Sanjacobo is a traditional Swiss recipe consisting on an slice of ham that can be either ham or smocked ham with an slice of cheese between,  and breaded with breadcrumbs, eggs and flour which is then fried in oil at high temperatures. The plate was extended to the south and also is known by the name of cordon bleu in France. Also cordon bleu, is a beef escalope wrapped with a slice of ham around a slice of blue cheese (bleu).
In Spain  Sanjacobo is very traditional too.

 
INGREDIENTS:

• Smocked ham.
• Sliced cheese.
• Flour.
• Eggs.
• Breadcrumbs.

 

METHOD:

• Take an slice of smocked ham and put an slice or two if you wish and then another slice of smocked ham on top. The slices of ham and cheese should n¡be the same size. Do it again as many of sanjacobos you want to make.
• Put the flour, beaten eggs and breadcrumbs into three separate shallow bowls or plates.
• Deep each sanjacobo in the flour, pat off any excess, then coat in the egg and finally dip it in the breadcrumbs.
• To fry them in a deep pan add a good amount of olive or sunflower oil.When the oil gets hot cook them in small batches until golden  brown on both sides, giving each sanjacobo at least 2 inches of space between them not to overcrowd and crumbling them.
• The sanjacobos are ready to Enjoy!
• Note: If you wish you can freeze some before cook them, so every time you want to enjoy some you can just take out from the freezer and fry them.

Cook with love,

Thanks :)

Salmorejo is a traditional starter in Andalucía, perfect to refresh yourself in summer!!! This starter is rich in vitamins and proteins, perfect for a healthy diet! This super tasty cold soup is very easy to make it. Try this simple recipe that a friend from Sevilla gave to me, so I hope you enjoy it as much as do!
 
INGREDIENTS:

• 1,5kg Tomatoes
• 2 Green pepper
• 1 Yellow pepper
• 2 Eggs
• 200gr aprox. of stale bread
•  1-2 shoots of white vinegar.
• 200 ml of Olive oil.
• Salt, black pepper and ground garlic.
• As optional, chunky smoked ham or boiled egg to accompanied the soup.  

 

METHOD:

• Boil the eggs for 10 minutes.
• In a bowl soak the bread with water and wait until the bread absorb all the water and becomes soft.
• Wash the tomatoes and the peppers and chop them.
• With the blender, blend the tomatoes and the peppers.
• Stir the mix with a coriander, use a blender if you need to.
• Pour the soup in the bowl with bread, add the boiled eggs and blend everything.
• Add the olive oil, the white vinegar and the spices to your taste.
• Blend everything in the minimum.
• Keep in the fridge and cool down for few hours.
• As an option, you can add some cubes of smoked ham and/or mince boiled eggs.
• Enjoy!

Who doesn´t like croquettes!
As you probably know croquettes are very typical in Spain and also in another countries.The best ones are from our grandma :p.
There are so many types of croquettes, with chicken, with ham and cheese, with tuna, with cod fish etc. There are lots of  different recipes and ways to make them.
HERE IT IS A VERY EASY ONE AND OFCOURSE.. VERY TASTY RECIPE!!! so try it at home and enjoy one of my favourite tapa!!!

INGREDIENTS:

• 1 Chicken breast.
• 1 Onion.
• 1 Clove of garlic.
• Parsley.
• Eggs.
• Breadcrumb.
• Flour.

BECHAMEL

• 1L milk.
• 100gr Butter
• 100gr Flour
• A pinch of salt,pepper and nutmeg.

