Scrambled eggs with chickpeas

Today we will prepare chickpeas with a scrambled egg dish is economical, easy to prepare and quick.

Recipe
Scrambled eggs
QUANTITY PRODUCED: 4-6 Servings PREPARATION TIME: 40 mins
The pea is a legume with interesting nutritional characteristics. Noted for its carbohydrate content, as well as vitamin B group, minerals such as iron, potassium, phosphorus and fiber and provide us with very little fat. The egg that we also used in this dish, is a food rich in proteins of high biological value.

INGREDIENTS
600 grams of cooked chickpeas cooked
1 onion fresh
3 eggs
 salt
 Extra virgin olive oil
STEPS
1.
First, chafaremos well the chickpeas with a fork to a paste. Reserve.
Two.
Then the onion finely and itch in a pan with a little oil to fry the will.
Three.
When we begin to catch a golden color and sazonaremos incorporate chickpeas with a little salt.
April.
Cook for 10 to 15 minutes. After that, add the beaten eggs, mix well and will remove continuously until we curdle.
May.
Finally, the fire and withdraw serve hot.
TIPS
This dish will be very good if we have the golden onion when we add one chopped onion sausage.

Oliva or Olive

The olive or olive oil is the edible fruit of the olive tree, a tree grown primarily in the ancient Mediterranean.


The olives are classified primarily by the use given to them:
1. - The oil production Olive oil bottle and olives.

for it must be ripe olives and the process for obtaining oil can be by pressure or by centrifugation. There, in Spain, millions of olive trees, in fact the volume leader in production and export of oil. There are many varieties, some of which are: Arbequina, Blanqueta, Picual, Hojiblanca, Beaky, Chamomile, Empeltre, etc..

Two. - Table olives or green onions Green olives

that is picked ripe or green when they have a good size. They can be black (purple, green, dark brown, black red), green or changing color (pink or brown chestnut). Some varieties are: Gordal Sevillana, Azofairon, Hojiblanca, verdial, Manzanilla de Sevilla, etc.. We will find them prepared in many different ways, seasoned with herbs, pickled, crushed, etc..

Nutritional properties
Olives have a high nutritional value and are very beneficial for health, contain minerals such as sodium, iodine, iron, magnesium, phosphorus and calcium. Are antioxidants thanks to the content of vitamins A, B and E, plus other essential vitamins to give us the body. And note that they are rich in oleic acid and monounsaturated fats, which are beneficial for the heart (yes, taking care not to consume too much salt).

In terms of caloric intake, there is the myth that the olives get very big, it must be discarded, you have to keep in mind is that 100 gr.de olives provide us only about 150 calories. And most importantly, they are healthy and nutritious.

Mixed marinated olives

Thanks to the wide variety of ways to prepare and develop the olives, its role in the kitchen is very versatile. They can be eaten whole, segmented, stoned, to halves. Seasoned in countless ways: with thyme, garlic, orange, lemon, onion, oregano, etc.. and may or may not stuffed salmon, pepper, anchovy, tuna, garlic, ham, and a long etc..

Therefore, in the kitchen, can be part of the most varied recipes, just a matter of imagination and skill of each.

Mushroom

The common mushroom (Agaricus bisporus) mushroom also called Paris, is a species of fungus grown for food. It comes in bunches or clumps tight, with hat round and slightly flattened during growth is attached to the foot by a ring.


Different varieties are grown, but we know and that we find in our markets is the variety A. bisporus var hortensis, is white and originally from Pennsylvania.

They can be found at any time of year, fresh and preserved.

Attention mushroom pickers, there are also varieties of wild mushroom growing in scrub and are often found in late summer and autumn. There are some varieties dangerous (toxic), which are different from edible its yellowish odor and some because they volva. When in doubt, and to save intestinal disorders, better not take them home.

The mushroom emphasizes its lightness, neutral taste and delicate with high water content and very few carbohydrates and fats. It is a plant which has been listed by U.S. researchers as food that contains as many antioxidants, overtaking the wheat germ and chicken liver. It is sometimes said of them, they are a very nutritious food for their low-carbohydrates and fats but are rich in minerals and vitamins. They are particularly suitable for diets, about 20 calories per 100 grams. mushrooms

Mushrooms have numerous applications in the kitchen. They can be eaten raw, in salads, as a garnish, in scrambled, omelette, in a thousand ways and are good resources for vegetarians.

Tips
To avoid losing their property, are best eaten as soon as possible. Can be stored in the refrigerator, I advise that you may have wrapped in a damp cloth and in the vegetable drawer, they will remain 4 or 5 days without losing quality. Another warning, easily absorb odors from other foods, do not you may keep close to fish or other penetrating odor.

Apple

The apple is the fruit of the apple tree, belonging to the family Rosaceae, genus Malus. Its cultivation was introduced in the peninsula by the Arabs and the Romans.


