Yearly Archive 08/08/2019

Seven summer quinoa salads for a healthy weekend snack

If you do not feel like getting into the kitchen to prepare complicated recipes we will help you by proposing seven great recipes for quinoa salads with which you will enjoy both making them and tasting them.

The pecking of the weekend does not have to be boring and repetitive. If you have never tried quinoa this is the ideal time to do it, but you should know that before cooking it is important to wash it well, gently rubbing it with your hands, underwater, so that the saponin layer that covers the seeds disappears, from this way we will avoid its bitter taste.

1. Quinoa salad with raisins, caramelized seeds and vegetables

  • Ingredients: Quinoa 180 g, Extra virgin olive oil 15 ml, Raisins sultanas 35 g, Saffron one strand, Red pepper 1, Green pepper 1, Chive 2, Zucchini 1, Eggplant 1, Carrot 2, Brown sugar 20 g, Salt and pepper to taste, Mix seeds 4 tablespoons, Extra virgin olive oil (for vegetables) 40 ml, Salt and pepper to taste, Extra virgin olive oil (for dressing) 30 ml, Lemon juice (for the dressing) 15 ml, Salt to taste (for dressing), ground cumin a pinch (for dressing).
  • Preparation: Preheat the oven to 180 degrees Celsius with heat up and down, place the sliced ​​or sliced ​​vegetables on a baking sheet, add the oil, pepper and salt and brown sugar. We remove them until they are well smeared. Bake for 30 minutes and reserve with the juice they have released. On the other hand, we put the quinoa in a pan and add the oil, a little saffron, and raisins. When it begins to toast, we add the water and cook it according to the manufacturer’s instructions. Prepare the vinaigrette ingredients in a jar, with the juice of the vegetables and add it to the quinoa, add the vegetables and sprinkle with the seeds on top.

2. Quinoa and lobster salad with lime vinaigrette

  • Ingredients: Frozen lobster tail 1, Quinoa 120 g, Red pepper 15 g, Green pepper 15 g, Yellow pepper 15 g, Fresh coriander to taste, Alfalfa sprouts to taste, Extra virgin olive oil 60 ml, Apple cider vinegar 15 ml, Lima juice 0.5, Salt, Ground black pepper.
  • preparation: We prepare the quinoa according to the package. In this case, we have washed and cooked in abundant water, drained and dried to remove excess water. Finally, we have to let it cool. There are other ways to cook quinoa, all of them valid, choose the one that best suits you and go ahead with it. Finely chop the three types of pepper and also fresh cilantro. Add the quinoa along with the alfalfa sprouts and mix. Prepare the vinaigrette by beating until the oil, vinegar, lime juice, salt and some ground black pepper are emulsified. We dress the quinoa. Cook the lobster tail, previously defrosted, in a pot with plenty of saltwater. The proper ratio is 70 grams of salt per liter of water and the tail is dipped with boiling water, not before. Once the water boils again, we count between six and eight minutes (depending on size). Remove and immerse in a bowl with ice water to cut the boil. To extract the meat without damaging, we hold the tail with a cloth and press gently on all sides. The shell will crack slowly and facilitate the work. Cut the tail into medallions and serve with the seasoned quinoa. Brush with a little oil or butter, season and serve with a couple of lime wedges.

3. Asian-style quinoa and shrimp salad

  • Ingredients: Quinoa 60 g, Prawns 150 g, Avocado 1, Canons 100 g, Cherry tomato 100 g, Lime juice 20 ml, Chili flakes 1/4 teaspoon (optional), Chives 2, Soy sauce 15 ml, Fresh coriander, Corn oil 15 ml, Maple syrup, 1/2 teaspoon.
  • Preparation: We will start boiling the quinoa following the manufacturer’s instructions, but approximately 15 minutes. Drain and set aside in a bowl. Cook the prawns, reserve them. Meanwhile, we make the dressing, mixing the lime juice and the chili in flakes, the oil, and the maple syrup. Add half the seasoning to the quinoa and add the chopped scallions, the canons, the cooked prawns, the sliced ​​avocado and the halved cherry tomatoes. Calamos to taste and throw over the rest of the dressing. Sprinkle with chopped fresh cilantro. We serve quickly.

4. Quinoa salad with veal and avocado

  • Ingredients: Veal fillets 1, Spices to taste (sweet and spicy paprika, cumin, garlic powder, peppers …), Cooked quinoa (approximately) 50 g, Avocado (medium) 1, Lettuce bud 1, Tomato 1, Sweet or spicy green pepper 1, Medium purple onion 1, Lemon or lime 1, Chipotle marinade (optional) 5 ml, Ground black pepper, Salt, Fresh parsley or coriander, Extra virgin olive oil.
  • preparation: This recipe is ideal to take advantage of quinoa remains, but we can always cook a good amount to prepare the salad and have leftovers for other dishes. In any case, cook following the instructions on the package and separate about 50 g (or to taste), allowing them to cool. Dry the meat with paper to cook, salt and pepper and season with the spice mixture to taste, massaging the fillet. Cook on the grill or grill by marking it on both sides, making sure that it is not overcooked. The point of the type of cut and the thickness will depend. Let cool 2 minutes and cut into strips. Wash the pepper, the bud, and the tomato well, dry and chop. Peel the onion and cut into fine julienne or diced. Also, cut the avocado half into bite pieces. Arrange the quinoa at the bottom of a plate or bowl, seasoning and seasoning with spices to taste and a drizzle of olive oil. Spread all the ingredients on top, topping with the veal. Add the chipotle sauce lowered with a little water, or use another hot sauce to taste. Finish by seasoning the salad and dressing with olive oil to taste, lemon or lime juice and parsley or chopped fresh cilantro.

5. Quinoa three delicacies

  • Ingredients: White quinoa 150 g, Water double volume than quinoa, Salt a pinch, Egg 1, Peas 50 g, Carrot 1, Soy sauce a splash, Prawn 12, Extra virgin olive oil to sauté prawns, Salt to taste.
  • Preparation: Just as we use twice as much water as cereal when we cook rice, to cook white quinoa we also have to use that same proportion. Cook the quinoa for 15 minutes and then drain it well. At that time, we can prepare the rest of the ingredients of our quinoa recipe, three delicacies, chopping carrots, cooking them with the peas and making a French omelet that we will also cut into small pieces. On the other hand, sauté some peeled prawns until they take color, and mix everything in a large bowl until all the ingredients are well integrated. Finally, as in the three delicacies rice recipe, we sauté the mixture of ingredients in a pan to serve our very hot recipe. With one or two minutes it will be more than enough.

