Baby potatoes – cook n’ halved
Quail eggs – boiled n’ halved
Baby tomatoes – halved
Green n’ black natural olives, Spanish type
Tuna/chicken – shredded
Mayo, yogurt, curry powder, lemon juice, sugar, salt n’ pepper – whisk n’ drizzle.
Sparagus and lots of garlic. Stir-fry with Anuca´s extra virgin olive oil.
Add lots of saffron and cream. Voilá.
First, 100% Extra virgin olive oil (from my family olive trees in Ávila, Spain). Add onion in tiny cubes til golden. Then, fry the chicken in strips (salted n´ peppered), add coconut milk one jar and curry lots of it! Goes well with rice or pasta.
Andalusian Spain delicious recipe. Fresh tuna.
– Fresh tuna.
– 2 Onions and – garlic, 6 cloves.
– 1 Spoon of Spanish sweet pepper or Spanish mild paprika.
– Extra Virgin Olive oil from Spain.
– 1 glass of white wine.
– tiny bit of vinegar
– laurel bay.
– cloves, black peeper, oregano and salt.
HOW: Cut the tuna and marinade it with salt, oregano, paprika and vinegar.
In a pan: garlic in layers, onions in layers, black pepper plus paprika, cloves, laurel, and salt. Stir fry until golden onions. Add tuna, keep stir frying and add white wine, the water, Dejar cocer.
The following is a Swiss chard main rib, onion and spinach LASAGNA.
– Lasagna layers.
– Spinach that you stir fry as you like.
– 2 onions that you stir fry in a pan along with the SWISS CHARD.
– White sauce o salsa bechamel.
– S&P, Sesame seeds…
-Parmesano cheese sprinkled at the end.
Layer after layer then 20 minutes @ 190 CELSIUS D.
Follow the photos.
Pasta Capricci (shaped w bronze molds; oh). Nine minutes al dente.
Salmon teriyaki (already marinated overnight; see previous ´salmon teriyaki´ recipe).
Crashed walnuts, fried tofu and soy edamame beans.
Olive oil, S n´P, bit of soy sauce and, if you feel like it, 7 spices pinch.
Olive oil in a wide pan. Fry tofu til golden crust, turn it. Add salmon teriyaki. Add soy sauce, salt and pepper, pasta previously boiled 9 minutes and soy beans previously boiled 4 minutes and a half, walnuts or almonds (or use your imagination )and sprinkle sesame seeds. Done.
Sesame seeds at the end to top it all.
What you need:
– Teriyaki sauce. Be generous depending on how the amount of salmon. From 1 to 2 cups.
– Sesame oil. 2 TbSP.
– Honey. A bit less than half the amount of teriyaki.
– 5 or 7 mixed spices. Shichimi Togarashi. Half tea sp. It´s very hot.
– Sal y pimienta. A pinch.
– Sésamo seeds.
– Zip bag.
Add all the ingredients, except the salmon, in a bowl and whisk until the honey is dissolved.
Place the mix in a zip bag with the salmon you have previously cut. Take all the air you can before zipping the bag and refrigerate overnight.
BBQ is ideal. If not, pan.
Add stir fried veggies such as broccoli or boil some edamame beans (soy beans).
Garnish w sesame seeds.