Today we present this easy recipe that is spectacular for its presentation and its flavor. It's irresistible!
Ingredients for 2 servings:
- 14 oz of Iberian pork
- 1.5 oz of red onion
- 1.5 oz of of capers
- 1 tablespoon of old mustard
- 1 teaspoon of lemon juice
- 1 tablespoon of soy sauce
- 2 tablespoons of olive oil
- 3 tablespoons of mayonnaise
- 1 tablespoon of Dijon mustard
Recipe:
- Peel and cut the onion into very small pieces.
- Add it to a bowl along with chopped capers into small pieces also, the juice of lemon, mustard, soy sauce and olive oil. Mix well.
- Cut the steak with a knife into small squares and mix with the dressing.
- Meanwhile, in another small bowl, mix mayonnaise and Dijon mustard for mayonnaise mustard.
- Serve using a metal mold to give the round shape and decorate the plate with a little mustard mayonnaise and above the tartar.
Bon appetit!
Today we bring you a super versatile salad that can combine with the ingredients you have in house and the glass presentation is great. They are individual servings, so it is very convenient also to serve and eat.
Ingredients for 2 units:
- 6 tablespoons of grated beets
- 1/2 avocado
- 1 can of tuna
- 6 sheets of green lettuce
- 2 cherry tomatoes
- 2 black olives
- 1/2 Greek yogurt
- 1/4 cucumber
- 1/2 teaspoon of chopped fresh mint
- 1/2 clove of garlic
- Salt
Recipe:
- Drain beets well until all the broth release.
- Drain the can of tuna.
- Wash and cut the lettuce into strips.
- Wash and cut the tomato into 4 slices.
- For the yogurt sauce, peel cucumber, grate it and leave it in a sieve to remove excess water.
- Peel and cut the garlic into small cubes and mix in a bowl with mint, yogurt, a pinch of salt and cucumber when wrung out.
- Part avocado in half, remove the bone, empty it with a spoon and cut the meat into cubes.
- Place in the glass beets, then the avocado, tuna, lettuce and ends with two tablespoons of yogurt sauce.
- Garnish with tomato wedges and a black olive.
Bon appetit!
Today we propose two different recipes with oil cakes with orange, both proposals are sweet and you'll love them!
Ingredients and recipe of orange cakes with brie cheese and bitter orange marmalade:
- 4 cakes of orange
- 12 slices of brie cheese
- 12 teaspoons of bitter orange marmalade
Cut 12 slices of brie cheese and place 3 on each orange cake.
Enter cakes in the microwave for 45 seconds to melt the brie cheese a bit.
Place a teaspoon of bitter orange jam on each slice of brie cheese.
Bitterness jam contrasts with the sweet cake, which carries sugar on top. Delicious!
Ingredients and recipe of orange cake with chicken, soy sauce and fig cake with almonds:
- 4 cakes of orange
- 1 chicken breast
- 1/2 of carrot
- 1/4 of onion
- Fig cake with almonds
- Soy sauce
- Olive oil
- Black pepper
Clean the chicken breast and cut into cubes.
In a bowl, let marinate for 2 hours the chicken breast with soy sauce.
Stir occasionally so that the whole breast is macerate alike.
Wash, peel and cut into thin slices carrot.
Peel the onion and cut into julienne strips.
In a skillet with a little olive oil, fry the carrot and onion until golden.
When they are almost done, add the undrained chicken and stir.
Sprinkle some black pepper over and add the remaining soy sauce that had been macerated with chicken.
Let the sauce reduced for a few minutes.
Place chicken with soy sauce on each of orange cakes and add the diced fig cake with almonds above.
Bon appetit!
Today I want to surprise you with a very typical spanish recipe, surely we all have ever tasted, so it's time to prepare it at home, it's very simple!
Ingredients for 2 servings:
- 2 large potatoes
- 1 package of bacon
- 1 bay leaf
- Salt
- 1 teaspoon of paprika
- 2 cloves of garlic
- Olive oil
Recipe:
- In a pot, put to cook the potatoes with water, a pinch of salt and a bay leaf until soft. Reserve water (not bay).
- Peel the potatoes and flatten with a fork to form a puree.
- Cut the bacon into pieces (each strip into 5-6 parts).
- Peel and cut the garlic into slices.
- In a skillet with a little olive oil, fry over medium heat until golden.
- Remove the pan a moment from heat and add the paprika while you remove continuously to prevent sticking.
- Add a little cooking water from the potatoes to cool paprika.
- Put back the frying pan and let boil for one minute.
- Pour this oil with paprika and garlic over the potatoes and stir well.
- It should have a texture of puree, if they are dry you can add a little more water from cooking the potatoes to the pan to tap the paprika, boil another minute and add it to the potatoes until you have the desired texture.
- In another pan with a little olive oil, fry the bacon over low heat in the part of the skin until it has bubbles and then, fry on each side to crisp.
- When ready, place them on absorbent paper to remove excess oil and then add them to the mash potatoes.
Bon appetit!
Today we propose you the recipe for this gourmet sandwich omelette with baby eels, prawns, arugula and black garlic alioli, a perfect combination!
Ingredients for 2 sandwiches:
- 1/2 rustic bread
- 1 omelette
- 6 tablespoons of black garlic alioli
- 3.5 oz of baby eels
- 12 prawns
- Arugula
- Olive oil
Recipe:
- Cut the bread into two pieces and open it in half.
- In a skillet with a little olive oil over medium heat fry the baby eels and prawns for a few minutes.
- Click with a knife the top of the container of the omelette and cook in the microwave for 5 minutes at full power.
- Cut it in half.
- At the bottom of the bread, spread the black garlic alioli.
- Put the omelette over and cut the ends to have the same shape as the bread.
- Place a few leaves of arugula over the omelette.
- Add a few eels and prawns on top.
Bon appetit!