 
METHOD:
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• Chop the chicken in small cubes.
• Chop the garlic, the onion and the parsley.
• In a pan cook for few minutes the garlic and the onion and then add the chicken, you can seasoning it with salt and pepper to your taste.
• After cook the chicken chop it again into smaller pieces.
• In a deep pan add the butter and melt it.
• Add the chicken mix and the flour, stir it with the wisk and cook it for few minutes.
• Add the milk slowly stirring all the time and then add a pinch of salt, pepper and nutmeg.
• Cook everything for 15-20 minutes approximately. It is very important that you don’t stop stirring it. Then add a bit of parsley.
• Pour the mix in a tray and cover it with cling film wrap, so you won’t have any crust later,and cool it down for few hours.
• Put the flour, beaten eggs and breadcrumbs into three separate shallow bowls.
• Make the shape with two spoons or with your hands.
• Deep each croquette in the flour, pat off any excess, then coat in the egg and finally dip it in the breadcrumbs.
• You can cook the either in the oven or frying them.
• To fry them in a deep pan add a good amount of olive or sunflower oil.When the oil gets hot cook them in small batches until brown on all sides, giving each croquette at least 2 inches of space between them not to overcrowd and crumbling them.
• If you prefer bake them, preheat the oven at 200 degrees.Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.

Cook with love,

Thanks.

This salad is typical of the Murcia region and also found in La Mancha. There are variations in Valencia, Ciudad Real and Córdoba.
I absolutely love this recipe. It’s perfect for a warm day… well, actually for any day. It’s healthy, super tasty and very easy to make. You can serve it with almost anything: an omelette, a fillet, or just with bread.
Enjoy it — and don’t forget to make it with love 💛


INGREDIENTS:

• 800 g tinned plum tomatoes
  
• 1 tin of tuna
  
• 2 small onions or sweet onion
  
• 2 eggs
  
• Black olives
  
• 2 cloves of garlic
  
• Extra virgin olive oil
  
• Salt
  

METHOD:
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• Boil the eggs for 10 minutes.
  
• Dice the tomatoes and boiled eggs into small cubes.
  
• Thinly slice the onion.
  
• In a bowl, combine all ingredients.
  
• Add a generous amount of olive oil to taste.
  
• Season with salt and chill in the fridge for at least one hour before serving.
  

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Cook with love!
​
Thanks :)

This starter is perfect for summer! “Russian salad” or “Olivier salad” is a traditional dish in Russian cuisine and also popular across Europe, Mongolia, Israel, Iran, and Latin America. There are many versions, but it’s usually made with diced boiled potatoes, carrots, pickles, eggs, celeriac, onions, peas, cooked chicken (sometimes ham or bologna), tart apples, salt, pepper, mustard, and mayonnaise.
A variation called Stolichny salad is also common in Russia. The original recipe was created in the 1860s by Lucien Olivier, chef of one of Moscow’s most famous restaurants. Though the exact recipe was kept secret, it included grouse, veal tongue, caviar, crayfish tails, lettuce, capers, and smoked duck, dressed with a special mayonnaise made from French wine vinegar, mustard, and Provencal olive oil.
At home, we ate it a lot in summer. Honestly, I didn’t like it much as a child because I don’t like peas—but I love seafood sticks! So I used to pick out the peas one by one… it took me ages to finish, but it was worth it. It’s fresh and delicious!

 

INGREDIENTS:

• 4–5 potatoes
  
• 4 carrots
  
• 2 eggs
  
• 200 g seafood sticks
  
• 500 ml mayonnaise
  
• 1 can of tuna
  
• Olives
  
• Peas
  

 
METHOD:

• Boil the eggs for 10 minutes.
  
• In another pot, boil the potatoes for 25 minutes.
  
• Add the carrots and cook for 10 more minutes.
  
• Dice the potatoes, carrots, eggs, and seafood sticks.
  
• Mix all ingredients in a bowl except the olives.
  
• Serve on a plate and garnish with sliced olives.
  

Cook with love! 
​
Thanks :)


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This dish is very typical in Catalonia, Valencia and the Balearic Islands. There are many versions—with meat, fish, or different vegetables. I’ll show you one I really love, and then you can create your own!
There are also sweet cocas, traditionally eaten during the festival of San Juan on June 23rd. I hope you enjoy this recipe and try it at home!

