HAMBURGER WITH GOAT CHEESE

An incredible recipe is coming! Goat cheese burger ... Who doesn't like a little melted cheese, melting down the sides of a juicy beef burger? I do, and I'm sure you do too. I put the ingredients and we start!

Ingredients:

• 500 g. beef
• 1 clove garlic
• 1 egg
• Fresh basil leaves
• 4 tablespoons grated Parmesan cheese
• Candied onion
• Salt and pepper
• Arugula
• Goat cheese
• Hamburger 'bread
• Extra virgin olive oil

Preparation:

1. Before starting to cook it, we have to take it out of the fridge at least half an hour before and place it in a warm place so that it warms up.
2. In a bowl we mix all the ingredients of the hamburger. On the one hand, the minced meat, the garlic, well chopped and the yolk of an egg previously beaten.
3. Basil leaves and grated Parmesan cheese will also go into the mixture.
4. We mix all the ingredients kneading with the hands until they are all well integrated.
5. We divide the mixture into 4 parts to make 4 hamburgers. I recommend that you buy the right amount of meat so that you do not have to freeze it. Approximately each will weigh between 125 and 150 grams.
6. We give it a hamburger shape with your hands, although if you want you can also take a round mold.
7. Add salt and pepper just before putting them in the hot pan.
8. In a frying pan, heat 2 tablespoons of extra virgin olive oil.
9. We will cook them over medium high heat, on both sides leaving them a little to the taste of each one.
10. We assemble each hamburger with previously toasted bread on the inside.
11. Add some arugula leaves washed before with a little water, two slices of goat cheese and a good amount of onion confit.

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OMELETTE

People are generally afraid of it if it falls, burns, etc. NOTHING OF THAT! It is easy to do, the most complicated thing is to give it a point of juiciness on the inside and it is toasted on the outside, but this is achieved through practice! Each person has a different taste, I personally like it undercooked. I put the ingredients and we start ...!

Ingredients:

• From 8 to 10 eggs (the amount of egg depends on how many people the omelette is for).
• 1 kg of potatoes
• Extra virgin olive oil
• 1 onion (optional)
• Salt

Preparation:

1. We peel the potatoes, wash them and dry them.
2. We cut into thin sheets (measure to taste). We put them in a large bowl and add salt to taste. Stir well and reserve.
3. We chose a large nonstick skillet. We put it on the fire and add extra virgin olive oil.
4. We introduce the cut and already salted potatoes and let them cook for approximately twenty minutes over low heat.
5. While the potatoes are being fried, in the bowl where we are going to put the potatoes later we beat the eggs, we reserve.
6. Peel the onion and cut as thin as possible.
7. In another frying pan, heat olive oil and add the onion.
8. We poach until it has a golden color. The onion will be done before the potatoes, so drain and add to the bowl with the beaten egg.
9. Remove with a slotted spoon from the pan, leaving the potatoes with as little oil as possible, well drained. Then we introduce them to the bowl with the onion and the egg.
10. We rest the future omelette for 15 minutes so that all the flavors come together well.
11. In the same pan in which we have fried the potatoes and once the oil has been removed. We cook the mixture that we have at rest. I like it undercooked, a little raw inside.
12. For this type of omelette we only need 4 minutes over medium-high heat on each side. It depends on how curd we want the omelette to be.
13. To turn it around we take a large flat plate. You can also use a pan lid.
14. Once it is toasted and at the point we want, we set it aside, let it rest for a few minutes and eat‼

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THREE DELICIOUS RICE

THREE DELICIOUS RICE

Today we travel to Asia to enjoy a classic and super delicious three delicacies rice. It is ideal for children to eat vegetables and fish, in this case they are prawns. I put the ingredients and we start !!

 

Ingredients:

• 200 g of round rice
• 500 g. prawn
• 3 eggs
• 3 thick cooked ham slices
• 250 g. carrot
• 150 g. peas
• Soy sauce
• Extra soft virgin olive oil
• Salt

Preparation:

1. Cook the prawns for 2 minutes. Drain, peel and reserve the tails.
2. Cook the peas and the diced carrots in slightly salted water. We cook the vegetables for 10-12 minutes, drain and reserve.
3. We cut the cooked ham into strips and brown it in a pan with a thread of oil. We reserve.
4. In a saucepan we heat about 600 ml. of salted water.
5. When the water begins to boil add the rice.
6. Cook the rice over medium heat for 18 minutes.
7. We wash the rice to stop cooking dry and leave it loose, drain well.
8. We beat the eggs with a pinch of salt. When the oil is hot, pour in the beaten egg.
9. You just have to cover the bottom of the pan, it must be quite thin. When it is ready we remove it from the fire and cut into very thin strips. We reserve.
10. In a wide saucepan, heat a splash of olive oil. Add the well-drained rice and brown for a few minutes.
11. We add the rest of the ingredients to the rice, peas, carrots, cooked ham, omelette and prawns.
12. We mix well while we cook 2 or 3 more minutes, to integrate all the flavors.

