Ecological vegetables "Sé que como"

Today's post is to thank our friends "Sé que como" this great basket of ecological fruits and vegetables that they have sent us. 

For those who do not know them yet, it's a company that sells ecological products at affordable prices, and certainly worth it! 

The quality of their products are too much better than anyone we find in the supermarket, collected directly from farmers, so there are no intermediary, which means better pricing and a guarantee that the fruit and vegetables will be fresh, and they even bring it to your home! 

We definitely recommend you to try, I include their website here, when you make your order you must enter the code RECETAS COCINILLAS CUPÓN to get a 10% discount on your purchase. 

http://www.sequecomo.com/

Salmorejo

This recipe is perfect for the summer because it's very easy and fast to prepare, and if you serve it cool it refreshes very much, you'll love it!

Ingredients for 2 servings:

- 6 ripe tomatoes

- 2 slices of bread

- 1 clove of garlic

- 2.82 oz of olive oil

- 1 teaspoon of vinegar

- Salt

- 2 slices of ham

- 1 boiled egg

Recipe:

- Save half of the olive oil in a glass in the fridge for 15 minutes.

- Peel the tomatoes and bring them into a tall glass to blender.

- Add the two slices of bread cut into pieces, the peeled clove of garlic, the teaspoon vinegar, the other half of olive oil and a pinch of salt.

- Mix well with the blender until you have an homogeneous and smooth cream.

- Once it is well mixed, gradually add the oil you have saved in the fridge while you still mix it with the blender.

- Part ham into cubes and boiled egg.

- Serve the salmorejo in a bowl and sprinkle over the ham and boiled egg.

*Tip: You can put the salmorejo in the fridge 5 minutes before serving to have it cooler, it’s yummy!

Bon appétit!

Tuna pie in the microwave

I found this recipe on internet and I decided to try it because you don’t spend so much time doing it in the microwave. You can do it when you have guests at home, as it is quick to make and you do not have to make it at the last moment.

Ingredients:

2 cans of tuna (about 5.29 oz)

9 crab sticks

3 eggs

3 tablespoons of ketchup

3 tablespoons of mayonnaise

Recipe:

- In a bowl introduce the drained tuna, crab sticks chopped, 3 eggs, ketchup and mayonnaise.

- Crush it all with a blender until you have an homogeneous cream.

- Pour into a microwaveable dish (I use one of silicone, but if you use one of glass or other material, it is desirable that you grease the dish with a little oil to prevent the cake from sticking).

-Put the dish in the microwave and cook for 7-8 minutes on maximum power.

- We leave it to cool in the same mold and we put 2 hours in the refrigerator to cool.

- After we pour the mold on the plate where we go to serve and decorate it with some lettuce and mayonnaise.

Bon appétit!

Carbonara macaroni

This recipe is what we call wildcard, perfect when you do not know what to do or when you have guests by surprise, as it takes little time to do and likes almost everyone.

Ingredients for 2 servings:

- 7.05 oz of macaroni

- 3.5 oz of bacon

- 1/4 onion

- 5.29 oz of cream

- 2 tablespoons Parmesan cheese

- Olive oil

- Salt

- Ground black pepper

Recipe:

- Boil the macaroni in water with a little salt and a little oil. When they are already cooked drain them.

- Cut the onion and bacon into squares.

- In a pan with a little oil, fry the onion and when it’s golden add the bacon, remove a bit until it is also golden.

- Add the cream and a little salt and pepper and stir until everything is well blended.

- Pour the macaroni in the same pan and add the parmesan cheese, stir well and cook 5 more minutes for the pasta take the flavor of the sauce.

Bon appétit!

Panga fillets with tartar sauce

The Tartana sauce is perfect for any fish, not just the panga, it gives a very original and rich touch to any dish.

Ingredients for 2 servings:

- 2 fillets of panga fish

- 1 ½  tablespoons of capers

- 3 tablespoons of mayonnaise

- 10 pickles

- 1/4 of spring onion

- 1/2 tablespoon mustard

- 1 boiled egg

- Oil

- Sal

- Pepper

Recipe:

- Chop into very small pieces the capers, pickles, spring onion and boiled egg.

- Add to the mix the mustard and mayonnaise and stir well until everything is well blended.

- In a pan with a little oil, put the panga fish and take a little salt and pepper and let the fish until it’s golden.

- Place in a bowl and pour the tartar sauce over the fish.

Bon appétit!