Pesto sauce is originally from Italy and is made with basil as the main ingredient. We can use it to accompany all kinds of pasta, fish and meat.

To make this paste we will need:

500 grams of macaroni

 250 grams of goat cheese

 200 milliliters of olive oil

 50 grams of fresh basil  

100 grams of Walnuts

 200 milliliters of evaporated milk

 5 cloves of garlic

 3 teaspoons salt

Steps to follow to make this recipe:

-To know how to prepare macaroni pesto, the first thing to do is to cook the pasta with a pinch of salt. We will cook it following the package instructions.

-While we cook the macaroni, we prepare the pesto sauce. To do this, we take the blender or a container with a high edge, add the basil leaves, the peeled and chopped garlic and crush it well. As we crush, we add the olive oil little by little. If you wish, you can add some almonds to the sauce.

-Add the cheese and milk and continue blending until you get a homogeneous sauce. You can substitute goat cheese for the cheese you like best. Add the chopped nuts and mix them, add a pinch of salt if necessary. If you prefer, you can prepare a pesto sauce with pine nuts, it is an option with a different touch but equally delicious.

-When the pasta is ready, drain it and go through cold water. We put the macaroni back in the pot where we cook them, this time without water, add the pesto sauce and heat it all together for a few minutes.

And ready! We can now serve our pesto macaroni by decorating the plate with cherry tomatoes. As you can see, it is a very simple, fast and exquisite recipe.

I also leave a video of this line:

An easy classic that every home likes, especially children, and that can solve a dessert for both a sweet day and a special one.
In my case it is my favorite cake, it is very simple to make and it is delicious, the ingredients we will need will be the following:

-Dark Chocolate (for the first layer) 150 g

– Liquid whipping cream (for the first layer) 200 ml

– Milk (for the first layer) 200 ml

– Powdered curd on (for the first layer) one Milk chocolate (for the second layer) 150 g

-Liquid whipping cream (for the second layer) 200 ml

-Milk (for the second layer) 200 ml

-Powdered curd on (for the second layer) one White chocolate (for the third layer) 150 g

– Liquid whipping cream (for the third layer) 200 ml

– Milk (for the third layer) 200 ml

-Powdered curd on (for the third layer) one Milk (for the third layer) 200 ml

– Cookies type Maria (for the base) 200 g

– Butter (for the base) 100g

How to make the cake:

We will start preparing the base, for this we crush with a kitchen robot or by passing a roll to the cookies placed inside a plastic bag. When they are in fine powder we add the melted butter and form a dough that we will glue on the base of a removable cake pan 20 cm lined with baking paper at the bottom. We booked in the fridge. We will continue preparing the layer of dark chocolate. We put for this a small bowl with the cream and 100 milliliters of milk to heat, leaving the other 100 apart and in which we will dissolve the curd envelope well watching that there are no lumps. Once the milk and cream is hot add the dark chocolate in small pieces and stir with rods until it dissolves well in the liquid. Add the rest of the milk with the dissolved curd and bring to a boil, boiling the mixture for two minutes or so watching that it does not stick to the bottom of the pot. It is important that it boils so that the curd works and the cream is solid. We pour the dark chocolate cream on top of the base and let it rest so that it sets while we prepare the milk chocolate. To prepare the milk chocolate cream we follow the same instructions as for the previous one, the only thing that changes is the type of chocolate. Once cooked this cream we pour it on top of the dark chocolate one by carefully pouring it over a spatula so that the layer of dark chocolate does not pierce us. Let stand again while preparing the layer of white chocolate. We perform the same process as the other two times, but with white chocolate, and we end up pouring the white chocolate layer as the final layer. We leave a minimum of six hours in the refrigerator so that it sets perfectly and carefully unmold once very cold.

Presentation ideas for the cake:

Cocoa powder sprinkled on the surface, chocolate balls, chocolate figures, silver and gold edible ornaments, everything is fine to decorate our triple chocolate cake according to the occasion and for whom we want to present it. Use cups, cups or independent molds to make the cake without cookie base. Sure, sure, if it is going to be the first time you do it, you will repeat.

The spinach lasagna recipe allows us to enjoy a delicious dish ideal to feel much better.