6. Quinoa, chicken and vegetable salad

  • Ingredients: Quinoa “easy cooking” 240 g, Red cabbage 50 g, Asparagus stems 10, Carrot 100 g, Chicken breast 100 g, Salt, Extra virgin olive oil 50 g, Lemon juice 1, Black sesame seeds 5 g, Grapes to decorate 4.
  • Preparation: We start preparing the different vegetables that we are going to use to be able to cook all at the same time, together with the chicken breast and the quinoa. We wash the asparagus stalks and cut them into discs. Cut the cabbage in julienne and wash it. Peel the carrot and cut it into dice. Fill a casserole with plenty of water, add a pinch of salt and bring to a boil. We introduce the chicken breast and cook for 20 minutes. We remove, drain and let temper a few minutes before weeding with the help of two forks not to burn. While the chicken is cooking, we boil three casseroles with water. In one of them, we cook the asparagus discs for 2 minutes, drain and reserve. In another carrot dice for 4 minutes, drain and reserve. In the latter the quinoa as indicated by the package. We prepare a dressing with the extra virgin olive oil, the juice of half a lemon and salt. Mix with the previous ingredients and place. We decorate to taste, with fresh grapes and black sesame seeds, asparagus julienne, sprouts, chopped nuts or whatever you like and have on hand.

7. Quinoa salad, roasted pumpkin, and pomegranate

  • Ingredients: Pumpkin 300 g, Purple onion 1, Extra virgin olive oil 75 ml, Quinoa 200 g, Seed mixture 30 g, Fresh coriander to taste, Fresh mint to taste, Pomegranate 1, Lemon juice 20 ml.
  • Preparation: We will start by preheating the oven to 220 degrees. Cut the peeled pumpkin into cubes and the purple onion into slices and roast them with a little salt and a tablespoon of olive oil for 20 minutes. On the other hand, we wash the quinoa and cook it in boiling water with salt, for 10 to 15 minutes. We drain it and let it drain completely. We combine the rest of the ingredients in a bowl. Add the quinoa, roasted pumpkin and onion, and stir. Season and serve with the chopped herbs on top.

Eggplant and goat cheese pie. Recipe

In addition, using a sheet of broken dough that they sell made, it is so easy to prepare and it is so delicious, that I do not think it is worth complicating by kneading with the heat that it still does.

I did not have a round mold on hand and this circumstance complicated me a little the task of extending the dough, which had a round shape. I had to cut and paste as I could, I even thought that, when baked, the dough would break, but fortunately it was not.

Ingredients for 6 people

  • 1 sheet of broken dough, 2 medium eggplants, 1 goat cheese roll, 1 onion, 2 cloves of garlic, 2 dl of cream, 3 eggs, olive oil, pepper, and salt.

How to make eggplant and goat cheese pie

We start by spreading the dough and lining a mold, rectangular or circular. Then we puncture it several times with a fork, cover it with baking paper and fill it with dried chickpeas, baking it about ten minutes at 200 ° C until it browns.

We wash the eggplants, we cut them off and cut them into small pieces. We put them in a bowl with plenty of salt, leaving them for half an hour to lose the bitterness . After this time, we rinse them well and drain them.

Peel and chop the onion and garlic. Heat a little oil in a pan and sauté the onion over low heat, until it is golden brown. Then we add the garlic, eggplant, pepper, cover and sauté over low heat, stirring occasionally so that they do not stick.

Beat the eggs with the cream. Add the previous stir-fry and the chopped cheese. We spread the mixture on the dough, from which we will have removed the chickpeas and the kitchen paper previously. Bake the quiche for half an hour at 180ºC, letting it stand a little before serving.

Processing time | 1 hour and a half

Difficulty | Easy

Tasting

I can’t think of any occasion when it is not appropriate to prepare this recipe for eggplant cake with goat cheese. I served it to eat, slightly warm, accompanied by a varied salad and the truth is that I succeed. There were no crumbs left.

Salted ricotta cheese and tomato pie, recipe to taste seasonal tomatoes in a big way

That is why we take advantage of these months to prepare many recipes with them, among which we now have one more: salty ricotta cheese and tomato pie.

A wonder that has hooked us for many reasons. Because it is easy and quick to prepare, it does not require strange ingredients or impossible gadgets and allows us to taste seasonal tomatoes in a big way. This salty pie with ricotta cheese and tomato can make even the least fond of this fruit fall at your feet. Do we bet?

Ingredients

For 4 people

  • Phyllo dough sheets6
  • Ricotta or cottage cheese350 g
  • Egg1
  • Grated Parmesan cheese60 g
  • 1 teaspoon paprika flakes
  • Garlic cloves2
  • Fresh thyme 8-10 branches
  • Salt
  • Butter30 g
  • Assorted Tomatoes8

How to make salted ricotta cheese and tomato pie

Difficulty: Easy

  • Total time35 m
  • Elaboration15 m
  • 20 m cooking

In a deep bowl we mix the ricotta cheese with the egg, half of the grated Parmesan cheese (we reserve the other half for the base), the two garlic cloves peeled and grated, the leaves of eight branches of thyme, the paprika flakes ( you can do without them if you don’t find them) and go out to taste. We stir well until obtaining a homogeneous paste.

Prepare the base of the cake on a baking sheet spread with butter or covered with vegetable paper. We place the first sheet of phyllo dough, brush with melted butter all over the surface and sprinkle with a little grated Parmesan cheese that we have reserved. We place a second sheet of dough, spread with butter and sprinkle with cheese. We repeat the operation until finishing with a sheet of phyllo dough.

We spread the cheese paste on top, without reaching the ends. Cover with rolled tomatoes all over the surface, combining colors, types, and sizes to provide variety: Bake in the oven, preheated to 200º C, for 20 minutes or until the phyllo dough acquires a golden whole. Remove and sprinkle with the remaining thyme leaves and a little more grated Parmesan cheese. We serve immediately.

With what to accompany the salty ricotta cheese and tomato pie

This salty ricotta cheese and tomato pie is a great excuse to call a few friends and ride a summer snack. It is one of the best ways to enjoy tomato in the middle of the season. Accompany it with a salad of green leaves, other snacks of snacks and some very fresh drinks.

Broth rice: the seven best recipes that will work out for sure

With chicken, with seafood, with squid and even with mushrooms, the possibilities that rice soup has to delight in the table are varied. That is why we have made this recipe with all kinds of products in recent times. Which of these broth rice do you like most?