Throughout history there have been a symbolic fruit, and very appreciated for its beneficial health properties. In fact, it is popularly said, "an apple a day keeps the doctor away from your door."

Apple varieties
There are thousands of varieties of apple orchards. The flesh of the apple varies by species, may be more or less hard or soft with a taste more or less sweet or sour, though always refreshing and juicy. And the color of your skin can be green, red, yellow or bicolor. red apple

In our markets, the most common types of apples are:

Royal Gala, skin with red streaks and orange, rounded and crunchy flesh, very aromatic and juicy.
Starking, bright skin and red streaks and greenish. Its flesh is crisp and sweet.
Granny Smith, from Australia, has bright green skin, with a round shape. His flesh is crunchy and tasty but somewhat acidic.
Golden Delicious, American source is one of the most widely grown throughout the world. Greenish yellow skin with dark spots. Round in shape with a crisp flesh, sweet and very aromatic.
Red Delicious, are quite large and their skin is bright red. The flesh is crisp, sweet and aromatic.
Fuji, originating in Japan, are after the Golden Delicious and Gala, the most popular. Quite large in size, their flesh is juicy and sweet with acid point, the skin is red but can also be yellow green.
Pippin, are apples good sized, somewhat flattened, its flesh is sweet with a touch of acidity. There are some varieties: Canada, with yellow-green skin, Russet Pippin with a yellow-brown skin and Zabergau Pippin, with an elongated shape and a pulp whose flavor is reminiscent of walnut.
Mcintosh, round in shape and medium size, your skin is red or a combination of red and green. Its pulp is slightly acidic crisp.
We found apples in the market throughout the year, to start are, apart from the citrus, vegetables enduring longer retains its properties once collected. On the other hand, have developed many handling and storage practices for apples.

Depositphotos_2315058_m Uses apples
The apple is a fruit that is delicious raw, anytime of the day. Although also part of many sweet and savory recipes. The find cooked, fried, boiled, roasted, etc.. Accompanying salads, stews and rice dishes and making cakes, ice cream, jams, preserves, etc..

Also, with the apple drinks are made as famous as the Asturian cider and Calvados French. Another way to find it is in compote and syrup, a type of jam very nutritious.

Apples are also used in cosmetics, for its astringent properties, to make face masks.

And apple cider vinegar are very beneficial to soothe cramps, relax muscles, helping eliminate fungus and moisturize and protect the ear.

It is a fruit rich in pectin, soluble fiber and are very beneficial to regulate intestinal transit, and act as anti-inflammatory for the digestive system. They act as a diuretic and mild laxative. They help fight colds and regulate cholesterol levels. They also help regulate blood pressure, fever, and is a food with sedative properties, very suitable if taken before bedtime.

Cold Cream Pepper and Tomato

Today we will prepare a cold cream pepper and tomato, perfect as a starter. This is a very simple recipe, light, rich, refreshing and healthy.

Recipe
Depositphotos_11351904_s
QUANTITY PRODUCED: 4 Servings
PREPARATION TIME: 10 mins COOKING TIME: 50 mins TOTAL TIME: 60 mins
One of the main ingredients of this recipe is the tomato. The tomato is rich in lycopene, a component that should be its color, is rich in vitamins and minerals.

INGREDIENTS
2 red peppers
1 kilo of ripe tomatoes
1 clove of garlic
1 cucumber
1 spring onion
 oregano
 Extra virgin olive oil
 salt
 pepper
STEPS
1.
Roasted peppers First, we will put to roast the peppers, once roasts will cover with a tea towel and once just warm the pelaremos and we will remove all seeds. Pelaremos tomatoes.
Two.
Depositphotos_9849067_s Then place them in the blender cup roasted peppers, reserving a few pieces stop decorating, peeled tomatoes, peeled garlic clove, minced green onion, peeled cucumber, a little oil and a little pepper. Crush them well until a very fine cream.
Three.
?????????????????? Finally, rectify the seasoning and serve cold cream accompanied by a few pieces of red pepper, onion and cucumber.
KITCHEN: Spanish PLATE TYPE :: vegetarian SKILL LEVEL: Easy
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Sea bream

The bream belongs to the family of Sea bream and common on the Atlantic coast. Its shape is oval, with a body high and compressed. The back is reddish, belly and sides are silvery gray. It has a black spot behind the head, a black paint that characterizes it. You can measure about 65 inches long and weigh about 6 kilos. Is usually fed fish.


It can be eaten all year round, although in the winter months when it reaches its peak.

To know if the bream have to look good if you have marks on crescent behind the flaps.

Bream Benefits
The bream is a fish blue fish and one of the leanest and most healthy fat. To get an idea bream 100g contribute less than 90 kcal. It is an ideal food for a client to control healthy and overweight.

