Receips

The best way to prepare a good entrecote is to use a good frying pan.

We recover a classic of Spanish cuisine and especially from the North, a hake in green sauce, with which you will only need a good loaf of bread.

This chicken recipe comes directly from Tuscany, one of the most dreamed regions of Italy with a very rich gastronomy.

The traditional is not at odds with good taste and variety, that is why we propose a dinner based on pinchos or tapas and we give you one that, with the permission of the potato omelette, is very rich and original.

There are still cold days left and for them nothing like legumes. And of course we can stew them with chorizo ​​and black pudding, but today we are going to show that only with vegetables they are also a great dish.

Baba ganoush is a very simple, delicious and very healthy recipe that is the perfect complement to our today's recipe.

These eggplants are a wild card. The bolognese can be used for a lot of recipes and the aubergines can be replaced with courgettes, peppers or your favorite vegetable: tomatoes, peppers, potatoes...

Sometimes the simplest thing can be the most delicious, you just have to add a few touches and we can turn something simple into a real delicacy.

We wish you a wonderful start to the year and we celebrate it with this creamy potato soup that has a touch that makes it very different and special.

We are used to preparing starters, canapés and various appetizers for our Christmas meals. This year we wanted to make a hot and appetizing spoon dish, a soup, although it is not just any soup, it is a Christmas soup or stuffed galets soup.

This soup of humble origins is the perfect companion to your table also at special parties. It is light, creamy and very smooth and drives children and adults crazy. With the Excellent pressure cooker you prepare it in a jiffy and at home they will want to drink it at all hours.

After making a great stew, the best thing of all is to have leftovers to be able to turn it into croquettes. Today's ones are made with the remains of the stew we shared a couple of weeks ago, some Pedro Ximenez Iberian pork cheeks.