Archive for December, 2011

Philosophic chicken

This recipe is a self invention, just mixing ideas came up. Its name is due to use phyllo for its preparation.


  • 1 chicken breast
  • Phyllo sheets
  • 1 lemon
  • Thyme
  • Rosemary
  • Perrins sauce
  • Cloves
  • Cumin

Cut the chicken breast in stripes, then cut stripes in several pieces to form cubes. Add the chicken cubes in a vessel, add the juice of 1 lemon, perrins sauce, 2 cloves, cumin, salt and olive oil and finally rosemary and thyme (fresh if you can find). Mix up well, cover the vessel and let rest at fridge for at least a couple of hours.

Add chicken to a hot pan and let it cook until it gets golden colour.

Extend some sheet of phyllo together, place the chicken in a line and wrap chicken with phyllo. Cook them at oven at 350ΒΊ F (180ΒΊ C) for 30 minutes.

Philosophic chicken

Tuna pot (marmitako)

This tuna pot (called Marmitako in spanish) is a typical dish from north region in Spain. It’s a nice recipe for cold days to get warm soon πŸ™‚


  • 400 gr tuna
  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 1l fish stock
  • 1 potato

Start cutting a green and a red pepper in squares; chop an onion (and you can see in this video how to do it). On a stewpan add olive oil and when it’s hot add chopped onion and cut peppers. Add salt. Cook them for 10 minutes moving from time to time. Add one peeled potato cut in similar pieces, bring the knive close to the edge potato and then twist your wrist to break the potato. Cook the potato with vegetables for about 4 minutes.

Then add 1l of fish stock, my advice is to prepare fish stock at home, but if you don’t have enough time or don’t feel like bought fish stock gives you also a good result. Let fish stock cook for about 20 minutes, until potatoes are soft.

Cut tuna in cubes and add to the stewpan, cook for 2 minutes and your recipe is ready. Look how its color change after 2 minutes of cooking.

tuna pot marmitako

Chicken with cashews

Ingredients (for 2 people):

  • 1 chicken breast
  • 1 onion
  • Β½ green pepper
  • Β½ red pepper
  • Soy sauce
  • Ginger
  • 70 gr cashews

Start cutting the chicken breast in cubes, first cut it in stripes and then cut the stripes in cubes. Add salt and pepper to the cut chicken breast. Cut less than Β½ green and red pepper in small cubes. Cut 1 onion in cubes, to cut this way cut first in 4 pieces vertically and then horizontaly again 4 times turn 90 degrees and cut again in 4. Peel a piece of ginger and then grate it, if you don’t find ginger you can buy bottled in the spices section.

Add a bit of oil in a wok, when the oil is hot add cut chicken breast, with the wok always work with fire set at maximum and always stiring. Stir the chicken for 5 minutes and reserve it for later.

Put again oil in the wok and add the vegetables and add salt. Stir for 4 minutes. Then add the chicken breast, I add the cashews now but it’s better to add them at the end, add also soy sauce and the grated ginger. Stir for 2 minutes and the recipe is ready.

As said before is better to add the cashews at the end so they will be crisp. If you plan to bring this in a tupper to work, then add the cashews after warming the recipe in the microwave.

Chicken with cashews

Stuffed mushrooms


  • 10-12 big mushrooms
  • 1 onion
  • 2 garlic cloves
  • 100 gr ham
  • Parsley
  • Gorgonzola cheese

Start removing the mushroom walk with a knive from big clean mushrooms. Chop an onion. Chop 100 gr of ham.

Add olive oil in a pan, and when it’s hot add the onion, the ham and 2 crushed garlic cloves. Cook it for 8 to 10 minutes stiring frequently.

In a grilling add olive oil and when the grilling is hot add the mushrooms with the walk side down. Over them add salt and olive oil. Move around the grilling and let cook for about 5 minutes. Then turn them. With a spoon fill mushrooms with the cooked ham. Add parsley. Finally add a spoon of gorgonzola cheese over each mushroom, if you prefer you can try with another cheese, grating it if it is not a creamy one. Let them cook for 10 minutes and the recipe is ready.

Stuffer mushrooms

Categories: Tapas Tags: , , , , , , ,

Garlic soup

I remember the days I was working in Madrid and in the menu was included the castillian soup, a really nice soup, so I did this recipe to remember those good meals. But this is garlic soup, not castillian soup; at the end castillian soup is a garlic soup with ham cut in really small pieces πŸ™‚

Ingredients (3-4 people):

  • 8 garlic cloves
  • Bread bought some days ago
  • 2 eggs
  • 2 beef bouillon
  • 1 tablespoon of sweet paprika

Start peeling 8 garlic cloves, to peel them easy cut the base, crash it with the knive blade and then you will be able to remove the peel easily. Cut the garlic cloves in thin slices. Cut the bread in slices.

