Soups and creams recipes
Pumpkin and apple cream
This pumpkin cream with apples is perfect for the little ones in the house to enjoy a sweet and healthy meal. The combination of pumpkin and apple flavors achieve a very peculiar but exquisite result.
Ingredients
- 2 apples (I used Golden, but you can use other varieties)
- 500 grams of pumpkin
- 1 onion
- 1 leek
- 750 ml vegetable broth
- chopped fresh thyme
- Pumpkin seeds (optional)
- Croutons (optional)
- Curry (optional, you can cook with your favorite species)
- Olive oil
- Salt
How to cook pumpkin and apple cream
- We clean the apples, peel them, core them and cut them into quarters. Next we clean the pumpkin by removing the skin and the central part where the threads and seeds are located. We cut it into cubes.
- Cut the onion into julienne strips and the leek into small pieces.
- We put a splash of oil in a pot and add the cut onion.
- We leave the onion for a while. When it starts to brown, add the rest of the vegetables and leave it on the heat for about 3-5 minutes.
Pumpkin And Carrot Cream
Try the new recipe for pumpkin cream with carrot. This mixture achieves an incredible texture and will impress all your diners. Pumpkin goes very well with many foods and carrots are no less.
Ingredients
- 1 medium pumpkin (or 500 g pumpkin)
- 3 carrots
- 1 potato
- 2 leeks
- 1 onion
- Chicken broth (or vegetable broth)
- pumpkin pipes
- Croutons or fried bread
- Olive oil
- Salt
- Black pepper
How to cook pumpkin and carrot cream
- We clean the pumpkin by removing the skin and the central part (where the threads and seeds are located). We cut it into cubes.
- Peel and cut the onion into julienne strips.
- We peel the potato and cut it into square pieces.
- We put a little oil in a pot and add the cut onion. It is important to add the onion first as it takes longer to cook.
Pumpkin and zucchini cream
The sweet flavor of pumpkin together with zucchini creates an infallible mixture that even the little ones will love. The pumpkin provides antioxidants and vitamins while the zucchini gives the recipe essential minerals such as phosphorus, potassium or calcium.
Ingredients
- 200 g pumpkin
- 1 zucchini
- 1 small onion
- chicken soup
- 3 cheeses
- Olive oil
- Salt
How to cook pumpkin and zucchini cream
- Clean the pumpkin by removing the skin and the central part (where the threads and seeds are located) and cut it into small cubes.
- Cut the zucchini also into cubes. Peel and cut the onion.
- Sauté the onion over low heat in a pot with 2 or 3 tablespoons of olive oil and a pinch of salt.
- Add the pumpkin and zucchini and sauté for a couple of minutes.
Grandma's Zucchini Cream
Zucchini cream is perfect for those cold winter days or served cold after a hot summer day. It is a light and exquisite meal that is also low in calories. It is perfect to have as a starter before a main course.
Ingredients
- Half an onion
- 3 zucchini
- 1 potato
- 1 clove garlic
- 750 ml vegetable broth
- Olive oil
- Black pepper
- Salt
- Grated cheese
- 5 cheeses
How to cook grandma's zucchini cream
- We wash the zucchini and cut them. We recommend doing it in cubes or slices. We can remove the skin or leave it. The skin contains many vitamins that will bring many benefits to our body. However, there are people who prefer to remove it.
- Peel and cut the onion and garlic clove. Optionally we can also add a potato to the recipe. If so, we cut it into pieces.
- Put the cut vegetables in a casserole and add the 750 ml of vegetable broth. At this point we can add a splash of oil to the ingredients.
- Heat over low heat and when it starts to boil, stir the mixture for about 20 minutes, periodically checking the condition of the vegetables.
Pumpkin cream with parmesan
Prepare this pumpkin cream recipe for the little ones in the house. Thanks to the exquisite flavor that cheese gives you, you will love it while eating a healthy dish.
