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Even today, when talking about a newly rich with a past poor grandmothers sentenced: "that has eaten a lot of garlic soup." And that garlic soup is a dish of the poor where they are. The ingredients are cheap and simple that we can find on the market, and nutritional value of this dish is quite limited. The garlic soup is also quite easy and quick to prepare. The version presented here is the option a little "luxury." We think that the taste of this soup is based on garlic and salt. We rounded this simple broth with red wine and tomato sauce, to give body and volume.

Ingredients:

-

garlic - onion

-

bread - fried tomato sauce

-

red wine - red pepper, salt, pepper

- olive oil

Preparation:

Cut the bread into cubes and two cloves of garlic slices. Fry the garlic with a little paprika and add the pan stirring rapidly. The bread absorbs the oil in the moment, so we have to hurry, lest some pieces are soaked in oil and other dry. When golden brown remove them from heat and reserve.

Cut several cloves of garlic and onion into strips and fry in a pan with paprika. Add water and bring soup to boil. Then add a splash of red wine and a fried tomato sauce. Salted the soup to taste and remove from heat.

Usually the soup is added to the pan and served it all together, but it's better if you serve the soup and bread separately and let the guests prepare your soup with the bread they want. If the soup we still looks poor, we can add a little grated Parmesan cheese.

A version of garlic soup with egg. Upon entering the boiling water, break an egg and pour in the soup, stirring well to mix with other ingredients.

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special garlic soup undercooked asparagus with tuna and olive vinaigrette


Yesterday I felt playful and eager to experience (no, not in that sense.)

Ingredients:

- Tuna
- Asparagus
-
Olives - Olive oil
- Green Pepper
- Vinegar of Modena
- Sal
- Sugar

Preparation: Chop

peppers and olives as small as possible. Then add balsamic vinegar, salt, sugar and olive oil to taste. Boil the asparagus in water with lemon, salt and oil.

tuna we have to fry quickly, so it is fried on the outside and raw inside. This way we can feel all the pure flavor of the fish in the mouth.

Served as the photo. You can sip a chilled white wine to accompany. It is a fresh and light dish, perfect for summer.

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Stuffed Peppers


Another recipe for stuffed peppers. It is an easy dish but rather laborious. This must be done when we have some time. Of course, success is assured.

Ingredients:

-
peppers - garlic
-
onion - feta cheese
- tofu (vegetarian version) or meat (carnivorous version)
-
soy sauce - rice
- carrots
-
balsamic vinegar - olive , salt, oregano, thyme, Pimento
- fried tomato sauce

Preparation: Cut the peppers

into two halves, place them on a baking tray and bake at 200 ° until tender. As they do, we can proceed with the preparation. Cut the tofu into cubes and let it marinated with soy sauce. Chop the carrot, onions and fry aj0 and reserving a portion of the onion and garlic to the tomato sauce. Then add the tofu with soy sauce and stir until golden. Set aside. We

white rice. When ready, mix it. with onion, garlic, carrots and tofu. In another pan fry the remaining onion and garlic. When browned, I add tomato sauce, let's spice with balsamic vinegar, paprika, oregano, thyme and salt. When our taste, is reserved in the same pan or a casserole. We took

peppers from the oven (do not forget we were on fire, right?) and fill it with rice. Then put them in the pot or pan "swimming" in sauce. If we have extra sauce, you can enter in a few spoonfuls of pepper, wet rice. Then we cut the feta into cubes and place it over the peppers. Cover the pan and let the back burner pimentos in the tomato sauce a few minutes.

This dish can be served with a fork, knife and spoon, because the tomato sauce will make the effects of a strong spicy soup. First and second course in one.

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tomato sauce Hummus (chickpea and sesame paste) Deconstruction of bread



delicious Humus is a chickpea paste of Arab origin, which can be used for spreading on bread or as an accompaniment of many dishes.

soon as I tried some time ago, I wanted to do. The ingredients are all very normal, except the sesame paste, we can buy in a store of exotic products.

The problem that I have found is that there is no clear ratio of ingredients, but each does it his way. There seems to be some experimentation to find the right spot. For example, the one I did yesterday was a slightly stronger taste of garlic. I put two cloves of garlic, but next time I'll just put one.

Edit: The other day I did it again, and this proportion seems to me perfect: 250 gr. cooked chickpeas, juice of two lemons 1 clove garlic, salt, three or four tablespoons of tahini (to taste) and water to achieve the right texture. Tip: you can use the same water in which we cooked chickpeas.