Vegetable Rice Soup

A vegetable rice broth has everything to like. Taste, lightness, good appearance … The best thing about this recipe is that everyone likes it, however carnivorous they may be and it is perfect for both starter and single dish.

  • Ingredients: Pumpkin rice 200 g Vegetable broth (4 times the volume of rice) 1 Garlic cloves 1 Italian green pepper 100 g Red pepper 100 g Carrot 100 g Asparagus 10 Tomato (ripe) 3 Sausage pepper (meat) 15 g Extra virgin olive oil Salt and ground black pepper
  • Elaboration: We start preparing the vegetables so that once the process is started, it will be sewing and singing. We wash and peel the carrots and cut them into small dice. We wash the two types of pepper and chop them. Peel the garlic clove and chop it finely. We wash and chop the asparagus. Cut the tomatoes in half and grate their meat, discarding the skins. Heat a little olive oil and fry the garlic clove. Before it is browned we incorporate the two types of pepper and carrot. Stir and sauté over low heat for 10 minutes. Add the grated tomato and choice pepper meat, mix well and fry again a few minutes. When the tomato water begins to evaporate add the rice and stir well. Finally, we add the vegetable stock and stir. Salpimentamos to taste and bring to a boil. At the moment when it starts to boil, we lower the intensity of the fire and let it cook over medium heat for about 12 minutes, stirring a couple of times during this time. Remove from heat, cover and let stand about five minutes before serving.

Chicken Broth Rice

Broth rice is good with almost all kinds of ingredients. In the same way that we can make paellas of meat, fish or vegetables, the same happens with the broth rice. This chicken broth rice is a good example of how delicious rice is cooked.

  • Ingredients: Chicken breast 200 g Rice pump 200 g Chicken broth 4 times the volume of rice Garlic cloves 1 Italian green pepper 50 g Red pepper 50 g Grated natural tomato 100 g Sausage pepper (its meat) 15 g Virgin olive oil extra salt ground black pepper
  • Elaboration: Chop the chicken breast into regular pieces. In the pan, heat a little olive oil and sauté the chicken over high heat until it is browned on the outside. We withdraw and reserve. Peel and finely chop the garlic clove, add a little more oil to the casserole and sauté it over low heat. We wash and chop the two types of pepper and add them to the casserole. Remove and poach for 10 minutes. Add the grated natural tomato and choice pepper meat, mix well and fry again a few minutes. When the tomato water begins to evaporate add the rice and chicken and stir well. Finally, we add the chicken broth, stir and bring to a boil. The moment it starts to boil, we lower the intensity of the fire and let it cook over medium heat for about 12 minutes,

Seafood Rice

When we think of broth rice, one of the first that comes to mind is seafood stew rice with its assortment and a varied number of ingredients, among which mussels, prawns or prawns and squid can not be missing, for getting rice that is very tasty and tasty, with an intense sea aroma.

  • Ingredients : For broth rice, 200 g of mussels, 200 g of clams, 200 g of raw prawns, 1 squid, 2 tablespoons of stir-fry, 160 g of pump-type rice, seafood broth To make the stir-fry, 1 head of garlic , 2 peeled tomatoes, 1 green pepper, virgin olive oil and salt
  • Elaboration: To make the broth, we will use the water to cook the mussels and open the clams and the broth that we will make with the heads and bodies of the prawns. That is why our first task will be to peel these, open those and collect all the liquids. Thus we will get an intense broth, full of flavor. For the sofrito, we are going to use a sofrito that I always have in the fridge, the fruit of a prolonged cooking of whole garlic heads, peeled tomato, green pepper, and ñoras, which we can also do at the moment: we brown a broken garlic head In half, we add a very chopped green pepper and 3 chopped tomatoes. Let it cook for an hour and crush. We store this stir-fry in a boat and we will have it ready for every time we want to make broth rice or any other rice recipe. In the fridge, This sofrito lasts two or three weeks without a problem. Put two tablespoons of olive oil in a saucepan and add the squid cut into pieces, stirring until golden brown. Then we add two tablespoons of our sofrito. Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire

Broth rice made with Thermomix

The versatility of the kitchen robot means that we can make hot rice with Thermomix in a simple way, obtaining a result with an excellent presentation. Although to make rice and paellas it is not an appliance that I like, in the case of hot rice, we must recognize that it sticks the point of rice, so it is very practical.

  • Ingredients: 1 cloves of garlic, 30 g of olive oil, 300 g of small sliced ​​pork ribs, 60 g of frozen peas, 1 small and ripe tomato, 1/2 teaspoon of sweet paprika, 600 g of water, 1 tablet of poultry broth concentrate, salt, 80 g of red pepper and 150 g of rice.
  • Preparation: We put in the glass the peeled garlic and the oil and crush 5 sec/vel 5. Add the ribs and sauté 20 min/temp Varoma / reverse twist/vel spoon. Add the peas and the tomato cut into small cubes and program 5 min/temp Varoma / reverse twist/vel spoon. Add the paprika, the water, the broth concentrate tablet, and the salt and program 20 min / 100º / reverse turn/vel spoon. We incorporate the chopped pepper and rice often and program 13 min / 100º / reverse turn/vel spoon. Let stand for 5 minutes and serve.

Rice with squid

If all the rice dishes are good, this one has the special edition of the color that the black ink gives it. Do not forget to make this rice broth with squid, certainly a simple recipe to show off.

  • Ingredients: 1 Kg of squid, 2 cloves of garlic, oil, 100 g of white wine, 150 g of fried tomato, a pinch of cayenne, a pinch of freshly ground black pepper, 1 bay leaf, salt, chopped parsley, 350 g of rice, 800 g boiling water or fish stock, some roasted saffron threads.
  • Preparation: We start cleaning and slicing the squid into small squares. We reserve them. Mince the garlic and pochamos in a little oil. Add the squid and cook over medium heat until they release the water. We add the white wine and leave it about 5 minutes uncovered, to favor the evaporation of alcohol. We add the fried tomato, the cayenne, the pepper, the bay leaf, the salt, and the parsley, and we cook it about 10 minutes all over low-medium heat. We add the rice and saffron, stirring so that it does not stick and until the rice grains change color. Add the boiling fish stock and cook about 15 minutes over medium heat, stirring the casserole occasionally so that everything is done equally. Let stand about 5 minutes and serve.

Níscalos broth rice

I am already looking forward to the month of September again to start preparing recipes with mushrooms such as this delicious broth rice with chanterelles that have an unforgettable taste and color and that I like so much every time I prepare it.