Ingredients
- 600g ripe pumpkin, peeled and seeded
- 40g Parmesan cheese
- 50 g unsalted butter
- 1/2 l. vegetable or chicken broth
- Black pepper
- extra virgin olive oil
- Yoghurt
How to cook pumpkin cream with parmesan
- Clean the pumpkin by removing the skin and the central part (where the threads and seeds are located) and cut it into small cubes.
- Melt the butter in a pot. When the butter is melted add the pumpkin and a little salt and black pepper.
- Cover the pot and keep stirring without letting the pumpkin darken. In 5 minutes, add the broth to cover, bring to a boil and lower the heat so that the pumpkin simmers for about 20 minutes.
- Cut the parmesan cheese and add it to the pot. Continue cooking for 10 more minutes. Blend well with a blender to obtain a creamy texture. If it is very thick, it can be made a little more liquid by adding a little broth or water.
Zucchini and spinach cream
The zucchini and spinach cream is a great combination for those of you who like to eat vegetables. The combination of spinach and zucchini give a more than formidable flavor.
Ingredients
- 2 large zucchini, chopped
- 1 medium white onion, chopped
- 2 garlic cloves
- 2 tablespoons olive oil
- 150 ml liquid cream
- 750 ml vegetable broth
- The juice of 1 lemon
- Spinach
- 1 teaspoon salt
- 1 pinch of black pepper
- Pumpkin seeds, to decorate (optional)
How to cook zucchini and spinach cream
- Wash and cut the zucchini into cubes. Peel and chop the onion into julienne strips.
- Peel and chop the garlics.
- Sauté the onion over low heat in a pot with 2 tablespoons of olive oil.
- Add the garlic and cook for another minute.
Pumpkin cream, grandmother's recipe
Pumpkin cream is an easy and very healthy recipe. Perfect to add to our menu of the week. In addition, you can add seeds, cheese or spices. This will give a very tasty touch!
Ingredients
- 750 g pumpkin
- 1 potato
- 1 onion
- 3-4 cheeses (optional)
- 5 glasses of water
- Salt
- Olive oil
How to cook pumpkin cream, grandmother's recipe
- We clean the pumpkin by removing the skin and the central part (where the threads and seeds are located). We cut it into cubes.
- Peel and cut the onion into julienne strips.
- We peel the potato and cut it into square pieces.
- We put a little oil in a pot and add the cut onion. It is important to add the onion first as it takes longer to cook.
Pumpkin and lentil cream
Learn how to cook step by step this variation of the traditional pumpkin cream recipe. We add lentils and we have a very, very delicious mixture!
Ingredients
- 2 teaspoons of olive oil
- 1 medium onion
- 2 garlic cloves
- ½ pumpkin
- 1 cup dried red lentils
- 6 cups of water
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Cayenne pepper
- Sea salt and ground black pepper
How to cook pumpkin and lentil cream
- Clean the pumpkin by removing the skin and the central part (where the threads and seeds are located) and cut it into small cubes.
- Peel and cut the onion in juliana.
- Sauté the onion over low heat in a pot with 2 tablespoons of olive oil.
- Add the garlic and cook for another minute.
Zucchini and leek cream
Zucchini creams are highly versatile recipes that we can combine with an infinite number of different foods. The zucchini cream with leeks has a surprising flavor and a formidable texture.
Ingredients
- 2 medium leeks
- 3 zucchini
- 2 potatoes
- 250 ml vegetable broth
- Milk cream or 2 cheeses
- Croutons or toast (optional)
- Ground pepper
- Olive oil
- Salt
How to cook zucchini and leek cream
- Cut the white part of the leeks into thin slices. We can save the excess part to prepare a broth.
- Peel the potatoes and also cut them into slices.
- In a pot or casserole we put a drizzle of oil and add the leeks. We can also add a pinch of salt
- We leave it on medium heat for 5 minutes.
Zucchini and asparagus cream
An exquisite wild asparagus cream, healthy, delicious and very easy to cook. If you like to cook new but healthy recipes this is a perfect option for you. You're going to love it!
