HOMEMADE BURGERS :

Today a recipe for beef burgers, but home-made ...

Ingredients for 4 people:
If they are elder,  calculator least 150-200 grams. meat for each. For children with 100 grams. is enough.
- meat finely chopped. They can be made with beef or veal ... according to the tastes -meat steak, well tenderly-
- chopped garlic and parsley
- 2 eggs yolk
- a slice of bread crumbs, soaked in warm milk
- salt and pepper
- 2 onions cut into julienne

For the mashed potatoes:
- potatoes and milk
- sweet butter cow
- salt and pepper
- a pinch of nutmeg

All together, minus the onions mix well and form, with the hands, the burgers. 
Fry them on the grill, according to the tastes -more or less done-
In a separate pan fry the onion, simmered with olive oil until golden brown. If you want to caramelize, add a splash of vinegar and 3 tablespoons of sugar, you leave about 20 minutes over low heat until the sauce is thick and set aside. 

I use, as an accompaniment, to make a mashed potato thi. (boiled potatoes, mashed with a fork, add milk, butter and a pinch of salt, nutmeg and pepper).

How serve burgers:
First we will take a round mold and place it into mashed potatoes.
Then we get out the mold and place it over cooked hamburger and onion as a garnish ... and then you can bring to the table...

I hope you like them ... !!!

FRICANDO (meat)

Today a dish of meat is highly prized among the various "gourmet" 

Ingredients for four people:
- 500 to 600 grams of beef (a lean nerveless piece and skins), cut into steaks
- 100 grams. of flour
- olive oil
- 1 grated onion
- 1 tomato also grated
- 1 bay leaf
- thyme
- 100 grams. of moixernons (dried mushrooms)
- 1 glass of dry Sherry
- 2 cups of beef broth or water
- salt and pepper

For minced:
- 1 clove garlic
- toasted bread
- 50 grams. of toasted almonds or pine nuts
- parsley

Elaboration:
Moixernons will put first into hot water, cutting off their tails.
Then, season the meat and flour the fillets.
Brown the meat in a pan with olive oil and reserve it, once fried, in a casserole. 
In the same oil fry the onion, tomatoes and add the glass of dry Sherry, bay leaf and thyme and a little beef broth or water, letting it reduce a few minutes.
Add all over meat and cook everything for 50 minutes with low heat, having added the chopped.
Afterwards, add the moixernons and let cook 15 minutes more.
Removed the casserole handle during cooking so as not grip.

BACKS OF LAMB, OVEN BAKED:

We are in the season the lamb that is when it is juicier and tender to savor...

Ingredients for 4 people:
You can choose it as a single dish, in this case you will cook a small back lamb per person.
If you make a starter, every back is for 2 people, so the half mark out making a cut.
Rub each shoulder of lamb with garlic previously.

Ingredients:
- 4 small lamb back
- salt and pepper
- olive oil
- garlic
- Some sprigs of rosemary
- Porto
- 1 small cup water

Let macerate in the fridge the backs of lamb for 3 hours in a baking dish, seasoned with salt, pepper, olive oil, garlic, rosemary, Porto and a cup of water.
We will give every half hour around so that they are well impregnated with dressing...
Will heat the oven to 250 degrees previously
Once hot and 200 degrees, introduce the baking dish with backs for 15 minutes. And then the oven at 180 degrees, 15 minutes more, we will leave. For we are well tender can lower the oven at 150 degrees for 15 minutes.
The accompany with mashed potato or potatoes in their skins also made baked.
After the cooking we will put each on a plate and sauce in a gravy boat to take you to the table.

I wish you enjoy them ... !!!

STEAK TARTARE (meat)

This is one of my favorite dishes... delicious...
Steak tartare is raw meat but seasoned with several components... I explained the recipe for those who love this dish.
It is very important to use quality meat.

