Chermoula with eggplants and cashew

Although chermoula is a spicy paste typical of North Africa, it can also be used as a base or dressing of many dishes, and it is perfectly combined with vegetables, fish ... Its bittersweet touch makes this dish irresistible.

Ingredients for 2 servings:

- 1 eggplant

- 1/2 onion

- 1 clove of garlic

- 1/2 red pepper

- 1 tomato

- 1 handful of raisins

- 1 handful of cashews

- 1/2 teaspoon of ground cumin

- 1/2 teaspoon of ground cinnamon

- 1/2 teaspoon of sweet paprika

- Olive oil

- 1 splash of wine vinegar

- 1 tablespoon of honey

- Salt

Recipe:

- Wash and dice the eggplant.

- In a pan with a good jet of olive oil, sauté the aubergine until golden.

- When it is half cooked, add a little salt.

- Remove it from the pan and reserve it.

- Peel and cut the onion in julienne.

- Reheat it over low heat in the same pan where you have cooked the aubergine until it caramelizes.

- Peel and cut the garlic into very small squares.

- Wash and cut the red pepper into strips and then, cut them in half.

- When the onion begins to brown, add the garlic, cumin, cinnamon and paprika.

- Add the pepper and mix everything until all the vegetables are tender.

- Sprinkle a pinch of salt and add the raisins.

- Wash and cut the tomato into very small pieces.

- Let the vegetables cook for five more minutes before adding the tomato and then let it sauté for five more minutes.

- Incorporate wine vinegar and honey.

- 5 minutes later, add the aubergine and cashews and stir everything while it's frying a few more minutes so that all the flavors are well integrated.

Bon appétit!

Homemade pizza dough

Today we want to encourage you to prepare your own homemade pizza dough, we assure you that it is worth it because it's delicious, and it is cheaper than what we can buy or order. Also, if you have children at home they will love to help you prepare it.

Ingredients for 2 medium pizzas:

- 8.8 oz of flour

- 2.6 oz of water

- 2.6 oz of milk

- 0.17 oz salt

- 0.35 oz fresh yeast

Recipe:

- In a large bowl, add all the flour and form a volcano in the center.

- Pour the water, milk and yeast into small pieces in the center of the volcano.

- Remove everything well until you form a dough that you can manipulate.

- Sprinkle a little flour on the countertop and begin to knead the dough with movements from outside to inside until it is uniform and without lumps.

- Add the salt little by little and continue kneading in the same way until it integrates well with the dough and returns to be uniform and smooth.

- Store it in a large bowl, with a little flour sprinkled so that the dough does not stick, and cover the bowl with transparent film.

- Let it ferment at room temperature until it doubles its volume.

- Store it in the fridge for an hour (or you can leave it until the next day).

- Take it out of the fridge for a while before making the pizza so that it is tempered.

- Re-knead for two more minutes to re-form a smooth ball.

- Cut it in two with a knife and cover one of the two with the same bowl so it does not dry out.

- Meanwhile, roll the other ball with a rolling pin and place it on the oven tray, with two strips of baking paper so that the bottom is not burned, or on a pizza rack (like the image below).

- Put the ingredients you prefer for your pizza, for example we have put: fried tomato, oregano, grated mozzarella, red pepper, green asparagus, goat cheese and Parmesan cheese. (If you also do it with pepper or asparagus, fry them before in the pan so they do not remain hard after baking).

- With a spray, put a little olive oil on the pizza to brown it more.

- Put it in the preheated oven at 220º for 12-15 minutes (depending on your oven) until golden brown.

Bon appétit!

Thistles with ham

Today's recipe is typical in my house, since my mother usually cooks it since i was a child. I love it because it has a very mild flavor, and its hot broth feels great in winter, it is also cheap and it is prepared right away.

Ingredients for 2 servings:

- 1 pot of cooked thistles (14 oz of drained weight)

- 1 clove of garlic

- 3.5 oz of ham in tacos

- Salt

- 1 teaspoon of flour

- Oil

Recipe:

- Drain well the thistles, reserving the broth for later.

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

- In a pan with a little olive oil, sauté the garlic over medium heat until golden brown.

- Add the serrano ham cut into tacos and let it brown.

- When the garlic and ham are golden brown, add the flour and stir to cook.

- When it's golden, pour the broth of the thistles that you had reserved.

- Let it boil for five minutes.

- Add the thistles and a pinch of salt and let it cook for five more minutes.

Bon appétit!

Stewed lentils

Today we bring you the recipe of classic stewed lentils, such as those made by our mothers and grandmothers so often at home and that we like them so much.

Ingredients for 2 people:

- 150 grams of lentils

- 1 potato

- 1 carrot

- 2 pieces of chorizo

- 1 piece of bacon

- 1 large bay leaf (or two small)

- 1/2 onion

- 1/4 green pepper

- 1 tomato

- 1/2 head of garlic

- Salt

- Olive oil

Recipe:

- Leave the lentils to soak the night before.

- The next day, drain the lentils and put them in a large pot.

- Peel the onion and introduce it in the pot, like tomato, green pepper, bay leaf and garlic (unpeeled).

- Add cold water until it covers the lentils and add about 4 more fingers of water.

- Pour in a splash of olive oil.

- Put it in high heat until it starts to boil and leave it on medium heat for a couple of hours.

- When half an hour has passed since it begins to boil add the carrot peeled and cut into slices.

- Half an hour after adding the carrot, add the potato peeled and cut into unequal pieces.

- Insert also with the potatoes the chorizo ​​pieces (unpeeled).

- During cooking, when you see that it is running out of liquid, you will have to add 3 glasses of cold water (one at a time) to break the cooking.

- When it is half an hour or so before they are done, remove the onion, tomato, green pepper, bay leaf and garlic from the pot.

- Throw the laurel and the garlic.

- Chop the onion, tomato and green pepper with a mixer until they are mashed and add them back to the pot, stirring well to integrate with the lentils and help to thicken the sauce a little.

Bon appétit!

Surimi sandwich and cabrales cheese

How many times has it happened to you that you were very hungry but none of cooking? Although few, also happens to us, and this recipe is perfect for those days when you want to have something very rich but fast, you will have this recipe ready in 3 minutes!

Ingredients for 2 people:

- 3.5 oz of grated surimi

- 4 slices of mold bread

- 2 tablespoons of cream cheese

- 1 tablespoon of cabrales cheese

Recipe:

- Undo the cabrales cheese with the aid of a spoon to undo.

- Mix in a bowl with the cream cheese until they mix completely (the color of the cream cheese turns a little bluish).

- Spread the mixture over all slices of bread.

- Place a generous layer of grated crab sticks over two of the slices.

- Place sandwiches on top of each other that do not have surimi.

- Cut the two sandwiches in half.

Bon appétit!