Sauteed onion pasta

Ingredients:

• 1 onion
• Spaguetti o any pasta (100g per person)
• Olive oil
• Salt
• Water

Directions:

1. Peel and chop the onion.
2. Heat a pan with oil and add the onion.
3. Cook it until soft and golden brown.
4. Mienwhile, heat a pot with water and pinch of salt.
5. When it boils, add the pasta and cooked according to package directions
6. Drain and put in a bowl.
7. Add oil, the sauteed onion and mix well.
8. If you want, sprinkle with grated cheese.

And enjoy!!

Clams à la Marinière

Ingredients:

• Clams
• Garlic
• Parsley
• White wine
• Salt
• 1 onion
• Olive oil

Directions:

1. Put the clams in a big pot with cold salt-water. Let rest 1 hour.
2. Change the water and let rest another hour.
3. Peel and chop the onion.
4. Heat a saucepan with oil and sauté until the onion is tender. 
5. Then, drain and add the clams.
6. Also, add the chooped garlic, chopped parsley and the wine.
7. Mix well and cover for 2 minutes (until the clams open).

And enjoy!!

Baked hake with red shrimps

Ingredientes:

• Hake
• 2 Red shrimp
• 1/2 red bell pepper
• 1/2 green pepper
• 1 onion
• 1 tomato
• 2 clove garlic
• 200 ml white wine
• Olive oil
• Salt
• Black pepper

Preparación:

1. Preheat the oven to 180ºC.
2. Slide the onion and the peppers into thin strips.
3. Chop the galic and cut the tomato in half.
4. Place the onion on an oiled baking sheet and then sit the hake with the skin down.
5. Cover it with the peppers and the tomato.
6. Sprinkle with the garlic.
7. Season with salt and pepper and drizzle with oil.
8. Bake it for 20-30 minutes.
9. Pour the white wine on the fish, then return to the oven for 10 minutes more.
10. Meanwhile, heat oil in a large pan over medium heat.
11. Add the red shrimps and cook them until they are pink and opaque. Stirring frequently.
12. And serve.

Y a disfrutar!!

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!!

Homemade tomate sauce

Ingredients:

• 2kg de ripe plum tomatoes
• 2 onions
• 2 tablespoons of olive oil
• 1/2 teaspoon of salt

Directions:

1. Pour the olive oil into a large stockpot over low heat.
2. Diced the onions and add them.
3. Saute until onions are translucent and tender.
4. Wash and chop the tomatoes. Simmer on low heat for 2 hours.
5. Turn off the heat and let stand for 5 minuts.
6. Use an immersion blender to puree sauce until smooth. If you want a thicker sauce, skip this step.
7. Season the sauce with salt. If you don't like the tomate acidic taste, you can add 1/4 teaspoon caster sugar. It alters the acidic taste.
8. Ready to use it. 
9. Use fresh or store in the fridge up to 5 days, or can fill jars and freeze them, for future use.

And enjoy!!

Tortellini soup

Ingredients:

• 1 garlic glove
• 1 medium celery stalks
• 1 carrot
• 1 onion
• chicken broth
• 1 medium chicken breast
• Olive oil
• Tortellini
• Parsley
• Parmesan cheese

Directions:

1. Heat olive oil in a saucepan over medium-low heat. 
2. Chop garlic, cerely, carrot, onion and chicken breast. Cover and cook them in olive oil 10 minutes, stirring occasionally.
3. Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 15 minutes, stirring occasionally, until tortellini are tender.
4. Stir in chopped parsley. Cover and simmer 5 minutes. 
5. Grate the cheese. 
6. Top each serving with cheese.

And enjoy!

Chicken broth

Ingredients:

• 1 Whole chicken
• 500g cooked chickpeas
• 2 onions
• 2 big potatoes
• 2 carrots
• Water
• 1/2 tablespoon of salt

Directions:

1. Chop the chicken.
2. Peel and chop the vegetables and combine them in a large stockpot.
3. Pour in enough water to just cover them completely. Heat the water to boiling over medium-high heat. Skim any fat or scum from the surface with a large spoon. Season the broth with salt.
4. Cook for about 2 hour.
5. Taste it and add salt for perfect taste. 
6. Then , strain into another pot and let the broth gets cool. Cover and refrigerate (max. 5 days) or freeze the broth for future use. 

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!

Clams a la mariniere

Ingredients:

• 1,25 kg clams
• 1 clove garlic
• 1 tablespoon chopped parsley
• 1 chopped onion
• 1/2 cup white wine
• 1 bay leaf
• 2 tablespoons of olive oil

Directions:

1. Put olive oil in a frying pan.
2. Chop the onion and cook in the pan around 5 min.
3. Clean the clams and add into the pan. 
4. Cover and stir occasionally.
5. Chop the garlic and parsley, add and stir.
6. Add the white wine and the bay leaf.
7. Let reduce it.

And enjoy!

