This recipe is a modern version of spicy potatoes, such a typical serving of Madrid. We love it!
Ingredients for 6 pcs:
- 2 large potatoes
- Olive oil
- 1 clove of garlic
- 1/2 spicy red pepper
- 1 teaspoon of paprika
- 1/4 cup of white wine
- 3.4 oz of tomato sauce
- 6 tablespoons of mayonnaise
Recipe:
- Wash and peel the potatoes.
- Cut into three pieces of 3 fingers high approx.
- Using a scooper, empty the center of the potato pieces but not to the background.
- Fry them for 20 minutes in a pot with olive oil (the cover) over medium-low heat to glaze.
- While the potatoes are frying, you can do the sauce.
- Peel, cut the garlic in slices and fry them in a pan with a little oil.
- When they start to brown, add the spicy red pepper cut into small pieces.
- Take it back a moment from the heat, add the paprika, stir well to mix it and pour the white wine quickly so that the paprika does not burn.
- Put back on fire, let reduce a little broth and add the tomato sauce.
- Whisk all using a mixer until you have an uniform cream.
- Drain the potatoes and remove excess of oil with paper towels.
- Place in a bottle the spicy sauce and the mayonnaise in another one and fill the holes of the small boats of potato at the same time, so that half fill each with every sauce.
- Move the sauces in circles using a toothpick to make the presentation more original.
Bon appetit!
Today we have dared to make this Japanese recipe, because we love sushi. It's a bit laborious but worth it, overcome challenge! ;-)
Ingredients:
- 9 oz of special rice for sushi
- 12 oz of of water
- 2 tablespoons of vinegar of rice
- 1 tablespoon of sugar
- 1 pinch of salt
- 1 fresh salmon loin
- 2 loins of sole
- 1 egg
- 3 sheets of nori seaweed
- 1/2 cucumber
- 1/4 avocado
- 3 crab sticks
- Sesame seeds
- Soja sauce
Recipe for rice:
- Wash the special sushi rice 3 times in cold water to remove the starch.
- In a pot with cold water, put the rice to boil over medium-high heat until the water starts to boil.
- Then reduce the heat and boil during 15 minutes or until rice has absorbed all the water. Put the lid on the pot throughout the process.
- Once the rice is cooked, let stand off the heat but in the pot for 5 minutes.
- Mix in a bowl two tablespoons of rice vinegar, sugar and a pinch of salt (do not throw too much, because after we eat the sushi with soy sauce, which is already salt itself).
- Add the rice and stir well so that everything is well mixed with vinegar.
Recipe for maki and california rolls*:
- Spread the rice in a pan with a layer of film over and allow to cool (you can speed up the process a little fanning).
- Place a bamboo placemat to make sushi, placed above a layer of film over and nori (shiny side in).
- Spread a layer of rice above the surface of seaweed, leaving on the end 1 cm unfilled. Do not put too thickly, because then the roll will be too big.
- Put over the stuffed salmon, avocado, cucumber and crab.
- Start rolling with the help of bamboo placemat and the film to form the roll.
- Cut the roll into 6-8 pieces of equal thickness.
*For the california rolls the process is the same but changing the order of rice and seaweed: you need to put a layer of rice, seaweed and after, the filling.
Recipe for Niguiris:
- Take a small ball of rice with your hands and mold it until you have the elongated shape.
- Make a thin omelette, without bending it, to be of a single layer.
- Cut the salmon, sole and omelette strips the same as the rice ball and place on top.
All accompanied with a little soy sauce. If you like, I can also do wasabi and ginger, but not essential.
Bon appetit!
Today we have prepared this dish of spaghetti with pesto sauce without gluten that Schär brand has sent us, because they are specialized in gluten-free products, with a wide variety of them that you can see and buy comfortably on their website.
Ingredients for 2 servings:
- 7 oz of spaghetti gluten free
- 1.8 oz of fresh basil
- 3.5 oz of fried almonds
- 1 clove of garlic
- Salt
- Olive oil
Recipe:
- Cut into small pieces using a grinder the basil, almonds and garlic.
- Add olive oil until it covers the above mixture and stir a few seconds to mix well.
- Boil the spaghetti for 10-12 minutes.
- Drain and mix them with the sauce.
Bon appetit!
We love today's recipe, is very rich, light and very fast to do, just perfect!
Ingredients for 2 servings:
- 1 fresh salmon loin
- 1 egg
- 1 tablespoon of capers
- 3 units of crab sticks
- 1/4 of onion
- 1/4 of cucumber
- Black pepper
- Paprika
- 3 tablespoons of mayonnaise
- 1 tablespoon of mustard
Recipe:
- Cook the egg in boiling water for 10 minutes.
- Cut into squares egg, crab sticks, onion and cucumber.
- Cut the tenderloin salmon into slices, reserve one for decorating above and the other also cut into squares.
- Add the capers, mayonnaise and mustard and mix well.
- Sprinkle 1/2 teaspoon of paprika and a pinch of black pepper and mix again.
- Serve using a metal ring and garnish with a slice of salmon that we had reserved.
Bon appetit!
Do you want a healthy and original snack? This recipe is perfect, very tasty and healthy at the same time, ideal for kids who doesn't want to eat vegetables!
Ingredients for 4 pancakes:
- 5.29 oz of zucchini
- 1.05 oz of Emmental cheese
- 1 egg
- 1 tablespoon of cornstarch
- Chopped parsley
- Salt
- Pepper
Recipe:
- Wash and grate the zucchini with a grater. Leave it in a colander for half an hour or so for all the water to drain well.
- In a large bowl beat the egg, add a little salt, pepper, chopped parsley, flour corn, zucchini and grated Emmental cheese and stir until everything is well mixed.
- In a small skillet, pour a few drops of olive oil and take two large spoonfuls.
- Let nicely browned, then turn it with a silicone spatula.
- Pour a few drops of oil every time you are going to make a new pancake.
Bon appetit!
