Receips

Gyozas have originated in Chinese cuisine and are known as dim-sum. They differ from Japanese gyozas due to the way they are made. While dim-sum is simply steamed, gyozas are pre-fried to toast before being steamed.

This month we are with oriental recipes at cocinaconbra.com, after our Japanese gyoza , today we bring you this step-by-step tutorial to make spring rolls .

This Sunday is Mother's Day and at BRA we celebrate it by raffling off one of our latest novelties: the Tekna pressure cooker. What you have to do? You just have to sign up for the draw that we have uploaded in this facebook page .

When you make this curry rice with prawns, you will never be able to eat another curry dish like before. If the ingredients that you are going to use are good, do not doubt that it will be the best curry that you have tried in a long time. The dish is originally from India, where it is cooked a lot with Curry in almost all dishes.

Although sweet potatoes are generally associated with an autumnal ingredient, this is a tuber that is usually found every month, like the potato. The sweet potato or sweet potato is a vegetable food rich in carbohydrates that is an excellent source of energy, also very nutritious and easily digestible.

the bean of the Ganxet comes from Catalonia, mainly from the Maresme area. It is a type of very fine bean and the most traditional way of cooking it is with sausage, although it can be accompanied by an infinity of different ingredients. As in this case, with sepia.

The Eggplant pate , also known as baba ganoush, is a smooth pate typical of Middle Eastern cuisine. It is normally accompanied by pita bread, carrot sticks, celery, cucumber, any crudité you can think of.

One of the typical Moroccan dishes is the tagine, a dish traditionally cooked in a clay container with a conical lid and bearing the same name, tagine. Today we will prepare this dish but using the new BRA Infinity saucepan, with a glass lid to achieve the same result.

Although many of us associate pumpkin with an autumn ingredient, it is actually a product that we find throughout the year and is worth consuming frequently. In summer, we love pumpkin in salads, roasted and chilled.

One of the cooking techniques that he likes best for fish and vegetables and even soft meats is the papillote . With this technique we achieve great results in terms of texture, flavors and final properties of the food.

We are in the middle of summer, and that entails great difficulty in deciding what we will eat tomorrow in the heat. Well, we bring you the solution: a fresh, healthy, simple and really delicious dish.

I prepared this cake convinced that there would be half left over to take to my mother the next day, because I was completely wrong. There were two of us eating and not even half a piece was left over! So I had to prepare it again, although I was more foresighted and I made double the amount since there were four of us to eat.