Tag: tasty

June ‘Batch cooking’: cook one afternoon and eat all week
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June ‘Batch cooking’: cook one afternoon and eat all week

The days get longer and the temperatures rise, a sign that summer is showing its paw, and with it a lot of vegetables, fruits and seasonal foods full of color, flavor and the freshness that the season calls for. There are still strawberries, cherries are sparkling, melons and watermelons are coming onto the pitch, and the beans are glorious. Luckily the heating situation is not critical yet, and we can use the oven to prepare our weekly menu with ease without giving us a hard time.Keep readingShopping listFruit and vegetable 20 carrots, 4 sweet potatoes, 800 g of bobby beans, 12 plums, a few sprigs of rosemary, 3 aubergines, about 26 ripe tomatoes, 13 onions, 4 lemons, a bunch of basil, a bunch of mint, 3 heads of garlic, 1 melon, 5 cucumbers, 5 red peppers, 600 g of strawberries, 600 g ...
Birria: the Mexican dish that is all the rage
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Birria: the Mexican dish that is all the rage

A birria is, according to the Royal Academy, a person or thing of little value or importance, or of regrettable appearance. For Mexicans, birria is something much less contemptuous: a delicious spicy lamb stew, which can also be prepared with kid or veal and whose main asset is its broth, capable of resuscitating a dying person. This dish is living an explosion in America: from Tijuana it went to Los Angeles, and from Los Angeles, to the virality of Instagram and TikTok. So before birrierías start to appear around here, we have called in an expert in Mexican cuisine to explain to us where this phenomenon comes from. Juan Pescador, chef of Metl, It tells us where it comes from and, of course, how it is prepared. Everything, as always, in the video above. METL BIRRIA Ingredients For 4-5...
Lemon chicken with couscous
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Lemon chicken with couscous

Couscous has gone from being an exotic ingredient to a common one in the kitchen of many people; This very useful pasta is prepared in a plis and you can tune it to your liking according to the ingredients you have at home. Although it is easy to make, there is a problem that is often repeated among first-time people with this ingredient: they are made into a paste instead of loose grains. The key to a well-made and loose couscous is to heat the right amount of water, add it to the couscous, cover and let the magic work. When a few minutes have passed, you hollow it out with a fork, add a little olive oil and that's it. To find this ratio, you have to measure the same volume of water as couscous. That is the key. In this recipe, I have measured the amount of water so that you do not...
A salmon cooked to the point and three applications
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A salmon cooked to the point and three applications

Alaska is not only the name of a singer from La Movida or where a famous series from the nineties takes place: it is also a place famous for its wild salmon. In the rivers of this American region are born the five different species - red, pink, royal, silver and keta - that make up the denomination of Wild Alaskan Salmon. From there they start their journey to the North Pacific, where they are fished sustainably. As they do not come from fish farms, their meat is tastier and stronger, and they have much less fat. That is why the way of cooking it is also a little different, and you have to treat it with some affection so that it does not fit like the sole of a shoe. In today's video we show you how to cook it so that it is juicy, plus three practical and simple applications of the tec...
May ‘batch cooking’: cook one afternoon and eat all week
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May ‘batch cooking’: cook one afternoon and eat all week

May is the hinge month par excellence, that time of year when spring already flirts with summer but can still remind us that it was not so long ago it was winter, so you have to leave home prepared for any scenario. The last artichokes also frolic with the first cherries, the avocados and broccoli leave and the nectarines appear, the pea heads to the bench after playing all season while the tomatoes heat up to come out, and we think how to cook them all during a late to be able to dedicate the rest of the week to other tasks.As we suggested last month with the salmon, we can prepare the broth for the corvina soup with its bones and its head, and freeze what is left over - if the corvina is large it can be used several times - for other preparations. After making the stock, we can dedicat...