Become an amateur chef and impress your friends and family with these easy cooking recipes from different parts of the world
Focaccia is a delicious recipe of Italian origin, optimal to complete the basket of bread as an appetizer. Let's do it! INGREDIENTS - 500 gr. Flour - 325 cm3 Water - 13 gr. Salt - 20 gr. Yeast - 50 gr. Olive Oil - 100 gr. Olives - 20 gr. Fresh rosemary PROCEDURE - Form a crown with the dry ingredients. - Mix the liquid ingredients and place them in the center of the crown. - Knead into a smooth bun. - Add the olives and continue kneading until they are incorporated. Let stand 15 minutes. - Place on an oiled plate and leave covered in a hot sector until doubled in size. Make holes with your fingers where you can place more olives. - Bake until golden brown. -…
A great dip alternative to spread on bread, crackers or vegetable sticks. Lentils are very nutritious and healthy, it's great to learn options and incorporate this food into our diet. INGREDIENTS - 150 gr. Dried lentils - 2 Garlic cloves - 5 gr. Rosemary - 60 cm3 Olive Oil - 10 gr. Fresh chili - 1/2 Onion - Salt and pepper - Olive and paprika to present PREPARATION - Cook the lentils until tender and strain. - Sauté the onion in brunoise. - Process lentils, garlic, chili and onion. - Add the rosemary, seasonings and oil little by little to emulsify. - Once you a creamy and homogeneous texture, the dipping sauce is ready. Present with olive and paprika on the top. - Enjoy your lentil dip!
Is the breast dry? No, we dry it when we overcook it, the breast is juicy if it is at the correct cooking point. It's very important in this type of cuts, to be attentive to the cooking times. INGREDIENTS - 2 Half chicken breasts Stuffing: - 1 Onion - 15 gr. Parsley - 100 gr. Ham - 100 gr. Mozzarella - 2 gr. Paprika - 1 gr. Chili - 1 Clove of garlic - Pine nuts, chopped almonds (optional) Sauce: - 60 ml Soy sauce - 80 ml Honey - 50 gr. Sugar - 30 gr. Hot chili - 100 gr. Apple juice PROCEDURE - Sauce: Cut the chili into small pieces, mix with the rest of the ingredients and reduce until it has a point of sauce. -…
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Basted stuffed chicken
This recipe is from Spain, very tasty as a side, starter or main dish. If you want, you can also make it with mushrooms, peppers, pumpkin, whatever you like. Let's get to work! INGREDIENTS - 3 White potatoes - 2 Onions - 5 Cloves of garlic - 50 cm3 of Olive oil - 50 gr. Spicy Pork sausage - 6 Eggs - Salt and pepper - Oil to fry potatoes - Chili (optional) - Parsley and tomatoes to decorate PREPARATION - Cut the potatoes into 2 cm squares and fry in plenty of hot oil until they are cooked inside. If you want to make a lighter version, you can steam them. - Cut the onions into strips, the sausage into small squares and sauté in olive oil together…
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Spanish Omelette
A classic of French cuisine. Let's make a delicious onion soup! INGREDIENTS - 300 gr Onions in round - 500 cm3 Poultry or beef broth - 50 gr. dark Roux (25 gr. butter + 25 gr. flour) - 30 gr. Butter - 50 cm3 White wine - 200 gr. Baguette - Gruyère cheese - Salt and pepper PREPARATION - Brown the onion in a saucepan with the butter until they take a good color. - Deglaze with white wine. After the alcohol evaporates, add the poultry or beef broth. - Reduce to concentrate the flavor. - Add the dark roux to thicken, stirring constantly. The roux is made with butter and flour in equal parts over low heat until the flour cooks. However, it's removed from the heat frequently so…
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Onion soup Vichyssoise
This recipe is of Spanish origin, from the Galicia area. Its name in Spanish is empanada, but normally in the rest of the world, this type of preparation is known as tuna pie. INGREDIENTS - Puff pastry - 200 gr. Tuna - 2 Onions - 1 Red bell pepper - 1 Green bell pepper - 20 ml Olive Oil - 20 gr. Olives - 2 Gr. Paprika - 2 Tomatoes concassées - 1 Egg - 15 gr. Parsley PROCEDURE - Make the boiled egg and reserve. - Cut the peppers and onion into brunoise. - Sauté peppers and onion until tender. Add the tuna and tomato concassé and mix. - Cut the olives into a rondelle and add them to the filling together with the chopped egg. - Season with…
Crispy potato croquettes stuffed with mozzarella are an excellent appetizer or accompaniment to meat, cuts of poultry or lamb. Let's learn the procedure to prepare them! INGREDIENTS - 200 gr. Potatoes - 1 Egg - 1 Egg yolk - Salt and pepper - 10 cc Neutral oil - 100 gr. Flour - 100 gr. Breadcrumbs - 400 ml Neutral oil for frying PROCEDURE - Boil the potatoes and make a puree. - Add the egg yolk. - Cook over low heat, stirring constantly. - Spread in a bowl, cover with film and reserve in the refrigerator. - Prepare the mixture for the English breaded: beat the egg with a little neutral oil, salt and pepper. - If you want to make croquettes only with potatoes, it's best to fill a…
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Potato and mozzarella croquettes
The Valencian paella, as its name indicates, is a dish from Valencia -Spain- very tasty, well known and replicated internationally. Paella is traditionally made with bomba rice, also of Spanish origin, short rice of medium thickness that has the ability to absorb large amounts of liquid. INGREDIENTS - 200 gr. Bomba rice - 50 cc Virgin Olive Oil - 2 Onions - 1 Red pepper - 6 Cloves of garlic - 3 Ripe tomatoes - 5 gr. Paprika - 1 Measure of saffron - 4 Prawns with carcass - 16 Mussels - 20 Cockles - 6 Scallops - 600 cc Poultry broth or fish Fummet - Salt and pepper PROCEDURE - Cut the vegetables into brunoise and sauté them in olive oil. - Add the rice and mix until it's…
