Gazpacho

Ingredientes:

• 2 garlic cloves
• 1 italian green pepper 
• 1/2 red bell pepper
• 1 medium cucumber
• 4 very ripe tomatoes
• 1/2 day-old white baguette
• 2 tablespoons olive oil
• Salt to taste
• Wine vinegar to taste
• Cold water

(To 4 serves)

Preparación:

1. Soak break for 30 minuts in a bowl with water to cover. Squeeze out moisture with your hands. Remove all the water you can.
2. Peel the garlic.
3. Remove the seeds in the pepper.
4. Peel the red pepper and the tomatoes with a vegetable peeler.
5. In a large bowl, chop and add the garlic, peppers, 2/3 cucumber, tomatoes, bread, olive, salt and vinegar.
6. Purée all in a food processor until very smooth.
7. Add the cold water until it has the desired consistency.
8. Season to taste with sal and vinegar.
9. Chop the cucumber very tiny and add like a topping.
10. Chill gazpacho in refrigerator for at least 2 hours. Cover with cling film.

And enjoy!!

Gazpacho

Ingredientes:

• 2 garlic cloves
• 1 italian green pepper 
• 1/2 red bell pepper
• 1 medium cucumber
• 4 very ripe tomatoes
• 1/2 day-old white baguette
• 2 tablespoons olive oil
• Salt to taste
• Wine vinegar to taste
• Cold water

(To 4 serves)

Preparación:

1. Soak break for 30 minuts in a bowl with water to cover. Squeeze out moisture with your hands. Remove all the water you can.
2. Peel the garlic.
3. Remove the seeds in the pepper.
4. Peel the red pepper and the tomatoes with a vegetable peeler.
5. In a large bowl, chop and add the garlic, peppers, 2/3 cucumber, tomatoes, bread, olive, salt and vinegar.
6. Purée all in a food processor until very smooth.
7. Add the cold water until it has the desired consistency.
8. Season to taste with sal and vinegar.
9. Chop the cucumber very tiny and add like a topping.
10. Chill gazpacho in refrigerator for at least 2 hours. Cover with cling film.

And enjoy!!

Soja bechamel

Ingredients:

• 750gr soja milk room temperature, never cold from the refrigerator.
• 50g butter/margarine
• 100g wheat flour
• Salt
• Pepper
• Nutmeg

Preparation:

1. First sift the flour, to remove lumps and impurities that may have.
2. Heat a saucepan over medium heat and add the butter until completely melted.
3. Add flour gradually, and with the help of a whisk, stir until completely blended.
4. It should be a yellowish creamy mass, keep a few minutes over medium heat without stirring, so that the flour is cooked through (if the flour is well cooked, will be the most savory bechamel).
5. Pour the milk slowly and keep on low heat for several minutes, stirring continuously, until the bechamel acquire the desired texture. Add a pinch of salt, a little nutmeg and a little ground pepper.

If too liquid, keep longer simmering, and if too thick, add a little milk and stir until it is perfect.

And to enrich your recipes !!

Sauteed cabbage

I love cabbage! Why you should too?
It’s rich in antioxidants, vitamin C and other essential vitamins. And at only 22 calories per cup!!

Ingredients:

• 1 small head white cabbage
• 2 tablespoons salted butter 
• Pepper

       If your butter is unsalted. Add 1 and half teaspoons salt

Directions:

1. Slide the cabbage as thinly as you can.
2. Melt the butter ir a large pot over medium-low heat.
3. Add the cabbage and pepper and stir well. 
4. Serve when the cabbage is tender (10-15 minuts).

And enjoy!!

Homemade ketchup sauce

Ingredientes:

• 5,5kg. de ripe plum tomatoes. 
• 2 onions. 
• 1/2 teaspoon cayenne pepper powder.
• 4 cloves garlic. 
• 2 cinnamon sticks.
• 15g. clove spices.
• 10g. de mustard powder
• 1/3 de l. de vinegar. 
• 1/3 l. de honey.
• Paprika of the Vera. 
• Salt. 