Ingredients for 4 people:
- 800 grams of meat (I do it with fillet of beef)
- Salt and ground black pepper
- olive oil
- balsamic vinegar
- Perrins sauce
- Tabasco (a few drops according  - taste is very strongly -)
- 4 teaspoons Dijon mustard and 8 Ancienne mustard 
- Capers into small pieces
- Chopped shallots
- Chopped pickles
- 4 egg yolks
- toasts
- Sweet butter cow

In the butcher shop,  I spend the meat once the machine, so that it is chopped.
When I get home I put it in the freezer for 48 hours to kill foodborne pathogens, examp. E. coli, Salmonella and Listeria monocytogenes...
After that you can thaw and season.
The best thawing is putting the meat in the refrigerator the day before. Do not leave it outside the refrigerator.
In a large bowl, put the meat with a fork and crush them, afterwards, add all the ingredients... It must be all well mixed and must be done by hand.
Not use the blender.
The meat has to be whole and loose...
Let stand in the refrigerator this dish about 15 minutes, so that the ingredients marinate meat thoroughly.
Then you catch molds and place yourselves meat.
They have to be filled to the brim.
Toast bread (thin slices) or toasts buyed.
As you eat, you spread butter on one's bread.

When you present at the table, remove the mold and put the toast around, as it is in the picture.

BAKED KID: (meat)

As usual on Easter Day, I baked lamb. Saturday was looking for a shoulder of lamb, but do not found  it... so I went to the Carrefour de Cabrera -that which I have closer to my house and there I could find legs kid ...it is not the same, since they are more expensive ... but as there were only three, I did an extraordinary ...

Ingredients:
- 3 Legs kid
- 1 clove garlic
- 1 onion
- 3 potatoes
- salt and pepper
- thyme
- olive oil
- Porto wine
- 1 water cup

First I take a garlic and rub kid's legs. I add salt, pepper and thyme.
Then place them on a baking sheet.
I hot the oven at 250 degrees for 12 minutes approx.
Short above julienne an onion.
Clean potatoes, cut into 4 pieces and add them, once peppered.
Watering it all well with olive oil and Porto wine.
I add a cup of water too. 
Once the oven is hot, I introduce the tray and low the oven at 200º for 15'
After 15' under the oven to 150 degrees and leave it about 20 minutes more
The potatoes must be soft...
You have to watch that has juice in the tray which is not dryness and if it is necessary, you add a little more olive oil and Porto wine, leaving them 5' more in the oven.
You serve the kid on plates and would gain the remaining pan juices in a sauce bowl.
This recipe can also be used for the back or legs of lamb ... are very good ... !!!

ROAST BEEF

This recipe is a real star. If you have guests staying as gourmets, because the dish is almost five forks ... We recommend and ... does not take much work!

Ingredients for 4 people:
- 1 medium piece of meat boneless veal 800 g. (you can do that with beef too) -it is cheaper and more tasty-. You will have to tie a rope because no crush ...
- 1 glass of Oporto wine
- Perrins sauce
- 50 grams. butter cow (sweet)
- Salt and black pepper
- olive oil

In a tray put the meat with salt and pepper. If strip on the vessel and Oporto wine sauce Perrins (eye), leaving you soaking in the day before.
You'll have to go turn the cut because it is imbued with all meat sauces.
The next day puts hot fire in a pan with 50 grams. butter and two teaspoons of olive oil approx. doing it brown fire alive.
Once golden, put on a baking tray which is deep and not very big and they poured over it all the juice maceration, along with the pan too.
If necessary add more Oporto wine, sauce Perrins always very careful not to go to herself. Then put in the oven at a temperature of 200 degrees for about 25 minutes.
Once cooked, let it cool. Once you remove the twine and cold with a very sharp knife cut -a taste of the consumer- for a thinner or thicker slices. 
You can use an electric knife too (be very careful not to cut yourself).
Serve with steamed small potatoes boiled or baked skin.
I also accompanied with mashed potatoes (and is very apt).
In the summer could also do it with a good roasted vegetables (red pepper and aubergines).
Ah! Put the sauce in a bowl and serve hot.
Each diner is the best serves your taste, and bon appetite!

SUCKLING PIG WITH CARAMEL APPLES

Today it's a recipe to celebrate the New Year ... ... do you think this?

