Rice dumplings with shrimp and vegetables

Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
Serves 4
200 gr. rice
250 gr. Prawn
200 gr. green beans
2 carrots
½ zucchini
3 cloves garlic
1 egg
water
extra virgin olive oil
salt

For batter:
flour
egg

For the sauce: 
1 onion
2 cloves garlic
1 cup of brandy
½ cup tomato sauce
1 cup water
heads and shrimp shells
extra virgin olive oil
salt
a sprig of parsley

Instructions: 
Put water to boil in a saucepan. Bring to the boil, add the rice, a pinch of salt and 3 cloves garlic. Simmer for 18-20 minutes, strain and refréscalo.

Clean and chop the beans, carrots and zucchini into cubes. Cook for 6-8 minutes and drain. Peel the prawns (reserve the heads and shells), chop into cubes and escáldalas for one minute in the same pan where you cooked the vegetables.

Peel 2 cloves garlic, brown filetéalos and set them in a pan with some oil. Chop the onion finely, intangible and season. When lightly browned, add a sprig of parsley and the heads and shells from shrimp. Rehógalas Flatten slightly and briefly. Pour the brandy, flambé, pour the tomato sauce and 1 cup of water. Cook all together for 15 minutes.

Mix rice, vegetables and shrimp in large bowl. Beat egg and add. Take small portions and form ball down well. Pass them in flour and beaten egg and fry in a pan with oil. Place meatballs in a large bowl and serve the sauce separately in a gravy boat.

Meatballs with mustard sauce

Portions / Number of persons: 3 per person
Preparation Time: 1 hour
Cooking time: 20 minutes
Category: Appetizers and tapas, meats, sauces and funds
Difficulty: Easy

Ingredients:
(For the meatballs)
300g minced pork
200g minced beef
100g minced chicken
1 garlic
Parsley
Salt
Pepper
Sprockets
1 tablespoon breadcrumbs
1 egg
Flour
Oil

(For the sauce)
1 cup (250ml) chicken broth, or cooked vegetables, or a pill
200 ml light cream
50 ml white wine
Some saffron
Salt

Instructions:
In a bowl put the meat, minced garlic, parsley, bread crumbs, pine nuts, egg and pepper, pasta, meatballs, and fry floured, we let them drain on absorbent paper towels and set aside (if we make will lighter the crude).
We make the sauce: Whisk the cream, broth, wine, mustard and saffron. We turn to a pan and let reduce to medium heat (about 15-20 minutes) stirring occasionally, until thickened. When you salt it and add the batter to the meatballs, let the flavors mingle a few minutes. Serve with a side of fries, cooked rice ...

Abyssinians stuffed

Portions / Number of people: 1 per person
Preparation Time: 25 minutes
Cooking time: 15 minutes
Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
4 eggs
2 tablespoons mayonnaise or aioli
1 can tuna in oil or pickled
Water
Salt

100 g Flour
1 egg
80-100 ml of beer
Dye
Salt

Instructions: 
From cold salted water (the salt helps to peel) boil eggs (about 12-15 minutes after water begins to boil).
Meanwhile make the locking device: In the bowl of a blender put the flour, egg, coloring, salt and beer, whisk (beer will be adding flour as needed, it must be a thick dough.)
Peel eggs, cut in half, we got the bud be crushed with a fork and mix with drained tuna oil and the garlic (or mayonnaise).
Fill the egg mass, we each piece of egg by Gachet, and in a pan with hot olive oil, the fry, let drain on a plate with absorbent paper towels and serve with aioli, mayonnaise, ketchup ...

Stuffed Peppers piece of cake

Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
Piquillo peppers (Calculate a can for 3-4 people. The rest of the ingredients are designed for that amount of pepper)
1 can tuna in oil
6 crab sticks
50 grams of cooked corn
1 boiled egg
2 to 3 tablespoons mayonnaise
1 tablespoon ketchup
Salt and pepper

Instructions: 
Boil the egg. Chop tuna, boiled eggs and sticks, I've done in the Thermomix, 5 seconds at speed 4.
Then add the corn, salt, pepper, mayonnaise and ketchup, and mix well (in the Thermomix, 10 seconds, speed, spoon, turn left).
Fill the peppers, and we put in the fridge until just before serving (it does not take them just to eat, but a tad above).
If you're on a diet or want to be more "light", we can use low fat mayonnaise and tuna raw, and reduce the amount of corn (although the latter do not recommend it because it gives a special flavor to the recipe).

