Breadcrumbs

Page 15 | Kitchen: tips and tricks for cooking at home

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Tasty chilled soups

Ingredients1 onion1 courgette2 or 3 carrotsA small piece of pumpkin (optional)WaterMilkPepperSaltBreadInstructionsFry the onion in a frying pan with a little oil until browned, then add the washed, peeled and diced vegetables. Brown them a little and add water until the liquid is a finger deep over the vegetables. Cook on a medium heat until the vegetables are soft. Don’t rush them. Wait until all the vegetables are cooked. Then blend thoroughly until you have a smooth cream. Add a little milk, salt and pepper to taste. Cut a small piece of bread into cubes and brown them in hot oil to add to the soup as croutons. Serve chilled, and break away from the classic gazpacho.

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Soufflé potatoes recipe

Soufflé potatoes are ideal to eat on their own or as a garnish to any meal. With meat, fish or sauces, which is your favourite?

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Kitchen

How to make authentic Cordoban salmorejo

Salmorejo is a dish originating in the Cordoba region of Spain, and is ideal for this time of year in which temperatures begin to rise. Enjoy it with friends as part of the long-awaited de-confinement!

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Kitchen

What should you take when camping? Ideas for camping meals

The camping season begins with the good weather. We give you a few ideas to make your camping meals both healthy and fun

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Kitchen

Ratatouille

Ingredients2 onions500 g peeled tomatoes (or tinned)2 aubergines1 green pepper2 courgette2 garlic clovesOilSaltAromatic herbsInstructionsFirstly, fry the onions in olive oil, then add the tomatoes in pieces (or peeled tinned tomatoes). Add the aubergines, the pepper and the courgette, all washed and cut into slices, but not peeled. Then add a clove of garlic cut into slices. Taste for salt and add the aromatic herbs to taste. Let it simmer on a low heat and when everything is soft, turn off the heat and add the other garlic clove raw. By frying the onion at the start and adding the raw garlic at the end, the dish has much more flavour. This French ‘pistou’ can be eaten hot or cold as an accompaniment to many dishes.

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Kitchen

Homemade carrot cake: a very special recipe for Mother's Day

Surprise your mum on her special day with a wonderful homemade carrot cake. There's no better way to celebrate Mother's Day. Time to take note!

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Kitchen

Recipe to make homemade bread

Would you like to make your own bread? Now is the time! We explain how to make homemade bread step by step: Ingredients, preparation time...

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Kitchen

Fried milk: Traditional Easter recipe

We show you the all the steps for preparing fried milk, the traditional recipe. Surprise your loved ones this Easter with this delicious recipe.

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Kitchen

Diet to be more productive

What we eat can affect us more than we think.

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Kitchen

How to make bechamel sauce

Are you thinking of making lasagne or cannelloni? We tell you step by step how to make bechamel sauce so that your dishes have a unique and delicious flavour. Discover them

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Kitchen

Recipes to boost the immune system during the quarantine period

'We are what we eat.' For this reason, we encourage you to consume recipes and foods that support your immune system during the quarantine period.

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Kitchen

Baked artichokes

Are you looking for easy and healthy recipes to make? In this case, we will explain how to make baked artichokes:Ingredients, preparation time.

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Kitchen

How to make anchovies in vinegar?

We will tell you step by step how to make anchovies in vinegar so that they are perfect: white and hard. You will surprise anyone with this typical Spanish tapas dish.

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Healthy suppers

Dedicating time to cooking at night is always inconvenient and we end up eating anything. We challenge you to cook these quick and healthy recipes.

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Fun fritters

Ingredients500 grams of natural bread crumbs3 large eggsSerrano ham cubesFresh Mozzarella1 large tomatoParsleyFresh oregano or basil3 garlic clovesSaltExtra Virgin Olive OilPreparationBeat 3 eggs in a bowl and set aside. Cut the garlic, tomato and mozzarella into small cubes, all raw, and add to the bowl. Then add the well-chopped parsley and oregano, and finally the ham cubes. Stir well and season to taste. Finally, add the breadcrumbs slowly by stirring the mixture, taking care that it does not thicken too much. The texture of the dough should be neither too liquid, nor too dense. Ideally it should be like cake mix. Heat the oil in a pan and use a soup ladle to carefully add the mixture once the oil is hot, forming small, even-sized balls. Add them to the pan one by one. Once they are golden on one side, stir and fry on the other side. Once both sides are nice and golden, place them on a plate with kitchen paper to soak up the remaining oil. They're fantastic either warm or cold and the kids go crazy when they try them. The ingredients can be varied according to taste with a wide range of options that work well: avocado, turkey, cumin, pumpkin, prawns, etc.

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Great spinach rice

Ingredients100g of pork snout rind300g spinach4 level scoops of rice1 potato (not very large)2 cloves of garlic1 ripe small tomatoColouring (optional)OilSaltMethodMy mother's recipe was more complicated, but I simplified it using simpler ingredients and the result is almost as tasty but faster. Fry the peeled garlic and the grated tomato in a pan with a little oil. Remove the garlic and add the sauce in a pan with 1 litre of hot water. Add the rind, splitting those that are very large into smaller pieces. Then, add the spinach, the potato cut into slices like for tortillas, salt and colouring if desired. When the potato is cooked, you need about 8 minutes, add the rice and let it simmer for 15-20 minutes. And then serve it and enjoy!

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Sirloin Wellington my way

Ingredients1 piece of pork tenderloin1 sheet of puff pastry1 pack of bacon rashers1 medium onionSaltBlack pepperDe La Vera sweet paprika1 eggOlive oilPepper sauceMethodSeason the sirloin, make a couple of cuts on both sides and brown it over low heat in the pan with a drizzle of olive oil. When it is well browned, cut the onion and toss it in the same oil from the sirloin. Place a sheet of baking paper on a glass or clay tray and then spread out the puff pastry. Put the overlapped bacon rashers on the tray, stretched out side by side together until you reach the end of the pastry, put the sautéed onion on top and then top it with the sirloin. Finally, first cover the sirloin with the bacon rashers you put down and then close with the puff pastry, as if it were an envelope, on both ends. Glaze the pastry with egg and put it in the oven, which is pre-heated to 250 degrees. Let it cook in the oven for about 40 minutes, until golden brown. Finally, add the pepper sauce.

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Crispy chickpeas

If you are looking for how to replace ultraprocessed snacks, we recommend this delicious and healthy snack: roasted chickpeas. Discover them!

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Kitchen

Rice with chard: traditional Valencian recipe

Rice with chard is a typical recipe from Valencia and a healthy rice, light and full of properties. We tell you the traditional recipe.

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Kitchen

Calçotada: how to cook calçots

La calçotada is a great gastronomic event that you cannot miss. We tell you how to make calçots and succeed with the menu.

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Kitchen

Empedrat: A Bean Salad Recipe

We are going to tell you how to prepare the traditional Catalan and Valencian dish, Empedrat - a delicious white bean salad.

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