Cricket Updates

Receta en espa�ol aqu� Today's recipe is a delicious savory and easy quiche, filled with bacon, asparagus, caramelized onions and goat cheese. Ingredients 1 bunch of asparagus (or 1 can  asparagus) 150 g sliced ??bacon 200 ml of single cream 3 eggs L 200 g goat cheese 1 sheet ready rolled shortcrust pastry Salt and freshly ground black pepper Nutmeg Caramelized onions ( recipe here ) Directions To prepare asparagus, break off the tough ends (I use them to prepare homemade broth). Put water in a saucepan and bring to a boil, place the asparagus in the boiling  water and cook for 4-5 minutes. Drain and reserve. To prepare the caramelized onions follow this recipe . It can be done the day before if you prefer. Preheat oven at 375 �F with the oven rack low. In an ovenproof glass dish, previously greased to prevent the pastry from sticking, line the base and sides  with the shortcrust pastry. Trim excess. You can use the leftovers to decorate the quiche. Now you can choose b...

Receta en espa�ol aqu� Before publishing another recipes which use caramelized onions, I wanted to publish this one about how to caramelize onions. Ingredients   400 g onion (about two medium onions) 3 tablespoons brown sugar 1 tablespoon balsamic vinegar of Modena. A pinch of salt Extra virgin olive oil Directions Peel the onions, cut in half and cut every half in julienne . Pour in a pan a good splash of extra virgin olive oil over medium heat, when the oil is hot enough add the onion and stir fry, stirring well. After a minutes sprinkle a pinch of salt to help the onions release water. When onions are transparent, add brown sugar and stir well. Lower the heat and continue slowly cooking, stirring frequently until the onions are caramelized, with a nice golden brown color (30-40 minutes). At the end add the balsamic vinegar, stir one minute and remove from heat. Store refrigerated.

Receta en espa�ol aqu� We are in the pumpkin season and this creamy soup is a healthy and tasty way to eat pumpkin, so this is a great first course. Ingredients (6 servings) 800 g pumpkin or squash (around 600 g when you remove skin and seeds) 1 large potato (400 g) 1 medium onion 100 g blue cheese (Roquefort, Danish blue�) 100 ml of whole milk 100 ml single cream 750 ml homemade broth Salt and freshly ground black pepper A dash of extra virgin olive oil Croutons (optional) Directions First all prepare the pumpkin: scrape off any seeds and with a potato peeler make some pumpkin strips to garnish later. Cut the pumpkin into wedges, remove the skin of every wedge and cut into small pieces. Set aside. Peel the potato and cut into irregular chunks, in this way potato produces more starch and this helps to thicken the soup. Chop the onion and set aside some strips to garnish. Pour into a large pot a good dash of extra virgin olive oil and fry the chopped onion until is golden. Then add t...

    Let�s go today with a classic  and creamy risotto recipe. Mushroom risotto Ingredients 4 servings 240 g Arborio or short-grain rice 4 cups broth 120 g onion 3 medium cloves of garlic 450 g mushroom* 150 ml dry white wine Salt and black pepper to taste 25 g unsalted butter 100 g aged cheese Fresh minced parsley for garnish Extra virgin olive oil *I used frozen mushrooms Directions Thaw the mushrooms in a bowl. Grate the cheese. Heat broth in a saucepan, bring to simmer and keep hot. Chop finely onions, garlic and parsley. In a large nonstick skillet pour a dash of extra virgin olive oil, add minced onion and garlic and stir with a wooden spoon until onion is a little golden. Add mushrooms stir for a while and add the rice. When rice is translucent a dd the white wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering broth, a couple of ladlefuls at a time. Reduce heat , stirring occasionally, until the broth is absorbed.  Th...