Ñiscalos

Deer stew with pumpkin recipe ed

Inverted sponge cake with candied orange and almondNow that Christmas is over, I thought I would not turn on the oven for a while to rest especially sweet recipes, but it has been toparn …
Baked cod or Portuguese style Today I come back with a very tasty recipe for baked cod or Portuguese style, perfect for any occasion where we want to enjoy one of the star dishes of the season, a dish that …
Brownie and pumpkin cheesecake for HALLOWEEND After a few months of absence from the blog, and with the excuse of having Halloween just around the corner, I wanted to prepare a dessert especially for Halloween, a …
Potatoes with chanterelles INGREDIENTS for 4 people: 1 kg of potatoes 1/2 kg of chanterelles 1/2 onion 1 clove of garlic 1/2 red bell pepper 1 bay leaf chopped parsley 1,300 cc of vegetable stock (or water with 1 stock cube) 2 boiled eggs (optional) oil and salt PREPARATION: To make these potatoes with chanterelles we will cut the onion, garlic and bell pepper into small squares. Clean well the …

Potato stew with mushrooms ed recipe

Inverted sponge cake with candied orange and almondsNow that Christmas is over, I thought I would not turn on the oven for a while to rest especially sweet recipes, but it has been toparn …
Baked cod or Portuguese style Today I come back with a very tasty recipe for baked cod or Portuguese style, perfect for any occasion where we want to enjoy one of the star dishes of the season, a dish that …
Brownie and pumpkin cheesecake for HALLOWEEND After a few months of absence from the blog, and with the excuse of having Halloween just around the corner, I wanted to prepare a dessert especially for Halloween, a …
Potatoes with chanterelles INGREDIENTS for 4 people: 1 kg of potatoes 1/2 kg of chanterelles 1/2 onion 1 clove of garlic 1/2 red bell pepper 1 bay leaf chopped parsley 1,300 cc of vegetable stock (or water with 1 stock cube) 2 boiled eggs (optional) oil and salt PREPARATION: To make these potatoes with chanterelles we will cut the onion, garlic and bell pepper into small squares. Clean well the …

Mountain rice

Remove the outer leaves and place in a colander to drip the remaining oil. Cook in a pot for 15 minutes with the water. Grind in the thermomix with a dash of apple cider vinegar (to keep the iron), a little spirulina powder (to enhance the color) and a pinch of saffron, until a fino puree.
We cover, lightly, with a mayonnaise based on egg yolk cooked at 65 ºC for 25 minutes, which we pass through ice to cool and stored in the refrigerator. Emulsify with extra virgin olive oil, Picual variety, to prepare the sauce.

Chickpeas with chanterelles recipe ed

Remove the outer leaves and place in a colander to drip the remaining oil. Cook in a pot for 15 minutes with the water. Grind in the thermomix with a dash of apple cider vinegar (to keep the iron), a little spirulina powder (to enhance the color) and a pinch of saffron, until a fino puree.
We cover, lightly, with a mayonnaise based on egg yolk cooked at 65 ºC for 25 minutes, which we pass through ice to cool and stored in the refrigerator. Emulsify with extra virgin olive oil, Picual variety, to prepare the sauce.

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