Receipes of simple and surprising cuisine
Comparte
Artichokes with clams
Ingredients (4 people)
16 artichokes
½ kg clams
30 g flour
200 ml cava
100 g lemon
5 g parsley
1 clove of garlic
Salt
Preparation
Clean the artichokes by removing the outer leaves, the tip and the stem. Cut into quarters and squeeze a little lemon over them to prevent them from oxidising. Put the clams in a bowl of cold water and enough salt for them to release the grit.
Place in water in a casserole dish over the flame and add a little salt. Cook the artichokes over a medium heat until tender (for approximately 15 minutes). Remove and put to one side.
Put some oil in a frying pan and sauté the chopped garlic. Add the flour, stir a little and introduce the drained clams. Add the cava and leave to simmer until the clams open. Add the artichokes to the frying pan and leave them for a few minutes while the flavours blend. Sprinkle with chopped parsley.
Nutritional information:
Quail in mandarin and honey sauce
Ingredients (2 people)
400 g clean quail
220 g mandarins
40 g French onions
30 g flour
20 g extra virgin olive oil
30 g flour
100 ml chicken broth
100 ml white wine
Black pepper
Salt
Preparation
Wash and peel the tangerines. Remove all the white parts of the skin you can and chop them into fine julienne. Put them in a saucepan with a finger-depth of water, boil and strain. Repeat the process. Put the skins in a casserole dish with the honey and a touch of salt. Heat over medium heat for 2 minutes.
Add the broth, wine and the juice of one of the mandarins. Add the onions chopped into quarters, season and simmer for 15 minutes. Peel the remaining mandarin slices. Add the sauce. Dissolve the cornstarch in cold water and add to the sauce to thicken.
Tie the quail's legs, season and cook with a little olive oil in a frying pan or griddle, until they are well browned everywhere. Serve with hot sauce to taste.
Nutritional information:
Crema de chocolate, aguacate y plátano con dátiles
Ingredients (4 people)
200 g ripe avocado
150 g ripe plantain
150 g orange
50 g black chocolate
40 g stone-less dates
25 g sugar-free cocoa powder
5 ml vanilla essence
150 ml of almond or hazelnut milk
Salt
Decoration:
Currants or other red berries
Chopped hazelnuts
Optional, add honey to taste
Preparation
Carefully remove the pulp from the avocado. Melt the chocolate in the microwave or the water bath and chop the dates.
Mash the avocado with the dates, add the cocoa powder, a pinch of salt, the vanilla essence, orange zest and a tablespoon of juice. Mash again.
Add the chopped peeled banana and the chocolate. Check the texture and slowly pour the milk, as much or little as you prefer. You can also add some honey or vegetable syrup.
Mash the mixture again until it has a completely even and creamy texture with no lumps. Distribuute into glasses, cover with a plastic film and leaves in the fridge for at least half an hour. Serve with chopped hazelnuts, currants and orange zest, or with a fruit that you like.
Nutritional information:
Planifica tus recetas
Visita el Planificador de Consum
Planifica tus recetas