Think Salmon like you’ve never had it before. Perfectly moist, seasoned with the unexpected addition of smoked salmon. Leeks create the perfect crust. Enjoy this warm or cold the next day. Both equally delicious.

Desde que Sole propuso la quinoa en el blog de HEMC, estoy dándole vueltas a que receta preparar con quinoa....una receta que sorprenda tanto a vosotros como a mi. Como ya conté en el post anterior sobre la quinoa, no me gustó desde la primera vez que la probé...pero cada vez la voy descubriendo más y mejor, y con las aportaciones del HEMC 31 descubro más y más recetas interesantes. En una página web encontré un montón de recetas, y cuando llegué a los ñoquis me paré...Este fin de semana me puse a ello. Alguna vez había preparado harina de quinoa pero siempre tenía un gusto que no me acababa de gustar, y en esta ocasión lavé la quinoa antes para quitarle la saponina que la recubre. Entonces la dejé secar y luego la trituré. De esta forma no tenía para nada sabor amargo y quedaron unos ñoquis suaves y ricos. Yo seguí la receta fielmente, pero quedaba una masa difícil de trabajar, así que le añadi un poco de harina de garbanzos y gluten para que tuviera más elasticidad. Pero si sois intolerantes al gluten, usar harina de garbanzos o harina apta. La receta es de índice glucémico bajo. Ingredientes 170 gramos de harina de quinoa (lavamos la quinoa, la escurrimos secamos y trituramos) 1/2 taza de espinaca cocida y picada 1 taza de queso fresco rallado 1 cucharada de aceite 1 taza y media de agua con sal marina 2 cucharadas de harina de garbanzos (para espesar la masa) 2 cucharadas de gluten (opcional)Nota : Si sois intolerantes al gluten, usar una harina que haga que la masa no sea tan pegajosa. La receta original no lleva harina, así que si le poneís menos agua,quizás no necesite ningún añadido de harina. Elaboración Hervimos el agua con la sal. Agregamos la harina de quinoa, removiendo continuamente. Dejamos cocer hasta que esté bien espesa. Retiramos del fuego y añadimos las espinacas, mezclamos bien. Estiramos la masa y hacemos bolitas pequeñas. Colocamos la bola en el dedo pulgar y con ayuda de un tenedor hacemos unas ranuras, para que la salsa se adhiera mejor. Colocamos los ñoquis en una fuente de horno aceitada. Cubrimos con la salsa que vayamos a utilizar ( en mi caso fue una bolognesa) y espolvoreamos con queso (el que más os guste, yo le puse peccorino romano o parmesano). Yo preparé una salsa bolognesa (carne picada, cebolla, tomate, pimiento, ajo, vino, perejil...), pero es posible combinarlo con cualquier salsa, eso lo dejo a vuestra elección, un pesto, una carbonara....

It’s been a busy week… Lots of guests and loads of fun I enjoy cooking but I would not say that I was a brilliant cook… what I try and do is use the freshest ingredients in the most simple way. It works for me and it means that I can cater for many and … Continued

Cooking has never looked so easy!

My days seem to be getting longer. The little one has begun teething again, something which has made me seriously question the nece...

Ree Drummond's glazed ham recipe is an Easter brunch tradition. It's coated in glaze made from Dr Pepper, mustard, and brown sugar for a glossy finish.

Learn how to cook mushrooms perfectly with our tips. Packed with flavor, sautéed mushrooms are brown on the outside, moist and tender on the inside.

Molecular gastronomy studies the physical and chemical processes that occur while cooking. It basically tries to investigate and explain the chemical reasons be

I had a strange realization the other day. As someone who shares dessert recipes almost exclusively, I was pondering the origin of my adoration for sweets and I came to the strange awareness that I could not remember many desserts from my childhood. I can remember my mom making her favorite bbq chicken, complete with...Read More »

the cookfest saturday inspired me to post some more (appetizing) food shots. later i can post stuff to make you lose your appetite again :) so... this was a most amazing ceviche. we stopped in lima for an extended layover - just extended enough to leave the airport to take a walk around, buy some music, and sit down for a good meal. this ceviche hails from canta rana in barranco, and was absolutely amazing. best accompanied by a suspiro limeño for dessert!

It’s the height of summer and is it ok to say that I’m already looking forward to the first sign of fall? It’s my favorite season of the year, and I look forward to the shift of seasons earlier than […]

Get the recipe for delicious and savory gluten-free peas basil crêpes with hummus, lentils, roasted cauliflower, olives and spinach on top.

Er wil nog wel eens wat mislukken in de tuin. Maar wat volgens mij altijd goed gaat zijn radijsjes. Lekker snel en niet veeleisend. Enige probleem is dat we het na een paar radijsjes wel zat zijn hier. Dus wat te doen met mijn veelbelovende oogst! Op de blog van Mykitchenaffair zag ik dit eenvoudige …

One of my favorite ways to prepare delicata squash is by slicing it in half lengthwise, scooping out the seeds and roasting it until tender. It becomes the perfect vehicle for stuffing with any of your favorite veggies, grains, beans or meat. I kept things simple here with Christmas in mind because this recipe is […]

This simple grilled asparagus recipe gets a little snazzy thanks to Parmesan, pine nuts and a drizzle of balsamic reduction.

It's easy to make a quick substitution with something you probably have in the kitchen.

Sometime last week the weather turned a new page and I think Jerusalem has transitioned to spring with summer strolling closely behind. The sun is bright and warm, with a breeze that hits your face for cool relief. It’s perfect. But then I realize how short the chilly, winter days were and I kind of

Here are the essential elements to my favorite kale salad: Tuscan kale, stems removed, leaves finely chopped. No need to massage. Grated Parmigiano Reggiano Shallot Vinaigrette. See notes below if you'd like to make a small batch. Optional: olive oil toasted bread crumbs If you plan on using the food processor, as outlined above in the photos, this should be your order: bread crumbs, cheese, shallots, wiping with a tea towel between each use. Once the shallots are puréed and macerating in the vinegar, it's safe to give the processor a rinse and tuck it away. You absolutely do not need to use a food processor to make this salad. I've had two occasions this week that called for making an enormous salad, and so I found the food processor to be so handy. Entertaining or not, however, it's so nice having a large batch of vinaigrette on hand. It will keep for weeks in your fridge.

Can always count on a big bowl of goodness to get me feeling invigorated for a productive day! today i had a bowl of arugula tossed in olive oil and lemon juice, soft boiled organic pasture raised eggs, avocado, cucumber, beet hummus, radish, and microgreens. tackling lots of tasks today and making it all enjoyable. hope your monday is good to you!

Debbie Major’s ultimate British seaside treat is bought to the table with her brilliant fish and chips recipe served with mushy peas and tartare sauce.

If you love kale chips and want to spice them up, try Masala Kale Chips! Find the recipe for this healthy snack on Shutterbean.com!

Cómo preparar una rica terrina de ternera con nueces y pasas como lo haría Paul Bocuse, receta para un día de celebración.