My favorite scents and colors

My favorite scents and colors

Tuesday, January 1, 2013

Contest: In the kitchen with the chef


Giant scented prawns!

Taste of the sea, taste of well-being and happiness! I love the flavors nature gives us, like from the sea! Especially the fish with its flavors and nutritional values. I remember those holidays in Kenya, Santo Domingo or Greece, where the small tavernas grilled the fresh fish at the shores of the sea, and the area was filled with the smell of fire gaving you a sense of tranquility. It reminds me of those wonderful sunsets and parties till dawn!


2 giant prawns
1 medium eggplant
2 medium zucchini
Jasmin scented rice, 50 grams
Water for boiling rice: So much water as rice
Extra virgin olive oil
Sunflower oil flavored
Cranberries sweet and sour
Fresh chopped parsley
Salt, pepper, chili powder

For the vegetables
Clean and cut lists the vegetables, salt and set aside.

For the prawns

Remove from the shell, wash them well under cold water and dry with kitchen paper.
In a bowl, add the flavored sunflower oil, salt, pepper and dip the prawns, leaving to stand for 15 minutes.

Meanwhile, rinse the Jasmin rice, bring to boiling water, cook the rice until the water has evaporated, close the pan with a lid and remove from the heat letting it rest for about 10 minutes, stirring one or twice.

In a non-stick pan with bottom pour a dribble of extra virgin olive oil, set over high heat and skip the vegetables for about 10 minutes. At the same time take a grill pan or griddle and grease the bottom with a drizzle of extra virgin olive oil. When the oil just begins to evaporate grill the prawns for 5-6 minutes.

Serve as in the example adding three teaspoons of sweet and sour cranberries, a bit of flavored sunflower olive oil, a sprinkling of chopped parsley and chili powder.

Sunday, October 21, 2012

Zucchini and eggplants soufflè

Hello everybody!

The zucchini and eggplant soufflé is a different way to let experience your guests these vegetables.

It can be prepared by anyone. Just remember to never open the oven while cooking because it deflates and therefore it could not succeed.


Zucchini: a pound
Eggplant: a pound
Butter: 50 g
Egg yolks: 3
Egg whites: 4
Parmesan cheese: 80 gr

Wash the zucchini and eggplants. Dice the zucchini.

Peel the eggplant with a peeler and cut into cubes then boil the whole in salted water. Drain and let it dry, less liquid the better. I let them in the colander covered with a napkin.

After about an hour turn the oven to 180 degrees and cook the mixture in a pan to dry further, no oil nor butter with it.

Now melt the butter in a saucepan and cook the mixture for 5-6 minutes. Meanwhile mount the egg whites until stiff.

Remove from heat waiting for 1 minute then add the cheese, egg yolks and egg whites.

Grease the molds, pour the mixture and bake for 30 minutes.


A different dessert...bitter-sweet

Hello everyone :)

Every now and then my hands surprising me, since the signs they leave in my dishes!

In this dessert I have adopted the bitter-sweet the passion fruit with melon, watermelon, ricotta cream and cinnamon.

The purple Maracuja or passion fruit with special antioxidants, it's particularly easy to digest and is native from latin America. Here are its nutritional values ​​


4 Mature fruits (when the skin is wrinkled)
1 medium-sized yellow melon
1 slice of watermelon about 1 kilogramm
500 grams of fresh ricotta
200 grams icing sugar

In a bowl, pour the cheese and gradually add the powdered sugar. Mix well and place in the fridge for 30 minutes.

Peel the melon with a peeling potatoes or use a knife with tip and teeth. Cut in half by removing all the seeds well.

Now insert the hollow core for apples, starting from the center of the inside of the melon, and push down being careful not to get it out the other side, then slide the hollow core with the cylinder inside. Continue in this way from winding up to a half inch from the edge of the melon. You have to take care, as coming to the edge, the depth with which enter the hollow core degreases. When at a certain point is no longer possible to extract cylinders then with a spoon dug out the remains so that the inside of the melon is emptied. Proceed in this way with the watermelon.

