SIRLOIN STEAK WITH PEPPER

SIRLOIN STEAK WITH PEPPER

It is one of the easiest and richest recipes you will find. It is a classic. It is best to use pork tenderloin which is the juiciest.

Ingredients:

• 2 medium pork tenderloins
• 100 ml beef broth
• 200 ml of cream for cooking
• ½ small onion
• 50 ml of brandy or cognac
• 1 tablespoon green peppercorns
• 20 g of butter
• 20 ml of extra virgin olive oil
• Salt and pepper

Preparation of the meat:

1. We can buy the sirloins already cut and packaged, or directly from the butcher. They have to be approximately 3cm so that they can cook well and are not raw inside. The meat must be clean, without excess fat.
2. When we have them clean and dry (we can dry them a little with kitchen paper), we season them.

Preparation of the sauce:

1. Finely cut half of the onion and fry for a couple of minutes over low heat, which is almost translucent.
2. When the onion is ready, we remove it. In the same pan, add extra virgin olive oil and when it is hot, we will seal the meat. In other words, pass it at a high temperature on both sides.
3. When the medallions have a golden color, remove from the pan. Without removing from the heat add the brandy and deglaze. In other words, we clean the frying pan of the meat juices at the same time that the alcohol of the brandy evaporates.
4. We put the cream in a saucepan and add the dried or pickled pepper. We heat without boiling to infuse the cream and take the flavor of the pepper.
5. When it starts to boil, turn off the heat and cover the saucepan. Let it sit for 10 minutes.
6. While the cream is resting, heat the meat stock in another saucepan and reduce it by half over high heat. They will be the 10 minutes of rest of the cream.
7. Add the strained cream to the pan where we have prepared the sirloins to remove the peppercorns. We reserve some for the end of the plate.
8. Heat over medium heat and as soon as the cream begins to bubble, add the reduction of the meat broth and the onion. After 2 minutes when we see that the sauce thickens, we add the sirloins with the juice that they have released in the source. We let it reduce a little more and soak well in the sauce.
9. We turn off the fire, just enough for the meat to return to temperature and to be at its point. We rectify salt if necessary and add a few peppercorns.

VANILLA CHEESE BISCUITS

VANILLA CHEESE BISCUITS

Making homemade cookies is wonderful, and even more so if you have young children. They love cookies and they also love to help make them. Making these cookies is very simple, in an hour you will have them ready, you have no excuse not to make them ...

Ingredients:

• 100 g of butter (ointment)
• 200 g cream cheese
• 250 g of wheat flour
• 80 g white sugar
• 10 g vanilla sugar
• 1 pinch of salt
• Baking paper

Preparation of the base cookie dough:

1. We remove the butter from the fridge until it has the texture of ointment.
2. In a bowl, add the butter, cream cheese and vanilla sugar. We mix well.
3. Now we add the flour, already sifted. We keep mixing.
4. When the dough becomes more consistent, we already work with the hands directly until we obtain a smooth dough.
5. We cut out two rectangular pieces of baking paper.
6. We place the dough in the center of one of them and cover with the other paper.
7. Press first with your hands, and continue with a rolling pin, stretching the dough to about 2/3 mm. thick.

Baking and presentation:

1. We remove the top paper, and sprinkle with sugar.
2. Now we roll the dough little by little, forming a curler. We will put it cold, in the bottom of the fridge, for at least 30/40 minutes.
3. We preheat the oven. 10 minutes at 200º C.
4. After time, we remove the remaining paper and re-roll the dough to cut the roll into slices, which will be our cookies, 2/3 millimeters thick.
5. In the oven tray, we place a base of baking paper. We are coating the cookies in sugar, then placing them on the tray.
6. We will leave some space between them as they will grow as they bake.
7. When they are finished, we wait for them to cool and transfer them to a plate. If you want you can sprinkle more sugar.

