Principales on Pics and Cakes

Sweet Potato Pseudo-Quiche

Thu, 08 Oct 2020 15:43:05 +0000

This is a different way to make a pseudo quiche or savory tart, and it's also a great alternative for those who can't or don't want to eat gluten. Compared to a traditional quiche, it's missing the crunch of the shortcrust pastry, but on the upside it's less calorie-dense and adds a really pleasant hint of sweetness.

Ingredients

1 large sweet potato
4 eggs
350 ml (1.5 cups) milk
85 g (3 oz) fresh spinach
100 g (3.5 oz) sun-dried tomatoes
110 g (4 oz) goat cheese
A handful of chopped walnuts
2 tablespoons cream cheese (I used Skyr)
Salt, pepper, and extra virgin olive oil

Method

Tuna and Avocado Poke with Mango Huancaína

Tue, 29 Sep 2020 20:49:29 +0000

I made this recipe following the exact steps from Kitchen Club, and honestly, if the ingredients promised to be a flavor bomb, the result was even better than expected. So many flavors that combined perfectly. If anything, the little fried egg would be a dispensable element, but the sauce was delicious and made all the tasters go back for seconds. Presentation-wise it didn't turn out anywhere near as spectacular as the original recipe, but the flavor was up to par.

Meatballs in Sauce

Thu, 09 Nov 2017 22:32:56 +0000

We're back at it after a long stretch of inactivity. It doesn't mean we stopped cooking tasty things during all those months, but laziness sometimes wreaks havoc... However, as a good friend once said, you have to defeat laziness. So, with the intention of picking up this little recipe collection again, Pics&Cakes is back in action. That said, since our official photographer is pretty busy these days, the photos might not do justice to the delicious things we'll be making. Apologies in advance.

Chickpea Salad with Mustard Vinaigrette

Fri, 23 Sep 2016 13:57:44 +0000

Just because summer is over doesn't mean we have to say goodbye to salads. Today, a super simple and quick recipe for a tasty, healthy chickpea salad. Since we're using pre-cooked chickpeas, it takes no more than 5 minutes to put together, so there's no excuse. Enjoy!

What do we need?

1 can of cooked chickpeas
2 tomatoes
1/2 onion
1 small can of corn
Mustard
Herbes de Provence
Salt and pepper
Oil and vinegar

How do we make it?

First, drain the canned chickpeas and rinse them with cold water to get rid of that characteristic canned taste. Place them in a large bowl.
Dice the tomatoes and onion and add them to the bowl with the chickpeas.
Add the corn.
In a glass jar, make a vinaigrette. The usual ratio is three parts oil to one part vinegar. For this salad, you can pour about two finger-widths of oil into the jar, a third of that in vinegar, 1 teaspoon of mustard, 1 teaspoon of herbes de Provence, and a pinch of salt. Close the jar tightly and shake vigorously until the mixture has emulsified. Taste and adjust with whatever ingredient suits your liking.

Tips:

– As with all salads, more than a recipe, this is a suggestion. Feel free to add other ingredients or seasonings you have in the fridge.

Black Garlic Burger

Thu, 08 Sep 2016 12:03:00 +0000

A really simple recipe where all the originality comes down to a single ingredient: black garlic. Black garlic is just regular garlic that has gone through a specific slow-fermentation process, which transforms its look and texture and boosts its nutritional properties. For this burger we'll use it both to season the ground beef and for the accompanying sauce. The flavor is a little peculiar — feel like giving it a try?

Chicken and Lamb Kebab

Thu, 11 Jun 2015 16:01:02 +0000

Everyone who visits Turkey says that the kebab there is nothing like the ones we eat in Spain, so at this point I'm not entirely sure what to call this. In any case, what I can promise you is that it's delicious and the preparation couldn't be simpler. We discovered this recipe thanks to the YouTube channel Recetas de Cocina, which is always worth a visit. Give these kebabs a try and let us know how it goes.

