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GREEN BEANS WITH CHICAGO ALLU

Baptized so because I read in the blog FROM MY KITCHEN Manuel Allue , delicious and recommended reading.

I quickly seduced by its simplicity and good management of some ingredients as simple and as convenient in these days of excess. I

the story in their own words:

"The Nanny ... drained beans, a bit, put them in a pan with onion and tomato sauce, stirred and let it cook for a while to fire slow. Neither garlic, and laurel, no glory.

sounded on the radio now and in the yard Poppy could hear the echo of a fork against a bowl, beating an egg, in good measure. Lucia put the beans in a dish, ordered them a bit and crowned with strips of roasted peppers and a bit of boiled egg, sliced \u200b\u200bvery thin. "

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volovanes Matancera


the shells are a few cakes puff pastry, and round holes that are filled with ingredients from many different types. bakeries and supermarkets are sold in many different sizes.
The probaduras (or chicha) are neither more nor less than the spiced beef sausage that chorizo \u200b\u200bgreat of this earth. Chichas already sell marinated and prepared in any butcher (at least in Salamanca).
Fry little olive oil in the chicha and drained, the carefully introduced in the volavanes.
quick and delicious snack.

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LETTUCE SALAD WITH YOGURT SAUCE.

very healthy, light and suitable for these hot days. Different.

finely chop the various types of lettuce and vegetables that the more we want and the lavamos.Escurrimos well and reserve. We'll
easy yogurt sauce, to do half plain yogurt mixed with four tablespoons of good olive oil, lemon juice, salt and parsley that will beat by hand until a sauce which tied with vegetable salsa. A little while in the fridge

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Níscalo STEW WITH POTATOES. CHORIZOS



In a pan fry half an onion. When it starts to be clear we add a deep red tomato chopped and peeled. Leaving
do, moving, until you go linking everything. We add three potatoes fat
clicked, ie pulled their pieces with a knife to loosen the starch well.
salt it and let cook slowly to finally add a dash of paprika.
continue sautéing over low heat to add the final water to cover. Let cook over low heat for about thirty minutes.
Finally, add a clean and sliced \u200b\u200bwild mushrooms (I bought 600 grams to five people) to bake a maximum of ten minutes.
And at the table warm.
To lick your fingers, and say to me, and it is best the next day are even richer, like all stews.

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I love this kind of fat sausage with green peppercorns in it, also called called chorizo \u200b\u200bcriollo.
absence of a good barbecue jacket, the fried over low heat, because its thickness is considerable, for browning finally fire up a minute.
married well with a few red Italian frying peppers. Plato
simple, open to anyone, and economical.

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CREOLE EGGPLANT WITH PEPPERS STUFFED FRIED RICE CURRY

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the eggplants lengthwise into two pieces. Make a few cuts on top, season, water with oil and tuck for 15 minutes in an oven at 200 º C. When you are done, empty the insides with a spoon and reserve. Make the bechamel sauce in a small saucepan with 3 tablespoons oil, add flour, mixing well. Put a little pepper and incorporates the milk gradually, stirring constantly. Chop the onion, green pepper and 2 cloves of garlic and throw in a pan with some oil. Check salt. When vegetables are done, add the minced beef and Doral. Pour the chopped aubergine flesh, a little bechamel and mix well. Fill the eggplants with this mixture. Part into 4 slices and place a tomato on each eggplant. Cover with bechamel and broil for 2 minutes in oven at 200 º C. Remove from oven and a spatula, place the eggplants on a platter and garnish with parsley.

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This rice is a side that always, do not know why, we used to accompany the fish.
Start cooking the rice, adding some salt for 18 minutes.
Saco and drained, washing briefly in the strainer (to remove starch).
Cover the base of a large skillet with olive oil and cool it some garlic (three cloves) chopped fine. Add the rice
sauté, shaking the pan constantly.
Finally, when well cooked, add a little curry powder and continue sautéing two or three minutes.
have to prove it.

