Both on Instagram and Facebook every week, I post photos of new recipes, trips and some of the most surprising Spanish products.  Chanterelles soup, Mushrooms croquettes and crispy Sweet Potato, was the most liked photo this year. So I decided to start this second part with this delicious soup.

6.Chanterelles soup, Mushrooms croquettes and crispy Sweet Potato.

7. Duck Magret, Orange sauce and my version of "Patatas Panaderas".

Well, in this sweet way we say goodbye to the year. I hope I have helped with these ideas, and above all, I hope you have enjoyed cooking for your loved ones, and sharing a table with your family and friends. I also hope that the year 2021 comes loaded with good things for everyone and that all your wishes come true.

10 Ideas for cooking this Christmas, with Spanish taste. Part 2.

Both on Instagram and Facebook every week, I post photos of new recipes, trips and some of the most surprising Spanish products. Chanterelles soup, Mushrooms croquette and crispy Sweet Potato was the most liked photo this year. So I decided to start this second part with this delicious soup.

Last month, I set out to create a unique dessert for Valentine's Day, inspired by the ingredients that have symbolized love throughout history. After a little research, I found four elements that perfectly capture that romantic feeling: strawberries, chocolate, violets, and roses. With them, the recipe I'm sharing with you today was born!

The fresh and easy recipe I bring you today is ideal for Valentine’s Day. You can surprise your partner or turn it into a fun plan to cook together—or simply treat yourself! The important thing is to enjoy both the process and the delicious result.

This sweet dish combines three elements. The first is a delicious, creamy sorbet made with the season's first strawberries and delicate red rose petals.

Next, I melted chocolate and combined it with pistachios and rose petals to create a crunchy chocolate shell around the sorbet. It was easy to make, yet the result was surprisingly delightful.

The third element is a tribute to childhood: a cotton candy made with traditional violet candies from my hometown, Madrid. Its silky violet flavour and surprising texture envelop this romantic dessert, evoking the unmistakable taste of childhood memories.

They are peculiar candies that have been made since 1919 always using natural violets in their elaboration, and thanks to their unmistakable flavour and its great fame among the royalty of the twentieth century, have become an icon of the Spanish capital.

Having a cotton candy maker at home can be challenging, so consider using natural violet petals instead of violet cotton candy. However, if you can purchase a machine, making cotton candy is quite enjoyable, and they typically range from 20 to 50 dollars or euros.

Ready to fall in love while making it? Let's get to work!

Strawberry and Rose Sorbet,  Chocolate Pistachio Crunchy and Violet Cotton Candy Recipe

Preparation time 4 hours (including freezing time)

700 g / 1,54 lb / 24,7 oz fresh strawberries

1/2 tablespoon of edible rose water (adjust to taste, available in speciality stores)

100 g / 0,22 lb / 3,5 oz of sugar (adjust according to the sweetness of the strawberries or use other sweeteners such as agave syrup or honey).

200 g / 0,4 lb / 7 oz of dark or milk chocolate (quality chocolate, with at least 60% cocoa for dark chocolate)

50 g / 0,11 lb / 1,76 oz pistachio nuts (shelled, preferably unsalted)

1 teaspoon of virgin olive oil (optional, for an additional shine to the chocolate)

Mix the sugar, star anis, rose petals, and water in a saucepan. Heat over medium heat until the sugar dissolves completely, forming a light syrup. Remove from the heat and let it cool completely. Once it is cool and has rested for 30 minutes, filter it and save it for the next step.

In a blender or food processor, add the strawberries with the cooled syrup, and the rose water. Stir in the lime juice. Blend everything for a minute and strain the juice to remove the seeds (optional). 

Pour the mixture into a bowl. Pour the mixture into a freezer-safe container. If you do not have an ice cream maker, place the container in the freezer and stir every 30-45 minutes with a fork for 3-4 hours. This will prevent large crystals from forming and give a smooth texture. What I did was once it was completely frozen and before serving it, I put it through the food processor and it was a super silky texture.

Prepare the nuts. Lightly toast the pistachios in a skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. This will enhance their flavour. Chop and let them cool completely before using.

Melt the chocolate in a Bain Marie. Place the chocolate in a heatproof bowl over a saucepan of simmering water. After a couple of minutes stir until the chocolate is completely melted.

You can melt it also in the microwave: Place the chopped chocolate in a microwave-safe bowl and heat in 3-8-second intervals, stirring between each one to prevent burning. Use a bit of extra virgin olive oil, and add it to the melted chocolate to give it a shiny finish.

