Homemade Chicken Sandwich

Hello everyone! Today I cooked this scrumptious sandwich for dinner. I really love it! Whenever I cook roast chicken I always save some pieces to make this sandwich. I generally use Spanish serrano ham because it gives a special touch of flavour to this recipe. Alternatively cooked ham is a good choice too. All you need is a grill or a frying pan and in just 15 minutes this delicious dinner will be ready.

Ingredients:

(Serves 2)

200 g roast chicken
2 tablespoons of mayonnaise
30 g lettuce leaves
2 eggs
2  slices of serrano ham
6 slices of bread

Difficulty and cooking time:

Easy
15 minutes

Method:

Wash the lettuce and cut the chicken breast into small pieces.

Finely chop the lettuce.

Put the chicken pieces and the chopped lettuce in a jug or bowl and add the mayonnaise.

Stir thoroughly to mix all the ingredients.

Spread the resulting mixture on a slice of bread and cover with another slice.

Cook on the grill for 2 minutes, then turn the sandwich and cook the other side for 2 more minutes.

Put a slice of serrano ham on top.

Cook the egg on the grill until it's well done and place it on the ham, then top with a slice of bread.

Cook on the grill until the bread is golden and crusty.

Serve hot with salad or french fries.

I hope you like it!
See you soon,

Maria

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Spinach Omelette

Hello everyone! Here you have another healthy and tasty recipe. I usually cook this spinach omelette  for dinner. It only takes a few minutes to make it and it is delicious, either hot or cold. You can cook the omelette and save it for later. This recipe is great for children too. My son loves it! This dish is an easy way of introducing vegetables to our diet. Spinach contains an impressive range of vitamins and mineral salts, and provides a lot of health benefits with very few calories. 

Ingredients:

(Serves 2)

250 g. spinach
3 eggs
2 cloves of garlic
50 ml. extra virgin olive oil
Salt

Difficulty and cooking time:

15 minutes
Easy

Method:

Wash and drain the spinach.

Finely chop the garlic.

Put the olive oil in a frying pan over a medium heat, add the chopped garlic and  stir-fry until golden brown.

Add the spinach and salt to taste.

Stir- fry until the spinach is done (about 8 minutes)

In the meantime whisk the eggs.

Strain well the spinach using a straining spoon, put it into the bowl with the beaten egg and mix thoroughly.

Take away all the spinach broth from the frying pan. Add a lug of olive oil and cook the mix for a minute over a medium heat.

Once the omelette base is ready and it slides on the frying pan, cover the omelette with a plate and turn it over.

 Now cook the other side of the omelette for a minute.

And it is ready to serve.

Enjoy it!
Hopefully see you soon,

María

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Stuffed Aubergines

Hi again! Today I've been cooking for you one of my favourite vegetable dishes. Aubergine has been part of Spanish cuisine for centuries. It was introduced by the Arabs in the early Middle Ages. Aubergine is low in fat, its skin has high antioxidant properties and it also helps to reduce cholesterol levels. I have filled these aubergines with pepper, tomato and leek. This is a tasty and healthy dish which helps with the consumption of fresh vegetables. I'm sure you are going to enjoy  this  traditional dish of our Mediterranean diet.

Ingredients:

(Serves 2)

2 aubergines
1 red pepper
1 tomato
1 small onion
1 leek
2 eggs
50 g grated cheese
Salt
Ground black pepper
75 ml. extra virgin olive oil

Difficulty and cooking time:

Easy
1 hour

Method:

Cut the aubergines lengthways, hollow out the flesh using a knife and a spoon. Be careful not to cut the skin.

Dice the aubergine flesh and save it for later.

Finely chop the leek, pepper and onion.

Peel and dice the tomato.

Put the olive oil in a frying pan, add the chopped leak, pepper and onion and salt to taste. Stir fry for about 10 minutes.

Then add the diced tomato and cook for about 4 minutes.

Finally add the diced aubergine.

Sprinkle with ground black pepper and salt to taste.

Add the eggs.

 Cook over a high fire,stirring thoroughly until the egg begins to set.

Fill the aubergines with the resulting mixture using a spoon.

Preheat the oven to 200ºC, add the grated cheese and bake for 15 minutes using the grill too.

Our dish is ready! Serve it hot.

I hope you like it!
See you soon,

María

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Smashed Crisps Omelette

Hello everyone!
Today I have prepared this dish for dinner. It is very easy to cook and it is ready in just ten minutes. This omelette has nothing to do with our traditional tortilla, but this is a recipe that my father used to cook when we were children and I really love it!
Accompany with a salad or fresh tomatoes with an olive oil dressing. I hope you and your children enjoy this recipe too.


Ingredients:

(Serves 2)

4 eggs
150 g of salted crisps
Chopped garlic
Oregano
Extra virgin olive oil

Difficulty and cooking time:

Easy
10 minutes

Method:

Whisk the eggs.

Smash the crisps inside the bag.

Try to smash them as much as you can.

Put the smashed crisps into the bowl with the the beaten eggs.

Mix everything thoroughly using a fork and add the chopped garlic.

Sprinkle with oregano and mix again.

Add a couple of lugs of olive oil to a non-stick frying pan

Add the mix to the frying pan.

Cook the omelette for a minute over a medium heat.

Once the omelette base is ready and it slides on the frying pan, cover it with a plate and turn it over.

Now cook the other side of the omelette for a minute.

Serve it hot.

I hope you like it!
See you soon

María

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