Ingredients:

- cooked chickpeas
- tahini (sesame paste)
- garlic
-
lemon juice - salt
- water

optional ingredients (I've done it with cumin):
-
cumin - chili
-
parsley - olive oil

Preparation:

preparation could not be more simple. Boil a quarter of a kilo and half kilo of chickpeas. If the beans are fresh, it is better to have them the night before soaking in cold water. The mix with the juice of one or two lemons and one or two cloves of garlic and whisk well with a whisk. If the mixture is somewhat dry (it will) add water careful not to go.

When we have a homogeneous mixture (it must be like a pate), is the time to taste. To do this we must add tahini (sesame paste) and salt to taste. We can also add other spices like cumin or parsley. Until we tested our taste and mix well with a spoon. If we do well, we will be a smooth paste with a strong spicy flavor, but fresh and light at the same time. I for one still investigating.

The humus can be used to spread on bread. También podemos acompañar un plato de carne o de verduras. Lo más típico es comerlo con pan árabe(la masa fina que se usa para hacer el dürum kebab ).

Edito: me fijo que en la foto, debido al flash, la pasta parece más líquida de lo que es en realidad. No nos tiene que quedar algo tipo puré de verduras, sino más bien de crema seca. ¡Así que cuidado con el agua!

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Tumaca



En nuestros laboratorios ultrasecretos en las montañas de Alemania, nuestros ingenieros han vuelto a escribir una página en la historia de la gastronomía. El equipo de El Montañés Errante se complace en presentarles la deconstrucción Bread Tumaco. Based on the classic ingredients of this cover Catalan (garlic, tomato, ham) and using puff pastry instead of bread, this recipe will not leave anyone cold.

For obvious reasons I omitted the olive oil ... However, we can take a splash of oil to the tomato sauce, if we do not care about the calories.

Ingredients:

-
puff pastry -
tomato sauce - garlic
-

ham Preparation:

First peel a few garlic cloves and mix with tomato sauce. Then we had a blender and reserve. We extend the puff pastry and brush spread a layer of sauce tomato. Then extend the slices of ham, being careful not to leave any area uncovered. Then roll the dough puff and press the roll a bit so that it is firmly packed.

With a sharp knife, cut the roll with slices, to get the shell effect we see in the picture. No matter if you are a bit cramped, then we can improve hand on an oven tray.

Preheat oven to 200 º and place a tray of shells. Must be separated, because the sheet increases in size almost doubled. The go into the oven and heat it to 150-180 degrees.

When almost ready, remove from water and give them some touches of tomato sauce on top. Then put back and we get when crispy.

be a vegetarian version with feta and olives. The shells are not so good, but is also delicious.

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Canapés



The truth is that I'm not sure if the couches are some typical English, or the origin of this dish is in another country, but Spain is something that eats a lot, especially at parties. It is a way to look like a man without much idea of \u200b\u200bcooking as the basics of the appetizers are cut and spread, something that can do either.

For those who do not know what they are: a couch is a small piece of bread with something on it, usually several ingredients smeared or simply placed on top. It is often used bread, because it makes work very well and easily eaten.

There is no "ingredients" for canapés. We can do what we want, and the only limit is our imagination. However, to make good and surprise our guests, we can follow some basic rules.

1 .- Variety and mix: the word variety is the basis of any source of canapés. This variety is not only in terms of flavor, but also textures, colors and smells. To do this, look for various ingredients we can combine in many ways. Do not forget that we only use a small portion of each ingredient. In the canapés we find the contrary. Nothing more boring than a source of canapés with only salty or sweet flavors. To mix flavors to achieve the greatest possible wealth. 2 .-

Orignal and creativity: this is assumed, but the couch is designed to impress. If not surprised, we stopped half way. We must seek innovative ingredients, mixes strange, etc ... Our goal is to surprise the palate and the eye. When we remove the source, there to hear some "ahhh, ohhhh, what's that?". Let our imagination to seek new ways unexplored. The couch of mayonnaise and cheese and ham is very good, but you have to innovate a bit.

4 .- Taste: Well, if mixed with spicy chorizo \u200b\u200bNutella, maybe is good, but maybe it sucks. Do not forget that the couch is made to be eaten. Always think about what effect we'll get to that mix that we have invented. Originality is fine, but the effect has to be "edible". The best thing is to try it ourselves.