carpaccio de leg

Prawn carpaccio with "caviar" of persimó

The shrimp carpaccio recipe is simple to make and it's very patxoca a Christmas table or any other celebration.

Ingredients for Carpaccio Prawns for four people:

  • 12 peeled prawns and clean.
  • Olive very good.
  • The juice of a lemon.
  • 1 persimó (one of those that is hard persimmon)
  • Salt and pepper

Recipe for shrimp carpaccio:

Better than the shrimp are cool, but I do it with prawns and is just as well ... the sack an hour earlier from the freezer.

Cut shrimp in half longitudinally.

Put a plastic film on the marble kitchen and we spread with oil. Then we have shrimp on making do not touch each other, but together the maximum possible. Add a dash of walnut oil and cover it with plastic film.

Now the hard part ... should pave the prawns !!! I do take the wood to cut the sausage and putting it on top of the shrimp and then crush with a rolling pin.

This is a dish that is served on the plate on that work ... so we chose a dish where they fit pretty well and we prepared shrimp.

Once you have them flat, remove a part of the plastic film and put it behind the plate in reverse, turn it around and we remove the other part of the film. We would be the dish with prawns already on. We will clean it up a bit.

Then salt it, pepper it (pepper color is very nice) and add a good dash of lemon.

The final touch is given caviar persimó ... that really are diced fruit that make seafood there is contrast between sweet taste and contributes persimó.

Assemble the dish and reserve in the fridge to serve it chilled.

Bon profit.

Rice Milanese

Rice Milanese

This is the typical recipe Risotto Milanese in which you can eat anywhere in Italy.

Ingredients for Rice recipe Milanese (For four people)

  • Rice type carneroli or arboreal (rice should be special if we want to be well connected). A cup of tea would person.
  • 1 onion
  • 150 cc of white vi
  • 300 cc chicken broth
  • 120 g of Mantega
  • 150g parmesan cheese
  • 5 saffron
  • Salt and pepper

Recipe for rice Milanese

We fry the finely chopped onion, the saffron and butter. Do not allow to burn. When the onion begins to become transparent add the rice and roast a little. Add the wine and began to shuffle rhythm, until the rice drink wine. So we are adding broth in doses of 150 cc and we do not stop remaining. We do this again if necessary until the rice remains cooked (about 15 minutes).

When the rice is cooked add the Parmesan cheese over and serve.

Such grain rice, Arborio and carneroli, how much the decks were dropping starch and thicken the broth. If there is not shuffled thicken, so although it is a very easy recipe, you need to devote for a while ... but the result is really worth it!

Obviously, it is a dish gluten-free as well if you want to lactose simply replace butter oil or butter lactose, and put a cheese that has no lactose ... the harder it will be to emulate the taste of Parmesan cheese because the cheese without lactose most common types mimic gruyere but ... well ... I do without the lactose.


Muffins traditional Catalan

These are muffins are easier to make and boníiiiiiiiiiiiiiiiiiiiissimes!

Ingredients for 12 muffins:

  • 420g farina
  • sugar 350g
  • 5 ous
  • 380ml of oli d'oliva
  • 120ml milk
  • 15g baking powder
  • cinnamon
  • mica salt
  • and grated lemon peel


For starters we sieve the flour, cinnamon, baking powder, and salt.

Mix the eggs and sugar until fluffy .A then mix with a spoon flour and grated lemon skin and add it to the masses before slowly.

We put it all in a pastry bag or (Fill molds with two spoons) and fill the molds with ella.Ho put in hot oven for 25 minutes at 180 degrees. (Before putting in the oven you can put sugar on top).


Soup ceba

This soup is very easy to do, which leads to make changes and making warm. Ideal for winter.


  • One onion per person (recipe we will for four people).
  • 2 ou hard.
  • 4 slices of bread
  • Grated cheese melts
  • A broth of something (vegetable, chicken, Avecrem .... What you have on hand)
  • Un gra d’all.
  • A cullaradeta de flour.
  • A mica brandy.
  • Mantega i oli
  • Salt, pepper, thyme and a little (very little).

Recipe for onion soup:

Cut the onions in thin slices (the slicer cold cuts). Chop the garlic sold Finet. Fry onions and garlic in a mixture of butter and oil (the fancesos do only with butter ... so if you want to have a taste more "French" we can do it with just butter). We salt and pepper it. We let them simmer.

When we think that is already quite cooked onion, add the tablespoon of flour and brandy. Stir well and let it evaporate a little brandy.

Onions better if you are sweet ... but if not, nothing happens, we can add a bit of sugar (just a pinch).

Add the broth and boil it.

Meanwhile, cut into small cubes hard-boiled eggs (sometimes can be breaking an egg every terrine and cook inside like a "or poached"I do not like I normally do it with boiled egg). Add the broth.

When boiled a little (about 5 minutes), remove it from the heat and put it in tubs. Add a slice of toast on (the onion soup today, the photo, I did not put a slice and there is bread crust cut into pieces) and cover with grated cheese melts. Grill it we take a moment to color.

It's done. It can be served. If containers are mud (like photo) takes a while to cool ... so be careful not to scald yourself.

Bon profit.


Lemon chicken

Catalan version of "Chicken Beijing" Chinese restaurants. Delicious, as usual with occasional exotic taste.


  • Chicken (boneless by contracuixa just been a person)
  • 2 lemons.
  • Sugar.
  • Farina (d’arròs si en tenim [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][jo sí que en tenia el dia de la foto]).
  • Baking powder
  • 1 will have primed.
  • Rice (Thai rice flavored better if ... the photo was pumped [Our rice])
  • Salt, oil, pepper and if we give it an exotic touch, a little ginger.


