PULPO A LA GALLEGA (PULPO A FEİRA)

INGREDIENTS: 1/2 octopus of 750 grams (Fresh or frozen) 1 onion 2-3 cloves  2 bay leaves 3 potatoes Smoked paprika Olive oil Maldon Sea Salt flakes INSTRUCTIONS: If you will cook fresh octopus for the recipe, first freeze it. (this process is for having a soft texture) The night before cooking it , remove the…

SALMON WITH ALMOND SAUCE

INGREDIENTS Almond Sauce 125 gr raw almond (crushed ) 1 onion 1 clove of garlic 100 ml white wine 300 ml chicken broth 1 coffee spoon corn starch Salt Black pepper Olive oil Baked Salmon: 500 gr salmon fillet 1 clove garlic A pinch of parsley Salt Black pepper Olive oil Flaked almonds for garnishing…

QUINOA SALAD WITH POMEGRANATE SAUCE AND PUMPKIN

INGREDIENTS Pomegranate Sauce: 2 pomegranates 150 gr fresh pineapple 1 onion (small) 3 table spoon Pedro Ximenez or Port Wine (alternatively you can use 1 tablespoon sugar)  1 coffee spoon corn starch Lemon juice Olive oil Salt Salad: 1 cup  (200gr) quinoa 200 gr pumpkin 1 red onion 7-8 cherry tomatoes 1 red bell pepper  Fresh…

PUMPKIN SOUP

Today, I will share my signature recipe which is frequently praised by my friends and family. My recipe differs from the others as the none of the vegetables are sautéed but they are just boiled together. That’s why it is much more delicious, healthy and easy to prepare. As the texture of the soup is denser…

CHURROS

I would like to start 2020 with a typical recipe of Spanish cuisine: Churros con chocolate! You can enjoy them either for the first breakfast of the year or the first teatime of 2020. It is a perfect comfort food and I am sure your happiness hormone level will hit the roof after eating some…

ROASTED CHICKEN WITH APPLES AND PRUNES

I believe that this dish is a perfect option for the Christmas dinner and I am sure the balance of sour and sweet in this recipe will conquer the palates and hearts of your beloved ones. Enjoy it. Ingredients 250 gr prunes 100 ml Jerez wine (Or Port wine) 1 chicken (1,5 kg) 1 kg…

FLOWERS OF ARTICHOKE (FLORES DE ALCACHOFA)

Despite the fact that the “Flores de Alcachofa” (Flowers of Artichoke), that is especially made with artichokes of Tudela, is the signature dish of the autonomous community of Navarra; it is quite popular in many fine-dining restaurants in Madrid as well.  Ingredients 4 artichokes   Thyme 1 head of garlic  10 black peppercorns Olive oil Maldon…

RABO DE TORO (OXTAIL)

Ingredients:  1,5 kg oxtail 1 cayenne chilli pepper  200 g medium mirepoix(*)
(onion-carrot-celery) 2 garlic cloves  250 ml Jerez wine or Port wine 500 ml red wine
 1-2 of sage-thyme-bay leaves 750 ml veal stock  Blackpepper Salt Olive oil Potato rosti:  3 potatoes (for frying)
 Dried or fresh rosemary Olive oil Salt Oxtail:  -Clean the excess fat…

MOLE VERDE (MEXICAN GREEN TOMATOES SAUCE)

“Mole Verde” is a Mexican sauce that accompanies grilled meat/seafood, beans and rice. In the original Mexican recipe includes a herb that is called “Epazote”. However, unfortunately it is impossible to find this herb in anywhere else than Mexico. Ingredients 1,5 kg tomatillos -husk tomatoes (If you cannot find husk tomatoes, you substitute it with…