Sandwich: 3 Delicious ways

Hello everybody!! Following with the series of three recipes, today I'll you one 3 of my favourite sandwich. All of them have different flavours and are delicious! Sandwich is my go-to meal, they are easy to make and you can use almost anything to make them, so I just look inside my fridge and pantry and put whatever I have in the bread.

Let's start with the most easy of the three sandwiches, this one has salty and sweet notes, it
is fresh an crunchy and also smoky thanks to the smoked salmon! It has a quite exotic taste, even dough it's really easy to make.

Ingredients

• 2 Slices of bread
• Coleslaw
• Pineapple
• Mayonnaise or Greek yogurt

Process

• To the coleslaw add the pineapple, some mayonnaise or Greek yogurt and mix everything together.
• Put a good amount of the pineapple coleslaw on the bread and then on top of that put the slices of smoked salmon.
• That's it!!.

Next we are going to prepare a tuna sandwich! This one has a sea and citric taste and I go back to
it every time I want a tuna sandwich. As you can guess by the ingredients this one is very refreshing.

Ingredients

• Can of tuna
• Mayonnaise and/or Greek yogurt
• Julienned Onion
• Cilantro
• Lemon or lime juice
• Lettuce
• Half an avocado

Process

• Add some mayonnaise and/or Greek yogurt to the tuna, mix and set aside.
• Smash the avocado into a purée and set aside.
• Add some chopped cilantro to the onion, then add some lemon or lime juice and a little bit of salt and then set aside.
  Now assemble the  sandwich. Spread the mashed avocado on the slice of bread, then to the same with the tuna, on top of that add the onion and finally some lettuce of your choice, and that's it there you have.

I've saved the most delicious sandwich for the end, this one is more time consuming, but it is
worth it by all means.This one is amazing, I was actually drooling while I was editing the video java, so yeah it is really good, all the ingredients come really well together the soft taste of the brie cheese with the sweetness of the chili sauce is awesome, the onion and meat contribute with their unique flavours and the bitterness of the spinach gives it a little touch of I don't know what... but I believe the sandwich is a whole with the presence of spinach.

Ingredients

• 600 gr of Beef
• Onion
• Spinach
• 1 Minced garlic
• Brie/camembert cheese

For the marinate

• 1 Tbsp Soy sauce
• 1 Tsp Sesame oil
• 1/2 Tsp Worchester sauce
• 1 Tbsp Sweet chilli sauce
• 1 Minced garlic

Process

• First we are going to thinly slice the meat across the grain, to that we are going to add some soy sauce, sweet chili sauce, sesame oil, and a little bit of Worchester sauce and also minced garlic. Mix everything together, the best way is to make this with your hands. Now marinate the meat for an hour.
• While the meat marinates slightly caramelize the onion, in a sauce pan add a drizzle of vegetable oil, add the julienned onion, and cook it until it is slightly caramelized, with this I mean it has to have a brown colour but still be crunchy on the inside, basically this is done by stir frying the onion at
  high heat.
• Remove the onion from the pan and add the meat, cook it until it is done.
• Remove and cook the spinach, don't forget as I did to add a little amount of minced garlic, stir and cook until the spinach is soft.
• Now lets assemble the sandwich, first add some brie or camembert cheese, you can add as much cheese as you like, the more the better actually. Then add the meat, once again as much as you like, on top of that put the onion, and then the spinach. Finally if you like sweet chili sauce add some
  on top.

This one is amazing, I was actually drooling while I was editing the video java, so yeah it is really good, all the ingredients come really well together the soft taste of the brie cheese with the sweetness of the chili sauce is awesome, the onion and meat contribute with their unique flavours and the bitterness of the spinach gives it a little touch of I don't know what... but I believe the sandwich is a whole with the presence of spinach.

Cream Soups: 3 Different veggies!

Hello people, so here in Barcelona we are not used to this cold temperatures hahaha, atm it's really cold outside (9 ºC) so it's time for soup recipes!! I love eating veggies but let's be honest, eating salads with this weather is not appealing, so instead I'm eating more veggie soups. One of these soups has been in my mind for a really long time, it has been bugging me and bugging me and finally I created it and it turned out to be just as I imagined it in my head, so I'm really happy for that I hope you like it as well.

Ingredients

Leek Cream Soup

• 4 Leeks
• 2 Small-Medium size potatoes
• Olive Oil
• Salt
• Pepper
• Cream
• Grated Parmesan cheese

Pumpkin Cream Soup

• 1 Onion
• 1 kg  Pumpkin
• Salt
• Pepper
• Cream
• Nutmeg

Beet Cream Soup

• 2 Beets (preferably precooked ones)
• 1/2 Onion
• 1 Large Carrot
• 400 mL Coconut Milk
• Salt

Process

Leek Cream Soup

• Start by removing the ends of the leek. Cut the leek into slices and set them aside.
• In a pot add a drizzle of olive oil, once it is hot add the leek and cook it until it is soft at low heat with the lid on.
• While the leek cooks peal the potatoes and cut them into medium size pieces.
• Now add some pepper to taste to the leeks and add the potato pieces.
• You can either use a chicken stock cube and then add some water or use regular chicken stock
• In both cases make sure you add enough liquid to cover the potatoes.
• Once the potatoes are soft turn the heat off and using a hand blender, process everything until it becomes a purée.
• You can also add some cream, grated parmesan cheese and other things to give it more flavour.
• Adjust the consistency if it is too thick by adding some water.

Pumpkin Cream Soup

• In a pan add a drizzle of olive oil and once it is hot add one chopped onion.
• While the onion cooks, cut the pumpkin in half and then remove the seeds you can discard them or toast them and eat them later, that's up to you.
• Then peal the pumpkin I recently discovered that is much easier to do this with a peel cutter, it does the job really well actually.
• Cut the pumpkin into medium size pieces and set them aside.
• By this time the onions should be translucent and soft so now add the pumpkin and cover them with water, stir a little bit and cook it on high heat until the pumpkin is completely soft.
• Now using a hand blender or a regular blender, purée everything together. You will get a creamy but light consistency.
• If you want you can add some cream, pepper, salt and nutmeg to taste. You should try the nutmeg, it goes really well with pumpkin.

Beet Cream Soup

• In a pot add a drizzle of vegetable oil, once it is hot add the chopped onion, to add more flavour we are going to barely caramelize it, so let it get brown and add water if necessary, we don't want it to be burn.
• Then add the carrots and add water just to cover them up. Cook until the carrots are soft and then add the precooked beets.  If you want to use fresh beets add them with the carrots and cook them together. Now add the coconut milk and turn the heat to high and wait until it boils.
• Turn the heat off and use a hand blender to blend up everything together.
• Finally add some salt to taste and it is ready to be served.

Brussel Sprout: 3 Delicious Ways

Hello there everyone! I know that there are not so much Brussel sprout fans out there... but I'm one of those weirdos hahaha. I know that they are little bit bitter but I like that and there are a couple of other ingredients that make a great couple with Brussel sprouts. The following recipes are really great, believe me, my husband is a proof of this hahaha he doesn't like Brussel sprouts and he eats them when I make this recipes, so give it a try!!

Ingredients

Sweet, salty and nutty Option

• 500 gr Brussel sprouts
• 125 gr Ham
• 1 Apple
• 20 gr of walnuts
• A little grated cheese of your choice
• Drizzle of olive oil

Earthy Option

• 500 gr Brussel sprouts
• 5 Small potatoes
• Butter
• Rosemary

Orange flavour Option

• 500 gr Brussel sprouts
• 1 Cup orange juice
• 3 Tbsp sugar
• 2 Tbsp soy sauce
• 1/4 Tsp Ginger powder
• 1 Tbsp cornstarch
• 1 Tsp minced garlic

Process

• For all the three recipes remove the root of the brussel sprouts, discard the outer leaves and then cut the sprouts in half, do the same with the rest of the brussel sprouts and set aside.

Sweet, salty and nutty Option

• First we are going to chop an apple in small pieces
• Then cut a piece of turkey ham into cubes.
• Now in an oven safe dish put the apple and the ham together with the brussel sprouts.
• To add some crunchiness add some nuts, for this dish I prefer walnuts
• Now add some grated cheese of your choice (I suggest you to put a strong flavour cheese this way you put less and get more flavour).
• Add a little bit of olive oil and mix everything together.
• Finally cook it in a preheated oven for about 40 minutes at 200 ºC (400 ºF).

Earthy Option

• Cut the potatoes into medium size pieces.
• Put them in a pot at high heat. Be careful to not overcook the potatoes, we want them to be firm and not fall apart, moreover they don't need to be fully cooked because we are going to put them in the oven.
• When the potatoes are semi-cooked put them in a oven safe dish  together with the Brussel sprouts and put a little bit of butter, rosemary and salt for more flavour, mix everything together.
• Finally cook it in a preheated oven for about 40 minutes at 200 ºC (400 ºF).

Orange flavour Option

• In a sauce pan add some vegetable oil, and stir fry the brussel sprouts until they are soft, if the they start to stick to the sauce pan add some water to help them fully cook and put a lid so they cook faster.
  In a bowl add the orange juice, the ground ginger, the sugar and the soy sauce and mix everything together.
• Once the brussel sprouts are cooked transfer them to another place and use the same sauce pan, add some vegetable oil and then stir fry a minced garlic, once it becomes fragrant add the orange mix, and then add the brussel sprouts to the sauce pan.
• Meanwhile mix some water with corn starch.
• When the sauce starts to bubble add the corn starch mixture and stir until the sauce thickens. Now it is ready to be served.

Pumpkin sauce for pasta

Hello guys, I hope you are having a good beginning of the year I'm surely having a good time I have a lot of ideas for the channel/blog, so I'm pretty exited haha. Anyway I know that autumn is over but I just love this recipe, I made this a long time ago for my other channel and with time I've made this version that is easier to make has almost the same flavour and less calories! So lets go to the recipe :)

Ingredients

• 2 Cups of pumpkin pure (I used butternut squash)
• 150 gr spinach
• 350 gr Chicken breast
• 50 gr feta cheese
• 1/8 tsp of Nutmeg
• Salt and peppers to taste
• Pasta

Process

• Peel and cut the onion in tiny pieces.
• Then in a pan add a drizzle of olive oil, and stir fry the onion until it is soft
• Meanwhile, cut the chicken breasts in tiny pieces, I know that this is time consuming but I find that this way you get a more homogeneous sauce, actually if you want you can use minced chicken.
• Now add the chicken to the pan and while it cooks, chop the spinach roughly.
• To give it a little more flavour add some nutmeg
• Add the spinach to the pan, give it a stir and wait until the spinach has soften.
• Now add the pumpkin puree and stir everything until it is well combined.
• Finally add the feta cheese and give it a good stir to distribute it evenly throughout the sauce.
• If you want to make this sauce even better add a little bit of turmeric powder if you have some.

Eggplant parmigiana

Hello everyone! Let's start this year with a delicious and simple recipe, it's like a lasagne but using eggplant. This recipe has almost no carbohydrates in it, so if you are interested in this type of recipes you can use it, although if you want to lose weight I would recommend you not to do that, but anyway that's none of my business hahaha. I hope you had a wonderful time during the holidays and now let's go to the recipe.

