Ingredientes (para dos flanes como los de la foto)
1 litro de leche
10 huevos
300/400 g de azúcar (integral de caña)
1 tableta (150 gramos) de chocolate negro (mínimo 70%)
1 vaina de vainilla
Elaboración
Ponemos una fuente honda con un par de dedos de agua en el horno y dejamos que se vaya calentado el agua a 180º.
Abrimos la vaina de vainilla y sacamos con un cuchillo con cuidado la carne de vainilla. Reservamos la piel de la vaina.
El caramelo
En un cazo pequeño ponemos un chorrito pequeño de agua y la piel de la vaina de vainilla. Cocemos a fuego bajo durante unos minutos.
Quitamos la piel de la vaina y echamos unos 50 gramos de azúcar. Cocemos a fuego moderado unos minutos hasta conseguir el caramelo de color bien oscuro.
Distribuimos el caramelo en los recipientes donde vayamos a cocer el flan en el horno. Vamos moviendo los recipientes de forma circular para distribuir el caramelo por sus paredes. El caramelo se irá enfriando y espesando poco a poco.
El flan
En un cuenco grande cascamos los huevos y añadimos la leche, el azúcar y la carne de vainilla. Batimos unos minutos para mezclar bien los ingredientes.
Distribuimos este líquido en los dos recipientes con el caramelo.
Sacamos con cuidado la fuente con el agua caliente y ponemos dentro una de las fuentes con pudin. Cocemos en el horno a unos 190º. Después de unos 50 minutos comprobamos si el flan está cocido pinchando con un cuchillo. Si el cuchillo sale limpio, entonces ya podemos retirar el flan del horno.
Repetimos la operación con el segundo recipiente.
Dejamos enfriar y finalmente metemos en la nevera. Mejor comer al día siguiente, cuando esté bien frío.
Os traigo aquí otra eleboración propia del flan tradicional, esta vez con un toque exótico de cacahuete.
Ingredientes y elaboración
Ingredientes
1 litro de leche
10 huevos
300 gramos de crema de cacahuete
400 g de azúcar (integral de caña / panela)
Elaboración
Ponemos una fuente honda con unos tres dedos de agua en el horno y dejamos que se vaya calentado el agua a 180º.
El caramelo
En un cazo pequeño ponemos unos 50 gramos de azúcar y unos dos dedos de un vaso de agua. Cocemos unos minutos hasta conseguir un sirope de color bien oscuro.
Distribuimos el caramelo en las fuentes donde vayamos a cocer el pudin en el horno. Vamos moviendo las fuentes de forma circular para distribuir el caramelo por sus paredes. El caramelo se irá enfriando y espesando poco a poco.
El flan
En un cuenco grande cascamos los huevos y batimos. Añadimos la leche y el azúcar y seguimos batiendo. Añadimos la crema de cacahuete y batimos un poco más para mezclar bien los ingredientes.
Distribuimos este líquido en las dos fuentes con el caramelo.
Sacamos con cuidado la fuente con el agua caliente y ponemos dentro una de las fuentes con pudin. Cocemos en el horno a unos 190º-200º. Después de unos 40/45 minutos comprobamos si el pudin está cocido pinchando con una aguja. Si ésta sale limpia, entonces ya podemos retirar el pudin del horno.
Repetimos la operación con la segunda fuente con pudin.
Dejamos enfriar y finalmente metemos en la nevera. Mejor comer al día siguiente, cuando esté bien frío.
Os traigo aquí la elaboración sencillísima de pasta con mucho ajo, un toque de queso azul y unos tacos pescado a la plancha.
Ingredientes y elaboración
Ingredientes
500 gramos de pasta
250 gramos de lomos de pescado limpio
250 gramos de queso fresco
50 gramos de queso azul
1 cabeza de ajos (al gusto)
1 manojo de perejil
aceite de oliva exra
sal, orégano y pimienta
1 litro de agua
Elaboración
Troceamos eb tacos los lomos de pescado, les echamos sal y los pinchamos en palillos para pinchitos.
Echamos un chorro de aceite en una sartén grande. Calentamos el aceite y pasamos unos minutos los pinchos de pescado por ambos lados. Retiramos y reservamos los pichos de pescado en un plato.
Picamos los ajos y el perejil. Echamos la verdura en la sartén donde hicimos el pescado. La rehogamos unos minutos. Añadimos un poco de sal, orégano, pimienta y el agua. LLevamos a ebullición.
Mientras tanto picamos el queso.