Meanwhile the cream cheese is ready so at first smear within the melon all the way up to the edges. Then you can proceed as in the photo dusting with cinnamon and add the other half of Maracuja.

Friday, August 17, 2012

Fillets of red mullet with traditional italian pasta

I love the taste of this fish rich in vitamins and minerals
The following recipe quick and easy to prepare.

Ingredients for 2 people:

8 fillets of red mullet
2 dl of dry white wine
Extra virgin olive oil
Chopped fresh parsley
1 clove of garlic
4 red tomatoes, cut into cubes
2 tablespoons of grated cheese black sheep
300 grams of cut ziti
Salt and pepper

Wash and dry the fillets with paper towels. Wash and dice the tomatoes. Preheat the oven to 80 degrees.

Bring to boil water for the pasta.

In a non-stick pan with the bottom lead to fire up a tour of olive oil and sauté the garlic for a few minutes. Now add the fillets of red mullet and let fry well for 3-4 minutes. After the interval turn them with the plastic clip and continue cooking as before, adding a bit of white wine and a pinch of salt. Meanwhile, the water for the pasta should be boiling, add salt and cook the pasta.

Remove the fillets from the pan and keep them warm in the oven. Now we can cook the diced tomatoes with white wine. Add salt and pepper.

Drain and turn the cooked pasta into the pan with the tomatoes. Stir.

Serve the pasta with the fillets, grated cheese, parsley and a little olive oil.

Veal chops with beer


2  Veal chops
300 grams of potatoes for pommes frites
2 dl of beer
4 sprigs of rosemary
extra virgin olive oil
salt and pepper


The meat should not be too cold, so better cooked just bought.

Use a cast iron skillet or iron pan for cooking.

Bring to high heat. While the pan is heated drizzle some olive oil and dry with paper towels. When it's warm enough it will begin to emit a light smoke, now you can put the meat (Under no circumstances sharp objects should be used for  - if you do, the internal juices will come out and you lose quality.)

Cook for 3-4 minutes without touching it. After the interval lift a corner and make sure it is golden brown.

Turn the meat with a caliper of plastic and pour beer now only on the meat with two sprigs of rosemary for each. Continue to cook for 3-4 minutes over high heat. If you like it well done, go for another minute or so.

Serve immediately with a drizzle of olive oil and potato chips. Add salt and pepper as you like.

Saltimbocca of pork loin

Saltimbocca of pork loin - a traditional italian dish known all over the world, slightly modified.
I chose pork loin because it's more economical but equally tasty.


12 slices of pork loin
300 grams of basmati rice
150 grams of bacon and rosemary
50 grams of butter
Extra virgin olive oil
3 dl of dry white wine
2 cloves of garlic
A few leaves of sage
Soy sauce, salted
Salt and pepper


Boil the rice in salted water (as much water as rice) until the water has evaporated. Remove from heat, close the lid and let stand for 10 minutes.

Flatten the meat on a platter with a meat mallet. Suggestion: Always use baking paper to beat the meat, otherwise you will break the fibers with loss of quality.

In a nonstick pan with the bottom pour the olive oil, garlic, a few leaves of sage, and saute the bacon.

After a few minutes add the meat and the butter, keep cooking for 2 minutes adjusting with salt and pepper. Turn the meat and moisten the whole with white wine. Continue cooking until the gravy will not be withdrawn.

Serve the Saltimbocca in plates accompanied with fried bacon, basmati rice and sprinkle with soy sauce.

Soufflé of zucchini and peperoni

The soufflé of zucchini and peperoni is a tasty and easy recipe. Try these vegetables in a different way! And never open the oven during baking!


Zucchini, 500 grams
Green peppers, 500 gr.
Butter, 70 grams
Egg yolks, 3
Egg whites, 4
Salt, to taste
Parmesan cheese, 5-6 tablespoons


Wash and cut up the vegetables, let them boil in salted water. Drain and let dry for a few hours, then purée.

Melt butter and pour into a bowl. Then pour the smoothie of vegetables, add the Parmesan cheese, egg yolks and egg whites until stiff smoothies.

Pour the mixture into a buttered mold and bake at 180 degrees for 30 minutes.