Crispy Chicken Burger

Wed, 03 Sep 2014 17:22:09 +0000

Believe it or not: we’re back! After months (literally) with our blog in some kind of hibernation, we’re back at it and hoping that this time our willpower won’t fade so fast. We’re returning with that recipe that’s been sitting at the top of the blog for so many days now, the one we know plenty of you have been dying to make: the Crispy Chicken. For lovers (or at least, frequenters) of fast food joints, the Crispy Chicken is a Burger King staple, a chicken burger with a spicy kick. But here we’re sharing the upgraded version. Meaning, the one we make with an actual chicken fillet and not some suspicious mystery patty pretending to be one.

Vegetable Stew with Minced Meat

Wed, 12 Feb 2014 23:03:45 +0000

I know you’re not telling us, but I’m sure you’re thinking “OMG, what happened to the best cooking blog I know?! It’s been too long since they updated and now I don’t know what to make for lunch!” :p

Well, so you don’t despair, here we are, back and with every intention of making sure this doesn’t happen again. After writing “I will not leave the blog without updating for more than 5 days” a hundred times on the blackboard, and to make the return to “work” easier, today we’re bringing you a simple recipe. Enjoy.

BLT

Fri, 17 May 2013 12:57:44 +0000

BLT stands for Bacon Lettuce Tomato, which translates to a spectacular combo. Especially if you make the bacon the way we did. Want to know the secret? Keep reading.

What do we need?

4 slices of bacon
4 slices of bread
2 tomatoes
A couple of lettuce leaves
2 tablespoons of sugar
Cayenne pepper
Mayonnaise

How do we make it?

Preheat the oven to 200°C (390°F).
Meanwhile, wash the lettuce and tomato.

Curry Chicken with Rice

Tue, 07 May 2013 13:41:47 +0000

After a crushing victory by four votes, against the two for the Crispy Chicken (irony mode on), today we bring you a delicious recipe we’ve been making for a long time and that we’ve been in love with ever since we first tried it.

What do we need?

One chicken breast
One cup of rice
Half an onion
200 ml (3/4 cup) heavy cream
Curry powder to taste

Quiche Lorraine

Tue, 16 Apr 2013 12:07:30 +0000

As part of the campaign “No newly-independent young adult shall go hungry, even if they don’t like cooking,” here’s another easy recipe — one of those that almost everyone knows, but just in case, I don’t want to hear that you’re not eating well just because you couldn’t be bothered to do a couple of little things in the kitchen.

What do we need?

For the shortcrust pastry:

Broken Eggs (Huevos Rotos)

Sat, 16 Mar 2013 12:23:23 +0000

We’re back with a simple recipe, one of those everyone knows how to make, but that we wanted to share with you for two simple reasons: first and most important, it’s a really easy dish that you usually eat when you’re out for drinks but not at home (this is our way of encouraging you to make it yourself), and second because we’ve got a little tip about how to fry the potatoes. Want to know what it is? You’ll have to read the rest of the recipe.

Ají de Gallina

Mon, 04 Mar 2013 11:30:22 +0000

This dish is a classic of Peruvian cuisine. I’m not claiming this recipe is the authentic or one true version — it’s simply the one my mother and her family have made all their lives. They brought this recipe with them from Peru and honestly, I love it. I’ve tried ají de gallina at several Peruvian restaurants and the recipe isn’t even the same in all of them. So, as the saying goes, “to each their own,” and here I’m offering you a finger-licking-good Peruvian ají de gallina.

Fideuá

Wed, 27 Feb 2013 13:25:46 +0000

Today we bring you an adaptation of the fideuá from Spain’s eastern coast, which is mainly made with fish and seafood. Everyone knows my dislike for fish, so when my mom made this dish, swapping the fish for pork secreto, I jumped right on it.

What do we need?

200 g (7 oz) pork secreto
200 g (7 oz) fideuá pasta
Water
Mushrooms
Saffron
Salt
Olive oil

Cabbage Rolls

Tue, 19 Feb 2013 19:45:58 +0000

I know, we’ve gone ages without posting (as Palstelera would say), but we have an excuse: we were studying because we’re cultured people XD. That’s why today we’re going to introduce you to two new recipes so you can see that even though we’ve set the page aside a bit, we’re always ready and thinking about what new recipes we can share with you.

