Stuffed Piquillo Peppers

I know this recipe thanks to a friends´ blog. It is a very easy and really tasty recipe. The best is that contrary to other recipes, in this case preparing the filling will take you just 15 minutes! I am sure you will like it!

Preparation time: 30 minutes
Difficulty: Very easy

Ingredients:

1 jar (260 grames) of whole Extra Piquillo peppers

For the filling: 

120 grames tuna, drained

250 grames Philadelphia Light

A pinch of black pepper

For the sauce:

200ml cooking cream

2-3 piquillo peppers

Grated emmental cheese

Salt 

Pepper

Preparation:

1. In a bowl, mix the draines tuna with the Philadelphia cheese and stir it until you get a homogeneous mixture. Add a pinch of black pepper to the mixture and stir it again.

2. Fill the Piquillo peppers with the mixture and place them on an baking sheet

3. For the sauce: Put in a mixer 2-3 piquillo peppers, the cooking cream and some salt and pepper. Mix it all until you get the sauce.

4. Pour the sauce over the peppers and sprinkle them with the grated emmental cheese.

5. Pre-heat the oven and cook the peppers to 200ºC for 10 minutes and then 5 minutes more turning the oven to “grill function” to gratiné the cheese.

Et voilà! Enjoy it!

Petite Crêpes

Today I am going to explain how can you prepare some crêpes for your family and friends, and surprise them with an easy and very tasty recipe. In spite of the fact that we already have the crêpe recipe in the blog, I will explain it again.

Difficulty: Easy
Preparation Time: 45 minutes

Ingredients for 6 crêpes:
(it is difficult to prepare less than 6 but you can eat them in the following days)

- Flour, 150 grams
- Eggs, 2
- Milk, 15 centilitre
- Water, 15 centilitre
- Olive Oil, 1 tablespoon
- 1 pinch of salt

Ingredients for this crepes:
- Smoked salmon
- Philadelphia cheese
- Caviar (a cheap one it's ok)

Preparation:

1. Mix the flour and eggs, then gradually add the milk and water to not have lumps

2. Add oil and salt. Mix well to not have lumps (you can do it with the mixer).

3. In a pan, put a little butter or olive oil. Once the pan is hot, put a bit more of butter or olive oil to cover the bottom of the pan. You can do this: after every crêpe, put a bit of olive oil in the pan and spread it with a paper serviette

4. Add just a bit of the mixture to cover the bottom of the pan and turn the crêpe when it begins to harden with a spatula. At the end you can "jump" the pancake in the pan.

5. Once you have prepared the crêpes, cover them with Philadelphia cheese. Then add some caviar (not necessary an expensive one, you can use a normal one) I recommend you herring caviar. And add the smoked salmon cut in little pieces.

6. When you have the crêpes ready, cut the crepes vertically in 3 or 4 lines, then cut them in 2 or 3 parts and roll them up.

Now you have the perfect appetizer for a nice dinner.

Another option, as you can see in the picture, is to cut the smoked salmon in lines, cover it with Philadelphia, add some caviar and roll it up.

Bon appetit!