Spring Salad
Apr25

Spring Salad

The fresh salad of asparagus, baby beans, red peppers, capers, olives, pickles, potatoes, eggs and white tuna with avocado sauce. Ingredients for 4 pax: 1 can short white asparagus Marzo 230 grs 1 can baby beans Marzo 220 grs 1 can red peppers Marzo 340 grs 1 can capucines capers Fragata 99 gr 1 can olives Fragata 200 gr 1 can pickled pickles Frigate 320 gr 1-2 cans white tuna Yurrita 266 grs 2 cooked potatoes 150 grs 2 boiled eggs 100 grs 1 small onion 50 grs 1 large ripe avocado or 2 medium avocados 1 lemon Extra Virgin Olive Oil Venta del Baron 100 ml Salt and pepper to taste. Preparation: The day before we cook the potatoes with their skin and in a separate saucepan 2 hard eggs. The “avocado mayonnaise” will be the basis of our salad. We take the avocado pulp of 1 large fruit or 2 medium size and beat them with lemon juice, salt and pepper and olive oil. You can also take advantage of the oil that the tuna can contains. We place the avocado mayonnaise in the bottom of the bowl where we are going to prepare the salad. Then we add  all the components of our spring salad. The order is not of great importance, but it is advisable to save the asparagus  and some strips of peppers,until the end.  It will serve as decoration of the dish. Remove the skin from the potatoes and cut it into dice. Open the cans and place all the products on top of the potatoes: the beans, the red peppers, the olives, the pickles, 2 hard-boiled egg all cut into small pieces with the capers and the tuna crumbled, as well as. 1 finely chopped onion (not mandatory) Carefully mix all the ingredients so that “mayonnaise” covers them well. If the amount of the sauce is not enough, you can always add more virgin olive oil with a little lemon. If you do not have any of the ingredients, do not worry, because what gives the flavor to the salad are: bonito, olives, asparagus, oil and lemon. The “avocado mayonnaise” can be substituted for traditional mayonnaise On top of the dish, place the white asparagus in star, interspersing the red peppers. The dish is ready to leave it in the refrigerator in a covered recipient and to take it for a...

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Bigos with Serrano Ham and Chorizo
Apr17

Bigos with Serrano Ham and Chorizo

We invite you to try the recipe of “Bigos” with serrano ham, chorizo, beef and chicken meat. It is the much appreciated dish of Polish cuisine. Its importance and composition can be compared only to paella in Spain. The difference consists, that instead of rice, the cabbage is used as a base of the dish. Ingredients: The principal components:  1 kg of sauerkraut and 500 g of raw cabbage. 150 grs of ham, 100 grs of chorizo, 150 grs of beef meat  100 grs of chicken 2 onion 2 cloves garlic 2 red pepper 3 bay leaves 50 g of prunes 100 g of dried mushrooms 500 grs of  tomato souce 250 ml of red wine   Preparation: First of all the mushroom broth is prepared..They should be soaked 12 hours before. The next step is to make the stir-fry of onion, garlic and red pepper, in which the beef and chicken meat is added to brown it. Then cover everything with 2 glasses of water and simmer for 45 min. The sauerkraut should be left in the strainer for a while, so that it does not have too much liquid and this way loses the strong taste to sour. Finally add the broth of soaked mushrooms and this of cooking the meat, so the bay leaves. All together is put to simmer for 60 min. At the same time, in another pot we boil the finely cut raw cabbage until it is tender. To sauerkraut “al dente” with the cabbage cooked apart we add the diced ham, chorizo, prunes to season with salt and pepper and tomato sauce leaving it again to simmer for 30 min. At the end we put in the beef and  chicken cut to pieces and red wine to give the last 15 minutes boil. Remove the prepared dish from the fire to cool it. This recipe gives the best result after heating and cooling 2-3 times, before serving and enjoying...

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Spain, a food country. 15 dishes of Spanish cuisine you have to try
Apr12