Chicken livers in Jerez

Ingredients:

• 12 chicken livers
• 1 onion
• 1 garlic clove
• 250ml chicken stock
• 350ml Jerez
• 4 tablespoons olive oil
• Parsley
• Salt
• Flour

Directions:

1. Heat 2 tablespoons of oil in a large frying pan.
2. Lightly saucé the chopped onion and garlic until they are translucent. Reserve.
3. Clean the livers and dries. Fries in the same pan with the rest of the oil. 
4. Season well with salt and sprinkle in the flour. Cook 5 minutes. Stirring constantly. Reserve.
5. Return the onion and garlic to the pan and add the hot chicken stock and the jerez and reduce it.
6. Add the parsley and return the livers.

Serve with a crusty bread or mush potatoes.

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.

Callos Madrid-style

Ingredients:

• 1.25kg beef tripe
• Spanish paprika
• 250g calf's foot, cut in half
• 4 tbsp olive oil
• Vinegar
• Salt
• 3 bread slices
• 125g spanish chorizo sausage
• 100g jamón
• 2 tomatoes
• 3 spanish morcillas sausage
• Parsley
• 2 onions
• 1 head of garlic
• Bay leaf
• Pepper
• Flour

Directions:

1. Chop the beef tripe and set in a bowl of vinegar and salt for 1 hour. 
2. After that, clean it under cold running water and rinse thoroughly.
3. Chop a onion and peel the garlic cloves.
4. Place it in a pot, cover with water and bring to a boil.
5. Add the calf's foot, chopped onion, bay leaf, 4 garlic cloves, pepper and salt.
6. Boil until the beef tripe get soft, around 1 hour, while pour off scum that formed.
7. Pour off the beef tripe, chop the calf's foot and reserve the water.
8. Fry the bread and reserve.
9. Fry the chorizo and morcilla and reserve.
10. Finely chop the other onion and sauté it. Add the peeled and chopped tomatoes.
11. Chop a garlic clove and parsley and add them.
12. Stir paprika and flour. Add 1 tbsp tripe water.
13. Cut the chorizo and morcilla into rounds. And jamón in small squares.
14. Add the beef tripe, chorizo, jamón, morcilla, bread, 1 chopped garlic clove and 250ml tripe water.
15. Simmer 20 minuts.

Perfect with a glass of Spanish wine.

And enjoy!!

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. 

Roast lamb

Ingredients:

• 2 kg. lamb
• 2 tablespoons butter
• 2 big potatoes
• 50 ml water
• 2 cloves garlic (chopped)
• Lemon juice
• Nutmeg
• salt

Directions:

1. Heat the oven to medium heat (180ºC). 
2. Put the water in a clay pot. 
3. cut the potatoes into thin slices and layer them.
4. Season the lamb, just to the inside and place it in the pan with that part up. 
5. Place in the oven and roast for 40 minutes. 
6. Remove the pan, turn the meat, season the other hand and paint the other side with melted butter in the microwave previously.
7. Continue to roast another 40 minutes. 
8. Meanwhile, take some juice of the roast, pour it into a small saucepan.
9. Chop the garlic and add with lemon juice and pinch of nutmeg.
10. Add four tablespoons of water. 
11. Cook over medium heat about 15 minutes and reserve. 
12. Check the point the roast. 
13. Strain the mixture and wash the pan with the lamb juice. 
14. Leave five minutes in the oven and serve hot in the same dish served with some potatoes and some caramelized onions.

And enjoy!!

Caramelize onions

Ingredients:

• 10 Shallot onions
• 2 tablespoons butter, extra-virgin olive oil, or to mix
• 1/4 cup white wine
• 2 tablespoons of brown sugar
• Salt

Directions:

1. Trim the tip and root from the onions.
2. Place your skillet over low-medium heat and melt the butter or olive oil.
3. Add all the onions to the pan and stir gently to coat them with butter.
4. Check the onions every 5 to 10 minutes.
5. Salt the onions to taste.
6. Onions will start to soften and turn translucent in spots.
7. Have your onions When finished cooking, pour wine. Stir and let to reduce it.
8. Then sprinkle the brown sugar, and stir them.
9. If you're not using the onions Immediately, let them cool in the pan, then a transfer them to a storage container. Caramelized onions can be kept refrigerated for around a week or frozen for up to three months.

And enjoy!!

Spanish omelette (Tortilla de patatas)

Ingredients:

• 8 eggs
• 1-1/2 kg of potatoes
• 1 onion
• sunflower oil
• olive oil
• salt

Directions:

1. Cut the peeled potatoes into thick slices. 
2. Peel and chop the onion. And mix with the potatoes.
3. Heat sunflower oil in a large frying pan.
4. When the oil will be very hot, add the potatoes and onion and fry them with medium-low heat. The oil should almost cover them.
5. Leave in pan until the potatoes are cooked. Not burn. If you can cut a piece of potato with a spatula and it easily breaks in two, your potatoes are done.
6. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
7. Stir them with salt, garlic powder and parsley.
8. Beat the eggs separately with a fork. Pour in the potato onion mixture and mix together
9. Heat 2 tbsp of olive oil in a smaller pan with medium-high heat. Be careful not to get the pan too hot because the oil will burn.
10. When it's hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. 
11. Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.
12. When almost set, invert on a plate and let the pan warm for 30 seconds or so.
13. Slide back into the pan and cook a few more minutes the other side. Slide on to a plate and cut the omelette into 6-8 pieces like a pie.

And enjoy!!