  • Ingredients: 180 g of brown basmati rice, 8 large chanterelles, 1 liter of chicken or vegetable broth, parsley, salt, and olive oil
  • Preparation: We start by cleaning the chanterelles very well with a damp cloth or paper and then chop them with a sharp knife so as not to tear them. In a low casserole, put olive oil and sauté lightly. We incorporate the rice – I used a brown variety from clayey soils of India – that we sauteed with the chanterelles and then we added a glass of broth, little by little as if we were going to prepare risotto. Remove and when the rice has absorbed practically all the liquid, add the rest of the broth and let it cook until the rice is ready. We topped the recipe by adding chopped parsley and giving the last boil for a minute and serving immediately, adding a little more chopped parsley on each plate.

Monkfish rice

Rice that its author, my partner MJ attributes to her mother, has all the ballots to be great. This monkfish rice is characterized by such a thick broth with intense flavor. I also liked the idea of ​​trying to do it with noodles to see how it looks.

  • Ingredients: Fresh monkfish 1 head Rockfish 500 g Small prawns (we will only use skins and heads) 100 g Small onion 1 Tomato 1 Small green pepper 1 Medium garlic head Fresh parsley a bunch Water 2 l Round rice 400 g Saffron
  • Elaboration: We started preparing the rockfish to make the broth. In Ibiza we call it “undo” fish because it is only used to make fish stock and literally falls apart, then it is thrown away. It is not necessary to remove the scales, but open it to clean it. Then we rinse it, drain it and salt it. Peel the onion and chop it. We wash the tomato and chop it too. We wash the pepper, we remove the seeds and chop it. We can chop the vegetables into large pieces. We chalked three cloves of garlic. In a pot large enough we heat some oil. We fry the garlic lightly, so as not to use so much oil and that the garlic is made we can tilt the pot a little. Add the tomato, onion, pepper and some parsley. Stir and lightly fry. We add the monkfish head, the skins, and legs of the prawns and the rockfish and with a skimmer, we are removing everything and undoing the fish as it is cooking. Add the water, salt and boil about twenty minutes. Let’s sneak in. We mash the parsley and the rest of the garlic. We put the broth on the fire and, when it boils, add the rice, a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately. a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately. a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately.

Rice with prawns

To finish this compilation of the seven best rice dishes, which will work out well yes or yes, I have left off the list one last recipe for rice soup. This is my favorite, the rice with shrimp, an easy recipe, cheap and full of flavor that I recommend you do soon. It will be a joy for your family. You will tell me.

  • Ingredients: Prawns 250 g Pump rice 160 g Medium leek Pear tomato 500 g Italian green pepper 1 Sweet paprika 3 g Onion 1 Garlic cloves 3 Extra virgin olive oil and Saffron some strands
  • Elaboration: We start peeling the prawns and then remove the intestinal thread making a cut on the side. We reserve the heads and skins that we will use to make the broth and on the other hand the peeled prawns that we will use for the broth rice. First, we prepare a fumet or broth with the heads and skins of the prawns, half a leek in pieces, 1 clove of garlic, a sprig of parsley and a small, chopped tomato. We put all those ingredients in a saucepan and add 1 liter of water and pinch of salt, letting it cook for 20 minutes. Then we strain the broth with a cloth. While the broth is made, we can prepare the stir-fry, directly in the casserole that we are going to use to make our rice with shrimp. We put two or three tablespoons of oil and add the very chopped onion and garlic leaving the whole to be poached for a few minutes. Then add the pepper also very chopped and when everything is very soft, add the grated tomato, allowing to reduce for 15 minutes until there is hardly any water left. At that time, we add the paprika. Once we have the sofrito ready, add the well-strained broth and the saffron threads. Let the whole thing cook for a few minutes, we try and rectify salt and crush it with the blender, until it is very thin. It is time to add the rice, which we will let cook for 10 minutes. Calculate that you have to use approximately four times the volume of rice in broth so that it is broth but without excess.

Kitchen robots to return to the routine: Amazon’s best offers for Back to School

To boot with force Amazon also brings us in its collection of offers for the Back to School very juicy discounts on some of the most prominent robots in the market.

The multifunctionality of these sophisticated appliances makes them very versatile small appliances to save us a lot of time and effort in the daily kitchen. If you want to recover homemade and healthy dishes without complicating yourself too much, these offers are sure to interest you.

Moulinex i-Companion

The latest version of the popular Moulinex kitchen robot has added Bluetooth connectivity to its functions to further facilitate its handling. With the specific application, you can control the preparation, explore recipes, prepare the shopping list or schedule cooking, among other functions.

It has six automatic programs for sauces, two for soups, three for slow cooking, two for steam, three dough programs, one for desserts, and a manual mode to customize all recipes and control the steps. Includes chopper blade, whisk, mixer, kneader/crusher, steam basket, and a recipe book. It is discounted at a special price of 583.91 euros, 35% less than the original cost.

Moulinex Cuisine Companion

If Bluetooth connectivity is an extra that we are not particularly interested in, we can always return to the previous model of the range, which has practically the same essential functions. For 399 euros we have a complete robot with six automatic programs, 4.5 l of capacity for dishes of up to six people, 12 speeds and temperature control from 30º C to 130º C.

Kenwood kCook Multi Smart

Within the robots, with connectivity, we have this Kenwood model, which in this case offers Wi-Fi connection to be able to handle it completely from a smartphone or tablet, through the corresponding application that has more than 600 recipes included.

The Multi Smart allows you to cook dishes for up to ten people -only some specific recipes-, in a temperature range between 30º C and 180º C. It includes a scale integrated to the robot that connects via Bluetooth with the app, warning when the weight is reached required of each ingredient. Its accessories include the ingredient cutter arm, which can be used at the same time as the robot cooks in the closed container. The special offer leaves us at 649.90 euros.

Kenwood KCook Multi

Returning to a previous model of the same brand, if we do not mind giving up connectivity, we can get almost half the price for this other robot, which, again, basically fulfills the other essential functions. We have this robot on offer at 399.90 euros.

It also includes the integrated Direct Prep accessory with five different cutting discs, in addition to a large steam tray that allows cooking even whole fish.

Taurus Mycook Touch

The Taurus star robot is once again at a very attractive offer if we take into account that its original recommended price is 1,199.00 euros, and we have reduced these days to 699 euros. In addition to multiple accessories, it stands out for the touch screen, Wi-Fi connection and the induction cooker system with a temperature range of 40 to 140ºC. It also has 10 speeds and four special functions.