The bream is considered a good source of protein, and contain other nutrients such as vitamins, minerals and omega 3 very important for the arteries and heart.

It is also rich in iron, so ideal for athletes, people with physical and people with anemia.

It tastes pretty intense, so it is often not the fish they like children and you have to take special care as it has many thorns.

The bream is a fish highly valued in our cuisine. Presents a variety of recipes and prepare multiple modes either roasted, grilled, or cooked in foil on the grill, condiments that accompany most common are olive oil, salt and lemon. Depending on the region, you can develop differently such as the Cantabrian, the San Sebastian or Madrid among many others.

Leek

Leek The plant belongs to the lily family and specifically the genus Allium, the same which includes garlic, onions, chives and scallions. It is native to Western Asia and Europe, in Spain are mainly grown in the northern, highlighting Navarra, Basque Country and La Rioja. And in Europe, the largest consumer and producer is France.


The leek has three clearly distinguished: elongated white bulb, green leaves and tiny roots attached to the bulb base.

There are different varieties of leeks but mainly fall into two groups: the fall and winter leeks that are thick and with a strong flavor and summer leeks, smaller, more tender and milder flavor. Flavor, reminiscent both onion, but softer and sweeter.

When buying you have to choose those with the stem up straight and white and not catch those with discolored leaves, yellowish or soft. Once home, are kept in the refrigerator up to two weeks and use them when you have to cut the stem lengthwise and wash the leaves separating them one by one to remove either the land between them.

Leek Uses
Its use in the kitchen is widespread in developing purees, casseroles, stews, roasts, soups, creams, cakes, soups. Can also be eaten raw in salads. There are some famous dishes include leeks as a main ingredient, such as vichyssoise porrusalda and cream.

Nutritional properties

Leeks are rich in fiber and 94% of its composition is water, being a low calorie food. We also provide vitamins and minerals. In fact, the benefits of leek are the same as those of garlic, only to a lesser extent. So, leeks are a food with many beneficial properties for the body.

Lobster

The lobster is a crustacean very similar to lobster and can have two feet two types of lobster longitud.Encontramos European and American, are differentiated by their color being that of the European variety bluish black with white spots and the American with reddish spots.


The vast majority of those who are in the market for consumption come from the western Atlantic.

The European lobster is the most expensive and highest quality. Its flesh is white, thin and unbeatable taste. A lobster is not a product which is unusual to see him at the fish given its high price.

You can find cooked, frozen or fresh but the best option is always fresh.

Benefits of lobster
The lobster is high in protein low in fat. Noted for its rich in amino acids such as phosphorus, potassium, calcium, magnesium, iron and especially zinc, with a key role for our body. It also has a high iodine content, ideal for our metabolism and to strengthen hair and nails.

People with hyperuricemia or gout should take special care, as it has transformed purines into uric acid. It is not recommended to people with hypertension.

Period to eat lobster
The best time of year to eat lobster is between the months of November to March because from May to August breeding period occurs which makes their meat becomes lighter.

A lobster is purchased alive can survive in the refrigerator 3 to 4 days at a temperature of 5 degrees. Must be alive at the time of cook and soak in salted water. It may take about 20 minutes if medium.

Grape

The grape is the fruit of the vine is obtained. It appears that originated in the Caucasus and West Asia and its culture is ancient, and the Egyptians knew the vid though were the Greeks and Romans who developed the wine and of course, the cult wine. And the grape fermentation results in the wine.


There are many different species of vine, therefore we have many varieties of grapes. To begin, we distinguish those that will used to be consumed as table fruit and secondly distinguish those devoted to the production of wine.

Grapes as table fruit: Grape food over white
Muscat, is among the most popular due to its sweet flavor and aroma. Grains are fairly large, round and the color of your skin may be white, black or red.
Sweetwater, are green and have slightly less flavor.
Lambrusca, native to America. Your skin is pretty tough but is easily removed.
Muscadines, also American, bronze color and spicy flavor.
Vinalopó, grown in Alicante (Spain) and has Denomination of Origin as Embolsada Table Grape. Your skin is very thin and the flavor much appreciated.
Wine, grape and barrel Grapes for wine production:
Some of the varieties to produce red wine are: Merlot, Garnacha Tinto, Pinot Noir, Tempranillo, Carignan, and Cabernet Sauvignon Gracian.
And some varieties for white wines are: Macabeo, Grenache Blanc, Chardonnay and Palomino.
Although today are grapes throughout the year, his best time is autumn. And at the time of purchase is advisable to choose the ripe grapes, though the skin is not wrinkled grapes. Once home, be kept well about two weeks if you store them in the fridge.

