Free recipes blog

Ingredients:

250 g dried tomatoes
250 g cream cheese, softened
60 g pine nuts
3 tbsp grated Parmesan cheese
3 tbsp basil, chopped

Preparing:

Process in a food processor all ingredients.
Serve with toasted bread and vegetables of your choice.

Ingredients:

900 g lean ground chuck
1/2 cup fresh white bread crumbs
6 sesame seed hamburger buns
2 onions, chopped
1 egg, lightly beaten
1 1/2 tsp finely chopped fresh thyme
Salt and pepper

Preparing:

Preheat the grill.

Mix whit your hands the meat with onions, bread crumbs, egg, thyme, salt and pepper.
Form the 6 large burgers with your hands and cook over hot coal for 4 minutes on each side.
Cut the buns in half and briefly toast on the grill, cut-side down.

Make your burgers with tomato, onion, letucce, mayonnaise, mustard, ketchup, etc.

Ingredients:

225 g lean bacon, rinded and chopped
1 1/2 cup fresh white bread crumbs
1 small onion, chopped
1 egg white
1 tbsp chopped fresh marjoram
Grated rind of 1 lemon
Paprika, to dust

Preparing:

Preheat the grill.

Process the bacon with onion, bread crumbs, marjoram, lemon rind and egg white.
Season to taste with pepper and process briefly.

Divide the bacon mixture into 8 equal portions and form a fat sausage.
Dust with paprika and cook for 10 minutes over hot coals, turning frecuently.

Ingredients:

250 g sliced mushrooms
200 g grated Manchego cheese
4 beaten eggs
1/2 chopped onion
1 baguette
2 tbsp butter
1/4 tsp nutmeg
Salt and pepper

Preparing:

Fry the onion in butter.
Add the mushrooms and season with nutmeg, salt and pepper.
Add the egg and cheese.

Cut the bread into slices and toast.
Serve eggs on bread.

Ingredients:

1 kg potatoes, cut into pieces and cooked
2 tbsp butter
1 egg yolk
Flour, eggs and breadcrumbs for croquettes
1/4 tsp Nutmeg
Salt and pepper

Preparing:

Make mashed with cooked potatoes.
Add butter, egg yolk, nutmeg, salt and pepper.

Make balls with the mixture.
Pass them through the flour, then beaten egg and the last breadcrumbs.
Fry croquettes in hot oil until brown.

Ingredients:

300 g unsalted cod
150 g bread
1 1/2 litre of water
4 tbsp olive oil
1 tbsp vinegar
1 tbsp paprika
3 garlic cloves, chopped
Salt and pepper

Preparing:

Cook cod in water for 3 minutes.
Take it off the wayer, chopped and reserve the water.
Cut the bread into pieces.
Cook all ingredients together with the cod water for 5 minutes.

Ingredients:

200 g Emmentaler cheese, shredded
30 g cream
1 egg
4 slices bread
1 pinch paprika
Salt and pepper

Preparing:

Mix the cheese with the cream, egg, paprika, salt and pepper.
Spread over the bread.
Bake at 200ºC (400ºF) for 5 minutes.

Ingredients:

2 wheel of brie cheese, 20 and 8 oz
1 jar of strawberry jam
1/2 cup toasted almonds
Bread

Preparing:

Cut a thin piece of the top of the cheese.
Place on a plate the big wheel of brie cheese and put on top the smallest.
Spread both tops with the jam and sprinkle with almonds.
Serve with bread.

Ingredients:

5 ounces smoked salmon sliced
1 cup basil leaves
1/2 cup sliced onion
24 slices of bread
3 tbsp capers
1 tbsp lemon juice
1 avocado
Pepper

Preparing:

Preheat the oven.
Bake the slices of bread for 1 minute per side.

Mix avocados with the lemon juice and capers.
Spread the mixture on toasts.
Put over salmon, basil, onion and pepper.

Ingredients:

2 pounds red potatoes, peeled and quartered
1 1/2 cups water
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
1 ounce slice bread, toasted
2 garlic cloves
1 tbsp tomato paste
1 tbsp olive oil
1 tsp paprika
3/4 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp powdered saffron

Preparing:

Preheat oven to 200ºC (400ºF).

Combine potatoes with 1 1/2 tsp olive oil, 1/2 tsp salt and pepper in a baking dish and toss well.
Arrange potatoes in a single layer in dish and set aside.

Bring water to the boil.
Stir in the tomato paste and saffron.
Remove fron heat and set aside for 1 minute.
Pour tomato mixture over the potatoes and sprinkle with paprika.

Cover and bake for 40 minutes.
Uncover potatoes, stir and bake for 25 more minutes.

Process 1 1/2 tsp olive oil, 1/4 tsp salt, almonds and remaining ingredients until well-blended.
Top potatoes with the mixture and serve.