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Page 19 | Kitchen: tips and tricks for cooking at home

  • An original menu
    Kitchen

    An original menu

    An original menu Comparte Twitter Facebook document.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 };Pumpkin salad with rocketIngredients (4 people) 1 kg pumpkin 20 ml olive oil 10 ml balsamic vinegar from Modena 100 g of rocket, 10 g pumpkin seeds 20 g sesame seeds 5 g black pepper Preparation Preheat oven to 180 ° C and prepare a tray. Peel the pumpkin and remove the internal seeds and filaments. Cut into 1-2 cm cubes. Mix with olive oil, balsamic vinegar and freshly ground black pepper. Distributes in the tray and bakes for about 25-30 minutes, stirring halfway through cooking until tender. Let it cool. Wash and drain the rocket well. Place in a salad bowl or share in deep individual dishes. Add the already cold pumpkin, pumpkin seeds and sesame seed. Whisk all the ingredients together, adjusting the amount of Modena vinegar to taste and serve.Nutricional information (per serving) Broccoli florette croquettes   Ingredients (4 people) 500 g broccoli florette80 g ground bread60 g chopped white onion40 g gratedManchego cheese10 g of italian herbs10 g cilantro or parsley20 ml extra virgin olive oil1 eggSaltPepper Preparation Preheat oven to 200° C and grease a baking dish. Blanch the broccoli florets for 1 minute in boiling water and then plunge them into freezing water for 3 minutes. Cut the broccoli finely, place in a bowl and mix with the egg, chopped onion, manchego cheese, ground bread and aromatic herbs. Take portions the size of two tablespoons, press together and shape each of the croquettes. Put them on the baking tray Cook in the oven for 25 minutes or until golden and crispy, turning after half the time has passed. Serve hot. Nutricional information (per serving)Glass of white wine flavoured with a chocolate lollipopIngredients (4 people) 500 ml verdejo qhite wine80 g black chocolate coating40 g sugar25 g black pepper20 g chopped nuts20 g orange peel5 ml of coffee liqueur2 dry chiliesEdible flowers Preparation Put the wine in a saucepan and when it begins to boil, add the orange peel, pepper, cinnamon, chilli and coffee liqueur. Cover and leave to cool in the fridge. Meanwhile, melt the chocolate in the microwave for one and a half minutes, taking care not to burn it and then place it in a pastry bag. Cover a cold dish with greaseproof paper and place the skewers on top. Pour chocolate over the end of each skewer forming a circle and cover with nuts and dry flowers. Place the lollipops in the freezer until the chocolate is set. Serve the wine in a glass or colourful receptacle accompanying the lollipops and serves.Nutricional information (per serving)Plan your recipes

  • Veal sirloin with honey
    Kitchen

    Veal sirloin with honey

    Ingredients:1 veal sirloin50 g butter3 tablespoons of mustard4 tablespoons of honey2 tablespoons of fine herbs1 lemonBlack pepper and saltPreparation:Preheat the oven to 180 ° C while preparing the sirloin. Season it and smear it with the lemon and mustard. Place the sirloin in an oven dish, sprinkle with the fine herbs and add the diced butter. Put the sirloin in the oven for 20 minutes. Turn it over and bake it again for 15 minutes at 180 ° C. Take the sirloin from the oven, smear it well with honey and bake it again for 7 minutes. Remove it from the oven, cut it into slices, sprinkle with your own sauce and eat!

  • Simple and surprising cuisine
    Kitchen

    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:

  • Menu without salt
    Kitchen

    Menu without salt

    Menu without saltComparteTwitterFacebookdocument.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 };Baked cherry tomatoes with provençal herbsIngredients(4 people)250 g cherry tomatoes40 g extra virgin olive oil10 g Provençal herbsMethodWashand halve the tomatoes and arrange in an ovenproof dish. Sprinkle with the Provençal herbs and pour overthe olive oil. Place in the oven at 180° C for 30 minutes. Serve hot.Nutritional informationTrout with nuts and herbsIngredients(4 peope)600 g Trout fillets120 g lemon40 g extra virgin olive oil40 g breadcrumbs10 g almonds10 g walnuts10 g pistachios10 g butter5 g fresh parsley5 g thyme1 g black pepperMethodPreheat the oven grill. Heat the nuts in a pan for a minute, don't allow them to toast.Remove and chop roughly with a knife. Mix with the breadcrumbs, butter, parsley and thyme. Grate some of the lemon rind and add the juice to the mixture, blend well.Brush the trout fillets with olive oil and add the pepper.Arrange the fish in a baking tray or dish and cover with the nut mixture, gently pressing down. Grill for 5-8 minutes until the fish is just done and the crust is golden. Serve with lemon wedges.Nutritional informationPlum crumble with thymeIngredients(4 people)1 stick of liquorice600 g plums50 ml lemon juice30 ml water50 g unsalted butter30 g brown sugar150 g of gingerbread10 g unsalted butter for greasing the baking tray5 g cardamom3 sprigs of lemon thymeMethodPrepare an infusion with the liquorice and water. Bring to the boil and simmer for 10 minutes. Remove from the heat and set aside.Preheat the oven to 180°C. Quickly sort and wash the plums. Dry them. Shred the thyme.Grease a 23 cm baking tray with the butter and arrange the plums on this. Spread the thyme and spices, sugar, lemon juice and liquorice infusion over the plums. Place in the oven for 15 minutes. Meanwhile, blend the gingerbread until it looks like semolina.Removethe tray from the oven and turn on the grill. Spread the gingerbread semolina over the fruit. Distribute thebutter in very thin slices and grill for a further 4 to 5 minutes.Nutritional informationPlanifica tus recetas

