Beans and Squid Salad recipe

This mixture of vegetables are cold and warm calamari salad dressed with exquisite romesco sauce brings a rich flavor to enforce the fish.Enjoy our Beans and Squid Salad

Ingredients

4 servings

3 squid 200g c / u

300g of beans

1 endive

1 dash of oil

Salt to taste

2 cloves of garlic

2 sprigs of parsley

1 sprig of parsley, curly

For the Sauce

1 red pepper

1 ripe tomato

2 cloves of garlic

20 almonds toasted

2 fresh mint leaves

¾ cup oil

1 tbsp salt and pepper

1 tbsp sherry vinegar

For the oil Cebollin

6cdas oil

3cdas chopped onion

Salt to taste

Procedure

1. The day before, clean the squid, wash them in a bowl once, never under the tap because they lose flavor.

2. Holds a squid with one hand and the other Take away the ink, the legs and wings, do the same with the remaining squid.

3. When clean squid, wrap in plastic wrap and store in the freezer.

4. Boil the broad beans with water and salt in a saucepan until soft, drain in a colander.

5. Take away the heart of escarole and wash, get even more green leaves and discard them. Drain and place in a bowl.

6. Finely chop the onion until about three tablespoons.

7. Mix 6 tablespoons of oil with the onion and a pinch of salt.

8. You should get a thick sauce, try it and if necessary agrégale salt.

9. For the sauce: Preheat oven to high heat, place the peppers and garlic wrapped in foil for 30 minutes and the tomatoes for 20.

10. Remove the pulp 2 cloves garlic, tomato and bell pepper with a spoon. Remove the seeds tomatoes and peppers.

11. Blend the almonds and mint with the tomato pulp, garlic, pepper, oil and some black pepper. The texture should not be too thin, you should note almonds.

12. Pass the sauce to a bowl and add oil if necessary to have a light sauce. Add the sherry vinegar salt and reviews.

13. Take the squid from the freezer and let thaw for 15 minutes. Take away the plastic wrap and cut into thin strips.

14. Put heat a little oil in a skillet and lightly fried squid with garlic and parsley, minced. Add salt to taste.

15. Cut the endive into small pieces and sazónalos comfortable. Put them based on plates to serve.

16. Top of escarole, add the beans seasoned to taste with some chive oil.

17. Finally, add the calamari dishes on the beans and escarole.

18. Spread some touches of romesco sauce and a little oil and chives over the salad alongside. Decorate with a sprig of fresh parsley.

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Chicken and leek parcels

These curious packages may sound a little delicate, but are quickly and can be frozen.Enjoy the Chicken and leek parcels

Ingredients
4 people

4 fillets of boneless chicken or chicken breast
2 leeks, cut into small pieces
2 carrots, grated
4 pitted black olives, chopped
1 clove garlic, minced
1 tbsp olive oil
8 anchovy fillets
Salt and pepper
Black olives and herb sprigs for garnish

Procedure

1. Preheat oven to 200 ° C. Well-seasoned chicken, split the leeks in 4 trays of kitchen paper, greased side 23cm. Place a piece of chicken on each tray.
2. Mix carrots, olives, garlic and oil. Slightly seasoned and placed over the portions of chicken. Placed on each 2 pieces of anchovy and then carefully wrapped each package, ensuring that the packages are below and above the carrot mixture.
3. Bake for 20 minutes and serve hot, paper, garnished with black olives and herb sprigs.

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Egg Noodle Salad with Chicken and Sesame Seeds recipe

This delicious golden chicken grilled served with noodle salad that has a distinctive Chinese flavor, are a complete and healthy meal to enjoy without guilt.Our Egg Noodle Salad with Chicken and Sesame Seeds step by step.

