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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GARLIC BREAD WITH CHEESE

GARLIC BREAD WITH CHEESE

It's an easy snack to make that will not take more than 20 minutes. It comes in handy for gatherings with family or friends as it is quite tasty and appetizing.

Ingredients:

• 1 loaf of bread
• 40 g. Butter
• 6 tablespoons of extra virgin olive oil
• 2 tablespoons of wine vinegar
• Grated cheese
• 2 cloves of garlic
• Parsley, oregano or other aromatic herbs

Preparation:

1. In the blender glass we put the melted butter and the oil and beat until we have a homogeneous cream.
2. We are adding the rest of the ingredients, to spread the bread, such as vinegar, garlic cloves, parsley and oregano and mix well. We reserve.
3. The most suitable herbs are rosemary, thyme, and basil.
4. We cut the bread into portions, which can be more or less large.
5. We are placing them on the oven tray, on a baking paper.
6. With a kitchen brush, paint the surface of the rolls until they are completely covered with the oil and butter mixture that we have reserved.
7. We cover them with grated cheese, and with the oven previously heated to 200º C and bake for 10 minutes.
8. We remove the buns from the oven and let them cool for a few minutes before enjoying them.

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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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LENTILS

LENTILS

Lentils contain a high level of molybdenum. They are a great source of iron, manganese, potassium, copper, phosphorous, and zinc, and to a lesser extent, selenium and calcium.
In this case we have made them with chorizo ​​and blood sausage, but the recipe for lentils is something very versatile, since you can also add serrano ham or pork tickles.

INGREDIENTS:

• 500 g. extra brown lentils
• 4 carrots
• 2 cloves of garlic
• 2 onions
• 1 bay leaf
• 1 tablespoon of sweet paprika
• Salt and black pepper
• 4 tablespoons of extra virgin olive oil
• 1 green bell pepper
• 2 tomatoes
• 1 cane bone
• 2 sausages
• 1 blood sausage
• ¼ ham bone
• Water

PREPARATION:

1. We put the lentils in a bowl with cold water and leave them to soak overnight, normally 12 hours. It is not necessary to add salt.
2. The day after putting them to soak we remove the lentils that are floating in the water. Drain them and set aside until ready.
3. Chop the onion, garlic and pepper into very small pieces.
4. Peel the carrots and the tomatoes. Chop the tomatoes into 2 parts and the carrots into slices.
5. In a saucepan, add a dash of oil, onions and garlic cloves. We fry everything for 10 minutes.
6. Add the pepper, tomato, carrots, and bay leaf. We also fry for 2-3 minutes.
7. Add the bones (ham and cane) and a generous tablespoon of paprika.
8. We remove with a wooden spoon quickly and add the lentils already drained and reserved.
9. Cover with cold water until the saucepan is almost full.
10. We let them start to boil. We are removing the foam.
11. When it takes 30 minutes cooking we add salt and pepper to taste.
12. We add 2 sausages and a blood sausage.
13. Let them cook slowly at medium temperature for the next 30 minutes, stirring occasionally.
14. Next we remove the sausages, the blood sausage and the bones.
15. The last half hour we cook the lentils over low heat, testing from time to time in case they do not need more cooking.
16. To serve the best it is a deep dish and when they are served, we put the chorizo ​​and the black pudding on top.

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WAFFLES

WAFFLES

Sweet time has come !! It is a simple and perfect recipe for snacks. If you do not have a waffle iron, you can make them in the pan, even if they are not shaped like a waffle, they will taste the same ... !!

Ingredients:

• 250 g. wheat flour
• 90 ml. milk
• 25 g. fresh yeast
• 2 eggs
• Salt
• ½ teaspoon of vanilla essence
• 125 g. butter at room temperature
• 150 g. of sugar

Preparation:

1. We heat the milk slightly and dissolve the fresh yeast in it. Do not heat the milk too much, as the heat would kill the yeast.
2. In a large bowl mix the flour and salt.
3. We make a hole in the central part where we add the yeast milk and the eggs.
4. We begin to mix everything until we have a more or less homogeneous mass.
5. Let the dough ferment, covered with transparent paper, for 30 or 40 minutes in a warm place.
6. After this time we add the butter in pieces and begin to knead until it has been integrated.
7. Add the pearl sugar and knead for a few more minutes.
8. We spread the waffle with butter and heat it.
9. When it is hot we add a portion of the dough in each of the holes and close.
10. When we see that they are done and roasted, we take them out.

You can accompany the waffles with fruit or syrups. And those with a sweet tooth can add chocolate, cream, chocolate syrup, peanut butter, etc.



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CHICKEN NUGGETS WITH SPINACH

CHICKEN NUGGETS WITH SPINACH

This is an ideal recipe for the little ones in the house to dare to eat vegetables, even if it is camouflaged ...