Line a tray with baking paper or a silicone mat, then pour the melted chocolate over the tray and spread it with a spatula in a thin layer (3-5 mm thick). Sprinkle evenly with the roasted and crushed pistachios and the bits of rose petals. Press lightly so that they adhere well.

Place the tray in the refrigerator for at least 30 minutes, or until the chocolate is completely hardened.  Once solidified, remove the chocolate from the tray and break it into irregular pieces with your hands or a knife.

Crush the candies in the food processor, and avoid leaving the sugar too fine. It should have a grain texture similar to regular sugar. Then mix it with the 35 g of sugar.

Preheat the machine, and pour the contents into the central reservoir. When you see the caramel threads start to form, pick it up with a wooden stick, turning it around so that it rolls up and forms the cotton wool.

Prepare a spoon in hot water. Take the spoon out of the water, dry it, and with a pendulum and rotating movement try to get a nice quenelle. You can visit my Instagram to see the video where I made the quenelle.

Then put some violet cotton and finish it with a rose petal and the chocolate tile broken into pieces.

I hope this recipe has awakened your romantic and creative side. Valentine's Day is the perfect excuse to experiment in the kitchen and surprise those you love the most (or yourself!). This dessert is not only a tribute to love, but also to the little details that make every bite memorable.

If you dare to prepare it, don't hesitate to share the result with me, I'd love to see your creations! Find more recipes, tips and curiosities in my social networks or the link to the article about the symbolism of the ingredients.

Have a Valentine's Day full of love and unforgettable flavours! ❤️

Flavours of Love: 4 Historical Ingredients for Valentine´s Day

Find a Cotton Candy Maker in Amazon (Spain and USA)

Strawberry and Rose Sorbet Recipe: Freshness and Love

I’ve always believed that food has a unique way of communicating our feelings. Regarding love, ingredients can tell stories more powerful than words. Throughout history, many foods have nourished the body, evoked emotions, symbolized deep aspects of love, and played leading roles in rituals, traditions, and romantic gestures.

With Valentine’s Day just around the corner, I’m looking for new ideas for my next recipe, so I´ve been exploring some ingredients historically associated with love. And after some research, I’ve chosen four ingredients that, apart from being personal favourites, are perfect for creating a romantic dessert that I’ll soon share with you to gift to your loved ones.

With their deep red colour and heart-like shape, strawberries have been associated with passion and fertility since ancient times. During the Renaissance, strawberries were highly appreciated for their sweet taste and vibrant appearance, making them a symbol of beauty and desire. They were a popular gift in royal courts and among the nobility, and it was believed that gifting strawberries to someone was an act of affectionate love. Due to their juicy red shape, strawberries were associated with the lips and the heart, two symbols strongly linked to love and passion.

An intriguing fact is that in the 18th century, there was a practice called floriography, or the "language of flowers and fruits," where specific meanings were assigned to various flowers and plants. Within this framework, strawberry blossoms symbolized fidelity and everlasting love. Their shape and colour inspired the notion of a passionate, enduring relationship that would never fade.

It’s no surprise that this symbol-laden fruit is a staple of romantic dinners. There’s nothing more tempting than biting into a juicy strawberry, its vibrant sweetness exploding in your mouth and evoking the very passion it represents. Today, strawberries are commonly enjoyed on their own, with cream, dipped in chocolate, in elaborate desserts, or even paired with a glass of champagne.

Roses are more than just the universal visual symbol of love—they’re also culinary treasures across various cultures. From Middle Eastern rose water to French desserts adorned with delicate petals, roses add a uniquely romantic and aromatic touch to dishes.

Cleopatra, famed for her legendary romances, would perfume her meals and wines with rose water. She believed the fragrance of roses could ignite passion and elevate the sensory experience of those who dined with her.

In Roman mythology, roses took on an even deeper significance. Venus, the goddess of love, mourned deeply when her beloved Adonis died after being wounded by a wild boar. From her tears and his blood, red roses bloomed, symbolizing passion, love, and the tragic beauty of their relationship.

To this day, roses are central to romantic culinary creations. Whether in Turkish delights like Lokum or Indian desserts like kulfi, rose water is an essential ingredient in recipes celebrating love.

Violets are flowers that hold varied and profound meanings depending on their colour. In general, they symbolize the month of February and concepts such as love, humility, faith, and dignity. Blue violets represent love and loyalty, yellow signifies kindness and courage, and white violets evoke purity. These flowers convey unique and special messages with their diversity of colours and symbolism.