4.7-liter crockpot

Among the range of slow cookers stands out the offer of this model with 4.7 liters of capacity, ideal for five people, for 51.99 euros. It is a Crock-Pot with a digital timer to program the recipe up to 20 hours before, it offers two power levels – high and low – and an automatic keep-warm function. The lid, made of transparent glass, is foldable and can also be easily removed for cleaning in the dishwasher.

Kenwood kMix

In the case that robots that cook with automatic programs do not convince us, we can invest in a kneading mixer, like this excellent model in a beautiful and elegant black color. With a five-liter stainless steel vessel, 1000 watts of power, six speeds, and many accessories to work all kinds of doughs and preparations, both sweet and savory. With the offer, we are almost half of its original price.

Amazon Prime Day 2019: Taurus’s My Cook kitchen robot cheaper than Lidl’s

This is the Taurus MyCook Easy, one of the brand’s sales successes and the best value for its good value for money, which today we find 15 with a discount of more than 50% on its initial launch price. It is an offer available only to users of the Prime service, from which you can hire a free 30-day trial period.

Thus, within the special and limited offers of Amazon’s Prime Day, the Taurus MyCook stands out today at only 349 euros, compared to 799 euros of the original price. Recall that the great attraction of Monsieur Cuisine de Lidl was precisely its competitive price compared to Thermomix, 359 euros. Therefore, we can take the Taurus robot even cheaper.

What features and functions does this kitchen robot include? It is a classic multifunction kitchen robot that heats with induction technology, fast, safe and efficient. The jar-shaped cooking pot with handle has a capacity of 2 liters and also includes a steamer basket, a strainer basket, measuring cup, mixing paddle and spatula.

It has a measuring scale integrated into the container itself, 10 speeds including a special stir-fried function and comes with a complete recipe book. This robot allows you to chop, grind, grate, beat, knead, fry, stew, cook, emulsify, assemble and steam.

And if we want to take advantage of Prime Day to invest a little more in a multifunction kitchen robot, we also have the top model of the brand, the Taurus MyCook Touch. The most outstanding novelty is the customizable digital touch screen with guided recipes or manual mode, which allows you to add recipes through the WiFi connection integrated into the device by connecting with the user community.

This robot is also more powerful, includes some extra cooking functions and allows heating up to 140 degrees. The McCook Touch can be found today with a special offer at 595.00 euros compared to the previous 899 euros, a 34% discount.

Do you want more offers?

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If you are not an Amazon Prime user, you can try it for free for 30 days, which allows you to take advantage of Amazon Prime Day offers and have free shipping costs.

In addition to all the Prime Day offers related to the kitchen that we are selecting in Direct to the Palate, you may be interested in those that our colleagues are collecting.

Salty tomato pie with cream cheese and mustard: recipe to enjoy the good weather

Turning on the oven is not a good idea in hot weather, but these types of recipes are perfect to take to barbecues, for a picnic or just to share on the terrace. In this recipe for salted tomato pie with cream cheese and mustard, we also take advantage of the fact that the Solanaceae is at its best.

There are many ways to prepare salty cakes; On this occasion I wanted to use something similar to a galette- like dough that is used in candy, eliminating sugar from the equation. I like these masses because with a food processor you have the work done almost effortlessly, and by not using a mold we complicate lifelessly and get a very summery rustic finish.

Ingredients

For 4 people

  • 60 g pastry flour
  • Cornmeal (not cornstarch)30 g
  • Salt4 g
  • Granulated Garlic2 g
  • Butter without cold salt55
  • Extra virgin olive oil15 ml
  • Coldwater (approximately)30 ml
  • Cream cheese (approximately)75 g
  • Dijon mustard10 ml
  • Spicy paprika a pinch
  • Seasonal tomato
  • Dried oregano
  • Parmesan cheese10 g
  • Ground black pepper

How to make salted tomato pie with cream cheese and mustard

Difficulty: Easy

  • Total time35 m
  • Elaboration10 m
  • 25 m cooking
  • 30 m rest

Arrange the flours, salt, granulated garlic, a little black pepper, the diced butter and the oil in a food processor or chopper. Crush in several short batches until everything is integrated and a fine-grained texture remains. Slowly add the cold water, crushing each time, until you get a dough that we can work with your hands without sticking.

Form a homogeneous and smooth disk, wrap in plastic film and leave in the fridge for at least 30 minutes, better longer if it is very hot. Preheat the oven to 190ºC and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper.

Stretch the dough until it is approximately 5 mm thick, giving it a rounded shape with a roller or with your hands. Work fast so it doesn’t get very hot. Cover with the cream cheese, without reaching the edges, and distribute over the sliced ​​tomatoes not very thick . Fold the edges over the dough, to cover the filling and tomatoes a little, and add a little salt, oregano, cheese, and a little oil. Bake for about 25-30 minutes, until the dough is browned.

Ensure that tomatoes do not burn, if this happens we can cover the top with aluminum foil. If they dry out too much, add more cheese in the middle of cooking. To make the dough look more beautiful we can paint the edges with beaten egg or with melted butter.

With what to accompany the salty cake

The salty tart tomatoes and cream cheese with mustard can take freshly cooked or at room temperature. Keep in mind that it is a somewhat more brittle dough than other types of elaborations, so you better go carefully when cutting it. It is a good size to share between two people along with a salad or for a dinner not too copious; It is also a good snack to share on a barbecue with more dishes for guests.

Tomato and anchovy cake: recipe

If we have to be hosts, we have the question of what will be the easiest, but also tastiest to prepare. Look no further, if you want a simple recipe full of flavor, decide for this tomato and anchovy cake that I bring you today.

A cake based on the broken dough, which you can do well or buy it refrigerated, and a balanced and delicious filling, which is liked by the vegetables, as well as the fish friends.

Ingredients

For 4 people

  • Wheat flour (For the dough)300 g
  • Cold butter (For the dough)200 g
  • Salt (For the dough)5 g
  • Coldwater (For the dough)125 ml
  • Tomato on the branch (For the filling)5
  • Cherry tomato (For the filling)125 g
  • Chive (For the filling)1
  • Garlic clove (For the filling)1
  • Black olives (For the filling)10
  • Anchovies (For the filling)10
  • Spoons extra virgin olive oil (For the filling)2
  • Fresh thyme (For the filling)

How to make tomato and anchovy cake

Difficulty: Easy

  • Total time1 h 10 m
  • Processing30 m
  • 40 m cooking
  • 1-hour rest

We will start preparing the dough if we make it homemade. for that in a robot, we put the butter in small cubes, the flour, and the salt. Press to mix the ingredients and form as a kind of sand. Add the water little by little and mix again three or four times.

