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6 quick and easy dishes for this week

6 quick and easy dishes for this week


Stuffed squid

Stuffed squid

INGREDIENTS (4 people):- 8 clean squids
- 1 cup of breadcrumbs
- 60 g cooked ham
- 1 tablespoon of raisins
- 1 clove garlic
- Fresh parsley, chopped
- 0.6 dl oil extra virgin olive
- Salt
- Black pepper

Clean the squid. Separating the head from the tentacles of the body. Remove all the viscera and squeeze the base of the tentacles so that the beak comes out (the hard part). Wash the squid well inside. Drain and dry with paper towels.

Mix in a bowl breadcrumbs, olive oil, a tablespoon of chopped fresh parsley, salt and pepper to taste. Reserve an amount for plating. To the rest, add the ham cut into strips, raisins, garlic and chopped tentacles.

Fill squid with a small spoon and close with a toothpick. Put the iron on medium heat. When hot, brown the squid, about 2 minutes on each side. Serve with garlic and parsley mixture over the squid.

Broccoli and bacon pie

Broccoli and bacon pie

INGREDIENTS (4 people):
- 1 broccoli
- 150 g of bacon into cubes or strips
- 3 eggs
- 2 dl of liquid cream
- 150 g grated cheese
- Salt
- Ground pepper

Wash broccoli under the stream of cold water. Cut the piece, separating each of the florets of the broccoli trunk. Put a pot on the fire with water and salt and cook the broccoli florets 3-4 minutes, until they are al dente. Drain and set aside.

Put a pan on the fire, without oil, and fry the bacon. Put the eggs in a bowl with a little salt and pepper. Beat and add the cream. Beat again until well mixed.

A layer of broccoli into a mold. Top with grated cheese, bacon strips, half the whipped cream, more broccoli, grated cheese, bacon and remaining cream. Sprinkle with grated cheese. Microwave 7-8 minutes. It can also be cooked in the oven, a water bath, 30 minutes at 180 ° C.

Vegetable lasagna

Vegetable lasagna

INGREDIENTS (4 people):- 12 lasagna plates
- 1/2 onion
- 1 red pepper
- 1 vede pepper
- 100 g mushrooms
- 1/2 aubergine
- 1/2 zucchini
- 1 dl of tomato sauce
- Butter
- Flour
- Milk
- Oil
- Nutmeg
- Salt
- Pepper

Place in a bowl plates lasagne. Add some very hot water. Wash and cut vegetables into small pieces. Put a pan on the fire with oil and brown the onion. Add the peppers, eggplant, zucchini and mushrooms; stir. Add the tomato. Cook 10-15 minutes and season with salt and pepper.

Preheat the oven to 180º C. Mix 2 tablespoons of butter with 3 of flour. Add the milk, while stirring, until you get the béchamel.

Spreadable base mold with a layer of tomato sauce. Put a layer of lasagna plates; other vegetables and bechamel. Add cheese Repeat until the ingredients are finished. Sprinkle with cheese and bake 15 minutes.

Cod in tomato sauce

Cod in tomato sauce

INGREDIENTS (4 people):- 4 clean fresh cod loins
- 2 tomatoes
- 1 large onion
- 2 cloves of garlic
- 1/2 red pepper
- 1/2 green pepper
- Extra virgin olive oil
- Black olives
- Salt
- Pepper

Peel and chop the onion, Garlic and peppers. Put a pan on the fire with a little oil and sauté the onion and chopped garlic. When the onion is transparent, add the chopped peppers; sofreír. Pepper and let them poach. Once cooked, peeled tomatoes incorporate. Keep about 10 minutes.

Put a pan on the fire with a few drops of oil and mark the cod on both sides, first on the part of the skin. Vegetables pass through the blender to make a lighter texture.

Add the sauce to a casserole and incorporate olives and cod. Let finish cooking for about 8 minutes, so that all the flavors to blend. Remove from heat and let stand a few minutes before plating. Serve in clay pots, as they keep the heat very well.

Chickpeas With Chorizo

Chickpeas With Chorizo

INGREDIENTS (4 people):
- 250 g of chickpeas
- 250 g chorizo
- 1 onion
- 1 clove garlic
- 2 carrots
- 1/2 green pepper
- 2 tomatoes
- 1/2 teaspoon of paprika
- Olive oil
- Salt

Put the chickpeas to soak 12 hours. After that time, peel and chop the garlic, onion, pepper and carrots. Put a pan on the fire with a little oil and salt and saute these ingredients. When they start to brown, add the paprika. Saute and immediately after, so that the paprika is not burned, add the grated tomato. Cook a couple more minutes.

Cut the chorizo ​​into slices and incorporate it into the casserole. Saute slightly to release their flavor. Pour the drained chickpeas. Stir and season to taste.

Cover with water. Cover the casserole and cook 3 hours, adding more water throughout the cooking. In a pressure cooker, between 45-50 minutes would suffice. Once they are cooked, rectify the salt point.

Asparagus tartlet

Asparagus tartlet

INGREDIENTS (4 people):
- 1 sheet of puff pastry
- 800 g asparagus
- 300 g of Edam cheese
- 60 g Dijon Mustard
- 0.3 dl oil extra virgin olive
- Salt - Black pepper
- lavender flowers

Spread the puff pastry to give it the shape of the mold (in this case, rectangular). Lining the mold with release paper and disposing the puff. Cover with mustard. Cut the cheese into slices and arrange them in the cake. Season with salt and black pepper.

Cut the hard part of the asparagus. Clean the tips under running cold water. Dry them very well with absorbent paper and put them in the tartlet, on the cheese and in the same direction. Season with a little salt, pepper and olive oil.

Bake at 180 ° C for 35-40 minutes. It can be served hot or warm, because in both cases it will be very rich. Decorate asparagus tartlet with lavender flowers to impregnate her scent. Accompany this recipe with a glass of very cold dry white wine.