Daily Cooking Recipes News

 4 people Very easy 15 minutes Ingredients 500 g of eels 100g peeled small prawns 6 cloves of garlic 2 chillies extra virgin olive oil Salt Preparation Peel and cut the garlic into slices. Cut the chillies into slices. In a clay pot pour a good splash of olive oil and when it is hot add the garlic, prawns and chillies. When the garlic is golden, immediately add the eels, season with salt and stir for about 2 or 3 minutes over high heat. Serve carefully not to burn ourselves with the pan. Learn in wikipedia the difference between eels and eels .

 4 people Very easy 15 minutes Ingredients 2 cucumbers 100 g canned natural tuna or smoked salmon 1 clove garlic 1 tub of cheese spread 1/2 lemon Chive Salt ground black pepper virgin olive oil Preparation We wash the cucumbers, peel them and cut them into slices 0.5 cm thick. Finely chop the garlic and chives. Squeeze the juice of 1/2 lemon. We drain the tuna plain or salmon well, if we choose salmon and chop it very small. In a bowl add the spreadable cheese, minced garlic, 2 tablespoons of virgin olive oil, lemon juice, 2 tablespoons of chives, season with salt and pepper and mix well. We can leave it like this or pass it all through the «turmix» to obtain a texture similar to a mousse. On the cucumber slices we put a spoonful of the mixture. We decorate by spreading an extra pinch of chopped chives on top of the cucumber canapés and ready to serve.

 4 people Half 60 minutes Ingredients 150 gr of chopped hake without bones 1 leek 1 glass of milk 6 tablespoons of flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground nutmeg olive oil ------------------- To batter and fry: 2 eggs 1 glass of breadcrumbs 1 teaspoon dried parsley 2 glasses of olive oil (for frying) Preparation Wash the hake, drain and reserve. We clean and wash the leek, leaving the green leaves that are tender, these will give a lot of flavor to the croquettes. Once washed, we chop it and reserve a moment. Heat a frying pan with 2 tablespoons of olive oil, when hot add the leek, stir and fry for 10 minutes. After this time we add the chopped hake, stir very well and with the help of a spatula, we break the pieces of hake so that they are not too big and we can handle them well when making the croquettes, stir everything and let fry for 5 minutes. After this time we add 6 tablespoons of flour, mix everything very well and without stopping stirring, let everyth

 4 people   15 minutes Ingredients figs Serrano ham Fresh cheese (Philadelphia type) collard greens Preparation Wash the figs well, drain and dry with kitchen paper. With a knife we ​​cut a little more than the tail area. Then we make 2 cross cuts to each fig, without reaching the end. Fill with a tablespoon of fresh cheese, a very thin strip of ham. Decorate with a cabbage leaf. Sensational right?

 4 people Very easy 15 minutes Ingredients 12 small mushrooms 4 slices of Iberian ham fresh green parsley 1 garlic olive oil Salt Preparation Clean the mushrooms under a stream of water, cut the trunk and reserve. Finely chop the garlic and parsley. In a frying pan with a little oil, over high heat, add the mushrooms, a pinch of salt, the garlic, the parsley and sauté for a few minutes until they are ready. Drain the mushrooms on kitchen paper before making the montadito. Cut 4 slices of bread and place a slice of Iberian ham on each one. With a long skewer stick we cross 3 very well drained mushrooms. We put the skewer on top of our montadito of bread with Iberian and prick down so that it enters well into the bread and stays.

Ingredients 4 sheets of brick dough 50g gorgonzola cheese 25g of butter sweet paprika (decoration) Preparation Melt the butter in the microwave for 10 seconds at full power or in a saucepan over low heat. Cut the brick dough into rectangles. Brush each of the rectangles with melted butter. We place a small portion of gorgonzola cheese in each rectangle and shape it into a bar or packet. Look at the photo. Place the bars in a bowl lined with aluminum foil. Bake the crispy at 180 ° with heat from above and below for 15-20 minutes, until we see that they are golden. Types of Gorgonzola cheese We can find 2 varieties of gorgonzola cheese: Sweet, creamy in appearance and with a particular and slightly spicy flavor. Spicy, with a stronger flavor, much more consistent. Calcium-rich Gorgonzola cheese Gorgonzola cheese is a very good option for people who are not fond of milk or who cannot consume it due to lactose intolerance. Gorgonzola cheese stands out, among other things, for its contribut