Spain, a food country. 15 dishes of Spanish cuisine you have to try

The potatoes omelette. A very simple and typical of all Spanish territory. It is said that comes from Navarra, but the truth is that it can not be attributed to a particular place and you can enjoy it anywhere. With or without onion is its main variant, and convenient to enjoy at any time of day.   The Andalusian gazpacho Another easy and essential, that cold tomato soup that many tourist people hate, but many others lose the sense especially on hot days. Tomatoes, cucumber, onion, olive oil, garlic and bread, they are the main ingredients. There are up lately who adds pepper and watermelon as variant.   The Valencian paella Since its inception, thousands have been its variations. Depending on the region, with snails are cooked up. And within each region, each has his methods, but there is always an ingredient that never fails in the paella, rice. Mixed, vegetables, meat or seafood paella, there for all tastes and colors.     Migas in Teruel   The migas has as main ingredient bread. It consists of slicing the bread and let soak for a while, some people leave it a day, with a little salt. After fry with oil and garlic, stirring to prevent sticking to the pan. It is usually eaten accompanied by roasted sausage, grilled sardines, fried peppers and melons. The important thing for this dish is it a good bread crust and dense white crumb. Nothing to do with the bread consumed nowadays, which is frozen and baked.   Galician octopus It is a traditional dish from Galicia and basic in its cuisine, made with whole boiled octopus (usually copper pots), a dish common to celebrate. In some towns it is assigned one Sunday each month for ‘Pulperas’ (women who cook this dish), especially in the province of Orense, and they cook it on the street for people who want to taste it.   In Catalonia, Escudella I Carn D’olla   A more filling dish, it can be considered as meat soup pot. Original escudella includes three kinds of meat: pork, beef and chicken, cooked in a broth of vegetables. It is especially characterized by using in the boiled a large elongated meatball that once cooked it is cut into slices to distribute, made with minced meat mixed with bacon, egg batter, bread crumbs, garlic and parsley, and that it passed by flour and it is fried a bit before being cooked in the water that gives the broth.                 7.  The Asturian bean stew The traditional dish for excellence in Austurias, whose main ingredients are the beans, sausages...

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Recipe: Makis stuffed of spider crab meat
Feb01

Recipe: Makis stuffed of spider crab meat

Ingredients: –       Meat of spider crab Ramón Peña –       Seaweed nori –       Small pasty mass –       Courgette –       Onion –       Chives –       Mayonnaise –       Wasabi –       Olive oil.   Preparation: Cut the nori seaweed  in rectangles, spread a little of wasabi, add the meat of spider crab and roll up. Apart, we make a mixture of spider crab meat, a little mayonnaise and a dash of wasabi. We beat slightly (should be thick) and mold a base. To accompany, sauté the onion in a pan with olive oil. Cut the zucchini into slices fry them slightly in the pan and fry the small pasty mass. Set the sfuffed makis on the basis of the spider crab and we sprinkle with finely chopped chives. Accompanied by stuffed zucchini onion on the small pasty mass....

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How many times our guests have caught us off guard?
Aug09

How many times our guests have caught us off guard?

If you’re one of those who would love to get along with small details, but always are short on time or your guests are usually those of “unannounced”, we offer a recipe that will take you just five minutes, with a presentation of tenfold. Ingredients: – 8 fresh figs – 8 slices of serrano ham or Iberian – Ground black pepper – Ground coriander To begin, wash figs, peel and cut in half lengthwise. Roll the ham like a cone. Take apart the best 8 fig halves, the rest get into the cone of ham, like a tartlets. We put the cones and figs reserved halves face up, on a serving dish or individual serving dishes. Store in a cool place until the moment when they are going to be consumed. Serve with black pepper and crushed coriander seeds....

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Recipe: Spanish Paella
Jan25

Recipe: Spanish Paella

Over the years developments paella dish has numerous variants. There is a disparity of the ingredients used. Paellas can be done of a million things and thousands of different ingredients: rabbit, eel, monkfish, cod, prawns, shrimps, snails, vegetables, etc.   Ingredients (4 people) 1/2 kg of chicken meat, 2 cloves of garlic, 200 grams of tomatoes (preferably crushed or beaten) ½ onion, 350 grams of rice, 700 ml chicken stock, 250 grams of squid, prawns 8, 250 g of mussels, 50 g of peas, bell peppers, saffron and salt.   Preparation: The type of rice is one of the essentials, the bomba rice is the most common due to its capacity to absorb ingredients. Who still does not control very well the times, thin and elongated is the ideal type of rice. Throughout the process we will use the same paella pan, to preserve all the flavors. First we add the prawns or scampi and when browned the retired. The second step is to add the meat into pieces. When the meat is slightly fried add the chopped garlic, chopped onion and stir. After the squids and tomato. We let the tomato get reduced almost completely. We cook broth in another saucepan, to add to the already boiling rice. In the paella pan, add the rice, braise well and then we add the broth from the other pan. To not to stop the process of cooking rice at any time. Stir well distributing the ingredients and leveled rice. Then add the peas, prawns, saffron, salt and finally the mussels and peppers into strips. Control, without stirring, for 15 minutes. If the broth evaporates, we can add a little...

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