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Watermelon Gazpacho

gazpacho is an even cooler, softer still, with all the original flavor, but with a second flavor (which remains) of rich watermelon.
In a blender (type Thurmix not Minipimer and the like) get very troceaditas the following vegetables: a couple of large ripe tomatoes, red pepper, half a kilo clean watermelon, a small cucumber and chives.
Add a couple tablespoons of oil, a couple of tablespoons of balsamic vinegar, salt and a pinch of paprika and a piece of bread the day before. Fill the blender with a generous spray of cold water.
whisk until it is all very fine. Testing and correcting flavors. Put in a bowl. When you are done, put it in the refrigerator until ready to serve his way through.

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know that not every day you can make a dish, there are many Monday in your life that you're tired or just not feel like cooking.
probably that day, nor want to fall into the routine and you feel like eating something new, easy and very very healthy. This recipe from Rosa (still do not know your wonderful blog?) Meets all the above requirements.
'll love, as we loved .
INGREDIENTS:
12 slices of bread

1 onion 1 red pepper

1 green pepper 1 carrot 1 zucchini


flour 50g grated cheese 40g butter 50g

6 cups milk oil

olive salt PREPARATION

:

Peel all vegetables and chop in cubes. fry them in olive oil until tender.

In another pan, melt 40g of butter, add flour and tuéstala few seconds, stirring. Add hot milk slowly. Cook for about 10 minutes until sauce thickens slightly. Add 30g of cheese and a pinch of salt. Remove and removed. Grease

the remaining butter a rectangular source and covers the bottom with 4 slices of bread. Untalan one third of the bechamel covers one third of vegetables and repeat layers until all the ingredients ending with vegetables.

Sprinkle with remaining cheese and bake 35 minutes in oven preheated to 180 º .
Serve hot.

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GAZPACHO VEGETABLE CAKE STRAWBERRY SOUP

/> Last year at a wedding in summer we put a strawberry gazpacho, which for its sweetness and freshness I loved it.
waited the arrival of strawberries, past the early-morning (faces and bad), to present this simple delight, now that I have to go changing (dixit Dolita) the stews and fresh dishes.

Ingredients (serves four):
- Four grams of strawberries clean.
- A spring onion ..
- Medium red pepper.
- Middle cucumber.
- A couple of tomatoes.
- Half a cup of extra virgin olive oil.
- a quarter of a glass of sherry vinegar.
- A pinch of salt

all well done in a blender and strained (for foodies, I do not school).
rectify the seasoning if necessary.
Serve chilled with some diced strawberries.

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The delicious soup of schemes.

Get a good dry vegetable julienne (run of which fresh vegetables are made, there will slip all the vegetables about to expire) and bring to boil a minimum of 25 minutes in salted water, stock cube and a piece fresh ham, which cleaved. Add, to cook And a little olive oil. Serve the soup warm.

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TWO RECIPES JULIANA tripe with chickpeas

EASY RECIPE: These streets so tempting to see in the picture have been made in just over ten minutes, I took in washing previously cooked chickpeas and heat on slow-cooked tripe of a Basque company that does pretty well: Susaeta.
Another day to make a more traditional recipe you the story in detail.

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two cloves of garlic, red pepper, a small onion and put them to fry with oil and a pinch of salt.
then fry a couple of small sausages and ham 100 grams of soft, all finely chopped. Add flour and paprika (for my spicy), fry without burning. Pour tomato sauce two-three followed includes red tomatoes and tripe soup.
Add the chickpeas, stir well and let it do a few minutes to blend flavors and serve hot sprinkled with chopped parsley.
The magic trick is to cook a piece of leg of veal in the pot to cook the tripe that, once cooked, sliced \u200b\u200band cooked with them, and some water firing of both ingredients. Gelatin embedded paw will leave (as the old cooks) ligadita and sweet sauce.
scrupulous cleaning the tripe you see on the left sidebar of this blog)

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NICE ONION SALAD

Ingredients:

• A nice slice of
• A bouquet spring onion (about 6)
• Two cloves of garlic
  
• freshly ground peppercorns, sparing.
  
