GUACAMOLE AND IBERICO HAM TOAST

Are you an avocado lover like me? If so, you need to try this recipe, full of flavor, and full of healthy ingredients that make an incredible toast that you will not be disappointed.
This toast is the perfect choice to start your day with a great combination of high quality protein and good carbohydrates.
Avocados are full of antioxidants, vitamins, and rich in Omega-3 fatty acids, highly recommended to keep cholesterol in optimal levels.
Go for it!!!

For this recipe  we will need:

INGREDIENTS

• Homemade guacamole
• some slices Iberico ham
• 1 organic egg
• 1 slice whole wheat bread

PREPARATION

1. Prepare homemade guacamole
2. Toast one slice of bread
3. Poach one egg using boiling water, add salt and 2 teaspoon of vinegar into the water, crack and egg into a cup and gently pour it into the boiling water.
4. It will need around 4 minutes to poached, remove it to some kitchen paper to dry off.
5. Spread a good amount of guacamole over the toast, then iberico ham and top with poached egg.
6. Enjoy this delicious toast with a good cup of coffee or tea.

STUFFED POTATOES WITH IBERICO HAM AND CHEESE

There are  many times that you don't know what to eat, because you are tired of cooking same dishes every day.
Today I bring you a simple recipe that you could serve it as a side dish or even as a main dish with a salad, and it's simply delicious.
You can also make these potatoes the morning before you want serve them. Just prepare the potatoes and the stuffing and then when ready to serve, put them in a baking sheet, top with cheese and bake them.

INGREDIENTS

• 4 Potatoes
• 2 eggs yolk
• 50 g butter
• diced iberico ham or serrano ham
• Emmental cheese(or Gruyere or Fontina)
• salt to taste 
• black ground pepper

PREPARATION

1. Preheat the oven to 350F and bake the potatoes without peeling until soft.
2. Cool them and slice a layer right of the top, take a spoon and gently scoop out the insides and put them in a bowl and mash them.
3. Add the eggs yolks and the butter and blend well.
4. Add the diced iberico ham and cheese.
5. Season with salt and  ground black pepper.
6. Fill the potatoes shelves with the potatoes mixture.
7. Cover with more cheese and grill them for about 10 minutes.
8. Serve inmediatly.
9. Enjoy!!!

BAKED EGG WITH TOMATO SAUCE AND CHORIZO

This recipe reminds me of my childhood when my mom cooked us this dish for dinner and drove my crazy, I really love it!!!
It has no secret to prepare but you need to have a good quality of ingredients, homemade tomato sauce, organic eggs and a really good chorizo.
If you have the tomato sauce prepared in advance you only need 15 minutes to prepare this delicious dish, do you want to try???

Serves 2

INGREDIENTS

• 4 tablespoons homemade tomato sauce
• 2 eggs
• chopped chorizo
• 1 green onion to garnish
• salt

PREPARATION

1. Preheat oven to 375F
2. Spoon 2 tablespoon of homemade tomato sauce into each individual baking dishes with some chopped chorizo, and in the middle break one egg into each dish.
3. Sprinkle a little salt over the egg and place in the oven.
4. Cook for about 10 or 12 minutes depend how you prefer the egg.
5. Sprinkle some green onions on top.
6. Enjoy!!!

HOMEMADE TOMATO SAUCE

 I usually cook tomato sauce once a week and keep it in the fridge for my weekly recipes either pasta dishes like spaghettis or lasagna or  meat dishes like meatballs or bolognese.
Tomatoes have a rich flavor, high liquid content, and the right composition to thicken into a sauce.

For this sauce we will need:

INGREDIENTS

• 1 can chopped tomatoes(1 pound)
• 1/2 diced onion
• 3 chopped garlic cloves
• salt to taste
• black ground pepper
• 1 tablespoon sugar
• 3 tablespoon olive oil

PREPARATION

1. In a saucepan, heat olive oil over medium heat and add onion and garlic, cook until light golden brown, for about 8 minutes.
2. Add the tomatoes and bring to a boil, stirring often.
3. Lower the heat and simmer for 40 minutes until thick.
4. Season with salt and ground black pepper.
5. Add sugar to balance the acidity of tomatoes.
6. Blend the result to get a nice light tomato sauce.
7. Enjoy!!!

