Sunday, 24 September 2017


Good morning!

We want to start these week in the best way with a super draw in the United States with a brand of Spanish Cheese called Record. They sell their products in the States with another brand called “El Zócalo” in the website “Carmen and Lola”, which are the American distributors of their products.

Also, from now on, you don't need to come to Spain to enjoy the essence of the Mediterranean cuisine, because thanks to "Carmen and Lola", you can find a lot of Spanish products in their store, located in Miami, or online for all the United States and enjoy a lot of Spanish recipes.

They are a traditional brand that was founded more than 100 years ago, in 1915, that has managed to renew itself but maintaining the traditional methods when making their cheeses, and you know it when you eat their products, because they keep all their flavor.

In addition to the traditional cheeses, they have revolutionized the Spanish market with their creams of cheese becoming the leading brand in its sector. The first one that they launched was the cheese cream with Manchego Cheese, but a few months ago they launched the delicious cheese creams of different flavors: goat's cheese cream, goat's cheese cream with honey, sheep’s cheese cream with boletus, sheep’s cheese cream with piquillo peppers and cream cheese with black garlic, yummy!

They also have a wide variety of Manchego cheeses: sheep, sheep in olive oil and mixed milk cheese of sheep, goat and cow. In our blog you can find many recipes with them to take some ideas to cook, not just a plate of cheese with bread sticks, but also appetizers, main courses and even desserts, all of them are delicious!

Mini burgers stuffed with cream of cheese with boletus

Cream of cheese with black garlic cubes and mussels

Crocanti of blood sausage with honey and crunchy cheese

For all these reasons, we want that you have the opportunity to try their cheeses and we are going to draw a basket of 3 wedges of Manchego Cheese with DOP EL Zócalo with three different curings like the one in the first image.

The giveaway will be active from today until October 9th of 2017, the winner will be chosen at random on November 10th of 2017 through the web and will be communicated through the email that you provided in the form. Participations of residents in The United States will be accepted. In case that the winner does not answer to the email with their data within a week, the prize will go to the first alternate and Record Cheese will send the prize.

Just fill in your personal data on this link and you will receive an email with the number you have in the giveaway.

You must also be fan of our blog, the store “Carmen and Lola” and “Record Cheese” in any of these social networks and share or retweet the post where the contest is announced.

Good luck to all!!

Thursday, 21 September 2017

Gazpacho with cream of cheese and crunchy ham

This refreshing recipe will enchant you to fight the few days of heat that remain to us, the combination of the cheese cream with the gazpacho is very rich, and it contrasts a lot its softness with the crunchy ham.

Ingredients for 2 servings:
- 1/2 wedge of semicured cheese
- 3.5 oz of gazpacho 
- 1.5 oz of cream for cooking
- 2 slices of serrano ham

- Remove the crust from the cheese and grind it with a grater.
- In a saucepan, pour the cream and grated cheese and simmer until the cheese is melted.
- Remove well to mix and form a uniform cream.
- Pour over two glasses and let cool in the refrigerator.
- When it has cooled and has settled, pour the gazpacho over and put it back in the fridge 15 minutes to cool it.
- In a dish, place two layers of absorbent paper, on top of the two slices of serrano ham (without touching), another two layers of absorbent paper and another dish above.
- Heat to 800W in the microwave for 1 minute.
- Remove the dish from above and place a crunchy ham in each glass.

Bon appétit!

Tuesday, 19 September 2017

Gazpacho croquettes

We are super fans of the croquettes and, this time, we wanted to make them with gazpacho, so that they are very crunchy on the outside but practically liquid inside, they are a delight!

Ingredients for 10 units:
- 5.3 oz of gazpacho 
- 1.5 oz of serrano ham in dices
- 1 egg
- Breadcrumbs with garlic and parsley
- Olive oil

- In a medium bowl, mix the gazpacho with the ham dices.
- Distribute it into small molds (you can use an ice cube maker).
- Put it in the freezer for an entire night.
- Take them out the next day and unmold them.
- Beat the egg in a bowl.
- In another deep dish add a bit of breadcrumbs with garlic and parsley.
- Pass them by egg and then for breadcrumbs.
- Repeat the operation so that the batter is fixed and the interior does not go out when heated.
- Fry in a frying pan with plenty of olive oil until golden.
- When removing them place them on a plate with absorbent paper to remove the excess oil.

Bon appétit!

Monday, 18 September 2017

Salmorejo with tuna

This recipe with salmorejo is ideal to complete a fish or meat dish as a light sauce, because the salmorejo is perfect with everything!

Ingredients for 2 people:
- 100 ml os salmorejo
- 1 egg
- 2 fillets of fresh tuna
- Olive oil
- Parsley

- Cook the egg in a saucepan with boiling water for 10 minutes.
- Let it cool, pell it and rally with a grater.
- In a pan with a few drops of olive oil, sauté for a few seconds on each side the tuna, so that it is browned on the outside but inside it is barely made and very juicy.
- Cut it into dices.
- Pour half the salmorejo in each dish, place the tuna dices on top and sprinkle the grated egg.
- Garnish with a fresh parsley leaf.

Bon appétit!

Thursday, 14 September 2017

Tagliatelle with cheese sauce and spinach

Today we present this original recipe to eat pasta but with a healthy accompaniment: cheese and spinach. It is a combination that we often use at home as a filling of lasagna, cannelloni, "cachopos", tartlets ... this time we have decided to try it with pasta, and we love the result!

Ingredients for 2 servings:
- 6 oz of noodles
- 1/2 wedge of semi-cured cheese 
- 1.8 oz of cream for cooking
- 3.5 oz of fresh spinach

- In a pot with boiling water and a pinch of salt, cook the noodles during the time recommended by the manufacturer, in our case, 10 minutes.
- Drain well.
- In a frying pan without any oil, cook over low heat the spinach with a few drops of water until they are dehydrated.
- Grate the cheese with a fine grater.
- In a saucepan, heat the cheese over low heat until it is completely undone.
- Pour the cream while stirring continuously until it is integrated with the cheese.
- Add the spinach and mix again.
- Pour sauce over pasta.

Bon appétit!