COD FRITTERS

COD FRITTERS

It is a perfect recipe for the little ones and that they eat fish without practically noticing it. We will start as always with the ingredients:

•  400 g. desalted cod
  
• 1 large onion or 2 chives (depends on what we have)
• Fresh parsley
• 200 g. wheat flour
• 3 large eggs
• 150 g. of butter
• 300 ml. of water
• 2 teaspoons Royal chemical yeast powder
• 1 liter of mild olive oil or sunflower oil for frying
• Salt

Preparation:

1. We will start by cutting the onion and soaking the cod. If it is already salty, you have to leave it in water for 2 days, but changing the water every 5 - 7 hours.
2. When it is finished desalinating, we put it in the fridge until we cook it.
3. We put oil in a pan (just a little) and poach the onion that we cut before.
4. When that onion is transparent, add the cod and crush and cook at the same time.
5. We remove from the heat, put parsley and mix with the ingredients.

Now we go with the dough:

1. In a bowl we are putting the flour and the yeast, all previously sieved to avoid lumps.
2. We put butter to melt in a saucepan.
3. We put the sifted flour with the yeast and put it back on the fire.
4. We stir with a spoon until we get a homogeneous mass, a smooth cream and without lumps. The heat will help to prevent lumps.
5. That dough has to be peeled off the sides of the pot until it appears to be completely dry.
6. We turn off the heat and remove the casserole with the dough from the fire. We let it cool down.
7. Add the eggs one by one and stir until the first is integrated. So with all three.
8. Once we have the prepared base mass, we add the cod and the onion and stir until it is integrated.
9. Let it sit for about 15-20 minutes.

To fry them:

1. We heat a frying pan with plenty of oil over medium heat.
2. With the help of two teaspoons, we form small balls with the dough that we will fry.
3. The difficulty of this recipe is in the temperature of the oil, since if it is not hot enough the dough falls to the bottom. But if it is too hot, a dry coating forms around the donut that prevents it from growing.
4. We put them in the pan little by little. When they are golden, remove the fritters from an absorbent paper.

Finally we let them cool a little so as not to burn us and they will be ready to eat us. It is a heavy recipe due to the type of dough it has, so it is best to accompany them with a light salad and fruit dessert, to counteract the fat that the recipe carries, although previously we have already tried not to leave it greasy.

CANNELLONI STUFFED WITH TUNA

CANNELLONI STUFFED WITH TUNA

Ingredients:

• 12 cannelloni plates
• 150g tuna in crumbs
• 3 eggs
• 80g fried tomato
• 100g of grated cheese
• Extra virgin olive oil
• Salt and black pepper

For the quick béchamel sauce:

• 200 ml milk
• 50g butter
• 15g wheat flour
• Nutmeg
• Salt

Preparation:

1. Boil the pasta plates and when they are finished, leave them on a cloth.
2. We cook the eggs. Once the water is boiling we must leave it between 11-12 minutes depending on the size of the egg or the number of those we are cooking. Then we peel and grate. We put them in a bowl.
3. To that bowl with the eggs we add the tuna, the fried tomato sauce and a jet of extra virgin olive oil. Mix well.
4. We put portions of the mixture on each cannelloni plate.
5. We roll the plates into the cannelloni shape and leave them on a baking sheet.

For the bechamel:

1. In a container suitable for micro put the butter, flour, salt, pepper and nutmeg to taste.
2. We heat 1 minute in the microwave and stir well.
3. Add the milk, mix and heat again for another minute.
4. Mix until you get a béchamel sauce that is not too thick. If it does not thicken, we heat it for another minute or let it rest.

For baking:

1. We cover the cannelloni with the bechamel sauce and sprinkle the grated cheese.
2. Gratin in the oven until the cheese is melted or until it is toasted.
3. Take out and let cool for a few minutes.

READY TO EAT AND PLATE!!!!!