Echamos la pasta y el queso en el líquido y cocemos a fuego moderado. Dejamos que la pasta vaya absorbiendo el líquido y movemos de vez en cuando para que el queso se mezcle con la pasta.
Cuando la pasta haya absorbido casi todo el líquido, apagamos el fuego ponemos encima los pinchos de pescado. Dejamos reposar unos minutos.
Os traigo aquí una mezcla de tradiciones culinarias con mi estilo personal: una empanada (gallega) con relleno de pesto (italiano) y algo más.
Ingredientes
1 kilo de masa de pan (elaboración propia: 1 kilo de harina (integral), 300 centilitros de agua, aceite de oliva extra, semillas y sal)
200 gramos pesto (elaboración propia: 2 manojos de albahaca fresca, 2 manojos de rúcula fresca, 1 manojo de perejil fresco, 250 de quesos variados, 150 g de frutos secos variados, 2 dientes de ajo, 1 vaso de aceite de oliva extra, orégano seco y sal
200 gramos de jamón cocido
200 gramos de queso (mozzarella)
Elaboración
La masa de pan
Podemos comprar la masa de pan ya preparada o elaborarla el día anterior o unas horas antes de cocer la empanada: en un cuenco alto ponemos la mitad de la harina, un buen chorro de aceite de oliva extra, (semillas como girasol, linaza, sésamo, calabaza, trigo sarraceno) y una cucharada de sal. Echamos el agua tibia y mezclamos todo con una mano. Vamos añadiendo harina hasta conseguir una masa que no se pegue en los dedos. Ponemos un paño encima del cuenco y reservamos al menos un par de horas hasta hacer la empanada.
El pesto
Lavamos las hojas de albahaca, rúcula y perejil.
En una tartera o cazo alto ponemos los frutos secos, el queso troceado, los dientes de ajo, el aceite de oliva extra, la sal, el orégano y las hierbas frescas.
Batimos y mezclamos bien con una batidora eléctrica hasta conseguir una salsa espesa, que podemos aligerar añadiendo más aceite.
La empanada
Ponemos la bola de masa encima de un papel para horno, aplastamos y espolvoreamos con harina. Vamos estirando con un rodillo la masa hacia los bordes del papel. Estiramos hasta conseguir una hoja fina de masa. Cortamos con un cuchillo o cuchilla de pizza la masa que sobresalga del papel de horno.
Usamos la masa sobrante para hacer la tapa de la empanada. Hacemos con ella otra bola que ponemos encima de otra hoja de papel para horno. Aplastamos, espolvoreamos un poco de harina y estiramos hasta conseguir otra hoja fina de masa. La dejamos en la hoja para horno.
Dependiendo de vuestro horno, ponemos la hoja de papel para horno con la primera masa estirada en una fuente o en una rejilla para horno. Distribuimos el pesto (reservamos un par de cucharadas) encima de esta primera hoja de masa, ponemos encima del pesto el jamón (en lonchas o tiras) y el queso picado.
Con cuidado ponemos la otra de hoja de masa encima del relleno y retiramos el papel de horno. Vamos cerrando con cuidado los bordes de la empanada, uniendo la hoja de masa de abajo con la de arriba. Si nos sobra mucha masa por los bordes, podemos cortarla y hacer motivos decorativos encima de la tapa de la empanada. Bañamos la tapa de la empanada con el pesto que reservamos.
Metemos en el horno y cocemos a 180º-200º durante una 50-60 minutos. Dejar reposar. Se puede comer caliente o fría.
Os traigo aquí un delicioso pastel frío, cuya elaboración es muy sencilla.
Ingredientes y elaboración
Ingredientes
1/2 kilo de langostinos cocidos
6 huevos cocidos
1 trozo de queso
1 cebolla pequeña
8-10 rebanadas de pan de molde (según el tamaño de la fuente que usemos)
1 lata (mediana) de atún
1 bote (pequeño) de maíz dulce
1 bote (pequeño) de guisantes
1 bote (pequeño) de aceitunas deshuesadas
1 bote (pequeño) de alcaparras
1 bote grande de mahonesa (elaboración propia: 2 huevos, aceite de oliva extra, vinagre de vino/manzana o zumo de limón, 2 dientes de ajo y sal)
Elaboración de la mahonesa
En el vaso de la batidora cascamos dos huevos y añadimos una pizca de sal. Batimos bien. Añadimos poco a poco el aceite a la vez que seguimos batiendo con cuidado, siempre en la misma dirección. Seguimos así hasta conseguir una salsa compacta. Echamos un chorrito de vinagre y batimos unos segundos. Probamos para comprobar si está a nuestro gusto de sal y vinagre. Añadimos los dientes de ajos y batimos unos segundos más, mezclando todo bien. Reservamos en la nevera.