  • Cheesecake
    Kitchen

    Cheesecake

    Ingredients: 6 medium-sized eggs6 cheese triangles4 processed cheese slices2 pots of natural yoghurt240g baking flour240g white sugar1 carton of sour cream1 sachet of yeast150g digestive biscuits15g butterRecipe:Preheat the oven to 180ºC whilst preparing the ingredients. Break up the biscuits, preferably with a blender. Heat the butter for 30 seconds in the microwave, then mix it well with the crushed biscuits. When well mixed, distribute it into the base of the detachable cake tin and pop it into the fridge. In a bowl, beat the eggs, add the cheese triangles then mix again and add the processed cheese slices and tubs of yoghurt. Then add the flour and mix again. Next, add the sugar, after you have passed it through a sieve to remove the lumps. Add the cream and mix everything again, finally adding the sachet of yeast. Take the tin out of the fridge and apply the mixture on top of the base. Place the cake into the oven for 30-40 minutes. It's ready when you pierce the surface with a fork and it comes out clean. Leave to cool, then dig in!

  • Simple apple cake
    Kitchen

    Simple apple cake

    Ingredients:1 loaf of dry bread3 apples½ litre of milk (2 cups)2 medium eggs50gms of sugar (4 tbsp.)1 tablespoon of cognac.Preparation:Pour the milk into a bowl and soak the bread in it for a few minutes. While the bread is soaking, preheat the oven to 150ºC (300ºF). Add the eggs, the sugar, half of a peeled apple and the cognac to the bread and milk mixture and blend well. Pour the mixture into a round pan and decorate it with an apple cut in thin slices. Dust the apple slices with sugar so that they brown, and bake for half an hour. Enjoy! This recipe has been in my family for many generations. Those who suffered through the war and its aftermath were true survivors, and used their creativity to cook tasty dishes using few resources. With milk and a loaf of dry bread they made this “simple apple cake”

  • Tex-mex menu
    Kitchen

    Tex-mex menu

    Tex-mex menuComparteTwitterFacebookdocument.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 };Mexican shallopsIngredients(4 people)250 g of shredded beef250 g of green tomatoes2 green chilli peppers for the salsa250 g corn flour tortillas50 g of onions1 clove of garlic40 g of lettuce80 g of fresh cheeseSaltPepperPreparationGrind the ingredients for the salsa together and, on the same chopping board, chop tomatoes, onion, garlic, green chilli peppers, salt and pepper. Preserve.Fry the tortillas, place the meat inside and cover with salsa.To serve, top with fresh grated cheese and lettuce leaves.Bean crownIngredients(4 people)125 g of pork loin250 g of cooked pinto beans (light coffee colour)2 thin corn flour tortillas50 g of butter20 g of wheat flour1 chipotle (jalapeño chilli) in vinegar20 g of chopped onion120 g of tomato30 g of cured cheese60 g of radish2 g of oreganoPreparationCook the chopped onion in half of the butter in a pan and add the wheat flour. When it starts to brown, add the ground beans, the chipotle and oregano. Cook until the mixture thickens and pour into the crown mould, greased with butter in advance. Prepare the filling by shredding the pork loin and fry it off in advance. Add the tomato, previously roasted and ground with the chipotle, season with salt and leave to rest. Put the filling into the mould. Cover with more beans and put the mould into the oven at a temperature of 250 ºC for 30 minutes. Serve on a plate garnished with grated cheese. Cut the radishes into the shape of a flower and place them on the plate.Serve immediately.Nutricional informationAtole almendradoIngredients(4 people)1 l of skimmed milk1 cinnamon stick150 g of corn flour250 g of ground almonds100 g of sugarGround cinnamonPreparationBoil the milk with the cinnamon stick. Add the corn flour diluted with a little water, stirring constantly so it doesn’t burn.After boiling the mixture for 5 minutes, add the almonds, sugar and cinnamon, boil again for 15 minutes at a low heat. Serve hot.Nutricional informationPlanifica tus recetas

