Cricket Updates

  Ingredients (6 servings) 800 g eggplants 400 g potatoes 200 g onion 2 small cloves of garlic 200 ml single cream 100 g aged cheese, grated 750 ml homemade broth Salt, black pepper and nutmeg to taste Extra virgin olive oil Croutons (optional) Directions First all prepare the eggplants. Peel the skin from the flesh,  eggplants can taste bitter but salting them you�ll remove the juices that make it bitter.  So dice the peeled eggplants and put in a large bowl with salty water, around 30 minutes at least.  Chop the onion and garlic, and peel potatoes. Cut potatoes into chunks. Set aside. Drain  the eggplant thoroughly and dry well with kitchen towel. In a pot, add a good splash of extra virgin olive oil, stir fry onion and garlic and when they start to brown add the eggplant, salt and pepper and stir well. When the eggplant is done pour out the homemade broth. Then add the potatoes and let it simmer covered until potatoes are done (about twenty minutes or so). Po...

Ingredients (4 servings) Chicken breast fillets  Raspberry sauce 200 g raspberries,  fresh or frozen. Set aside some for garnish 200 ml of homemade broth 1 medium onion 50 ml berry vinaigrette (3 tablespoons) Salt Extra virgin olive oil Potatoes Small potatoes, in quantity enough for 4 people 50 g butter Dill, ground black pepper and salt to taste Garnish Some mint leaves and raspberries Directions Raspberry sauce Chop the onion and brown it in a saucepan with  a good splash of olive oil.  When onion is golden add raspberries, stir well for a minutes. Add the homemade broth and the vinaigrette,   bring to a boil and let it  simmer for a while, until the desired consistency is reached. Add a pinch of salt. Blend the sauce and reserve on low heat. Potatoes While the sauce is done you can prepare the potatoes. Wash well and dice the potatoes. In a pan put the butter over medium heat, add the potatoes when butter is melted and season with salt. Stir freque...

Christmas is coming and it's time to think about what we want to do. This cake is an easy one choice.   Ingredients (8 servings) 1000 ml  Jijona nougat ice cream or the ice cream you prefer. 200 g turr�n de chocolate (puffed rice chocolate) Frosting 200 ml whipping cream 35% fat 30 g icing sugar  Cookie layer 150 g cookies oreos, crushed 70 g unsalted butter Directions Crush the biscuits and mix with the melted butter to make a dough. Set aside. Chop the puffed rice chocolate. Line a medium bowl with plastic wrap. Pour into mold the Jijona nougat ice cream or the ice cream chosen. If ice cream is hard give it a few minutes out of the freezer to work with. Above the ice cream layer put a layer of  puffed rice chocolate chopped into small pieces, squeezing well for introducing it a little in the layer of ice cream. Finally cover  with the oreo cookie dough to form a base. Put the bowl in the freezer until the next day. Next day: Whip the cold whipping cream wi...

Ingredients 5 large tomatoes 600 g ground pork 1 medium onion, diced 2 cloves of garlic, minced 1 medium carrot, peeled and diced 2 ??pickled jalapenos, seeded and sliced 2 tablespoons brine from jalapenos or tabasco sauce to taste 2 teaspoons paprika 2 teaspoons oregano 1 teaspoon ground cumin Salt and black pepper to taste Extra virgin olive oil Walnut sauce at my style 200 ml of whole milk 30 ml white wine or sherry (2 tablespoons) 150 g fresh cheese goat 100 g cream cheese softened 100 g peeled and chopped walnuts Salt and black pepper to taste Garnish Pomegranate seeds Parsley or cilantro Directions Wash the tomatoes and using a very sharp knife, cut the top off the tomatoes and then remove a thin slice from bottom. Scoop out each tomato pulp using a small spoon to form a tomato shell, then chop the pulp and set aside. Preheat oven at 350 �F (180�C) Add extra virgin olive oil to a skillet and heat to medium. Add onion, garlic and carrot, later add jalape�os.  When onion is go...