Mainly, eat the grapes as table fruit and as dessert after a meal, but also part of some delicious baking recipes (cakes and pastries). And of course, referring to the combination of grapes and cheese, there is a saying that up to reflect its delicacy, "grapes and cheese taste like kiss." And the combination of muscat grapes with foie gras.

Other ways we consume grapes are also wine, juice, must, grape jelly, the grapeseed oil and raisins. Raisins are dried raisins, very sweet by the high concentration of sugars.

Nutritional properties Depositphotos_2284112_m
The grapes are especially beneficial to detoxify the body, purify the blood by removing toxins. Therefore it is almost always include detox diets. On the other hand are rich in vitamins, particularly the B group and minerals such as sodium, calcium, phosphorus and especially potassium.

In addition to containing a lot of water in their composition, are rich in carbohydrates (sugars, glucose and fructose) so they are an excellent source of natural energy for athletes, students, children growing children, etc..

Banana cakes

Today prepare a banana cakes, it is a very simple and inexpensive recipe, perfect for dessert or snack.

Recipe
Two pancakes with maple syrup
QUANTITY PRODUCED: 6 Servings
The banana is a fruit very beneficial to our health, it is highly nutritious, rich in carbohydrates, vitamins and minerals.

INGREDIENTS
4 very ripe bananas not
400 grams of flour
3 eggs, beaten
100 grams of white sugar
1 teaspoon ground cinnamon
1 glass of anise
1 juice of a lemon
 Extra virgin olive oil
100 grams of honey
STEPS
1.
Depositphotos_18218257_s First, peel them bananas. Besides water heat it in a pan and once it starts boiling incorporate bananas peeled and let simmer for a few minutes, after that time will remove with a slotted spoon, the escurriremos well and dry with paper towels.
Two.
Depositphotos_23010104_s-300x199 Then place them on a plate, cut it finely and the water it with the lemon juice.
Three.
Breaking an egg into bowl for cooking Then place them in a bowl, incorporate the flour, eggs, cinnamon and anise drink. Work well to obtain a homogeneous mixture with the mixture we obtained a very large cakes.
April.
frying pancakes In a pan with hot oil fry banana cakes until we are well browned. The retire with slotted spoon and place them on a tray on a paper towel to remove excess oil.
May.
Finally, we will place the banana cake in a bowl and serve drizzled with honey.
TIPS
Instead of serving them with honey, sprinkle with icing sugar could.

KITCHEN: Traditional

Beef

The ox is a large herbivorous mammal, which can weigh up to 1000kg. His head is rather elongated, with big eyes and a pair of hollow horns on the side of your head forward.


His hair is short and its color varies according to race, color can be white, black, gray, brown, red, with or without spots.

The beef is a highly valued food. Their meat has a stronger flavor than other meats and contains great nutritional value. We can find in the market Ox sirloin, steak, steak, steak, round, chopped steak even oxtail.

According to source can vary the flavor being more or less willingly.

Benefits of the Ox
The meat is rich in protein, ideal during growth and contains vitamin B12, essential amino acids and salts such as potassium, phosphorus and magnesium. Having vitamin B12 is beneficial for nervous system function, heart and brain.

The ox is a red meat that we provide cholesterol, so that we consume with caution if we are likely to have high levels of this disease. On the other hand, the iron content makes it beneficial in cases of anemia and fatigue, as well for women during menstruation and pregnancy.

Curiosity
The ox is one of the first animals domesticated by man with the sheep, goat or pig. Traditionally used for transportation of loads or to pull the plow for the work of the farm in the countryside.

Rice

Rice is a cereal that is obtained from the plant Oryza sativa (commonly called rice or paddy). Its fruit is edible and is the basis of the diet of half the world's population.

Rice is the main cereal spread throughout the world. It is widely cultivated in the five continents, marshlands always warm and humid climate.

Nutritional Value

Rice contributes mainly carbohydrates, also rich in proteins and minerals

Most rice vitamins are lost during the process of refining and polishing.

Some studies have shown that consumption of rice with bran layer helps reduce blood cholesterol level.

Rice types
According to grain shape, find different varieties:

Long grain rice is widely used in Chinese and Indian cuisine and is the best selling in the United States.
Medium grain rice is the most used in Spanish cuisine. It is also used in Italian cooking for risotto.
Short grain rice is usually found in Japan, northern China and Korea, is the most used for the preparation of sushi.
Parboiled rice is the type preferred by consumers who prefer rice light that is passed or pasted. It also contains more nutrients than white rice. The drawback is that it requires a few minutes for cooking, and absorbs flavors worst accompanying ingredients.
Round grain rice is small and cooked very quickly, and contains a lot of starch so that it acquires a creamy texture.
Glutinous rice its main feature is that grains, after cooking, they stick to each other due to their high content of starch.
Aromatic rice is grown in Colombia and is long grain, is very special characteristic aroma. brown basmati and wild rice macro
Brown rice is wild rice, unhulled. It is considered more nutritious and rich in fiber, so it can act as a laxative. Instead white rice is very useful in case of diarrhea, for their high starch content.
Rice is an essential and fundamental ingredient of Mediterranean cuisine so there are many recipes, either as principal or as a side dish.

