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  • Taco de cecina con parmesano
    Kitchen

    Cured beef and parmesan cheese tacos

    For 4 servings:• 1 bag of grated Parmesan cheese• 100 g of thinly sliced cured beef• 1 mango• 1 tub of cherry tomatoes• 1 bag of rocket and lamb's lettuce• 4 spoonfuls of extra virgin olive oil• 3 spoonfuls of balsamic vinegar• Salt• Black pepperPREPARATIONPREPARING THE TACOS1. Place a sheet of baking paper on a baking tray.2. Place 4 mounds of the grated cheese on the tray.3. Squash them using your hands and mould them into circles.4. Bake at 180º until the cheese melts.5. Remove from the oven and shape them into tacos before they go cold.6. Drape them over a rolling pin so that they keep their shape.PREPARING THE VINAIGRETTE1. Place some salt and black pepper to taste in a bowl.2. Add the olive oil and balsamic vinegar.3. Mix well and place in the fridge.FOR THE FILLING1. Peel the mango, cut it into medium thick slices and place in the fridge.2. Wash the cherry tomatoes, cut them in half and place them in the fridge.SERVING (FOR EACH TACO)1. Put the cheese tacos on the plate you are going to serve them on.2. Add the filling in this order: cured beef, leaves, mango slices and cherry tomatoes.3. Sauté them with the vinaigrette to taste.

  • Cuñas de queso con mermelada de tomate
    Kitchen

    Cheese wedges with tomato jam

    For 4 servings:• 325 g of mature cheese• 2 eggs• Panko breadcrumbs• Tomato jam• Sunflower seed oilPREPARATION1. Pour the breadcrumbs in a bowl.2. Beat the eggs in another bowl.3. Cut the cheese into wedges and then dip them in the egg and then the breadcrumbs.4. Heat the oil and fry the breaded cheese wedges. Do a few at a time so that they brown better.5. Drain them on kitchen roll to dry off the excess oil.6. Serve on a tray with tomato jam.

  • Envoltinos de espárragos trigueros
    Kitchen

    Fresh asparagus wraps

    For 4 servings:• 1 sheet of puff pastry• 1 bunch of fresh asparagus• 1 packet of sliced Emmental cheese• Hummus• Sesame seeds• Salt• Black pepper• Extra virgin olive oil

  • Rulo de queso crujiente
    Kitchen

    Crunchy cheese roll

    For 4 servings:• 400 g of cream cheese• 50 g of pistachio nuts• 50 g of cashew nuts• 1 pomegranatePREPARATION1. Spread the cream cheese on a piece of cling film and make it into a roll.2. Place the roll in the freezer 30 minutes before serving.3. Peel and chop the cashew and pistachio nuts and set them aside.4. Cut the pomegranate in half and scrape the pips out. You can use gloves to avoid staining your hands. Set it aside.5. Spread the chopped nuts out on a tray.6. Remove the cheese from the freezer, peel the film away and roll the cheese in the chopped nuts.7. Place the roll on a serving dish.8. Sprinkle pomegranate seeds over it to taste.

  • Ensalada de tomate Raff
    Kitchen

    Ensalada de tomate Raff

    ¡Esta ensalada de tomate raff es muy fácil de preparar! Con ingredientes como tomates mozzarela, ajo o albahaca, es imposible fallar.

  • Crostini de carpaccio
    Kitchen

    Crostini de carpaccio

    ¿Has probado la receta de crostini de carpaccio? ¡Son muy fáciles de preparar! y es imposible fallar.

  • Capricho de uva con mousse de pato
    Kitchen

    Grape caprice with duck mousse

    For 4 servings:• 1 packet of white grapes• 300 g of duck mousse• 1 bag of cashew nutsPREPARATION1. Chill the mousse.2. When it is cold, make it into balls in yourhands and then flatten them.3. Put a grape in the middle and wrap the mousse around the grape to give it shape.4. Peel and chop the cashew nuts.5. Roll the balls in the chopped nuts until they are fully covered.You can put them in disposable paper cases for presentation.