Ingredients
- 3 large zucchini (with skin included)
- 1 bunch of green asparagus
- 750 ml chicken broth
- 1 tablespoon olive oil
- 1 tablespoon sherry wine
- 2 white onions, chopped
- 5 garlic cloves, finely chopped
- Salt
- 1 pinch of ground pepper
- 200 ml liquid cream
How to cook zucchini and asparagus cream
- Wash and cut the zucchini into cubes.
- Cut and discard the bottom of the asparagus and chop the rest.
- Peel and chop the onion into julienne strips.
- Peel and chop the garlics.
Zucchini and carrot cream
The combination of zucchini and carrot is always a good bet. The elaboration of this cooking recipe is very simple and achieves an exquisite flavor. Perfect for when we don't have much time to cook.
Ingredients
- 1 large zucchini
- 1 stalk of celery
- 1 large onion
- 2 garlic cloves
- 80 ml of cooking cream
- Ground black pepper
- Olive oil
- Salt
How to cook zucchini and carrot cream
- We wash and cut the carrots, zucchini, garlic and onion into medium-sized pieces.
- We put all the vegetables together with the water in a pot with a little salt, oil and spices.
- When it starts to boil, cover the pot and leave it on medium heat for about 15-20 minutes so that the vegetables cook and soften.
- After these minutes, we add the cream and beat the ingredients until it has a firm but smooth texture, without lumps.
Zucchini and vegetable cream
Do you like zucchini cream? Then this variant of zucchini and vegetable cream will not leave you indifferent. Try it and enjoy a healthy recipe with vegetables.
Ingredients
- 3 medium-sized zucchini
- 1 onion
- 2 garlic cloves
- 1 stalk of celery
- 2 carrots
- 1 potato
- 8 green beans
- Peas
- Fresh cheese (optional)
- Salt
- Pepper
How to cook zucchini and vegetable cream
- In a pot we put the green beans and let them cook for about 10 minutes. Later we keep them on one side.
- Meanwhile, we cut all the vegetables and leave them in a pot to soften for about 5 minutes.
- After these minutes we add the cut potato, add salt and pepper and leave it with a lid to cook.
- Once tender, we put the vegetables together with the beans that we had prepared previously, the zucchini cut into cubes and the peas.
Pumpkin cream with chickpeas
Prepare this exquisite recipe for pumpkin cream with chickpeas. It's a peculiar recipe, but it's a combination that goes together very well. What are you waiting for to try it?
Ingredients
- 1 liter of vegetable broth
- 400 g cooked chickpeas
- 500 g pumpkin
- Olive oil
- 800 ml chicken broth
- Salt
- 1 small leek
- ½ teaspoon of paprika from La Vera
- 1 and ½ tablespoon oregano
How to cook pumpkin cream with chickpeas
- Clean the pumpkin by removing the skin and the central part (where the threads and seeds are located) and cut it into small cubes. Clean and cut the leek.
- Sauté the leek over low heat in a pot with 2 or 3 tablespoons of olive oil and a pinch of salt.
- Add the pumpkin and sauté for a couple of minutes.
- Add the broth to cover and let it cook for around 20 minutes.
Pumpkin and orange cream
Try this combination of pumpkin cream with oranges. The tangy flavor of the orange with the sweetness of the pumpkin creates a very interesting mix.
Ingredients
- 1 onion
- 1 potato
- 3 carrots
- ½ pumpkin
- 800 ml chicken broth
- 2 oranges
- Salt
- Pepper
- pumpkin pipes
- Extra virgin olive oil
How to cook pumpkin and orange cream
- Clean the pumpkin by removing the skin and the central part (where the threads and seeds are located) and cut it into small cubes.
- Peel and cut the onion in juliana. Peel and mash the potatoes (insert the edge of the knife and pry to remove the piece of potato).
