Rice soup

Although we are almost in the summer, I haven't been able to avoid giving you the recipe of my favorite soup, the rice one, either winter or summer, I always like it!

Ingredients:
- Chicken broth*
- 4.5 oz of rice 
- 1 egg
- 3 oz of york ham

Recipe:
- To prepare the broth*, put in a pot: 1 onion, 1 leek, 1 potato, 2 carrots, 1 chicken bone, 1 hen thigh, salt and 2.5 liters of water.
- Let it cook for 2 hours and then strain the broth with a strainer.
- In a saucepan, cook the egg in boiling water with a pinch of salt.
- Then peel it and cut it into small squares.
- Cut the ham also in squares.
- In a pot, heat the broth until it boils and introduce the rice.
- It should cook about 20 minutes, until it is at its point.
- When you see that the rice is practically ready, add the egg and the ham and let it cook everything together two more minutes.

Bon appétit!

Rice balls with crab

Today we want to teach this recipe very similar to sushi for its ingredients but more original.

Ingredients:

- 3.5 oz of rice for sushi

- 4 fingers of leek 

- 4 sticks of crab 

- 2 tablespoons of rice vinegar

- Black sesame

- Soy sauce

- Wasabi

Recipe:

- Wash the rice 3 times to remove the starch.

- In a pot, pour 7 oz of cold water and cook the rice over low heat and with the lid on for about 15 minutes or until the water has evaporated.

- When it is at its point, spread it on a tray, pour the rice vinegar, mix well and let it cool.

- In a chopper, mash the leek and the crab sticks.

- Mix together with the rice and a pinch of wasabi and stir so that everything is well integrated.

- Shape balls of the same size with your hands.

- Roll them over the black sesame.

- Serve together with soy sauce to moisten them.

Bon appétit!

Risotto with cream cheese

Risottos are one of our favorite dishes with rice, for being so sweet, juicy and for having as many possibilities as ingredients you can think of.

Ingredients for 2 servings:

- 6.4 oz of rice special for risottos 

- 24.7 oz of water

- 1 tablet of vegetable broth

- 3.5 oz of cream cheese

- 12 Piquillo peppers

- 1/2 leek

- 1/2 onion

- 3.5 oz of turkey ham

- Olive oil

- White wine

Recipe:

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

- Drain the Piquillo peppers and cut them in the same way, just like the turkey ham.

- Undo the vegetable stock in 24.7 oz of water and heat in a saucepan over medium heat until well mixed.

- In a large skillet with a dash of olive oil, sauté the onion and leek over medium heat until they are tender.

- Add the Piquillo peppers and the turkey and saute for two more minutes.

- Pour the rice and stir again to mix all the ingredients well.

- Pour a little splash of white wine and let the alcohol evaporate.

- Add the vegetable broth in two batches and let it boil until the rice is at its point, but without the broth has evaporated completely.

- Turn off the heat and add the cream cheese.

- Stir continuously until well mixed with all the rice and the cheese is undone.

Bon appétit!

Turkey and strawberry salad

With the good weather we want to eat light salads, that's why we propose this one that also includes strawberries, we love the salads with fruit!

Ingredients for 2 servings:

- 3.5 oz of fresh spinach

- 4 slices of turkey

- 10 slices of goat cheese 

- 8 strawberries

- Olive oil with saffron 

- Toasted sesame seeds

- Black sesame seeds

Recipe:

- Wash the leaves of spinach and cut them into pieces.

- Cut all the slices of turkey together into squares so that several layers remain together.

- Wash the strawberries and cut them into slices.

- Cut the goat cheese into slices.

- Add all the ingredients in a bowl.

- Sprinkle over the toasted sesame seeds and black ones.

- Pour a splash of olive oil with saffron on top.

Bon appétit!

Cream of fried banana with honey and saffron caramel

Today we present you this original dessert that, served very fresh, is ideal for summer.

Ingredients for 2 servings:

- 4 ripe bananas

- 2 tablespoons of margarine

- 6 honey and saffron caramels 

- 8 tablespoons of milk

- 2 strawberries to decorate

Recipe:

- Peel the bananas and cut them into slices.

- In a frying pan, heat the margarine until it is undone and fry the banana until golden.

- Beat with blender until smooth.

- Add the milk and beat again so that the texture is that of a light cream.

- Heat the candies over very low heat with a tablespoon of water until the texture is liquid.

- Pour over the candy cream and mix well with a spatula making wrapping movements.

- Serve the fried banana cream and let cool in the refrigerator.

- Cut the strawberries in the center, without cutting completely, and place in the cup to decorate.

Bon appétit!