ZUCCHINI MINI BOATS WITH IBERICO HAM

This is a wonderful recipe to prepare zucchini, very easy recipe that only needs few ingredients.
Zucchini is a versatil vegetable with which you can prepare a soup, or make them in the oven like today's recipe or simply coat them with eggs and bread crumbs to enjoy a delicious crispy zucchini's bites.

For this recipe we will need:

INGREDIENTS

Serves 2

• 2 zucchini
• 3 oz. iberico ham diced
• 1 shallot
• parmesan cheese
• bread crumbs
• 1 Tbs Worcestershire sauce
• salt to taste
• black ground pepper 

PREPARATION

1. Preheat oven to 350F. Wash  the zucchini and  split each in half lengthwise.
2. Scoop out the seeds and pulp, and set aside in a bowl.
3. Steam the zucchini halves until almost tender,  for about 10 minutes.
4. While the zucchini is steaming, heat olive oil in a saucepan and add the chopped shallot and saute until soft.
5. Add zucchini pulp and diced iberico ham and saute for some minutes.
6. Add Worcestershire sauce, stir the mixture and saute for about 10 minutes in a low-medium heat.
7. Taste and add salt and black pepper if it needed.
8. Pile the stuffing in the shells.
9. Mix the bread crumbs and parmesan cheese and sprinkle over the zucchini.
10. Place the zucchini mini boats in a greased baking tray and bake at 350F for about 25 minutes.
11. Enjoy!!!

SALMOREJO

Salmorejo is a delicious creamy soup, that is served cold and made only by a few ingredients: tomatoes, bread, garlic, olive oil,  and salt.

Salmorejo is similar to gazpacho but thicker and creamier in texture because of the bread.

It is served as a starter or first meal and accompanied with chunks of iberico ham and crumbled hard boiled eggs on top.

This recipe  is full of vitamins(vitamin C), antioxidants(selenium) and minerals because of the nutrient dense of tomatoes.

You can enjoy also salmorejo as a sauce preparing a toast with iberico ham on top, love it!!!

For this easy recipe we will need:

INGREDIENTS

Serves 6

• 2 pounds(1 kg) ripe tomatoes
• 7 oz (200g) stale bread
• 9 oz (150ml) spanish olive oil
• 1 clove of garlic
• salt to taste
• 2 boiled eggs
• sliced iberico ham

PREPARATION

1. Wash tomatoes and blend them using a food processor or a blender.
2. Use a colander to remove some peel from tomatoes and seeds.
3. In a bowl put the "guts" of the bread and cover with the tomatoes puree for at least 10 or 15 minutes.
4. Add the clove of the garlic and blend all the ingredients(tomatoes, bread and garlic).
5. Add olive oil, little by little, and emulsify using the blender.
6. Add salt and taste it.
7. The result needs to be creamy and thick, with a beautiful orange color(taste the final result and add more olive oil or salt if it needs it).
8. Serve cold and garnish with diced boiled eggs and iberico ham on top.
9. Enjoy!!!.

MUSHROOMS STUFFED WITH IBERICO HAM

I'm a huge fan of mushrooms, because of the taste and their health benefits. They are a good source of protein as well as antioxidants such as selenium, and vitamins as vitamin B12.

They are also cholesterol free and very low in fat, so it's a good point in you are on a diet or worried about your weight.

If you choose  white mushrooms for your recipe,  they are also a good source of  vitamin D.

It's very important that you cook mushrooms throroughly, in order to breakdown small amounts of natural toxins that they can have and their taste is better after cooking.

You can enjoy this recipe as an appetizer or as a side for a main dish, it's very easy to prepare and also you don't need too much ingredients to make it.

Serves 4

• 8 white mushrooms(brushed and clean)
• 2 tablespoon minced fresh parsley
• 2 garlic clove finely chopped
• 3 iberico ham slices finely chopped
• 4 tablespoon olive oil
• 50 ml tablespoon white wine
• salt to taste 
• black ground pepper

ELABORATION

1. Remove stems from mushrooms, and dice the stems. Set mushrooms caps aside.
2. Heat olive oil in a skillet over low heat and add garlic and parsley and saute for 1 minute.
3. Add iberico ham and mushrooms steam, saute for some minutes and add white wine.
4. Add salt and black pepper and cook until there is no more liquid.
5. Set aside and reserve.
6. Heat 2 tablespoon of olive oil in a skillet and cook mushrooms cups for both sides.
7. Add salt and  ground black pepper to taste.
8. Stuff  mushrooms caps with the iberico garlic ham mixture.
9. Serve hot.
10. Enjoy!!!