• Two bay leaves
• A good chorretón of extra virgin olive oil
• 100 ml white wine and 100 white vinegar Salt
• 
  

Instructions:

1. C ortar onions lengthwise into thin slices, do the same with the garlic.
2. E n a casserole or large saucepan put the oil with the onions, garlic, pepper, bay leaf and a little salt over low heat until the onion is transparent.
3. E n now adds the beautiful clean skin, bones and having removed all the dark parts and blood, seasoned with salt.
4. S and leaves them on low heat until the fish change color.
5. A add the vinegar, giving a boil. Turn off heat and will be completed to the same heat.

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In one of the blog comments, Despertaferro I proposed this warm pasta recipe that properly prepared mentally as I read, I realized I had to be delicious.
not disappoint me anything about that now recommend ..
employ a tomato, a handful of nuts, a few pine nuts, half onion, a clove of garlic, two or three anchovy fillets (the Bay of Biscay or the Mediterranean, this is the least) some sprigs of parsley and basil leaves cool. All ground
well fine with good splash of oil and salt and rectifying pepper.
is mixed with the pasta (preferably penne) and optionally you can add Parmesan.
All delicious.

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mild Mediterranean chickpea salad

Cook

few chickpeas (just a handful per person).
Cook an egg and chop.
Finely chop half an onion into small squares, a couple of peppers and a tomato salad. "
Make a good dressing, mixing in a bowl, a couple of tablespoons of extra virgin olive oil, half balsamic vinegar, a little salt and some pepper. Beat with a fork properly incorporates vegetables and boiled egg. Remove and refrigerator before serving

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PEAS WITH HAM

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FRIED EGGS WITH TOMATO BEEF STEW

Plato scouring (especially the pocket), to spend Christmas dishes, expensive and complicated to get wet and then suck on fingers with relish ... to enjoy. Someone
never tired of saying that no dish more rich and relieved that the fried eggs.
Sure, let alone if they are campers and family farm (tiny eggs have my father in the literal sense of the word and poultry).
For him, for her ... for all of you reading llevais us well over a year.

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Buy a good piece of beef needle (200 grms. Per person). Tell the butcher you chop it fine.
Cut an onion, a couple of garlic cloves, three or four carrots, a green pepper. Sauté all the oil in a pan until the onion is transparent.
Add meat and fry it all.
Add a glass of red wine, a beef broth, some peas and a pinch of paprika. Season and add another cup of water. Close the pot and cook for 15 minutes counted from steam starts coming out. If you prefer to do in casserole, bake covered for 45 minutes at least.
Peel and dice potatoes. Fry in skillet with plenty of oil until golden. Add them to the stew when it's finished. Cook stew and potatoes, all together, about ten minutes.

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BATTER

buy some mussels, steamed open and cook with a splash of white wine. (By the way in good supermarkets sell them, quality and taste of a more than acceptable, cooked and preserved in brine).
Once the mussels open, remove them from the shell. Let each one overflowing with flour, egg and bread crumbs.
in a pan with hot oil, frying we mussels in batches, until they turn golden brown. Drain on absorbent paper and serve with lemon.

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MUSSELS PASTA SALAD WITH ASPARAGUS

In "Direct to Palate", a collective blog, high quality kitchen, read this delicious and healthy recipe that I recommend. Cook the pasta
you like in salted water and drain when al dente. Arrange the slices of ham on a flat surface and sprinkle with black pepper. Cut the mozzarella into thin slices and distribute them on each slice of ham reserving some for later. Wrap the ham and set aside.

Remove the hard parts of the asparagus and wash them, chop and saute in a pan with some oil and salt, after a few minutes add the garlic peeled and rolled. Season with ground cumin, stir well and when browned remove from heat.

In another pan with a dash of oil, brown the rolls with ham and mozzarella evenly. When you remove them, cut them into slices. Serves

pasta dishes, placed on them fried asparagus, ham slices with mozzarella and finish by watering with olive oil and sprinkle some fresh ground pepper berries.

