Pumpkin omelette

Today we bring you a perfect recipe for use, you know that we are very fans of these recipes so as not to throw away any ingredient that we have at home. This time we had a little pumpkin left over from making a risotto, so with a few more ingredients, we made a great dinner in no time. Do you dare to prepare it?

Ingredients:

- 9 oz of clean pumpkin (peeled and without pipes)

- 1 shallot

- 1/4 leek

- 3 eggs

- Salt

- Olive oil

Recipe:

- Cut the pumpkin into very thin slices (you can do it with a potato peeler).

- Peel the shallot and the leek and cut them into very small squares.

- In a large frying pan with a drizzle of olive oil, sauté the pumpkin, leek and shallot over medium heat until golden brown.

- Sprinkle a little salt and mix well.

- When the vegetables are golden brown, drain them well.

- Mix them in a large bowl with the beaten eggs and a pinch of salt.

- In another medium skillet with a few drops of oil, curdle the tortilla for 1 minute on each side. 

Bon appétit!

Pumpkin seeds tijuana

 

You already know that we love recipes to take advantage of ingredients, and in this occasion, we have prepared this recipe that we have seen on Fabián's profile, from MasterChef, who we have followed for a long time because he loves to prepare this kind of recipes, you are going to love it!

Ingredients:

- Pumpkin seeds

- Paprika

- Turmeric

- Garlic powder

- Salt

- Olive oil

Recipe:

- Wash the pumpkin seeds well.

- Boil them for 5 minutes. (This step is not essential, but the seeds will be softer).

- Mix them with all the spices.

- Toast them in a small skillet (without oil) over medium heat until you see that they begin to swell a little.

Bon appétit!

Cheeks in red wine in Crock Pot

 

Today we bring you a spectacular Crok Pot recipe, one of those that you can make on special occasions and that you know never fail. The cheeks are a dish that we used to make in a normal pot, over low heat and being aware of them, but in our slow cooker they come out just as rich and it is much more comfortable. Take note!
 
Ingredients for 2 servings:
- 4 pork cheeks
- 2 carrots
- 1/2 onion
- 1 medium potato
- 2 cloves of garlic
- 7 oz of red wine
- 5.3 oz of crushed tomato
- 1.8 oz of meat broth
- Olive oil
- Black pepper
- Salt
 
Recipe:
- In a saucepan, pour the wine and let it cook over medium heat until it reduces its volume more or less by half. Reservation.
- Sprinkle salt and pepper on the cheeks.
- Brown them in a frying pan with a drizzle of olive oil. Reserve them.
- Wash, peel and cut the carrots, garlic and onion into small squares. 

- Wash, peel and cut the potatoes into slices and then in half.
- Add the carrot, onion, garlic, tomato, meat broth and a pinch of salt to the Crock Pot bucket.
- Place the potatoes on top and then the cheeks.
- Pour over the red wine.
- Cook on LOW for 7 hours.
- Take out the cheeks and potatoes and reserve them on a plate.
- Crush the sauce in a glass suitable for the blender.
- Plate the sauce and place the potatoes and cheeks on top.

Bon appétit!

Tomato sauce in Crock Pot

This week we have prepared tomato sauce in our Crock Pot, something that we usually do almost every week, as we love the result. Once it is cooked, we whisk it and eat it as is, as a sauce for pasta, rice or meatballs for example.

Ingredients:

- 5 branch tomatoes

- 1/2 onion

- 2 cloves of garlic

- 1 bay leaf

- Oregano

- Salt

- Olive oil

Recipe:

- Wash the tomatoes.

- Peel the onion and garlic.

- Cut the tomatoes and onion into chunks and place them in the Crock Pot.

- Add the whole garlic.

- Add the bay leaf, a little salt, a drizzle of olive oil and a couple of teaspoons of oregano.

- Mix all ingredients well.

- Cook on HIGH for 3 hours.

- Remove the bay leaf and beat the rest of the ingredients in a glass suitable for a blender.

*Cooking tip: If you don't like a rustic sauce (you can find a small piece), you can strain it and use the sauce for the dish you prefer and the pieces that remain in the strainer, save them to put them, for example, on toast with a little oil, nothing is thrown away here! 😉

Bon appétit!

Seafood paella

Today we bring you the recipe for one of the most typical dishes in Spain, paella, in this case of seafood, we have prepared two versions, with crayfish and crabs and without them, but the fish stock that we have prepared before is essential in both cases so it has so much flavor.

Ingredients for 4 people:

- 10 oz of Bomba rice

- 1 liter of fish stock (you can see the recipe here)

- 5 oz of monkfish

- 8 mussels

- 8 peeled prawns

- 8 clams

- 1 pear tomato

- 2 cloves of garlic

- 1 ñora

- Parsley

- Saffron

- Salt

- Olive oil

Recipe:

- We start by making the salmorreta (fried tomato, garlic, ñora and parsley), washing the tomato, peeling the garlic and hydrating the ñora.

- In a frying pan with a drizzle of olive oil, sauté these ingredients until golden.

- Grind it in a glass suitable for a blender and reserve the salmorreta.

- Cut the monkfish into large squares.

- Pour a drizzle of olive oil in the paella and add the monkfish with a pinch of salt and cook it until it is sealed.

- Remove the monkfish and reserve it.

- Add the prawns to the paella and cook them until they are done. Reserve it with the monkfish.

- Add the rice and 3 tablespoons of salmorreta and cook it for a couple of minutes.

- Pour in the hot fish stock.

- When it starts to boil, add a few strands of saffron and add salt.

- Let it cook for 8 minutes over high heat.

- Add the monkfish, the prawns, the mussels and the clams. If you add more seafood like us in the second version (crayfish and crabs), add it now too.

- Put lower the heat to medium-low and cook it for another 8 minutes.

- Cover with aluminum foil and let it rest for 5 minutes before serving.

Bon appétit!