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!