What do we need?

4 cabbage leaves

Sweet and Sour Pork

Fri, 18 Jan 2013 21:50:48 +0000

Whole Kitchen, in their Savory Proposal for January, invites us to make a Chinese classic: sweet and sour pork.

**For us, this is THE go-to dish whenever we have Chinese food, so it couldn’t be missing from our blog. To be honest, I don’t even know exactly where I got the recipe from, because I ended up mashing together a bunch of different websites and now I can’t recall the exact source. But hey, like with any dish, the trick is to give it a go, and if there’s something you don’t love, tweak it to your taste — that’s what your own kitchen is for.

Stuffed Potatoes

Thu, 27 Dec 2012 11:50:42 +0000

I have to admit we’re a bit like sponges — anything we see and like, we try to make at home. That’s exactly what happened with today’s recipe. A few years ago we went with friends to spend Easter week in Camposancos, a lovely little village in Pontevedra, and there Ana (with Germán’s help) made us some delicious stuffed potatoes that could have fed a regiment (well, maybe we weren’t quite that many…). The thing is, we loved the idea and ever since it’s been part of our recipe book.

Blue Cheese Burger

Tue, 11 Dec 2012 14:35:14 +0000

Good and freezing morning. Today we’re bringing you a really simple recipe, the kind that even Jesús will be able to pull off without having to call twenty times :p The thing is, I’m a huge fan of making burgers at home. They’re usually way better than the ones you eat out, plus you make them to your own taste and load them with the ingredients you like best. This time we made the burger with blue cheese mixed right into the patty.

Cherry tomato and cheese quiche

Fri, 16 Nov 2012 11:48:18 +0000

I’m sure you’ve all tried — and many of you have made — the classic quiche lorraine (we’ve got ours ready and we’ll be posting it soon). Today we’re sharing a variation we absolutely loved, easy to make and seriously tasty.

What do we need?

For the shortcrust pastry:

200 g (1 ⅔ cups) flour
100 g (7 tbsp) cold butter
1 egg
A pinch of salt

Caramelised Garlic Tart

Fri, 09 Nov 2012 21:20:11 +0000

And then we say the poor Brits have nothing in their cuisine beyond fish & chips and porridge… I tried this recipe at my aunt’s house in Edinburgh and it was honestly a surprise. A savoury tart whose main ingredient is garlic but which, contrary to what you might think, isn’t sharp or strong-tasting at all. It’s creamy, smooth and light on the palate. Hope you enjoy it…

Pasta Carbonara

Tue, 06 Nov 2012 17:35:14 +0000

Truth is, this is a recipe we’ve been making for ages and one that I always thought was “the original” — the way I figured this typical Italian dish was prepared by mammas all over Italy. How wrong I was… Every Italian who’s seen us make this dish has been surprised, has laughed, and has gotten outraged in equal measure when watching us prepare “their dish” with cream instead of uovo. Here you can see how they make it, and without further ado I’ll show you our version (having tried both, I’ll stick with ours :p)

Mango and Duck Ham Mille-Feuille

Mon, 22 Oct 2012 15:49:53 +0000

Between one thing and another, this delicious recipe seemed to have been forgotten. Luckily, now that we’re getting back into our routine, our weekly posts will too. This recipe, although it sounds fancy and complicated, is really just a salad with slightly unusual ingredients that will delight anyone who tries it.

What do we need?

(serves 4)

2 ripe mangoes
150 g (5.3 oz) duck ham

Coq au vin

Thu, 18 Oct 2012 18:36:29 +0000

Whole kitchen in their Savory Proposal for October invites us to prepare a French classic, “Coq au Vin”. Or in other words, chicken in wine — you can tell I learned French at school :p.

What do we need?

