Aubergine cannelloni with egg and cream cheese

Today we bring you this delicious starter that you can serve as an appetizer or as a starter, what would you fill it with?

Ingredients for 2 people:

- 1/2 aubergine

- 4 quail eggs

- 4 tablespoons of aspencat sauce 

- 3 tablespoons of cream cheese 

- Oil

Recipe:

- Wash and peel the aubergine.

- Cut it vertically in not very thick strips (1/2 cm approx).

- Sprinkle a little salt on top and leave them in a sieve for 10 minutes to remove the bitterness they have.

- In a pan with olive oil, sauté the aubergine strips until golden.

- Cook the quail eggs in boiling water for 2 minutes.

- Chill and peel the eggs.

- Cut them in half and mix them with the aspencat sauce (made with cod, onion, garlic, red pepper, pickle and olive oil).

- Place a spoonful of the filling at one end of each strip and roll them up to form the cannelloni.

- Heat the cheese cream with manchego cheese to have a texture like a light sauce.

- Pour the sauce over the cannelloni.

Bon appétit!

Spicy tuna stuffed eggs

Today we bring you this classic recipe of boiled eggs stuffed with tuna but with a spicy touch, do you dare to try them?

Ingredients for 2 people:

- 4 eggs

- 1 can of tuna

- Spicy sauce (tomato, garlic, onion, oil and red pepper)

- Salt

Recipe:

- In a saucepan with boiling water and a pinch of salt, cook the eggs for 10 minutes.

- Cool them, peel them and cut them in half.

- Separate the egg white from the yolk and reserve for later.

- Drain the tuna broth.

- Fill the hollow of the egg whites with tuna up to half more or less.

- Place a spoonful of spicy sauce on top.

- Grate the yolk over the sauce to decorate.

Bon appétit!

Bean stew with fresh sausages

Today we bring you a recipe of this bean stew with vegetable sauce and grilled sausages that is delicious, and it is great for the cold that it is already ... take note!

Ingredients for 2 servings:
- 1/2 jar of white beans 
- 4 white fresh sausages
- 7 oz of peeled pumpkin without pipes
- 1/2 spring onion
- 1/2 leek
- 2 cloves of garlic
- Vegetable broth
- Olive oil
- Salt
- Chopped parsley

Recipe:
- Drain the white beans.
- Peel the cloves of garlic.
- Wash the spring onion and leek well and remove the first layer of both.
- Cut them in squares.
- Wash the pumpkin, peel and cut into squares similar to spring onion and leeks.
- In a pot with a drizzle of olive oil, sauté pumpkin, spring onions, leeks and the cloves of garlic over medium heat until tender.
- Place the vegetables in a glass suitable for the blender and crush it until a vegetable puree is formed.
- Put the puree back in the pot and pour the vegetable broth little by little while stirring continuously so that the sauce lightens.
- Add the well drained beans to the pot.
- In a pan with a little olive oil, sauté the sausages until golden.
- Heat the beans with the sauce and serve them very hot with the sausages on top.
- Sprinkle a little chopped parsley on top.

Bon appétit!

Cupcakes with olive oil

The whole family will love these delicious muffins, if you want you can give it another touch by putting a chocolate coating on top, very yummy, but today we have made the light version.

Ingredients for 12 pcs:

- 9 oz of flour

- 4.5 oz of milk

- 4.5 oz of sugar

- 4.5 oz of olive oil

- 3 eggs

- 1/2 envelope of baking powder

- 1/2 teaspoon of ginger powder

- 1 pinch of salt

Recipe:

- In a large bowl, beat the eggs with the pinch of salt until its texture is sparkling.

- Add the sugar and stir again until well blended.

- Add the milk and oil and stir again.

- Sift the flour along with the yeast and the ginger and add it little by little while you stir it without stopping until you get a sparkling texture.

- Pour it over the molds of the muffins (we have used silicone and inside we have placed the paper) and cover half of the mold.

- Sprinkle some sugar on each cupcake.

- Bake at 200º for 15 minutes.

- Remove from the oven and let cool in a rack.

Bon appétit!

Sirloin with pate, caramelized apple and reduction of Pedro Ximénez

Today we present a super recipe that we can prepare perfectly for Christmas, it's great!

Ingredients for 2 servings:

- 2 beef sirloins 

- 2 packs of duck foie grass

- 2 thick slices of golden apple

- 4 spoonfuls of reduction of Pedro Ximénez 

- Olive oil

- Salt

- Ground black pepper

Recipe:

- Wash the golden apple, cut the two thick slices and remove the seeds.

- In a small skillet with a drizzle of olive oil, sauté the apple slices over a very low heat, turning them from time to time so that they caramelize on both sides.

- Add salt and pepper to the beef sirloins.

- In the same pan where you have cooked the apple, sauté over medium-high heat the sirloins until goldenon the outside but tender on the inside.

- Place the foie gras on the sirloin so that it softens with the heat of the meat.

- Place a slice of the apple and put the sirloin with the foie gras on top.

- Decorate with two spoonfuls of Pedro Ximénez reduction.

Bon appétit!