miércoles, 21 de octubre de 2020

{Pizza Dough}

This homemade pizza dough is easy AND delicious. You'll want to ditch delivery and have a pizza making night with your family with this simple and soft pizza dough recipe that everyone loves. 

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Servings: 16


3 cups warm water (1 y 1/2 taza de agua pava eléctrica en mínimo + 1 y 1/2 cups de agua fría)
3 tbsp active dry yeast (1 sobre levadura seca)
2 tbsp sugar
1 tbsp salt
6 tbsp oil
6 cups flour (give or take)


1) Combine water, yeast & sugar and let sit for a few minutes.
2) Add salt and oil, then mix in flour a cup at a time.
3) Knead dough for 8 minutes then let raise about 60 minutes.
This dough makes FOUR - 14 inch pizza crusts. Divide dough in 4 and roll out onto floured surface to about 1/2" thickness. You can also brush with olive oil and poke with fork so it doesn't bubble up.
Bake on a preheated stone at minimun degrees for 12 minutes to save and add toppings to later. OR, you can bake for 7 minutes, add toppings and then continue baking until cheese is melted.

viernes, 14 de agosto de 2020

{Budín de pan}


viernes, 26 de junio de 2020

{Salt and pink pepper prawns with lime mayonnaise by Gordon Ramsay}

Quick and Delicious Pink pepper prawns resize


Serves 4

1 tbsp pink peppercorns
½ tsp sea salt
Zest and juice of 2 limes
3 tbsp olive oil
500g raw, peeled king prawns
1 tbsp roughly chopped coriander
For the lime mayonnaise

100g mayonnaise
Juice of 1 lime


Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
Add the prawns and, using clean hands, toss gently until they are well coated.
Mix the mayonnaise and lime juice together in a small bowl.
Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.
Tips: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.


miércoles, 3 de junio de 2020

{Vieiras con Crema de Ajo}

Descansan sobre un colchón de Espaguetis delicioso. Combinación insuperable

En el mercado

20 vieiras
2 cdas. de aceite de oliva
4 cdas. de manteca sin sal
5 dientes de ajo, picados
1/2 taza de vino blanco
1 taza de crema de leche
2 cdas. de jugo de limón
Pimienta roja / Ají molido
1/4 taza de perejil picado
1 cda. de ralladura de limón
Sal al gusto

En la cocina

1) Calentar una sartén antiadherente grande a fuego medio-alto y agregar el aceite de oliva. Colocar las vieiras espaciadas uniformemente en la sartén, de 8 a 10 por vez. Cocinar hasta que los fondos estén dorados, aproximadamente de 3 a 4 minutos, y voltear.

2) Cocinar hasta que las vieiras sean translúcidas, otros 3 a 4 minutos. Retirar del fuego y dejar de lado y mientras preparar la salsa de crema.

3) Mantener la sartén a fuego medio-alto, agregar la mantequilla y el ajo y saltear hasta que esté dorado.

4) Agregar vino blanco para desglasar la sartén y terminar con crema de leche, jugo de limón, hojuelas de pimiento rojo y perejil.

5) Bajar el fuego a mediano-bajo y regresar las vieiras para calentarlas. Cubrir con perejil y ralladura de limón y servir sobre arroz o pasta favorita.

sábado, 18 de abril de 2020

{Salads dressing by Jamie Oliver}

Jam jar dressings

I like to make my dressings in jam jars, because it’s so easy to see what’s going on and you can shake them up easily. With the exception of the yoghurt dressing, they’re all based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it’s always sensible to have a little taste once you’ve shaken it up. If the seasoning is there but you’re finding it a little too acidic, you’ve cracked it, because once the dressing is on the salad leaves it will be perfect.




¼ of a clove of garlic
1 teaspoon Dijon mustard
2 tablespoons white or red wine vinegar
6 tablespoons extra virgin olive oil


⅓ cup natural yoghurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil


6 tablespoons extra virgin olive oil
1 lemon


6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar



Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.


Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.


Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.


Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

{Easy carbonara}

Easy carbonara

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.



2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese , plus extra for grating


Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
Use tongs to transfer your pasta straight into the pan and toss with the bacon.
Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
Plate up the pasta, and finish with an extra grating of Parmesan.

1. Use Cheddar cheese instead of Parmesan.
2. If you haven’t got any eggs, don’t worry – the starchy pasta water will be enough.

Video: www.channel4.com

viernes, 17 de abril de 2020

jueves, 16 de abril de 2020

{Homemade deep-pan pizza by Jamie Oliver}

So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash.

We’re talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water.

For your toppings, be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless.

Serves: 4
Cooks in: 40 minutes
Difficulty: not too tricky


2 Cumberland sausages
olive oil
1 pinch of dried oregano
½ teaspoon fennel seeds
2 red onions
8 sliced jalapeños in brine
500 g self-raising flour , plus extra for dusting
50 g Cheddar cheese


1) Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.

2) Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.

3) Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.

4) Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Add the jalapeños and a splash of their vinegar. Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.

5) Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.

6) Now, tip your topping out of the pan for a moment, returning the pan to a medium heat. Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.

7) Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.

8) Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling. Serve with a nice salad, if you like.


You could use this dough to make a flatbread, or cut it up to make quick naan-style breads or even dumplings.

Easy swaps

I’ve used dried oregano and fennel seeds here but feel free to swap in whatever dried herbs and spices you’ve got to hand. A pinch of dried chilli flakes would be delicious, as would some chopped fresh rosemary.

No onions? Try leeks or spring onions instead.


miércoles, 15 de abril de 2020

{Spinach Quiche}

Hot and cheesy spinach quiche with a buttery crust is the perfect start to your morning. This is a wonderful breakfast dish for any sized crowd. Everyone will love it!

Prep Time 15 minutes
Cook Time 45 minutes
Servings 8


1 pie crust unbaked
10 oz frozen spinach chopped, thawed and drained
1/2 cup cheddar cheese shredded
1/2 cup mozzarella cheese
6 oz herb and garlic feta
1 cup milk
4 eggs slightly beaten
1/4 tsp garlic salt
1/4 tsp pepper
3 tsp minced garlic
1 tsp onion


Preheat the oven to 350°F

Use a shallow sided 9 inch glass pie plate or tart pan. Place the pie crust in the plate and crimp the edges. (We double folded the edges of the crust and then crimped them.) Prebake the crust for 10-12 minutes.

Allow to cool a bit, then place the spinach and cheese on the bottom of the pie crust.

In a medium bowl mix up the filling: milk, eggs, salt, pepper, garlic, onion powder. Pour over the spinach and cheese.

Bake for 45-50 minutes. Check if it's done by inserting a knife in the center. If it comes out clean, take the quiche out of the oven.

Let stand for 5-10 minutes before serving.