(serves 2)

2 chicken thighs
1 large onion
2 carrots
3 slices of bacon
2 cloves of garlic
50 g (1.75 oz) mushrooms
2 glasses of wine
4 glasses of chicken stock

Fresh Stuffed Pasta

Tue, 18 Sep 2012 12:25:59 +0000

Whole Kitchen in their Savory Proposal for the month of September invites us to make an Italian classic: “Stuffed Pasta.” With this recipe we kick off a new adventure on this amazing food blog, where every month we’re challenged to make a savory dish and a sweet one. We love the idea — it’s original and pretty useful, since it pushes you to make dishes you might not normally tackle, and it also lets you check out what the other participants come up with.

German-Style Salad

Sun, 02 Sep 2012 11:39:55 +0000

Taking advantage of the fact that it’s not too cold yet, though it’s clearly true that Winter is Coming, here’s a simple recipe you can put together for any family gathering, get-together with friends, or just an everyday meal — you can even make it the day before.

What do we need?

(serves 4-6)

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 2-3 large potatoes
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 3-4 sausages
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 1 onion
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 2 tomatoes
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 3-4 pickles
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How do we make it?

Boil the potatoes with the skin on, washed.

Salmorejo

Mon, 20 Aug 2012 12:13:39 +0000

Salmorejo is one of my favorite dishes, and I can vouch for the fact that I’m not the only person in my family who, the moment we get back from a long trip abroad, the first thing we ask for at home is a good salmorejo and a proper Spanish potato omelette. This dish is typical of Córdoba and it shares similarities with gazpacho since, at the end of the day, it’s a kind of cold soup or cream with tomato as its base. Needless to say, the better the tomatoes you use, the better the salmorejo will turn out.

Chicken and Pineapple Salad

Mon, 06 Aug 2012 23:47:44 +0000

A summer wouldn’t really be summer without this dish. In my family this salad has been around for as long as I can remember, and it feels like an old friend — you might go a while without seeing it, but just thinking about it brings a smile to your face and makes you want to enjoy its company. The first time I offered it to Cesmm, he frowned at the whole pineapple thing, but once he got past those first doubts he became yet another addict of this delicious salad.

Risotto My Way

Sun, 22 Jul 2012 12:42:03 +0000

It’s been a while since I made my first risotto. I think I learned it from Arguiñano, back when my mom and I used to watch him at lunchtime. I have a feeling I also followed the recipe from some Wii video game once. Anyway, I’ve been tweaking, adapting and improvising on top of the fundamental rule for a good risotto: never stop stirring.

What do we need?

(serves two)

Chicken Pitas

Sun, 15 Jul 2012 15:37:35 +0000

After a two-week delay and a move in between, we’re kicking off this new adventure in the world of food and new technologies. Since I’m a person who loves to eat, I’ll mostly be in charge of the simple recipes — the kind that save you when dinnertime rolls around. And one of those recipes I love most is the chicken pita. Simple and really tasty.

What do we need?

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 1 chicken breast
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 1/2 red bell pepper (if you have green, throw that in too)

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 1/2 onion
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 3 lettuce leaves
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 Salt and pepper
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How do we make it?

Slice the bell pepper and onion into julienne strips, and cut the chicken into strips.

San Isidro Casserole

Sun, 15 Jul 2012 14:51:51 +0000

This very traditional Spanish name is just a family nickname for a delicious pork roast served with potatoes, onions, and apples. The tradition behind this dish calls for preparing it in a clay pot bought at the Pradera de San Isidro to celebrate Madrid’s patron saint day. Either way, with or without a clay pot, with or without the saint involved, the result is a super easy dish that’s perfect for a meal with several guests.

Two-Flavor Pizza

Sun, 15 Jul 2012 13:03:34 +0000

This pizza was two flavors but it could just as easily have been one, five, or twelve. The important thing is to realize that with just a few ingredients you can put together a quick and easy meal. Plus, for all of you who have friends who are a bit picky with food (yes, we all have one of those) who don’t eat onion, tuna, or tomato, the idea of splitting the pizza into different flavors will satisfy everyone’s tastes without having to make a million different pizzas.