Category: Recipe

Easy Cheeseburger Bombs

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A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy

Sweet Potato Trout

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Canarian Recipes: Trucha de Batata

Sweet potato dumplings are a delightful dessert and a cherished homemade recipe often made for Christmas. No-one seems to now why it has a “fishy” name. It’s  a pastry but with a sweet filling.

Ingredients for the Dough

  • 1 kg of flour
  • 200 g of sugar
  • 200 g of butter or lard
  • 1 teaspoon of baking powder (Royal type)
  • Grated lemon zest

For the Filling

  • 1.5 kg of yellow sweet potatoes 
  • 50 g of almonds
  • Grated lemon zest
  • Cinnamon
  • 2 whole eggs
  • Anise seed (a little)
  • 3 tablespoons of sugar, plus extra for decoration

Making the Dough

  1. Knead the flour with the lard and a little butter until the dough no longer sticks to your hands.
  2. Allow it to rest for a while.
  3. Then, roll out the dough with a rolling pin and use a bowl or cutting ring to form the circles, which will be ready for filling.

Preparing the Filling

  1. Cook the sweet potatoes in salted water until soft. Peel them and mash well with a fork.
  2. Next, add the peeled and ground almonds, cinnamon, a little anise liqueur, and mix thoroughly.
  3. Taste the mixture to see if it needs any additional ingredients.
  4. Once the filling is ready, start filling the circles; place the filling from the centre towards the front and fold them in half, creating a crescent shape.
  5. Seal the edges with a fork, decorating the edge to resemble a shell.
  6. Fry them in hot oil, and as they darken, remove them from the pan.
  7. Drain excess oil by placing them on absorbent paper.
  8. Once drained, arrange them on trays and sprinkle with sugar on top.

Chicken, Mushroom & Asparagus Penne

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  • 340g penne pasta
  • 2 chicken breasts, cut into bite-sized pieces1
  • 60g mushrooms, sliced
  • 150g asparagus, cut into 1-inch pieces
  • 120ml double cream
  • 100g grated Parmesan cheese
  • Salt and pepper to taste

  1. Cook penne pasta according to package instructions.
  2. Cook chicken, mushrooms, and asparagus in oil, until chicken is cooked through.
  3. Add the cream, slowly, Parmesan cheese and seasoning and simmer until sauce thickens.
  4. Combine cooked pasta, chicken, and sauce. Season with salt and pepper to taste.
  5. Serve hot, garnished with parsley or basil leaves (optional).

Turkish Eggs Canarian Style

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Canarian Recipes: Huevos Turcos al Estilo Canario

A versatile savory dish originally based on  Cilbir (Turkish Eggs) with boiled or poached eggs, peppers optional, served over a delicious garlicky yogurt and topped with cheese. Enjoy with fresh bread,

Ingredients

  • 3 eggs
  • 1 small onion
  • 1 large tomato
  • 2 to 3 crushed garlic cloves
  • Grated cheese, any melting cheese, to taste
  • 1 to 3 tbsp yogurt, to taste
  • 1-2 tbsp butter, to taste
  • Chilli flakes, optional, to taste
  • Salt, Pepper, Herbs

Optional Variation

  • Half a small red pepper.
  • Half a small green pepper.

Preparation

  1. In a frying pan with a dash of oil, sauté the garlic, onion and peppers if using.

  2. Add salt, pepper, chilli flakes if using, and stir.

  3. Blend in yogurt and butter to taste.

  4. Transfer to a dish and cover with a handful of cheese.

  5. Cover with the tomato cut into thin slices and put the eggs cut in half.
    Poached eggs also work well, even fried 🙂

  6. Cover with cheese again and sprinkle with the aromatic herbs.

Granny’s Beef Rissoles

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Easy recipe for beef rissoles that works equally as well as part of a Summer BBQ or in Winter with mashed potato, cheese and homemade gravy.

Ingredients

  • 500g quality ground beef (or beef and pork)
  • 100-150g grated cheese to dress, optional
  • 2/3 medium onion, chopped, sautéed in butter
  • 1/3 medium onion, chopped fine
  • 1 clove garlic (minced)
  • 1 egg, beaten, yolk optional
  • 1 tablespoon Worcestershire sauce (or eg BBQ)
  • Splash or 2 red wine, optional
  • 1 teaspoon dried herbs, optional
  • Fresh herbs, to dress, optional
  • Salt and black pepper (to taste)
  • Vegetable oil (for searing)

