One of my favorite Asian salsa is without a doubt the Sriracha sauce. It has the peculiarity of combining a subtle itch with discreet sweet dyes in a balance that fills you with satisfaction. For those who still don't know her, I invite you to do the experience of trying it, I'm sure you will love it.Read More
Yes, Valentine is here already. A commercial torture for some, a good time to show our love for others. Fortunately, if you like to cook, you have it easier, because preparing a special dish or a sweet with romantic motives for this day can get you out of the quagmire and even trigger some moment of passion.
I already spoke the other day about the medieval market that was held in my town a few weeks ago, I also talked about craft stalls and among them I made a slight reference to a chocolate stall and a horchata chocolate tablet that called me a lot the attention The company that manufactures it is Chocolates Comes, a chocolate company from Sueca (Valencia), this company works all its products by hand and even within its facilities we can visit the chocolate museum.
You already know that in Direct to the Palate we have a weakness for confectionery, desserts and sweets in general, but occasionally it does not hurt to think of lighter dishes, to compensate. That's why I bring you European Salads, a book full of magnificent salad recipes with an original point.
Since childhood we have been told that it is necessary to eat legumes, at least two or three times a week, that they are a source of energy and protein and that they are very good. Now that we are adults, we may see it more clearly and think like our parents. Sincerely, for our part we have found a thousand and one elaborations to enjoy a healthy food.
I don't know what the biscuits will have but they are sweet that they lose us. That's why we are always trying new recipes and taking note of tricks to make them more fluffy, light and tasty. This week we tried to add sweet wine to one of our favorite mixes and we liked the result so much that we want to share with you the recipe for the sweet and lemon wine sponge cake.
This skewer of roasted potatoes with pesto and anchovies, was the appetizer we had on Sunday, with a beer, while the meal was finished. It seems to me that the appetizers are almost what I like most of the weekend. When I prepared the noodles with Burgos cheese and spinach and pistachio pesto a few days ago, a good amount of pesto was left over, so on Sunday I set out preparing these roasted potatoes in the oven.
Throughout my life I have seen countless types of pasta (long, short, dry, fresh, stuffed, etc.) and I have eaten and cooked it in many ways (boiled, baked, fried, among others). However, it had never occurred to me to cook pasta in its own sauce, until now - of course - and the result has fascinated me.
The olives give more play in the kitchen than we think, in addition to giving a great flavor, you can check it with these delicious fritters of olives. They can be an ideal appetizer or accompaniment that all diners will like. The ingredients 200 grams of breadcrumbs, 200 grams of breadcrumbs, 100 grams of grated carrots, 50 grams of grated cheese, 50 grams of green olives, 50 grams of black Aragon olives, 1 egg, 40 milliliters of olive oil , cumin and salt.
Sometimes it seems that the Guiness Book is driving us all crazy. In Spain there are two locations that seem to be disputing the sympathetic honor of entering the famous book by making the largest Roscón de Reyes ever seen or tasted. In the red corner, the flirtatious Murcia town of Totana, which has made a fabulous Roscón with the chilling weight of 1.
The acidity that olive oil presents is not a virtue, it is actually a sign of the degradation that it presents, as indicated by the experts responsible for carrying out the tests to determine the quality of the oil that we can acquire in the usual establishments. In the course held in the Mediterranean of Almuñécar, entitled "Authenticity and traceability of food" experts such as the head of the Food Quality Control Service of the Ministry of Agriculture and Fisheries of the Junta de Andalucía indicates that several Tests that are performed to know the exact quality of the oil are based on the acidity of the oil, the so-called k index (oxidized compounds that alter the quality of the oil), the analysis of peroxides (oxidizing substances that make the oil dirty and cloud the organoleptic characteristics of the oil) and logically the tasting of the oil in question.
Finally we can say that we are in the middle of summer, newly released and with many weeks ahead of heat, sun and desire for vacations. San Juan will give the final kick off to the summer celebrations while many of us pray that the suffocating waves repeat us a little more this year, because I don't know about you, but I don't know how to live without baking.
The OCU (Organization of Consumers and Users) has just presented an interesting study on supermarket prices that can help you save up to € 3,000 per year in the shopping cart. For its elaboration it has visited 1,193 establishments, of 63 Spanish and online cities, and has collected 162.
A tajine is a cooking vessel made of cooked clay, and composed of a deep plate and a conical shaped lid. In addition to the container, the stew that is prepared in it is also called tajine, in the same way as with the cauldrons, paellas, and other kitchen utensils, which also give name to the dishes prepared in them.
Few are those who do not enjoy the refreshing watermelon in summer, in addition to the known benefits it provides, the vasodilator power that can help reduce blood pressure is added. Researchers at the A&M University of Texas, the University of Nevada and the Oklahoma State University tell us that the consumption of a glass of watermelon juice in every meal, in just three weeks can provide this reduction in blood pressure thanks to 18% increase in nitric oxide from watermelon L-arginine.
Yesterday, at the Hostelequip Fair that is being held at the Palace of Congresses of Malaga and that ends today, a blind tasting was carried out to distinguish between the fruits and vegetables of IV Gama and fresh fruits and vegetables. A few days ago we show you directly on the Palate the different food ranges, you can read it through this link.
A few months ago I received this succulent cookbook entitled Mom's recipes, courtesy of themselves. I am lucky to meet the co-author of the book, Paco Juan. Things of life we study together in Madrid. We don't really study the same thing, but we did share a college. Then everyone went their way and culinary blogs have brought us together again (well and Facebook also helped), so I have the dedicated book, what an illusion.
The shrimp, broccoli and brie cheese quiche recipe can be a perfect excuse to use those prawns that you have left in the freezer after the Christmas holidays. A broken dough is used as a base and the filling can be imaginative. In this case some prawns, broccoli and brie cheese, ideal for melting in the oven.
I have been making this black garlic risotto with crunchy Parmesan for years and it never ceases to amaze me its soft texture and powerful flavor. It is a recipe to fall in love, perfect for a romantic lunch or dinner of Valentine, if you are one of those who celebrate the occasion, for a celebration or to pay homage.