Rápido on Pics and Cakes

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.

Spinach, Feta and Poppy Seed Salad

Thu, 28 Jul 2016 18:15:26 +0000

Cicadas singing, getting into a car that's 46°C (115°F), sweating like a pig, and not being able to open more windows at night because your house simply doesn't have any — clear signs that summer has arrived and with a vengeance. So, faced with this heat, we're going to fight back with cool, refreshing meals to survive the summer season. Kicking off salad season, today we're bringing you a spinach salad. It's such a simple recipe that you couldn't even call it a recipe — just a suggested combination of ingredients to inspire your next salads.

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.

Camembert with Caramel and Walnuts

Thu, 20 Jun 2013 12:05:38 +0000

They say good things come to those who wait, and it seems that’s exactly what we’ve been trying to do with this new recipe. But anyway, we’re finally back to posting, and we’re bringing you an easy, quick, and delicious appetizer suggestion, once again borrowed from La Receta de la Felicidad, who recommends it as a Christmas gift. But hey, when it comes to enjoying a good cheese, who cares if it’s Christmas, Easter, or the middle of August, right?

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.

Custard Cream Tartlets

Mon, 25 Mar 2013 10:35:44 +0000

As strange as it sounds, this recipe could pass as an express one, even though we have to make a custard cream. And the secret of today’s recipe lies precisely in making that cream fast, easy, delicious, and in just 10 minutes. The trick: the microwave, that great forgotten appliance we only ever bother with to heat up the morning milk.

What do we need?

For the cream:

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.

Sardine pâté

Fri, 07 Dec 2012 17:03:53 +0000

This is one of those recipes that comes together almost without thinking, with just a few totally everyday ingredients. An easy way to put out an appetizer where you know exactly what’s in it and that’s bound to surprise more than one guest. We made it as part of a big buffet-style spread for a birthday. You can serve it already spread, piped into little tartlets, or, if you prefer, in a pretty bowl so everyone can help themselves.

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

Hummus

Thu, 13 Sep 2012 13:27:43 +0000

When Palstelera first told me she was going to make hummus, I had no idea what she was even talking about. She had tried it in Edinburgh and told me it was some kind of chickpea purée. Chickpea purée? Well, yes — and a really tasty one. Since then we’ve made it loads of times for parties, because it’s a super easy appetizer to put together and it’s absolutely delicious.

Chicken Sandwich

Mon, 30 Jul 2012 09:21:13 +0000

Sometimes dinner at home — and I’m sure this has happened to all of you — boils down to “I’ll just settle for a yogurt”… It always happens to me the same way: I think “okay, a yogurt… and what else.” You peek into the fridge and the freezer and the gates of heaven swing open. You’ve got a quick rescue! That’s how this recipe was born — only within reach of the great chefs :p