If serving with mash

  • 500 ml water
  • 1 stock cube
  • 3-4 tsp cornflour

Instructions

  1. Preheat Oven to 200°C, 390°F (Air Fryer 180°C, 360°F)
  2. Line a baking tray with tin foil and add enough oil to just cover the bottom.
  3. In a large mixing bowl, combine the ground beef, chilled sauteed onion, chopped onion, minced garlic, beaten egg, sauce, herbs, salt and pepper.
  4. Mix gently with your COLD hands or a spoon – don’t overmix.
  5. Divide the mixture into equal portions and firmly shape them into balls then flatten a little, about 1-inch thick.
  6. Place the shaped rissoles quickly into the preheated oven and bake for 5 to 10 minutes. This will depend on how quickly your oven loses heat and the size of your rissoles.
  7. When they start to crisp, quickly turn, drizzle with wine if using, and return to the oven for a further 5 to 10 minutes.
  8. Spoon the juice over the rissoles, a turkey baster is great, dress with cheese, fresh herbs if using.
  9. Return to the oven. Lower Oven to 180°C, 360°F (Air Fryer 160°C, 320°F)
  10. Bake for 15 to 30 minutes, a question of personal “doneness”.


Tip: Cover with tin foil if you don´t like crispy outsides.

Gravy if making

  1. Dissolve the stock cube in water and bring to the boil.
  2. Lower the heat and slowly add half the cornflour, stirring until thickened.
  3. Add the juices from the rissoles and any cornflour needed to thicken further.

 

Quail Lollipops with Raspberry Sauce

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Often served in Tenerife as a New Year’s Day tapa (Chupachups de Codorniz con Salsa de Frambuesa), this dish offers a delicious flavor and vibrant color.

Ingredients for 4

  • 24 quail thighs
  • 50 grams of sugar
  • juice of 1orange
  • tbsp balsamic vinegar
  • tsp honey
  • raspberries
  • olive oil and salt

Instructions

  1. Remove the skin and move all the meat towards the end of the bone and season.
  2. Squeeze the juice of an orange.
  3. Fry the quail drumsticks in a pan with a drizzle of olive oil until they are golden brown.
  4. Remove the excess oil and add the sugar, orange juice, vinegar and honey.
  5. Cook until the drumsticks are well caramelized.
  6. Set aside the quail drumsticks.
  7. Prepare a raspberry sauce with the remaining caramel in the pan.
  8. Crush the raspberries with it, strain the puree.
  9. Serve the sauce with the quail thighs.

 

Salted Fish with Sweet Potatoes

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Canarian Recipes: Pescado Salado con Batatas

This simple Canarian dish consists of stewed grouper or salt cod accompanied by boiled potatoes (optional) and sweet potatoes . It is usually served with red or green mojo sauce.

For 4 people

  • 800 g salted fish (such as grouper, corvina, cod, samak)
  • 4–6 sweet potatoes, preferably Canary red
  • 3–4 potatoes (optional, if you wish to mix)
  • Olive oil
  • Red mojo or green mojo, optional

Instructions

Desalting the Fish
Rinse the fish under cold water to remove excess salt.
Soak it in fresh water for 24 hours, changing the water 2–3 times.
(If it is particularly salty, it may require up to 36 hours.)

Cooking the Sweet Potatoes
Peel the sweet potatoes and cut them into large chunks.
Boil them in water with a pinch of salt (just a little, as the fish adds salt).
Cook until tender (20–25 minutes).
CAUTION: Do not let them disintegrate.

Cooking the Fish
When the sweet potatoes are nearly ready, place the desalted fish in cold water in another pot.
Turn on the heat and let it boil for only 8–10 minutes.
If boiled for too long, it will become tough.

Serving
Serve the hot fish accompanied by:
boiled sweet potatoes, potatoes (if included), and Canary mojo (either spicy red or coriander green).
You may add a drizzle of olive oil on top.

Traditional Tip
In many households, this dish is accompanied by escaldado gofio, Canarian bread, or a small glass of wine.

Almogrote Croquettes

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Almogrote is a spread traditionally made with cured cheese, garlic, and oil. This flavourful blend has now been creatively incorporated into croquettes. While the texture in the croquette form is more liquid than the traditional spread, it retains the distinctive taste of the original almogrote.