Rice (rice because we start with is what it takes to become):

On the photo I fry some onion, I add the rice, lightly salted water, and I boil 20 minutes. Once cooked, drain and I I booked it to the flames.

The fried chicken:

As if we nugets. Cut the chicken in pieces the size that fit well and plastered with a paste made of flour, water, a little baking powder and salt. The consistency should be doughy. Nugets the gilded sides, and reserve on a paper towel to drain excess oil.

The sauce:

In the same pan where we have fried chicken, there we remove excess oil there, add a spoonful of flour, we roasted a bit, add the juice of two lemons and a teaspoon of sugar. We love to stir the sauce (about 2 to 3 minutes). If you have ginger powder, now is the time to put it, if you do not have lumps happens res.Si sauce, just to put it on the plate pass through a sieve. We can finish the tie in a food processor.

We can correct the acid lemon varying the amount of sugar.

The consistency of the sauce can be corrected with longer fire (water evaporates) and adding more lemon or a little water (if it is too thick).


In a bowl put the bits of chicken and rice pudding. We water them with the sauce. We decorate with bits of onion tender.

That's it! Less than half an hour and is a delicious dish that loves children.



Melon Cream

Typical going to take a melon that has no taste at all and nobody wants dessert.


  • 1 job
  • 1 can cream.
  • Bits of ham
  • Salt and pepper


We do about 10 or 12 with a cut melon balls balls. Reserve for garnish the dish.

The rest (except ham), put everything in a blender (if you have Thermomix hand) and sink.

It leaves a very thin cream not very thick. It incorporates the cream in consumer taste (I would put a whole). S'emplata in pretty glasses and garnished with melon balls and ham. If you want crispy ham, you can bake a moment to toast it (very good).

Serve it chilled.

Bon profit!



This is the favorite dish of my children. Now you know the fact alone, but when I asked what the recipe could not miss this blog, they all answered "macaroni !!"


  • Macaroni (1.2 kg to 6 people)
  • sausage
  • Beef burger
  • Foie gras (duck or pork)
  • Tin of canned tomatoes (uncooked)
  • Onion, a couple of cloves of garlic and green pepper.
  • 1 can cream.
  • Cheese gratin


This dish is quick to make, altogether it takes half an hour, but it must be organized well.

We begin to make the sauce: Garlic, onion and pepper, all chopped or cut small fry to put it. After 5 minutes add the meat separating it with a fork and mix it well with the sauce. After 10 minutes add the tomato. We cover it and let it cook 15 minutes. Just before the end add a culladara fat gras or some sausage, or what we look good and have in the fridge (this sauce we can do Thermomix, but vigilant not chop it all too small).

Now the dough: just as we onion and pepper before adding the meat, we can put a big fire with salt water and a tablet Avecrem. By the time you add the tomato sauce, probably we will have the water boiling pot and then add macaroni (water, of course). Cook macaroni have 8 or 9 minutes (depending on the brand of pasta).

If all we have coordinated well, finish cooking while the sauce and pasta cooció.

Ho emplatem: Strain the pasta and put it in a dish going to the oven. Add the sauce over cream and milk. We mix well. We try salt and pepper. We can add a little oregano if you want. When we have it ready and we like how it looks, I cover it with cheese and grill 2 to 3 minutes (depending on whether we like roasted roasting or less).

It's done. A table !!


Eggs stuffed with tuna

Ideal as a starter for any occasion.


  • 1 ou per person.
  • Canned tuna (in olive oil, which is good).
  • mayonnaise (feta a mà com la de la foto, o comprada)
  • will


Are boiled eggs. When they are cool, peel and split in half. It clearly separates the yolk and reserve the whites cooked.

The yolks are mixed with shredded tuna and mayonnaise (mayonnaise reserve some for decoration). Pasta seasoned with salt and pepper, until we think it is perfect.

They stuffed pasta made with egg whites with yolk.

Served chilled.

Bon profit!

Musclos a la Marinera


the mussels Steamed mussels are different because they take an onion and tomato. Ideal as an aperitif summer days. Very easy to do with a result that never fails ... also admit many variations.

Ingredients for 4 people:

  • 1 kg of mussels (4.1 kg per person) in the Ebro Delta.
  • 1 tomato
  • 1/2 onion
  • 2 cloves garlic
  • Oli d’oliva
  • Herbs (optional): rosemary, thyme, bay leaf, etc.

Preparation of mussels:

Wash the mussels and they cut hair that joins the shoulder.

In a pan fry is a little garlic, onion cut into small bits and chopped tomatoes (or grated, or cut into small bits). When the sauce is done (about 10 minutes) add the mussels (without water) and herbs. They cover well and leave covered a few mintues until opened.

We discover that although we have no water, the mussels have made.

All served in a dish in the center of the table, washed down with a little oil.

If you want the stew thicker the sauce we can add a tablespoon of flour. The sauce can also add a few drops of anise ... or some fennel ... or a bit of thyme ... well ... what I mean is that it is a dish that easily can give a personal touch as you have at home.

Mussels must be Cruet (not raw at all, but neither are as annealing estallossos).

're an excellent dish.


Zucchini cream

Quick recipe that never fails.

Ingredients for 6 people:

  • 3 carabassons
  • 1 medium potato
  • 1 can cream
  • 1 tablet of chicken Avecrem
  • 400 ml water
  • Oli d’oliva verge extra.


Wash the zucchini and peel the potato. It makes water boil vegetables along with room Avecrem tablet, for 25 minutes. The water off while zucchini cooked, so it may seem that there is little water, no need to worry ... besides, there can always add more at the end.

After the cooking time, it happens all the blender well Finet. Add the cream, and a good splash of olive oil. We try to see how salt is and to see if we add a little pepper (I always add them).

It can be eaten hot or cold.