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Strawberry and Avocado Salad

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An easy, fresh salad with a twist, the strawberry and avocado salad is perfect. It combines the sweetness of the fruit with the creaminess of the avocado in a light dish that is quick to prepare.

Ingredients

(Serves 2–3)

  • 200–250 g strawberries, washed and sliced
  • 1 large avocado, diced
  • A handful of leafy greens (rocket, spinach, or mixed lettuce)
  • 30–50 g cheese (feta, goat cheese, mozzarella), optional
  • A handful of nuts, almonds, or seeds (optional)

For the Dressing:

  1. 2 tablespoons olive oil
  2. 1 tablespoon balsamic vinegar or lemon juice
  3. 1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
  4. Salt and pepper to taste

Method

  1. Wash and slice the strawberries.
  2. Peel and dice the avocado into medium cubes.
  3. In a large bowl, place the leafy greens, then add the strawberries and avocado.
  4. Add the cheese and nuts if you are using them.
  5. In a separate bowl, mix the olive oil, vinegar (or lemon), honey, salt, and pepper.
  6. Drizzle the dressing just before serving and mix gently to avoid mashing the avocado.

Apple and Cinnamon Compote

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Traditionally, compote has been a practical way to make use of ripe fruit and preserve it for longer periods. Today it remains a popular choice in many kitchens due to its simplicity, homemade taste, and nutritional value.

Ingredients

(2–3 servings)

  • 3 apples (preferably Golden, Fuji, or Gala)
  • ½ cup of water (approximately 120 ml)
  • ½ teaspoon of ground cinnamon
  • 1 teaspoon of lemon juice (optional)
  • 1–2 teaspoons of honey or agave syrup (optional)

Instructions

  1. Peel the apples, remove the cores, and cut them into small pieces.
  2. Place the apples in a saucepan with water and lemon juice.
  3. Cook over medium-low heat for 10–15 minutes, until they are very soft.
  4. Stir in the cinnamon and mix well.
  5. For a smooth texture: purée with a blender. For a rustic texture: mash with a fork.
  6. (optional): Add honey or agave syrup if you prefer a slightly sweeter taste.

Tips
It can be stored in the fridge for 3–4 days in a sealed container.
Served cold or warm.
You can add vanilla, ginger, or orange zest for an extra layer of aroma.

Serving Ideas
With natural yoghurt
Over oatmeal or porridge
As a filling for toast or crepes
As a side dish with pork or chicken

Homemade Strawberry Cake

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Soft, fluffy, and with the fresh, slightly tangy taste of strawberries, it is the perfect dessert to make the most of this fruit when it’s at its best.
Not only is it easy to prepare, but it also combines simplicity and flavour in every bite, making it an ideal choice for a special afternoon tea or to delight the family on any occasion.

Ingredients

  • 200 g of strawberries
  • 3 eggs
  • 150 g of sugar
  • 100 ml of mild oil (sunflower or light olive)
  • 125 ml of natural yoghurt (or 1 yoghurt)
  • 200 g of plain flour
  • 1 packet of baking powder (16 g)
  • Zest of 1 lemon or a few drops of vanilla (optional)
  • A pinch of salt

Instructions

  1. Preheat the oven to 180°C (top and bottom). Grease the mould and dust with flour.
  2. Wash and dry the strawberries. Cut them into small pieces and set aside.
    Tip: Toss them with a teaspoon of flour to prevent them from sinking to the bottom.
  3. In a bowl, whisk the eggs with the sugar until the mixture is lighter and frothy.
  4. Add the oil and yoghurt. Mix well. Incorporate the lemon zest or vanilla if using.
  5. Gradually add the sifted flour with the baking powder and salt, mixing gently.
  6. Fold in the strawberries with gentle movements.
  7. Pour the batter into the mould and bake for 40–45 minutes (insert a skewer: it should come out clean).
  8. Allow to cool for 10 minutes, then unmould and cool completely on a wire rack.

Canarian Baked Sardines

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Canarian Recipes: Sardinas al Horno

Canarian baked sardines are a simple, nutritious Canary Islands specialty featuring fresh sardines, typically seasoned with coarse sea salt, olive oil, garlic, lemon, and sometimes parsley or potatoes.

For 4 people

  • 1 kg fresh, cleaned sardines
  • 3–4 cloves of garlic
  • 1 bunch of parsley
  • 2 lemons
  • Extra virgin olive oil
  • Coarse or fine salt
  • Pepper (optional)
  • A splash of white wine (optional)

Instructions

  1. Preheat the oven to 200 °C (fan and conventional).
  2. Arrange the sardines in a baking dish, laying them out flat. Sprinkle lightly with salt.
  3. Finely chop the garlic and parsley and sprinkle them over the sardines.
  4. Drizzle a generous amount of olive oil and, if desired, add a splash of white wine.
  5. Slice one lemon and place the slices on top of the sardines. With the other lemon, squeeze some juice over them.
  6. Bake for about 10–15 minutes, depending on the size of the sardines, until they are cooked through and slightly golden.
  7. Serve immediately, with additional lemon on the side to taste.

Ideal Accompaniments
Crispy bread for soaking up the juice
A simple salad of tomatoes and onions
Wrinkled potatoes

 

 

Easy Canarian Meatballs

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Canarian Recipes: Albóndigas Canarias Fáciles

The ultimate recipe for making the best homemade meatballs, a traditional dish with soft and appetizing meatballs with a rich homemade tomato sauce.

Ingredients

  • 1.5 kg of ground beef
  • 1 egg
  • 2 tbsp breadcrumbs
  • 1 large onion
  • 2 cloves of garlic
  • 4 ripe tomatoes (or can)
  • Splash of brandy, optional
  • Sweet paprika
  • Flour to coat
  • Olive oil
  • Salt and black pepper

Instructions

  1. Mix the meat in a bowl with the whole egg, salt to taste, ground black pepper and breadcrumbs.
  2. Set aside for half an hour before shaping them.
  3. Roll them in flour, seasoned if you wish and sear them in oil.
  4. They should remain pink on the inside.
  5. In the same oil add the julienned onion, tomatoes, chopped and the garlic in pieces.
  6. Over medium heat continue frying until the sauce thickens a little.
  7. Blend or thicken a little if needed.
  8. Mix the sauce well with the meatballs and add the splash of brandy and sweet paprika
  9. Cook for about five minutes on low heat.

 

 

Wine-Infused Torrijas

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Canarian Recipes: Torrijas al Vino

  

Torrijas are a humble dessert like French Toast that originated from thrift cooking: stale bread, a splash of wine or milk, sugar, and egg. With just a few ingredients, something magical is created: crisp and golden on the outside, yet juicy and flavourful on the inside.

Ingredients

  • 1 loaf of stale bread 
  • 500 ml of smooth red wine or sweet wine
  • 100 g of sugar (adjust to taste)
  • 1 cinnamon stick
  • Peel of 1 orange or lemon (optional, but recommended)
  • 2 eggs
  • Oil for frying
  • Sugar and cinnamon powder for sprinkling

Method

  1. Aromatise the Wine
    Combine the wine with sugar, the cinnamon stick, and the citrus peel in a saucepan.
    Bring to a gentle boil for about 5 minutes.
    Turn off the heat and allow to cool slightly.
  2. Slice the Bread
    Cut the bread into slices approximately 2–3 cm thick and place them in a large dish.
  3. Soak the Torrijas
    Gradually pour the cooled wine over the bread to soak it well without it falling apart.
    Leave to rest for a few minutes until thoroughly soaked.
  4. Dip in Egg
    Beat the eggs and carefully dip each soaked slice in the egg.
  5. Fry
    Heat plenty of oil in a frying pan and fry the torrijas until golden brown on both sides.
    Remove and drain on kitchen paper.
  6. Coat in Sugar and Cinnamon
    Mix sugar with a little cinnamon powder and coat the warm torrijas.

Tips
For a sweeter touch, drizzle a little honey on top.
These are even better the next day, as the flavours settle.
If the wine is too strong, you can mix it with an equal part of water.

Easy Arancini Balls

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Classic Italian Arancini Rice Balls in bite size form! Make risotto in the oven to make these with ease, or use leftover risotto. Shallow fried or baked!

Ingredients

Baked Risotto – Rice Mixture

  • 2 tbsp butter
  • 2 garlic cloves , minced
  • 1 small onion , finely diced
  • 1 1/2 cups risotto rice (arborio)
  • 1/2 cup white wine (or stock or water)
  • 3 1/2 cups chicken broth/stock
  • 1 cup milk

Cheese Mixture

  • 1 egg
  • 1 cup grated cheddar cheese
  • 3/4 cup grated mozzarella cheese
  • 2 1/2 tbsp finely chopped fresh parsley or 1 1/2 tbsp dried
  • 1/2 tsp salt
  • Pepper

Coating

  • 1/2 cup plain flour
  • 1/2 tsp salt
  • Black pepper
  • 2 eggs
  • 2 cups panko breadcrumbs
  • Cooking oil 

Instructions

  1. Preheat oven to 180C/350F.
  2. Melt butter in a skillet over medium heat.
  3. Add garlic and onion and cook for 5 minutes until soft.
  4. Add rice and stir until grains turn translucent.
  5. Add wine and turn up the heat to medium high.
  6. Cook until liquid is mostly absorbed/evaporated.
  7. Add chicken broth and milk.
  8. Stir, bring to simmer, cover, then transfer to oven.
  9. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
  10. Remove from oven and allow to cool.
  11. Add rice mixture ingredients and mix to combine.
  12. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating

  1. Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
  2. Measure out a scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball.
  3. Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat.
  4. Repeat with remaining mixture.

Cooking

  1. In a medium saucepan, pour in 1″/2.5cm depth of oil and heat over medium high heat.
  2. Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
  3. Carefully transfer a few balls into the hot oil, using a spoon.
  4. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
  5. Repeat with remaining balls.

Panko Substitute

  • Crackers.
  • Crushed Pretzels.
  • White Bread (Crust Removed)
  • Crushed Potato Chips.
  • Crushed Tortilla Chips.
  • Dry Stuffing Mix.
  • Corn Flakes.

In a food processor, process the crumbs until you get a texture you like, which could range from fine to large.

Carnival Puff Pastry Masks

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Canarian Recipes: Máscaras de hojaldre de carnaval

With a simple sheet of puff pastry and a little creativity, these little masks become the stars of the show: decorative, easy to prepare, and above all, irresistible.

Sweet Puff Pastry Mask (Classic)

Ingredients

  • 1 sheet of puff pastry
  • 1 egg (for brushing)
  • Sugar or powdered sugar
  • Melted chocolate or jam (optional)
  • Fruit or sprinkles for decoration (optional)
  1. Preheat the oven to 180°C (350°F).
  2. Draw a mask shape on cardboard and use it as a template.
  3. Cut the puff pastry into mask shapes (also cut out the eye holes).
  4. Place them on a baking sheet lined with parchment paper.
  5. Brush with beaten egg.
  6. Sprinkle with a little sugar.
  7. Bake for 12–15 minutes until golden brown.
  8. Let cool and decorate with chocolate, icing lines, or powdered sugar. 

Savory Puff Pastry Mask (Cheese and Ham)

Ingredients

  • 1 sheet of puff pastry
  • Sliced ​​or grated cheese
  • Cooked or Serrano ham
  • 1 egg
  • Sesame seeds or oregano (optional)

Instructions

  1. Cut two mask shapes from each piece.
  2. On one, place cheese and chopped ham.
  3. Cover with the other sheet of puff pastry and seal the edges with a fork.
  4. Brush with beaten egg.
  5. Sprinkle with seeds or oregano.
  6. Bake at 180°C (350°F) for about 15–18 minutes until golden brown and puffed up. 

Chocolate or Cream-Filled Mask

Ingredients

  • 1 sheet of puff pastry
  • chocolate cream
  • pastry cream (or dulce de leche)
  • 1 egg
  • powdered sugar.

Instructions

  1. Cut two mask shapes for each unit.
  2. Place a thin layer of filling in the center (without reaching the edges).
  3. Cover with the other sheet and seal well.
  4. Carefully cut out the eye holes.
  5. Brush with egg wash.
  6. Bake at 180°C (350°F) for about 15 minutes.
  7. Let cool and sprinkle with powdered sugar.

Classic Torrijas

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Canarian Recipes: Torrijas De Carnaval

  

This humble, yet delicious dessert, known for its bread (in most cases using stale bread from several days ago) soaked in milk or wine and subsequently fried with a prior coating of egg , is a clear example of how a dish can transcend borders and times.

Already documented in ancient Rome, where they were known as ” aliter dulcia ” (sweet dish), torrijas appear described in a Roman recipe book by Marcus Gavius ​​Apicius , born in 25 BC, from the 1st century.

This dish, which was based on a slice of bread soaked in milk and then fried (egg was not yet used in its preparation), was sweetened with honey . Over the centuries, the recipe adapted and evolved , finding a special place in Spanish cuisine, where ingredients such as cinnamon and sugar were incorporated , elements that are now characteristic of Spanish torrijas.

Ingredients:

  • Day-old bread 
  • 500 ml of milk
  • 2 eggs
  • 3–4 tablespoons of sugar
  • 1 cinnamon stick (optional)
  • Peel of lemon or orange (optional)
  • Powdered sugar and cinnamon for coating
  • Oil for frying
  • Honey (optional)

Method 

  1. In a saucepan, heat the milk with the cinnamon stick, lemon/orange peel, and sugar. It doesn’t need to boil; just infuse for 5 minutes.
  2. Slice the bread into thick pieces (about 2–3 cm).
  3. Remove the cinnamon and peel from the milk. Soak the slices in the milk until well saturated but not falling apart.
  4. Beat the eggs and dip each slice of bread into the egg.
  5. Fry in hot oil until golden brown on both sides.
  6. Place them on kitchen paper to remove excess oil. Then, coat them in sugar and cinnamon.

Optional
Drizzle with a little honey on top for a more traditional flavour.

Quick Tips
Day-old bread absorbs the milk better.
If you want softer torrijas, allow them to rest for a few minutes after soaking.

Chicken and Pineapple Skewers

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Canarian Recipes: Brochetas de Pollo y Piña

A healthy protein-packed recipe with a delightful Hawaiian style sweet and savory balance. Use the lighter white meat from the breast or the more flavorful and juicy meat from the thigh.

  • 500g chicken breasts, diced
  • 1 fresh pineapple, diced
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 1 tsp fresh ginger, grated (optional)
  • Salt and pepper to taste

To Make

  1. In a large bowl, mix together soy sauce, honey, olive oil, minced garlic, lemon juice, ginger, salt and pepper.
  2. Add the chicken cubes to the marinade and stir well to coat the chicken with flavor. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for added flavor).
  3. If using wooden skewers, soak them in water for 10-15 minutes to prevent burning on the grill.
  4. Alternate the chicken and pineapple cubes on the skewers, making sure they are evenly distributed.
  5. Preheat the grill or skillet to medium-high heat.
  6. Cook the skewers for 4-5 minutes on each side, or until the chicken is cooked through and golden brown on the outside. The pineapple should be lightly caramelized.
  7. Remove the skewers from the grill and serve hot with rice, salad, or grilled vegetables.