Page 20 | Kitchen: tips and tricks for cooking at home

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Kitchen

Light Christmas Menu

Menu in a jarSHARETwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&amp;amp;amp;url=' + window.location.href }; document.getElementById('share_fb').onclick = function() { this.href = 'https://www.facebook.com/dialog/share?app_id=213166508867&amp;amp;display=popup&amp;amp;href=' + window.location.href };Warm seafood saladIngredients(4 people)50g cucumber100g melon20g red onion20g York ham20g rocket20g lamb’s lettuce10g red pepper10g toasted hazelnutsDressing:20ml lemon juice10ml olive oil40g fat-free natural yoghurt5g chopped corianderSalt and pepperMethodMethod:For the dressing, mix the salt and pepper with the lemon juice and olive oil. Mix until emulsified. Add the yoghurt and chopped coriander. Mix and put aside.Then finely chop the cucumber, red pepper and red onion. Use a scoop to make balls of melon. Lightly chop the hazelnuts. Finely chop the ham and sauté until crispy.Arrange the jarPut the dressing in the base.Add the cucumber, pepper and red onion.Spread over the toasted chopped hazelnuts.Put in the York ham.Add the melon balls.Finish off with the rocket and lamb’s lettuce.Store in the fridge until you’re ready to eat it.Nutritional InformationLeg of lamb with spicesIngredients(4 people)800 g boned leg of lamb80 g onion4 garlic cloves2 g cumin seeds20 g fresh ginger2 g mustard seeds1 cinnamon stick2 cloves2 dry chillies40 ml olive oil40 ml mild white vinegar5 g brown sugar1 g ground coriander1 g ground curcuma5 fresh coriander leaves to sprinklesaltMethod50g strawberries40g quinoa40g ricotta or cottage cheese40g spinach leaves20g spring onions10ml olive oil5 cherry tomatoesSaltPepperDressing:10ml olive oil6ml raspberry vinegarNutritional InformationTraditional PolvoronesIngredients(15 units)250 g maize flour110 cc mild olive oil3 g ground cinnamon50 g icing sugarRind of 1 lemonToasted sesame seeds50 g raw peeled almondsMethodArrange the jar:Put the yoghurt and honey at the bottom.Add the plums, apricots and raisins.Spread over the granola.Store in the fridge until you’re ready to eat itNutritional InformationPlan your recipes

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Kitchen

Pepper and tomato bread

IngredientsDough:600 g flour250 mL beer250 mL virgin olive oilSalt1 eggFilling:3 red peppers4 eggs100 g tomato sauce3 x 80 g tins tuna5 garlic clovesMethod:To make the dough, heat the oil a little and mix in with the flour, beer and salt. Knead the dough well and then divide it in two parts. Roll out one half on a baking tray and the other half on baking paper, the same size as the tray. Separately, boil the eggs and set them aside. Then fry the pepper with the garlic. When it cools down a bit, add the tomato sauce, the chopped boiled eggs and the tuna. Put the mixture over the dough on the baking tray and then place the other half of dough on top. Line up the edges and carefully peel off the baking paper. Seal the edges with a fork and brush it with beaten egg. Bake for 45 minutes at 230ºC and enjoy! This recipe can also be made without the ‘lid’ with half the amount of dough, or with other fillings: onion, black pudding and egg, vegetables etc.

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Kitchen

Carrot Cake

Ingredients:Cake:1.5 cups wholegrain flour1.5 cups sugar1 tsp vanilla essence1 cup sunflower oil1 pinch salt2 tsp baking powder2 tsp ground cinnamon2 cups grated carrot1\/2 cup chopped walnutsIcing:1 small pot cream cheese1 cup sugar100 g butterMethod:For the cake. Beat the eggs in a large bowl until they are foamy. Then add the flour, sugar and baking powder, using a sieve to make it finer. Add the carrot, finely chopped walnuts and cinnamon. Mix everything until smooth. To make the cake lighter you can use an electric mixer. Grease the cake tin you want to use with some butter. Pour the mixture into the mould and bake with heat above and below at 180 ºC for 30 minutes. After this time, check the cake is cooked with a cocktail stick. When it is ready, leave it to cool. For the icing. Use the mixer to blend the cream cheese with the butter and sugar. The end texture should be smooth and creamy. Once cold, cover the entire cake with a spatula and decorate it to taste. Serve cold. There won’t be a crumb left!