Ingredients 
6 servings

400g egg noodle
1 carrot cut into thin strips elongated
Peas 50g sliced ​​into thin strips and blanched
115g of bleached beans
2 tablespoons olive oil
225g skinless chicken breasts, boned and cut into thin strips
2 tbsp sesame seeds, toasted
2 green onions sliced ​​diagonally right and coriander leaves

For the sauce
2 tbsp sherry vinegar
5 tbsp soy sauce
4 tbsp light olive oil
1 clove garlic, chopped
1 tsp ginger root
Salt and ground black pepper

Procedure

To prepare sauce, combine all ingredients in small bowl with a pinch of salt and mix well. Make the noodles in a large pot of boiling water. Stir occasionally to separate. Take a few minutes.
Escure noodles, cooled under tap water and dry well. Throw them in a bowl, add the vegetables to the noodles. Pour half the sauce, then stir well and season with salt and pepper.
Heat the olive oil in large skillet. Add chicken pieces and frítalos for 3 minutes or until golden. Remove pan from heat. Add toasted sesame seeds and take a little sauce is left.
Available nest noodles on individual plates. Take the fried chicken on top. Sprinkle with green onions and coriander leaves and serve remaining sauce separately.

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Tomato Crusted Chicken recipe

This recipe has a great taste  and would be perfect for outdoor dining with your partner or a friend.Enjoy of the Tomato Crusted Chicken

Ingredients 
6 servings

1.75kg chicken
1 small onion
Oil c / n
5 tbsp tomato oil
2 tablespoons of mixture of natural herbs such as parsley, tarragon, basil, etc.
2 teaspoons dry white wine
3 small tomatoes, chopped
Salt and pepper

Procedure

Preheat oven to 190 ° C. Place the onion and dressing in clean chicken on a baking sheet. Cover with most of the tomato juice, half the herbs and seasoning. Take the wine.
Cover with foil and bake for 1 ½ hours, pouring sauce over occasionally. Spread with remaining sauce, tomatoes and oil, and cook 20 to 30 minutes. Sprinkle with remaining herbs. Serve warm.

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Gazpacho recipe

The basic ingredients of the Gazpacho are the most delicious products of the garden, this delicious vegetable mixture used to create a refreshing and light input.

Ingredients

2 slices whole wheat bread
1 cup cold water
1 kilo of tomatoes and some extra for garnish
2 cucumbers
3 cloves of garlic
2 green peppers
2 red peppers
½ onion
Olive oil
Salt to taste
1 tbsp sherry vinegar
1 cup croutons

Preparation

Crumble the bread and put it to soak in a cup of cold water. Wait 15 minutes until puffed qu is well. Chop tomatoes into small pieces and set aside for use later with the remaining ingredients.
With the help of a potato peeler, peel cucumber and cut it in an irregular pieces. Book it to use. Peel the garlic cloves and leave them whole. Take away the green sprout from the center, if they did. Reserve for later use.
On a cutting board, chop the green bell peppers and red squares.
Check in blender or food processor tomatoes, cucumber, garlic, peppers, onion, bread and water soaking. Take 4 tablespoons of olive oil and mix everything together. Keep in mind the capacity of your processor and repeat this as many times as necessary. You can add cold water if you is too thick. The consistency of taste will gazpacho every cook. Pass the cream through a strainer to remove the seeds or other solids. Pour everything into a bowl and season to taste with salt and 1 tablespoon sherry vinegar. Cover the bowl with transparent paper and leave it in the refrigerator until ready to serve, it must be very cold. Peel 2 tomatoes, remove seeds and cut them into pieces. Put them in pots and sazonalos with salt. ; Reserve in the refrigerator. Place the ramekins on the table with cubes of tomato, cucumber, bread dadditos cold cubes of pepper and some diced onion.
Peel cucumber and cut him 1 ends, regular diced Picalo. Also pass it to a casserole, sprinkle with salt and set aside in the refrigerator.
Prepare cubes of bread in a toaster and put them in another pot.
While cold gazpacho served in individual cups and garnish with the next so that each reserve is the amount you want.

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