Bucatini with ragú (beef)

Bucatini with ragú (beef)

Ingredients:

80 to 100 grs of pasta per person

500 grs ground beef

1 onion

1 Celery

1 or 2 Carrots

200 ml tomato soup

1/2 glass of cooking wine or white wine

Salt

 Grounded black pepper

Oilve Oil

Instructions to cook:

1. Insert the pasta into a large size pot with boiling water, and leave it boiling for about 7 minutes. Try to take the pasta out of the water when it is "al dente", because it is going to finish cooking later in the sauce.

2. Take a large size pan, put 3 to 4 table spoons of olive oil, set medium heat and chop the onion in the meantime. Add it to the oil and stir fry. Do the same with the celery, wash it and chop it, add it to the onion, and stir fry.

3. Do the same with the carrots, if one is too small, then use two. Peel them, and cut them in small cubes. Add them, and stir fry, for about 3 minutes. Meanwhile, prepare the ground mat, salt it and pepper it, then add it to the rest of the ingredients.

4. Now, set the heat high, and when the meat is almost done, add half glass of wine, leave to evaporate the alcohol. Stir.

5. Open the bottle of tomato, and add it to the meat. Set the heat lower, and stir, you might want to cover it with a lit. Leave few more minutes until the sauce thickens a bit more.

6. Pour the pasta that you had previously boiled and adjust the salt. Stir for one or two more minutes. Then it will be ready to be served, you can plate them and pour some parmesan cheese. Enjoy!

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!

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!

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!

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!