- Sauté the onion over low heat in a pot with 2 or 3 tablespoons of olive oil. Add the pumpkin, carrots and potato and cook for a couple of minutes. Add the broth to cover and cook for around 20-30 minutes.
- Cut the parmesan cheese and add it to the pot. Continue cooking for 10 more minutes. Blend well with a blender to obtain a creamy texture. If it is very thick, it can be made a little more liquid by adding a little broth or water.
vegetable broth
Try this healthy and exquisite vegetable broth and warm up on cold winter days. Eat it as a starter or as a light dinner. You will love the combination of flavors of the vegetables.
Ingredients
- 2 green peppers
- 1 red pepper
- 1 onion
- 4 cloves of garlic
- 2 leeks
- 2 bunches of celery
- 40 grams of pumpkin
- 4 carrots
- 3 potatoes
- 1 zucchini
- 300 grams of cabbage
- 150 grams of cilantro
- croutons
- sherry wine
- 1 liter of water
- Salt to taste
How to cook vegetable broth
- We will start our homemade consommé recipe by cutting and preparing the vegetables, which is the most important part of this wonderful dish. We take the leek, remove the green part and cut the white stem in half lengthwise, obtaining two pieces.
- We wash the celery and also cut it lengthwise.
- We peel the onions and cut them in half. We can make little holes with a fork inside the onions so that when the broth cooks it takes on more flavor.
- We remove the skin and cut the pumpkin into medium-sized cubes.
korean ramen
Do you like Korean cuisine? Then you can't miss this Korean style ramen. It is exquisite and we have also added a delicious variant called rabokki.
Ingredients
- 100 grams of pork
- 1 tablespoon soy sauce
- Sesame oil
- grated ginger
- 1 clove garlic
- Half an onion
- 4 envelopes of noodles (400 grams of instant noodles)
- 2 cups of water
- 4 poached eggs
- Chicken or vegetable broth
- 1 tablespoon Korean pepper powder (gochugaru)
- A tablespoon of Korean gochujang hot sauce (I use this one from Amazon)
- 250 grams of dry kimchi
- kimchi juice
How to cook korean ramen
- The first step is to prepare the marinade. In a container we put soy sauce, pork, sesame oil and ginger.
- We grate the clove of garlic and add it to the mixture that we have prepared previously.
- We stir the ingredients and let it rest for 20 minutes.
- After this time we add the mixture to a pot over medium heat and let it cook for 10-12 minutes. It is important to stir periodically to achieve homogeneous cooking.
Grandma's Onion Soup
We teach you how to prepare a delicious French-style onion soup recipe. It is a very easy recipe to make and with very few ingredients. The results are incredible!
Ingredients
- 3 medium sweet onions
- Butter (one tablespoon is enough)
- 1 glass of white wine or cognac
- 2 liters of meat or vegetable broth
- 6 slices of bread to toast
- 3 tablespoons of wheat flour (optional)
- Grated Gruyere cheese for gratin
- Salt
- Pepper
- Olive oil
How to cook grandma's onion soup
- To start preparing the soup, peel and cut the onion into strips (julienne) and keep it on one side. In a casserole we add a little olive oil and also the tablespoon of butter. Let cook over low heat to melt the butter.
- Once the oil and butter have mixed, add the onion strips that we have previously cut and add a little salt and pepper. We let it cook for about 10 minutes. It is important to mix the ingredients with a spoon during this time.
- Once the onion has cooked a bit and begins to be soft, add the 3 tablespoons of wheat flour. In this way the onion soup will gain consistency.
- Stir for 5 minutes while it cooks over low heat and add the glass of white wine or cognac. We wait 4 minutes for the alcohol to evaporate.
miso ramen
If you like Asian cuisine and more specifically miso ramen, you can't miss our recipe. We teach you step by step how to prepare it and how to make the typical chashu pork ramen.