With a history dating back to 500 B.C., violets have been cherished for centuries. Initially cultivated in Greece, they were used to make wine and medicines. Their significance appears in various myths, such as Roman mythology, where Venus turned women who aroused her jealousy into blue violets. Even historical figures like Napoleon Bonaparte idolized them, going as far as declaring them his signature flower. Today, these delicate blooms continue to be appreciated in gardens and as houseplants, standing out for their timeless beauty and symbolism.

In gastronomy, violets are a delicate treasure. They lend their floral sweetness to candies, syrups, liqueurs, and infusions. Crystallized violet petals elevate desserts and cocktails, while their presence whispers elegance into salads and teas. Their flavour is a gentle reminder of how love can transform the simplest things into something extraordinary.

The connection between chocolate and romance is as ancient as it is enduring. In Mesopotamian society, cacao played a central role in rituals of fertility and love. Often combined with spices, cacao was consumed as a sacred drink during spiritual and marital ceremonies.

By the Victorian era, gifting chocolates had evolved into a sophisticated expression of love. In 1861, the chocolatier Cadbury introduced heart-shaped chocolate boxes as a Valentine’s Day marketing innovation. These boxes, which doubled as keepsakes for letters and mementoes, quickly became iconic symbols of romantic affection.

Today, chocolate’s association with happiness and endorphins makes it an indispensable part of any romantic celebration, whether it’s moulded into truffles, paired with strawberries, or savoured in decadent desserts.

The connection between certain foods and love is not just symbolic but also chemical. Ingredients like chocolate contain compounds that stimulate the release of serotonin and endorphins, linked to feelings of happiness. Other foods, like strawberries and nuts, are associated with increased energy and overall well-being, reinforcing their reputation as love ingredients.

So With these key ingredients, I’m going to create the perfect dessert for you to share with your loved ones.

As a preview, imagine a smooth and refreshing dessert in which strawberries and roses dance in a delicate dance of flavours, complemented by velvety chocolate.

Stay tuned—a recipe as romantic as these ingredients will be coming your way very soon!

Over time, ingredients like strawberries, violets, roses, and chocolate have taken on deep symbolic meaning, becoming iconic elements of love and passion. Their rich history and captivating flavours are now central to romantic celebrations. This week, I’ll share four enchanting love stories behind these timeless symbols of romance. I hope you will live it.

When we think of Christmas, some flavours automatically evoke nostalgia and joy. Among them, Turrón has a special place on our tables and hearts. But what is behind this traditional sweet that unites generations?

 Beyond being a typical holiday delicacy, Turrón has a fascinating history that goes back to Ancient Greece, crosses the Arab world, and is consolidated in the Mediterranean lands as an expression of culture and tradition.

In this article, in addition to sharing an easy and traditional Turrón de Alicante (Hard almond Turrón) recipe, we will explore how this sweet has travelled through the centuries, adapting, evolving and conquering palates in every corner of the world.

Prepare for a delicious journey that mixes history, flavour and Christmas magic. 

Turrón, that emblematic sweet that accompanies us every Christmas, has a history as rich as its flavour. Its origins take us back to Ancient Greece, where Olympic athletes consumed a mixture of honey and crushed almonds to gain energy, a precursor of the Turrón de Jijona we know today. Later, the Romans adopted it as “cupedia”, according to the writings of Titus Livius and the poet Martial, and even gave its name to the street vendors of Italy: “cupetari”.

But history does not stop there. The Arabs, masters of confectionery, also have an important place in the creation of this sweet. In the 11th century, the medical treatise De medicinis et cibis semplicibus mentions a sweet called “turun”, suggesting that the Muslims brought this delicacy to the Iberian Peninsula during their occupation.

Spanish Turrón has its cradle in the province of Alicante, where it was already famous in the 15th century. The first known recipe appears between 1475 and 1525 in the “Manual de Mujeres”. During the sixteenth and seventeenth centuries, Turrón was a Christmas luxury reserved for the elites, so much so that Felipe II limited its consumption to control expenses.

A town in the province of Alicante, Jijona, became the nerve centre of Turrón, especially after the confectioners' guilds of Valencia tried to regulate its production in Alicante.

With the arrival of sugar from America in the 18th century, new varieties emerged, expanding the range of this traditional sweet.

