Fried tacos

Today we bring this delicious appetizer that is prepared in a moment, and it is also a perfect recipe of use with the ingredients that we have at home (if you want to do it with the same cheese as us, participate in our giveaway here, and get it!). What would you fill them with?

Ingredients for 10 units:

- 5 corn tacos

- 2 tablespoons of Manchego cheese cream Record

- 1/4 wedge of cured cheese from Record Cheese

- 1.7 oz of turkey in tacos

- A piece of leek about 4cm

- 1/4 onion

- Olive oil

Recipe:

- Peel the onion and leek and cut into small squares.

- In a frying pan with a little olive oil, sauté the onion and leek over medium heat until golden.

- Add the turkey tacos and mix it 30 seconds more.

- Grate the cured cheese.

- In a bowl mix the cream cheese with leek, onion, turkey and grated cheese until all the ingredients are well integrated.

- With a round metal mold, cut two small rounds of each of the corn tacos.

- Place one teaspoon of the mixture in the center of each mini corn taco.

- Roll each taco and fix with a toothpick.

- Fry the tacos in a frying pan with a pinch of olive oil over a high heat for 15 seconds on each side.

- Place in a dish with absorbent paper to remove excess oil.

Bon appétit!

Coffee Pudding

This post is dedicated to everyone who has ever wanted something sweet but did not have anything at home ... there are no more excuses! In 5 minutes you have ready this delicious coffee pudding :-)

Ingredients for 2 units:

- 3.5 oz of milk

- 1 egg

- 1 spoon of sugar

- 4 tablespoons of coffee

- 2 tablespoons of flour

- Sugar glass

Recipe:

- In a large bowl, beat the egg with the sugar.

- Add milk, coffee and flour.

- Mix well until you have a uniform cream.

- Pour into a silicone mold and cook in the microwave for 2 minutes at 800W.

- Check that the pudding is made by pricking with a toothpick, if it comes out clean it is at its point.

- Sprinkle a little glass sugar on top.

Bon appétit!

Biryani Rice

Today we present you this international recipe, typical of India, that we learned in an Indian cuisine course.

Ingredients for 2 servings:

- 5.3 oz of basmati rice

- 10.6 oz of water

- 3 tablespoons of Indian seasoned oil 

- 1 teaspoon of ground ginger

- 1 sachet of ground saffron

- 1 clove

- 1 onion

- 2 teaspoons of fresh coriander

- 2 teaspoons of garam masala

- 2 tablespoons of milk

- 1/2 red pepper

- 1/2 green pepper

- 1/4 leek

- Cashew nuts

- Almonds

- Salt

Recipe:

- In a small bowl, pour the milk and sprinkle the saffron.

- In a saucepan with hot oil, insert the clove and let it infuse.

- When it has flavored, remove the clove.

- Peel and cut the onion into small squares.

- Add it to the saucepan with the oil and sauté.

- Sprinkle a little salt over and stir.

- Wash and cut into squares the peppers and leek.

- Add them to the onion until everything is browned.

- Incorporate all spices: ginger, coriander, garam masala and saffron with milk.

- Add the rice and the water and raise the fire until it starts to boil.

- Add cashews and almonds to taste.

Bon appétit!

Pickled tuna with cream cheese and artichokes

We love to innovate and mix ingredients to try new creams, and more if they are healthy and rich as today, combined with the marinated tuna is delicious. Remember that you can win these cheese and two more if you participate in our giveaway here (only for USA!!).

Ingredients for 2 servings:

- 2 tuna fillets

- 2 artichokes

- 1/2 wedge of semi-cured cheese from "El Zócalo"

- 1 tablespoon of coarse salt

- 1/2 tablespoons of ground black pepper

- 2 bay leaves

- 1/2 tablespoon of chopped parsley

- 1/2 tablespoon of dried thyme

- 1 tablespoon of sweet paprika

- 1/2 liter of olive oil

- 1/4 liter of wine vinegar

Recipe:

- Cut the tuna dice approximately 2 cm.