Ingredients 3 large potatoes 4 carrots 200g peas 200g beans 1kg of beef to stew 1 glass of red wine 1 teaspoon of sweet paprika from La Vera Pepper Nutmeg Garlic Parsley 1 bay leaf Olive oil Salt Preparation Cut the  beef  into thick cubes and reserve on a plate. Peel and cut the  potatoes  into thick cubes. We prepare a  minced garlic and parsley. In a frying pan with a splash of olive oil and medium heat, add the  thick cubes of potato and fry for 5 minutes  until golden brown and  reserve  on a plate. In a saucepan we  heat 1/2 liter of water  that we will add later to the pot before covering it for the 1st time. In an  express pot  with a good jet of oil and on a high heat, add the  cubes of beef  to stew and quickly turn around a few times to seal the meat well. Add  pepper, nutmeg and minced garlic and parsley  and give it a few turns. Add a teaspoon of  Vera sweet paprika  and stir well until cooked. Add a glass of  red wine  and a  bay leaf  and stir a few times until reduced.

Ingredients 150ml olive oil 250g of pastry flour 1 sachet of yeast 1 dessert spoon of vanilla essence (optional) 5 large eggs (L) 300g grated carrots 100g walnuts and raisins 100g of sugar Preparation Preheat the oven to 180ºC. In a large bowl, add the eggs with the sugar and beat with a whisk. We add the oil little by little and we are stirring so that it is integrated. Then add the sifted flour, the yeast and stir until the mixture is homogeneous. Add the grated carrots along with the raisins and walnuts and the vanilla essence and stir well with the help of a whisk so that all the ingredients are well integrated. We spread a mold with butter on all the walls and discard the one that has not been adhered. Put the mold in the oven at 180ºC, with heat up and down, for 45-50 min. Remove the pan from the oven and let cool on a rack. Once cooled, remove from the mold and decorate with icing sugar.

Ingredients 1 melon of 1kg 300g/500g 3 natural yogurts without added sugar 80g Iberian ham shavings 1 tablespoon of honey to taste 1 pinch of salt Balsamic vinegar Preparation Chop the  melon  and put it in a large mixing bowl. Add the  yoghurts  , a tablespoon of  honey  , a pinch of  salt  , a little  Modena vinegar  and blend. We taste and correct salt and honey to taste. We let it rest for 1 hour in the fridge if we previously had the melon refrigerated. Otherwise, refrigerate for 2 hours so that it is very cold when serving. After that time, we serve the cold soup in small bowls and add a handful of  Iberian ham  shavings on top.

Ingredients 1 medium onion 1 green bell pepper for frying ½ red bell pepper 6 pork sausages ¼ rack of lamb, chopped 300g chicken wings 500g thick long noodles 1 liter and a half of chicken or beef broth 2 ripe tomatoes grated Black pepper Extra Virgin Olive Oil Preparation Cut the chopped onion and reserve it. Grate the tomato and cut the peppers into small cubes and also reserve. In a large pot, when the oil is hot, add the chopped pork ribs, chicken wings and sausages. When the sausages are ready, we take them out, chop them and put them back in the pot. Once all the meat and chicken are browned, lower the heat, add the onion, a pinch of salt and stir. When the onion begins to poach, add the grated tomato, a pinch of sugar so that it does not have acidity, add a touch of black pepper and stir for a few minutes. Then add the green pepper first and then the red pepper, adjust the salt and stir. When the meat and chicken are done, add the noodles and fry with the meat to integrate them

   8 people Easy 70 minutes Ingredients 5 golden apples 200g pastry flour 1 sachet of yeast 3 large eggs (L) 130g of sugar 175g whole milk or non-dairy milk Apricot jam to paint Butter for the mold 1 tablespoon of cinnamon 1 mold of 16cm (12 portions) Preparation Preheat the oven to 180ºC with heat up and down. Peel 3 of the 5 apples  and cut them into cubes. In a large bowl, add the flour without sifting, the yeast, the eggs, the sugar, the diced apples together with the milk and blend until a homogeneous mass remains. Grease the mold with butter and discard the one that does not stick. Pour the mixture into the 16cm mold. Peel the other 2 apples  , cut them into slices and cover the entire surface of the cake. We place the mold in the center of the oven and  bake at 180ºC  , with heat from above and below, for  45 minutes  . After that time, we take the mold out of the oven and let it cool for about 15 minutes. We paint the surface  of the cake with the help of a silicone brush with