Ingredients for 4 people:

- Middle piglet (2 kg approx..)
- Golden 4 blocks
- 4 tablespoons brown sugar
- 50 ml. olive oil
- rosemary
- Orange juice
- Perrins sauce
- 1 small glass of brandy
- Salt and ground pepper

Place on a baking sheet, previously lined with greaseproof paper, suckling pig, once peppered on both sides, having added a few sprigs of rosemary.
Prepare a sauce with brown sugar, Perrins sauce, orange juice, a glass of brandy and olive oil. Beat well until they are all ingredients well blended.
Preheat oven to 220 degrees and coat the pork with some of the sauce, roasting for 2 hours at 200 °
With a spoon you go bathing it with the sauce as you go cooking.
Half an hour before end of cooking it you add sliced ​​or cut apples into wedges. Then you go down the oven temperature to 180 degrees
Once cooked, what do you find the oven and present yourself to the table cut into 4 portions, accompanied by apples and juice in a sauceboat.
You can also add to the dish, a salad with French lettuce, endive or watercress dressed with olive oil, salt and lemon.

I wish you a Happy New Year to all ...and bon appétit... !!!

RABBIT WITH MUSHROOMS (rovellons)

It is a simple, inexpensive dish, ideal for rainy days ...

Ingredients for 4 people:
- 1,300 kg 1 rabbit cut into 8 pieces (without the head and without the liver).
- 1 onion
- 1 tomato
- 1 carrot
- salt and pepper
- olive oil
- 1 jar of mushrooms (rovellons) brand "Ferrer" (if it is better natural season)
- Half a glass of sweet sherry wine, half a glass of dry sherry and half cup of water.

In a large pot you put olive oil and frers rabbit, once cleaned and seasoned, you give a few laps ...
Here you add the onion cut into chunks, tomato and carrot pieces also.
Afterwards,  you put wines and half cup of water and you leave it for about 1 hour to cook over low heat, without boiling stops.
A half cooked you add the rovellons with a little salt and you cover the casserole.
It must be very tender and sauce.
Remove it with the handles of the pan so it does not unmake.

MEATBALLS WITH PEAS (meat)

The other day I had my eldest daughter and my grandchildren to lunch and as much like meatballs, I decided to make this dish as a second.

Ingredients for 6 people:
- 500 grams. of ground beef
- 500 grams. of sausages (pork)
- 1 egg beaten
- A tablespoon of bread crumbs
- Flour
- Garlic and parsley
- olive oil
- Toasted almonds
- 250 grams. frozen peas brand "Findus"
- 1 jar of tomato sauce and onion brand "Ferrer"
- salt and pepper
- Half a glass of dry sherry (optional)

First I proceed to mix the beef with pork, the salt and pepper and add the beaten egg, garlic and parsley, finely chopped and a little bread crumbs. I knead it well so that it is well blended.
Then I make the meatballs -size medium-
After I put flour and I cook them in a pan with olive oil until they are golden brown.
In a pan with olive oil frying meatballs, you add the tomato sauce and onion and chopped toasted almonds ... once incorporated meatballs cooked with boiling water peas (which I will have boiled apart).
If you want it you can add a splash of dry sherry ... and let cook over very low heat for 1/2 hour - 3/4 h, removing the pan without touching the handles meatballs, so do not break. .. when most are already, add the peas and ... bon appetit !!!

RABBIT PORTO WINE BAKED

Now I'm back again with all of you ...
Let's start the summer when beaches, swimming pools, several excursions, trips ... and logically time of swimsuits, bikinis, shorts, tight pants, necklines ... etc.
We have to lose 2-5 kg. Isn't it ??? to be handsome and attractive ... who do you lack ... of course ... !!!
Today I am going to propose an easy and economical recipe and slimline ...
I'm cooking to eat at home, (since I've started the regime ...)

Ingredients: (for 2 people)
- 1/2 rabbit, thighs or back, depending on preferences ...
- Rosemary
- Salt and pepper
- Olive oil
- 1 small glass of Porto wine
- 1 small cup of coffee water
- 2 potatoes into pieces and 1 tomato cut in half as accompaniment.

We'll leave it to macerate in the fridge for 2 hours, with rosemary, salt and pepper, olive oil, a glass of Porto wine and a cup of water. An hour before eating, we will put in the oven at 200 degrees for half an hour, with chunks of potato and tomato. Then we go down the oven to 180 degrees and leave it half an hour ... and eat ... !!! having pre-heated the oven.

If you want, instead of Porto wine you can put 1 glass of brandy over ... is also very good ... according to taste ... !!!

FILLERS LOIN PORK FILLETS

This is a good, easy and affordable recipe ... this dish was my mother and I did my children when they were little ... Now I do it for my husband and for me ...

Ingredients for 4 people:
2 booklets per person account, so you'll have to buy eight booklets or 16 pieces of fine cut back.

