Today's recipe is an excellent combination of sobrasada with sweet taste of honey, the result is delicious!
Ingredients for 2 servings:
- 1 aubergine
- 3.5 oz of sobrasada
- 1 tablespoon of honey
- Flour
- Salt
- Olive oil
Recipe:
- Peel sobrasada and fry in a pan with a little olive oil until the meat begins to separate. Drain the fat and add the honey.
- Wash the aubergine and cut into slices.
- Sprinkle a little salt and let them drain well for 10 minutes.
- Pass them in flour and fry in a pan with hot olive oil until golden.
- Put them on an absorbent paper to remove the excess of oil.
- Place on the plate a slice of aubergine, a tablespoon of sobrasada, another slice of aubergine, another spoonful of sobrasada and, finally, another slice of aubergine.
- Pour a honey wire above and another one to decorate the plate.
Bon appetit!
Today we prepare this light recipe: the famous Italian caprese salad, but with the addition of Mediterranean bread made with figs, dates, prunes, almonds, walnuts, cinnamon and a touch of anise. The combination is delicious!
Ingredients for 2 servings:
- 2 tomatoes
- 2 balls of mozzarella
- Fresh basil
- Olive oil
- Mediterranean bread
Recipe:
- Wash the tomatoes and cut them into slices about 1/2 cm.
- Cut each slice in half.
- Cut the mozzarella balls into slices of the same thickness as the tomatoes.
- Wash the basil leaves.
- Serve laying a piece of tomato, mozzarella and a basil leaf.
- Cut the Mediterranean bread into cubes and place to decorate.
- Pour a drizzle of olive oil over the salad.
Bon appetit!
We love today's recipe, is very quick to make and very rich, you can also customize it stuffing with whatever you like. In this case, we have done with homemade pâté with alioli.
Ingredients for 16 palmiers:
- 1 sheet of puff pastry
- 1 can of pate with alioli
- 1 egg
Recipe:
- Preheat oven to 180 degrees with heat above and below.
- Stretch the pastry sheet (we bought a rectangular).
- Spread a thin layer of pâté across the sheet until it is well coated.
- Start rolling the sides of the pastry sheet at a time so you give the same laps with each end until they get together in the center.
- Cut the puff pastry with a knife to form the palmiers (approximately 1 cm thick).
- Place on the oven tray a sheet for baking paper and begin to place the palmiers leaving a little space between each other.
- Beat the egg in a bowl and, using a brush, start brushing the palmiers with baked egg to remain bright.
- Bake at 180 degrees for 25 minutes until golden.
Bon appetit!
Today we prepare this original recipe of steaks, served with a pistachio sauce that will delight young and old.
Ingredients for 2 people:
- 14 oz of minced meat
- 1/2 wedge of cheese from cow, goat and sheep
- 1 slice of bread
- 2 tablespoons of milk
- Garlic powder
- Salt
- 1 egg
- 5.3 oz of pistachios
- 5.3 oz of cooking cream
- Salt
- Black pepper
Recipe:
- In a large bowl introduce the meat.
- On a plate dip bread in milk, cut it into small pieces and mix with the meat.
- Add a little garlic powder, salt and egg.
- Mix well.
- Chop the pistachios with a grinder or blender until small pieces are formed.
- Add to the meat half pistachios. The rest set aside.
- Cut the cheese into very small dices and add to the meat.
- Mix well and begin to form the steaks.
- In a skillet with a little olive oil, fry over medium heat for disposing cheese inside until golden.
- In a saucepan, pour the cream, sprinkle a little salt, black pepper and the remaining pistachios we had reserve and heat until sauce thickens slightly.
- Serve steaks with cheese and pour over the sauce.
Bon appetit!
Today we have cover this typical recipe of Peru, which is usually done with white fish, adapting some ingredients for others that we usually have at home.
Ingredients for 2 servings:
- 10.6 oz of fresh salmon
- 1/4 red pepper
- 1/4 green pepper
- 1/4 yellow pepper
- 1/2 red onion
- 1'5 lemons
- 1/2 orange
- A pinch of salt
- 8 branches of fresh cilantro
Recipe:
- Cut the salmon into large squares, approximately 1'5 cm x 1'5 cm.
- Wash and cut the peppers into small cubes and onion in julienne.
- Chop the cilantro into small pieces.
- Squeeze the juice of orange and lemons and strain it to avoid pulp.
- In a large bowl, mix all ingredients and stir to absorb the salmon the taste of everything.
- Let stand in the fridge for an hour and stir occasionally.
Bon appétit!
