Spirals Bread with Fresh Basil Pesto and Cheese......Thanks Caro!

Today, I want to thanks to Caro ......

Caro is amazing to me.....she creates delicious vegetarian dishes with a mix of an Italian and Argentinean touch......I always tell her that if I go to Buenos Aires again (a city that I LOVE....but really LOVE!)....I will go to have lunch with her.....and if she does not want to invite me....not a problem....I will enter through the window of her kitchen and I will eat EVERYTHING!!!.....I will go to her backyard and collect the fresh vegetables and fruit that she has in her vegetables garden......and I will eat the fresh pies that she makes in her wooden oven......Thanks Caro!....I have learned so much from your yummy vegetarian kitchen......

Spirals Filled with Fresh Basil Pesto and Cheese

 My daughter helped me to fill it

 

 

 

Making the spirals

 

 

 

 

 

Coming out from the oven

 

 

 

 

 

 

 

 

This bread is so yummy, that I made this recipe again, 

but with other three different fillings.....

Tomorrow I will post them

ENJOY!!

Timbal de Pulpo, Patata y Aguacate y Colineta con Frutas de Temporada......Gracias Anna!!

 Timbal de Pulpo, Patata y Aguacate

Colineta con Frutas de Temporada

Mi cocina siempre ha sido una mezcla entre Mediterránea, América Latina, India,Tailandia, y la cocina de Asia Oriental .... quizas es porque refleja los lugares que he vivido y visitado ......

Durante este año, mi cocina ha mejorado gracias a sus blogs ...... Hemos probado nuevos platos, hemos aprendido acerca de la cocina regional en España, y tenemos nuevos amigos!! .....

Voy a empezar a publicar sus recetas en una nueva sección llamada ..... Gracias a Mis Amigos!

En esta publicare sólo las fotos, y pueden ver las recetas en los blogs originales ..... tengo el enlace a las recetas en el nombre del plato ......

Hoy, quiero agradecer a Anna......

Anna es una inspiracion para mí ..... su creatividad, estilo y la estética me impresionan cada dia más.... crea belleza en la cocina ..... No puedo explicar cómo ha influido en mi su cocina ..... con ingredientes simples Anna hace magia ...con su varita magica toca ingredientes y alimentos y hace maravillosos platos .....Gracias Anna he aprendido tanto de ti y de tu cocina!

 Timbal de Pulpo, Patata y Aguacate

 

 

 

 

Colineta con Frutas de Temporada

 

 

 

  

 

Octopus, Avocado, and Potatoes Timbal and Colineta with Seasonal Fruits.....Thanks Anna!

 Octopus Timbal

Colineta with Seasonal Fruits

My kitchen has always been a mix among Mediterranean, Latin American, Indian, Thai, and East Asian cooking....likely it is a mirror of the places I have lived and visited......

During this year, my kitchen has improved thanks to your blogs......We have tried new dishes,we have learned about regional cooking in Spain, and we have make new friends.....

I'm going to start posting your recipes in a new section called.....Thanks to my friends!!....I have posted previous recipes from your blogs, they will be in the same label....

I will post only the pictures, and you can see the recipes in their blog.....I have the link to the recipes under the name of the dish...... 

Today, I want to thanks to Anna ......

Anna is inspiring to me.....her creativity, style, and aesthetics impress me the most....she creates beauty in the kitchen.....I cannot explain how she has influenced my kitchen.....with simple ingredients she does magic...she touches with her magic wand food ingredients and make wonderful dishes.....Thanks Anna!....I have learned so much from you and your kitchen......

Octopus Timbal

 

 

 

 

Colineta with Seasonal Fruits

 

 

 

  

 

Centolla Chilena con Crema de Aguacate.....una Tapita para Deleitar!!.....

Cuando Lidia escribió que iba a estar haciendo un concurso para el aniversario de su blog, yo sabía que no sólo quería contribuir a su concurso, pero también sabía lo que quería compartir en su iniciativa ...... una tapa hecha con Centolla Chilena ...... Maravilloso! 

Esta es mi contribucion al Concurso de Aperitivos de Lidia...Gracias Lidia!!

Uno de los mariscos que más nos gusta es la Centolla Chilena. Aunque estamos muy lejos del paraíso del marisco, he tenido mucha suerte de tener siempre la despensa llena de productos Chilenos ...... erizos, machas, almejas, centolla, locos, y la lúcuma !!!.... .Tenemos muy buenos amigos que nos envían estos convites, y es muy fácil de encontrar aquí o en línea .... Gracias a nuestros amigos por los maravillosos regalos!

 Centolla con Crema de Aguacate (cantidades dependen del numero de comensales)

Centolla (ojala Chilena)

Mayonesa de aceote de oliva

Yogurt Griego

Aguacate

Chalota

Sal

Pimienta

Limon

Pan. Hice estas barras rusticas del gran blog de Eva.....Gracias Eva!!

 

Triture un aguacate. Añadir el resto de los ingredientes, pero no la centolla. Por un aguacate, yo uso una cucharada de mayonesa, una cucharadita de yogur griego, 1 / 4cucharadita de chalota (picada), limón, sal y pimienta a su gusto.

Extienda sobre las rebanadas de pan, y encima la centolla. Rociar con gotas de limón, sal y aceite de oliva. DISFRUTA!

 

Puede servirlos en vasos pequenos...DISFRUTE!!

 

 

Chilean Centolla with Aguacate Cream....a Tapita to Enjoy!!!..........

When Lidia wrote that she would be doing a contest for the anniversary of her blog, I knew not only that I wanted to contribute to her contest, but also I knew what I wanted to share for her initiative......a tapa made with Chilean Centolla (Chilean King Crab or Antartic King Crab).......Wonderful!

This is my contribution to the Concurso de Aperitivos of Lidia...Thanks Lidia!!

One of the seafood that I like the most is the Chilean Centolla. Although I am far away from the paradise of seafood, I have been very lucky to always have my pantry full of Chilean products......erizos, machas, almejas, centolla, locos, and lucuma!!!.....We have very good friends that send us these treats, and is very easy to find them here or online....Thanks to our friends for those wonderful gifts!!

Chilean Centolla with Aguacate Cream (quantities are up to you and the number of people)

Chilean Centolla

Olive oil mayonnaise

Greek yoghurt

Avocado

Shallot

Salt

Pepper

Lemon

Bread. I made barras rusticas from the great blog of Eva.....Thanks Eva!!

 

Mash one avocado. Add the rest of the ingredients, but no the centolla. For one avocado, I use 1 tablespoon of mayonnaise, one teaspoon of Greek yoghurt, 1/4 teaspoon of shallot (chopped), lemon, salt, and pepper to your taste.

Spread over slices of bread, and on top place the centolla. Sprinkle with lemon drops, salt and olive oil. ENJOY!!

 

You can serve them on small glasses....ENJOY