(for 1,5 litres)

Preparación:

1. Peel the tomato with potato peeler. If they aren't Escaldar, enfriar, pelar y cortar los tomates en cuatro.
2. Chop the onions.
3. Put the onions, tomatoes and cayenne pepper in a large pan over medium-low heat for 20 minutes. 
4. Blend it very well and filter through a sieve over another pan.. 
5. Add the cayenne pepper, mustard, vinegar, honey, paprika and salt. Mix well. If you prefer the ketchup less sweet, reduce the amount of honey or delete.
6. Tie the chopped garlic, the cinnamon stick and the clove spice in cheesecloth, creating a spice bag. And add it into the pan.
7. Cook uncovered over low heat for 2 houtrs. 
8. Remove the spice bag and fill the jars.

And enjoy!!

Cream of Asparagus Soup

Ingredients:

• 1/2 kg. asparagus. 
• 3 leeks. 
• 1 onion. 
• Olive oil. 
• 1/4 l. de chicken broth.
• 2 potatoes. 
• Salt
• Pepper. 
• Croutons

Directions:

1. Peel and chop the onion and leeks.
2. Clean, peel and chop the tips off your asparagus. Chop the asparagus stalks too.
3. Bring to the boil the tips with 1/4l in water with salt until they have softened. Drain.
4. In the large saucepan, over low heat, add a good lug of olive oil . Add the onion, leeks and asparagus stalks until they are soft and sweet.
5. Then, add the chicken broth, the liquid to cooking asparagus and 1/2l. water. 
6. Peel and chop the potatoes. And add them.
7. To obtain a compact and soft cream with the same consistency of a custard a little thick, calculate well the liquids.
8. Purée the soup using a blender until smooth.
9. Season the soup with salt and pepper.
10. Put the soup back on the heat, but don't allow it to boil. 

Serve with the asparragus tips, or in individual bowls with homemade croutons.

The white wine is a great match for this wonderful cream soup.

And enjoy!!

Partridge in cider

Ingredients:

• 4 partridges
• 4 bacon slide
• 2 onions
• 2 apples
• Almonds
• 280ml dry cider
• 280ml chicken stock
• thyme
• oregano
• pepper
• olive oil
• Salt

Sauce:

• 1 big onion
• Thyme
• 150ml cognac
• 4 celery
• 2 tablespoon of olive oil
• bay leaf
• Pepper

(serve 4)

Directions:

1. Clean the partridges and put them on deep baking dish.
2. In a bowl make the sauce, chopped big onion, thyme, cognac, chopped celery, olive oil, bay leaf and pepper.
3. Then around 4 hours bathing the partridges with that sauces.
4. Put a large casserole dish on the heat, and add the diced bacon and the partridges and lightly saucé. Reserve.
5. Peel the onions and apples and lightly saucé in the same frying pan around 5 minutes.
6. Add the partridges and bacon again and bathing with cider and chicken stock and bring to the boil.
7. Add the sauce, almonds and the other spices.
8. Heat oven to 180ºC.
9. Cover the casserole and transfer to the oven for 2 hours or until the partridges are soft.
10. Remove from the oven and reserve the partridges.
11. Reduce and thicken the sauce for 5 minuts.
12. Serve.

And enjoy!

Truffled turkey

Ingredients:

• 4,5 kg Turkey
• 2 litres chicken broth
• 100gr butter
• 1 gelatin pack

Filling:

• 45g rice
• 3eggs
• 250g mushrooms
• Salt
• 1 onion
• 1 canned truffles
• 150g bacon
• 50ml de cognac
• Parsley
• Pepper

(Serves 10-12)

Directions:

1. Clean the turkey and put salt and pepper inside.
2. Cook the rice with chicken broth. Drain and reserve it.
3. Het a frying pan with butter.
4. Dice the bacon and put in the frying pan.
5. Chop the onion and mushrooms, and add them.
6. Chop the truffles and put in a big bowl with the cooked rice, parsley, bacon, onion and mushrooms.
7. Mix 1 egg and 2 egg yolks, cognac, salt and pepper. And add it in the bowl.
8. Insert all inside the turkey and sew it.
9. Lightly sauté with the butter, bathing with hot chicken broth around 2h and half.
10. When the turkey is soft, grill it in the oven. 
11. When it is cold, put into the fridge.
12. The next day, prepare the gelatine and paint the all turkey with that. Wait few minutes, and give another layer and put it again into the fridge. 
13. Wait 30 minutes or 1h. Heat the gelatin, and repeat the painting with that.
14. Repeat the last step twice.
15. Eat cold.

And enjoy!

