I go to prepare a very easy recipe and a very special time, typical for the Christmas holidays and extrapolated to the rest of the year.
As recommendation when buying scallops, frozen in supermarkets there are very desirable since they are extremely clean and saved to meet with traces of grit.
On the other hand if we buy in Fish, we must pay special attention to cleaning attention, nothing more get home we open and holding it in his hand put it under the faucet by removing all traces of sand, the scallop has a transparent fabric that also we must eliminate, once well clean we put in its shell.
Now we will prepare the recipe, Baked Scallops RecipeLet’s go, Foodies !!!!

Olive oil.

– Chopped garlic.
– A piece of onion chopped into squares.
– A little paprika, salt and bay leaf.
– Middle grated tomato.
– A little breadcrumbs.

As you can see it is the Stew Recipe, (Sofrito Recipe),well on this occasion will prepare the Scallops with Stew.
Once ready pour the sauce over the scallops, sprinkle with breadcrumbs and put it in the oven at 200 degrees for about 10 minutes. And ready for tasting.
It is advisable to prepare it just before eating to serve freshly made.

To decorate before serving I opted for a lumpulo roe.

Other entries:





Today we will cook a traditional dish of Spanish Cuisine, the Recipe for Beef Stew; and we will make a very simple way, in addition we serve to have a dish for several days if we wish, like all stews the more rested this better, so we can cook the day before and so we recipe ready for lunch. Let´s go, Foodies;-)

– 1 kg of meat to cook (a meat 2nd, which is a dish according to the household economy).
– 1 onion cut into squares.
– 2 cloves of garlic cut into squares.
– 1 glass of white wine.
– Paprika, parsley, bay leaf, salt.
Olive oil.

The first thing to do is to season it and let it stand, ideally will add the garlic and salt and leave for a few hours.
Then, in a pie plate with olive oil we fry a little, add the chopped onion, pepper, paprika, garlic and bay leaf; finally the white wine.
And cook until the meat is tender.
To accelerate the process, we can cook the Recipe for Stewed Meat in a pressure cooker, so it will take no more than half an hour to be made flesh; For optimal results, first we’ll take the ingredients as I have said before we left to do for a few minutes and finally close the pot so that just made; no more difficult !!! We serve together with some fries and a canned peppers.








We will cook the recipe better known Canarian wrinkled potatoes with mojo canario internationally.

It is to cook a small potato size, like those used to garrison and accompanied by a spicy sauce made from peppers.
This recipe is ideal as a starter or accompaniment to other dishes potatoes can be made with other sauces, according to accompany the dish is meat or fish.
Especially the Canary Mojo is excellent with any meat.

Let’s go, Foodies !!!!!
Ingredients for the sauce:

– 2 dry peppers
– 1 ñora pepper
– 1 teaspoon sweet pimentos
– 2 teaspoons cumin
– 3 cloves garlic
– 1 cup olive oil
– 1/2 cup of vinegar
– 1 teaspoon coarse salt

In this recipe the only use cookware that is like mortar to prepare the alioli sauce recipe and in general for all the sauces.

The first thing to do is boil the peppers for 5 or 10 minutes.
Below peel the garlic and cut very small, cut peppers jolting seeds.
Place all ingredients (except oil and vinegar) in a mortar and crush well with the deck.
Later, add the olive oil slowly and continue pounding the deck and finally add the vinegar.
And this, ready to eat, I hope you delight 😉 !!!!!!

WRINKLED POTATOES   (Boiled Potatoes).
Potatoes or garrison potatoes.
– Coarse salt (for one kilogram of potatoes 100 grams of salt).

First we wash the potatoes very well because we are going to cook and eat with your skin.
We put the potatoes in a pot with water to cover them well and then threw salt. We boil over high heat.
Bring to the boil lower the heat and leave until the potatoes are white and soft (check by poking them with a knife). About 30 minutes.
Finally, we drain them water and we put the pot on the fire until the potatoes are white (let air balancing the pot until the end).




Chicken meat, is currently the cheapest on the market, in addition to this and due to its price even pays off fatten chickens with chicken or chemically unhealthy substances for our body, since economically compensated; therefore consuming chicken meat in addition to savings in practice shopping cart are consuming one of the healthiest meats for our body.