RICE WITH CHICKEN AND VEGETABLES

RICE WITH CHICKEN AND VEGETABLES

Ingredients:

• 300 g of round rice
• 1 large onion
  
• 2 cloves of garlic
• ½ green pepper
• 1 red pepper
• ½ zucchini               
• 150 g. flat beans
• 1 carrot
• 200 g chicken wings
• 2 whole peeled tomatoes
• ¼ liter of water
• ½ liter of chicken broth
• ¼ pack of saffron threads
• 4 tablespoons of extra virgin olive oil
• Salt and pepper

Preparation:

Vegetable preparation:

1. Peel and chop the garlic cloves.
2. Chop the onions, zucchini, carrots and peppers (green and red) very thin so that they melt in the cooking.
3. We blanch the tomatoes, remove the skin and cut them into small pieces.
4. We put oil in a frying pan and fry the onions, zucchini, peppers and carrots. We are stirring.
5. We throw the tomato very chopped when the rest of the vegetables are done.
6. Add the green beans and stir.

Preparation of the chicken:

1. We cut the wings into 2 pieces and season with salt and pepper.
2. We put a pan with oil and add the wings.
3. When they are ready, we add them to the vegetables.

Final preparation and presentation of the rice with chicken:

1. We introduce the rice and stir everything gently.
2. We add for every 2 glasses of rice, one of water or broth.
3. If we observe that the rice is a little done, we add little by little more water until it is at its point.
4. Mix the saffron in part of the broth.
5. We raise the temperature to the maximum until it begins to boil.
6. We rectify liquid with water and we are testing the rice.
7. Remove from the heat and let stand 10 minutes.

MICROWAVE CHOCOLATE CAKE

MICROWAVE CHOCOLATE CAKE

Ingredients:

• 2 tablespoons of sugar
• 2 tablespoons of flour
• 1 tablespoon of cocoa powder
• 1 egg
• 1 tablespoon of sunflower oil
• 1 tablespoon of milk

Preparation:

1. We beat the egg in the cup
2. Add the milk and oil and stir
3. Add the flour and stir again until everything is very well mixed. Review the edges, which are usually ingredients.
4. We add the rest of the ingredients and mix everything well.
5. We microwave 900 W for 2 minutes.

STRAWBERRY CAKE WITH YOGURT

STRAWBERRY CAKE WITH YOGURT

Ingredients:

• 200 g of butter
• 1 tablespoon of white sugar
• 1 package of cookies (the ones we want)
  
• 1 tablespoon of cinnamon

For the cream:

• 4 Greek yogurts of 125g
• 1 kg of strawberries
• 1 vanilla bean
• 1 tablespoon of cinnamon
• 150 ml milk
• 3 gelatin envelopes or 7 sheets (what we have)

For coverage:

• 200 g of strawberry jam
• 5 tablespoons of water
• 1 sheet of jelly

Preparation of the biscuit base:

1. Spread a very thin layer of butter in the mold and melt the rest. The mold must be removable.
2. We crush the cookies, as if it were breadcrumbs.
3. Mix the melted butter with the sugar and cinnamon.
4. We add everything on top of the crushed cookies, distribute and distribute on the base of the mold.
5. We take to the fridge for 1/2 hour.

 Preparation of the strawberry cream step by step:

1. We wash the strawberries and cut into small pieces.
2. Mix the strawberries with a tablespoon of cinnamon.
3. We open the vanilla bean, remove the seeds, add together with the sugar and yogurt everything to the container.
4. We beat everything until it is like a strawberry smoothie.
5. In a container with water of the time we incorporate the gelatin sheets for 3 minutes.
6. We put the whole milk and the gelatin in a saucepan while stirring with some rods.
7. We boil 2 minutes, remove from the heat and add to the strawberry smoothie and with the same rods and hand-mix until there is a homogeneous and creamy mixture.
8. Once we have the cream ready we add it little by little on the base of cookies that is cold.
9. We put it in the fridge carefully for several hours until all the cream is firm.

 Preparation and assembly of the cover:

1. We put the jam and 5 tablespoons of water in a saucepan.
2. We heat gently until a syrup forms.
3. Remove from the heat and add the gelatin, stir with a few rods.
4. Once it thickens, we add it to the already cold strawberry cake.
5. Finally, we take it to the fridge for half an hour, it must be very cold.

