Fish
Asian-style cod fritters - Wonton with honey
A wafer of wonton egg I had in the fridge and was turning to different fillings. As we were during Lent and always cook fritters at this time, I decided to test this
Pasta with my secret sauce (from vegetables and tuna)
One of my classmates from school, Fátima Utrera, used to invite us to eat at home, particularly Fridays to prepare for the weekend... Many times, we ate pasta with a sauce
Curry de marisco Kerala
In the South of the India, Thailand and China is customary to use one of my favourite spices: the turmeric or Indian turmeric. It is a perennial plant which grows mostly in India
Pad-Thai de gambas
The Pad Thai or Pad-tai, joined the Thai diet in the thirties of the last century. It is a dish with a Chinese influence: made with rice, instead of the usual fide noodles
Crayfish lasagne
I decided to introduce me to his second contest, but not with the usual creams and soups of Christmas, so I came to this recipe with seafood cream got base. I assure you that
Tuna pie (Quiche au ton)
Now get to work with the "Quiche au ton", a simple and delicious recipe of salt, my version that I ate at Gerard Mulot. I hope you like it!.! By the way, if you like the French recipes
Wok noodles with shrimp and chicken with fried shallots
The cuisine of Viet Nam is one of the great unknown in Spain, I link another of my Vietnamese recipes... The variety of dishes and ingredients makes it to the
Gambas Karahi
Returning to the recipe, the karahi that gives name to this recipe is a pan deep, like a wok that is used in India and Pakistan. It is usually of cast iron.
Dry rice paella with cuttlefish, prawns and vegetables
This paella I used three new things, on the one hand I changed rice type pump to the Senia. Both are of the appellation of origin Valencia rice,
Monkfish en papillote
The foil is a culinary technique originating in France. Basically consists of wrapping paper (I prefer vegetable even though many people use aluminum foil.