Today, Spain leads the world production of Turrón, exporting tons to countries on all continents. Jijona and Alicante are still epicentres of this tradition, while localities such as Casinos in Valencia keep the artisanal production alive. The Turrón, more than a sweet, is a bridge between cultures and eras, capable of turning any bite into a journey through history.

Hard Almond Turrón or Turrón de Alicante Recipe

Following the tradition that has travelled from Ancient Greece to our tables, here is a classic recipe for you to enjoy authentic Turron de Alicante or Hard Almond Turrón at home. 

225 g / 1/2 lb / 7.9 oz of raw peeled almonds

A rectangular mould (a silicone or metal mould covered with baking paper).

Prepare the almonds: Toast the almonds in the oven at 180°C / 453 K for about 10 minutes or until golden brown. It is important not to burn them so as not to alter the flavour of the Turrón. Let them cool.

Cook the honey and sugar: In a saucepan over low heat, place the honey and let it melt and caramelize a little for about 5-10 minutes. Then add the sugar and continue to stir gently until well integrated. The mixture should reach a soft ballpoint (about 120°C / 393 K), but you can do this without a thermometer by checking that the mixture thickens and becomes sticky.

Incorporate the egg white:  Whisk the egg white until it reaches stiff peaks. Then, lower the heat and gradually add it to the honey and sugar mixture, stirring constantly. The egg white will add a creamier texture and help bind the ingredients together. You will see how the mixture becomes clear and homogeneous.

Add the almonds: Add the cooled almonds to the mixture, stirring well so that they are covered by the honey and sugar caramel. It is important to mix well so that each almond is enveloped in the mixture.

Place in the mould: Line the mould with rice paper or baking paper. Pour the mixture into the mould and press well with a spatula to make it uniform and without empty spaces.

Place a sheet of rice paper on top (optional) and let the Turrón rest in a cool place for at least 3-4 hours, or until completely hard. You can also leave it overnight for a better result.

Unmold and serve: Once cool and hard, unmold and cut into pieces to taste.

Quality Marcona almonds are the best for this turrón, providing a unique flavour and texture.

To peel the almonds easily, blanch them before for 30 seconds. 

Rice paper (Oblea): This is optional, but it helps the Turrón not to stick and gives a more traditional look. Follow this link to find it.

Storage: Store it in a dry and cool place for a maximum of a week, in an airtight container to retain its crunchy texture.

If you want a harder Turrón texture, make a slightly harder caramel by increasing the caramelization time.

Here I also leave you a series of links to enjoy other Christmas recipes that will surely inspire you for your Christmas celebrations.

10 Ideas for cooking this Christmas with Spanish taste, part 1

10 Ideas for cooking this Christmas with Spanish taste, part 2

Whether you prepare it at home with this recipe or enjoy it at a family dinner table, remember that every bite carries with it centuries of tradition. 

Happy holidays and never miss Turrón on your table!

How to Make Homemade Turrón and Learn about Its Fascinating History

When we think of Christmas, some flavours automatically evoke nostalgia and joy. Among them, Spanish Turrón has a special place on our tables and hearts. But what is behind this traditional sweet that unites generations?

Empanadas o Empanadillas are a classic that transcends borders and cultures, uniting generations with their homemade and comforting flavour. In Spanish cuisine, these delights hold a special place, taking centre stage at impromptu snacks or family celebrations.

However, there's something magical about those recipes that carry a touch of nostalgia, like these empanadas filled with pumpkin and almond jam, which transport me directly to my grandmother Lucinda's kitchen.

She was a true expert at making the most of the seasonal fruits she harvested in her garden: apples, plums, apricots... Everything turned into exquisite jams that she then distributed among the family. During autumn, as Halloween approached, and we spent a few days at her house, my grandmother would use the pulp left over from the pumpkins my brother, my cousins, and I were carving, to make a homemade jam which she used to prepare these crispy and sweet empanadas.

As you can see, today I bring you a recipe full of affection and I think you'll love it too.

Crispy Empanadas with Pumpkin and Almond Jam Filling Recipe

120 millilitres / 1/2 cup of olive oil 0.4

120 millilitres / 1/2 cup of white wine (water optional)

1 medium pumpkin (approximately 500 grams / 140 0z / 1,1 lb of pulp)

50 g / 1,7 oz / 0,1 lb of toasted and crushed almonds

Peel the pumpkin, remove the seeds, and cut the pulp into small pieces.

Add the pumpkin and two cups of water in a pot, or enough to cover half the height of the pumpkin pieces.

Cook over medium heat for about 20 minutes or until the pumpkin is tender. Then, remove the little water left in the pot and add the orange and lemon peel, sugar, and cinnamon stick. 

