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.

Sirloin skewer with vegetables

Today prepare sirloin kebabs with vegetables, is a unique and fun way to take flesh.

Recipe
Shish Kabobs
QUANTITY PRODUCED: 4 Servings
PREPARATION TIME: 20-25 mins COOKING TIME: 10-15 mins TOTAL TIME: 30 mins
The pork tenderloin is a meat that gives us a great source of protein of high biological value and its fat content is low. The vegetables that we used for these skewers, plus give a color to the dish we are going to provide vitamins and minerals.

INGREDIENTS
600 grams of pork tenderloin
1 red pepper
1 green pepper
2 spring onions
 Extra virgin olive oil
 rosemary
 salt
 ground black pepper
STEPS
1.
spanish raw meat skewers, marinated pork meat skewers for cooking in. First, clean it well and sirloin tacos will cut about 4 inches and put it to marinate in a bowl with a splash of olive oil, salt, black pepper and a teaspoon of rosemary.
Two.
September pepper Cooking Next, we will wash the peppers, peel them and cut chives all in squares of the same size as the sirloin.
Three.
Depositphotos_2073544_s Then mount the skewers alternating vegetables and meat.
April.
Grilling Skewers Finally, the cook in a pan or grill is hot for 10 to 15 minutes, turning them continually so that we do consistently - The cooking time will depend on the desired point we like meat -.
TIPS
This dish will be fine if we present it with some roasted potatoes.

CUISINE: Mediterranean DISH TYPE :: Second course SKILL LEVEL: Easy

Conger

The eel is a fish Congridae Anguilliformes family. It has a scaleless skin and gill opening slit-shaped, which leads to the stomach. You have no ventral fins but pecs. You can weighs over 66Kg. The males are smaller than females and measured five feet. He lives near the coast when they are young and move into deeper water when they become adults.


Conger Benefits
Its protein content is not very high but their proteins have a high biological value. It has different vitamins and minerals, among them the presence of some of the group B. Vitamin stands out most in this fish is A, which helps us to maintain and regenerate our tissues.

It is a semi-fat fish
In the presence of minerals include phosphorus and magnesium, but not in a larger amount than any other fish.

The eel has abundant thorns, so is not the most suitable to offer children.

We can find in the market in different forms: dry, fresh or frozen and can be prepared in many ways whether stewed, fried or simply grilled. Note that in Soria and Calatayud is popular as a broth eat.

Curiosities
It is not considered aggressive but can be very dangerous if disturbed as it has a great strength in the teeth.

Artichoke

The artichoke is a plant, the artichoke (Cynara cardunculus), grown for food. It is related to the thistle rosette although its leaves is less divided and has no espinas.Es a very popular in the Mediterranean diet and in the Iberian Peninsula have Denomination of Origin, Tudela artichokes, the Blanca de Navarra and Benicarlo artichoke.


Uses of the artichoke
Its use in the kitchen is usually to prepare main dishes although widely used as a garnish or as an accompaniment to other vegetables in vegetable stews.

To cook the artichokes first have to remove the outer leaves and cut the stem if it is too long. If you are going to cook, it is advisable to split them in half and put them in boiling water immediately but quickly oxidize (unless Let Us Spray the leaves with a squeeze of lemon). And of course, boiling in the smallest possible amount of water to prevent loss of vitamins.

Also can be cooked directly on the oven, sautéed with ham, breaded, with or without sauce (vinegar, bechamel, etc.).

The best time to eat fresh artichokes is winter, but throughout the year we can find canned.

Benefits of Artichoke
Finally note that artichokes have beneficial health properties. They are very healthy, help fight cholesterol and are very diuretic. They are also recommended for those suffering from diabetes and other ailments of the liver.

Provide minerals (potassium for proper cell function, calcium for bones and teeth and magnesium for nerve and muscle function) and vitamins B1, B2 and C.

Seafood Paella

Today we will prepare a seafood paella is a popular dish and as with all recipes each one gives his personal touch.

Recipe
paella emplatada II
QUANTITY PRODUCED: 4 Servings
The main ingredient is rice paella, we will provide a great source of carbohydrates. The seafood with which we accompanied this paella will give us plenty of protein and vitamins and minerals.