- Loin fillets cut into book form or thin slices of tenderloin which use 2-
- 1 package tranchetes cheese. I use the KRAFT brand.
- 1 package of thin slices of boiled ham, CAMPOFRIO brand.
- Sobrasada de Mallorca, marks the ZAGAL.
- Breadcrumbs
- 2 eggs, beaten
- Olive oil

First grab the back and stuffed with cheese and boiled ham. The other half stuffed with cheese and sobrasada of Mallorca.
Also we can do with cheese and cured ham. In this case we will not salt the spine, as ham and leads.
Then I put a little salt (just one side) and I cook them. : first with beaten egg and then in bread grated.

Also you can fill it with Roquefort cheese or blue cheese. 

In a frying pan with hot olive oil on both sides of the cold and when they are golden, I put them in a dish with paper towels for the excess oil soak up.
Below I present them in a tray accompanied with: 
mashed potatoes, mushrooms, peppers or grilled vegetables ... according to taste.

It is downright delicious main course ...

LEG OF LAMB BAKED WITH MASHED POTATOES OR APPLE SAUCE

This dish is great to do on a Sunday or holiday ...it would be perfect being able to cook for the whole family ...

Ingredients (serves 6)
- 1 leg of lamb 1.5 Kgs. (do 5 marks over with a carving knife)
- 1 clove garlic
- several garlics mashed
- 3 sprigs of rosemary
- 250 ml. dry sherry
- 150 ml. sweet sherry
- 100 ml. olive oil
- Salt
- Pepper
- Half a glass of water
- Mashed potatoes or apple sauce to choose ...

The first step will be to leave the leg of lamb macerated the day before. 
You will rub it with the garlic, several garlics mashed, putting salt and pepper, dry sherry and sweet sherry, sprigs of rosemary, watering it with olive oil and leaving it in the fridge overnight.

The next day, in the morning, lay it in the oven, having previously heated to a temperature of 250 degrees, then will lower the oven to 200 degrees and be introducing the leg of lamb, you add some water, letting it cook at this temperature approx. for an hour and a half. The watering will go with the juice during cooking ...
It must be well browned ...
To give a special touch to roast, you can mix 150 ml in a saucepan with honey and 1 cup of white wine vinegar. Cook, stirring, until reduced. Then brushing the meat with this mixture 10 minutes before end of cooking.

You can accompany with mashed potato  -I usually use the MAGI brand and I put milk instead of water and a little pepper, nutmeg and sweet butter cow.

You can also make a puree or applesauce:
- Half a kilo of apples
- 150 grams. of sugar
- Cinnamon
- Half glass of lemon juice. 

We will peel apples and will cut at regular pieces. We put them in a saucepan with the sugar and half glass of lemon juice. Boil over medium heat for half an hour, squashing them occasionally with a fork.
When a few minutes until the compote is done, you add a little cinnamon.
Remove from the heat and cooled.
The best apples for compote are generally pomfret and bittersweet.

As a starter you can do a capricious salad ...
for example with letucce, tomato, onion, walnuts, white cheese, avocado, etc.  dressing with virgin olive oil, salt and pepper and vinegar of Modena.

I wish that you spend a happy day and enjoy your meal ... !!!

GRILLED HAM ORANGE (second)

We are now approaching the holiday season and it is for this reason that both this week and next, I will give you two recipes so you can show off these days, as indicated. This is the first:

This dish you can do it as the second.
Ingredients for 6/8 people - Duration: 3 hours
- 1.5 kg of fresh pork ham.
- 3 red onions
- 1 clove garlic
- 2 oranges
- 2 tablespoons brown sugar
- Olive oil

For maceration:
- 1 teaspoon marjoram
- 1 teaspoon crushed bay leaf
- 5 tablespoons olive oil
- Salt and pepper