Elaboración del pastel
Pelamos y troceamos los langostinos, la cebolla y los huevos cocidos.
En un recipiente grande echamos los langostinos, los huevos, la cebolla, el atún, el maíz dulce, los guisantes, las olivas y las alcaparras. Añadimos una cantidad generosa de mahonesa y mezclamos todo bien. Reservamos un poco de la mahonesa.
En el fondo de una fuente ponemos rebanadas de pan según el tamaño de la fuente. Cubrimos con la mezcla que hemos hecho con los otros ingredientes y la mahonesa. Repetimos el proceso (pan de molde cubierto con la mezcla) según la altura queramos obtener. Finalizamos poniendo unas rebanadas de pan que cubrimos con la mahonesa que habíamos reservado.
Guardamos unas horas en la nevera para que enfríe bien y el pan se empape de la mezcla con la mahonesa.
Os traigo aquí una forma diferente de elaborar un plato de pasta con pesto, acompañado de huevos escalfados y croquetas de pollo.
Ingredientes y elaboración
Ingredientes
500 gramos de pasta de la variedad que queramos
1 litro de agua
3-6 huevos
9-12 croquetas (elaboración propia)
Para el pesto
2 manojos de albahaca fresca
2 manojos de rúcula fresca
1 manojo de perejil fresco
250 de queso variado (utilizo los que tenga a mano, mejor si son curados)
150 g de frutos secos variados (los que tenga en ese momento: nueces, almendras, anacardos, avellanas, pipas de girasol y calabaza, sésamo…)
2 dientes de ajo
1 buen vaso de aceite de oliva extra (variamos según lo queramos más o menos líquido)
orégano seco/fresco y sal (al gusto)
Elaboración
Lavamos las hojas de albahaca, rúcula y perejil.
En una tartera o cazo alto ponemos los frutos secos, los quesos troceados, los dientes de ajo, el aceite de oliva extra, la sal, el orégano y las hierbas frescas.
Batimos y mezclamos bien con una batidora hasta conseguir una salsa espesa, que podemos aligerar añadiendo más aceite.
En una sartén grande ponemos unas 6 cucharadas de pesto y el litro de agua. Mezclamos bien y llevamos abullición.
Echamos la pasta y la distribuimos por la sartén para que quede sumergida en el líquido. Dejamos que se cueza absorbiendo el líquido. Removemos de vez en cuando.
Cuando la pasta haya absorbido gran parte del líquido, hacemos unos huecos en la misma para poner los huevos con cuidado. Añadimos las croquetas alrededor y dejamos que se siga cocinando hasta que los huevos cuajen. Dejamos reposar unos minutos.
Os traigo aquí la elaboración de un pudin muy sencillo, para el cual podemos aprovechar pan que se nos haya quedado duro.
Ingredientes y eleboración
Ingredientes
1/2 kilo de pan (fresco o ya duro)
1 litro de leche entera
10 huevos
250 gramos de azúcar (integral)
1 vasito de licor de anís
150 gramos de pasas
150 gramos de nueces
aceite de oliva extra
Elaboración
En una olla o cuenco grande troceamos el pan. Añadimos la leche, los huevos, el licor de anís y el azúcar. Batimos todo muy bien. Añadimos las pasas y mezclamos.
Engrasamos con el aceite los recipientes que usemos para cocer el pudin en el horno. Distribuimos la masa creada. Añadimos las nueces.
Cocemos en el horno durante 50-60 minutos a 180-190º.
Dejar enfriar bien y meter en la nevera (si gusta frío).
Why Cooking—No Matter the Recipe—Is Better for Your Health
You’re in control of the ingredients
Lisa Valente, M.S., R.D., nutrition editor for EatingWell and Cooking Light, says one of the best parts about cooking at home is controlling the ingredients so you know exactly what you’re eating.
This is important not only for people with dietary restrictions-as it can be frustrating figuring out which items at a restaurant are safe to eat-but also for anyone trying to eat healthier. You control the amount of salt, added sugar and spice going into your food when you’re in charge-and can adjust it to suit your tastes. You can also follow your cravings while sticking to a healthy eating regimen by making lighter versions of your favorite meals.
