Carrots with beef in sauce

This is one of my favorite dishes. It's a basic recipe. We can put mushrooms, olives, homemade tomato sauce ...

Ingredients:

- Beef, diced large (stifle, shank)
- A large onion
- 3 or 4 cloves of garlic
- 1 large carrot
- Ground almonds (optional)
- 1 / 2 glass of Manzanilla de Sanlucar (better)
- Broth or bouillon
- Pepper, thyme and salt
- Virgin olive oil
- Flour.

Elaboration:

Have all ingredients ready. Large dice meat, spiced. The onion and minced garlic. The carrot cut into thick slices.

Put oil in the pan (not stingy), flour lightly and fry the meat being careful not to burn. Reserve.

In the same oil we take the onion and garlic, stir until tender. Add meat and carrots.

Put the wine, allowing it to evaporate the alcohol. Sprinkle with thyme and almonds (optional).

Cover with water with the stock cube dissolved (just enough) or broth.
Cover the pot and let boil 15 minutes, whichever you have. We open and let the broth reduce to a simmer.

Serve with chips and a good salad.

EGGPLANT AND HAM QUICHE

Of all the pies I've done, this is one of the ones I liked. The filling is very juicy, tomato speck at the base, and great contrast with provolone cheese, delicious. As for the cheese ... I put a fresh provolone, but we can use the heat, a semi-cured Manchego or even a freshly grated Parmesan. I would choose the Manchego as a second option, fits well with the flavor of ham.

The pastry if you like, you can make it home but I think my hand is well known on these issues. There are to choose from and if we find one you like, saves much time in preparing the dish.

Do not know when it's that good, if cold or warm. Try it.

Ingredients:

- 1 pastry sheet
- 2 large eggplants
- 150 grams of chopped ham
- 1 large onion
- 2 tablespoons tomato sauce
- 200 ml cooking cream (1 small brick)
- 2 eggs
- Salt, pepper and nutmeg
- Olive oil
- Provolone


Preparation:

Roll out the dough to cover the mold. Prick the bottom with a fork, we put parchment paper the same diameter and some weight on it (some chick peas, for example). Preheat oven to 180 º C and we put the mold 10 or 12 minutes completely covered with aluminum foil. Once this time, remove the paper and leave 5 or 6 minutes. We removed the rest of the paper with the weight we put. Leave to cool. In this way the dough is golden, crisp and firm.

While the dough is in the oven, begin to soften, in a large skillet, onion strips. Peel the eggplants and cut very small dice and add to onion. We put a little salt and gently sauteed continue until tender. Add the chopped ham. Stir and overturned it in a sieve to release the oil.

In a bowl, beat eggs, add cream, salt, pepper and nutmeg. Once well mixed, we add the eggplant with ham and fill the pan previously greased with two tablespoons of tomato sauce. Cover with sliced ​​cheese. The cover with aluminum foil and placed in the oven 20 minutes or until when pierced with a toothpick comes out clean.

Fried Rice Sepia and Vegetables

If you want to prepare healthy and tasty dish, do not hesitate to choose it. In just over 15 minutes will be ready if we organize a little. We can have rice boiled with vegetables in advance and can be cut while you fry the cuttlefish. I have already commented that the kitchen is a kitchen wok quickly and get, in this case, a crisp vegetables full of flavor. It is important not to overdo the doneness of the sepia or we will be tough.

I hesitated because I'm putting too skilled in night shots, I expect your pardon, but I think the dish is worth it. Sure you like.

Ingredients:

- 1 sepia
- 2 onions
- 1 carrot
- 1 small zucchini
- Medium green pepper
- Medium red bell pepper
- 2 cups cooked rice
- 1 cucharade oyster sauce or soy sauce
- A little white wine
- A lemon
- Olive oil
- A potato peeler
- A wok or large nonstick skillet

Preparation:

Cuttlefish cleaned and cut into thin strips. The salt and pepper and sprinkle it with a little lemon juice.