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Kitchen

Menu for children

Menu for children to prepare with children

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Kitchen

Get your hands dirty. Recipes with children and for children

Cooking with children: a fun and stimulating activity

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Kitchen

Hake in the microwave

Ingredients1 kg hake1\/2 kg clams1\/4 kg langoustines1 jar asparagus1 tomato½ onionPowdered garlicTabasco½ fish stock cubeTablespoon of flourFresh parsleyMethod:Remove the heads of the langoustines and boil them for 15 minutes. Set aside. Dip the hake in flour and fry it lightly. Peel and chop a tomato and half an onion and fry lightly. Then add the clams and langoustines and carry on frying until the clams open. Add some powdered garlic, half a cube of fish stock, a spoonful of flour and some tabasco. Stir everything. Add the stock from the langoustine heads. Put the hake in a glass dish and pour the fried ingredients on top. Decorate with the asparagus and some parsley. Lastly, put it in the microwave for 15 minutes and serve!

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Kitchen

Care for your body, from the inside too

Tips for sportsmen and a menu adapted to your lifestyle.

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Kitchen

Menu for runners

Mennu for runners and athlete people to feeling healthy

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Kitchen

White Chocolate Brownies

Ingredients3 bars of white chocolate (approx. 225 g)3 eggs 150 g walnuts150 g butter100 g sugar120 g flourPinch bicarbonatePinch saltMethod: Preheat the oven to 180ºC. In a bowl, melt the butter with the white chocolate and sugar, and set aside. In a bowl, add the eggs, salt, bicarbonate and flour, mix well and progressively add the mixture you prepared earlier (butter, chocolate and sugar). Add the walnuts and stir well. Grease the tin with butter so it doesn’t stick. Pour in the mixture until it is even. Bake in the oven at 180ºC with heat above and below for 30 minutes. Leave to cool, turn it out and enjoy!

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Kitchen

Chocolate for good mood

Tips and recipes with chocolate to cheer the mood.

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Kitchen

Tupperware menu for school

Tips for eating healthy, also in school.

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Kitchen

Robust health at 60

Tips and recipes for mature people. Because taking care of yourself inside is also important.

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Kitchen

Menu to share

Our proposal to shareComparteTwitterFacebookdocument.getElementById('share_t').onclick = function() { this.href = 'https://twitter.com/intent/tweet?text=' + encodeURI(document.title) + '&amp;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 };Beetroot salad with walnuts and corianderIngredients(4 people)240 g beetroot80 g carrot240 g potato80 g red onion20 g walnuts100 g lemon40 g olive oil1 clove garlic1 bunch of fresh corianderSaltPreparationSteam the beets for 35 minutes, then peel and cut them very finely. Set aside. Cook the carrot and potatoes for about 20 minutes.Peel, chop and place in a salad bowl.Chop the onion and the nuts, leaving 4 or 5 halves aside to decorate. Add to the salad bowl. Mix the ingredients and add the beets.Prepare a vinaigrette with lemon, oil, crushed garlic, salt and chopped cilantro. Mix everything very well and set aside.Mix all ingredients until well distributed. Dress with the vinaigrette when serving the salad and decorate with the walnut halves and coriander leaves.Nutricional informationBeef curryIngredients(4 people)600 g stewing beef200 g shallots1 clove garlic40 g sunflower oil50 g peeled peanuts600 ml coconut milk400 g potato2 g curry paste20 g brown sugar50 ml stock20 ml lime juicePreparationCut meat into 3-cm cubes and pat dry with kitchen paper. Cut the shallots in half and then into strips. Peel and chop the garlic. Heat a spoonful of oil in the wok, fry the shallots and garlic until they are golden or light brown and remove. Place these 3 ingredients into a mortar and crush until a paste is obtained.Cook the peanuts in the wok until golden. Remove and lightly crush with the pestle and mortar. Pour the diced meat into the wok and sauté in the remaining oil. Pour in half the coconut milk. Cover the wok and let the meat cook over a low heat for 45 minutes.Remove the meat from the wok. Peel the potatoes, wash them and cut into 3 cm pieces.Heat the curry paste in the wok and mix well, with some of the remaining coconut milk. Add meat again long with the rest of the coconut milk, potatoes, peanuts, shallot and garlic paste, season all with brown sugar and add the stock. Let the curry continue to cook on a low heat for about 25 minutes, until the potatoes are soft and then add the lime juice.Nutricional informationChocolate Cake Pops in a spoonIngredients(4 people)150 g dark chocolate50 g white chocolate50 g milk chocolate8 sugar figures to decorateVariety of toppings (silver balls, chocolate beads)PreparationMelt the chocolate au bain Marie, keeping the 3 chocolates separate, until they have a liquid consistency. Place several spoons on a sheet of waxed paper and fill each one with one of the chocolates to the edge, keeping it flush.Dip a metal skewer, or the tips of a fork, into a different coloured chocolate to decorate the spoons holding the first layer of chocolate. Add sugar figures (hearts for example) and / or toppings and cool in the refrigerator.Once cold, they are ready to serve.Nutricional information

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Kitchen

Recipes to share

Tips and recipes for dishes you can prepare to take home when someone invites you to eat

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