  • Lunch at the beach
    Kitchen

    Lunch at the beach

    Lunch at the beachComparteTwitterFacebookdocument.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 };Cold cream of celery with orangeIngredients(4 people)1 large fresh celery200 ml orange juice1 litre homemade vegetable stock60 gr gluten-free instant mashed potatoes with milk40 gr of olive oil5 g fresh mintSalt and white pepperPreparationChoose the whitest, most tender part of the celery, and chop it very finely until you obtain two cups.Put a deep saucepan to heat with the oil and sauté the chopped celery for 10 minutes, over medium heat, until it begins to soften. Salt and add half the stock.Remove from the heat and beat the contents until it achieves a creamy consistency, then add the rest of the stock and beat a little more. If there are threads left, sieve the creamed soup.Put the saucepan back onto the heat and, when it starts to boil, remove it, add the flakes of mashed potatoes and mix well so that there are no lumps. Then add the orange juice and mix again.Pour the contents into a soup bowl or large bowl, cover with aluminium foil tightly and let it sit in the refrigerator for 1 to 2 hours. It can be served decorated with chopped fresh mint.Nutricional informationVegetable pizzaIngredients(4 people)For the dough:250 gr plain flour7 gr fresh yeast25 gr olive oil160 ml water5 gr saltTopping:40 gr homemade tomato sauce120 gr courgettes120 gr red pepper120 g yellow pepper20 gr olive oilaPreparationMix the flour with the yeast in a bowl and then add the salt.Place the dough on an unfloured table and knead until smooth and elastic.Form a ball, add the oil, cover with cling film and let it rest for one hour.Flour the table and roll out the dough.Brush the dough with the tomato sauce. Distribute thin slices of courgette and chunks of pepper on top. Season and sprinkle with oil.Bake at 230ºC, between 10-12 minutes.Nutricional informationPeaches with yogurt and modena vinegarIngredients(4 people)300 g yellow peaches150 gr red peaches20 ml Modena vinegar20 gr sugar250 gr plain yoghurt4 mint leavesPreparationFor the peaches, remove the stones and cut them into cubes of approximately 2 cm. Put the pieces in a bowl with the mint, dust with the sugar and sprinkle with the vinegar.Stir with a wooden spoon until the sugar dissolves. Then, cover the bowl with foil and put it in the refrigerator for a couple of hours, stirring from time to time.After 2 hours, pour the yoghurts over the fruit, thoroughly mix all the contents of the bowl and let it stand for 10 minutes more, out of the refrigerator.Nutricional informationPlanifica tus recetas

  • Lunch at the beach!
    Kitchen

    Lunch at the beach!

    The beach offers endless culinary temptations, but we must opt for healthy food

  • Chocolate sponge cake
    Kitchen

    Chocolate sponge cake

    Ingredients200 gr sugar150 gr flour200 gr cocoa powder200 ml mild olive oil1 Plain sweetened yoghurt3 extra-large eggsPacket of baking powderButterPreparation:Preheat the oven to 190ºC. Meanwhile, prepare the batter. Beat the eggs and sugar in a bowl until they form a homogenous mixture. Then add the yoghurt and oil, and beat again. Once the mixture is ready, add the flour (previously sieved), baking powder and cocoa powder, mix well. Once the batter is ready, grease your tin, preferably a 22 cm round one, with butter and sprinkle with a little flour. Tip the batter into the tin and place in the preheated oven where it should bake for between 35 and 40 minutes. When it's done, allow to cool to room temperature and enjoy!

  •  The raw food diet 
    Kitchen

     The raw food diet 

    A diet that consists of eating uncooked, unprocessed and organic foods.

  • Vegetarian Lasagne
    Kitchen

    Vegetarian Lasagne

    Ingredients2 tomatoes2 carrots1 red pepper1\/2 onion1\/2 courgette1\/4 cauliflowerFresh basil12 lasagne sheets (3 per person)CheeseFor the béchamel:1\/2 onion2 tbsp flour2 cups milkOlive oilSaltCheeseMethod: Slice some courgette and pepper and grill it. Fry the other chopped vegetables and add the basil at the end. While the vegetables are cooking, boil the cauliflower and prepare the lasagne sheets. Put them in hot water, following the instructions on the packet. Assemble the lasagne in individual portions as follows: Grease the bottom of a pan with oil and place the first lasagne sheet, then add a layer of vegetables with some cheese. Then another sheet and add the sliced cauliflower and sliced courgette and pepper until you cover everything. Finish assembling with another sheet and set aside. For the béchamel: Fry the finely grated onion in a pan with oil and add two tablespoons of flour, stirring well. Add the milk and stir until it thickens. Finally, cover the lasagne with the béchamel and grate some cheese on top. Grill in the oven and serve!

  • Confit aubergines with white rice
    Kitchen

    Confit aubergines with white rice

    Ingredients2 aubergines4 spring onions200 g rice100 g serrano ham12 cherry tomatoes1 endive2 garlic cloves400 mL waterVirgin olive oilVinegarSaltMethod:Peel and chop the spring onions and fry them lightly in a pan until they brown. Chop the serrano ham, add it and fry it lightly. Peel the aubergines, chop it and add them to the pan. Season to taste and cook for 10-15 minutes. Peel the garlic and brown it in a different pan with some oil. Add the rice, stir it and add the water (double the amount of rice) and a pinch of salt. Cook for 18-20 minutes. Serving: Grease a round portion-sized bowl with some oil. Put a layer of rice at the bottom, then a layer of aubergine, and another of rice. Push it down so it is compact and then turn it out onto a plate. Wash the tomatoes and endive. Chop and season with oil, vinegar and salt. Serve as a side dish. If you like you can add some tomato sauce to the aubergine to give the dish some colour.

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