Curiosities

There are legends around rice and their association with fertility, even in our times has as usual throw rice at weddings, is proof of the importance that this cereal has been from ancient times to the present day.

Rice with prawns

Today a simple cook rice with prawns, this is an easy dish to prepare, tasty and nutritious.

Recipe
rice with prawns
QUANTITY PRODUCED: 4 Servings
Rice is a cereal that provides an excellent source of carbohydrates, on the other hand, the shrimp are going to provide protein and minerals such as phosphorus and iodine.

INGREDIENTS
300 grams of prawns
300 grams of rice
1 spring onion
1 clove of garlic
250 grams of peas
1 tablespoon brandy
 Saffron in filaments
 Extra virgin olive oil
 salt
 chopped parsley
STEPS
1.
IMG_3292 First, it will remove the shrimp heads and peel them. In a saucepan with a liter of water to boil the heads will get together with the shells of shrimp and a little salt.
Two.
Processing garlic Meanwhile, in a mortar will make a chopped clove of garlic with parsley and saffron. Reserve.
Three.
Mit pfanne frischen Garnelen Next, in a pan will a few tablespoons of olive oil and add the finely chopped onion, once we incorporate well poached onion peeled shrimp and peas. Rehogaremos for a few minutes and pour the brandy.
April.
Then incorporate rice and strained stock we will have cooked the heads and shells of the prawns - we have to calculate double rice broth - and the ground we have in the mortar. Salt rectify.
May.
Finally, cook over medium heat for about 20 minutes, after this time will remove from heat and let stand, covered with a tea towel for five minutes.
KITCHEN: Spanish DISH TYPE :: Second course SKILL LEVEL: Moderate
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Cockle

The cockle is a bivalve mollusc Cardiidae family that lives in the waters of the Atlantic and Mediterranean Sea. Is often buried in the sand at shallow depth.


Its shell is formed by two hemispherical shells rather curved and its size is reduced, not exceeding 4 cm.

They live about four years (although some older reach) and reach sexual maturity around the second year.

There are many types of cockles in addition common. The most important species are the cockle green, yellow cockle, spiny cockle, cockle cockle carneiro warty.

Cockle Properties
The cockle is a mollusk with a low fat content, so that your caloric intake is low. Your cholesterol content compared to other seafood, is also low, so that is an interesting food for people who must control their weight or their blood cholesterol levels. It is also very rich in iron, so it is especially suitable for people with anemia and athletes.

Cockle Preparation
The cockle is a very common food in our food and you can buy both fresh and canned.

When consuming preserved, we must pay special attention to the liquid inside and smell that, if fresh is clear and soft smell sea.

When cooking, we must ensure it contains no sand in it, it is recommended to dip them in water with vinegar and then wash with water.

In the case of canned, the most popular is "natural", ie with water and salt. Sold in cans or glass jars cockle size graded in small, medium or large.

Curiosity
By the way heart Cardum called edule or edible heart.

Carrot

The carrot is a plant of the family Umbelliferae (or Apiaceae) whose edible portion, the root is a vegetable essential to our diet. Also belong to this family turnips, celery and fennel but the most important species is the carrot.


From meaty texture, conical and orange, there are about 50 varieties of carrots. Basically are classified according to their length, shape, thickness and color. Are distinguished in the short - French (less than 10 cm. In length), the semi long (10 to 20 cm) and long (20 cms). Carrots

The most appreciated are the smallest, but must have the following characteristics: be hard, smooth, uniform, without cracks and with a bright orange.

The best carrots are in season from November to March, although there is a variety grown in some places that mature in autumn and produces so-called mini carrots, very sweet and soft but with a higher consumer prices.

At the time of keeping them at home, should be stored in the warmest part of the refrigerator and in perforated plastic bags and can last up to several weeks.

Carrots can be eaten in many different ways, raw, fried, steamed or boiled or grilled. And used in countless recipes varied, are grated, whole, cut into pieces or even squeezed. It is advisable not to peel, but only wash them well and scrape the surface.

May join in salads, other vegetables accompanying side dish or being meat and fish. Use carrots when making soups, stews, salads, etc.. increases the nutritional value of the dishes.

Organic Vegetables Nutritional properties
And this is because they have high nutritional value. Carrots are rich in vitamins and minerals. And although its main component is water, is of vegetables have more carbohydrates. Carrots are rich in beta-carotene (or pro-vitamin A), is the component that confers characteristic orange. This carotene, once in the body is converted into vitamin A, so important and necessary for the health, among other things known for being beneficial for the eyes as it nourishes the optic nerve. Also contain B vitamins, vitamin E and minerals such as calcium, magnesium, iodine and phosphorous.