Made this introduction will prepare in this post the Roast Chicken Recipe, which we will be very useful when you do not have much time to cook or want to prepare a low-fat recipe, accompanied by a salad, prove a formidable meal.

Let’s go, Foodies !!!! ,, 😉


– A chicken or chicken parts, stringer, back, wings ….
– Olive oil
– Lemon and salt.
– A bay leaf (optional).

We light the oven to maximum.

We started putting the pieces of chicken in a baking pan, we spread the olive oil, salted or squeeze half lemon, according to the amount of chicken that we will prepare, over the meat.

We put the pan in the oven and we will be turning the meat every 15 minutes or so until it is fully gold while we are going watering with juice.
Moreover as with the Roast Lamb Recipe and roast in general all is essential to monitor the amount of water in the pan; if there is too much water, the skin of the flesh did not stay crispy and if there is little water, burn the skin; therefore, every time we turn the chicken water correct, ie, if this dry griddle pour some water over the meat, we can also take water mixed with lemon juice, so until fully browned on all parts.

In case we cook a whole chicken in the carnage we leave it completely clean and at home, we tie it with twine, from the neck to the uprights, so we avoid disposing while cooking. Also we spread olive oil and salt inside.




Alioli Sauce
Alioli Sauce

It is a typically Mediterranean Recipe Sauce, ideal to accompany from a boiled potatoes, Roast Chicken Recipe to paella and also not to mention any kind of Vegetable.

Let´s go, Foodies!!!
– The yolk of an egg.
Olive oil.
– Middle garlic.
– Salt.
The only cooking utensil we need to make this recipe is a mortar.
In this chop mortar, which often means more garlic and grind, below we take the egg yolk and salt and begin to mix the ingredients always stirring in the same direction (because, if we change we can cut the sauce).
When they are well blended ingredients we pour olive oil very slowly, since the sauce will not ligate.
So we go on without stopping stirring and pouring oil in small quantities until a consistent sauce.
And is ready to eat; it is important that if we do not consume all we throw at the end of the meal as to bring egg can cause an outbreak of salmonerosis if we let both inside and outside the refrigerator to take advantage later.




The Cabbage Salad Recipe is very simple to perform, while very healthy as all the vegetables from our garden.

Let’s go, Foodies !!!, 😉

– Cabbage.
– Olive oil.
– Lemon.
– Salt.

When we have any kind of vegetable or fruit, the most important thing to do is wash well to remove any debris that may have.
We started removing the outer leaves and had to wash it under running water; Here’s what very often chop and removed the trunk; back to wash it in a container under the tap.
Chopped leaves and put in a pan with olive oil and salt over very low heat; He left by very slowly in its own juices.
When this tender and is removed from the fire, it served on a platter and a lemon squeezed over; optional also serve it with a little grated cheese, or ham, according to the taste of each.


You may also be interested:




This week we continue with vegetable recipes to purify our body after the Christmas delicacies.
The Baked Chard Recipe, may well be a variety of Ratatouille, since it is nothing but baked vegetables, in this case the main vegetable used is, as it can not be otherwise, chard and I also added my case I had an eggplant in the refrigerator (well you know what I like to take the food to avoid any waste).

Let’s go, Foodies !!!! 😉

– A tomato.
– An eggplant.
– Grated cheese.
– Olive oil.

– Salt
– Provencal herbs.

We started washing chard, leaf by leaf, in the tap and so we left it very clean; below the blanch 5 minutes in a pot of boiling water.
We take the chard pot and reserve. Cut the tomatoes into thin slices.
We take the eggplant and cut into sheets, the dip into a bowl with water and went through a pan with olive oil over medium-high heat.
In a casserole, let placing a layer of Chard and another eggplant and tomato, below another layer of Chard, and so on until we finish with all the vegetables finally add tomato and grated cheese, a dash of olive oil and Provencal herbs, we put it in the preheated oven until everything is well browned us. About 20 minutes.