Ingredients

• 2 Eggplants
• 1 Onion
• 800 gr of tomato crushed or sauce
• Basil
• 250 gr Mozzarella cheese
• Parmigiano-Reggiano cheese
• Salt and pepper to taste
• Bay leaves
• Olive Oil

Procedure

• Peel and cut the onion in tiny pieces.
• In a saucepan add a drizzle of olive oil, once it is hot add the chopped onion and stir fry it until it's translucent.
• Add some pepper to taste, the bay leaves and finally the crushed tomato. Stir until everything is well combined and wait until the tomato is cooked, add some salt to taste and a little bit of sugar to balance the sourness of the tomatoes.
• While the sauce cooks, cut the eggplant into slices of as much as 0.5 cm.
• Put a thin layer of the sauce in an oven safe dish and then place the pieces of eggplant until the whole surface is covered, then place a layer of the sauce on top of the eggplant, then add the mozzarella, distribute it evenly and then do the same with the basil leaves, finally add some Parmigiano-Reggiano cheese and repeat the process.
• Once the dish is filled to the top, bake the eggplant parmesan in a preheated oven at 180 degrees Celsius for about an hour, in the last ten minutes turn your oven grill on so the top part can get golden brown.
• Simple delicious and full of Italian flavors!

Holiday Appetizers, 4 Ways

Hello everyone, so I have a big cold atm, I can't upload anything since I can't speak properly (I have a man voice hahaha) so I'll write the blog post. December has been a weird month for me, I quitted my job this month because of several reasons and now I'm focusing on other things like my YouTube channels and I'm starting a programming course on January... so as you can see I've been busy haha. I'm full of ideas and project I hope I can figure a way to do everything I'm planning xD Anyway, I thought I would be able to upload this video before Christmas but it was impossible but better late than never, right? So let’s go to the recipe!!!

Bread with toppings

Ingredients

• Bread
• Topping of your choice

Process

• Using a stencil or a cookie cutter, cut the shape that you want from a piece of bread (you can use any type of bread).
• To decorate them just use your imagination, I used some mashed avocado, cheese and tomatoes to decorate the trees. Cream cheese for the snow flakes and some cilantro sprigs. For the boots I made two versions one sweet and salty with jam and cheese and other salty using chopped tomatoes and cheese. These festive appetizers are really simple to make and look nice and you can use the idea for a baby shower or another special occasion.

Artichoke and Spinach Dip

Ingredients

• 1 Small Onion
• 5 Artichoke Hearts
• 150 gr Spinach

Process

• Chop the onion and the artichoke hearts in tiny pieces and the spinach roughly.
• Stir fry the onion, once it is translucent add the artichoke and spinach, stir everything together and cook until the spinach has soften.
• Add the Greek yogurt and stir, finally add the mozzarella and the parmesan cheese.
• This dip is actually pretty healthy it has a lot of veggies, and I didn't use any cream, I tried to keep it on the low fat range.

Jam and cheese pinwheels

Ingredients

• Puff Pastry
• Jam
• Cheese

Process

• Cut a sheet of puff pastry into smaller squares (I made mine of 15 by 15 cm squares but they were hard to work with, so I suggest you to make them bigger).
• In the center of the squares put a piece of brie cheese, then make four cuts from the corners to almost the center. Then grab one of the sides of the triangles and place it in the center, on top of the brie piece (since mine where little I had to put a toothpick in the center to keep the shape).
• And that's how you make a pinwheel, then put them in the oven, just follow the instructions of the package.
• Let the pinwheels cool down and finally add some jam on top.
• This appetizer is really cute and also delicious, the combination of cheeses and jams is endless, I used tomato jam and it matches perfectly with the brie, although If I had known I would have used an stronger cheese in this case, since there is more dough than cheese, so the brie flavor gets a little bit lost, but they were good anyway.

Plantain and Guacamole

Ingredients

• Plantain
• Guacamole
• Cilantro leaves

Process

• Cut the tips and then make a cut along the plantain, then remove the skin with your hands
• Cut the plantain into pieces of 2 centimeters long.
• In a saucepan add a drizzle of vegetable oil, and fry the plantain until it is soft.
• Flip them over so they can cook evenly.
• Once they are still warm smash them softly with something flat.
• After smashing them all, place some of your favorite recipe of guacamole on top, then just to make it fancier add a cilantro leave, and that’s it.

