Enjoy a delicious onion soup with this quick and easy recipe. Perfect for any occasion. Discover the recipe here!
Discover three easy and nutritional one-pot meals perfect for the cold weather. Traditional and healthy recipes for enjoying any time.
Enjoy authentic cocido madrileño with our traditional recipe. Ingredients, cooking times and top tips for enjoying this dish.
Ingredients for 4 servings:For the confit:1 sea bass in steaks, without scales or bonesExtra virgin olive oilSaltPeppercorns4 garlic cloves2 bay leavesFor the sauce:300 ml of fish stock20 g of cornflourFor the pastry:Rectangular puff pastry6 piquillo peppers1 bunch of fresh asparagus1 eggTo decorate:Fresh parsleyChivesExtra virgin olive oilPreparation:To make the sauce, put the fish stock on to heat in a saucepan. In the meantime, dissolve the cornflour in cold water and then add it to the stock. Stir to mix well, cook for 3 minutes and then set aside.Preheat the oven to 180ºC. Cut the puff pastry into rectangles, prick them with a fork, leaving a 1 cm edge around the perimeter. Brush some beaten egg over it and bake for 30 minutes.Open the piquillo peppers into halves, sauté the asparagus tips in a little oil and set aside.Make a cut in the garlic cloves and place the sea bass steaks in a frying pan with the garlic, peppercorns, bay leaves and a little salt. Cover the fish with oil and confit it for 10 minutes on a low heat. Remove it from the oil, allow it to drain and set aside.Fry the parsley leaves in plenty of hot oil and then set aside.Chop the chives, fry and then sieve them to make a chive flavoured oil.Place an open pepper on the puff pastry, 4 or 5 asparagus tips and finally the fish.Serve the pastry with the vegetables and sea bass, and decorate with thin strips of piquillo peppers and crunchy fried parsley. Finish the presentation with a few drops of sauce and the chive oil. This is a luxury dish fit for a king.
Ingredients for 2 servings:60 ml Cardhu whisky30 ml white Martini50 g caramel syrup30 g of salt flakesCherries in syrupIce cubesPreparation:Put half of the caramel syrup on a small plate and the salt flakes on another one. Wet the rim of the glass in the syrup and then dip it into the salt so that the flakes stick to it.Put two ice cubes, the whisky, Martini and the remaining caramel syrup in a cocktail shaker.Shake well and serve the cocktail in the glass and decorate with a cherry. A smooth, sweet, elegant cocktail.
Ingredients for 6 servings:1 bottle of rosé cava1 can of ginger ale1 can of lemon Fanta170 g of raspberries100 g of frozen forest fruits1 Granny Smith appleIce cubesPreparation:Finely dice the apple and set to one side.Put all the ingredients in a jug in the following order: ice, apple, frozen forest fruits, ginger ale, lemon Fanta and half of the raspberries.Top the jug up with cava and stir to cool the Sangria.Put some ice in each glass, serve the sangria and add fruit toppings and then decorate with the rest of the raspberries. A different sangria fit for celebrations with your friends and family!
A delicate, aromatic dessert where creaminess meets citrus notes and a fresh, elegant finish.
A festive, colourful dish that pairs juicy fish with the sweetness of pomegranate and the freshness of citrus.
Ingredients for 4 servings:12 Carabinero shrimps20 g of coarse saltExtra virgin olive oil1 lemon30 g of salmon roePreparation:Place a few drops of oil in a frying pan. When it starts to smoke, add the prawns. Turn them over after a minute, season with coarse salt and cook for another minute.Serve the Carabinero prawns immediately with a teaspoon of salmon roe, a few shavings of lemon peel and decorate with a dash of olive oil.
Ingredients for 4 servings:4 boned, certified chicken breasts without skinExtra virgin olive oil80 g of dried blueberries150 g of honey120 ml of orange juice3 g of ground cinnamon3 g of ground ginger200 g of Brie cheese60 g of butterSalt and pepperPreparation:Preheat the oven to 200ºC and prepare a baking tray with a little oil to prevent the ingredients from sticking.Mix the blueberries, honey, orange juice, cinnamon and ginger in a frying pan and cook on medium heat for around 8 minutes to reduce it.Take the sauce off the heat and share it out in two bowls.Dice the Brie cheese and remove the skin, then add to one of the bowls and mix well.Ask your expert butcher at Consum to bone the chicken breasts, remove the skin and to make a long pocket to stuff them with the cheese and blueberry sauce.Put the chicken breasts in the baking tray, add salt and pepper to taste and brush the melted butter over them. Bake for 25 minutes until they are brown.Let them stand for 5 minutes and then serve with the remaining half of the blueberry sauce.
A light and flavorful salad where fresh lettuce blends with crispy ham, cherry tomatoes, and a creamy touch.
Scallops with saffron sauce and crispy pancetta, an elegant bite that blends tenderness, aromatic spice, and an irresistible contrast.
Learn easy and delicious recipes to make use of Christmas leftovers and amaze your family with new and tasty dishes, without wasting a thing.
Find out how to substitute meat in your vegetarian diet with healthy and delicious options. Learn everything you need to know to improve your health.
Find out how to make easy chicken fajitas with simple ingredients, and quick steps for a delicious and nutritious meal.
Discover three healthy, easy and delicious lunch ideas to effortlessly watch your diet. Perfect to take with you or enjoy at home!
Learn how to make the authentic Cordoban flamenquín with this easy and crispy traditional recipe.
Find out how to make an authentic Crema Catalana, the traditional Spanish dessert with a delicious layer of caramelised sugar. Simple and delicious!
Find out what cottage cheese is, its health benefits and how to include it in easy and healthy recipes. Ideal for a balanced diet.
Discover how to make delicious grilled sea bream with this easy and healthy recipe. A light dish full of flavour–enjoy!
Learn how to make delicious apple pancakes with this quick and easy recipe for a healthy and tasty breakfast or dessert!
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