Also carrots are beneficial to regulate intestinal transit and help lower cholesterol.

Another virtue of the carrots, apart from protecting our view is to improve the condition of the skin, nails and hair. Eating carrots helps increase melanin which is the pigment that gives color to the skin and protect it from the sun's harmful rays (UVA and UVB).

Lasagna peppers and potatoes

Today prepare a pepper and potato lasagna very easy to prepare, it is a very rich dish, healthy and inexpensive.

Recipe
lasagna peppers
QUANTITY PRODUCED: 4 Servings
The potato, one of the ingredients of this dish is a tuber that is mainly composed of carbohydrates, especially starch which will provide us a good supply of energy. The pepper for her will bring us lots of vitamins, minerals and fiber.

INGREDIENTS
3 red peppers
150 grams sliced ​​gouda cheese
2 large potatoes
 Oregano
 salt
 Extra virgin olive oil
STEPS
1.
Roasted peppers First,'ll roast peppers in the oven at a temperature of about 200 º. Once we have roasts will cover with a tea towel and when we have tempered the pelaremos and we will remove the seeds. Will cut into four pieces to the long and reserve.
Two.
New potatoes simmering in boiling water Then, we will boil the potatoes in a pan of boiling water and a little salt. Once the potatoes have cooked cut it into slices.
Three.
Baking dish Then, in a baking dish in layers sandwiching go potato, pepper and cheese slices, finishing with a layer of cheese. We introduce in the preheated oven and gratinaremos.
April.
Lasagne in a gratin dish Finally, once we have been melted, aliñaremos the lasagna with a mixture will have prepared with olive oil, oregano and a little salt.
TIPS
If we want to save time we can use canned pimentos, but I can say that the taste of lasagna is not the same as with the roasted peppers.

Quail

The quail is a small bird and like the partridge. It comes from the pheasant family.

There are different breeds of quail. Some are intended solely for the production of meat and eggs. There are also types of ornamental quail, raised by her beauty and flight quail for hunting.

The quail lives in the fields of grain, oats, rye, barley and alfalfa. Also in meadows, never in a forest as it prefers open areas.

Benefits of quail

Quail meat is characterized by high quality, be tender and have a nice appearance. It has higher protein content than chicken or turkey. Its use is recommended during childhood, adolescence and pregnancy because in these stages, you need a greater amount of this nutrient (protein).

The females producing eggs are good for three years or so. The production is about 300 eggs per year and they have a weight of 10 grams. Quail eggsare richer in vitamins and minerals than chicken.Depositphotos_1041672_m

The quail is a bird with a lower rate of calories.Because of its low fat content, gives us a very low cholesterol, but not nonexistent.

Vitamins Featured in composition mainly belong to group B, namely or tiemina B1, B2 or riboflavin and B6 or pyridoxine.

Regarding minerals, containing significant levels of potassium, sodium and iron.

Tips

Due to its small size and individual, is a bird with which you can prepare original dishes. Very nice for special meals and very affordable price.

Chard

Chard is a herbaceous plant of Beta vulgaris variety, stems white or red depending on the variety.

The whole plant is edible (leaves and stalks) when small, if they have grown too is better to discard the stems as they are too bitter.


Benefits of Swiss chard
This vegetable is very beneficial by providing vitamins, folic acid, fiber and minerals. Most of the vitamins and carotenoids are more green outer leaves. For the few calories you consume and being very digestive diuretic and are perfect in slimming diets.

The flavor of the chard is similar to spinach, but softer. Let's use some recommendations to make the most of this vegetable when cooking:

Tips
When cooking the chard should be borne in mind that the leaves need half cooking time than the leaves. Therefore it is best to cook it in two parts, so that the leaves are not too soft.

The cooking broth chard can drink or use for other recipes. Even it is beneficial to have a glass of spinach juice to prevent gallstones and other liver diseases, skin diseases and as an aid against constipation.

You have to eat them within 2-3 days after we buy, are a highly perishable vegetables, stored in the fridge last few days.

At the time of purchase must choose the bright leafy dark green uniform. If you have oversized leaves, the leaves will be bitter. Although there chard throughout the year, are at their best from late fall until spring starts.

We can also freeze them, are bought fresh and frozen after a couple of minutes blanch or three in boiling water.

The beets are present in many recipes, prepared steamed, boiled, sautéed with garlic and oil and salad leaves can be eaten raw tender.

Cheddar

Cheddar cheese is a cheese from England, specifically native to the place called Cheddar, Somerset area. It is one of the most popular cheeses in the UK but also occurs in other countries such as Canada, USA, Ireland, New Zealand, Australia, Argentina and Sweden.


