Puff pastry mills

Today we share with you the recipe for this super easy dessert, it's delicious! Do you dare to try it?

Ingredients for 10 pcs:

- 1 puff pastry

- 9 oz semi-skimmed milk

- 0.9 oz gr cornstarch

- 1.5 oz of sugar

- 2 egg yolks

- 1 cinnamon stick

- 3 tablespoons of peach jam

- Sugar glass

Recipe:

- Simmer the milk with the cinnamon stick to infuse. After a while, remove it from the heat and allow it to cool to room temperature.

- Mix the egg yolks, sugar and cornstarch in a large bowl.

- Add the milk (previously removing the cinnamon stick) and mix well with rods.

- Pour into the same pot and heat over medium heat while stirring with the rods continuously for about 5 minutes (this step is very important, otherwise you can burn the cream) until it thickens.

- Cover the custard with plastic wrap (it should be in contact with the cream and without gaps so that it doesn't dry out) and let it cool.

- Extend the puff pastry sheet and cut it into squares of the same size.

- Then, make a cut in each of the tips of the square toward the center, without touching them, so that it looks like a four-leaf clover.

- Once the custard has cooled, insert it in a pastry bag and put a little in the center of each square.

- Take to the center one of the two points that each part of the square has to form the mill.

- Put another little custard on top.

- Repeat these steps with all the mills.

- Place them on a tray with baking paper.

- Cook it in the oven at 180º until golden.

- Take them out of the oven and let them cool on the rack.

- With a kitchen brush, paint the surface of the puff pastry with the peach jam.

- Sprinkle icing sugar on top.

*Tip for cookers: You can also sprinkle chocolate chips instead of icing sugar on the mills.

Bon appétit!

Panna cotta of coffee

The panna cotta is a dessert of Italian origin that we love because of its light and creamy flavor, and this variant of coffee seems spectacular.

Ingredients:

- 6.8 oz of cream for cooking

- 1.4 oz semi-skimmed milk

- 1.4 oz of sugar

- 1 oz of coffee

- 1 sheet of gelatin

- Sprinkle of colors

Recipe:

- Put the gelatin to hydrate in a bowl with cold water.

- In one case, heat the cream, sugar, milk and coffee until it starts to boil. Remove it from the fire.

- Drain the gelatin and add it to the saucepan, stirring continuously until it dissolves completely.

- Pour the mixture into the molds and let it cool to room temperature.

- Then put them in the fridge for 3 hours to finish curdling.

- Add some colorful sprinkles to decorate.

Bon appétit!

Rice with vegetables, goat cheese and cashews

Today's recipe is perfect to cook the vegetables that remain in the fridge at the end of the week. We often use them to make creams, accompaniments of other main dishes or, as in this occasion, to make rice.

Ingredients for 2 people:

- 6 oz of rice pump

- 1/2 onion

- 1/4 red pepper

- 1/2 leek

- 1/2 can of cooked peas

- 1 handful of cashews

- 2 slices of goat cheese

- Vegetables broth

- Salt

- Olive oil

Recipe:

- Wash the vegetables and peel the leeks and onions.

- Cut them together with the red pepper into small squares.

- Drain the peas well.

- In a pan with a drizzle of olive oil, sauté the red pepper, onion and leek until soft.

- Add the peas and sauté a little more.

- Pour the rice and stir well to mix with the vegetables while sautéing a minute more.

- Incorporate the broth little by little to the rice until it is at its point.

- Add the cashews cut in half crosswise and mix well with the rice.

- Serve and place a slice of goat cheese over the rice.

Bon appétit!

Cheesecake with coffee and caramel

We love this version of the classic cheesecake without an oven, which we usually do when friends or family come home, as it always succeeds. This time we added some coffee and caramel, and we can't love the result anymore!

Ingredients for 4 servings:

- 3.5 oz of cookies 

- 2 oz of margarine

- 6.8 oz of liquid cream for cooking

- 5 oz of semi-skimmed milk

- 1.8 oz of coffee

- 1/3 of cream cheese tub

- 1/2 envelope of curd powder

- 2 tablespoons of sugar

- 2 tablespoons of caramel

- Ground almonds

Recipe:

- Place a sheet of baking paper on a plate and place on top the mold you are going to use to shape the cake (ours is metallic and round).

- Crush the cookies in a chopper.

- Heat the margarine in the microwave until it melts and mix it with the crushed cookies.

- Cover the base of the mold, pressing a little with the fingers to make a uniform base without gaps. Reserve it in the fridge.

- In a glass, mix the curd powder with a splash of milk and stir well.

- In a saucepan, heat the rest of the milk, coffee and cream.

- When it is about to boil, lower the heat to a minimum and add the cream cheese, sugar and milk with the curd.

- Place everything in a glass suitable for blender and beat everything well until all the ingredients have been well integrated.

- Pour the mixture on the base of the cookies carefully.

- Let it cool to room temperature and then introduce it in the fridge until it settles completely.

- Mix the caramel with a spoon so that it lightens a bit and pour it over the cake.

- Finally, sprinkle some ground almonds on top to decorate.

Bon appétit!

"Paisana" omelette

Today we propose a version of the classic potato omelet but enriched with more vegetables, also a classic, the paisana omelette. Which one do you prefer?

Ingredients:

- 2 medium potatoes

- 1/2 can of red pepper

- 1/2 can of cooked peas

- 1/2 onion

- 2 eggs

- Salt

- Olive oil

Recipe:

- Wash the potatoes and peel them.

- Cut them into thin slices.

- Peel the onion and drain the pepper and the peas.

- Cut the onion into thin strips.

- In a large skillet with hot olive oil, sauté the potatoes and onion over medium heat until soft.

- Drain well and add the pepper and peas.

- Beat the eggs and mix with the potatoes, onion, pepper and peas.

- In another pan with a few drops of oil, pour the mixture and wait for it to set.

- With the help of a plate, turn the omelette over and put it back in the pan so that it sets on the other side.

Bon appétit!