Today we present this tasty recipe of chicken stuffed with asparagus and ham. What an awesome mix!
Ingredients for 2 servings:
- 2 chicken breasts
- 2 slices of ham
- 6 green asparagus
- Salt
- Pepper
- Olive oil
- 4 teaspoons of cream of asparagus (you can see the recipe here)
Recipe:
- Wash the asparagus in cold water and cut the stems.
- Stretch the chicken breasts and extend over the slices of ham to cover the entire surface of the chicken.
- Place 3 asparagus on one end of each chicken breast.
- Start rolling the chicken and put toothpicks to hold it so that it will not open.
- Sprinkle a little salt and black pepper on the rolls.
- In a skillet with a little olive oil, fry the rolls over medium-low until brown on the outside and done right in the inside.
- Let it warm to room temperature and cut the rolls into pieces of about 2 cm each.
Decorate the plate with asparagus cream.
Bon appetit!
Today we bring you a delicious and very easy appetizer to make us love it, even the smallest of the house can help us to prepare!
Ingredients for 16 mini croissants:
- 1 sheet puff pastry round
- 1 omelette with ham
- 1 egg
- Sesame seeds
Recipe:
- Let stand out of the fridge the pastry sheet for 20 minutes.
- Preheat oven to 180 degrees.
- Once the pastry has hardened, cut into triangles like a pizza (you must have about 12 servings).
- On the outer edge of each of the triangles, make a cut about 2cm in the middle to later roll well each croissant.
- Cut the omelette into small squares approximately 2 cm.
- Place each piece above the cut you made in the pastry.
- Start rolling each croissant inward. Squeeze a little the extremes and the center so that when baking not peel off.
- Place on baking paper in the tray you will use.
- Beat the egg in a bowl and, using a brush, go painting the top of the croissants.
- Sprinkle some sesame seeds on each croissant.
- Bake for about 25 minutes, until you see them already golden.
Bon appetit!
This rice recipe is made with sobrasada, a product typical of Balearic Islands.
Ingredients for 2 servings:
- 7 oz of pump rice
- 3.5 oz of sobrasada
- 1/2 onion
- 3.5 oz of white wine
- 1 chicken bouillon cube of chicken
- 2 glasses of water
- 1.8 oz of grated cheese
- 4 slices of goat cheese
- Olive oil
- Black pepper
- Chopped parsley
Recipe:
- Peel and cut the onion into small cubes.
- In a large skillet with a drizzle of olive oil, fry the onion until soft.
- Peel the sobrasada and add it to the pan, stirring and crumbling it with a wooden spoon until all is well blended.
- Add the pump rice and stir for a few minutes.
- Pour the white wine and stir two more minutes.
- In a saucepan, heat the water with the bouillon cube shredded until you have the broth.
- Begin to add the broth gradually as the rice need it.
- Sprinkle some black pepper over and stir.
- When the rice is ready, remove the pan from the heat and sprinkle grated cheese while you remove.
- Serve the rice and place two slices of goat cheese on top.
- Sprinkle a little chopped parsley on the cheese for garnish.
Bon appetit!
Today's recipe is very light and suitable for any time of year, because it can be eaten cold or hot.
Ingredients for 6 servings:
- 15 green asparagus
- 1 red onion
- 3.5 oz of milk
- 3.5 oz of water
- 1 tablespoon of spreadable cheese
- 1/2 vegetable bouillon cube
- Pepper
- Grated cheese
- Chopped parsley
- Olive oil
Recipe:
- Wash the asparagus in cold water, remove the stems and cut into pieces.
- Peel and cut the onion into small cubes.
- In a skillet with a little olive oil, fry the asparagus and onion until soft.
- Add milk, water and stir well.
- Sprinkle bouillon cube and a little pepper.
- In a glass suitable for blender, add all the ingredients to the glass along with the spreadable cheese.
- Whisk until you have a thick cream.
- Strain in a colander to remove the strands of asparagus.
- Serve in cups and sprinkle some grated cheese and chopped parsley on top for garnish.
Bon appetit!
Today's recipe, besides being healthy and tasty, is prepared with green asparagus, as it is now their season. I always have encouraged use seasonal products because they are cheaper. They are all advantages!
Ingredients for 2 servings:
- 6.5 oz of arborio rice
- 10 asparagus Asperges Madrid
- 3.5 oz of shiitake mushrooms
- 1/2 onion
- 2.6 oz of white wine
- 2 glasses of water
- 1 tablet of vegetable broth
- 1 teaspoon of margarine
- Olive oil
- Black pepper
Recipe:
- Wash the asparagus and cut them off the stem.
- Cut them into pieces of approximately 2cm.
- Cut also the onion and mushrooms into small pieces.
- In a pan with a drizzle of olive oil, fry the asparagus until they begin to brown.
- Add onion and mushrooms and stir occasionally until everything is golden.
- Add the rice and stir for two minutes.
- Pour the white wine and let the alcohol evaporate for a few minutes.
- Sprinkle a pinch of black pepper and stir.
- In another saucepan, heat the water with the vegetable bouillon cube until it falls completely apart.
- Add the broth slowly as the rice need it.
- When the rice is just right, remove from heat, add margarine and stir to mix well with rice.
Bon appetit!
