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Simple and surprising cuisine
Receipes of simple and surprising cuisineComparteTwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&display=popup&href=' + window.location.href };Artichokes with clamsIngredients(4 people)16 artichokes½ kg clams30 g flour200 ml cava100 g lemon5 g parsley1 clove of garlicSaltPreparationClean the artichokes by removing the outer leaves, the tip and the stem. Cut into quarters and squeeze a little lemon over them to prevent them from oxidising. Put the clams in a bowl of cold water and enough salt for them to release the grit.Place in water in a casserole dish over the flame and add a little salt. Cook the artichokes over a medium heat until tender (for approximately 15 minutes). Remove and put to one side. Put some oil in a frying pan and sauté the chopped garlic. Add the flour, stir a little and introduce the drained clams. Add the cava and leave to simmer until the clams open. Add the artichokes to the frying pan and leave them for a few minutes while the flavours blend. Sprinkle with chopped parsley.Quail in mandarin and honey sauce Ingredients(2 people)400 g clean quail220 g mandarins40 g French onions30 g flour20 g extra virgin olive oil30 g flour100 ml chicken broth100 ml white wineBlack pepperSaltPreparationWash and peel the tangerines. Remove all the white parts of the skin you can and chop them into fine julienne. Put them in a saucepan with a finger-depth of water, boil and strain. Repeat the process. Put the skins in a casserole dish with the honey and a touch of salt. Heat over medium heat for 2 minutes.Add the broth, wine and the juice of one of the mandarins. Add the onions chopped into quarters, season and simmer for 15 minutes. Peel the remaining mandarin slices. Add the sauce. Dissolve the cornstarch in cold water and add to the sauce to thicken.Tie the quail's legs, season and cook with a little olive oil in a frying pan or griddle, until they are well browned everywhere. Serve with hot sauce to taste.Crema de chocolate, aguacate y plátano con dátilesIngredients(4 people)200 g ripe avocado150 g ripe plantain150 g orange50 g black chocolate40 g stone-less dates25 g sugar-free cocoa powder5 ml vanilla essence150 ml of almond or hazelnut milkSaltDecoration:Currants or other red berriesChopped hazelnutsOptional, add honey to tastePreparationCarefully remove the pulp from the avocado. Melt the chocolate in the microwave or the water bath and chop the dates.Mash the avocado with the dates, add the cocoa powder, a pinch of salt, the vanilla essence, orange zest and a tablespoon of juice. Mash again.Add the chopped peeled banana and the chocolate. Check the texture and slowly pour the milk, as much or little as you prefer. You can also add some honey or vegetable syrup.Mash the mixture again until it has a completely even and creamy texture with no lumps. Distribuute into glasses, cover with a plastic film and leaves in the fridge for at least half an hour. Serve with chopped hazelnuts, currants and orange zest, or with a fruit that you like.Nutritional information:
