Black pudding pate with pine nuts and quail egg

Today we present the recipe of a simple but very delicious appetizer, in 5 minutes you will have prepared it and will be a success among your guests.

Ingredients for 10 units:

- 1 jar of black pudding pate with pine nuts

- 10 round toasties

- 10 quail eggs

- Olive oil

- Salt

Recipe:

- Spread a generous layer of black pudding and pine nuts pate on each toast.

- Using special scissors for quail eggs, or a fine knife, break the shell of the quail eggs very carefully so that the yolk does not break.

- In a frying pan with very hot olive oil, fry the eggs one by one.

- Sprinkle a pinch of salt over each egg when they are in the pan.

- Place one egg on each toast.

Bon appétit!

Potato stuffed with meat and cheese

Today's recipe is very simple and it is the typical that get you out of any hurry, there is no one to resist! You can participate in our giveaway and win 3 wedges like this cheese here!! 

Ingredients for 2 servings:

- 1 large potato

- 5.3 oz of minced meat

- 1/2 leek

- 1/2 onion

- 1/2 green pepper

- 1/2 wedge of Manchego cheese from "El Zócalo"

- Salt

- Ground black pepper

- Olive oil

Recipe:

- Cook the potato in a casserole with boiling water and a pinch of salt.

- Wash the green pepper and leek.

- Peel the onion.

- Cut into small squares the green pepper, leek and onion.

- In a frying pan with a dash of olive oil, sauté the vegetables until they are tender.

- Add the minced meat and stir occasionally until golden.

- Sprinkle a little salt and pepper and stir again to mix well.

- Cut the potato in half and empty it with the help of a spoon.

- Fill with the mixture of meat and vegetables.

- Grate the cheese on top of the meat.

- Put 20 seconds in the microwave at maximum power for the cheese to melt.

Bon appétit!

Partridge paté with caramelized apple

Today's recipe is a classic, but let's give it a little spin using this gourmet partridge pate, which gives it a very special and intense flavor.

Ingredients for 10 units:

- 10 small toasties

- 1 pot of partridge pate 

- 1/2 apple 

- 1 teaspoon of margarine

- 1 teaspoon of sugar

Recipe:

- Wash and peel the apple.

- Cut into small squares.

- In a small skillet, heat the margarine over medium heat until it is undone.

- Saute the apple over low heat continuously.

- Sprinkle the sugar on the apple and continue stirring until the sugar is mixed well with the apple and it is caramelized.

- Spread a generous layer of partridge pate on each toast.

- Add a little caramelized apple over the pate.

Bon appétit!

Vol-au-vent with dry tomato pate, mozzarella and pesto

Today we propose you a very easy to prepare and very fast recipe, in 5 minutes it's ready and the mixture of ingredients is delicious, it's a must in our celebrations!

Ingredients for 15 pcs:

- 1 can of dry tomato pâté 

- 15 vol-au-vent

- 1 scoop of fresh mozzarella

- Pesto sauce (you can see the recipe here)

Recipe:

- Place the vol-au-vent on a smooth board.

- Drain the mozzarella ball and cut it into small squares.

- Pour a tablespoon of pesto sauce into each vol-au-vent.

- Place 2-3 squares of mozzarella inside.

- Fill the rest of the vol-au-vent  with the dry tomato pâté.

Bon appétit!

Tuna and surimi cake

Today we propose you this delicious recipe that is perfect for dinner or as an appetizer, do you dare to prepare it?

Ingredients for 2 servings:
- 2 cans of surimi sticks in pieces 
- 1 egg
- 1 can of bonito in oil 
- 6 red peppers
- Chopped parsley
- 2 tablespoons of milk
- 3 tablespoons of mayonnaise
- Salt

Recipe:
- Beat the red peppers in a glass suitable for the blender until it forms a thick cream and without lumps.
- Add the milk and stir until both ingredients are mixed well and the sauce is lightened.
- In a saucepan with boiling water and a pinch of salt, cook the egg for 10 minutes.
- Place two tablespoons of pepper sauce on the plate where you go to serve.
- Drain the bonito and put a layer with the help of a round metal mould.
- Add a tablespoon and a half of mayonnaise to keep the cake.
- Place a layer of crab sticks in pieces over the mayonnaise.
- Peel the cooked egg and shred it with a fine grater.
- Put a layer of grated egg on the surimi.
- Sprinkle a little parsley chopped over.

Bon appétit!