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6 recipes explained step by step to start the summer

6 recipes explained step by step to start the summer

Making recipes: Miguel de Torres. Photos: .

Advertising - Keep reading below Pasta with smoked salmon and spinach

INGREDIENTS (4 people):
- 200 g of fresh spinach
- 100 g of canned beans
- 200 g smoked salmon
- 16 lasagna sheets
- 1 bunch of young garlic
- Olive oil
- Red pepper
- Salt

Difficulty: Easy
Time: 15 min.

Pasta with smoked salmon and spinach: Step 1

Put a pot to the fire with water, a little salt and a splash of oil. When it boils, add the pasta. Cook until al dente. Remove, drain and go through cold water; Reserve.

Pasta with smoked salmon and spinach: Step 2

Clean the garlic Tender and cut them into pieces. Put a pan on the fire with 3 tablespoons of olive oil. Add the garlic and canned beans and keep on medium heat 3 or 4 minutes.

Pasta with smoked salmon and spinach: Step 3

Boil the pasta According to the manufacturer's instructions. Add the spinach leaves to the pan and stir until softened. Remove and assemble the lasagna alternating pasta, vegetables and smoked salmon.

Wild asparagus flan

INGREDIENTS (4 people)
- 1 bouquet of green asparagus
- 6 eggs
- 20 g of butter
- 100 g pesto
- 100 g Parmesan cheese
- 3 dl liquid cream
- Salt and pepper

Difficulty: Easy
Time: 40 min

Wild asparagus flan: Step 1

Preheat the oven at 150º C. Put a saucepan on the fire with water and a pinch of salt. When the water boils, add the asparagus and leave until tender.Remove and let cool.

Wild asparagus flan: Step 2

Beat the eggs In a medium bowl. Add 100 g of pesto sauce, 100 g of Parmesan cheese and 3 dl of cream. Salpimentar to taste. Stir with a few rods until a homogeneous mixture is obtained.

Wild asparagus flan: Step 3

Spread with butter a pan suitable for oven. Put the asparagus in the casserole and fill with the egg mixture. Bake 30-35 minutes until the flan curdles well. Serve without unmolding.

Black beans with chilli pepper

INGREDIENTS (4 people)
-300 g of black beans
- 1 rice sausage
- 1 onion
- Green pepper
- 3 garlic
- 100 g pork belly
- 1 chorizo
- 40 g wheat flour
- 1 dl of olive oil
- 8 green chillies
- Parsley

Difficulty: Easy
Time: +60 min.

Black beans with chili pepper: Step 1

Put in water Cold beans last night. Put a pot on the fire with beans and black pudding. Cover with cold water and cook for 30 minutes. Peel and chop the onion, pepper and garlic. Chop the bacon and the chorizo.

Green beans with chilli: Step 2

Put a pan to the fire with 3 or 4 tablespoons of olive oil, onion and garlic; When it starts to take color, add pepper, bacon and sausage. Add the stir-fry to the pot, salt and cook until the beans are very tender.

Black beans with chilli: Step 3

Whisk in a bowl 30 g of flour and 2 dl of ice water. Put a pan on the fire with oil. Dip the chillies in the flour and fry until they are crispy. Serve the beans with the black pudding and sausage, a little chopped parsley and the chillies.

Hake in Béarnaise sauce

INGREDIENTS (4 people)

- 800 g sliced ​​hake
- 120 g of butter
- 1 egg
- 30 g of almonds
- 1 orange
- 1 lemon
- Extra virgin olive oil
- Salt
- Pepper

Difficulty: Medium
Time: 30 min

Hake in Béarnaise sauce: Step 1

Make the hollandaise sauce: melt the butter; separate the yolk from the egg; salt and pepper, while stirring, gradually adding butter and a tablespoon of water until it is emulsified.

Hake in Béarnaise sauce: Step 2

Clean hake and cut it into slices. Salpimentar to taste. Paint the hake slices with a little olive oil. Put an iron on fire and roast the hake slices on both sides; Reserve.

Hake in Béarnaise sauce: Step 3

Cut a lemon in half and put in the pan 2 minutes. Grate the skin of the orange. Serve the hake with the hollandaise sauce, the orange zest and some almond slices. Accompany with caramelized lemon.

Pineapple with coconut ice cream

INGREDIENTS (4 people)
- 800 g pineapple
- Mint leaves
- 150 g of sugar
- 2.5 dl of coconut ice cream

Difficulty: Easy
Time: +60 min.

Pineapple with coconut ice cream: Step 1

Remove the crown of the pineapple with the help of a saw knife. Then cut the bottom. Remove the pineapple skin from top to bottom. Cut the pineapple into thin slices and remove the heart with a knife.

Pineapple with coconut ice cream: Step 2

Put a saucepan to the fire with 1/2 liter of water and mint leaves. When the water starts to boil, add the sugar and pineapple juices. Remove from heat and let infuse with the covered saucepan for 15 minutes.

Pineapple with coconut ice cream: Step 3

Strain the syrup. Put the cut pineapple in a bowl together with the mint syrup and leave in the fridge for at least 3 hours. Serve 3 or 4 pieces of pineapple in syrup with coconut ice cream in the center of the plate.

Baked Strawberries

INGREDIENTS (4 people)
- 700 g of strawberries
- 0.5 dl strawberry liqueur
- 1 spoon of sugar
- 20 g of butter

Difficulty: Easy
Time: 40 min

Baked strawberries: Step 1

Preheat the oven at 180º C. With the help of a brush, spread two sheets of baking paper with butter. Cover a baking dish, 18x24 cm, with one of the baking papers.

Baked strawberries: Step 2

Cut strawberries in half lengthwise. Place them on the baking sheet. Add the strawberry liqueur and sprinkle a spoonful of sugar. Spread the diced butter on top.

Baked strawberries: Step 3

Cover strawberries with the other sheet of baking paper with the butter smeared side down. Bake in preheated oven 15 min, depending on the size of the strawberries. Remove and serve.