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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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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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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MACARONI BOLOGNESE

MACARONI BOLOGNESE

There are so many variations of this recipe that you can't imagine it !! I bring you today my version of this pasta.

Ingredients:

• 400 gr of macaroni
• ½ kg of minced meat
• 1 onion
• 1 green bell pepper
• Fried tomato (homemade or bought)
• Salt, pepper and Provencal herbs
• Extra virgin olive oil

Preparation:

1. We cut the onion and the pepper into small pieces, so that later they aren't so noticeable.
2. We pour a splash of oil in a saucepan and add the onion and pepper.
3. While that is being done, we put a pot of water to boil.
4. When the water starts to boil, we add salt and add the macaroni. Depending on the thickness and how we like the pasta, we will leave it more or less time. In my case I will leave it for about 12 minutes since I like that it is soft, not past. You have to go around the pasta so that it doesn't stick.
5. While these macaroni cook, we remove the onion and the pepper so they don't burn.
6. Now we add the meat and stir.
7. When it's more or less done, add a little salt, pepper and Provencal herbs. If you don't have these herbs, you can add parsley, oregano, thyme, etc.
8. Once the meat is done together with the vegetables, add the fried tomato and stir without stopping so that it doesn't stick.
9. We are reviewing the paste so that it doesn't pass or stick to the bottom.
10. Once the pasta is ready, drain it and add it to the sauce.
11. We remove everything gently so as not to break the paste.
12. When everything is integrated, we turn off the fire and remove. To plate, we take a half-deep plate and pour the pasta with the sauce and decorate it with grated cheese on top, which will melt with the same heat that the plate gives off.

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POTATOES WITH ALIOLI

POTATOES WITH ALIOLI

Ingredients:

• 5 medium potatoes
• Salt
• Water
• Wine vinegar

For the aioli:

• 1/2 clove of garlic
• 1 egg
• Salt
• vinegar
• olive oil

Potatoes preparation: cooking

1. We wash the potatoes and put them in the pot with water and salt.
2. Add a splash of vinegar.
3. We cook the potatoes without peeling for 30 minutes so that they are soft.
4. When they are cooked, we put them in cold water until they cool.
5. When they are less hot, we peel and cut them into large pieces and leave them in the bowl to cool down well.

Preparation of aioli:

1. Put the minced garlic clove, the egg, a pinch of salt, a splash of oil and a splash of vinegar in a whisk glass.
2. Insert the mixer all the way down and start beating without moving the mixer.
3. When it begins to emulsify, move it from top to bottom until it is well beaten.

Final presentation of the potatoes with aioli:

1. Add the aioli sauce and the chopped parsley with the potatoes.
2. We refrigerate the aioli potatoes, covered with transparent paper for 30 minutes before serving.

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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.