Thursday, 22 March 2018

Dulce de leche and banana cake

Today we have prepared this delicious cake that you will have ready in 10 minutes (and a little more to cool) and that will delight everybody. Take note!

Ingredients for 2 servings:
- 10 cookies
- 2 tablespoons of margarine
- 1 banana
- 2 tablespoons of dulce de leche
- 3 tablespoons semi-skimmed milk

- In a chopper, crush the cookies until they are powder.
- Heat the margarine in the microwave for a few seconds until it becomes liquid.
- Mix with the cookies to form a paste.
- Place a round metal mold on a plate and form the base with the dough of the cookies with margarine.
- Crush well with your fingers to make it compact and as smooth as possible.
- In a bowl, mix the milk with the dulce de leche until they are well integrated and a lighter milk caramel is formed.
- Pour a layer over the cookies with margarine and spread it well.
- Peel the banana and cut it into slices.
- Place two layers of banana on the dulce de leche.
- Let cool in the fridge and unmold.

Bon appétit!

Tuesday, 20 March 2018

Onion soup with white beans

This recipe is very easy to make and it comes great when you want some soup different from the typical noodle, it is also very cheap!

Ingredients for 2 servings:
- 5 oz of white beans
- 1 onion
- 2 cloves of garlic
- 1 oz of white wine
- 10 oz of vegetable broth
- Olive oil
- Chopped parsley

- Soak the beans in a bowl with water for 12 hours.
- Cook them in boiling water with a little salt until they are tender.
- Peel the onion and cut it into strips.
- Peel the garlic and cut it into cubes.
- Sauté the onion in a pan with a drizzle of olive oil over low heat until golden.
- Add the garlic and let it brown too.
- Pour the white wine and let it cook until it evaporates completely.
- Add the vegetable broth and let it cook all together for 10 minutes.
- Drain the beans, add them to the casserole and let them cook another 10 minutes more.
- Sprinkle a little chopped parsley on top.

Bon appétit!

Wednesday, 14 March 2018

Thistles with garlic and almonds

Today we present this recipe for thistles of Karlos Arguiñano, who inspires us many times with his recipes so easy to make and, as he says, very rich. In addition, it is suitable for vegetarians and vegans.

Ingredients for 2 people:
- 1 pot of cooked thistles (14 oz of drained weight)
- 3.5 oz of fried almonds
- 2 cloves of garlic
- 1/4 lemon
- Olive oil
- Salt

- Drain well the thistles and reserve the broth.
- Reserve a few whole almonds to decorate the plate at the end.
- Crush in a mortar the remaining almonds together with a clove of garlic.
- Peel and cut into slices the other clove of garlic.
- In a casserole, sauté the garlic in slices with a drizzle of olive oil.
- Add the whole almonds you had reserved.
- Pour the broth of the thistles and the mashed almonds and garlic.
- Add the thistles and let cook everything together 5 more minutes over medium heat.

Bon appétit!

Tuesday, 13 March 2018

Rabbit with garlic

Today we bring you a traditional recipe whose main ingredient, the rabbit, is booming for its large number of nutritional benefits and its price so cheap.

Ingredients for 4 servings:
- 1 rabbit cut into portions 
- 4 cloves of garlic
- Flour
- 5.3 oz of white wine
- 5.3 oz of meat broth
- 1/2 lemon
- Olive oil
- Pepper

- Flour all rabbit slices well.
- Brown the unpeeled garlic cloves in a large saucepan with a drizzle of olive oil.
- Add the rabbit slices as you go flouring and fry over medium heat until golden on the outside and well done inside (about 25 minutes or so).
- Sprinkle some black pepper over the rabbit slices and then squeeze the lemon over them.
- Add the wine and the meat broth and raise the heat so that the alcohol evaporates well and the sauce is reduced.
- Sprinkle a little chopped parsley on top.

Bon appétit!

Monday, 12 March 2018

Tartlets of york with tapenade, cheese and nuts

Today we bring you a fantastic appetizer for nut lovers that will not leave anyone indifferent, and we are true #NutLovers!

- 10 tartlets
- 3 slices of ham
- 3 nuts
- 15 black olives
- Thyme
- Oregano
- Semi-cured cheese
- Olive oil

- Cut the slices of ham into squares so that they cover the inside of the tartlets.
- Place one on each tartlet.
- Mix in a bowl the black olives, a little thyme, oregano and a drizzle of olive oil. Let me macerate for a while.
- With a mincer, crush the mixture and place a teaspoon on the ham.
- Grate some cheese on each lid.
- Crumble the nuts and place three pieces on the tapenade.

Bon appétit!