You’re in control of the ingredients
Lisa Valente, M.S., R.D., nutrition editor for EatingWell and Cooking Light, says one of the best parts about cooking at home is controlling the ingredients so you know exactly what you’re eating.
This is important not only for people with dietary restrictions-as it can be frustrating figuring out which items at a restaurant are safe to eat-but also for anyone trying to eat healthier. You control the amount of salt, added sugar and spice going into your food when you’re in charge-and can adjust it to suit your tastes. You can also follow your cravings while sticking to a healthy eating regimen by making lighter versions of your favorite meals.
You can better manage your weight
A 2014 study from Johns Hopkins University found that those who cooked at home frequently consumed fewer calories as well as less sugar and carbohydrates than those who made a home-cooked meal only once a week-whether they were attempting to lose weight or not.
Even the «best» option on a restaurant menu can still pack a shocking amount of calories, sodium, fat and sugar that you likely wouldn’t have included if you were making the meal yourself. No matter the restaurant, the food is almost always more about taste than nutrition-that’s what keeps customers coming back for more.
Our taste buds adapt based on what we are eating, meaning that the more we consume high amounts of salt, sugar and fat, the more our taste buds adjust. If you dine out, order takeout, or microwave a frozen meal for dinner most nights, your taste buds become inured to the heavier amounts of salt and sugar, so that lighter meals eventually begin to taste more bland. Luckily, that’s reversible: cooking at home helps you readjust your taste buds to get more flavor from dishes without relying so heavily on salt, sugar and butter.
One 2017 study from the University of Cambridge found that people who cooked five nights a week or more were 28 percent less likely to have an overweight BMI and 24 percent less likely to have excess body fat than those who cooked three times a week or fewer. Cooking more at home can help you achieve your weight-loss goals.
You’ll eat more variety
Even if you just have a kitchen full of veggies, whole grains and healthy proteins, that is still better than having dozens of restaurants at your fingertips (thank you, Seamless). People were more likely to adhere to DASH or Mediterranean Diet eating patterns and consume more fruits and vegetables if they cooked at home five nights a week compared to those who only cooked three nights a week or less.
Cooking makes it easier to practice portion control
The average restaurant meal contains a whopping 1,200 calories. Cooking your own meals can help you stock up on multiple servings for the next day’s lunch or another night’s dinner, and if you are only cooking a healthy portion, it can also keep you from being tempted to eat too much food.
The National Institute of Health reports that restaurants’ super-sized portions distort our idea of what a healthy serving of food should look like, which can affect how much we eat at home. The more you cook, the more you can resolve that portion distortion if you are ensuring you serve a healthful amount of whatever’s on the menu. Plus, you’re a whole lot more likely to finish that side of Brussels sprouts when you’ve put in the effort to make them yourself.
Cooking brings pleasure
Cooking is associated with stress relief, encouraging creativity and feelings of positivity. It can connect us with others-bringing a partner, child or other loved one into the kitchen with us makes for fond memories and provides an avenue for nutrition education along the way. Some countries’ dietary guidelines actually stress the importance of cooking and dining in community.
Getting into the kitchen more frequently builds confidence, and learning (or teaching someone) to cook can bring a sense of accomplishment and satisfaction. Cooking also allows one to engage the right side of our brains-sparking creativity that we may not often get the opportunity to use in our busy lives. You can experiment with different versions of a favorite recipe and create both happy kitchen experiments and memories.
Tips for becoming a better, healthier cook
Valente says healthy meals don’t have to be synonymous with complicated-and they certainly don’t have to be expensive. While you’re welcome to shop in specialty stores and buy organic ingredients, generic brands and conventional produce are just fine. In fact, some of the healthiest items in the store are also the cheapest. Here are some of Valente’s favorites:
Frozen fruits and vegetableswith no added sugar or salt for healthy smoothies and stir-fries
Canned goodslike beans, tuna, coconut milk and tomatoes make a healthy foundation for quick weeknight dinners
Whole grainslike whole-wheat pasta, brown rice and oatmeal
«Try to serve a vegetable, protein and whole grain at dinner when you can,» Valente says. «But sometimes that might look like mac and cheese with a side of sliced cucumbers, and that’s OK.»
It’s highly likely that the food you create in your kitchen will be much healthier than the processed foods you find in supermarkets. Likewise, you can ensure that it’s lower in calories and more nutritious than the meals served up in restaurants and fast food outlets.
