Potato salad

Today's salad is a classic in our country, especially in Andalusia, where it is also often taken as an appetizer. It is a great idea to take anywhere and very easy to prepare, as well as healthy.

Ingredients for 2 servings:

- 2 medium potatoes

- 1/4 of red pepper

- 1/4 of green pepper

- 1/4 of onion

- 2 cans of natural tuna

- 2 kumato tomatoes

- Extra virgin olive oil

- Vinegar

- Salt

Recipe:

- Wash the potatoes and cook them in boiling water with a pinch of salt until they are soft.

- Wash the peppers, peel the onion and cut them into small squares.

- Drain the tuna.

- Wash the tomato, cut it into wedges and then each slice in half.

- Drain the potatoes and peels.

- Cut them into large pieces, as seen in the image.

- Add all the ingredients in a bowl.

- Pour a dash of vinegar, another of olive oil and a pinch of salt.

- Mix the ingredients well so that they absorb the dressing equally.

Bon appétit!

Microwave butter cookies

This morning we woke up with a craving for cookies, but we did not have them at home, and as you already know that we do not have an oven either, so we had to make these in the microwave, which also takes only 5 minutes in total to prepare them ... and it's very easy!

Ingredients for 8 units:

- 1 teaspoon of butter

- 1 teaspoon of sugar

- 1 teaspoon of vanilla sugar

- 1 pinch of salt

- 1 egg yolk

- 4 teaspoons of flour

Recipe:

- Put the butter in a bowl and melt it in the microwave for approximately 30 seconds.

- In the same bowl, add the two types of sugar and a pinch of salt and mix well.

- Add the egg yolk and mix well again.

- Incorporate the flour little by little, mixing again until all the ingredients are well integrated and a soft but manipulable dough remains.

- On the glass plate of the microwave, place a sheet of baking paper cut into the shape of the plate.

- Place several teaspoons of the dough on the sheet, well separated from each other, since each will be a cookie and if you place them a short distance away, when they are cooked they will be joined.

- Cook them in the microwave for 45 seconds at 800W, if when you open you see that they are not made yet, cook them for 10 seconds more until they are well done but soft.

*Tip for cookers: We have made the basic cookies, but you can add if you like chocolate chips (to make cookies similar to chips ahoy), a little liquid chocolate, caramel... what you want!

Bon appétit!

Rice with mushrooms and bacon in CrockPot

Today we bring you the recipe of a delicious rice in Crock Pot, it is the first time we dare to prepare it and the truth is that it has been very delicious, we will repeat for sure!

Ingredients:

- 5.6 oz of pump rice

- 7 oz of mushrooms

- 3.5 oz of bacon

- 1/2 onion

- Parmesan cheese

- Chicken broth

- Salt

- Black pepper

Recipe:

- Clean the mushrooms and cut them into slices.

- Peel the onion and cut it into small squares.

- Introduce mushrooms, onion, bacon and a small drizzle of broth into the Crock Pot.

- Kitchen in HIGH for 2h.

- Add the rice and pour more broth until it covers a couple of millimeters more than the rice.

- Sprinkle a little salt and black pepper and mix all the ingredients well.

- Kitchen in HIGH 1h more.

- Grate Parmesan cheese.

- Sprinkle the cheese on top, mix well and serve immediately.

Bon appétit!

Artichokes Cream

Today's recipe is perfect to take as a starter or light dinner, since, in addition, its main ingredient are artichokes, which is a diuretic food and perfect to take care of our health.

Ingredients for 2 servings:

- 6 artichokes

- 1 potato

- 1 onion

- 1 leek

- 2 cloves of garlic

- 1 tomato

- Salt

Recipe:

- Wash the tomato well.

- Peel the onion and garlic cloves.

- Wash the potato, peel it and cut it into pieces.

- Wash the leek well and remove the green part.

- Wash the artichokes, remove the part of the stem and the first leaves of the outer part, which are harder, until you reach the heart.

- Also cut the tip of the artichokes.

- Cook all the vegetables in boiling water with a pinch of salt for 20 minutes.

- Drain the vegetables and reserve the cooking water.

- Place the vegetables in a glass suitable for the blender and beat everything well until you have a homogeneous cream.

- Add cooking water to make it lighter and mix well.

- Strain the cream to remove the strands of the artichokes.

*Tip: if you want you can cut a couple of thin slices of artichokes, fry them in olive oil and place them on the cream, or place a couple of slices of goat cheese on it, so they will melt with the heat of the cream. It's great both ways!

Bon appétit!

Potaje in Crock Pot

The weather is so much cold, so we really want stews and hot dishes, such as this stew, which we have prepared in our slow cooker. Take note!

Ingredients for 2 servings:

- 4.5 oz of chickpeas

- 9 oz of desalted cod

- 2 eggs

- 3.5 oz of fresh spinach

- 4 cloves of garlic

- 1 bay leaf

- 1/2 onion

- 1 teaspoon of sweet paprika

- Olive oil

- Salt

Recipe:

- Cook the eggs for 10 minutes in boiling water with a pinch of salt.

- Let them cool, peel them, cut them into wedges and reserve.

- Soak the chickpeas for at least 8 hours.

- Drain the chickpeas and put them in the bowl of the Crock Pot along with the cloves of garlic (unpeeled) and the bay leaf.

- Kitchen 9 hours in HIGH.

- Meanwhile, peel the onion and cut it into small squares.

- In a pan with a drizzle of olive oil, sauté the onion until it is transparent.

- Remove the pan from the heat, add the paprika and mix well.

- Clean the cod by removing the thorns and cut it into squares of approximately 2cm. Reserve.

- When the chickpeas are well cooked, add the spinach to the pot and stir-fry and cook for 30 more minutes.

- After this time, turn off the Crock Pot and add the cod and boiled eggs.

- Mix gently, let it sit together for 10 minutes and serve.

Bon appétit!