Chicken breast in Villeroy

Ingredients:

• 6 chicken breast
• 800ml milk
• 3 tablespoons flour
• 50g butter
• 1 egg
• bread crumbs
• Nutmeg
• Sunflower oil
• Salt
• Pepper

Directions:

1. Put the chicken breast into the oven around 10-15 min (220ºC) and let cold.
2. Prepared the homemade bechamel and dip the chicken pieces into the sauce, coating each piece completely.
3. Arranged on a platter and chill until the sauce is firm (at least 1h).
4. Coat them with the flour, then dip them into the beaten egg and coat well with the bread crumbs.
5. Fried them with sunflower oil.

Served with salad.

And enjoy!

Meatballs with tomato

Ingredients:

• 250g beef tenderloin
• 250g lean pork /turkey
• 50g fresh bacon
• 2 eggs
• 2 tablespoons breadcrumbs
• Garlic
• Parsley
• Pepper
• Salt
• Flour
• 2 medium onions
• 1 kg of ripe tomatoes
• 2 tablespoons olive oil 

Preparation:

1. Cut the onions and put in a frying pan with olive oil. Cook 5 minutes.
2. Form meatballs and add into the frying pan. Cook 5 minutes more.
3. Add the peeled and chopped tomatoes and cook, first on high heat until it begins to boil.
4. Then simmer for 10 minutes, stirring often to prevent sticking.

Serve hot with white rice.

And enjoy!

Forming meatballs

Ingredients:

• Beef and pork or turkey. I prefer beef and turkey, healthier.
• Dry bread crumbs. 
• Eggs
• Salt and pepper 
• Onion
• Garlic
• Flour
• Parsley
• Other herbs, like oregano or cilantro, as well.

Directions:

1. Cut the meat or buy ground it.
2. Combine the ground meat, bread crumbs, eggs, and seasonings in a large bowl. 
3. Use your hands or a wooden spoon to mix the ingredients thoroughly.
4. Form 1-inch (2.5-cm) balls.

Use your hands to roll portions of the meat mixture into balls. 

If you have a melon-baller or small ice cream scoop, you could use that to form your meatballs instead of your hands. 

You could also use a teaspoon to help you portion off the meat into workable amounts.

Homemade bechamel

In this recipe, we will teach you to prepare the bechamel traditionally. Prepare homemade bechamel is super easy, so that will make her yourself healthier than buying.

Ingredients:
1 l whole milk, room temperature, never cold from the refrigerator.
120g butter
120g wheat flour
Salt
Pepper
Nutmeg


Preparation:

1. First sift the flour, to remove lumps and impurities that may have.
2. Heat a saucepan over medium heat and add the butter until completely melted.
3. Add flour gradually, and with the help of a whisk, stir until completely blended.
4. It should be a yellowish creamy mass, keep a few minutes over medium heat without stirring, so that the flour is cooked through (if the flour is well cooked, will be the most savory bechamel).
5. Pour the milk slowly and keep on low heat for several minutes, stirring continuously, until the bechamel acquire the desired texture. Add a pinch of salt, a little nutmeg and a little ground pepper.

If too liquid, keep longer simmering, and if too thick, add a little milk and stir until it is perfect.

And to enrich your recipes !!

Artichokes stuffed with seafood on background spinach

Ingredients: (serves 4)

• 16 medium artichokes
• One monkfish tail
• 100 gr. shrimp
• 100 gr. mussels
• Parmesan cheese
• White sauce (Spinach coulis)
• 2 spring onions
• 2 garlic cloves
• Parsley
• Nutmeg
• 100ml white wine
• 100ml Sherry
• olive oil, pepper and salt.

Directions:

1. Peel the artichokes until almost white, cut the tail and ends. 
2. Boiling water, salt and white wine until are soft but whole.
3. Empty them with a spoon, then leave them to drain upside down on absorbent kitchen paper.
4. Heat oil in a pan and fry the spring onions in it (white part only) finely chopped. 
5. Add the garlic and chopped parsley also. 
6. Cut and add the seafood (monkfish, shrimp, mussels). Reduce seafood water and add nutmeg and sherry.

Spinach coulis:

• Boil the spinachs and drain.
• Crush with white sauce to get the fine and creamy texture.

In the dish:

• At the base of a dish will three or four tablespoons of cream spinach. 
• We will place over four stuffed artichokes, cleanly and well presented. 
• Sprinkle Parmesan cheese over artichokes and put in the oven for a few minutes.