Giving way to bingeing this Christmas, and following the post that I posted above, with a brief explanation on the virtues of our garden: vegetables, we will make a very, very simple recipe, at the same time healthy, the Rataouille.
As a note I have to say that vegetables with which you can perform are as many as we like or want, I often use leftovers from other recipes to maximize the use of the food, and not fall into the waste; A recent study reported that 25% of the food we prepare for Christmas just in the trash (A madness !!!).
No more to argue, let the recipe Ratatouille, Let’s go, Foodies !!!!
– A large tomato.
– An eggplant.
– Goat cheese.
Olive oil.
– Salt.
– Provencal herbs

We started cutting into thin slices eggplant much like tomatoes.
Next, we dip the eggplant slices in a bowl with water, and passed through a pan with olive oil over medium heat.

Now in my case, I used a clay pot and have alternating a slice of tomato with eggplant, as is seen in the photo. Take to turn the oven to maximum power, since the preparation of the recipe Ratatouille is already ending.
Finally in the middle I put the piece of goat cheese, but could also use grated cheese, or even nothing.
Add a splash of olive oil and add the Provençal herbs and stick it in the oven must be hot enough already, time is approximately 20 minutes until golden brown all over; and ready to serve.

Ratatouille Recipe
Ratatouille Recipe




Croquettes Recipe is one of the most common fried and which can be exploited remains of other foods, meat, poultry, fish …. in this recipe it is important to make a good béchamel; for it will make a fine and thick paste, not flour, but reducing it based boil, letting it cool down time and molding nice way of using the egg and bread crumbs as needed.


– Butter 40 grams.
– Flour 75 grams.
– Milk 3/4 liter.
– Salt and nutmeg.
– Olive oil.

Let’s go, Foodies !!! 😉

Bechamel Recipe

In a saucepan melt butter sets, below shows the flour and cook a few minutes without letting it turn brown. We use a medium heat.
Now we add the milk and boiling and stir with the rod or a wooden spoon to prevent lumps.
If we make a classical Croquettes Recipe, this is the way to make the bechamel, if we also want to make ham, chicken or any other food, will add to the bechamel very finely.
Let cook for about 15 minutes over medium-low heat and always stirring.
Finally season them with salt and nutmeg and let cool in a bowl.
When this cold and, let shaping croquettes, passed first in flour, egg and finally through breadcrumbs and fry in hot olive oil.

Note: It is a great place to make other meals leftover us besides being hearty side dish, we must also bear in mind that the use of olive oil for frying because of its properties with fried not soak the food is fundamental to the result our recipe and as I stated in the post olive oil.

You may  also be interested:





We entered the winter and almost nothing better than a fish stew and potatoes restorative for both our stomach, and our palate.
I’ll post a typical dish in Spanish Cuisine such as the pot or marmitako.
This Recipe for tuna kettle am sure you will love it and it can be done with various blue fish both as white.

Let’s go, Foodies !!!
– 1 kg. of tuna
– 5 medium potatoes
– 1 large onion
– 2 green peppers
1 liter fish soup
– 1/2 cup white wine
– 1 tablespoon pepper
– 1 teaspoon paprika
– 1 Guindilla
– 1 tomato

– 1 Garlic
– Finally, a bay leaf, olive oil and salt.
We started chopping the onion into strips and peppers into strips, garlic, we chop it very small and add all the ingredients to a pan with olive oil, put it on low heat and add the paprika and bay leaf.
Then add the grated tomato, stir and continue with the very low heat so that all ingredients are blended.
When this enough poached and add the white wine and let the alcohol evaporate up the fire.
Now is the time to take the potatoes and cut into “cachelos” broken off so that in this way we get a thicker broth thanks to the starch released.
Add the fish broth, put the heat to high until it starts to boil, lower the heat and leave for half an hour (we cover the pan); When the potatoes are soft tacos nice add about 3 minutes, stirring the pot by the handles (since if stir with bucket can break the potatoes and fish).
For best results it’s time to turn off the heat and cover the pan so they just made tuna heat without disintegrating.
Ideally, let it stand for half an hour before serving and if left for the next day the result is spectacular since we will have achieved a thick rich broth.
It is also an option to cook at night and have dinner ready for the next day 😉


You may be also interested: