These pink quail eggs with shrimps are a fun version of the classic deviled eggs. They are dyed naturally with beetroot broth, stuffed with its own egg, shrimp and cocktail sauce and decorated with shrimp and chives. It's a charming cover!
Ingredients for 16 units:
- 8 eggs of quail
- Beetroot broth
- 8 medium shrimps
- Mayonnaise
- Ketchup
- Chive
Recipe:
- Cook the quail eggs for 4 minutes in boiling water.
- Let them cool, peel and bring them into a glass jar with beetroot broth (it should cover the eggs). Store in the refrigerator for 24 hours.
- After this time, take the eggs from the broth and cut them in half vertically.
- Empty them, put the yolk in a bowl and undo it with a spoon.
- Cut 4 prawns into small cubes and mix with the yolk.
- Take one heaping tablespoon of mayonnaise, 1/2 tablespoon of ketchup and mix well to form a cocktail sauce.
- Start filling the eggs with the mixture, being careful not to break.
- Cut the prawns into 4 similar pieces and place a piece on each egg half.
- Using scissors, cut into very small pieces and sprinkle chives over the eggs.
Bon appetit!
This recipe is a reinvention of the classic baby eels with garlic, you can prepare these toast for Christmas! Black garlic mayonnaise brings a different flavor that is sure to delight your guests.
Ingredients for 8 toasts:
- 1 package of baby eels
- 4 tablespoons of mayonnaise
- 2 cloves of black garlic
- 16 leaves of rocket
- Tomato dry
- 8 toasts
- Olive oil
Recipe:
- First we will moisturize the dry tomato by placing it in a bowl with oil.
- In another bowl mix the mayonnaise with black garlic to integrate well.
- Fry the eels in a pan with a little olive oil until lightly browned.
- Drain the dried tomatoes and cut into strips.
- Place a spoonful of black garlic mayonnaise on toast, two leaves of rocket on each of them, a tablespoon of baby eels and a strip of dried tomato on top.
Bon appetit!
This recipe is inspired in Argentina and very fast to prepare, the taste of the vegetables with the sausage and chimichurri sauce is addictive!
Ingredients for 2 servings:
- 4 criollo sausages
- 2 medium potatoes
- 1 tomato
- 1/2 onion
- 1/2 green pepper
- White wine
- Chimichurri Sauce
Recipe:
- In a pot of boiling water, cook the potatoes until soft. Check it by clicking with a toothpick.
- Wash the pepper, peel the onion and cut into strips.
- In a skillet with a little olive oil, fry pepper and onion until soft.
- Add the sausages cut into pieces of approximately 2 cm thick.
- Fry everything until the sausages are almost done.
- Wash and cut the tomatoes into wedges and add to the pan.
- Peel the potatoes, cut into medium pieces and add to the pan.
- Pour a splash of white wine and let the alcohol evaporates.
- Add a few tablespoons of chimichurri sauce and stir well to be integrated with all the ingredients.
Bon appetit!
These toasts are an original way to eat steak with vegetables, because the barbecue sauce enhances the flavor of homemade marinated steaks.
Ingredients for 2 servings:
- 4 fillets of marinated steaks
- 1/2 green pepper
- 1/2 red pepper
- 1 carrot
- 1/4 onion
- 6 cherry tomatoes
- BBQ sauce
- A splash of white wine
- Black pepper
- Olive oil
- Chopped parsley
- 4 slices of bread
Recipe:
- Using a metal cutter, cut the slices of bread to give round shape and toast them until golden.
- Wash the peppers, peel the onion and cut everything into strips.
- Wash, peel and cut into slices the carrot.
- Wash the cherry tomatoes and cut into wedges.
- In a skillet with a little olive oil, fry the peppers, onions and carrots until tender.
- Cut the steaks into strips and add them to the pan.
- Sprinkle some black pepper and parsley on top and stir.
- Add the cherry tomatoes and a dash of white wine. Stir and let it cook until the alcohol evaporates.
- Distribute a couple of teaspoons of barbecue sauce over each toast of bread and place the vegetables and steaks on top.
Bon appetit!
Today's recipe is very quick to make and sure it will saves you when you don't know what to prepare or you don't have too much time.
Ingredients for 2 serving:
- 2 fillets of salmon
- 4 tablespoons of aioli sauce
- 1/4 teaspoon of wasabi
- White wine
- Thyme
- Olive oil
- 2 cloves of black garlic
Recipe:
- In a pan with a few drops of olive oil start frying salmon.
- Sprinkle thyme on both sides.
- Pour a splash of white wine and let it evaporate until it continue cooking salmon.
- In a small bowl mix for a while aioli and wasabi until well blended.
- Serve placing the salmon in the middle and a bit of wasabi aioli on each side.
- Cut the black garlic cloves 4 slices and place over salmon.
Bon appetit!