Ingredients:

• 2 large chicken breasts
• 175 g. cream cheese
• 100 g. spinach
• Salt
• 2 eggs
• 4 tablespoons of flour
• 4 tablespoons of breadcrumbs
• Extra virgin olive oil

Preparation:

1. We wash the spinach and blanch in hot water for 10 minutes. When they are ready, drain them and cut them.
2.  We clean the breasts of possible remains of fat and cut them into pieces of about 2 cm.
3. We pass the chicken pieces through a mincer until they are completely undone and form a paste.
4. Mix the chicken with the cream cheese, salt and spinach, until it is well integrated.
5. With the hand we make small portions with this dough.
6. To finish them, we pass the small balls that we have made by flour, egg and breadcrumbs.
7. When we have all the nuggets ready we heat plenty of oil in a frying pan or our deep fryer.
8. We fry at medium temperature so as not to excessively lower the temperature of the oil.
9. We remove to a tray with kitchen paper to absorb the excess oil.

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FOUR CHEESE PIZZA

FOUR CHEESE PIZZA

Today we are going to make a totally homemade four cheese pizza, until the dough‼ I put the ingredients and we start:

Ingredients:

• 1 kg of wheat flour strength
• 560 ml liter of cold water
• 25 g. of salt
• 25 ml of extra virgin olive oil
• 14 g. fresh yeast
• 15 ml. extra virgin olive oil
• 150 g. tomato sauce
• 3 teaspoons of oregano
• 250 g. mozzarella
• 100 g. blue cheese
• 100 g. Parmesan
• 50-100 g. soft cheese

Preparation of the dough:

1. In a large bowl we put a part of the flour. We leave about 4 tablespoons of flour separate to fatten the dough.
2. We make a hole in the center of the bowl and pour the yeast dissolved in the water.
3. Beat with a spoon from the center outwards and gradually mix.
4. Add the extra virgin olive oil and salt.
5. We continue stirring.
6. We prepare the area where we are going to knead, such as the counter.
7. We fill the area of ​​the counter with flour, remove the dough from the bowl and begin to work the dough with your hands.
8. We stretch the dough like a churro and spiral it several times. At the end we put together and knead again for about ten minutes. After those 10 minutes, we can manipulate the dough more quickly.
9. We add flour until it does not stick to our hands, but without going over.
10. When the dough is ready, we put it in a floured bowl, forming a ball. Cover with a cloth and let it sit for 45 min - 1 hour.

Pizza preparation:

1. We preheat the oven to 250º C.
2. Sprinkle the counter with flour and roll out the dough until it is fine.
3. Add the tomato sauce with a spoon. We must spread the entire surface leaving the edges without tomato.
4. Sprinkle with the chopped oregano.
5. We put the pizza base in the oven on the metal plate. We lower the oven temperature to 200º C. We leave it only 2-3 minutes.
6. We take the pizza out of the oven and we raise the temperature (250 º C) again for the final baking.
7. We distribute the chosen cheeses on top of the base that we have just taken out of the oven.
8. First sprinkle with grated Parmesan. We add the remaining pieces of cheese, spread over the surface. We finish with the mozzarella cheese spread over all the holes.
9. Bake at 230º C for 10-12 minutes in the middle tray with temperature up and down.
10. We remove from the oven with mittens to avoid burning and TO ENJOY‼

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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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CHOCOLATE BROWNIES

CHOCOLATE BROWNIES

You know that in this blog we really like chocolate, so what better way to enjoy chocolate than with a good brownie? The key to this recipe is to serve it hot or warm and play with the temperature changes it gives us by mixing it with ice cream. A marvel…
It is easy to do and as I always tell you, young children can help you. To enjoy!!

Ingredients:

• 100g butter
• 200g dark chocolate 70%
• 4 eggs
• 100 g normal or icing sugar
• ½ teaspoon baking soda
• 1 tablespoon of vanilla essence
• 80 g wheat flour
• 50 g - 100 g walnuts

Preparation:

1. We take the baking tray that we are going to use and spread it with butter. Then we sprinkle cocoa powder. We reserve.
2. We pour the grated chocolate or small pieces with the butter in a bowl and put it in the microwave for 4 minutes.
3. We remove and mix the mixture well.
4. In a large bowl, beat the eggs with the sugar until a cream remains.
5.  Add the tablespoon of vanilla and the baking soda.
6. Pour the chocolate cream in the previous bowl and mix well with the rods.
7. We sift the flour with a strainer and add to the previous mixture.
8. We mix very well until we get a smooth paste.
9. Pour the chocolate cream on the glass tray.
10. We break the nuts into pieces and pass them through a little chocolate powder.
11. We introduce them in the cream and with a fork we cover them well with the chocolate.
12. Bake the brownie in the preheated oven at 180º C in the intermediate part for 35-40 minutes with the oven heated up and down.
13. When it has been in the oven for 20 minutes, cover with a little aluminum foil so that the surface does not burn and the crust is perfect and crisp.
14. We let it cool on the tray and when it is cold we cut it into several portions.
15. To accompany you can put a scoop of vanilla ice cream and a little whipped cream.