Cook over medium heat for another 20 minutes, stirring occasionally to prevent sticking.

Finally, add the lemon juice and cook for a couple of minutes. This will act as an antioxidant preserving the color and extending the life of the jam.

When the pumpkin is well cooked and broken down, remove the lemon and orange peels, and the cinnamon stick. Lightly mash the jam if you prefer a finer texture, although you can leave some chunks to give it more body as I have done.

Let the jam cool before adding the crushed almonds.

Heat the olive oil in a pan and add an orange peel and the anise seeds. Remove from heat when they start to brown and let it cool.

In a large bowl, sift the flour. Add the powdered yeast, and salt, and mix well.

Make a hole in the centre of the flour and add the flavoured oil (once cooled and strained), the beaten egg, and the white wine. Knead until all ingredients are well integrated.

Transfer the dough to a floured surface and knead for a few minutes until it's smooth and elastic. If the dough is too sticky, you can add a little more flour but don't overdo it so it doesn't lose softness.

Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature to set.

On a floured surface, roll out the dough with a rolling pin until it's thin (about 2-3 mm thick). With a round cutter or a glass, cut circles about 10 cm in diameter.

Place a teaspoon of pumpkin jam with almonds in the centre of each dough circle.

Fold each circle of dough in half, forming a half-moon, and press the edges well with your fingers and then make small folds.

You can also close them by pressing with a fork to seal well.

You can fry the empanadas in plenty of hot oil until golden brown or, if you prefer a lighter version, bake them at 180°C for about 15-20 minutes, until golden and crispy.

Once ready, and while still hot, pass the empanadas through the sugar and cinnamon mixture to give them that final sweet touch.

 Serve the empanadas filled with pumpkin and almond jam hot or at room temperature. They are ideal to accompany with tea or coffee for breakfast, or as a delicious dessert on any occasion. Their crispy texture and smooth, sweet filling will make it impossible for anyone to resist this homemade recipe.

You can vary the filling by adding other nuts like walnuts or hazelnuts, or even a bit of chocolate for those with a sweet tooth.

If you bake them, you can brush them with beaten eggs before putting them in the oven to give them a more intense golden colour.

Store them for three or four days in the refrigerator in a container to prevent them from getting moist. Make sure to take them out before enjoying them at room temperature.

Grandma’s Pumpkin Jam and Almond Empanadas: A Fall Favorite

With the arrival of autumn, the days become cooler, and the landscapes are painted in warm tones. It’s the perfect time to enjoy comforting meals celebrating the season’s ingredients. From golden pumpkins to sweet pears, autumn brings us many delicious flavours.

In this article, I invite you to explore a selection of recipes that capture the essence of this magical season, perfect for sharing with family or surprising your friends with colourful and flavorful dishes. Get ready to dive into the kitchen and enjoy the best autumn in every bite!

Chanterelles soup, Mushrooms croquette and crispy Sweet Potato

As autumn arrives, mushrooms become one of the season’s star ingredients. Their earthy flavour and unique texture make them perfect for comforting dishes. In this recipe, I'll show you how to prepare a delicious mushroom soup, ideal for those cooler days. Filled with autumn aromas, and made with simple ingredients, this soup is the perfect way to enjoy a warm and nourishing meal. 

Pumpkins and Roast Chestnuts Soup for Halloween

A vibrant soup with these two ingredients is so typical of autumn, especially on Halloween. This dish is Vegetarian, healthy and very easy to make.

Traditional Spanish pastries, "Buñuelos de viento" on All Saints Day

This delicious dessert is one of the stars of the bakery when Halloween or All Saints' Day celebrations arrive here in Spain. But it is also typical during Lent and Christmas.

Red Wine Poached Pears, "Peras al Vino Tinto"

I have been lucky enough to be able to travel to "EL BIERZO", the region where a large part of my family comes from, and I found this seasonal jewel of its gastronomy.

Learn how to make the Traditional Spanish Pie "Empanada"

I return to the north of Spain to bring you another of its star recipes. This traditional dish, with countless versions, has been modified over time depending on each country's and region's typical products until it became what it is today.

Exploring Forest Flavors: Sautéed Wild Mushrooms with Fried Sage Recipe

 I invite you to explore a recipe with exquisite flavours. A culinary proposal where I've used a selection of fantastic seasonal mushrooms and herbs. This delight is not only a vegan and healthy option it's also incredibly easy to prepare, making it a perfect choice for any occasion.