- Introduce them in a large casserole so that most of the dices are in the base of the same.

- Add the coarse salt, the bay leaves, the ground black pepper, the thyme and paprika.

- Remove the tuna dices to mix well with all spices.

- Pour the vinegar and the oil.

- Heat it over very low heat and when it starts to boil, cut down the fire and let the tuna is finished of picking in its own juice.

- Once the tuna has been tempered, drain it.

- Wash and clean the artichokes.

- Cook in boiling water with a pinch of salt and lemon.

- Drain and beat until you have a cream.

- Grate the cheese and mix with the artichoke cream.

- Heat it so that the cheese melts and re-stir until both ingredients are integrated.

- Put some of the cream and place the dices of pickled tuna on top.

- Sprinkle a little parsley chopped over.

*Tip of cooks: keep in the fridge the juice of the cooking that you have left to re-pick another day more tuna.

CHEESE GIVEAWAY IN THE NETHERLANDS AND BELGIUM!!

We want to dedicate today's post to a Spanish brand of Manchegos Cheese with which we usually collaborate, so we know perfectly the most of their products. These are Record Cheese, and we would like to congratulate them because they have recently received an important award for the best Cured Cheese with Denomination of Origin, congratulations!!

They are a traditional brand that was founded more than 100 years ago, in 1915, that has managed to renew itself but maintaining the traditional methods when making their cheeses, and you know it when you eat their products, because they keep all their flavor.

In addition to the traditional cheeses, they have revolutionized the market with their creams of cheese. The first was the cheese cream with Manchego Cheese, but a few months ago they launched the delicious cheese creams of different flavors: goat's cheese cream, goat's cheese cream with honey, sheep’s cheese cream with boletus and sheep’s cheese cream with piquillo peppers.

They have a wide variety of cheeses: sheep, sheep in olive oil and mixed milk cheese of sheep, goat and cow. In our blog you can find many recipes with them!

We especially like 3 cheeses, the first is Manchego Cured Cheese with Denomination of Origin, made with pasteurized milk of a sheep from La Mancha and with a cure of 6 months. We have made some recipes with it like Tartlets of canons, cheese and pine nuts, Gourmet salad with cured deer, Noodles with truffle and cheese, Crocanti of blood sausage with honey and crunchy cheese, Summer salad or Tagliatelle with cheese sauce and spinach.

Tagliatelle with cheese sauce and spinach

The second is matured goat cheese, made with pasteurized goat's milk. We prepared a vegetarian zucchini burger like this:

Vegetarian zucchini burger

The third one is the Iberian Cheese made with pasteurized cheese of cow, goat and sheep, which has a cure of 6 months. We cooked Potato cubes with cheese sauce, Eggs stuffed with foie and cheese with truffle pearls and Cheese baskets with pisto. 

Potato cubes with cheese sauce

For all this, we want you to also try their cheeses and we are going to draw a basket like the one in the first image, which contains:
- 1 Manchego Cured Cheese with Denomination of Origin of 1kg.
- 1 Goat cheese of 1kg.
- 1 Ibérico cheese of cow, goat and sheep of 1kg.

The giveaway will be active from today until November 19th of 2017, the winner will be chosen at random on November 20th of 2017 through the web https://www.random.org/ and will be communicated through the email that you provided in the form. Participations of residents in Belgium and the Netherlands will be accepted. In case that the winner does not answer to the email with their data within a week, the prize will go to the first alternate and Record Cheese will send the prize.

Just fill in your personal data on this link and you will receive an email with the number you have in the giveaway.

You must also be fan of our blog and Record Cheese in any of these social networks and share or retweet the post where the contest is announced.

Twitter Recipes for first cooks
Facebook  Recipes for first cooks
Instagram Recipes for first cooks

Facebook Record Cheese

Good luck to all!!

*We have the winner! The chosen one is Maxine Chowles, from Brussels, Belgium, with number 4. Congratulations!!