Ingredients and Foods

At this time of the year, we can enjoy a fresh and light vegetable with which to make many preparations in the kitchen. With this ingredient we propose these seven recipes with fresh peas, the spring vegetable pearl, giving them use both as a main ingredient, to use as a garnish or as part of other elaborations.

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The potato omelette is one of our already more international national dishes, capable of creating that strange feeling of union as a people - in front of foreign sacrilegies - and also of generating endless controversies and debates. Although no two tortillas are the same, it remains the star of tapas, family meals, breakfast, lunch, skewers and snacks throughout the country.

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I think that as we turn years, we increasingly like artichokes. In addition to being a great ingredient to prepare stews or to prepare light recipes for a dinner, today we want to propose these seven recipes with artichokes for pecking the weekend. Sharing a dish with family or with our friends is easier when we have a few days of vacation or when the weekend leaves us time to be with those we love.

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The name of this vegetable derives from the word spina because when its fruits are ripe they are armed with thorns. In Spain it has been consumed since the eleventh century, when it was introduced by the Arabs. In the fifteenth century its cultivation spread throughout Europe, from there it went to America, although it was not until the 1920s when its magnificent nutritional properties were discovered.

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Let's see if this situation sounds like you: it is mid-morning or mid-afternoon on a work day, or you are at that time before you start preparing dinner and you need some encouragement. What ingredient do you fancy? If you are like me, you will surely think of some cheese. In those moments a few slices are just what you need to help you.

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