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COOKIES WITH CHOCOLATE

COOKIES WITH CHOCOLATE

Sweet time is here! Today I bring you a special recipe for those with a sweet tooth. These chocolate chip cookies are sooo much nicer and more tender than the packet ones, and they are not difficult to cook. To enjoy!

Ingredients:

• 250g flour
• 85g butter
• 150g sugar
• 1 egg
• ½ teaspoon of baking powder
• 1 Teaspoon vanilla extract
• 100g 70% chocolate

Preparation:

1. We put the butter in the bowl and melt it in the microwave.
2. Mix the butter with the sugar and beat until you get a uniform cream.
3. It is time to put the egg and the vanilla essence to the mixture. We continue beating.
4. In another bowl we mix the flour with the yeast and add it to the egg, butter and sugar mixture.
5. Chop the chocolate into irregular cubes and add them to the mixture.
6. We integrate the dry ingredients with the liquids.
7. When we have a kind of sand we knead them with our hands until they form a ball.
8. We take small portions and form small balls with our hands.
9. We flatten the ball and place it on a baking dish.
10. We must place the slightly separated portions on the tray, which will grow during baking. Cookies will not stick.
11. We preheat the oven and bake for 15 min at 180ºC with heat up and down and with the fan option.
12. We remove the cookies to a rack and let them cool before eating them.

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MUSHROOM RISOTTO

MUSHROOM RISOTTO

Easy recipe to prepare, full of vitamins and with an unforgettable taste ...!

Ingredients:

• 400 g. rice special for risotto
• 200 g. of mushrooms
• 1 onion
• White wine
• 2 L Vegetable stock
• Parmesan
• Basil
• Extra virgin olive oil
• Salt and pepper

Preparation:

1. Peel the onion and chop very finely.
2. We clean the mushrooms, remove the roots and chop very small, like the onion.
3. Heat oil in a saucepan, add the chopped onion and let it poach without turning golden.
4. We add the chopped mushrooms together with the onion and stir for about five minutes.
5. We raise the fire, pour the white wine and let the alcohol evaporate.
6. We reduce the heat again and add the rice.
7. We begin to add the hot broth until it covers the rice, we rectify with salt and let cook little by little until it is done.
8. When the rice is ready, turn off the heat and grate the cheese. We remove.
9. We wait 5 minutes for it to rest and sprinkle with basil.

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Im not the creator of the product, or similar. This is just a review page. 

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HAKE STEW WITH POTATOES

HAKE STEW WITH POTATOES

Hake is a vitamin-rich white fish that works well with potatoes as a side. Not only can we use merzula in this way, it is spectacular in green sauce, or even if you want the children to help you and eat better, you can make hake meatballs. It is the same recipe as some meatloaf but changing the main ingredient. We will make recipes like this soon ...

It is one of the easiest reviews that exist, so cheer up !!!

Ingredients:

• 1.5 kg of hake
• 1 onion
• 1 clove garlic
• 3 tomatoes
• 1 teaspoon of sweet Vera paprika
• 2 potatoes
• Parsley
• 250 ml. Water
• Extra virgin olive oil
• Salt

Preparation:

1. In a saucepan, heat a teaspoon of olive oil. The casserole has to be wide for the pieces of hake to enter.
2. When it is hot add the chopped onion and garlic.
3. We poach for about 10 minutes.
4. Peel, dice the potatoes and add them to that casserole. We better crack the potatoes instead of cutting them so that they release the starch and thicken the sauce.
5. We continue to cook, stirring occasionally, while the potatoes are browning and the onion continues to fry.
6. We remove the casserole from the heat and add the paprika.
7. We remove to integrate it with the rest of the ingredients and we put it back on the fire.
8. Add the peeled, grated or chopped tomato, the chopped parsley and cook for 10 minutes more, stirring to avoid burning.
9. Let's pour the water.
10. From the moment it begins to boil, cook over medium heat for 15 minutes with the casserole covered.
11. Add the salt and the pieces of hake to the casserole, cook for 5 more minutes and turn off the heat.
12. We keep the fish for 5 more minutes in the saucepan off and covered before serving. This way you can finish cooking.

Here I leave you the pans and casseroles that I use !!!

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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.

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.