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LEMON MOUSSE

Perfect dessert for a hot spring afternoon. Easy, cheap and entertaining. Call your children to help you‼

Ingredients:

• 3 lemons
• 4 eggs
• 70 g. of sugar
• 1 tablespoon of icing sugar
• 2 glasses of milk
• 40 g. cornstarch
• 2 cookies

Preparation:

1. We wash 1 lemon and remove the skin.
2. In a saucepan we pour two glasses of water and the lemon rind. We cook for five minutes. We reserve.
3. We take another saucepan and cook the milk, cornstarch and sugar. We stir all the time, to prevent the cornmeal from sticking.
4. We will leave it for five minutes or until we get a cream without lumps. We remove from the fire and reserve.
5. We separate the whites from the eggs.
6. Add a pinch of salt and mount the egg whites until stiff.
7. Add the icing sugar and gently stir.
8. We put the mixture in the refrigerator so that the whites do not fall.
9. We put the cream that we had reserved on the fire and mix it with the lemon water. We remove the lemon peel.
10. When they are well integrated, we remove it from the heat and let it rest.
11. We add to the previous mixture the juice of a lemon and a half and the zest of half a lemon.
12. We remove.
13. Take the egg whites out of the fridge and pour the previous mixture.
14. Mix gently until all the ingredients are well integrated.
15. Once everything is mixed, we serve in a few glasses and enjoy‼

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GUACAMOLE

Today we travel to Mexico !!! We will prepare the classic Mexican guacamole, with its touch of spice ... Do you sign up? You just have to keep reading ...

Ingredients

• 6 medium avocados or 4 large ripe ones
• 100 g. of tomato
• 100 g. of onion
• 1 lime
• Fresh coriander
• Salt
• If you like it spicy: canned jalapeños, chilli or cayenne

Preparation

1. Peel the onion and wash the tomato. We have to chop them very fine.
2. Cut the avocados in half to the bone and rotate each part separating the two halves. We take a plastic spoon to empty them and leave the bone in the same source where we are going to put the avocado.
3. We add the lime juice directly on the avocado and start crushing with the fork.
4. We add two coriander leaves. If they are very large, we cut them directly with our hands.
5. We mix everything with the tomato, the onion and a pinch of salt.
6. We chop the jalapeño or spicy that we have very fine.
7. We add it to the mixture and mix with a spoon with enveloping movements.
8. When everything is mixed, it is ready to eat. It can be accompanied by nachos, pico de gallo, etc. WHAT YOU LIKE MOST‼

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GAZPACHO

Now that the good weather starts, you want something fresh‼ What better than a cold chilled gazpacho, fresh from the fridge? It is very easy and fast to do. There are many variations of this recipe. You can make gazpacho from almost any vegetable you like, but the classic one is made from tomatoes.

Ingredients:

• 100 ml of extra virgin olive oil
• 30 ml of vinegar
• 1 kg of tomatoes
• 1 clove garlic
• 150 g. bread (several days old)
• 1 green pepper
• 1 cucumber
• Salt
• Water

Preparation:

1. We clean the tomatoes well and wash all the vegetables.
2. Cut the tomatoes into quarters and add them to a large bowl.
3. Peel the cucumbers and cut off the ends. We cut them into small pieces.
4. We cut the green pepper the same.
5. We cut the bread into small pieces and add a little water, let it rest for about 10 minutes.
6. Peel the garlic clove and add it to the bowl with the tomato and the other vegetables.
7. We add the extra virgin olive oil, the vinegar and the salt.
8. We crush with the mixer until we have liquid. If it is still thick, add a little water.
9. We pass this sauce through a strainer and remove possible pieces of skin and small nuggets that have been left.
10. Once strained, we put it in the fridge and wait for it to cool enough so that it is very cold.

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SQUID IN INK

SQUID IN INK

Ingredients:

• 1 kg. squid
• 3 large onions
• 2 cloves of garlic
• 200 ml. White wine
• 200 ml. of water
• 6 tablespoons of extra virgin olive oil
• 1 envelope squid ink
• Salt

Preparation:

1. We clean the squid (remove the guts, eyes, mouth and inner shell) and wash well under the tap to remove possible remains and drain.
2. Cut the squid into rings and the tentacles into pieces and reserve.
3. We put the ink in a glass with water and crush until the bag that keeps it breaks so that it detaches and stains the water. We reserve.
4. In a saucepan we incorporate extra virgin olive oil.
5. Peel and cut the onion into irregular pieces and the garlic cloves the same.
6. Add to the saucepan when the oil is hot.
7. Sauté over medium heat for 10 minutes, stirring occasionally so that it does not burn.
8. Add the cut squid and let them fry with the onion for 10 more minutes.
9. Season with salt and pepper.
10. Pour the wine into the saucepan and continue cooking for 2 minutes until the alcohol evaporates.
11. We add the dyed water that we have reserved.
12. Let it cook over medium heat for 60 minutes, stirring occasionally to prevent sticking.
13. Once the hour has passed, we wait for it to warm up, we serve and eat !!!

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CHURROS

CHURROS

Who can resist some homemade churros? I already tell you, NO ONE !!

Young children can help you in this recipe, but only in preparing the shape of the churros. When the frying step arrives it is better to move away because the oil can splash them.

Ingredients:

• 250 g. wheat flour
• 250 g. of water
• 1 teaspoon salt
• Sugar to sprinkle
• Mild olive oil for frying or sunflower oil
• A manual churrera or a pastry bag with a fine mouth

Preparation:

1. We put the flour in a wide bowl.
2. In a saucepan, heat the water with the salt. When it starts to boil, pour it in the flour.
3. With a wooden spoon we move the flour and water, so we will have a sticky and compact dough.
4. We put this dough in a churrera or pastry bag.
5. We are making the churros with the raw dough on a kitchen cloth.
6. We put on the fire a frying pan with plenty of very soft olive oil or sunflower oil.
7. When it is hot we put the churros in the oil, cooking them over medium heat to avoid that the churros remain raw inside.
8. Once fried, remove to a tray with kitchen paper to absorb excess oil.
9. We serve sprinkled with normal sugar or icing sugar.

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