Category: Recipe

Roasted Cauliflower with Garlic and Paprika

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One of the tastiest and simplest ways to prepare cauliflower is by roasting it. It turns golden, crisp on the outside, and extremely tender on the inside. It is well-known for its high content of vitamins, fiber, and antioxidants. 

Ingredients

  • 1 large cauliflower

  • 3 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • 1 teaspoon of sweet paprika (or hot if preferred)

  • Salt to taste

  • Black pepper

     

    Optional: a splash of lemon or grated cheese

Method

Preheat the oven to 200 °C.

  1. Cut the cauliflower into medium-sized florets.
  2. In a bowl, mix:
       olive oil
       minced garlic
       paprika
       salt and pepper
  3. Toss the cauliflower in this mixture to ensure it is well coated.
  4. Place it on a baking tray without overcrowding.
  5. Roast for 20–25 minutes, until golden and slightly crisp.
  6. Optional: add a few drops of lemon or some grated cheese at the end.

Serving Suggestions 
   As a side dish for meat or fish.
   With yoghurt and lemon sauce.
   Mixed with rice or quinoa for a complete meal.

Sautéed Green Asparagus with Garlic and Lemon

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The combination of golden garlic and the citrus touch of lemon enhances its natural flavour without overpowering it, resulting in a dish that is light yet aromatic. This quick preparation is perfect as a healthy side or even as the star of a light meal.

Ingredients

  • 1 bunch of green asparagus
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Juice and zest of ½ lemon
  • Salt and pepper

Method

  1. Wash and trim the tough ends of the asparagus.
  2. Sauté in hot oil for 5–7 minutes.
  3. Add chopped garlic towards the end to prevent burning.
  4. Incorporate the lemon zest and juice, season with salt and pepper, and serve.

Perfect as a side dish or top with a poached egg.

Artichoke Tortilla

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Canarian Recipes: Tortilla de Alcachofas

Ideal for a light dinner or tapas. Can be served as an appetizer, main course, or even as part of a light meal alongside a salad.

Ingredients:

  • 3–4 artichokes
  • 4 eggs
  • ½ onion (optional)
  • Olive oil
  • Salt

Preparation

  1. Clean and slice the artichokes.

  2. Sauté them with the onion until tender.

  3. Beat the eggs with salt and mix them with the artichokes.

  4. Cook in a frying pan on both sides until set.

Strawberry Sorbet

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Strawberry sorbet is a refreshing, light dessert bursting with flavour, renowned for its fruity intensity and smooth texture.

Ingredients

(Serves 4)

  • 500 g ripe strawberries
  • 120 g sugar (adjust to taste)
  • 120 ml water
  • 1 tablespoon lemon juice

Instructions

  1. Wash and hull the strawberries, removing the stems

  2. Make a syrup: heat the water with the sugar until dissolved, then allow to cool.

  3. Blend the strawberries with the lemon juice and cooled syrup until you have a smooth purée.

  4. Strain if a smoother texture is desired.

  5. Freeze the mixture in a wide container for 3–4 hours, stirring every 30–45 minutes to prevent large ice crystals from forming.

Tips
Add a few mint leaves for a refreshing twist.

Substitute some of the sugar with honey or a sweetener if preferred.

For a more intense flavour, add a small splash of liqueur (optional).

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.