You have to tie the piece of ham with kitchen string. Then you mix all marinade ingredients and with a brush so you spend on all sides of the ham. What do you cover with plastic wrap and marinate let 30 minutes.
Wash the oranges and do thin strips of skin with a sharp knife. Put it in boiling water for 15 minutes, seep and book it. Then squeeze the 2 oranges for juice and strain out.
Once done, you grate onions and garlic clove and cook it in a pan with hot olive oil until golden. Will you add the strips of orange peel and sugar and cook 5 minutes over low heat.
Add salt and pepper and booked.
Preheat oven to 180 degrees.
Place the pork ham in a baking dish and add 2 tablespoons maceration. What we roast at 180 degrees for 1 hour and a half. After this time, remove the cooking liquid and add the juice of oranges and the rest of the marinade. Let it cook in the oven 30 minutes. We cover with onion braised with orange and grilled 15 minutes more.
We remove from the oven and cut into slices to serve.
It can be served with small potatoes boiled or mashed potatoes.
The accompaniment, I leave to your choice ...
The ham must be cooked through and golden on the outside.
If you cut on the table, you can put on the serving tray orange slices around the ham as decoration...

BEEF TENDERLOIN WITH PORT SAUCE AND ACCOMPANIMENT (meat) + OTHER SAUCES

The latter is ideal for Christmas lunch, Boxing Day, New Years Eve or New Year.

Ingredients for 4 people:
- 4 beef tenderloins about 150/180 grams. everyone
- 8 thin slices of bacon
- 4 slices of bread
- 1 glass of Port wine
- 2 tablespoons of cream, brand ATO
- 1 teaspoon sweet butter cow
- Olive oil
- Salt and pepper

To the accompaniment:
- Small Potatoes
- Mushrooms or
- Asparagus

Ingredients For Hollandaise Sauce:
- 2 egg yolks
- 200 grams. sweet butter cow
- 2 tablespoons lemon juice

First, we will take 4 slices of bread without crust and we will fry with a little butter all round. 
We will reserve them. 

Hollandaise sauce:
Then we will prepare the sauce. We will melt the butter in a saucepan -at Maria bathroom- and let it cool. We will beat the egg yolks with a whisk by hand. Add 2 tablespoons of lemon juice and continue beating until creamy, double the previous. Gradually add the butter, stirring with rods until a stiff sauce. We will put salt and pepper and keep the bath at low heat to avoid curdling.

We will take the tenderloins and wrap with side bacon - 2 slices everyone- holding them with a toothpick.

In a skillet over high heat, add a little olive oil and we roast the tenderloins to the taste of each guest. We will put (with coarse salt and freshly ground black pepper) and will reserve.
On the pan juice (resulting from grilling the tenderloins), you will add the port wine sauce and will link with 2 tablespoons of cream

We will place the bread on serving plates and put the fillets on top. Then add the sauce with Porto and cream over the tenderloins.

All we can serve with small boiled potatoes peeled and mushrooms (after the pan with a little butter and salt).
If you do not have mushrooms you can accompany with asparagus, roasted previously with olive oil and salt in a saucepan.
The garrison will be accompanied with hollandaise sauce.

You can also replace the small potatoes for mashed potatoes ... Maggi brand.

You can also replace the Porto sauce by mustard sauce or green pepper from Madagascar.

2. Mustard Sauce:
- 100 ml. cream
- 2 Tablespoons Dijon mustard
- Juice of half a lemon

Whip the cream with the lemon juice and mustard.

3. Sauce green pepper from Madagascar:
- Olive oil
- 1 onion
- 1 tablespoon flour
- 1 cup hot water
- Maggi cube steak 1/2
- 1 small glass of whiskey
- Perrins sauce (4/5 drops)
- Madagascar green pepper in glass jar
- 2 tablespoons liquid cream

Put in a pot, olive oil and grated onion sets. Then, when the onion is golden, a tablespoon of flour is thrown and stir with a wooden spatula. Apart boiled some water and put it half cube Maggi beef. Once dissolved, it is thrown into the pot where the grated onion and flour and stir again until a thick cream is made. You add the cup of whiskey, 4 or 5 drops of Perrins sauce and 2 tablespoons of cream and stir again.
Check the end of green pepper from Madagascar -are little balls of green colored- given a few turns with the spoon and the sauce is already made.

4. Roquefort  Sauce:
- 200 ml. of cream
- 50 grams. Roquefort  cheese (or blue cheese)
- 2 tablespoons of olive oil
- 1 pinch of nutmeg

In a pot put the olive oil and blue cheese and leave it until the cheese is completely undone, stirring with a wooden spoon. Then we added 200 ml. of cream and a pinch of nutmeg ... We will stir the sauce until a consistent cream ... The longer you let the sauce cook, thicker it will.
Serve hot.