MACARONI WITH CHICKEN AND VEGETABLES

MACARONI WITH CHICKEN AND VEGETABLES

Ingredients:

• Macaroni
• Chicken breast
• Green pepper
• Red pepper
• Onion
• Zucchini
• Garlic
• Provencal herbs
• Salt
• Pepper
• Olive oil

For this recipe the amounts vary depending on the taste of the consumer and the number of people who eat.

Preparation:

1. We put water in a pot and bring it to a boil.
2. While the water is boiling, we are cutting the vegetables.
3. When we have everything cut, we heat a pan with a little oil to cook the vegetables. The order to add the vegetables is: first the garlic, followed by the onion and peppers and finally the zucchini.
4. When the water starts to boil, we will add the macaroni to the water.
5. While all this is being done, we cut the chicken. First in strips and then in small dice.
6. When the vegetables are almost ready, add the chicken and stir everything.
7. Now is the time to add the Provencal herbs, salt and pepper. We continue stirring.
8. Drain the pasta and add it to the vegetables and chicken so that everything is linked and takes all the flavor.
9. We remove from the fire when everything is linked and cooked.
10. We serve with a little cheese on top so that it melts.

ANTICORONAVIRUS VEGETABLE SOUP

ANTICORONAVIRUS VEGETABLE SOUP

Ingredients:

• 100 g of green beans
• 3 carrots
• 2 peeled potatoes
• 1 peeled tomato
• 1 red pepper
• 1 green bell pepper
• ½ cauliflower
• 2 cloves garlic, peeled
• 1 leek
• 1 celery
• 1 onion, peeled
• ½ broccoli
• 1 zucchini
• Fresh parsley
• Salt
• Pepper

Preparation:

1. On a table we are chopping the vegetables, all of them. The green pepper, the red pepper, the celery, the leek, the tomato, the onion and the garlic cloves, we leave them well minced. We cut the green beans, carrots, potatoes and zucchini into small cubes. And the cauliflower and broccoli, we cut them into twigs.
2. In a wide saucepan, put water (to cover all the vegetables) with salt and pepper.
3. We heat it over high heat.
4. When it starts to boil, we first add the vegetables that require the most cooking: green beans, carrots, potatoes, cauliflower, onion, garlic and red pepper.
5. Stir a little and let everything cook for 10 minutes.
6. After that time, add the green pepper, celery, leek, zucchini and tomato. Let them cook another 10 minutes, stirring occasionally and controlling the cooking temperature and the water level of the soup.
7. Now we are going to add the most delicate vegetable of all: broccoli.
8. We remove and let everything cook another 5 minutes, until all the vegetables have softened and we have the soup completely ready.
9. We rectify salt and pepper
10. Sprinkle with a handful of chopped parsley
11. Briefly remove and remove from heat.

PANCAKES WITH CHOCOLATE SHAKE

PANCAKES WITH CHOCOLATE SHAKE

Ingredients for pancakes:

• 150 g of wheat flour
• 2 eggs
• 25 g of white sugar
• 50 g of butter
• 200 ml of milk
• Vanilla essence (a few drops)
• 12 g of baking powder
• 6 g salt

Preparation pancakes:

1. Mix the dry ingredients in a bowl and the wet ones, less the milk, in a different bowl.
2. We join the dry ones to the wet ones and beat with some rods.
3. Add the milk and beat.
4. We heat a pan, better nonstick.
5. When hot, add the mixture with a ladle, from the center to the edges.
6. When bubbles appear on the pancake, we turn it over with a spatula.
7. We wait about 30 seconds and put it on a plate.

To accompany this type of sweet, we can use fresh fruits, honey, all kinds of syrups, ice cream, etc. Today we will use a totally homemade chocolate milkshake.

Ingredients for the chocolate milkshake:

• 250 ml of milk
• 250 ml of light cream
• 4 tablespoons cocoa powder
• Half tablespoon ground cinnamon

Preparation:

We pour everything in the blender and mix it slowly. If we want it more or less thick, we increase the speed of the mixer and leave it for a few more minutes.

