Recipes of soups and creams

We are in the equator of the summer and we continue to enjoy the heat and the high temperatures (although sometimes they are too much). Our body asks for fresh and light recipes and cold soups and creams are presented as the most appropriate alternatives. They are tasty, healthy, nutritious and there are many other reasons to consume soups and cold creams in summer.

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As among the potato tortilla fans there are two main currents, -the concebollistas and the sincebollistas-, it seems that lately among the fans of the traditional Andalusian gazpacho, there are those who prefer to take it without cucumber. Today we are going to prepare that recipe, the one of gazpacho without cucumber, but with a lot of flavor, with the tricks so that you can maintain the texture and creaminess of your gazpacho although you do not include this ingredient.

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Together with the traditional Andalusian gazpacho and the Salmorejo from Cordoba, we have in our country another great recipe for tomato-based cold soup: Antequera's porra. Today we show you how to make porra antequerana, the traditional Malaga recipe that you will surely like as much as the other two. In addition to the above, they are also traditional recipes for classic cold summer soups, Malaga white garlic and the Cordoba mazamorra, two dishes that are based on almonds instead of crushed tomatoes and that are also a delicious way to feed when the Good weather and heat asks us for refreshing dishes.

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Given the success we had at home when we ate the Crecy carrot cream, this week I prepared another classic cream for dinner, specifically, the Castilian chickpea cream, the spoon dish that will brighten up your dinners that you can also serve as an entree or first course at noon. Do not confuse the Castilian cream -which is made with chickpeas, potatoes and leeks- with the Castilian soup or garlic soup, -made with garlic, hard bread and paprika-, even if both are delicious and very easy to prepare spoon dishes .

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Crecy carrot cream is the ideal recipe for spring dinners. At this time of the year, the days start to get warmer, but at night it cools and the temperatures still ask us for a spoon dish to help us sing. This cream also known as "crème à la Crécy" takes its name from a French town -Crécy-la-Chapelle-, famous for the quality of its carrots.

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After the classic snacks that are never missing in any house today I propose 21 delicious creams that you can serve as an entree at Christmas lunches and dinners, since when we think about the lunches and dinners of family gatherings around Christmas, almost always We focus on choosing the main dishes such as fish or meat that we are going to cook and if we choose a lamb shoulder or a baked sea bass and we forget to choose the starters.

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The fresquete may not be what we like the most, but one of them has its good things, that with it comes the spoon dishes that we like and comfort. Because there is nothing richer to eat than a good plate of soup, cream or legumes on a cold day. Or anything more satisfying than the possibility of preparing spoon dishes in 30 minutes (or less) that we can eat all week.

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Many times, among the ingredients that we indicate in our recipes, we include broths that we recommend using instead of water to enhance the flavor of the rest of the products we use. So we get stews and rice full of flavor. That is why today we want to recommend which broths are better for making your soups, stews and rice recipes, so you know how to make them and so you know what you can use them for.

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Every year around this time, we find the pumpkin in the markets at its best and there are many who take the opportunity to prepare biscuits, cakes and other sweet recipes, and of course to prepare spoon dishes with this ingredient. That is why we have compiled seven original pumpkin creams with a special touch, to take advantage of an ingredient that is in full season, so that you have them on hand when you want to prepare them at home.

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I discovered the delicious world of chestnuts with a few years behind me, probably because Murcia does not lend itself as much as other regions to its use and enjoyment. But investigating Swiss cuisine I learned soon that they are a fantastic ingredient for sweet and savory dishes, such as this comforting chestnut cream that feels so good when the cold comes.

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It is believed that the origin of the Cordoba mazamorra is Roman, because in the Culinary Treaty of Apicio a dish made with a crust of bread, oil, vinegar, water and garlic is included. When the tomato began to be grown in Spain in the 18th century, this vegetable was added to the mazamorra to enrich it and soften the garlic flavor, appearing the salmorejo, that's why this cold soup is considered the antecedent of the salmorejo.

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