Cabbage Pudding

Portions / Number of persons: 8
Preparation Time: 50
Cooking time: 30
Category: Appetizers and tapas
Difficulty: Easy

Ingredients:
• 1 kg Cabbage a
· 150 g potatoes
· 60 g Ham
• 4 white sausages or sausage
• 3 cloves garlic
• 3 eggs
· 50g olive oil
· Bread crumbs.


Instructions:
1. Place potatoes and chopped cabbage in 30 minutes varoma varoma position. (I take this to the mash of the child)

2. Ham chop 8 sec. Vel 7 and turns away.

3. put the garlic, oil and the sausages into chunks 6 min. Vel. 2 Temp. Varoma

4. Add the potatoes, cabbage, ham 6 min. Temp Sal. 3 Vel 90.

5. It spread a cake pan with butter and sprinkle with breadcrumbs. While the filling cools slightly.

6. Stars 3 eggs and stir well with a spatula before it sets,

7. Spread the filling into the pan and put 20 minutes in the oven to 200 degrees.

8. unmold and serve.

Vegetable soup

Main ingredient of the recipe:Onions
Difficulty: Easy
Cooking time: 50 min
Preparation: 30 min
Serves 6
Ingredients for the soup
Water -1 liter and 1 / 2
Garlic -2 cloves
Basil -4-5 leaves
Carrots -2
Onions -1 large
Nuts -Plant 2
Beans -1 can pinto beans or 50 g shelled fresh
Potatoes -2 medium
Pepper -ground to taste
Tomatoes -50 gr
Parsley -1 bunch chopped
Sale -qb
Celery -3 stalks
Zucchini -2
To dress ...
Oil -extra virgin olive oil to taste
Parmigiano Reggiano -grated to taste

Preparation:
Put on a pot containing a fire and a half liters of water and bring to a boil, then add two dice vegetables and a bit 'of salt .
Wash all vegetables and put them to drain. Peel the onion and garlic and chop coarsely, check the zucchini and cut into cubes, and proceed in the same manner in the stalks of celery (which you may remove the filaments), the tomatoes (seeded inside), the carrots and the potatoes peeled beforehand.

When the water boil, buttateci into previously cut all the vegetables, and add a box of beans, pinto beans, then simmer for around 40-50 minutes: Meanwhile, chop the parsley and chop the basil coarsely, then 10 minutes before to extinguish the fire add to the rest of the vegetables, pepper and adjust if necessary salt .

Serve the vegetable soup, a drizzle of extra virgin olive oil and raw, if you like the Parmigiano Reggiano cheese.


■ Council
Can add to the soup, according to taste or season, various other vegetables, such as pumpkin , the green beans , the spinach , the leeks , the beets , the broccoli , the cabbage , onions, herbs, the peas , etc. ... or you could even freeze it yourself and use them during the months in which they are not on the market.

To make the soup more attractive to children (who do not like to see pieces of vegetables in the pot), you could pass it with the help of a blender, add the pasta short (type thimbles striped) or rice , and plenty of Parmigiano Reggiano cheese.
■ Curiosity '
Often to give more flavor to the soup (but a bit 'at the expense of lightness), the onion and garlic are first sauteed and then tossed into the pot, or you add bacon (also formerly of pork rinds pork ) seasoning used in Liguria the soup with a spoon of pesto.

Dried potatoes

4-5 people 
Time 20 minutes
Content
-250 grams potatoes were boiled Chile
-Was powdered red pepper to taste
-Coriander powder 1 tablespoon granulated
-1 tablespoon lemon juice
-4 tbsp oil
-Salt
Method
-Potatoes Cut into pieces about 1 inch smaller.
-Take oil in a pot of heavily fried.
-Heat oil chopped potato and salt put it on.
-Fry till pink while slow heat.
-Granulated coriander powder and red pepper mix.
-Keep the heat on a few minutes to spice Weave.
-Hot - Mix lemon juice Serve in hot potatoes.