Ingredients

  • 100g of butter or one tablespoon
  • 100g of white onion or half an onion
  • 50g of spring onion or leek if you prefer
  • 700ml of milk
  • 150g of flour
  • 200g of almogrote (they usually come in this size)
  • Salt and pepper to taste
  • Flour, eggs and breadcrumbs for coating
  • Olive or sunflower oil for frying

Method

  1. Heat a saucepan over medium heat with a drizzle of olive oil and then add the diced portion of butter, helping it to melt quickly.
  2. While you’re finely dicing the onion so it blends well, thinly slice the spring onion or leek leaves and mix them with the onion.
  3. Once the butter has melted, add the vegetables to the saucepan and let them cook for at least 10 minutes over low heat.
  4. While the onion is cooking, heat the milk in another container at medium temperature.
  5. Once the vegetables are cooked, gradually add the wheat flour to the saucepan and stir until well combined with the sautéed vegetables. Let it cook over low heat for about 10 minutes. You’ll see a solid dough form and the flour toast.
  6. Gradually add the hot milk, stirring constantly until the béchamel sauce is ready. All the ingredients in the saucepan should be well combined. 
  7. Remove the béchamel sauce from the heat and add the prepared almogrote, mixing it evenly. It will have a yellowish cream consistency. Taste the mixture and add salt and pepper if needed.
  8. Pour the mixture into a glass container or bowl, cover with plastic wrap, and let it set in the refrigerator for a day. If you’re in a real hurry, we recommend leaving it for at least 3 hours.
  9. Let’s create the final croquette! The dough has rested, and now it’s time for the final step.
  10. Prepare three containers: one with flour, one with egg, and one with fine breadcrumbs. Take portions of the dough with a spoon and shape them into your preferred croquette form. Then, coat each croquette in flour, egg, and breadcrumbs.
  11. All the croquettes are now formed. You can store them in the refrigerator or freezer, or cook them right away.
  12. Heat plenty of oil in a deep frying pan and add the croquettes when it’s very hot.
  13. Remove them and place them on a plate lined with paper towels to absorb the excess oil. 

Chorizo Teror Croquetas

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Moya, Gran Canaria, is known for its wide array of croquette flavours. Among the most popular are those featuring the renowned chorizo from the village of Teror. These croquettes embody the unique taste of one of the Canary Islands’ most celebrated sausages.

Ingredients
4-5 servings

  • 1/2 onion
  • 1/2 leek
  • 2 teeth garlic
  • 1-2 Teror sausages
  • 150-200 g flour
  • 1/2 l milk
  • 1 spoon butter
  • Olive oil
  • Salt
  • Chopped parsley

For breading:

  • Flour
  • eggs
  • breadcrumbs

Step by step

  1. Peel the onion and garlic.
  2. Clean the leek.
  3. Chop the leek and onion. P
  4. Cut the leek, onion, and garlic in a food processor.
  5. Blend the vegetables.
  6. Sauté the onion, garlic, leek, and chopped parsley in a pot.
  7. Add the chorizo, stir. Add the flour, stir.
  8. Add the milk and stir.
  9. Season the dough.
  10. Shape and bread.

For Breading

The standard order is Flour, then Eggs, then Breadcrumbs (F-E-B), a three-step process where flour helps the egg stick, the egg acts as glue, and the crumbs provide the crust, with all stages often seasoned for flavor.

Use a “dry hand” for flour/crumbs and a “wet hand” for eggs to keep it clean, and chilling the breaded item before cooking helps the coating adhere.

To Cook Croquettes

Typically deep-fry them in oil heated to 180°C (350-356°F) for 3-6 minutes until golden brown and crispy, draining them on paper towels.

To bake, heat the oven to 180C/160C fan and air fryer/gas 4 and bake for 20-25 mins until deeply golden and crisp.

 

Replacing Pastry with Potato (gluten-free)

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This clever recipe swaps pastry for potatoes. The potato crust is not only delicious, it also makes a great gluten-free dinner option. Feel free to mix up the fillings, too!

Ingredients

  • 3-4 medium grated potatoes
  • 2 large eggs
  • 150g grated cheese
  • Salt, pepper, chopped fresh herbs, to taste

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, combine potato, eggs, seasoning.
  3. Line a baking tray with parchment
  4. Sprinkle 100g of cheese on, then press the potato mixture gently on top to form a flat, even layer.
  5. Bake for 25 to 30 minutes, or until the top looks golden and the potatoes feel tender.
  6. While the potatoes bake, prepare your choice of filling.
  7. Once the potato base finishes baking, remove it from the oven and let it cool for a few minutes.
  8. Spread the filling evenly across the potato layer and then sprinkle another 50g of cheese on top.
  9. Starting from one end, use the parchment paper to help you carefully roll the potato layer into a tight log.
  10. Place the rolled log back onto the baking sheet (still on the parchment) and return it to the oven for about 15 minutes, until the cheese inside melts and everything is heated through.
  11. Remove the roll and let it rest for about 5 to 10 minutes before slicing.