

- 2 cloves of garlic

- 1 bay leaf

- Oregano

- Salt

- Olive oil

Recipe:

- Wash the tomatoes.

- Peel the onion and garlic.

- Cut the tomatoes and onion into chunks and place them in the Crock Pot.

- Add the whole garlic.

- Add the bay leaf, a little salt, a drizzle of olive oil and a couple of teaspoons of oregano.

- Mix all ingredients well.

- Cook on HIGH for 3 hours.

- Remove the bay leaf and beat the rest of the ingredients in a glass suitable for a blender.

*Cooking tip: If you don't like a rustic sauce (you can find a small piece), you can strain it and use the sauce for the dish you prefer and the pieces that remain in the strainer, save them to put them, for example, on toast with a little oil, nothing is thrown away here! 😉

Bon appétit!

Seafood paella

Today we bring you the recipe for one of the most typical dishes in Spain, paella, in this case of seafood, we have prepared two versions, with crayfish and crabs and without them, but the fish stock that we have prepared before is essential in both cases so it has so much flavor.

Ingredients for 4 people:

- 10 oz of Bomba rice

- 1 liter of fish stock (you can see the recipe here)

- 5 oz of monkfish

- 8 mussels

- 8 peeled prawns

- 8 clams

- 1 pear tomato

- 2 cloves of garlic

- 1 ñora

- Parsley

- Saffron

- Salt

- Olive oil

Recipe:

- We start by making the salmorreta (fried tomato, garlic, ñora and parsley), washing the tomato, peeling the garlic and hydrating the ñora.

- In a frying pan with a drizzle of olive oil, sauté these ingredients until golden.

- Grind it in a glass suitable for a blender and reserve the salmorreta.

- Cut the monkfish into large squares.

- Pour a drizzle of olive oil in the paella and add the monkfish with a pinch of salt and cook it until it is sealed.

- Remove the monkfish and reserve it.

- Add the prawns to the paella and cook them until they are done. Reserve it with the monkfish.

- Add the rice and 3 tablespoons of salmorreta and cook it for a couple of minutes.

- Pour in the hot fish stock.

- When it starts to boil, add a few strands of saffron and add salt.

- Let it cook for 8 minutes over high heat.

- Add the monkfish, the prawns, the mussels and the clams. If you add more seafood like us in the second version (crayfish and crabs), add it now too.

- Put lower the heat to medium-low and cook it for another 8 minutes.

- Cover with aluminum foil and let it rest for 5 minutes before serving.

Bon appétit!

Lentil and walnut pate

Today's recipe is perfect for a healthy and rich snack, full of properties thanks to lentils and walnuts. You sure love it!

Ingredients:

- 3.5 oz of lentils

- 1 small potato

- 0.35 oz of walnuts

- Olive oil

- 1.8 oz of vegetable broth

- Salt

- Black pepper

- 2 whole walnuts to decorate

- Bread

Recipe:

- Wash the potato well and cook it in boiling water with a pinch of salt.

- Peel the potato and cut it into several pieces.

- Let the lentils soak for 12 hours.

- Boil the lentils in boiling water with a little salt until they are soft.

- In a glass suitable for a blender, add the cooked lentils, the potato, the walnuts, a splash of olive oil, a pinch of salt and pepper.

- Beat everything well and gradually add the vegetable broth until the pate has a creamy texture.

- Toast several slices of bread and place the pate on top.

- Decorate with a walnut on each toast.

Bon appétit!

Pumpkin gnocchi with blue cheese sauce

 

Today's recipe is very easy to make, at first it may seem very laborious, but it is not that much, and the satisfaction of making your own fresh pasta and then eating it is priceless. In addition, it is a recipe that you can make with your kids, surely you will spend a very fun morning together.

Ingredients for 2 people:

- 7 oz of clean pumpkin (seedless and peeled).

- 5.3 oz of flour

- 1 egg white

- Oil

- Salt

- 3.5 oz of cream

- 1 oz of blue cheese

- 0.25 oz of butter

- 1 tablespoon of white wine

- Chopped parsley

Recipe:

- Cut the pumpkin into medium pieces.

- In a frying pan with a few drops of olive oil, sauté the pumpkin over medium heat until it softens. (You can also do this step in the oven if you prefer.)

- Crush the pumpkin in a glass suitable for a blender.

- Place it in a large bowl and add half of the flour.

- Sprinkle a little salt, add the egg white and the rest of the flour.

- Knead well for 4-5 minutes until you get a manageable dough.

- Cover the bowl with a cloth and let it rest for 5 minutes.

- Sprinkle a little flour on the counter and put the dough on top.

- Start making elongated rolls with it that are approximately 1cm thick.

- Cut the rolls into pieces of approximately 1cm long (it is important that you do not make them much larger, since when they cook they are very fattening and otherwise they will be too large).

- When you have them cut, pass a fork through the upper part, to make the classic slits of the gnocchi.

- Cook them in plenty of boiling water.

- When you see that they float, let them cook for two more minutes and then drain them.

- For the sauce, heat the butter and blue cheese over medium heat in a saucepan, mixing continuously until they melt.

- Pour in the white wine and cream and continue stirring all the time.

- Cook the sauce for approximately 5 minutes until all the ingredients are well integrated and the sauce has thickened a little.

- Mix the gnocchi with the sauce.

- Sprinkle a little chopped parsley on top.

Bon appétit!