You have complete control over the recipes that you choose to follow and the portion sizes that you serve up. This will lead to a much healthier diet and will reduce the risk of obesity and the medical conditions that come with it. Cooking at home can also boost your mental health. For more information, read our list of the top 6 mental health benefits of cooking.
2. Happy Happy Happy
Cooking the perfect meal is going to bring a smile to your face. You could be in the foulest of moods beforehand, but once you taste your food and see the reactions of your loved ones eating it, your frown will be turned upside-down.
There have been studies which suggest cooking is a therapeutic activity. According to the Like to Cook blog, this is because:
“When you cook, you stimulate your senses. The feel of the new flour you bought at the market, the smell of those fresh strawberries, the sound of the whisk beating, all those things can stimulate your senses, which contributes to get more endorphins, those feel good hormones that put a smile on your face.”
As we mentioned at the beginning of this article, cooking will also provide you with a great feeling of accomplishment. By the end of your session you’ll be left very proud of the meal you have made.
3. Brings the Family Together
Everybody loves a good homemade meal. It’s important for older people to see their family as much as possible, in order to avoid feeling lonely, and cooking a masterpiece for them is the perfect way to do so.
Cooking can become a family activity too. Perhaps your grandchildren can help with the ingredients or by setting the table. Or maybe they can read out the instructions given to you on the iPad recipe that you’re using.
When the food is ready, and the table is set, everybody comes together to discuss their lives. Food encourages talk and positivity.
4. Expands your Knowledge of the World
Cooking as a hobby means that you’re going to read several recipes and online guides from around the world. By doing this, you’re going to learn more about different cultures and tastes from different countries.
Learning about food can be a true eye-opener as you discover meals that you may not have even heard about before. Who knows, your love of food may lead to you expanding your bucket list and visiting new places each year.
5. Cooking is a Money Saver
Going out for a nice meal isn’t cheap nowadays, especially when you add in the price of drinks and transport to get to the restaurant. Likewise, the prices in the frozen food section in the supermarket are also on the rise – for small portions too!
It’s going to work out much cheaper if you buy all your ingredients and create your own meals at home. You can plan ahead and work out which ingredients you’re going to need for the month ahead, and the meal sizes you’re hoping to have.
Of course, if you choose to grow your own fruit and veg in the garden you will save even more money.
6. Time Management Skills
Cooking at home will require you to master your time management capabilities. It’s possible that you’ll be setting different timers for different parts of the cooking process. You need to make sure that you have those ingredients out on the table with enough time to cook before dinner.
This means that you are constantly using your brain to work out the next stage of the cooking process. Of course, keeping your brain active is important in the fight against dementia.
7. You Avoid Food Allergies
As you’re choosing the ingredients that go into your meals, you’re ensuring that you’re avoiding any potential food allergy reactions or sensitivities. Some of the most common allergies include nuts, gluten, and shellfish, and these can be missed in restaurants or processed food.
By cooking at home you’re giving yourself control over this problem and can cook the foods that your loved ones are able to eat.
8. Confidence Booster
If you’re lacking in confidence, cooking might be a good option for you. Perfecting several different recipes from around the world proves that you have the ability and skill to try new things and present your “work” to friends and family.
Cooking is a challenge, but when you create a masterpiece your confidence is going to improve.
9. Food Safety
We’ve already discussed that you’re going to avoid any food allergies or sensitivities by cooking your own food, but by doing so you’re also lowering the risk of any food-related illnesses. Food poisoning is an all too common problem for those of us who eat out at restaurants or fast food outlets.
By using your own ingredients and skill to cook the meals you’re eating, you can rest assured knowing that your food is safe to eat and won’t make your loved ones ill.
You want to make tasty food which won’t put people in any medical danger. Therefore, you’re naturally going to keep your preparation areas clean and tidy. Without even realising, this will lead to you cleaning your kitchen on a daily basis.
Your worktops will be wiped down and cleared away, as will your table, and your plates and cutlery will be washed and stored away ready for the next cooking session.
I don’t know about you, but at work, I usually spend my time working in front of a computer all day long with stressful clients sometimes so when I go back home, I can feel mentally drained and exhausted.
That is why I need something to clear my head. Cooking is definitely the activity that will help me get rid of the tension or the stress built up. When you cook, you need to get your hands dirty, you do something more physical, which really helps you to break up the routine of your day and kick your mental exhaustion.
I can guarantee you that at the end, when you get your end product (for me it was mostly breads, cakes etc..) you feel much more serene and relaxed. And the good thing is that you can then enjoy the food you prepared with your family or friends.