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porrusalda



Put in a deep pan heat the oil, fry garlic in it and remove it once you start to be golden. Add the leeks, washed and dried, the roots removed and sliced \u200b\u200band peeled potatoes, washed, dried and cut into squares and desalted. Optionally you can add sliced \u200b\u200bmushrooms good. Rehogua
all without coming to turn brown, add salt, pepper and bay leaf and give it a couple of laps.
Add water to cover more than enough boiling and a little olive oil and let cook on low heat about 30 minutes.

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LANGUAGE TRACK BRAISED

These languages \u200b\u200bpork thoroughly cleaned and cooked in pressure cooker for twenty minutes. I went back to wash and finely loncheé.
The burst, and chopped in a pan on which I added a little salt, a onions, three carrots sliced, a red tomato and green pepper. All finely chopped and raw.
little black pepper Garnish with freshly chopped, a generous dash of virgin olive oil, a wine glass of water, half cup of vinegar and half water.
we boiled to a simmer with the lid on nearly half an hour and that is the result.

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CANELONES

In a pan, put plenty of water with a splash of oil. Bring to the boil, add a pinch of salt, a drizzle of olive oil and cannelloni you need. Simmer for 10 minutes. Cooling, separates and extends over a clean cloth without letting are mounted on each other. Tools

garlic, chop the onion long, brown all in a pan with a little oil. Chop tomatoes, after peeling, and incorporate them to cook over medium heat along with a teaspoon of basil, salt and a pinch of sugar. Book this
tomato sauce. Make a simple ratatouille
onion, tomato, peppers and zucchini (see this blog recipe)
In a bowl make a mixture of the track with a small terrine of foie gras. Remove all the blender to form almost a mass, connected with this. Prepare the bechamel
After putting in a pan a little oil (two or three tablespoons). When hot, add flour, a couple of tablespoons will suffice ", give a few turns with a wooden spoon and gradually add the milk gradually cool, without stirring continuously to avoid lumps. It incorporates a little salt and some nutmeg.
When incorporated all the milk to a boil leaves, a couple of minutes, stirring continuously, over medium heat. Dip
a rectangular baking dish with a first layer of tomato sauce. On it you put the cannelloni (that you previously filled with the previous mass). You cover these with plenty of ketchup.
On the whole last layer add a white sauce to sprinkle on plenty of shredded cheese. Put
broil in your oven at strong (250 º) for 10 or 15 minutes, until the surface look good gratin.

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fried rice

Boil for 18 minutes the rice with some salt (preferably long grain). When there are 5 or 6 minutes add a handful of peas. Reserve. We

a three-egg omelets to chop into small squares, like a few slices of ham.
Peel 200 grams of prawns salaremos a bit and jump into the pan.
Mix all the above in a bowl and the refrigerator.
soy sauce (they sell made) is an excellent complement, if not abuse the compustura.

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WOK FRIED VEGETABLES IN

jumping technique can make managing the wok or alternatively, using a nonstick skillet.

The difference is that the very design of the wok allows for better heat distribution throughout the vessel, which increases the cooking surface and the temperature is higher, so food is cooked before and are crisp . In fact, in the wok, food is cooked to about 180 º C and requires some skill to handle food, so they are crisp without breaking.
to prepare Asian-style stir-fry, ingredients such as vegetables should be cut very fine julienne style, and the more firm and consistent is the vegetable, the finer must be cut. For example, softer vegetables like leeks, mushrooms and spinach, can be cut into pieces thicker, but harder texture as carrots, onions, peppers or squash, have cut into thin slices or sticks.
For this I used carrots sauteed in very thin slices, onion, pepper, tomato, cucumber and eggplant into small cubes.
I did it in no more than six minutes to make it ripe for another minute it finally with a little salt, half a glass of good white wine and a couple tablespoons of soy sauce.
To repeat, really.