Ingredients
- 1 tablespoon red miso paste
- Corn
- 100 grams of pork
- 1 spring onion
- 300 grams of ramen noodles
- 2 liters of vegetable broth
- 3 eggs
- 2 garlic
- 2 tablespoons dashi (typical Japanese broth)
- Soy sauce
- Ginger
- 30 grams of nori seaweed
- Spinach leaves (optional)
- Sesame oil
How to cook miso ramen
- Chop the onion into small pieces and grate the ginger. We also grate the garlic.
- In a pot we add the 2 liters of vegetable broth (if you prefer you can add chicken broth instead of vegetables).
- Add the grated ginger, chopped spring onion, garlic, dashi broth and a tablespoon of soy sauce. Let it cook over medium heat until boiling.
- When the broth boils, remove the pot from the heat and add the red miso paste. With the heat of the broth it will dissolve little by little.
chicken ramen
If you like ramen you can't miss our simplified chicken ramen recipe. We teach you step by step how to cook it to obtain a delicious dish!
Ingredients
- 300 grams of special ramen noodles
- 3 or 4 boneless chicken breasts
- 3 eggs
- 1 leek
- 1 carrot
- 1 chive
- 2 liters of chicken broth
- 100 grams of shiitake mushrooms
- 4 tablespoons of sesame
- 1 tablespoon chili paste (optional)
- Cilantro
- Soy sauce
How to cook chicken ramen
- The first step of the recipe is to cut and prepare the vegetables that we will put in the ramen broth. We peel and chop the carrots.
- In a saucepan add water and leave it on high heat until it boils. Then we add the 3 eggs and leave 4 minutes for poached eggs to form.
- Carefully remove the shell from the eggs and cut into halves. Chop the chives.
- Cut the leek and coriander into small pieces. Cut the shiitake mushrooms in half.
Cantaloupe Gazpacho
Learn how to prepare this refreshing and tasty melon gazpacho recipe, perfect for the hottest days of summer. Ingredients and procedure.
Ingredients
- Half melon without seeds
- 1 clove garlic
- 1 onion or chive
- 1 cucumber
- 1 green pepper
- Half a loaf of stale bread
- Croutons (optional)
- Chopped serrano ham (optional)
- Apple vinager
- Olive oil
- Salt
How to cook cantaloupe gazpacho
- The first step is to peel all the vegetables and the melon. Chop the garlic clove very finely. We peel the onion or chive and also chop it. We reserve.
- Peel the cucumber and cut it into cubes or slices.
- We open the pepper in half, remove the seeds from inside and pour plenty of water. We cut into pieces.
- Peel the melon and cut it into medium-sized cubes.
Watermelon Gazpacho
Learn how to prepare this refreshing and tasty watermelon gazpacho recipe, perfect for the hottest days of summer. Ingredients and procedure.
Ingredients
- 500 grams of peeled and seeded watermelon
- 600 grams of tomatoes (preferably ripe)
- 50 grams of stale bread
- 1 green pepper
- 1 cucumber
- 1 clove garlic
- 1 onion or chive
- Apple vinager
- Olive oil
- Salt
How to cook watermelon gazpacho
- We cut the pepper in half, remove the seeds and pour plenty of water. We cut into pieces and reserve.
- We peel the garlic and cut it into slices. We do the same with the onion or chives. We save for later use.
- We wash and peel the tomatoes. It is important that they are ripe to facilitate crushing.
- We peel and cut the watermelon. It is important to remove all the seeds and leave it well cleaned before putting it in the blender.
Strawberry gazpacho
Learn how to prepare this refreshing and tasty strawberry gazpacho recipe perfect for the hottest days of summer. Ingredients and procedure.
Ingredients
- 500 grams of strawberries
- 500 grams of tomatoes
- 1 cucumber
- 1 pepper
- 1 clove garlic
- Half an onion (optional)
- 50 grams of breadcrumbs (optional)
- Apple vinager
- Olive oil
- Salt
How to cook strawberry gazpacho
- Wash the tomatoes and chop them into small pieces. If the skin is not very thick, it is not necessary to peel them. We reserve.
