PAIRING

It's a very easy and tasty traditional recipe, especially if you like spicy food. Let's do it! INGREDIENTS - 2 Beef steaks (you can use tenderloin if you prefer) - 1 Onion - 150 ml Cream - 30 gr. Black or green pepper - 6 Tablespoons of olive oil - 1/2 glass of white wine or 1/4 glass of brandy - 2 Tablespoons of powdered beef broth - 1/2 kg of potatoes, sweet potatoes or salad as a garnish - Salt and spices (thyme, rosemary and oregano) PREPARATION - Roast the potatoes or sweet potatoes in squares with spices, salt and olive (you can make fried potatoes as a side as well or salad, as you prefer). - Cut the onion into brunoise (small pieces) and cook it in a…

If you want to experience new recipes to cook a good fish, you must try this alternative! INGREDIENTS - 500 gr Fish Filet - 200 gr. Flour - 30 gr. Butter - 1 Vanilla bean - 1/2 Cup of cream - 1/2 Cup of coconut milk - 1/2 cup of white wine - 5 Cloves of garlic - 1 Onion - Salt and pepper - Potatoes or rice and salad as a garnish PREPARATION - Flour the fillets. A little trick to avoid filling the whole kitchen with flour and not getting floured yourself, is to place the flour in a clean supermarket bag and introduce the fillets one by one to flour them). - Melt the butter in a pan and brown the fillets on both sides. - Cut…

This recipe is delicious and you can prepare it in a few minutes. It will look great with any fish you get in your area. INGREDIENTS - 4 Fish fillets - 8 Tablespoons of capers - 100 gr Butter - 200 gs. Shrimp - 1/2 kg. Potatoes - Parsley, salt and pepper. PREPARATION - Salt and pepper the fillets and shrimp. Don't overuse the salt because the capers are already salty (maybe it's best to taste the fish with the caper butter sauce before salting, it probably doesn't need more salt). - Cook the fillets and shrimp in a very hot non-stick skillet with olive oil. It's always important not overcooking the fish so it doesn't dry out. If it is tuna posts for example, if you wish, you can…

To ensure that the lamb does not dry out and retain all its flavour, it's best to do it in the oven following the slow cooking technique and soak it with the cooking juices and white wine. INGREDIENTS - 1 Leg of lamb - 1/2 kg Carrots - 1/2 kg Potatoes - 1/2 kg Onions - Salt, paprika, rosemary, garlic and thyme. - 2 Glasses of white wine PROCEDURE - Make small cuts on the leg and leave the lamb to marinate with the spices and wine the night before (paprika, rosemary, thyme and garlic) - Grease the roasting pan with olive oil - Cut the potatoes, carrots and onions into slices and place them in the roasting pan. Spice up. - Place the leg of lamb over the vegetables.…