Chicken in Pepitoria Sauce Recipe; Classic Spanish Flavours

Want to impress your guests with a chicken recipe that is different and full of flavour? Chicken in Pepitoria is a Spanish culinary treasure that will surprise your palate. 
Find out the recipe

Tuna Stuffed Eggplants with Bechamel: A Must-Try Mediterranean Dish

A classic of Spanish cuisine that harmoniously combines the tender texture of eggplant with the distinctive taste of tuna, a well-crafted sofrito, and the creaminess of homemade béchamel.

Spanish Potatoes Stew Recipe, Ingenuity in Times of Hunger

Never before have potatoes been given so much importance as in this recipe. I say this not only because these potatoes are incredibly delicious, but also because the Spanish name for this recipe would be; "Patatas a la Importancia".

These recipes provide a variety of options, perfect for making the most of seasonal ingredients. I invite you to try them and adapt them to your cooking style. Thank you for visiting the blog, and see you in future posts.

9 Spanish dishes to cook this Autumn

I invite you to explore a selection of recipes that capture the essence of this magical season, perfect for sharing with family or surprising your friends with colourful and flavorful dishes. Get ready to dive into the kitchen and enjoy the best autumn in every bite!

With the arrival of eggplant season, there is no better time to appreciate this vegetable's unique flavour and remarkable versatility in the kitchen.

One dish that truly exemplifies these qualities is stuffed eggplants, a classic of Spanish cuisine that harmoniously combines the tender texture of eggplant with the distinctive taste of tuna, a well-crafted sofrito, and the creaminess of homemade béchamel.

This recipe is perfectly suited for a family meal or a special dinner, and I assure you it will leave a lasting impression on your guests. Although it may appear complex at first, carefully following the steps will make it come together beautifully.

Without further ado, I present to you a tuna version of the stuffed eggplants my mother used to prepare for us during our childhood.

I hope it brings you as much joy as it has brought to my family.

 Wash the eggplants and cut them in half lengthwise. Scoop out the pulp using a knife or spoon, leaving the skin intact to fill later. The flesh should be cut into large cubes. 

Make crisscross cuts in the pulp still inside the eggplant, without breaking the skin, then scoop out the cubes with a spoon. These cuts will also help the eggplant cook evenly in the oven.

In a large pan, pour a good amount of extra virgin olive oil and heat it over high fire. When the oil is hot, add the eggplant cubes, and season with salt and pepper. 

Sauté for about 5 minutes or until they begin to brown, then lower the heat and cook for an additional 10 minutes or until the eggplant is soft.

 Remove the eggplant from the pan and set it aside. 

 Pour another splash of olive oil into the pan and heat it over medium fire. Place the garlic and cook for a few minutes, be careful not to burn it. 

Add the onion and red bell pepper when the garlic starts to colour. Then put the oregano and coriander in it. Cook over low heat for about 15 minutes, or until the vegetables are soft and golden.

 Put the eggplant back pulp into the pan, sauté lightly, and place the tomato sauce. Cook everything together for a few more minutes. 

Turn off the heat and add the tuna. Break the tuna into small pieces with a spatula or fork and the stuffing will be ready.

 Stuff the eggplant halves with the prepared mixture, using a spoon or spatula. Let the eggplants rest while you preheat the oven to 220°C (430°F) and prepare the bechamel. 

 In a saucepan, melt the butter over medium heat. Add the sifted flour, and cook for about 3 minutes to form a roux. Then, gradually add the warmed milk, stirring constantly to prevent lumps from forming. 

Once all the milk is incorporated, add salt and nutmeg. Cook until the bechamel thickens to your liking, then remove from heat.

  Place the eggplants on a baking tray lined with parchment paper and cover the stuffed eggplants with the bechamel.

 Grate some cheese on top and bake for about 20 minutes or until the cheese is golden brown. 

 Serve the stuffed eggplants hot and enjoy this delicious Mediterranean dish. Thank you for reading this recipe! 

Click the picture and watch the video-recipe

I look forward to seeing you in the next article with more delicious ideas! 

10 Ideas for cooking this Christmas, with Spanish taste. Part 2.

6.Chanterelles soup, Mushrooms croquettes and crispy Sweet Potato.

7. Duck Magret, Orange sauce and my version of "Patatas Panaderas".

8.Hake, Red shrimp and Mashed Potatoes.

9.Red wine Poached Pears.

10. Churros with Chocolate.

I’m Chef H. Delgado

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