Fish broth

Today we are going to teach you how to prepare a fish broth or stock, to be able to use when you make a seafood paella. It is very easy to make and you can freeze it in glass jars to use it later, so we usually make more and freeze it to use it when we need it.

Ingredients:

- 1 monkfish head

- 10 oz of assorted fish

- 5 crabs

- 8 heads of prawns

- 1 carrot

- 2 pear tomatoes

- 1 onion

- 1/2 leek

- 4 cloves of garlic

- 2 ñoras

- 3 bay leaves

- A pinch of saffron

- Olive oil

- Salt

Recipe:

- Peel and divide the garlic into very small pieces.

- Wash the vegetables and peel the onion, carrot and leek.

- In a large pot with a drizzle of oil, add the minced garlic and sauté it until golden over medium heat.

- Hydrate the ñoras in a bowl with water for a few minutes and remove the tail and the seeds from inside.

- Add the ñoras to the pot and stir for a few seconds.

- Add the onion as well and let it brown.

- Then add the leek, tomato and carrot, cut into small pieces and let the sauce cook together.

- When all the vegetables are well sautéed, add the prawn heads, the crabs and cook for a few more minutes.

- Pour 4 liters of water and heat over high heat.

- Sprinkle a little salt and saffron.

- Let it boil for half an hour and then add the whitebait and the monkfish head.

- Add the bay leaves.

- Lower the power to medium heat and let it boil for 20-25 minutes.

- Once this time has passed, let the bottom rest for at least 6 hours to enhance its flavor.

- Strain it to remove the vegetables and fish and store it in glass jars.

Bon appétit!

Banana and Dulce de Leche Sponge Cake in Crock Pot

Today we teach you how to prepare a delicious banana and sweet sponge cake that we prepare in our Crock Pot during confinement, as you know, we do not have an oven, but we really wanted a sponge cake, so we were encouraged to make it in the pot and the result is fantastic.

Ingredients:

- 2.11 oz of butter

- 2.46 oz of brown sugar

- 1 beaten egg

- 3.5 oz of flour

- 1/2 teaspoon of baking soda

- 1/4 teaspoon of salt

- 4.4 oz of very ripe bananas

- 1.05 oz of semi-skimmed milk

- 1 tablespoon of dulce de leche

Recipe:

- Place several strips of baking paper inside the bowl of your Crock Pot to cover the inside and then the cake will not stick.

- Preheat the pot for 30 minutes on HIGH with the lid on.

- Sift the flour and baking soda together and reserve in a bowl.

- In a large bowl, add the butter with ointment texture and brown sugar and mix well with a few rods until completely integrated.

- Incorporate the beaten egg little by little until it mixes well.

- Puree the ripe banana by crushing it with a fork and adding it to the bowl.

- Add the flour little by little, beating continuously with the rods so that it is completely integrated.

- Pour in the milk and mix again.

- Add the contents of the bowl to the Crock Pot once it has preheated, place a cloth on top to absorb the moisture, and put the lid on it.

- Cook for 2 hours on HIGH.

- After this time, uncover the pot, let it cool completely and remove from the mold.

Bon appétit!

Eggs with bechamel

The recipe that we are going to teach you today reminds us of our childhood, since we used to eat these eggs with bechamel quite often and we loved them. Now we eat them from time to time but they are still a star dish at home.

Ingredients for 6 units:

- 4 eggs

- 1.5 oz of butter

- 1.1 oz of flour

- 17.6 of semi-skimmed milk

- Salt

- Breadcrumbs with garlic and parsley

- Olive oil

Recipe:

- Cook 3 eggs in boiling water with a pinch of salt for 10 minutes.

- Let them cool, peel them and cut them in half.

- In a medium skillet, heat the butter over medium heat to melt it.

- Add the flour and stir with a few rods to brown it a little.

- Pour the milk little by little and sprinkle a pinch of salt while stirring continuously with the rods until it thickens.

- Place a sheet of parchment paper on a large tray and put the base of the bechamel sauce for the 6 halves of the eggs (a couple of tablespoons for each one and they are well separated from each other).

- Place one half face down on each bechamel base and cover each egg half completely with more bechamel.

- Let it cool in the fridge until it hardens.

- In a small bowl, beat an egg and pass each of the eggs with bechamel.

- Then, roll it in breadcrumbs.

- Fry it in a saucepan with plenty of hot olive oil for about a minute.

Bon appétit!

Microwave roasted red pepper

Today's recipe is a classic in our house, since, as you know, we do not have an oven, so we adapt all the recipes we can to make them in the microwave. We wanted to share with you this recipe for roasted peppers because it is very easy, it does not stain anything and the peppers, once cooked, last perfectly for several days in the fridge.

Ingredients:
- 2 red peppers
- Olive oil

Recipe:
- Wash the peppers well and dry them with absorbent paper.
- In a microwave-safe dish (we have used a pyrex one), place the two peppers, one next to the other but without touching.
- Pour a splash of olive oil in a small bowl and, with the help of a kitchen brush, paint both peppers on all sides.
- In case you do not have a brush, spread the oil on the peppers with your hands.
- Put them back in the dish and cook them in the microwave for 7 minutes at 800W.
- Then, turn the peppers over and cook them another 7 minutes at the same power.
- Once you have cooked them above and below, cook them 1 minute more on each side.
- Take them out of the microwave and cover the source with aluminum foil.
- Let the peppers rest and sweat until they cool completely (you can see how they look in the photo below).
- Peel them carefully.

Unpeeled roasted red pepper

Peeled roasted red pepper

Bon appétit!

Meatballs with Pumpkin Sauce at CrockPot

Today we bring you a new recipe in our slow cooker, you know that we have used a lot our CrockPot since we bought it, and this is a recipe that we will repeat for sure.

Ingredients for 2 servings:

- 14 oz of mixed minced meat

- 1 egg

- 1 clove garlic

- Bread crumbs

- Chopped parsley

- Salt

- Black pepper

- 10 oz of pumpkin cream

- 1 medium potato

Recipe:

- Prepare the pumpkin cream in advance and let it temper.

- Chop the garlic into very small pieces.

- Mix the minced meat with the egg, the chopped parsley, a pinch of salt and pepper and a little breadcrumbs.

- Shape the meatballs and insert them into the CrockPot.

- Wash, peel the potatoes and cut them into squares.

- Add them to the pot along with the meatballs.

- Pour the pumpkin cream on top and move the bucket a little so that it is distributed well at the bottom.

- Cover the pot and cook on HIGH for an hour and a half so that they are juicy.

Bon appétit!