Features
Cheddar is named both the town where he was born and the process of its production: the cheddarization. This represents an additional process when producing cheese: after pasteurization of milk cooling, acidify, adding rennet and draining the whey, adding extra steps and specific (very technical) in the process, that will confer this special nuance in flavor.

Cheddar cheese is made ​​with cow's milk and we have a hard pressed cheese. The bark is hard, smooth, wax coated or wrapped in fabric and color can vary from yellow to dark orange. Its interior has a firm texture and smooth uniform color can range from pale yellow to deep orange. This shade is achieved during the process, by adding a natural dye, in this case called "achiote".

We can find cheddar with different points of maturation, as the healing time. Thus, the cheddar would taste smoother and stronger and have a creamier texture and soft or drier. When we buy we have to look at the package labeling, which must bear the degree of maturation. The more mature you are, the stronger will.

This is a cheese that melts well so consumed very often in sandwiches and burgers, nachos with cheese and pizza. Although likely to cost us a while to find the real cheddar (the cube shaped piece of hard crust and waxed or wrapped in cloth), usually find it and slicing.

The cheddar cheese is rich in proteins of high biological value and especially vitamin B12, phosphorus and calcium.

Chile

Chili is the fruit of several species of the genus Capsicum pepper is called in many places in South America and in Europe we also call pepper, associating with pepper for his itching.


From remote antiquity has been part of the human diet, but in all the vegetables that came from America, Europe were the most quick to use in the kitchen. Today it is widely used in the cuisines of Spain and the rest of Europe, especially as an ingredient in the preparation of sausages. Here we chilli to refer to the spicier varieties and pepper to call chile varieties that produce no burning.

There are many species of chili peppers, some of them are cayenne, jalapeno, pimento, scotch bonnet, the Locoto South American and Mexican apple. And there are many different names depending on location, culinary use, degrees of spicy, etc..

Uses of Chili
The peppers can be eaten fresh, canned, powdered, fried and grilled. In Europe the bell pepper, after drying and grinding, called paprika and can be either sweet or spicy. In the U.S. and elsewhere use the term Hispanic paprika.

The chili is used as a condiment. In making sausages and other dishes, and give them their flavor, color chilies preparations. See for example, sausages, small sausages, spicy sausage, etc..

Properties
The spicy chilli varieties contain large amounts of a substance called capsaicin, which is responsible for the sensation of heat and sometimes even pain, when we eat. And the capasaicina, when in contact with taste receptors on the tongue sends messages to the brain and the brain tells the body to elevate your heart rate, increased sweating and release endorphins.

Red chili peppers contain vitamin C, carotene, vitamin B, potassium, iron and magnesium.

Custard

The cherimoya cherimoya fruit tree, of the family of Annonaceae and a native of South America, specifically in the Andean valleys of Peru.


His skin is thin and delicate with a color that ranges from light green to dark green, being more or less smooth and may have small bumps. The flesh is soft, creamy, juicy and very sweet: it's like a mixture of flavors reminiscent of something to pineapple, mango, banana or strawberry. If dark interior contains many small seeds (more or less depending on the variety) of brown to black.

There are numerous varieties of cherimoya in Spain the most consumed are: Fino de Jete, Campas, Pacica and boniata. Custard apples are also grown from hybrids, these kinds of cherimoya are: Impresa, the mammillata, Tuberculata and umbonata.

It's a very delicate fruit, so the production is dedicated to the domestic market, transport is not easy. The time of year is consumed in winter.

When buy custard apples, you have to look with no blemishes on your skin and is best to choose the copies a little green for an end to ripen at home at room temperature.

Uses and benefits of cherimoya
It is an exquisite fruit for its pleasant sweet taste and is usually eaten as fresh fruit, a spoon, avoiding the seeds. Needless to accompany it with any kind of sweetener, sugar, honey, etc ... is sweet enough.

For some time this part has been getting popular include cherimoya in the kitchen, so we already find many recipes that include it in their preparation.

Is a fruit with a high content of sugars and proteins, is also rich in B vitamins and minerals such as phosphorus, potassium, iron and calcium. It is beneficial to many body functions, improves intestinal transit, care aid bones and muscle activity.

Rice Pilaf

Today cook rice pilaf, it is a different way of preparing rice is ideal to accompany meat dishes, vegetables or fish.