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Valencian Seafood paella
This recipe is Italian, very colorful and nutritious. It's a great way to make kids eat beetroot without knowing... Risotto is usually made with starchy rice like carnaroli, arborio, or vialone nano. INGREDIENTS - 1 Cup of carnaroli rice - 1 Onion - 1 Beetroot - 6 cloves of garlic - 1/2 Cup white wine - 2 Cups of broth - Salt and pepper - 80 gr. Butter - 100 gr. Grugere or Parmesan cheese - Fresh parsley and / or basil to decorate. In this case we accompany the dish with a piece of Camembert. PROCEDURE - Steam and make a puree with the beetroot, with the help of a processor. - Cut the onions and garlic into brunoise (very small pieces). - Place half of the butter in…
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Beetroot Risotto
The quiches are a recipe of France. Traditionally they have bacon and cream, but if we want they can be made with milk and ham or other flavourings, in a lighter version. Delicious and very versatile, as the main dish or as a starter or snack in small units. Let's make the recipe step by step! INGREDIENTS Sableé or broken mass: - 200 gr. Flour - 100 gr. Butter - 1 Egg - 20 ml Water - 5 gr. Salt Filling: - 300 gr. Pumpkin - 1 Onion - 3 Eggs - 90 ml Cream - 60 gr. Grated cheese - 50 gr. Bacon PROCEDURE - DOUGH Cut the cold butter into small cubes. - Sand the butter with the salt and the flour. They must be mixed gently to…
Now that the cold weather starts, nothing better than a creamy soup to feel loved and protected. You will see the effect when you try it! INGREDIENTS - 200gr. Pumpkin - 5 gr. Ginger - 1 Tablespoon of butter - 30 cm3 Honey - 1/2 Onion - 2 Garlic cloves - 200 ml Vegetable broth - 1/2 Squeezed lemon - 1 Teaspoon of Curry - 70 ml Cream - Salt and pepper PREPARATION - Peel and cut the pumpkin into even cubes. - Cut in brunoise the onion, the garlic and the ginger. - Place the butter in a saucepan, brown the onions. - Add the pumpkin, the garlic and the ginger with the 200 ml of broth. Bring to a boil. - Season with the curry, lemon, honey and…
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Pumpkin cream soup with ginger and honey
Eggs are very nutritious, an ideal source of protein for children and adults, especially if you are training. To build muscle mass, it's important to consume protein. We are going to see a couple of alternatives to vary the way of cooking eggs and consume them without getting bored. POCHE EGG - Bring a liter and a half of water to a boil in a saucepan and add 50 cc of vinegar. - Lower the heat so the water stays at 80/82 degrees. - Crack the egg in a small bowl. - Swirl the water with the vinegar with the help of a spoon to generate a circular current. - Pour the egg in the center of the swirl so it shapes the egg. - Cook for 3 minutes (the…
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Eggs: cooking options
The way we season our dishes is the key, a simple salad can become a gourmet dish. Here we go with a couple of ideas to spice up our days. PROPORTION OF VINAGRETTES Vinaigrettes have a basic proportion that we must respect when emulsifying their components. The procedure to emulsify -integrate its ingredients-, is to start with the acid medium together with the flavourings and add the oil little by little as it is stirred vigorously. We must use a food processor when adding solid ingredients. - 3 Parts oil / 1 part Vinegar - 3 Parts oil / 2 parts Aceto - 3 Parts oil / 3 parts Lemon ADDITIONAL GOURMET FLAVOURINGS - Honey - Mustard - Winchester Sauce - Tabasco - Processed garlic - Processed capers - Processed…
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Gourmet vinaigrettes to season salads
This recipe is typically from the north of Italy, delicious and easy to prepare. Risotto is usually made with very starchy rice such as carnaroli, arborio, or vialone nano. INGREDIENTS - 1 Cup of carnaroli rice - 1 Onion - 1 Red capsicum - 6 cloves of garlic - 100 gr. Mushrooms - 1/2 Cup red wine - 2 Cups of broth - Salt and pepper - 80 gr. Butter - 100 gr. Grugere or Parmesan cheese - Fresh parsley, green onion and / or basil to decorate PROCEDURE - Cut the vegetables into brunoise (very small pieces), except the mushrooms that should be cutted into slices. - Place half of the butter in a wok or saucepan and add the vegetables to sauté them. Season with salt and pepper.…
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Red wine risotto
Do you miss hotel breakfasts? Does it put you in a good mood to start the day with a delicious breakfast? If the answer is yes, why wait for the next vacation to eat your favorite breakfast? Learn how to make these delicious omelettes and start the day with a lot of energy. INGREDIENTS - 3 Eggs - 1/2 Onion - Cheese and ham to taste - Green to decorate - Salt and pepper - Olive Oil - Optional: Red, green or yellow bell pepper, mushrooms, eggplant, garlic, shallot, tomato concase. You can add the ingredients of your preference. PROCEDURE - Cut the ingredients into brunoise (small pieces). It's very important that you cut the vegetables into small pieces so the cooking is simultaneous to the coagulation of the egg.…
