Monthly Archive 31/07/2019

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.

Mediterranean Frittata with ricotta and pesto: vegetarian recipe full of flavor

For a dinner that does not worry at all at the time of its preparation we find the baked dishes perfect, where, while our recipe is being made alone, we can take care of other things.

This is the case of this delicious Mediterranean frittata with ricotta and pesto. A vegetarian combination that everyone will like and that will also bring us vegetables to the diet and a small portion of cereals.

Ingredients

For 4 people

  • Quinoa50 g
  • Eggs5
  • Garlic clove1
  • Basil to taste
  • Ricotta100 g
  • Chive1
  • Cherry tomato125 g
  • Salt and pepper to taste
  • Basil pesto to serve

How to make a Mediterranean frittata with quinoa and pesto

Difficulty: Easy

  • Total time50 m
  • Elaboration20 m
  • 30 m cooking

Preheat oven to 180 ° C. Cook the quinoa following the manufacturer’s instructions in plenty of salt water. Once cooked, let it cool a little.

We put the eggs and garlic in a bowl and beat them to beat. Add the basil, ricotta cheese, onion, tomatoes, salt, pepper and three-quarters of cooked quinoa. Mix.

Grease a pan or mold that can go to the oven. We add the mixture to the mold. Cover with the remaining quinoa and bake for 30 minutes or until firm and golden. We serve with pesto above.

With what to accompany the Mediterranean frittata with quinoa and pesto

As the title of the recipe says, this Mediterranean frittata with quinoa and pesto is perfectly accompanied by this Italian basil-based sauce. You can serve with it a very cold beer and you will have a perfect dinner.

Tatin vegetable pie. Recipe

Among my favorite proposals are the vegetable rice broth, the vegetable and egg pan, and the baked eggplant meatballs, to which I add the tatín vegetable pie.

It is an original and fun snack that combines with balance the sweet flavors are the salty ones and that we can adapt to our tastes simply by varying the vegetables used. In this case, we have used zucchini, eggplant, red pepper, and tomato in our vegetable tatin cake, to which we can also add mozzarella or goat cheese and give an extra touch of flavor and texture.

Ingredients

For 4 people

  • Puff pastry sheet1
  • Zucchini1
  • Tomato Pear2
  • Eggplant1
  • Red pepper1
  • Extra virgin olive oil30 g
  • 30 g soy sauce
  • Brown sugar15 g
  • Ground black pepper

How to make vegetable tatin cake

Difficulty: Easy

  • Total time35 m
  • Elaboration15 m
  • 20 m cooking

We wash all the vegetables well and drain them. Cut the zucchini into half centimeter thick discs. We do the same with pear tomatoes and eggplant, which we try to buy narrow and elongated (like zucchini) so that the discs have a diameter as similar as possible. We cut the pepper into squares.

Mix the extra virgin olive oil, soy sauce, and brown sugar. With this we cover the base of a 22 cm diameter cake pan and place the vegetables in a spiral, alternating with each other until the mold is well covered. They must be tight and without gaps.

Cover with the puff pastry sheet, trim the leftover and tuck the ends between the vegetables and the edge of the mold. Cook in a preheated oven at 190ºC with heat up and down for 20 minutes or until the puff pastry acquires a golden hue. Remove and wait a few minutes before unmolding (cover the pan with a plate and turn), sprinkle with a little ground black pepper and serve.

With what to accompany the tatin vegetable pie

Informal summer dinners are the perfect occasion to enjoy this tatin vegetable pie, along with friends and family. It is a good idea to complete a pecking table or a buffet along with a salad, the omnipresent tortilla, dips, pate, bread, etc. Without forgetting a good variety of fresh drinks.

Stainless steel pans and pots: how to choose them, take care of them and get the most out of them

Cast iron and copper have marked the latest trends but their high price can push us back; Maybe the time has come to rediscover stainless steel.

Better known in pots and casseroles, still hesitant in the range of pans in Spain, stainless steel is an excellent material for cooking all kinds of dishes and is also very light. But to take advantage of it you have to choose the best quality and take good care of it, so today we review some basic tips for use and care and leave some suggestions of stainless steel utensils for your kitchen.

To consider before cooking

If we are used to pans with non-stick coatings, stainless steel can bring us a bit of ahead. You have to get the idea that they are different materials and therefore have different needs.

Stainless steel responds very well to temperature variations, almost instantaneously, and is an excellent material for cooking with high powers. The big drawback that usually brings people who use it for the first time, is that the food sticks. To avoid this, it is recommended to follow these steps:

  • Place the pan or pot on fire of smaller diameter than the utensil.
  • Heat it to medium-high power without adding anything.
  • After a few moments, check that it has been heated enough by pouring drops of water, which should form “balls.”
  • Dry with paper towels.
  • Add the oil or butter necessary for the recipe, spreading it all over the surface by turning the utensil.
  • Lower the heat.
  • Add the ingredients and cook.