- Peel the onion and garlic clove and chop them. We save for later use.
- Cut the sides of the cucumber, peel and cut into slices. We reserve with the rest of the vegetables.
- Cut the pepper in half, remove the seeds and pour plenty of water. We cut the pepper into pieces.
Beetroot gazpacho
We teach you step by step how to prepare this simple beetroot gazpacho recipe for hot summer days. Ingredients and procedure.
Ingredients
- 1kg of ripe gazpachero tomatoes
- 2 cooked or raw beets
- Half onion or spring onion
- 1 cucumber
- half green pepper
- Apple vinager
- Extra virgin olive oil
- Salt
How to cook beetroot gazpacho
- If we have chosen raw beets, the first step is to cook them. We cut the stem of the beet and put the pieces in a saucepan or pot with water. Let cook for about 40 minutes. To check if they are done we can prick them with a cutlery.
- We wash the tomatoes with plenty of water and cut them into pieces. If the skin of the tomato is thin, there is no need to peel them.
- Peel the cucumber and cut it into cubes. We reserve.
- We open the pepper in half, remove the seeds and wash with water. We cut the pepper into pieces.
Cordoban salmorejo
We teach you how to cook this traditional Andalusian Cordovan salmorejo recipe step by step. We show you the ingredients, the procedure and the garnish.
Ingredients
- 1kg of ripe tomatoes
- 200 grams of hard bread or Cordovan telera bread
- 1 clove garlic
- 150 ml of extra virgin olive oil
- Apple vinager
- Salt
How to cook cordoban salmorejo
- The first step is to pass plenty of water to the tomatoes. Once clean, cut them into quarters. We put them in a bowl where we can crush them.
- Blend the tomatoes for approximately 1 minute. Then we strain them to remove the seeds and hard skins.
- Next we add the pieces of bread inside the bowl with the freshly made tomato sauce. We wait about 5-10 minutes for the bread to soften.
- Meanwhile, we peel the garlic clove, remove the center and chop it.
Andalusian gazpacho
We show you how to prepare an authentic Andalusian gazpacho. It is one of the most popular summer recipes of Spanish gastronomy.
Ingredients
- 1kg ripe pear tomatoes
- 1 clove garlic
- 1 green pepper
- 1 cucumber
- 1/4 onion (optional)
- 150 grams of bread (preferably just the crumb)
- Sherry vinager
- 100 ml olive oil
- Salt
How to cook andalusian gazpacho
- The first step is to wash and peel all the vegetables. We cut the tips of the cucumber and peel it. For greater ease we can use a vegetable peeler. Once well peeled, we cut it into slices. We reserve in a large container where we will later crush the mixture.
- We wash the tomatoes well and cut them into quarters. We keep them with the cucumber.
- We peel the garlic clove. We remove the center so that it does not repeat and we chop it. We repeat the process, but this time with the onion. We reserve in the container with the rest of the already cleaned and peeled vegetables.
- We open the cucumber in half, remove the seeds from inside and clean it with plenty of water. Next we cut it and add it to the bowl.
Ajoblanco from Malaga
We show you how to prepare ajoblanco malagueño, a traditional recipe originally from Andalusia. This refreshing dish is perfect for hot days.
Ingredients
- 2 garlic cloves
- 200 grams of raw almonds
- 20 grams of bread crumb
- 100 ml olive oil
- 2 tablespoons sherry vinegar
- 1 liter of very cold water
- Salt
How to cook ajoblanco from malaga
- If the almonds are not peeled, we put them in a strainer and soak them with boiling water in a pot about 3 times. This trick allows you to remove the skins of the almonds easily.
- If the bread has a crust, we remove it. We are only interested in the breadcrumbs.
- Peel the 2 garlics. If you really like the flavor of garlic, you can use 3 or 4 garlic cloves. It is important to know that then the flavor will be very powerful.