The ingredients we will need will be:

12 lasagna plates

300 gr of spinach

1 onion

1 liter of milk

50 gr of flour

50 gr of butter

Olive oil

Grated cheese

Nutmeg

Pinions

Raisins

Pepper

Salt

HOW TO PREPARE THIS LASAÑA:

1.
Preparing this recipe for spinach lasagna is very simple. We will start preparing the spinach. This vegetable is available in many formats. You can buy it fresh, frozen or canned. Choose the one that best suits your lifestyle. If you opt for a frozen or fresh one, the first step will be to boil the spinach. It takes about 5 minutes to cook them, they will be perfect and retain all their flavor.

2.
We begin to prepare the béchamel, which is one of the strengths of any lasagna worth its salt. Melt the butter in a saucepan and add two tablespoons of flour. We saute them well until the flour browns a little. This step is important, the taste of raw flour is not too pleasant. When ready we will add the milk and we will stir slowly. The béchamel will be formed as the flour absorbs the milk. Then, we can add a little salt and if you want nutmeg, it gives a very good touch.

3.
Chop the onion and sauté it with a little oil in a pan. This sofrito will flavor our spinach that we will add when the onion is already transparent and tender. By incorporating spinach that should be well drained we will have most of the work done. To give it a little more texture and flavor we can add some pine nuts and raisins. They are very nutritious and slightly change the perception of this lasagna. At this point, we will add the béchamel until a compact filling is left.

4.
It’s time to ride the lasagna. While we do it we can preheat the oven well. Next, we put a lasagna plate in the bottom and the filling. We repeat the operation a couple of times, until we reach the top of the tray. It’s time to put the leftover béchamel and add some grated cheese. Bake about 20 minutes at 200 º and get the gratin cheese perfectly. You will only have to serve it and enjoy a delicious and very healthy dish.

This lasagna is very good, but you can also add meat and give it a different flavor, I leave you a video of how to make a spinach lasagna with meat:

This recipe is originally from Venezuela, the wonderful arepas are prepared with white cornmeal, you can fill them with countless stews, cheeses, sausages or just alone.

What we will need for meat filling is:

1. 1/2 Kg. Of Meat
2. 1 onion and a half
3. 2 cloves of garlic
4. 1/2 Kg. Tomatoes
5. 1/2 small red pepper
6. 4 Spoons of Tomato
7. Paste
8. Oregano
9. 1 bay leaf
10. Salt

For the arepas we will need:

1. 800 ml Tibia Milk
2. 550 gr. Flour Maizarepa La Pradera
3. sugar
4. 2 cds of oil

PREPARATION:

In a pot (under pressure) place 1/2 onion, 1 bay leaf, 1/2 tomato, 1 clove of garlic, salt and pepper. Add water and cook for 45 minutes. With a fork check the smoothness to discard. Chop the pepper and diced onion and place them in a frying pan to stir, stirring occasionally. Once they are soft, add the finely chopped garlic and tomato paste, mix everything occasionally to avoid settling. With your fingers shed all the meat, then place the meat in a pot, add tomato paste and stir for 15-20 minutes over low heat. In a large bowl, incorporate the Maízarepa La Pradera Flour, salt and milk. Mix with a spoon and let stand for 1 minute or until the mixture thickens. Form 4 dough balls, using approximately 1/2 cup of dough for each. Heat the oil in a 12-inch skillet over medium heat. Form circles of 3 1/2 inches by 3/4 inches thick. Cook 4 minutes on each side or until dark spots appear on both sides and are fully cooked.

These arepas are my favorites but I also love chicken, I leave you a video of how they are made:

Fried eggplant with cane honey is a typical Andalusian dish, and I’ve always loved it since I was little!

This recipe is very easy to make, you only need 5 ingredients: an eggplant, salt, flour (preferably wheat), extra virgin olive oil and cane honey.

-2 eggplants

-3 tablespoons cane honey

-5 tablespoons flour

-1 tablespoon of salt

-Olive oil for frying

ELABORATION:

1. Remove the leaves and stem of the eggplant, cut it in two lengthwise without removing the skin and make cross sections to form sticks.
2. Pour 5 tablespoons of flour into a bag and season with a tablespoon of salt.
3. Add the eggplants in batches and shake so that they are impregnated with a thin film of flour. Repeat the operation until all the canes are covered.
4. Heat plenty of oil in a deep fryer or in a casserole dish and fry eggplants 5 in 5
5. Dry them on absorbent paper to remove excess fat.
6. At the last moment before serving, add a little honey on the freshly fried eggplants.

These eggplants with a thousand cane can also be prepared in the oven, then I leave a video of how they can be prepared in this way: