Category: Recipe

Salmon and Avocado Tartare

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Salmon and avocado tartare is a fresh, elegant dish bursting with flavour, making it perfect as a starter or light meal. It combines the silky texture and character of high-quality raw salmon with the creaminess of avocado, enhanced by citrus notes and a delicate dressing that amplifies the flavours without masking them. Ideal for special occasions or for those who appreciate healthy, modern, and visually appealing cuisine.

Ingredients

  • Salmon
  • Avocado
  • Pickled spring onions
  • 2 tablespoons soy sauce
  • Juice of 2 lemons
  • 1 tablespoon lemon zest
  • 4 tablespoons olive oil
  • Onion

Instructions

  1. Dice the salmon into small cubes.
  2. Finely chop the onion.
  3. Combine both ingredients in a bowl and add the lemon juice, lemon zest, soy sauce, and olive oil. A
  4. Allow to marinate for 10 minutes.
  5. Dice the avocado into small cubes.
  6. Assemble and garnish with chives.
  7. Season with salt and pepper, and let it rest for 10–15 minutes to allow the flavours to meld.
  8. Allow to sit for a few minutes before serving as it enhances the overall taste.

 

Crustless Creamy Cheesecake

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While many variations exist worldwide, the creamy version that has become particularly famous in Spain is characterised by its minimal ingredients and a baking process that leaves the center incredibly moist.

Ingredients

  • 500 g cream cheese (such as Philadelphia)
  • 200 ml double cream (35% fat)
  • 150 g sugar
  • 3 large eggs
  • 1 tablespoon flour or cornstarch (optional, for stability)
  • 1 teaspoon vanilla extract (optional)
  • Butter or baking paper for the tin

Method

  1. Preheat the oven to 200 °C with both top and bottom heat.
  2. Line a round cake tin (20–22 cm) with baking paper. You may crumple the paper slightly to help it fit better.
  3. In a large bowl, combine the cream cheese and sugar. Mix until creamy and smooth.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. Mix in the double cream, vanilla, and flour or cornstarch if you choose to use it. Blend until the mixture is homogeneous.
  6. Pour the mixture into the prepared tin and bake for 35–40 minutes. The surface should be golden, and the centre should still be slightly wobbly.
  7. Leave to cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) to achieve a creamier texture.

Tips

Do not overbake the cheesecake: the center should remain slightly wobbly when taken from the oven.

Use cream cheese at room temperature to avoid lumps.

For an even creamier texture, you may omit the flour from the recipe.

Add a little more flour (or gelatin) and bake less to reduce browning.

Unflavored gelatin is an excellent substitute for corn flour (cornstarch) to thicken liquids, custards, fillings, and puddings. Use a 1:1 ratio, but dissolve it in water first to prevent clumping. Gelatin creates a smoother, clearer set rather than a starchy texture.

Ribeye Steak with Roast Potatoes

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Grilled entrecôte with baked potatoes is a classic dish much appreciated for its simplicity and intense flavour. The entrecôte, known for its juiciness and balance of meat and fat, is cooked quickly on the grill to maintain its tenderness and enhance its natural taste.

Accompanied by crispy baked potatoes on the outside and soft on the inside, this dish is perfect for both special occasions and hearty lunches. The combination of the golden meat with the aroma of roasted potatoes and herbs creates a homely, savoury, and comforting meal.

Ingredients for 2

  • 2 beef entrecôtes
  • Coarse salt to taste
  • Black pepper to taste
  • 1 tablespoon of olive oil
  • 1 clove of garlic (optional)
  • 1 sprig of rosemary or thyme (optional)

For the Baked Potatoes

  • 3–4 medium potatoes
  • 2 tablespoons of olive oil
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon of sweet paprika (optional)
  • 1 clove of minced garlic
  • Chopped fresh parsley (optional)

Method

  1. Preheat the oven to 200 °C.
  2. Wash the potatoes thoroughly and cut them into wedges or medium cubes.
  3. lace them on a baking tray and add olive oil, salt, pepper, minced garlic, and paprika.
  4. Mix well to ensure everything is evenly coated.
  5. Bake for 30–40 minutes, stirring halfway through, until golden and crispy.
  6. Remove the meat from the refrigerator 15–20 minutes beforehand to reach room temperature.
  7. Season with coarse salt and pepper.
  8. Heat a frying pan or griddle over high heat with a little olive oil.
  9. Cook for 3–4 minutes on each side for medium rare.
  10. Adjust the time based on your preferred level of doneness.
  11. Optionally, add garlic and rosemary to the pan for extra flavour.

Serving

Let the meat rest for 2–3 minutes before slicing.
Serve the entrecôte alongside the baked potatoes.
Sprinkle fresh parsley over the potatoes for added colour and aroma.

Tip: For an extra burst of flavour, add a small knob of butter on the hot entrecôte just before serving.

Chicken and Seafood Paella

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Canarian Recipes: Paella de pollo y marisco

A recipe rich in flavour and tradition, this dish combines the best of land and sea in a single paella pan, creating a tasty, aromatic rice dish perfect for family sharing. Ideal for a special meal.

Ingredients

(Serves 4)

  • 400 g round rice
  • 2 chicken thighs, chopped
  • 150 g prawns or king prawns
  • 200 g mussels
  • 100 g squid rings
  • 1 ripe grated tomato
  • 1/2 red pepper, sliced
  • 2 cloves of garlic
  • 1 litre fish or chicken stock
  • 1 teaspoon sweet paprika
  • A few strands of saffron or food colouring
  • Extra virgin olive oil
  • Salt to taste
  • Lemon (optional for serving)

Method

  1. In a large paella pan, add a generous dash of olive oil and brown the chicken pieces over medium-high heat until well browned. Remove and set aside.

  2. In the same paella pan, sauté the chopped garlic and red pepper. Add the grated tomato and cook for a few minutes until the sofrito thickens.

  3. Incorporate the squid and sauté for a couple of minutes. Then add the sweet paprika, mixing quickly to prevent burning.

  4. Add the rice and stir for a minute to allow it to absorb the flavours of the sofrito.

  5. Pour in the hot stock, add the saffron or food colouring, and season with salt. Distribute the chicken, prawns, and mussels evenly across the paella pan.

  6. Cook over medium heat for about 18–20 minutes without stirring, until the rice is cooked and the stock has been absorbed.

  7. Remove from the heat and allow the paella to rest for 5 minutes before serving.

Tip
Serve the paella with lemon wedges and accompany it with a fresh salad.
Change seafood to suit your taste.

 

Cod in Pil-Pil Sauce

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Canarian Recipes: Bacalao al pil-pil

Cod al pil-pil is a traditional dish originally from the Basque Country made with cod, olive oil, garlic and chilli. It is famous because the sauce is formed by emulsifying the natural gelatin of the cod with the oil, without adding flour or cream.

For 4 people

  • 4 cod fillets 
  • 200–250 ml olive oil
  • 3–4 garlic cloves
  • 1 dried chili pepper
  • Salt

Instructions

  1. Slice the garlic.
  2. Heat the oil over medium heat and sauté the garlic and chili pepper until golden brown.
  3. Remove the garlic and chili pepper and set aside.
  4. Place the cod in the same oil, skin-side up.
  5. Cook over low heat for about 4–5 minutes.
  6. Remove the cod and let the oil cool slightly.
  7. Swirl the pan or use a strainer to emulsify the oil with the cod juices until the sauce thickens.
  8. Return the cod to the pan.
  9. Add the garlic and chili pepper on top.

Tip:
The oil shouldn’t be too hot, or the sauce won’t emulsify.

 

Canarian Cachopos

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Cachopo is one of the most characteristic beef dishes of Asturian cuisine, although its consumption has now spread throughout Spain and the Canaries. It consists of two thin beef fillets stuffed with cheese, ham or even vegetables, coated in breadcrumbs, and fried in hot oil.

Often served with chips as a main meal or can be sliced and served as a tapa.

Ingredients

  • 2 thin steaks of approx. 150g each
  • 50g of sliced ​​Serrano ham
  • 50g of sliced ​​cheese
  • 3 or 4 small mushrooms sliced (optional)
  • Flour
  • 1 medium egg
  • Breadcrumbs
  • Frying oil
  • Salt and pepper

Instructions

  1. If using mushrooms, fry lightly in butter or oil and set aside.
  2. Heat plenty of oil in a frying pan.
  3. Place the steaks on a board and flatten them.
  4. Spread the mushrooms, ham and cheese slices over one of the fillets and place the second fillet on top so that they fit together.
  5. Roll the cachopo in a plate of flour.
  6. Dip the cachopo in the beaten egg.
  7. Coat the cachopo in breadcrumbs and set aside.
  8. Fry the cachopo in the hot oil and let it cook for approximately 5 minutes, turning it over when half way.
  9. Remove the cachopo and let it rest briefly on a plate with kitchen paper to absorb the excess oil.

Turkey and Brie Stuffed Potatoes

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Tips & Variations

Use Reblochon Cheese if you can get, instead of Brie.
You can cook the potatoes the day before.
Replace the smoked turkey with Roast Chicken, or Mild Chorizo for a spicier version.
Hide a small cube of Blue Cheese in the center of each potato before baking.
 

Pure comfort on a plate: creamy in the center, crispy on top, and irresistibly savory thanks to the melted cheese and smoky turkey cubes. Perfect for a warm, satisfying meal, they combine tender potato, rich cheese, and delicate smoky notes for a dish that is both rustic and refined.

Ingredients

  • 4 large potatoes
  • 150 g Brie (with or without the rind, as you prefer)
  • 100g of blue cheese (optional)
  • 100 g smoked turkey cubes (or roast chicken)
  • 1 small onion (about 50 g), finely chopped
  • 100 ml thick crème fraîche
  • 20 g butter
  •  A pinch of salt
  •  A pinch of pepper
  • 1 tablespoon chopped fresh parsley or other herbs

Method

Preheat your oven to 200°C (392°F)

  1. Begin by thoroughly washing the potatoes, especially if you plan to keep the skin on for eating.
  2. Place them whole in a large pot of salted boiling water.
  3. Cook for about 25 minutes, or until a knife slides in easily without breaking them apart.
  4. Drain and let cool for a few minutes until they are comfortable to handle.
  5. Slice each potato in half lengthwise.
  6. Using a spoon, carefully scoop out the center, leaving a 1 cm (½ inch) border to maintain structure.
  7. Place the scooped-out potato flesh into a bowl and mash it lightly with a fork.
  8. Melt the butter in a pan over low heat and add the finely chopped onion .
  9. Cook for 3–4 minutes, until soft and translucent.
  10. Add the smoked turkey cubes and sauté briefly so they release their aroma and lightly brown.
  11. Stir in the mashed potato flesh to combine everything into a uniform mixture.
  12. Cut the Brie into small chunks and add them to the warm mixture along with the crème fraîche.
  13. Let everything melt gently until you obtain a creamy, rich, cheese-infused filling.
  14. Season lightly with salt and freshly ground pepper.
  15. Fill each potato shell generously with the mixture, packing it in slightly to create a rounded, appetizing shape.
  16. Push a tsp pf blue cheese into the middle, if using.
  17. Arrange the stuffed potatoes on a baking dish.
  18. Bake for about 15 minutes until the tops are golden, bubbling, and lightly crispy.
  19. Remove the potatoes from the oven and sprinkle with chopped fresh herbs.

Serve hot as a main course with a green salad or alongside grilled meat or roasted vegetables.

Spinach with Béchamel and Baked Cheese

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Valued in healthy eating, Swiss chard is rich in vitamins A, C, and K, as well as minerals like iron, magnesium, and potassium. It is also low in calories, making it a popular choice for balanced diets.

Swiss chard is a highly nutritious and versatile leafy green vegetable. It belongs to the Chenopodiaceae family, the same family as beetroot. Swiss chard is characterised by its large green leaves and thick stems that can be white, yellow, or reddish.

Ingredients

  • 1 bunch of fresh Swiss chard, rainbow or ruby chard
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/2 teaspoon finely grated lemon zest(optional)
  • Salt to taste
  • Pepper (optional)

Method

  1. Rinse the Swiss chard thoroughly to remove any dirt.
  2. Thick stems discarded, inner ribs removed, cut into 2-inch lengths, leaves cut into 2-inch ribbons
  3. Bring a pot of salted water to a boil and cook the Swiss chard for 5–7 minutes.
  4. Drain well to eliminate excess water.
  5. In a frying pan, heat the olive oil and sauté the chopped garlic until golden.
  6. Add the drained Swiss chard and sauté for 3–4 minutes.
  7. Season with salt and pepper to taste and serve warm.

Variation

You can add hard-boiled eggs, cooked potatoes, or chickpeas to make this dish more substantial.

Creamy Cauliflower and Leek Soup

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A smooth, light, and easily digestible soup, perfect for dinner or as a starter. It has a delicate flavour and remains creamy even without the addition of cream. The soup tastes great served with a side of bread .

Ingredients
(Serves 4)

  • 1 medium cauliflower
  • 1 large leek (whites only)
  • 1 medium potato (optional, for extra creaminess)
  • 700–800 ml of vegetable stock or water
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)

Optional for Serving

  • A drizzle of extra virgin olive oil
  • Croutons
  • Seeds or chives

Method

  1. Separate the cauliflower into florets.
  2. Clean the leek thoroughly and slice it.
  3. Peel and chop the potato.
  4. In a pot, add the olive oil and sauté the leek over medium heat for 5 minutes until tender (without browning).
  5. Incorporate the cauliflower and potato. Cover with the stock.
  6. Simmer for 15–20 minutes until the cauliflower is very tender.
  7. Blend everything until you achieve a smooth consistency.
  8. Adjust with salt and pepper.
  9. If the soup is too thick, add a little more stock or warm water.

 

Tip for Extra Smoothness
Pass the soup through a fine sieve after blending for a restaurant-style texture.

Sautéed Spinach with Garlic

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Spinach is a highly nutritious and versatile vegetable known for its mild flavour and excellent source of vitamins, minerals, and fibre, making it an ideal choice for a healthy diet. 

Ingredients

For 2–3 persons:

  • 400–500 g of fresh spinach (or 300 g frozen)
  • 2–3 cloves of garlic
  • Small red pepper chopped (optional)
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)
  • A splash of lemon (optional)
  • Optional: a splash of lemon or grated cheese

Method

1. Rinse the spinach if fresh and drain well.

2. Slice the garlic thinly.

3. Heat the olive oil in a pan over medium heat.

4. Add the garlic and lightly golden it (without burning).

5. Add red pepper if using, sauté 2–3 minutes, stirring.

6. Gradually incorporate the spinach; it will reduce significantly while cooking.

7. Sauté for 3–5 minutes, stirring.

8. Add salt, pepper, and a few drops of lemon if desired.

Serving Suggestions

– As a side dish for meat or fish.
– Topped with a fried or poached egg.
– Mixed with chickpeas for a more substantial dish.

Tips
– Toasted pine nuts
– Raisins
– A sprinkle of sweet paprika.