- We add all the ingredients into a mixing glass. We also add a little water, about 100-200 ml and reserve the rest for later. We also add the olive oil, a little vinegar and a pinch of salt.
Vichyssoise, the cream of leeks and potatoes to eat hot or cold
Try our delicious vichyssoise recipe. This leek cream is exquisite and is also very easy to prepare.
Ingredients
- Butter 30g
- 250g leek (white part)
- Potato 250g
- Chicken broth 0.5L
- Liquid cream for cooking 100ml
- Salt and pepper to taste
- Ham cubes to accompany
- 2 decoration eggs
How to cook vichyssoise, the cream of leeks and potatoes to eat hot or cold
- We wash the leeks, remove the green part and the roots, and remove the outer layer. For this recipe we will only use the white part of the leek.
- Cut the leeks into medium-sized slices (see step-by-step image).
- We peel the potatoes and cut them into pieces.
- Sauté the leeks in the butter over very low heat. They should not take color to get the Vichyssoise cream to have the perfect color.
Spinach soup, the perfect recipe for a delicious and healthy dinner
Today we teach you how to prepare the perfect recipe for a light and healthy dinner: spinach soup. We explain the step by step and the ingredients.
Ingredients
- 500 grams of fresh spinach
- 1 leek
- 1 onion
- 2 eggs
- 1 liter of vegetable broth
- Toasted bread or croutons
- Ham tacos (optional)
- Olive oil
- Salt
How to cook spinach soup, the perfect recipe for a delicious and healthy dinner
- The first step is to wash the vegetables well and chop them. We wash the spinach leaves well to remove all the dirt they may have. We also pour plenty of water into the leek.
- Peel, cut and dice the onion Brunoise style. We do the same with the leek.
- In a casserole we add the pieces of onion and leek together with a drizzle of olive oil. Add a little salt and let it poach between 5 and 10 minutes over medium heat. At this point we can put water to boil in another pot where we will cook the eggs.
- Once that time has passed, when we see that the vegetables are beginning to cook, we add the 500 grams of fresh spinach leaves. We remove a little everything and let it cook for approximately 5-6 minutes.
Cold melon soup, try the best recipe to cool off in summer
Discover the refreshing melon soup with a touch of crunchy ham. The perfect combination for summer days. Try it now!
Ingredients
- 1kg of melon
- 6 slices of ham
- 2 tablespoons olive oil
- Pepper
- Salt
How to cook cold melon soup, try the best recipe to cool off in summer
- We start by cutting the melon in half and chopping it into small pieces, reserving some for decoration. Then, we preheat the oven to 180 °C. We place the ham slices on a baking tray lined with baking paper and cook them for about 10-15 minutes until they are golden and crispy.
- While the ham is cooking in the oven, we prepare the soup. We use a glass blender to mix the melon pieces with 2 tablespoons of olive oil, pepper and a pinch of salt. Mix until a smooth and homogeneous texture is obtained. We can try the melon soup and add salt or pepper if necessary.
- Once the crispy ham slices are ready, we take them out of the oven and let them cool slightly. Then we break them into smaller pieces to get the crunchy touch we want from the soup.
- When serving, pour the melon soup into individual glasses or bowls. Add (optionally) the reserved melon chunks on top as a garnish. Finally, we arrange the pieces of crunchy ham on top of the soup, thus providing a crunchy and tasty texture.
Leek and pear cream, a light recipe perfect for dinner
Are you looking for an easy and light recipe to prepare? The leek and pear cream recipe is a very good option. Discover the step by step and its ingredients.
Ingredients
- 250 grams of leeks (cleaned and cut)
- 250 grams of ripe pears (peeled and cut)
- 100 grams of onion (cut)
- 150 grams of potato (peeled and cut)
- 15 milliliters of extra virgin olive oil
- 1 liter of vegetable or chicken broth
- 125 milliliters of liquid cream (optional)
- Nutmeg for decoration (optional)
- pepper to taste
- Salt
How to cook leek and pear cream, a light recipe perfect for dinner
- In a large casserole, we begin by heating a tablespoon of olive oil over medium heat. Add the sliced leeks and the finely chopped onion. We fry until they are tender and slightly golden (both the pieces of leek and the onion).