Mock Risotto: Three different ways

Hello everyone, when I was just married my husband and I had some "issues" with the food hehehe. Since I'm the only one who cooks, he had to get used to my ways… I was used to eat white rice without anything, that’s the way my mom cooked, but his mom was all about adding some veggies to the rice, so he just got used to what I had for him, otherwise I would give him this look ¬.¬ hehehe,. Anyway a long time has passed since then and I have got a lot better in the kitchen, a few year ago I discovered risotto and I felt in love with it, normally I don’t cook real risotto, mostly because I don’t eat a lot of white rice (TMI I gets me constipated) but I enjoy creating mock risottos that can be done using brown rice. Anyway I don’t want to bore you so here are three mock risotto recipes.

Ingredients

Pumpkin and Mushroom

• 150 gr Rice (regular or brown)
• 5 Mushrooms
• ½ Onion
• ½ Cup of pumpkin purée
• 2 Tbsp Greek yogurt
• 2 Tbsp Parmigiano Cheese
• Salt and pepper to taste

Process

• Peel and cut the onion in tiny pieces.
• Using a paper towel wipe the dirt off from the mushrooms. Then cut them into cube pieces of 1 cm.
• Add some olive oil to a pot and sauté the onion, once it is translucent add the mushroom and cook them.
• Once they are soft add the rice and mix, add a pinch of nutmeg and now add the water just to cover the rice.
• While the rice is cooking, mix some pumpkin purée with greek yogurt and grated parmigiano cheese, mix everything together and set aside.
• Once the rice is fully cooked, add the pumpkin mixture, mix everything together and serve. This risotto is just perfect, add some basil on top and you will know what heaven is.

Tomato, basil and caramelized onion

• 150 gr Rice (regular or brown)
• ½ Onion
• A little honey
• 1 Garlic
• 1 Tbsp tomato paste
• 2 Tbsp Parmigiano Cheese
• ½ Tbsp meat extract (I used Bovril)
• ¼ Cup Greek yogurt
• Basil

Process

• Peel and cut the onion in pieces of 2 by 2 centimetres.
• In a pot sauté the onion, put the heat on low and sauté until the onion is golden brown, once it is golden brown add little amounts of water and stir occasionally until the onion has a brown color, finally add some honey to caramelize it.
• Remove the onion from the pot and set aside.
• In the same pot add a little bit of vegetable oil, add the minced garlic and stir fry it lightly. Now add the tomato paste and the meet extract and mix everything together.
• Add the rice, mix and add water just to cover the rice. While the rice is cooking it will lose water so we are going to be adding more when needed.
• Cut the basil into tiny pieces and set aside.
• When the rice is fully cooked add some yogurt to add creaminess and a touch of sourness and also if you like you can add parmigiano cheese
• Now that the rice is fully cooked, add the chopped basil and the caramelized onion, mix very well and there you have it another delicious mock risotto.

Artichoke and Eggplant

• 150 gr Rice (regular or brown)
• ½ Onion
• 4 Small to medium artichokes
• ½ big or 1 small eggplant
• ½ Cup White wine
• ¼ Cup Parmigiano Cheese

Process

• Cut the stem of the artichokes, and remove all of the leaves, then cut the heart in half and then remove the choke or beard, remove it using a knife carefully.
• Then put the hearts in a pot and add some water to cook them. Once they are slightly soft cut them in tiny pieces and set aside. Remember to save the water in which we cooked the artichokes.
• In another pot cook the eggplant until it is really mushy, remove the excess water and set aside.
• Cut the onion in tiny pieces. And then sauté it with a little olive oil.
• Once it is golden brown add the artichoke and sauté it a little.
• Then add the rice, the cooking water from the artichokes, the white wine and water just to cover the rice and cook until it is done. Add some salt to taste
• In a blender or food processor, purée the eggplant and then add it to your rice, if you want you can also add some parmigiano cheese, and it's done.