BENEFIT 2: IT CAN MAKE YOU A HAPPIER PERSON
In fact, this goes beyond your stress issue. Studies have shown that cooking can really be a therapeutical activity. Even just baking cupcakes or something simple has shown to improve an individual’s mindset.
The reason is simple: when you cook, you stimulate your senses. The feel of the new flour you bought at the market, the smell of those fresh strawberries, the sound of the whisk beating, all those things can stimulate your senses, which contributes to get more endorphins, those feel good hormones that put a smile on your face.
The other reason is that when you focus on the present moment, on your ingredients, you cannot ruminate over your problems; you have to leave them aside (even if for a few minutes). This really helps you be more emotionally stronger and as a result, happier in general.
BENEFIT 3: IT CAN BOOST YOUR CONFIDENCE
Besides, if you think of it, you spend hours baking a cake, getting the measurements of each ingredient exactly right, and preparing your icing to decorate it.
Once it’s baked and cooled down, you start icing your cake and decorate it exactly as you want to. In the end, you feel a strong sense of accomplishment and when you finally cut into the cake to share it with your family, you can be proud that you were the one who made it.
That is a bit like when your get that surge of confidence everytime you finish a project and you show the results to others.
This simple accomplishement can boost your self esteem and build up your confidence to try new things in life especially if you were not a good cook to start with because you know that with a little effort, you can do things you were not good at to begin with.
BENEFIT 4 : IT CAN HELP WITH DEPRESSION AND OTHER MENTAL ISSUES.
On a more serious level, the previous benefits of cooking are so powerful that cooking is also used, in many mental health clinics, as part of the treatment for a bunch of mental conditions such as anxiety, depression and addiction.
When cooking, patients can really focus their mind on something more positive. This whole process helps to curb negative thinking and boost their confidence.
BENEFIT 5 : IT CAN HELP YOUR COUPLE
Cooking is definitely an activity that could also benefit your couple especially if you cook together. It can indeed build a stronger connection between you two.
You get to spend more time together and this also encourages communication and cooperation.
Of course, there are obviously other activities or experiences that you can share with your beloved one like watching TV together but cooking is far more superior as you get
to discuss and agree on what you want to prepare, which is a good way to learn to compromise especially if you don’t have the same food preferences. (handy if you need to deal with a crisis)
to share the preparation of the meal which enhances your cooperation skills
to sit down and enjoy together what you cooked.
Cooking is in my opinion, part of the recipe for a healthy relationship
BENEFIT 6 : IT BRINGS YOUR FAMILY TOGETHER
Regardless of how close your family are, cooking is a fantastic way to get the whole family in one place and enjoying a delicious meal. Envision it for a moment; your whole family are visiting for the evening, some of them are watching TV together, the children are playing in your backyard, and a few of them are in the kitchen sharing gossip and helping you prepare. This is the epitome of bringing a family together.
Some of the benefits of cooking for your family are:
good food is a fantastic way to motivate people to get together and socialise.
when you create a cultural dish, you can discover different flavours and give your family a chance to experience different types of food that they otherwise would have never tasted.
the more that you cook dinner for your family, the more often they get together, and the closer that they become.
All in all, cooking can bring your family together while at the same time, making sure that everyone gets fed a healthy and nutritious meal.
BENEFIT 7 : IT’S FUN TO MESS WITH DIFFERENT INGREDIENTS
Imagine: you’re walking around a new store and come across some ingredients that you’ve never heard of before. Without thinking, buy them.
This might sound like an odd thing to do but if you purchase ingredients that you’re not familiar with, you can cook up a dish that you’ve never made before and have a fun time in doing so.
The thing about learning to cook is that you have to learn how to cook generic dishes that we’ve all come to know and love. Sure, doing this is a guaranteed crowd pleaser, but there’s no originality here. Cooking should be considered an art and in a way, whatever you’re cooking is the masterpiece that will “wow” your family.
With new ingredients, you can explore new areas of cooking and can surprise your family with a meal that they will have never seen coming.
BENEFIT 8 : IT MAKES YOU MORE CREATIVE
Cooking doesn’t have to be a “follow step-by-step” activity. In fact, you don’t even have to cook something straight out of a recipe book (or from a recipe website).
The thing is, after you’ve been cooking good food for a few months you’ll begin to get the hang of it, and you’ll have learnt a range of different cooking methods.
It’s at this point that you can start to explore cooking on your own and come up with your recipes and dishes and let your creativity juice going.