On a big pot add a bit of olive oil and the sliced garlic cloves; move them for 2 minutes and then add 2 bread slices, movint it all for 2 minutes. Add 1 litre of water, 2 beef bouillons and a tablespoon of sweet paprika. Beef bouillons normally have anough salt, anyway taste it and add more if you think necessary.

Move frequently for 20 minutes and then add 2 eggs. Continue moving so the eggs get a nice texture. Shutdown the fire and add remaining bread slices. If you add ham cut in really small pieces this garlic soup will become a castillian soup. Before serve let rest for 10 minutes at least.

Rice pudding

Rice pudding is a typical dessert recipe in lots of places around the world, this recipe will show you how I make my own rice pudding.


  • 1,5 litres milk
  • 300 gr rice
  • 150 gr sugar
  • 1 lemon
  • 2 sticks of cinnamon

To prepare rice pudding start putting 1,5 litre of milk in a big pot. Add 2 stikcs of cinnamon. Peel and add the skin of a lemon or orange, or grate.

When milk is boiling add 300 gr of rice, and move frequently for about 20 minutes. Shutdown the fire, add 150 gr of sugar and move it.

Let rest at least 2-3 hours before serving. As it get too dense when serving I add a bit of milk, and some ground cinnamon.

Garlic prawns

Garlic prawns (“gambas al ajillo” in spanish) are a very popular tapa in Spain. They are very tasteful and easy to cook.


  • Prawns
  • Garlic
  • Parsley
  • Chili

Start peeling the prawns; after peeling make an incision with the knife in the back, remove this small thread which are the bowels of prawn. Dry the prawns with towel paper.

Cut 1 garlic clove for each 2 prawns and a bit of chili. Add oil to the pan, when it’s hot add garlic and chili, 30 seconds later add the prawns and cook them for 2 minutes.

Serve on a mud casserole and add some parsley

Mushrooms soup

Again a soup recipe, really suitable for those cold winter days πŸ™‚

Again a soup recipe, really suitable for those cold winter days πŸ™‚

Ingredients (for 2 people):

  • 400 gr of mushrooms
  • 1 onion
  • Chive
  • 200 ml milk cream
  • 1 l meat stock

To prepare this mushrooms soup first start cuting into strips an onion. Wash the mushrooms and cut them in 2 or 4 pieces (depending on their size). On a pan put a bit of oil to heat and then add the onion and mushrooms. Add salt and move frequently, let it cook for about 8 to 10 minutes so the mushrooms reduce.

Add 200 ml of milk cream, move, and let reduce for about 10 minutes. Finally add 1 litre of meat stock, move frequently and let reduce for 30 minutes. Taste to check if you need or not more salt.

Blitz with a mixer and cover with a bit of chopped chive.

Sweet potato omelette

This is variant of typical potato omelette (or spanish omelette) replacing the potate by a sweet potato. This simple change makes a nice difference in the taste of the dish.


  • 3 eggs
  • 1 onion
  • 1 sweet potato

Start whisking 3 eggs on a bowl and add a bit of salt. Peel and chop an onion; peel a sweet potato, cut it vertically in 4 pieces and then cut in slices each piece.

On a pan put between 1 and 2 fingers of oil, and when oil is hot add sweet potato and onion to the pan, also add salt (a bit more than you usually will do with regular potato) and pepper. Let them cook for about 10 to 12 minutes moving frequently, so the sweet potaty is uniformly cooked and don’t get stuck to the pan; you can taste one piece of sweet potato, if it is soft then it’s ready.

Strain the sweet potato and onion and add them to the already whisked eggs, remove well so all sweet potato it’s impregned with egg. Put a bit of oil in the pan, set the fire low and add the mix to the pan when oil is hot. When the omelette starts to craddle, put a bit of oil in the lid and turn the omelette carefully.

Turn as many times as you want and the omelette is ready to serve.


Categories: Spanish

Chocolate and coconut

December 16, 2011 1 comment


Laura show me this nice recipe some time ago, it can be a nice surprise to your guests, or just to offer your work’s colleagues for your birthday … any excuse is valid.


  • 250 gr of Philadelphia cheese
  • 1 milk chocolate tablet
  • 1 packet Oreo cookies
  • Chocolate sticks
  • Grated coconut

Put the oreo cookies on a bag and bang it so the cookies get crashed in small pieces.

Add the crashed oreo cookies on a bowl, 250 gr of Philadelphia cheese and the milk chocolate tablet previously melted in a microwave or using bain-marie. Mix it with your hands but being careful to touch the chocolate at last because it will be hot. Let the mix rest at the fridge for at least 20 minutes.

Use your hands to make small balls, and then batter the ball in chocolate sticks or with grated coconut. Put them on a fridge and let them rest for at least 1 hour.

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