Recipe
pilaf
QUANTITY PRODUCED: 4 Servings
Rice is a cereal that, thanks to its neutral taste, we can combine with almost any ingredient, meat, fish, vegetables, etc.. Rice has many applications, features a high carbohydrate content, making this recipe a dish very energetic

INGREDIENTS
300 grams of rice throughout
100 grams of butter
1 medium onion
3 tablespoons tomato paste
1/2 teaspoon chopped tarragon
1/2 teaspoon thyme
 salt
STEPS
1.
First, we will put the butter in a pan and when the onions have softened that we will be adding very finely chopped, cook over low heat and once we poached incorporate the rice. Cook for a few minutes, stirring continuously until the rice has taken us some color.
Two.
Next, we'll add the chopped tomato, thyme and tarragon and let cook all together for a while so that the rice we take the flavors.
Three.
Then add the water, salt and cook rectify covered over low heat for about 10 minutes. Will remove and return to uncovered for another 10 minutes - if we see that we cook too quickly descend fire intensity - depending on the rice that we used.
April.
Finally, we will remove from heat and let stand for about 15 minutes, then serve you well and will remove
TIPS
Instead of adding water, we can add chicken stock, we will be much more tasty.

KITCHEN: Traditional DISH TYPE :: Rice SKILL LEVEL: Easy
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Avocado

Avocado is the edible fruit of the tree that bears the same name. Also known as avocado, avocado or groceries, depending on location. He is originally from Mexico and there are over 500 varieties of avocado depending on the growing area and season.

Some of them are:

Bacon (coming from California)

Strong (originally from Mexico and Central America)

Hass (also California)

Black Cross or Prada and many more.

The skin color of avocados can vary from dark green, dark purple, almost black. What we have to keep in mind when buying an avocado is found to be mature.

Nutritional properties

They are very nutritious and healthy for the body.

This is a very energetic and pleasant fruit eating by its buttery texture. Contains high quality protein and vegetable oils. Vegetable fat is very beneficial for the body, helping to improve cholesterol levels. Are also rich in vitamins especially vitamin E, one of the major antioxidant. Avocados contain minerals such as zinc and potassium (even more than bananas), fiber, oleic acid and omega-3 fatty acid. Their oils are also used as beauty product for skin care and hair.

Every time we use more avocado in European cuisine, because it basically is in Latin America where it has been given more prominence.

It is delicious as an ingredient in salads, as a garnish or as a condiment to prepare certain recipes (guacamole, enfijoladas, etc..)

Onion soup with mint

Today cook one onion soup with mint, a starter very healthy and nutritious, easy to prepare and inexpensive.

Recipe
onion soup
QUANTITY PRODUCED: 4 Servings PREPARATION TIME: 45 mins
The onion is a vegetable that contains few calories, is mainly composed of water and also provides us with vitamins, minerals and fiber. Minerals that can find out the iron, calcium, phosphorus and magnesium among others. It also gives us vitamins BC and E

INGREDIENTS
1.5 liters of chicken stock
3 onions
2 sprigs of mint
1 tablespoon chopped mint
50 grams of butter
50g grated cheese
4 tablespoons of cream
50 grams of noodles
 salt
 ground black pepper
STEPS
1.
Onion rings First, we will put the butter in a pan and once the onions have softened rehogaremos we'll peeled and cut into thin slices.
Two.
Then, once we have good poached onions, incorporate the cream, grated cheese and sprigs of mint. Will remove well and pour over the chicken. Cook all together for about 25 minutes, after this time add the noodles, rectify salt and pepper and let cook for approximately five minutes.
Three.
Finally, we will remove from heat and serve in bowls, decorating them with chopped mint.
KITCHEN: Spanish PLATE TYPE :: Soup SKILL LEVEL: Moderate
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Apricot

The apricot is the edible fruit of the tree called apricot. It originated in Asia and was the Romans who introduced it to Europe, through Armenia, for here comes the technical name in Latin, Prunus Armeniaca.


In Spain is grown mainly in Mediterranean areas, because it is a tree that prefers temperate climates.

Features
The apricot is a fruit of very nice and sweet flavor, similar in form to the peach, pulling the skin is yellowish to orange and sometimes red strips.

There are many varieties of apricots, over 2000 species, some of the most popular names are: Canino, Ginesta, Bulida, Nancy, Galta Roja, Mitger and Paviot.

The important thing to acquire is when they are ripe, green has no taste. Although they are not overripe as soon shrivel. It is better to keep them in the fridge, but no more than four days. The more pink, more sweet.

Apricot season runs from late spring to late summer.

Apricot Uses
Its use in the kitchen is very extensive, is widely used for making jam, smoothies and cakes. It is also a fruit, which by its delicate and sweet flavor blends well with other fruits (eg, peaches, dates, prunes, etc..). In fact, much of the apricot crop is going to industry to make yogurts and juices.

Apricot Benefits
Apricots are rich in fiber, vitamins (especially A and C), beta carotene and minerals such as potassium, magnesium and calcium. They, like most fruits, highly recommended and very healthy, to improve intestinal transit, relieve stress, boost immunity, strengthen the nervous system and as a scavenger and detoxifier.