  • Piruletas de parmesano
    Kitchen

    Parmesan lollies

    For 4 servings:• 2 bags ofgrated Parmesan cheese• 1 bag ofdried figs• 1 jar of driedtomatoes• 1 bag ofsesame seeds• 1 bag ofchia seeds• 1 bag ofdried mango• Woodenskewers to make the lolliesPREPARATION:1. Place a sheet of baking paper on a baking tray.2. Place some mounds of the Parmesan cheese on the tray.3. Spread them out to make a flat, round lollipop shape.4. Put your favourite toppings on each one: driedfigs, dried tomatoes, sesame or chia seeds, or dried mango.5. Stick a wooden skewer into each mound of Parmesan cheese and cover it with cheese to seal it.6. Bake them in the oven until they are crunchy.

  • Cerveza michelada
    Kitchen

    Cerveza michelada

    Suprema de pollo de aldea asado con salsa naranja y pimienta.

  • Entrantes
    Kitchen

    APPETISERS

    Mushroom carpaccio with block of liverIngredients: 1 tray of mushrooms, 1 block of Martiko liver, Vinegar of Modena, Salt flakes, Canapé toastCut the mushrooms into fine slices and place in a flat oven dish. You can use a mandolin so that they are very fine.Chop the liver and spread on top of the mushrooms.Add a few drops of vinegar of Modena and some salt flakes.Serve on the canapé toast.Tip:If you chop the mushrooms in advance, leave in the fridge with water and a few drops of lemon juice so that they do not go brown.Mini canapé toast with blueberry, superior pâté and pears in brandyIngredients: Pears, Butter, Brandy, Blueberry canapé toastPeel the pears, remove centres and slice.Sauté them with a little butter and flambé with brandy.Bake in the oven for 15 minutes at 170º.Serve the pâté on the toast and cover with the pears.Canapé toast with white asparagus, curly endive, and foie shavingsIngredients: 1 can of thick white asparagus, Some curly endive leaves, Foie, duck liver or pâté, Canapé toast, Salt flakes, Freshly ground pepperFreshen the curly endive in water with ice so it maintains its crunchy texture.Chop the asparagus and place with the curly endive on the toast.Add some foie shavings, salt flakes and pepper.Tip: You can use a peeler to make the shavings when the foie is very cold.Mini foie souffléIngredients: 20 g flour, 20 g butter, 90 ml milk, 65 g superior duck pâté, 1 large egg, A pinch of nutmeg, Salt and pepperMelt the butter, add the flour, stir well and gradually add the warm milk using a whisk to prevent lumps from forming.Season, add the pâté and egg yolk, and mix well.Beat the white until it is stiff, and add to the previous mixture, using encircling movements so as not to break the consistency.Grease the moulds with a bit of butter, pour in the mixture and oven bake for 15 minutes at 190º.Turn off the oven and leave the door open.Leave to stand for a few minutes before serving.Canapé toast with goat’s cheese and tomato jamIngredients: Goat’s cheese, Tomato or pepper jam, Canapé toast, Aromatic herbsSpread some goat’s cheese on a piece of toast.Put a tsp of jam on top of the cheese.Tip: You can mix the goat’s cheese with finely chopped aromatic herbs, such as thyme and rosemary, to give it a country flavour.

  • Bombones de foie y trufa
    Kitchen

    Foie truffles with truffle

    Foie gras and truffle bonbons are a delight. We tell you how to prepare this hors d’oeuvre so you can learn how to cook homemade bonbons. A Christmas recipe.

  • Tosta de lacón al padrón
    Kitchen

    Sliced pork shoulder toastie with padron peppers

    For 4 servings:• 1 baguette of bread• 200 g of sliced cured pork shoulder• 1 tray of Padron peppers• 8 quail eggs• Salt flakes• Extra virgin olive oilPREPARATION1. Cut 8 slices of bread diagonally from the loaf.2. Bake or fry the Padron peppers in olive oil and salt.3. Use a metal skewer or pointed knife to open the quail eggs, and pour them into a bowl.4. Fry the quail eggs and add salt flakes to taste.5. Then place the pork shoulder slices on the bread, then a splash of olive oil, followed by the peppers and finally the quail egg.

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