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!