How to take care of stainless steel

To extend the life of our kitchen battery you just have to follow some basic maintenance care, nothing especially complicated. It is advisable to clean pots and pans immediately after using them, without leaving food or dirt too long inside.

You should never pour cold water on the still hot stainless steel, and it should be cleaned with soft scourers or sponges and a common, non-abrasive soap. They can be introduced in the dishwasher, although it is always more advisable to clean them by hand at the moment.

They will never be oxidized – obviously – but it is preferable to dry this material once clean, to avoid furrows or lime stains. Other spots that may appear are those that produce certain foods, totally harmless, but that affect. To eliminate them, it is best to try a paste of baking soda and water or a little vinegar. The embedded food will have to be removed with a firm brush but that does not scratch the material.

It is not necessary to cure stainless steel, although some people prefer to give it a very light layer of oil after washing it, to better protect the surface and give more shine. Grease stains or finger marks can be cleaned with a cloth and a regular stainless steel cleaner, like any other household item.

How to choose stainless steel?

Are all stainless steel cookware the same? No, we are interested in looking at the internal components of the material: in the case of frying pans, especially, we are interested in multilayer. The steel heats up quickly but distributes the heat poorly, so the multilayer will help to better cook. In addition, some brands incorporate a diffuser at the bottom.

We can also find models that incorporate aluminum or titanium precisely to improve heat conductivity and give a brighter, stronger and more robust appearance. And we will also have to make sure that they are suitable for cooking on induction; Although we now have another type of fire, we may change in the future and then we will not want to change the battery.

In the kitchen, the best stainless steel alloy is considered to be 18/10, that is, with 18% chromium and 10% nickel. It is a very resistant, non-porous steel, very stable at high temperatures and without coatings.

Stainless steel pans

Since it costs more to get the pans of this material, we can try one at home and gradually incorporate more sizes to our battery if it convinces us. The size will depend on our needs; This is a selection of interesting models:

  • Skillet Mineral B De Buyer. The French brand is one of the most prestigious, specialist in a high-quality steel. This 24 cm pan is covered with a layer of protective beeswax that prevents adhesion, is ideal for pancakes, eggs, and tortillas. For 31.90 euros.
  • Buyer round pan. In this case, we have a larger diameter and a surface specially designed for frying and sauteing, for 43.61 euros.
  • Frying French Connection. The same quality of De Buyer pans in a special edition for lovers of France, with the stainless steel handle recreating the Eiffel tower. The 24 cm model comes out for 30, 12 euros.
  • Fissler Crispy Comfort. German house also of great prestige that has a line of good quality pans more designed for the home. This series adds a bottom with Novogrill cooking surface to achieve crispy results, especially in meat and fish. It has a scale of measures inside and anti-splash edge. The 20 cm comes out for about 53.16 euros.
  • Le Creuset Sauté pan. The famous French brand also manufactures in stainless steel; in this case a pan with a lid that almost works like a casserole because of its high walls. It will serve to saute and fry, also to cook, stew or cook risottos, sauces, and others. With 24 cm, it costs about 118.57 euros.

Stainless steel pots and pans

Many will already have some stainless steel pot or casserole at home, although perhaps not of the best quality. In any case, they are a good starting point to familiarize yourself with this material since it is easier to cook and cook in them.

  • Casserole Woll Concept with a glass lid. The Concept series is one of the most economical and profitable of the German house Woll, of great quality. With 24 cm in diameter, this pan has a capacity for 5 liters and includes measurements inside, for 17.99 euros.
  • Pot Woll Concept Pro. This series is made with a multilayer technology that combines aluminum and steel, for optimal heat distribution. The lid can be used in three different positions, the edge is rounded to avoid spilling liquids and also includes internal measurement. They can also be introduced in the oven. The 20 cm model costs about 116.36 euros.
  • Professional BRA pot. The BRA house has several models of high-quality stainless steel pots and pans, highlighting the Professional series. It has a triple diffuser bottom and design with a 3/4 polished steel finish and a 1/4 gloss steel. The 20 cm pot comes out for about 38.62 euros.
  • WMF Provence Plus cookware. In the case that we are interested in a complete battery, this WMF offer may be a good choice. It includes a pot, three low pans, and a saucepan, all with lid and the German patented TransTherm universal patented base, for better heat distribution. The set of five pieces costs about 99 euros.
  • Kuhn Rikon Duromatic Supreme pressure cooker. The Swiss brand is another guarantee of quality. This superfast pot is a great investment if what we are looking for is a pressure cooker or express; Multilayer stainless steel Superthermic, with 22 cm in diameter and 6-liter capacity, has a special safety system and is very easy to handle and clean. It is on offer at Amazon at 167.85 euros.

Do you have experience cooking with stainless steel? What do you think of this material to prepare different recipes?