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miércoles, 22 de marzo de 2017

Rosted mackerel with baked potatoes/ Caballa al horno con patatas


Rosted mackerel with baked potatoes/ Caballa al horno con patatas


Ingredients:

1 Mackerel
1 Tomato
1 Onion
4 or 5 Potatoes
Oil
Salt
2 Garlic cloves
Parsley


Cooking Instructions:

1. Bring some salted water to boiling. Meanwhile peel the potatoes and put them in the boiling water for 10 minutes.

2. Preheat the oven 180C or 356F. Put some baking paper on an oven tray. Wash and slice the onion and the tomato. Spread it over the oven tray.

3. Wash and place the mackerel on top of the veggies and salt it.


4. We are going to prepare the marinade sauce. Take a small bowl and cut the garlic cloves in small pieces, wash and chop the parsley, add it to the garlic. Add abundant olive oil, a bit of salt and mix.


4. Spread this sauce over the fish. Add some more oil over the veggies. And, if you like you can add half glass of cooking wine, or white wine.


5. Wash the potatoes out and place them on the tray.



6. Bake at 180C or 356F for 35 minutes.


7. And it will be ready to be served. Enjoy!



martes, 21 de marzo de 2017

Guiso de arroz con vísceras/ Chicken gizzard rice pot



Guiso de arroz con vísceras/ Chicken gizzard rice pot


Ingredients:

1 1/2 Onion
1 or 2 Tomatoes
2 Garlic cloves
1 Green pepper
1 pound of chicken gizzard
Arborio rice (80 grams per person)
Oilve oil
Salt



Cooking instructions:

1. Put some oil to heat in a medium size pot. Clean and cut the onions, add them to the oil.


2. Wash and chop the tomatoes and the green peppers. Add them to the onion and stir for about 8 minutes.



3. When the tomatoes have started to become more creamy, add the chicken gizzards.




4. Stir until the gizzards are done, and add salt. At this point you can either, save that in separate tuppers and frozen them like that, so the next time you feel like eating them only need to warm it and add the rice and the water. Or either, add the rice now. 


5. Add around 80 to 100 grams per person of arborio or any round rice, stir in that sauce until thickens. Add a little bit of water from time to time, only when needed, until the rice will be soft. Adjust the salt.


6. Now is ready to be served. Enjoy!




lunes, 20 de marzo de 2017

Pisto de verduras con huevos/ Veggie Pot with eggs


Pisto de verduras con huevos/ Veggie Pot with eggs





Ingredients:


2 Onions
4 Tomatoes
1 Zucchini
1 Eggplant
1 Green pepper
1 Red pepper
2 Eggs
EVO oil
Salt

Cooking instructions:

1. In a large pan, put some oil to heat. Peel and cut the onions, add them in the pan. Stir until they change color, then add the green and red peppers, previously washed and chopped. Stir for 6-10 minutes.


2. Meanwhile, wash and cut in dices the eggplant. When you see the peppers are tender, add the eggplant and stir for another 10 to 15 minutes. You will notice the eggplant starts shrinking.


3. At this point, wash and cut in dices the zucchini and add it.


4. Now, wash and cut the tomatoes. Add them  to the veggies, and stir until the tomatoes starts becoming soup. Add salt.


5. When you see the veggies are soft enough, the tomatoes are like a soup and the eggplant is more creamy, you can high the heat and add two eggs. Cover with a lit, for faster cooking. And, set apart when you see the eggs are how you like them. Then, serve. Enjoy!


viernes, 10 de marzo de 2017

Fish Soup - easy recipe

Fish Soup



Ingredients:

1 Whole Whittening fish
1 or 2 fresh Tomatoes
Parsley
3 Bay leaves
3 or 4 Potatoes
1/2 Green pepper
1 Onion
EVO Oil
Salt
Ground black pepper
2 Garlic cloves


How to proceed:


1. In a medium size pan, bring 1.5 liters of water to boil. Meanwhile, clean and cut the onion, the garlic and add them to the boiling water. Add the bay leaves.


2. Clean and diced the tomatoes, one tomatoe if it is large or two if they are small. Pour the tomatoes in the water.


3. Add salt, 2 table spoons of olive oil and the parsley chopped.


                                                                                                                                                                                                                                                                                                                                                
4. Clean and dice the potatoes, add them to the water. Leave it boiling for 5 minutes.

                                              
5. Meanwhile, clean wash and cut the fish in pieces. add it on the pan when ready.


6. Adjust salt, add some ground black pepper and 1 dice of fish avecrem.


7. Leave it boilng for about 15 minutes. And it will be ready to eat. Enjoy!


sábado, 11 de febrero de 2017

Patatas a la riojana

Patatas a la riojana



Ingredients:

1 Chorizo
4 or 5 Potatoes
1.5 kg Pork ribs
1 Onion
3 Garlic cloves
Parsley
1 Dry pepper
1 Tbs paprika  (hot, if you like)
Evo Oil
3 Bay leaves


How to proceed:


In a large size pot, put 2 table spoons of olive oil. Clean and chop the onion and the garlics, and add them in the pot. Fry until they become yellow.



Cut the chorizo in 5 or 6 pieces (thick slices) and add them in the pot. Clean and separate the ribs, then add them to the chorizo. Add some salt.



Stir eventually. Add in the pot :the paprika, chopped parsley, dried pepper (ñora) and the bay leaves.

Stir again for 2 or 3 more minutes, meanwhile, clean and cut the potatoes. Add them in the pot and pour enough water to cover all the ingredientes up. Adjust the salt.



5º Leave it boilng at medium heat for about 20 minutes or until the potatoes will be soft. And sevre when is still hot. Enjoy!


viernes, 10 de febrero de 2017

Pollo a las hierbas provenzales/ Grilled Chicken marinate with Herbs de Provence

Pollo a las hierbas provenzales/

 Grilled Chicken with Herbs de Provence


Ingredients:

2 Chicken thighs
1 Onion
2 Garlic Cloves
Provencal Herbs
1 Lemon
1/2 glass White Wine
Parsley
EVO oil

How to proceed:

 Heat 2 tbs of oil in a large size pan, clean the chicken and add salt and pepper, toast it for both sides in the pan.


Meanwhile, put in a blender, the 2 garlic cloves, a bunch of parsley, the lemon juice, the white wine and the provencal herbs. Sace it for later.




Preheat the over at 420f/ 200c.

 Take the chicken from de pan, and slice the onion. Use the same oil where you cooked the chicken and put the onion, fry the pieces lightley until they are soft.


In an over tray put some parchment paper, and place the onion and on top of that, place the chicken. Pour the mix from the blender marinating the chicken.




Place it in the over for 45 minutes. If you like to add some potatoes, after 20 minutes in the oven, turn back the chicken and add the potatoes. Enjoy!