To finish decorating everything, we add some whipped cream to the pancakes to give them fluffy.

BURGER HOME TO THE VENEZUELAN STYLE

BURGER HOME TO THE VENEZUELAN STYLE

Ingredients:

• ½ kg of minced meat
• Hamburger 'bread
• 1 small onion
• English sauce
• Salt
• Pepper
• Garlic powder
• ½ cup breadcrumbs
• Sliced Cheese
• Lettuce
• Tomato
• Sauces: mayonnaise, English and ketchup
• Chips

Elaboration:

1. Mix the meat with garlic, onion, Worcestershire sauce, breadcrumbs, salt and pepper.
2. We make balls big enough to make a hamburger when we crush them. It must be between 1 and ½ cm thick.
3. We put them in a pan or iron and we make them. When they are ready, we put a slice of cheese on top to melt it.
4. Open the breads and toss the sauces, lettuce, tomato and finally, the hamburger.
5. To accompany, we can cut some potatoes and fry them.

OVEN TURKEY WITH CHESTNUT PUREE AND APPLES

CAN THE PLASTIC PIECE ON TURKEY GO IN OVEN?

The answer is simple, NO. It can´t go in oven. It is obvious. You must take off all the plastic pieces of yout turkey before putting it into the oven. 

In addition, I strongly recommend you to watch this oven turkey with chesnut puree and apples recipe. You will love it :)

OVEN TURKEY WITH CHESTNUT PUREE AND APPLES

Ingredients:

First elaboration: TURKEY

• A 3 kg turkey
• 2 glasses of Brandi
• 1 tablespoon of white sugar
• 6 shallots
• Salt
• Olive oil

Second elaboration: CHESTNUT PUREE

• 250 g chestnuts
• 50 g of butter
• 1 tablespoon white sugar

Third elaboration: APPLES AND REST OF THE GUARNITION

• 4 apples
• 1 cup raisins
• 1 cup of pine nuts
• 1 cup prunes
• 1 spoon of white sugar
• Cinnamon

For this recipe, we will follow those steps:

For the turkey:

1. We take a syringe and fill it with one of the brandy glasses and inject it into the turkey, both in the breasts and in the thighs. So we get the turkey juicy inside.
2. Place the turkey in a baking dish; add salt, whole shallots, oil (a splash), the other glass of Brandi and some water (no matter the temperature).
3. We line the legs with aluminium foil to prevent burning.
4. Bake everything for 2 hours at 180ºC.
5. While it is roasting, we flip it a couple of times so that we know it is well baked everywhere.

           For chestnut puree:

1. This preparation can be done while the turkey is roasting.
2. Put water to cook in a saucepan at a strong temperature and introduce the chestnuts for 30 minutes.
3. After that we strain, peel and remove the skin.
4. We cook them again, once without skin, for 90 minutes. This time at a mild temperature, until they are tender enough.
5. Strain and put in the blender.
6. Once there we add the butter and sugar, stir, finish whipping and reserve.

For the apples:

When the turkey has been roasting for an hour, we take out the centre of the apples and put them with the turkey in the oven.

Here we add raisins, pine nuts and prunes.

Advices:

• If the turkey meat is a bit dry, let's water with a little brandy and water.
• Caramelize the shallots in the remaining white sugar.
• Remove apples and garnish from oven.
• When the turkey is already roasted and at its point, we raise the temperature of the oven a little and let it brown on the outside to make it crispy.

To place:

If the meal is going to be for a meeting, we will break the turkey separating the thighs from the breasts and put it in a bowl. Next to him, we will put the different garnishes in bowls and finally, in a large bowl, we will put the chestnut puree. So each one serves what he wants.

If they are individual plants, it is put on or breast or thigh, it depends on the consumer, next to a shallot, some segments of apples, some plums, grapes or pine nuts and finally, a little chestnut puree.