We form a ball with the dough, which we will not overwork and spread a sheet of equal thickness between two plastics or two sheets of baking paper leaving it about 5 millimeters high. We refrigerate it.

To continue with the preparation of the cake, we preheat the oven to 150 degrees. We spread the dough in a cake ring about 23 centimeters in diameter, and prick the base with a fork. We return for a while, while the oven is preheated with the mold to the freezer, so that when it is baked it is very cold and precooked in white, that is with dried legumes or rice inside so that it does not shrink, for 8 minutes. We reserve it.

While we make the filling, in a saucepan we put the oil to heat and add the small chopped scallion and let it fry. Add the halved tomatoes, chopped garlic, and thyme and let stir 10 minutes. we pass a tomato coulisé or a Chinese paspuré. We raise the oven to 180 degrees.

Add the tomato coulis at the base of the cake, place the cherry tomatoes cut in half, the black olives and anchovies. Bake for 20 minutes. We decorate with the thyme leaves at the time of serving.

With what to accompany the tomato and anchovy cake

Something fresh to drink is almost all you need this delicious tomato and anchovy cake, ideal for a spring snack. It is usually served hot or warm, as contrasts of flavors are better appreciated.

Nine chicken recipes with Thermomix to make (also) with Monsieur Cuisine Connect

Well, today we return to the attack with the matter, focusing our attention on a specific ingredient: chicken.

That we like chicken is an open secret. An economical, healthy, easy to cook and very versatile product. The game he gives in the kitchen is incredible and proof of this is the number of recipes with chicken that we have under our belt. Among them, we highlight six chicken recipes with Thermomix, which can be adapted to the Monsieur Cuisine Connect. And we add to the list a few more that we love and often do in a traditional way, but that we adapt to the Thermomix version for the occasion.

Homemade Nuggets

  • Ingredients for 18 units: 200 g of skinless and chopped chicken breast, 1/2 teaspoon salt, 1/2 teaspoon granulated garlic, 2 slices of crustless bread, 60 g cream cheese, 60 g milk, 1 egg, 50 g of water, breadcrumbs to the batter and olive oil for frying.
  • Preparation: Chop the chicken breast into dice of approximately two centimeters. We introduce in the glass the meat, the salt, and the granulated garlic or, failing that, a clove of fresh garlic and we program 5 seconds/speed 7. We add the bread of bread cut in pieces, the cheese, the milk, and mix for 10 seconds at speed 7. We take the dough out of the glass and we make small balls like a nut, crush them lightly to make the nuggets and reserve in a bowl. In a deep plate, we beat the egg with the water, we pass each nuggets through the egg and then through breadcrumbs. Heat the oil in a deep pan or in a deep fryer and fry the nuggets over medium heat until golden brown. Remove them for a paper towel and serve them hot.

Curried Chicken Croquettes

  • Ingredients for 50 croquettes: 50 g of extra virgin olive oil, 400 g of chicken curry , 1 tablet of chicken concentrate, 100 g of butter, 30 g of onion, 170 g of wheat flour, 800 g of whole milk at room temperature, a pinch of ground nutmeg, ground black pepper, salt, 2 beaten eggs, 200 g of breadcrumbs and plenty of extra virgin olive oil for frying.
  • Elaboration: We put the oil in the glass and heat it 2 min / 120º / vel 1. Add the chicken in small cubes and the broth, stir 4 min / 120º / reverse turn/vel 1. Crush 10 sec/vel 4. We pour into the basket placed on a bowl to drain the chicken and we also reserve the liquid. We put in the glass the butter and the onion and chop it 2 sec/vel 5. Then we fry it 3 min / 120º / vel 1. We add the cooking liquid and the flour and we fry 3 min / 120º / vel 2. We incorporate the milk, nutmeg, pepper and salt and mix 10 sec/vel 6. Add 2 tablespoons of the reserved chicken and program 8 min / 100ºC / vel 4. Let stand five minutes in the glass. Add the rest of the chicken and mix well with the spatula. We pour the dough into a bowl and let it cool. After, We reserve it in the fridge for a minimum of eight hours. Once the dough is very cold, we form the croquettes and pass them through the beaten egg first and then the breadcrumbs later. We fry them in plenty of hot oil and let it drain on paper towels before serving.

Chicken Tikka Masala

  • Ingredients for four people: To macerate the chicken: 800 g of chicken breast, 1/2 teaspoon of ground chili, half lemon juice, and salt. Then we will need 200 g of yogurt, 1/2 teaspoon of ground chili, 1 teaspoon of ground ginger, 1 teaspoon of gram masala, 2 tablespoons of sunflower oil, 3 cloves of garlic and half a lime in juice. For the sauce: 2 tomatoes, 1 onion, 2 garlic, 1 teaspoon ground ginger, 1 tablespoon tikka masala (prepared with spices) 2 tablespoons sunflower oil, 1/2 teaspoon ground cumin, 1/2 teaspoon seeds ground coriander, 1/2 teaspoon of sugar, 100 ml of coconut milk and salt.
  • Elaboration: We put in the glass all the ingredients of the maceration, except the chicken, and we crush 10 seconds, speed 5. Chop the chicken breast into large cubes and put them in a deep bowl. We pour the contents of the glass over the chicken, stir well and let it marinate at least 3 hours cold (inside the refrigerator). After the marinade time, we place the chicken in a baking dish and roast at 230 ° C for about 15-20 minutes, turning halfway through cooking so that they are done well everywhere. Meanwhile, we prepare the sauce. In the Thermomix glass, we put the garlic, ginger, onion, and oil. We program 5 seconds, speed 4 and then 5 minutes / 100ºC / spoon speed. Add the tomatoes cut into quarters and chop 5 seconds, speed 4. Add the spices, salt and sugar, Coconut milk and chopped chicken. We program 10 minutes, temperature varoma, spoon speed, reverse turn. We serve immediately.

Garlic chicken breast with paprika

  • Ingredients for two people: 2 chicken breasts, 4 cloves of garlic, extra virgin olive oil, ground black pepper, sweet paprika, and salt.
  • Preparation: In a bowl, we put the chicken breasts, cut into pieces, next to the paprika, salt, and pepper. Mix well and add a dash of extra virgin olive oil. We take the garlic heads and with a kitchen hammer, we hit them and put them directly in the Thermomix glass. We add olive oil and program 3 minutes, speed 1, temperature 100º. Next, we put the butterfly and add the meat, half on each side of the butterfly. We program 15 minutes, temperature varoma, spoon speed, left turn.