Eventually, you’ll be making dishes that have specific tastes that your family look forward to eating, and that only you are able to make. This will without a doubt keep your family coming back for more.
BENEFIT 9 : COOKING AS A GROUP ACTIVITY
After learning how to cook yourself, why not get some of your friends and family involved?
Cooking is a fantastic way for you to spend the afternoon with your kids while teaching them a life lesson or two at the same time. Teaching your kids the basics of cooking is important because remember, they’ll eventually move out of your house and have to cook their own dinner (even if that is years and years ahead of time!).
Below are some of the reasons that teaching your kids how to cook can be beneficial to their lives.
It can bring you and your children closer together.
As we mentioned above, it’s a life skill that they’ll use in the future.
Learning to cook encourages your children to taste new (and hopefully healthy) foods.
Studies have shown that by teaching them to cook, they are more likely to eat healthier.
Cooking is a fun way to teach your children to learn measurements and basic math.
Perhaps your kids are staying at a friend’s house that night. Invite some of your own friends over and cook a meal together.
BENEFIT 10 : IT CAN GET YOU OUT AND SOCIALIZE
Obviously, if you want to cook you need ingredients. You can, of course, buy online your groceries but when it comes to cooking, nothing beats going yourself to the local supermarket and choose the best tomatoes, or pick that specific meat or fresh fish that you will cook for tonight’s dinner.
But there is a better alternative ( if possible).
The best thing would be to go to a farmer’s market to stock up on freshly harvested vegetables and fruits. I love to go and buy directly from local farmers and producers.
I love going there to choose my ingredients because you really get the products at the peak of freshness with the maximum nutrients. Besides, you can talk to other people who loves to cook to and producers and farmers are often happy to share with you tips or new recipes that you have never thought of.
BENEFIT 11 : IT MAKES YOU MORE POPULAR
Being able to cook properly is very impressive, especially if it isn’t your career and it’s something that you do on the side either just for fun or as a way to expand your skillset.
But the other great thing about cooking is that it instantly makes you more desirable or attractive to anyone.
Why ? Simple.
We all love to eat good food whether it is that tasty pizza or that delicious dessert. Some people even consider the pleasure you get from eating the same as an orgasm. (I will let you be the judge haha)
So if you know how to cook, you definitely become more popular or attractive because people can already imagine the good food you can cook for them haha.
BENEFIT 12 : HEALTHIER THAN ORDERING FOOD OR EATING READY MEALS
Sure, eating healthy sounds like a tedious and boring thing to do, but a healthy diet plays a key role in maintaining your body weight, taking care of yourself, and maintaining a healthy lifestyle in general. If you order food frequently or are living off of ready meals, you’re heading in the opposite direction. Don’t worry though – it’s not too late to change things!
Ready meals can be tasty, cheap, and aesthetically pleasing, but don’t let those few positive aspects suck you into buying them.
Before you buy a ready meal, look at the nutritional information that is written on the packaging. You’ll quickly realise that they’re incredibly unhealthy and to add to this, you have to cook them in the microwave (aside from the few that are oven cooked). Quickly eliminate these from your diet.
Similarly, ordering fast food can be a nice treat every once in a while, but they should stay as just that – a treat. If you eat fast food regularly, you’re setting yourself a bad diet and to make matters worse, you’ll no longer think of it as a treat. Unless you have a rare healthy meal delivery service in your town, you should only be eating fast food on occasion.
By cooking your own meals, you know exactly what’s going into your cooking and can be assured that you’re eating healthily.
BENEFIT 13 : CHEAPER THAN EATING OUT
Eating out is a good treat every once in a while, but it’s an expensive treat. Sure, there are the cheaper places to eat out (like McDonald’s or Subway), but if you are eating from cheap establishments regularly then you are living an unhealthy lifestyle and it’s time to make a change to your life.
Studies have shown that since 2015, the price of groceries has dropped by approximately 0.5% which believe it or not, is incredibly unusual due to the fact that grocery prices usually rise by 2.5% annually. Alternatively, the same study showed that restaurant prices have risen a whopping 2.7% since 2015. It’s clear that if you want to save yourself money, eating at home is the way to go.
It can be tempting to eat out (especially considering that you don’t have to cook the meal), but when you eat out you’re paying for more than just the food. Restaurants are made to make a profit so when they price their food, they take into account their staff costs, ingredients, cooking, and general restaurant costs.
On the other hand, when you’re at home cooking, all you have to consider is the price of your ingredients and with the money that you save, you can afford to cook a gourmet meal every once in a while, such as with caviar or lobster haha.