INGREDIENTS
400 grams of rice
300 grams of squid
8 large prawns
8 crayfish
400 grams of mussels
100 ml extra virgin olive oil
1 red pepper
1 green pepper
2 ripe tomatoes
1 clove of garlic
1 small onion
1 small can of peas
 saffron strands
 salt
STEPS
1.
IMG_3341 First, rasparemos and will clean the mussels, well cleaned once place them in a saucepan with water and place them into the fire until we open. Once opened, colaremos and reserve the broth and discard the empty shells of the mussels. Reserve the remaining mussels.
Two.
Then, we will fire the pan with the oil and once hot it fry the prawns and crayfish, once we have them lists the withdraw of the pan and reserve.
Three.
paella sofrito II Then, in the same oil will fry the garlic, onion and green pepper, all finely chopped, poached once it will add the peeled and chopped tomatoes, cook a few minutes and incorporate thoroughly cleaned squid, sliced . Once we have a little squid cooked add the rice, give a few laps around the sofrito and incorporate mussels broth and hot water to complete twice the liquid volume of rice. Sazonaremos and incorporate saffron stirring well for us the color is uniform.
April.
IMG_3350 Will incorporate the prawns, crayfish and mussels we had reserved and pour over peas and bell pepper cut into strips.
May.
finished paella Finally, let it cook with low heat until rice is tender. Once it is cooked, it will cover with a kitchen towel and let stand for about five minutes. Serve immediately.
TIPS
Fish broth can be used instead of water, the result of course be much more palatable.

KITCHEN: Spanish DISH TYPE :: Rice SKILL LEVEL: Prepared
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Raspberry

The raspberry (Rubus idaeus) bush is the fruit of the same name. It belongs to the family Rosaceae, and temperate climates need today is cultivated in all countries of Europe. In Spain, the most fruitful are Huelva, Asturias, Maresme and Caceres.


Features
There are three varieties of raspberries, black color, the red and yellow. The red are the most popular and easy to find on the market. While in Asia there are many more types of raspberries (many of them still uncatalogued) even have been making crosses between different varieties, resulting in even more varieties and especially creating the possibility of having two crops a year.

And it is a very delicate fruit that only bears fruit from late summer to early fall. The raspberry (which is very similar to blackberry) is a very aromatic fruit, rounded, velvety skin and bittersweet though they are not wild have a somewhat larger size but with less flavor and aroma. Depositphotos_27916429_m

It is eaten fresh, like strawberries, alone or accompanied with cream or yoghurt. They are also used to make cakes, ice creams, sorbets, jams, compotes, juices, jams and drinks (even are often used to enhance the flavor of certain pharmaceutical preparations).

When you have to choose them buy raspberries and ripe (at home not mature), smooth and shiny. Keep in mind this is a very perishable fruit, as bush is started, a few hours and begins to lose flavor and taste.

You have to eat them right away, if we have at home, you have to store them in the fridge but well extended, not crowded, it would rot in a maximum of two days. And above all, do not have to wash, they absorb a lot of water and lose both texture and taste, only water will quickly and just as delicate eating.

raspberry Raspberries are rich in vitamins, minerals (potassium, calcium, magnesium), citric acid, folate and ellagic acid. Today it is studying the benefit and the effect of this ellagic acid and anthocyanin in the prevention of certain canc

Caper

Capers are flower buds that have not opened the caper bush, Capparis spinosa, typical vegetation of dry Mediterranean (especially Baleares, Girona and Andalusia).


Specifically we call buds capers and caper berries, the latter being immature fruits of larger size (like olives).

Capers are green, small, fleshy and with a slightly bitter taste peculiar. The smaller, more tender and tasty they are.

Uses Caper
Its use is widespread in kitchens Italian, Spanish and Greek. It normally consume salt pickled in wine or vinegar and used as a condiment in many recipes. With them are prepared sauces, for example the famous "puttanesca" which combines capers and anchovies and the famous "tapenade" French (mixture of capers, olives, anchovies, garlic and olive oil).

Go very well with fish and is a condiment used in pizzas, salads, smoked salmon and pasta dishes.

Benefits capers
As for their nutritional value include its low in fat and calories. Are beneficial as a diuretic, tonic, expectorant and vasoconstrictor. You can use the decoction of capers to fight mouth sores.

Asparagus with Salmon and avocado vinaigrette

Today we will prepare some asparagus with salmon, it is a very simple recipe, quick and easy to prepare.

Recipe
Pickled salmon
QUANTITY PRODUCED: 4 Servings PREPARATION TIME: 25 mins
Salmon, like the rest of us blue fish will provide protein, minerals, vitamins and omega-3 fat. This fat is very beneficial for our health. The studs on the other hand, are rich in water and have a high fiber content. Its protein content is low but is one of the vegetables with higher levels of this nutrient.

INGREDIENTS
2 bunches of wild asparagus
300 grams of finely chopped smoked salmon
2 avocados
1/2 only lime juice
1 fresh chives
 Tabasco
 Extra virgin olive oil
 desalted
 pepper
STEPS
1.
Young woman boiling something in pot First, boil the asparagus in plenty of hot water and a little salt for a couple of minutes.
Two.
asparagus in frying pan Next, in a pan put a drizzle of olive oil and a pinch of salt and cook the asparagus for a few minutes.
Three.
avocado and limes on wooden background Then peel them and we will remove the bones to avocado, cut it into small pieces and place them in a bowl, incorporate the lime juice, finely chopped spring onion, a few drops of tabasco and a little oil. Chafaremos well with a fork.
April.
Finally, when serving, roll up the asparagus with smoked salmon slices and accompany with avocado vinaigrette.