Deer cake

  • Ingredients for eight people: For the dough: 250 g of sugar, the skin of a lemon (only the white part), 200 g of lard, 50 g of sweet wine, 1 teaspoon of salt, 1 teaspoon of baking soda, 3 eggs, 400 g of pastry flour. For the filling: 3 hard-boiled eggs, 600 g of cooked chicken meat, 30 g of pine nuts, 50 g of sweet wine, 150 ml of poultry broth.
  • Elaboration:We put in the glass of the Thermomix the sugar and the lemon peel and pulverize 15 sec / vel 10. We incorporate the butter, the wine, the salt, the bicarbonate, 2 eggs (we keep the third one to brush) and half of the flour . Knead 15 sec/vel 6. Add the rest of the flour and knead 30 sec/vel 6. Remove the dough from the glass and reserve it covered in foil in the fridge. We preheat the oven to 200ºC. We divide the dough into two, one slightly larger than the other. With the largest we cover the bottom and part of the mold walls, previously greased. The other part we keep wrapped in film, so it does not dry out. Without washing the glass, we chop the hard eggs 2 sec/vel 4 and reserve them. Without washing the glass, grate the boiled chicken 6 sec / right turn/vel 4. Remove from the glass and pour over the dough. On the chicken we distribute the chopped egg and the pine nuts. We water with the broth and with the wine. We spread the reserved dough and cover the filling with it, seal the edges, paint with the other beaten egg and puncture with a fork. Bake 10 minutes at 200ºC and about 25 to 180º. We must take care that the dough is golden, so time depends a little on each oven.

Curried chicken drumsticks with coconut milk

  • Ingredients for four people: 4 chicken thighs with skin, 1 purple onion, 2 cloves of garlic, 1/2 green pepper, 1 tablespoon of ground curry, 1 lemongrass (optional), 1 cayenne chili pepper, 1 piece of fresh ginger, 1 lime, 225 ml of chicken broth, 125 ml of coconut milk, fresh parsley or cilantro, ground black pepper, salt and extra virgin olive oil.
  • Preparation: Place the onion, green pepper and garlic cloves in the Thermomix glass and chop 10 sec / vel 4. Add to the glass a drizzle of extra virgin olive oil and poach 5 min / 100ºC / vel spoon. Season the chicken drumsticks and add to the glass. Program 10 min / varoma temperature / spoon speed / left turn. Crush the lemongrass in a mortar and grate the peeled ginger and add to the glass along with the chicken broth. Schedule 20 more minutes with the same parameters. Finally add coconut milk and a splash of lime juice, set 15 minutes / temperature varoma / spoon speed / turn left. mixing gently. Serve with parsley or fresh coriander to taste, an extra stroke of black pepper and another splash of lime juice.

Moroccan chicken with couscous

  • Ingredients for six people: For chicken: 50 g of olive oil, 40 g of raisins, 100 g of raw almonds without skin, 150 g of onions in quarters, 1 clove of garlic, 3 peeled pear tomatoes, 750 g of chicken chopped and seasoned, 1 pinch of yellow dye, 2 tablespoons of spice mixture (cumin, paprika, coriander, nutmeg, ginger, cinnamon), salt. For couscous: 500 g of water, 1 trickle of oil, 1 teaspoon of salt, 250 g of precooked couscous.
  • Preparation: We start by putting the oil and raisins in the glass and program 2 min / Varoma / vel 1. Add the almonds and sauté 4 min / Varoma / vel 1. We pour the almedras and raisins in a bowl through a strainer recover the oil and reserve it. Without washing the glass, we put the onion, garlic and tomato. Chop 4 sec / vel 4. Add the reserved oil and sauté 6 min / Varoma / vel 1. Add the chicken, the coloring, the spice mixture, the salt and sauté 10 min / Varoma / vel 1.

Eggplants stuffed with chicken

  • Ingredients for four people: 2 eggplants, a pinch of salt, 35 g of olive oil, 1 clove of garlic, 150 g of onion cut in quarters, 120 g of chopped green pepper, 200 g of crushed tomato, 1 pinch of pepper black, 200 g of chicken meat without boiled and minced skin and 6 slices of sandwich cheese.
  • Preparation: Cut the eggplants in half lengthwise and empty them with a knife, being careful not to cut or break the skin. We place them in the Varoma bowl sprinkled with salt and with the skin facing up. We reserve the extracted pulp. We put in the glass the oil and the clove of garlic and chop 3 sec / vel 5. Next we fry 2 min / Varoma / vel 1. Add the onion and pepper and chop 6 sec / vel 4. Place the Varoma on the glass and fry 5 min / Varoma / vel 1.

Chicken breasts stuffed with sobrasada, Mahon cheese and spinach

  • Ingredients for six people: 2 cloves of garlic, 20 g of pine nuts, 50 g of virgin olive oil, 120 g of frozen chopped spinach, 2 skinless chicken breasts each open in a fillet, salt, ground black pepper, 1 squirt of liquid caramel, 150 g of grated Mahon cheese, 120 g of sobrasada, 50 g of white wine, 300 g of water, 50 g of liquid cream with 35% fat.
  • Elaboration: We put the peeled garlic in the glass and chop them 3 sec/vel 7. With the spatula, lower the garlic towards the bottom of the glass. Add the pine nuts, oil and stir 5 min / Varoma / vel 1. Add the spinach, introduce the spatula through the mouthpiece and program 3 min / Varoma / vel 1, moving the spatula from side to side. We strain the spinach through the basket collecting the liquid in a bowl. Let temper and squeeze the spinach well. We place each breast on a sheet of paper, pepper and sprinkle with a little liquid sugar. We spread on the two breasts 50 g of grated cheese between the two, 40 g of sobrasada on each and the spinach well-drained. We roll well and make a very tight roll with the help of the film. We place them on the Varoma container and reserve. We put in the glass the liquid of the spinach and 40 g of sobrasada and we sauté 2 min / Varoma / vel 2. We add the wine and we crush 10 sec/vel 4. We incorporate the water, we put the Varoma in its position and we program 20 min / Varoma / vel 1. We open the varoma with care not to burn ourselves and we turn the breasts around. We return to program 10 min / Varoma / vel 1. We remove the Varoma and reserve it. We add the cream and the rest of the cheese to the glass, we program 5 min / Varoma / vel 2 and instead of the beaker we put the basket on the lid, to avoid splashing. Let cool slightly and cut the chicken into slices. Serve with hot sauce. We open the varoma with care not to burn ourselves and we turn the breasts around. We return to program 10 min / Varoma / vel 1. We remove the Varoma and reserve it. We add the cream and the rest of the cheese to the glass, we program 5 min / Varoma / vel 2 and instead of the beaker we put the basket on the lid, to avoid splashing. Let cool slightly and cut the chicken into slices. Serve with hot sauce. We open the varoma with care not to burn ourselves and we turn the breasts around. We return to program 10 min / Varoma / vel 1. We remove the Varoma and reserve it. We add the cream and the rest of the cheese to the glass, we program 5 min / Varoma / vel 2 and instead of the beaker we put the basket on the lid, to avoid splashing. Let cool slightly and cut the chicken into slices. Serve with hot sauce.