Cut the onions and peppers into strips. Peel zucchini and partially potato peeler to make thin strips and also with the carrot.

Put oil in wok and when hot sauté, stirring, cuttlefish strips until the liquid has evaporated. The reserve covered on a plate.

We add a little more oil and start frying the carrots first and peppers for 2 to 3 minutes. Then add the onion and after a couple of minutes, the zucchini. Season and we sauteed without losing too much temperature.

Finally, we incorporate the cuttlefish, tablespoon oyster sauce (soy), and rice wine. Mix well and serve.

MACKEREL with tomato confit and chive sauce

Actually I bought two beautiful starlings despite not being in season. From February to May is when we can enjoy this fish as tasty and so healthy and who once despised. Chub mackerel is the generic name of this species are so similar that there are few notable differences.

Skald not usually candied tomatoes for but I thought I would since this dish is an accompaniment but the co-star. They taste amazing as well as its oil, we can use on other salads or integrating it into a sauce either cold or hot.

Do not miss the test chive sauce is amazing. If you do not like the taste of raw garlic, you can delete it or even use garlic to the tomato confit, will taste much smoother. The original recipe came with chopped olives fish, almost made a paste and emulsified with oil confit. I have to try it, I liked the idea.

Ingredients:

- 2 medium mackerel
- 8 cherry tomatoes
- 3 or 4 cloves of garlic
- Pitted black olives
- 1 natural yogurt
- 2 tablespoons mayonnaise
- Chives
- Extra virgin olive oil
- Salt and pepper
- Rosemary and Thyme
- 1 chili

Preparation:

Blanch tomatoes in boiling water 2 or 3 minutes. We took the skin and split into two halves. Preserved in olive oil flavored with garlic to plates, herbs, salt and pepper for 20 minutes over low heat.

Mackerel was filleted by removing the thorns and pepper. In a skillet with a little oil roast the fillets over medium-high. Reserve.

Chive sauce:

We put in the bowl of a blender the yogurt, mayonnaise, a clove of garlic, salt and 3 tablespoons oil confit tomatoes. We beat well until a smooth cream to which add finely chopped chives.

Placed at the bottom of the dish first and tomatoes on them, grilled mackerel fillets with a bit of flavored oil, olives and slices cut chive sauce.

FRIED GREEN TOMATOES

A few days ago I recommended to prepare the mushroom empanadas , today we recommend you to try these tomatoes. They are delicious, crunchy and with a special flavor. So special that even someone who does not like tomatoes will love. I certify.

Possible if you use the breadcrumbs that already contains garlic and parsley. If using fresh, you should chop enough. The most important thing is to control the oil temperature should be moderate, in this way the breading will not absorb so much, it will be crunchy and not too soft tomato.

Ideal as an aperitif or as a garnish.

Ingredients:

- Green Tomatoes
- Garlic
- Parsley
- Sal
- Bread crumbs
- Egg
- Olive oil

Preparation:

We wash, dry the tomatoes and cut into slices a little over an inch. We put in a large colander and add salt to them.

We offer plenty of warm olive oil.

Breaded tomato slices in beaten egg (which we will have added the chopped garlic and parsley) and bread crumbs, pressing slightly to adhere well. We will be frying in batches so as not to cool the oil and place on absorbent paper.

Chorizo Couscous

It may seem that I am not inspired but actually I am. It is a sin, I know, but I was dying to eat a plate of "everything fried" and perhaps post-salads syndrome, post-vegetables, pre-bikini ...

There is little mystery ... fry some peppers, egg (if it comes with lace, divine) and sauteed couscous with chorizo ​​oil, yes, that is good. I put spicy and sweet so he spent as Padron peppers;)

Okay, after or during, companionship, a salad.


Ingredients:

- Couscous
- Chorizo
- Eggs
- Peppers
- Extra virgin olive oil
- Sal

Preparation:

Prepare the couscous as directed by the manufacturer.
In a fry pan with oil sausage cut into slices, it was booked. In the same oil saute the couscous.

Serve them with some peppers and a fried egg ... or two.