Brain cake for Halloween

Today we bring you another terrifying recipe for you to succeed tomorrow at your Halloween parties. It is a little laborious but very easy to make, and you can have entertained the little ones of the house if they help you to make the fondant strips, they will love it!

Ingredients:

- 7 oz of sponge cake

- 3.5 oz of spreadable cheese

- 9 oz of white fondant

- Strawberry syrup

Recipe:

- Cover with transparent film a small bowl where we will later put the dough.

- Place the sponge cake in pieces and crush it.

- Mix it in a large bowl with the spreadable cheese and a good jet of strawberry syrup until a dough forms.

- Place it in the bowl and squeeze it so that it is well filled and there are no gaps.

- Wrap the dough and store it in the fridge so that it cools and hardens a little. If you need to do it faster, store it in the freezer, taking care that it does not freeze.

- Once it has cooled, unmold and crush the cake a little on the sides to give it the shape of the brain.

- With a knife, lightly mark the separation of the two hemispheres.

- Knead the fondant a little and start making strips of different lengths but with the same thickness.

- With the help of a few drops of water, go placing the strips in an original and uneven way so that it looks like a brain (you can look for a photo in internet to inspire you).

- Complete one of the two hemispheres first.

- Repeat the same operation with the other hemisphere.

- Pour strawberry syrup into a bowl and begin to spread it all over the brain with the help of a kitchen brush, placing more emphasis on the central area, so that it looks like blood.

- If you want, you can stick a knife in the center (as in the image above) to make it look more realistic and place it on the Halloween themed table.

Bon appétit!

Banana and walnuts mug cake

Today we bring you a super rich and easy-to-make recipe that we prepare many times for breakfast when we want a cake but we do not want to complicate our lives a lot, we love mug cakes!

Ingredients:

- 1 riped banana

- 8 nuts

- 1 egg

- 1 tablespoon and a half of milk

- 2 tablespoons of flour

- 2 tablespoons of sugar

- 1 envelope of chemical yeast

- 1 tablespoon of butter

- Sugar glass

- Cinnamon

Recipe:

- Choose a cup of about 350 ml capacity so that the cake does not overflow when cooked.

- Put the butter in the cup and melt it in the microwave, heating it for 20 seconds at 800W.

- Incorporate the egg and milk and beat well to mix the ingredients well.

- Peel the banana and, in a bowl, mash it with a fork until it is mashed.

- Part five walnuts in uneven pieces with your hands and reserve 3 to decorate.

- Add the banana, nuts, flour and sugar and stir all the ingredients again until there is a homogeneous dough.

- Heat the mug cake at 600W for 4 minutes and check with a stick that is well done (the toothpick should come out clean).

- Sprinkle some cinnamon and icing sugar on top and decorate with 3 whole walnuts.

Black pudding pate with brie cheese

Pates have always delighted us because they are a perfect appetizer to accompany with a bit of bread or toast and, often, we prepare them homemade, which are better! Today we have prepared this of black pudding and brie cheese... spectacular!

Ingredients:

- 3.5 oz of smoked sausage

- 1 oz of liquid cream for cooking

- 1 tablespoon of brie cheese

- Salt

- Toasts

Recipes:

- Peel the black pudding to get the gut and crumble it a bit with your hands.

- In a pan with a few drops of oil, sauté the black pudding.

- When it has changed the color, pour the cream and stir until there is a homogeneous cream.

- Add the cheese and let it melt in the heat.

- Mix everything well and pass it to a glass suitable for blender.

- Crush until there is a homogeneous paté and add a little salt if necessary.

Tartlets with cod roe

The cod roes are very typical of Andalusia and it is a delicatessen that we discovered a short time ago but that has already become one of our favorite tapas. We usually prepare it in different ways: with pipirrana, in salad, or as a tapa, which is how we are going to prepare it today. Which of the three do you like best?

Ingredients and recipe for cod roe with mayonnaise and caviar:

- 10 tartlets

- 10 teaspoons of cod roe

- Mayonnaise

- Caviar substitute

You just have to fill the tarlets with the cod roe, put a little mayonnaise on top and a half teaspoon of caviar substitute. It's impossible to be easier!

Ingredients and cod roe recipe with variants:

- 10 tartlets

- 10 teaspoons of cod roe

- 2 gherkins in vinegar

- 2 baby onions in vinegar

- 2 pieces of carrot in vinegar

Grind the gherkins, onions and carrots in vinegar in a bowl suitable for blender and mix it in a bowl with the cod roe. Fill the tarts with the mixture. The contrast of flavors will surprise you!

Ingredients and recipe for cod roe with tomato salad:

- 10 tartlets

- 7 teaspoons of cod roe

- 1/2 tomato

- 1/8 onion

- Olive oil

Wash and cut the very small pieces of tomato and onion. Mix them in a bowl with the cod roe and pour a little olive oil on top to season. Fill the tarts. It's a classic!

Bon appétit!

Stewed meat

Today we bring you a traditional recipe for this veal stew, which is usually eaten in every house, even though each one is made in a different way. This is the way we eat it in our house, in winter it is one of our essentials.

Ingredients for 2 servings:

- 15 oz of meat for stew

- 2 medium potatoes

- 2 carrots

- 3 oz of frozen peas

- 1 splash of red wine

- 17.5 oz of meat broth

- 1/4 leek

- 1/4 green pepper

- 1/4 red pepper

- 1/4 onion

- 1 tomato

- 1 clove garlic

- Olive oil

- Salt

- Black pepper

Recipe:

- Wash all the vegetables and peel the potatoes, carrots, garlic and onions.

- Click on the potatoes and reserve them.

- Cut the carrots into 0'5cm slices and reserve them together with the potatoes.

- Cut the leek, peppers, onion and tomato into large pieces.

- In a large pot, pour a drizzle of olive oil and sauté the green pepper, red pepper, onion, leek and whole garlic clove over medium heat until golden.

- Incorporate the meat and fry a few minutes to seal it.

- Add the tomato and fry again until its liquid evaporates.

- Add the trickle of red wine and let it cook until the alcohol evaporates.

- Pour the beef broth and add the carrots and potatoes.

- If you cook it in an express pot (like us) in 20 minutes more or less, it depends on each pot, you will have your meat ready. In a traditional pot it will take more than an hour, but you can try it until the meat is tender.

- When the meat is done, take the leek, the green pepper, the red pepper, the onion, the garlic and the tomato from the pot.

- Place it in a glass suitable for blender and crush it well until it forms a puree.

- Gradually add the puree to the stew and stir well to thicken the sauce until it is to your liking.

- Let it cook for 3 more minutes and serve very hot.

Bon appétit!