 

INGREDIENTS:

• 1–2 aubergines
  
• 2 red peppers
  
• 1 onion
  
• 2 tomatoes
  
• Black olives
  
• Anchovies
  
• Extra virgin olive oil
  

      DOUGH:

• 450 g flour
  
• A pinch of salt
  
• 1 tablespoon oil
  
• 1 tablespoon brown sugar
  
• 7 g easy-bake yeast
  
• 300 ml water
  

 

METHOD:

• Slice the aubergine, pepper and onion into thin strips.
  
• Slice the tomato and olives.
  
• Preheat the oven to 180 °C.
  
• In a bowl, mix flour, sugar, yeast and salt. Add water gradually and knead by hand.
  
• Spread the dough on a tray and bake for 2–3 minutes.
  
• Top with tomato first, then onion, aubergine, peppers, olives and a drizzle of olive oil.
  
• Bake for 30 minutes.
  
• Add anchovies just before serving.
  

Cook with love! 
​
Thanks :)

This super easy recipe is awesome! I love it!

This super easy recipe is absolutely delightful—I love it! My mum used to make it on some weekends, and my siblings and I helped her fill the eggs—we’d prepare more than thirty halves! I could never resist sneaking a few before dinner: I’d tiptoe into the kitchen when no one was around and eat one or two, trying to disguise the empty spots so my mum wouldn’t notice… but she always did!

Enjoy the recipe!


INGREDIENTS:

• 6 large eggs
  
• 1 cans of tuna (drained)
  
• 2-3 tablespoons mayonnaise
  
• 1- 2 tablespoons tomato sauce
  
• 1 yolk for garnish
  
• Optional: lemon juice, chopped chives, olives, capers
  

METHOD:

• Boil the eggs for 10 minutes. Cool, peel, and slice them in half.
  
• Remove yolks and reserve one for garnish.
  
• Mash yolks and mix with tuna, mayo, and tomato sauce.
  
• Fill the whites with the mixture using a teaspoon.
  
• Garnish with grated yolk and optional toppings.
  

Cook with love!
​
Thanks :)

Try this lovely and fresh recipe!
Gazpacho is very typical in Andalucia, when the good weather comes is ideal to refresh yourself!
there is a lot of ways to make it, this is a very simple recipe that a friend from Sevilla gave to me, so I hope you enjoy it as much as do!
 

INGREDIENTS:

• 1.5 kg ripe tomatoes
  
• 1 green pepper
  
• 1 yellow pepper
  
• ½ cucumber
  
• 1 carrot
  
• Extra virgin olive oil
  
• Cider vinegar
  
• Salt, black pepper, and ground garlic to taste
  

 
METHOD:
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• Wash and quarter the tomatoes, peppers, cucumber, and peeled carrot.
  
• Blend all ingredients until smooth.
  
• If needed, strain the mixture or blend again for extra smoothness.
  
• Add the oil, vinegar, salt, pepper, and garlic to your taste.
  
• Blend again at low speed to combine flavors.
  
• Chill in the fridge for a few hours before serving.
  

Cook with love! 
​
Thanks :)

Chaca is a popular dish in northern Spain. We use it in sandwiches, with Spanish omelette, as a tapa, or even stuffed into roasted sweet peppers. It's super easy to make and only takes 10–15 minutes.
Let’s explore its flavor and simplicity — try it at home, and you’ll be surprised!

INGREDIENTS:

• 400 g seafood sticks
  
• 400 g mayonnaise
  
• A few slices of white onion
  
• 1 tin of tuna
  
• 1 egg
  

 
METHOD:
​

• Boil the egg for 10 minutes and let it cool.
  
• Finely chop the seafood sticks (an electric chopper works great).
  
• Mash the boiled egg with a fork.
  
• In a bowl, mix all ingredients until well combined.
  
• Chill and serve with bread, toast, or as a stuffing.
  

Cook with love! 
​
Thanks :)

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