BENEFIT 14 : MAKE YOURSELF SOME QUICK CASH
If you really get into cooking and enjoy doing it in your spare time, you could turn it into a side-job and make some money from what you consider a hobby. After just a few weeks of learning some basic cooking skills, you’ll become better than most people ever are.
In the event that you choose to sell some of your cooking, here are some ideas for you to kick start this side-project.
Set up a Basic Website. With a basic website on your side, you can take pictures of your cooking and show them off to the world. Not only is a website good for this, but it can remind you of how far you’ve come with your cooking skills and how you’ve bettered your skill set.
Use Social Media. Similar to having a website, use your social media profiles to show your friends and family pictures of the food that you’ve cooked. If you want to take things a step further, write them a list of ingredients so that they can make your meals themselves.
Create YouTube Videos. Creating YouTube videos is a fantastic way to show off your cooking skills (or any skillset for that matter) and will also show potential customers that you know what you’re doing.
Once you’ve started selling your cooking, who knows, perhaps you’ll decide to step into the culinary industry and become a professional chef!
Os traigo aquí la elaboración de una suculenta pasta de arroz con pescado y salsa de soja.
Ingredientes y elaboración
Ingredientes
1/2 kilo de lomos pescado (el de la foto es fogonero)
500 gramos de pasta de arroz
2 cebollas
1 pimiento
2 zanahorias
6 hojas de col
4-6 dientes de ajo (al gusto)
aceite de oliva extra
aceite se sésamo
salsa de soja
1 litro de agua
Elaboración
Pelamos, lavamos y cortamos la verdura en tiras. Pelamos y picamos los ajos.
En una sartén grande echamos un buen chorro de aceite de oliva y aceite de sésamo. Ponemos toda la verdura y rehogamos a fuego alto. Cuando empiece a estar blanda, echamos un chorro de salsa de soja, bajamos el fuego y seguimos rehogando.
Troceamos el pescado en tacos y lo distribuimos entre la verdura. Echamos otro buen chorro de salsa de soja y el agua. Subimos el fuego para que vuelva a coger calor. Añadimos la pasta. Seguimos concinando para que la pasta absorba el líquido. Apagamos y dejamos reposar unos minutos.
Os traigo aquí la elaboración de una mahonesa con un toque picatón, para mojar aquí y allá, por ejemplo, con unas tortas de pan de elaboración propia.
Ingredientes y elaboración
Ingredientes
Mahonesa brava
2 huevos
aceite de oliva extra
vinagre de vino (de manzana o zumo de limón)
dos dientes de ajo
1 manojo de perejil fresco
1 tomate seco
1 punta de guindilla o cayena
sal
Elaboración
En el vaso de la batidora cascamos dos huevos y añadimos una pizca de sal. Batimos bien. Añadimos poco a poco el aceite a la vez que seguimos batiendo con cuidado, siempre en la misma dirección. Seguimos así hasta conseguir una salsa espesa y compacta. Echamos un chorrito de vinagre y batimos unos segundos. Probamos para comprobar si está a nuestro gusto de sal y vinagre. Añadimos los dientes de ajos, el perejil, el tomate seco y la punta de guindilla. Batimos de nuevo para mezclar todo bien. Guardamos en la nevera si no la vamos a usar inmediatamente.
Las tortas de pan
Para las tortas de la foto he utilizado una masa que elaboro con una masa de copos de avena que resulta de hacer una bebida vegetal con este cereal, que después de colarla conserva mucha humedad y guardo en el congelador para su posterior uso.
Pongo la masa en un cuenco grande y añado un buen chorro de aceite de oliva extra, semillas como girasol, linaza, sésamo, calabaza, trigo sarraceno, amapola y una cucharada de sal (dependiendo de la cantidad de masa). A continuación voy echando harina (integral) hasta conseguir una masa que no se pegue en los dedos. Ponemos un paño encima del cuenco y dejamos reposar al menos un par de horas.
A la hora de hacer las tortas, espolvoreamos con harina el lugar en el que vayamos a estirar la masa. También esplovoramos la masa con harina. La estiramos con un rodillo, cuanto más finas mejor. Marcamos con un plato de un tamaño menor al de la sartén que usemos para asarlas y cortamos la masa con una cuchilla de pizza o un cuchillo.
Calentamos la sartén y ponemos una torta. La asamos unos minutos a fuego alto por cada lado. Repetimos el proceso hasta hacer las tortas que queramos comer.
Idiomas RalFer 