- Once the leeks and onion are at the right point, add the pear pieces and the potato cubes into the casserole. Mix well to make sure all the ingredients are well mixed. Let the pears and potatoes cook for a few minutes until they start to get tender.
- Pour the vegetable or chicken broth into the casserole, submerging the vegetables. If we don't have broth on hand, we can also use water, since the vegetables already add a lot of flavor.
- Bring the mixture to a boil and then reduce the heat to cook gently, covered, for about 20-25 minutes. The vegetables must be tender enough when we finish cooking.
fish stew
Learn step by step how to cook this traditional Catalan recipe, fish and seafood suquet. Surprise your friends and family with this delicious dish!
Ingredients
- 200 grams of mussels
- 1 squid
- 2 pieces of hake
- 2 pieces of monkfish
- 8 shrimp
- 1 liter of fish broth or water
- 4 crayfish
- 2 green peppers
- 2 red peppers
- 1 large onion
- 250 clams
- 2 medium potatoes
- 4 cloves of garlic
- 4 very ripe tomatoes
- parsley leaves
- Bread sticks
- Toasted almonds
- Olive oil
- 1 bay leaf
- Ground pepper
- Salt
How to cook fish stew
- We start by cutting the different vegetables. We cut the red and green peppers in half, pour water inside them and remove the seeds. We cut into small pieces.
- Chop the garlic and cut the onion into julienne strips. Peel and grate the ripe tomatoes. We reserve.
- Peel and cut the potatoes into medium pieces or slices. We save the pieces to use later.
- Wash the monkfish and hake pieces. Cut the squid into cubes.
Grandma's fish and seafood zarzuela, the traditional Catalan recipe that will surprise you
Discover the delicious fish and seafood zarzuela with its combination of Mediterranean flavors. We teach you step by step and the ingredients you need.
Ingredients
- 1 kg of various fish (hake, monkfish, sea bass, etc.)
- 500 grams of assorted seafood (clams, mussels, shrimp, etc.)
- 1 large squid
- 1 large onion
- 2 garlic cloves
- 2 green peppers
- 2 ripe tomatoes
- 1 glass of fish broth
- 1/2 cup of white wine
- Olive oil
- Salt
- Black pepper
- Paprika (optional)
- 2 bay leaves
How to cook grandma's fish and seafood zarzuela, the traditional catalan recipe that will surprise you
- The first step is to clean the seafood and fish well to avoid any type of impurity.
- We also clean the squid and cut it into rings or strips. This depends on each person's taste.
- Now it's time to cut the fish. You can use the type you like best. I normally prepare zarzuela with hake and monkfish. I always take advice from the fishmonger or fishmonger and choose the freshest that day.
- Now it's time to prepare the vegetables. Peel and chop the garlic and onion into small pieces.
Fish soup, grandmother's recipe to the poor
Do you want to learn how to prepare a delicious fish soup? We teach you step by step how to prepare this dish to warm you up on the coldest days of the year.
Ingredients
- 16 prawns
- 600 grams of different types of fish (monkfish, hake, cod...)
- 250 grams of clams
- 1 celery
- 1 leek
- 1 onion
- 2 garlic cloves
- 3 ripe tomatoes
- 1 bay leaf
- Black pepper
- Salt
- Olive oil
How to cook fish soup, grandmother's recipe to the poor
- The first step is to let the clams rest in a saucepan with cold water.
- Meanwhile, we will peel and cut the vegetables. We wash the leek and celery and cut it into small pieces. We reserve.
- Cut the onion into brunoise and crush the 2 cloves of garlic into small pieces.
- We peel the prawns over a saucepan to save the juice they extract and give more flavor to our fish soup. We reserve the exoskeleton of the prawns.