Not only quiche: five original recipes of salty cakes for the pecking of the weekend

Be that as it may, salty cakes seem to belong to good weather, although in reality, they are perfect to share throughout the year.

The quiche lorraine is one of the most famous, but there is a whole world of savory cakes far beyond the French classic. They are perfect recipes to hurry up a holiday or even the day before and serve in small portions of pecking depending on the number of diners. I propose five options with an original touch to offer alternatives to everyone’s taste.

Salty cakes for pecking

Most salty cakes are very easy to prepare; you just have to mix or whisk the filling, pour over the mold previously covered with the dough, and bake. If we use an already prepared dough we will save a lot of work, and we can also choose different varieties: puff pastry, phyllo, broken dough or fine coca type, with or without yeast.

Cake with the three peppers

  • Ingredients . 1 sheet of broken dough, ½ small red pepper, ½ small yellow pepper, ½ small green pepper, ½ onion, 125 ml of liquid cream, 125 ml of milk, 1 egg L, 1 egg yolk L, 40 g parmesan cheese grated, 2 tablespoons olive oil, salt and pepper.
  • Development. We preheat the oven to 180 degrees. We spread the broken dough in a removable mold and puncture it with a fork. Cover with a piece of baking paper and fill it with dried vegetables, cooking 10 minutes. Chop the peppers and onion into pieces of the same size. We put a pan on the fire and pour the oil, sautéing the vegetables for 10 minutes, salt and pepper and pass them to a plate. In a bowl, mix the milk, cream, egg, yolk and salt, and pepper. Beat and add the grated Parmesan. Add the vegetables and pour in the broken dough. Bake for thirty-five minutes.

Salted tomato pie with cream cheese and mustard

  • Ingredients. 60 g of pastry flour, 30 g of cornmeal (not cornstarch), 55 g of butter without very cold salt, 15 ml of extra virgin olive oil, about 30 ml of very cold water, about 75 g of cream cheese , 10 ml of Dijon mustard, granulated garlic, a pinch of hot pepper, tomatoes, oregano, grated Parmesan, black pepper and salt.
  • Elaboration. Arrange the flours with the butter cut into cubes and the oil in a food processor, with a little salt, pepper and granulated garlic. Crush in several batches until a fine-grained texture remains. Gradually add the cold water, crushing each time, until you get a dough that we can work without sticking. Form a disc, wrap in film and leave in the fridge for at least 30 minutes. Preheat the oven to 190º C and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper. Stretch the dough until leaving a thickness of 5 mm, giving a rounded shape. Cover with the cream cheese, without reaching the edges, and distribute the sliced ​​tomatoes on top. Fold the edges over the dough, to cover the filling a little, and add some salt, oregano, cheese and a dash of oil. Bake for about 25-30 minutes, until the dough is browned. Ensure that it does not burn, if this happens we can cover the top with aluminum foil.

Eggplant and goat cheesecake

  • Ingredients. sheet of broken dough, 2 medium eggplants, 1 goat cheese roll, 1 onion, 2 cloves of garlic, 2 dl of cream, 3 eggs, olive oil, pepper, and salt.
  • Elaboration. We spread the dough in a rectangular or circular mold. We puncture it with a fork, cover it with baking paper and fill it with dried chickpeas, baking it for 10 minutes at 200ºC until it browns. Cut the washed eggplants into small cubes. We put them in a bowl with plenty of salt, leaving them 30 minutes. We rinse them and drain them. Peel and chop the onion and garlic. Heat a little oil in a pan and sauté the onion over low heat, until it is golden brown. Then we add the garlic, eggplant, pepper, cover and sauté over low heat, stirring occasionally so that they do not stick. Beat the eggs with the cream. Add the stir fry and the chopped cheese. We distribute on the dough, from which we will have removed the chickpeas and the kitchen paper. Bake about 30 minutes at 180ºC,

Tomato and Anchovy Cake

  • Ingredients. 300 g of wheat flour 300 g of cold butter, 125 ml of cold water, 5 tomatoes on the branch, 125 g of cherries, 1 scallion, 1 clove of garlic, 10 black olives, 10 anchovies, 2 tablespoons of virgin olive oil Extra thyme salt.
  • Elaboration. In a robot, we put the butter in cubes, the flour, and the salt. Press to mix the ingredients and form as a kind of sand. Add the water little by little and mix again. We form a ball and spread a sheet of equal thickness between two plastics or two sheets of baking paper leaving it about 5 mm. We refrigerate We preheat the oven to 150ºC. We spread the dough in a ring for cakes of about 23 centimeters, we puncture with a fork and take to the freezer. When the oven is ready, we cook in white with dried vegetables or rice, for 8 minutes. In a saucepan, fry the chopped scallions with oil, add the tomatoes in quarters, the chopped garlic and the thyme and let stir 10 minutes. We pass a coupé or a Chinese this coulis. We raise the oven to 180º. We add the coulis at the base of the cake, we place the cherry cut in half, the black olives and the anchovies. Bake for 20 minutes. We decorate with the thyme leaves.

Vegetable tatin cake

  • Ingredients . 1 sheet of puff pastry, 1 zucchini, 2 pear tomatoes, 1 eggplant, 1 red pepper, 30 g of virgin olive oil 30 g of soy sauce, 15 brown sugar, ground black pepper.
  • Development. We wash all the vegetables well and drain them. Cut the zucchini into 0.5 cm discs. We do the same with the pear tomatoes and with the eggplant so that they have a diameter as similar as possible, and the pepper in squares. Mix the oil, soy sauce, and brown sugar. We cover the base of a 22 cm diameter cake mold and place the vegetables in a spiral, alternating with each other tight and without gaps. Cover with the puff pastry sheet, trim the leftover and tuck the ends between the vegetables and the edge. Cook in a preheated oven at 190ºC with heat up and down 20 minutes or until golden brown. We remove and wait a few minutes before unmolding, covering with a plate and turning. Sprinkle with a little ground black pepper.