This recipe is much easier than it may seem on first and I assure you the result is spectacular.
Ingredients for 2 servings:
- 7 oz of cheese
- 7 oz of cooking cream
- Black pepper
- Hot pepper confit
Recipe:
- Grate the cheese using a grater.
- In a saucepan, pour the cooking cream and grated cheese and heat over low heat until cheese is rolled back.
- Stir to mix well with the cream until you have a uniform cream.
- Pour into a silicone mold with the shape you want and let it warm to room temperature.
- Then enter it in the freezer for about 4 hours.
- If you want to serve as a bonbon get him out a few minutes before serving, if you prefer them with the texture spreadable, remove it from the freezer after 4 hours and reserve it in the fridge.
- Pour over hot pepper confit.
Bon appetit!
Today we combine two typical recipes for picnicking on the beach... To make the omelette stuffed with Russian salad, what a delight!
Ingredients for 4 servings:
- 1 potatoes omelette
- 1 large potato
- 1 carrot
- 1 can of tuna
- 5 red peppers
- 1 can of cooked peas
- 10 green olives
- 1 egg
- Mayonnaise
Recipe:
- Using a knife, click the top of the container of the omelette and cook in the microwave for 5 minutes.
- Cut the omelette in half and separate the two halves.
- Wash the potatoes and carrots and cook in boiling water until soft.
- In a separate saucepan, cook the egg for 10 minutes in boiling water.
- Drain the tuna, peppers, peas and olives.
- Cut the peppers into small pieces and sliced olives.
- Peel the potatoes, carrots and egg and cut into squares.
- Mix all ingredients in a large bowl.
- Add the mayonnaise and stir well.
- Fill the omelette with Russian salad and place the top of the tortilla.
Bon appetit!
Today's dish is very simple but with premium ingredients, especially the Iberian secret, it's irresistible!
Ingredients for 2 servings:
- 10.6 oz of Iberian pork
- 1 red onion
- 1 potato
- 3.5 oz shiitake mushrooms
- 1 clove of garlic
- Reduction of Modena
- Chopped parsley
- Salt
- Pepper
Recipe:
- Peel and cut the onion into small squares.
- Peel the garlic and make a slit in the center.
- In a pan with a little olive oil fry the onion and garlic until onion is soft.
- Drain the mushrooms, cut them into pieces and add them to the pan.
- Fry everything until the ingredients are golden and sprinkle some chopped parsley. Remove the garlic.
- Wash, peel potatoes and, using a mandolin, cut into long strips to wrap the meat after serve.
- In another pan with little oil, fry the potato strips until soft (without toasted).
- Shreds the Iberian pork, add salt and pepper and fry in the same pan where you've made the potato with a little oil.
- Sprinkle a little chopped parsley and a drizzle over reduction of Modena and stir well.
- Serve in the center mushrooms with onion, wrap around with the potato strips and place in the center the Iberian pork strips.
- Decorate with some reduction in Modena.
Bon appetit!
Today we made these cannelloni stuffed with green asparagus and turkey that we have liked so much. The good thing about this dish is that the filling can be changed to whatever you have in the fridge at that time, they are very versatile!
Ingredients for 2 servings:
- 8 sheets of precooked pasta for cannelloni / lasagna
- 2 ozof turkey cut in a thick slice
- 6 green asparagus
- 1/4 of onion
- 8 tablespoons of bechamel (You can see how to do it here)
- Olive oil
- Salt
- Black pepper
Recipe:
- Place the cannelloni pasta sheets in hot water for 20 minutes.
- Wash the asparagus in cold water, remove the stem and cut into pieces.
- Peel and cut the onion into julienne.
- Cut the turkey into cubes.
- In a skillet with a little olive oil, fry the asparagus and onion until soft.
- Add the turkey and fry for two more minutes.
- Sprinkle a little salt and pepper and stir.
- Drain the sheets for cannelloni and begin to fill them, reserving 4 asparagus tips for garnish.
- Pour over 4 tablespoons of bechamel on each plate.
- Place 2 asparagus tips on each plate.
Bon appetit!
Today we propose two different recipes with oil cakes with anise, you have to try them, they are very rich with both sweet and salty.
Ingredients and recipe of anise cake with blue cheese, pear and nuts:
- 4 oil cakes with anise
- 3.5 oz of Roquefort cheese
- 1 pear
- 6 walnuts
Wash, peel and cut into very thin slices the pear.
Place the pear slices on the cake with anise.
Cut cheese into small cubes and place them on the pear.
Cut into small pieces and sprinkle nuts over the cake.
Heat it in the microwave at 800W for 30 seconds to melt Roquefort cheese.
Ingredients and recipe of anise cake with tropical fruit salad:
- 4 oil cakes with anise
- Pineapple
- Papaya
- Guava
- Oregano
Wash, peel and cut into very small pieces the tropical fruits.
Mix them well and place them on anise cakes.
Sprinkle some chopped oregano on top.
Bon appétit!
